Healthy & Organic Vegan Recipes- Avocado and tomato Salad

Ingredients

2 large tomatoes, cut into a large dice
2 avocados, cut into a large dice
1 small red onion, thinly sliced
2 tablespoons chopped cilantro
juice of 2 limes
extra virgin olive oil
salt

Instructions

In a large bowl, combine the tomatoes, avocados, red onions and cilantro. Squeeze the lime juice over the top and drizzle with extra virgin olive oil. Gently stir. Taste and add salt as needed.

Salad with Balsamic Honey Vinegerte

 

Salad with Balsamic Honey Vinegerte

Ingredients:

Salad:

1 Cup Baby Spinach, 1 Cup Romaine

1/4 Cup Sliced Miniature Peppers

Sliced Sharp Cheese to your Liking

Croutons

Dressing:

1/2 cup extra-virgin olive oil

2 Tbsp. balsamic vinegar

1 tsp. dijon-style mustard

1 tsp. honey

1 clove garlic, minced (optional)

1 shallot, minced

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Preparation:

In a small bowl whisk all ingredients to combine or put all ingredients in a jar and shake to combine. Use immediately or keep, covered and chilled, up to one week.

Makes 2/3 cup dressing.

Salad with Olive Oil Balsamic Vinegerate

 

 

Salad with Olive Oil Balsamic Vinegerate

Ingredients:

Salad:

1 Cup Baby Spinach, 1 Cup Romaine

1/4 Cup Sliced Miniature Peppers

Sliced Sharp Cheese to your Liking

Croutons

Dressing

1/4 cup balsamic vinegar

2 teaspoons dark brown sugar, optional*

1 tablespoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Shrimpacado with Roasted Corn Salad!

Shrimp, Avocado & Roasted Corn Salad

Total Time: 10 minutes

Yield: 2 Servings

Ingredients

Salad Ingredients:

• 2 ears of sweet corn, shaved off the cob
• 3 strips of bacon, diced
• 1/2 lb. large shrimp, peeled with tails on or off
• 4 cups chopped Romaine lettuce
• 1 avocado, peeled, pitted and diced
• 1/3 cup grated Fontina cheese (optional)
• buttermilk pesto dressing (recipe  below
• Buttermilk Pesto Dressing Ingredients:

• 1/2 cup buttermilk
• 1/2 cup mayo or Greek yogurt
• 1/4 cup pesto
• 1 small shallot, minced
• 1 Tbsp. lemon juice
• pinch of salt and pepper, to taste