Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

I’ve been traveling a lot since December 2017, mainly for family events; but been to Chile, Argentina, NYC, Japan (my daughter and family just moved there in May), Denver/Arches National Park, and LA; (Rick asked if I’m bragging or complaining!)–now finally a breather at home! (Although I must admit it was great to get to eat such different cuisines–see below for photos of two excellent meals we had). Feels so good to enjoy my house and garden! Since I’ve been gone so much, I had no time to plant my usual tomatoes or other veggies. Thank goodness we have excellent Farmer’s Markets here in Santa Cruz.

Recently we had a warm and inviting evening, (it’s often cool and foggy); we decided to grill vegetables. We had several eggplant pieces left over, but not enough for a full portion for each of us for dinner. (Actually, from now on, I’ll grill extra vegetables just to make this salad.)

I put together this simple, fresh and tasty salad, using tomatoes from the local Farmer’s Market and ripe avocado–a staple in our house. Just slice all the veggies, sprinkle lemon on the avocado, make dressing with olive oil and Balsamic vinegar, (for 2 individual salads use approx. 1/3 cup oil to 2-3 Tbsp. vinegar); chill for 1/2 hr. before serving.

If you have fresh chives, parsley, cilantro, or basil, cut pieces of your favorite on top and serve!

Easy, low carb and very delicious!

Grilled Sable Fish with Daikon spear

Grilled Sable Fish with Daikon spear –in Japan

plate of roast chicken and brown rice --

Roast chicken and brown rice — in Argentina

INGREDIENTS (makes 2 individual salads; increase the amounts as needed for more servings)

  • 8-10 pieces of leftover grilled eggplant–(you can use any grilled vegetables of your choice)
  • 1 avocado
  • ]2-3 tomatoes-again, any kind of your choice
  • juice of 1/2 lemon
  • Dressing:
  • 1/3 cup Olive Oil
  • 2-3 Tbsp. Balsamic Vinegar
  • Chopped herbs –your choice (I grow chives all year round so that’s what I use)
  • salt-free seasoning/pepper to taste
  • TO DO
  • 1. Whisk dressing ingredients in small bowl.
  • 2. Wash and slice tomatoes, slice avocado and sprinkle with lemon.
  • 3.  Arrange vegetables on plates
  • 4. Add dressing to each serving. Let flavors meld for about 1/2 hour.
  • 5. Serve for lunch by itself with whole grain crackers or as accompaniment for grilled fish or chicken. (See, I said this was easy!)
  • Enjoy!

www.type2delicious.com

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Tangy Tex-Mex Slaw

 

Chopped cabbage and carrot slaw with a tangy lime-based dressing

Tangy TexMex Slaw

Tangy Tex-Mex Slaw

Sometimes I want something that is tasty and tangy to titallate my tastebuds! (Yes, having fun with alliteration!)

I spent some time in New Mexico last October and developed a craving for the SouthWestern flavors. Unfortunately many dishes of the area are full of carbs and a lot of fat. This colorful Slaw is satisfying and won’t break your diet. It’s also super easy to prepare, and is versatile; can be a side dish, (actually a wonderful topping for grilled fish, or, if, your diet allows, fish tacos); or by itself as a lunch salad served with whole grain crackers.

Basically chopped cabbage, grated carrot and a marinade, you can put this together and serve in less than an hour.

Easy, low carb and very delicious!

INGREDIENTS (serves 3-4 with leftovers)

  • 21/2- 3 cups chopped cabbage (quick tip- use bagged, prechopped coleslaw or cabbage- such as from Trader Joe’s, my go-to store); also add 1/3 cup shredded red cabbage if you like
  • 1/3 cup grated carrot
  • 1 small whole Diced fresh, seeded mild jalapeño,or 2Tbsp. canned, diced
  • optional; 1/3 cup fresh or canned sweet corn kernels- tasty but they do add carbs
  • Marinade/Dressing (not sure what to call it!):
  • 1/4 to 1/2 cup mayonnaise ( add enough to get a creamy consistency)
  • juice of 1 lime
  • 1tsp. Honey
  • 2 Tbsp. Cilantro leaves, chopped fine
  • 1-2 tsp. Chili powder (tip; start with 1 and add more as you like)
  • 1-2 tsp. Ground cumin (same as above)
  • salt-free seasoning/pepper to taste

TO DO:

1. Whisk dressing/marinade ingredients in small bowl.

2. Mix cabbages, carrots, jalapeños and corn (if using), in large bowl.

3.  Add dressing and mix well.

4. Let flavors meld for about 1/2 hour.

5. Serve for lunch by itself with chopped avocado and whole grain crackers or as topping for grilled fish or fish tacos. (See, I said this was easy!)

Enjoy!

www.type2delicious.com