Category Archives: Salads

Zucchini Avocado Tomato Salad

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Zucchini Avocado Tomato Salad

Zucchini Avocado Tomato Salad

Ingredients

  • For the sauce:
  • 1 lime, juiced
  • 1 ripe avocado, peeled and pitted
  • 2 tablespoons chopped cilantro
  • 1 teaspoon minced jalapeno
  • 1 small clove of garlic, minced
  • water to thin, if needed
  • salt and pepper
  • For the rest:
  • 2 teaspoons olive oil
  • 1 medium ear of corn, kernels shaved off
  • 1/2 teaspoon chili powder
  • salt and pepper, to taste
  • 2 medium zucchinis, Blade D, noodles trimmed
  • 1 cup halved cherry tomatoes

Instructions

  1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
  3. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
  5. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
  6. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 364Total Fat 31gSaturated Fat 4gSodium 57mgCarbohydrates 26gSugar 5gProtein 4g

Cucumber, Avcado,and Tomato Salad

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Cucumber, Avcado,and Tomato Salad

Cucumber, Avcado,and Tomato Salad

Ingredients

  • 1 lb Roma tomatoes
  • 1 English cucumber
  • 1/2 medium red onion, sliced
  • 2 avocados, diced
  • 2 Tbsp extra virgin olive oil or sunflower oil
  • Juice of 1 medium lemon (about 2 Tbsp)
  • 1 tablespoon fresh dill
  • 1 tsp sea salt or 3/4 tsp table salt
  • 1/8 tsp black pepper

Instructions

  2. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
  3. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and ⅛ tsp black pepper.
© Laurie

 

Cucumber, Tomato and Onion Salad

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Yield: 5 servings

Cucumber, Tomato and Onion Salad

Cucumber, Tomato and Onion Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 pound cucumbers, (about 2 cucumbers), peeled and thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/2 Vidalia onion, very thinly sliced
  • 2 tablespoons parsley sprigs, chopped fresh
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper, to taste

Instructions

  2. In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.
© Laurie

 

Cucumbers and Onions

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cucumbersonions

Cucumbers and Onions

Cucumbers and Onions

Ingredients

  • 4 cucumber (thinly sliced)
  • 1 white onion (or red, thinly sliced)
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon white sugar
  • sea salt
  • pepper

Instructions

  2. Place half of the cucumbers in a large sealable container, then add half of the onions. Sprinkle with salt and pepper to taste. Repeat until cucumbers and onions are all used.
  3. Add the vinegar, water and sugar to the container, seal and shake to blend ingredients. Taste and adjust.
  4. Refrigerate at least 1 hour to blend.
© Laurie

 

Amish Macaroni Salad

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Yield: 6 servings

Amish Macaroni Salad

Amish Macaroni Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 2 cups uncooked elbow macaroni
  • 2 hard-cooked eggs, chopped
  • 1 small onion, chopped
  • 3 stalks celery, chopped
  • 1 small red bell pepper, seeded and chopped
  • 2 tablespoons dill pickle relish
  • 1 cup creamy salad dressing (e.g. Miracle Whip)
  • 1 1/2 tablespoon prepared yellow mustard
  • 1/4 cup white sugar (little less)
  • 1 3/4 teaspoons white vinegar
  • dash salt
  • 1/2 teaspoon celery seed

Instructions

  2. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
  3. In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.

Notes

This is good!

© Laurie

Cole Slaw

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Coleslaw

Yield: 6

Cole Slaw

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 head cabbage, shredded
  • 2 carrots, grated
  • 2/3 cup mayonnaise
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 2 tablespoons vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon celery seed

Instructions

  2. Combine all sauce ingredients in a large bowl.
  3. Add cabbage and carrots, toss to coat.
  4. Cover and refrigerate several hours to allow flavors to blend.
© Laurie

 

Corkscrew Pasta Salad

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corkscrew_pasta

Yield: 10

Corkscrew Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 3 cups corkscrew noodles (16 oz pkg), cooked
  • 2 cups tomatoes, chopped
  • 1 cup zucchini, thin sliced
  • 1/2 large red pepper, julienned
  • 1/2 cup green peas, frozen, thawed
  • dressing:
  • 1/3 cup tarragon vinegar
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 1 teaspoon dill weed

Instructions

  2. Combine the salad ingredients. Mix the dressing ingredients in a small bowl and beat with fork. Pour dressing over salad; toss well. Serve chilled.
© Laurie
Cuisine: American / Category: Salad