Avocado Quesadillas and a Fresh Balsamic Lamb’s Lettuce Salad

I really, really like quesadillas.. you know.. those flour tortillas with cheese (and a whole lot of other things, if you want) between them. I like the simplicity of the dish and I really like how easy it is to make them. This time, I had an avocado left that I wanted to use, so I made a quesadilla with an avocado spread and some old cheese. To be totally honest.. I did not know if this combo was any good, but I loved it, so I decided to quickly take a few pictures so that I could share the recipe with you all. I really had to take the pictures QUICKLY, because it had already started getting dark, oops. So sorry for the crappy quality of the pictures!

AVOCADO QUESADILLAS AND A FRESH BALSAMICO SALAD

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THIS IS WHAT YOU NEED (yields two dinner-size servings)
for the quesadillas
– 4 flour tortillas (I used multigrain tortillas)
– 1 avocado
– 1/2 a garlic clove (crushed)
– 1/4 red onion (finely cut)
– pinch of pepper
– fully mature cheese, slices (bought at a specialist store, or cheesemonger, preferably)

for the salad
– 100 gr  lamb’s lettuce
– 2 tomatoes (parts)
– 1 avocado (dices)
– 1/4 red onion (finely cut)
– balsamic vinegar
– pinch of sea salt
– pinch of pepper

– skillet (bigger than flour tortillas)
– salad bowl
– small bowl

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THIS IS WHAT YOU HAVE TO DO
1. Mash one avocado in a small bowl.

2. Add crushed garlic and finely cut red onion.

3. Divide the mashed avocado mixture among two flour tortillas.

4. Add sliced cheese and put the other flour tortillas on top, making two ‘tortilla sandwiches’.

5. Heat the skillet (really hot!) and put the quesadillas in the skillet (without oil or butter) one by one and turn them once they start to get brown.

6. Meanwhile, put the lamb’s lettuce in the salad bowl and add the tomatoes, avocado and red onion.

7. Season with sea salt and pepper, and add some balsamic vinegar to taste.

8. Cut the quesadillas in quarters and serve with salad.

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Corn salad with avocado dressing

One of my goals is to throw away as little food as possible. According to the European Union, about 90 million tones of food is wasted annually in Europe alone. And in industrialized countries, a shocking 40% of food waste happens at the retail and consumer level. So, we can all try to minimize food waste and I think we should keep this in mind when we’re at the supermarket.

But, what to do with an overripe avocado? In all honesty.. I do not really like avocados that are super soft, I like them with a little bite, but I really really didn’t want to throw it away. So, I turned it into a dressing for my corn salad and it turned out to be DELICIOUS!

[klik hier voor het Nederlandse recept]

CORN SALAD WITH AVOCADO DRESSING

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THIS IS WHAT YOU NEED (yields 2 servings)
For the salad
– 200 gr kernels of corn
– 1 red onion, chopped
– 2 scallions, chopped
– 12 cherry tomatoes

For the dressing
– 1 very ripe avocado, peeled and pitted
– 2 heaping tbsp cream cheese
– 1 clove of garlic
– sea salt and pepper

– (hand) blender or food processor
– medium sized bowl

THIS IS WHAT YOU HAVE TO DO
1. Turn the avocado, cream cheese, garlic, sea salt and pepper into a dressing by using the (hand) blender or food processor.

2. Put the corn, red onion, scallions and cherry tomatoes in a bowl and mix well.

3. Put the avocado dressing on top and enjoy!

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