Tag Archives: avocado

Crab Salad (4)

Posted in Salad by

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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.

 

Bean, Avocado and Radish Salad (4)

Posted in Salad, Salad Dressings, Vegan, Vegetarian by

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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.

Catharine’s Brunch (per serving)

Posted in Appetizers, Brunch, light lunch, Salad, Salad Dressings, Uncategorized by

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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.

Tomato and Avocado Salad with Lemon Basil Vinaigrette (4)

Posted in Salad, Salad Dressings, Vegan, Vegetarian by

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Growing up in England in the 60’s and 70’s the idea of a salad was a far cry from the salads of of today. The English salad was a handy dish because it was cold. It was sometimes served on Sunday evenings after the woman of the house had slaved over preparing Sunday lunch for the family often when the man of the house decided a few pints at the local pub was in order and he returned home only in time to take his place at the head of the table and demonstrate his carving skills. On Sunday evening a no-fuss meal of salad might be provided and of course it was a good way of using up the cold, left-over meat from lunch. A salad could also be left for the man of the house to eat if his wife had to be out in the evening. Said man didn’t have to heat  anything up as he was left a plate with some lettuce and slices of tomato, hard-boiled egg, cucumber and beetroot from a jar and a couple of slices of cold meat. The dressing was Heinz Salad Cream – still to be found today and, indeed, when there was talk of this product being discontinued a nostalgic furore ensued – today Heinz is still making Salad Cream!

When I came across mention of this vinaigrette the combination of flavors instantly appealed and the dressing didn’t let me down when I tossed tomato slices and chunks of avocado in it.

2 x beef tomatoes – sliced and each slice cut into quarters

1 x avocado – diced

For the dressing:

3 tbsp. olive oil seasoned with salt and freshly ground black pepper

Juice and zest of 1/2 a lemon

1 largish garlic clove – grated

1 tbsp. of chopped basil

Place the dressing ingredients in a largish bowl and whisk together so that they emulsify.

Add tomatoes and avocado and toss well together.

 

Lime, Cilantro and Avocado Rice (4)

Posted in side dishes, Vegan, Vegetarian by

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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.

Simple Salad (4)

Posted in salads, Vegan, Vegetarian by

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Do you ever just fancy a steak and salad – simple, quick and easy – maybe with some new potatoes? All done in about 10 minutes. This salad combines crisp romaine lettuce, avocado and finely chopped red onion tossed with a vinaigrette dressing.

1 -2 heads romaine lettuce – sliced

1 avocado – diced

2 tbsp. finely diced red onion

Vinaigrette

1 tsp. Dijon mustard

1 tbsp. red wine vinegar

3 tbsp. olive oil

Salt and freshly ground black pepper

Whisk all ingredients together or give jam jar a good shake, pour a couple of tbsp. over salad and toss, adding more vinaigrette if necessary.

 

Eldred’s Chicken Salad (4)

Posted in salads by

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My dear friend created this salad for me avoiding the foods I can’t eat. I really appreciated her effort and this salad is a real winner. My ‘dressing’ is actually the juices the chicken is cooked in, which makes for a tasty dish.

2 poached chicken breasts – place breasts on aluminum foil and sprinkle over 2 tbsp. olive oil and juice of 1/2 a lemon.

Handful or two of baby arugula

3 oz. blueberries

1 large avocado (the large kind from S. Africa) or 2 smaller avocados – diced

Poach the chicken, sprinkled with the olive oil and lemon juice and wrapped in aluminum foil for 40 minutes in oven heated to 350 degrees. Leave to cool, then slice.

Place arugula, blueberries, avocado and cool sliced chicken in a salad bowl.

Pour over the lemon oil cooking liquid and toss well.