With summer now in full swing, it’s the perfect time of year to focus on eating local and eating fresh using plenty of seasonal veggies!
So this month we created a tasty new recipe that’s bursting with both color and flavor! We also included plenty of sides notes so you can feel confident about tweaking things exactly to your liking.
Lots of options. Delicious results. Enjoy!
- 2 large avocados
- ½ cup yellow or orange peppers, chopped
- ½ cucumber, chopped
- ¾ cup cherry tomatoes, chopped
- ⅓ cup red onion, chopped
- 1-2 T cilantro, chopped*
- 1½ t garlic salt, or to taste
- ¼ t pepper, or to taste
- 2 T extra virgin olive oil
- 1-2 T balsamic vinegar*
- 2 T feta, optional garnish
- Chop all of the vegetables and place them in a bowl.
- In a separate bowl, create a dressing by mixing the salt, pepper, olive oil and vinegar.
- To keep the veggies from getting mushy, toss very gently with the dressing just before serving, followed by the feta if desired.
- This is a recipe you can easily tweak depending on your "taste preferences." We are really loving cilantro this summer (especially because Kate's growing it in her garden = summer recipe experimenting!) and are basically of the "more the merrier" mindset. However, we get that not everyone loves it as much as we do. So feel free to start with 1 T (or even omit it altogether if you're not a fan) and go from there. Also, the balsamic vinegar will obviously turn the veggies a light brown color, so here are a few thoughts on how to keep it looking "pretty," especially if you're bringing it to a cookout of sorts.
- If you want to make it ahead of time to take somewhere, we'd suggest chopping all of the veggies except for the avocado until right before serving, because it tends to turn brown the longer it sits. If you don't have this option and need to prepare it all at once ahead of time, squeeze a bit of fresh lemon juice over the top to help prevent it from turning color.
- Keep in mind that the longer fresh vegetables like onions, peppers and tomatoes sit, the more water they will release. So in order to avoid a mushy mess, we'd suggest chopping the veggies and storing them in separate containers until serving. You might also want to consider draining them before tossing with the dressing if they've been sitting for a bit.
- We tried the medley with 1 T, 1½ T and 2 T of balsamic vinegar just for good measure...and liked it all :). So the amount of vinegar can easily be tweaked based on your preferences. Also, the more vinegar you add, the browner the veggies will appear. If you prefer a more vibrant color, consider using 1 or 1½ T of vinegar. You can also save a few of each vegetable along with the feta to garnish with at the last minute so the recipe looks as fresh as possible.
- One last side note: We're pretty sure these veggies would taste equally delicious with our recent recipe for Cilantro Lime Dressing (http://traciefountain.com/cilantro-lime-dressing/). For a delicious twist, you could leave out the cilantro entirely in the recipe above—along with the dressing ingredients—and simply drizzle the chopped veggies with Cilantro Lime Dressing.
- C = 7g P = 1g F = 11g
- 120 calories per serving
- (calculated without feta)