Posts Tagged ‘avocado’

Unrecipe of the Week

January 28, 2012

Ahh, the glamorous life of a fashionista! I just returned from a week away from home, doing presentations in Scandinavia.  Sounds wonderful, until you realize that every night after work, we got on a train or a plane, skipped dinner and went to bed late, only to wake up and do it all over again. Lunch was served at 11:15, and tended to be a stand up affair.

After finishing my final presentation in Copenhagen, I opted for a short walk and a quiet seated lunch before heading to the airport. I am a little embarrassed to admit that where I ended up was Hard Rock Café!  The real surprise was the delicious salad I had there. It was a light and healthy blend of lettuce, fresh fruit and grilled chicken that they referred to as the “anti Cobb”.  Here is our take on this yummy salad:

Indigo Jones’ Anti Cobb Salad:

shredded lettuce

sliced Granny Smith apples

diced mango

sliced avocado

sliced strawberries

orange sections

dried cranberries

diced roasted chicken breast (optional)

Layer the fruit in rows over the shredded lettuce. Toss with balsamic vinaigrette and enjoy!!!

Balsamic Vinaigrette:
Whisk together 2 parts olive oil and 1 part balsamic vinegar. Add salt and pepper to taste.

photo: Glasshouse Images

 

 

 

 

Unrecipe of the Week

November 10, 2010

 

This salad is delicious and beautiful to look at.  It is a great accompaniment to a holiday meal!

Chopped Endive Salad with Avocado and Gruyere

Thinly slice 3 endives

Chop 1 green apple

Dice about 1/3 cup of Gruyere cheese and 1 avocado

Add corn kernals.

Toss with the juice of 1 lemon and a drizzle of good quality olive oil.

Sprinkle with coarse salt and pepper.

Top with pomegranate seeds.

Enjoy!

Note: The lemon juice keeps the avocado and the apple from turning brown. Be sure to mix it immediately!

Unrecipe of the Week

August 18, 2009

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Craving something creamy and cool to start your meal off right? How about this delicous Chilled Avocado Soup?

4 avocados, peeled, seeded and chopped

12 oz of plain, lowfat yoghurt

juice of one lemon (or to taste)

32 oz. of vegetable broth

salt and pepper to taste

Combine all ingredients and puree in a blender of food processor until semi smooth.

Garnish with diced radishes.

Enjoy!

TIP: Want to know how to keep avocado based dishes from oxidizing, and turning color? Lemon juice helps, and leaving the seed in the bowl of food (just don’t forget to remove it before serving!) is a sure fire way to prevent it. Lastly, placing plastic wrap right on top of the food prevents the discoloration as well.

Photo: Glasshouse Images

Unrecipe of the Week

August 4, 2009

Nectarine PitFresh fruit is a perfect foil to simple grilled chicken. We love this unique combination of ripe nectarines, cilantro and avocado, to create a salsa that adds a sweet and tangy touch to a dinnertime staple.

Nectarine Salsa with Avocado and Cilantro:

Cut a nectarine into small pieces

Dice ½ an avocado into similar sized chunks

Mince one shallot and sauté in a little olive oil

Add a little orange juice (about ¼ cup) and a splash of balsamic vinegar to the pan and boil until slightly reduced and allow it to cool a bit before mixing it with the fruit

Toss in a handful of finely chopped cilantro and serve

Enjoy!

photo: Spencer Jones / Glasshouse Images


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