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Meatless Monday - Avocado Salad

Avocado Salad with Cilantro Jalapeno Pesto As I have shared many times, it is hard for me to say goodbye to summer! This salad is another one that reminds me of my favored season. Given the access we enjoy...

Avocado Salad with Cilantro Jalapeno Pesto
Avocado Salad with Cilantro Jalapeno Pesto

As I have shared many times, it is hard for me to say goodbye to summer! This salad is another one that reminds me of my favored season. Given the access we enjoy to so many great ingredients, this salad can be enjoyed year-round.

Our one and only Nancy Waldeck shared this recipe for the spicy/healthy alternative. This will be a great accompaniment to my famous Tex Mex dinner of Black Bean Cakes, Tomatillo Salsa and Texas Caviar. This remains one of my most requested menus.

TWO Secret Ingredients

Cilantro
Cilantro

Jalapeno
Jalapeno

Avocado Salad with Cilantro Jalapeno Pesto

- shared by Author and Chef Nancy Waldeck of Taste and Savor

Salad Ingredients:

  • 1 head Romaine, shredded
  • 2 cups Napa cabbage, shredded
  • 1 cup jicama, shredded
  • 2 avocados, Diced
  • 2 ears of corn grilled, cut off the cob ( I am also going to try a substitution of Trader Joe’s Fire Roasted Frozen Corn)
  • 2 cups grape tomatoes, halved
  • ¼ cup green onions, chopped

Ingredients: Cilantro Jalapeno Pesto

  • 3 garlic cloves
  • 1 bunch cilantro
  • 4 large jalapeños, seeded if desired
  • ½ cup walnuts, toasted and chopped
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1/4 cup Parmesan cheese, shredded
  • 1/3 - 1/2 cup extra virgin olive oil

Directions for Dressing:

  1. Place garlic cloves in a food processor and process until finely chopped.
  2. Add the cilantro, jalapeños, walnuts, juice, zest and Parmesan.
  3. Start with just 1/3 cup of olive oil, adding more until it reaches a dressing consistency.

Directions for Assembling the Salad:

  1. Placing the greens in bowl.
  2. Toss with the pesto and then top with jicama, avocado, corn, tomatoes and green onions.
  3. Drizzle with pesto and serve.
  4. Garnish with toasted sesame seeds.
  5. Enjoy!

Kitchen Smidgen – A Nancy staple, a kitchen hint related to her recipe.

I love Avocados! Do you? I think they should be a kitchen staple: bread, milk, flour, avocados... But not only do they taste good, each one is a powerhouse of E vitamins, B and K, too!. And, if you have ever eaten a banana for its potassium - switch to an avocado. It has 35% more potassium than the banana. As delicious as they are, make sure you know how many calories are in an avocado before you eat the whole thing! A whole avocado has about 350 calories and about 18 grams of fat. (Better-for-you fat, but still fat.)

Have you tried Jicama? It’s a slightly sweet and crunchy veggie that’s not hard to find in the produce section. You may think of it as a Mexican food, but the Spanish spread it to Asia as well - so its used in many cultures around the world. Good news - its very low in fat, cholesterol and sodium - and high in potassium, a great source of dietary fiber and Vitamin C. Next time a recipe calls for celery, use peeled and chopped jicama. Yum!