Summer Salad Side Dishes

Since being home, I have pretty much cooked every breakfast, lunch and dinner for my family. Breakfast is usually a smoothie; my favorite right now is watermelon mint! Lunch has typically been salads and small batches of guacamole, and I have definitely held the ropes for dinner. Cooking for my parents is one of my favorite things to do! The one night I was gone this week I think my parents went into panic mode and didn't know what to do without me cooking dinner. They had to resort to take-out when their "personal chef" was gone. 
Today I am sharing two great summer side dishes that I've made in the past week. Both go great with any kind of fish or meat and take as little as 10 minutes or less to put together. First up is this great brussels sprouts salad. It combines a unique ingredient list to make for a perfect side dish!
Adapted from this original recipe
Salad components sliced, chopped, shaved and ready to go!
We served this dish for Mother's day alongside steaks and a big fruit salad!
Brussels Sprouts Salad with Avocado and Pistachios
serves 5-6
3 Tbsp. olive oil
1 lb. brussels sprouts
1 red onion
salt and pepper
1 tsp. sugar
1 cup pistachios, shelled and coarsely chopped
Juice of one lime
1 avocado, cubed
Heat olive oil in a pan over medium heat. Trim and slice your brussels sprouts so they look shaved. Thinly slice your red onion. Add the sprouts and onion to the pan. Season with salt and pepper and saute for 3-4 minutes. Stir in sugar, pistachios and lime juice, cook for 2 more minutes. Remove from heat and gently stir in the avocado. Serve warm!
Next up is this grilled eggplant dish. It was the first thing I made in the new house and it definitely sufficed! 

Adapted from this original recipe
The eggplant grills up great just in a grill pan over the stove!
I paired this eggplant with pan-seared tilapia and a squeeze of lemon!
Grilled Eggplant Salad
serves 3-4
1 large eggplant
handful of basil, chopped
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1/4 cup pine nuts
1/3 cup feta cheese, crumbled
salt and pepper
Heat your grill or grill pan. Slice your eggplant into 1/2 inch slices. Brush olive oil on both sides of your eggplant slices. Grill the eggplant until it is tender and has nice grill marks. Transfer the eggplant to a serving dish. Drizzle balsamic vinegar over the top then sprinkle with salt and pepper (make sure you season it well). Top with crumbled feta, pine nuts and chopped basil!
It's definitely been recipe week this week! Expect more recipes to come. I haven't been able to get myself out of the kitchen since I have been home. Take a bite and enjoy!