Crab Stuffed Avocado

As I have said before, avocados are very good for you.  They are full of vitamin A and rich in B complex vitamins.  They are very high in protein and though they are high in fat it is the fat that is good for you.  The avocado was first discovered in Mexico over 7,000 years ago and wasn't commercially grown in California until the late 1800’s and in Florida until the turn of the century.  The avocado is technically a fruit but often treated as a vegetable.  Because it is a fruit it should never be place in the fridge. 

The crab in the salad can be replaced with boiled shrimp, lobster or baked/smoked fish.  Chicken could also be used.  If you want to make this more of a meal try placing the avocado on a bed of lettuce and adding some tomato and egg wedges.  The salad could also be used on crackers or on a sandwich with some fresh sliced tomatoes and lettuce.  On the piers in San Francisco you can get yummy little sandwiches with a crab or lobster salad on a sour dough roll, always with real mayonnaise. That is always a stop I have to make while there. 

1 ea............... Avocado

3 oz............... Crab Meat

2 Tbs............. Real Mayonnaise

1 Tbs............. Finely Diced Celery

1 Tbs............. Finely Diced Onion

¼ tsp............. Garlic Powder

¼ tsp............. Onion Powder

pinch............. White Pepper

1.    Combine all ingredients except avocado and mix well.

2.    Split avocado and remove seed and skin.

3.    Divide crab salad between avocado halves and serve.

  

Be creative, have fun and enjoy!

Salad Niḉoise

This is a great summer salad.  Salad Niḉoise (knee-SWAHZ) is a traditional dish from Nice, France.  It is usually served with each ingredient arranged around the tuna on a bed of lettuce but is sometimes cut into smaller pieces and mixed together.  Grilled fresh fish or smoked fish can be used in place of the canned tuna.  Grilled chicken would also work.  If you are in the mood for some greens add some spinach or some baby greens. 

Dressing

½ c................. Olive Oil

¼ c................. Red Wine Vinegar

2 Tbs............. Dijon Mustard

1 ea............... Lemon (juiced)

2 Tbs............. Chopped Fresh Basil

1 ea............... Chopped Garlic Clove

¼ c................. Capers

to taste.......... Salt & Pepper

1.    Mix together well and refrigerate until needed.

Salad

1 12 oz can... Chunk Light Tuna

3 ea............... Baby Red Potatoes

3 ea............... Roma Tomatoes

½ lb................ Green Beans (trimmed)

½ ea.............. Red Onion

3 ea............... Hard Boiled Eggs

½ c................. Kalamata Olives

1.    Boil or steam the potatoes and green beans.

2.    Cool completely.

3.    Drain tuna and place in the middle of a platter.

4.    Cut each potato and tomato into 8 wedges and place around tuna on the platter.

5.    Julienne red onions and place on platter.

6.    Cut each egg into 4 wedges and place on platter.

7.    Place green beans and olives on platter.

8.    Pour dressing over whole salad.

Be creative, have fun and enjoy!!!

Tuna Melt

Tuna melts are one of my favorite ways to eat tuna salad. I add tarragon to  give the tuna a slightly different but enjoyable flavor of licorice.  As always you can leave it out or replace it with other fresh herbs.  The amounts can also be increased or decreased.  Adding avocado, sprouts and/or lettuce can be used with or replace the tomato.  And of course, there are so many types of cheese that will work with this sandwich if Swiss is not your cup of tea. 

If you can get a hold of some fresh tuna, grilled will work in place of the canned.  Fresh grilled salmon is always a tasty alternative and you can replace the mayonnaise with olive oil for a healthier version.  Although I have heard that eating mayonnaise will reduce the chances of getting cancer.   Of course I don’t remember whom or where I had heard it from so don’t quote me on that one.  I love mayonnaise so I am always looking for an excuse to eat it on something. 

1 can......... Tuna

2 Tbs........ Mayonnaise

1 Tbs........ Fresh Lemon Juice

1 Tbs........ Chopped Red Onion

1 Tbs........ Chopped Celery

1 Tbs........ Chopped Fresh Tarragon

1 pinch...... White Pepper

2 slices..... Sourdough Bread

3 slices..... Swiss Cheese

4 slices..... Tomato

Butter

1.   Drain tuna and add the first seven ingredients, mixing will.

2.   Build sandwich from the bottom piece of bread up with tuna, tomato and then Swiss cheese.

3.   Butter each side and grill until golden and cheese is melted. 

Be creative, have fun and enjoy!

Hawaiian Fruit Salad

My Brother-in-law, Rich, Kite Surfing on Kauai

It’s mango season right now so they are juicy, ripe and cheep.   Papaya will also work on this salad as a replacement of one of the other fruits or as an addition.  If you want to add a little meat try some grilled chicken.  I used a fresh coconut and toasted it myself because there is no sugar added but it was hard to get into. 

4 oz.............. Chopped Lettuce

½ c............... Diced Mango

½ c............... Diced Pineapple

½ c............... Sliced Banana

½ c............... Quartered Strawberries

2 ea.............. Lime Wedges

1 Tbs.............Chopped & Toasted Macadamia Nuts

1 Tbs........... Toasted Coconut

2 ozs............ Dressing

Dressing

1 c.................. Oil

½ c................. White Vinegar

2 Tbs............. Sugar

¼ tsp.............. Salt

1.    Mix dressing and refrigerate until needed.

2.    Place lettuce in a bowl.

3.    Arrange fruit over lettuce.

4.    Sprinkle with coconut and macadamia nuts.

5.    Ladle dressing over the top and serve with lime wedges.

Be creative, have fun and enjoy!!!

Cobb Salad

The Cobb salad was developed in the 1920’s at the Brown Derby in Hollywood, CA. Sense then there have been other ingredients added or subtracted. The blue cheese is sometimes replaced with cheddar but will never be right in my opinion. I do love blue cheese but if you don’t try going light on some Gorgonzola cheese. This is a milder type of blue-veined cheese. The flavors and textures are all perfectly balanced. If you just can’t do the blue cheese then try another strong cheese like feta.

It would seem that this wouldn't be the healthiest of salads because yes it is high in fat but the fat in this is the really good kind. The dressing made with olive oil and the olives and avocado are all polyunsaturated fats that help control cholesterol.

1 head...... Romaine Lettuce

1 ea........... Avocado

2 ea........... Tomato

¼ c............ Green Onions

½ c............ Sliced Black Olives

½ lb........... Bacon

2 ea........... Boneless Chicken Breasts

4 ea........... Hard Boiled Egg

½ c............ Bleu Cheese Crumbles

Dressing

4 Tbs........ Red Wine Vinegar

½ c............ Extra Virgin Olive Oil

2 Tbs........ Dijon Mustard

1 ea........... Garlic Cloves

to taste...... Salt and Pepper

1. Mix dressing ingredients together and chill.

2. Grill Chicken then cool and dice.

3. Cut cleaned and chilled lettuce into 1” pieces and place in a bowl.

4. Chop bacon into ½” pieces and cook until crispy.

5. Dice avocado, tomato and egg into ½” pieces.

6. Chop green onions into ¼” pieces.

7. Place everything in a bowl with dressing and toss thoroughly.

Be creative, have fun and enjoy!