Note: For republishing and media related information, please click here

Passover, when we stay away from anything leavened, is an ideal time to go back to basics. I like to embrace lots of fresh fruits and vegetables, and natural, unprocessed ingredients.

Tropical Fruity Salad with Avocado Citrus Dressing

Salad Ingredients:

  • 3 heads romaine lettuce, chopped
  • 2 oranges, sliced
  • 20 strawberries, sliced
  • 1 small purple onion, sliced
  • ¼ cup almonds, chopped

Dressing Ingredients:

  • 1 avocado (180 grams)
  • ½ small purple onion (45 grams)
  • 2 tbsp. fresh lemon juice
  • ½ cup fresh orange juice
  • 1 tsp. sugar
  • 1 tsp. salt

Directions:

  1. Lightly toss the salad ingredients together. You can also add some mango, pomegranate seeds, or other fruit.
  2. Put the dressing ingredients in the bowl of a food processor and blend until smooth and creamy.
  3. Dress the salad immediately before serving.
  4. Store dressing in an airtight container. Dressing lasts a couple of days in the fridge.

Serves 8-10.

Almond Crusted Chicken Tenders with Honey Lemon Dipping Sauce

Chicken Ingredients:

  • 1 lb. chicken breast, cut into narrow strips
  • 2 eggs, lightly whisked
  • 3 lemons, juiced
  • 2 cups ground almonds
  • Oil for frying

Dipping Sauce Ingredients:

  • 4 tbsp. mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. honey

Directions:

  1. Juice the lemons, and set aside 2 tablespoons for the dipping sauce.
  2. Marinate the chicken strips in the rest of the lemon juice for 2 hours.
  3. Prepare eggs in one bowl, and ground almond in a second.
  4. Dip each piece of chicken into egg, then into the ground almond, until fully coated.

Decide if you want to fry or bake your chicken.

  • To bake, grease a baking tray. Line chicken pieces up (they can be touching). Drizzle generously with oil. Bake at 425° F for 20–25 minutes.
  • To fry, fill frying pan halfway with oil. Heat to medium, and gently fry each piece until cooked through (approximately 4 minutes on each side). Remove from oil and place on a paper towel.

For the Dipping Sauce:

  • Mix mayonnaise with honey and lemon, gently stirring in one direction until combined.

Serve chicken warm, with sauce either on the side or drizzled on top. Enjoy!

Apple-Pear Compote with Strawberries

Ingredients

  • 6 Granny Smith apples
  • 6 Bartlett pears
  • 2-3 cups strawberries (frozen or fresh)

Directions

  1. Peel and core the apples and pears.
  2. Fill a pot with about 1 1/2 inches of water. Add the apples and pears.
  3. Bring to a boil, then simmer for 45 minutes.
  4. Add in the strawberries and let the mixture cool for a little while.
  5. Strain and save the liquid (see below).
  6. For chunky compote, mash the fruit. For smooth, blend it.
  7. Eat cold or hot.

Fruity Iced Drink

Ingredients:

  • Liquid from 1 batch fruit compote (recipe above)
  • Ice cubes (optional)

Directions:

Drink hot, for a warm fruity tea-like beverage. Or add ice and drink cold.

When republishing please cite the author (Miriam Szokovski) as well as Chabad.org/Food. Photos available for download below.

About Chabad.org

Chabad.org is the largest Jewish faith based website with 1.8 million unique monthly visitors and tens of thousands of articles covering all areas of Judaism, it serves as Judaism’s homepage for millions since the late 1980s.

About Miriam Szokovski

Miriam Szokovski is the Australian-born editor of Chabad.org/food, the food site of the largest Jewish information website. Miriam, an author and food writer, has been providing quality Kosher cooking recipes and essays to various audiences for years. She recently launched a blog, Cook It Kosher, on Chabad.org/Food.

Contact Information

Rabbi Motti Seligson | 646-714-3280 | [email protected]

Chaim Landa | 718.735.2000 ext. 3074 | [email protected]