As the trainees have gathered in the kitchen to snatch lunch over the past few weeks, there have been some very interesting varieties of salad on display… the following have been two of my showings, based on avocados being cheap (not sure if this means they’re in season or not).
southwestern pasta salad with creamy avocado dressing
400g can black-eyed or kidney beans, drained and rinsed
Handful cherry tomatoes, quartered
1 diced red bell pepper
1 diced yellow / orange bell pepper
1 small red onion, diced
1 large avocado, peeled, seeded, and diced
Salt and pepper, to taste
Handful chopped parsley or cilantro
1 ripe avocado, peeled and mashed
3 tbsp plain (Greek) yoghurt
125ml buttermilk (or use 1tsp lemon juice then fill to the 125ml measure with milk)
2 cloves garlic, minced
2 tbsp chopped salad onion
1 small jalapeno pepper, chopped and seeds removed
2-3 tbsp fresh lime juice
1/4 tsp ground cumin
(Optional: goats cheese)
- Cook the pasta until al dente in salted water, then rinse with cold water to stop it cooking further and becoming a soggy mess.
- Make the dressing by combining all of the dressing ingredients in a blender or food processor and blending until smooth.
- Combine the pasta ingredients in a large bowl then pour over the dressing and stir until the salad is well-coated.
kale and avocado salad with parmesan dressing
Pack of cut curly kale
65ml fresh lemon juice
1 shallot or small onion, finely chopped
1/4 tsp sea salt
1/4 cup very finely grated parmesan cheese
1 tbsp Dijon mustard
1/2 cup extra virgin oil
- Note on avocados: if you’re not going to be eating the salad immediately, keep the avocados intact and just bring in an avocado along with your salad then chop at lunchtime, otherwise they go brown.
- Combine the lemon juice, shallot, and salt in a small bowl, then whisk in the parmesan and the mustard. Slowly whisk in the olive oil until the dressing becomes really thick.
- Pour half of the dressing over the kale, and massage into kale leaves with your hands (yes this is what the original recipe told me I had to do. The benefit of kale is that it doesn’t get soggy an hour after you put dressing on it.) Add more dressing to taste.
- Right before serving, gently toss the avocado into the kale.