If you’re a fan of tuna salad, I can’t wait for you to try this! It takes tuna salad to the next level with a bunch of fresh ingredients in the mix—avocado, microgreens, green onions, lemon—and it’s a breeze to make. Eat it straight-up, scooped over a salad, in a sandwich or wrap, or as I most like to, spread on sliced whole-wheat toasties (toast triangles).
As far as nutrition goes, it doesn’t get more balanced. The tuna is your lean protein loaded with omega-3 fatty acids, which are great for your heart. Cottage cheese piles on even more protein plus calcium for bone health. And as for the avocado—hello healthy monosaturated fats! The microgreens deliver vitamins C, E, and K, all of which support immune health and reduce inflammation. And you can thank the whole-wheat bread for its digestion-aiding and energy-sustaining fiber.
This is the ultimate one-pot meal that feeds many and comforts all. By far, my favorite traditional main course. Essentially a soup made with meat (a combination of beef and pork) or seafood and root vegetables, the dish varies from home to home and town to town.
A whole book could be written about this dish, since it has been adapted and appropriated by many countries across Latin America and the Caribbean. Hence, sancocho recipes are personal, unscripted, often use locally available ingredients , and can be watered down if unexpected mouths show up.
Serving and eating sancocho is particularly personal. I go with how it was always served at my mother’s home: Once the soup is ready, the roots, corn, and meats are taken out of the broth and divided onto large platters. The broth is then strained, skimmed, and reheated to be served on the side along with lime wedges, avocado slices, white rice, and ají.
Each person gets a plate and a bowl, and they assemble their own sancocho as they wish. Some cut the roots and meats up to add back into the broth, while others eat it separately and sip the broth between bites. Whichever way you choose is fine.
Regardless, there is a lot of silverware involved.
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.
What Santibañez wants cooks to realize, he told me, is this: "There is a very important textural thing to guacamole -- we never really mush up the avocado. You want to feel everything." He crushes only enough of the avocado to warrant it consideration as a dip rather than a salad, but leaves the rest of the cubes intact, bathing them in the vividly flavored chile sauce, "a bit like salad properly dressed in vinaigrette," he writes. Recipe adapted slightly from Truly Mexican (Wiley, 2011). —Genius Recipes
When I’m home late from a long day’s cooking but still craving something flavour-packed and comforting to round off the day, this is what I make. These are ingredients I tend always to have in my kitchen, but you could easily mix it up with whatever veggies are in your fridge.