I love avocados and that’s one of the many tasty and healthy ingredients in this Black Bean Avocado Salad. I actually love all the ingredients in this easy-to-make salad…it’s really like a party for your taste buds! 🙂 In addition to avocado and black beans, there’s red bell pepper, red onion, cilantro, corn, and some jalapeño, to give it a little kick—and they all taste great together!
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One of the things I love about this salsa is that it’s such a summery recipe and I really do love the summer season—even if it can get a little too hot at times! This salsa is made with some of my favorite fruits and veggies…strawberries, avocado, and cucumber! It’s a great twist on your typical salsa if you’re wanting to try something different. The strawberries and honey make it naturally sweet and the lime juice, chopped green chiles, and pepper give it a mild spiciness (use chopped jalapeño if you really want it spicy).
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Burgers are pretty versatile. There are so many different kinds of condiments and toppings you can use. I usually make mine pretty traditional–mayo, lettuce, and tomato Continue reading
It’s nice to have something simple and healthy to eat in the summer. Something a little lighter that doesn’t take too much effort so you can spend more of your time enjoying other fun summer things, especially since there’s not much of summer left!
This is a super-easy sandwich I love and if you have a garden and are growing your own tomatoes and cucumbers, it’s the perfect thing to use them in! All you need are half of an avocado, a little lemon juice, a slice of tomato and some cucumber slices…and a little dash of sea salt. It makes a great summer lunch if you like to eat light during the hot weather!
AVOCADO MASH WITH TOMATO AND CUCUMBER by NancyC
Makes 1 open-faced sandwich
- 1 slice of your favorite bread (I used a whole grain bread slice)
- 1/2 of a large avocado
- 1/2 teaspoon lemon juice
- 6 cucumber slices (from a medium-size cucumber)
- 1 tomato slice (from a large tomato)
- dash of sea salt, if desired
In a small bowl, mash the avocado half with the lemon juice until creamy and spread evenly on the slice of bread. Over this, arrange 3 cucumber slices in a row on the upper top third of the bread slice. Cut the tomato slice in half and arrange the two halves next to each other in the middle third of the bread slice, slightly overlapping the cucumber slices. Arrange the last 3 cucumber slices in the bottom third area of the bread, slightly overlapping the tomato slices. Add a sprinkle of sea salt, if desired over the cucumber and tomato slices. Serve immediately.
When the weather gets hot and humid, I hate to turn my oven on. So I make lots of sandwiches and salads! What do you like making when it’s too hot to bake?
Sharing at Fiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday.
Just about everyone loves a good burger! I thought I’d try a making a healthier burger after I received some samples from Hilary’s. Their products are made with minimally processed 
ingredients and are free from common allergens. They sent me their Worlds Best Veggie Burger and Curry Veggie Burger, and I really liked them both. You can actually see bits of the fresh veggies these are made with, which make them seem even healthier than your average veggie burger. Hilary’s also sent me a few salad dressings to try: Spicy Island Dressing, a creamy, tangy, slightly spicy take on Thousand Island dressing, and Beet Vinaigrette, a slightly sweet vinaigrette with some balsamic vinegar mixed in. Both flavors were very good and low on calories–30 per serving for the Spicy Island and 50 per serving for the Beet Vinaigrette.
I created this Salad Burger using the Curry Veggie Burger and Spicy Island Dressing, along with items I like to put in salads–cucumber, tomato, onion, banana pepper, black olives, and avocado. If you’re not into veggie burgers, you can use a beef burger cooked your favorite way–the toppings go great with beef, too! It’s a reeeaaallly good burger, so I hope you get a chance to try it this soon!
SALAD BURGER
Makes 1 burger (for larger servings, multiply the ingredients by the number of burgers you want to make)
- your favorite cooked hamburger patty (you can use a veggie or beef burger-I used Hilary’s Curry Veggie Burger)
- 1 whole wheat roll or hamburger bun
- 3 to 4 thin slices of cucumber
- 3 to 4 slices of banana pepper
- 2 Tablespoons of mashed avocado
- 1 Tablespoon sliced black olives
- Romain lettuce or your favorite lettuce/salad mix
- 1 to 2 Tablespoons creamy salad dressing, like a Thousand Island or Ranch flavor (I used Hilary’s Spicy Island Dressing)
- slice of tomato
- slice of yellow or red onion
Put the top and bottom of a hamburger bun face up on a plate, or slice a large roll in half and place both sides face up on a plate.
Place your cooked burger on the bottom bun. Top burger patty with cucumber slices, banana pepper slices, sliced black olives, and mashed avocado.
On the top bun, spread the creamy salad dressing, then place a slice of tomato and slice of onion on top of the dressing.
Carefully put the bottom and top buns together and serve.
These burger toppings taste great together and you don’t need to use any ketchup or mustard–there’s plenty of toppings and flavor without those. It’s a great burger and very filling–perfect if you’re craving something really good and on the healthy side! Do you like veggie burgers or do you prefer beef?
Sharing at Weekend Potluck, Meal Plan Monday, Fiesta Friday.
NancyC 