Happy Monday! Here are two great salads to help you use up your seasonal produce! From A Little Green Kitchen.
Hello. I can’t say I’m sad that summer is ending. I’m sure I’ll miss is pretty soon here, but right now I’m just too excited for fall. Scarves, hot tea, quilts, pumpkin flavored things, changing leaves, boots, football… I love it all. Anyway, here are two super simple and awesome recipes for some of your fall produce.
Tomato, Avocado and Beet Salad
Adapted from Weight Watchers
4 or 5 medium-smallish sized beets (I used red but I do prefer golden), scrubbed
1 or 2 tomatoes, cut into wedges
1/2 avocado, diced
1/2 small red onion, sliced into half-moons
3 tablespoons of olive oil
3 tablespoon red wine vinegar
1 tablespoon chopped basil
1 tablespoon chopped chives
salt and pepper to taste
- Bring a medium sized saucepan full of water to a boil. Add the beets, bring back up to a boil, then reduce to medium heat. Let simmer until tender, about 25 minutes. Don’t trim your beets, just scrub them! I accidentally trimmed them without thinking, and they leak out a lot of their good stuff into the water.
- Remove beets from water. Rinse under cold running water until cool enough to handle. Peel them and cut into wedges.
- Combine beets, tomato, avocado, onion, oil, vinegar, salt and pepper in a salad bowl. Sprinkle with fresh herbs.
All my my salad ingredients prepped out and ready to go.
Everything mixed together. If you use red beets, this salad will become more and more red over time.
Avocado Potato Salad
Potatoes, I used new potatoes that I got in my CSA box… I can’t remember how many there were, maybe 8 smallish potatoes
1 avocado, diced
juice from 1/2 a lemon
1 tablespoon chives, chopped
1 tablespoon dill, chopped
- Scrub potatoes and steam until tender.
- Let cool, then chop up into chunks whatever size you want.
- Mix in all the other ingredients.
This potato salad is especially good when the potatoes are still a little bit warm, so I highly recommend serving it soon after cooking.