Tomato & Kale


Black Bean, Corn & Avocado in Cilantro Lime Vinaigrette


Alexandra’s Simple Summer Salad



These are all delicious served alone or as a side to chicken, fish or meat

Alexandra’s Summer Salad

  • 2 cups Romaine
  • 1 tomato, diced
  • 3/4 cups grapes, halved
  • 1/2 an avocado, diced
  • light vinaigrette of 2 Tbsp extra virgin olive oil, 2 teaspoons rice wine vinegar, salt and pepper to taste

Mediterranean Orzo Salad

  • 1 box orzo, cooked and drained
  • 3/4 cups red onion, finely diced
  • 1 cup pitted Kalamata olives, chopped
  • 1/2 capers drained
  • 2 cups grape tomatoes halved
  • 1 cup crumbled feta
  • 1/2 basil, chiffonade
  • Balsamic Vinaigrette :  1/2 cup balsamic vinegar, 2 Tbsp Dijon mustard, 1 1/4cup extra virgi  olive oil, salt and pepper to taste
  • Cook and drain the orzo.  Toss the orzo in the vinaigrette and set aside to cool for about 15 minutes while you chop the olives and tomatoes.  Then add all the ingredients and toss together.

Tomato and Kale Salad

  • 2 large ripe tomatoes cut into wedges
  • 1 yellow pepper, thinly sliced
  • 3 cups kale,  chiffonade. We like baby kale because it is a little less bitter
  • 2 cups chick peas
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • Red wine vinaigrette : 1/4 cup red wine vinegar, 1 Tbsp Dijon mustard, 3/4 cup extra virgin olive oil, salt and pepper to taste
  • Toss all the ingredients together in the red wine vinaigrette

Black Bean and Corn Salad in Cilantro Lime Vinaigrette

  • 3 ears of corn, cooked and taken off the cob, about 1 1/2 cups. If you are feeling lazy use 1 can of drained canned corn
  • 1 1/2 cups black beans
  • 2 Red Bell Peppers diced
  • 1 shallot diced
  • 1 cup cilantro chopped
  • mix all of these ingredients together.  Then toss in the juice of 3 limes, 1/2 cup olive oil, salt and pepper to taste, and optional 1/4 teaspoon chili powder for some heat
  • lastly add 1 avocado diced (always toss avocado in last so it doesn’t get really mushy)




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