Healthy, healthy – mashed chickpeas and avocado with some cayenne pepper and a little lemon juice (to stop the avocado from discoloring).
1 avocado
1/2 can chickpeas
1/4 lemon
Salt, freshly, ground black pepper and cayenne pepper
Mash avocado and chickpeas together in a large bowl, then add the juice of a 1/4 of a lemon along with salt, pepper and two pinches of cayenne pepper (adding less or more depending on how spicy you like things.
I love to sprinkle them over salads adding both color and taste. However this recipe uses the seeds as an integral part of the dish. It is a lovely light salad and looks very attractive. Omit the chicken and it is perfect for vegans and vegetarians.
Arugula
2 x cooked chicken breasts – cut into bite size pieces
1/2 pomegranate – seeded
1 tbsp. red onion – finely chopped
1 tbsp. cilantro – finely chopped
1/2 an English cucumber
1 avocado – cubed
Salt and freshly ground black pepper
Juice of 1 lime
Line the serving dish with arugula
Place the next 6 ingredients on top of the arugula, season with salt and pepper, pour the lime juice over the salad and toss well.
A lovely light salad – good for lunch – served on a bed of arugula with a lemon dressing. If you want to cheat you can buy a pre-cooked chicken.
1 chicken breast – poached or equivalent amount of pre-cooked chicken
Arugula – enough to use as a bed to put the chicken
Juice of 1 lemon and 2 tbsp. olive oil – if poaching
1 avocado – diced
4 oz. blueberries
If poaching chicken, place chicken on a piece of aluminum foil and pour over juice of 1 lemon and the oil. Wrap chicken into a parcel and place in over at 350 degrees for 30 minutes or so until chicken is cooked through.
Line a serving dish with arugula.
Cut chicken breast into small pieces and arrange on bed of arugula.
Scatter avocado over chicken pieces, then sprinkle with blueberries.
Toss with lemon dressing or serve dressing on the side.
Lemon Dressing
2 tsp. Dijon mustard
1 1/2 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Whisk together the mustard and lemon juice until smooth then add the oil and continue whisking until amalgamated or shake mixture in a small screw top jar.
A perfect summer salad – lump crabmeat
with avocado, celery and romaine lettuce tossed in mayonnaise diluted with freshly squeezed lemon juice and sprinkled with cayenne pepper.
1 head of romaine lettuce – finely chopped
1 avocado – diced
2 sticks of celery – diced
8 oz lump crabmeat
2 tbsp. mayonniase
Juice of 1 lemon
Salt and freshly ground black pepper
2 pinches of cayenne pepper
Place lettuce, avocado, celery and crabmeat in a large bowl.
Whisk mayonnaise, lemon juice, salt and pepper together, then pour over the salad ingredients and toss well.
Sprinkle cayenne pepper over the top.
I love this so much I have eaten it for lunch 3 days in a row! It is simple and quick to make and quite substantial. I toss it in an apple cider vinaigrette and sprinkle microgreens over the top.
1 X 15 oz can of cannellini beans
1 avocado – diced
1 largish red radish
1 tbsp. red onion – finely chopped (or more, if you like)
Small handful of microgreens
Place first four ingredients in a bowl, toss with apple cider vinaigrette (1 tsp. Dijon mustard, 1 tbsp. apple cider vinegar – dissolve mustard in the vinegar – and 3 tbsp. olive oil).
Sprinkle microgreens over the top.
Staying with friends and lingering over a late breakfast is a rare treat. Catharine served us this versatile dish – can be a healthy dish for brunch if you add scrambled eggs, a dinner party appetizer or a light lunch. The dressing is a kind of mayonnaise but so easy to make unlike real mayonnaise where the oil has to be dripped in slowly and there is the possibility of curdling.
I am giving the ingredients per person:
Handful of arugula
2 slices of smoked salmon – cut into small pieces
1/2 an avocado – diced
Compose the ingredients on a plate
Dressing (makes more than needed)
1 egg yolk
1 tbsp. white wine vinegar
1 tbsp. coarse mustard
2 pinches sugar
5 fl. oz olive oil
Whisk egg yolk, vinegar, mustard and sugar together then add the oil a little at a time and continue whisking all the while.
Put little blobs of dressing around the plate.
Rice with lime and cilantro is a nice dish that goes really well with chicken and fish, especially if they are blackened. Adding in mashed avocado makes all the difference.
1 cup brown rice
1 3/4 cups boiling water
Zest of 1/2 lime
Juice of 1 lime
2 tbsp. chopped cilantro
2 ripe avocados- mashed
Salt and freshly ground black pepper
Place rice in a pan and pour over boiling water. Bring to boil them simmer for 30 minutes.
Rinse rice in a sieve and let cool.
Place rice in a serving dish and add lime zest and juice, cilantro and mashed avocado.
Season with salt and pepper.
