Summer Salad with Grilled Eggplant, Tomato and Avocado

 

Grilled Eggplant, Tomato and Avocado salad on plate

Delicious Summer Vegetable Salad

 

Fresh Vegetable Summer Salad

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 , as we don’t grow great tomatoes at our house; Santa Cruz in summer is not very hot or sunny, a 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

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

New Avocado Toast

Avocado Toast topped with Fried Egg

Avocado Toast topped with Fried Egg

Avocado toast is the latest rage-it’s being offered on menus in almost every cafe and  bakery I’ve been to lately. Actually, it’s so easy to prepare at home. No reason to pay a lot for this simple dish! As you probably know, avocados are a healthy food choice; here’s some of the reasons Why Avocados are a healthy food choice.

Avocado toast is even more delicious topped with a fried egg; more protein and a great breakfast, especially with some fruit to complete the meal. We like citrus, especially the little tangerines that we find now at farmers’ markets. Here’s my recipe for this avocado treat.

INGREDIENTS (serves 2)

  • 1 medium size avocado
  • 1-2 Tbsp. Mayonnaise
  • 1tsp. unsalted butter
  • 2 slices cheese- we use goat Gouda slices (Trader Joe’s sells pre-sliced Dutch goat Gouda that we like))
  • 2 large eggs
  • 2 slices whole grain bread
  • salt free seasoning (or salt if you like), ground pepper, lemon juice; to taste
  • fresh herbs- chopped chives or dill or your choice
  • Paprika or smoked Paprika

TO DO

  1. With a fork, mash the avocado and the mayo together; (not too smooth- should have some chunkiness). Set aside.
  2. Add salt, (or no salt seasoning), and pepper to taste; (also a squeeze of lemon if you like.)
  3. Toast the bread.
  4. Put a slice of goat cheese on each toast; either microwave for 20-30 seconds until cheese is slightly softened or saute toast topped with the cheese for 1-2 minutes to soften the cheese. (I actually prefer the microwave method- but either works fine.)
  5. Spread avocado mixture thickly on top of the cheese toast.
  6. Melt butter in a hot nonstick pan; crack eggs gently into the pan and fry til whites are opaque and edges are brown and crisp; turn over and cook an additional 10-20 seconds (depending on your preference for the firmness of the yolk).
  7. Top each avocado toast with hot fried egg.
  8. Garnish with fresh chopped herbs.
  9. Sprinkle with Paprika (or smoked Paprika) to add a bit of color

That’s it- avocado toast-so easy and delicious!

Enjoy!

www.type2delicious.com