Recipes That Make Summer Feel Like Summer!!!

summer-pic

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

coconut-strawberry-swirl

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:

  1. Wash and hull the strawberries and puree them in a food processor or blender.
  2. 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.
  3. Freeze for at least 12 hours. Run molds under warm water before removing popsicles.

SWEET POTATO NOODLES WITH SPINACH

sweetpotato-recipe

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:

  1. Spiralize the sweet potatoes and set aside.
  2. Melt butter and heat olive oil in a large non-stick skillet over medium-high heat.
  3. Add sliced onions, garlic, and pinch of salt; stirring frequently, sauté for 3 minutes, or until onions just begin to soften.
  4. Stir in sweet potato noodles and continue to cook, stirring frequently, for 8 to 10 minutes, or until tender.
  5. Add water; cook for 3 to 4 minutes, or until sweet potatoes are thoroughly cooked and fork tender.
  6. Stir in spinach and add salt and pepper.
  7. Cook for 2 more minutes, or until spinach is wilted.
  8. Remove from heat.
  9. Add chopped fresh parsley.
  10. Sprinkle with cheese.

BLT SALMON SALAD WITH CREAMY AVOCADO GREEN GODDESS DRESSING

blt-salmon-salad

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:

  1. Preheat a grill to medium. Rub the salmon filets with olive oil and sprinkle them with kosher salt.
  2. In the jar of a blender add the avocado, red wine vinegar, olive oil, garlic and chives. Puree until smooth and season with salt.
  3. 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.
  4. On one platter or in two bowls add the arugula, tomatoes, bacon and avocados.
  5. Top with the grilled salmon and serve with the Creamy Avocado Green Goddess Dressing.
  6. Sprinkle with chives.