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Posts Tagged ‘salad’

This was the first course of a five course meal that I prepared for my friends. The theme was class, sophistication, and elegance. This dish embodies them all. Served in a Martini glass, this salad is colorful, light, and refreshing.

  • Cut the avocados, mangos and tomatoes into similar sized cubes. A good ratio is 1:1:1. This will yield mostly mango, some avocado, and a little tomato. This creates the best balance. They should be, at most, half of an inch in length, width, and height.
  • Make sure that the fruits are as ripe as possible. Ripe mangos are usually a bit yellowish in color, tender to the touch, and fragrant. The avocado flesh should give a little when pressed, yet should not feel mushy. After this test, take the stem off the avocado; if the flesh is a green color, you’re in business.
  • Make a dressing by chopping a large handful of fresh cilantro very well. Add 1/4 to 1/2 a cup of Extra-virgin olive oil and the juice of one lime (The zest is a great addition as well). Season with salt and pepper and, for sweetness, add 1-2 tablespoons of honey or agave syrup.
  • Slowly add the dressing to the salad, while mixing. It is important that the dressing only coats the fruits. Serve in an elegant cup and wow your guests. Heck, put some on a burger and eat it, alone, in your underpants.

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I don’t have a picture for this recipe, but it is simple and easy to imagine. We needed a side for “Taco Thursday”, so I made this healthy salad.

Ingredients:

  • 1 avocado  ♣
  • 2 ears of corn
  • 2 tomatoes
  • shelled edamame (half bag) maybe 1 cup

Dressing: (optional additions include toasted cumin seeds and dried oregano)

  • 4 tablespoons lime juice
  • 8 tablespoons extra-virgin olive oil
  • 2 garlic cloves
  • lemon zest
  • some chopped scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon chili powder
  • handful of parsley
  • I added a dash of a Southwestern seasoning (it had chipotle pepper, cumin, oregano, chili pepper, marjoram, garlic, onion)

1. Cut all around the avocado (from stem to base). Twist to display the pit. Lodge the knife in it and twist to dislodge. Peel the thick skin and chop the avocado into small pieces. Chop the tomatoes as well.

2. Parboil (partly cook by boiling) two ears of corn for about 3 minutes. I threw the edamame into the same pot for five minutes. Remove the kernels by standing the ear on the center of a bundt pan, allowing the kernels to fall into pan instead of all over the counter. Dry the kernels with a paper towel and add to a really hot pan (no oil)  to roast until brown and fragrant.

3. To make the dressing, mince the garlic and chop the scallions (I have a garden, so I used the tops of my onion plants). Whisk in all the dressing ingredients and fold into the salad. Salt and pepper the dressing as well. marinate for at least 15 minutes in the refrigerator.

Tip: You know your avocados are ripe when pressing yields a depression in the skin. You may also remove the stem; if you see green underneath, it is a tasty and ripe avocado.

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