Fruit Salad with Honey-Lime-Dressing

 Salads  Comments Off on Fruit Salad with Honey-Lime-Dressing
Jan 252014
 

Sweet and tangy fruit salad from mylittlegourmet.com

I’m baaack! If you follow my Facebook page then you know that I was a little preoccupied last week with colds and a non-sleeping child. I’m still working on the non-sleeping child part, but all of the colds are gone and we are back to healthy.

FruitSalad5

When the whole family all of a sudden came down with a cold last week, I came to the conclusion, that we need more vitamins in our life and decided to make this yummy fruit salad. The dressing is really simple, yet it adds so much to the salad. If your kids like mint I highly recommend chopping up a few leaves and mixing them in with the dressing. Arik unfortunately doesn’t like mint so I ended up just adding some to my portion.

Sweet and tangy fruit salad from mylittlegourmet.com

So if you guys have found yourselves and your kids bringing home colds this winter, give this healthy immune boosting salad a try. What am I talking about, you should try this one regardless, it is THAT good! 🙂

Sweet and tangy fruit salad from mylittlegourmet.com

 Sweet and tangy fruit salad from mylittlegourmet.com

Fruit Salad with Honey-Lime-Dressing
 
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Author:
Serves: 6
Ingredients
  • 1 mango, peeled and chopped
  • 9oz./250g strawberries, chopped
  • 12oz./350g/about ½ a bunch of grapes, halved
  • 4.5oz./1 cup/125g blueberries
For the Dressing:
  • 1 lime, juiced
  • 1-1.5 tablespoons honey, depending on how sweet you want it
  • handful mint leaves (optional), chopped
Instructions
  1. Mix all of the fruit together in a large bowl.
  2. Whisk together the lime juice, honey and mint (if using).
  3. Pour dressing over fruit, mix well and serve.

Recipe from Oh! You Cook!

Sweet and tangy fruit salad from mylittlegourmet.com

 Posted by at 13:26

Grilled Corn and Avocado Salad

 Salads  Comments Off on Grilled Corn and Avocado Salad
Mar 222013
 

Grilled Corn and Avocado Salad | My Little Gourmet

I don’t know how many times I’ve found something great on Pinterest and then wondered why I didn’t think of doing that myself. Once again it’s happened…Bev from BevCooks introduced me to the idea of roasting corn under the broiler. As soon as I saw this pin I thought of one of my favorite summer salads and wondered if it would work for this as well.

Oven-Broiled Corn

Make roasted corn in minutes: Just toss frozen or canned corn with olive oil, salt and pepper, place on a lined cookie sheet, and broil in the oven for 5-7 minutes.

Every summer I look forward to finally being able to light up the grill, grill some corn and make this delicious salad. It’s so simple and easy to make and tastes incredibly refreshing. So, naturally, as soon as I saw this pin I immediately went to work and broiled some corn…and it worked. The salad was absolutely delicious (although, I must say, it definitely tastes best when using corn straight off of the grill). But this option is the perfect substitute when it is still snowing outside in March (yeah, that’s right, we STILL have snow) and you just want a little taste of summer.

Cubed Avocado

For easy chopping just cube avocado in the peel and scoop out with a spoon

I ended up using canned corn because that is all I had on hand, but I imagine frozen would roast even better and get a little crispier. Once I’ve tried it out I will report back (*here now finally my report back: frozen definitely turned out better than canned, although both work just fine)…and now I’m going to grab myself a bowl of salad, crank up the heat and some Bob Marley, and wait for summer to come; or at least for it to stop snowing and temperatures to rise above freezing.

Grilled Corn and Avocado Salad | My Little Gourmet

Grilled Corn and Avocado Salad
 
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Serves: 4
Ingredients
  • 4 ears/10 oz/285 g of corn, fresh, frozen or canned
  • 1 avocado, cubed
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced
  • 2-3 tablespoons olive oil
  • salt and fresh ground black pepper
Instructions
  1. Grill 4 shucked ears of corn, rotating often, until lightly charred. Let cool slightly and carefully cut kernels from cob.
  2. If using frozen or canned, toss with some olive oil, salt and pepper, place on a baking sheet lined with aluminum foil and broil for 5-7 minutes or until lightly browned.
  3. Toss corn, avocado and cilantro gently in a bowl.
  4. Add lime juice, olive oil, salt and pepper to taste and toss again.
 
 Recipe adapted from Martha Stewart Living
 Posted by at 20:19

Carrot Ginger Soup with Avocado

 Soups  3 Responses »
Dec 012012
 

Carrot Ginger Soup with Avocado

As you’ve probably noticed I’m a little behind with my post this week.  That’s because I’ve spent pretty much the whole week on the couch and sick.  It has not been fun, let me tell you.  And when I am sick, the only thing I really have an appetite for and am able to eat is soup…which is exactly what I did.

Carrot Ginger Soup with Avocado

This carrot soup is so easy to make, which is perfect when you’re not feeling too hot.  The freshness of the lime and ginger and the coolness of the avocado was exactly what I needed to get me back on my feet.  I always double the recipe and freeze any leftovers so I’ve got them ready to go for the next sick day…

Carrot Ginger Soup with Avocado

Carrot Ginger Soup with Avocado
 
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Author:
Serves: 4
Ingredients
  • 30 g or 2 tablespoons butter
  • 1 onion, chopped
  • 10 g or 2 teaspoons ginger, chopped
  • 1 organic lime, zested and juiced
  • 500 g or 5-6 medium carrots, chopped
  • salt and pepper
  • 1 tablespoon sugar
  • 800 ml or 3⅓ cups vegetable stock
  • 1 avocado, cubed
  • 100-150 ml or ¼ cup crème fraiche (plus a few tablespoons for the garnish)
Instructions
  1. Melt the butter in a large pot over medium heat. Add the onion, ginger and lime zest and sautee for a minute.
  2. Add the carrots, continue to sautee for another minute, season with salt and pepper, add the sugar, and sautee for about 2 more minutes.
  3. Pour in the stock, bring to a boil, cover and let simmer for about 20 minutes.
  4. In the meantime combine the cubed avocado, 2-3 tablespoons lime juice and salt and pepper in a small bowl and set aside to use as a garnish.
  5. Puree or blend the soup, stir in crème fraiche, and season with salt, pepper and 2-3 tablespoons lime juice.
  6. Portion the soup into bowls and top each portion with a teaspoon of crème fraiche and a tablespoon of the avocado pieces.

Original recipe from Schmitzebilla

 Posted by at 14:00