BLT-Stuffed Avocados

INGREDIENTS

2 avocados, halved and pitted
1/2 c. plain Greek yogurt
Juice of 1 lemon
1 c. halved grape or cherry tomatoes
1 c. shredded romaine
4 strips cooked bacon, chopped
kosher salt
Freshly ground black pepper

DIRECTIONS

Scoop out avocados, leaving a thick border. Dice scooped avocado and set aside.
Make BLT salad: In a large bowl, whisk together Greek yogurt and lemon juice. Add romaine, tomatoes, and bacon and season with salt and pepper.
Fill avocado halves with salad and season with more pepper.

Caprese Stuffed Avocados

INGREDIENTS
2 avocados, pitted
1/2 c. cherry tomatoes, halved
1/2 c. mini marinated mozzarella balls, halved
balsamic vinegar
Extra virgin olive oil
kosher salt
Freshly ground black pepper
Basil, for garnish

DIRECTIONS
Scoop out avocados, leaving a small border. Dice avocado and set aside.
In a large bowl, toss diced avocado with tomatoes, mozzarella, balsamic, and olive oil. Season with salt and pepper.
Divide salad among 4 avocado halves. Garnish with basil.

Strawberry Balsamic Pasta Salad

INGREDIENTS
1 lb. farfalle
1/2 c. Feta, crumbled
2 c. strawberries, quartered
1/2 c. baby spinach
1/4 c. balsamic vinegar
kosher salt
Freshly ground black pepper
1/4 c. almond slivers, toasted

DIRECTIONS
In a large pot of salted boiling water, cook farfalle according to package directions until al dente. Drain, then transfer to a large serving bowl.
Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes.
To bowl, add feta, strawberries, and spinach. Season generously with salt and pepper and toss to combine.
Drizzle with balsamic glaze and garnish with almonds.

Steak Taco Salad

INGREDIENTS

1/4 c. plus 1 tablespoon extra-virgin olive oil
3/4 lb. steak (such as flank)
1 tbsp. Taco Seasoning
Juice of 2 small limes
1 tsp. ground cumin
1 tsp. dried oregano
Sea salt
1 head romaine, chopped
1 c. corn kernels
1 c. black beans (rinsed)
1 c. cherry tomatoes, halved
2 scallions, sliced

DIRECTIONS

In a large skillet over medium-high heat, heat 1 tablespoon oil. Rub steak with taco seasoning and sear until desired doneness, flipping once. Transfer to a cutting board and let rest 5 minutes, then slice against the grain.
Meanwhile, make dressing: In a small bowl, whisk together remaining oil, lime juice, cumin, and oregano. Season with salt.
In a salad bowl, add romaine, seared steak, corn, black beans, tomatoes, and scallions. Season with flaky salt, if desired.