Ruby Red Grapefruit and Avocado Spring Salad

Tags

Gluten Free, picnic food, salad, Spring, Vegan, Vegetarian

Spring is here! Spring is here!  Can I get a hallelujah?!  This has been the longest and coldest Texas winter in my memory, and I am so ready to bid it adios.  I am excited for the longer warm days so we can really get outside and soak up the sun.  After a long morning of playing outside, nothing is more refreshing to me than a big cold salad.

This one really just sprung from whatever I had in the fridge.  Grapefruits don’t typically make their way into our house.  When I caught them on special at Sprouts this week for 5 for $1, I decided I had to give them a fair chance to become something more than the sour and mediocre fruit I take them for.  I tossed one up in a garlic lime vinaigrette and some avocados and toasted sunflower seeds.  By far the tastiest way I have prepared it so far.

My kids were really excited too when I announced that we were having grapefruit salad for lunch, but then were a little confused as to why when they were served the salad it was not loaded with grapes and fruit.  They dug right in anyway, always living on the adventurous side of life!

• juice of 1 lime
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil
• 4 cups baby spring mix
• 1 pink grapefruit, peeled and cut into chunks
• 1 avocado, cut into chunks
• 1/4 cup dry roasted sunflower seed (or freshly toasted raw)

In a large bowl, whisk together the lime juice, garlic, and olive oil.  Add in the lettuce and toss.  Top with the remaining ingredients.

Wow, that was easy.  It is definitely in the running for shortest recipe directions ever.  So refreshing and pretty too!  If you are not a huge fan of grapefruit, you could use blood oranges or any other citrus fruit you like.

Have a lovely first day of Spring (or fall if you are on the other side of the equator)!

XO-Jenny

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Kicked Up Potato Salad

Tags

Labor Day, picnic food, salad, Vegetarian

I am sitting in bed typing up this post as I sip away on my second cup of coffee.  It is really the first time I have had to myself all week and I am reveling in it!  The girls meanwhile are learning what sleeping in on Saturday is all about.  All week long we have been up early (for us anyway), rushing around to get ready to drop Minda off at school on time.  This first week of school has made me realize two things.  First of all, I am not a morning person, or maybe I am, but I like mornings to be relaxing. Second, I am going to be doing this shuttle mom gig for another 15 years or so.  Seeing Minda light up each day when I pick her up, and hearing her gush about how much fun she had at school makes it totally worth it though!

Since it is Labor Day weekend I thought I would let you in on my favorite potato salad recipe.  It is not your traditional mayo and pickle filled stuff, but I promise if you take it to a barbeque there will be nothing left but the bowl!

You will need:

• 2 lbs small red potatoes
• 1/2 small red onion, chopped
• 2 bell peppers, chopped
• 1 cup corn (I used frozen)
• 1/2 cup plain non-fat yogurt
• 2 cloves garlic, finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle chili flakes
• 1 handful of cilantro, chopped

Bring a large pot of water to a boil.  Add the potatoes and boil for 15 minutes.  Drain the potatoes, rinse with cold water, and set aside.  Preheat oven to 400.  Spread out the onion, corn, and bell pepper on a parchment lined baking sheet.  Let roast in the oven for 15 minutes.  While the veggies are roasting, whisk together the yogurt, garlic, cumin, chili powder, and chipotle flakes in a large bowl.  Cut the potatoes into quarters and add to the bowl.  After the veggies are done add them to the bowl too and toss it all together until it is evenly coated.  Top with cilantro.

Y’all have a great Labor Day!

XX-Jenny

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Jalapeno-Lime Chickpea Salad

Tags

10 minute meals, make ahead meals, picnic food, salad, Vegetarian, Veggie wraps

Matt and I work very well around the house together, and we both have unspoken responsibilities.  When he told me that he was leaving for two weeks for a work field trip to Utah a mere five days prior, I was really happy for him, but also filled with anxiety.  I began think of all of the things I would be left to do on my own like make the morning coffee (I can hardly get out of bed without knowing that it is waiting for me), take out the trash (men’s work!), feed the dogs, and somehow juggle cooking dinner and keeping both girls happy at the same time.  This last one is particularly important.  Each day when Matt comes home from work, he takes the kids and I finally get a few quiet moments to myself to do one of my favorite things, cook.

I am happy to say that Matt will be back in only a couple of days, and no one has starved.  In fact it has been smooth sailing around here.  I even survived my first day as teacher’s helper at Minda’s co-op preschool. Yep, I am feeling a surge of confidence and independence for sure!  I have been giving myself a bit of a break in the dinner department though to make things a little easier in the evenings.  I made this chickpea salad for dinner one night and had the leftover the next day for lunch. I love the flavor combination of the tangy lime dressing with the earthiness of the chickpeas. If you need a quick meal that is tasty and healthy, then give this salad a shot.  It can also be made ahead of time, and is perfect for an autumn picnic.  It comes together in under 10 minutes, and is great served wrapped up in a big wheat tortillas and topped with avocado.

Jalapeno-Lime Chickpea Salad

1 clove garlic, minced

Juice of 2 limes

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

2 tablespoons plain greek yogurt

1 teaspoon ground cumin

3  cups cooked chickpeas(2 15oz cans), drained and rinsed

1 large carrot, grated

1 jalapeno, finely diced

1 bell pepper, whatever color you fancy, diced

4 scallions, finely chopped

1 handful cilantro, coarsely chopped

 

In a large serving bowl whisk together the first seven ingredients to make the dressing.  Add the remaining ingredients to the bowl and toss.  Serve alongside a main dish or wrap up in a tortillas topped with slices of avocado (recommended method!).

XX-Jenny

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