This simple, speedy, no cook salad will adapt to all your farmer’s market hauls this spring and summer. With flavorful heirloom tomatoes, super sweet cantaloupe, creamy avocado, and tangy quick pickled Vidalia onions, this salad hits all the flavor high notes you want this time of year. Light and bright, it’s a healthy, colorful addition to any meal. Feel free to add whatever fresh herbs you have on hand, though herbal, sweet basil pairs especially well here. Serve this alongside a simple grilled fish and some grilled corn or asparagus, chill some wine and beer, and enjoy the new season.
- 1 Vidalia onion, root removed, and very thinly sliced (white and green parts)
- 1 tablespoon freshly squeezed lemon juice
- 1 large, ripe heirloom tomato (any color), sliced thinly
- 1 ripe avocado, peeled, pitted, and sliced
- 1/2 ripe cantaloupe, peeled and chopped into bite size pieces
- Small handful fresh basil, roughly chopped
- 2 tablespoons fruity extra virgin olive oil
- Kosher salt and black pepper, to taste
- An extra squeeze of lemon juice, to serve
- In a small bowl, combine the Vidalia onion, lemon juice, and a pinch of salt, and massage together for a minute until the onion begins to wilt and soften. Let this sit while you proceed preparing the other ingredients.
- On a large platter, arrange the tomatoes, avocado, and cantaloupe. Squeeze the liquid out of the Vidalia onions, and add those to the platter.
- Drizzle the whole platter with the olive oil, sprinkle liberally with salt and pepper, and squeeze over lemon juice to taste. Toss everything together lightly, and check your seasonings, adding more lemon, salt, or pepper as needed.
- Top with your freshly chopped basil, and enjoy!
View the full post on Devil Gourmet.
Indonesian fried rice, like most national dishes, comes in infinite variations and types. Yet in most of these variations, a few ingredients remain constant. Shallots, shrimp paste, day old rice, and fried eggs come together, seasoned with heady chili peppers and deeply umami soy sauce, to make a super simple and immensely satisfying comfort food that easily adapts to whatever ingredients you have on hand. I’ve made the traditional recipe a touch healthier, swapping in brown rice and coconut oil for the usual white rice and canola oil. Coconut oil is a heart healthy fat that increases good cholesterol, balances blood sugar and hormones, and can improve you thyroid function. It also adds a fruity, sweet flavor to this dish, making it even tastier. Feel free to add chopped vegetables, shredded chicken, beef, or shrimp to the rice for a more protein packed meal.
For the recipe, visit GeoBlue’s Healthy Travel Blog, or Travel Well Worldwide.
Pasta is as ubiquitous in Italy as fish in the sea. Many of the most famous and beloved Italian pastas come swathed in deliciously decadent and creamy sauces that taste heavenly but might leave you with a bellyache. This light and vegetable packed pesto pasta dish tastes just as filling and satisfying as those heavier pasta dishes, and you can enjoy it guilt free. Arugula and basil, rich in chlorophyll, offer powerful detoxification qualities, and extra virgin olive oil, another mainstay in Italy, boasts heart healthy unsaturated fats. Tomatoes add a burst of color and flavor, and fill you up with fiber and lycopene, vital for the health of your eyes and skin. All in all, this pasta dish packs more vegetables bite for bite, but still satisfies your pasta cravings.
For the recipe, visit GeoBlue’s Healthy Travel Blog, or their site Travel Well Worldwide.