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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.

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

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

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

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?

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

Balsamic Grilled Summer Vegetables with Basil Quinoa Salad Repeat after me – balsamic makes everything better! Especially grilled summer vegetables and quinoa. I love to grill vegetables tossed in a simple dressing or marinade of balsamic vinegar, olive oil and garlic. I then serve the same dressing as a dipping sauce for the vegetables. Herb name engraved vintage silver forks are the latest addition to my prop collection. I got them from Beach House Living shop on To salt or not to salt eggplant before cooking? Eggplant is full of little air pockets (which is what makes it spongy). Salt eggplants before cooking: - to reduce oil absorption - for firmer texture when cooked - to remove bitterness from an old eggplant Dont salt eggplant before cooking: - for dishes that require mashing or pureeing the eggplant - for silky, soft texture - if you are quick cooking the eggplant or using high heat (like in this recipe) How to salt eggplant: Cut the eggplant as called for in the recipe. Use whatever vegetables you like. serves about 3. Comments

Chickpea and Tomato Salad with Fresh Basil Sorry for my short hiatus… AGAIN. I’m still adjusting to baby and trying to figure out a schedule now that Little Guy is home. Posting should become a bit more consistent now and I (we) even recorded a video today! I should have it ready tomorrow. Thanks for being patient with me as I find my groove again. Anyway, enough “business.” Today I plucked from my basil plant and made this bean salad really quick. 1 can chickpeas, drained and rinsedAbout 1 pint grape tomatoes, halved25 large basil leaves, chopped3 cloves of garlic, minced1 tbsp red wine vinegar1 tbsp apple cider vinegar2 tsp olive oil1/2 tbsp honey (10g)pinch of salt Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT! Can’t get any simpler than that. :)

Quinoa salad with Avocado, Tomato and Cucumber I love this Quinoa salad because it is light, fresh and easy to toss together, yet it’s so delicious that you can serve it at your next party or picnic with family and friends. I don’t add the cucumber until serving time, so they retain their crunch. Buen provecho! Ingredients Quinoa 1 tablespoon olive oil 2 cups of quinoa 4 cups of water Salt Salad 2 cups diced tomato 1 cup diced cucumber 1 avocado, peeled and diced 1/2 cup of red onion, finely chopped 1/2 cup fresh cilantro, finely chopped Salt and pepper Juice of 4 limes 1 tablespoon olive oil Directions Wash the quinoa in a fine strainer. If you like this page, you can say thanks by sharing it :-) Tagged as: Summer Food Meet The Shannons: Simplest Red Fruit Salad ever & some of our favorite Summertime recipes! Life, our book and travel to foreign lands have kept us away. We have a guest post and several recipes waiting to be posted and shared with the world but today I need to work on the book -- so I'm posting a 4 ingredient treat in time for all those picnics, potlucks and BBQs coming up this weekend. This one is dedicated to that friend who always brings beer and salsa. This is a recipe* that even they can make. But if you're more of a superstar than that -- you can click here to see a list of some of our favorite Summertime recipes and potlucking tips or you can check out some of these: Cherry Cola BBQ Vegan Chicken WingsAntipasto Pasta SaladCurry Vegan Chicken & Potato SaladBurger & Veggie PacketThe Cruelty-Free Crawfish BoilThe Chicago Beer DogsApple ChurrosBLT CrostinisVegan Ranch Mashed PotatoesSesame Teriyaki Beef-less Skewers Of course, if you are firing up the grill this weekend we can't encourage you enough to try The Beer Can Tofurky! See you tomorrow!

Cucumber Salad Light and refreshing! Perfect for Summer! My family LOVED this salad! The dressing really makes it pop! Ingredients For Salad: 4 to 6 cucumbers, peeled and sliced 1 white or red onion, thinly sliced 1 to 2 tomatoes, cut into thin wedges 1 Tbs salt (don't worry, you're going to rinse it all off) Ingredients For Dressing: 1/2 cup cider vinegar 3 Tbs olive oil 2 Tbs honey 1 tsp celery salt 1 tsp ground mustard 1 tsp garlic powder 1 1/2 tsp Italian seasoning (like McCormick perfect pinch) 1/2 tsp salt 2 dashes of cayenne pepper Directions: In a large bowl, toss your sliced cucumbers with 1 Tbs salt. Recipe adapted from: Kelsie's Kitchen (Seasoned With Love)

Dinner Tonight: Tortellini Pasta Salad Frozen tortellini is on my list of top-five staples. They're always in my freezer. I typically go the simple route: melt butter in a skillet, let it cook until nutty and brown, then add the tortellini in with whatever fresh herbs are around, a heap of Parmesan, and lots of black pepper. But this salad is a less obvious use, and perfect for picnics when combined with summer vegetables and a simple Dijon vinaigrette. Call it what you will, but this one's worth adding to the summer picnic rotation.