Grilled Chicken & Avocado Salad w/ Lemon Vinaigrette

We are truly blessed with the beautiful weather in the northeast. I cannot fathom a winter burrowed down in heavy clothes, grey skies, etc. I will not take this for granted!!! So when the sun is shining in March, lighter fare is what is required...

I am always stating my love for avocados & lemon, here is an easy, delish & refreshing salad...
Enjoy!
<3 Lishie 

Grilled chicken, arugula, avocado & cucumber slices... + the lemon vinaigrette:
Lemon Vinaigrette

• 1/4 c extra-virgin olive oil
• 1 tsp lemon zest
• 2 TBSp lemon juice
• 1/2 tsp Dijon mustard
• 3/4 tsp fresh parsley 
• 1 clove garlic, minced 
• S & P, to taste

Whisk together all of the ingredients, creating an emulsion, & toss with the salad.

Avocado Melt

Easiest sandwich ever. Ever. I got the idea off of Pinterest. I get so inspired on there!!! And I love to create... cook, craft, plan...

This is the perfect lunch for those non-meat, Lenten days... or any day!

And check out the east St. Patrick's Day children's craft :)

Enjoy!
<3 Lishie

Avocado Melt
makes 1

• 1 roll, sliced
• 1 avocado, sliced
• cheese, shredded (I used an Italian mix of Mozzarella, Provolone, Parmesan, Fontina, Romano & Asiago)

Turn on broiler.
Prep-line a broiler-safe pan with foil.
Place the roll, open, on the foil. Layer the avocado slices, then sprinkle the grated cheese on. Place under the broiler for about 2 minutes, until cheese is browned.

Easy Craft: Shamrock Mosaic
My almost 3 year old loved choosing the shapes & colors!

Balsamic Chicken & Avocado Sandwiches

  I had this yummy sandwich catered in for a lunch event at work… And it inspired me to recreate it at home. I used lowfat mayo because it tastes just.as.good & grilled the chicken. I LOVE baby arugula so along with my avocado adoration, I used it as a topping. This sandwich would also be a great panini & tastes great on just about any bread! It’s also delicious cold or warm, perfect for those of us carting their lunch to work!

<3 Lishie

Balsamic  Mayonnaise

• 1 c Mayonnaise     
• 1 garlic clove, minced
• 2 teaspoons of Dijon mustard
• 3 tbsp. balsamic vinegar
• freshly ground pepper 

Blend the ingredients in a food processor or blender.

Slice up grilled or roasted chicken, mix balsamic mayo…

Place on bread of choice & top sliced avocadoes & baby arugula.

Recipe Swap! Independence Day~4th of July~ Corn, Tomato & Avocado Salad

So I gave this recipe for the swap: Lishie's S'Mores Bars (which I also made a double batch of for today) & received this recipe: Lauren's Kitchen's Corn, Tomato & Avocado Salad from my friend Lauren. A whole bunch of friends were getting together at Liberty State Park for the 4th of July. Since I was making it for a large group, I doubled the recipe & switched out lemon for the lime, taking Lauren's suggestion that the lime was a little overpowering. As she stated, it was super simple to make & it was delicious!!! Plus, since there's no mayo & the lemon juice is a natural preservative, it held up well. Thank you, Lauren!!!

These are the measurements I used:

Corn, Tomato & Avocado Salad

• 14 oz. frozen corn, thawed completely
• 2 pints grape tomatoes, halved
• 6 scallions, thinly sliced
• 3 avocadoes, diced
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons good quality olive oil
• kosher salt & coarse ground black pepper, to taste

Combine corn, tomatoes, scallions in large bowl. Whisk together lime juice, olive oil, salt & pepper and pour over vegetables. Chill for 1-4 hours.

When ready to serve, add gently fold in avocado and allow salad to come to room temperature. Season again with salt and pepper if needed.

What a wonderful Independence Day celebration! Good food, friends, a children's playground near... Practically in the Statue of Liberty's shadow. Happy birthday, America! 

Avocado Love... & Guacamole

I love, love, love avocados. It may have something to do with the fact that we had an avocado tree in our yard growing up in Florida (along with grapefruit, lemons & oranges). And for this reason, I do not subscribe to the "Hass Avocados are best" sentiment. They are wonderful, especially in season (spring through Fall), but each different type of avocado has their own season.

Just know these Lishie tips for picking a delicious, ripe avocado:

1) The fruit should have no visible bruises or marring.
2) If a stem is attached, it should remove easily. This shows ripeness.
3) If, when held & squeezed gently, there's a little give, it is ripe.
4) When you shake the avocado by your ear, it should not rattle. This means it is overly ripe.

This all being said, I LOVE them!!! I make/eat avocado shakes, slices in salad, in sandwiches/pitas... I'll eat slices alone, on their own, like I did growing up. It is just.so.good... Here's my recipe for guacamole. Every one who makes it makes it differently, to their liking. I am not good with spice but do add some jalapenos if you like!

I love my Flip Flop dish too!

Guacamole

• 4 avocados, cut/pitted
• 1 tsp Lemon Zest 
• 2 TBSp Lemon Juice
• a handful of chopped Cilantro
• 1 small Red Onion, finely chopped
• 2 Garlic Cloves, Minced
• Pinch of Salt

Slice up the avocado into chunks & squeeze the lemon juice over it. Add the zest, cilantro, red onion, garlic & salt. Combine all & serve.