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Avocado, Fennel, & Shaved Red Onion Salad
There are endless fad diets you can follow, and depending on who you talk to, each person has their own idea of which works best, but let’s face it- most of these diet plans are pricey, difficult to follow, or lack in realistic long term commitment, which could backfire in the end.
Personally, I have always been a firm believer in a “well- rounded” diet and eat the “not so good for you” options in moderation so I can still enjoy what I am in the mood for, had leftover in the house, looked fresh in the grocery store, or had great reviews on the menu of a restaurant I am dining in.
In allowing myself the luxury of eating a heavier meal on occasion, I do my best to combat my cravings for the remainder of that day or the next with something a bit lighter, and so, I always have my eyes and ears open for light lunch recipes that rise above the basic and monotonous tossed green salad (grilled chicken optional).
One recipe I have found to be light, satisfying, and delicious is my Avocado, Fennel, & Shaved Red Onion Salad, which is perfect this time of year when Avocados are ripe and often times on-sale.
The best part of this recipe is that the ingredients lend themselves to a homemade guacamole, which is a perfect way to re-purpose any leftovers. Simply mash the avocado, lemon juice, and red onion with fresh cilantro, salt, pepper, crushed chili flakes, and a touch of blended oil and you are all set with your dip. Just add salt-free corn chips or fresh vegetable sticks for a fresh, nutritious, and healthy snack!
Avocado, Fennel, & Shaved Red Onion Salad
Prep Time 15 minutesServings 4Ingredients
- 4 Ripe Avocados Pitted and Sliced Lengthwise into 1/2 Inch Pieces
- 1 Fennel Bulb Cored and Sliced Thinly
- 1/4 Red Onion Shaved Thinly
- 1/4 Fresh Lemon Juice From
- 1/4 Cup Blended Oil (Olive/Canola Blend)
- 2 Cups Baby Spinach Leaves
- Salt & Pepper To Taste
Instructions
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Remove stalk from Fennel and remove outer layer, cut in half and remove core from the bottom of the plant. Slice thinly and add to a mixing bowl
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Remove ends and outer layer from the red onion and cut in half. Cut in half a second time and make small shaved knife cuts. Add 1/4 of the onion to your mixing bowl
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Cut Avocado in half and remove pit. Cut each side into 1/2 inch slices and add to a mixing bowl (try to handle the avocado as little as possible to avoid a mushy final product)
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Drizzle oil, lemon juice, salt, and pepper over the main ingredients and gently toss together until well combined. Taste for seasonings or additonal lemon juice. Serve room temperature over a bed of Baby Spinach
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Pesto Tortellini Salad
One dish I make year round that is always a crowd pleaser, is my Pesto Tortellini Salad. While the vibrant red, green, and white ingredient colors lend themselves to a holiday inspired side dish, this is really a perfect accompaniment any time of year and it is SUPER easy to throw together in a pinch. Best part? Guests go nuts over this and while it seems like a mature side dish, it is so simple to make that you’ll feel guilty accepting the compliments!
Chances are, you already have these handful of main ingredients in the house, but if you don’t they are so easy to grab from any grocery store. In the event you don’t have Tortellini, you can easily substitute this with many different types of pasta, which will work beautifully as well.
This is also the perfect way to repurpose leftovers if you made a pesto pasta dinner the night before as noted in my earlier post linked here: Orecchiette with Arugula Pesto.
The few simple ingredients in this dish are Pasta (your choice), Pesto (store bought or homemade), Fresh Baby Mozzarella, Grape Tomatoes, and Baby Spinach. Season with salt and pepper and gently toss together until well combined.
Including cooking time, this dish can be made in under 10 minutes- and who doesn’t love that?! One of the best parts of this salad is that it can be made ahead, which, when entertaining and having other dishes needing to be ready at a specific time, is very helpful.
Pesto Tortellini Salad2018-11-18 20:26:33PrintIngredients- 1 LB Tortellini (or pasta of your preference)
- 1.5-2 Cups Basil Pesto (store bought or homemade)
- 1 12oz Container of Fresh Ciliegiene (baby) Mozzarella (drained and halved)
- 5oz Baby Spinach Leaves (rough chopped)
- 5oz Grape Tomatoes (halved)
- Salt & Pepper (to taste)
Instructions- Cook pasta to package instructions and drain. Let cool.
- Transfer pasta into a mixing bowl and add tomatoes, fresh mozzarella, baby spinach, and pesto.
- Gently combine ingredients together until well coated in the pesto and add salt and pepper to taste.
- Transfer onto a serving platter and refrigerate until ready to serve.
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Grilled Chicken & Succotash Salad
Something about this time of year makes me long for healthier lunch or dinner options, and this Grilled Chicken & Succotash Salad is the perfect solution to that craving.
We all say we are going to cut back a bit in the Summer months- after all- it is beach season, right?? But with an even busier social life between family and friends- the barbeques, the “catching up with old friends” dinners, ice cream shops calling your name, the desire for a greasy slice of pizza after a night out of drinking only makes it more difficult to eat “clean” this time of year.
We all need a collection of quick recipes to throw together in place of the traditional “Hot Dogs and Hamburgers” we are so prone to jump to during the hot Summer months, this way we can offset the other meals we indulge in throughout the day or weekend so we don’t have to feel guilty about them. Life is about balance.
This recipe is a favorite of mine because it takes a very basic dish and elevates it to a higher level. It is delicious, bright, beautiful, simple, and will not overstuff you. Whether you are hosting guests or simply making a light lunch for yourself, it is sure to be a success.
This particular rendition is made with grilled Chicken, but also pairs great with grilled Salmon/Fish, or grilled Tofu- whichever you prefer. I did not add any Bacon or Pancetta to this dish, although many Succotash recipes will include some type of pork fat renderings and crispy bits to add texture and a smoky flavor profile. To each their own!
Grilled Chicken & Succotash Salad2018-05-28 18:07:14PrintSUCCOTASH SALAD- 3/4 Cup Edamame Beans (unsalted, shelled)
- 2 Ears of Corn on the Cob (grilled, kernels cut down from husk)
- 1 Shallot (sliced & grilled)
- 1/2 Red Bell Pepper (small dice)
- 1 TBSP Fresh Cilantro
- 1 TBSP Fresh Parsley
- 1 TBSP Extra Virgin Olive Oil
- Fresh Lemon Juice (light squeeze- to taste)
- Salt & Pepper (to taste)
- 3-4 Slices of Bacon (optional)
GRILLED CHICKEN- 4-6 Slices of Thin Sliced Chicken Breasts
- Kosher Salt & Coarse Ground Black Pepper (to taste)
- Nonstick Cooking Spray
SUCCOTASH SALAD- Preheat a nonstick grill pan or propane/charcoal grill until just about smoking hot for best grill marks.
- *THIS STEP IS OPTIONAL* In a small saute pan, fry 3-4 slices of Bacon until crisp and remove onto a paper towel lined plate. Once cooled, chop into smaller bits. Reserve any residual pan renderings for dressing.
- Coat Corn with Extra Virgin Olive Oil and add onto hot grill, turning every few minutes until marked on all sides. Remove from heat and (carefully, without burning your fingertips!) cut the kernels from the cob. Do the same with the sliced Shallots and once marked and removed from the grill- cut into small dices.
- Chop herbs and dice Red Bell Peppers. Add to a mixing bowl with the Edamame, Grilled Corn, & Shallots.
- Add salt, pepper, a squeeze of fresh Lemon juice, 1 TBSP of EVOO, and a light drizzle of the leftover fat renderings from the Bacon. Toss together well and taste for seasoning.
GRILLED CHICKEN- Clean Chicken and season with salt & pepper on both sides. Spray the hot grill with nonstick cooking spray and add the Chicken. After the first 2-3 minutes, turn Chicken on a slight angle for the "diamond" shaped grill marks. After another 2-3 minutes, flip the chicken over and do the same on both sides (see notes*)
Notes- If you prefer not to use bacon in the dish, feel free to eliminate that step and go straight to grilling the corn.
- *A propane/charcoal grill will hold a higher temperature than a grill pan. Please adjust timing as necessary depending on the heat source and thickness of the Chicken breasts.
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Crispy Calamari Salad
WARNING: Stolen Salad Alert! This dish was not an original concoction, but instead a dish I often order at our local Gastropub- The Crosby in Montclair, NJ.
After ordering about six appetizers with a girlfriend, I knew my entree would have to be on the lighter side so I went straight to the “salad” section of the menu and a certain one caught my eye. “Crackling Calamari Salad” with a Honey Lime Balsamic Vinaigrette, Bitter Greens, and Semolina Crusted Calamari. I had never heard or tasted anything like it before and knew that was what I was going to order. A few moments later, the woman sitting at the table next to us got her entree, and she ordered the same dish! It looked incredible so I was highly anticipating mine coming to the table. Low and behold, it tasted even better than it looked and I knew I would need to try to recreate the dish in my own home.
While my recipe is a bit of a “shortcut” and tweaked slightly, it is a delicious adaptation from the original and makes for a great light(ish) lunch or dinner.
Crispy Calamari Salad2018-04-29 15:12:50PrintSALAD- 2 Cups Frisee Lettuce (chopped)
- 1 Cup Radicchio (sliced down)
- 1 Cup Frozen Breaded Calamari (fried)
- 4 Cups Vegetable Oil
- Shaved Parmesan (topping)
- Aged Balsamic Glaze (drizzling)
WARM HONEY-LIME VINAIGRETTE- 1 Clove Fresh Garlic (smashed and finely chopped)
- 1 TBSP Shallots (finely chopped)
- Lime Zest (1 Lime)
- Lime Juice (1/2 Lime)
- 1 TSP Champagne Vinegar
- 1 TSP Dijon Mustard
- 1 TSP Water
- 2 TSP Honey
- 1 TSP Balsamic Glaze
- Salt & Pepper (to taste)
- 1/4 Cup Extra Virgin Olive Oil
SALAD- Rinse and chop salad greens and place into a mixing bowl. Set aside.
- Over medium heat, fry breaded calamari in Vegetable Oil (375 degrees F) for 3-4 minutes or until light golden brown and cooked through. Remove from oil using a slotted spoon and transfer onto a paper towel lined baking sheet- sprinkle with salt.
- Toss salad greens with vinaigrette. Drizzle Balsamic Glaze onto a serving platter and place a handful of greens onto the center of the plate. Top with warm calamari and fresh Parmesan Cheese.
WARM HONEY-LIME VINAIGRETTE- In a mixing bowl, add garlic, shallots, vinegar, honey, and lime zest/juice.
- In a frying pan, heat Olive Oil and add in the contents of the mixing bowl. Stir together until simmering. Add Dijon Mustard and Balsamic Glaze, whisking together until well combined. Remove from heat and transfer into a smaller bowl or dressing shaker. Add water, salt, and pepper. Pour over salad greens while still warm and toss well.
Adapted from The Crosby- Montclair, NJAdapted from The Crosby- Montclair, NJsaristotle https://saristotle.com/ -
Farro Salad with Arugula, Lemon Zest, Feta, & Pistachio
This grain salad is an easy side dish to throw together in lieu of the traditional “side salad” if you’re like me and like to break up the monotony of what a salad should or is expected to be. It is also a healthier and more nutritional option than the fatty mayonnaise based options.
Farro is a favorite grain of mine because of the nutty flavor and chewy texture that really satisfies. It is extremely versatile and can be paired with a number of different flavor profiles, or even be used for Risotto dishes. This preparation is a “go to” for me because it simply hits all the marks for me- whatever mood I’m in.
From the salty bite of Feta cheese paired with the peppery Arugula, sweet Pistachio, and tangy finish from the fresh Lemon Zest, the ingredients in this dish really work harmoniously together. Pair with a Honey- Lemon Vinaigrette to complete the dish.
Farro Salad with Lemon Zest, Feta, & Pistachio2018-04-28 11:10:44PrintSALAD- 1 Cup Farro
- 4 Cups Water
- 1 Cup Chicken (or Veggie) Stock
- 1/2 Cup Arugula (rough chopped)
- 1/4 Cup Chopped Pistachios
- 1/4 Cup Crumbled Feta Cheese
- Zest from 1 Lemon
- Black Pepper (to taste)
HONEY-LEMON VINAIGRETTE- Juice from 1 Lemon
- 2 TSP Champagne Vinegar
- 2 TSP Water
- 1 TSP Dijon Mustard
- 1 TBSP Honey
- 1/2 Cup Extra Virgin Olive Oil
- Salt & Pepper to taste
Instructions- Rinse Farro and cook to to package instructions (approx. 30 minutes in total)- tasting occasionally (see notes).
- While Farro is cooking, chop arugula and pistachios. Add to mixing bowl. Zest one lemon into the same bowl and add crumbled Feta. Set aside.
- Whisk together the vinaigrette ingredients until smooth and well blended.
- One Farro is cooked, strained, and cooled down, add to mixing bowl and toss, adding black pepper to taste.
- Add dressing in slowly to preference. Platter and serve.
Notes- *Depending on the brand of Farro, I usually end up pulling it off the burner 5 minutes or so before the package instructions to avoid it getting too soft.
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Toasted Israeli Couscous Salad with Roasted Vegetables
Couscous is a Mediterranean staple that can stand on its own, be paired as a side for various chicken, fish, or plant-based dishes, made into salads, and even used in soups or stews.
There are a few variations of Couscous to choose from and depending on the recipe, certain types will work better than others. Moroccan Couscous (tiny granules) and Israeli Couscous (larger “pearls”) are the two most common.
This recipe features one of my favorite preparations, which is toasted and used as the base for a simple and delicious side salad. Adding sweet roasted vegetables brings a depth of flavor, which the couscous needs since it does not have a strong taste of its own.
Personally, I prefer the texture of Israeli Couscous over Moroccan, so I tend to use that more often. Lightly toasting the pearls in a frying pan before boiling them is a key step to making sure the Couscous packs a ton of nutty flavor. This recipe will become one of your “go to” side dishes since it goes so well on any menu year round.
Toasted Israeli Couscous Salad with Roasted Vegetables2018-03-18 13:37:03PrintIngredients- 2 Cups Israeli "Pearl" Couscous (toasted)
- 1/4 Cup Extra Virgin Olive Oil
- 6 Stalks of Asparagus
- 1 Red Bell Pepper
- 1/2 Purple Onion
- 1 Zucchini
- 1 Yellow Squash
- 1 Baby Italian Eggplant
- 1 Tbsp Fresh Parsley
- Salt & Pepper (to taste)
TOASTED COUSCOUS- Heat Olive Oil in a frying pan over medium heat. Add Couscous to the pan and lightly toast until golden brown- stirring often to prevent it from burning. While couscous is cooking, boil a pot of water according to package instructions (typically 1 1/4 cups of water for each cup of couscous). Once water has boiled, add 1/2 tsp of salt and toasted Couscous Pearls. Cook for approximately 10 minutes or until the water has been soaked up and the pearls are "al dente." Remove from heat and set aside. Once cooled, toss with chopped parsley, salt, and pepper.
ROASTED VEGETABLES- Preheat oven to 400 degrees. Roughly chop the asparagus, bell pepper, zucchini, squash, onion, & eggplant into bite sized pieces and lay flat on a parchment paper lined sheet tray. Toss with extra virgin olive oil and put into oven for approximately 20-25 minutes- until the vegetables are cooked through and have a light caramelization on them from the oven (stirring once halfway through).
- Add roasted vegetables and cooked Couscous to a mixing bowl and toss together. Platter and serve.
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Greek Quinoa Salad
Its hard to imagine, while looking out our windows to a bitter snowy nor’easter, that Summer (thankfully) is right around the corner. I am always looking for light lunch ideas that are
guilt free, fresh, & satisfying- especially knowing “sweatshirt” season is coming to a close. A Quinoa salad typically hits that mark, and let’s face it- how many simple salads can we really eat? Quinoa is not only a “superfood” packed full of nutrients and health benefits, but since the “ancient grain” is actually a seed, it is also Gluten Free. Since Quinoa is such a versatile ingredient, it takes on the flavors of whatever it is paired with and in this recipe, it goes beautifully with the Greek Flavor profile we all know and love.
The best part of this recipe is that it gets even better as it sits. This means you can make it a day or two in advance, which is a great time saver for anyone with a busy schedule.
Greek Quinoa Salad2018-03-07 12:49:04PrintSALAD- 1 Cup Red Quinoa (will yield 2 cups once cooked)
- 1 15oz Can of Garbanzo Beans (chickpeas), Drained
- Kalamata Olives (12-15 pieces)
- 2 TBSP Red Onion (small diced)
- 1/2 Cup Feta Cheese (crumbled)
- 2 TBSP Fresh Parsley (rough chopped)
- Zest from 1 Lemon
- Salt & Black Pepper (to taste)
VINAIGRETTE- Juice from 1/2 Lemon
- Splash Kalamata Olive Juice
- Splash Red Wine Vinegar
- Splash Water
- Drop of Dijon Mustard (smaller than a dime)
- 1/2 TBSP Honey
- 2 TBSP Extra Virgin Olive Oil
- Black Pepper (to taste)
Instructions- Cook quinoa to package instructions and let cool completely. Add Garbanzo Beans, Kalamata Olives, Red Onion, Feta Cheese, Fresh Parsley, Lemon Zest, & S/P. Combine well. Add dressing over mixture and lightly toss again. Platter & serve or save for later!
Notes- I usually cook the quinoa the night before so it is cooled and ready to prepare. The dressing can be made the day before as well.
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Modern Day Caprese Salad
If your family is anything like mine, they are willing to try new things but at any family gathering, the staples are a requirement. So how do you keep them appealing after so many years? Enter in the “Modern Day” Caprese Salad. A simple substitute, like in this case, replacing the traditional red tomato with an heirloom brown “Kumato,” makes a big statement. Yes- this unique product will cost you a little more, but for the seldom times we entertain, it goes a long way in making our guests feel special.
For a time, this (and other) specialty tomato products could only be found in stores like Trader Joe’s or Whole Foods, but lately, I have been able to find them in my local Stop & Shop which, is very convenient.
Another way you can enhance your presentation is by substituting the standard Basil leaves with “Micro Basil” (as shown). I LOVE this product for several reasons. First- it is unique and presents beautifully. It is also unexpected and the “element of surprise” is definitely a factor here. Secondly- It holds up better than your average Basil leaves. I find that traditional Basil has a tendency to wilt quickly or become black, and let’s be honest- we eat with our eyes first. Lastly, I like that this allows guests to take as little or as much as they’d like, which helps to prevent overpowering their bite with a heavy licorice flavor.
The photo is shown with no dressing, however, I do recommend topping your platter with either a fresh pesto or balsamic glaze to bring the dish together.
Modern Day Caprese Salad2018-03-05 17:55:15PrintIngredients- 1 Package of "Kumato" Tomatoes (or heirloom of your choice)
- 1 Package of Sliced Fresh Mozzarella
- 1 Pack of Micro Basil Leaves
- Black Pepper (for topping)
- Balsamic Glaze or Pesto for Drizzling
Instructions- Slice tomatoes evenly and alternate them between the Fresh Mozzarella Slices. Top with Micro Basil, fresh cracked Black Pepper, and the dressing of your choice. Serve chilled.
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Wilted Radicchio Salad
If you’re like me, you MUST be sick of the traditional “side green salad.” As a caterer by trade, I am always looking for fresh new options that look as great as they taste.Inspired by Giada’s “Grilled Radicchio with Ricotta Salata,” this Wilted Radicchio Salad has the best of all worlds; Bitter, tart, sweet, and full of beautiful color, this recipe is surprisingly easy (and quick) to prepare. Bon Appetit!
Wilted Radicchio Salad2018-03-04 18:10:37PrintIngredients- 1/4 Cup Extra Virgin Olive Oil
- 2 Heads of Radicchio
- Toasted Hazelnuts (small handful)
- Lemon Zest (1 lemon)
- Lemon Juice (1/2 lemon)
- 1 TBSP Honey
- Water (splash to delude dressing)
- Ricotta Salata; Shaved to preference
Instructions- DRESSING: In a mixing bowl, whisk together lemon juice, half of the lemon zest, honey, and water until well combined. Set aside.
- SALAD: Heat a skillet and toss in Hazelnuts. Keep them constantly moving until lightly toasted (approximately 3 minutes) and set aside. Once cooled, give the nuts a rough chop. In the same pan, add the EVOO. Slice Radicchio into 1 Inch sections and lay flat in the pan, flip after two minutes or until a light sear has formed. Cook for same length of time on second side and remove from pan. Add wilted Radicchio and 3/4 of the chopped Hazelnuts into the bowl with the dressing and lightly toss. Transfer the leaves into a serving platter of your choice and top with the remaining nuts, lemon zest, and shaved slices of Ricotta Salata. Serve warm.
Adapted from Giada De LaurentiisAdapted from Giada De Laurentiissaristotle https://saristotle.com/
