papaya avocado salad

Papaya, avocados, lime juice and cilantro – this luscious tropical salad will make you feel like you are in the sunny Caribbean.

This salad pairs wonderfully with rice and beans, grilled chicken, fish or steak and it's loaded with vitamin C, A, folate and fiber. You can add a jalapeño to add a little kick! This would even make a great salsa to serve with chips.

Perfect for all diets restrictions, vegan, gluten free, low carb, egg free, nut free, to name a few.
Enjoy!

• 2 tbsp red onion, chopped
• 2 tbsp lime juice
• 2 medium hass avocados, diced
• 2 cups papaya, diced
• 2 tbsp chopped cilantro
• salt and pepper to taste

In a small bowl combine onion, lime juice and salt.

In a medium bowl, combine avocados, papaya, and cilantro. Toss with lime juice and onions and serve immediately.


sumber dari: skinnytaste.com

roasted golden beet salad

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Serves 1

Two golden beets, scrubbed and chopped in 1/2 inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1/4 cup slivered almonds (or walnuts or pine nuts), toasted
1/4 cup dried cranberries
1 tablespoon goat cheese (I used one flavored with sundried tomatoes and basil)
Lettuce
Red wine vinegar, to taste.

Bring a salted pot of water to boil as you wash and chop beets. Hard boil the beets for about 5 minutes, until tender. Turn the oven on to broil. Arrange the beets on a baking sheet and brush with olive oil. Roast beets until just beginning to brown, about 3 to 5 minutes. Remove from oven and season with salt and pepper. Stir almonds (or walnuts or pine nuts) over medium high heat until golden, you will not need additional oil to toast the nuts. Layer a salad bowl or plate with lettuce, add roasted golden beets, almonds, dried cranberries, and dab with goat cheese. Drizzle with olive oil and red wine vinegar.



sumber dari: csmonitor.com

potato and green bean salad

Ingredients:

• 7 large new potatoes, peeled
• 1 lb string beans beans, ends trimmed
• 1 2.8 oz can sliced olives, drained
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 3 scallions, chopped
• kosher salt and fresh pepper

Directions:

Cook potatoes in a large pot of salted water. In another pot, cover string beans with water and boil until string beans are cooked. Run under cold water to prevent them from overcooking. When the potatoes are done, drain and slice in large chunks.

In a large bowl, combine balsamic, oil, salt and pepper. Add potatoes green beans, scallions and olives. Mix will and serve room temperature.


sumber dari: skinnytaste.com

egg salad

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Serves 4

6 large boiled eggs, peeled
1/4 cup minced red onion
1/4 cup mayonnaise
1/4 cup finely diced celery
2 tablespoons sweet pickle relish (preferably refrigerated variety)
1 tablespoon chopped fresh parsley leaves
2 teaspoons spicy brown mustard
Salt and ground black pepper

Mix all ingredients, including salt and pepper to taste, in a medium bowl. 
Serve.



sumber dari: csmonitor.com

baby red potato salad

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.



sumber dari: skinnytaste.com

tropical chicken salad

2-1/2 cups cooked chicken, chopped or shredded*
2 green onions, sliced
1/3 cup mayonnaise
1/4 cup dijon mustard
1/2 cup salted cashews, coarse chopped
1 kiwi, diced
1/2 cup mango, diced 
1/2 cup pineapple, diced 
Salt and cayenne pepper, to taste

*You can use pre-cooked chicken, packaged or pulled from a rotisserie chicken. Alternately, you can cook boneless, skinless chicken breasts by placing them in a pot of water, bringing to a boil, and simmering for approximately 10-15 minutes, until cooked through.

Combine the chicken, green onions, mayonnaise, mustard, and cashews in a large container. Stir until well blended. Gently fold in the fruit. Season with salt and cayenne pepper, as desired. Refrigerate until serving.



sumber dari: csmonitor.com

fresh corn salad with scallions and basil

Servings: 4

Ingredients

• 5 ears of corn, shucked
• 2 scallions, white and green parts, finely sliced
• 3-1/2 tablespoons vegetable oil
• 2-1/2 tablespoons white wine vinegar

• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup finely sliced fresh basil leaves
• Sugar, optional

Instructions

1. In a large pot of boiling salted water, cook the corn for 3-4 minutes. Do not overcook. Drain and immerse it in very cold water to stop the cooking process. When the corn is cool, use a serrated knife to cut the kernels off the cob.
2. Combine the kernels in a large bowl with the oil, vinegar, scallions, salt, and pepper. Cover and refrigerate until ready to serve. Just before serving, toss in the fresh basil. Taste and adjust seasoning. If the salad tastes too tart, add a bit more oil; if it tastes bland, add a bit more vinegar or salt and pepper. A pinch of sugar also goes a long way if the corn isn't as sweet as you'd like. Serve the salad cold or at room temperature.

sumber dari: onceuponachef.com