It’s time for summer, beaches, water parks, family reunions and–by extension–delicious lighter, faster, more travel-friendly foods. And what’s more travel harmonious than the salad? It is perfect for those snap-lidded, travel-ready Tupperware bowls. It can all be done ahead so it’s a breeze to make and store. And it’s ready to hit the road whenever you are.
I don’t know about you, but I like to have a lot of summer salad recipes on hand so I have something new and different to bring to each food centric event. After a while, the same oil and vinegar recipes get, well, a little soggy in attribute and popularity. It seems to be the salad of choice for so many that I try to avoid it, if possible, to afford the edibles table a little variety.
Here’s a recipe that fits the bill perfectly: It’s creamy and fresh and it offers something new and different. Plus it’s a vegetarian dish for all those looking at the grilled meat selections with tears in their eyes. This dish will show your meat-opposed friends you thought enough of them to make something especially for their palate, and yet, it will satisfy all of your diners.
This recipe also includes tons of health benefits as well:
· Jicama, which is filled with fiber, magnesium, potassium, vitamin C, vitamin A and beta-carotene. And, it’s low in fat and calories.
· Avocado, which is filled with beneficial monosaturated fats which aid in reduction of cancer and diabetes. It’s also filled with natural antioxidants that help give you a healthier heart, stronger eyes, and beautiful skin.
· Garlic, which lowers cholesterol and helps to prevent blood clots. It also has anticancer properties and helps with weight control according to recent studies.
More good reasons to add it to your summer salad quiver.
Farfalle and Avocado Salad
4 Tbs. olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 Tbs. dry white wine
1/2 pound Farfalle (bow tie) noodles, cooked according to directions
1 ripe avocado
1/2 fresh lemon
1 cup sour cream or plain yogurt
salt and pepper to taste
1 red chili pepper, seeds removed and diced finely
1 small Jicama, julienne (cut into small matchsticks)
2 Tbs. salt cured capers, (found in the pickles aisle)
1 Tbs. fresh parsley, finely chopped
Heat 2 Tbs. of the oil in a pan. Add the onions, garlic and half of the diced red chili pepper and sauté for 3-4 minutes. (if you don’t like your food spicy you can skip the red chilies in the sauté) Add the wine and simmer until mostly evaporated. Set aside.
Peel and dice the avocado and squeeze lemon over the diced pieces to keep them fresh and green. Whisk the sour cream (or plain yogurt) with the remaining 2 Tbs. of oil, salt, pepper, jicama, capers, and remaining chili pepper.
In a bowl stir together pasta and sour cream mixture. Add in avocado, mixing gently. Sprinkle with parsley and serve.
It’s delicious cold too. The avocado gets a little homely after an overnight in the fridge, but the taste is still delicious. I hope this brings some new life to your picnic season. Ah, summer; I love it.