Jan Bilton's South of the Border Salad

Introduction

History

This recipe was created by Jan Bilton, a renowned cook and author known for her innovative and delicious dishes. Inspired by the vibrant flavors of Mexican cuisine, Jan developed this salad as a light and healthy option for summer meals.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe avocados for the best flavor and texture.

- To easily peel and dice the rockmelon, cut it in half, scoop out the seeds, and then use a sharp knife to remove the skin before dicing.

- For a more intense flavor, you can roast the tomatoes before adding them to the salad.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with a crisp white wine or a refreshing iced tea.

Cooking Techniques

The key to making this salad is to use fresh, high-quality ingredients and to mix them gently to avoid mashing the avocados. The lemon dressing should be added just before serving to keep the salad fresh and vibrant.

Ingredient Substitutions

If you don't have avocado oil, you can use olive oil or another neutral oil in its place. You can also use lime juice instead of lemon juice for a slightly different flavor profile.

Make Ahead Tips

You can prepare the salad ingredients ahead of time and store them separately in the refrigerator. Just mix everything together and add the dressing right before serving to keep the salad fresh.

Presentation Ideas

Serve this salad in a large bowl or on individual plates, garnished with fresh basil leaves for a pop of color. You can also sprinkle some toasted pumpkin seeds or sunflower seeds on top for added crunch.

Pairing Recommendations

This South of the Border Salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a side of rice or quinoa for a more substantial meal.

Storage and Reheating Instructions

This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day. The avocados may brown slightly, but the flavors will still be delicious.

Nutrition Information

Calories per serving

Each serving of this South of the Border Salad contains approximately 250 calories, making it a light and satisfying option for a meal or side dish.

Carbohydrates

This salad is a good source of carbohydrates, with approximately 15 grams per serving. The rockmelon and tomatoes provide natural sugars that give the dish a touch of sweetness.

Fats

The avocados and avocado oil in this salad are rich in healthy fats, including monounsaturated fats that are beneficial for heart health. Each serving contains around 20 grams of fats.

Proteins

While this salad is not a significant source of protein, it does contain some protein from the avocado and basil. Each serving provides about 3 grams of protein.

Vitamins and minerals

This salad is packed with vitamins and minerals, including vitamin C from the tomatoes and lemon juice, vitamin E from the avocado oil, and potassium from the avocados. It also contains a good amount of fiber, which is important for digestive health.

Alergens

This recipe contains avocado, which is a common allergen for some individuals. If you have a known allergy to avocados, you should avoid this dish.

Summary

Overall, this South of the Border Salad is a nutritious and delicious option for a light and refreshing meal. It is rich in healthy fats, vitamins, and minerals, making it a great choice for a balanced diet.

Summary

Jan Bilton's South of the Border Salad is a light and refreshing dish that is perfect for summer meals. Packed with fresh ingredients and zesty flavors, this salad is a healthy and delicious option for any occasion.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Jan Bilton's South of the Border Salad. It was a hot summer day, much like today, and I was at a potluck picnic with some dear friends. As I was making my way through the buffet line, one dish caught my eye - a vibrant and colorful salad that looked like a fiesta on a plate.

I asked the hostess who had brought the salad, and she told me it was her friend Jan who had made it. She went on to rave about how delicious and refreshing it was, with a perfect balance of flavors and textures. I knew right then and there that I had to get my hands on that recipe.

After the picnic, I reached out to Jan and asked her if she would be willing to share her recipe with me. To my delight, she was more than happy to pass it along, and even offered to show me how to make it in person. We set a date for the following week, and I eagerly awaited the opportunity to learn the secrets behind this delectable dish.

When the day arrived, I made my way to Jan's cozy kitchen, where she greeted me with a warm smile and a hug. She had all the ingredients laid out on the counter, each one fresh and vibrant, just like in the salad I had admired at the picnic. Jan began by explaining the origins of the recipe, which she had picked up during her travels to Mexico.

She recounted how she had stumbled upon a small roadside cafe in a bustling market, where she was served this salad as part of a traditional Mexican feast. The flavors were unlike anything she had ever tasted before - tangy lime, spicy jalapeno, sweet corn, and creamy avocado all coming together in perfect harmony.

As Jan walked me through the steps of preparing the salad, I watched in awe as she effortlessly chopped, mixed, and seasoned each ingredient with precision. She shared tips and tricks along the way, like how to pick the ripest avocados and how to char the corn for added depth of flavor.

I followed Jan's lead, eager to soak up every bit of knowledge she had to offer. As we worked side by side, chatting and laughing, I felt a sense of connection that transcended our shared love of cooking. I realized that recipes are more than just a list of ingredients and instructions - they are a way to connect with others, to share stories and traditions, and to create something beautiful together.

By the time we finished assembling the salad, my mouth was watering with anticipation. Jan drizzled on a zesty lime vinaigrette and tossed everything together with a gentle hand. The salad glistened with bright colors and bold flavors, ready to be served and enjoyed.

As we sat down to savor our creation, I took my first bite and was transported to that bustling market in Mexico. The flavors danced on my tongue, each one distinct yet harmonious with the others. I could taste the care and passion that had gone into creating this dish, and I felt grateful to have been a part of its making.

As I thanked Jan for sharing her recipe and her stories with me, I realized that this salad was more than just a dish - it was a reflection of the joy and camaraderie that comes from sharing a meal with loved ones. I knew that I would make this salad again and again, not just for its delicious taste, but for the memories and connections it brought to the table.

And so, whenever I prepare Jan Bilton's South of the Border Salad, I think back to that summer day in Jan's kitchen, where I learned not just a recipe, but a lesson in the power of food to bring people together. I am grateful for the friendships I have formed through cooking, and for the stories and flavors that have enriched my life. And most of all, I am thankful for the simple pleasure of sharing a delicious meal with those I love.

Categories

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