Good Morning lovelies! Here I go posting on a Saturday! These potatoes are a super easy side dish. They remind me a little of potato salad but use mustard as the base instead of mayo…seriously cutting out a lot of calories and adding a ton of flavor. I used Dijon mustard but a spicy or stone ground mustard would work great as well. This is super easy to make but delicious none the less. You can whip this up in no time to take a barbecue.
You’ll need: Red potatoes Dijon Mustard Parsley
First start by washing and quartering the red potatoes.
Boil the potatoes until tender, this could take 15 or so minutes.
Radishes are in season! Or so I think… they looked nice and colorful in the store at least. This week I have been experimenting with root vegetables, trying to switch it up and try out some new things. The salad part is not new but the flavor combination is! I love salads for dinner, if I have not told you before. They are fresh and flavorful and light, which is key as I prep for bikini season.
Ok, lets jump into this Radish Mango and Avocado Salad!
For 1 serving, you’ll need:
1 cup Baby greens
1/2 of a mango
1/2 of an avocado
1/4 juice of a lemon
3 small radishes
1 tablespoon Dijon mustard
1 tablespoon olive oil
pinch of kosher salt
dash of balsamic vinegar
First, wash the radishes. Root veggies can be quite dirty.
Slice the tops and tails off of the radish.
Thinly slice the radishes.
Next, wash the mango and slice it in half. Peel the skin off then dice the mango.
Now slice the avocado in half and dice it into same size pieces as the mango. Or as close as you can get.
All diced and sliced.
Lets move onto making the dressing. Put about 1 tablespoon per serving of Dijon mustard in a small bowl or dish.
Squeeze only about half the juice of half a lemon into the dish with the Dijon mustard. So a quarter of a whole lemon.
Add a tablespoon of olive oil.
Add a dash of balsamic vinegar and a pinch of kosher salt.
Add some black pepper and whisk all together.
If you do not have one of these tiny whiskers from Pampered Chef, get one. It comes in so handy! But if you really do not have one, a fork will work to whisk.
To build the salad, place about a cup of baby greens on a plate and add the sliced radishes.
Add the diced mango and avocado on top.
Drizzle the lemon Dijon dressing over the top of the salad.
Add a little extra cracked pepper if you like and serve!
Perfect addition to any summer meal or its great all by itself. Enjoy!
I’ve been wanting to barbecue something on a skewer for a while now. However, after my attempt, I highly suggest you use skewers that were made for grilling. I didn’t, and the ones I used burned up like little toothpicks pretty quickly. The shrimp still turned out delicious but the grilling part got a little messy. Just another grilling adventure and lesson learned by a barbecue amateur.
The shrimp I bought had not been peeled, so I removed the shells and left the tails. I also have them a good rinse afterwards.
Add I few table spoons of Dijon mustard, a few shakes of parsley and basil, two heaping spoonfuls of garlic and sprinkle with kosher salt and cracked pepper. Drizzle with olive oil.
Mix well and then add fresh squeezed lemon juice.
Let marinate for at least an hour in the fridge.
When you are ready to begin grilling, slice an onion to throw on the top rack of the grill. You might want to start cooking the orzo now, it cooks like rice, 2 parts water to 1 part pasta.
I sliced the uncooked bacon strips in half to better fit the shrimp.
Wrap the uncooked bacon around the shrimp. I put three to a skewer. Remember to use skewers good for grilling!
Grill over a medium fire for about five minutes each side or until the bacon is cooked to your desired crispness. Grill the fresh onion on the top rack or bottom rack as long as the fire doesn’t get too hot and burn it.
Now plate your skewers over a bed of orzo with grilled onion and enjoy! I served mine with a dollop of extra Dijon mustard for dipping and it was very good.