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Salads
By Jeff Erb and the National Honey Board
Avocado Salad With Honey-Cumin Vinaigrette
Served with crusty bread, this salad is filling enough for a complete meal.
Ingredients
Dressing:
- 4 Tablespoons lime juice
- 3 teaspoons honey
- 3 teaspoons fresh parsley, chopped
- 3 teaspoons fresh cilantro, chopped
- 3 teaspoons ground cumin
- 1/2 teaspoon jalapeno pepper, seeded and finely minced
- 3/4 cup olive oil
- Salt and pepper to taste
Salad:
- 1 large onion, finely sliced
- 2 large avocados, peeled, pitted and sliced
- 1 large red bell pepper, thinly sliced
- 1 cucumber, finely sliced
- 12 ounce mixed greens (the equivalent of 1 store-bought package)
Directions
Dressing:
- Combine first six ingredients together in medium sized bowl.
- Gradually whisk in oil until thoroughly blended.
- Add salt and pepper to taste.
- Drizzle over salad and toss.
Salad:
- Gently combine all ingredients.
- Serves: 4
Zesty Vinaigrette
Ingredients
- 1/4 cup lemon juice
- 1/4 cup vinegar
- 2 Tablespoons fresh parsley, chopped
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- fresh ground pepper to taste
- 2 Tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
Directions
- Place all ingredients in a small bowl and whisk until blended.
- Makes: 3/4 cup.
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