Mozzarella Avocado Tomato Salad Recipe

TOTAL TIME: Prep: 25 min. + chilling 

MAKES: 8 servings

Ingredients

6 plum tomatoes, chopped

2 cartons (8 ounces each) fresh mozzarella cheese pearls, drained

1/3 cup minced fresh basil

1 tablespoon minced fresh parsley

2 teaspoons minced fresh mint

1/4 cup lemon juice

1/4 cup olive oil

3/4 teaspoon salt

1/4 teaspoon pepper

2 medium ripe avocados, peeled and chopped

Directions

In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside.

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

Just before serving, stir in avocados. Serve with a slotted spoon. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 305 calories, 26 g fat (10 g saturated fat), 45 mg cholesterol, 309 mg sodium, 8 g carbohydrate, 4 g fiber, 11 g protein.

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Article source: http://www.tasteofhome.com/recipes/fresh-mozzarella---tomato-salad

Roasted Mushroom & Butternut Squash Salad Recipe

Roasted mushrooms and butternut squash give an earthy sweetness to a field of herbed salad greens. Topped with a creamy garlic-dill dressing, this is a fresh, delicious salad that is perfect for detoxing at dinnertime from grains, sugar, or general bloating. Enjoy!

Ingredients:

• 2 cups baby portabella mushrooms, halved
• 1 1/2 cup butternut squash, cubed
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil or grapeseed oil
• 1/4 cup pine nuts
• salt and pepper, to taste
• 1 Herb Salad mix
• 3 ounces goat cheese
• 1 clove garlic
• 1 lemon, juiced and zested
• 1/4 cup olive oil
• 1/2 teaspoon dill
• 1 teaspoon raw honey
• 1/2 teaspoon onion powder
• salt and pepper to taste

Directions:

Preheat oven to 425 degrees.

Place portabella mushrooms and butternut cubes on a parchment-lined baking dish. Sprinkle with garlic, drizzle with olive oil, salt and pepper generously. Roast in hot oven for 18-20 minutes (ir until tender and carmelized), then toss in pine nuts and cook for 1-2 minutes, just until toasted. Remove and allow to cool slighty before tossing over salad greens.

Prepare the dressing as the mushrooms cool by mixing together goat cheese, garlic, oil, dill onion powder, honey, and salt and pepper in a blender until smooth. Drizzle over salad and serve immediately.

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Article source:http://www.cheekykitchen.com/2013/05/4701.html