With summer being so hot here in Seattle, and our house being a heat withholding wooden box, I have tried desperately to find recipes that don’t require the oven or the stove. It is also nice to find recipes that are easy to throw together for a picnic or even for camping. Another bonus is when it’s healthy and refreshing too!
In this family, we love nothing more than a fresh avocado. Summer here is known for a few tasty things, berries and avocados from California. Nothing…I tell you, nothing, is better than a fresh, ripe avocado. Combine that into a tasty dinner recipe and life couldn’t be better. (Sorry, avocado haters. More for me!) We really like recipes that have good flavor and a variety of fresh ingredients, so this summer salad is a big favorite for us now. It’s quick and easy to prepare, which is fantastic for me, my toddler doesn’t really like to watch me cook for hours. Can’t blame him though, I wouldn’t want to watch someone cook, that just sounds boring. He helps with basic cooking tasks, and he actually helped make the dressing for this salad, he’s a pro at stirring things together. All in all, if I had to rate this on the 5 star scale, it would definitely get a 5, for both taste and ease of preparation. So, here we go! Give it a try and let me know what you think of it!
Chicken Avocado Salad
Recipe adapted from various recipes, instructions taken in part from Kalyn’s Kitchen blog.
- 2 cups chicken, cooked and shredded. I find using a rotisserie chicken is great, speeds up the process, all you have to do is shred it!
- 2 medium, ripe avocados, diced into chunks.
- 2 tablespoons lime juice, separated
- salt, to taste
- 1/4 cup finely diced green onions
- 1/2 cup chopped cilantro, coarsely or finely chopped is fine, depends what your preference is.
- 2 tablespoons mayonnaise, or light mayonnaise
Serve right away or chill for a while before serving.
Hey everyone! I know it’s been quite a while since I’ve written anything. A natural disaster hit close to home, and I’ve been helping facilitate donations and assistance for families in need, and have not had any time for anything else for quite a while. BUT, on a happier note, things are starting to get organized enough to where I’m able to have some personal time again, and do the things I need to do. Well, ok, not that blogging is something I NEED to do, but I sure do enjoy it. It’s one of those healthy release things I think. So here I am, and I’d like to share a fantastic recipe I’ve found with you. I made it this week and it is wonderful. We had unseasonably warm temperatures in our area this week (Seattle area, try almost 90 at the beginning of May! Holy smokes!), and it was just what I needed.
I’ve been doing two or so workouts per day right now, trying to earn my pre-baby body back. And of course, you can’t work out and expect results without eating healthy, right? Well, this recipe is totally healthy for you. Quinoa is considered a super food, as is avocado. And chickpeas are just awesome. Yes, you can substitute a different bean if you aren’t a chickpea fan. Red beans work well, as do black. Depends on your preference, ultimately. Lots of healthy fats in this recipe, and good proteins. It’s an excellent lunch or side to go with a small chicken breast or steak for dinner. Use your imagination!
Quinoa Chickpea and Avocado Salad
Servings: 4 • Size: 1 1/4 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 248 • Fat: 7 g • Carb: 41 g • Fiber: 8 g • Protein: 9 g • Sugar: 1 g
Sodium: 403 mg (without salt)
- 1 cup quartered grape tomatoes
- 15 oz can garbanzo beans, rinsed and drained
- 1 cup cooked quinoa
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 1 1/2 limes, juice of
- kosher salt and fresh pepper, to taste
- 1 cup diced cucumber
- 4 oz diced avocado (1 medium hass)
Combine all the ingredients except for avocado and cucumber, season with salt and pepper to taste. Keep refrigerated until ready to serve. Just before serving, add cucumber and avocado.
Makes 5 cups.
As a side note, I highly recommend rinsing your quinoa under cold water for a few minutes before cooking if you don’t already. It removes the bitterness. I also toast my quinoa in a small amount of coconut oil before adding water to the saucepan to cook the quinoa, usually about 2-3 minutes of stirring in the oil before adding water. 🙂