Avocado Salad with Tomato and Radish for Two
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.
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.
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.
Gently toss the avocados, 1 tablespoons of the dressing, and 1/4 teaspoon salt in a bowl. Transfer the avocados to a serving platter.
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.
‘B-L-T’ Pasta for Two
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!
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!
