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Cooking, Recipe and Food Blog

Easy Arugula Salad

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Easy arugula salad is a delicious salad dish which can be prepared in minutes. It has a mix of bitter, sour and sweet tastes and variety of textures. You may add fruits such as grapes or strawberries if desired. Serve with meats or a glass of wine.

 

Serves 4

Ingredients:

4 cups young arugula leaves, rinsed and dried

1 cup cherry tomatoes, halved

1/4 cup pine nuts

2 tablespoons grapeseed oil or olive oil

1 tablespoon rice vinegar

Salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

1 large avocado – peeled, pitted and sliced

 

Place the arugula, cherry tomatoes, pine nuts, oil, vinegar and Parmesan cheese in a large plastic bowl with a lid. Season it with salt and pepper to taste. Cover and shake to blend all the ingredients or gently toss to combine. Serve in a bowl or distribute it among individual plates. Top with avocado slices before serving.

 

Image from kirybabe

Turkey Avocado and Cheese Sandwich

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Turkey avocado and cheese sandwich is a healthy recipe that is great for lunch or as an afternoon snack. Sweet potato fries is a yummy addition to this dish. I love chilled sandwiches so I decided to refrigerate it in a re-sealable container for 30 minutes before eating it.

 

Makes 1 serving

Ingredients:

2 slices wheat bread

1/2 tablespoon mayonnaise

1 tablespoon cranberry jelly

2 slices turkey breast ham

4 tomato slices

1 ripe avocado, sliced

1 slice Cheddar cheese, halved

1 slice Gouda cheese, halved

 

Get a slice of bread and spread mayonnaise over it. Next get the other slice and top it with cranberry jelly.

Place the turkey ham over the bread with cranberry jelly.  Layer it with the tomatoes, avocadoes, Cheddar cheese and Gouda cheese. Cover it with the bread with mayonnaise. Slice the sandwich in half and serve immediately.

 

Photo Courtesy Of:  bensonk42

Chunky Crab and Avocado Dip

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Since it has been raining these past few days I’ve been on a lazy mood and I have been munching whenever I can. I am not really sure why, but the weather makes me think of food. Somewhere along the way I discovered that this dip also goes well with vegetable sticks and even French bread. It can also be used as a sandwich filling. It is best chilled, so you can refrigerate it for an hour or 2 before serving.

I love eating crackers with spread or dips. I often make chunky tuna and apple spread or use cream cheese, so this quick and easy recipe came as a delight. It is perfect for parties or gatherings. Unfortunately, it isn’t good for storing. Perhaps a day or two would be the most.

Be creative with this tasty recipe by using water chestnuts or corn kernels instead of avocadoes or other fruits or vegetables of your choice. Just make sure that these fruits are not watery because they may change the taste and texture of the dip. We do not want it to be soggy.

 

Ingredients:

3 170g cans crab meat

½ cup mayonnaise

1 tablespoon tomato sauce

1/2 teaspoon Worcestershire sauce

A dash of tobacco sauce

1 tablespoon olive oil

2 teaspoons white vinegar

3 spring onions, finely chopped

2 tablespoons fresh parsley, finely chopped

1/4 cup thick cream

Salt and freshly ground black pepper to taste

2 medium sized ripe avocados

 

Strain the crab meat and discard the juice. Squeeze out the excess liquid and then place the crabmeat in a medium sized bowl. Cover the bowl and refrigerate until needed.

Combine the mayonnaise, tomato sauce, Worcestershire sauce, olive oil, tobacco, vinegar, spring onions and parsley in a small bowl. Add the whipped cream and season it with salt and pepper to taste. Cover the bowl and refrigerate it as well.

Cut the avocadoes in half and remove the seeds. Discard them. After, scoop out half of the avocado pulp and chop it. Mix the chop avocado pulp, crabmeat and mayonnaise mixture together and then spoon some meat into the avocado halves. Season it with salt and pepper. Serve immediately.

Turkey and Avocado Crepes

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Turkey and avocado crepes are healthy snacks that are just extremely delicious. Since the turkey is lean, the avocado gives the dish good fat. Each bite is creamy from the cottage cheese and crunchy from the lettuce too.

Moreover, you may add some hot sauce if you like it spicy or dip it in sour cream the way I like it. I personally think that the filling will work well with pita or tacos. Salsa is also a perfect complement to this dish.

I know that making the perfect crepe can be quite challenging at the beginning, but all you have to do is make sure that you lightly grease the pan and keep it under moderate heat. Try to practice by making small crepes before you proceed to making pan sized ones for this recipe. Once you have perfected making crepes, you can use this skill in preparing fruit or vegetable filled crepes.

Makes 6

Ingredients:

For the batter:

1/4 cup plain flour

1/2 cup whole meal flour

1 egg lightly beaten

1 cup low fat milk

For the filling:

6 slices lean cooked turkey, sliced into strips

1 small avocado, pitted, peeled and thinly sliced

1 cup low fat cottage cheese

1 cup shredded lettuce

 

Sift the flour and whole meal flour in a large mixing bowl. Make a well at the center and then gradually add the egg and milk. Stir the mixture using a wooden spoon until all the ingredients are well combined and the batter is free of lumps. Cover the bowl for 5 minutes.

Heat a medium sized non-stick pan over medium heat. Place 3 tablespoons of batter on the lightly greased pan and swirl it so that it covers the base. Cook it for around 2-3 minutes on both sides until it sets and becomes golden brown. Transfer it to a plate and keep warm. Do the same for the remaining batter. Grease the pan if needed.

Assemble the crepes by placing some turkey on half of the crepe. Top it with cottage cheese and lettuce. Fold the other end of the crepe over the filling or roll it up. Serve cold or warm.

 

Photo Courtesy Of:   knittymarie

 

Salmon and Avocado Caesar Salad

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Very simple to make, very fast to prepare and a very popular dish – this start is refreshing and you can even make the croutons a day ahead. Use two or three day old bread as it works better in this dish.

Salmon and Prawn Caesar Salad

As an option, add some Prawns to the dish to make it a bit more filling. If wanted, toss the Salad in the dressing before plating it for your guests to eat.

To Serve 6
2 Thick Slices White Bread
15g Butter
1 Heart of Romaine Lettuce
300g Smoked Salmon
1 Ripe Avocado, peeled, stoned and sliced
8tbsp Caesar Dressing
75g Parmesan Cheese

1. Cut the Bread into cubes about an inch square, and heat the Butter and Oil in a large frying pan, before putting the pieces of Bread into the Frying Pan. Move the pieces around with a Wooden Spoon, cook over a medium heat turning frequently until they’re crisp and golden brown. Tip onto a plate and leave to cool.
2. When you’re ready to serve, tear the Lettuce into pieces, and arrange onto six plates. Flake the Smoked Salmon into pieces, mix with the Avocado slices and Croutons.
3. Drizzle a tablespoon of Dressing Over each plate, then shave the Parmesan Cheese or coarsely grate it, before scattering on top.
4. Serve chilled, with some extra dressing used as decoration on the plates.

Photo Courtesy of: Stephen Barnett

Avocado Salad with Citrus Vinaigrette Dressing

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Avocados contain more potassium than bananas. It is also rich Vitamin B, E and K. This delicious fruit also contain a mono-unsaturated fat, which is why it is used as a meat substitute by vegetarians.

Here is a summer salad recipe that contains avocadoes. The citrus vinaigrette gives the dish a refreshing taste. You can use whatever greens you like. It is also a good idea to add nuts if desired.

 

Ingredients:

2 avocadoes

1/4 cup chopped red onion

2 tablespoons fresh lime juice

2 tablespoons fresh lemon juice

2 tablespoons grapefruit juice

2 tablespoons rice wine vinegar

1/2 teaspoon ground black pepper

1/2 teaspoon sea salt

1/4 cup olive oil

1 tablespoon honey

2 1/2 cups mixed greens

2 ounces cherry tomatoes, halved

Lemon zest

Lime zest

Grapefruit zest

2 tablespoons grated Parmesan cheese

 

 

Cut the avocadoes in half. Pit and cut them into cubes.

In a small bowl, combine the olive oil, lemon juice, lime juice and grapefruit juice, rice wine vinegar, honey, salt and pepper. Mix well.

In a salad bowl, place the greens, avocado, tomatoes and onions. Drizzle it with the citrus vinaigrette. Add the lemon, lime and grapefruit zest. Toss lightly to make sure that the greens are coated with the dressing. Sprinkle with parmesan cheese before serving.

 

Photo Courtesy Of: timsamoff

 

Guacamole

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According to Wikipedia, “guacamole is an avocado based dip that originated in Mexico”. The avocados were originally mashed using a mortar and pestle. There are many variations of this dish, but I prefer it simple with no additional seasonings.

I personally love avocadoes because they taste good – eat them fresh with milk or drink it in shakes. They are high in fiber and they have more potassium than bananas.

You can have guacamole with chips, burritos, quesadillas and other Mexican dishes.

 

Ingredients:

3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup onion, diced

3 tablespoons chopped fresh cilantro

2 tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

 

In a bowl, combine all the ingredients – diced avocados, lime, salt, onions, cilantro tomatoes, garlic and pepper. Mix well.

 

Photo Courtesy Of: kaffedamen_

 

 

Smoked Salmon Pate with Avocado

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Use trimmings of Smoked Salmon as the cuttings are much cheaper to buy, but still provide the same amount of flavour. The Avocado and tomato is a great garnish to this dish, and adds extra flavours, but if you’d like, pipe the Pate into the halves of Avocadoes where the stone was.

Smoked Salmon Fillet

You can also use Mackerel or Kippers instead of Salmon – they both provide a great taste, but both vary compared to the tastes offered by Salmon.

To serve 2
60g Smoked Salmon Pieces
1 Hard Boiled Egg
3tbsp Low-Fat Soft Cheese
1 Small Garlic Clove, peeled and crushed
1tsp Lemon or Lime Juice
2tbsp Natural Yogurt
2 Tomatoes
1 Ripe Avocado
Pepper

1. Put the pieces of Smoked Salmon into a food processor, and process until smooth – for a chunkier pate, chop the pieces of fish up by hand very finely
2. Add the Egg to the mixture, and then blend again. Add the Soft Cheese, Lemon or Lime Juice and Garlic to the mixture, as well as Pepper. If you’re making this by hand, grate the Egg into the other ingredients (Cheese, Juice and Garlic), and then mix in by hand.
3. Add enough Natural Yogurt to the mix to allow you to pipe it, and then spoon into a piping bag, and chill until required – ideally prepare this dish around thirty minutes in advance to allow it to set better.
4. Cut the Tomatoes into wedges, halve the Avocado, peel it and remove the stone, before cutting into wedges.
5. Arrange the wedges of Tomato and Avocado on a plate, and then spoon or pipe a portion of Pate onto each plate – serve with Crackers, Toast or Crusty Bread.

Photo Courtesy of: stu_spivack