Cucumber Avocado Salsa and a {GIVEAWAY}

I got a HUGE shipment of chips last week from one of my favorite healthy chip companies!  And, they’re a Colorado company too!

Avocado Cucumber Salsa | No Thanks to Cake

OMG… don’t they look amazing??  My new friends at Snikiddy sent me their whole line of Eat Your Vegetable Chips.  These tasty chips are not only loaded with vegetables, but they also come in the most amazing flavors!  You can eat them without feeling guilty for having chips!!

My friends at Snikiddy are also giving you a chance to win some of your very own to try!  But before we give them away, let’s talk about how I served them.

With the 4th of July holiday upon us and having just got home from a trip, I was determined to incorporate the chips into my menu for the week.  First, I made my favorite taco salad, subbing the tortilla chips for Jalapeño Ranch flavored Eat Your Vegetables chips – - So good!!

Taco Salad with Eat your Vegetables Chips | No Thanks to Cake

And, on 4th of July, I decided to try a new dip, combining two of my favorites:  Avocado and Cucumber.  This was a HUGE hit with my friends Tiffany and Alex!

Avocado Cucumber Salsa | No Thanks to Cake

We loved this dip!  It was cool, fresh, and just perfect for a hot day.  I’ll definitely be making it again!

Avocado Cucumber Salsa

Adapted from What’s Cooking at Home

INGREDIENTS

Avocado Cucumber Salsa | No Thanks to Cake

2 ripe avocados, cut into small cubes
1 cucumber, peeled, seeded, and cut into small cubes
5 scallions, finely sliced
1 Tbsp. lime juice
2 Tbsp. sour cream
¼ cup prepared ranch dressing
1 tsp. chili powder
salt and pepper to taste

INSTRUCTIONS

1.  Cut the avocado into small cubes and toss with lime juice in a medium size mixing bowl to prevent avocado from turning brown.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

2.  Add cucumber and scallions.  Note:  Rather than dice my cucumbers, I just put them in the food processor.  Chopped in seconds!

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

3.  Mix in sour cream and ranch dressing.  Add chili powder.  Add salt and pepper to taste.

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

4.  Refrigerate before serving.  Note:  Storing the avocado dip with the nut in it also helps to keep the avocado from turning brown!

Avocado Cucumber Salsa | No Thanks to Cake

5.  Serve with Snikiddy’s Eat Your Vegetables – Sea Salt chips and enjoy!!  Let’s get a closer look at it…

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Avocado Cucumber Salsa | No Thanks to Cake

Now that you’ve seen how I’ve been pairing my Eat Your Vegetables chips, it’s time for you to win a batch of your own to sample and create with!!

Eat Your Vegetables Chips Giveaway

Enter via the Rafflecopter below, and good luck!

a Rafflecopter giveaway

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BLT Summer Rolls with Lime-Sriracha Dipping Sauce

I do love to entertain.

It’s just my thing… I mean, how fun is it to cook wonderful food and have some of your favorite people over to enjoy it?  It is simply lovely.

On Saturday, I invited the ladies that I went to Winter Park with last month over for tapas and game night.  While we didn’t play games, we definitely enjoyed the food and some wine…  including this dish.

BLT Summer Rolls with Lime-Sriracha Dipping Sauce | No Thanks to Cake

This was actually my second attempt at making summer rolls.  You might remember my first try, when I created that PB2 Peanut Sauce… yum!  I was a little less intimidated by the process this time around, and just got down to business.

These summer rolls were AMAZING!  I made the bacon the night before and simply assembled the rolls an hour before the party… and the ladies seemed to love them too!

BLT Summer Rolls with Lime-Sriracha Dipping Sauce

Adapted from Inspired Taste

Serves 8

INGREDIENTS

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

8 8-inch rice paper (summer roll) wrappers

3 cups packed baby lettuce leaves

1-2 large tomatoes, cut into 1/4-inch slices

1 avocado, sliced

8 strips center-cut bacon

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

For the Dipping Sauce

1/2 cup light mayonnaise

juice of 1 lime

4-5 tsp. Sriracha chili sauce

salt to taste

INSTRUCTIONS

1.  Prepare the bacon via the package instructions.  Note:  I usually bake my bacon because it just comes out so perfect and is so less messy than cooking via stovetop.  I also choose center-cut bacon over turkey bacon.  All the flavor of bacon, with less fat and less calories than the regular stuff!

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

2.  While your bacon is baking, prepare the sauce.  Combine the mayo, lime, and sriracha in a small bowl.  Whisk it together, adding salt to taste.  Note:  I added 5 tsp. of sriracha.  Add a little and taste it.  You can always add more!

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

3.  Slice your avocado and tomato.  Set up an assembly line so that you can quickly fill your summer rolls.  Note:  These rolls are best if they are served within 3 hours of making them.  Time your assembly accordingly.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

4.  Fill a large pan with hot water and add one rice paper round.  Allow it to sit in the water until it softens, about 30-45 seconds.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

Note:  The texture of the rice paper is hard in the beginning and the ones I picked up had a pattern to them. How I knew they were ready to take them out of the water was that the pattern disappeared as the paper softened.  

5.  Once your rice paper is nice and moistened, move it to a plate and get ready to stuff it!  Add lettuce leaves, then tomatoes, then bacon.  Next drizzle 1-2 tsp. of sauce on the bacon strip.  Add a slice of avocado.  Add salt and fresh pepper, if desired.  Top with more lettuce.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

6.  To seal the rolls, follow these instructions (Pics from my other summer roll recipe!)

Fresh Asian Summer Rolls with PB2 Peanut Sauce | No Thanks to Cake

Here’s how they look when you roll them with the BLT flavors on the inside…

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

7.  If you’re not planning to serve the rolls immediately, top them with a damp paper towel and store them in the refrigerator until it’s time to eat!  Reminder:  These stay fresh for about 3 hours before the rolls start drying up.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

8.  To serve, slice the rolls on the diagonal and serve them on a platter with the extra dipping sauce.

BLT Summer Rolls with Lime Sriracha Dipping Sauce | No Thanks to Cake

Per roll + 1/8 sauce recipe serving:

CAL 120; CARB 14g; FAT 6g; PROT 3g; FIB 2g; WW Points Plus: 3

Divider

You will definitely have some rice paper wrappers leftover.  They have a long shelf life, but here’s a great recipe that you can try to use up the leftovers.

Fresh Asian Summer Rolls with PB2 Peanut Sauce

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Baked Sunchoke Chips with Laughing Cow Onion Dip

My friends at Laughing Cow Cheese sent me another delightful package of their cheese recently and challenged me to come up with a yummy snack to share with you all.

Their timing couldn’t have been better because their cheese arrived the same day that I received my very first Mile High Organics delivery.  I had ordered sunchokes (aka Jerusalem Artichokes) for the first time as part of the delivery.  I decided to see what they tasted like made into chips.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

These chips are INCREDIBLY easy to make, and remind me a lot of those super-tasty Terra chips.  I checked the ingredients on those chips and was surprised to see that sunchokes weren’t one of the ingredients.  The dip I made to pair with the chips uses Laughing Cow’s Sour Cream and Onion cream cheese wedges, and the taste is phenomenal.  This is the perfect guilt-free version of chips I’ve ever had… and I think you’re going to love them too!

Baked Sunchoke Chips with Laughing Cow Onion Dip

Serves 1

INGREDIENTS

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3 sunchokes, about 2/3 cup sliced

1 wedge Laughing Cow Cream Cheese – Chive and Onion flavor, room temperature

2 Tbsp. light sour cream

1 tsp. minced onion flakes

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. shallot-pepper seasoning (or garlic pepper)

salt and pepper, to taste

INSTRUCTIONS

1.  Preheat your oven to 400 degrees.

2.  Combine cream cheese and sour cream in a small bowl.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

3.  Add seasonings and stir well.  Add salt and pepper to taste.  Note:  I like lots of garlic and lots of onion flavor.  If you prefer less, adjust accordingly.  You could also experiment with other herbs and herb mixes you love.  Spice it up!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

4.  Slice your sunchokes into thin chip-like slices.  Note:  I scrubbed my sunchokes clean, but did not peel them before slicing.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

5.  Place sunchoke chips on a baking sheet, prepared with cooking spray.  Spray sunchokes lightly with cooking spray, and sprinkle with salt and pepper.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

6.  Bake at 400 degrees for about 15 minutes.  Note:  Keep an eye on these guys, they can go from golden brown to burnt pretty fast.

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

7.  Move chips to a small plate, and place your dip into a ramekin.  Begin dipping and enjoying this snack!

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Baked Sunchoke Chips with Laughing Cow Onion Dip | No Thanks to Cake

Per entire recipe serving:

CAL 160; CARB 17g; FAT 7g; PROT 5g; FIB 0g; WW Points Plus: 4

Note:  The Laughing Cow® provided me with product and a gift card to experiment with their product. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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The Very Best {EVER} Guacamole

I really love all things avocado.  And, anytime I get a chance to cook with them, I jump on it.

Avocado

I’ve featured a ton of avocado recipes here on NTTC, including Avocado-Bacon Stuffed BurgersSpinach-Avocado Quesadillas, Creamy Avocado-Tomato-Cucumber Salad,  and, most recently, Chocolate Avocado Mousse…. and the list goes on!

What I don’t understand is why I haven’t yet shared my favorite guacamole recipe… it is seriously the best guacamole I’ve ever eaten.

The Very Best {EVER} Guacamole | No Thanks to Cake

I had this version for the first time at my friend Marissa’s house years ago, and it has been my go-to ever since.  It simply has the PERFECT combination of all the fresh ingredients that make guacamole the best-dip-ever!  Thanks, Phill, for sharing your recipe so many years back… It continues to be my favorite!

The Very Best {EVER} Guacamole

From Phillip Willis

INGREDIENTS

The Very Best {EVER} Guacamole | No Thanks to Cake

6 avocados

3 tomatoes, diced

2 serrano peppers, diced

1 small red onion

Juice of 1-2 limes

4 cloves garlic, minced

1 bunch of cilantro chopped

sea salt to taste.

INSTRUCTIONS

1.  Place your beautiful avocados into a mixing bowl.  Mash them up with a potato masher or large spoon.

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

2.  Add the diced tomatoes, and mash them into the avocados.

The Very Best {EVER} Guacamole | No Thanks to Cake

3.  Add your serrano peppers and onion to the mixture, and mash them in.  Note:  I cheated and used my food processor to chop these bad boys up.

The Very Best {EVER} Guacamole | No Thanks to Cake

The Very Best {EVER} Guacamole | No Thanks to Cake

4.  Chop your cilantro and add it to the mix.

The Very Best {EVER} Guacamole | No Thanks to Cake

5.  Squeeze your fresh limes into the mixture.  Note:  For this batch, I only used one lime after tasting it.  Use as much as you prefer…

The Very Best {EVER} Guacamole | No Thanks to Cake

6.  Add sea salt to taste and mix it in.

The Very Best {EVER} Guacamole | No Thanks to Cake

7.  Serve and enjoy!

The Very Best {EVER} Guacamole | No Thanks to Cake

8.  Or… get super crazy, and build your own football field with the guacamole like I did for the Super Bowl this year.

Spread the guacamole in a rectangular pan.  Pipe sour cream on the guacamole to create the field yard lines.  Use cherry tomatoes to represent players on the field.

Super Bowl Guacamole | No Thanks to Cake

The final product looked a little something like this… Uh-Mazing.

Guacamole Football Field | No Thanks to Cake

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