Avocado & Edamame Salad

I’ve been trying to broaden my vegetable side dish repertoire. It’s easy to get stuck in a habit of rotating variations of broccoli, Brussels sprouts and asparagus. So to freshen things up, I found an awesome (and versatile)  avocado dressing to spoon over a medley of crisp chopped veggies. The result is this Avocado & Edamame Salad – full of vitamins, nutrients, protein, and flavor.

Avocado Salad with Grilled Chicken Kabob

A note about the dressing – it makes alot. Much more than you will need for the salad. And even though the source recipe says it can keep fresh in the fridge, I found that it was best the first day. It was still good a few days later, but I wouldn’t keep it for the full 10 days that they suggest. But considering how good this dressing is, it isn’t hard to find uses for it. It makes a great dip (for fresh veggies or tortilla chips), spoon it over grilled meat (like the chicken above), or just get out your spoon :)

Avocado Dressing

Avocado Dressing

  • 2 ripe avocados
  • 1 garlic clove
  • 3 T. balsamic vinegar
  • 4 sprigs cilantro
  • Juice of 1 1/2 limes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • water (about 1/2 C.)

Combine avocado, garlic, vinegar, cilantro, lime juice, salt and pepper into a food processor. Pulse until smooth. Slowly add water until desired consistency is reached. Best if used immediately. Or cover and keep refrigerated for up to a week.

Recipe modified from Eat, Lift & Be Happy

Avocado & Edamame Salad

  • 1 C. edamame beans, steamed
  • 1/2 C. yellow bell pepper, diced
  • 1/2 – 3/4 C. mango, diced
  • 1/4 C. red onion, diced
  • 1/2 Pt. cherry tomatoes
  • 2 T. cilantro, minced
  • 1/2 – 1 C. lettuce (bibb or romaine) cut into small bites
  • Avocado dressing

Combine all ingredients except dressing into a bowl. Add dressing 1 to 2 tablespoons at a time, and mix to coat. Continue adding dressing until all vegetables are evenly coated.

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Cinco de Mayo Feast

Cinco de Mayo is one of my favorite pseudo-holidays. Although it has historical significance in certain regions of Mexico, it has become a day to embrace Mexican culture here in America….but for me (and plenty of others, I’m sure), it’s just a great excuse to eat fresh Mexican food and imbibe in some refreshing Mexican spirits. Skip the crowded Mexican restaurant this year, and fix a feast at home. Here are some of my favorite recipes to help you along your way!

Taco Seasoning

  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. chipotle powder (or red pepper powder)
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika

Combine all ingredients. Use to season ground beef, chicken, or steak.

Cilantro & Garlic Chicken

Tender chicken that falls to shreds with the touch of a fork. This can be used as filling for tacos, burritos, enchiladas, or quesadillas.

Shredded Chicken

For recipe, click HERE!

Mango Salsa

Super fresh and flavorful, use it as a chip dip or add a spoonful over your entree.

Mango Salsa

For recipe, click HERE!

Grilled Corn & Avocado Salsa

Super fresh and flavorful, use it as a chip dip or add a spoonful over your entree.

grilled corn & avocado salsa

For recipe, click HERE!

Jalapeno Poppers

A baked version of the appetizer favorite.

poppers

For recipe, click HERE!

Pork Taquitos

A great way to use up leftover pulled pork

Baked Pork Taquito

For  recipe, click HERE!

Mexican Rice

Mexican Rice

For  recipe, click HERE!

Guacamole

guacamole

  • 2 ripe avocados
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/4 tap. pepper
  • Dash Tabasco sauce

Combine all ingredients, mash with a fork until desired consistency is reached.

For a zestier guacamole, add 2 tablespoons of salsa, 2 tablespoons of minced red onion, and a handful of chopped cilantro.

Margarita

Last, but certainly not least, the quintessential Mexican cocktail.

margarita

For the recipe, click HERE!