Sunday, July 05, 2009

Quick Grapefruit & Avocado Summer Salad

Make a salad dressing with olive oil & champagne or white balsamic vinegar. Add sea salt & freshly ground pepper to taste. Mix. Slice or roughly chop avocado. Peel & chop grapefruit (i prefer pink) into chunks. Add to salad dressing. Add mixed greens or mache. Mix well & serve immediately.

Note: sometimes I slice 1 endive cross-wise & toss into salad.

This salad is very refreshing in the summer & very healthy too. Avocadoes are a good fat and have tons of dietary fiber. This salad is a delicious way to add grapefruit to your diet.

Sugar Snap Peas Gluttony

Sugar snap peas are in season this time of the year & have been growing abundantly in my urban garden. We've been eating them raw and i've been experimenting a few different ways to cook them with every week's harvest:

Week 1: I found this recipe for Sugar Snap Peas sauteed with Mint from Emeril enticing so just prepared it as is...loved it & strongly recommend it

Week 2: Sugar Snap Peas & Bulgar Salad (servers 3-4)
Saute 1-2 shallots in olive oil until lightly browned. Add 1 lb sugar snap peas, cleaned & sliced cross-wise & saute for 1-2 min. Shut the heat & add salt & freshly ground pepper to taste & any herbs that are handy (i added basil, oregano & thyme). Separately cook 1 cup bulgur (or quinoa). Add the cooked bulgur into the sauteed sugar snap peas & mix well. Serve immediately.

Week 3: Sugar Snap Peas Salad (serves 2)
Clean and slice 3/4 lb Sugar Snap Peas cross-wise. In a salad bowl, add 1T extra virgin olive oil, 1.5T champagne vinegar (i like the Orange Muscat one from Trader Joe's), 1/2t salt & some freshly ground pepper. Blend until salt melts. Add roasted pistachos. Add the sugar snap peas & fresh chopped herbs (i added oregano & thyme). Mix well & enjoy!

Nutrition Facts:
Sugar Snap Peas, Bulgur

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