BLT Chopped Salad with Corn, Feta & Avocado

BLT Chopped Salad with Corn, Feta & Avocado
YIELD: 4 servings
Calories: 311; Carbs: 19g
Protein: 10.5g; Fat: 23g
COOK TIME: 25 min

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 2 cups butter lettuce, chopped
  • 2 cups fresh arugala, chopped
  • 1 pint grape tomatoes, quartered
  • 4 slices thick-cut bacon, fried and crumbled
  • 1 cup sweet corn
  • 1 avocado, chopped
  • 4 ounces feta, crumbled
  • 1½ tablespoons olive oil
  • 1 lime, juiced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it's chopped as much as I like.

  1. In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve! 

 

Sourced from www.keyingredient.com

                

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Posted Thursday, April 17, 2014 by Christa Gonzales in Recipes, Salads

 
 
 

Creamy Avocado Chicken Salad

Creamy Avocado Chicken Salad

 

Cook Time: 15 minutes     Total Time: 15 minutes
Yield: 2-4 Servings
 

 

 

 

 

 

Ingredients

  • 4 large avocados (2 for the recipe, 2 for serving, if desired)
  • 1 fresh lemon
  • 1 6 oz container of plain Greek yogurt
  • 1/4 cup green onions, chopped
  • 2 Tablespoons garlic, minced
  • 1/4 cup cilantro, chopped
  • 1 1/2 cups of cooked chicken breast, shredded
  • 1/4 cup of cooked bacon, chopped
  • Salt and pepper, to taste
  • shredded cheese for garnish, if desired

Instructions

  1. In a large mixing bowl, stir the yogurt, green onions, garlic and cilantro together.
  2. Slice two large avocados in half. Scoop the avocado flesh out of the shells and add to the yogurt mixture. Discard the avocado shells and the pits.
  3. Slice the lemon in half. Squeeze one half into the avocado/yogurt to keep it from browning. (you want about 2-3 tablespoons of lemon juice)
  4. Add a pinch or so of ...

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Posted Tuesday, April 16, 2013 by Michael Gonzales in Recipes, Entrees

 
 
 

Shrimp-and-Avocado Rice Bowl

Shrimp-and-Avocado Rice Bowl

 

Prep Time: 10 minutes     Cook Time: 10 minutes    
Total Time: 20 minutes
Yield: 4 servings
 

 

 

 

 

 

 

 

 

Ingredients

  • 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoons honey
  • Small pinch cayenne pepper
  • 2 eggs, lightly beaten
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 cup shelled edamame, steamed
  • 2 teaspoons toasted sesame seeds
  • 1 1/4 cups short-grain brown rice, cooked according to package directions
  • 1 ripe avocado, sliced

Instructions

  1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
  2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip ...

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Posted Monday, March 25, 2013 by Michael Gonzales in Recipes, Entrees

 
 
 

Avocado-Feta Dip

Avocado-Feta Dip

 

Prep Time: 4 minutes     Cook Time: 6 minutes    
Total Time: 10 minutes
Yield: 6 Servings     Calories per serving: 162    
Fat per serving: 15 grams (4 grams Sat)

 

 

 

 

 

 

Ingredients

  • 1/2 diced red onion
  • 1 diced seeded jalapeno
  • olive oil
  • 1 diced avocado
  • 1 cup cilantro
  • 3/4 cup crumbled feta
  • 1/4 cup lemon juice
  • 3 tablespoons vegetable oil

Instructions

  1. Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes. Puree with 1 diced avocado, 1 cup cilantro, 3/4 cup crumbled feta, 1/4 cup lemon juice, 3 tablespoons vegetable oil and salt to taste. Serve with toasted bread and vegetable sticks.

Notes

Sourced from Food Network

 

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Posted Thursday, Jan. 3, 2013 by Michael Gonzales in Recipes, Appetizers