Hi there– Sometimes in the summer, it’s easier to “gather” dinner than to do much full on cooking. So last night we had a picnic dinner– a board with a couple cheeses, salami, ham, olives, sliced tomatoes with balsamic dressing, fruit and a crunchy loaf of bread to sop it all up, and– this little salad, rich and so full of flavor– creamy avocados, smooth garbanzos with the bright lime dressing. Pretty darn good.
AVOCADO, GARBANZO AND FETA SALAD
2 14 oz. can garbanzo beans, drained & rinsed
3 large avocados, cut in smallish chunks
1/2 cup crumbled feta –with garlic & herbs|
1 lime, juiced (about 3 tab. juice)
1/4 cup olive oil
1/4 tsp. salt
1 tsp. sugar
few grinds of fresh black pepper
2 tsp. seedy mustard
Stir together the garbanzos, avocado and feta.
Then in a container with a tight fitting lid, shake together the lime juice, oil, salt, sugar, pepper and mustard until it’s well blended.
Pour the lime juice dressing over the garbanzo mixture and stir it up. You can serve it at room temperature, as is, but it benefits from a little chilling in the fridge. Delicious!
P.S. If you have a loaf of sturdy bread on the table, sopping up the extra lime dressing with a hunk of bread is heartily recommended!
Hi there– Laurel and I are just back from our travels and the first thing I wanted for dinner was a big summer salad after all our vacation eating. Fresh and tangy, this just fit the bill…
CHILI PORK SALAD
3 thin pork cutlets
1 tsp. cumin
1 tsp. chili powder
1 tsp. brown sugar
1/4 tsp. ground coffee (the surprise ingredient!)
a few shake of salt
a few grinds of fresh pepper
a head of red leaf lettuce, torn to bits
a cup of cherry tomatoes, cut in half
1 avocado cut in chunks
a handful of cilantro, chopped
1 1/2 cup corn– fresh, frozen or canned…
Mix the cumin, chili powder, brown sugar, coffee, salt and pepper in a flat pie pan. Coat the cutlets in the mixture and grill them in a pan sprayed with cooking spray, just about 2 minutes on each side. Cut them into strips. On a platter, layer the lettuce, corn, tomatoes, cilantro, avocado and finally the pork. Pour on the dressing just before you serve it up.
LIME CILANTRO DRESSING
1/4 cup lime juice
1/2 cup olive oil
3 tab. cilantro, chopped finely
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 tab. frozen orange juice concentrate
Mix this all in a container with a lid. Shake it up until it combines thoroughly and pour over the salad (This may be too much dressing for one salad, but leftover keeps well in the fridge.)
Try eating this salad out in the back yard under a tree. It tastes twice as good that way! Hope you like it…