mango and avocado salad with black beans + vegetable biryani

September 3, 2009

Are ya ready for some hardcore catching up?! Let’s get to it!

I have had my chef’s hat firmly wedged to my head the last few days which makes me a happy young lady. I got a bit recipe happy on the Whole Foods Web site. Check it out! My new kitchen is seriously seven times bigger than the last one. I wish I’d taken a photo of the old one but Holly can attest to the fact that it was teenier than a matchbox.

Lemme update you on some other things I’ve been cooking…

Mango and Avocado Salad with Black Beans and Lime Vinaigrette


  • 1 ripe but firm avocado, halved, peeled and cubed
  • 1.5 tablespoons lime juice, divided
  • 1 ripe but firm mango, peeled and cubed
  • 1/2 jalapeño, stemmed, seeded and finely chopped
  • Sea salt and freshly ground black pepper
  • 1/2 teaspoon grated lime zest
  • pinch sugar
  • 1 tablespoon chopped cilantro, plus more for garnish
  • 1.5 tablespoons olive oil
  • 1 cup black beans


  • Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl. Add mango, jalapeño and salt and gently toss to combine. Set aside.
  • Whisk together remaining 2 tablespoons lime juice, zest, sugar and cilantro in a large bowl.
  • Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper.
  • Add black beans and avocado mixture and toss gently. Spoon salad onto plates, garnish with cilantro and serve immediately.
So. Frickin. Good. Make it.

Come see my back garden!

And also…

Vegetable Biryani with Cashews


  • 1/2 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1/2 large red onion, cut into small wedges
  • 1/2 (1-inch) piece ginger, peeled and finely chopped
  • 1/4 cup chopped roasted cashews, divided
  • Salt and pepper to taste
  • 1/4 cup nonfat plain yogurt
  • 1/2 tablespoon curry powder
  • 2.5 cups (1 1/2-inch) chunks fresh vegetables such as zucchini, carrots or green beans
  • 1/3 cup water
  • 1/2 cup frozen peas
  • 1/2 cup basmati rice, rinsed until water runs clear then drained


Preheat oven to 350°F.

Heat oil in a large ovenproof pot over medium high heat. Add garlic, onion, ginger, half of the cashews, salt and pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes. Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more. Stir in vegetables, water, salt and pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes. Remove pot from heat and stir in frozen peas.

Meanwhile, bring a medium pot of salted water to a boil. Add rice and simmer for 5 minutes; drain well. Arrange rice over vegetables in pot, cover pot with foil then a tight-fitting lid and bake until rice and vegetables are tender, about 20 minutes. Uncover, carefully transfer contents of pot to a large bowl and toss together gently. Spoon into bowls and serve garnished with remaining cashews, fresh tomato wedges, diced jalapeno and cilantro.

So tasty!! Make this!! Super spicy

Total yums all round. It’s been a tasty week!

What are your Labor Day weekend plans?!
Love me a three-day weekend. We might be heading to a friend’s cabin for some of it but I am mainly excited to finish unpacking, thrift store shop, decorate the house and bake! Hurrah!

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