Egg-cellent Egg Salad

I am in NO way, shape, or form an egg salad girl.  My husband likes it.  I never have made it. I take that back.  I did make it once.  It just tasted like nasty mush to me.  Now.  I like hard boiled eggs, A LOT.  I dig mayo.  But something about the combination together was just plain icky.  So I never made it again.

Then one day I was on Pinterest.  Oh Pinterest.  You shall be the death of me.  

While I was on there I found a recipe for Avocado, Spinach, Egg Salad.  I like avocado.  I like spinach.  But I don't like egg salad.

So I saved the recipe as one of the 9,000 bookmarks on my computer.  This was months ago.

Yesterday I got brave.  REAL brave and I am SUPER glad I did.  This stuff is YUMMY!  Maybe it is the exclusion of the mayo that does it, or the addition of the yummy avocado, or the nice onion roll I put it on.  Either way...I am making this bad boy again!

  

Ingredients:

• 7 large, hard boiled eggs
• 1/2 cup plain Greek Yogurt  (4oz)
• 2 avocados
• 1 stalk celery, chopped well
• 1 cup baby spinach, chopped into small pieces
• Red pepper flakes to taste, I like spice.  I had a heavy hand with this
• Some form of yummy bread.  I used an onion roll
• More baby spinach to put in the sandwich

Directions:

1. Hard boil your eggs, cool, and peel.
2. In a large bowl mash together the eggs and the yogurt.  Season with salt and pepper.  Set aside.
3. In a second bowl, mash the avocados well and season with a bit more salt and pepper.
4. Mix the avocado mixture into the egg mixture.
5. Chop your celery and spinach.  Add to the mixture.
6. Sprinkle on some of the red pepper flakes, if you want.
7. On your bread put down a bed of the baby spinach and flop some of the egg salad on top.  Flop of course is a very technical term and should be used with only the greatest of care.  

Enjoy!!!

Recipe from We Are Not Martha 

Cucumber Salad with Sour Cream and Dill Dressing

Oh dear Martha, how do I love thee?  You make the world look so easy and fabulous with all your "good things".  

This recipe is straight off of the Martha Stewart website and wonderful  I cut it in half when I made it for a quick and easy lunch.  So yummy and refreshing.  Any recipe I get to use fresh dill is a winner in my book.

Ingredients:

• 1/2 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice (from 1 lemon)
• 2 tablespoons chopped fresh dill, plus more for garnish (optional)
• Coarse salt and ground pepper
• 4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise

Directions:

1. In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
2. Add cucumbers, and toss to coat.  If desired, garnish with more dill.  Serve, or refrigerate, covered, up to 4 hours.

Enjoy!

Kale Salad...Also knows as YUM!

Not gonna lie.  Kale scared me a bit.  But I found a recipe on Hello Giggles and figured it looked decent enough so I would give it a whirl.

I changed it a bit to suit my needs.  I am VERY anti-fresh tomatoes.  I tried one today to "check it out".  The verdict?  Still nasty.  I added some to my husbands though, he likes them. 

I now present to you...Kale Salad!!

Ingredients:

Fun from the produce aisle!

Packaged Ingredients Needed

•  1 large bunch kale, rinsed and chopped into bite size pieces
• 10 cherry tomatoes cut in half
• 10 Greek Olives cut in half
• 1/3 cup Sprouts
• 2 avocados, peeled and cut into pieces.
• 1/3 cup chopped pecans
• 3 tablespoons hummus
• 1 large lemon
• 1 tablespoon white vinegar
• 1/3 cup feta cheese
• 2 tablespoons Extra Virgin Olive Oil

Directions:

1.  In a small bowl whisk together hummus,  juice from the lemon, and the white vinegar.  Set aside.
2. Place kale in a large bowl.  Add tomatoes, olives, sprouts, avocados, pecans, and feta.  Mix well.
3. Add Olive Oil and toss.
4. Pour dressing over the top and mix again.  Make sure to REALLY scrape the bottom of the bowl.  All my good stuff hid down there!

Enjoy!!

Carrot, Raisin, Pineapple Salad

I am OBSESSED with the carrot raisin salad at Chick-fil-a. Seriously. I dreamed about it when I was pregnant and couldn't have it. (Gestational diabetes=no fun carby foods) I just found this recipe last week and I knew I had to make it.

It isn't as rich as theirs is. No mayonnaise added, which will make my husband happy.

The main three ingredients are: carrots, raisins, and pineapple.



YUMMY! So...here is the recipe!

Makes about 6 side servings.

Mix in a large bowl:
1 bag matchstick carrots (10oz)
1 cup pineapple diced
1/2 cup raisins

In a separate bowl whisk together:
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon fresh pineapple juice

Once whisked add the oil mixture to the carrot mixture.

Then to the carrot mixture add:
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Toss well. Cover. Chill.

VIOLA!