New Year’s Avocado Bean Salad

Happy “2019” !! Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. After an hour, add olive oil, vinegar, salt and pepper. Mix well and serve.

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Arugula Avocado Salad With Homemade Yogurt Garlic Feta Dressing

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Ingredients:

1 lb. fresh arugula (rinsed and drained)

1 cup shredded carrots

1 cup sliced mushrooms

2 avocados cut into pieces

1 tsp. sea salt

1/2 tsp. black pepper

Dressing Ingredients:

1 tbsp. chopped garlic (3 medium garlic cloves)
2/3 cup plain fat-free Greek yogurt
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup crumbled feta cheese
1/2 tsp. sea salt

Directions:

1. Add all vegetables to one bowl.

2. In another bowl, mix dressing ingredients. (You may want to make the dressing an hour before serving)

Hummus Topped With Cherry Tomatoes and Feta

Ingredients:

1 (8 oz. can) chick peas (drained)

1 clove of garlic (chopped)

1 lemon (juiced)

2 tsp. tahini

2 tbsp. olive oil

1 qt. cherry tomatoes (cut in half)

1 cup crumbled feta cheese

3 basil leaves (chopped)

sea salt

*extra olive oil

Directions:

  1. In a food processor, put chick peas, garlic, lemon juice, tahini, olive oil and a sprinkle of sea salt. Mix until smooth.
  2. In a bowl, add cherry tomatoes, feta cheese and basil. Sprinkle with a little sea salt and drizzle a little olive oil on top. Mix well.
  3. On a plate put some hummus. Put tomato and feta mixture on top. (see photo)

 

Mr. C.’s Stuffed Tuna Avocados

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Ingredients:

1 large can (12 oz.) of tuna in olive oil. (chop up tuna)

2 tbsp. capers

3 tbsp. sweet pickle relish (* I buy a brand where the relish is a little more crunchy, than soft.)

3 large slices of sweet jarred peppers (minced)

1/4 cup of chopped kalamata olives (chopped)

2 hard boiled eggs (chopped)

2 tbsp. mayonnaise

1 tbsp. Dijon Mustard

a pinch of sea salt and black pepper

4 large avocados, cut in halves for stuffing

Directions:

  1. In a very large bowl, mix all ingredients, except the avocados.
  2. Stuff each avocado halve.

*If you don’t want to stuff avocados, serve with crusty bread or a sesame cracker.

 

Grilled Lime Shrimp Salad

Ingredients:
1 lb. medium shrimp (cleaned and tail left on)
1 lb. mixed greens
1 cup orange slices (cut into bite size pieces)
1 cup cherry tomatoes (cut in half)
2 avocados (sliced)
1 tsp. sea salt
2 limes (juiced)
1 tbsp. olive oil
4 tbsp. chopped cilantro
Directions:
1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.
2. Grill shrimp for 5-6 minutes. (Turn over half way.)
3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.
*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

Arugula Tomato Salad With Fried Feta

Ingredients:

4 tomatoes (sliced)

1 small red onion (thinly sliced)

2 cups fresh arugula (rinsed/dried)

1 small can pitted black olives (drained)

8 oz. feta cheese (cut into cubes)

1 egg

1 cup seasoned bread crumbs

2 tbsp. olive oil

Dressing:

3 tbsp. olive oil

1/2 lemon (juiced)

2 tsp. chopped fresh oregano

1 1/2 tbsp. honey

pinch of black pepper

Directions:

  1. Dip feta cheese cubes into egg and then bread crumbs.
  2. In a skillet, put 2 tbsp. olive oil. When heated, add feta cheese. Cook on both sides for 2 minutes each and remove from skillet.
  3. On a large platter, spread out arugula. Put tomatoes, red onions and olives on top. (See photo.)
  4. Mix salad dressing ingredients. Pour dressing over salad.
  5. Top salad with fried feta.