When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.
Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)
- In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
- Add the avocado last and gently stir it in.
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw
I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉
Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped
- In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
- Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
- Pour the dressing over the coleslaw and toss to coat.
- Cover and place in the fridge until ready to serve.
If you think this recipe looks great then check out these ones too!
Kohlrabi Dill Coleslaw
Crunchy Pea Salad
Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
- Preheat oven to 350º.
- Open the tube of rolls and flatten each one using the palms of your hands.
- Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
- Place seam side down on a parchment paper lined baking sheet.
- Repeat until all the rolls have been assembled.
- Mix together the melted butter and garlic.
- Brush each roll with the garlic butter.
- Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
- Bake the rolls for 16–18 minutes or until they are golden on top.
- Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?
Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.
24 asparagus spears
8 slices deli ham
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
- Preheat oven to 350.
- Trim off approximately 1″ from the cut ends of the asparagus.
- Steam the asparagus for approximately 3 minutes or until crisp tender.
- Season the asparagus with salt and pepper.
- Spread a tad of the Dijon mustard on one side of each slice of ham.
- Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
- Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
- Mix in flour until well combined.
- Slowly whisk in milk, season with salt and pepper, and bring to a boil.
- Cook for 2 minutes until it begins to thicken.
- Stir in the cheese and green onions until cheese melts.
- Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
- Bake for 20 minutes.
- Remove from oven and serve.
Recipe adapted from a Taste of Home.
My dad has always been an incredible cook. He manages to take the most simple ingredients and turns them into something wonderful! This is a salad that he first made for me last year and it is now one of my favorites. It took him a few minutes to throw it together and yet it turned out to be delicious and it had a gourmet quality to it. The carrots and raw beets are just slightly sweet, perfectly crunchy, and the feta adds a wonderful salty, tangy, creamy quality. Yum! This is the perfect salad going into spring. Since all of the vegetables are raw it will hold up and remain crunchy for several days when stored in the fridge allowing you to enjoy it more than once, that is, if you even have leftovers. Enjoy!
Note: My beets appear pink in the photo because I used chioggia beets which vary in color from the more common red beets. You can use any kind of beet you can get your hands on for this recipe. However, I do think red beets give you the most beautiful color.
3 fresh beets, washed, peeled, and shredded
4 large carrots, shredded
1/2 c Italian dressing
1/2 c feta cheese, crumbled
2 tbsp fresh parsley, chopped
- Combine the shredded beets and shredded carrots in a large bowl.
- Pour the Italian dressing over the veggies and toss to combine.
- Top with feta cheese and fresh parsley.
- Chill until ready to serve.
I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.
Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth
- In a large pot heat the olive oil over medium-high heat.
- Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
- Stir in the garlic, chili powder, cumin, oregano, and cayenne.
- Sauté for about 1 minute.
- Add the tomatoes, beans, and broth stirring until well combined.
- Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.
Recipe adapted from Alida’s Kitchen
Being frequent consumers of Mexican food we eat lots of rice. Rarely do we consume “plain” white rice. My go to recipes are my Mexican red rice (arroz rojo) or this cilantro lime rice. It just depends on what I’m pairing it with. This rice is very light and refreshing, a perfect complement to any spicy meat. If you have been to Chipotle before, you will recognize the flavors instantly as it is very similar to their recipe. Next time you are looking for a way to make your ordinary rice extraordinary, spend a couple extra minutes and give this flavorful rice recipe a try.
1 c basmati rice
1 1/2 c water
2 tbsp olive oil, divided
1/2–1 tsp kosher salt
1/4 c fresh cilantro, chopped
- In a 2 quart saucepan combine the rice, water, 1 tablespoon of the olive oil, and a 1/2 teaspoon of the salt.
- Bring to a full boil over medium-high heat.
- Cover and reduce heat to low.
- Simmer for 16–18 minutes.
- Remove from heat and let rice sit covered for 8–10 minutes.
- Fluff rice with a fork.
- Drizzle with remaining tablespoon of olive oil and add the juice from the lime and the chopped cilantro.
- Stir to combine and add additional salt to taste.
Looking for more rice recipes? Maybe you will love these!
Mexican Red Rice (Arroz Rojo)
Tropical Macadamia Nut Rice
Over the past several months I have been on a total broccoli salad kick. Whenever we go to the store I can’t resist getting some at the deli counter. I figured I might as well learn to make my own, and so I did. And it was the bomb diggity! This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. I could seriously eat this as a meal all on it’s own, okay I did eat this as a meal all on it’s own. I ate it by the bowlful! It is the perfect summer salad. It’s super light and refreshing. I don’t care if you are a fan of broccoli or not, you will love this recipe. I will make broccoli lovers out of all of you yet!
3 heads of broccoli, chopped into small pieces
1 lb bacon, cooked and crumbled
1/2 red onion, chopped
1 c craisins
1/2 c salted sunflower seeds
1 c mayonnaise
1 tbsp sugar
2 tbsp white vinegar
- In a large bowl combine the broccoli, bacon, red onion, craisins, and sunflower seeds.
- In a small bowl whisk together the mayonnaise, sugar, and vinegar.
- Drizzle the dressing over the broccoli salad and toss to coat.
- Cover the salad and place in the refrigerator for several hours or overnight.
- Stir right before serving.
My husband and I grew up in a very small town so on the weekends it was not out of the norm for us to drive an hour to go to the closest mall or to go find some entertainment outside of town. On our way back home we frequently passed this wonderful little Italian deli. They had the BEST sandwiches and side salads. One of the side salads, which my husband absolutely loved, was their Italian pasta salad. I did my best to recreate this salad just for him. This makes a party sized batch, so if you are just making it for the family I recommend halving it. This is a perfect salad for a bbq or potluck and is sure to be a hit with all partygoers.
Note: This pasta salad will last approximately 4 days in the fridge. It gets better each and every day as the Italian dressing soaks into the pasta and veggies.
1 lb rotini noodles
2 tbsp salt
1 1/2 c Newman’s Family Recipe Italian dressing
2 tsp garlic, minced
1/2 c red bell pepper, chopped
1/2 c red onion, chopped
1/2 c celery, sliced
2-6 oz jars artichoke hearts. drained
1 1/2 c cherry tomatoes, cut in half
1 c mozzarella cheese, cut into squares
2.25 oz can black olives, sliced
salt and pepper
- Bring a large pot of water and the 2 tbsp of salt to a boil.
- Add noodles and cook per package instructions.
- Drain the cooked pasta and rinse with cold water.
- Transfer the cooked pasta to a large bow.
- Add the Italian dressing, garlic, red bell pepper, red onion, celery, artichoke hearts, cherry tomatoes, mozzarella, and olives.
- Stir to combine.
- Season with additional salt and pepper if desired.
- Refrigerate the pasta for 3 or more hours. The longer the better.
- Stir well before serving.