I always think that the worst kind of Passover food is that which tries to replace normal staples. Passover pasta? No thanks. Passover “bread” rolls? My digestive system can’t take them. Instead, I try to eat as many whole foods as possible that are Passover-friendly by nature: lots of fruits and veggies, fish, and meat. The challenge with this is that, if you aren’t careful, you can end up eating meat and two veg for every meal — and LOTS of potatoes.
So I opt for salads. I don’t mean some limp leaves and a scattering of cucumber, oh no. I’m talking vibrant, varied, filling salads with a rainbow spectrum of goodies. Before Passover, I raid the produce aisle, picking up anything that looks particularly interesting, colorful, or juicy. Then I challenge myself to use a minimum of three different ingredients each day, as well as a variety of cooking techniques — raw, steamed, roasted, charred, and stir-fried.
I recognize for this year it may be a challenge to keep fresh vegetables on hand, so use what you have or what you can find. Add canned beans, dried fruit, nuts, seeds or even frozen veggies like corn to your salads when other items may not be readily available.
When I’m stuck for inspiration, I turn to Instagram. There’s no shortage of exciting salads that will help those eight days fly by. Here are some of my favorites that I’ll try to recreate this year.
1.Grilled Bell Pepper, Broccoli, and Zucchini Salad from Deliciously Ella
