Recipe: Avocado Salad Wraps
Posted by Jenny Lewis Categories: Dinner, Lunch, Side Dishes, Quick Meals, Recipes, Summer Cooking, Fruit, Salad, Vegetables, Vegetarian,
It’s summer, and the food lobe of my brain turns to one thing when the weather starts warming up - avocados. Being on the East Coast, avocados are definitely my favorite summertime-only indulgence, and they are well worth the wait in all of their forms. Another recipe from Clean Eating magazine, these Avocado Salad Wraps are fantastic as a light lunch or, when paired with some bread or tortillas, a stove-free dinner on a hot day.
Ingredients:
- 2 T Dijon mustard
- 1 medium ripe avocado, diced
- 1 medium ripe tomato, chopped into pieces the same size as the avocado
- 1/4 cup cilantro
- lime juice (optional)
- 4 big lettuce leaves (romaine works great)
Preparation:
Combine the first four ingredients in a bowl. If the wraps aren’t going to be eaten right away, toss some lime juice into the bowl with the salad.
Divide the salad between the 4 lettuce leaves, wrap and enjoy! Or, if you’re like me, eschew the lettuce altogether and eat the salad straight out of the bowl.
Clean Eating Magazine
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Recipe: Tomato, Chickpea, and Arugula Salad
Posted by Monica Edwards Categories: Dinner, Lunch, Side Dishes, Quick Meals, Recipes, Salad, Vegetables, Vegetarian, America,
I absolutely love salads, so when I come across a new recipe, I have to share it with everyone - we all could use more veggies in our diets. This recipe is quite simple and tasty, as well as pleasing to the eye—because I am a huge believer in that we first eat with our eyes, before our mouths.
Ingredients:
- 3 ounces baby arugula
- 2 scallions, thinly sliced
- 1 15 oz. can of chickpeas, rinsed and drained
- 1 cup halved cherry tomatoes
- 1/4 cup walnuts, toasted if desired(my preference)
- 2 TB red wine vinegar
- 2 TB olive oil
- coarse salt and ground pepper to taste
Preparation:
In medium bowl, layer the first 5 ingredients and set aside. In separate tightly lidded container, combine vinegar, oil, salt, and pepper; shake until blended. Pour directly onto salad and toss.
Enjoy a fresh, quick salad.
Gallery: Recipe: Tomato, Chickpea, and Arugula Salad
Vinaigrette Dressing Recipe
Posted by Jenni Burns Categories: Quick Meals, Recipes, Condiments,
My friend Becky gave me this vinaigrette recipe - I tried it, and it was delicious! I love vinaigrette dressing for salad, they are light and tasty. She got the recipe from “America’s Test Kitchen Family Cookbook.”
Makes about 1 cup
Prep Time 10 minutes
INGREDIENTS:
- 3/4 cup extra-virgin olive oil
- 3 Tablespoons vinegar (I usually use basalmic, but the recipe calls for red or white wine vinegar)
- 2 teaspoons minced shallot or red onion (sometimes I’ll even use a bit of a mild yellow onion instead)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced fresh herbs (thyme, oregano, basil, tarragon, parsely, rosemary or a combination, also you can use about 1/2 teaspoon dried thyme, rosemary or oregano)
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
DIRECTIONS:
Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated for up to 7 days. When you want to use the dressing, remove from the refrigerator a couple hours ahead of time and bring to room temperature, then shake vigorously to recombine before using. If you are going to use the dressing in a few days you can just leave it out.
Gallery: Vinaigrette Dressing Recipe
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