Tomato, Avocado and Chick Pea Salad

Tomato, Avocado and Chick Pea Salad

Thanks to my vegetable garden, I’ve made this salad several times over the summer. The last of my beefsteak tomatoes will be perfectly ripe in a day or so and I’ve got a bit of basil left (and I aways have avocados) so this will be on my menu for break-the-fast. I might add some crumbled feta or goat cheese.

Tomato, Avocado and Chick Pea Salad

• 2-3 medium tomatoes, cut into bite size pieces

• 1 avocado, cut into bite size pieces

• 1 cup rinsed and drained canned or cooked chick peas

• 2-3 scallions, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon olive oil

• 2 tablespoons wine vinegar

Place the tomatoes, avocado, chick peas, scallions and basil in a mixing bowl and toss the ingredients to distribute them. Pour in the olive oil and toss to coat the ingredients. Add the wine vinegar, toss again and let rest for 5-10 minutes before serving.

Makes 4 servings

Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

• 3 tablespoons olive or avocado oil 

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

• 3 cups grilled corn kernels (from 2 large grilled ears of corn)

• 1 cup cut up cooked green beans

• 1 cup cut up tomatoes

• 1 avocado, peeled and diced

• 1/4 chopped red onion


• 1 small chili pepper, deseeded and chopped

• 3 tablespoons extra-virgin olive oil


• 2 tablespoons lime juice


• 1/4 cup chopped fresh basil

• salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings

Quickie Cole Slaw (Dairy)

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad.

Great warm-weather goodies.

This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Buttermilk Cole Slaw

• 1/2 cup buttermilk

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

• 1-1/2 tablespoons apple cider vinegar

• 3 cups packed shredded cabbage

• 1 large carrot, shredded

• 2 tablespoons chopped fresh basil

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings

Nicoise Salad

I usually make Niçoise salad with canned tuna but it’s warm out and my grill is ready and there was this gorgeous hunk of fresh tuna at the market. So, Niçoise salad. It’s such a flexible recipe. Mine has fresh beans (sometimes I use canned cannellini or garbanzo beans), hard cooked eggs, tomatoes and potatoes over greens (plus the tuna of course). Before adding the greens, beans, potatoes and tomatoes to the platter I mixed them with some of this dressing: 2/3 cup olive oil mixed with 1/4 cup red wine vinegar, 1/2 teaspoon Dijon mustard and a tablespoon of chopped basil (use just enough to moisten each. You may have some left over depending on how much of each salad ingredient you make). I sprinkled some of the dressing on top of the fish. Before serving I added some olives. What a terrific warm weather dinner! Btw, if you’re not a fish eater, you can make this same salad using tofu.

#saladenicoise #saladeniçoise #nicoise #nicoisesalad #grilledtuna #saladbowl #salad #tuna #tunasalad

Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Roasted Pineapple Salad with Avocado, Arugula and Greens

We eat salads throughout the year but have them much more often when the weather gets warm. Frequently I’ll toss together some greens, dress them with vinaigrette and it’s done.

But — in the summer, when the tomatoes are good, I’ll add one (or a few baby tomatoes).

If I have a ripe avocado, that gets thrown in.

Leftover veggies, occasionally.

Croutons, sometimes.

You get the picture right?

Salads are among the most versatile and flexible of recipes.

So, this week, when I went to prepare a salad for dinner I opened the fridge to find the remnants of a cut up pineapple. And I decided to use them in the place of croutons. Same look — cut-up cubes — but I roasted and caramelized the pieces (thanks to a bit of honey or maple syrup) and this addition of lightly sweet, roasted fruit, took the salad into a completely new, different and delicious direction. Sweet (pineapple), creamy (avocado), bitter (arugula) all in balance.

When we finished I realized that I could also have added a few roasted cashews.

Next time.

Roasted Pineapple Salad with Avocado, Arugula and Greens

• 2 cups cut up bite size pineapple chunks

• 1 tablespoon honey or maple syrup

• 2 cups packed cut up salad greens (about 3 ounces)

• 1 cup packed baby arugula (about 1-1/2 ounces)

• 1 peeled avocado, cut into bite size pieces

• 1/4 cup chopped red onion

• 2 tablespoons olive oil

• 2 tablespoons white wine vinegar or apple cider vinegar

• Aleppo pepper or freshly ground black pepper

Preheat the oven to 475 degrees F. Line a baking sheet with parchment paper. Place the pineapple on the baking sheet. Pour the honey or maple syrup over the fruit, toss and roast for about 20 minutes, turning the pieces once or twice, or until they are lightly browned. Remove from the oven and let cool. When cool, place in a bowl. Add the salad greens, arugula, avocado and red onion and toss the ingredients. Pour in the olive oil and toss the ingredients. Pour in the vinegar and toss. Season to taste with Aleppo pepper or freshly ground black pepper.

Makes 4-6 servings

Labor Day Potato Salad

Well that went fast!

Summer I mean.

Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.

Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Labor Day Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary 

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Cucumber Salad

My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.

Also, all of the cucumber plants withered.

So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.

The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.

Cucumber Salad

• 2 large cucumbers, peeled and thinly sliced

• 1 small vidalia or red onion, sliced

• 1/2 cup white wine vinegar

• 1/4 cup plain yogurt

• 2 tablespoons brown sugar

• 1 teaspoon salt

• 1 tablespoon chopped fresh coriander or dill

• 4 dried red chili peppers, optional (or use a few drops of hot sauce)

Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour.  Serve at room temperature or slightly chilled. 

Makes 6-8 servings