Crabmeat Salad Stuffed Avocados

It's the end of summer and since I wasn't able to go to Maine and indulge in one of their famous lobster rolls, I had to settle for these crabmeat salad stuffed avocados. Boy, life is rough if I have to settle for this recipe. Ha!

With fresh crabmeat combined with bright, crisp veggies, and a flavorful and zesty dressing, this is one recipe that screams summer. A hint of citrus, combined with creamy  avocado makes this the perfect light and refreshing dinner. Try to contain yourself...

Crabmeat Salad Stuffed Avocados

Serves 4

Ingredients

2 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

9 ounces fresh, wild caught crabmeat, fully cooked

1/2 tomato, diced

1/2 orange or yellow bell pepper, diced

1 1/2 tablespoons chives, chopped

2 avocados

1/4 cup fresh lemon juice, squeezed from 1 lemon

Salt and freshly ground black pepper

Directions
In a mixing bowl, whisk together the dijon and red wine vinegar.  Slowly whisk in the olive oil, and season with salt and pepper.

To the bowl, add the cooked crabmeat, tomato, bell pepper and 1 tablespoon of chives.  Stir to combine.  Season to taste with salt and pepper.

Cut each avocado in half and immediately pour lemon juice over each half to keep the avocados from turning brown.  Using a small spoon, scoop out the pit.  Also scoop out about 1/3 of the fruit from the center of each avocado half. Add the scooped-out avocado to the crabmeat salad and stir to combine.  Stuff each avocado with the crabmeat salad.  Sprinkle the remaining chives over each half and serve.

Roasted Beet Salad with Pickled Shallots and Feta

I bought my first beets this weekend at the farmers market and I am so excited to try it. I happened upon this roasted beet salad recipe. This salad combines salty, sweet, crunchy and sour flavors and textures to create an interesting dish. With a slice of toasted baguette and a glass of wine, this makes the perfect main dish meal.

Roasted Beet Salad with Pickled Shallots and Feta
Makes 2 main course salads or 4 starter course salads

Ingredients
4 cups mixed salad greens
4 beets, cubed and roasted (see ‘Roasting Beets’ below)
1 cup toasted walnut halves
½ cup crumbled feta cheese or to taste
Pickled shallots (see recipe below)
Sherry Vinaigrette (see recipe below)

Pickled Shallots
5 shallots, peeled and cut into thin rings (about ½ cup of shallots)
¼ cup sugar
½ cup white wine vinegar
¼ cup red wine vinegar

Sherry Vinaigrette
3 Tablespoons of neutral oil such as canola or safflower
1 Tablespoon sherry vinegar
½ teaspoon Dijon style mustard
A pinch of salt

Directions
Roasting Beets: To roast beets with minimal mess, trim the roots and greens, if still attached (reserve the greens for another use). Peel the beets and discard peelings. Cut beets into 1-1/2″ cubes and toss in a bowl with a tablespoon of neutral tasting oil such as canola or safflower oil. Spread beet chunks on a baking sheet and roast at 425 degrees Fahrenheit for approximately 20 minutes or until beets are tender and beginning to caramelize. Wash hands immediately after handling the beets to avoid staining.

To make pickled shallots: In a saucepan, combine sugar and vinegar and stir until combined. Bring to a boil and add shallots.

Let mixture simmer on medium heat for 5 minutes. Remove from heat and let stand until it cools.

Drain vinegar and use pickled shallots as desired.

To makes the sherry vinaigrette: In a small bowl, add all ingredients and whisk until combined.

To Assemble Salads: In a large bowl, toss mixed greens with enough vinaigrette to moisten leaves. Assemble greens on plates.

Top greens with beets, walnuts, feta and shallots. Lightly toss each serving until ingredients are combined. Drizzle with more vinaigrette if desired.

Chipotle Steak Salad

I love steak salads. And that’s a problem – when you have the complete inability to stop eating something until not a trace remains. You know how they say, “you eat with your eyes first?” If a dish is beautifully presented you're more inclined to eat it. Well, your eyes will devour this plate. It is absolutely beautiful. Seriously, it’s a beautiful plate of wonder. And it tastes just as good as it looks.

Chipotle Steak Salad
Serves 4

Ingredients
30 ounces, weight mayonnaise
11 ounces, weight chipotle peppers in adobo sauce, reserve 2 tablespoons adobo
1 whole flank steak
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
½ teaspoon ground cumin
1 teaspoon oregano
1 tablespoon honey
24 ounces, weight salad greens (spring Mix)
4 whole roma tomatoes, sliced
1 whole cucumber, sliced

Directions
Dressing: In a food processor or blender, combine mayonnaise with canned chipotles. Blend until totally combined. Transfer to a separate container and store in the fridge.

Marinade: In a separate bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce. Whisk to combine.

Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours.

Remove flank steak from fridge. Grill over high heat, only about 1 ½ to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.

Mound salad greens on each plate. Drape strips of warm steak over the sides of the greens so that they're cascading downward. Lay tomato and cucumber slices on one side of the plate.
Drizzle the whole salad with chipotle dressing. The warm meat on the cool salad, combined with the flavorful and spicy dressing, is out of this world.

Cantaloupe, Prosciutto and Arugula Salad

Take your fruit servings beyond an apple a day with this recipe. This is a fresh interpretation of the classic Italian antipasto of melon and prosciutto. This salad should be attempted only when melons are in season - it's a great addition to an al fresco dinner in the heat of summer. So simple, so refreshing, so satisfying.

Cantaloupe, Prosciutto and Arugula Salad
Serves 4 to 6

Ingredients
¼ cup champagne vinegar or white-wine vinegar
1 tablespoon minced shallot
½ teaspoon minced garlic
½ teaspoon Dijon mustard
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
½ cup vegetable oil or vegetable-olive oil blend
1 tablespoon minced mixed fresh herbs (such as basil, chives, and parsley)
8 ounces fresh arugula, rinsed and spun dry
1 cantaloupe, halved, seeded, peeled, and cut into thin wedges
6 to 8 thin slices prosciutto, torn into bite-size pieces

Directions
In a mixing bowl combine the vinegar, shallot, garlic, mustard, salt, and pepper and whisk to combine. While continuously whisking, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs, and set aside while you prepare the salad.

Drizzle in ¼ cup of the vinaigrette over the arugula in a large bowl and toss to combine. Add more vinaigrette to taste, if desired, and season lightly with salt and pepper. Toss gently to combine.

Arrange the cantaloupe wedges on a large serving plate, top with the arugula salad and the prosciutto. Serve immediately.

Helpful Hint: Any unused vinaigrette can be stored in a nonreactive, airtight container in the refrigerator for up to 2 days.

Roasted Caprese Salad

Nothing beats a good, simple salad, especially a caprese salad. This is a unique take on it, roasting the tomatoes! I love roasting vegetables (asparagus, broccoli); however, I would have never thought of roasting tomatoes for this recipe but it adds another depth of flavor to an already fabulous salad.

Roasted Caprese Salad
Serves 4

Ingredients
8 cups organic heirloom style grape or cherry tomatoes
6 cloves garlic, sliced in half lengthwise
1 tablespoon olive oil
2 tablespoon balsamic vinegar
2 oz low fat mini bocconcini cheese, sliced in half
12 leaves fresh basil
Sea salt and ground black pepper, to taste

Directions
Preheat oven to 350F.

Cut four pieces of aluminum foil large enough to fold.

Toss tomatoes, garlic, oil, and vinegar in a large mixing bowl and season with salt and pepper.

Divide tomato mixture evenly among cut foil and fold to make a pouch. Using a fork, carefully puncture each foil pouch a few times and place on baking tray. Place in oven and roast for 20 minutes, until tomatoes are soft and fragrant. Slightly open each pouch and drain excess liquid. Evenly distribute cheese among each pouch and place back ion oven for five minutes more. Allow to cool for a 3-4 minutes before serving. Top with basil leaves.

Wasabi Cucumber Sesame Salad

Fresh, crunchy cucumbers are always a welcome sign of good summer eats. If you're craving something refreshing, light and just a little spicy – this will be right up your alley. This simple recipe makes a light supper without weighing you down, making it the perfect summer dish.

Wasabi Cucumber Sesame Salad
Serves 6

Ingredients
3 medium sized cucumbers, sliced thin
1 teaspoon salt
2 tablespoons sesame seeds
1 tablespoon rice vinegar
2 teaspoons prepared wasabi
¼ teaspoon soy sauce
1 teaspoon sugar

Directions
In a colander spread sliced cucumbers out and sprinkle with 1 teaspoon of salt. Let stand and drain for about 15 minutes. Gently squeeze out any excess water and add to bowl.

While cucumbers are draining, toast sesame seeds in dry pan over medium, until browned, stir/toss occasionally. About 5 minutes.

Mix together vinegar, wasabi, soy sauce and sugar.

Toss cucumber, sesame seeds and wasabi mixture until combined well.

BBQ Chicken Salad

Loaded salads are my favorite. And this recipe is to-die-for. It has two (count ‘em two!) homemade dressings and they are dee-licious! You can opt to make this vegetarian and leave the chicken off and it’d still be flavorful. If you think salads are boring, this BBQ Chicken Salad will become one of your favorite meals.

BBQ Chicken Salad

Ingredients
For the Avocado Vinaigrette:
2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
3 tablespoons peach jam
1 medium ripe avocado
Salt and pepper to taste

For the Blue Cheese Vinaigrette:
2/3 cup olive oil
1/3 cup rice vinegar
1 medium shallot, chopped
1-2 garlic cloves, dry pan roasted and chopped
2 tablespoons peach jam
1 cup sour cream
1 cup blue cheese or Gorgonzola
Salt and pepper to taste

For the chicken:
Chicken breasts
BBQ sauce-use your favorite brand

For the salad:
Mixed greens
Tomatoes, chopped
Black beans, rinsed and drained
Corn
French fried onions

Directions
To make the avocado vinaigrette: put all of the ingredients into a food processor or blender. Mix until smooth.

To make the blue cheese vinaigrette: put all of the ingredients into a food processor or blender. Mix until smooth. If the dressing is too thick, add a drizzle of extra olive oil and mix again.

Grill the chicken and brush each piece liberally with bbq sauce. Cut into strips and set aside.

To plate the salads: place mixed greens on a plate. Lay the sliced chicken on top of the greens. Top with tomatoes, black beans, corn, and fried onions. Drizzle entire salad with avocado vinaigrette and blue cheese vinaigrette.

Bistro Salad with Spinach Caesar Dressing

It’s foreign film night: go French. Get in the mood for a foreign film with this fantastic salad. Bistro Salad is the star of this movie-night, featuring heirloom tomatoes, cremini mushrooms and fresh mozzarella balls tossed in a roasted garlic and spinach dressing.

Bistro Salad with Spinach Caesar Dressing
Yields 6

Ingredients
For the Dressing:
1 head garlic
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
3 anchovy fillets
1 large egg yolk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground pepper

For the Salad:
½ pound pancetta, diced
3 thick slices ciabatta bread
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
½ pound cremini mushrooms, sliced
Juice of 1 lemon
1 pound small heirloom tomatoes, halved or cut into wedges
¼ pound small mozzarella balls, quartered
1/3 cup loosely packed fresh parsley

Directions
Make the dressing: Preheat the oven to 350. Cut the top ½ inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.

Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and ¾ cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.

Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.

Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

Portobello and Asparagus Salad

This is an updated smart salad recipe for those who like to indulge in pasta salads. I love portobello mushrooms and asparagus during the summer. Pair these two ingredients with pasta and it’s the perfect combination the entire family will love. Fresh, versatile and oh-so-flavorful, this is the perfect summer recipe!

Portobello and Asparagus Salad
Serves 6

Ingredients
4 large portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning, recipe follows

Directions
Remove stems from portobello mushrooms.

Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.

Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.

Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.

Seasoning:
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.

Vietnamese Shrimp Salad

I can only eat so many Cobb, Chef or Caesar salads. After a while, they tend to feel "heavy" and "weigh me down." After all, a salad is supposed to be refreshing. This salad is light and satisfying and packs a lot of flavor. It’s crisp, refreshing and utterly addicting.

Vietnamese Shrimp Salad

Ingredients
Serves 4

Vietnamese Dressing
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil

Salad
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Directions
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in ½ cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Grilled Corn and Chipotle Pepper Salad

These flavors work perfectly together. You get the spiciness from the chipotle, the sweetness of the peppers and corn, the tanginess of the lime. Wow! If this is the first time you’re using chipotle, you’ll be pleasantly surprised at the freshness, heat and how well all the flavors marry.

This is great as a side salad or a great extra ingredient in a burrito.

Grilled Corn and Chipotle Pepper Salad

Ingredients
8 ears fresh corn, husks and silk removed
½ red bell pepper, diced
½ red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 ½ tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Directions
Preheat the grill to medium.

Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes

Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

Grilled Chicken Cobb Salad

When people think of salads, they normally think “It won’t be filling enough” or “It won’t satisfy me.” After making this recipe, you will never say, “I won’t eat salad” again.

This is a great quick meal for a summer evening. If you’re pressed for time, you can buy a rotisserie chicken instead of making your own.

Grilled Chicken Cobb Salad

Ingredients
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Directions
Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.

In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. After 10 minutes, turn off the heat and cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1-1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to avoid browning.
Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

Antipasto Salad

Potluck this Fourth of July? Try this antipasto salad. Perfect for BBQ's and picnics, this is a salad everyone will love including kids. I’ve served it alongside homemade pizzas, sandwiches or even by itself as a meal. It’s simple yet impressive and is especially good on a hot summer day.

Antipasto Salad

Ingredients
Red Wine Vinaigrette:

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
¼ cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
½ cup hard salami, cut into strips (about 3 ounces)
½ cup smoked turkey, cut into strips (about 3 ounces)
¼ cup provolone cheese, cut into strips
¼ cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Directions
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve