Serrano Honey Shrimp & Avocado Summer Salad

One of my favorite things about summer is the crisp, fresh, and delicious foods we New Englanders are finally surrounded by. This summer salad is a bit of a riff off of ceviche with the exception of the fact that I cooked the shrimp. It combines fresh vegetables, like peppers and onions, with fresh fruits, like avocado and pineapple, with seasoned chili-seasoned shrimp for a refreshing and simple dish. What really added depth and outstanding flavor to this dish was the addition of Serrano Honey Balsamic Vinegar from The Branch Olive Oil Company in Peabody, MA. In addition to the acid of the vinegar, this balsamic brings with it the sweetness of honey and just a little heat from the serrano chiles. It’s the finisher that really makes this dish pop. If you have a cookout coming up and want to bring something that really stands out and is completely different, this is the dish to go with.

 

Ingredients:

  • 1 whole avocado
  • 12-15 shrimp (size 16/20), rinsed and tails removed
  • 1/4 of a red onion, finely chopped
  • 1 orange bell pepper, diced
  • 3/4 cup fresh or frozen pineapple, diced
  • 1.25 oz The Branch Serrano Honey Balsamic
  • Chili powder
  • Garlic powder
  • 1/2 lime
  • Salt
  • Pepper
  • 1/4 cup cilantro, finely chopped
  • 1 tbsp EVOO or EV, cold-pressed, unrefined coconut oil

Instructions:

  1. In a skillet, heat about 1 tbsp olive oil or coconut oil over medium-low heat. Sprinkle both sides of the shrimp with chili powder, garlic powder, salt and pepper to taste. Place shrimp in the pan and cook 2-3 minutes on each side until firm and cooked through. Remove from heat and set aside to cool completely.
  2. While the shrimp is cooling, begin prepping the chopped fruits and vegetables for the dish and combine them in a large bowl with the chopped cilantro.
  3. Once the shrimp is cooled, cut it into small pieces and add it to the bowl. Add the balsamic vinegar and a squeeze of lime juice. Stir to coat everything.
  4. Cover and place the mixture in the fridge for at least 30 minutes before serving.

This dish is great to eat on its own or you could serve it in lettuce wraps, with tortilla chips, or over cooled rice or quinoa. I served mine over brown rice with a side of roasted broccoli as shown below.

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If you haven’t been to The Branch yet, I highly recommend you check them out. If you go in person, you can taste pretty much everything in the store and the employees there are super helpful. If you order online, they offer free shipping which is awesome, needless to say.

Avocado Chocolate Mousse

One of the questions that I get a lot is what kinds of things can you substitute for dessert that still taste good and satisfy that sweet craving. Without fail, this recipe is my top suggestion. It combines the healthy fats of an avocado with the antioxidants of cocoa and it tastes just like a chocolate pudding cup without the added chemicals and preservatives and with less sugar. Now, I know what you’re thinking: Really? Avocado? That can’t be good. Just trust me on this one. You will be pleasantly surprised.

One thing to remember with this recipe is that, just like an avocado that is left cut for a while and starts to tastes weird, that will happen with this, too. The brown avocado flavor will start to come through if you allow this to sit for too long. Fortunately, this recipe is so quick and easy to make that it won’t be a problem to just whip it up whenever you’re ready. And you definitely won’t have any leftovers!

Ingredients:

  • 1 large, ripe avocado (not overripe)
  • 1/4 cup milk of choice
  • 1/4 cup cocoa powder
  • 2 tbsp honey, maple syrup, or agave nectar (optional, but recommended)
  • 1 tsp vanilla extract

Instructions:

  • Combine all ingredients in a food processor and process until smooth and creamy.
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The final product looks just like regular chocolate pudding and it tastes like it, too!

I think this mousse tastes better cold, personally, so I suggest popping it in the fridge or the freezer for a little bit to chill it.

Try topping it with homemade whipped cream, chopped nuts, or shredded coconut before serving. This also makes a great lunchbox snack – just scoop some into a small tupperware and you have a DIY Jell-O pudding cup.

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Baked Fish Tacos with Mango Salsa

This recipe is so quick and easy but packed full of zesty, refreshing flavor. It makes a great summer dinner and you could also cook the fish on the grill wrapped in foil instead of baking it.

If you’re not a huge fan of fish, I really recommend that you give this recipe a try. Cod is a very light-flavored fish and the combo of the spicy fish seasoning and the sweet, tangy salsa is really delightful. Plus, this is such a ridiculously easy recipe, you have nothing to lose!

As a certified health coach, I am constantly urging people to eat more fish or, at the very least, take a fish oil supplement. When we think of fish, we typically think of the Omega-3 fatty acids found in them. However, there are a number of other important health benefits to consuming fish.

Health Benefits of Cod

Omega-3 fatty acids, found in fish and certain plant sources, are critical for a number of important health benefits, such as heart health, depression, and brain health to name just a few. Admittedly, cod is not the greatest source of Omega-3’s compared to other species of fish, like salmon. However, it does contain about 8% of your daily value of these critical fatty acids.

Beyond that, cod is very high in Vitamin B12 which is a key nutrient for cardiovascular health, DNA production, metabolism, and brain and nervous system health. B vitamins are a set of vitamins that need other vitamins present in order to be properly absorbed, so getting your B12 through a food source is the best way to ensure proper absorption. (Second best would be a B complex supplement rather than an isolated B vitamin supplement.)

Finally, cod is also a great source of lean protein in your diet.

Choosing Your Fish

When it comes to purchasing fish, the fresher the better, as is the case with pretty much all food. However, a large and increasing amount of fish on the market is farmed rather than wild caught. I strongly recommend that, as often as you possibly can, you buy wild caught fish.

Wild caught fish are more nutritious than farmed fish because they are able to consume more nutritious food sources, such as the phytoplankton that contains Omega-3s. You are also getting better quality meat from a fish that swam around in the vast ocean than a fish that was confined to a small pen and is, therefore, fattier. Farmed fish are often given antibiotics and treated with pesticides and have been found to have higher levels of toxic PCBs in their bodies. There are also many ethical considerations to be made when it comes to farmed fish.

Bottom line: wild caught > farmed.

OK that’s enough education. Let’s get to the recipe, shall we?

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Spicy Mango Salsa

Ingredients

  • 1/4 of a large red onion, finely diced
  • 1/8 cup fresh cilantro, finely chopped
  • 1 lime, juiced
  • 1 jalapeño, deveined, deseeded, and diced
  • 2 cups mango, finely diced (I used frozen but fresh works as well as long as it’s ripe)
  • 1/2 orange or yellow bell pepper, finely diced
  • 1 lb wild caught cod
  • Old Bay seasoning
  • Organic corn tortillas

For the Salsa

  • Combine the onion, bell pepper, jalapeño, cilantro, and mango in a large bowl. Pour the lime juice over it and mix to ensure all the ingredients are combined and coated with the lime juice.
  • Cover and place the salsa in the refrigerator while you prepare the fish. The acid in the lime juice will macerate the ingredients and help combine the flavors.

For the Cod

  • Preheat your oven to 375 degrees Fahrenheit.
  • Place the cod on a foil or parchment-lined baking sheet. Sprinkle with the Old Bay seasoning until it’s coated.
  • Bake about 20 minutes until the fish flakes with a fork.

Serve the cod on the corn tortillas topped with the salsa and garnished with sliced avocado and fresh lettuce.

Serves 2 people 2-3 tacos each.

That’s it! Ridiculously easy, right?

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Fish tacos with mango salsa

Roasted Beet, Avocado & Quinoa Salad

With the warm summer months fast approaching, this refreshing and nutritious side dish is bound to be a crowd pleaser at any cookout. What’s more is it looks as good as it tastes! Bright colors like this are a great way to get picky kids to eat something healthy! They can even help mix it all up!

Quinoa Salad

Ingredients

For the Salad:

2 cups cooked quinoa

4-5 medium-sized beets, diced and roasted until soft (I suggest par-boiling them first to cut down on cook time)

1 orange bell pepper, diced

2 avocados, cubed

For the Dressing:

3/4 cup fresh cilantro

2-3 limes, juiced

1 orange, juiced

1 tbsp agave nectar

1/8 cup extra virgin olive oil (may need to add more, depending on flavor and consistency)

Salt and Pepper to taste

Instructions:

  1. First, prepare the dressing so the flavors can bloom while you prepare the rest of the salad. Combine the cilantro and fruit juices in a blender and blend about 30 seconds until beginning to get smooth and combined. Add the olive oil gradually and the agave nectar and continue to blend until liquified. Add a dash of salt and pepper and place the dressing in the refrigerator while you prepare the rest of the salad.
  2. Prepare the quinoa according to the package and roast the beets until soft (you can also just boil them but I find that roasting makes the flavor sweeter).
  3. Allow the quinoa and beets to cool before adding the other salad ingredients. You can place them in the fridge if you’re on a time crunch.
  4. Once the quinoa and the beets have cooled, combine them with the diced pepper and avocado in a large mixing bowl. Remove the dressing from the fridge and give it a good shake to mix it all up again. This is where you want to taste it to make sure that it’s the balance you’re looking for. If not, you can add more oil, salt and pepper, or juice. I leave this up to the chef because some people like things zestier than others.
  5. Pour the dressing over the salad, mix together, serve and enjoy!