Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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(NC)-Try this versatile dressing on salads, veggies or noodles, or as a marinade for meat. It can be stored up to five days in the refrigerator. Look for more dressings and marinades made with Crisco Canola Oil at www.criscocanada.com.

2 tsp minced fresh ginger 10 mL

1 tsp finely grated lime zest 5 mL

1/4 cup fresh lime juice 50 mL

2 tsp honey 10 mL

1 clove garlic, minced 1

1/4 tsp each salt and pepper 1 mL each

1/2 cup Crisco Canola Oil 125 mL

Whisk together first 6 ingredients. Gradually add oil, whisking until well mixed.

Prep Time: 5 minutes, Yield: 3/4 cup, Freezing: Not recommended

Credit: www.newscanada.com

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