Not sure where this idea came from, but I’m grateful for it. Avocado croutons are my new regular croutons.

If you are tired of waiting for your avo to soften, make croutons! Or, if you just want croutons, make croutons!

All you will need is an unripe avocado, some Panko breadcrumbs, cornstarch, an egg and some salt and pepper to season.

Tip: When dicing your avocado, cut it in half, lengthwise and remove the pit by tapping it carefully with the sharp blade of your knife. Twist and it should pop right out. Place the avocado on your cutting board, cut side down and peel the skin off with your fingers. This will make it easier to achieve equal cubes when cutting! I suggest 9-12 cubes per half.

Tip #2: Season at every step. Season the avocado directly, season the breadcrumbs and season the croutons after they come out of the pan. Avocados are pretty bland, so adding salt turns up the flavour.

When life gives you avocados, make croutons.

Avocado Croutons

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

• 1 unripe avocado (look for mostly darker skin with a few firm, green areas still), pit removed, skin off and diced into 1/2-inch cubes (about 9-12 cubes per half)
• salt
• pepper
• 3 tbsp cornstarch
• 1 egg, beaten
• 1/3 cup Panko breadcrumbs
• olive oil

Instructions:

1. Set up your breading stations – have one bowl for the corn starch, the next bowl with the beaten egg and the final bowl with the Panko, mixed with 1/4 teaspoon of salt and a few grinds of fresh black pepper.
2. Sprinkle your diced avocado with a pinch of salt and pepper and then toss carefully in the cornstarch. Ensure all sides have a light coating of cornstarch on them and then place into the egg and then into the Panko. Make sure all sides of the avocado are coated in the breadcrumbs.
3. Add enough olive oil to generously coat the bottom of a large pan. Turn heat to medium-high, and when oil is hot, carefully drop each avocado piece into the oil, being careful not to crowd the pan. Cook for about 30 seconds-1 minute per side, or until browned. Make sure you turn the avocado to cook each side.
4. Remove from pan and drain the croutons on paper towels.

Eat with your favourite salad, or on their own with your favourite creamy dipping sauce (like, ranch or chipotle mayo)!

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Made with an abundance of fresh herbs, avocado, garlic and yogurt, this dressing is the perfect dipper, topper and drizzler to accompany your meals. Amazing with crispy potatoes, on top of buddha bowls, as a sauce with your favourite pasta or to dip your pizza in – the possibilities are endless, my friends.

All you need are a blender and five minutes. Let’s go!

5-Minute Good-on-Everything Green Dressing

Serving size: Makes about 1/2 cup of dressing

Prep time: 5 minutes

Ingredients:

• 1/2 of an avocado
• 1/2 cup coconut yogurt (or Greek yogurt)
• 1 tbsp lime juice (about 1/2 of a lime)
• 1 clove of garlic
• 1/2 cup (tightly packed) herbs of choice (I use basil, parsley and dill)
• pinch of salt
• a few grinds of fresh black pepper

Instructions:

1. Place all ingredients into a food processor and blend until smooth.

NOTES:

Drizzle over salads, pizza, pasta, crispy potatoes or on buddha bowls.

Double the recipe if serving a large crowd.

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It may seem like an unorthodox pair, but I think the textures and flavours of each, balance the other out. The savoury beet, the sweet orange, the creamy goat cheese and the crunch of the toasted walnuts…money!

Beets are ridiculously good for you. They are packed with nutrients and are thought to control blood pressure, help prevent cancer and work as an anti-inflammatory. They are also so beautiful in appearance and taste, so it’s easy to use them in a number of dishes. I often use them to colour other foods, such as smoothie bowls. Bottomline – get some beets, they are pretty, healthy and yummy!

Beet and Orange Salad with Goat Cheese

Serving size: 3-4 (as a side)

Prep time: 10 minutes

Cook time: 1 hour 15 minutes

Ingredients:

For the dressing:

• 2 tbsp freshly squeezed orange juice
• zest of one orange
• 1/2 tbsp honey
• 1/2 tbsp dijon mustard
• 6 tbsp olive oil
• pinch of salt
• a few grinds of fresh black pepper

For the salad:

• 6 beets, washed
• 1 tbsp honey
• 1/4 cup walnuts, rough chop
• 1 orange, sectioned
• 1/4 cup goat cheese
• salt
• pepper
• fresh parsley for topping

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place beets on a large piece of tin foil and wrap into a package, making sure there are no open areas where the steam can escape. Place tin foil package on a baking sheet and then in the oven for an hour and fifteen minutes, or until a knife can easily be inserted. Remove from oven and carefully open the package. Let the beets sit for 1-2 minutes and then use two paper towels – one to hold the beet and one to rub off the skin – to peel the beets. Dice the cooked beets and place in a serving bowl. Reduce oven to 350 degrees.
3. For the dressing – Add all dressing ingredients into a mason jar or container with a lid. Shake until fully combined. Set aside.
4. Line your baking sheet with parchment paper. Lay your walnuts on the parchment and drizzle the honey over them. Toss to combine and spread out in a single layer. Bake in oven for 8-10 minutes, watching carefully to avoid burning. Remove from oven and let cool completely.
5. Add your orange sections to the serving bowl with the beets. Drizzle with preferred amount of the dressing and toss. Taste and add another pinch of salt and pepper, if needed. Right before serving – crumble the goat cheese on top of the salad. Add the walnuts and fresh parsley. I suggest letting the salad sit in the fridge for at least an hour before serving.

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Ahhh the brussel sprout. It looks like a mini cabbage and grows on a thick, weird looking trunk, that could probably be used as a weapon. Nonetheless, they are so yummy. This recipe highlights the sprout in a simple salad that is super easy to make and takes no time at all! Perfect for a side dish or a lunch on it’s own.

For this recipe, you can thinly slice your sprouts with a sharp knife, shave them on your mandolin, OR buy them pre-shaved at the grocery store. Easy peasy. Cut off the bottom where the stem is, peel off the outer leaves and discard if you are doing it yourself!

Zee jewels – Why do you call it “Jewelled” Brussel Sprout Kale Salad you ask?! Well, lemme tell you! Firstly, nature’s most beautiful jewels are sprinkled on top – the pomegranate seed. So bright and colourful, pomegranate seeds provide a textural element to any dish as well as a crisp “pop” of happiness when bitten down on.

Secondly, dried cranberries that have been brought back to life with a little lemon juice and some hot water. They plump right up and are legitimate gems that are beautiful and wonderful and perfectly tart and sweet and a wanted addition to any salad. You’ll see.

On to the kale. I prefer using Tuscan Kale. It is hearty and after a nice oil massage, the colour is vibrant and provides a perfect accompaniment to the lighter green brussel sprout. It’s also delicious. The massage is important as it helps to tenderize the kale, making it more palatable. And who doesn’t like a good massage? Treat your kale right.

Pre-massage:

Massage:

Post massage:

Finally, a few toasted almonds and a couple shavings of fresh parmigiano reggiano bring this whole thing together. Not to mention the yummy honey dijon dressing that takes 2 minutes to whip up from scratch.

Jewelled Brussel Sprout Kale Salad with Honey Dijon Dressing

Serving size: 6

Prep time: 10-15 minutes

Ingredients:

For the Honey Dijon Dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp dijon mustard
• 1.5 tsp honey (or maple syrup, if you are vegan)
• 1/4 tsp salt
• freshly ground black pepper
• 1/3 cup olive oil

For the salad:

• 1/2 cup dried cranberries
• 1 tbsp lemon juice
• 1/3 cup slivered almonds
• 2 cups roughly chopped tuscan kale, stem removed
• olive oil
• 5 cups shaved or thinly sliced brussel sprouts (approximately 20 sprouts)
• parmigiano reggiano (optional)
• 1/3 cup pomegranate seeds

Instructions:

For the dressing:

1. Add all ingredients except olive oil to a bowl and whisk together. Slowly drizzle the oil in a steady stream as you whisk to emulsify the dressing. Place in fridge while you prepare the salad.

For the salad:

1. Preheat the oven to 350 degrees F.
2. Boil water in a kettle and pour over the cranberries that have been placed in a bowl with the lemon juice until just covered. Set aside.
3. Line a small baking sheet with parchment paper and lay the almonds on top in a single layer. Toast in the oven for 3-6 minutes, watching carefully. They burn easily, so be careful! Set aside.
4. In a bowl, add your kale with 1 teaspoon of olive oil and a pinch of salt. Use your hands to massage the kale. You will notice the colour brightens and the kale begins to tenderize. Set aside.
5. Place your brussel sprouts in a bowl and pour half of the dressing on top. Toss gently with two large spoons. Set aside. The dressing will help to soften the sprouts, so let sit for at least 10 minutes before assembling your salad.
6. Use a vegetable peeler or the side of a box grater to thinly shave your parmigiano, if using.
7. When ready to serve, build the salad – on a long tray (or in a large bowl), layer the kale followed by the brussel sprouts. Drain the cranberries and add them to the top with the toasted almonds, pomegranate seeds and parmigiano shavings. Drizzle with a little more dressing and place the remaining dressing to the side for those that like their salad well-dressed. Bon Appetit!

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