Recipes That Make Summer Feel Like Summer!!!
With summer officially here, we’ve got a few recipes that will cool you down, fill you up, and make you feel healthier all at the same time. Give these a try, and we’re pretty sure you’ll be making them again!
In this post:
- Coconut Strawberry Swirl Pops
- Sweet Potato Noodles with Spinach
- BLT Salmon Salad with Creamy Avocado Green Goddess Dressing
Now…When is the next Bank Holiday?!?!
COCONUT STRAWBERRY SWIRL POPS
Ingredients:
- 1 – 14 ounce can (400 ml) coconut milk
- 2 cups (300 g) strawberries
- a few drops stevia extract (alternatively 2-3 tablespoons honey or maple syrup)
Directions:
- Wash and hull the strawberries and puree them in a food processor or blender.
- Stir half of the strawberry puree together with the coconut milk. Sweeten to taste with stevia, honey or maple syrup. Fill the coconut milk into Popsicle molds alternating with a little strawberry puree in between.
- Freeze for at least 12 hours. Run molds under warm water before removing popsicles.
SWEET POTATO NOODLES WITH SPINACH
Ingredients:
- 2-pounds sweet potatoes (about 3 potatoes), spiralised
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 2 to 3 garlic cloves, minced
- pinch salt
- 1/4 cup water
- 1 bag (10-ounces) fresh baby spinach
- salt and fresh ground pepper, to taste
- 1/4 cup chopped fresh parsley
- grated parmesan cheese
Directions:
- Spiralize the sweet potatoes and set aside.
- Melt butter and heat olive oil in a large non-stick skillet over medium-high heat.
- Add sliced onions, garlic, and pinch of salt; stirring frequently, sauté for 3 minutes, or until onions just begin to soften.
- Stir in sweet potato noodles and continue to cook, stirring frequently, for 8 to 10 minutes, or until tender.
- Add water; cook for 3 to 4 minutes, or until sweet potatoes are thoroughly cooked and fork tender.
- Stir in spinach and add salt and pepper.
- Cook for 2 more minutes, or until spinach is wilted.
- Remove from heat.
- Add chopped fresh parsley.
- Sprinkle with cheese.
BLT SALMON SALAD WITH CREAMY AVOCADO GREEN GODDESS DRESSING
Ingredients:
- Large bag mixed Rocket & Spinach (260g/8oz)
- 1 cup cherry tomatoes, cut in half
- 2-3 strips thick cut bacon, cooked to crispy and chopped
- Half a ripe avocado, cut into pieces
- 2 (4-6 ounce) salmon filets with skin
- 1 tablespoon of olive oil
- Salt
For Creamy Avocado Green Goddess Dressing:
- Half a ripe avocado
- 4 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 clove garlic
- 2 tablespoons chives
Directions:
- Preheat a grill to medium. Rub the salmon filets with olive oil and sprinkle them with kosher salt.
- In the jar of a blender add the avocado, red wine vinegar, olive oil, garlic and chives. Puree until smooth and season with salt.
- Add the salmon to the grill flesh side down. Cook for 3 minutes and then flip and cook for 1-2 more until just cooked through. Transfer to a small plate and set aside.
- On one platter or in two bowls add the arugula, tomatoes, bacon and avocados.
- Top with the grilled salmon and serve with the Creamy Avocado Green Goddess Dressing.
- Sprinkle with chives.