spring in to
salads
STUFFED AVOCADOS with TUNA (FREE) SALAD
2 tablespoons extra-virgin olive oil 1/3 cup sliced almonds 8 dates, pitted and chopped 2 1/2 ounces Parmesan, shaved with a peeler
Serves 4 Time: 45 minutes This delicious salad is a great way to add mineralrich seaweed and protein-packed, fiber-rich garbanzo beans to your diet. 2 15-ounce cans garbanzo beans 1/4 cup red onion, finely chopped 1/2 cup celery, finely chopped 1/4 teaspoon garlic, minced 1/4 cup dill pickle, finely chopped (optional) 1 sheet toasted sushi nori, finely crumbled* 1 cup vegan mayonnaise 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 medium to large avocados, peeled and halved In a large bowl, mash garbanzo beans with a potato masher or the back of a fork, until no pieces remain. Fold the onion, celery, garlic, pickle (if using), nori, mayonnaise, salt and pepper into the mashed garbanzo beans. Combine thoroughly. Fill each avocado half with a generous scoop of tuna-free salad. Place 2 filled avocado halves on a bed of greens. Additional garnishes may include cherry tomatoes, sliced cucumbers, sliced carrots, sliced radishes, olives, etc. Serve with crusty bread or crackers of choice. *For a "fishier" taste, add more nori flakes. This vegan tuna-free salad also makes a great sandwich spread, served on plain or toasted multi-grain or bread of choice, with crisp lettuce and fresh tomato slices. KALE SALAD with ALMONDS Serves 4 Time: 30 minutes
In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve. BEET SALAD with PARSLEY and RICOTTA Serves 4 Time: 45 minutes 1/4 cup fresh orange juice 1 tablespoon fresh lemon juice 1/4 cup extra-virgin olive oil plus more for drizzling 2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden and red; 1 1/2 pounds if already trimmed) 1/4 small red onion 1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired Fresh ricotta or farmer cheese, or grated ricotta salata Whisk together juices, oil and 1/2 teaspoon each of salt and pepper in a large bowl. Trim beets, leaving 1 inch of stems attached, then peel. Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick), then cut slices into very thin matchsticks. Thinly slice onion. Toss beets, onion and parsley with dressing and season with salt. Let stand 30 minutes, tossing occasionally to soften beets and allow flavors to develop. Toss again and season with salt and pepper before serving drizzled with additional oil.
Juice of 1/2 lemon 1/2 shallot, chopped 1 teaspoon honey 1/2 teaspoon kosher salt 1/4 teaspoon red pepper flakes 2 bunches kale, stems removed, leaves shredded or finely chopped
get your
GREENS Your CO-OP Produce Dept. has a huge variety of organic and local greens! (and other tasty spring treats)
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&SAVE
April 2014 11