Lately I’ve been loving avocados….I go through phases where I can eat them everyday and then can’t stand them.  I’ve recently been capitalizing on their versatility and using them as a substitute for mayo to make chicken/tuna salads.  I love cold curried chicken salad, so I decided to try making it using avocado as the cream base.  This recipe is super easy and tastes awesome in lettuce wraps or on a bed of greens with some extra lemon juice.

Ingredients (makes 3 servings):

– 1 whole cooked chicken – meat removed from the bone and shredded/chopped
– 3 celery stalks – chopped
– ¼ onion – chopped
– ½ red pepper – chopped (you could use a fruit here instead…pineapple or apple would work well)
– 1 + ½ or 2 avocados – very ripe
– 2 Tbsp curry powder
– 1 tsp ground ginger
– 1 tsp turmeric
– Juice of ½ a lemon
– Salt and pepper to taste
– Romaine leaves for the wraps (optional)

Directions:

1. In a large bowl, combine chicken and veggies.
2. In a small bowl, mash the avocado with the spices and lemon juice – mash/mix well to create a creamy texture
3. Mix together the mashed avocado curry mixture with the chicken and veggies.  Mix thoroughly.
4. Add salt and pepper to taste
5. Serve in lettuce wraps or on a bed of greens.  When I served mine on  a salad I used extra lemon juice to liquefy it a bit more.
6. Enjoy!

No Fully Primal Husband testimonial this time…I hogged these all to myself:)

Lately I’m a bit rhubarb crazy…they have beautiful stalks at the farmer’s market (for those in Toronto, I go to the Appletree Farmer’s Market) and I’ve been picking up a bunch every week along with grass-fed beef and other fresh veggies/fruits.  Rather than continually make my strawberry-rhubarb crisp, I wanted to see what else I could do with rhubarb and came up with this salad dressing.  FUN FACT: Rhubarb is actually a vegetable, not a fruit. I think it might have a bit of an identity crisis because most people assume it’s a fruit (or maybe just blond people like me).  The sweetness of the orange citrus compliments the tart flavour of the rhubard in this dressing.  You could use it with any meat or salad dish…I chose steak because I heart steak.

Ingredients (makes about 1 1/2 C of dressing)
– zest of 1/2 an orange
– juice of 1 orange
– 2 rhubarb stalks – chopped
– 1/4 C olive oil
– 1/4 C red wine vinegar
– fresh ground pepper
– pinch of sea salt

Salad – you could use anything…Be creative! Here is what I did (most of this was from the farmer’s market):
– a bunch of arugula
– 1 orange tomato (orange/yellow tomatoes are sweeter and less acidic vs red)
– 2 baby cucumbers – sliced
–  sautéed mushrooms and onions in olive oil, with a bit of parsley
– STEAK! I used a piece of grilled striploin (it was seasoned with a bit of salt and pepper)

Directions:

  1.  In a small saucepan, heat 1/4 C of water until it simmers.
  2. Add the rhubarb to the saucepan and let it continue to simmer until the rhubarb gets mushy.  Add more water if it dries up too soon and the rhubarb isn’t cooking through.  
  3. Once rhubarb is all mushy, mix it around to get it to a sauce/pudding texture.  You can use a food processor, but I found I didn’t need it.  Leaving some chunks is OK too.
  4. In a small bowl,  mix the remaining salad dressing ingredients with the rhubarb.  Whisk thoroughly.  
  5. It’s best to refrigerate the dressing for an hour or so before using to allow the flavours to blend, but you don’t need to.  
  6. Assemble your salad and pour dressing over top.
  7. Save the extra dressing by refrigerating – it’ll last a couple days.
  8. Enjoy!

Semi-Primal Husband was away when I made this so I don’t have a testimonial from him.  I made him taste the dressing when he got home and he said, “it’s good.”

Before you read this recipe, take a minute to learn about the tragedy in Haiti and how you can help.  Here is a link where you can donate $5 via text – every little bit will help.

I don’t have enough time to sit and eat a nice breakfast every morning – it’s usually in my car (i use nice silverware to be civilized).  I also tend to eat lunch at my desk and snacks on the go.  These are all bad habits.  But, I’m busy and sometimes that means eating and multi-tasking.  This recipe is PERFECT for these occasions and they look very gourmet (especially compared to the hunk of chicken and 1/2 cucumber that you’ll normally see me eating at my desk).  This is totally portable and would make an excellent breakfast, lunch or snack.   Or appetizer for a dinner party. Radicchio is also in-season…extra bonus!

Ingredients (makes 8 Radicchio Wraps)
–  2 cooked boneless skinless chicken breasts – shredded or cut in small pieces
– 1 radicchio
– 2 celery stalks – cut into small pieces
– 1/4 C chopped basil
– 2 Tbsp olive oil
–  2 Tbsp lemon juice
– 1 tsp garlic powder (or fresh minced garlic)
– salt and pepper to taste

Directions

  1. Carefully peel and separate the leaves from the radicchio.  Soak them in cold water for a 1-2 minutes – this will help to crisp them up so they maintain their curves.  Let them dry.
  2. In a bowl mix together the chicken, celery and basil
  3. In a small bowl mix together olive oil, garlic powder, lemon juice, salt and pepper
  4. Pour the dressing into the chicken salad and mix
  5. Scoop some of the chicken salad into the radicchio wrap. 
  6. Enjoy!

My Semi-Primal Husband saw me eating these and wasn’t too interested.  I asked him if he wanted a bite so he obliged and said, “wow, this is actually really good.  I want to make these for my lunch!” Then he proceeded to eat the rest of the wrap.  I will take that as a compliment.