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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

 

Brazilian Chicken

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The citrus marinade seeps into the chicken well, making it very tasty. The salsa compliment the chicken with its suttle sweetness. You can add fresh chilis to give this dish a kick. Some also prefer adding coconut milk in the marinade. Serve it when you have a barbecue at home or during a picnic.

Ingredients:

1 lemon

1 lime

1 orange

1 can (8 oz) tomato sauce

3  cloves garlic, minced

1 teaspoon dried Italian seasoning

1/4 teaspoon chili flakes (if desired)

4 boneless, skinless chicken breast halves

1 cup tomatoes, seeded and cut into cubes

1 tablespoon basil chopped or torn in small pieces

1 medium sized white onion, chopped finely

1 teaspoon hot sauce or ketchup

Salt and pepper to taste

In a bowl, combine the tomatoes, onions, basil and hot sauce. Mix well. Season it with salt. Cover and refrigerate.

Grate the zest of the orange, lemon and lime. Place it in a resealable bag.

Squeeze out the juice from the fruits. Discard the seeds, but  keep the pulp.

Pour the juices and pulp into the resealable bag. Add the garlic, italian seasoning and chili flakes.  Season it with salt and pepper.

Marinate the chicken in the bag and refrigerate for 2 hours up to overnight. Turn the bag at least once to make sure that it absorbs the flavor.

Grill the chicken for 10-15 minutes or until it is soft. Do not overcook.

Serve warm with rice and salsa.

Photo Courtesy Of: Lori_NY

Lamb Steaks in Herby Tomato Sauce

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This dish is very simple and ready in a little over an hour. Using fresh Herbs as opposed to dried ones gives better flavours, and means that the flavours are a bit more intense and the brighter colours meaning that this dish is a treat for the eyes, nose and mouth!!!

Lamb Steaks

To Serve 4
12 Sprigs of Fresh Mixed Herbs, such as Oregano, Parsley, Rosemary
3 Garlic Cloves, Peeled
2tbsp Olive Oil
4 Lamb Steaks, each weighing around 175g
225g Onion, Peeled and finely Chopped
400g Can of Chopped Tomatoes
30ml White Wine
1 1/2tsp Sugar
Salt and Pepper
Grated Rind of 1 Lime and 1 Lemon

1. Remove the Herbs from the stalks, and place into a food processor with two of the Garlic Cloves, and blend until roughly chopped.
2. Heat the Oil in a flameproof Casserole dish, that has a tight-fitting lid. Brown the Lamb Steaks off, and remove from the pan, and place to one side, before adding the Onions and sauté them until they begin to brown, before adding the Tomaotes, White Wine and Sugar.
3. Simmer the mixture for three or four minutes, until it begins to reduce down, then stir in the Herb mixture, and season to taste.
4. Place the Lamb Steaks back in the pan, and bring the mixture to the boil. Cover with the lid, and bake for about forty minutes at 170C – the Lamb should be tender when cooked
5. When the Lamb is finished cooking, crush the final Garlic Clove, and mix with the Grated Rind of the Lemon and Lime, sprinkle over the steaks, and cook for ten more minutes.

Photo Courtesy of: VirtualErn

Pink Zinger Smoothie

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A nice zing to this smoothy, great for giving that energy boost that you occasionally need!

Citrus Fruits

Serves 2
1 pink grapefruit
1 orange
½ lemon
½ lime

1. Peel the fruit, leaving on the white pith (the stringy stuff under the skin, above the fleshy fruit)
2. Blend together, and serve!!