Avocado / Tomato /Mozzarella Salad

 

 

2 avocados (peeled, pitted, & cubed)

2 - 3 tomatoes (cubed)

1 ball fresh mozzarella cheese (cubed)

2 Tbsp extra virgin olive oil

2 tsp. basil (we used dried, but you could use fresh)

salt & pepper (to taste...)

 

Put the cubes of avocados, tomatoes,

and mozzarella in a bowl.

Drizzle with olive oil.

Add basil, salt & pepper.

Mix lightly.

Enjoy.

(Best to eat it right away at room tempature.)

Cucumber Salad

Ingredients

1. 2 cucumbers, very thinly sliced
2. 1 red onions, very thinly sliced
3. 2 tablespoons vinegar or 2 tablespoons lemon juice
4. 2 tablespoons low-fat sour cream or 2 tablespoons yogurt
5. salt and pepper, to taste ( I like a lot of pepper)
6. ½ teaspoon sugar
7. 1 teaspoon chopped fresh dill

Directions

1. Mix cucumbers and onions together.
2. Mix rest of ingredients together in a closed bowl and give a shake.
3. Add to cucumbers, chill till very cold & serve

quinoa salad with black beans, avocado and cumin-lime dressing

 

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.

Mediterranean Pasta & Bean Salad

Great summer salad!

Ingredients

• 2 cups of uncooked rotini
• 1 can of red kidney beans, drained
• 1 can white beans, drained
• 12 cherry tomatoes, halved
• 3 green onions, chopped
• 1 small green pepper, seeded and chopped
• 1/2 cucumber cut into chunks
• 1/2 cup Kalamafa olives
• 4 oz. feta cheese

Dressing

• 2 T red wine vinegar
• 2 T fresh lemon juice
• 2 cloves of garlis, minced (or as much as you like)
• 2 t dried oregano
• 1/2 t salt
• freshly ground pepper (to taste)
• 2/3 cup olive oil

Directions

1. Cook pasta according to directions.

2. Dressing: In small bowl, whisk together vinegar, lemon juice, garlic, oregano,  salt, and pepper. Gradually, whisk in oil.

3. In large bowl, combine cooked pasta, red and white beans, tomatoes, green onions, green peppers,  and cucumber.

4. Pour dressing over salad and stir to mix.

5. Cover and refrigerate for at least an hour or up to 2 days.

6. Sprinkle with olives and feta.