Summer Salad Series: Avocado & Corn Salad

You should try this........

Ingredients:

 

1/2 head Romaine lettuce
1 cup cherry tomatoes, halved
2 cups kernel corn, preferably fresh
1 ripe avocado, peeled, pitted and cubed
2 tbsp fresh lime juice
1/4 tsp chili powder
Coarse salt and freshly ground black pepper

Instructions:

 

Step 1: Chop Romaine lettuce into 1/2" strips; place in bowl with cherry tomatoes and corn.
Step 2: Add 3/4 of the avocado cubes to bowl. In blender, purée remaining avocado with 1/3 cup water, the lime juice and chili powder. Season with salt and pepper to taste.
Step 3: Pour mixture over salad, toss gently and serve.


Let me know what you think. I covet your comments!


Sincerely,

The Covet LifeStyle

Summer Salad Series: Grilled Halloumi & Little Gem Salad

Every Tuesday starting today I'm going to post a Summer Salad Series recipe that you can prepare and enjoy while maintaining a "healthy lifestyle".  So stay tuned you don't want to miss out! Also, share your comments I covet feedback.  

Halloumi is a firm cheese that originated in Cypress but is increasingly made domestically. Its claim to fame is that it holds its shape when grilled or fried. Preserved lemon, more intense in flavor than fresh lemon, is available in specialty food shops or can be made at home.

Ingredients:

• 8 oz. halloumi cheese, cut into slices
• 6 Tbs. extra-virgin olive oil
• 1/2 tsp. salt
  
• 1 1/2 tsp. freshly ground pepper
• 3 Tbs. oregano leaves, chopped
• 2 Tbs. sherry vinegar
• 1 preserved lemon, cut into slices
• 2 or 3 heads Little Gem lettuce, or 2 romaine hearts, halved lengthwise

Directions:

Arrange the cheese slices in a shallow baking dish and drizzle with 1 1/2 Tbs. of the olive oil, 1/4 tsp. of the salt, 3/4 tsp. of the pepper and 1 1/2 Tbs. of the oregano. Let marinate for 1 hour.

Meanwhile, in a large bowl, combine 3 1/2 Tbs. of the olive oil, the vinegar, the remaining 1/4 tsp. salt, 3/4 tsp. pepper and 1 1/2 Tbs. oregano. Whisk well to make a vinaigrette. Reserve a few of the preserved lemon slices and finely chop the remaining slices. Add the chopped lemons to the vinaigrette, stir well and set aside.

Prepare a medium-hot fire in a grill.

Remove the cheese slices from the marinade, place them on the grill rack, and cook until the edges soften, the interior is warm and grill marks appear underneath, about 2 minutes. Turn the slices over and grill until lightly golden on the other side, 1 to 2 minutes. Transfer to a plate.

Brush the lettuce halves with the remaining 1 Tbs. olive oil and place, cut sides down, on the grill rack. Cook until grill marks appear underneath, about 2 minutes, then transfer the lettuce to a serving platter. Top with the warm cheese and drizzle the lettuce and cheese with the vinaigrette. Garnish with the reserved lemon slices and serve immediately. Serves 4 to 6.

Recipe courtesy of Williams-Sonoma

Sincerely,

The Covet LifeStyle

Scotiabank Caribbean Carnival aka Caribana

It's that time of year when the city bursts with colour, extravagant costumes, a diversity of people, it explodes with sounds of the Caribbean and flavors that will knock your sandals off. 

If you never been to the Caribbean you'll experience it right here in Toronto.  The festivities officially launch today July 17- August 12 and can be found by clicking on the below link. 
North America's largest and most anticipated carnival parade will showecase on August 4, 2012 so get ready to jump + wave.


P.S.  Don't forget your flag and remember to drink plenty of water or make that coconut water.


http://torontocaribbeancarnival.com