Avocado Salad with Tomato and Radish for Two

Salads | July 9, 2015 | By

I’ve been reading about the health benefits of avocado, in particular an article that stated this; past studies have shown that eating a lot of avocados is associated with lower blood cholesterol. In one study that involved putting people with slightly elevated levels on a diet rich in avocados for just seven days, researchers saw a 17 percent decrease in cholesterol levels.  Since my cholesterol is a little elevated I though I’d start adding more avocados to my diet.  

There is also a study that avocado has potential cancer fighting properties.  Read more about it here.  These are all good reasons to add more of this creamy, buttery vegetable to your diet!  I decided to make a salad and I didn’t want it lost in a bunch of leafy greens but instead to be the star of the dish.  This salad is bursting with nutrients and flavor.  The juicy tomatoes and the crunchy radish give it some textural contrast.   

AVOCADO SALAD WITH TOMATO AND RADISH

Go ahead and thinly slice the shallots and get them in a bowl of ice water and let them sit for 30 minutes.  Dry them in between paper towels.  Chop the tomatoes in quarters, slice the radishes and finely chop the basil.  Cut the avocado in 3/4 inch pieces.

Basil

Whisk vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture appears milky and no lumps remain. Whisking constantly, slowly drizzle in 1 1/2 tablespoons extra virgin olive oil.

AVOCADO SALAD WITH TOMATO AND RADISH

Gently toss the avocados, 1 tablespoons of the dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a serving platter.  

AVOCADO SALAD WITH TOMATO AND RADISH

Toss the shallot, tomatoes, radishes, and basil with the remaining dressing. Spoon the tomato mixture over the avocados and sprinkle with ricotta salata or feta. Serve immediately.

AVOCADO SALAD WITH TOMATO AND RADISH

Avocado Salad with Tomato and Radish for Two
Serves 2
Buttery avocado really shines next to juicy tomatoes and crunchy radish in this good for you salad.
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Prep Time
30 min
Total Time
35 min
Prep Time
30 min
Total Time
35 min
Ingredients
  1. 1 small shallot, sliced thin
  2. 1 1/2 tablespoons red wine vinegar
  3. 1 garlic clove, minced
  4. 1/4 teaspoon mayonnaise
  5. Salt and pepper
  6. 1 1/2 tablespoons extra-virgin olive oil
  7. 2 avocados, halved, pitted, and cut into 3/4-inch pieces
  8. 6 ounces cherry tomatoes, quartered
  9. 1 1/2 radishes, sliced thin
  10. 1/4 cup chopped fresh basil
  11. 1 1/2 ounces ricotta salata, shaved thin
Instructions
  1. Place shallot in 1 cup of ice water and let stand for 30 minutes. Drain and pat dry with paper towels.
  2. Whisk the vinegar, garlic, mayonnaise, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a nonreactive bowl until the mixture is well blended and no lumps remain. Whisking constantly, slowly drizzle in oil. (The dressing should appear well blended, glossy, and without pools of oil on the surface.)
  3. 3. Gently toss avocados, 1 1/2 tablespoons dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a platter.
  4. 4. Toss the shallot, tomatoes, radishes, and basil with remaining dressing. Spoon tomato mixture over avocados and sprinkle with ricotta salata. Serve salad immediately.
Notes
  1. You can substitute feta for the ricotta salata.
Adapted from Cooks Illustrated
Adapted from Cooks Illustrated
Two Delicious http://www.twodelicious.com/

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‘B-L-T’ Pasta for Two

Dinner, Pasta | October 20, 2014 | By

 

BLT Pasta1

I love pasta dishes!  They are so quick to put together and so comforting to eat!  This one is reminiscent of a BLT in that it has bacon, spinach and tomato and also a few garlic toasted bread crumbs on top to mimic the bread.  I think this tastes a lot better though!

blt pasta top down

Caramelized tomatoes give the sauce deep flavor, and the leeks add sweetness.  The garlic crumbs on top are optional, but they add fabulous texture to the dish.   If you’re not familiar with leeks be sure to slice only the white parts and throw away the green as it is too tough to eat, also be sure to swish the sliced leeks around in a large bowl full of cold water to clean them, they can sometimes be gritty.  Lift the leeks out of the water with a slotted spoon.  If you pour the leeks into a strainer you’re just dumping the grit back on them.  I just love leeks!  They are more mellow than green onions and give such a lovely flavor to the sauce.   Serve this with Orange and Red Onion Salad and some of the Italian bread you used to make crumbs.   I hope you love it as much as we do! 

closer shot of blt pasta

'B-L-T' Pasta for Two
Serves 2
Bacon, Spinach and Tomato Bucatini with garlic bread crumbs.
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Total Time
45 min
Total Time
45 min
FOR THE GARLIC BREAD CRUMBS
  1. 1 clove garlic
  2. 1 cup italian bread cubes
  3. 1 tsp. olive oil
  4. salt to taste
FOR THE PASTA
  1. 2 strips bacon diced
  2. 1 cup halved grape tomatoes
  3. 1/2 tsp. sugar
  4. 1/2 cup thinly sliced leeks
  5. 1/4 cup dry white wine
  6. 1/2 cup low-sodium chicken broth
  7. 1 tsp. red wine vinegar
  8. 1/3 tsp. red pepper flakes
  9. 4 oz. dry bucatini or spaghetti
  10. 1 cup fresh spinach leaves, packed
  11. 1/4 tsp. minced fresh thyme
Instructions
  1. Bring a pot of salted water to a boil for the pasta.
  2. Mince garlic for the bread crumbs in a food processor. Add cubed bread and process until coarse.
  3. Heat oil in a nonstick skillet over medium; add crumbs and toast until golden, 3-4 minutes, stirring often. Season with salt and set aside.
  4. Cook bacon for the pasta in a skillet over medium heat until crisp. Remove with a slotted spoon to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings.
  5. Caramelize tomatoes and sugar in drippings over medium heat. Cook until tomatoes begin to brown; about 5 minutes. Add leeks and saute until wilted, 3-4 minutes.
  6. Deglaze skillet with wine; simmer until liquid is nearly evaporated. Add broth, vinegar, and pepper flakes. Simmer until liquid is reduced by a third or about 5 minutes.
  7. Cook spaghetti in boiling water according the package directions.
  8. Add spinach, thyme, and cooked bacon to the tomato mixture. Transfer cooked pasta from cooking water to the skillet using tongs.
  9. Toss to coat; season with salt if desired. Divide pasta among plates and sprinkle with bread crumbs.
Adapted from Cuisine At Home
Adapted from Cuisine At Home
Two Delicious http://www.twodelicious.com/

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