This kachumber salad, a fresh chopped salad made from cucumbers and tomatoes, is an easy option for cruisers looking to add a healthy side dish to their lunch or dinner.
It also creates a cooling aspect to spicier Indian-inspired dishes you may like to try out, particularly if served with raita on the side.
Kachumber Salad Recipe
Ingredients:
1 cup diced tomatoes
1 cup diced cucumber
½ cup chopped onions
½ cup chopped cilantro or parsley leaves
1 Tbsp. lime juice
1 Tbsp. chopped mint leaves or pinch of dried mint
¼ tsp. each of salt and pepper
Directions:
Toss all ingredients together in a large bowl. Let salad sit for 15-20 minutes before serving. Seve with raitia (recipe below).
Raita Recipe
Ingredients:
½ cup diced tomato
¼ cup diced onion
½ cup diced cucumber
1 cup chopped cilantro
½ tsp. cumin
2 cups plain yogurt
¼ tsp. each salt and pepper
Directions:
Stir together the tomato, onion, cucumber, cilantro, cumin. Add yogurt, salt, and pepper and combine.
This wedge salad is simple enough to create in the galley, but still classy enough to serve to a crowd.
Enjoy this salad as a light lunch or an appetizer. Recipe serves 4.
Dressing Ingredients:
3 tbsp. ketchup
3 tbsp. vinegar
1 tbsp. sugar
2 tsp. mustard
1⁄2 tsp. paprika
Pinch of pepper
1 raw egg yolk
1/2 cup oil
Salt, to taste
Salad Ingredients:
1 whole head iceberg lettuce, cleaned and quartered
1 cup red cherry tomatoes, halved
½ cup red onion, diced
¼ cup bacon bits
Directions:
Mix ketchup, vinegar, sugar, mustard, paprika, pepper, and egg yolk in a bowl. Slowly drizzle and whisk in olive oil until smooth. Season with salt to taste and set aside. Place iceberg quarters on a platter and surround with tomatoes. Drizzle each wedge with dressing and sprinkle with onion and bacon bits. Serve.
Spring means fresh ingredients that don’t need much work. This kidney bean salad has just a few ingredients, but big flavors.
Ingredients:
¼ cup vinegar
3 Tbsp. oil
¼ tsp. Italian seasoning
¼ tsp. salt
1/8 tsp. pepper
1 ½ cups canned kidney beans, rinsed and
drained
¼ cup diced celery
4 cups lettuce, coarsely chopped
½ onion, thinly sliced
Directions:
In a medium bowl, whisk first 5 ingredients for dressing. Add beans and stir to coat evenly; marinate for 30 minutes. Toss beans with remaining ingredients in a salad bowl, season to taste and serve immediately.
Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.
Honey Herb Lamb Chops
¾ cup honey
2 sprigs thyme or 1 tsp. dried thyme
¼ tsp. each salt and pepper
1 Tbsp. garlic powder
1 tsp. each parsley, chives and tarragon
¼ tsp. each salt and pepper
8 lamb chops
In a microwaveable cup, combine the honey, thyme, and salt and pepper; warm in
microwave to infuse honey with thyme about 15-20 seconds. Set aside. Preheat a grill or pan to high heat.
Combine the garlic powder and herbs in a bowl. Season the lamb with salt and pepper, and rub with the spices. Place the chops on the hot grill or pan, and let them cook for scarcely a minute or until the fat chars a bit, then turn and cook the other side for 2 minutes.
Adjust the temperature to medium-low, and cook chops another 3-5 minutes on each side or until medium rare. To serve, arrange lamb chops around the
salad, then drizzle the warm thyme honey over the chops and salad.
Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.
Sweet Peas with Onions
⅔ cup water
1 cup whole white baby onions (fresh or frozen) or 1 cup diced onion
½ tsp. salt
2 tbsp. butter
¼ tsp. each salt and pepper
4 cups of fresh, frozen or canned green peas (If using canned peas, simply cook peas 1-2 minutes when added to onions until warmed through.)
Bring water, onion, and 1/2 teaspoon salt to a boil in a medium saucepan. Cover pan and reduce heat to medium; simmer, stirring occasionally, until onion is tender, about 5 minutes. Increase heat to medium-high and stir in butter and peas; cover and cook,
stirring occasionally, until peas are tender, about 8 minutes. Season to taste with remaining salt and pepper.
Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.
Baby Lettuce Salad with Radishes
1 cup thinly sliced radishes, trimmed
¾ tsp. salt
¼ tsp. sugar
1 lemon, quartered
4 cups arugula, mesclun or spring mix
1 tsp. olive oil
4 Tbsp. shredded Parmesan
¼ cup sliced almonds/other favorite nuts
(Toast in a dry skillet over medium-low heat until fragrant and lightly browned.
Shake the pan to avoid scorching. Cool completely before using.)
In a small bowl, toss sliced radishes with 1/2 teaspoon salt, 1/4 teaspoon sugar and juice of 1/2 a lemon. Let sit for 5 minutes. Place the arugula in a separate bowl. Squeeze juice from 1/4 lemon over the greens, drizzle with oil and sprinkle with 1/4 teaspoon salt; toss to incorporate.
Season to taste with more lemon juice, oil and/or salt. Divide the arugula mixture between dinner plates, mounding each portion in the center. Sprinkle nuts on top. Arrange sliced radishes over each mound of greens, and scatter cheese over each portion.
This small island group in The Bahamas serves up big island flavor.
The charming islands in the Bimini group are only 50 miles east of Miami and draw visitors from all over the globe with the promise of big-game fishing. However, there’s more to Bimini than the lure of large game fish, since it offers a delightful selection of local island eats that ranges from fresh conch and lobster salad to its famously sweet Bimini bread. Seafood is one of the main staples in the Bahamian diet—a cuisine that is never bland or boring. And while you can find virtually any type of international cuisine in The Bahamas, in Bimini you won’t have any trouble finding fresh local delicacies at reasonable prices.
Is there anything better than the explosion of tangy citrus, freshly diced vegetables, notes of hot pepper, and delicious conch meat? This concoction, known as Bahamian conch salad, is one of the best ways to experience the quintessential flavor of the islands. Not only is it a reliable form of edible and delicious comfort, it’s also a form of art. Flaunting a colorful array of diced peppers, onion and ripe tomato, each bowl blends flavor and presentation with a subtle touch of sophistication.
The main star of this dish is the soft white meat of the Queen Conch. With a chewy texture that could easily be compared to calamari, this large and edible sea snail boasts a sweet yet mild flavor. The raw meat that comes directly from the shell is tough and often requires tenderization before it can be eaten. However, heavy pounding and a lime juice marinade easily quicken the process, making the meat soft and tender.
One of the best places to grab a bowl of this famous Bahamian conch salad is at Stuart’s Conch Salad in Bailey Town. You’ll know you’re at the right spot when you come upon a seaside shack full of locals and visitors alike. Fabian Stuart, owner of the stand, has been serving up some of the freshest lobster and conch in Bimini for more than 30 years. Stuart and his family prepare their conch salad much like the standard ceviche found in Latin American countries. However, in Bimini, conch is used instead of white fish or raw shrimp.
The secret to great conch salad is an invigorating mix of sour orange juice, fresh lime and fiery pepper—a mix that serves as a marinade thatpartly “cooks” the meat due to its acidic makeup. At Stuart’s, the conch used in their conch salad is harvested directly from the sea behind the shack. If you look closely, you’ll notice that thousands of empty conch shells line the beach forming a wall that almost looks as if it’s made of stone. The conch nursery out back assures that local populations of the delectable mollusk remain stable and strong.
One of the most exciting aspects of Stuart’s conch salad is watching its creation. Stuart and family prepare the conch fresh every single day. A flurry of knives and feverous chopping ends in the quick yet meticulous crafting of this popular dish. Pull up for an afternoon to refresh and renew.
Wander a little farther down the road from Stuart’s to A Taste of Heaven Bakery. You can’t miss it, partly due to its vibrant, verdant exterior as well as the delicious aroma of freshly baked bread that permeates the air around it. Inside, Tamica Wallace bakes some of the best Island Sweet Bread on Bimini, more commonly referred to as Bimini bread by tourists. The bread used to be a primary staple in the diet of Bahamians and still maintains this position in many Bahamian households to this day, particularly among the outer islands.
Due to its versatile nature, Bimini bread can be enjoyed in many ways. Cut a thick slice and add butter and jam for an easy afternoon snack, or use the bread as a delightful foundation for a sandwich—either way you can’t go wrong. If you want to enjoy local cuisine or simply want to get a taste of island flavor, Bimini bread is the way to go.
It’s a well-known fact that most store-bought varieties of Island Sweet Bread can’t compare to the warm and delicious goodness of a thick slice of the homemade version. At her bakery, Tamica offers a large variety of delicious baked goods, including Bimini bread garlic rolls, cinnamon rolls, donut twists, and guava swirls. The main draw to the bakery, however, remains her Bimini bread. The varieties of bread you can buy are all often very doughy and will include a variety of sweetening agents such as raisins or coconut products. If you ask Tamica what separates her Bimini bread from the other varieties on the island, she’ll tell you “it’s a little sweeter, a little heavier and it’s made with a lot of love.”
There’s a lot to enjoy about Bimini, from its white sand beaches and glittering shoreline to the large variety of local Bahamian bites. Whether you’re in search of that perfect tangy bowl of conch salad or prefer a bite of sweet island bread, there’s no better place in The Bahamas to kick back and relax with the freshest food in town.
Everyone knows the seafood motto: the fresher, the better. That’s why there’s nothing better than freshly prepared seafood, and at Stuart’s Conch Salad in Bimini, that’s exactly what you’ll get. Owner Fabian Stuart has been serving only the freshest conch and lobster in Bimini for over 30 years. Visit Stuart’s in Bailey Town to unwind in the island cabana with friendly locals and guests alike, and watch Stuart and family whip up the best conch salad you’ll ever have.
You won’t find anything fried at Stuart’s, and the menu consists of only the most essential four items: conch salad, beer, soda, and rum punch. Stuart’s has its own conch nursery just off shore from the stand, and visitors can observe the large ring of empty conch shells (and the piles next door!) that testify to the quality of their menu.
Traditional Bahamian-style conch salad is served with freshly diced tomato, onion, bell pepper, lime, and a little seasoning. If you’re feeling adventurous, try Stuart’s homemade hot sauce, but keep in mind that a little goes a long way. Stuart’s Conch Salad is a must-see (and definitely a must-eat) while in Bimini.
Pull up and relax in the breeze with an ice-cold Kalik and the freshest food in town. You won’t want to miss out on Bimini’s best conch salad!
By Susanna Botkin, Southern Exposure 2016
Fabian Stuart prepares his famous conch salad.Conch shells piled outside Stuart’s Conch Salad.Clear water and conch shells.
