Tomato, Roasted Corn + Crab Salad

This recipe used the leftover corn from the side I made to pair with the BBQ Chicken Skewers.  And I added in bell peppers for more crunch, which was a good call.

Ingredients:

12 oz Canned Crab Meat
1 Avocado, cubed
1 package Cherry or Grape Tomatoes, halved
1 1/2 cups Corn, roasted (or 2 corn cobs, sheared)
1/2 Red Onion, diced
2 Jalapenos, seeded + diced
1 package Cilantro, chopped
2 tbsp Lime Juice
1 tbsp Olive Oil
Salt + Pepper, to taste

Didn't have cherry tomatoes, so used 3 regular ones.  I think cherry would have been better for a different texture, though it was still good. Also didn't have jalapenos, which would have also been great.

1. Dice onion and put into a small bowl.  Cover with lime juice and olive oil, to mellow flavor. Set aside.

2. Chop tomatoes, cilantro, jalapenos and avocados.  Place first three into a large salad bowl, and set aside avocados.

3. Roast corn in a large pan until browned.  Season with salt + pepper as you go.

I used leftover corn on the cob, so first I sheared the kernels off the cob with a serrated knife.  When you cook the corn, you can break it up with the spatula easily.

Apologies for the terrible pictures! Didn't realize until it was too late.

4. Combine all ingredients except avocado in salad bowl and mix well.  Add avocado and stir through.

Otherwise, the avocado mushes into everything.

I ate this with salad dressing, but you can also just add more olive oil and lime juice to taste.

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Original Recipe:

Skinny Taste

Chickpea Tomato + Basil Salad

This is the easiest thing to pull together, and the chickpeas make it nice and hearty for a salad.

Serves 2

Ingredients:

1 can Chickpeas, drained and rinsed
1 pint Grape or Cherry Tomatoes, halved
1 package Fresh Basil, chopped
3 Garlic Cloves, minced
2 tbsp. Red or White Wine Vinegar
2 tbsp. Apple Cider Vinegar
2 tsp. Olive Oil
1 tbsp. Honey
Salt + Pepper, to taste

1. Chop grape tomatoes, basil, garlic and prepare chickpeas.  Toss together in a large bowl.

2. In a small bowl, whisk red wine vinegar, apple cider vinegar, olive oil and honey.  Toss over salad and mix.

Voila! Perfect to take on the go.

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Original Recipe:

Green Lite Bites

Quinoa, Black Bean + Avocado Salad with Cumin-Lime Vinaigrette

This turned out to be so delicious.  These past few recipes have really been hits!  I make another similar salad without quinoa, and with corn added in - but this is much lighter and still so filling.

Serves 4

Ingredients:

1 cup Quinoa
1 tbsp Coconut Oil (or Olive)
1 3/4 cup Water
1 can Black Beans, drained + rinsed
1 Avocado, chopped
2 Medium Tomatoes, chopped or 1 handful Cherry Tomatoes, halved
1/2 Red Onion, diced
1 Garlic Clove, diced
1 Red Bell Pepper, chopped
1/2 cup Cilantro, chopped
2 Limes, juiced (or 4 tbsp Lime Juice)
1 tsp Cumin
1 tbsp Olive Oil
Salt + Pepper

1. Add coconut oil to pan and heat.  Add quinoa and toast for 2-3 minutes.  Add water, stir, cover and simmer for 20 minutes.

2. Chop and dice all fresh ingredients.

3. Whisk lime juice, cumin, olive oil and salt in a small bowl.

I doubled the salad dressing proportions - the original didn't seem like enough (see above) and it was so tasty I wanted more of it.

4. Remove quinoa from heat and fluff with a fork.  Add black beans and toss to warm through.  Let cool for 5 minutes.

5. Combine all ingredients MINUS the avocado and pour dressing over salad.  Mix salad thoroughly, then add avocado and mix in.

Otherwise, the avocado will get mushed into the salad, instead of staying in chunks.

Delicious.

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Original Website:

Eating for England

Garlic + Basil Cherry Tomatoes

I cheated with this one, and just used the basil mix from the Tortellini Salad (pre-blended).  But here is the recipe in full, adapted from the original:

Ingredients:

2 packages Mini-Heirloom Tomatoes (the multi-colored ones), halved
1/4 cup Basil, chopped
1 tbsp Olive Oil
1 Garlic Clove, minced
Salt + Pepper, to taste

1. Halve tomatoes and place in bowl.

2. Add in other ingredients and toss.

Boom.

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Original Recipe:

Tidy Mom

Pasta Salad with Asparagus + Fresh Basil Vinaigrette

This pasta salad was good, but a little bland.  Next time, I'll take the first ingredients and make a pesto to go over it.  And the original recipe called for tortellini, which would have helped too.  Though for a dinner party, which this was made for, the bowties were a good, cheaper substitute.

I also made way too much - always do with pasta.  And the original recipe serves 8-10, which is huge.  So the recipe here is cut down.

Ingredients:

6 tbsp Olive Oil
1 cup Fresh Basil
1/2 cup Parmesan Cheese, grated
3 tbsp Lemon Juice
1 Garlic Clove
Salt + Pepper, to taste
1 package Asparagus, chopped
1 large package Tortellini (or Bowties)
1/4 cup Toasted Pine Nuts
1 pint Cherry Tomatoes, halved

1. Boil water and add tortellini, cook until done.  Toss with a little olive oil and place in a large bowl (big enough to hold the whole salad).

2. Chop off hard ends of asparagus, and chop into 1-inch pieces.  Steam or boil until done.  Add to bowl and toss together.

The original recipe asked you to boil the asparagus, take it out of the water with a slotted spoon when done, and cook the pasta in the same water.  Let me tell you - not worth it.  Those little buggers are hard to get out.

3. Add halved cherry tomatoes and pine nuts to the bowl.

4. Puree olive oil, basil, lemon juice, garlic and parmesan cheese, salt and pepper in a blender to make a pesto sauce.  Add to bowl and toss. Refrigerate for 30 minutes.

Finally - Add as much cheese as you damn well please.

If you want to make this in advance, you can cover it and refrigerate for a day.  To freshen it, add in a spoonful of olive oil and lemon juice.

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Original Recipe:

My Sister's Kitchen