Salads for Spring

1 avocado
2 cups cherry tomatoes sliced in half
1 tbsp sweet basil, torn
½ lemon, juiced
Coarse salt to taste

Cut the avocado in half horizontally. Remove the seed by spearing it with a fork and levering it out. Scoop out the flesh with a spoon around the edge, trying to keep it intact. Coarsely chop the avocado, toss it with the tomato and basil. Sprinkle with lemon juice and salt. Enjoy.

Spring Bean Salad

1 can black beans, rinsed and drained
1 can ceci beans (chick peas), rinsed and drained
2 tbsp olive oil
¼ cup parmesan cheese
1 - 2 garlic clove(s), minced
¼ tsp red pepper flakes or cayenne powder
Salt and cracked pepper to taste

3 celery stalks
¼ cup chopped fresh parsley
One lemon
12 oz fresh or frozen sugar snap peas, lima beans, chopped string beans, or broccoli crowns

Combine beans in a serving bowl, drizzle with oil, sprinkle with cheese, garlic and spices and set aside to marinate for a bit

Heat ½ cup of water to boiling in a saucepan. While the water is heating dice celery, chop parsley, juice and then zest the lemon. To get more juice, stick the lemon in the microwave for 20 - 30 seconds then roll it on the table a few times.

Once the water boils add the vegetable of choice. Cook on high for about 5 - 6 minutes or until just barely crunchy and bright green. Drain the vegetables, reserving the liquid, and add them to the beans along with the celery and parsley.

Pour lemon juice over everything; add zest to taste and mix well. If more dressing is desired try adding a bit of the vegetable cooking water.

Kiwi Salad

1.5 cup kiwi (3 - 4), peeled and finely chopped
1 nectarine, papaya, mango or other fleshy mild flavored fruit, finely chopped
1 cup diced watermelon
1 cup red or purple seedless grapes
1 banana, sliced
Juice of one lime
Sprinkle of nutmeg
Handful of flat leaf parsley or cilantro, chopped

Toss the ingredients in a bowl and let stand for at least an hour

Greek Style Cherry Tomato Salad

2 cups cherry tomatoes sliced in half
1 cucumber peeled and diced
¼ cup feta cheese, crumbled
Kalamata olives (optional)1 tsp oregano, chopped
1 tbsp mint leaves, chopped
½ lemon, juiced
1 tbsp olive oil
Salt and pepper to taste

Combine the first five (or six) ingredients, drizzle with olive oil and toss with lemon juice, salt and pepper. Serve on a bed of lettuce or salad greens if desired.