Avocado & Fruit Salad

1 ripe tomato, diced
1 ripe avocado (not too soft), peeled, pitted, and diced
1/4 c. lime juice
1 cup diced cantaloupe or papaya
1 cup diced pineapple (canned is fine - drain it first)
1/4 cup orange juice
1/4 cup lime-garlic vinaigrette (see below)
1/4 cup chopped fresh mint
1/2 cup light sour cream or plain yogurt
1 tbl grated orange zest.

Toss the tomato, avocado, cantaloupe, pineapple, lime juice and orange juice in a bowl.

Mix the sour cream with the orange zest.

Make the vinaigrette.

Just before serving, toss the salad with the vinaigrette and mint.

Serve with a dollop of sour cream.

4 servings

Lime Garlic Vinaigrette
2 tbl red wine vinegar
2 tbl lime juice
1 clove garlic, minced
1/4 tsp salt
3 tbl olive oil
1 tbl chopped fresh basil

Combine vinegar, lime juice, garlic and salt in a small bowl. Slowly whisk in the olive oil. Stir in the basil just before serving. Makes about 1/2 cup

Caulfilower, Broccoli & Bacon Salad

4 cups fresh cauliflower florets, cooked until tender-crisp
4 cups fresh broccoli florets, cooked until tender-crisp
4 slices bacon, cooked and crumbled
1/2 tsp ground allspice
1/2 tsp salt
1/8 tsp cayenne
1 tbl olive oil
1-1/2 tbl sherry vinegar (or white wine vinegar)
1 tsp grated orange zest

Toss ingredients in a large bowl.

4 servings

Grilled Eggplant Salad

2 large eggplants (about 3 lbs total), peeled and sliced 3/8" thick
olive oil cooking spray
1/2 red onion, minced
1/2 cup chopped fresh parsley
2 tbl olive oil
1 garlic clove, minced
2 tbl chopped fresh mint
3 tbl lemon juice
1/2 tsp kosher salt
1/2 tsp pepper

Spray eggplant slices with olive oil cooking spray and grill or broil until brown on one side, 5-7 min. Turn over and grill or broil another 5-7 min. or until tender. Transfer the eggplant to a cutting board and chop.

In a medium bowl, combine the eggplant with the rest of the ingredients. Cover and refrigerate 2 hrs. Bring to room temperature before serving.

4-6 servings