This is the perfect topper on any fish or chicken. In trying to add more healthy fats to our diet, avocados were an easy choice and we both enjoy them. Whether on a sandwich, salad or salsa, we love it! Below is an easy and delicious salsa to top your chicken or fish or anything you’d like!
2 medium avocados
10-15 medium strawberries
1 cup fresh pico salsa
Grilled fish or chicken
Roughly chop avocado and strawberries. Mix with pico. Let sit 30 mins or more. Top your grilled fish or chicken. Leftover salsa can be stored in fridge 2-3 days before it gets wilty like.
I love avocados. I love them on salads, tacos, with eggs, etc but until recently hadn’t tried them roasted until I found a few recipes on Pinterest. After checking a few out, I came up with this simple recipe as others added more spices and oils. I found it was great simply made.
I added the avocado to my salad but also had the leftovers on a sandwich later. Both were great.
Make sure to roast each side long enough to get the outside slightly crispy. It is to die for!
Salt and pepper
*Any other items you’d like with the avocado. I topped a mixed greens veggie salad with the avocado and tossed lightly with a bit of lemon juice and oil.
Also enjoyed it on a roasted chicken sandwich.*
Preheat oven to 400. Cut avocado into quarters and discard peel and pit.
Sprinkle with evoo, fresh ground salt and pepper. Toss lightly.
Roast about 10 mins and flip until second side is crispy. Mine took about 15 mins total-10 one side, 5 mins the other.
Enjoy immediately, although I ate the leftovers later from the fridge on a sandwich and it still tasted great!!
In the latest Clean Eating Magazine I fell I love with most of the recipes. The mag is full of fresh springtime ideas and they are fabulous. One of our favorites was the baked goat cheese salad. I made a few changes but none to make any hugh difference. Here’s my recipe based on the clean eating recipe!
1-2 tbsp evoo
Gluten free bread crumbs
1 tsp chopped thyme
Fresh gr salt and pepper
2 egg whites whisked
4 oz goat cheese
3 tbsp lemon juice
1 tsp Dijon mustard
Garlic powder and dried thyme to taste
3 tbsp chopped toasted pecans
2 cups chopped fresh spinach
1 cup strawberries
6 oz grilled chicken breast roughly chopped
Preheat oven to 425. While heating mix lemon juice, mustard and garlic powder and dried thyme to taste. Whisk well. Slowly drizzle in olive oil and whisk well. Set aside.
On a small bowl place egg whites in one and bread crumbs thyme and salt and pepper in the other. Take goat cheese one ounce at a time and make a small patty. Dredge in egg whites then in bread crumbs. Continue for all 4 patties. Freeze for 20 mins.
While patties are freezing chop spinach, chicken, pecans, and strawberries. Toss well with dressing.
Bake goat cheese in oven 6 mins per side.
Let stand one minute. Top salads with patties and serve immediately!
This is my all time favorite appetizer, salad, dinner, etc..If I could eat this every single day I would. Easy tossed together and a huge hit as an appetizer!!!
**Sorry for no pic, I totally forgot to take one when I served this to our guests YIKES!***
1 pkg grape tomatoes sliced in half
1-2 pkgs mozzarella balls, drained
Fresh basil torn or chopped
1-2 tbsp evoo
sea salt and fresh ground pepper for taste
1-2 tbsp balsamic vinegar
Toss all into a bowl and refrigerate for 30 mins. Toss once more and serve. Adjust seasons and evoo for your own tastes!
I love salads for dinner. They are easy, light and you can make them in so many different ways. This was no exception. The only change I made was used spinach instead of arugula. This was quick, light yet filling, and delicious! Another Clean Eating Magazine hit!
12 oz. wild-caught salmon fillet, skin and bones removed
evoo cooking spray
2 cups asparagus tips
2 cups blackberries, divided
2 tsp honey
4 tsp low-sodium soy sauce
2 tsp dark sesame oil
1/4 cup fresh orange juice
6 cups arugula (or whatever greens you want)
(I pan-seared mine but here is how the directions cook the salmon)
Preheat oven to 400 degrees F. Divide salmon into 8 equal sized portions. Mist a baking sheet with cooking spray and place salmon on baking sheet. Bake for about 18 minutes or until fish is cooked through and begins to flake. Remove from oven and let cool.
Steam asparagus until crisp-tender. Rinse with cool water and place in refrigerator.
Take 16 blackberries and place them in a small bowl. Mash, then add honey, soy sauce, oil and orange juice. Stir to combine (berries will remain chunky).
Arrange lettuce on plates and top with asparagus and 2 pieces of salmon.
Sprinkle reserved blackberries over salmon and drizzle blackberry-soy dressing evenly over plates.
Another great and VERY quick clean eating meal from Clean Eating Magazine. I loved this recipe not because it was easy and quick but great tasting and was great as leftovers. The only thing I would do differently is use less couscous next time..it seemed to be wayyyy too much, but still very good!
1 cup dry whole grain couscous
Olive Oil cooking spray
1/2 lb tilapia fillets skin and bones removed
2 large carrots, peeled and diced
1 stalk celery, ends trimmed and finely diced
I medium yellow onion, finely diced
1/2 red bell pepper, cored, seeded and diced
zest and juice 1 lime
zest and juice 1/2 lemon
1 tsp Dijon mustard
1 tbsp evoo
1 clove garlic, minced
2 tsp dried parsley
sea salt and fresh gr pepper to taste
Cook couscous as directed and set aside to keep warm.
Heat a large skillet or cast iron skillet over high heat for one minute. Spritz with cooking spray and reduce heat to medium-high heat. Place tilapia in skillet and cook for 2 minutes per side. Remove tilapia and let cool for 5 minutes before flaking with a fork.
In a large bowl, combine couscous, tilapia, carrots, celery, onion and bell pepper.
In a medium bowl, whisk together lime zest and juice, lemon zest and juice, Dijon mustard, oil, garlic and parsley. Season with salt and black pepper. Pour dressing over tilapia-couscous mixture and stir until well combined. Garnish with additional parsley, if desire. Serve immediately or chill for up to one day.
Mmm this is my favorite kind of salad, fruit, veggies, chicken (I added grilled chicken!!), and a great dressing that you dont need to use a lot of to get the full flavor. Found on Annie’s Eats I knew it was sure to be a hit and guess what, Annie did it again…it was fabulous, light, summery, delicious! I added grilled chicken and this became the perfect meal!
For the dressing:
1/3 cup apple cider vinegar
¾ cup sugar
2 tbsp. minced shallot
¼ tsp. dry mustard
1 tsp. salt
6 tbsp. light mayonnaise
3 tbsp. freshly squeezed orange juice
6 tbsp. vegetable oil
1½ tsp. poppy seeds
For the salad:
Romaine lettuce, washed and dried
Strawberries, hulled and sliced
Mandarin orange segments
Fresh pineapple, cubed
Slices of grilled chicken breast
In the bowl of a food processor, combine the vinegar, sugar, shallot, dry mustard, salt, mayonnaise and orange juice. Process to blend well. With the feed tube open and the processor on, add the vegetable oil in a steady stream and continue processing until incorporated. Add the poppy seeds and pulse briefly just until blended. Transfer to an airtight container and refrigerate until ready to use.
To make the salad, chop the lettuce into bite-size pieces. Plate individual servings of the lettuce in salad plates. Top each serving with strawberries, blueberries, mandarin oranges and pineapple cubes as desired. Drizzle lightly with the poppy seed dressing and serve immediately.