Festive Salad

While on the subject of salads this colourful salad is absolutely delicious. No leafy greens as black beans and vegetables prevail, lightly marinated in a herbed balsamic vinaigrette dressing; sprinkled with feta cheese and ripe avocados.  

Festive Salad

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1 can black beans, drained and rinsed

half a cucumber, thickly sliced and quartered

6 radishes, sliced

1 red pepper, chopped

1 orange pepper, chopped

1 small red onion, coarsely diced

1/2 cup sliced black olives, drained

2 ripened avocados, sliced in half, pit and skin removed, and cut into chunks

2 tomatoes, quartered and slice those sections in half 

1 cup crumbed feta cheese

balsamic vinaigrette, homemade or ready made, your choice 

Place all the ingredients, except the avocado pieces and tomatoes, into a large bowl. Lightly drizzle with the vinaigrette dressing. Toss to coat. Sprinkle with the crumbled feta cheese and gently toss again. Arrange the avocado chunks and tomato slices on top. Serve.

   

Avocado Red Velvet Cupcakes with Cream Cheese Icing

I diligently made these cupcakes this morning. I was very curious to see and mostly to taste, if using avocado in replace of butter was going to make that much of a difference. I can honestly say it does not. The batter... yes I had to sneak a taste because to me that is the true test. What the batter tastes like is a precurser to the end result. Remember licking the beaters, the wooden spoon and running your finger along the inside of the mixing bowl as a child? If there was baking to be done and when all was said and done then there certainly were beaters to be licked! 

The recipe came from Avocado Central. It is a great website that has many recipes dedicated to avocados. I urge you to give this recipe if for nothing else other than to see how easily avocados may replace butter. For this recipe, Avocado Red Velvet Cupcakes click *here*  They taste virtually the same as if made with butter or oil. 

This is what they looked like when they came out of the oven. A lovely reddy brown colour and spongy cake like texture.

All dressed up and ready to be eaten. I did not make the Honey Avocado Icing as suggested instead I made a Cream Cheese one.

Surprise dessert time! I am sure these will be gobbled up in no time. As I did with mine. 

- JW 

BLT salad

This was my most sought after salad this week. The BLT salad. With a lovely homemade raspberry dressing, and tangy blue cheese. This salad was virtually inhaled at the dinner table. Sliced cherry tomatoes, wedges of green apple, rings of red onion, chunks of buttery avocado and shards of crisp bacon topped the baby romaine leaves. To make my raspberry dressing you will need...

1/4 cup raspberry wine vinegar

about a 1/2 cup of olive oil

1-2 spoonfuls of grainy mustard

about a tablespoon of honey or agave nectar 

some freshly ground pepper and some summer savoury 

I know some of my measurements are not exact. Salad dressing is fluid and therefore  seems relaxed when making a vinaigrette. One thing I am certain on is the amount of raspberry vinegar and olive oil. The other ingredients were just what I felt looked right. Adjusting the amounts to your liking and taste are easy with this recipe. 

Put all the ingredients as listed into a jar. Mix or stir all the ingredients together. You can do this by using a spoon and stiring carefully or by putting on the jar's lid, making sure the lid is on tightly, and shake vigorously. Trust me doing it this way lets you work some tension out. Once the ingredients have had a good stir or shake. The salad dressing is ready. Any unused portion can be stored in the refrigerator for a few days. 

Have a good weekend everyone! - JW