talking {and tasting} avocados: avocado-tomato-lime salad

those of us who live in california are quite {avocado} spoiled-i know this mostly because every visitor we have always comments on the bounty, (great) flavor, and (good) quality of our avocados-they want to eat them with everything-and so do {should} we! it’s easy to dismiss the health benefits of avocados because they have such a high calorie count at about 320 calories per fruit, but they are also very high in fiber and have a great fat burning ability (we like that). additionally, one avocado provides your body with about 20 essential nutrients including: vitamins A, E, K, C, and B6 as well as niacin, folate, potassium, and magnesium. here’s more avocado nutrition information. so, it must come as no big surprise that we are big avocado consumers at our house. last night we had a delicious fresh avo-tomato-lime salad with lots of chopped cilantro as a side to our rotisserie chicken:

avocado-tomato-lime salad for 6

toss the following carefully together, and enjoy right away:

  • 3 ripe avocados, sliced in half, then cut in about 4 slices per half (lengthwise)
  • 3-4 medium ripe tomatoes, sliced (about the same thickness as the avocados)
  • 1 bunch fresh organic cilantro, roughly chopped
  • 3-4 scallions, thinly sliced
  • juice of 2 limes (plus one whole lime, peeled and finely cubed-add this to the salad)
  • sea salt and freshly ground pepper (or red pepper flakes for spicy) to taste
  • 1.5-2 tbs extra virgin olive oil

some more recipes from previous posts including avocados:

here’s a great recipe for a cream free (vegan) salad dressing with avocados: kale salad with creamy avocado-coconut-dill dressing!

 shrimp ceviche (with avocados)!

farmer’s market salad with delicious avocado-dill dressing:
one more salad with avocados (click on the link for recipe):
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kale salad with roasted beets & tomatoes, crispy garbanzo beans, and creamy avocado-coconut-dill dressing

spring is my favorite time to visit the farmers market-some of the best local produce is in season, and it’s almost hard to decide what to buy. yesterday i picked up the most amazing tender organic kale, purple beans, beets, and sweet organic berries my daughter exclaimed were the best she’d ever had! a few days back i’d had a lovely kale salad with roasted tomatoes and creamy dressing (made with sour cream and parmesan cheese) in a sample size at a fundraising event-i wanted more!  i had to to make the salad-my own way. although it was delicious, i decided to add roasted beets and green beans, and make a “lighter” non dairy dressing with the ripe avocado and fresh dill i had available- so i pulled out the blender, and in went the following ingredients (scroll down):

  • avocado-coconut-dill dressing:
  • 1 ripe avocado
  • 1 small lemon (freshly squeezed juice)
  • sea salt (to taste)
  • 2 tbsp extra virgin olive oil
  • small sliver of shallot (optional, but good)
  • a few (4-5) sprigs of fresh dill
  • 1/4 cup good quality coconut milk
  • 1 tsp red pepper flakes (optional for spicy)
  • blend it all together

for the salad:

  • 1 small bunch tender young organic kale (you could substitute bib or romaine lettuce-maybe baby spinach or rocket)
  • 1 cup tender green beans (quickly boiled/steamed for a minute or 2)
  • 2 organic roma tomatoes
  • 2-3 small fresh organic beets
  • 1/4 to 1/2 cup (cumin) roasted garbanzo beans-*see recipe below
  • 1-2 tsps ground cumin

1. before you put the salad together you will need to roast the tomatoes, beets, and garbanzo beans in the oven. here is the recipe for the *cumin roasted garbanzo beans.

2. slice the roma tomatoes and  beets in about 1/2 inch slices, lay them on a sheet pan, sprinkle with sea salt, freshly cracked pepper, a touch of cumin, and drizzle with extra virgin olive oil. bake in the oven at 375 degrees for about 20-30 minutes until they look like this:
3. use fresh “baby” kale, or choose the smaller more tender kale leaves, and devein (remove the hard veiny parts) if necessary. toss the kale and green beans (my purple beans became green as soon as they  felt the heat) with the dressing, then top with roasted vegetables and garbanzo beans. drizzle with a little more dressing. 
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