I created this salad when I had avocado in my fridge, but was tired of guacamole :)

Salad Ingredients:

Tomatoes
Avocado
Cilantro
Olive Oil
Lime Juice

Directions For Making The Salad:

Chop the tomatoes.  Peel and chop the avocado.  Chop the cilantro.

Whisk together olive oil and lime juice (3 parts oil to 1 part juice) to make a salad dressing.

Mix tomatoes, avocado, cilantro and dressing.

Tweet This Post 

Here’s a picture of Trader Joe’s package of Mache (Lamb’s) Lettuce:

Ingredients For The Salad:

Mache (Lamb’s) Lettuce
Avocado
Balsamic Vinegar
Olive Oil

How To Make A Salad

Whisk together balsamic vinegar and olive oil to make a dressing (3 parts oil to 1 part vinegar).  In a bowl, toss the mache lettuce with the dressing.  Put the lettuce on a plate.

Peel and pit the avocado.  Thinly slice the avocado.  Put the avocado slices on top of the lettuce.

Tweet This Post 

This is a very refreshing and healthy salad!

Ingredients For The Salad:

Tomatoes
Cucumbers
Cilantro
Oil
Vinegar

Directions How To Make The Salad:

Cut tomatoes and cucumbers into cubes.  Chop cilantro.

Make a salad dressing with a ratio of 3 parts of oil to 1 part of vinegar.

Mix all ingredients.

Tweet This Post 

This is a very simple salad that can be put together in less then 5 minutes, especially if you are using packaged lettuce leaves.  You can make this salad with any kind of lettuce – the picture above shows romaine lettuce.

Ingredients For The Salad:

Lettuce
Cherry tomatoes
Olive oil
Vinegar or lemon juice
Salt and pepper to taste

Directions How To Make A Salad:

In a cup, whisk olive oil and lemon juice (3 parts of oil to 1 part of vinegar) – this is the dressing for the salad.

Put lettuce leaves on a plate, drizzle with the dressing and toss.

Put cherry tomatoes on top.

Sprinkle with salt and pepper.

Tweet This Post 

2 large eggplants
2 garlic cloves
4 tbsp tahini
Juice from 1 lemon
1/4 tsp salt

Directions On How To Make Baba Ghanough At Home:

Preheat oven to 425F.  Prick the eggplants in several spots with a knife (so they don’t explode in the oven).  Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft.

Remove the eggplants from the oven.  Wait till they are cool enough to handle (I just run cold water over them to speed up the process).  Cut the eggplants in half lenghwise.  Scoop the flesh out with a fork and put in a bowl.  Discard the skin.

Chop the eggplant flesh and put in a fine-mesh colander.  Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out.

Put eggplant, tahini, lemon juice, garlic and salt in a food processor.  Process until smooth. 

Serve baba ghanough with warmed pita bread for dipping.

Tweet This Post 

This recipe is for true avocado lovers!

We want to enjoy the pure taste of avocado that we love so much!

No mixing it with lame fillers like tomatoes or onions – just the pure succulent taste of tender, buttery avocado!

Take 1 ripe avocado. Cut it in half, remove the pit, scoop out the flesh with a fork. Make sure the avocado is fresh and does not have any brown in it – spoiled avocado is a no-no for us, true avocado lovers!

Mash it with the fork, and sprinkle with some salt. Make sure to taste it before putting too much salt – we want the salt to bring out the taste of avocado, not overpower it.

That’s it! Avocado and salt – everything genious is simple. Enjoy!

You can just eat it with a big spoon… without anything else to interfere with your avocado-eating experience!

Tweet This Post