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Avocado and Roasted Balsamic Mushroom Salad

FoodieCrush


Ingredients:

  1. 10-15
  2. mushrooms, halved
  3. 2 tbsp balsamic vinegar
  4. 3 tbsp extra virgin olive oil
  5. 1 avocado, peeled and sliced
  6. 1/2 cup parsley leaves, finely cut

Directions:


Line a baking tray with baking paper and place the mushrooms on it. Drizzle with olive oil and balsamic vinegar. Roast in a preheated to 375 F oven for 15 minutes, or until golden and tender.
Combine the avocado and mushrooms in a salad bowl. Stir in parsley. Drizzle some more balsamic vinegar and olive oil if desired.



Serves: 4
Prep time: 20 min

Avocado and Roasted Balsamic Mushroom Salad


Avocado, Black Bean and Red Pepper Salad

The Girl in the Blue Apron


Ingredients:

2 avocados, peeled and diced
1 can black beans, drained
2 red bell pepper, diced
1-2 green onions, finely chopped
3 tbsp lemon juice

Directions:

Place avocados, beans, bell peppers, green onions,
garlic, coriander and cumin in a salad bowl. Sprinkle
with lemon juice and olive oil, toss to combine and serve
immediately.

Serves: 4-5
Prep time: 6-7 min

Avocado, Black Bean and Red Pepper Salad

Avocado and Corn Salad

 
Natasha's Kitchen

Ingredients:

2 avocados, peeled and finely chopped
1 can corn kernels, drained
4-5 green onions, finely chopped
3 tbsp lemon juice
1/2
tsp cumin

Directions:

Combine avocados, corn, onions, cumin and lemon
juice in a salad bowl and serve immediately.


Serves: 4
Prep time: 5 min

Avocado and Corn Salad

Potato Salad


Nicky's Kitchen Sanctuary

Ingredients:

4-5 large potatoes
2-3 leeks, white parts only, very finely chopped
juice of
1/2
a lemon
5 tbsp extra virgin olive oil
salt and pepper, to taste

Directions:

Peel and boil the potatoes for about 25 minutes, leave
to cool and dice.
In a salad bowl add the leeks, lemon juice, salt, pepper
and olive oil. Stir to combine. Add in the potatoes, toss to
combine and serve.


Serves 4
Prep time: 30 min

Potato Salad


Strained Yogurt Salad

Well Plated by Erin


Ingredients:

4-5 large pickled cucumbers, diced
4 cups of plain yogurt
1/2
cup crushed walnuts
2 garlic cloves, crushed
1/2 cup dill, finely cut

Directions:


Strain the yogurt in a piece of cheesecloth or a clean
white dishtowel.
Dice the pickled cucumbers and place them in a deep
bowl. Add the crushed walnuts, garlic, and the finely
chopped dill.
Stir in the drained yogurt, refrigerate for at least 20
minutes and serve.

Serves      : 4
Prep time : 25 min

Strained Yogurt Salad

Pea and Orzo Salad


Two Peas & Their Pod-

Ingredients:


1 cup orzo
2 cups frozen peas
1 cup finely cut parsley leaves
1-2 spring onions, finely cut
4 tbsp basil pesto

Directions:


Cook orzo in a large saucepan of boiling, salted water, following packet directions until tender. Add peas in the last 3 minutes of cooking. Drain well and return to pot. Add pesto to the orzo mixture. Stir in parsley and serve.

Serves       : 4
Prep time : 25 min

Pea and Orzo Salad


Superfood Macaroni and Beet Salad

Delicious


Ingredients:


2 cups macaroni
4 oz smoked salmon
1 cup roasted walnuts
2 boiled beets, peeled and diced
1 cup mayonnaise

Directions:


Cook macaroni as directed on package. When cooked
through but al dente, remove from heat, drain and rinse.
Combine the macaroni, mayonnaise, salmon, wal-
nuts and beets. Refrigerate for 10 minutes and serve.

Serves       : 4
Prep time :25 min

Superfood Macaroni and Beet Salad

Mashed Avocado and Chicken Salad

Foodiecrush



Ingredients:


2 cooked chicken breasts, diced
1 small red onion, finely chopped
2 ripe avocados, mashed with a fork
2 tbsp olive paste

Directions:


Place the chicken in a medium sized salad bowl.
In a plate, mash the avocados using either a fork or a
potato masher and add them to the chicken. Add in the
onion and olive paste. Stir to combine and serve.

Serves: 4-5
Prep time: 5 min

Mashed Avocado and Chicken Salad

Vitamin Chicken Salad


i FOOD Blogger

Ingredients:


3 cooked chicken breasts, shredded
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
1 large green apple, peeled and thinly sliced
2 tbsp light mustard

Directions:


In a deep salad bowl, combine the onion, peppers,
apple and chicken.
Stir in the mustard, refrigerate for 10 minutes, and
serve.



Serves: 4
Prep time: 5 min

Vitamin Chicken Salad

Summer Pasta Salad


Ingredients:



2 cups small pasta
2 hard boiled eggs, peeled and diced
1 cup ham, diced
10 gherkins, diced
1/2 cup mayonnaise

Directions:


Cook pasta as directed on package. When cooked
through but al dente, remove from heat, drain and rinse.
Combine the ham, pasta and all other ingredients.
Stir, refrigerate for 30 minutes, and serve.

Summer Pasta Salad
Serves 4
Prep time: 25 min

Summer Pasta Salad

Chicken and Broccoli Salad




Ingredients:


2 cooked chicken breasts, diced
1 small head broccoli, cut into florets
1 cup cherry tomatoes, halved
2 tbsp olive oil
2 tbsp basil pesto

Directions:


Heat two tablespoons of olive oil in a non-stick frying
pan and gently sauté broccoli for 5-6 minutes until
tender.
Place broccoli in a large salad bowl. Stir in the chicken
and tomatoes. Add the basil pesto, toss to combine and
serve.


* Serves: 4
*Prep time: 10 min

Chicken and Broccoli Salad

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