A CITYVIEW PUBLICATION

By Jolene Goodman

Quick, easy and nutritious luncheons are a lifesaver for busy days, and this avocado tuna salad recipe fits the bill perfectly. I don’t even really care for avocado, but I do like it as a replacement for mayonnaise in traditional tuna salad. This wholesome dish comes together in minutes without sacrificing flavor or freshness. Plus, it offers a balanced blend of healthy fats, lean protein and essential nutrients. It’s also incredibly versatile. Enjoy it on its own, in a lettuce wrap, stuffed in a pita, or served atop whole grain toast. Best of all, it requires minimal ingredients and no cooking, making it ideal for those of you who feel like you are constantly on the go.

This recipe proves that eating well doesn’t have to be complicated. With just a few pantry staples and fresh produce, you can whip up a delicious and energizing lunch in less than 15 minutes. The avocado does cause this salad to start turning brown quickly, so it is best to make and eat this right away or refrigerate it and eat it within a few hours.

Here’s a fun avocado beauty tip: After scooping out the avocado, don’t toss the peel! Rub the inside of it on your elbows or heels, as the natural oils are great for softening rough skin.

Information provided by Jolene Goodman, vice president of Big Green Umbrella Media. 


Avocado Tuna Salad
Recipe courtesy of “Cookin’ Savvy”

Ingredients

• 1 5-ounce can tuna, packed in olive oil, drained
• 1/2 ripe avocado, roughly chopped
• 1/4 cup minced red onion
• 1/2 cup minced celery
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 2 tablespoons fresh cilantro or parsley, chopped
• Salt and pepper to taste
• Bread, toast, pita bread or romaine lettuce

Directions

• Place all ingredients in a bowl.
• Take a fork to mix, smashing the avocado and separating the tuna as you go.
• Mix until ingredients are combined.
• Add more oil, salt and pepper as needed.
• Eat by itself or place on bread, toast, pita bread or lettuce. Enjoy!

By Jolene Goodman

Step aside, “Trees and Raisins,” it’s 2025, and there’s a new salad in town. The Broccoli and Friends Salad is bursting with flavor and packed with nutrients, making it a fresh favorite you will want to hang on to.

Salads and slaws have come a long way in the past 75 years. I’ll admit, I wasn’t a fan growing up, but now they are the dishes I look forward to most at potlucks. Add some cubed chicken or a piece of salmon, and you have got a light, satisfying meal.

These days, salads are more versatile than ever, thanks to healthier, more creative dressing options ranging from various oils and vinegars to honey, mustard, maple syrup, Greek yogurt, fat-free sour cream and soy sauce. To lighten this recipe, try swapping the mayo for Greek yogurt and cutting the sugar to half a cup. You will still get all the flavor with fewer calories.

Whip up a batch this weekend. You will be glad you did.

Information provided by Jolene Goodman, vice president of Big Green Umbrella Media. 


Broccoli and friends salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients

• 2 medium heads broccoli
• 2 apples
• lemon juice
• 1 carrot
• 1 cup blueberries
• 1 cup dried cranberries
• 1 cup sunflower seeds
• 1 cup pecans
• 1 package (2 1/2 ounces) real bacon pieces

Dressing

• 1 cup mayonnaise
• 1/3 cup milk
• 1/3 cup apple cider vinegar
• 2/3 cup sugar
• 2 tablespoons poppy seeds

Directions

• Coarsely chop broccoli and place in large bowl.
• Coarsely chop apples and brush with lemon juice to prevent browning
• Add to bowl.
• Shred carrot and add to bowl with blueberries, cranberries, sunflower seeds, pecans and bacon.
• To make dressing: Mix mayonnaise, milk, apple cider vinegar, sugar and poppy seeds.
• Pour over broccoli salad and mix well.

(Family Features) Enjoy the richness of summer with this Ooey Gooey Lemon Cake, which pairs a soft lemony cake with a sweet-tart raspberry drizzle that’s perfect for sharing with your nearest and dearest. Find more summer dessert ideas at Culinary.net.

Ooey Gooey Lemon Cake
Recipe courtesy of “Cookin’ Savvy”

• 1 stick butter, melted
• 1 box lemon cake mix
• 2 eggs

Topping:

• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 3 1/2 cups powdered sugar

Raspberry Drizzle:

• 2 tablespoons cornstarch
• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup orange juice
• 1 cup fresh raspberries

Directions
Heat oven to 350 F.

To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.

To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.

To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.

Drizzle raspberry drizzle over each piece.

(Family Features) When it’s time for some fun in the sun, you probably don’t want to waste too much time in the kitchen. This creamy potato salad is ideal for making quickly at home before heading off to your next barbecue. Find more easy summer recipes at Culinary.net.


Potato salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

Ingredients:

• 3 pounds potatoes
• 4 boiled eggs, coarsely chopped
• 2 dill pickles
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 package (2 1/2 ounces) real bacon pieces
• 2 cups mayonnaise
• 2 tablespoons mustard
• salt, to taste
• pepper, to taste
• smoked paprika, for garnish

Directions

• Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles.
• Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well.
• Transfer to large bowl and refrigerate 1-2 hours. Garnish with smoked paprika.