salads

Grapefruit Quinoa Salad

Posted by on Feb 5, 2012 in fruit, grains, salads, vegetables | 0 comments

Day 3 of a Week of Grapefruit.  Quinoa is all the rage at the moment, and there is good reason for that!  It is a wonderful nutrient dense alternative to wheat.  Check out my earlier blog about preparing quinoa for the health benefits of this delicious grain.

The sweet and tangy taste of grapefruit is perfect with the spicy zing of jalapeños in this recipe for quinoa.  Try this dish as a side dish with your favorite salmon or chicken, or it makes a nutritious lunch at home or packed for on the go.

Grapefruit Quinoa Salad

  • 2 grapefruits, one juiced, the other peeled and cubed
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ginger
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 2 teaspoons honey
  • 2 cups prepared quinoa
  • 1 jalapeño, chopped
  • 1 bunch scallions, chopped
  1. In a large bowl, combine the prepared quinoa, peeled and cubed grapefruit, chopped jalapeño, and chopped scallions.
  2. In a small bowl, add the grapefruit juice, olive oil, white wine vinegar, ginger, sea salt, pepper, and honey and whisk until well combined.
  3. Drizzle the dressing over the quinoa mixture and stir to combine.
  4. Chill in the refrigerator.
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Grapefruit and Avocado Salad with Tarragon

Posted by on Feb 4, 2012 in appetizer, fruit, salads | 0 comments

Welcome to day 2 of my week of grapefruit.  Just a little trivia about this delicious fruit…Have you noticed that a grapefruit looks a lot like a large pink orange?  That is because it is the natural hybridization of a fruit called a pomelo and an orange.  And, it was first discovered in the Caribbean on the island of Barbados.

The recipe for today marries an avocado, my favorite food, and a grapefruit.

Grapefruit and Avocado Salad with Tarragon

  • juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon tarragon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 grapefruit, peeled and cubed
  • 1 avocado, peeled and cubed
  1. To make the dressing, stir together the lemon juice, olive oil, tarragon, sea salt, and pepper in a small pitcher.
  2. Layer the avocado and grapefruit pieces in a small bowl.
  3. Drizzle the dressing over the avocado and grapefruit pieces and enjoy.  (I had enough dressing left over to put on greens the next day!)
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Grapefruit and Avocado Salad

Posted by on Jan 14, 2012 in fruit, salads, vegetables | 0 comments

Grapefruit and Avocado Salad

  • 2 large handfuls of baby spring mix
  • 2 pink grapefruits, peeled and cubed
  • 1 avocado, peeled and cubed
  • 1/2 purple onion, thinly sliced
  • 1/2 cup slightly toasted chopped pecans
  • zest of a lemon
  • juice of a lemon
  • 1/4 cup olive oil
  • 1 tablespoon basil
  • salt and pepper to taste
  1. Combine the baby spring mix, grapefruit, avocado, purple onion, and pecans in a large salad bowl.
  2. Stir together the zest and juice of a lemon, olive oil, basil, and salt and pepper to taste in a small pitcher.
  3. Pour the dressing over the salad mixture and toss to coat.

 

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Beet and Pomegranate Seed Salad

Posted by on Jan 9, 2012 in salads, vegetables | 0 comments

This sweet salad is the perfect color for Christmas!

Beet and Pomegranate Seed Salad

  • 4 cups baby spinach
  • 2  beets, steamed, peeled, and chopped
  • 1 cup pomegranate seeds
  • 1/2 cup pine nuts
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • salt and pepper to taste
  1. In a medium bowl, combine spinach, pomegranate seeds, and pine nuts.
  2. In a small pitcher, stir together olive oil, lemon juice, dijon mustard, honey, salt and pepper.
  3. Drizzle the dressing over the salad and serve.
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Sweet Potato Guacamole

Posted by on Dec 8, 2011 in salads, snacks, vegetables | 0 comments

I love sweet potatoes almost as much as I love avocados!  At the beginning of each week, I like to steam 3 or 4 of them, so I have them on hand for various recipes.

Most of my friends know that guacamole is my go to snack – especially after a tennis match in this Texas heat.  Try this twist on my old favorite.

Sweet Potato Guacamole

  • 1 sweet potato, steamed and peel removed (I used a yellow variety)
  • 2 avocados, peels and pits removed
  • 1/4 cup chopped pecans
  • 1/4 cup chopped purple onion
  • 1/4 cup chopped baby tomatoes
  • juice from 1/2 a lime
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic salt
  1. In a medium size mixing bowl, mash together the sweet potato and avocados.
  2. Add the pecans, onion, tomatoes, lime juice, cumin, and garlic salt.
  3. Stir to combine.
  4. Serve with your favorite dipping chip – I used crinkled sweet potato chips.
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Warm Kale Salad with Pine Nuts and Pomegranate Seeds

Posted by on Dec 1, 2011 in salads, vegetables | 0 comments

I am on a kale kick at the moment.  Our grocery store has an abundance of organic local bunches of kale right now, so I have been experimenting with it.  This recipe hit the spot with me, as it has finally turned cold here in Texas, and my body is craving warm comfort foods.

Warm Kale Salad with Pine Nuts and Pomegranate Seeds

  • 1 bunch kale
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • ½ teaspoon chili powder
  • pinch of sea salt
  • ¼ cup pine nuts
  • ¼ cup pomegranate seeds
  1. In a large pan, sauté on medium-low the chopped garlic, chili powder, and sea salt in the olive oil for about 15 minutes.
  2. Meanwhile, tear the kale into pieces.
  3. Add the kale, pine nuts, and pomegranate seeds to the pan.
  4. Using tongs, toss the kale mixture in the olive oil mixture to evenly coat it.
  5. Lower the heat to low, and cover the pan for several minutes, tossing the kale once while cooking.
  6. When the kale has begun to wilt and turn soft, remove from heat.
  7. Toss and serve warm.

 

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