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{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }

{ Avocado and Grilled Corn Salad with Cilantro Vinaigrette }
A few days ago, I arrived home from work to find a surprise at my front door. It was a box addressed to me. Typically most boxes are addressed to my hubby, who is an avid Ebay participant. But this one was for me. I reviewed the package label to realize that is was from the Tastemaker program at Foodbuzz. The wheels of imagination went off in my head. When I opened the box, these avocados were absolutely perfect. When I explored the California Avocado Commission’s website, they had a section for fun facts about avocados. Avocados are a fruit, not a vegetable, belonging to the genus Persea in the Lauraceae family Avocados are sodium and cholesterol-free and have only five grams of fat per serving, most of it the monounsaturated kind. I do have a couple other avocado related recipes that I will share with all of you. Avocado and Grilled Corn Salad with Cilantro Vinaigrette Serves 4 Add to a large bowl and refrigerate until ready to use. Cilantro Vinaigrette 6 T. 2 T. Related:  Salads

Spicy Minced Chicken Salad (Larb Gai) Recipe Farina Kingsley Salads of Laos and Thailand tend not to focus on leafy greens but rather use meat, seafood, fruit and herbs as their main ingredients. Unlike green salads, this dish can be made several hours in advance and chilled until ready to serve. For the dressing : 1 tablespoon chopped shallots 2 cloves garlic, chopped 1 tablespoon green jalapeno chili, seeded and minced 1 teaspoon sugar 1/8 teaspoon ground black pepper 4 tablespoons fish sauce 4 tablespoons lime juice 1 tablespoon rice vinegar 1 teaspoon chili sauce 3 tablespoons canola oil For the chicken : 1 1/2 pounds boneless, skinless chicken thighs 1/3 cup sliced shallots 1 red or green serrano chili, seeded and sliced into thin rings 2 tablespoons canola oil 2 tablespoons chopped cilantro leaves 2 tablespoons chopped mint leaves 6-8 leaves red leaf lettuce 1/4 cup chopped toasted peanuts, for garnish To help grind the meat, chill the cubes of chicken thighs in a freezer for 15 minutes before mincing the meat.

Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta There are only a few nights during the year that I have the house to myself. Very rarely Kyle will work an overnight shift or he’ll have some side work to do but I can always count on his continuing ed classes each year to give me the house to myself. I don’t know what it is about having the house to myself in the evening especially since I spend almost every Saturday alone while he works but there’s something I love about having the freedom to cook what I want, when I want, without having to think about anyone else but myself. And that’s how this quinoa salad happened. I wasn’t 100% sure what Kyle would think of quinoa, never having eaten it before, so I made it for myself with plenty of leftovers in case he was hungry and adventurous when he got home that night last week. Quinoa Salad with Roasted Tomatoes, Broccoli, and Feta Ingredients Instructions Preheat oven to 375° F. Source

A Turtle's Life for Me: Grilled Cheese... Adult-Style I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? No. The answer is no. (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie

Healthy Recipe: Strawberry Balsamic Vinaigrette Take advantage of the season's fresh strawberries and make this fruity salad dressing. It's refreshing and tangy — just the perfect topping to add to fresh greens and veggies from the garden or farmers market. Why make salad dressing when you can buy it at the store? Keep reading to learn this simple 76-calorie recipe. Ingredients 1 cup fresh strawberries 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon dried tarragon 1/4 teaspoon honey Directions Mix all ingredients together in a blender or food processor.Blend until smooth. Information Category Salads Yield 4 servings Cook Time 10 minutes Nutrition Calories per serving Source: Calorie Count 20 Salads Hearty Enough for Tonight's Dinner By Angie McGowan and Erin Lebar | We love to make big salads for dinner at our house. The salad that I make most frequently is a taco salad. It’s one of my comfort foods. nggallery id=’119699′ Paella Rice Salad For a cool summer take on this typically warm dish, keep the veggies raw and just cook the rice! Make paella rice salad Beans and Rice Salad A great summer twist on the classic rice and beans. Make beans and rice salad Mexican Green Rice Salad This gorgeous green rice salad gets its color from fresh spinach, cilantro, and lime. Make Mexican green rice salad Easy family meals for under $1016 skinny soups to warm you up this winterThe 50 best recipes under 100 caloriesThe top foods that will make you gain weight41 copycat recipes from your fave fast food joints More on Babble About Angie McGowan and Erin Lebar Angie McGowan and Erin Lebar

Cilantro-Lime Sardine Salad in Avocado Halves Recipes From The Kitchn Seafood salads served in avocado halves always used to remind me of 1960s kitsch food, the sort of thing you might see photographed in garish colors in a thrift store magazine. That was until I realized why this retro combination was so popular with the ladies who lunched fifty years ago: it is very, very good. Crab or shrimp salad might have been the choice back then, and both are still tasty scooped into the hollow of a ripe avocado, but sardines are the key to a modern reinterpretation of this lunchtime classic. Canned sardines are budget-friendly, sustainable, and high in healthy omega-3s. Avocados are also full of healthy fats, making this a meal that looks modest, but actually keeps you going for hours. If you are nervous about the strong taste of sardines, this is a good recipe to start with. And if you love sardines, it is simple to make this recipe more strongly flavored by using whole canned sardines in place of the fillets. Cilantro-Lime Sardine Salad in Avocado Halves

Very Pinteresting {Salads} Yep, I couldn’t resist! I found an amazing collection of delicious salads via my good ol’ friend Pinterest. Did you see that Pinterest listed me as one of The Most Followed People on Pinterest. This is just pure craziness. Anyway, I hope you enjoy this little collection. Broccoli, Grape, and Pasta Salad via Southern Livingclick salad name for the recipe Chicken Salad with Apricots and Almonds via Whole Livingclick salad name for the recipe Mango Blueberry Quinoa with Lemon Basil Dressing via Veggie Bellyclick salad name for the recipe Zucchini Ribbon Salad via Proud Italian Cookclick salad name for the recipe Black Bean Salad with Lime-Cilantro Vinaigrette via Once Upon a Chefclick salad name for the recipe Cranberry Pecan Chicken Salad via Plum Pie Cooks click salad name for the recipe Broccoli Slaw via Smitten Kitchen Grilled Romaine Salad via Serious Eats Avocado Wasabi Salad via Vegan Yum-Yumclick salad name for the recipe Salad in Jar via 4 Men 1 Womanclick salad name for the recipe Salads

French Onion Soup Stuffed Mushrooms Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!

Just a Spoonful of: Avocado / Tomato/ Mozzarella Salad Avocados Never had them? Don't think you like them? Keep reading. We were in the same "I don't like avocados" boat. Funny thing was...we had never even tasted one! Just thought we didn't like them. No way can that taste good! No not good. And they are good for you. Try them. Dakota came up with this recipe for Avocado / Tomato / Mozzarella Salad It is even better than good. It is awesome. Summertime when there are lots of garden fresh tomatoes That is a great time to make this salad. Besides tasting so great did you know that avocados are good for you too? they provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. You need fresh mozzarella! It is a must. Do not use the bricks of mozzarella. Not the same.Not even close. Get a ball of fresh mozzarella. No picture of it out of the package because we had to cube it as soon as we took it out. (There is a "fresh mozzarella monster" in this house. He loves to eat it straight out of the package.) It IS that good. Enjoy.

Chipotle chickpea salad As a parent, cooking has never been more important to me. Unfortunately, I have never had less time to do it. And what a week so far! My oldest son is sick with a double ear infection and the baby is nursing like an Olympic champion. Phew! 540 ml (19 oz) can chickpeas, drained and rinsed a dozen grape tomatoes, halved 1/2 cup feta cheese, diced 2 tbsp olive oil 1 tbsp white wine vinegar 1/4 tsp chipotle chili powder In a medium saucepan, I brought 1/2 cup of water to a boil and added the garlic cloves and asparagus. In a medium mixing bowl, I combined the asparagus (cut into 2 inch pieces), chickpeas, tomatoes, and feta.To make the vinaigrette, I combined the oil, vinegar, chili powder, and reserved garlic clove (finely chopped) in a small jar with a tight-fitting lid. I hope you enjoy having that song stuck in your head now. What's on your family's table this week?

7 Brown Rice Recipes By Angie McGowan | Photo: Julie Van Rosendaal I’ve been trying to stay away from white rice whenever possible lately. Here are 7 delicious brown rice recipes from some of my favorite food blogs: nggallery id=’120696′ Brown Rice Sushi Bowl Don't know how to roll sushi? Brown Rice and Pineapple Fried Rice This is my kind of fried rice! Brown Rice Risotto with Roasted Tomato Sauce This risotto looks so warm and comforting. Hearty Lentil and Brown Rice Burgers How god do these burgers look? Bountiful Brown Rice Muffins Muffins are a great way to enjoy healthy brown rice for breakfast. Southwestern Black Bean and Brown Rice Burgers with Roasted Poblano Sweet Corn Salsa These vegan burgers look too good! Homemade Brown Rice Milk Did you know you can even make milk with brown rice? Read more from Angie on Eclectic Recipes! Don’t miss the latest from Family Kitchen – Like Us on Facebook! More on Family Kitchen: Chef Jeff’s Barbecue Shrimp ScampiChocolate Strawberry Mini Trifles More on Babble Angie McGowan

Summer Salad Recipe: Roasted Garlic, Olive & Tomato Pasta Salad Recipes from The Kitchn I spent last week on the coast of Northern California, splitting the time between Marin County north of San Francisco, and Big Sur to the south. We drove north to south in the middle of the week, through golden hills and irrigated rows of green. Suddenly, with fields all around, I sniffed. Had I forgot to wash my hands after last night's garlicky pasta dinner? No — even that wouldn't give off this garlic pungence, this scent of a thousand garlic cloves minced and oily. Welcome to Gilroy, California, the capital of garlic. Gilroy's special aroma, which can be fully experienced even from a fast-moving car on a highway outside town, is well-documented. I admit that I rather liked the smell of Gilroy, musky and sweet, all-encompassing. It also blooms overnight in the fridge; this is a good pasta salad to make a night ahead. So don't be afraid of the three whole garlic heads; roast away, remember Gilroy, and enjoy garlic in all its many tastes. Roasted Garlic, Olive and Tomato Pasta Salad

Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this salad idea that combines cucumbers, tomatoes, onion, avocado, and balsamic vinegar is not dumb at all! Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. You need one perfectly ripe avocado, diced into smallish pieces.