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

Quinoa Tabbouleh

We have been suffering through a very uncomfortable heat wave here in southern California.  There is nothing worse than turning on your stove or oven in 90+ degree weather!  During the summer, I love finding recipes that use fresh veggies and ZERO cooking!  This is one of my go-to recipes.  It is full of fresh summer vegetables and hearty quinoa.  This is a wonderful side to any meal, and leftovers make a healthy lunch!

Ingredients

2 C water

1 C uncooked quinoa

1/4 C olive oil

1/4-1/2 tsp salt

1/4 C lemon juice

4 tomatoes, diced

1 large cucumber, diced

3 green onions, diced

3 carrots, finely grated

1 C fresh parsley, chopped

Directions

1. Combine the water and quinoa in a small saucepan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Remove from heat and allow to cool.
2. In a large bowl, combine the rest of the ingredients.  Stir in cooled quinoa.  Best if given at least 30 minutes to chill before serving.

Simple Cucumber Salad

I know this was not on the weekly menu, but my garden is overflowing with cucumbers!!  I had to make a quick side dish for lunch one day and decided on this.  This simple salad, using only 4 ingredients, was something I grew up with.  If I hadn't, I might be unsure about the combination of ingredients, but trust me, it's great!  It is crisp and clean and compliments most meals.  If you want a super easy use for your cucumbers, give this a try.  

Ingredients

1 large cucumber, peeled, quartered, and sliced

3 Tbsp sugar

5 Tbsp white vinegar

toasted sesame seeds, to taste

Directions

1. Combine all the ingredients into a medium sized bowl.  Mix well.
2. It is best if you allow it to sit in the refrigerator for at least 20 minutes before serving to allow the flavors to combine. 

Greek Pesto Pizza

This delicious pizza is jam-packed with veggies!  It is one of my family's favorites for sure!  There are so many textures and flavors combined to make this pizza a real delight for the whole family.  The quality of the pesto is so important to this dish, so I truly hope you make your own.  There are far more veggies than cheese, so it is a healthier option for a pizza.  (Good since I LOVE pizza!)  This is another recipe that allows you to prep the ingredients ahead of time, so your dinner-time rush is incredibly fast and simple.  I hope you give this pizza a try!

Ingredients

Your favorite pizza crust

1/2-3/4 C pesto

1/2 small cucumber, seeded and chopped

1 ripe tomato, seeded and chopped

1/2 large green bell pepper, chopped

2 oz black olives, chopped

1/2 red onion, chopped

6 oz canned artichoke hearts, drained and chopped

3-4 oz crumbled feta cheese

Directions

1. Heat the oven to 475 with the pizza stone already inside.
2. Spread the pesto evenly on the pizza crust.
3. Top with the vegetables and cheese.
4. Bake directly on the pizza stone for 8-10 minutes, or until the cheese is lightly browned.

Shared on Orgjunkie

Easy Greek Salad

Summer is in the air and summer produce is really starting to become available!  When I saw fresh cucumbers at the farm, I knew I just had to make my Greek salad.  It is such a great side dish on a hot day!  It works so well with a number of main dishes ranging from pastas to burgers to BBQ.  

This salad is just bursting with colors and textures!  I actually just starting growing my own cucumbers, so I can't wait until they mature and I can make this salad with cucumbers from my own garden.  And of course, it is even better with fresh, local tomatoes.  

This salad is kid-friendly with a mild flavor and small, bite-sized pieces.  My daughter loves to help put all the veggies in the bowl after I cut them up.  It is another recipe that can be made early in the day in order to make evening dinner prep that much easier.  And who doesn't love that?  

Ingredients

2 cucumbers, seeded and chopped

1/2 a red onion, chopped

10-15 cherry tomatoes, quartered

10 Kalamata olives, halved

1/3 C crumbled feta

1/2 C red wine vinaigrette dressing

a dash of lemon juice

 Directions

1. Assemble the chopped ingredients into a large bowl.  Stir to combine.
2. Sprinkle the feta on top. 
3. Add the dressing and lemon juice.  Toss to coat evenly.
4. Let chill for an hour before serving.