Mediterranean Avocado Boats

Buttery avocados are turned into boats to hold a Mediterranean flavored salad filled with juicy tomatoes and heavenly mozzarella pearls.  Now this is a salad!

Mediterranean Avocado Boats

Summer brings a bounty of produce and I love making quick and easy dishes using all the fresh ingredients that's available.  I'm all about quick weeknight (and weekend) meals when it is hot out.  Eating minimally processed fresh foods are not only healthy for you they are easy to prepare.  They also fit in a variety of diets such as low-carb, keto, Mediterranean, Whole 30, and vegetarian.

Today's side dish is not only pretty but it packs in the flavors of the Mediterranean.  A salad of tomatoes and mozzarella balls (called pearls or Ciliegine) and tossed with some basil, olive oil, and heavenly balsamic vinegar.  This salad is then piled on top of whole avocado halves that form a boat to hold the salad.  So cute, and soooo yummy!  They're on the table in 30 minutes with little fuss and no cooking. Serve this along with any grilled protein, sandwiches, burgers and dogs, or even kabobs.   This is the best kind of side dish in my book!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil - choose a good one that you enjoy the flavor of since this is a prominent flavor in the salad.

• balsamic vinegar  - like olive oil these come in a wide range.  choose one you like (from Modena IGP are good)  Rule of thumb:  The ingredient list should say grapes or grape must as the first ingredient listed

• yellow and red cherry tomatoes 

• feta cheese - I like to purchase feta in a block and crumble it myself

• fresh basil

• ripe but firm avocados - see how to pick an avocado below under kitchen tips

Substitutions and Variations

• Tomatoes:  grape tomatoes or diced Roma tomatoes would work.

• Cheese:  go for mozzarella balls or even goat cheese.

• Simple salad:  if you don't want to make the avocado boats just dice the avocado and toss them in the salad along with the tomatoes and cheese.

Kitchen Tips and Notes

• Picking an avocado:  

• Depending upon when you buy your avocados to make this dish you might want to choose slightly unripe avocados.  This way, the ripening process can take place at home, and you can use the avocados when they reach the ripeness you want.  If making this dish the same day look for ripe but firm avocados.




• Ripe avocados should be dark green, almost black, or are dark green with black speckles.  




• Texture: The bumpier the avocado, the riper it is  




• Firmness: Gently squeeze the avocado, and it should give slightly but not feel mushy

• Preparing the avocado:
• Halve the avocado - Starting at the stem end you want to cut in to the avocado until you reach the pit and then slide your knife down lengthwise until you reach the stem again.  Don't cut across along the equator.  Twist the two halves in opposite directions to separate them.

• Remove the pit - Hold the avocado half containing the pit  skin side against your palm of your hand.  Using caution here:  You want to stab the pit with the base edge (the part next to the handle) in to the pit.  Twist the handle and the pit should remove from the flesh.

• Peel the avocado -  You can either run a spoon between the skin and flesh of the avocado or If you have a firmer avocado, you can use your fingers to gently peel back the skin.   

• Make Ahead:  Make the salad ingredients (tomatoes, cheese, basil, and dressing) and chill.  When ready to serve prep the avocados and assemble.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Mediterranean Avocado Boats

serves 4

3 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
salt & pepper
1 cup yellow and red cherry tomatoes, halved
1/3 cup feta cheese, crumbled
1 Tablespoon chopped fresh basil
2 ripe but firm avocados, halved and pitted

In a bowl whisk together the oil, vinegar, and a pinch of salt and pepper.  Set aside.  In a medium bowl combine the tomatoes, cheese, and basil.  Add a Tablespoon of the dressing and toss until coated.

Scoop out each avocado half in one piece from its peel and place them cut side up on a platter.  You want the flat side up that shows the indentation from the pit.  Sprinkle with a little salt and top with the tomato salad mixture.  Drizzle the remaining dressing over the salad and avocado.  Garnish with extra basil leaves if you want.

Summer Steak Salad

A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

Summer Steak Salad

Another 30 minute meal is coming your way!  I'm on a roll this summer with fast, easy to make, yet screaming delicious food.  Continual heatwaves have left me with very little appetite so light meals that are quick to prepare have been my go to this summer.  This dish is all that and more.

A main entree dinner salad, like you would get at a restaurant, is a great way to eat light during the hot summer months.    Juicy sirloin steak is seasoned and grilled then cut in to strips and laid on top of a bed of spring mix, tomatoes, and radishes.  Then we make a easy homemade vinaigrette that is robust and compliments the steak so nicely.  The secret ingredients in the dressing are tomato paste and some chicken broth.  You have to try this dressing, don't skip this part....it makes takes the salad up a notch!  

All this in 30 minutes.  You've got only 5 ingredients for the entree and 6 ingredients for the dressing.  I call this a summer dinner winner!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil

• chicken broth

• balsamic vinegar

• Dijon mustard

• tomato paste

• garlic 

• sirloin steak

• Montreal seasoning

• Spring mix

• Cherry tomatoes

• Radishes 

• Bell peppers

• Avocado

Substitutions and Variations

• Veggies:  Add shredded carrots and cucumber slices.

• Greens:  try spinach or romaine for the lettuce choice.

• Protein:  try your favorite cut of steak such as New York, filet mignon, or flank steak.  Try grilled chicken or pork.

Kitchen Tips and Notes

• Allow the steak to sit out and come to room temperature before grilling, while you prepare the salad items.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Summer Steak Salad

serves 4

1/2 cup extra virgin olive oil
4 Tablespoon chicken broth
2 Tablespoon balsamic vinegar
3 teaspoons Dijon mustard
3 teaspoons tomato paste
2 garlic clove, minced
1 pound sirloin steak
2-3 teaspoons Montreal seasoning
8 cups of spring mix
1 cup cherry tomatoes, halved
1/2 cup radishes, sliced thinly

1/2 orange bell pepper, sliced thinly

1/2 yellow bell pepper, sliced thinly

1 avocado, cubed

In a bowl or jar combine the first 6 ingredients.  Add salt and pepper to taste and whisk to combine.  Set aside.

Heat and outdoor grill or indoor grill pan over medium high heat.  Rub both side of the steak with the Montreal seasoning.  Rub with a little olive oil on each side and place on the grill/grill pan.  Cook to desired doneness.  About 8 minutes for medium-rare turning once or 10 minutes, turning once for medium.  Remove from heat and allow to rest 5 minutes.  Slice thinly against the grain.  

In a large bowl or platter arrange the lettuce spring mix, tomatoes, and radishes.  Top with the steak.  Drizzle with the dressing before serving and serve the remaining dressing on the side.  

30 Minute Meal: Italian Chicken Cutlet Paninis

Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!

 

Italian Chicken Cutlet Paninis

This heatwave is never going to end!  What do you do when it's too hot to grill, but you still need to feed the crew a nutritious and scrumptious dinner?  Make paninis!  Right now I'm all for keeping my dinners light and simple.  I don't want to heat up the house by cooking all evening.  That's why this sandwich fits the bill.  It takes just 30 minutes, one skillet, and a few ingredients to pull together but, the flavor is out of this world.  

These Italian Chicken Cutlet Paninis are made with chicken breasts that have been cut in half horizontally and pounded thinly.  You could also used thin sliced chicken breasts from the store but I find even those are really thick these days.  Either will do, but I would still pound them to about 1/3 inch thickness.  Then we bread them and cook them in a skillet until crispy.  The only thing left to do is build your sandwich, smear on some of this wonderful quick-made basil mayo throw the whole sandwich back in the skillet to melt the cheese and create a toasted panini.  No panini press needed!  The result is a very flavorful meal that took no time to make and very little cleanup.  I a one pan meal that is done in 30 minutes and requires only 8 ingredients.  Gotta love that in the summertime.  

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts - I used breasts and cut them in half horizontally to make cutlets.  You can also buy thin sliced chicken breasts.

• mayo

• fresh basil - fresh will give you a great flavor.  I don't recommend dried basil.

• eggs

• plain breadcrumbs - you could also used Italian style or panko.

• sourdough bread - this provides great flavor.

• tomatoes

• fresh mozzarella - I use the ball of mozzarella that comes in a package with water.

Substitutions and Variations

• Bread:  Use your favorite.  Keep in mind you want them large enough to cover a chicken breast.

• Add some greens:  Spinach or romaine would be a good addition.

• Change the flavor profile:  This is an Italian sandwich, try Southwestern by swapping chili powder for the basil, jack cheese for the mozzarella and sauteed bell peppers for the tomato.

Kitchen Tips and Notes

• Bread Choices:  Make sure your bread is large enough to cover the chicken breast.

• Toast the bread after the sandwich is assembled (like making a grilled cheese) in a skillet and use a lid so the cheese melts)

• Pound your chicken breasts to about 1/3 inch thin.  This allows them to cook quickly and evenly.

Serve this with:

Asparagus Salad with Oranges and Feta

Green Bean, Tomato, and Avocado Salad

Easy Greek Pasta Salad

Red White and Blueberry Salad

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Italian Chicken Cutlet Paninis

serves 4

2 boneless skinless chicken breast halves, cut in half horizontally to make 4 cutlets
1/3 cup mayo
1/3 cup chopped fresh basil
2 eggs, lightly beaten
3/4 cup plain breadcrumbs
1/4 teaspoon salt
2 Tablespoon olive oil
8 slices of sourdough bread
2 tomatoes sliced
8 slices of fresh mozzarella

Place cut chicken breast between 2 sheets of plastic wrap. Pound to 1/3 inch thickness using a meat mallet or rolling pin. Repeat for the remaining chicken. Set aside.

In a small bowl mix together the basil and mayo. Set aside. Set up your breading station by using two pie plates or breading dishes. Add the beaten eggs to one and the breadcrumbs to the other.

Sprinkle chicken breasts with salt. Dip each breast in the egg mixture then coat with the breadcrumbs. Over medium heat place a large skillet adding the olive oil, allowing to heat. Add cutlets (may need to cook in batches depending on the skillet size) to the skillet and cook about 4 minutes per side. Breadcrumbs should be golden brown. Flip and cook the other side ensuring chicken is cooked all the way through. Repeat with the remaining breasts if necessary.

Spread one side of each slice of bread with the basil mayo. Top 4 of them (mayo side up) with tomatoes, chicken, and cheese. Top with the other 4 bread slices mayo side down to close the sandwich.

Add cooking spray to the same skillet and add the sandwiches back to the skillet and cover with a lid. Cook flipping once until lightly browned and the cheese has melted. Cut sandwiches in half and serve.