Tags Salad

Chunky Avocado Salsa

Chunky Avocado Salsa

Meal type Appetizer, Salad, Side Dish
From book The Big Book of Backyard Cooking

Ingredients

  • 2 ripe avocados (soft but not mushy)
  • 2 Large ripe plum tomatoes
  • 1 jalapeno pepper (minced)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Note

a variation of “Chunky Guacamole Salsa” from The Big Book of Backyard Cooking by Betty Rosbottom

Directions

Halve, seed, and peel avocados, then cut into ½-inch diced pieces. Place in a medium non-reactive bowl. Halve tomatoes, seed them, and cut into ½-inch diced pieces. Add to bowl along with minced jalapeño.

In a small bowl, mix together lime juice, shallots, cilantro, and salt. Whisk in oil. Pour over the avocados and tomatoes and mix gently so that avocado pieces do not get mashed. Taste and add more salt if needed. Serve immediately or cover and leave at room temperature for up to one hour. (If refrigerated, bring to room temperature 30 minutes before serving.)

Chunky Avocado Salsa

Chunky Avocado Salsa

Meal type Appetizer, Salad, Side Dish
From book The Big Book of Backyard Cooking

Ingredients

  • 2 ripe avocados (soft but not mushy)
  • 2 Large ripe plum tomatoes
  • 1 jalapeno pepper (minced)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon salt
  • 2 tablespoons olive oil

Note

a variation of “Chunky Guacamole Salsa” from The Big Book of Backyard Cooking by Betty Rosbottom

Directions

Halve, seed, and peel avocados, then cut into ½-inch diced pieces. Place in a medium non-reactive bowl. Halve tomatoes, seed them, and cut into ½-inch diced pieces. Add to bowl along with minced jalapeño.

In a small bowl, mix together lime juice, shallots, cilantro, and salt. Whisk in oil. Pour over the avocados and tomatoes and mix gently so that avocado pieces do not get mashed. Taste and add more salt if needed. Serve immediately or cover and leave at room temperature for up to one hour. (If refrigerated, bring to room temperature 30 minutes before serving.)

Watermelon Fire and Ice Salsa

Watermelon Fire and Ice Salsa

Meal type Appetizer, Salad, Side Dish, Snack

Ingredients

  • 3 cups chopped watermelon
  • ½ cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • ½ teaspoon garlic salt

Note

by Lady Flannel, AllRecipes.com

Directions

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve

Watermelon Fire and Ice Salsa

Watermelon Fire and Ice Salsa

Meal type Appetizer, Salad, Side Dish, Snack

Ingredients

  • 3 cups chopped watermelon
  • ½ cup chopped green bell pepper
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped green onions
  • 1 tablespoon chopped jalapeno pepper
  • ½ teaspoon garlic salt

Note

by Lady Flannel, AllRecipes.com

Directions

In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve

Mango Lime Salsa

Mango Lime Salsa

Meal type Appetizer, Salad, Side Dish, Snack
From book Gourmet Galley Cookbook

Ingredients

  • 2 ripe mangos
  • 2 shallots or
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 2-3 tablespoons Juice of one lime
  • ¼ teaspoon coarse sea salt

Note

A variation of Chef Iverson Brownell’s Guayaba Cilantro Salsa from the Gourmet Galley Cookbook

Directions

Finely chop mangos, shallots, and cilantro, and then mix them together with salt in a medium bowl. Add the lime juice and allow to chill for at least 20 minutes.

Mango Lime Salsa

Mango Lime Salsa

Meal type Appetizer, Salad, Side Dish, Snack
From book Gourmet Galley Cookbook

Ingredients

  • 2 ripe mangos
  • 2 shallots or
  • 2 tablespoons chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 2-3 tablespoons Juice of one lime
  • ¼ teaspoon coarse sea salt

Note

A variation of Chef Iverson Brownell’s Guayaba Cilantro Salsa from the Gourmet Galley Cookbook

Directions

Finely chop mangos, shallots, and cilantro, and then mix them together with salt in a medium bowl. Add the lime juice and allow to chill for at least 20 minutes.

Summer Melon Salad with sea salty feta, black olives and grilled spicy squid

Summer Melon Salad with sea salty feta, black olives and grilled spicy squid.

Serves 4
Meal type Appetizer, Salad, Side Dish
By author Jeff Cutler

Ingredients

  • 4 Slices Crenshaw melon
  • 4 Slices honeydew melon
  • 4 Slices seedless watermelon
  • 4 Slices musk melon
  • 1 tablespoon minced shallots
  • 3 tablespoons champagne vinegar
  • 3 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1/8 cup olive oil
  • 1 pinch chopped mint
  • 1 pinch chopped thyme
  • Salt and black peppers
  • 1/2lb arugula
  • 1/8 cup crumbled feta
  • 16 oil-cured black olives (pitted and roughly chopped)
  • 1lb fresh squid tubes (butterflied)
  • 1 tablespoon Harissa paste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil

Directions

In a small mixing bowl add your minced shallots, then cover with the champagne vinegar and the honey. Next add your mustard, mix to incorporate then slowly whisk in your oil. Once the oil has been incorporated add in your herbs and season with salt and pepper. Reserve until needed.

Marinate your squid with the Harissa paste, lemon juice and olive oil and refrigerate till ready to grill. Don't allow to marinate more than 2 hours.

Place cut melons into a mixing bowl and lightly dress with vinaigrette. Arrange on 4 plates being sure to separate the different varieties of melons. Season with salt and pepper then sprinkle the melons with the olives and feta. Using the same bowl place the arugula in and lightly dress with your vinaigrette. Place squid on very hot grill for no more than two minutes they will curl and that's ok but try to get a good char on them. Remove from the grill and slice into thin rings, arrange the cut squid onto the melons then using the arugula that you have tossed with your vinaigrette place a little pile on each plate. Serve at once.

Since the melons needed are much larger than the recipe calls for there will be extra melons but I'm sure it won't be hard to find a use for them.

Summer Melon Salad with sea salty feta, black olives and grilled spicy squid

Summer Melon Salad with sea salty feta, black olives and grilled spicy squid.

Serves 4
Meal type Appetizer, Salad, Side Dish
By author Jeff Cutler

Ingredients

  • 4 Slices Crenshaw melon
  • 4 Slices honeydew melon
  • 4 Slices seedless watermelon
  • 4 Slices musk melon
  • 1 tablespoon minced shallots
  • 3 tablespoons champagne vinegar
  • 3 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1/8 cup olive oil
  • 1 pinch chopped mint
  • 1 pinch chopped thyme
  • Salt and black peppers
  • 1/2lb arugula
  • 1/8 cup crumbled feta
  • 16 oil-cured black olives (pitted and roughly chopped)
  • 1lb fresh squid tubes (butterflied)
  • 1 tablespoon Harissa paste
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon olive oil

Directions

In a small mixing bowl add your minced shallots, then cover with the champagne vinegar and the honey. Next add your mustard, mix to incorporate then slowly whisk in your oil. Once the oil has been incorporated add in your herbs and season with salt and pepper. Reserve until needed.

Marinate your squid with the Harissa paste, lemon juice and olive oil and refrigerate till ready to grill. Don't allow to marinate more than 2 hours.

Place cut melons into a mixing bowl and lightly dress with vinaigrette. Arrange on 4 plates being sure to separate the different varieties of melons. Season with salt and pepper then sprinkle the melons with the olives and feta. Using the same bowl place the arugula in and lightly dress with your vinaigrette. Place squid on very hot grill for no more than two minutes they will curl and that's ok but try to get a good char on them. Remove from the grill and slice into thin rings, arrange the cut squid onto the melons then using the arugula that you have tossed with your vinaigrette place a little pile on each plate. Serve at once.

Since the melons needed are much larger than the recipe calls for there will be extra melons but I'm sure it won't be hard to find a use for them.

Avocado Tuscany

Avocado Tuscany

Meal type Appetizer, Salad, Side Dish
By author Al Maykel

Ingredients

  • 1 avocado (halved)
  • 1 teaspoon garlic (chopped)
  • 1 tablespoon olive oil
  • 1/4 cup fire roasted tomatoes
  • 1/4 Pound fresh baby spinach
  • salt and pepper to taste
  • balsamic glaze

Directions

Half an avocado, removing the pit and skin and place in a 375 degree oven with a little olive oil, salt, and pepper for 5-8 minutes.
In a medium hot sauté pan add olive oil.
Add garlic and sauté briefly.
Add roasted tomatoes Salt, Pepper and baby spinach.
Cook till spinach is half wilted.
Plate your spinach, tomato, garlic mixture on a plate.
Top with baked avocado and drizzle with balsamic reduction.

Watermelon Tomato Salad

Summertime Watermelon Tomato Salad

Dietary Gluten Free
Meal type Salad

Ingredients

  • 4 cups Watermelon Chunks (seeded)
  • 1 1/2 cup Grape Tomatoes (halved)
  • 2 tablespoons Freah Basil (chopped)
  • 2 tablespoons Fresh Mint (chopped)
  • 1 1/2 tablespoon Extra Virgin Olive Oil
  • 3 tablespoons Freah Lime Juice
  • Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Directions

Combine ingredients and mix well with spoon.
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