Beet and Avocado Salad with Feta Cheese and Basil

Beet and Avocado SaladCombining beets with avocado in the same salad recipe would never have occurred to this healthy home cook.

That is until I discovered The Flavor Bible. I happened upon this handy tool for the kitchen a few weeks ago, and I’ve been using it ever since. 

Beet and Avocado SaladAmazon’s describes this book as The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs,”  and I completely agree.

Home cooks love to be inventive in the kitchen, but it’s easy to get into a cooking rut. I often find myself using the same combination of ingredients over and over again.

The Flavor Bible takes a food like beets and tells you the season it can be found and methods of cooking. Then you can find the foods, spices and herbs that complement it best.

Beet and Avocado SaladTo make this healthy salad I looked up beets in the book to find a list of complementary ingredients, then headed off to the store with my grocery list in hand.

When it was time to create my masterpiece, I layered roasted beets, sliced avocado, slivers of spicy red onion, and fresh basil on a platter. After a drizzle of olive oil and lemon juice to add brightness, I topped the works with a crumble of salty feta cheese and a grind of pepper.

The flavors of my beet salad harmonized perfectly thanks to my new kitchen Bible!

I have the electronic version, but I purchased the hardcover for Grandma Karen. After thumbing through the book and feeling it in my hands, you can be sure it’s on my gift list. (Hint, hint Mr. Mike!).

Beet and Avocado Salad with Feta Cheese and Basil

Serving Size: 2

Beet and Avocado Salad with Feta Cheese and Basil

Shake It Up! If beets aren't your thing, you could replace the beets with sliced zucchini or cucumbers.

Ingredients

  • 4 small roasted beets, sliced
  • ½ medium avocado, sliced
  • 5 leaves basil, thinly sliced (Chiffonade)
  • ¼ small red onion, thinly sliced
  • 4 tablespoons low fat feta cheese, crumbled
  • ½ tablespoon olive oil
  • 1 sqeeze lemon juice
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 450 degrees. Place whole and unpeeled beets in a foil packet in a single layer. Roast in the oven for 1 - 1 /12 hours until just tender. You don't want mushy beets. When beets are cooled, peel off skin with your hands and slice.
  2. Layer beets, onion, basil and avocado on a plate. Sprinkle with feta cheese. Drizzle with lemon juice and olive oil. Season with salt and pepper.

Notes

Food energy: 193kcal Saturated fatty acids: 4.02g Monounsaturated fatty acids: 6.70g Polyunsaturated fatty acids: 1.15g Total fat: 11.87g Calories from fat: 106 Cholesterol: 16mg Carbohydrate, by difference: 17.02g Total dietary fiber: 4.71g Protein: 5.39g Total lipid (fat): 12.83g Water: 163.63g Ash: 2.82g Total sugars: 10.98g Calcium: 122mg Iron: 1.29mg Magnesium: 40mg Phosphorus: 130mg Potassium: 544mg Sodium: 291mg

http://motherrimmy.com/recipe-beet-and-avocado-salad-with-feta-cheese-and-basil/

Beet, Apple, Grape SaladIf you’re a beet lover, this salad with beets and grapes in a walnut vinaigrette makes a refreshing summer side dish for your next grilling adventure. It’s another combination of ingredients I wouldn’t have thought to toss into a salad bowl, but we thoroughly enjoyed the mix of orange and red beets with sweet apples and red grapes.

Have a terrific week everyone and if you get a chance be sure and pick up The Flavor Bible. You won’t be disappointed.

~Kristi

eBook to Skinny Up Your Recipes

Quinoa Salad with Kale, Watermelon, Grapes and Feta Cheese

Quinoa Salad with Watermelon

Sad to say, but watermelon is not my thing. It’s  just too clingy sweet for my taste.

I know that colorful melon is good for me, and most people think it’s crazy that I avoid it. In fact, World’s Healthiest Foods states that “Alongside of tomatoes, watermelon has moved up to the front of the line in recent research studies on high-lycopene foods. Lycopene is a carotenoid phytonutrient that’s especially important for our cardiovascular health . . .”

Sounds like a good reason to get over my aversion to it, so I decided to tone that clingy sweetness down by adding it to my favorite salad ingredients – quinoa and kale.

Sound like a good reason to add watermelon to my diet to me!

Along with the pile of grapes on the counter, a lovely bunch of tarragon and a few crumbles of feta cheese, I was able to mellow out that watermelon and turn it into a salad I was completely happy with.

Quinoa Salad with Watermelon

I must admit, this is definitely a colorful dish!

Watermelon and Feta Salad

As I was digging through my recipe archives, I discovered this earlier version of a watermelon salad with chickpeas and red onion.  The chickpeas add a nice protein boost, making it a meal in a bowl. But alas, my pantry was bare.

Let me know what you think of this easy salad combination. With just a handful of ingredients and watermelon readily available this time of year, it’s really a fun combination of flavors. Even this watermelon avoider loved it!

~Kristi

Quinoa Salad with Kale, Watermelon, Grapes and Feta Cheese

Serving Size: 4

Shake It Up! Baby spinach and cantaloupe would be a terrific combination in place of the kale and watermelon.

Ingredients

  • 2 cups quinoa, cooked according to package directions and cooled
  • 4 cups watermelon, cubed into smaller pieces
  • 2 cups grapes, halved
  • 2 cups kale, finely chopped
  • 1 cup low fat feta cheese, crumbled
  • 2 tablespoons tarragon, minced
  • 1 tablespoon olive oil
  • 2 squeezes lemon juice

Instructions

  1. Combine all ingredients in a bowl and gently toss together to combine ingredients.

Notes

Food energy: 333kcal Saturated fatty acids: 6.18g Monounsaturated fatty acids: 4.28g Polyunsaturated fatty acids: 0.81g Total fat: 11.27g Calories from fat: 101 Cholesterol: 33mg Carbohydrate, by difference: 44.16g Total dietary fiber: 4.29g Protein: 11.73g Total lipid (fat): 13.76g Water: 294.37g Ash: 3.81g Total sugars: 18.51g Calcium: 262mg Iron: 2.71mg Magnesium: 94mg Phosphorus: 306mg Potassium: 592mg Sodium: 441mg

http://motherrimmy.com/recipe-quinoa-salad-kale-watermelon-grapes-feta-cheese/

Chopped Salad with Pork, White Beans, Avocado and Cajun Lime Dressing

Chopped Salad with Pork

I don’t know about you, but when I roast a pork loin, or bake pork chops, I always have leftover meat. Most likely I find myself in this situation because I’m always ready to cook for a crowd, and now I’m cooking for two.

But that’s okay, there’s no such thing as wasting food in this house. I can always put leftovers to good use.

[Read more...]

Asian Cabbage Salad with Poached Chicken

Asian Chicken Salad

Asian cabbage salads (sometimes referred to as Chinese cabbage salads) have been around for years, and for good reasons . . .

  • They’re quick and inexpensive to make for a crowd, thus perfect for barbecues and picnics.
  • They aren’t mayonnaise based (at least not the versions I’ve made), so they can withstand a bit of time on the buffet table.
  • People love the combination of seasonings. Usually sesame oil, soy sauce, rice vinegar, garlic, ginger, etc.
Thus the reason that you’ll find more than a few Asian salads on my blog. 

[Read more...]

Recipe: Mediterranean Shredded Brussels Sprouts

Mediterranean Brussels Sprouts Salad
I’m in my early fifties, and it wasn’t until a few years go that I discovered how delectable brussels sprouts can be.

For whatever reason I decided to pick up some up at the local farmers markets to give them a try. I’d avoided them in the past, as every time someone tried to serve them to me, the smell as they were cooked was enough to stop me in my tracks.

Sweet Roasted Brussels Sprouts

Sweet Roasted Brussels Sprouts

Roasting brussels sprouts to a nutty sweetness, then tossing those little gems with a light Dijon vinaigrette is my cooking method of choice.

Brussells Sprouts Pasta

And you can’t go wrong tossing them into a bowl of pasta lightly dressed with a savory walnut sauce and sprinkle of toasted walnuts for crunch and texture either.

Mediterranean Brussels Sprouts Salad

But it was when a coworker turned me onto Eat Smart’s Sweet Kale Gourmet Salad whose main ingredients included shredded brussels sprouts, that inspiration struck for this Mediterranean style salad.

Mediterranean Brussels Sprouts Salad

A quick pulse in the food processor and my brussels sprouts were ready to be tossed with red onion, sweet bell peppers, sun dried tomatoes and capers.

Mediterranean Brussels Sprouts Salad Dressing

All this Mediterranean salad needed was a drizzle of lemony dressing and a crumble of feta cheese to make me happy. Not a bad use for brussels sprouts if you ask me!

Now that I’m a convert to the many pleasures of brussels sprouts, be sure and leave a comment with your cooking method of choice. I’m ready to try something new.

~Kristi

Recipe: Mediterranean Shredded Brussels Sprouts Salad

Serving Size: 10 cups

Recipe: Mediterranean Shredded Brussels Sprouts Salad

Ingredients

  • 10 cups brussels sprouts, shredded
  • ¼ cup sun dried tomato, minced
  • ½ cup red onion, finely chopped
  • 1 large red bell pepper, finely chopped
  • 2 tablespoons capers
  • ½ large lemon , juiced
  • 1 clove garlic, crushed
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 pinch red pepper flakes
  • ½ cup low fat feta cheese, crumbled

Instructions

  1. Combine lemon juice, garlic, honey and olive oil in a small bowl.
  2. Combine remaining ingredients in a large bowl.
  3. Toss salad with dressing and chill for 15 minutes.

Notes

Food energy: 110kcal Saturated fatty acids: 1.75g Monounsaturated fatty acids: 3.33g Polyunsaturated fatty acids: 0.64g Total fat: 5.72g Calories from fat: 51 Cholesterol: 6mg Carbohydrate, by difference: 12.10g Total dietary fiber: 4.07g Protein: 4.60g Total lipid (fat): 6.03g Water: 114.19g Ash: 2.05g Total sugars: 4.92g Calcium: 80mg Iron: 1.58mg Magnesium: 28mg Phosphorus: 99mg Potassium: 451mg Sodium: 186mg

http://motherrimmy.com/recipe-mediterranean-shredded-brussels-sprouts-salad/

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Recipe: Asparagus Salad with Sun Dried Tomato and a Lemony Vinaigrette

If, like many of us, you may have gained a pound or two over the holidays, then you came to the right place. For the month of January I’ll be posting ultra skinny recipes to get us on track, and those numbers on the scale in check.

Asparagus Salad

This asparagus salad with a sweet balsamic dressing is the perfect way to get back to your healthy eating lifestyle.

[Read more...]