In this recipe I grill the avocado until grill marks develop so the avocado has a smoky, charred flavor. It pairs well with the bright, acidic notes of the citrus and crisp, slightly sweet licorice flavor of the fennel.
My diet is all about balance – for example this salad is made with a lighter Greek yogurt based Caesar dressing so that I can add crispy shrimp to the top.
This fruit arrangement is the perfect centerpiece for brunches.
This flavorful chicken salad is loaded with water chestnuts, grapes, melon balls and almonds for a refreshing take on a classic.
This salad combines the roasted vegetables (that I love in the chillier months) with a light, yet filling summer salad
I had a version of this salad at the trendy and hard to find LA hotspot, No Name. As the name implies, it is an unmarked restaurant/ bar that is located on Fairfax in Hollywood.
Based off of one of my favorite sides – the classic Mexican street food, corn elote - this grain bowl includes quinoa, chicken thighs, arugula, cabbage, corn, queso fresco and roasted red pepper, all tossed with a cilantro-chili dressing.
The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
While most broccoli salads are served completely raw, I like to broil half of the broccoli just long enough to add a little char while keeping the crunch.
When preparing for the barrage of winter dinner parties that lie ahead I often turn to a kale salad because the tough leaves can be dressed ahead of time and sit for a few hours without wilting.