Summer of Salad – Pasta Salad

1 lb of small shells, cooked al dente

1 red pepper, chopped small

1/4 onion, chopped small

Shredded mixed greens

1 can corn, rinsed

1/2 cup yellow cheddar cheese, cubed small

1/8 cup dill

Mayonnaise, salt, and pepper to taste

Pack half of it up in Tupperware for your picnic in Prospect Park and save the rest of it in the refrigerator for tomorrow’s steak dinner.  😉

Summer of Salad – Guacamole

1 avocado
About 1/8th of a red onion, finely diced
1 clove of garlic, finely diced
1 jalapeno, deveined, deseeded, and finely diced
Romaine lettuce
1 small tomato, chopped
Black beans
Shredded cheddar
Salt to taste

Mash the avocado and mix in the onion, garlic, and jalapeno, then salt to taste. Layer the other salad ingredients on a plate and top with a healthy dollop of guac.

Three are all kinds of ways to make guacamole. If anyone  has alternative recipes, I’d love for you to share them. With the little addition of jalapenos, I make mine the same way my friend Chanel taught me to almost 10 years ago.