greens

roasted citrus salad

Revamp your salad game to keep from getting bored towards the end of a salad filled summer. Roasted caramelized oranges are just what you need to add depth and complexity to mundane salads. Pair them with the bitter tang of arugula and smooth avocado and you get a salad that’ll feel sinfully gourmet.

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Roasted Citrus & Avocado Salad

Serves 4-6

Adapted from bon appétit

Ingredients:

  • 2 large oranges, peeled and sliced, seeds removed *
  • 4 tablespoons olive oil, divided
  • salt & pepper
  • 1/4 small red onion, thin sliced
  • juice of 1/2 lemon
  • 2 handfuls arugula
  • 1 cup chopped romaine lettuce
  • 1/2 cucumber, sliced
  • 1/2 avocado, sliced
  • 1 tbsp white balsamic vinegar

Directions:

IMG_5736Preheat your oven to 425′ F. Toss your citrus slices with 2 tablespoons of the olive oil on a baking sheet. Sprinkle with salt and pepper and roast your citrus, flipping occasionally, until you get a light char and a caramelized sweet scent (10-15 minutes). Let cool. **

 

Meanwhile, combine your onion and lemon juice in a small bowl. Allow to sit for 5 minutes, this will soften and mellow out the flavor of your onions.

In a large serving bowl, combine arugula, romaine, cucumbers, avocado, and roasted citrus. Pour onions and lemon juice over greens. Drizzle with remaining 2 tablespoons olive oil and white balsamic vinegar. Toss to coat

 

* Don’t feel like you’re limited to oranges here. If you’ve got blood oranges or love the taste of grapefruit try those! You could even do lemons for more flavor.

** Feel free to make your oranges ahead of time and keep in the fridge. They stayed pretty nicely for me and were in the fridge all day.

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We ate this tasty little salad with some tangy korean ribs and potato salad (recipes to come), but it was great with some pesto chicken salad the next day too!

 

 

zucchini ribbon salad

Summer is coming. Fire up the grill. Pick up some fresh zucchini. Make an awesome salad that will convince your friends that you’re a master of all things grilled, fresh, and delicious. Eat said salad. Repeat.

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Ingredients:

  • 2 small – medium zucchini
  • 2-3 handfuls greens ( I used a baby chard, arugula, spinach mix)
  • 1/4 cup toasted pine nuts
  • 2-4 oz cheese (I used a sheep’s milk cheese similar to gorgonzola in flavor, feta would be delicious as would parmesan)
  • extra virgin olive oil
  • red wine vinegar
  • dijon mustard
  • crushed garlic
  • crushed red pepper
  • salt & crushed black pepper

Directions:

Preheat your grill. With a vegetable peeler, cut thin lengthwise “ribbons” of your zucchini. You could also use a mandolin to make the long thin strips. Massage the ribbons with some olive oil. Lay on your grill until cooked and you get some beautiful golden brown grate marks. Remove and set in a bowl.

To make your dressing mix 3 parts extra virgin olive oil to one part red wine vinegar. Whisk in 1-2 tsp dijon mustard, 1 crushed garlic clove, and some crushed red pepper, salt, black pepper to taste.

Toss your grilled zucchini ribbons with the greens, toasted pine nuts, crumbled cheese, and a few tablespoons of dressing.

We ate our salad with some grilled salmon (recipe to follow) and a hearty serving of roasted sweet potatoes!