Creamy Avocado Cucumber Salad

So this recipe doesn't have too much of a back story. I just REALLY love cucumbers but find them to either be boring/plain and too bitter when kept in vinegar. Most creamy cucumber recipe sauces have sugar in them! BEHOLD! A recipe free of bitter and sugar, we meet in the middle with our special ingredient, Greek Yogurt!

Greek yogurt is yogurt which has been strained to remove the whey, resulting in a thicker consistency while preserving yogurt's distinctive sour taste. This yogurt is starting to become more popular due to a richer texture and higher protein content. I like Greek yogurt because it has various uses in the kitchen and in recipes. 


This recipe takes under 5 minutes to prepare. I would consider this VERY easy and convenient. 

Creamy Avocado Cucumber Salad

For this recipe you will need:

3 Large cucumbers
1/2 Avocado
1/2 cup Plain Greek yogurt
3 T White wine vinegar
2 tsp Dill

1. Mash the avocado in a bowl until smooth.

2. Add the Greek yogurt, vinegar and dill to the avocado and whisk until smooth.

3. Peel the cucumbers, cut in half lengthwise then chop into desired thickness. (I prefer bite sized pieces so I can easily eat this with a fork.)

4. Add cucumbers to the dressing bowl and toss well. 

5. Cover and let marinate in refrigerator until salad is chilled. Serve and Enjoy!

Variations to this recipe:
Spice it up by adding slices of onion, tomato & feta cheese.






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Mediterranean Red Wine Vinaigrette Pasta Salad

Today I was feeling a little inspired by Italy because I was dreaming of pasta (who doesn't)! I wanted to create a recipe that was refreshing and light unlike many pasta dishes. Of course I HAD to incorporate my favorite Mediterranean ingredient as well, Kalamata Olives.

AKA PURPLE OLIVES!

The Kalamata olives are slightly more expensive because they are hand-picked in order to avoid bruising. They are almond-shaped, plump, dark purple olives coming from a tree that is irregular from the most common olive trees because of it's leaves. The leaves on these trees are twice the size of other olive varieties. Kalamata olives have a smooth, meaty texture and are named after the city of Kalamata in southern Greece. They are often used as table olives or in salads and other cold-prepared dishes. 

Now, Kalamata Olives are not only my favorite because they are my favorite color, but they also have a distinct taste. They are preserved in a brine made with wine vinegar, olive oil, and slices of lemon. This causes the flavor to be a bit more bitter than a regular green or black olive. I prefer to buy the pitted olives because you can just eat the whole thing, not having to deal with the little pit that you bite around. I also would rather not choke on the darn thing when I am eating.

Mediterranean Red Wine Vinaigrette Pasta Salad

For the Pasta Salad:

2 1/2 cups Barilla Gluten Free pasta, rotini or penne

2/3 cup sliced red onions

15 cherry tomatoes, halved

1 cup diced cucumbers

3/4 cup Kalamata olives, pitted

3/4 cup diced green peppers

1 cup feta cheese, crumbled

For the Vinaigrette:

1/3 cup red wine vinegar

2 tsp lemon juice

1 1/2 tsp minced garlic

2 tsp oregano, dried

1/2 cup extra-virgin olive oil

1. Boil water and cook the gluten free pasta according to the directions on the box. Barilla is the best brand of gluten free pasta and I prefer it in this salad because it will not soak up all of the dressing. I've tried a few different gluten free noodles and this brand seemed to work the best. Drain the noodles and let cool.

2. In a bowl add all the other ingredients for the salad.

3. In a separate bowl, whisk together the red wine vinegar, lemon juice, garlic, and oregano. While whisking pour the olive oil in slowly. Season with salt and pepper.

4. Add the cooled noodles to your bowl full of the salad ingredients. Pour the dressing over the top and toss to combine. Cover and refrigerate for 3 hours before serving. (But who even does that, put your nice big serving on a plate and freeze it for like 5 minutes so it gets nice and cold, and then eat it!) 

5. Stir again before serving so the dressing coats the whole salad evenly. 

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