Tag Archives: salad

Avocado and Black Bean Salad


a can of rinsed and drained black beans
4 tablespoons of balsamic vinegar
2 diced avocados
diced red onions, at least 1/4 of a cup
sliced grape tomato, 1 cup
chopped cilantro, also 1/4 of a cup (like the red onions)
1 clove of garlic (if you are not fond of garlic, just ignore it)
lime juice, olive oil, salt and pepper
1/2 cup corn


Take two bowls, in one drain and rinse the black beans and mix them with vinegar. In the other bowl, mix the avocado, red onion, the cilantro, corn and the tomato. In a small dish, make a mixture of lime juice and olive oil.

Combine both bowls (the black beans one and the avocado one) together and pour the lime mixture. Mix until they combine evenly and then serve immediately.


Mexican Coleslaw

Servings 8 -10


1 14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 c. black beans rinsed and drained
1/2 c. grilled corn
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/2 package taco seasoning
2 Tbsp. lime juice


In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeno.

In a separate small bowl, combine mayo, sour cream, taco seasoning, and lime juice.

Add mayo mixture to coleslaw mixture and stir to combine.

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.