Avocado - Cashew Salad
MAKES 2 SERVINGS
4 teaspoons flaxseed oil
2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
4 ounces (5 cups, lightly packed) mixed baby greens
20 cherry or grape tomatoes, halved
1 red or yellow bell pepper, chopped
1⁄2 bermuda onion, chopped
1⁄2 cup chopped raw or roasted cashews
1 avocado, sliced
To make the dressing, put all the ingredients in a small bowl and briskly whisk until smooth and emulsified.
To make the salad, divide the greens between two large salad plates. For each serving, top with half of the tomatoes, bell pepper, onion, and cashews. Arrange the avocado slices on top in a spi- ral pattern. Drizzle with half of the dressing. Serve immediately.
Warm Bakery Bread with Herbed Dipping Oil
MAKES 6 TO 8 SERVINGS
1 loaf crusty whole-grain bread (If possible, I recommend a locally (within 60 miles) produced crusty, whole grain loaf of fresh baked bread from your local supermarket or farm market.)
3 to 4 tablespoons extra-virgin olive oil
3 cloves garlic, minced, or 1⁄2 teaspoon garlic powder
1 teaspoon italian seasoning
Preheat the oven to 400 degrees F. Tightly wrap the bread in foil. Bake for 15 to 20
minutes, until heated through. Meanwhile, put the oil, garlic, and italian sea-
soning in a small bowl and stir until thoroughly combined.
Slice the bread and serve it in a bread basket or large bowl, wrapped in a large cloth napkin to keep it warm. Serve immediately, with the oil mixture alongside in small bowls.