Archive for the ‘Salads’ Category

Superfood Salad for a Healthier 2014

Superfood Salad

Superfood Salad

After completely overdoing it at the office cookie swap in December, I decided to pull myself together and start eating mindfully. I’m feeling a lot better and have even lost 10 lbs without feeling like I’m trying that hard. I’m eating super healthy foods in quantities that my body needs to not feel full. I’ve cut down on caffeine too and rarely have dairy or refined sugar. But I don’t feel deprived. I’m going to see how far this approach can take me.

I’ve turned to Pinterest to find new inspiration for recipes and have started a board called “Getting Healthy in 2014″ Come follow along!

Getting Healthy Board

Getting Healthy Board

While poking around, I found a recipe for Mustard Quinoa, Cranberry & Kale Salad. It had appeared on a blog called Green Kitchen Stories and was part of a post they had done for Bon Appétit magazine that featured vegan recipes for a Christmas dinner.

I decided to adapt the recipe for a dinner party I was planning that was going to be super healthy and have the theme of mustard running through all three courses.

So here is my version. I added shredded Brussels sprouts and punched up the mustard flavor using both Dijon and whole grain mustard.

Superfood Salad

Superfood Salad

Superfood Salad for a Healthier 2014
 
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Quinoa, Kale, Pomegranate seeds! It's a superfood extravaganza.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 8-10
Ingredients
  • 1 cup red quinoa
  • Sea salt to taste
  • 4 Tbsp. extra virgin olive oil
  • Zest and juice of 1 lemon
  • 1 Tbsp champagne vinegar
  • ¼ cup Maille Dijon mustard
  • 1 Tbsp Maille Old Style whole grain Dijon mustard
  • Salt and pepper to taste
  • 1 10 oz bag of chopped Lacinato kale
  • About ¾ of a 10 oz bag of Trader Joe's shredded Brussels Sprouts
  • ¼ cup dried cranberries
  • ¼ cup roasted, salted pecans
  • ¼ cup fresh pomegranate seeds
Instructions
  1. Bring 2 cups of water or vegetable stock to boil. Add quinoa and simmer on low for about 15 minutes or until all of the liquid is absorbed. Remove from heat and transfer to a bowl for cooling.
  2. In a really large bowl (the largest bowl you have), zest the lemon and squeeze out the lemon juice. Add the oil, vinegar and both mustards. Whisk vigorously until completely emulsified and smooth.
  3. Add the quinoa to the bowl (when it's cool) and toss to coat.
  4. Now add the kale, Brussels sprouts, cranberries, pecans, and pomegranate seeds and toss to coat completely. Allow this mixture to sit for several hours (in the fridge would be ideal) to soften the kale leaves and Brussels sprouts.
  5. Enjoy. Can be stored in a sealed contained and enjoyed the following day as well.

 

California Strawberry Salad

Strawberry Salad

California Strawberry Salad - Photo courtesy of the CA Strawberry Commission

Last week the California Strawberry Commission hosted an event for bloggers and food writers in San Francisco. Cheryl Sternman Rule was on hand discussing her amazing book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. After the event, the CA Strawberry Commission shared recipes that I am privileged to share with you. One of my favorites is the California Strawberry Salad, a recipe developed by True Food Kitchen. True Food Kitchen is a restaurant with several locations in Southern California and Arizona. It was developed in partnership with Andrew Weil, MD and their goal is to make mouthwatering food that is also great for your health. I hope they have plans to move to the Bay Area!

For more great strawberry recipes, check out the recipe collection at the CA Strawberry Commission website.

Strawberry Salad

California Strawberry Salad - Photo courtesy of the California Strawberry Commission

California Strawberry Salad
 
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A savory salad courtesy of True Food Kitchen and the California Strawberry Commission. Used by permission.
Author:
Recipe type: Appetiser
Serves: 4
Ingredients
  • 2 cups snap peas, cleaned
  • 1 fennel bulb, diced
  • 1 pint strawberries, washed and sliced
  • 4 oz baby greens
  • 3 Tbsp extra virgin olive oil, plus more for roasting
  • 1 Tbsp agave nectar
  • 1 Tbsp balsamic vinegar
  • 1⁄2 cup goat cheese
  • 1⁄2 cup toasted walnuts
  • Salt and pepper to taste
Instructions
  1. Blanch the snap peas in salted boiling water for 30 seconds. Refresh in ice water immediately after cooking to lock in the bright green color and to keep from overcooking.
  2. Lay out the fennel on a sheet pan. Season with olive oil, salt and pepper. Roast snap peas at 375 degrees for 10 minutes or until tender and caramelized. Remove from oven and allow to cool for 45 minutes.
  3. Arrange strawberries, baby greens, blanched snap peas and roasted fennel in a large salad bowl. In a separate bowl, combine the agave nectar and balsamic vinegar with the olive oil to create the vinaigrette. Whisk until incorporated. Season to taste with salt and pepper.
  4. Divide on four plates and drizzle vinaigrette over the salad. Top the salad with equal parts goat cheese and walnuts.
Strawberry Salad

California Strawberry Salad - Photo courtesy of the CA Strawberry Commission

Summer Picnic Salads – Perfect for the 4th of July

Lemony Lentil Salad With Couscous and Arugula

As some of you know, I started blogging a bit for Mollie Stone’s Markets, my favorite grocery store. They have an amazing new line of infused olive oils that I have been experimenting with. This latest recipe makes use of the Lemon Infused Olive Oil. I made this lentil salad for a going-away party for friends of ours who are moving to Europe. Just when we’re going to have healthcare here after all. Oh well. To see the entire recipe, check out the post on the Mollie Stone’s Blog!

I equate summertime picnics with these kinds of salads: lentil salad, orzo salad, corn and bean salad and so on. They travel well, hold up during a picnic and are nutritious. They also take advantage of what’s in season. Here are just a few from the archives:

Lentil Salad Three Ways

Lentil Salad Three Ways

Heirloom Tomato Orzo Salad

Heirloom Tomato Orzo Salad
Wild Rice Salad

Wild Rice & Cranberry Salad

Wild Rice, Cranberry and Almond Salad
Fresh Corn Salad

Fresh Corn Salad

Fresh Corn Salad with Tomatoes and Basil

Classic Caesar Salad – Mad Men Style

Caesar Salad with Shaved Parmesan

Whenever I watch Mad Men, I wish I could be transported back in time to the New York City restaurants featured on the show. Of course, many of them are still open and thriving, and NY Eater has indexed them beautifully, here. But alas, I live in San Fracisco, and my time machine is in the shop, so I am reduced to trying to recreate the recipes of the day here at home.

I worked at a restaurant in the early eighties that made Caesar Salad table-side. It’s definitely food as theater when the waiter cracks the egg over the salad and mixes it in or lifts his arm high in the air to drizzle in the olive oil. Entertain your family at home with a similar preparation. It was in Season 1, episode 2 (The Ladies’ Room) that Betty and Don Draper dine with Roger Sterling at the restaurant Toots Shor, where a Caesar Salad is prepared table-side. Also in Season 3, Episode 4 (The Arrangements), Pete Campbell, Don Draper, and a potential client, Horace “Hoho” Cook dine at Keen’s where Caesar Salads are prepared table side even today.

Betty and Don Draper at Dinner

Betty and Don Draper at Dinner

Nowadays, people are a little spooked by the raw egg mixed into the dressing, but I’m someone who has eaten raw cookie dough my whole life and never -knock on wood – suffered from salmonella poisoning. This Caesar Salad recipe also calls for a coddled egg (boiled in rapidly boiling water for 40 seconds) which may comfort those who are nervous. The US Department of Agriculture measures the risk encountering a contaminated at 1 in 30,000. Coddling doesn’t quite bring the temperature of the egg to the 160˚F required to kill the bacteria, but it makes for a creamier dressing.

And what about anchovies? They weren’t a part of the orginial Caesar Cardini salad recipe, so I haven’t included them here, but if you want to add them in, just chop a few of them finely to mix into the dressing and then garnish with a few more on top.

For more about the food of Mad Men, check out The Unofficial Mad Men Cookbook, available at Amazon.com:

Watch Mad Men on AMC, Sundays at 10/9c.

Caesar Salad
Serves 2-4

Ingredients

Dressing:
1 clove garlic crushed
1 egg yolk that has been coddled (boil in rapidly boing water for 40 seconds)
2 tsp Dijon mustard
1 lemon, juiced
1 tsp Worcestershire Sauce
1 pinch of salt
1/3 cup extra-virgin olive oil
Freshly shaved Parmesan cheese, plus extra for garnish
Freshly ground black pepper

2 heads romaine lettuce
Great croutons (if you have to make them yourself, toast cubed bread in olive oil and minced garlic until golden brown).

Method

1. In a large wooden bowl, spread the crushed garlic around. Crack a coddled egg into the bowl. Add mustard, lemon juice, Worcestershire Sauce and salt. Beat with a fork. Pour the oil in a steady slow stream while continuing to beat the mixture. Tear the lettuce into the bowl and toss. Grind fresh pepper on top. Add the croutons and freshly shaved Parmesan. Toss and transfer to plates. Then shave additional Parmesan on top.

Caesar Salad

Caesar Salad

The Best Cinqo De Mayo Avocado Shrimp Tostadas

California Avocado Shrimp Tostadas

Cinqo de Mayo is just around the corner and we’re getting ready by enjoying California Avocados – back in season and perfect for bringing together your favorite Mexican flavors – lime, cilantro, and… avocado. Yum.

This shrimp tostada recipe, a light and healthy dish perfect for a weeknight or for a dinner party, was shared with us by the California Avocado Commission and was created for them by chefs Mary Sue Milliken and Susan Feniger, aka, the Too Hot Tamales of early Food Network fame. Known also for their fabulous Santa Monica restaurant Border Grill, the Too Hot Tamales have been partnering with the California Avocado Commission for some time now to bring fresh, flavorful, avocado forward dishes to all of us. Enjoy!

avocado commission

Avocado Trio

The Best Cinqo De Mayo Avocado Shrimp Tostadas
 
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Bold flavors come together in this fresh take on the shrimp tostada
Author:
Recipe type: Entrée Salad
Serves: 4
Ingredients
  • ¾ cup beer
  • 3 bay leaves
  • ½ tsp. celery seeds
  • ½ tsp. cayenne
  • ½ tsp. salt
  • ½ lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
  • 2 ripe, fresh California avocados, seeded, peeled and cut into ½-inch dice
  • 1 Roma tomato, finely diced
  • ¼ cup finely diced red onion
  • 1 small carrot, peeled and finely diced
  • 1 jalapeño, stem and seeds removed, finely diced
  • ½ bunch cilantro, finely chopped
  • 1½ limes, juiced
  • 3 Tbsp. extra virgin olive oil
  • Salt, to taste
  • Ground black pepper, to taste
  • Canola oil, for frying
  • 4 (6-inch) corn tortillas
  • 4 romaine lettuce leaves, finely julienned
Instructions
  1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into ½-inch dice.
  2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
  3. Meanwhile, pour oil to a depth of ½-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
  4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
Notes
I substitute ¼ cup shredded carrots (in the bag) for the diced carrots in this recipe and I leave out the celery seeds.

Wild Rice, Cranberry and Almond Salad with a hint of Orange

Wild Rice, Cranberry & Almond Salad

Wild Rice, Cranberry & Almond Salad

My friend Raquel is the master of the wild rice salad. She tosses it up in huge quantities for party buffets at her house and there’s never any left over. I’ve been meaning to do a version of my own and today was the day. The only difference between my version and hers, is that I’ve added an orange juice-based vinaigrette – just a wee-tiny bit, because this salad can even stand on its own without any vinaigrette, but I love orange and cranberry flavors together, so I thought it would only make this great salad greater.

Hey, it’s vegan and gluten-free. Can’t beat that.

Wild Rice, Cranberry and Toasted Almond Salad with a hint of Orange
Serves 4 as a side

Ingredients

2 cups cooked wild rice (still warm)
3/4 cup dried cranberries
1/2 cup toasted almonds slivers

Vinaigrette:
1 Tbsp olive oil
1 Tbsp orange juice
1 tsp Dijon mustard
1 tsp finely diced onion

Optional addition: orange zest.

Method

1. Cook rice according to package directions (it takes about 45 minutes). Meanwhile, toast the almonds in a frying pan with no oil over medium high heat for about 5 minutes or until just starting to brown.

2. While the rice is still warm, toss it with the dried cranberries and the almonds. This will allow the cranberries to swell and their flavor to meld.

3. While the rice mixture is cooling, whisk together the ingredients for the vinaigrette until an emulsion is formed. Once rice mixture has cooled to room temperature toss the vinaigrette with the rice and mix thoroughly. Refrigerate and serve chilled.

Wild Rice Salad

Wild Rice Salad

Lentil Salad Three Ways

Lentil Salad Three Ways

Buy a bag of lentils at Safeway for $1.49, or spend $8 for a fancy box of French Le Puy Lentils at Whole Foods. Either way, you can create a myriad of healthy salads that will keep in the fridge for about a week and work as main dishes, sides or snacks. Put the lentil salad on top of a bed of lettuce or the add arugula for bite. Roll the lentils up in a whole wheat tortilla for a healthy bean wrap. Serve warm with fish, like Salmon or Mahi Mahi. The possibilities are endless.

To prepare the lentils, follow the directions on the side of the package. Do not pre-soak lentils. They cook pretty quickly. Typically, for a 16 oz bag of lentils, bring 8-10 cups of water to boil in a large pot. Add the lentils and simmer gently for 25-30 minutes. For salads, you want the lentils to maintain a little bite so that they don’t get too mushy. Start checking them at 25 minutes to get the texture just right. A 16-oz bag of lentils will yield about six cups of cooked lentils.

Heirloom Tomato-Basil Lentil Salad

Heirloom Tomato-Basil Lentil Salad

Serves 4 as a side

Ingredients

2 cups cooked lentils
1 large or 2 small heirloom tomatoes, diced into small cubes.
2 Tbsp minced shallots or scallions
1/4 cup minced fresh basil and additional leaves for garnish
2 Tbsp balsamic vinegar
6 Tbsp extra-virgin olive oil
1/4 teaspoon black pepper
1 Tbsp of Crumbled Feta (optional) – I left it out because I like to try to be vegan when I can

Method

1. For the vinaigrette, whisk together the olive oil and vinegar into an emulsion. Toss lentils, tomatoes, shallots, minced basil, and oil vinegar to combine. Season with pepper and garnish with basil leaf and feta if using. Serve chilled.

Tarragon-Mustard Vinaigrette Lentil Salad

Tarragon-Mustard Vinaigrette Lentil Salad

Serves 4 as a side

Ingredients

2 cups cooked lentils
1/2 red bell pepper, diced
2 Tbsp red-wine vinegar
1 Tbsp minced shallot or scallions
Salt and pepper to taste
6 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1 Tbsp minced tarragon

Method

1. Whisk together the vinegar, shallots, salt, pepper, olive oil, mustard and tarragon. Toss with red bell pepper and lentils to combine. Garnish with tarragon leaves. Serve chilled.

Lemon Dill Lentil Salad

Fresh Lemon-Dill Lentil Salad

Serves 4 as a side

Ingredients
2 cups cooked lentils
1/2 red bell pepper, diced
1/4 cup fresh dill, minced
2 Tbsp fresh-squeezed lemon juice
1 Tbsp minced shallot or scallions
Salt and pepper to taste
6 Tbsp extra virgin olive oil

Method

1. Whisk together lemon juice, shallots, salt, pepper, and olive oil. Toss with lentils, red bell pepper and fresh dill to combine. Garnish with sprigs of dill.

Shrimp, Endive and California Avocado Salad

Mary Bergens Shrimp California Avocado and Endive Salad

Summer marks the peak season of California avocados, when the fruit is readily available and at its most delicious. So what better time than now to learn more about two of the nearly 5,000 California avocado farmers who take pride in growing the delicious fruit and their favorite avocado recipes.

Ninety percent of the nation’s avocados are hand-grown by farmers in California, all of whom take special care in growing premium avocados. Many of the California avocado groves are multi-generational and family operated.

For example, California avocado grower Mary Bergen’s parents bought a ranch in Ojai, Calif. in 1957 – Rancho dos Rios. As a young child, she spent her time roaming the avocado groves and disappearing into the hills, which she says allowed her to gain an appreciation and love for the land. Mary took over the operations of the ranch in 2000 and with the help of other avocado growers, she has become knowledgeable and found a community. “I’m more connected with the community here than I ever was in the city,” says Mary. “It’s wonderful to grow something people love. It’s great to grow something outstanding.”

To view videos of Mary Bergen discussing her life as a California avocado grower, visit her page at the California Avocado Commission Website.

Here is her recipe for Shrimp, Endive and California Avocado Salad.

Mary Bergen’s Shrimp, Endive and California Avocado Salad
Recipe created by California avocado grower Mary Bergen for the California Avocado Commission.

Serves: 4

Prep Time: 45 minutes, including chill time; Cooking Time: 5 minutes;

Ingredients

2 cups water
1 cup dry white wine
2 tsp. coarse salt
1 dried bay leaf
1 lb. medium shrimp, peeled
2 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1/4 cup extra virgin olive oil
6 Tbsp. crème fraîche
2 Tbsp. finely chopped shallot
2 Tbsp. minced fresh chives
2 small Belgian endives
1 ripe, fresh California avocado, peeled, seeded and diced
1 small head butter lettuce

Instructions

1. Bring water, wine, half the salt and the bay leaf to a boil in a medium saucepan. Reduce heat and simmer for 5 minutes. Add half the shrimp and cook until opaque, about 1 minute. Transfer the shrimp to a plate with a slotted spoon. Cook the remaining shrimp, transfer to the plate and let cool. Cut into 1/4-inch pieces.
2. Whisk together lemon juice, vinegar and remaining salt in a medium bowl. Pour in olive oil in a slow, steady stream, whisking until emulsified. Whisk in crème fraîche. Fold in shallots, chives and shrimp. Cover with plastic wrap and refrigerate for at least 30 minutes.
3. Separate endive leaves and thinly slice crosswise. Fold endive and avocado into shrimp mixture. Make a bed of lettuce on each salad plate and add a generous spoonful of the shrimp mixture to each plate and serve.

Nutrition Information Per Serving: Calories 480; Total Fat 30 g (Sat 4.5 g, Trans 0 g, Poly 3 g, Mono 15 g); Cholesterol 225 mg; Sodium 1520 mg; Total Carbohydrates 17 g; Dietary Fiber 12 g; Protein 29 g

Roasted Asparagus w/ Grapefruit and Lemon Oil

Asparagus with Grapefruit and Lemon Oil

It’s day four of my blogging event: “How to host an elegant, flavorful, vegan, gluten-free dinner party” in which I feature recipes created by the wonderful Viviane Bauquet Farre of food and style. My husband and several of his friends have transitioned to a vegetarian diet and several of them are also avoiding dairy and gluten, so when I decided to celebrate G’s birthday with a dinner party, I knew I needed to turn to my friend Viviane who features such refined recipes which also happen to be meat free. Today’s installment is the third of that five-course meal. For the next course, you’ll just have to check back tomorrow.

So far in this dinner, we’ve enjoyed cucumber and avocado ceviche, and slurped down an artichoke soup with truffles on top. Now we’re ready for a scrumptious early Spring salad, so Viviane’s Roasted Asparagus with Grapefruit is just the thing. Here’s what I learned by making this recipe: It is soooo easy to make and it is easy to prepare ahead of time, when it was time for this course, I could truly relax. All I had to do was plate everything and drizzle it with oil.

Roasted Asparagus

The other revelation I had while making this recipe is just how easy it is to roast asparagus. Brush the spears with a little olive oil, pop them into an oven preheated to 500˚F and 7-10 minutes later you’ve got roasted asparagus. No careful chopping, no peeling, no long wait. It’s like fast food. Well, sort of.

Brush with olive oil, then roast

Watch Viviane’s video for more tips on roasting asparagus and to watch her demonstrate how to prepare grapefruit slices with no pith or membrane in sight. Again, now that I’ve done it once, I want to do it this way all the time. My kids love eating citrus in our house now because I prepare for them this way now.

Roasted asparagus with pink grapefruit and lemon oil
Adapted from the recipe by Viviane Bauquet Farre of food and style, with permission.
See her original recipe here.
serves 4

1 large Texas Rio Star grapefruit
1 1/4 lbs asparagus spears – washed and stem snapped
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt or to taste
2 tablespoons pine nuts
4 teaspoons lemon infused oil as garnish
A bit of lemon zest for garnish
freshly ground black pepper to taste

1 large jellyroll pan

Method

1. Peel the grapefruit down to the flesh, Quarter lengthwise and remove the thin membrane around each slice, being careful not to break them. Transfer to a bowl and set aside.

2. If your pine nuts are raw, preheat the oven to 425˚F. Place the pinenuts on a baking sheet and roast for about 2 minutes, but watch carefully through the window to make sure they don’t burn. Set aside.

3. Increase oven temperature to 500°F. Move rack to the top of the oven. Spread the asparagus on a jellyroll pan. Brush with the olive oil and sprinkle with the salt. Bake for 7 to 10 minutes (depending on their size) until the tips begin to brown. Remove from pan and let cool for 10 minutes.

4. Place a bundle of asparagus in the center of each plate. Top with 3-4 grapefruit slices and sprinkle with the pine nuts. Drizzle with the lemon oil and finish with a bit of fresh lemon zest and freshly ground black pepper to taste. Serve immediately.

Roasted Asparagus with Grapefruit

Cucumber and Avocado Ceviche

Avocado and Cucumber Ceviche

It’s day two of my blogging event: “How to host an elegant, flavorful, vegan, gluten-free dinner party” for which I feature recipes created by the lovely and talented Viviane Bauquet Farre of food and style. This recipe was the first course of the dining extravaganza that was my husband’s birthday dinner this past weekend. This kicked off a wonderful five course meal. For course number two, you will have to check back tomorrow.

Avocado and Cucumber Ceviche

Normally, when one thinks of ceviche, raw seafood that has been cured in a citrus marinade is what comes to mind. Well, this is a vegetarian version ceviche. It’s an incredibly light dish, perfect for spring and summer gatherings and it is incredibly easy to make. I prepped all of the vegetables ahead of time except for the avocado because I didn’t want it to turn brown. I waited until just before I assembled the dish to cut the avocado. Drizzling it with a lime-based marinade helps keep it from browning, but it’s important for the avocado to be fresh nonetheless.

The tabasco sauce in the marinade does give it a little kick. If your guests like spice, you can heat up it even more by adding another 1/4 tsp. For me, it was just perfect.

I remembered having traditional ceviche served in a martini glass at a restaurant in San Francisco and I wanted to recreate that effect here, but you could just as easily serve it in a shallow bowl or on a salad plate. Viviane’s presentation is quite different from mine, but truly beautiful. Here is a link to her post.

First Course of the Dinner


Cucumber and Avocado Ceviche

by Viviane Bauquet-Farre of food and style
(I have changed the recipe slightly by chopping the vegetables differently. See Viviane’s version here.
serves 6

For the dressing
1 small shallot – skinned and finely chopped
1 1/2 tablespoons fresh lime juice
1/2 teaspoon Tabasco
3 tablespoons extra virgin olive oil
sea salt and freshly ground pepper to taste

For the ceviche
1/2 of a (seedless) English cucumber, peeled and diced
2 medium tomatoes – seeded and cut in 1/8″ cubes
1/2 ripe but not-too-soft avocado – pit removed, skinned and cut into small cubes
Cilantro sprigs as garnish

Method

1. To make the dressing, place all ingredients except the olive oil in a small bowl and toss. Gradually whisk in the olive oil, beating continuously to create an emulsion. Set aside.

2. Toss a large spoonful of cucumber into a martini glass or shallow bowl. Place a spoonful of tomato cubes on top of the cucumber and a spoonful of avocado cubes on top of that. Drizzle with dressing and toss a bit to coat. Garnish with a sprig of fresh cilantro. Serve immediately.

Cook’s note: This recipe can also be served as a side salad. Instead of serving it in individual small plates, serve it in a large platter.

Avocado and Cucumber Ceviche

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