Friday, January 22, 2010

0 Recipe #60: Avocado, Feta, & Edamame Salad Garnished With Spring Onions

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I absolutely adore avocados.  Their subtle creamy taste makes them a very versatile ingredient; there's so much that can be done with them! They can be used as a base/background ingredient or can be featured as the main attraction. They can be utilized in both savory & sweet dishes. The creative possibilities are endless....

And of course, they are also very nutritious.  I won't rattle off their many merits in this post, but if you'd like to read more about their health benefits, you can do so here.

Last week I had a craving for avocados. Big time.
Now normally, in this instance, I'd probably make "Solorunner's Infamously Addictive Kale Salad Recipe", which is quite delicious & nutritious. You could say that, for me, this kale salad recipe was the go-to recipe of 2009. My runner pals used to crack jokes on Twitter about how many times I made/ate that recipe as a "training staple." :)

Even though that recipe is truly wonderful, I think that perhaps I need to give it a rest for a bit & move onto something else for a while. No matter how tasty a recipe can be, if made one too many times, it can dull the desire for it, (at least momentarily).

So, I went in search of another recipe to satisfy my avocado cravings. I perused the web & also this blog's existing archives (i.e., Avocado Soup, Steak Fajitas with Roasted Tomatillo Salsa, Seared Tuna Drizzled with Wasabi Ginger Soy Sauce, Salsa Roja, Sina Qua Non Salad, etc.) for ideas. Although there was a lot of variety to be had, I wasn't really finding anything that I was in the mood to eat.

A recipe has just got to hit the spot at a particular moment in time. You know what I mean?!  It's often a mood thing, which is why I usually don't like to plan meals 5 light years in advance.  Sometimes, I don't know what I want to eat until my stomach starts to growl. :)

Speaking of which, I like to remain flexible when planning meals for any given week, preferring to generate a roster of ideas that can be rotated around or completely changed to suit what we are hungry for on a particular night, versus having a hard & fast selection for each day of the week.  Erik & I aren't the type of couple who schedule "date night" every Wednesday, so it logically follows that we don't want to eat beans & rice every Monday evening either. :)  We just don't think that way.  We don't like to live our lives like pre-programmed robots. We are both creative souls (in both the arts & sciences), & need room to breathe. We live for variety & not always knowing what we are going to eat every Monday. :)  Besides, too much routine dulls the senses.  At our house, we like every day to be a "food adventure."

Anyhow.... Since I couldn't find anything that satisfied the senses in that particular moment, I decided to create a new recipe. That's the nice thing about creativity: When you've "got nothing," you can always dream up something. :)

So, below is the new recipe I created as a result:  (It was inspired by a snack idea listed in an earlier posting.)

Yeah, I know this isn't a photo of the salad I made, because you
can clearly see radishes & other ingredients not included in 

the below recipe, plus there's no edamame, scallions, 
& sumac, but it's close enough. :)

Avocado, Feta, & Edamame Salad Garnished With Spring Onions

1 avocado, peeled, pitted, and sliced into 1/2" slivers
1/2 c. edamame, shelled and cooked (Boil fresh edamame 5-6 minutes, frozen 4-5 minutes.)
2 green onions (scallions), sliced crosswise into thin rounds
1/2 c. nonfat feta cheese, broken into bite-sized chunks (NOTE: President brand makes a non-fat version; best to buy it in solid block form; not only is it a better value, but it lasts slightly longer in this way.)
freshly squeezed lemon juice (juice of 1/2 a lemon) (NOTE: Can also use lime juice.)
salt, to taste
pepper, to taste
a dash of sumac, to taste (optional)

Directions: Toss all ingredients into a bowl & mix thoroughly.  And that's it!  Yes, it's really that simple. :)

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