The creamy avocado dressing with fresh lemon and tarragon makes this egg-topped salad a springtime favorite.
Is anyone else out there craving something vegetable-y and healthy that’s NOT soup? Spring has definitely arrived here in Arizona. The desert is in full bloom, everyone is sneezing like crazy, and we’ve got temps in the 80s, and even low 90s, which means it’s time to pack away the stock pot, ’cause it’s salad weather! Continue Reading..
I love a good chicken salad sandwich, but I always hesitate to buy the stuff at the deli. You never know how long it’s been sitting there. Or where the chicken came from. Or if it even IS chicken. Did they cut away any fat? Oh God – what if there’s a piece of skin? Did they wear gloves??? Can you tell I’m a little bit paranoid about deli foods?
Anyway, I had a taste for chicken salad the other day, but I really didn’t feel like cooking up any chicken to make it from scratch. I remembered a recipe from a vegan cooking class I took a while ago, where the chef made tuna salad from chickpeas, and call me crazy, but it tasted pretty close to the real thing. If she could make them taste like tuna, chicken salad should be a snap, right? Continue Reading..