Avocado and Corn Salad

DSC_0243Adulting is hard ya’ll. Peanut and the wife are sick, I’m still trying to unpack and make sense of the house and all I really want to do is watch Orange is the New Black. After sneaking in snippets here and there, I have finally finished the season. Now I can get back to the real world.

In good news, we are starting to get back in the habit of eating real food. I like the idea of picking up dinner when I’m exhausted but I get so tired of it after about two days. As much as I hate the heat of summer, I love the fresh food that comes with it. I have been seeing variations of this salad float around the internet and decided to try my own take on it. Its full of fresh summer goodness.  It takes about 10 minutes to prepare.

DSC_0238

Make the pasta and set aside to cool. I used the Traders Joe’s Brand Harvest Grain Blend. I love this pasta blend. Then combine all the dressing ingredients. I forgot to take pictures of this step. Sorry guys.

Next chop all left over ingredients – Corn, avocado and onion.

DSC_0242 DSC_0240

Finally combine everything in a large bowl and allow time to marinate and meld. It’s that simple and so damn delicious.

 

Avocado and Corn Salad

Ingredients

  • 2 Avocados
  • 2 Ears of Corn - Removed from the Cob
  • 1 1/2 Cups of Small Grain Pasta
  • 1 Small Red Onion
  • Dressing
  • 1/4-1/2 Cup of Cilantro
  • 2 Limes - 1 Tsp of zest and juice from both
  • Salt and Pepper to Taste
  • 2 TB of Olive Oil

Instructions

  1. Prepare pasta according to package directions and allow to cool
  2. Next, prepare the dressing by combining cilantro, lime juice and zest, olive oil, salt and pepper in a small bowl.
  3. Then, combine all the large ingredients - pasta, avocado, corn and onion in a medium sized bowl.
  4. Finally, combine the dressing and main ingredients
  5. Cover and allow to chill in the refrigerator for at least one hour.
http://runningonlaughter.com/2015/06/23/avocado-and-corn-salad/

Zesty Mustard Slaw

June 21_Pic 1

It’s summer, and you know what that means? Cookouts! I am really looking forward to some summer BBQs this year. They’re a great excuse to hang out with good friends and enjoy casual food that doesn’t take hours of preparation. I’m in the midst of planning an event for the 4th of July, so I’ve been thinking a lot about good recipes for a crowd.

Today’s post is my twist on a classic cookout staple: coleslaw. This recipe is for anyone that prefers their slaw mayo-free or with a bit more bite. As with most of my recipes, it uses only a handful of ingredients and requires very little time in the kitchen. I’d rather spend my time drinking a great “porch” wine with friends than spending all night over a stove. Oh….and red cabbage is a nutritional powerhouse. Tasty AND healthy? Yes, please!

June 21_Pic 2

Ingredients:

*5-6 cups shredded red cabbage

*1/2 cup apple cider vinegar

*2 tbsp nutritional yeast (I know, I know…it’s the world’s grossest sounding food, but trust me on this one)

*3 tsp liquid amino acids (you could probably substitute soy sauce if that’s what you’ve got in the house)

*4 tbsp rustic dijon mustard

*1/2 tsp black pepper

Mix the vinegar and spices together and toss the red cabbage in the mixture. That’s it. It’s an easy and healthy addition to your cookout menu.

June 21_Pic 3