Posts Tagged With: avocado

Raw Broccoli Salad with Bacon, Avocado and Almonds

Raw broccoli doesn’t have to be as dry as you might think – a quick marinade will soften the florets, making them much more palatable!

Take the florets off 1 head of broccoli and place in a bowl – try to break them up into the smaller florets as much as possible

Mix the following in a small jar or glass to make the marinade:
~ juice of half a lemon
~ 2 tbsp white wine vinegar
~ 1 tbsp dijon mustard
~ 2-3 tbsp macadamia oil (or olive oil)
~ salt and pepper

Pour the marinade over the broccoli, stiring thoroughly and leave to rest for around half an hour. (N.B. you may not need to use all of the marinade, or you may like more lemon juice)
Add into the bowl of broccoli:
~ a handful of slivered/flaked or chopped almonds (lightly toasted in a dry pan if you like)
~ around 6 rashers of bacon, diced and fried until slightly crispy
~ 1 avocado, diced

The salad doesnt last very well, having avocado in it, but you can prepare the salad with the broccoli, almonds and bacon in advance and then add in the avocado as you require.

img_20160908_194610-01

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , | Leave a comment

Red Rocket Quinoa Salad

Recently I’ve been loving making rocket, pear and parmasan salad,  but I had a couple of pomegranates in the fruit bowl and after reading Alexx Stuart’s recipe for a “powerhouse antioxidant red salad” I came up with the following Red Rocket Quinoa Salad – perfect side for a roast chicken.

rocket quinoa pomegranate beetroot almond avocado salad

Cook the quinoa in some boiling salted water for 10 minutes – I used about 1/3 cup dry quinoa.
While it is cooking, start putting together the rest of the salad:

In a bowl, add each ingredient in the following order, mixing after each addition:
~ 1 pomegranate – bash the seeds and juice out using the back of a spoon (do this first so you can pick out bits of pith that may fall in)
~ handful of rocket
~ a few sprigs of parsley, finely chopped
~ 3 baby beetroots, cut into 8ths (Costco have some vacuum sealed packets which are tasty, quick and easy)
~ drizzle balsamic vinegar (I used a small amount of caramelised strawberry balsamic)
~ squeeze of lemon juice (half of a half)
~ drizzle of olive oil
~ pinch of sea salt
~ add the cooked quinoa

Top the salad with flaked almonds and slices of avocado.

rocket quinoa pomegranate beetroot almond avocado salad 2014-06-14 17.25.41

 

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , , , | Leave a comment

Chicken Fajitas, Mexican Corn & Bean Salad

This meal is a culmination of a few recipes that I like.  It took two of us about 40 minutes to prepare and cook this meal – and about 15 minutes to devour it! (serves 2-3)

Chicken Fajitas (Jamie Oliver)
Roast Corn and Bean Salad (Caroline Velik)
Quick Guacamole
Quick Salsa

Roast Corn and Bean Salad

~ 1 cup black (or red kidney) beans, soaked overnight (or one tin rinsed and drained)
~ 1 small red onions, finely sliced
~ 2 limes, juiced
~ 1 orange, juiced
~ 3 sweet corn cobs, grilled on BBQ or hotplate, kernals removed
~ 2 eschalots (or spring onions), thinly sliced
~ Salt and pepper
~ handful smoked or roasted  almonds, roughly chopped
~ 400g punnet mixed heirloom cherry tomatoes
~ 1 avocado, peeled and chopped into large chunks
~ Handful coriander leaves, washed and chopped roughly
~ Handful mint leaves, washed and chopped roughly
~ 2 cloves garlic, finely chopped
~ 1 green chilli, finely chopped
~ olive oil

Place drained beans and corn kernals in a medium sized bowl and set aside.
Place red onion in a small bowl and cover with hot water for 10 minutes. Drain, then marinate in lime and orange juice which you prepare the rest of the meal (can be done for up to an hour.)
Fry eschalots/spring onions in a small pan in a little olive oil until crispy. add to the bowl with the beans and corn.
Drain red onions (which will now be pickled), reserving a little juice for the dressing and add to the bowl with beans and corn.
Add the remaining ingredients to the bowl (almonds, tomatoes, avocado, coriander and mint)

Make a dressing with reserved pickling juice, garlic and chilli.
Whisk in as much olive oil as needed. Season with salt and pepper.
Add to the bowl of salad, mix and serve.

Chicken Fajitas

~ 1 red capsicum – sliced into thin strips1 medium red onion – finely sliced
~ 1 skinless, boneless chicken breast or 2 thighs – sliced into thin strips
~ 1 teaspoon smoked paprika
~ pinch of ground cumin
~ 1/2 lime
~ olive oil
~ freshly ground black pepper

Place the capsicum, onion and chicken into a bowl with the paprika and cumin
Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well – marinate for 5 minutes or so
Heat a griddle pan to high, fry the capsicum, onion and chicken for 6 to 8 minutes, until the chicken is golden and cooked through
Keep turning the mixture so they don’t burn

Quick Guacamole

Place the following in a bowl and mash with a fork until it reaches the desired consistency (I like it to be quite smooth but with chunks of avocado)

~ 1 avocado (skin and stone removed)
~ 1/2 red chilli, finely chopped
~ juice of half a lemon
~ salt and pepper
~ 1 tomato, finely chopped
~ 1 garlic clove, finely chopped
~ drizzle of olive oil

Quick Salsa

Place the following in a bowl and mix:

~ 2-3 tomatoes, chopped – some finely and some chunky
~ 1 small bunch of corainder
~ 1 small red chilli, finely chopped
~ drizzle of olive oil
~ juice of half a lime
~ salt and pepper (to your taste)

Serve the fajitas and salad with wraps, grated cheese and some natural yoghurt.

Categories: Dinner, Recipes, Salads | Tags: , , , , , , , , | 1 Comment

Blog at WordPress.com.

%d bloggers like this: