Honeydew-Avocado Salad + {Recipes for the Week of May 7}

by Julie

{My apologies: I accidently first published this post as a “page” and so it got lost in the task bar above!}

Summertime is fast approaching, which means in Arizona we’re already enjoying melons. Eric and I seem to split the responsibility of our melon consumption: I grew up with watermelon. Yes, if you were to see me at age six, I was the kid who, at the family reunion, would always be walking around with a slice of watermelon in my hands, juice dripping down my mouth and onto my shirt, seeds plastered to my cheeks. I chomped down so quickly on the red melon that I’d swallow the seeds before I even had the chance to challenge someone to a spitting contest.

Eric’s a honeydew person. For him, it’s about as much dessert as he needs. This salad brings dessert into the main dish, the best of both worlds. It’s sweet from the melon, tangy from a dressing of lime juice and cilantro, and creamy from the avocado and butter lettuce.

So this week’s recipe is devoted to honeydew, but not to worry: summer’s just beginning, with plenty of time for watermelon to have the stage.

Honeydew-Avocado Salad

Ingredients

1 half honeydew, cut into bite-sized pieces or simply spooned out in uncut chunks

1 avocado, halved and cut into thin slivers

1 head butter lettuce, torn into big pieces

1/2 cup crushed pistachios

For dressing (below are “loose” measurements; adjust to your own tastes)

1/4 cup olive oil

2 tablespoons fresh lime juice 

1/2 cup cilantro, chopped

1-2 teaspoons maple syrup

salt and pepper, to taste

To prepare

Combine all ingredients for dressing in a large salad bowl with pistachios and stir vigorously, until well blended. Taste and adjust measurements. Toss in lettuce and coat with dressing. Top with melon and avocado and serve.

Monday, May 7: Chard Packages (from Adrienneats)

Ingredients

6 large chard leaves, rinsed well
~1 cup of tomatillo salsa
1 tablespoon olive oil or ghee
2 small onions, diced small
1 garlic clove, minced
1 teaspoon oregano
pinch of sea salt
pinch of red pepper chili flakes
1 small carrot, diced small
1 celery stalk, diced small
1 radish, diced, small
1/4 cup cooked brown rice
1/3 cup cooked lentils

Tuesday, May 8: Polenta Cakes with Braised Chard and Red Pepper Pesto (from Adrienneats)

Ingredients

For Red Pepper Pesto

5 red peppers, roasted (can skip this step and buy store-bought)

2 small dried chipotle peppers
1/2 cup walnuts
1/2 cup parsley
1/2 teaspoon paprika
2 garlic cloves
1.5 tablespoons white wine balsamic vinegar
sea salt and black pepper, to taste
1/4 cup walnut oil

For Polenta Cakes

1 cup polenta
2.5 cups water
1 tablespoon fresh rosemary, minced
1/2 teaspoon sage
1/2 teaspoon chili pepper
1/2 teaspoon sea salt
1/2 teaspoon pepper

Wednesday, May 9: Mexican Corn Stew (from A Poet in the Kitchen)

Ingredients

2 cups pinto beans, cooked, drained, and rinsed
1 tablespoon olive oil
1 medium chopped onion
3 cloves garlic, minced
1 small jalapeno pepper, diced
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons minced cilantro leaves
6 cups vegetable stock
3 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons ground coriander
dash cayenne pepper

Thursday, May 10: Beet Green Salad (from Wednesday, March 28)

Ingredients

1 bunch of beets, including fresh looking greens1 tablespoon ginger, minced
olive oil for cooking
4 scallions, white and light green parts
1 cup cooked and cooled quinoa
1 small avocado, diced
1/4 cup toasted sunflower seeds

//for tahini dressing//
2 tablespoons tahini
tablespoon lemon juice
tablespoon apple cider vinegar
1-2 teaspoons agave nectar, depending on desired sweetness
tablespoons water, or as needed
hefty pinch of salt and pepper
1 clove of garlic finely minced
tablespoon extra virgin olive oil
tablespoons finely chopped chives

Advertisements