There are some food trends that I wish would end (sorry, oatmeal). There are others that I hope never end – like avocado toast. In my opinion, this one’s not going anywhere simply because avocados are awesome. And I’m totally fine with that.
A few months ago, I posted a fall/winter version of my favorite smushed green snack and now here’s my spring take on the classic (I think we can call agree that it can be called that by now, right?)
I love the sweet/salty/creamy combination of avocado, coarse sea salt and strawberries. These are a delightful little appetizer bites (or, for me, lunch), that take 2 minutes to put together. Don’t forget the fresh basil!
I love kale and I love summer… therefore this might be my perfect salad.
The temps aren’t too high here just yet but with all of the crazy rain we’ve been having, the humidity makes it sweltering to say the least. This salad is as refreshing as it gets – cool, crisp watermelon, fennel, and cucumber are mixed with creamy avocado and feta cheese. It’s pretty much everything I love tossed into a bowl.
This is a greener version of this spicy watermelon salad that I love. The kale idea came from a salad that I regularly get at Snap Kitchen, a healthy take-away place in Austin. (If you’re in Austin, go check it out… you’ll probably see me grabbing lunch there).
If you want to make this salad in advance, keep the avocado separate until you’re ready to serve it. If you’re going to store it longer than a few hours, I might keep the watermelon separate too so that it doesn’t get too watery at the bottom of the bowl.
Let’s eat the rainbow! Or, I guess in this case – drink the rainbow through a straw, (or scoop it up with a spoon… however you like to enjoy your smoothie is really up to you).
Continuing our “grab & go” series with Almond Breeze, (see parts 1, 2 and 3), the idea here is that you assemble all of your fruits & vegetables ahead of time so that your morning smoothie is fast and easy to make. Chop up your fruit (and veggies if you want a green one), and pack them away in freezer safe containers or baggies – I made enough for 5 days a week – because weekends are for waffles.
Add in some superfood fun if you like, all of these are optional, but they’re tasty nutritional additions to play around with:
Pour in enough almond milk to get your blender moving – and then – well go get moving! It’s time to start the day :). Happy Monday!
There are times when I cook that I like to pack in every vegetable and also the kitchen sink. And then there are nights when I just crave something simple. This is the latter, obviously, and it’ll take you only ten minutes to make.
The ingredient combo here is a little strange, but hear me out – soba noodles, sesame oil and good parmesan cheese all have a delicious nutty flavor in common. Basil and fresh peas are sweet which offer a nice simple balance. I love the subtle flavor of fresh peas here, if you don’t have any, just skip them in lieu of using frozen peas. And since there are only a few ingredients here, they need to be good ones – good cheese, fresh basil, good sesame oil, and good noodles.
I made this for dinner along with some salmon, but if you want to add more veggie protein here – go for it – add some edamame or baked tofu.
Save the leftovers for lunch the next day!
If you’re at a picnic, do you go for the potato salad or the cole slaw? I’m a cole slaw person always – the really sweet mayonnaise-y kind. But potatoes smothered in mayo? No thanks. Why is cabbage in mayo better than potatoes in mayo? No clue. But while I don’t go for “potato salad,” I do like a potato salad.
Of course, what I mean is that this is a salad… with potatoes (and green beans and yellow wax beans and some other things). Instead of mayo, it’s dressed with everything that I think goes best with potatoes: olive oil, good dijon mustard, garlic capers, lemon, parsley and fresh oregano (I’ve got a ton of it growing in my backyard right now).
I couldn’t resist these pretty purple potatoes that were at the farmers market, but Yukon Golds, new potatoes, or fingerling potatoes would work just fine here.
I also couldn’t pass up these gorgeous green and yellow wax beans – a goop-y beige potato salad, this is not.
I added some cooked bulgur (that I had leftover), and soft boiled eggs to make it a meal on it’s own. But you could skip those things, toss this into a big bowl and serve it as a bbq side dish. It should sit well at room temp because, of course, there’s no mayonnaise.