There is nothing I love more in the summer time than a nice tomato and bocconcini salad. But since I have been on an avocado kick lately I was inspired to combine the fresh flavours of that very salad with those of my Chop Chop Guacamole recipe...voila my new favourite summer lunch!
Give it a try!
*an original recipe by jcsmama
Ingredients:
1 avocado
2 tsp lime juice
2 tbsp olive oil
1 tsp lime juice
1 tsp lemon juice
1 clove garlic, minced
2 large tomatoes, cut into small chunks
1 whole green onion, sliced
12 mini mini or pearl bocconcini cheese, sliced in half
6 large basil leaves, finely chopped
good pinch of kosher salt
good grinding of black pepper
a few tortilla chips for garnish
Directions:
-slice avocado in half, remove pit, scoop out flesh with a spoon and dice
-in a small bowl gently mix avocado with 2 tsps lime juice and set aside
-make dressing: in a separate small bowl whisk together olive oil, lime and lemon juices and minced garlic
-in a medium salad bowl add tomoatoes, green onion, bocconcini, chopped basil and avocado
-add salt and pepper and dressing and gently and lightly toss all ingredients together
-garnish with a few tortilla chips and serve
*makes one lunch or dinner salad entree, or 2 side salads
Tabouleh is a traditional middle-eastern salad. It makes for a great side dish and can be made a few hours in advance so it's perfect for a bbq or picnic. I also love it as a light lunch tucked into a pita...delicious! It's fresh tasting and healthy and a great way to use up your garden vegetables and herbs during the summer.
*adapted from cousin Kiki's recipe
Ingredients:
1/2 cup bulgur
about 3/4 cup water (enough to cover bulgur)
5 cups parsley leaves, stems removed, washed and dried
2 tomatoes
3 green onions
1 bell pepper ( I like yellow, but green or red is good too)
1 diced cucumber (optional)
1 large clove garlic, minced (optional)
4 large fresh mint leaves, finely chopped (optional)
4 tbsp olive oil
3 tbsp freshly squeezed lemon juice
1 tsp salt
Directions:
-place bulgur in a small bowl and cover with water, set aside until all water is absorbed, about 30 minutes
-finely chop the parsley and tranfer to a serving bowl
-dice tomatoes, green onions, pepper and cucumber (if using) and add to bowl
-add bulgur and remaining ingredients and toss together to blend well
-cover and refrigerate until ready to serve
*this salad will last a few days in the fridge
*adapted from cousin Kiki's recipe
