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

Avocado-Yogurt Dip

This is a great way to make your avocados stretch further, if you want a dip and can't make enough guacamole.  My preference is still guacamole any day, but this is yummy too.

Ingredients:

3/4 cup Greek Yogurt
1/4 Red Onion
3 Avocados
1 Garlic Clove
3 tbsp Cilantro
1 Jalapeno Pepper, seeded
2 tbsp Lime Juice
1 tbsp Cumin
1 tsp Salt

1. Place all ingredients into blender and process until smooth.

Sorry I forgot to take a picture of the result, but I can assure you that it was green and beautiful. And makes a lot.

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Original Recipe:

My Recipes (Cooking Light)

Nutritional Information

Amount per serving

• Calories: 70
• Calories from fat: 76%
• Fat: 5.9g
• Saturated fat: 0.9g
• Monounsaturated fat: 3.6g
• Polyunsaturated fat: 0.7g
• Protein: 1.3g
• Carbohydrate: 4.6g
• Fiber: 2g
• Cholesterol: 0.0mg
• Iron: 0.4mg
• Sodium: 83mg
• Calcium: 21mg

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