SALAD, VARIETY OF SALAD RECIPE

 VARIETY OF SALAD RECIPE

CRUNCHY SUMMER AVOCADO DIP

INGREDIENTS

4 - firm but ripe avocados

6 - radishes, trimmed and diced

1 cup - cherry or grape tomatoes, cut into quarters

1/4 cup - cilantro leaves, roughly chopped

2 cloves - garlic, minced

juice and zest of 1 orange

For Honey-Jalapeño Vinaigrette:

1 - jalapeño, stem and seeds removed, minced

1/3 cup - white balsamic vinegar

1/4 cup - good olive oil

2 T - honey

1/2 tsp. - kosher salt

1/2 tsp. - fresh ground pepper

1/2 tsp. - cumin

tortilla chips, for serving

DIRECTIONS

Halve and remove pits from the avocados. With the tip of the knife, 

dice the avocado by cutting the avocado into 5 slices in each direction 

taking care not to pierce the skin, scoop the avocado flesh into a medium 

bowl with a spoon. 

Repeat with each avocado half.

Add the diced radishes, grape tomatoes, cilantro, garlic, orange zest and juice. 

Gently fold together, taking care not to break up the avocado too much.

In a separate bowl, whisk all the Honey-Jalapeno Vinaigrette ingredients together

 and pour over the avocado mixture, gently toss to coat.

Serve immediately with fresh veggies and pita chips or tortilla chips.

TIP

Add chopped peel and eat shrimp to this salad for a light lunch with big flavor!

Chickpea Salad with Cucumber

This easy chickpea ,cucumber and cheese salad is ready in about 15 minutes! 

It's a great light lunch for two or a side dish for four.

The crunch from the cucumbers pairs beautifully with the creaminess of the chickpeas

 and cheese. It's rounded out with some lovely onion flavor from the slivered shallot ( Small Onion)

It's perfect for a day when you just don't want to turn on the stove and need something quick!

Ingredients for a Chickpea Salad

• 1 (500 gm) can chickpeas, drained and rinsed
• 5 small, Persian cucumbers, sliced into coins
• 100gm of crumbled feta
• 1 shallot, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions

1. Combine the chickpeas, cucumbers, feta,
2.  and shallot in a large bowl. Stir to combine. 
3. Whisk together the olive oil, lemon juice, rock salt, 
4. and black pepper in a small bowl. Pour across the chickpea 
5. cucumber mixture. Toss to combine. 
6. Serve immediately or store in the refrigerator.