Terry Walters » Summer http://terrywalters.net Eat Clean Live Well Sat, 19 May 2012 00:21:00 +0000 en hourly 1 http://wordpress.org/?v=3.0.4 Mango Salsa http://terrywalters.net/2009/08/mango-salsa/ http://terrywalters.net/2009/08/mango-salsa/#comments Mon, 17 Aug 2009 01:22:01 +0000 Terry Walters http://terry.dev/?p=41

CLEAN FOOD | Summer | Page 99

THIS SALSA ADDS ZEST TO A VARIETY OF DISHES and is a great accompaniment to baby bok choy, asparagus and grilled fish. I also serve it solo with chips for a refreshing change from its more ordinary cousins tomato salsa and guacamole. If you don’t care for mango, try preparing this salsa with peaches, nectarines or papaya.

INGREDIENTS

1 mango, peeled and diced
1 avocado, peeled and diced (save pit)
1 tomato, diced
1/4 cup jicama, peeled and diced
1 jalapeño, seeded and minced
1 small red onion, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1–2 tablespoons extra virgin olive oil
Sea salt to taste

PREPARATION

In large bowl, combine mango, avocado, tomato, jícama, jalapeño, onion and cilantro. Fold in lime juice. Add olive oil (1 tablespoon at a time) until desired consistency is reached. Season with sea salt to taste, place pit on top of mixture to keep avocado from turning brown, cover and set aside (or chill) to allow flavors to blend. Remove pit before serving.

MAKES 3 cups

]]> http://terrywalters.net/2009/08/mango-salsa/feed/ 5 Quinoa and Black Bean Salad with Apricot Lime Vinaigrette http://terrywalters.net/2009/08/quinoa-and-black-bean-salad-with-apricot-lime-vinaigrette/ http://terrywalters.net/2009/08/quinoa-and-black-bean-salad-with-apricot-lime-vinaigrette/#comments Mon, 17 Aug 2009 00:22:07 +0000 Terry Walters http://terrywalters.net/wordpress/?p=120

CLEAN FOOD | Summer | Page 127

THIS SALAD HAS A FRUITY TWIST that makes it particularly light and refreshing and provides an interesting change from my more traditional black bean salad. Much of this salad can be prepared in advance, but hold off on adding the tomatoes, seeds or dressing until you’re ready to serve.

INGREDIENTS

3⁄4 cup quinoa
1-1/4 cups water
Pinch of sea salt
3 cups cooked black beans
1/2 cup chopped red onion
1 mango, peeled, pitted and diced
1 cup peeled and diced jícama
1 cup halved cherry tomatoes
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds

VINAIGRETTE

1/4 cup extra virgin olive oil
2 tablespoons lime juice
1/4 cup apricot nectar or juice
2 jalapeños, seeded and minced
1/2 cup chopped fresh mint
Sea salt and freshly ground black pepper

PREPARATION

Bring water to boil and add quinoa and salt. Cover, reduce heat and simmer until all water is absorbed (about 15 minutes). Remove from heat and set aside to cool.

Place beans, onion, mango and jícama in large bowl. Fluff cooled quinoa with fork, add to bowl and gently fold to combine.

In small bowl, whisk together all dressing ingredients. Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and pumpkin seeds just before serving.

SERVES 8

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