Avocado and Grapefruit Salad

While doing my March detox, I stumbled on this salad when I had avocado and grapefruit to consume before traveling one week.  It was one of the most addicting combos I have ever tasted!   Why?  I have no idea, but you should try it even if you don’t like grapefruit.  It’s like when their flavors get together it creates something different than I have ever experienced!  I should also add that it’s super easy, too.
Avocado and Grapefruit Salad
Salt and pepper
Protein addition optional
Section grapefruit and slice avocado.  Place them together.  Mix juice from a lemon, a splash of EVOO, a pinch of salt and pepper.  Pour over the salad.  Add cooked shrimp or other protein if desired.

Blood Orange and Fennel Salad

For those of you that follow me, you’ve heard me say before that I don’t eat salad regularly because I just don’t enjoy it that much.  However, I went the store to get veggies a couple days ago and saw a bulb of fennel that I just had to have.  Shortly after that, I saw they had blood oranges in stock, which doesn’t happen that often!  They are the PERFECT pair.  Blood orange is a dark reddish color and the flavor is like a cross between a grapefruit and an orange.  I threw together a salad with the two ingredients and could not get enough.  It’s a shame to call this a recipe, but it is really just simple ingredients, but it was worth a formal publish!!
Blood Orange and Fennel Salad
1 blood orange, peeled and sliced
thinly sliced fennel
a few pinches of feta (organic, unpasteurized)
drizzle basil infused EVOO (regular would work too)
drizzle barrel aged balsamic (regular would work too)
protein of choice
Throw it all in a bowl and eat!!!

Avocado and Brussels Sprout Salad

This was a salad brought to the last book club meeting and the minute I ate some, I knew I had to have the recipe!  If you like cold salads, this is right up your alley!



  •  ½ cup rice vinegar
  •  ¼ cup olive oil
  •  1 tsp sesame oil
  •  ½ tsp sea salt
  •  1 tablespoon honey
  •  1 tsp crushed red pepper flakes


  •  3 cups shaved Brussels sprouts
  •  2 cups shredded cabbage
  •  6 green onions, thinly sliced
  •  ½ cup dried cranberries
  •  3 ripe, fresh Avocados, seeded, peeled and diced in ½ pieces
  •  1 cup fresh cilantro leaves
  •  2 tablespoons sesame seeds


1. Combine all ingredients for vinaigrette in a small glass jar. Cover tightly and shake well.
2. Place one half of the vinaigrette in a large bowl. Place diced avocado in bowl with vinaigrette and gently stir to coat. This will keep your avocados beautiful and fresh looking.
3. Add remaining ingredients except sesame seeds to bowl with avocados. Toss gently. Drizzle with a bit more dressing and toss again.

Trim the hard root end from all of the Brussels sprouts and remove any bruised outer leaves. Slice and then chop.
Sprinkle sesame seeds on right before serving. Instead of sesame seeds you could substitute toasted pumpkin seeds or walnuts.


CSA Week 19: Roasted Butternut Squash Salad w/Apple Cider Vinaigrette

butternut salad
Week 19 Bounty:

  • 1 bunch radishes (recipe from 2013)
  • 1 bunch kale
  • 1 bag salad mix
  • celery
  • 3 eggplants (I could have chosen bell peppers but I have tons of those in my own garden!)
  • 1 bunch swiss chard

Today’s recipe was a variation on Ina Garten’s recipe that was on tv while I was home for lunch the other day. I couldn’t resist the play with all the fall flavors!

Roasted Butternut Squash Salad with an Apple Cider Vinaigrette


  • 1 butternut squash, peeled and seeded, cubed into 3/4 inch pieces
  • 1 Tbsp Maple syrup
  • Coconut oil or bacon grease
  • Chopped kale
  • 1/2 cup walnuts (toasting is optional)
  • 3 tbsp. dried cranberries (optional)
  • Vinaigrette:
  • 3/4 cup apple cider (or apple juice)
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp minced shallots
  • 2 tsp Dijon mustard
  • olive oil
  • salt and pepper


Preheat oven to 400F. Place your cubed butternut onto a sheet pan and toss with your maple syrup and oil. Roast for 15-20 minutes, turning once. (They will be fork tender when done). While the butternut squash is roasting, in a saucepan, bring the apple cider, vinegar, and shallots to a simmer over medium high heat. Let simmer for about 8 minutes until the liquid is reduced to about 1/4 cup. Take off the heat and whisk in the mustard and olive oil. Sprinkle in salt and pepper to taste. Get your kale and walnuts in a serving bowl, place your butternut squash over it and pour the vinaigrette over in whatever amount you appreciate for your salads. (I don’t like a ton of dressing, but this one was so good!)

*you could easily add a protein on the side or on top! Experiment!