Summer recipes can be sweet or spicy, made from your favorite fruit or garden vegetables. Most important, they should be easy to prepare and require little or no cooking. Here are two ideas for no-cook summer recipes.
Chunky Avocado Salsa (serves 2-4)
1 Avocado, diced
1 Red Onion, diced
1 Cucumber, peeled and diced
1 clove crushed garlic
Dash of Tabasco Sauce
Salt and pepper to taste
Cut the avocado in half going around the hard pit. Twist the halves apart. To remove the pit, carefully stab the pit with a knife and twist the pit to remove it. Once the pit is removed, slide a spoon between the skin and the flesh. Using a circular motion, slide the spoon against the skin and remove the flesh in one large piece. Place the flesh flat side down and then dice the avocado into cubes. Repeat the process with the remaining half of the avocado.
Place the diced avocado in a medium size mixing bowl. Cut the lemon in half. Squeeze one half of the lemon over the diced avocado, taking care that the seeds do not fall into the bowl. Mix gently. The lemon juice will help prevent the avocado from turning brown and add tartness to the delicate fruit.
Add the diced cucumber and diced red onion. Squeeze the remaining lemon half over the onion and add the crushed garlic. Season with salt pepper and add a dash of Tabasco Sauce. Stir gently so as to not smash the avocado, and to mix the flavors. Serve immediately; or if you want to save it for later, cover with plastic wrap or place in an airtight container and store in the refrigerator. Serve with washed celery stalks, pita bread triangles or corn tortilla chips.
Baby Spinach and Feta Cheese Salad (serves 2-4)
1 Bunch or one bag (1 pound) washed and dried Baby Spinach Leaves
1 clove chopped garlic
1 pint Cherry or Grape Tomatoes
1 teaspoon Italian Herb seasoning mix
½ cup crumbled Feta Cheese
Salt and Pepper
2 hardboiled Eggs, sliced (optional)
½ cup your favorite Italian or Balsamic Dressing
In a large salad or mixing bowl, place the washed and dried spinach leaves and chopped garlic. Cut the tomatoes in half and add to the spinach leaves. Add the salt and pepper, Italian Seasonings, and the feta cheese. Toss the salad. If desired, slice the hardboiled eggs and place on top of the salad. Add your favorite Italian salad dressing just before serving to prevent the spinach leaves from wilting. Serve with slices of Sourdough bread or garlic toast.