Avocado Appetizer with Yogurt, Garlic, Micro Greens and Chive Flower

Chive flower is a the first flower I ate this summer from our garden. I was standing by the chives picking off the flowers to promote more leaf growth, and I thought they might taste good. They certainly do - a crunchy, mild onion flavor. I have since added them to few dishes, from baked potatoes to salads of every description. My favorite and most attractive is avocado appetizer with yogurt, garlic, and micro greens.

Summer Vegetarian Sandwich, #OXOGreenSaver & Melissa's Cucumbers

The meaty texture of baby portobello mushrooms combined with creamy avocado, crunchy cucumbers and fresh micro greens makes a substantial sandwich. Swiss cheese adds richness to this summer lunch. This version is especially good on a whole wheat or multigrain bread.

Green Salad (Cucumber, Zucchini, Avocado) with Plum Sweet & Spicy Dressing

The spring is finally here and I feel like eating more vegetables, fresh fruits and berries. I start mornings with a glass of freshly made juice and my lunch becomes lighter and healthier. I present this special salad which is good for any diet. It has few ingredients but many flavors. I use all organic vegetables and highly recommend the same in your cooking. The dressing is slightly sweet with a touch of cayenne pepper, but you may change your ingredients if you’d like. My husband had this salad with broiled salmon for dinner and he was very pleased. Enjoy these simple, but nutritious recipes.

Kale, Avocado, Flaxseed Oil Pesto (Dairy free, Vegan, Gluten free)

My kale pesto made with an avocado and flaxseed oil. It took me only 5 minutes to prepare this tasty sauce. If you don't have pine nuts, you may use walnuts. Also, feel free to substitute olive oil for the flaxseed oil. This pesto recipe is vegan, dairy free and gluten free.

Romaine Salad with Couscous & Soft Boiled Egg

A galaxy of color and texture, with a soft boiled egg and couscous, will make this a favorite salad.

Avocado-Egg Salad & Poached Salmon Sandwich

Succulent poached salmon and eggs combined with creamy avocado, sautéed onions and fresh basil makes a substantial sandwich. The ingredients all blend together perfectly to create a gourmet-tasting experience. This sandwich takes a little work to prepare, but is not short on taste. It can be served warm or chilled.

Avocado Coffee Smoothie - Drink or Dessert

Sinh To Bo (Vietnamese avocado smoothie) - Luxuriously rich and creamy, sweet avocado shakes are a favorite Vietnamese dessert or mid-afternoon snack. Avocados, known as “butter fruit” in Vietnam, are used as a dessert ingredient throughout southeast Asia. The Indonesian version of the avocado shake, jus alpukat, adds coffee or chocolate syrup. Brazilians enjoy creme de abacate. These smoothies may pack a lot of calories, but the fat in avocados is the kind that’s good for you. So don’t feel so guilty -- indulge!

Summer Burger with Avocado, Red Onion, Horseradish Sour Cream Sauce & Dijon Mustard Mayonnaise

It would be possible to write a whole cookbook on the various ways of preparing and serving hamburgers. This recipe is an interesting Summer dish, beautifully seasoned. When served with different sauces and sides, these burgers make particularly tempting outdoor food.

Turkey Kebab over Pita with Fresh Tomato Salsa

The flavors of the spiced turkey kebab with fresh tomato salsa are wonderful. Perfect for any Summer day.

Tomato Salad with Mozzarella & Avocado

Here is another interesting version of spring inspired salad. Instead of spreading out pieces all over the plate or making a mix, you can assemble them into mini-tower. You family and friends at the table will be pleasantly surprised by this. Who said all healthy things can't be beautiful as well?

Basil Chicken Salad with Mushrooms, Walnuts and Avocado on a Whole Grain Bread

Ingredients:

• 3 chicken breast halves, about 1 1/2 lb. total, cooked (roasted)
• 1/4 cup of fresh basil leaves, chopped
• 2 scallions chopped
• 1 small red onion, diced (more for serving, optional)
• 1 large avocado, firm but ripe, pitted, peeled and diced (more for serving, optional)
• 3/4 lb. mushrooms of your choice
• 2 Tbsp. butter
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup mayonnaise 
• juice of 1/2 lemon
• salt and freshly ground black pepper
• 4 slices of Whole Grain Bread, toasted

Directions:

In a sauté pan over medium-high heat, melt the butter. Add the mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Season with salt and pepper.

In a large mixing bowl dice your chicken into 1/4 inch pieces. In a bowl, whisk together the mayonnaise, the lemon juice, and scallions until blended and smooth. Fold in the chicken, and everything else. Mix together. Serve on the toasted bread.

It does not get any simpler, or delicious.

Warm Potato Salad with Smoked Oysters, Sauté Mushrooms and Avocado

Potatoes are very versatile and can be used as a base to create an array of tempting light meals, like Warm Potato Salad with Smoked Oysters, Saute Mushrooms and Avocado. They are also nutritious, and their carbohydrate gives a welcome energy boost. As potatoes have a fairly neutral flavor, they can be teamed with a variety of other ingredients and flavors. In this dish the smoked oysters are making perfect combination with potatoes and mushrooms.


Ingredients:

• 3 medium potatoes, skin on
• 1 large onion, chopped
• 2 Tbsp fresh lemon juice
• 1 pkg. fresh mushrooms, quartered
• 3 Tbsp. butter
• 1 can, smoked oysters, drained
• 3 Tbsp chopped parsley
• 3 Tbsp olive oil
• 2 eggs, hard boiled, peeled, cubed or chopped
• 1-2 cloves garlic, minced
• 1 avocado, peeled, cut in cubs
• 2 Tbsp. mayonnaise (preferable homemade)
• 1 Tbsp fresh lemon juice
• salt and freshly ground black pepper

Directions:

Boil the potatoes in salted water for 12-15 minutes or until just tender. Drain and allow to come to room temperature. When cool, slice into 1/3" slices. If you like you may peel the skin off, I did. Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.

Set the pan over medium-high heat with olive oil and arrange the potato slices in the pan in a single layer. Cook, turning once, until brown and crispy, about 2 minutes per side. Using tongs, transfer the potatoes to a large plate.



Saute onions and garlic in butter until transparent. Add mushrooms and soy sauce. Bring to full boil. Reduce heat and simmer 5 minutes. Cover and let set 5-10 minutes.

In a big bowl, mix together saute mushrooms with onions,avocado, parsley, hard boil eggs, lemon juice, mayonnaise and mix gently. Season with salt and pepper.

Put the mixture on the top of potatoes, arrange the smoked oysters around. Sprinkle with chopped parsley. Very delicious!

Tip: To make a lighter dressing, use a mixture of half mayonnaise and half plain yogurt.

Hyacinth - gleams of the spring for you my dear readers!-)