Avocado Thai Crunch Salad

This salad has it all!  Two kinds of cabbage, avocado, peanuts, carrots, cucumbers, edamame, crispy won ton skins, and two dressings that compliment each other so incredibly well.  Seriously this has so many layers of flavor, color, and texture - it truly is a feast for the senses.  It was inspired by the Thai Crunch Salad at California Pizza Kitchen, another place we used to frequent before I became more concerned about GMOs and pesticides.  Now I can say I have mastered a home version that uses only organic ingredients - Woohoo!  This does take some time to prepare, but many of the elements can be made ahead of time.  I always make this salad to have two days in a row because I love it so much.  

 Ingredients (makes 4 large entree salads)

Salad
1 head cabbage, chopped in 1/4" strips
1 head red cabbage, cored and chopped
2 large carrots, peeled and julienned
2 bunches green onions, white and light green parts chopped
1 large cucumber, peeled, seeded, and julienned
1 large bunch cilantro, chopped
2 C cooked and shelled edamame
2 cups roasted peanuts
4 avocados, chopped
1 C Cilantro Lime dressing
4 C fried won ton strips
1 C Thai Peanut Dressing

Cilantro Lime Dressing
1/4 red bell pepper, cored and chopped
1 small bunch cilantro, chopped
1 1/2 Tbsp honey
1 1/2 Tbsp white vinegar
2 Tbsp lime juice
1 1/2 tsp agave nectar
2 tsp Dijon mustard
1/2 tsp sesame oil
1/2 tsp fresh minced ginger
1/2 tsp salt
1/4 tsp pepper
1/2 C olive oil

Thai Peanut Dressing
2 Tbsp peanut butter
1 Tbsp honey
1 Tbsp rice vinegar
1 1/2 tsp water
2 tsp soy sauce
1 Tbsp sugar
1/2 tsp salt
1/4 tsp cayenne
1 Tbsp olive oil

Directions

1. Make the Cilantro Lime Dressing by putting all of the ingredients except for the olive oil into a food processor.  Process until smooth, about 1 minute.  Then, with the machine running, slowly add the olive oil.  Continue processing for 1 more minute.  Store in the fridge until ready for use. Whisk before using.
2. Make the Thai Peanut Dressing by putting the peanut butter, honey, vinegar, water, and soy sauce into a small bowl.  Whisk to combine.  Add sugar, salt, cayenne, and oil.  Whisk until fully incorporated.  
3. Assemble the salad by placing the cabbage, carrots, green onion, cucumber, cilantro, edamame, and peanuts into a large bowl.  Add the Cilantro Lime Dressing and toss to combine.  Plate the salads and top with won ton skins and avocado.  Drizzle the Thai Peanut Dressing on top and serve.  

Adapted from California Pizza Kitchen

Beet Salad with Goat Cheese and Arugula

I just love roasted beets.  I love the color.  I love the sweetness.  I love that my kids love them!  This salad is another wonderful way to serve them.  It is filled with great texture from the soft beets, creamy avocado and goat cheese, chewy dried cranberries, and crunchy roasted walnuts.  For me, salads should have lots of varying textures.  It makes them fun and interesting.  This salad is a new favorite in my house, and so good that I am planning on incorporating it into holiday meals!  You know you've found a winner when it meets "holiday" standards.  ;)

Ingredients

1/8 C balsamic vinegar
2 Tbsp minced shallots
1 1/2 tsp honey
3 Tbsp olive oil
salt and pepper to taste
1 bunch red beets, roasted and cut into 1 inch pieces
7 oz baby arugula
1/4 C toasted walnuts, coarsely chopped
1/8 C dried cranberries
1/2 avocado, cut into cubes
2 oz goat cheese, crumbled

Directions

1. Preheat oven to 450 degrees.
2. Combine the vinegar, shallots, and honey into a small bowl.  Whisk together.  Gradually whisk in the olive oil.  Season with salt and pepper. 
3. Place the beets into a bowl and toss with enough of the vinaigrette to evenly coat.  Transfer the beets to a prepared baking sheet and roast until they begin to caramelize, about 12 minutes.  Stir occasionally while roasting.  Remove from oven and set aside to cool.
4. Toss the arugula, walnuts, and cranberries with remaining dressing, then distribute onto plates.  Top each salad with the avocado, beets, and goat cheese and serve.

Adapted from Everyday Italian