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Mother’s Day recipes

Appetizers Karista's Kitchen Kid Friendly Life Around My Table Salad

Avocado Egg Salad Tea Sandwiches

Avocado Egg Salad Tea Sandwiches // Karista's Kitchen

 

I may have lived on these Avocado Egg Salad Sandwiches during our move. I like to make a batch of this egg salad and keep it in the fridge for a quick bite. Especially when both breakfast and lunch have eluded me. I also sneak a spoonful here and there as I’m walking past the fridge. 

Not only does this avocado egg salad contain two of my favorite ingredients, it’s also a great source of protein and healthy fats. It makes a tasty sandwich when paired with fresh sourdough or gluten-free bread and a good handful of microgreens. Sometimes I add the egg salad to dressed spinach and arugula which makes a lovely grain free lunch.

Avocado Egg Salad Tea Sandwiches for Spring Brunch or Mother's Day // Karista's Kitchen

The way I love this Avocado Egg Salad the most, is when I smear it on a thick piece of toast. Ha! I rhymed again. 

I originally created this egg salad to be used as tea sandwiches for a spring or Mother’s Day brunch. However, this avocado egg salad is so divine, I think it works well served a multitude of ways.

Although I adore onions, I do not like them in my egg salad. I think something a bit more subtle, like chives, works best in egg salad. I do however, LOVE dill pickle relish in my egg salad. It gives this recipe a little tang and sweetness that blends nicely with the lemon juice and mayonnaise.

You definitely want to use a good quality mayonnaise in this recipe.  If you make your own mayonnaise that’s even better. If you don’t, choose a mayo with olive oil, sunflower or safflower oil or even avocados as a base. I don’t want to sound the canola oil police, but frankly, canola oil is a dirty word in my house.

Feel free to use this delectable egg salad for everyday sammies, special brunch tea sandwiches, dolloped on a spring green salad, smeared on a giant piece of toast or right out of the bowl. 🙂

Delicious Wishes and Loads of Love,

Karista

Avocado Egg Salad Tea Sandwiches

Serving Size: Makes about 2 cups

Avocado Egg Salad Tea Sandwiches

Ingredients

  • 6-8 large hard boiled eggs, peeled and lightly mashed
  • 1-2 ripe avocados, lightly mashed
  • 1/3 cup mayonnaise, or more as needed
  • 1/4 cup chopped fresh chives, or more to taste
  • 1/4 cup dill pickle relish, or more to taste
  • 1-2 teaspoons Dijon mustard
  • Squeeze of lemon juice
  • Salt and pepper to taste
  • Fresh microgreens, optional

Instructions

  • Gently fold together the mashed hard boiled eggs, avocado, mayonnaise, pickle relish, Dijon mustard and lemon juice. Season to taste with salt and pepper.
  • Refrigerate for an hour and then use for tea sandwiches, sandwiches and salads with fresh microgreens.
  • Notes

    I've given approximate measurements of ingredients, however, feel free to adjust all the ingredients to suit your tastes.

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    Appetizers Breakfast Karista's Kitchen Kid Friendly Sassy Side dishes vegetarian VRAI Magazine

    Avocado and Watercress Salad with Edible Flowers

    Avocado Watercress Salad with Edible Flowers // Karista's Kitchen

    There is nothing quite like a beautiful salad. The color, the scent of fresh greens and produce, all collectively creating edible art on a plate.

     Not only is this Avocado and Watercress Salad impressive in presentation, but it’s mouth-watering delicious in taste.  

    Fresh avocado and watercress tossed with a light lemon vinaigrette, gently stacked and then topped with brilliantly colored edible flowers.

     

    Spring Vegetable Strata // Karista's Kitchen and VRAI Magazine

    The Avocado and Watercress Salad is simple to prepare – either with round food rings or you can layer the salad on a platter or on individual plates.   This salad is so delicious served with either a quiche or this lovely Spring Vegetable Strata I created for VRAI Magazine.  The fresh flavors of the avocado and peppery watercress pair beautifully with eggs dishes or even a spring lamb chop or roasted rack of lamb would be lovely.

    A gorgeous table of food for Mother’s Day brunch or any casual weekend entertaining.  I often serve the strata for Sunday breakfast and fancy it up with the salad if I’m serving it for brunch.  However you decide to serve these dishes, your guests will be completely delighted. Especially if there is a Mimosa sitting next to the plate!

    Wishing you all a beautiful and delicious week!

    Loads of Love,

    Karista

    Avocado and Watercress Salad with Edible Flowers

    Serving Size: 4

    Avocado and Watercress Salad with Edible Flowers

    Ingredients

    • 1 large bunch watercress, thin stems and leaves only
    • 2-3 large firm but ripe avocados, diced
    • ½ to 1 cup edible flowers (usually purchased in the fresh herb section of a market)
    • ½ cup extra virgin olive oil
    • Juice of one lemon, about 3 tablespoons
    • 2 teaspoons Dijon mustard
    • 1 teaspoon sugar
    • 1 tablespoon cold water
    • Salt and pepper to taste
    • 4 3-4 inch round food molds, if desired (optional). If you don’t have food molds, a washed and dried tuna with both ends removed will also work.

    Instructions

  • Whisk together the olive oil, lemon juice, Dijon mustard, sugar and water. Season to taste with salt and pepper.
  • In a bowl, gently toss the diced avocados with a splash of the lemon vinaigrette. In a seperate bowl, gently toss the watercress with a splash of lemon vinaigrette. The watercress will wilt quickly once it’s dressed with vinaigrette so don’t dress the watercress until right before serving. The avocado should be dressed with vinaigrette as soon as it’s been diced.
  • If using food molds (or tuna cans), brush the inside with a little olive oil. Set each mold on a plate. Divide the avocado among the plates. Press the avocado firmly into the mold. Next, press the watercress into each mold. Gently remove the molds. It’s ok if the watercress falls, it will still look beautiful. Drizzle a little more vinaigrette over each salad if desired and once last pinch of salt and pepper.
  • Garnish each salad with edible flowers and serve.
  • If you’d like to make the salad without molds, layer the avocado on plates, top with watercress and then the edible flowers.
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    Appetizers Karista's Kitchen Sassy Side dishes Soup vegetarian

    Watercress Soup

    Watercress Soup with Creme Fraiche and Chopped Chive

    The French have this unique way of turning the simplest ingredient into the most lush of recipes.  A filet of fish can be transformed into the loveliest meal; slightly bathed in butter, shallots, fresh Tarragon and red grapes with a touch of cream – bringing elegance to a simple pairing of ingredients.  How about peppercorns pounded into a beautiful cut of beef, pan seared in butter and then topped with a quick pan sauce?  This dish makes for a scrumptious meal that is simply prepared but rich with flavor.

    So it didn’t surprise me when I found this recipe for Watercress Soup in one of my cherished French cookbooks.  A few years ago, my daughters had the pleasure of visiting France with their most generous and adoring Great Aunt and Uncle.  Yes, my Aunt and Uncle spoiled the girls completely and it was a trip of a lifetime that they still talk about today.  Visiting Paris with all it’s history and architecture and of course the food, the girls couldn’t help but bring me back a cookbook to add to my ever expanding collection.  Filled with the loveliest recipes that are beautifully prepared with seasonal ingredients in methods only the French could create.

    Watercress Soup with Creme Fraiche and Fresh Chives // Karista's Kitchen

    This watercress soup recipe brought back memories of a soup I dined on back East years ago.  It was also a watercress soup but it included additional ingredients of spring peas and asparagus.  It was beyond delicious.  This soup however is simply prepared but certainly not lacking in flavor.  With a nice base of creamy potatoes, onions and garlic, it’s an easy soup to make and holds beautifully in the fridge.  I topped the soup with a dollop of creme fraiche but a dollop of plain Greek yogurt would also be delicious.

    Comforting, warm and so completely perfect for spring, I adore the pale green color of the soup.  It would make a lovely presentation on a Mother’s Day Brunch table or even a family dinner.  I served this soup a la carte with warm crisp baguette slices topped with apple slices and Gruyere cheese and then melted slightly in the oven.   Yes, it was fabulous!

    Wishing you all a most delicious week!

    Loads of Love,

    Karista

    Watercress Soup with Creme Fraiche

    Serving Size: 6

    Watercress Soup with Creme Fraiche

    Ingredients

    • 2-3 tablespoons butter
    • 1 yellow onion, finely diced
    • 1 large clove of garlic, finely diced
    • 2 large potatoes, peeled and diced into 1 inch cubes
    • 1 teaspoon fresh thyme leaves
    • 1 tablespoon chopped fresh Italian parsley
    • 2-3 cups vegetable broth
    • 2 lbs watercress, trimmed and coarsely chopped
    • Salt and freshly cracked black pepper to taste
    • 1 tablespoon white wine vinegar (if needed)
    • 1/2 - 1 cup heavy cream or half n half
    • Garnish with chopped fresh chives and creme Fraiche (or plain Greek yogurt)

    Instructions

  • Melt the butter over medium heat in a large soup pot and add the onions. Let the onions soften for a few minutes and then add the garlic, potatoes, thyme and Italian parsley. Stir to combine.
  • Stir in 2 cups vegetable broth, enough to cover all the veggies. Bring the broth to a boil and then turn down the heat, cover and let the veggies cook until the potatoes are soft. About 10-15 minutes.
  • Once the potatoes are soft, stir in the chopped watercress, adding additional broth 1/4 cup at a time if needed. You want the soup to be thick with ingredients as you will puree it into a smooth soup and if there is too much liquid, the pureed soup will have too thin a consistency. You can always add more liquid at the end if the soup is too thick.
  • Let the watercress simmer for about 5 minutes, until it's nicely wilted. Take the soup off the heat and let it cool a bit. Then either transfer it to a blender or use an immersion blender to puree the soup.
  • Once the soup has been pureed, transfer it back to the soup pot. Season to taste with salt and freshly cracked black pepper. To heighten the flavor of soups and to bring all those flavors together, I add a tablespoon of white wine vinegar to the soup. Stir this in now if you like.
  • To finish the soup, stir in the one cup of cream if desired. I used about 1/2 cup heavy cream in my soup. Ladle into bowls or one large serving bowl and garnish with creme Fraiche and fresh chopped chive. Enjoy!
  • Notes

    This soup recipe was adapted from a recipe I found in my French book written by Maria Villegas and Sarah Randell. As usual, I made some changes to suit my tastes, but that's what I adore so much about a recipe, making it my own. Feel free to do the same!

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