Tag Archives: salad

Avocado Egg Salad

Servings: 4 servings


7-8 hard boiled eggs, chopped
1/4 cup mayonnaise
1 teaspoon lemon juice or lime juice
2 Tablespoons minced cilantro
1 teaspoon kosher or sea salt, or to taste
fresh cracked black pepper to taste
1/2 teaspoon dijon mustard
1/2 teaspoon ground cumin and paprika (optional)
1 medium-large ripe avocado, chopped small


In bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard and optional spices. Gently combine well.

Add chopped avocado and combine into egg salad mixture. Smash the avocado to your desired texture.

Serve with crackers or bread.


Avocado, Tomato and Cucumber Arugula Salad

Serves: 4-6


2 avocados, diced
1 english cucumber, sliced
3 roma tomatoes, diced
1/4 cup red onion, sliced
1 cup arugula
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper
1/4 cup feta cheese


In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.

In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.

Serve with crumbled feta cheese.

Chicken Taco Salad with Creamy Lime-Cilantro Dressing


2 tablespoons olive oil
1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)
4 cups romaine lettuce
1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)
1/2 cup canned corn, drained (fresh or frozen may be substituted)
1/2 cup canned black beans, drained and rinsed
1 medium Hass avocado, peeled and diced
1 cup shredded cheese (I use a monterey Jack and cheddar blend)
1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
1/2 cup mayonnaise (lite okay)
1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
1/4 cup cilantro leaves, minced
1/2 teaspoon granulated sugar, optional and to taste


To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.

To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.

To a small bowl, add the mayo, sour cream, lime juice, 1 heaping tablespoon taco seasoning, and whisk to combine.

Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.

Taste dressing and depending on how much lime juice was used, add sugar to taste. Evenly drizzle dressing over salad. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.

Shrimp Avocado Salad

Serves 6


2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion

For the Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste


Add shrimp, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Shrimp Avocado Salad makes a wonderful lunch or light supper during the summer.

Add this Shrimp Avocado Salad to a sandwich, pasta, or atop greens, too.

Supper Chicken Salad (1968)

Author’s note: “Okay, I know today we find this a very odd combination of ingredients but this was so common in the 1950’s and 60’s that I just can’t ignore the importance of Jello salads. This could just about be a meal in itself.”


1 pkg. lime gelatin
1 C. boiling water
1/2 t. salt
1 T. grated onion
1/2 C. whipping cream
1/2 C. mayonnaise


3 hard boiled eggs, chopped
1/2 pound longhorn cheese, chopped
1 t. green pepper, cut small
3 C. celery, chopped fine
1 C. cooked, chopped chicken
1 C. chopped walnuts


Combine gelatin, hot water, salt and onion. Stir until dissolved and let cool. Beat cream; add the mayonnaise and mix well. Add to the gelatin mixture and stir well. Pour mixture over the following salad ingredients and mix well.

Let this stand in refrigerator overnight and garnish with stuffed olives before serving.

Chinese Chicken Salad With Asian Peanut Salad Dressing

Chinese Chicken Salad with Peanut Dressing – made with cabbage, shredded chicken, crunchy noodles, carrot and a killer peanut dressing.
Servings: 2



2 1/2 tbsp peanut butter
2 tsp toasted sesame oil
1 tbsp canola oil (or vegetable, grapeseed or peanut oil)
2 tsp soy sauce
2 tsp+ Sriracha
1 tbsp honey
1 tbsp + 2 tsp rice wine vinegar
1 – 1 1/2 tbsp water (or lime juice)
1 garlic clove, minced
1/2 tsp ginger, freshly grated


1 1/2 cups Chinese cabbage / Napa cabbage, shredded
1 cup red cabbage, shredded
1 1/2 cups carrots, julienned (I used Just Veg pre shredded carrots) (Note 1)
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts
1 shallot / green onion / scallion, finely sliced on the diagonal
1/4 cup peanuts, roughly chopped
1/4+ cups crunchy fried noodles (I use Changs)


Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).

Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzled with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.

Recipe Notes

1. Fresh, crunchy and juicy, pre shredded carrots by Just Veg are available at Woolworths stores on the east coast of Australia. These pre shredded carrots are not only super handy to have on hand for quick salads, pop into sandwiches and wraps or to add into meals, they are made using carrots that are deemed “not good enough” for the stores that would otherwise go to waste.

Grown, shredded and packed by Aussie farmers in Queensland, this initiative to reduce waste and encourage Aussies to eat more fresh veg is underpinned by the drive of 5 farmers’ wives. Read more about their story in the post – you’ll love it as much as I do.

2. The Dressing can be served on the side if preferred.

3. To make this Gluten Free, use GF peanut butter and soy sauce (tamari) and leave out the noodles. Use crunchy fried shallots instead. (Sold in the Asian section of supermarkets)

Mexican Chicken Avocado Salad

Servings: 3

Lime Dressing / Marinade:

2 tbsp lime juice
1 tbsp honey
1/4 cup olive oil (65ml)
1 garlic clove, minced
1/2 tsp salt + black pepper


2 small chicken breasts, 14oz (pound or split if thicker than 4/5″)
1/2 tsp EACH chipotle powder and oregano
1/4 tsp cumin powder
Salt & pepper
1/2 tbsp olive oil

Avocado Salsa:

1 avocado, chunky dice
1 cup cherry tomatoes, halved
3/4 cup corn kernels (canned, drained)
1/2 red onion, finely chopped


1/4 cup coriander / cilantro, finely chopped
5 heaped cups cos / romaine lettuce, cut into bite size pieces


Place Lime Dressing ingredients in a jar, shake well.

Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin, salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate 30 min – overnight.

Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm / 4/5” takes around 8 minutes), getting a nice brown crust on it. Rest 5 min then slice.

Add 2 tablespoons of coriander into Dressing, shake.

Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle with a bit of Dressing, toss gently.

Place lettuce in a bowl, drizzle with a bit of Dressing, toss.

Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced chicken. Drizzle with remaining Dressing. Serve.