Green Salad Recipe with Avocado + Pistachios

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This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son from his girlfriend last Christmas. This green salad recipe was created by two members of his girlfriend's family, Kate and Adam Reinhard.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It’s supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of recipes gifted to my son, Cody, from his girlfriend last Christmas. This green salad recipe was created by two members of Cody's girlfriend's family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

This green salad recipe was created by two members of Cody’s girlfriend’s family, Kate and Adam Reinhard, and part of a compilation of original recipes they added to his own unique recipe book.

Mother's Day flowers picked from the garden.

Cody made this green salad recipe for me and my mother for Mother’s Day on Sunday along with the most amazing Szechuan Beef with Zoodles, or zucchini noodles.

Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Cody used this Szechuan Beef Zoodles Recipe from Kathy’s Kitchen. It was absolutely to die for and I highly recommend this recipe as well.

Cody cooking a Szechuan Beef Zoodles Recipe from Kathy's Kitchen

Keep reading for the Green Salad Recipe with Avocado + Pistachios. This green salad recipe is meant to be served as a full meal so it’s a great treat for vegetarians. Alternately, it can also serve 4-6 people as a side dish. I hope you enjoy it as much as I did!

This Green Salad Recipe with Avocado + Pistachios is simply amazing! It's supercharged with good for you ingredients and is part of a collection of food recipes gifted to my son, Cody, from his girlfriend this past Christmas.

Green Salad Recipe with Avocado + Pistachios

by Kate + Adam Reinard

Ingredients:

3 scallions
1 small cucumber
1 green pear
2 stalks celery
1 avocado
1/4 cup pistachios
1/4 cup fresh basil
1 cup shelled edamame beans
juice of 1-2 limes
2 Tablespoons olive oil
salt and pepper to taste

Directions:

Chop the scallions, cucumber, pear, celery, avocado, pistachios and basil and combine in a large bowl.

Mix in the edamame bean then dress the salad with the juice from the lime(s), olive oil and salt and pepper to taste.

Enjoy! Leftovers will keep in the refrigerator until the next day.

A side note on this one. This green salad recipe is absolutely divine as is. However, I would use 1/2 cup of pistachios the next time around to ensure I get a pistachio in every bite as the nuts add a fantastic flavor zing to this dish.

You must try this delicious Black Bean Dip Recipe for your next party! It's so simple to make. Just mix it all together the night before, refrigerate overnight and serve the next day!

If you like this green salad recipe, then you may also like my Black Bean Dip Recipe as well as my summer inspired Rooibos Peach Tea Rum Punch Recipe. Also be sure to follow my Recipes Pinterest board for more great dinner and salad recipe ideas.

And don’t forget you can you can find & follow me on Pinterest,  G+,  Tumblr,  Facebook,  Twitter,  Blog Lovin’, and Instagram. Or sign up to receive new posts from Soap Deli News blog to your email via FeedBurner so you never miss a post.


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Blue Cheese and Bacon Arugula Salad Recipe

Disclosure: Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

Blue Cheese and Bacon Arugula Salad Recipe

This homemade blue cheese and bacon arugula salad recipe is one of my favorites! I can literally eat this salad for lunch every day of the week without tiring of it. It’s basically a spin off a blueberry and bacon arugula salad recipe at one of my favorite restaurants. However, as I am unable to find a blueberry vinaigrette anywhere and am not talented enough in the food department to make my own, I used a raspberry vinaigrette instead.

This recipe is also great with a mix of power greens – and I do eat it both ways depending what’s on sale – but I love the mustard like taste of baby arugula without any other greens or lettuces.

Homemade Blue Cheese and Bacon Arugula Salad Recipe

To create this Blue Cheese and Bacon Arugula Salad Recipe simply fill a bowl with organic baby arugula and top with real bacon bits – preferably you’ve made them yourself – blue cheese, and just enough raspberry vinaigrette to lightly coat all of the arugula. I typically combine the ingredients in a plastic bowl with a lid and shake to coat. Remember less is more when adding the vinaigrette. Depending on the size of your salad you’ll likely only need one to two tablespoons of vinaigrette.

Now that your salad is made, enjoy!

For more food recipes be sure to follow my Recipe Pinterest Board as well as my Divine Desserts Pinterest Board.


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.


Homemade White Bean Salad Recipe

Disclosure: Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

Homemade Lunch Recipe - Easy White Bean Salad in Mason Jars

Looking for a healthy, nutritious and crazy delicious lunch? This simple to make white bean salad bean recipe from Nature Box has got your number and it gives you yet another use for your fantastic collection of mason jars! Grab the recipe via the Nature Box blog here.

Interested in getting your favorite healthy snacks in the mail once a month? Try the Nature Box subscription program. I’ve been a member for several months now and am totally in love. Not only are the snacks delicious and cost conscious, but you get to choose what goes into your box each and every month so you always get the products you love! Each monthly box contains five snacks for $19.95 with free shipping. Add extra bags of your favorites for just an additional $3 each. Sign up here and get $10 off your first order.

Or if you prefer smaller snacks, give Graze a try. They send small boxes of snacks for just $6 twice monthly with free shipping – although you can choose to receive the boxes less often. Plus the first and 5th boxes are free! Visit Graze here to sign up and use friend code:THPXHL7MP to join. I also like that I can send one off boxes as gifts.

For more great food ideas and recipes, be sure to follow my Recipes board on Pinterest!


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.


Fresh Shrimp Salad Recipe

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I recently purchased an amazing pot of lettuce and field greens from Walter’s Greenhouse on the Roanoke City Market.
After getting a few side salads with dinner, it was really time to pick a good portion of the more mature lettuce to eat so some more could grow back in it’s place. So Scott used our home grown container greens to make a really great fresh, shrimp salad. Following is that recipe. Feel free to substitute the greens for your favorite lettuce or whatever you may have growing in your garden!
Shrimp Salad Recipe
Ingredients:
1 lb. fresh raw shrimp, peeled and de-veined (I bought ours at The Fresh Market)
3 cloves fresh garlic, minced
2 shallots, finely diced
cracked pepper and sea salt (I buy mine organic and in bulk from Mountain Rose Herbs)
1 TBS butter
1/8 Cup white wine (We used a local wine from Château Morrisette Winery)
1/8 Cup chicken broth
1 1/2 TBS fresh thyme, chopped (I’m using a plant I bought from Rolling Meadows Farm)
Extra Virgin Olive Oil
Fresh lettuce greens of choice

Directions:
Salt and pepper the shrimp. Then prepare your pan by drizzling some olive oil in a skillet over medium to medium-high heat. Add 1 Tablespoon of butter to the pan. Add shrimp to hot skillet and cook for about one minute. Turn shrimps over and cook for an additional 30 seconds more til shrimp is cooked through. Place the shrimp on a plate and set aside.

Leave the drippings in the skillet and add 1/8 Cup white wine and 1/8 Cup chicken broth. De-glaze the bottom of the pan by scraping the leftovers from the bottom of the pan off the bottom of the pan with a wooden spoon and mixing with the wine and broth. Immediately reduce the heat to medium, then drizzle a little more olive oil into the pan. Add the minced garlic and finely diced shallots. Cook 1 minute.

Reduce heat to low and stir in cooked shrimp and thyme.

Remove all from skillet and plate on top of your fresh lettuce greens. Top with fresh, grated Parmesan cheese.

Serve and enjoy!

What are some of your favorite ways to eat shrimp?


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Cucumber Madness: Cucumber recipes to empty your garden and fill your belly.

Disclosure: Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.

I live in Southwestern Virginia and the cucumbers are just starting to come in. While I love my cucumber simply sliced with a dash of sea salt, there are about a million other ways you can prepare cucumbers to eat. Here are a few of my favorite recipes I’ve found.

Pickling Spices
Quick Small Batch Dill Pickles. Add some pickling spices and vinegar to your sliced cucumbers for some delicious dill pickles! This recipe calls for calls for only about a pound of cucumbers and makes a small, quick batch. All you need are about 4 cucumbers, white vinegar, water, pickling salt, garlic cloves, peppercorns, pickling spice or flaked red pepper, fresh dill, and a handful of fresh olive leaves to promote crispness. They’ll be ready in a month’s time. You can find the recipe here. Alternately, if you don’t want to wait, then be sure to check out this recipe for Easy Homemade Refrigerator Dill Pickles that are ready the next day!

Of course not every cucumber can made into a pickle, so here are some more yummy ideas for summer eating with cucumbers in play.

1. Ginger & Cucumber Sake Cooler. Libations with vegetables are not new. But this combination is sure to refresh you even on the hottest days. This recipe from Culinary Musings combines fresh ginger, cucumber and mint with some sake, vodka, club soda, and a touch of powdered sugar. While you can drink your concoction right away, you’ll find that infusing the sake beforehand with the ginger, mint and cucumber will make a for a more satisfying flavor.

2. Celebrate an outdoor affair or tea time with this Cucumber-Watercress Sandwich Recipe from The Loving Spoonful. The recipes calls for English cucumbers, sandwich bread, unsalted butter, watercress leaves – these are my favorite! – coarse salt, and radish, onion or sunflower sprouts.

3. Make a delicious cucumber salad perfect for eating cold straight out of the fridge courtesy of bakedbree.com. This salad makes a great side dish but is also perfect for snacking if you’re trying to not let the Cheetos tempt you. It’s made from a combination of cucumbers, onions, dill, and salt and pepper to taste with a mixture of vinegar, water and sugar that’s been boiled, the cooled for a dressing.

4. Tzatziki, the yogurt and cucumber dip. This delicious dip recipe from My Greek Ambition can be eaten on a variety of foods from bread to meat. It’s homemade from Greek yogurt, and english cucumber, garlic cloves, dill, EVOO, vinegar and a dash of salt. It’s quick and easy to make and is ready to eat after being chilled for 2 hours in the fridge.

What are your favorite dishes to make with cucumbers?


Blog posts may contain affiliate links for which I receive a small commission when you make a purchase. Full disclosure can be found here.