simple garbanzo & gorgonzola mixed green salad.

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i was noticing that all the recipes on here lately were either tan or brown colored, aka wintry carrrrrrbs, haha. time for a springy fresh mixed green salad, y’all!

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this one is a copycat mixed green salad from proletariat pizza in white center, seattle. every time pete & i go there with his family, we all pig ouuuut on this salad and want more more more.

any salad that makes me wanna pig out on it is definitely one we should all be making at home, riiiiigh? and it’s super easy and non-chop heavy. all the things that go in it just need minimal attention before hitting the salad bowl.

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i love how simple this salad is with so much flavor and texture. i added sunflower seeds to my version because i like those little crunchers! i’ve recently been having this one veggie sandwich with sunflower seeds on it, and that is surprisingly guuuud.

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the dressing is so simple and comes together in 2 seconds to just coat the cool fresh mixed greens with some zingy olive oily goodness. the saltiness of the olives and gorgonzola complement the creaminess of the garbanzo beans and give this an “mmmmmmmm” factor. and sunflower seeds for crunch! i also think avocado would be good on this salad, but i put a whole dang can o ‘banzos here so you can prob skip the avo. or do halvsies of each….oooooooh. so thrilling.

support non-boring salads!

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Garbanzo Bean & Gorgonzola Mixed Green Salad

Serves 2-4

Total Time: 10 minutes

Ingredients:

  • 3-4 cups fresh spring mix & spinach, roughly chopped

  • 1 can garbanzo beans, drained & rinsed

  • 1/2 cup kalamata olives, chopped

  • 1/2 cup gorgonzola crumbles

  • 3 TB extra virgin olive oil

  • 3 TB balsamic vinegar

  • 1/2 tsp. black pepper + pinch of salt

  • 1/3 cup sunflower seeds

Instructions-

In a small bowl, whisk together equal parts extra virgin olive oil and balsamic vinegar, black pepper and a pinch of salt. Roughly chop the spring mix and spinach and place in a large salad bowl. Add the kalamata olives, garbanzo beans, gorgonzola crumbles and sunflower seeds and toss gently with tongs. Add the salad dressing mixture to taste. Serve immediately.

^ inverted spinach leaf becomes a cute lil vehicle for beans and whatnot. lol.

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avocado tomatillo salsa & fresh pico de gallo.

here’s my ideal situation:

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chips, guacamole, fresh pico de gallo, a creamy green salsa, and beer with lime.

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this avocado tomatillo salsa is inspired by the most delicious green salsa in town at rosita’s mexican grill in the greenlake neighborhood of seattle. my relationship with rosita’s runs deep and holds a very special place in my heart of the first years i lived in seattle.

my friend ashleigh and i were even in a very embarrassing tv news spot about rosita’s when we were having happy hour there once. the news guy had us talk to the camera about why we love rosita’s (my worst nightmare already - i am famous for awkward word vomit and i belong behind the camera, folks). Then after we had finished our margaritas & food he CAME BACK to ask us to record it ALL OVER AGAIN because his sound was off (double whammy nightmare post-margaritas).

all that to say…rosita’s green salsa is incredible and i wanted to try and recreate it at home. i’m not even 100% sure what is in their salsa, but the version i came up with was very goooooood.

i have a very vague guacamole recipe from like 4 years ago here on my blog. i will have to redo that guacamole post to make it more specific because it deserves it’s own spotlight!

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while i was at it, i wanted to add a super fresh pico de gallo recipe to my arsenal!

so i made all three recipes last friday afternoon, just in time for a weekend trip to visit my bestie and her hubs. there were rave reviews of all three items and we even did a funny little taste sesh to put their taste buds to the test to see how many flavors they could identify. v wild friday night! this is how i know i’m getting older….lol. but it was fun!

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there’s soooo much chopping involved here - making all three of these items at once is a labor of love.

i’d recommend putting a show up on your device and the time will fly as you chop chop chop away. the time spent is worth it for all these super delicious flavors that are ideal to share with a group or at a party!

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Avocado Tomatillo Salsa

Total Time: 30 minutes

Yields about 3 cups

Ingredients:

  • 5-6 large tomatillos, peeled and rinsed and cut in half

  • 3 large garlic cloves, kept in their skin

  • 2 TB extra virgin olive oil

  • 1/4 cup water (+ 1-3 TB extra)

  • 1 TB diced jalapeño

  • 1 serrano pepper, seeded & diced (optional, for extra heat)

  • 1/4 cup finely chopped cilantro

  • 1/4 cup finely chopped white onion

  • 3/4 tsp. kosher salt

  • juice of 1/2 a large lime + some pulp

  • 1 TB. white vinegar

  • 1 medium avocado (I used 3/4 of a large avocado)

Instructions:

Preheat the oven to 450 degrees F and line a baking sheet with tin foil. Place the cut tomatillos cut side down on the foil. Place the unpeeled garlic cloves on the tin foil as well. Roast the tomatillos and garlic for about 15 minutes, until very fragrant and tomatillos begin to brown and bubble. Remove from oven and let cool. Squeeze the garlic out of the skins; discard garlic skins.

In a large food processor, add the tomatillos, garlic, jalapeño, serrano pepper, olive oil and water. Process for a few minutes, until very well combined. Add the chopped cilantro, white onion, salt, vinegar and lime juice and process on high for a few more minutes until you can barely see the cilantro bits.

Finally, add the avocado to the food processor and run until the salsa is very smooth. Add 1-3 tablespoons of water until the salsa reaches desired thickness.

Chill in an airtight container before serving. Enjoy within one week.

Fresh Pico de Gallo

Total Time: 20 minutes

Yields about 3 cups

Ingredients:

  • 4 red roma tomatoes, diced and some seeds & juice removed

  • 1/2 cup of diced grape or cherry tomatoes

  • 1 cup finely minced white onion

  • 1 cup finely minced red onion

  • 1/2 a large jalapeño, finely diced

  • 1 serrano pepper, diced

  • 1/2 cup finely diced cilantro

  • juice of 1/2 a large lime, plus extra to taste

  • 1 tsp. kosher salt, plus extra to taste

  • 1/2 tsp. freshly ground black pepper

Instructions-

Chop and dice all the vegetables as instructed and add to a large bowl. Toss thoroughly with a spatula. Season with salt, pepper and lime juice and toss with a spatula until all the ingredients are evenly distributed. Add extra salt or pepper as desired.

Chill in an airtight container before serving. Enjoy within 3 days.

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