Avocado and Chicken Lettuce Wraps

Tags

avocado, chicken, gluten free, lettuce, quick, wrap

My sweet boyfriend is out of town at annual training with the Army for 3 weeks. What does that mean for me, other than being lonely? DIET TIME! Since dating, I have gained those 10 pounds of “happy weight” that everyone dreads. How can I NOT eat when someone makes me a delicious dinner? How can I NOT drink a beer when there are several new, fun breweries and pubs? So I have been enjoying too much. These three weeks are crunch time! Exercise more. Eat less. Wish that it was easier to lose than gain…. Cheers to more bunny food!

Avocado and Chicken Lettuce Wraps

• 1 chicken breast from a rotisserie chicken, shredded
• 2 large leaves from iceburg or romaine lettuce
• 1/2 avocado, thinly sliced
• Red onion, to taste
• 2 small tomatoes, quartered
• 2 slices of cheese
• Dijon mustard, to taste

Pretend like you are making a burrito. Lay the leaf of lettuce on a plate. On one third of the lettuce, layer the chicken, avocado, onion, 4 pieces of tomato, the slice of cheese broken in half, and mustard to taste. Gently roll the lettuce up into a burrito shape. Makes 2 rolls.

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Sunshine Salad

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avocado, blueberries, cucumber, pecans, pineapple, pomegranate, salad, sunshine

This salad is a flavor explosion in your mouth. It is the perfect antidote to the winter gloom. Top with chicken or shrimp for some added protein.

Sunshine Salad

• 2 cups romaine lettuce
• 1/4 cup pineapple, chopped
• 1/4 cup blueberries
• 1/8 cup chopped pecans
• 1/4 avocado, diced
• 5 to 10 slices of cucumber
• Diced onions, to taste
• Pomegranate Vinaigrette

Top lettuce with the fruit, nuts, and dressing. Serves 1.

Bacon Avocado Macaroni Salad

Tags

avocado, bacon, lemon, macaroni, salad, thyme

I love this salad because it is light and flavorful without being overwhelming. The lemon thyme dressing and avocado add a nice creaminess that is complimented by the bacon’s saltiness. I really like the simplicity of this salad; so much so, I have made it twice this week already.

Bacon Avocado Macaroni Salad (from Damn Delicious)

• 12 ounces elbows pasta
• 5 slices bacon, diced
• 2 avocados, diced
• Salt and pepper to taste
• 2 tsp fresh thyme leaves, for garnish

For the Lemon Thyme Dressing:

• 3/4 cup mayonnaise
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 tablespoons lemon zest
• 1 tablespoon sugar
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. Serves 4.

Cider Sorghum Vinaigrette

Tags

avocado, bacon, cheese, cider, fall, gluten free, salad, salad dressing, sorghum, vinaigrette

Ok, this is seriously one of the best dressings I have ever made. Ever. The flavor is phenomenal and so perfect for fall. I made a salad of romaine with blue cheese, tiny cheddar cheese cubes, crispy fried bacon, creamy avocado, and a sprinkling of pecans. Then I drizzled this amazingness over it and preceded to eat in total silence. Talking would have ruined the experience.

Cider Sorghum Vinaigrette (from Southern Living Sept 2013)

• 1 cup apple cider
• 1 (3 inch) cinnamon stick
• 1/2 cup apple cider vinegar
• 1/3 cup sorghum
• 1 shallot, minced
• 2 tbsp bourbon
• 1 tbsp dijon mustard
• 1 tsp table salt
• 1 tsp freshly ground black pepper
• 1 cup canola oil

Transfer the first 2 ingredients in a 3 qt saucepan over medium heat, stirring occasionally, 10 minutes or until the cider is reduced to 1/4 cup. Remove from heat and cool completely.

Transfer the cider mixture to a bowl, discarding the cinnamon stick. Whisk in the vinegar and next six ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Makes 2 1/4 cups.

Grilled Japanese Style Avocado

Tags

appetizer, Asian, avocado, grilled, Japanese, ponzu sauce, side dish, style

I have always wanted to try grilled avocados but have never gotten around to it. When Cin Cin Let’s Eat posted this recipes, I knew I had to try it. Especially since I had all the ingredients readily on hand. The grill made the avocado especially creamy and added a nice subtle smoky flavor. I didn’t care for the wasabi paste. It made the dish taste too much like sushi. I can’t wait to make guacamole with these smoky avocados!

Grilled Japanese Style Avocado (from Cin Cin, Let’s Eat)

• 1 avocado
• Olive oil
• Salt
• Nori sheets, thinly sliced into flakes
• Ponzu sauce
• Wasabi paste (optional)

Slice the avocado in half and remove the pit. Slice the avocado on the horizontal and vertical without piercing the skin. Rub the flesh with a small amount of olive oil. Grill for about 3 minutes or until warmed through and with char marks. Remove from the grill and top each half with salt, nori flakes, and ponzu sauce. Serve with wasabi paste on the side, if desired. Serves 2 as a side dish or appetizer.

Shrimp, Mango, and Avocado Salad

Tags

avocado, fish, food, mango, salad, seafood, shrimp

I made this salad with the ricotta gnocchi. The gnocchi is more on the light side, requiring a protein rich salad. I really enjoyed the freshness of the mango, the creaminess of the avocado, and the savory shrimp. I plan to make this salad again in the future.

Shrimp, Mango, and Avocado Salad

• 14 raw shrimp, shells removed and saved to make broth
• 1 tbsp butter
• 1 garlic clove, minced
• Old Bay Seasoning
• 1 mango
• 1 avocado
• Salad greens
• Salad dressing of your choice (I used a spicy citrus vinaigrette)

In a skillet, melt butter and saute garlic until fragrant. Add shrimp and Old Bay. When shrimp turns pink, flip and cook other side. Do not over cook shrimp. Overcooked shrimp is tough!

While the shrimp is cooking, cube the mango and avocado. Fill two bowls with greens. Top greens with equal portions of mango, avocado, and 7 shrimps per salad. Top with desired dressing.

Avocado Tomato Corn Salad

Tags

avocado, corn, food, quick, salad, summer, tomato, vegetarian

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This lovely little salad was small on work and big on taste. It was perfect along with grilled chicken. Next time I may add a bit of sweet onion. Thanks to Driven Cook for this recipe.

Avocado Tomato Corn Salad 

• 1 avocado, diced
• 1 ear of corn, husked and cleaned
• 1/2 of a cucumber, peeled and sliced
• 2 ripe tomatoes, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and Pepper

Combine the ingredients above. Chill or serve immediately.

Avocado Basil Pasta Salad

Tags

avocado, bacon, food, pasta, salad, summer

I am being overwhelmed by basil. It is my fault. Afterall, I did plant 5 plants willingly. So starts the summer search for basil recipes. If you have any to suggest, please let me know.

Avocado Basil Pasta Salad

• 8 ounces bow tie pasta, cooked
• 2 medium avocados, coarsely chopped
• 6 bacon slices, fried crispy and crumbled
• 2/3 cup fresh basil, chopped
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tbsp olive oil
• Black pepper and salt to taste
• 1/2 cup Parmesan cheese

In a small microwave safe dish, microwave the garlic in the olive oil for about 30 seconds. In a large bowl, coat the avocado in the lemon juice (that way any leftovers will not brown). Combine the avocado with the other ingredients. Toss to combine. Serves 4.

Spring Ribbons Salad

Tags

asparagus, avocado, food, grapefruit, salad, spring

Thanks to Just a Smidgen for this lovely spring salad (the one below is a variation of the original). I love asparagus and am always looking for new ways to eat it. I had never had it raw before today. I really like the flavor and crisp texture. The citrus adds a nice pop and the avocado a smooth, buttery-ness. The dressing is simple and a nice change from my usual vinaigrettes.  I hope you enjoy this salad as much as I did.

Spring Ribbons Salad 

Dressing:

• 1/2 tsp kosher salt
• 2 cloves garlic, finely minced
• 1/2 cup plain yogurt or low fat sour cream
• 1/3 cup olive oil
• 3-4 tbsp fresh lemon juice
• 1 tsp sugar
• Chives, as desired

Salad:

• 1/2 head butter lettuce (I used spinach since that is what I had on hand)
• 1 grapefruit, segmented
• 1 avocado, cut into chunks
• 1/2 cucumber, sliced thinly
• 4 radishes, sliced thinly
• 1/2 bunch asparagus, shaved thin with a peeler

Combine the dressing ingredients, whisking smooth.

On a plate, place the lettuce. Top with segmented grapefruit, avocado, cucumber, radish slices, and asparagus shavings. Drizzle dressing over salad. Serves 3.