Couscous Salad

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Original Recipe

J had been getting a little sick of the same old thing for lunch every day.  Typically sandwich, fruit and some sort of chip/pretzel/crackers.  And I have to agree.  So we've been trying to mix it up a bit.  A few weeks ago I made a huge batch of this couscous salad for the week. 

I thought it was really good!  Easy to make, perfect for a packed lunch, healthy and filling!

Ingredients:
1 c couscous
1 cucumber, diced
1 can corn, drained
5 small ripe tomatoes, chopped
1/2-1 c fresh parsley, finely chopped
1/2-1 c fresh basil, finely chopped
1 lemon, juice of
1 t Dijon mustard
1 t dried oregano
1 c EVOO
1 t balsamic vinegar
salt and pepper, to taste

Directions:
Cook the couscous according to package directions and let cool completely.

While it cools, mix the cucumber, corn, tomato, parsley and basil in a large bowl.  In a small bowl whisk together the remaining ingredients. 

Once couscous is cool, mix it into the veggies, then pour the dressing over top and mix well.  Chill at least one hour before serving.

Avocado Salad

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Recipe from Food alla Puttanesca

Delicious, light and simple! :)

Ingredients:
2 avocados, peeled and diced
1 c corn, cooked (canned, fresh or frozen)
1 can black beans, drained and rinsed
1/4 c red onion, diced
2 T fresh cilantro, roughly chopped
2 T fresh lime juice
Salt and pepper, to taste

Directions:
In a bowl, combine all ingredients and toss gently to mix.  Serve immediately.

Cherry Tomato Salad

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Recipe from Annie's Eats

This was a really delicious, fresh tasting recipe.  Perfect for a hot summer day.  I can't wait until I can make this with ingredients fresh from the garden! :)

I halved this recipe for J and I, and it was the perfect amount for us.

Ingredients:
2 pints ripe cherry tomatoes, quartered
1/4 t salt
1/2 t sugar
2 cloves garlic, minced
1/2 t dry oregano
1 medium shallot, minced
1 T red wine vinegar
2 T EVOO
Pepper, to taste
Small cucumber, peeled, seeded and diced
4 ou feta, crumbled
1-2 T fresh parsley, minced

Directions:
Toss together the tomatoes, sugar and salt. Cover and let sit for 20 minutes.

Transfer the mixture to a salad spinner and spin to to remove seeds and excess liquid, about 1 minute. Return tomatoes to the bowl and set aside. (If you do not own a spinner, like me.  Place tomatoes in a bowl with a tight fitting lid and shake as hard as you can to separate the juice and seeds.)

Strain the liquid through a fine mesh strainer to extract about 1/2 c of juice.

In a small saucepan, combine the juice, garlic, oregano, shallot and red wine vinegar. Simmer until reduced, about 6-8 minutes.  Remove from heat and let cool to room temp.

Season to taste with pepper, and whisk in the EVOO.

Add the the juice mixture, cucumber, feta and parsley to the tomatoes and toss gently to combine.

Strawberry Feta Salad

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Recipe from L2theC's Kitchen

This salad was delicious!  J and I both had to go back for more. :)

This dressing recipe makes a ton.  You can definitely use it on other salads, or I'd recommend cutting it in half.

Note: the original recipe called for raspberry vinegar and balsamic vinegar, but I had raspberry balsamic vinegar, so I just used that.

Ingredients:
2 cloves garlic, minced
1 t honey
1 t Dijon mustard
1/4 c plus 2 T raspberry balsamic vinegar
2 T brown sugar
1 c veg oil
1 c slivered almonds
1 head romaine, torn
1 pint fresh strawberries, sliced
1 c crumbled feta

Directions:
Whisk together the garlic, honey, Dijon, vinegar, brown sugar and oil for the dressing.  Set aside.

In a medium skillet, toast the almonds over medium heat until lightly browned and toasted.

Toss together the almonds, romaine, strawberries and feta.  Serve with the dressing.

Grilled Chicken Salad w/ Brie and Baby Spinach

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Recipe from Robin Miller

I had a bunch of baby spinach left over from the Chicken Pesto Pasta from last night, and I wanted to find a way to use it.  When I saw Brie in this salad, I thought "Yes, please!".  Who doesn't love Brie? :)

This salad didn't disappoint.  Actually, a few bites in, J said, "I don't know what's in this, but I like it."  High praise!  Typically he doesn't comment unless I ask, so I was surprised when he said this about a salad. :)

The most time consuming part of this process was cooking the chicken, but it took under 30 minutes start to finish.

Ingredients:
2 boneless, skinless chicken breasts
Salt and pepper
Salt-free garlic and herb seasoning
4-8 slices Brie, about 1/2" thick
1 T olive oil
2 shallots, chopped
2 T vinegar
2 T honey
4 c fresh baby spinach
4 slices bacon, cooked

Directions:
Preheat stovetop grill pan or griddle over medium-high heat. (Or if you don't have one, just use a skillet.)

Season chicken with salt, pepper and garlic & herb seasoning. Add chicken to hot pan and cook about 3-4 minutes, until browned and cooked through.

Remove from heat. Place Brie slices on top of chicken, cover lightly with foil and place back on grill pan until cheese is melted.

Meanwhile, heat a small skillet over medium heat. Add olive oil and shallots to pan and saute until tender.

In a small bowl combine the vinegar, honey, salt and pepper and stir to combine.  Add to skillet with shallots.

Pour the warm vinaigrette over the spinach and toss to coat.  Crumble bacon strips over top and plate chicken with spinach salad.

Curry Chicken Salad Wrap

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Recipe from Ellie Krieger

I really liked this chicken salad.  I loved the melding flavors of curry and grapes.  And it was extremely easy to throw together on a Sunday for a Wednesday meal. The recipe didn't specify what kind of curry, so I used red.  I would say use what you like.

Ellie actually makes this as a salad, but I decided to eat it as a wrap.  I bought some whole wheat flatbread to use and I also added tomato and onion.  It was delicious!  And J was in agreement. :)

Ingredients:
1 c chicken broth
1 c water
1 1/4 lbs boneless, skinless chicken breasts
1/4 c sliced almonds
1/2 c nonfat plain yogurt
2 T mayo
1 t curry powder (I probably added in about another 1/2 t just for my own personal taste)
1 c halved red grapes
1/4 c chopped cilantro leaves (I didn't have any, so I think I actually sprinkled in some dried thyme)
1 c mixed greens
1 t EVOO
1/4 t lemon juice
1/2 small tomato, diced
1/4 small onion, sliced into half moons

Directions:
Bring the broth and water to a boil and then add the chicken.  Simmer, covered, for 8 minutes.  Remove from heat and let sit, covered, for about 20 minutes, until chicken is cooked through.  Remove chicken and cool completely in the refrigerator.

Cut the chicken into 1/4" dice.  Toast almonds in a small dry skillet for about 2-3 minutes.

In a large bowl, mix together the yogurt, mayo and curry powder. (I also added the thyme here.) Fold in chicken, grapes, cilantro (if using), and season, to taste, with salt and pepper.

In a separate small bowl toss the greens with the EVOO, lemon, tomato and onion.

Place some chicken salad down the center of your wrap, then top with the greens mixture.  Roll up and eat!

Apple Spinach Salad w/ Toasted Walnuts

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This was a great side to the Potato Soup w/ Apples and Brie.  All I did was throw together some spinach, sliced apples, toasted walnuts and cranberries, and topped it with the below dijon dressing.

4 T lemon juice
1 T + 1 t sugar
1 T EVOO
1 T + 1 t Dijon mustard
1/2 t salt
1/2 t pepper

Whisk all ingredients together.

Caesar Salad

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Recipe from FoodNetwork.com
 

I wanted a simple salad to go with the Butternut Squash Ravioli, and I came across this recipe for Caesar Salad that seemed good and easy. 

The croutons were delicious!!  J and I were both sneaking them as I prepared the rest of the meal. :)

The dressing was okay - way too much garlic.  I cut back from 6 cloves to 5 - but I'd probably go to 3.  It also helps to add more olive oil and pepper.  I didn't dislike it, but I've also had better.


Ingredients:
Dressing
6 (as I mentioned above, I'd take it down to 3 or 4 at the most) cloves garlic, mashed and minced
1 T Dijon mustard
1 T vinegar
2 T mayo
1/2 (I'd add in a bit more, taste as you go) c olive oil
Salt
Pepper
Lemon Juice (I did about 1 T)
Minced anchovy fillets (optional) - I skipped these

Directions:
Combine garlic, mustard, vinegar and a bit of salt in a food processor and mix thoroughly. Add mayo and blend to form a thick paste.  Slowly stream in olive oil.  Remove to a small bowl and add in lemon juice and salt and pepper to taste.

Croutons:
1 baguette
3 T butter
1 t garlic powder
1 t paprika
1 t pepper

Directions:
Cut baguette into cubes.  Melt butter in a large saute pan and then season with the spices. Add bread cubes and toss well to coat with the butter mixture.  Saute until bread cubes brown on all sides.  Set to side to cool.

Salad:
Romaine lettuce
Fresh grated Parmesan
Croutons
Dressing

Directions:
Wash and dry lettuce.  Layer the lettuce, cheese and croutons and top with desired amount of dressing.

Crab & Avocado Salad

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Recipe from LaaLoosh

I was looking for a light, easy recipe for dinner last night. I found this crab and avocado salad and it fit the bill!

This tasted great - although I wish I could've used fresh crab. Ahhh... if only I lived on the coast.

I changed the quantities a bit from the original to make it suit my tastes a bit better.

Ingredients:
1 Avocado, peeled and diced
6 ou lump crab meat
3-4 roma tomatos, chopped
1 T red onion, finely chopped (I'm guilty of always adding too much and over-powering the dish, so this was a good amount for me)
1/2 jalapeno, seeded and finely chopped
1 lime, juiced
1 T chopped cilantro
1 t olive oil
Salt & pepper to taste

Directions:
Mix the crab, tomatos, onion, jalapeno, cilantro, lime juice, olive oil and salt & pepper in a medium bowl and toss to mix.

Carefully mix in the avocado - be careful not to mash it.

Serve at room temp.

Guacamole Salad w/ Shredded Chicken

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Recipe from Pink Parsley

This is definitely my kind of summer recipe. Easy, healthy, light, delicious and no cooking! :)

We had a bit of a mishap at home this week. I came home on Monday from work to discover that our large freezer was open and completely thawed. It was still cold. We ended up throwing away some fish and other items that didn't fare so well. But we had some chicken breasts and thighs that still looked and smelled fine.

We (actually J) cooked them all up that night with a bit of salt & pepper and shredded them for later use - so that we didn't lose them.

So before we put it all back in the freezer, I decided to keep some out and add it to this salad. (I did, however, tag this under meatless meals, as it can easily be that by skipping the chicken.)

Some changes, other than the chicken - I cut the recipe in half, skipped the bell peppers, and also skipped the yellow tomatos.

Ingredients:
1/2 pint cherry tomatos, halved
1/2 can black beans, drained and rinsed
1 shallot, finely diced
1/2 jalapeno (about 1/2 T), diced with seeds removed
1/2-1 c cooked shredded chicken
1/4 t lime zest
1/8 c fresh squeezed lime juice
1/8 c olive oil
Salt & pepper, to taste
Pinch of cayenne pepper
1 avocado, seeded, peeled and diced

Directions:
Mix the tomatos, black beans, shallot, jalapeno, chicken and lime zest in a medium bowl.

Whisk together the lime juice, olive oil, salt & pepper, and cayenne and then toss with the tomato mixture.

Just before serving, add the avocado and gently mix. Serve at room temperature.

California Chicken Salad

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Recipe from Macaroni and Cheesecake

This was a really good, refreshing salad. And we loved the Balsamic Poppyseed dressing.

The only thing that would've made this better is if the avocado I bought was a bit more ripe. My bad. :/ But I really loved all these flavors together! I could've easily skipped the chicken on this one because the flavors of the fruits, veggies and dressing were so great.

Ingredients:
Dressing:
1/4 c balsamic vinegar
1/4 c red wine vinegar
2 T honey
1 t Dijon mustard
1/8 t kosher salt
1/4 c EVOO
1 T poppy seeds
1 t sugar

Salad:
Arugula or greens of choice
Strawberries, sliced
Mango, chopped
Avocado, chopped
Chicken, grilled and chopped or shredded

Directions:
Whisk dressing ingredients well.

Layer on a plate the salad ingredients, and top with dressing. Enjoy!

I just had to take a picture pre-chicken. Love the colors!

Pork Chops w/ Tomatilla Salsa & Cucumber, Mango, Black Bean Salad

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Well, sadly I am back from vacation. :( We had a great time, as always. The weather was perfect all week - it only rained a couple of times in the evening - and then it didn't matter. :)

I spent most of my time sitting in my chair by the water, reading. I could do that forever.

We went out on my uncle's pontoon boat for a day and did a bit of fishing. And, of course, we ate some great food. My brother made us some delicious grilled mahi-mahi with strawberry salsa; we also had some homemade spaghetti and meatballs, beer soaked chicken, fresh blue crab claws, shrimp cocktail, and some type of bacon-tomato pasta. We went to a place called Indigo Marsh on Thursday for dinner and I had a delicious plate of pasta with sun-dried tomatos, shrimp, crawfish tail and crab meat. YUM!

This is the sound side of the island, which is why the water is so calm. Gorgeous, isn't it? The ocean is a short 10 minute walk across the island (it's very narrow on this south end), or you can walk around the tip of the island, which is a little over a mile.

We take turns making dinner when we're there - each couple takes a night. For J and I, I wanted to find something fairly easy to make for a crowd (10 people), not too expensive, healthy and delicious! I found these recipes from Cooking Light that definitely fit the bill.

Unfortunately we were in such a hurry to get the food on the table and eat, I completely forgot to take a picture. :/ I thought about not blogging these, but they were so good that I didn't want to pass up the chance to pass them on to my readers.

For the main course we made Grilled Pork Chops with Tomatillo, Corn and Avocado Salsa. I'm not going to repeat the recipe - I followed this one exactly as written in the link above.

This salsa was so good - it had the sweetness from the tomatillos, and just a bit of kick from the jalepenos. I was eating the leftovers for a few days after with tortilla chips. :)

I would say, start to finish, this is about a 1/2 hour meal. I served the pork over Basmati rice as the recipe suggested. Oh, and instead of pork chops, we actually bought a sliced pork loin.

This is extremely simple to throw together. The worst part is there is a good bit of chopping. We doubled the recipe, plus the knives at the house we rented were absolute crap. But we managed. :)

As a side to the pork, we made Cucumber, Mango and Black Bean Salad. It kind of looked like a chunky salsa. We ended up tripling this recipe, and I'm glad I did! This is, again, really simple to throw together. It's maybe 10 minutes to make, and you want to let it sit for about 15 for the flavors to blend.

I only made one change. I thought we had some orange juice, but it turned out it was gone. So I substituted a bit of lemon juice instead.

Caprese Salad w/ Shrimp & Avocado

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I needed something quick, easy and light to eat for dinner last night. I was going to see Harry Potter, and knew I'd want popcorn (movie theatre popcorn=huge weakness) , but I needed to eat something before I left. And J wasn't going to be home, so I wanted something that I could easily throw together in one serving.
I love Caprese Salad, and I especially love that there is no cooking involved! Perfect for a summer evening when it's almost 90 degrees out. :)

I decided to throw in some shrimp and avocado and make it a meal! I had some pre-cooked shrimp in the freezer, so all I had to do was thaw. :)

I'm not going to give ingredient amounts, because it all depends on your personal tastes. I would, however, recommend going pretty light on the onion, if you use it. :)

Ingredients:
Tomatos, chopped
Fresh mozzarella, chopped
Avocado, chopped
Basil, roughly chopped
Fresh lemon juice
Red onion, chopped
Salt & pepper
Shrimp, cooked and cut into bite-sized pieces

Directions:
Place the avocado in a bowl and squeeze the lemon juice over top. Mix remaining ingredients to taste. Serve immediately.

Pesto Chicken Salad

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Recipe from Jenn Cuisine

I really wanted something pretty light and easy to make for dinner last night. I came across this recipe by Jenn last week, and it seemed to fit the bill! I love fresh pesto, and I really like the idea of adding yogurt to it to make it a bit creamier.

This was delicious. Really, really good! And, it's just as good, if not better, the next day! (I had it for lunch today.) I definitely recommend you try this recipe out.

The only change that I made is that I skipped the olives, and used tomatos instead. I really hate olives. :)

I really liked the almonds with this dish. I thought they really added to the meal, and I liked the different texture that they contributed.

Finally - the yogurt really made this pesto. Sometimes I feel like it can have an almost grainy texture to it, but with the creaminess of the yogurt, it really balanced it out.

Pesto
Ingredients:
2 c basil
4 c arugula
juice from 1 lemon
2 cloves garlic
1/4 c EVOO
1/4 c grated Parm
1/4 cup toasted pine nuts
1/2 c plain yogurt (use Greek if you can!)
salt & pepper, to taste

Directions:
Place the basil and arugula in a food processor and process until finely chopped. Add in remaining ingredients and process until smooth. Use immediately or place in the refrigerator until ready to use.

(I actually made this a couple of days in advance. Just put it in an airtight container and it will be fine. It was a bit thick when I opened it back up, but I mixed in about 1 T EVOO, and it was perfect.)

Chicken Salad
Ingredients:
3 c shredded chicken, cooked
2 ribs celery, chopped
1 medium tomato, chopped
1/4 c onion, chopped (I used a bit less, as I didn't want a very strong onion flavor)
1/4 c sliced almonds, toasted
1 c Pesto
Arugula or other greens

Directions:
Combine the chicken, celery, tomato and onion in a large bowl. Add the pesto and almonds and gently mix together.

Serve over a bed of arugula (or greens of choice) and sprinkle with a few more toasted almonds.

Enjoy!!

Mediterranean Tuna (or Chicken) Salad

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Recipe from Cooking Light - 5 Ingredient / 15 Minute Cookbook

Mmmm... I loved this meal! It was so light - perfect for a summer evening. And it took all of 5 minutes to throw together.

I used tuna for mine, but J hates tuna - so for his salad I used leftover chicken from the Lemon Rosemary Grilled Rotisserie Chicken that we made on Sunday. I had a small taste of his, and this definitely works well either way.

I served these with lemon pepper Pita / Tortilla Chips. I only had half a whole wheat pita, so I used flour tortillas for the rest. The recipe is at the bottom. :) The lemon pepper really went well with this salad. Delish!!

The recipe also called for olives, chopped, but I skipped them and added in some roasted red peppers instead.

Ingredients:
1 (12-ounce) can tuna, drained (or about the same amount of chicken, shredded)
1/2 c thinly sliced red onion
2 celery stalks, thinly sliced
2 T roasted red peppers, chopped
2 1/2 T fresh lemon juice
1 T EVOO
1/4 t pepper
1/8 t salt
2 large tomatos, sliced about 1/4 - 1/2 inch thick

Directions:
In a small mixing bowl, mix together the tuna, onion, celery and roasted red peppers. Next gently mix in the lemon juice, EVOO, pepper and salt.

Set 2 slices of tomato on a plate and cover with about 1/3 of the tuna mixture. Serve with Lemon Pepper Pita/Tortilla Chips.

J's Chicken Salad

Lemon Pepper Pita/Tortilla Chips
Ingredients:
2 6-inch whole wheat pitas (or 3 tortillas - I used flour)
Cooking spray
Lemon pepper seasoning

Directions:
Preheat oven to 350.

Spray a cookie sheet with cooking spray.

Cut the pitas into 8 wedges, then separate each into 2 triangles. Lay the triangles out on the cookie sheet - don't overlap.

Spray the pita triangles with cooking spray, then lightly sprinkle on the lemon pepper seasoning. Don't overdo it, you don't need a lot to taste it.

Place the cookie sheet in the oven and cook for about 10-12 minutes. Keep on eye on them. They should be a light golden brown and crispy.

Egg Salad

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Recipe from eatcleandiet.com

This is a really good and easy (and healthy!) egg salad recipe. It's great for me to bring in my lunch on a sandwich, and would be excellent stuffed in a pita. I doubled the recipe and I got about 3 cups worth.

Ingredients:
1/2 c fat-free cottage cheese
2 T skim milk
2 t mustard
8 hard boiled egg whites, diced
2 hard boiled egg yolks
4 T chopped green onion
4 T finely chopped celery
Dash curry powder
Fresh ground pepper
1/2 t salt

Directions:
Mix the cottage cheese and milk until smooth. You can use a hand mixer or throw it in the food processor or even a blender.

Next blend in all other ingredients except the egg whites.

Add the egg whites last, and mix well.

Margarita Shrimp Salad

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Recipe from eatingwell.com

This was delicious. Light and citrusy with excellent flavor! J and I both really liked this. And it really only took maybe 30 minutes to put together. I am putting in the amounts that I used for just the 2 of us.

Ingredients:
1/2 lb medium shrimp, peeled and deveined
1/4 c tequila
2 t freshly grated orange zest
1 t freshly grated lime zest
1/2 t salt
1/4 c thinly slivered onion
Creamy Lime-Chile Dressing (see recipe below)
2 c torn romaine
1 medium endives, cored and torn into pieces (1 cups)
1 orange, peeled and cut into segments
1 ripe avocado, peeled and cubed
1/2 T lime juice
1/2 T EVOO

Directions:
Toss shrimp, tequila, orange and lime zest and salt in a medium bowl, cover and marinate in fridge for about 10 minutes, stirring every few minutes.

Place onion in a small bowl, cover with cold water and ice, and let sit for 10 minutes.

Meanwhile - prepare the Creamy Lime-Chile Dressing (recipe follows).

Toss romaine, endive, orange, and drained onion into a bowl. Add the dressing and toss to coat. Divide among 2 dishes.

Toss the avocado with lime juice, then divide among the salads.

Drain the shrimp - reserving the marinade.

Heat oil in a medium-large skillet over medium-high heat. Add the shrimp and cook until pink and firm - 2-3 minutes. Divide among the salads.

Add the reserved marinade into the skillet and bring to a boil, stirring. Spoon evenly over the shrimp, and serve.

Creamy Lime-Chile Dressing:
6 T reduced fat sour cream
3 T lime juice
2 t minced jalepeno pepper, seeds removed
1 t chili powder
1 t sugar
1/4 t salt

Directions:
Whisk all ingredients into a small bowl.

(Note: I used the full recipe for the dressing, and I ended up using most of it in the salad.)

Honey Dijon Pear Salad

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Recipe from Senora Espanola

This was a really good, light salad. Perfect for a warm evening. I added in some onions and mushrooms as well.

I'm not putting ingredient amounts, because it really depends on how much you want on your salad. :)

Ingredients:
Fresh baby spinach
Grilled chicken breasts (with some s&p), cubed
Dried cranberries
Walnut pieces, toasted
1 pear, cubed
Onion, diced
Mushroom, sliced
Honey Dijon Vinaigrette dressing

Directions:
Plate it and eat it! :)

Tuscan Chicken Salad

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Recipe from Proceed with Caution

Unfortunately I discovered my camera battery was dead when I went to take a picture, so I had to settle for this leftover' picture in my lovely Tupperware container. And no bread. :/

This was a great salad - though I did things a little differently than the original recipe calls for. I wanted to have leftovers for lunch the next day, so I didn't toss the spring mix in with the dressing. I also added in some scallions.

Just use your own judgment on how much of each veggie you want to use.

Ingredients:
About 1 lb chicken breasts, cooked and cubed or sliced (I used leftover (Not)Rotisserie Chicken)
3/4 c EVOO
1/4 c red wine vinegar
2-3 garlic cloves, pressed or grated
Salt & pepper
Fresh mozzarella, chopped
Tomato, chopped
Scallions, chopped
Kalamata olives (we just had green olives in our fridge, so used those)
Bean sprouts
2 thick slices Italian bread
Spring mix lettuce, or your choice of greens

Directions:
In a small bowl, whisk together the EVOO, red wine vinegar, garlic and salt & pepper.

Brush both sides of the bread with the vinaigrette and grill or toast. (I actually grilled them in our cast iron skillet.)

In the meantime, mix together the mozzarella, tomatos, scallions and olives (I didn't put in the olives here, because I don't like them. Just put them on J's plate at the end.) Toss with about 2 T vinaigrette.

Place the lettuce and bean sprouts onto individual plates. Top with the mozzarella mixture, then with chicken. Sprinkle with vinaigrette to taste and serve with the toasted bread.

Avocado Tomato Salad

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Recipe from Jenn Cuisine

This was delicious! Light and summery and a perfect accompaniment to anything on the grill. We absolutely loved this and will definitely be making this again!

Ingredients:
1 avocado, sliced and chopped
12 ou cherry tomatos, sliced in half
1 small onion, chopped
2-3 ou fresh mozzarella, chopped
1 clove garlic, minced
Juice from one lime
1 T EVOO
1/2 t salt
1/2 t pepper

Directions:
Place all ingredients in a bowl with a lid, place the lid on and shake gently to mix.

Serve immediately, or press a piece of plastic wrap down into the bowl (to keep avocado from browning), cover with lid and refrigerate until ready to serve.