Posts Tagged ‘Pacific Merchants Blog’

Top 10 Creative Holiday Gifts

Friday, December 2nd, 2016
  1. These Whimsical Parchment Cheese Leaves

    OLYMPUS DIGITAL CAMERA289120426_10a8b4da62_b

    For your fanciful loved one we have these adorable and food friendly parchment leaves. Whether you gift the leaves themselves or use them to construct one of the centerpieces above, these table decorations give any holiday table a festive aesthetic without being too “campy”. I use mine to serve appetizers to guests, but there are a ton of creative crafts you can use them for as well as decorating your table (without having to actually use dead leaves – yuck!)

    2. This Rustic Acacia wood Cheese Paddle Set

    sku22309-aw49103-k39013-7127

    The holidays are a time for family, friends, and appetizers. When I hosted my first holiday dinner I had poured my all into the menu, without giving any thought to how I was going to actually going to serve my delicious dishes. Save your new host/hostess from scrambling around the kitchen with this live edge cheese paddle, that is sure to give your holiday cheese log that festive country-chic vibe.

    3. This Acacia Wood Condiment Set

    k0521

    These are perfect for the person in your life that is obsessed with that ‘food blog’ look (or like me just can’t stand to see plastic bottles on a beautifully set table). Get them all set up for an Instagram worthy table top with these guys.

    4. This Mortar & Pestle with a Potted Fresh Herb

    _6566949699

    Fresh ground herbs are a gift in themselves (fresh ground mint in green tea is one of my favorite things on this planet), but I also love the action of grinding my own herbs. Mostly because I enjoy pretending I’m on chopped as soon as I step into my kitchen, but also because it makes the herb brighter in whatever dish you add it to (at least in this poster’s humble opinion). Pair one of our mortar & pestle sets with an herb of your choosing (I always suggest mint or basil), to help your host/hostess discover their inner Chopped contestant this holiday season.

    5. This new Fusion Wood Serving tray

    fusion-woods-lifestyle-photo_10_21_16 fw49304

    If your friend has a family like mine, then you spend your holidays with about 50 plus people. When the bird comes out everyone makes a mad dash for the aluminum tray (that inevitably ends up leaking from all the knives/forks stabbing into the bottom) and results in a cleaning nightmare that not even Martha Stewart would want to deal with. Save your loved one the hassle with this beautiful Fusion Wood (blend of Black Walnut, Oak, Ash, Hard Maple, Acacia, Sapele & Teak) serving tray, perfect for this holiday’s main entrée.

    6. These 4 section Acacia wood serving trays : Get the first one Here, and the second Here.

    p5221814 k0358-2

    Does your loved one have kids who are picky eaters? Are they themselves picky eaters? This tray is perfect for them! Aside from being the perfect snack tray, it’s a great way to pile on your dinner feast without any of the foods touching each other. Or if you’re like me and can never decide between salsa, guacamole, or queso now you can have all three (ITS LIKE GROWN UP LUNCHABLE NACHOS- You’re WELCOME).

    7. The Movie Night Bowl “basket”

    k0466-b 387120303_0ab2b8ec82_b

    Let’s face it, going to the movies is now more expensive for two people than tickets to Disneyland (ok-slight exaggeration but I miss the old days of $5 movie tickets). I love doing movie night at home, and what better surprise for your newly married friends or your parents (or friends with kids even) than with their own home movie night! Get a big ‘Popcorn’ bowl, throw in their favorite movie (or if you want it holiday themed hit the $5 dollar movie bin for some seasonal favorites for cheap), some popcorn & snacks, and maybe a bottle of wine. Then poof! You’ve got your very own adult movie night set (side-note you probably shouldn’t share the wine with the kids- but hey you do you). 😉

    8. Guys Night Out Bowl

    478614736_50a877fb41_z k0535
    My husband used to get together with his buddies for poker night once a week when we all used to live closer, and his game nights are the main inspiration for this “basket”. For this gift stuff the bowl with the mixings for some good Dark ‘N’ Stormy’s (one bottle of dark rum & ginger beer), a deck of cards (or Risk), poker chips, chips dip and other assorted snacks, a few cigars if that’s your bag, and follow it up with a Die Hard DVD (in my opinion the best Christmas movie ever made). The men in your life will thank you, I promise.

 

  1. Girls Night Bowlk0475 9509632741_d8e4c32522_b

    This is gift is all about treating yourself. Stuff our Acaciaware ‘popcorn’ bowl with snacks, movies, a massage coupon, and a mandala coloring book and your girlie best friend will be in heaven! Throw in one of our mortar and pestle sets so she can make her very own face masks from scratch. Give her the ultimate night of relaxation and self-care, I bet she deserves it!

Labor Day Vegan Spinach Artichoke Dip

Friday, September 2nd, 2016


Summer is finally coming to a close this weekend, which is no surprise for anyone- what with grocery stores and coffee shops already pushing pumpkin – flavored everything in our faces. But before we jump onto the ‘I heart fall’ bandwagon, let’s pump the breaks and get you ready for your Labor Day BBQ.

Labor Day is actually one of the best holidays in the US if for nothing else than the country takes a single day to honor all of its hard workers. The idea being that we are supposed to take the holiday and treat ourselves to some relaxation and fun, whether it is extra family time or a cookout (or heck a mid-day nap!). Now if there’s anything we love at Pacific Merchants it’s a good BBQ, and if there is anything we love more than that it would likely be guilt free snacking. BBQ fare is notorious for junk-food items and over-indulgence, but it doesn’t have to be! You can still over-indulge (now sans guilt) with this Vegan Gluten-Free Spinach Artichoke dip. Not only is it creamy and delicious, but a normal order of spinach artichoke dip comes in at a whopping 1,600 calories per order – whereas its vegan counterpart clocks in at roughly 83 calories per cup (WHICH IS A LOT OF DANG DIP FOR UNDER 100 calories). Plus (and this is from experience here) if you don’t tell anyone it’s vegan…NO ONE WILL KNOW- Which is especially helpful if you come from a family like mine, who thinks the word vegan is a synonym for bland.

Now aside from the fact that this recipe is incredibly healthy, it’s also super easy to make! And if you’ve been vegan for long you know how rare it is for those two things to go together. So here we go.

Edit3

———————————————————————————————————————

Vegan Spinach Artichoke Dip

Ingredients:

1 Jar marinated artichoke hearts
3 cups of frozen chopped spinach (you’re welcome to use fresh)
1 cup frozen chopped onions
1 brick of Jalapeño Havarti Almond Cheese
1 brick of Soy Mozzarella
1 cup Almond milk
2 tsp of Olive Oil (or coconut)
1 tsp of garlic powder
Salt & pepper to taste
Assorted Veggies & multigrain whole wheat pita chips (for dipping)

Method

– Preheat the oven to 400 degrees Fahrenheit
– Prep a medium sized casserole dish (I spray mine with coconut oil for easy cleanup)
– Cube the 2 bricks of cheese and set in a large bowl
– Dice the artichoke hearts and set in the same bowl as the cheese
– Pour in the spinach and onions
– Add spices and oil to the bowl (I also toss in about 2 tsp of whatever the artichoke hearts were marinating in)
– Toss all ingredients together to mix everything up
– Pour bowl continents into your casserole dish
– Pour the cup of almond milk over the spread evenly (can add more later if you feel like your dip is too thick)
– Set casserole dish in the oven, cook for ten minutes, stir dip, and then cook for another ten minutes (so 20 min total). This is also the point to add more milk to the mixture if you want a runnier consistency.
– Once fully cooked, you can brown the top of the dip by switching the oven to broil for 2-3 minutes. Be sure to check on it frequently so it doesn’t burn (it browns up super quick!)
-Let cool for 5 minutes, and then plate the dip in your beautiful acacia 7 part flower tray from Pacific Merchants! I chose to use an assortment of veggies and whole grain pita for dipping (to keep this dish as healthy as possible). However, I will occasionally serve this with a nice bread (whole wheat challah or sourdough is my favorite).

Get your own Pacific Merchants Acaciaware serving tray here.

Edit4

Double Trouble Peanut Butter Chocolate Cookies

Thursday, August 6th, 2015

“Double, double toil and trouble;

Fire burn and caldron bubble.”
Macbeth (or Harry Potter if you’re so inclined)

Now that I’ve planted this earworm in your head, let’s talk about The Great British Bake Off (GBBO). GBBO is a show on BBC One where the UK’s best amateur bakers compete to be dubbed the best amateur baker. Season 6 recently began, and in celebration I present thee with a new recipe that will make you the best baker of your clan.

Seriously, this recipe checks off all the boxes.
Chocolate? √
Minimal clean-up? √
Delicious? √
Healthy? √
Chocolate? √
(more…)

Happy Bastille Day, Have a (Healthy) Crêpe!

Monday, July 13th, 2015
72

Photo source: DCAfter5

July 14 marks La Fête nationale, or more commonly known to us in the United States as Bastille Day!

What is Bastille Day, you might ask? No, it’s not just the day you get to troll Instagram, fuming at all the amazing firework photos posted by your friends abroad. Bastille Day commemorates the beginning of the French Revolution, and the storming of the Bastille, on July 14, 1789. This holiday celebrates the unity and culmination of the French people as a nation.
(more…)

National Ice Cream Month: Banana “Nice” Cream Recipe

Monday, July 6th, 2015
Item shown: Dipping Bowl 4"

Peanut butter and plain banana ice cream. Item shown: Dipping Bowl 4″

It’s the quintessential summer staple. Cold. Creamy. Customizable. I’m talking about ice cream. From the humble ice cream truck you chased as a child (or adult, no judgment here) to decadent concoctions from the local parlor, it’s plain to see that ice cream is a crucial component of a happy, healthy life.

(more…)

The History of the Wooden Spoon

Wednesday, June 24th, 2015

“I’m brilliant at cooking my stepmother’s scrambled egg recipe. The secret is to put eggs, butter, milk, and seasoning together in the saucepan, and to keep stirring with a wooden spoon under a low heat until the preferred consistency is reached.”
– Ian McKellen

If imagining Gandalf whipping up a dish of scrambled eggs, armed with not a staff but a wooden spoon, doesn’t make you want to jump into the kitchen, then I don’t know what will.

France stamp

(more…)

Halloween Treats – It’s a Cake in a Jar!

Friday, October 11th, 2013

Cake in Kilner jars

Happy Friday, folks!  With Halloween less than three weeks away, we here at Pacific Merchants have been crafting and cooking Halloween projects and recipes like mad people. I spent yesterday afternoon making delicious cakes with our Kilner Jars in preparation for Halloween.  For a more refined, friendly, and cute take on the Halloween spirit, this baking project proves a great family activity, but is easy enough to whip up on your own for a party or your home.  Surprisingly easy with great opportunity to satisfy everyone’s creative Halloween ideas, and of course, your sweet tooth.

What you’ll need:

  • -1 box white cake mix or your favorite cake recipe (white cake is great because you can add food coloring to change the color!)
  • -Non-stick Spray
  • -1-2 tubs whipped white frosting
  • -Food coloring
  • -Halloween Sprinkles
  • -(3) 0.5 Liter Kilner Round Clip Top Jars. You can also use preserve jars, but I love the look of clip tops for this.
  • -1-3 Mixing bowls, if you’re making more than one color batter or coloring your frosting.
  • -Piping Bag/tips (or you can just spread the frosting on)

On to the instructions.  Step one: Put a cake in a jar. . . I kid. But really. . .

1.  Make sure your jars are clean.  It’s really important when using any canning or preserve jars to make sure they’re clean: You don’t have to sterilize them like you would if actually canning something, but just make sure you clean them before baking in them.

2. Preheat oven according to your box or cake recipe.

3. The only part of these jars that shouldn’t go in the oven is that orange rubber seal.  See it? It’s super easy to remove: just pull at the tab and it should pop right off. If you’re using preserve jars, just leave the lids out of the oven.

4. Grease your jars!  Easy to forget, so I’m putting this step up front.  Non-stick spray comes in handy here as jars are harder to grease than an open pan.

5. Batter time!  I used white cake to match any frosting or decoration I would later adorn the cake with.  I kept the batter white, but try making some green, purple, or red batter for a more intense Halloween cake experience!  I dyed the frosting, hence why I recommend using white frosting as well.  Our Mason Cash Mixing Bowls are great for batter making. They’re easy to clean, big enough to mix up a huge batch of batter, and the white interior makes it easy to see when all your color is blended in (if you’re coloring your dough.)

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

6. Pour batter into Kilner Jars, filling up about half way.  The cake will expand and rise in the oven, bringing the top of the cake right above the lip of the jar.  If you want to be able to close the clip top jars completely including frosting/decorations, pour batter a little less than halfway full. Making cakes in jars that you can close makes for a great hostess gift, school lunch treat (use a smaller jar) or holiday gift!

OLYMPUS DIGITAL CAMERA      OLYMPUS DIGITAL CAMERA

7. Place jars on a baking sheet or pain, and stick ‘em in the oven.  I kept mine in for 43 minutes.  The batter densely sits in these jars, so I followed directions for a bundt cake on my boxed cake mix, versus a 8” or 9” pan or cupcakes.  Plus or minus a few minutes won’t hurt anyone.

OLYMPUS DIGITAL CAMERA    OLYMPUS DIGITAL CAMERA

8. Keep an eye on the cakes when they’re in the oven.  They’re ready when you can stick a toothpick or knife through the center of the cake and it comes out clean.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

9. Take out, and let cakes cool completely before going to town with icing/decorations.  We don’t want messy melting icing (unless you do).

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

10. Once cakes are cool, frost those babies.  I put whipped white frosting in a piping bag with a professional piping tip to get that cool star effect.  You can also just use a hefty zip-top bag with a professional tip, or no tip, just cut the corner off; it just won’t have that star effect. You can even just use a butter knife and spread the icing on smoothly. Two of the cakes I frosted with plain white frosting, and the third cake I frosted with my own mixed green frosting.  Get creative here!  Mix and match your cake color with your frosting color and/or decorations.  Decorate with sprinkles, candy corn, sugar eyeballs, or cupcake flags.  Most kitchen supply stores and even some big craft stores like Michaels have awesome sugar bats, pumpkins, ghouls, etc.  Drip with red food coloring for a more gruesome cake.

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA OLYMPUS DIGITAL CAMERA

11.  Grab two spoons, a scarfing partner, and go to town.  Or just tackle that cake solo; that may or may not have been what I did. Enjoy!

OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

Tune in next week for some awesome Halloween roundups and DIY projects, brought to you by yours truly.  Now go have a craft-tastic weekend!

National Watermelon Day and a Great Watermelon Recipe

Saturday, August 3rd, 2013

Nothing says “summer” like biting into a big, juicy slice of watermelon. Since tomorrow, August 3, is National Watermelon Day, we think it’s the perfect time to introduce you to a more grown up watermelon recipe. It’s not that we have  anything against biting into a big, juicy slice of melon, but should your occasion call for something a little less messy, here’s a great, summery alternative!

This colorful savory watermelon salad is most beautiful when served in our round Calabash serving set. The shape of the bowl mimics the shape of the watermelon in a cute way and the rich brown tone of the Acacia hardwood offsets the reds, pinks and greens in this salad beautifully!  This dish serves a crowd, so it’s great to bring to a picnic or party.  If you’re making an extra-large batch and need a bigger bowl, try one of our larger Mason Cash Mixing bowls!

 

 

Sweet and Spicy Watermelon Salad

Ingredients

–          1 medium watermelon, cubed (about 15 cups) Not sure how? Here’s a tutorial

–          1 red onion, thinly sliced

–          ½ cup fresh mint, minced

–          3 cucumbers, cubed

–          8 oz crumbled feta cheese

–          1 heaping tsp cayenne pepper

–          1 tsp black pepper

–          2 tablespoons lime juice

–          2 tablespoons red wine vinegar

–          ¼ cup extra virgin olive oil

–          Sea salt, to taste

Instructions

  1. In the bottom of your serving bowl, whisk together the spices
  2. Add the lime juice, vinegar, and olive oil, whisk to combine
  3. Add in cucumbers, red onion, mint, and feta. Stir to combine well.
  4. Toss the watermelon in with everything else.
  5. Taste for seasoning. Add more salt, pepper, lime juice or cayenne if necessary
  6. Serve cold or at room temperature.

One of my favorite things about this salad is how easy it is to change up. Sometimes I add tomatoes, sometimes I leave out the feta, and sometimes I use basil instead of mint. No matter what variation I use, it tastes great! This salad is as delicious as it is easy, and it’s a great way to turn a classic taste of summer into something a little more sophisticated!  What’s your favorite way to eat watermelon?

Perfect Pecan Pie Recipe and Tips

Friday, July 12th, 2013

Today is National Pecan Pie day!  Like so many of those other food related holidays, we think that it’s a pretty good excuse to get creative in the kitchen and bake something delicious, and pecan pie is one of  my personal favorites! Even if you’re not a pecan pie fan, this simple recipe is sure to change your mind. It is fragrant with orange peel, rich with bourbon and cinnamon, and amazing with vanilla ice cream.  So let’s get started!   This is a great pie to finish off a summer BBQ, but it’s also wonderful for the holidays, so make it now and bookmark it for later! Trust me, it’s a total crowd pleaser at Thanksgiving!

First, gather up your equipment.  You’re going to need a saucepan, a mixing bowl that can handle heat (our Mason Cash cane mixing bowls are perfect,) a rolling pin, a pie dish, a baking sheet and a whisk. If you’re making crust from scratch, you’ll need a separate bowl for that. I suggest popping a Mason Cash bowl in the fridge for your crusts. They stay cold forever, which makes for a better dough!

 

A note on pie dishes:  You’ve probably noticed that there are a lot of different kinds of pie dishes on the market. On a recent trip to the cooking store in my area I saw flimsy foil dishes along with metal, Pyrex, enamel, ceramic and stoneware.  For pies with a pre-baked crust, I’m partial to enameled pie plates like our Enamour dish.  It conducts heat really evenly which is essential for baking an unfilled crust.  For other pies, I really love terracotta bakeware. I use our Mason Cash terracotta pie plate for pretty much every fruit pie I make, along with this pecan pie. It promotes a really crisp crust, but keeps it flaky and buttery, rather than drying out the crust.  Now on to that pecan pie recipe!

Ingredients

  • Pie crust (either store bought or use our favorite recipe HERE)
  • 3/4 stick unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon bourbon or whiskey
  • Zest of one orange
  • ¼ tsp cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups lightly toasted pecan halves (1/2 pound)

 

Instructions

  • Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round.
  • Place in buttered terracotta pie dish.
  • Trim edge, leaving a 1/2-inch overhang.
  • Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
  • Lightly prick bottom all over with a fork.
  • Chill until firm, at least 30 minutes (or freeze 10 minutes).
  • Meanwhile, melt butter in a small heavy saucepan over medium heat.
  • Add brown sugar and cinnamon, whisking until smooth.
  • Remove from heat and whisk in corn syrup, vanilla, bourbon, orange zest, and salt.
  • Let cool for 2 minutes
  • Lightly beat eggs in a medium bowl that can handle heat.
  • Gradually beat the corn syrup mixture into the eggs, whisking the whole time
  • Put pecans in pie shell and pour corn syrup mixture evenly over them.
  • Bake on baking sheet until filling is set, 50 minutes to 1 hour.
  • Cool completely.

 

Enjoy! It’s National Pecan Pie day, so the calories definitely don’t count.

Tips for a Great Fourth of July Barbecue!

Tuesday, June 25th, 2013

US-flag-Florida-BridgeCan you believe that Independence Day is just around the corner?  That’s right, July 4th is almost here! Naturally, we’re getting ready for a big family barbecue with all the trimmings, from Red and Blue placemats to all-American apple pies to an incredible spread of food laid out on our eco-friendly Acaciaware serving dishes.  They come in a huge range of shapes and sizes ,  from baguette traysto bread boards to chip and dip

Acaciaware

Acaciaware® Salad Bowl

trays and they’re  perfect for serving a crowd. They’re durable and don’t shatter when dropped.

If you want to get in on the Acaciaware action this summer, enter code FIREWORKS at checkout! You’ll receive a FREE salad serving set with every 10” or larger salad bowl. After all, no one wants to serve a fruit salad with their hands.

We’ve actually already published a couple of recipes on this blog that would be absolutely great for your Fourth of July gathering.  Check out our National Burger Month post for a perfect, foolproof burger recipe. If you’re a ribs lover (and how could you not love ribs?) check out our Father’s Day dry rub recipe. Of course, one cannot live on meat alone – unless you’re a shark or lion – so today we’re going to feature a great vegetarian recipe to help you balance out your barbecue.

Before we get to that recipe, we’ve got our top five entertaining tips to share with you. We want to make sure that you can throw America a great birthday bash and still enjoy time with friends and family, instead of manning the grill all night.

Tip 1: Make as much of possible ahead of time. This seems like absolutely common sense, but it’s easy to forget. If I’m making burgers, I slice my tomatoes and onions the night before the party and put them in a sectioned serving tray like the Acaciaware tray featured below.   I also make all my salads and sides ahead of time and put them in the refrigerator in their serving bowls, so on the day of the party I can just pull them out, stick some serving spoons in them, and be done.  To keep salads fresh, I don’t add the dressing until the last minute – I make it separately and store it in jars, but beyond that, ¾ of my party foods are made ahead so I’m not running around like a chicken with its head cut off as guests start to arrive.

     Acacia Wood Deep Bowl, 12" x 12" x 6" Kilner Preserve Jar, 1.0 Liter/34 fl ozAcacia Wood Fork & Spoon Serving Set, 12"

thick-burger-mld108880_vert

Tip 2: Keep it simple.  I’ve thrown parties where I’ve overdone it on the food and forgotten to enjoy the guests. You’re throwing a Fourth of July bash. Burgers, a simple salad and a dessert , like our strawberry shortcake should be plenty. By making no more than one entrée, 2 sides, and a dessert, you’ll spend less time fussing and more time having fun.

Tip 3: Get help. There’s no rule that says that you have to make everything just because you’re hosting. Buy something (or a few things) pre-made at the store.  Most grocery stores have great vegetable trays, cookies, chips and dips, and so much more. If you want a consistent look, put them on your own dishes. Your guests won’t know the difference! We’ve got Acaciware serving solutions that are perfect for veggies and dips, chips and dips, and even big platters for appetizers and desserts.

Tip 4: Don’t try too many new recipes at once.  Maybe make a new entrée, or a new side dish, but don’t overwhelm yourself with new recipes unless you’re 100% sure they’ll work out.  You’ll be stressed by the time the food is served.  Adventurous eating is awesome, but it’s always good to have at least one dish you can make in your sleep, whether it’s burgers,  pulled pork, or guacamole.  You’ll know it’s good without trying it, your guests will love it, and it’s one thing you won’t need to worry about.

Tip 5: Fire extinguisher. It’s the Fourth of July, which means that there’s a grill going, fireworks, and children running around with sparklers. We’re not saying there’s going to be a fire, but it’s better for your peace of mind to have an extinguisher handy. Like my mother always says, “better safe than sorry.”

And now, on to the recipe:  Mom’s Black Bean and Mango Salad. With the protein from the beans and the sweet tang of mangoes, this salad is hearty enough that it can be a meal on its own. It’s also a great side that everyone seems to love, and it’s amazing on tacos. It can be made up to 4 days ahead, which is great: July 4 is on a Thursday this year, but you can get the prep out of the way on the weekend. Just add the avocado at the last minute or it’ll get brown and mushy.

 

This colorful salad looks particularly beautiful in an Acaciaware salad bowl. The natural wood tones really make colors pop! I l especially love the way it looks in a flared bowl.

Ingredients

  • 4 cups cooked black beans (Canned and drained or cooked and drained)
  • 3 cups corn (canned and drained, frozen and thawed, fresh and lightly steamed)
  • 2 red peppers, diced
  • 1 green pepper, diced
  • 1 jalapeno, minced
  • 3 ripe mangoes, diced
  • 3 avocados, diced right before serving
  • 1/2 cup minced cilantro
  • ¼ cup minced mint
  • 1/3 cup fresh lime juice (more to taste)
  • ¼ cup olive oil
  • Salt and pepper to taste

Instructions

  • Combine all ingredients except avocados in a large serving bowl.
  • Toss to combine.
  • Taste and season with salt and pepper
  • Add avocado right before serving.
  • Serve on own, as a topping for tacos, or as a side salad.

We hope that this simple recipe and our helpful hints keep your Fourth of July barbecue as fun and stress free as possible. And remember, no one wants to serve that delicious salad with their hands, so enter FIREWORKS at checkout to get a set of free salad servers with any bowl 10 inches or larger.

Happy 4th, everybody!


As Seen In ACEBristol FarmsDean & DelucaSur La TableWhole FoodsWilliams SonomaWynn Las Vegas
© 2017 Pacific Merchants Trading Company. All Rights Reserved.