Recipes: National Salad Month

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Avocado & Black Bean Salad

2 avocados from Mexico, peeled, pitted and diced
1 (15-oz.) can black beans, drained and rinsed
1 cup diced jicama
1 cup cherry tomatoes, cut in half
1/4 cup chopped cilantro
1 jalapeño, seeded and chopped
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
1/2 teaspoon salt
1/2 cup crumbled queso fresco or feta cheese

In bowl, gently mix together avocados, black beans, jicama, tomatoes, cilantro and jalapeño. Add olive oil, orange juice, lime juice and salt; mix gently until ingredients are evenly coated. Sprinkle with queso fresco.

Makes 4 servings

Recipe courtesy of Avocados from Mexico and theamazingavocado.com

Black Bean, Corn, Georgia Pecan & Orzo Salad

8-oz. orzo (rice-shaped pasta) or macaroni
1/4 teaspoon salt
1 teaspoon olive oil
2 tablespoons freshly squeezed lime juice
3 tablespoons olive oil
1/4 teaspoon ground cumin
freshly ground black pepper to taste
1 cup cooked black beans (canned is fine), rinsed and drained
1 cup cooked corn kernels
1 small red bell pepper, cored, seeded and cut into thin slivers
1 ripe tomato, peeled, seeded and chopped (or 1 cup prepared salsa)
2 green onions, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
1/3 cup toasted pecan halves or chopped Georgia pecans

Bring a large pot of water to a boil. Add orzo and salt, stir and cook for about 5 minutes, or until orzo or macaroni test done. Drain, toss with teaspoon olive oil and set aside.

While pasta is cooking, whisk together lime juice, olive oil, cumin and black pepper. Stir in black beans, corn, orzo, red bell pepper strips, tomato, green onions, cilantro and parsley. Stir in toasted pecans.

Taste salad and adjust seasonings. Serve at room temperature or chill 30 minutes prior to serving. Serve on lettuce leaves.

Makes 4 servings

Recipe courtesy of Georgia Pecan Commission

Roasted Asparagus and Spring Greens with Lemon Shallot Vinaigrette

3 tablespoons extra virgin olive oil, divided
1 pound asparagus, ends trimmed 1-inch roughly
½ cup finely minced shallots
¼ cup fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
¼ teaspoon salt
5 heaping cups baby spring greens, moderately packed
6 tablespoons shaved Parmesan cheese

Preheat oven to 400°F. Place asparagus on large rimmed (18×13-inch) baking sheet in single layer. Drizzle with 1 tablespoon oil. Roast until crisp-tender, about 10-12 minutes. Set aside to cool, then cut spears into thirds.

In a small bowl, whisk shallots, lemon juice, lemon zest, mustard, pepper, salt and remaining 2 tablespoons olive oil until thoroughly blended.

In a large bowl, lightly toss spring greens and cut roasted asparagus pieces.

Drizzle dressing over vegetables and toss to coat all pieces.

Divide between 6 serving plates or bowls and top each salad with 1 tablespoon shaved Parmesan cheese.

Makes 6 servings (each serving a heaping 1 cup)

Recipe created by Kim Galeaz, RD CD for My Indiana Home magazine

Fantastic Fruit Salad

1 can (20 oz.) pineapple tidbits in 100% juice, drained (save juice)
1 can (15 oz.) mandarin oranges in light syrup, drained
1 mango, cut into chunks
2 cups sliced strawberries
1 large avocado from Mexico, cut into chunks
1/3 cup toasted Georgia pecans

Combine pineapple and mandarin oranges in large bowl. Lightly stir in mango, strawberries and avocado. If desired, mix in a couple tablespoons of the pineapple juice. Sprinkle with toasted pecans right before serving. Serve immediately or refrigerate until serving time.

Makes about 8 servings (heaping ¾ cup serving each)

Recipe created by Kim Galeaz, RD CD

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