Tuesday, April 28, 2015

Salsa Salad with Peanut Butter Avocado Dressing

Big confession: I don't like avocados.

I think it's more of a texture thing than just the flavor. I've tried over the years, I really have. If I can hide them away smashed into other flavors, then I may be able to eat a small sliver.

But, I know that they're really healthy with healthy fats, vitamins, potassium and amino acids. Research has shown that eating avocados can reduce risks of several types of cancers, lower your cholesterol and are good for heart health. 

Jason loves avocados and has been using them often lately. I decided I'd give them another shot in the form of a dressing or sauce. Avocados, in my mind, go with salsas. Ok, not that I eat them with salsas myself. But, this was my train of thought. 

I had several tomatoes on hand that needed to be used, some frozen corn and canned beans. I often make a black bean and corn salsa/salad during the summer so I just ran with that general concept for flavors and textures and came up with a Summer Salsa Salad with Peanut Butter Avocado Dressing.



Peanut Butter Avocado Dressing
Ingredients:
1 avocado, peeled, de-seeded
1 tbsp peanut butter (I used Myprotein) (tahini would also work)
Juice of 2 limes
1/2 cup OJ (more or less for consistency)
To taste: Honey (or agave or raw sugar), salt, cumin powder, chili powder, garlic powder
Small bunch fresh cilantro (more if you like the taste)
1 tbsp extra virgin olive oil
1/4 cup apple cider vinegar (more or less for consistency)

Directions:
In a blender or food processor, puree all ingredients until smooth. Re-season as needed.

Summer Salsa Salad
Ingredients
4 tomatoes, de-seeded and diced
1/2 red onion, finely diced
1 cup frozen corn, thawed
1 cup frozen edamame, thawed (optional)
1 can black beans, rinsed and drained
1 can red beans, rinsed and drained
2 cups cooked quinoa (rice or couscous would also work)

Directions:
Combine all ingredients into a large bowl and mix in the Peanut Butter Avocado Dressing. Refrigerate for about an hour to allow the flavors to meld together and the onions to mellow.

Because I had the quinoa already cooked, this came together really quickly. Even if you don't have any pre-cooked, it's still a quick and easy recipe to throw together. You can serve it as is or over a base of greens.

Are you an avocado fan? What fruits/veggies do you dislike but know you should try to eat?