Quinoa with Asparagus, Avocado, Tomato and Mozzarella

Quinoa is a trendy food right now. It's starting to appear on many healthy menus and I can't seem to go a day without hearing someone talking about it. It also happens to be ridiculously healthy. Most commonly considered a grain, quinoa is actually an amino acid-rich (protein) seed and a relative of leafy green vegetables like spinach and Swiss chard.

This salad is inspired by something my friend Julie made me once and is similar to a salad that I love.  It is so fresh, delicious and filling. 

I am trying to substitute couscous, rice and other pastas with quinoa every now and then. With bathing suit season approaching, less carbs and more protein couldn't hurt right?

Quinoa with Asparagus, Avocado, Tomato and Mozzarella

• 1 cup of quinoa (try tri-color), cooked according to package directions (about 3 cups when cooked)
• bunch of asparagus (about 15 stalks); tips trimmed then grilled or roasted (tender but still crunchy)and cut into 1 1/2 inch pieces
• 1 large avocado, large dice
• grape or cherry tomatoes, washed and sliced in half
• 7 oz container of bocconcini fresh mozzarella balls, drained and cut into bite size pieces
• 1/4 cup extra virgin olive oil
• 3 tbsp red or white wine vinegar
• kosher salt and freshly ground pepper

In a large bowl, add the olive oil, vinegar, 3/4 teaspoon of salt and 1/4 tsp pepper. Whisk until well blended. Add the quinoa, asparagus, avocado, tomatoes, and mozzarella. Gently fold all the ingredients together until well combined. Don't over mix or things will get mushy! Season to taste with more salt and pepper if needed. Serve immediately.

Southwestern Couscous Salad

Today I wanted to bring my Israeli couscous salad over to a girlfriend's house for lunch. I have several versions of it that make but thought of doing yet another twist on it.

It was a little Mexican, a little Southwestern. A whole lotta yum! The Cotija cheese and black beans really made it a complete meal.

Southwestern Couscous Salad

Dressing

• 3 tbsp red wine vinegar
• 1/4 cup of extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Salad

• 8oz. of dried Israeli couscous; cooked according to package directions; set aside to cool; orzo could work                                                             
• 2 large organic Roma tomatoes; large dice
• 1 large cucumber, peeled and cut into bite-size cubes
• 8 oz can whole corn kernels, drained well
• 15 oz can black beans, rinsed and drained well
• 1/3 cup Cotija cheese, crumbled
• 1 tbsp fresh cilantro (optional), chopped fine

Add all of the dressing ingredients to a small bowl and whisk it all together. Set aside.

In a large bowl, add the cooked couscous, tomatoes, cucumber, corn and black beans (and cilantro if you like). Pour the dressing on top and use a large spoon to gently fold everything together. Season to taste with more salt and pepper if needed. When you are ready to serve, sprinkle the Cotija cheese on top.

Nicoise Salad

I've been eating a lot of carbs lately. It never fails to happen whenever the temperature drops. Tonight I decided to cut down on the carb intake and make a nice hearty salad for dinner. Nicoise salad is such a great, classic salad that has enough heavy-hitting ingredients to make it a complete meal.

The ingredients come together beautifully. It's really quite genius...and hardly a sacrifice. Yum!!!

Nicoise Salad

Dressing
 

• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 1 small shallot, minced (about 1 to 2 tbsp)
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground pepper

Salad

• 1 medium red potato; peeled or unpeeled, cooked and diced large
• 1/4 lb haricot verts (or regular green beans), blanched
• 1/4 lb cherry or grape tomatoes
• small head of butter lettuce (7 oz bag of ready to use); washed, dried and  cut into bite size pieces
• 2 jumbo eggs, hard-boiled and sliced 
• 2 x 5 oz cans of solid tuna in oil, drained of oil

Directions

Add all the dressing ingredients into a small bowl and whisk until everything emulsifies and thickens. Set aside.

Place all the salad ingredients into a large serving bowl. I like to keep everything separated. It gives it a nice presentation and you can really see what is in the salad. Start with the lettuce on the bottom and layer the rest of the ingredients on top, in sections.

Serve with the dressing on the side.

Sonoma Chicken Salad

A great way to use up leftover roasted chicken meat is to make a chicken salad for sandwiches or on top of some mixed greens. The toasted pecans and grapes make it out of this world!

Sonoma Chicken Salad 

(About 2 servings)

• 3 tbsp mayonnaise
• 1 1/2 tsp apple cider vinegar
• 1/4 tsp kosher salt 
• 1/8 tsp freshly ground pepper
• 2 cups cooked chicken breast; shred or cut into bite size cubes
• 1/2 cup grapes, halved
• 1/4 cups pecans (or walnuts), lightly toasted and chopped into smaller pieces

In a small bowl, whisk together the mayo, vinegar, salt and pepper until smooth and creamy. Set aside.

In a medium bowl add the chicken, grapes, and pecans. Pour in the mayo mixture. Gently fold everything together until well combined.

Spoon chicken salad onto some bread for a sandwich or into some pita pockets. Or on top of some mixed greens.

Southwestern Couscous Salad

Our good friends invited us over for an impromptu dinner/hang out at their place. They were cooking up a Mexican feast so I wanted to bring over a side dish and adult beverage that would compliment it. What I came up with for a side seems a little more Southwestern than Mexican but I think it worked. My hubby and I also whipped up some sangria. I'll be posting that recipe soon.

It was a fantastic night. They have the most darling twin boys a little older than my son. A few other families joined. There were dads grilling meat and drinking beers. There were many small children running around in costumes, screaming with delight. Us moms sipped on sangria and talked about our kids, future careers and travel. It was beautiful. Thank you, Sammons Family!!!

Southwestern Couscous Salad

• 1 cup dried couscous, cooked according to package directions (try cooking with chicken broth instead of water for more flavor)
• 1/2 red bell pepper; cleaned, seeded, diced small
• 1/4 red onion, diced small
• 15 oz can corn kernels (or fresh if you have it!), rinsed and drained well
• 15 oz can of black beans, rinsed and drained well 
• a handful of cilantro, chopped fine
• 1/4 cup of extra virgin olive oil
• juice of 1 lime 
• kosher salt and freshly ground pepper

Allow the cooked couscous to cool for ten minutes. 

Whisk the olive oil and lime juice together in a small bowl and set aside.

In a large bowl, add the cooked couscous, red bell pepper, onion, corn, black beans and cilantro. Pour the olive oil and lime juice over the ingredients and mix the ingredients with a large spoon until well combined. Season to taste with salt and pepper.

Lemon Dill Tuna Salad

Sometimes I crave a good tuna salad sandwich. I like mine not too mayo-ey, with a bit of a crunch and tang to it. It's delicious on top of some greens, in a pita or as a regular sandwich. Here's how I usually do it.

Lemon Dill Tuna Salad

• 2 x 5 oz cans of dolphin friendly, solid white albacore tuna in water, drained well
• 1 celery stalk, small dice
• 1 tbsp red onion, small dice
• 1 1/2 tbsp good mayonnaise
• 2 tbsp lemon juice
• 1 tbsp fresh dill, chopped fine
• 1/4 tsp freshly ground pepper
• kosher salt

Put your tuna into a medium mixing bowl and break it up with a fork but keep it chunky. Add your celery and onion.

In a separate small bowl, add the mayo, lemon juice, dill and pepper. Whisk until it is smooth and creamy in texture. Add to the tuna bowl.

Fold everything together until well combined. Season to taste with salt if necessary.

Serve immediately or refrigerate.

*Reminder, this blog will be officially named Foodism Mom at the URL www.foodismmom.com
as of October 7th, 2010.

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

A while back, I made Israeli couscous salad with shrimp. I loved it so much that I wanted to play around with the ingredients. Israeli couscous salad with cucumber, tomatoes and goat cheese came next. Here is my third adaptation of Israeli couscous salad. Tonight's version was based on what I had on hand.

We had it as our main course for dinner. The beans and cheese gave the dish the protein and richness it needed to be satisfying on its own. You could easily serve it as a side as well. Oooh, with some grilled meats or fish!

Israeli Couscous Salad With Grilled Veggies and Garbanzo Beans

• 8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool for about ten minutes
• juice of 1 large lemon
• 3 tbsp olive oil
• package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces; warm up in the microwave slightly if the veggies are still cold
• 15 oz can of garbanzo beans/chick peas (or any other bean of your liking), rinsed and drained
• 2 tbsp fresh basil and/or oregano leaves, chopped
• 1/2 cup of shredded Parmesan cheese
• kosher salt and freshly ground pepper 

In a large bowl, whisk the olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper and half the amount of lemon juice together. Add the couscous, grilled veggies, beans and basil/oregano, fold together gently until just combined, don't over-mix. Taste it and add as much more of the lemon juice as you desire. And season to taste with more salt and pepper if needed. Sprinkle the Parmesan on top.

We had my hubby's parents, aunt, uncle and cousin over for dinner tonight.  I wanted to start the meal off with a salad. It had to be a show-stopper though. The first thing everyone would eat that would leave them wanting more. The Barefoot Contessa made the yummiest looking shrimp salad once that I have always wanted to try. 

Well tonight was the night.

I did my usual tweaking and it turned out fantastic. I served it over some whole butter lettuce leaves on individual plates. The next time I make this (there will definitely be a next time!) I am going to put it between some good bread like a chicken salad. Or into a roll like a lobster roll. Truly delicious if you like this type of creamy salad.

Roasted Shrimp Salad

Revised by Foodism Mom from the Barefoot Contessa recipe

nocoupons

• 2 lbs (20-25 count) shrimp; peeled, deveined, rinsed in cold water and dried very well with paper towels
• 1 tablespoon good olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup good mayonnaise
• zest of 1 orange
• 3 tablespoons freshly squeezed orange juice
• 2/3 tablespoon good white wine vinegar
• 1/4 cup minced fresh dill (feathery leaves only)
• 2 tablespoons small-diced red onion
• 1 cup celery, small-diced (about 2 stalks)

Directions

Preheat the oven to 400 degrees F.

Place shrimp on a sheet pan with the olive oil and a good sprinkling of salt and pepper. Toss together until evenly coated. Spread the shrimp out in an even layer and roast for about 8 minutes, just until pink, firm and cooked through. Allow to cool.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. If the sauce seems too thick, thin with a little more orange juice.

When the shrimp have cooled down but are still warm, add them to the sauce and toss. Add the dill, celery and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Cool Tools:

It's all Greek to me...

I made a big batch of this yummy pasta salad yesterday. I brought half to a friend's birthday barbeque (Happy birthday Josh!) and served the other half with dinner at home. It's delicious with grilled meats and fish or just on its own. Great for those summer get-togethers! This recipe makes enough for a small group so cut it in half if you are serving just a few people.

Greek Orzo Salad

• 1/3 cup fresh dill (leaves only), roughly chopped
• 1/2 cup plus 2 tbsp  of extra virgin olive oil
• 1/3 cup white wine vinegar
• 1/4 cup Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 lb orzo
• 2 stalks of green onion, sliced thin
• 1 large English (hothouse) cucumber, cut into 1/2 inch pieces
• 1 lb grape or cherry tomatoes, cut in half
• 4 oz of crumbled feta cheese
• 1/4 cup of toasted pine nuts

Cook orzo according to package directions. Drain and set aside in a large bowl to cool.

Put the dill, olive oil, vinegar, Dijon, salt and pepper into a food processor or mini chopper and blend until dill is chopped fine and dressing has thickened. About ten seconds.

Pour half the dressing onto the orzo and mix well with a large spoon. Add the green onion, cucumbers, tomatoes, feta (or leave the feta on the side if you have kids that may not like it), pine nuts and the remainder of the dressing. Fold everything gently together to combine. Season with more salt and pepper to taste only if necessary.

Cool Tools:

Israeli Couscous Salad With Roasted Shrimp...

One of my new favorite things to eat is Israeli couscous salad. It's not your typical crunchy, green salad; much heartier with lots of protein. The key elements are items I discovered at Trader Joe's a while ago.

The first thing is their Misto all Griglia (frozen grilled eggplant and zucchini) and the second is Israeli couscous. You can find other recipes in this blog that use these wonderful ingredients. There is also another version of an Israeli couscous salad I made a few months back.

If these ingredients aren't accessible, you can always use orzo instead of the Israeli couscous and grill up your own veggies.

I will be eating this all summer!

Israeli Couscous Salad With Roasted Shrimp

• 1 lb shrimp (21-25 per pound size); deveined, shells removed but tails left on; rinsed in cold water and dried well with paper towels
• 1 tbsp chopped garlic 
• 8 oz (1/2 lb) of Israeli couscous or orzo, cooked according to package directions and allowed to cool
• juice of 1 medium-sized lemon
• 1/4 cup olive oil
• package of Trader Joe's frozen grilled eggplant and zucchini (or 2 cups of grilled veggies of your choice); defrosted, drained and cut into 1 inch pieces
• 1/2 cup of pine nuts, lightly toasted
• 1/2 cup of feta or goat cheese, crumbled
• kosher salt and freshly ground pepper

Preheat the oven to 450 degrees.

In a medium mixing bowl, drizzle the shrimp with olive oil, add the garlic and lightly sprinkle with salt and pepper. Toss to coat. Then spread out your shrimp onto a baking sheet lined with parchment paper.

When the oven has reached 450 degrees, roast them in the oven for 6-7 minutes. Do not overcook. Remove from the oven and set aside.

In a large serving bowl whisk the olive oil and lemon juice together. Add the couscous, grilled veggies and shrimp and fold together gently until just combined, over-mixing will make everything clump and get pasty. Season to taste with salt and pepper. Sprinkle the feta and pine nuts evenly on top.

There's a party in my tummy...

Like many of you out there, I too have an affinity for food that isn't the best for my waistline. Pasta, bread, cheese, ice cream, pastries...you get the picture. I'm starting to crave donuts just thinking about it all!

Chicken salad, the mayonnaisey kind,  falls right into that category. So delicious but not so low in fat. One of my favorites is Waldorf chicken salad. The creaminess of the mayonnaise, tang of lemon, sweetness of the apple and the crunch of the celery make this a extraordinary meal. Talk about having a party in your tummy.

The original Waldorf Salad was created in 1893, by Oscar Tschirky, the maître d'hôtel of the famous Waldorf Astoria in New York City. Apparently, the original was simply made with apples, celery and mayonnaise. Ingredients were added as time went on. Today you will find many different versions. This is my version that I whipped up for dinner tonight.

Waldorf Chicken Salad

• 2 large boneless/skinless chicken breasts, rinsed in cold water and dried well with paper towels
• olive oil
• salt and pepper
• 2 cups of celery, cut into 1/2 inch slices
• 1 cup of red apples, cut into 1/2 inch cubes
• 1/4 cup of red onions, small dice
• 1/2 cup of toasted walnuts
• 1/2 cup of mayonnaise
• 1/4 cup of fresh squeezed lemon juice
• lettuce leaves (whatever kind you prefer), rinsed and dried well

Preheat oven to 400 degrees F.

Place chicken breasts on a baking sheet lined with parchment paper. Drizzle olive oil over them and rub with your fingers to evenly coat. Generously sprinkle salt and pepper on top of each breast.

When the oven reaches 400 degrees, put the chicken in and cook for 20 minutes. Remove from the oven and set aside to cool. After 5 minutes of letting it rest, cut into the thickest part of the chicken to make sure it is cooked through.

To make the dressing, whisk together the mayonnaise and lemon juice in a small bowl. Set aside.

When chicken is cool enough to handle, cut into bite-size cubes (about 3/4 inch).

Add the chicken, celery, apples, onions, half the walnuts and mayonnaise/lemon juice mixture to a large bowl. Fold together gently until well mixed and everything is coated in the dressing. Season to taste with salt and pepper if you like.

Arrange some lettuce leaves onto a plate and spoon the chicken salad mixture onto them. Sprinkle some of the remaining walnuts on top. Serve immediately.

Mommy Club...

Besides marrying my hubby, the best thing I ever did was have kids. There are those days when I feel like I might crack but on the most part, my little ones fulfill me like nothing else ever has.

Many of my girlfriends have become moms too. It has been wonderful to see us evolve from young party girls to older (just slightly) and wiser (much) women who now run around after their children. I think it has brought us to a deeper level in our friendship.

We all met up today for lunch at Jamielyn's house. She is the latest to join the "mommy club" and couldn't be more radiant. We oohhed and aahhed over her gorgeous nursery that could easily be featured in a magazine. Lunch was potluck style so all of us gals brought over different dishes and desserts. Together it was the most amazing spread! We stuffed ourselves silly. Jamielyn's lemon bars were the best I've ever tasted and just affirmed that my baking skills are poor.

My contribution was an Israeli coucous salad with tomatoes, cucumbers, pine nuts and goat cheese. I assembled most of the salad before I left the house but brought the pine nuts and goat cheese in a separate bag and added them at her house. I made sure the goat cheese was pasteurized too for our pregnant friend.

It was a lovely, lovely afternoon. Thank you ladies!

Israeli Couscous Salad

Dressing

• 1/3 cup fresh squeezed lemon juice (or just 1/4 cup if you prefer it less lemony)
• 1/3 cup of extra virgin olive oil
• 1 tbsp Dijon mustard, whole grain Dijon if you can find it
• 3/4 tsp salt
• 1/4 tsp pepper

Salad

• 8oz. of dried Israeli couscous; cooked according to package directions; set aside to cool; orzo could work too
• a handful of fresh basil (about 8 large leaves),chiffonade                                                                
• 2 cups small organic tomatoes; cherry, grape or small heirloom tomatoes all work; cut the larger ones in half
• 1 medium cucumber, peeled and cut into bite-size cubes
• 3 oz goat cheese, crumbled
• 1/2 cup of pine nuts, toasted to a light golden brown (be careful, they go from light brown to burnt in a blink of an eye!)

Add all of the dressing ingredients to a small bowl and whisk it all together. Set aside.

In a large bowl, add the cooked and cooled couscous, tomatoes, cucumber and basil. Pour the dressing on top and use a large spoon to gently fold everything together. When you are ready to serve, sprinkle the pine nuts and goat cheese on top.

Cioppino, eh?

Growing up in Vancouver, Canada, there were two things that we are known for. Rain and good marijauna. I guess the latter was the result of the former. Most people my age weren't extremely political, part of which I'm sure had to do with just being young. There was only one sport (that counted) and that was hockey. Hockey, hockey, hockey! Go Canucks!
When I moved to the States there was definitely a change in climate, literally and figuratively. Los Angeles was warm and dry almost all year round. Americans were extremely passionate about their politics. And maybe even more passionate about their sports. Baseball, basketball, football and college sports all had equal importance depending on what part of the season you were in. Superbowl Sunday was like a national holiday.
I've been here for over a decade now and I'm not sure if I have even a lick of a Canadian accent left. I've realized that politics are important, it affects all of us in some way and yes, every vote does count. Now I wouldn't say I'm a die hard sports fan but I do enjoy a good game and all the festivities that go along with it. There is something quaint about having family and friends over to watch the game, share some beers and enjoy great food together. It seems like a tradition that is here to stay. Today I am having my in-laws (mother, father, brother and sister) all over for football Sunday. They are bringing over some bagels for brunch and for dinner I will be making a steaming pot of cioppino with buttery, crusty garlic bread and a yummy salad. Touchdown!


Cioppino
From Wikipedia, the free encyclopedia

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette. The dish is comparable to bouillabaisse, burrida, and bourride of the French Provence, suquet de peix from Catalan speaking regions of coastal Spain, and to cacciucco and brodetto from Italy .[1]

Quick and Easy Cioppino

Gourmet | October 2007
by Paul Grimes

The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.

Yield: Makes 4 servings
Active Time: 10 min
Total Time: 40 min

Ingredients
1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
1 medium onion, quartered
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
2 Turkish bay leaves or 1 California
1 1/2 teaspoons dried thyme
1/8 teaspoon dried hot red-pepper flakes
1 (28-ounce) can crushed tomatoes in juice
1 1/2 cups water
1 cup full-bodied red wine such as Zinfandel or Syrah
1 (8-ounce) bottle clam juice
1 pound skinless fillets of thick white-fleshed fish such as halibut, hake, or pollack, cut into 2-inch chunks
1 pound cultivated mussels

Preparation
Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

*I usually disregard the seafood they list in the recipe and add whatever I feel like that day. Tonight's cioppino will have talapia, shrimp and clams. Also, instead of water I use low sodium chicken broth and I add less salt than listed.

Festive Salad

Dressing
2 tbsp orange muscat vinegar
3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Salad
Bag of organic salad greens
Handful of dried cranberries
Handful of toasted hazelnuts

Whisk the dressing ingredients together. Add dressing to the greens a little at a time. Toss before you add more. You might not need to use all of it. Sprinkle on the cranberries and nuts. Serve immediately.

A bird in the hand...

It was a gloomy, rainy day in L.A. today. There was a romantic quality to it though and it is finally starting to feel like winter (well, for L.A.). Tonight I was definitely going to make the stuffed chicken since I had already bought all the ingredients the other day. Hot, juicy chicken breast stuffed with rich goat cheese was the perfect dinner for a cold night in. I served it with a colorful salad that I make quite often. No starch needed with the meal, it is satisfying enough on its own. I blanched the asparagus earlier by breaking off the tough ends and simmering it in water for a minute in a shallow pan. Then removing them and shocking them in an ice bath. They should still be green and crispy. Very little prep work for the rest of the meal. You just had to wait for the chicken to cook!

Goat cheese and Basil Stuffed Chicken

4 boneless chicken breasts with skin on
4 ounces of good goat cheese (plain or herbed)
Basil leaves
Olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees F

Place the chicken breasts on a sheet pan (I like to line it with parchment paper so that nothing sticks and cleanup is a snap). Loosen the skin from the meat with your fingers but make sure to leave some skin attached. Slice the goat cheese into 8 even slices. Place 2 slices of the cheese plus a few basil leaves under the skin of each chicken breast. Pull the skin back over as much of the meat as possible. Rub each piece with a good amount of olive oil and sprinkle them generously with salt and pepper. Bake for 35 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Asparagus, Tomato, Avocado & Olive Salad

1 large ripe avocado, peeled and cute into 3/4 inch cubes
4 small organic tomatoes, cut into 3/4 inch cubes
Asparagus spears (around 24 spears), blanched, cut into 1 inch pieces
Olives (Kalamatas are good, as many as you like, I usually put in about 20 small ones), seeds removed and cut in half
2 tbsp of good olive oil
1 tbsp of red wine vinegar
1 tbsp of Dijon mustard
1/4 tsp of Kosher salt
Freshly ground pepper to taste

In a medium sized serving bowl, whisk the olive oil, vinegar, Dijon, salt and pepper until a smooth and creamy dressing forms. Then add the first four ingredients to the bowl and gently combine everything. You want the veggies to be coated in dressing but not all breaking apart. Serve immediately. If you want to make ahead of time, don't take the avocado out of it's skin until you are ready to serve. And go ahead and prep the dressing but don't add the veggies until you are ready to serve either.