CREAMY BROCCOLI CHOP / October 18, 2018 by Lindsey | Dolly and Oatmeal

CREAMY BROCCOLI CHOP | Dolly and Oatmeal

before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.

in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!

creamy broccoli chop | gf

if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)

| serves 4 as a side |

creamy yogurt sauce

1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)
2 tablespoons avocado oil mayonnaise
1 1/2 tablespoons extra virgin olive oil
1 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon good maple syrup (or honey)
salt & pepper, to taste

broccoli chop

1 head broccoli, cut into florets
1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped
1/4 red onion, sliced thin
1 asian pear, cut into small chunks
salt & pepper
1/4 cup chopped and toasted blanched almonds

method

make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.
place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.
roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.
pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.

more broccoli recipes:

spicy broccoli bowl w/ creamy ginger lentils

creamy garlicky pasta w/ charred broccoli & figs

charred broccoli & red on ion salad w/ shaved apples & arugula

1 Summer Salad, 2 Ways: Spicy Tomato, Peach & Avocado Salad / July 12, 2018 by Lindsey | Dolly and Oatmeal

1 Summer Salad, 2 Ways: Tomato, Peach & Avocado Salad | Dolly and Oatmeal

here in LA we had temps reaching between 110-115°F, we're still in the thick of it, even though the temperature has dropped about 10 degrees. so as you can imagine, there's no turning my oven on - at least for dinner. frank and i have been subsisting on dinner smoothies, stovetop dinners like fritattas, and this salad!

when i think of summer produce at its' height this salad comes to mind. it's got most of the summer all-stars wrapped up into one cool, lettuce-less dish to keep you super refreshed throughout these blazing days. you may remember a similar salad that i posted nearly 2 years ago, when we were going through a similar heatwave in NYC, and i was 8 1/2 months pregnant with amesy! so, if you can't tell already, we love this salad! it usually gets draped over a protein, either a roasted fish filet (like halibut), or over a sliced chicken breast, but i could see it being used to stuff roasted zucchini boats; or, if chopped smaller, a really salsa variation.

the core ingredients:

avocado
cucumber
peach
tomato

variation #1: jalapeno, chopped red onion, chopped cilantro, lime juice, s & p.

variation #2: pine nuts, za'atar pesto, flaky sea salt

i love these 2 different takes. #1 is punchy and bright, and #2 has some deeper herb-y flavors, they're both so satisfying. i also love that because it doesn't contain any lettuce or greens, it keeps well in the fridge for a couple days, and packs up well for a picnic, beach day, or hike. win, win!

xo, dear friends!

1 summer salad, 2 ways | v & gf

i think this salad would be great with nectarines or cherries, too. as for the jalapeno, if you're not into spice, feel free to leave it out, or add a pinch of cayenne pepper.

print the recipe!

| serves 2-4 |

1 ripe avocado, sliced into eighths, then cut into small chunks
1 medium cucumber, quartered, then cut into half-inch chunks
2 peaches (or nectarines), cut into eighths, then sliced into half-inch chunks
1 pint grape or cherry tomatoes, cut in half
half a small red onion, chopped fine
half a jalapeno, seeded
1/4 cup chopped cilantro
juice from 1 large lime
1 tablespoon extra virgin olive oil
salt & fresh ground pepper

summer salad #2 can be found here :)

method

to a large mixing bowl, add the avocado, cucumber, peaches, tomatoes, and red onion. using a microplane, grate the jalapeno over the salad mixture (if you don't have a microplane, simply mince the jalapeno with a sharp knife), then add the cilantro.
add the lime juice, oil, and season with salt and pepper. give everything a good toss, and taste for seasoning; add more if desired.
store in the fridge for up to 2 days, or serve as is :)

similar recipes:

Chimichurri Avocado Toast / June 14, 2018 by Lindsey | Dolly and Oatmeal

Chimichurri Avocado Toast | Dolly and Oatmeal

i'm popping in here real quick with this avocado toast "recipe". it's not so much a recipe than it is a couple of favorite ingredients mixed together to make one epic piece of toast! if you're not familiar with chimichurri sauce, it's a herb-based, green sauce that's traditionally used for grilled meats and fish. but it's also great in vegetarian dishes as well: used as a salad dressing, tossed into lentils or beans, or mixed into a pasta salad. but, i love it on avocado toast! and i think you will too!

it provides it a great garlicky flavor, and a bit of an acidic bite from the vinegar. there's also a faint spice from crushed red pepper flakes. and all together with creamy, smashed avocado just takes your traditional avocado toast up a significant notch. sometimes i eat the toasts as is, with an egg on top, or served on the side. it's a great "breakfast for dinner" recipe on a night where you need to take a break. all in all, a super easy, but revitalized take on a classic 😉i hope you all enjoy it as much i do!

xo!!

chimichurri avocado toast | v & gf

print the recipe!

| makes roughly 1/2 cup chimichurri |

1/2 cup fresh parsley, chopped fine
1/2 teaspoon dried oregano
2 garlic cloves, grated
1 tablespoon finely minced red onion
2 tablespoons apple cider vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon red pepper flakes

toast

3-4 slices gluten free bread, toasted (or preferred bread slices)
1 ripe avocado
fine sea salt
nasturtium or herb flowers for garnish (very optional)

method

in a mixing bowl, mix together the parsley, oregano, garlic, red onion, vinegar, and olive oil. stir in the salt and crushed red pepper flakes. taste and adjust the salt and vinegar if desired. store the chimichurri in a lidded jar in the fridge for up to 1 week. remove it from the fridge 30 minutes prior to serving.
assemble the toast. cut the avocado and mash it into the toast; season with salt, then top with the chimichurri sauce and nasturtium or herb flowers (if using) and eat right away.