Salads & Veggies RSS

Avocado Lime Shrimp Salad 14 ounces jumbo cooked shrimp, peeled and deveined, chopped 1 ½ c chopped tomato 4 ½ oz avocado, diced 1/4/ c chopped green onion 1 T chopped cilantro 3 T Olive Destination LimePeno Extra Virgin Olive Oil or to taste 2 T Olive Destination Espresso Balsamic Vinegar or to taste 1/8 t salt ½ t fresh pepper to taste

Ingredients 8 oz. good quality whole milk ricotta 1 large ripe peach, sliced in 1/4" slices (8 slices) 1/4 cup fresh torn basil leaves 2 tablespoons Olive Destination Peach White Balsamic 2 tablespoons Olive Destination Extra Virgin Olive Oil salt & pepper to taste Instructions Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches.

Watermelon Salad with Mint and Feta One of the classic flavor combinations that we’ve learned to appreciate is sweet, salty and mint. This recipe really proves the rule by adding sweet watermelon, salty feta cheese and mint together. You can also add lemon zest to bring out the aromatic flavors in the watermelon. As with most salad condiments it’s preferable to crumble the feta over the top instead of tossing it together with the rest of the salad. It provides a much more interesting finished texture. Ingredients 3 pounds seedless watermelon (about 1 small), cut into 1-inch chunks 1 tablespoon...

Here’s a healthy, lunch-time salad that’s great for athletes or anyone who needs plenty of protein. The chickpeas and chicken provide protein, the tahini has lots of healthy minerals, the Extra Virgin Olive Oil(EVOO) is packed with antioxidants, and fiber not only helps you stay fuller longer, but will also help the body absorb more nutrients. Technique tips: If you prefer a runnier tahini sauce for a nice drizzle effect, add a splash of water when blending together tahini, lemon, and Extra Virgin Olive Oil. Choose a quality olive oil to sear the chicken. One with a high smoking point...

Frittata 2 pounds small yellow potatoes cut into 1" pieces 2 shallots, thinly sliced 1 jar roasted red peppers, drained 2 green onions thinly sliced 2 teaspoons fresh thyme 1/4 cup Olive Destination Extra Virgin Olive Oil 10 large eggs 2 teaspoons fine sea salt Fresh ground pepper to taste Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. In a heavy 12"...