I have noticed that I tend to go in cycles with food that I like/eat a lot. I will find a food or combination of foods that I really like and then will eat some variation on that same thing until I totally kill it for myself and need to move on to the next thing. Does that happen to anyone else??
For a long time I ate beets on a weekly basis and then just looking at them made me kinda sick for awhile.
But I’m happy to report that they’reee backkk…
Beets+olive oil+feta+salt+pepper. A random but winning combo.
The other salad ‘recipe’ that I have been eating has been my lunch and dinner staple for about 2 weeks now. I sometimes hate to share salads because I feel like there isn’t really a recipe involved but this one is good enough that I think it deserves a mention. Plus, I make a lot of different variations of salads which is the only way I don’t get sick of them, so maybe I should share them more. This recipe is great because the dressing (probably the best part) is really versatile.
I have made 4 or 5 ‘batches’ and then eaten them for a lot of lunches and dinners.
The original recipe from Epicurious is here. I didn’t follow the recipe exactly and here is the one I usually make:
Mexican Chopped Salad
2.5 cups (finely) chopped romaine lettuce
1 can black beans, drained and rinsed
1 container of grape tomatoes (I left them whole)
Corn cut off the cob from one piece of corn
1 avocado, diced
1 handful each of celery, chopped grean beans and cabbage
1/4 cup feta
1/4 cup fresh lime juice
1/8 cup olive oil
1 T maple syrup (original recipe calls for honey which I think would be better but syrup is all I had)
4-5 T chopped cilantro
1 garlic clove
1 t chopped jalapeno pepper
Directions: Pretty simple, just chop all the veggies and combine. I usually don’t add the dressing directly to salads especially if I’m going to take them for lunch, but I added the dressing to this one and even two days later thought it still tasted great. I think it is because the vegetables are all so finely chopped that nothing got soggy.
For the dressing, I cut down on the olive oil and sweetener as compared to the original recipe and just blended everything together. I do not think it needs more than 1 T of honey/syrup–that much was plenty! But you might want to add more than 1/8 cup oil depending on how sour it tastes.
This was great as is, I added chicken a few times, I also made it again without the beans bc I had run out. I do like how my original salad was more of a Mexican salad–my later versions strayed from that a little. I also made it with bacon the other day.
Today I made a version that didn’t have black beans, but I added some carrots, broccoli, cauliflower and some quinoa in place of meat (it is meatless Monday after all).
I mixed the dressing in last night to this one. I also added a few tablespoons of guacomole on top. Not just any guacomole but Trader Joe’s lightended up guac. They add greek yogurt and it is greatt. My new favorite Trader Joe’s find!
I think I’ll go back to making the original recipe above (instead of using the other veggies) and add in some of this guac+black beans again. I seriously feel like I have eaten only this salad for the past few weeks! So go make it while summer produce is still around
What do you guys think? More salad recipes or are those boring?
Hope you had a great Monday!