ZUCCHINI PASTA WITH AVOCADO MISO DRESSING

If you tried my Kelp Noodles with Avocado Miso Dressing, then you are sure to love this one as well.   This dish is very flavorful it really is satisfying on so many levels.  I love how the red and orange of the tomatoes and orange bell peppers stand out against the green.   I am making it again tonight for me an my hubby.

ZUCCHINI PASTA 

For the noodles and garnish
3 zucchini peeled and sliced noodle thin
2 cups of spinach shredded or chopped thin
Diced tomatoes and orange bell pepper
Sesame seeds

AVOCADO MISO DRESSING

For the dressing
1 medium ripe avocado
2 tablespoons miso
1 tablespoon olive oil
1 lemon, juice of
1 clove garlic
(If you do not want to use miso, you can leave it out and substitute it with some sea salt to taste.)

For the dressing, add all the ingredients for the dressing into the food processor and process until mixed smooth.

Put the zucchini noodles and spinach in a medium bowl and add the dressing little by little  to your desired amount and massage and toss by hand to coat the noodles.

Plate the noodles and then garnish with the tomatoes, orange bell pepper and sesame ~ and then eat with chopsticks if you so desire.   Super, super tasty.

Bon Appetit!

TROPICAL CHOPPED SALAD WITH PINAPPLES AND AVOCADOS

 

 

I am really loving this salad right now.  I know, I know, I say this with almost everything that I post.  But, his is one of my really one of my favorite salads right now.  It's sweet and savory... what a great combination and super easy to boot!  It's perfect for this really hot weather we are having right now.

 

 

TROPICAL CHOPPED SALAD WITH PINEAPPLES AND AVOCADOS

 

Equal amounts of:

Chopped and jicama

Chopped pineapple

Chopped spinach

Chopped tomatoes

Chopped avocado

 

About half the amount of chopped red onion and chopped cilantro

 

Lots of lemon juice and sea salt to taste

 

Toss everything together in a bowl and its ready to serve.  So easy and delicious. 

 

Enjoy!

 

 

 

 

Join the discussion!

 

Do you have a favorite tropical salad recipe? We would love to hear what it is! Share it in the comments below.   Links are welcome.

 

 

 

 



CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

 

I just  had to share this recipe because it's so simple and so flavorful.  The simpler the recipe the better right?   I LOVE avocados and I love using them as "dressing" for my salads.  This Chunky Chopped Salad wtih Avocado Dressing is super simmple and zesty, you will love it!

 

CHUNKY CHOPPED SALAD WITH AVOCADO DRESSING

 

1 cup cherry tomatoes cut in halves

1 cup chopped celery

1 cup chopped brocolli

1 ripe avocado

Juice of 1 lemon

Sea salt and pepper to taste

 

Chop all the vegetables, including the avocado and place in a medium bowl.  Squeeze in the juice of 1 lemon, season with sea salt and pepper and work in the avocado, smashing them ever so gently to get your "dressing" effect.  Voila!  The lemon juice not only gives adds great flavor but it also helps the avocado from turning brown. 

 

Bon Apetit!

 

 

 

Join the discussion!

If you have a favorite raw dressing recipe, feel free to share it in the comments below. Links are welcome!

 



MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

 



I just wanted to share this super easy and delicious recipe that is one of my favorites.  Of course though, finding the perfect avocado for making these cups isn't always easy... watch out for bruises on the outside, but check out this helpful tip that I found below on Facebook.  So, I'll just get right to it.

MANGO AND ASPARAGUS CHOPPED SALAD IN AVOCADO CUPS

1/2 cup chopped mango
1/2 cup chopped raw asparagus - I usually discard the rough ends
1/2 cup chopped crimini mushrooms
1/4 cup chopped red onion
1/2 cup chopped tomato
1/2 clove garlic, chopped
1 lemon, juice of
Chilli powder, salt and pepper to taste
Optional - 1 teaspoon extra virgin olive oil
1-2 avocado to make the cups.

Directions

Chop everything together except the avocado and put in it into a medium size blow. Flavor with lemon, salt and pepper (evoo optional).  Cut your avocado in half, pit and peel and place on your plate.  Top it with the chopped salad and sprinkle with chilli powder.  So easy!!

Hope you enjoy it as much as I did.

Here's an easy tip when selecting your avocado...



Join the discussion!

Do you have a favorite salad recipe? We would love to hear what it is! Share it in the comments below.

Links are welcome.

RAW SAVORY CHOPPED SALAD WITH AVOCADO AND SUN DRIED TOMATOESO

Friends and food.  I love those occasions when old friends can fix their schedules so we can all get together for a meal.  When I say friends, I mean friends who have know each other for years and can pick up right where we left off when we see each other again.  My friend Ashely gathered all of us together... some are friends, some are fleshly family and others are family now through marriage.  I love it!  We all contributed a dish and the above is mine.  

This chopped salad is so tasty, it was really a crowd pleaser.  I will definitely make this again and again.  Super simple and savory.

RAW CHOPPED SALAD WITH AVOCADO AND SUN DRIED TOMATOES

1 cup chopped cucumber

1 cup chopped heirloom tomatoes, I like to use different colored tomatoes to bring out color

1 cup chopped sun dried tomatoes

1 cup chopped avocado

1 cup chopped mushroom

3/4 cup chopped red onion

2 cloves minced fresh garlic

1/2 cup to 1 cup chopped cilantro (use as much as like to taste)

1/2 cup pine nuts

1-2 lemons, juice of
1-2 tablespoons extra virgin olive oil
Sea salt to taste
Pepper to taste

Combine all the chopped ingredients and nuts into a large bowl. Squeeze int the lemon juice to taste.  I love the zestiness of the lemon, so I used to personally.  Toss the salad and drizzle in the olive oil and add salt and pepper to taste.  Toss again and taste. 

I am definitely making this for my family.  I love it.

Enjoy!

Join the discussion!

Do you have a favorite chopped salad recipe? We would love to hear what it is! Share it in the comments below. Links are welcome.

CREAMY CUCUMBER AVOCADO DRESSING

I love this dressing because it's so flavorful and creamy and is based on using a lot of fresh vegetables.  I have been using this as a dip, as a salad dressing and I even mixed it into one of the vegetable purees the other day to add flavor.  You may have seen that post on my Instagram yesterday.  This dressing is extremely tasty to say the least.  This recipe was adapted from Sunset Magazine.

CREAMY CUCUMBER AVOCADO DRESSING

2 cloves of garlic, minced

1/2 english cucumber minced

1 avocado, peeled and pitted

1 cup baby spinach

1/2 cup cilantro (If you don't like cilantro you and use mint to make a slightly different version)

2 green onions

1 lemon, juice of

2 tablespoons of olive oil

1/2 teason salt - you can add more to taste

1/2 teaspoon freshly ground white or black pepper

Purée all ingredients with 3/4 cup water in a food processor until smooth.

Makes about 2 cups

NUTRITIONAL INFORMATION for 1/4 cup serving

• Calories: 75
• Calories from fat: 80%
• Protein: 0.8g
• Fat: 6.8g
• Saturated fat: 0.9g
• Carbohydrate: 3.9g
• Fiber: 2g
• Sodium: 288mg
• Cholesterol: 0.0mg

Enjoy!
       
Photo:  Creamy Cucumber Avocado Dressing, Organic Rainbow Carrots from Whole Foods, Paper from Michaels Arts & Crafts 

BUTTERNUT SQUASH POTATO SALAD

 

 

 

I don't know about you, but I grew up eating potato salad.  My mom, even though she is from Japan and only came here in her early twenties, perfected, in my opinion her potato salad recipe. It was the best!  She even created her own potato salad recipe using Kabocha (Japanese pumpkin), which my sister and I love!

 

I've been craving potato salad so I decided to make a butternut squash potato salad and added in a little green.  It was delicious!  I used my Raw Mayonaise recipe to bring it all together.   Here it goes, I got all the ingredients at Trader Joes too.

BUTTERNUT SQUASH POTATO SALAD

1/2 pound Butternut squash , steamed and cubed

1/2 pound Baby Potatoes - I used Dutch Yellow and left the skin on, steamed and cubed

1/2 organic broccoli crown, flash blanched

1/2 red onion chopped

1 avocado cubed

1 tablespoon dill

Raw Mayo to your liking but not too much, I used about 4 tablespoons

Sea Salt and black pepper to taste.

Give the avocado and lemon or lime bath to help with the blackening of the avocado.  Then, mix all the ingredients together in a large bowl and serve.  This salad is best eaten fresh.  I hope you like it as much as I do.

Check out the health benefits of butternut squash from Whole Living:

NUTRITION BREAKDOWN

Per 1 cup cooked, approximately 205 grams

Calories: 82 kcal

Fat: 0.2 g

Vitamin A: 1,144 mcg = 163 percent* of DRI**

Vitamin B6: 0.3 mg = 20 percent of DRI

Vitamin C: 31 mg = 41 percent of DRI

Folate: 39 mcg = 10 percent of DRI

Potassium: 582 mg = 12 percent of DRI

* Percentages are for women 31 to 50 years old who are not pregnant

** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004

Enjoy.