Spinach and Avocado Salad with Garlic Mustard Vinaigrette

Finding a salad that all can agree on is never easy.  Settling for a tossed, mixed green salad gets boring.  We hit the jackpot with this delicious green salad!  Three people eating, no salad left!   We didn’t have any dijon mustard so I used a spicy brown mustard and it worked just fine!

Ingredients

  • 1 garlic clove
  • Pinch kosher salt, more to taste
  • 1 tbs freshly squeezed lemon juice, more to taste
  • 1/2 tsp Dijon or brown mustard
  • 2 tbsp extra-virgin olive oil
  • 6 cups spinach leaves, loosely packed
  • 1/2 avocado, cut into cubes

Directions

1. Using a mortar and pestle or a heavy knife, pound or mince the garlic together with a pinch of salt until a paste forms.

2. Scrape the paste into a small bowl and whisk in the lemon juice, mustard, and another pinch of salt, whisking to dissolve the salt.

3. Whisk in the oil.

4. Place the spinach and avocado in a large bowl and gently toss with the dressing. Season with more salt and lemon juice to taste.

Roasted Carrot and Avocado Salad

This is a unique salad mixing roasted carrots right out of the oven with cool avocado.  It makes a great summer type salad and was very well received and incredibly easy to make.  Original recipe was found on Yummly.  This has been slightly modified for our tastes and experience.

Ingredients

  • 1 pound carrots, scrubbed or peeled and cut into two-inch segments
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon ground cumin
  • Sea salt and freshly ground black pepper
  • 1 avocado, pitted and sliced
  • Juice of half a lemon

Directions

  1. Roast the carrots: Preheat your oven to 400 degrees.
  2. Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.
  3. Spread them on a roasting sheet and roast for about 30 minutes, or until tender and browned. Roasting time will vary depending on the thickness of your carrots.
  4. With about five minutes left to roast, slice the avocado into slices a little bigger than bite sized.  Do not mince/cube it really small!
  5. Finish the salad: Arrange roasted carrots on a serving platter with slices of avocado on top.
  6. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if desired.  I recommend letting each person add their own salt if they want.
  7. Eat immediately.

Quinoa with Herbs and Green Onions

This recipe is lent compliant and is from Bishop Sergios of Portland.

quinoarecipe

Cucumber Salad

With some of the most massive cucumbers I have ever seen starting to come in from the garden, it was time for a tasty cucumber salad.  This recipe came from somewhere in the family, but I mostly have made it up at this point!

Ingredients

  • 2 large cucumbers, peeled and thinly sliced
  • 1/2 tsp salt
  • 1/3 cup finely chopped onion
  • 2 tbs white vinegar
  • 1 dash pepper
  • 1/4 cup sour cream
  • dash paprika

Directions

1. Sprinkle the cucumbers with salt. Let stand 15 minutes.
2. Drain liquid. Add onions, vinegar and pepper.
3. Stir in sour cream, and refrigerate.
4. Dust with paprika before serving.