Monthly Archives: August 2015

Charred Broccoli Salad with Avocado and Pine Nuts

Charred Broccoli Salad with Avocado and Pine Nuts

Here’s a healthy recipe for a salad with tons of green things, lots of protein and a variety of textures. Crispy broccoli and crunchy pine nuts are a delight to eat topped with a savory dressing.

Charred broccoli salad with avocado

  • 2 large heads broccoli
  • 1.5 T olive oil
  • 1 large avocado
  • 1 T. plus
  • 1 tsp. soy sauce
  • ¼ cup pine nuts
  • 2 eggs, hard-boiled
  • Salt & Pepper to taste

Directions

Preheat oven to 400.

Cut broccoli into small florets and toss with olive oil and a hefty sprinkling of salt and pepper. Lay on baking sheet and bake for about 15 minutes until edges are browned.

While broccoli is roasting, mash avocado and mix in soy sauce (imagine this to be a really thick dressing).

Toss broccoli with desired amount of avocado mixture, sprinkle with pine nuts, and diced hard-boiled egg.

Serve and enjoy!

Charred Corn and Peach Salsa

A summery salsa that tastes as wonderful as it looks.

A summery salsa that tastes as wonderful as it looks.

Hello friends of PCH! We’re back at it this week after a little bit of a hiatus, and this week’s recipe is perfect for one of those summer barbeques. Take advantage of fresh corn, peaches, and some hot peppers to whip up a summery salsa with a fruity twist.

Ingredients

  • 3 peaches, peeled and diced
  • 2 ears corn, grilled and kernels removed
  • 2 pablano peppers, grilled and finely diced
  • 2 jalapeño peppers, grilled and finely diced
  • ½ cup green onion, finely diced
  • 1 cup cilantro, shredded
  • 2 limes, juiced
  • 1 T. olive oil
  • 1 T honey
  • 1 tsp. kosher salt
  • 1 tsp. black pepper

Instructions

Heat grill. Shuck corn, cut plebanos and jalapeños in half (length-wise), and drizzle everything with olive oil and set aside.

Prepare peaches, green onion, and cilantro, toss with honey, lime juice and seasoning in a large bowl and set aside.

Grill the peppers and corn until the peppers start to blister and the corn is golden-brown.

Once cool enough to handle, remove kernels from corn, finely dice peppers, and add to the peach mixture. Serve immediately!