I recently had dinner at my neighborhood sushi restaurant, and remembered the last time I ate there was when my best friend was visiting over Memorial Day weekend. We ordered their mango and avocado salad, which was seriously amazing. I didn’t order it this time (sigh), but kept thinking about it after I got home, and decided to make a similar version after a trip to Trader Joe’s the following day. There is so much flavor in this quick fruit salad, not to mention, it’s extremely healthy. Two days later, I’m still enjoying it!!!
1 tbsp. balsamic vinegar
1 tbsp. lime juice
2 tbsp. extra-virgin olive oil
Salt & freshly ground black pepper
2 mangos, cubed
2 avocados, cubed
8-10 plum or cherry tomatoes, cut in half
2 tbsp. fresh cilantro, minced
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil.
I’ve said it before, but in case you missed it… I LOVE sauces, and think they can take a dish to the next level. I made some baked fish last night (which was amazing, and will post soon), and knew I wanted some type of sauce to accompany/compliment it, so put on my creative thinking cap. I’ve been on a big avocado kick lately, and my fish recipe included lime juice, so I figured I’d whip up a sauce which included both, but also wanted it to be healthy. Thus, I used greek yogurt instead of mayo! The results were fantastic and added that little extra something to my dinner. This would be great on chicken, grilled steak, pork, fish and tacos.
Since I made this just for moi, I used half of an avocado, which still yielded enough for a few servings, but if you’re feeding four or more, I’d double the recipe.
Half medium avocado, mashed
2 tbsp. lime juice
2 tbsp. nonfat Greek yogurt
1 tbsp. cilantro, finely chopped
1 small garlic clove, minced
1/8 tsp. cayenne pepper
Salt to taste
Mash avocado well with fork in a small bowl.
Add remaining ingredients, mix well and chill covered in fridge until ready to use.
I was perusing recipes yesterday that used avocados, as I had four ripe ones ready to eat and knew I didn’t want to make guacamole or add them to a salad, but rather in some kind of main dish. I came across one from Tyler Florence which sounded delicious using sushi-grade tuna, and decided to try it with the tilapia I had on hand. Needless to say, it was fabulous, in addition to being easy to make. Oh, and it’s healthy, too!
2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeño, diced
1 tsp. grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tbsp. reduced sodium soy sauce
Pinch of granulated sugar
Sea salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 Tilapia filets, about 3 oz. each
1 ripe avocado, halved, peeled, pitted, and sliced
In a mixing bowl, combine the cilantro, jalapeño, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tbsp. of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 1 tbsp. of olive oil.
Add the tilapia to the pan with half of the cilantro mixture and sauté until lightly browned and cooked through, about 10 minutes.
Serve with the sliced avocado and remaining cilantro sauce, drizzled over the fish.
Love guacamole? Me, too! Here is an easy, but tasty dish you can whip together in about 10 minutes.
3 avocados – peeled, pitted & mashed
1 lime, juiced
1/2 tsp salt
1/2 cup chopped onion
3 tbsp chopped fresh cilantro
2 plum tomatoes, diced
1 tsp minced garlic
A pinch of cayenne pepper
1 to 3 chopped serrano chiles (optional)
In a medium bowl, mix together the avocados, lime juice and salt – mash well.
Add in the onion, cilantro, tomatoes, garlic and cayenne pepper.
Best to refrigerate for 1 hour, but can be served immediately.
Use Hass avocados, the brown, wrinkly kind, for guacamole. They’re especially rich & creamy. Buy avocadoes that are slightly soft, but not squishy. Ripen in a paper bag with a banana or an apple at room temperature. Store ripe avocados in the fridge for 2 or 3 days.