Lime & Avocado Quinoa Salad

I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…

Lime & Avocado Quinoa Salad
Side
4-6
 
This is a delicious and light summer dish, perfect for a picnic or a bbq by the pool. Leftovers are awesome wrapped in a nori sheet or a scoop on top of your veggie burger.
Ingredients
  • 1 Cup Quinoa, rinsed well
  • 2 tomatoes (or 5-6 small Campari), diced large
  • 1-2 avocados, diced large
Dressing
  • ⅓ cup olive oil
  • sprinkle cayenne pepper
  • 1-2 minced garlic cloves or heavy sprinkle garlic powder
  • 3-4 tbl. lime juice
  • ½ red onion, diced
  • salt & pepper
Instructions
  1. Add Quinoa to the bottom of a saucepan over medium heat, stir until toasted.
  2. Add 2 cups boiling water, cover and simmer for 15 minutes. Let Quinoa cool.
  3. Put dressing ingredients in serving dish, add cooled Quinoa, toss until coated.
  4. Carefully toss tomato and avocado to incorporate.
  5. Refrigerate at least 30 minutes, taste, adjust seasonings (add more cayenne/salt etc.)

 

Dinosaur Kale Salad

Dino-what? As perplexed as the checkout people at the grocery store were, the two names I knew to look it up under were Dinosaur or Lacinato Kale and they couldn’t find it. Oye…few minutes later a checker sprinted back “Tuscan Kale”. Alrighty then, this yummy dark leafy green has 3 names. It’s also one of my favorite new things to eat in the following salad. Thanks to MommaPea over at Peas & Thank You for turning me onto this fabulous idea!

Dinosaur Kale Salad
appetizer
2-4
 
Discovered and loved this kale from Peas & Thank You. A simple citrus Dijon dressing on this slightly bitter chewy green is delish. I eat the entire bowl in two sittings. Yum.
Ingredients
  • 2 bunches of Dinosaur/Lacinato/Tuscan Kale
  • 3-4 Tbl Dijon mustard
  • 1 lime (or lemon)
  • Olive oil
  • Honey
  • White wine vinegar (optional)
  • Nutritional yeast (optional)
  • Salt & Pepper
  • Nuts/Seeds (Sunflower Seeds, Pistachios, or Pine nuts)
Instructions
  1. Wash the kale and tear off the leaves leaving any very thick stems behind (save for smoothies or juicing). Briefly dry with kitchen towel or spin in salad spinner.
  2. In the bottom of a large mixing bowl, add juice from citrus, Dijon, drizzle of Olive Oil, Squeeze of Honey, S&P. Splash of vinegar & Nutritional Yeast if using.
  3. Add Kale leaves, use hands to mix well. Taste, adjust dressing ingredients as needed (if too bitter add more honey etc.)
  4. Sprinkle with seeds or nuts. Yum!

Check out Peas & Thank You’s version here.

Quick Fix: Black Bean & Avocado Salad with Cashew Sour Cream & (Shetland) Tortillas

This is a great quick supper. I was craving Chipotle after a late Friday work day but decided to whip this up quickly instead. I had recently made the Salsa Verde Enchiladas with cashew sour cream so had black beans and sour cream on hand. I just made some mini Cowgirlbeans tortillas to serve on the side and my craving was quickly quelled.

Quick Fix: Black Bean & Avocado Salad with Cashew Sour Cream & Tortilla
entrée
 
This is a great leftovers meal if you already have the tortillas & cashew sour cream made. Otherwise make the tortillas and whip up some cashew sour cream in under 45 minutes.
Ingredients
  • Romain lettuce
  • Black Beans
  • Avocado, Diced
  • Cashew sour cream
  • Salsa (Trader Joe's Spicy Garlic Chipotle)
  • Tortillas
Instructions
  1. Make dough for tortillas
  2. Let rest while prep salad greens & make Cashew cream (20 min.)
  3. Cut dough into sections
  4. Get out skillet and preheat, slightly roll out dough into fat mini tortillas
  5. Cook dough (or spray already prepared ones with olive oil and reheat on skillet)
  6. Heat up beans
  7. Plate salad, beans, avocado, sour cream and salsa. Serve with Shetland-tortillas.

 

Roasted Brussels Sprouts with Brazil Nut Parm

We l-o-v-e Brussels. We have even made our friends obsessed. Try preparing them this way (even if you don’t do the nut topping) and you too will be a Brussels believer.  

 

 

Roasted Brussels Sprouts with Brazil Nut Parm
Side
 
Ingredients
  • Brussels Sprouts
  • Salt & Pepper
  • Olive Oil
  • Brazil Nuts
  • Garlic
Instructions
  1. Preheat oven to 400
  2. Rinse Brussels, remove any bad leaves.
  3. Cut in half, put on sprayed cookie sheet.
  4. Spray with olive oil, salt & pepper well.  Flip them once after 10 minutes.
  5. Remove Brussels from oven when edges browned and crisp (about 20-25 minutes)
  6. In food processor or blender place handful of Brazil nuts, 1 garlic clove and pinch of salt. Process until fluffy like Parmesan cheese. Sprinkle over Brussels Sprouts.

 

Key Lime Shrimp & Kiwi Salad

Kiwis are a wonderful fruit, full of fiber, vitamin C, potassium, folic acid, vitamin E, carotenoids (protect cells from damaging effects of free radicals, a source of vitamin A, enhance the function of your immune system, and help your reproductive system function properly) and many more antioxidants.

Kitchen Play’s June menu includes all things Kiwifruit with Zespri as the sponsor. They are a New Zealand company focused on greener growing practices and sustainability; tracking and looking to reduce their carbon emissions; using natural pollination by working with local beekeepers; and KiwiGreen, a program to encourage natural pesticide and weed control in their grower’s orchards. www.zespri.com

 

This is a simple salad with lovely summer flavor!

  • Salad greens
  • Sliced Kiwi (1 whole per person)
  • Avocado (about 1/4 per person)
  • Cooked Shrimp steamed in Old Bay are best (about 4-5 per person)
  • Sliced Tomato
  • Any additional veggies: carrots, onion etc.
  • Grated Parmesan
  • Drizzle of 2 Bears Key-Lime Vinaigrette (below as well)

Vinaigrette:

  • 1/3 cup key lime juice (2 limes)
  • 3 tbl honey
  • 3 tbl orange (1/2 orange)
  • 1 tbl olive oil
  • 3 tsp Dijon mustard
  • Salt & Pepper
  • 1 tsp. minced garlic


Key Lime Shrimp & Kiwi Salad
Salad
 
Ingredients
  • Salad greens
  • Sliced Kiwi (1 whole per person)
  • Avocado (about ¼ per person)
  • Cooked Shrimp (steamed in Old Bay are best) (about 4-5 per person)
  • Sliced Tomato
  • Any additional veggies: carrots, onion etc.
  • Grated Parmesan
  • 2 Bears Key-Lime Vinaigrette:
  • ⅓ cup key lime juice (2 limes)
  • 3 tbl honey
  • 3 tbl orange (1/2 orange)
  • 1 tbl olive oil
  • 3 tsp Dijon mustard
  • Salt & Pepper
  • 1 tsp. minced garlic
Instructions
  1. Assemble Salad
  2. Drizzle of 2 Bears Key-Lime Vinaigrette

Two Bears Shrimp Salad with Key Lime Vinaigrette

When I was visiting with mom she remembered a salad she had somewhere in Rehobeth beach with a delicious citrus vinaigrette. So we decided to create a Key-Lime Vinaigrette to go with a light seafood salad. It turned out fabulous, even Meat & Potato-sarus dad loved it, so I have since recreated it at home for my slowly transitioning omnivorous-but-ok-with-a-few-salad-based-meals-and-even-a-complete-herbivorous-one-occasionally hubby…. Continue reading “Two Bears Shrimp Salad with Key Lime Vinaigrette”