Skip to main content

Avocado, Squash, & Pinto Salad with Pesto and Cumin-Honey Yogurt #CrazyIngredientChallenge


I love the idea behind the Crazy Ingredient Challenge (CIC). In the CIC, we are assigned two ingredients to cook and create. Lori of Lori's Culinary Creations and Kelly of Passion Kneaded
are our fearless leaders. So, here goes...

July's Crazy Ingredient Challenge = avocado and cumin

With avocado and cumin, my first thought was something with guacamole. But that seemed too easy.


So, I ended up making an entree salad with pesto, pinto beans, grilled summer squash, avocado, and a cumin-honey yogurt. I feel so fortunate to have just gotten a bounty of summer goodness from one of my favorite farmers, Jamie of Serendipity Farms. The squash, the herbs, the fresh pea shoots. And I had lemons from my parents' tree.

I know it sounds like a crazy combination of flavors, but this is for Crazy Ingredient Challenge after all. It really was delicious. And my Enthusiastic Kitchen Elf ate the cumin-honey yogurt by the spoonful for dessert over fresh blackberries.

Ingredients
  • half a dozen baby summer squash
  • 1 can pinto beans, drained and rinsed
  • 1 to 2 large organic avocados, peeled and thickly sliced
  • smoked fleur de sel for serving
  • fresh herbs for garnish (I used sprigs of basil flowers)
  • Also needed: grill or grill pan, oil as needed

Cumin-Honey Yogurt

  • 3/4 C Greek yogurt
  • 1/2 t ground cumin
  • 1/2 T honey

Pea Shoot Pesto

  • 1 C pea shoots
  • 1/2 C fresh cilantro
  • 3 cloves garlic
  • juice of 1 organic lemon
  • 1/4 to 1/3 C olive oil


Procedure
Place yogurt, honey, and cumin in a small mixing bowl. Stir until well-combined. Refrigerate until needed. 


Place all of the pesto ingredients in the bowl of a food processor and process until desired texture. Adjust seasoning as needed. Set aside.


Grill the squash until nice char marks develop. Once cool enough to touch, slice them in half lengthwise.


To serve, spoon pesto into the bottom on a serving bowl. Spoon pinto beans over the pesto. Top with grilled squash and avocados.  And add a dollop of cumin-honey yogurt. Garnish with fresh herbs and smoked fleur de sel.



Comments

  1. I love your creativity here. I didn't even know baby squash was a thing.

    ReplyDelete
  2. I love the presentation with the whole squash, just grilled and halved.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur