Roasted Strawberry Salad Dressing

Strawberry Salad Dressing

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 7 servings
Calories 79 kcal
Author Deborah Chapman

Ingredients

  • 1 cup fresh organic strawberries
  • 1 shallot, chopped medium size
  • 1 organic garlic clove, minced
  • 1/4 cup white balsamic vinegar
  • 1/4 tsp djon mustard
  • 1/4 cup olive oil extra virgin
  • 1/4 tsp olive oil
  • 2/4 tsp honey optional

Recipe Notes

  • Preheat the oven to 425 degree
  • Pat dry strawberries with a paper towel lightly brush strawberries with 1/4 tsp of the olive oil.
  • Place the strawberries on a cookie sheet using a sheet of foil or wax paper to protect the cookie sheet and easy clean up.
  • Roast strawberries for 20 minutes.
  • Once roasted using a food processor or blender add the strawberries and all of its juices into the food processor along with the shallots, minced garlic, balsamic vinegar, djon mustard and pulse or blend until well mixed then slowly add the olive oil,  if you are using honey then add the honey and pulse for 2 seconds.
  • Store in a Mason Jar and refrigerate for up to 2 weeks.

*use as many organic ingredients as possible.

Nutrition Facts
Strawberry Salad Dressing
Amount Per Serving
Calories 79 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 10mg0%
Carbohydrates 2g1%
Sugar 2g2%
Protein 1g2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

avocado pineapple salad

Avocado/Pineapple Salad

This will be your go to salad all year around.

Course Salad, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
30 minutes 30 minutes
Total Time 40 minutes
Calories 386 kcal
Author Deborah Chapman

Ingredients

  • 1 avocado
  • 1 cup fresh ripe pineapple cubed 1/4 inch
  • 12 Kalamata pitted olives sliced in half
  • 12 grape tomatoes halved
  • 1/2 purple onion chopped
  • 3-4 tsp organic cilantro chopped
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest optional
  • 1 garlic clove chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper
  • 1-3 drops habanero hot sauce

Recipe Notes

  • In a large bowl add all the ingredients except the avocado, salt, pepper and the habanero sauce.  Mix the ingredients with spatula,  slice open the avocado vertically and remove pit place both avocado face down and cut about 1/4 inch cubes.  
  • Place in a separate bowl and squeeze the fresh lemon over the avocado and mix gently with a spatula add the avocado to the other ingredients and then add the salt, pepper and habanero sauce, gently mix,  being careful  not to break up the avocado cubes and refrigerate for 30 minutes so the flavors will marinate and enjoy immediately. 

This is my favorite salad I enjoy it all year round with minor changes.  

*use as many organic product as possible.

Nutrition Facts
Avocado/Pineapple Salad
Amount Per Serving
Calories 386 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 4g25%
Sodium 1190mg52%
Potassium 1539mg44%
Carbohydrates 32g11%
Fiber 17g71%
Sugar 9g10%
Protein 7g14%
Vitamin A 1993IU40%
Vitamin C 56mg68%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Martini Guacamole

Martini Guacamole

Course Appetizer, Snack
Cuisine Mexican
Prep Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 18 kcal
Author Deborah Chapman

Ingredients

  • 1 ripe avocado
  • 1/2 fresh squeezed lemon juice
  • 1 garlic clove chopped
  • 10-12 grape tomatoes chopped or halved
  • 1/2 purple small onion chopped
  • 1-3 tsp cilantro chopped
  • 1-2 tsp lemon zest
  • 1-3 dashes habanero sauce or chile pepper seeded chopped
  • 1/2-1 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Recipe Notes

  • In a medium size bowl add all the ingredients except the avocado, lemon juice, salt and the pepper.  Using a spatula mix the ingredients. 
  • Once the ingredients are added to the bowl  you can cut open  the avocado vertically watch out for your fingers, with a twist the avocado should open and the pit should stay inside one half of the avocado, remove the pit by carefully placing a knife diagonally across the pit with a twist the pit should easily come out onto the knife.
  • In a separate bowl using a spoon scoop out the flesh and place in the bowl and mash with a fork leaving  some chunks for texture squeeze the lemon juice over the flesh before it browns and add it to the bowl with the other ingredients, now add the salt and pepper mix gently once incorporated place into martini glasses and enjoy.

You can add more or less habanero sauce be mindful a little goes a long way.

Serving this dish in a martini glass for your guest is so awesome.  When you have  your next get together or barbecue try serving this to your guest in a martini glass it looks so classy and elegant your guest will get a kick out it.

I make my own pita chips or you can toast sour dough bread and cut into bite size pieces, french bread is great also. 

*use as many organic ingredients as possible

Nutrition Facts
Martini Guacamole
Amount Per Serving
Calories 18 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 586mg25%
Potassium 201mg6%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 708IU14%
Vitamin C 13mg16%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.