Avocado Grapefruit Edamame Salad

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When I saw this salad on Joy the Baker‘s website I couldn’t resist trying it. Edamame and avocado? Sold!

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It was incredibly easy to make (as far as fancy salads with homemade dressing go), and super yummy. Leafy greens, grapefruit, blood orange, edamame, celery and avocado. The biggest pain in the butt was getting all the membrane off the grapefruit and blood orange segments.

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The dressing is the best part because it’s so easy to make and really really good. Chop up a shallot (one shallot = about three tablespoons), some mustard and honey. It called for apple cider vinegar, but I didn’t have any so I used lemon. Works just as well.

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Put it in a seal-able container and shake shake shake. Shaking was the best part of putting together the salad. Totally made up for the annoying citrus.

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I had a lot of extra lettuce, edamame and celery, so I ended up eating this salad every day for a week. I stretched out the dressing and fruit. (The avocado was gone the first day.) Here’s what it looks like on day 4. Still pretty good.

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Avocado Grapefruit Edamame Salad 

from Joy the Baker

Serves: 2; WW Points: 8 (without dressing; 15 with dressing)

Ingredients

For the Salad:
about 2 cups leafy greens
1 grapefruit, segmented
1 blood orange, segmented
1 cup shelled edamame
2 celery stalks, sliced
1 small (or half of a large) ripe avocado, peeled and sliced

For the Dressing:
3 tablespoons finely diced shallots
1 tablespoon honey (for vegans substitute a bit of agave)
1 tablespoon dijon or whole grain mustard
2 tablespoons apple cider vinegar (I used lemon)
1/4 cup plus 1 tablespoon olive oil
sea salt and fresh cracked black pepper

Directions

  • In a medium bowl, combine all of the salad ingredients:  greens, citrus segments, edamame, celery, and avocado.
  • In a small jar with a tight-fitting lid combine shallots, honey, mustard, vinegar, olive oil, a pinch of salt, and a few pinches of pepper. Place the lid on the jar and shake it up until the mixture is emulsified. Taste the dressing and season to taste, adding more salt, pepper, or acid as necessary.  Pour the dressing (as much as you’d life) over the salad.  Sprinkle with salt and pepper.  Enjoy immediately!
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First Ice Cream! Buttermilk Basil Sorbet

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Happy Snow Day! We have had our share of snowy and cold days this year. I much prefer snowy to cold. And what is the most appropriate thing you can make during a snow storm? Ice cream. Duh.

This is not, like, baby’s first ice cream. This is, like, Katie’s first attempt with an ice cream maker. I know you’re excited, but hold up, it was only a semi-success.

My parents are cleaning out their house. Sort of. And, as a result, I inherited their ice cream maker. It’s really hard to say no to an ice cream maker (even though free space in our apartment is quickly filled). There are just too many interesting ice creams and sorbets that go unmade because of lack of machinery. E says the same thing about pasta. We have different priorities.

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This 1970’s Waring Ice Cream Parlor came without directions. (At least I was unwilling to dig around my parents basement to find them. Basements are scary). However, the internet is a wonderful thing. I found instructions for this baby by searching the name on the side of the ice cream maker. Score! First hurdle, successfully cleared.

There is something that sounds so good about buttermilk basil sorbet. I had everything I needed. I just had to use the basil before it went bad, so … basil cut up.

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Lime zested.

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Buttermilk buttermilked. Wait … that’s not right. Well. Everything in the bowl, then.

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All ingredients in the ice cream maker (this will be so easy!). But again, wait … no. Do you have any idea how much salt you need to make ice cream? Like, lots and lots of salt. To keep the machine cold while it’s working your milk into ice cream you have to have about a dozen layers of ice and salt. I thought I had a whole extra box of salt, but nope. Second hurdle not only not cleared, but fell over with me like Danny Zuko on the race track … are Grease references allowed?

I only had a couple layers of ice in before I realized my problem, so then I had to do it old school. I pulled out some cheap metal pans and poured in the soon-to-be sorbet.

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If you’re not using an ice cream machine then you are supposed to scrape the pan each time a layer of ice forms. For the little muffin tin I was able to scrape up the ice three times, but for the larger bread loaf pan, it took too long to freeze (and I had places to be). What was most interesting about this accidental experiment was that the sorbet from the muffin tins was actually creamier than the sorbet in the bread pan. The bread pan sorbet was more like Italian ice. I didn’t really believe in the importance of scraping up the ice. Doubter. Either way the combination of buttermilk, lime and basil was pretty savory and satisfying.

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Lesson learned. And, it’s never too cold to eat ice cream.

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Buttermilk Basil Sorbet
Serves: 12; WW Points: 3
Prep time: 10 min; Ice Cream Maker Time: 50 minutes (otherwise, several hours)

Ingredients:
1 1/3 cup(s) sugar, granulated, divided
2/3 cup water
1 cup(s) basil, fresh, cut into ribbons, minced
4 cups low-fat buttermilk
3 tbsp fresh lime juice
2 tsp lime zest, finely minced

Directions:
To make basil syrup, combine 2/3 cup sugar with 2/3 cup of water in a small saucepan; bring to a boil for 1 minute. Reduce heat to low, add basil and simmer for 5 minutes; set aside to cool.

In a large bowl, combine remaining 2/3 cup sugar with buttermilk, lime juice and zest; mix until sugar dissolves. Add cooled basil syrup to buttermilk mixture and mix thoroughly. Run sorbet mixture through an ice cream maker according to its package directions. Transfer sorbet to a container and freeze for 12 to 24 hours before serving. If you do not have an ice cream maker, poor into metal pan and freeze. Scrape through ice several times. Yields about 1/2 cup per serving.

Cooking Music: Doctor Who (it can’t always be music)