Is it possible not to be seduced by the gorgeous displays of tomatoes dominating farmers? markets during the summer? Their bright colors and unique shapes just make you want to reach out and give one or two a squeeze.
Summer is the time to enjoy juicy, sweetly acidic, full-flavored tomatoes. Before you know it, colder weather strikes and the sexy tomatoes of summer are replaced by bland ?tomatoes? with no personality whatsoever.
When you’re in the mood for something decadent, or a special occasion arises, or it’s a Tuesday and for no particular reason at all you’re craving lobster, MDA Reader Kerry Carlson’s Lobster, Grapefruit and Avocado Salad with Creamy Citrus Dressing is one to turn to.
Kerry’s lobster salad is flavored by a bold combination of tart grapefruit, creamy avocado and salty bacon. This trio of contrasting flavors will wake up your taste buds and demand they take notice of what you’ re eating. Each bite is a celebration of varying textures and flavors, and when one of those bites also includes a chunky piece of lobster meat, you’re really in for a treat.
Some meals are just meant to be eaten underneath a bright blue sky with the hot summer sun shining down, and in our opinion, Shrimp “Grok-amole” is one of them. Cold, plump shrimp doused liberally in lime juice and tossed with juicy red tomatoes, crunchy orange pepper, spicy jalapeño and as many avocados as you can fit in the bowl is our idea of good summer eating. Shrimp “Grok-amole” salad is refreshing, nutritious and (this might be the best part) you don’t have to turn on an oven, stove or grill to make it. Just get out your knife and start chopping.
For busy college students like Amy McMillin, easy-to-prepare meals that make the most out of a limited food budget are a necessity. “I like to make salads with fewer ingredients using unique combinations,” Amy told us, which is how she came up with her recipe for Curried Salmon Salad submitted for the Primal Blueprint Reader-Created Cookbook.
Salmon, lettuce, avocado, slivered almonds and green onions mixed with the complexity and bold flavors of an array of ground spices – garam masala, turmeric, coriander, cumin, cinnamon and cayenne – makes this a delicious Primal dish.
Note: This recipe is a long-time Mark’s Daily Apple favorite. An earlier version was originally submitted by reader Vanessa Query.
You’ve probably heard of BLTs and BLTAs, but have you heard of BEATs? No, not the headphones by Dre. We’re talking Bacon, Egg, Avocado, and Tomato salad. It’s a favorite around here for a quick and easy meal that is ready in less than two minutes if you already have hard-boiled eggs in the fridge. The secret ingredient is a squirt of lemon juice, which heightens the flavor and adds brightness to this otherwise simple but very satisfying salad.
How to Cook the Perfect Hard-Boiled Egg
The easiest type of salad dressing to make is vinaigrette: shake or whisk together oil and vinegar, add a little salt and pepper and you’ve got yourself some salad dressing. As anyone who eats salad regularly knows, however, dressing your greens in the same basic vinaigrette day after day gets a little boring. The salad recipe submitted by Reni Westmoreland reminded us that drastically changing the flavor is as simple as changing the type of vinegar you use. If you’ve been reaching for the same bottle of balsamic, or rice wine or apple cider vinegar for your dressings, then Reni’s Raspberry Vinaigrette might just be the change you need.