Organic Avocado Salad

Sara — Mon, 25 Jan 2016 16:34:18 +0000

Organic Avocado Salad

Organic avocado salad is one of my favorite easy mini salads to make. It is full of color, nutrients, healthy fats, and flavor. This organic avocado salad is like guacamole but without being all mashed together in a molcajete (Mexican mortar and pestle). I like to eat it as a salad or sometimes I will dip my favorite organic chips in it like an avocado salsa. This recipe is super fresh and it is so delicious. I sometimes will eat this as a pre workout snack or after the gym. You can have this as a side with any meal, put it on top of eggs, eat it with chips, or just as a regular salad. This is a great recipe to serve to guests when you have parties like football Sundays, Super Bowl, barbecues, gatherings, and 4th of July. This is a great cooling salad so it is great to eat in the summer when you need a cool down. But the best part is that everything in this salad is always in season so you will always be able to find the ingredients.

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 1

Ingredients

1 half of medium avocado cut in large chunks
1 small tomato, chopped
1 tbsp finely chopped red onion
1/2 lime
1 tbsp cilantro, chopped
1/2 tbsp olive oil
1 tsp Himalayan salt or sea salt
1/2 tsp pepper

Instructions

First chop the avocado, tomato, red onion, and cilantro. Then add the avocado, tomato, and red onion in a small mixing bowl. Add the olive oil, cilantro, salt, and pepper. Squeeze the half of lime on top. Mix all together and serve right away.

Notes

Because Avocado ripens so fast this recipe is not good the next day or made ahead of time.

Feel free to add any color tomato you want. I added half of a small yellow tomato and half of a small red tomato.

If you don’t have red onion, you can use yellow onion.

This recipe doubles and triples very easily.

https://sarasorganiceats.com/organic-avocado-salad/

I hope you all enjoy this delicious organic avocado salad!

Love,

Sara, “S.O.Eats”

The post Organic Avocado Salad appeared first on Sara's Organic Eats.

Organic Roasted Root Vegetables

Sara — Sat, 21 Nov 2015 00:58:40 +0000

Organic Roasted Root Vegetables

This organic roasted root vegetables recipe is perfect for a side dish with many meals. This is a great side dish in the fall because that is when the root vegetables are at its peak. I do want to note that I also make this recipe throughout the whole year. But, certain times of the year I’ll use different vegetables because some of the ones I use are not always in season. It is sometimes difficult finding organic root veggies down in South Florida when they are technically out of season. This usually happens in the spring time. Also this is a great colorful side dish for Thanksgiving. This side dish pays homage to the root vegetables that sometimes get overlooked. Also, whenever my sister comes back home to visit she always begs me to make this for her. I love going to the farmers market in the fall and picking out all of these colorful organic vegetables to make this dish. This is a great way to get all your nutrients in one casserole dish. It has your perfect mix of nutrient dense potatoes and other hearty vegetables.

Organic Roasted Root Vegetables

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 8-10

Ingredients

2 large sweet potatoes, diced
3 small Yukon potaotes, diced
3 red beets, diced
3 golden beets, diced
1 medium-large turnip, diced
1 medium-large rutabaga, diced
3 parsnips, peeled and cut in thin circles
3 carrots, peeled and cut in thin circles
3 tablespoons olive oil
1 tsp sea salt (I use Himalayan pink sea salt)
½ tsp onion powder
½ tsp garlic powder
½ tsp pepper
½ tsp garlic n herb (by Simply Organic)
¼ tsp paprika

Instructions

Preheat oven to 375 degrees F. Dice up all the vegetables and put them in a large mixing bowl. Add the olive oil and seasonings. Mix together until the vegetables are coated with the oil and spices. Feel free to add more spices and oil at this point if need be. You can either coat a large baking sheet with aluminum foil or you can place the vegetables into a large casserole dish. Whichever way you chose to cook your vegetables are fine. Place it in the oven for 45-55 minutes. At the 45 minute mark check your vegetables and see if they are soft. At this point you may need to add a little bit more olive oil and mix the vegetables and cook for another 10 minutes. When vegetables are soft, take them out of the oven and serve warm with your main dish.

Notes

I have used both ways to cook the roasted root vegetables with either a casserole dish or a baking sheet and they both come out wonderful. If you use the casserole dish, make sure you check it in the middle, take it out, stir it, and put it back in the oven.

Feel free to add any spices you may like

Feel free to adjust the ingredient amount to your liking

You can use any root vegetables you like or take out ones you dont

https://sarasorganiceats.com/organic-roasted-root-vegetables/

I hope you enjoy this warm, hearty, and colorful organic roasted root vegetables recipe!

Love,

Sara, “S.O.Eats”

The post Organic Roasted Root Vegetables appeared first on Sara's Organic Eats.

sides – Sara's Organic Eats

Organic Avocado Salad