Avocado and Grapefruit Salad with Basil Vinaigrette

Hello May, hello summer food. It's not quite summer yet, but I am diving in to colorful food. I love indulging in seasonal dishes and this salad 100% fits the bill for the current season. 

The avocado and grapefruit combination is delicious, but the star of the show is the basil vinaigrette. The recipe comes from Gaby at What's Gaby Cooking. I've made this a few times and every time I'm reminded that I should make it more. It's amazing as a salad dressing, but also so good over fish, chicken, in replace of pesto, as a marinade, basically anything. I used it as a pizza sauce, so stay tuned for more on that. 

I've been making this salad for lunches and just keeping all of the components sliced and prepped in the fridge so I can toss it all together fresh once lunch time comes. Although, this salad would be great with salmon added to make it more filling or as a side with grilled meats or burgers. 

Avocado and Grapefruit Salad
yields 3-4 servings

Ingredients:
1 large grapefruit
1 large hass avocado
5 oz mixed green or spring green lettuce
3 green onions, whites and greens, thinly sliced
Basil Vinaigrette (recipe below)
Maldon salt

Directions:
Using a small sharp knife, peel your grapefruit. Start from the top and peel down as if you were going from the North to South Pole. Then slice thin rings and then cut each ring into fourths so you get triangular shapes. Then cut your avocado in half short ways. Remove the pit and slice into rings like you did the grapefruit, and then in half. Once your components are all sliced and ready it's time to assembly.

In a large bowl add your greens. Top with your grapefruit segments, avocado slices and green onions. Drizzle over a good portion of the basil vinaigrette. With two large spoons toss until the vinaigrette is incorporated. Top with a sprinkle of Maldon salt and enjoy! 

Basil Vinaigrette original recipe from What's Gaby Cooking 
yields ~1 cup

Ingredients: 
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
1 clove garlic
1/2 tsp. red pepper flakes
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. salt

Directions:
Combine all the ingredients in a food processor or high powered blender and until smooth. It will be a little thiner than pesto. Store in a mason jar or sealed tight container. Vinaigrette will stay good for up to 3 days in the fridge.

Serve as a salad dressing, spread on pizza, sandwiches, and wraps or over pasta in replace of pesto. Also great as a marinade for fish or drizzled over the top. 

Annie

Acorn Squash Salad Bowl

I love food out of a bowl. Back in college in the Kappa house, I would always forgo the large dinner plates and pile all of my food into 2 to 3 of our little cereal bowls. I'd be sitting in the dining room with bowls on bowls in front of me, strange but go with it. Salad in a bowl vs. a plate, so much better. Casserole, loaded sweet potato, pasta, meat and roasted veggies etc. in a bowl, it's just better.

When I was younger I hated my food to touch. But now I love getting bite of each part of the meal in one bite. And a bowl is the vessel to assist with that. 

With this recipe, acorn squash becomes your bowl. Save yourself from having to wash an extra dish. We are taking roasted acorn squash and filling it with salad full of wintery ingredients. This is great for lunch, a light dinner of could be great as a side dish with some protein. It's just pretty enough to be a side for your Christmas dinner!

Acorn Squash Salad Bowl
yields 2 servings

Ingredients:
1 medium size acorn squash
2 handfuls spring green mix
pecans, chopped
pomegranate arils
feta cheese
s&p

Balsamic Dressing:
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 tsp. dijon mustard
s&p to taste

Directions:
Cook your squash to your preference. If you are reading this ahead of time, use your crock-pot! First cut the pointy edge off each end so it has a flat surface to stand on. Then cut in half, scoop out seeds, wrap in foil and place in the crock-pot on low to cook for 6-8 hours (perfect way to cook sweet potatoes too). If you don't have that kind of time on your hand, cut edges off, cut in half, scoop out seeds, drizzle with olive oil, s&p, and roast skin side up at 425 for 20-25 minutes.

Combine your dressing ingredients in a small mason jar or bowl and shake/whisk to combine. In a mixing bowl, add two large handfuls of spring mix, chopped pecans, pomegranate arils and feta. Just eye ball your ingredients and add as more or less as you want. Sprinkle in a little extra salt and pepper. Toss everything with your dressing, starting light and add more as you please. (Sorry these measurements are haphazard, but that's the beauty of a salad).

Fill the cavity of your acorn squash with a serving of salad. Dig in by scraping up a bit of squash with each bite of salad mix.

Want more ways to use acorn squash? Take a bite here and here.

Annie

Charred Corn Salad with Feta, Basil and Jalapeño

My parents love to do family dinners at their house as many Sundays as we can all get together. I love helping plan the menu and going out for a grocery shop after church. Once summer hits it's usually some kind of grilled or smoked meat by my dad, summer veggies as sides and a fruity cobbler, pie or ice cream for dessert. When it comes to sides I want corn corn corn. Give me all the corn.

My dad and I have been into this skillet corn where we basically just shuck a bunch of corn and sauté it with butter in a skillet with onions, peppers and a jalapeño. I came up with this charred corn salad based on a recipe from Bon Appétit. I haven't been able to make it for the fam yet, but I think after posting this they may be requesting it. That was kind of conceited of me...it's okay if y'all don't want me to make it. But for all you readers, it's delish, and you should make it!

Charred Corn Salad with Feta, Basil and Jalapeño
serves 2 (because I only cook for myself, but can easily be doubled)

Ingredients:
2 ears of corn
1/2 of a shallot, thinly sliced
1/2 jalapeño, sliced thin on a mandoline (you can use less if you can't handle the heat)
1-2 Tbsps. lime juice
salt and pepper
2 Tbsp. vegetable oil
2 oz feta cheese
a few basil leaves, chifonnade

Directions:
Place a grill pan over medium heat. Cut kernels from one ear of corn. Combine in a large bowl with shallot, jalapeño, lime juice and s&p.

Brush your other ear of corn with 1 Tbsp. vegetable oil. Char the corn on the grill by rotating it so all sides get some heat, 10-12 minutes.  

Cut the kernels from the grilled piece of corn and add to the bowl. Add the remaining tablespoon of vegetable oil, feta cheese and basil. Season with more s&p if needed and serve while still warm. 

Annie