BLT Salad with Avocado

BLT Salad with Avocado

Ingredients:

  • 12 slices lean center cut bacon, cooked and chopped
  • 4 Roma tomatoes, chopped
  • 1/4 cup light mayonnaise (I use Hellman’s)
  • 1/8 tsp kosher salt
  • fresh black pepper, to taste
  • 6 cups chopped Romaine lettuce
  • 4 oz (1 medium) hass avocado, diced

Directions:

In a medium bowl, combine the diced tomatoes with the mayonnaise, and season with a little salt and fresh cracked pepper. Set aside for about 10 minutes to let the tomatoes release their juices as this will be the “dressing” to your salad.

To serve, divide the chopped lettuce and tomatoes onto 4 plates, then top each with diced avocado and chopped bacon

Avocado Cucumber Salad

Oh man I cannot WAIT to put this on some toast!

obsessively good avocado cucumber salad

Serves 2 as a main or 4 as a side

3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce (we used Sriracha) to taste
Chopped cilantro or flat-leaf parsley to garnish

Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley.

Pepper Jelly?!

http://www.mnn.com/food/recipes/stories/avocado-toast-sweet-and-spicy-pepper-jelly

Ingredients
  • 1 sourdough baguette
  • 2 ripe Hass avocados, pitted and sliced
  • 1 package spicy microgreens (such as a radish mix)
  • 4 red bell peppers, coarsely chopped
  • 2 small red chiles, coarsely chopped
  • 2 1/2 cup organic raw cane sugar
  • 1 1/2 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil
Cooking Directions

To make the jelly:

  1. In a food processor or blender, pulse the peppers and chiles together until they are finely chopped. Pour the mixture into a large saucepan and add in the sugar, vinegar and red pepper flakes.
  2. Over medium heat, bring the mixture to a boil, then reduce the heat to low and let simmer. Allow to simmer for about 45 minutes to 1 hour, or until the liquid is reduced by two-thirds and the mixture has thickened. Remove from heat and let sit for a few minutes.
  3. Spoon the warm mixture into heatproof mason jars or jam jars, then cover and chill until the jelly has set, or about 3 hours.

To make the toasts:

  1. Cut the sourdough baguette on a diagonal to make half-inch slices. Lightly brush olive oil across the tops of the slices and place in the oven or a toaster until golden brown
  2. Place several slices of avocado onto each toast. Top with the microgreens and a dollop of the sweet and spicy pepper jelly.
  3. Serve and enjoy!

Corn, Avocado and Cucumber Salad

 

 

http://cooking.nytimes.com/recipes/1018245-corn-avocado-and-cucumber-salad

 

Ingredients

  • ½ cup finely diced red onion
  • 3 tablespoons freshly squeezed lime juice
  • Salt and pepper
  • 4 tablespoons extra-virgin olive oil
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • 2 cups tender, small corn kernels
  • 2 large firm-ripe avocados
  • 2 cups sliced cucumbers
  • 12 cherry tomatoes, halved or quartered
  • Small bunch purslane or watercress
  • Handful of mint leaves, roughly chopped
  • 2 ounces queso fresco or mild feta, crumbled
  • Pinch of crushed red pepper

Preparation

  1. In a medium bowl, combine diced onion, lime juice and a generous pinch of salt and pepper. Let macerate for 5 minutes, then whisk in olive oil and toasted cumin. Add corn kernels and a pinch of salt, and toss to coat.
  2. Cut avocados in thick slices and divide among 4 plates, arranging them in a random pattern. Top with the cucumbers and cherry tomatoes. Sprinkle lightly with salt. Surround with sprigs of purslane.
  3. To serve, spoon a quarter of the corn and juices over each salad. Garnish with mint, queso fresco and red pepper.