Tag Archives: avocado recipes

Recipes – Obsessed! Avocado Chicken Egg Salad

Recipes – Obsessed! Avocado Chicken Egg Salad

I’ve determined that I’m a serial salad eater. From time to time, I’ll become obsessed with a particular salad concoction and eat it nearly on a daily basis for weeks on end. Then, I may never resurrect it again.

My current favorite salad was created by cleaning out my refrigerator on a rainy Saturday afternoon. I was hungry but too lazy to head out in the rain to get something to nosh, and in no real mood to cook. I opened my refrigerator door and grabbed whatever grabbed me. The result? A salad I am now obsessed with and everyone I’ve served it to loves it, too!

The first thing I noticed when I opened my refrigerator was the unopened Marie’s creamy ranch dressing that I’d purchased for entertaining over the holidays. It had an expiration date in about a month so I decided I’d best get to eatin’ it!

A bag on the second shelf held a chicken tender from the local grocery store. Rummaging through the vegetable drawer, I found some mixed baby greens, grape tomatoes and a small avocado. It all sounded good, but it still seemed something was missing.

The answer was on the top shelf. In a small Lock&Lock were black olives that called my name, and I remembered I had nearly a dozen hard boiled eggs. My sister always tells me to keep hard boiled eggs at the ready in case I need a quick snack or something to add to a recipe. She was right!

I chopped, tossed, seasoned and mixed and voila! My new favorite salad!

I’ve included a make-shift recipe for those that require one, but generally when I make salads – well, almost anything – I just go by gut. You can certainly substitute if you like, perhaps grilled chicken for the chicken tender, or low-fat ranch dressing. It’s an easy recipe with good things in it; just tweak it to your taste!

Just so you know, in my house you can never have too many black olives or coarse ground pepper on anything.

Avocado Chicken Egg Salad

2-3 cups mixed baby greens (your choice)
6 grape tomatoes
1 hard boiled egg
1 small avocado
I chicken tender
Black olives
1 TBSP ranch dressing
Salt and pepper to taste

Place greens and tomatoes in bowl. Slice hard boiled egg. Add thinly sliced chicken tender. Dice avocado. Add olives, seasoning and dressing. Mix. Eat!

If you try the salad, please let me know how you like it. I’ve eaten it about 20 times already. I’m sure once summer comes, I’ll switch to something else but this salad is where my taste buds are right now.

Enjoy!

Cindi

Recipe – Obsessed! California Salad

California Salad

California Salad

Growing up in Detroit back in the twentieth century, I had limited exposure to both avocados and artichokes. In fact, I don’t think I ate an artichoke until I moved to California. However, once I ate them, I fell in love. I mean, really in love.

I tend to eat mostly Mediterranean style, with lots of olive oil, capers and plain old olives. Veggies are a big deal as are chicken and turkey. But, I do love tuna fish as well. So, lately I’ve been craving what I call a California salad. We do meatless Fridays around here, and this meal fits the bill.

In an Internet search, if I prepared this salad properly, it would be called something like the California Stuffed Avocado Salad. However, i like to do things my way, so I switched it up a bit and skipped the stuffing. It’s very simple yet very delish!

I start out by preparing a version of my sister’s tuna fish recipe. Basically, once you’ve drained the water from the tuna (using coffee filters rather than paper towels), you add frozen peas, chopped radishes and chopped artichoke hearts. Occasionally, I mix in a few chopped green olives.

For seasoning, I add Old Bay, pink Himalayan salt, Lawry’s seasoned pepper and onion powder. You can add fresh onions if you prefer. Add a dash of Miracle Whip (for the veggies) and Trader Joe’s organic mayo (for the protein), mix it all together and let it sit overnight.

The next day, I take half a Hass avocado, cut it into chunks, and form a circle around the plate. I season it with some chunky pink HImalayan salt and coarse ground pepper, then add the tuna salad. That’s it!

If done properly, instead of taking the avocado out of the shell, I would simply have topped the avocado with the tuna, but that just gets too messy. Plus, I’d rather not have the avocado shell to deal with on my plate.

You can prepare the tuna any way you like. I have a friend who uses tarragon and maple sugar pecans. And i absolutely love the cranberry tuna from Whole Foods. Pretty much any sort of protein salad can be used, including chicken, shrimp and crab.

If you insist on eating some carbs alongside the salad, Sun Chips are a good addition, as are whole grain Wheat Thins.

So, there you have it! This summer’s food obsession for meatless Fridays. It’s a refreshing, quick and affordable meal that anyone should love. Give it a try and let me know what you think.

Here are some avocado cookbooks to keep you happy all year long!

Enjoy!