MANGO, AVOCADO AND BLACK BEAN SALAD

And as promised, I’m back with Jen’s second recipe for today!  Doesn’t this mango, black bean and corn salad look like exactly what you want to eat for lunch?!  Such fresh summer flavor, so satisfying on a hot summer day (of which we have a limited amount left, so get chopping!).  Recipe and a bit from Jen after the jump!  xx- Sarah

From Jen Lauren Grant:

I’m so excited to be guest posting for Sarah while she’s away! I love A House in the Hills and have gotten many of my favorite healthy recipes from here. I can’t quite invent recipes from scratch yet, but years ago my dear friend Melissa gave me this mango, avocado, and black bean salad recipe.  It’s quick, healthy, delicious, and doesn’t even require any cooking!  I hope you enjoy!

 

Mango, avocado, + black bean salad (serves 2)

 

INGREDIENTS:

- 1 15oz can of organic black beans (drained + rinsed well)

- 1 ear of corn (cut off kernels, serve raw)

- 2 avocados, chopped

- 1/4 cup fresh lime juice

- 1/2 red onion, chopped

- 1/4 cup fresh cilantro

- 1 fresh mango, chopped

- 3 tbsp EVOO

- pinch of salt + pepper

- small drizzle of agave nectar (optional)

 

METHOD:

combine + serve (can also be chilled in fridge for 1 hour before serving, but not necessary)

KALE NOODLE BOWL WITH AVOCADO MISO DRESSING

this is my attempt to sneak some really good nutrition into a noodle bowl.  it takes a bit of effort to cut the kale into ribbons, but you could easily just rough chop it if you weren’t in the mood for slicing and if you did that the dish would come together in the time it takes to cook noodles!  hope you love!  xx- sarah

 

INGREDIENTS:

1 small bunch dino kale

1 7/8 oz package buckwheat soba noodles (these are gluten free)

1 ripe, medium avocado

1 clove of garlic (medium)

1 tablespoon extra virgin olive oil

3 tablespoons white or chickpea miso (i used this brand)

1/2 lime 

sesame seeds to garnish (optional)

 

METHOD:

- bring large pot of salted water to boil, add noodles and follow the package instructions to cook

- while noodles are cooking, de-stem kale and cut into ribbons. set aside.

- in a blender or food processor combine avocado, garlic, miso, olive oil, juice from 1/2 lime and 3/4 cup water (more or less to achieve a consistency you like)

- when noodles are cooked, drain and rinse with hot water

- in a large serving bowl combine kale, noodles and avocado miso dressing

- garnish with sesame seeds and serve with a wedge of lime (i preferred it after it had chilled in the refrigerator for a couple of hours but it can be eaten hot or cold) 

pesto panzanella salad & open faced sandwich

so you remember when i said that NOTHING IS BETTER THAN HOMEMADE PESTO?  i was totally lying. what is totally and unequivocally better than homemade pesto, is homemade pesto with bread, tomato and a high quality sweet balsamic vinegar.  THAT is to die for. you have options where this is concerned.  you can chop up some fine heirloom tomatoes, chunks of fresh sourdough bread and combine in a bowl with a generous amount of pesto (recipe here), and serve on a plate with splashes of balsamic.  it’s not the prettiest, but as lou said “it made me do a dance”.  it made ME eat a ridiculous amount of tomatoes and bread.  or, if you prefer a prettier presentation, an open faced sandwich will do the trick.  either way, you positively cannot go wrong.  i would eat this every day if i could.  and the best part- it takes just minutes to whip up.  i hope you try it!  

quinoa tabbouleh

first and foremost, thank you all so much for the kind words yesterday- it was an amazing experience reading your tweets, comments, facebook messages and emails. in these moments i’m truly reminded that we’re all in this together. and that, my friends, is why i have this blog.  

now, something tasty for your weekend!  this quinoa tabbouleh is grain and gluten free (if you want to read an incredible story about how cutting out gluten changed one amazing woman’s life, please head over here).  it’s also really, really, really ridiculously good tasting. like, omg. i make a giant batch because we love it so much (so feel free to halve it on your first go-round to test it out….the wishing there was more when it’s gone will make the laborious onion chopping the next time around that much easier!).  i serve it with this baba ghanoush or hummus, cucumber, kalmatta olives and toasted pita chips (slice pita into triangles, lightly brush with olive oil, sprinkle with sea salt, bake at 400 degrees until crispy). SO GOOD!

happy weekend my friends, see you monday!   {recipe below}

the what:

3 cups cooked quinoa (i used tri color, but any kind will do!)

1 cup chopped chopped cucumber

1 cup finely chopped red onion

1 cup chopped tomato

1/2 cup rough chopped kalmata olives

1/2 cup olive oil

1/2 cup lemon juice (fresh, of course!)

1/2 cup finely chopped parsley

2 tablespoons finely chopped mint

4 cloves of garlic, finely chopped

sea salt

pepper

the how:

- chop onions, tomatos, olives and cucumber. combine in a large bowl with the cooked (and cooled!) quinoa.  (how-to cook quinoa here)

- chop parsley, mint, garlic and combine in a seperate bowl with olive oil, lemon juice and a pinch of sea salt and pepper. 

- add dressing slowly to quinoa salad- taste as you go until you’ve found your preferred amount of dressing to salad.

-eat up!

my perfect lunch, as of late

this meal became a fast favorite for us- it’s simple, tasty and makes us feel just a little bit fancy for some reason. as lou put it: “i’d order this in a restaurant”. that statement describing a salad and coming from my husband says it all, really.  i also give you the amounts below just as a guideline. when i make this i am chopping and tossing things into the bowl with abandon rather than measuring things out- it’s not something i think you can mess up!  hope you enjoy!  

the what

2 cups of cooked quinoa at room temperature or chilled (how to cook quinoa here)

1/4 c. chickpeas, drained and rinsed if canned

1/4 cup red onion, finely chopped 

1/3 cup tomato, chopped

1/4 cup rough chopped almonds (raw)

2 cups of wild arugula

rosemary sourdough toast

1/2 avocado, smashed

3-4 tablespoons of lemon juice

1 tablespoon of EVOO

1/2 tsp sea salt

1/2 tsp pepper

the how:

to make the dressing combine lemon juice, olive oil, salt, pepper in a small bowl and mix. taste to make sure you like and modify if it’s too sour for your liking (add a little more olive oil if it is!)

in a large mixing bowl combine quinoa, chickpeas, red onion, tomato, almonds, and dressing. toss until everything is coated.  add arugula and mix thoroughly.

i prefer this to sit and chill in the fridge for a bit before serving. and then right before serving i squeeze a little more lemon juice and a little bit of sea salt on the individual bowls. mmmhhhmm. 

avocado toast is possibly the best thing to happen to me since these. all you need is rosemary sourdough toast, smashed avocado, chunky sea salt and black pepper. use all liberally.