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Easy Grilled Zucchini with balsamic glaze is such a simple but delicious summer side dish and great way to use up garden fresh zucchini! I love to make it as a side dish for company during the summer because it is vegan, gluten-free, low carb and healthy, so everyone at the table can enjoy it. This technique is super simple, and the balsamic vinegar glaze makes it seem special but is so easy to do! 

As the temperatures climb and it gets harder and harder to keep ourselves indoors, I cook fewer and fewer meals inside, and more and more on the grill. One of my all time classic favorite sides for this time of year is grilled zucchini. It was actually one of the first things I ever made for my husband when we first met. It’s as close to a “go to” as you can get for me. I find it so entirely satisfying, but still clean and light for summer. I don’t think it’ll ever get old.

I picked up these zucchini from the farm stand here in my town. It’s a new farm stand that is only in its second year, but the farm itself (which is in the next town over) is well established, and has hoop houses etc. Their crop is already producing and I’ve already picked up two bags of zucchini from them. I love it when the zucchini are not too big and seedy. They’re so good!

I usually grow zucchini in my garden, so we often rely on this grilled zucchini technique to help us make our way through the bounty as it comes in fresh from the garden. But actually, this year I am growing yellow summer squash instead because that’s all they had for seedlings when I went to buy plants for my veggie garden. But that’s okay, now I have the farm stand in town, and actually this recipe works exactly the same for summer squash as it does for zucchini!  

What size zucchini is best for grilling? 
  • The ideal size zucchini for grilling is what I call “medium large.” That would be 7 to 8 inches long. 
  • But you can grill zucchini that is bigger (or smaller) if you happen to have it. 
  • I don’t recommend grilling the mega zucchinis that you left for too long and are the size of a chiuaua. They are too punky and seedy. Instead use them to make zucchini soup. {Note to self, add zucchini soup to my editorial calendar asap.}
How thick should I cut the zucchini before grilling?
  • Take your zucchini and lay them on the cutting board and cut both ends off.
  • Then cut them into slabs that are about 1/3-inch thick. I find it’s the perfect thickness for grilling. Any thinner and they’ll overcook very quickly. Not only that, they will be hard to remove from the grill without breaking apart. If you were to cut them into thicker slabs, the final texture is too slippery and mushy. 
  • If you have small zucchini, you can cut it in half lengthwise once and grill it just a little longer per side to reach the ideal doneness.
  • For thicker larger zucchini, cut them in half crosswise, then into 1/3-inch thick slabs. 

How Make Grilled Zucchini
  1. Preheat your grill to medium heat. The reason you want to grill over medium (and not hot) is that zucchini cooks very quickly, and it is super easy to burn it or cook it until it becomes mushy. I find grilling over medium heat is easier to control.
  2. Prepare the zucchini while the grill heats. Cut the zucchini as directed above, then you’ll need to coat it in a thin layer of oil. Here I brushed on extra-virgin olive oil. You could also use a neutral cooking oil such as organic canola oil, avocado oil or grapeseed oil. Since this is such as simple preparation, I prefer the flavor of the olive oil the best.
  3. Add dried seasonings before you grill. Here I used garlic powder and dried Italian Seasonings. I like how the garlic makes the zucchini taste more savory, but it is not a brash garlic flavor that takes over the meal. If you prefer another spice mix, try that instead. Mexican flavors would also be lovely on the grilled zucchini.
  4. Next grill the zucchini. Make sure to lay it on the grill horizontally across the grates so that it doesn’t slip down into the fire. I do a slight bias, and then do a quarter turn. Doing this isn’t as important as when you’re grilling steak, but it does help to make the zucchini slabs grill more evenly, and when you pry them up with the spatula, you’ll be able to get a sense of how tender they are getting. 
  5. Drizzle with Balsamic. You can either use really amazing aged balsamic vinegar (which is super pricy but so amazingly good. You only need a little bit of it so a bottle will last literally years. Read more about the difference between vinegars here.) Or you can buy balsamic glaze. I admit, this isn’t the cleanest ingredient, but it’s not going to negatively affect your health in the amounts eaten, so I am a fan of it. Not only is it so easy, I particularly love the way it brightens up dishes. I’ll let you decide which you’d prefer to use. 
  6. Additional Flavors: If you prefer, you can also add on fresh herbs at the end, or skip the balsamic glaze and use lemon juice salad dressing instead. 

9 More Easy Zucchini Recipes To Try
  1. One way to use up leftover grilled zucchini is to make Grilled Zucchini and Onion Naan Pizzas with it! 
  2. My Chocolate Chip Zucchini Bread recipes is one of my favorite ever baking recipes, and if you haven’t tried it, you simply must! 
  3. I like to make zucchini into spiralized noodles, then top them with Chicken Paprika. It’s a lighter way to enjoy comfort food in the summertime. 
  4. I always seem to have an abundance of fresh eggs at this time of year with all of my farmers’ market trips and stops at farm stands. We try to use them up for dinner with a simple Zucchini Frittata every couple weeks. 
  5. My daughters are all about pita pizzas. Adding in ribbons of zucchini give them a bit more healthy balance. 
  6. I also love serving this shaved zucchini ribbon salad as much as possible. It is so fresh and clean and just what I want on a hot summer night. 
  7. This Healthy Zucchini Oat Bread is a great healthy snack for the kids, and in the end of the season, I’ll make it for lunchbox snacks. 
  8. Probably the best way to use up a ton of zucchini is to make Zucchini Casserole. I like to add in a few corn tortillas to soak up the juices. 
  9. And you really can’t go wrong with this ever popular no-cook zucchini noodles with pesto recipe. I always get great feedback on it.

Thanks so much for reading. If you make this recipe, please come back and let me know how it goes by leaving a star rating and review. I love hearing how it goes. 

 


Happy Cooking!

~Katie

Print
grilled zucchini
  • Author: Katie
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 4 servings, 2 to 3 slices each
  • Category: side dish
  • Method: grilling
  • Cuisine: American
Description

Simple and easy grilled zucchini with dried herbs and olive oil and finished with a simple balsamic vinegar drizzle. A super easy and healthy side dish for the summertime.

Ingredients

1.75 pounds zucchini, about 3 zucchini measuring 7 or 8 inches long

1 tablespoon plus 1 teaspoon olive oil

1 teaspoon Italian Seasoning

½ teaspoon coarse kosher salt

¼ teaspoon garlic powder

1 tablespoon best quality aged balsamic vinegar, or balsamic glaze

Instructions
  1. Preheat grill to medium heat.
  2. Trim stem and blossom ends off zucchini. Cut lengthwise into long slabs about 1/3-inch thick. Lay on work surface. Brush oil over the zucchini with a pastry brush. Combine Italian seasoning, salt and garlic in a small bowl. Sprinkle over the zucchini.
  3. Grill the zucchini until the charred on the bottom, 3 to 5 minutes. Flip over, avoiding letting the zucchini go through the grates, and continue cooking until just tender but not breaking down, about 3 minutes longer. Transfer to a large platter. Drizzle with balsamic and serve hot or at room temperature.
Notes

For smaller zucchini that is less than an inch thick, it is better to cut them a little thicker that a quarter inch or less thick. So I recommend that you remove the ends, then slice in half lengthwise. Grill until tender.

For large or giant zucchini, cut into five inch lengths, then into 1/3 inch slabs. Because they’re seedy, they will become tender faster without browning as much, so keep an eye on them!

Nutrition
  • Serving Size: 2 slices
  • Calories: 75
  • Sugar: 5 g
  • Sodium: 216
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 2 g

Keywords: grilling,zucchini,grilled zucchini,vegan zucchini recipe

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Have you tried this recipe for simple healthy cucumber salad with chives yet? It’s super easy to make and only 19 calories per serving. It is fat-free, paleo-friendly, vegan and gluten-free.

I originally shared this recipe on May 20th, 2014. I have updated some of the text today. This post may contain affiliate links. 

Is there such a thing as produce madness? If so I think I have that. The only way I can describe it, is that “I cannot help myself.” Its like those people who are addicted to buying stuff on QVC, I am pretty sure I have the local produce version of that. I need help!

This week I walked into Healthy Living and bought four pints of strawberries for no reason other than I felt like I needed them so badly! {I may or may not have eaten one of them with my lunch today.} And earlier today, I went down to our local market and bought four local beautiful European cucumbers without any particular plan as to what to do with them. I literally feel like I cannot help myself. 

I mean I say I have no plans as to what I will do with the four cucumbers, but we are going into the holiday weekend, and I will surely have opportunities to make a giant cucumber salad to share with everyone. All of my cousins from Texas are here and there will surely be lots of shenanigans. You can never go wrong with a simple healthy cucumber salad. Or if I am feeling a bit more fancy, I would be into making my 15 minute Greek Cucumber Salad with Grilled Marinated Chicken.

As for the strawberries, I am thinking of making something boozy, like this Strawberry Ginger Pink Lemonade Cocktail or perhaps a rhubarb and strawberry shortcake. DId I mention that I also happened to careen off the side of the road yesterday to buy local asparagus, rhubarb and garlic scapes? {See, produce madness is real!} 

How to Make Cucumber Salad

This healthy cucumber salad recipe is so easy to make that it hardly counts as a real recipe. But I do have a couple tips to share with you all. 

  1. The Dressing: Mix the dressing in the bowl first. This helps save dishes and time!
  2. Rice Vinegar: The dressing consists mostly of rice vinegar. I prefer it because it is more mild and totally neutral in flavor. Make sure you buy the kind that is unseasoned. If you’re not sure, check the ingredients. It should be free of sugar or salt. If you don’t have it, sub in red wine vinegar.
  3. Sugar: I like to add a tiny bit of sugar to this cucumber salad. It is almost imperceptible, but it helps to balance the acidity of the vinegar and makes the cucumbers taste even more cucumbery. (Yes, I know that’s not a word- but you know what I mean, and I cannot think of a better way of describing it.) 
  4. Add Chives: I like to have chives in my cucumber salad, but you could use another herb. Basil or lemon basil would be a lovely addition like in my clean eating cucumber noodles recipe. Or you could use a small amount of dill or fresh oregano.
  5. Cut Cucumbers Thinly: The key to this simple salad is slicing the cucumbers as thinly as you can. You can use a mandoline like this or you can slice the cukes with a good sharp chef’s knife
  6. Stir and Serve: Once all the cucumbers are sliced, add them to the dressing in the bowl and stir everything to coat. Serve right away. 

See? This is the perfect non-recipe kind of recipe.

Can you Make Cucumber Salad Ahead?

I do not recommend it. Because of their high water content, cucumbers let off their water when they are sliced and come in contact with salt or anything salty. 

If you do have leftovers I recommend using a slotted spoon to serve the leftovers, as there will be a lot of water on the bottom of the bowl. 

Don’t miss this Ultimate Guide to Cucumbers!

More Healthy Salad Recipes:

I am head over heels for this Grilled Corn and Chickpea Salad recipe. I hope you’ll try it! 

If you haven’t already, this Cucumber Noodle and Napa Cabbage coleslaw recipe is super popular, and so delicious! 

If you’re feeling adventurous, try this Creamy Blue Cheese Coleslaw with Walnuts. It’ll knock your socks off! 

While my cousins are here I am planning to make Macaroni Salad. It’s a classic for a reason! Everyone loves it. 

Thanks so much for reading. If you happen to make this recipe, please come back and let me know how it goes by leaving a star rating and review. Thanks so much! 

Print
simple healthy cucumber salad
  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6 cups
  • Category: Salad
  • Method: Raw
  • Cuisine: American
Description

Simple healthy cucumber salad with chives and rice vinegar. Very easy to make and only 19 calories per serving. Fat-free, vegan and gluten-free.

Ingredients
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 2 tablespoons chopped chives, optional
  • 6 cups sliced cucumbers
Instructions
  1. Whisk vinegar, sugar and salt in a bowl. Stir in chives if using.
  2. Add cucumbers and toss to coat with the dressing.
Notes

If you have a thin skinned variety of cucumber, such as European or Lebanese, you do not need to peel them before slicing. If you have regular “garden” cucumbers, you can either peel them, or remove strips of the peel off with a vegetable peeler. This will result in a more pleasant and tender texture.

If you prefer to use another vinegar, I would recommend red wine vinegar.

You can omit the sugar if you are sugar free.

If you would prefer to add oil to this, use 2 tablespoons extra-virgin olive oil.

This recipe does not keep well because the cucumbers become soft and let off their water. I recommend serving right away.

Nutrition
  • Serving Size: 1 cup each
  • Calories: 19
  • Sugar: 3 g
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 1 g
  • Protein: 1 g

Keywords: healthy cucumber salad, quick cucumber salad, how to make cucumber salad, easy cucumber salad

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

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These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

Disclosure: This post contains affiliate links. I originally shared this recipe on August 21, 2012. I have updated the text, video and images to reshare with you today. 

Moroccan carrots was a standard in my mom’s summer kitchen. It is just one of those recipes that will always remind me of spending time on Lake Champlain in the summer. They’re the kind of recipe you can make ahead, then serve at room temperature or chilled so they’re great for entertaining (my mom does a lot of that) and the leftover are amazing.

While I spent my time fishing for lake perch, playing flashlight tag and attempting to learn how to play tennis, my mom effortlessly planned, cooked-for and executed amazing parties, casual get-togethers, luncheons and simple suppers on the porch with food that was both exciting and gourmet but at the same time approachable and casual, always with visual appeal and never lacking in flavor. With open doors, she always had room at the table for friends stopping by. My mom read The New Basics, The Nantucket Open House Cookbook and the Silver Palate as if they were textbooks. It was celebratory and sumptuous party food that was typified by full-flavor, yet it was totally down-home with just a twist on a familiar classic.

For all I know my mom prepared Moroccan Carrots at other times of the year, but I will always think of Moroccan Carrots as synonymous with summer. [So will Tabbouleh and Strawberry Shortcakes for that matter.] Apparently they are also a common side for fall and holiday gatherings as well in many traditions! 

Now that summer is here, and the weather has warmed up (finally) we’ve officially moved into our cottage on the lake for the bulk of the summer. While my husband was off fishing for pickerels and my daughters were learning the art and science that is building the perfect water balloon, I was happy to get an unexpected “yes!” to my invitation for dinner on the porch. I just naturally thought it seemed like a perfect time to whip up some Moroccan carrots, slice some tomatoes for tomato salad and fire up the grill for our impromptu [and always welcome] guests.

What Are Moroccan Carrots?
  • Moroccan Carrots are essentially lightly cooked carrots tossed with a very strong vinaigrette with the prevalent flavor of garlic and cumin. 
  • They are common through North Africa and the Middle East. They became a more mainstream side dish in the US in the Nouvelle Cuisine era. 
  • Some Moroccan Carrot recipes will use lemon, but my mom’s version was made with red wine vinegar and I much prefer the taste.
  • Parsley is almost always a common addition, though some recipes will use cilantro. I am a cilantro lover, but in the case of Moroccan Carrots, I much prefer the grassy neutrality of parsley.
 

How To Make Moroccan Carrots

There is very little guess work with making Moroccan Carrots. If you know how to boil water and chop garlic then you’re pretty much an expert on how to make them! Here are the details:

  1. Peel and chop your carrots. You’ll want to cut them about 1/3 inch thick. If you have giant carrots you can cut them in half lengthwise first, but I like to keep them as coins.
  2. Boil the carrots in salted water. The trick is to use more salt than you think you should use. Most of it will go down the drain when you drain the cooked carrots, but it will also season the carrots as they cook.
  3. Chop the garlic and mash it into a paste with coarse kosher salt. This is something I do regularly when I use raw garlic in a final dish. I like to do this so the garlic is evenly blended throughout and you don’t get any harsh bites of garlic. 
  4. Make a dressing with the garlic and salt paste, red wine vinegar, a lot of ground cumin (trust me, it’s amazing) and good olive oil. 
  5. Toss the cooked carrots with the dressing and add in a ton of freshly chopped parsley. And that’s it! You can refrigerate it or eat it room temperature.
More Healthy Carrot Side Dishes To Try

These Maple Glazed Carrots are from my cookbook and one of my favorite family friendly ways to make carrots in the fall and wintertime. 

We recently discovered the amazing combination of Mashed Carrots and Parsnips. If you haven’t tried it yet you’re in for a happy treat!

This Hot Moroccan Carrots with Harissa recipe is like the feisty sister to today’s Moroccan Carrot recipe. Try both! 

Okay, I know it’s not a side dish, but if you love Moroccan Flavors, this weeknight dinner will be your new love! Sheet Pan Moroccan Salmon with Moroccan Spice.

Also, don’t miss this Ultimate Guide to Carrots! There are a ton of other recipe ideas and lots of tips about carrots! 

Print
moroccan carrots
  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Moroccan
Description

These Moroccan Carrots are a favorite healthy and flavorful side dish. They are loaded with garlic, vinegar and cumin! They are a great make-ahead side dish for summertime potlucks, barbecues and parties because you can serve them room temperature or chilled.

Ingredients
  • 5 cups peeled and chopped carrots
  • 1 clove garlic
  • 1 teaspoon coarse kosher salt
  • ¼ cup red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons ground cumin
  • 1 cup chopped parsley
Instructions
  1. Bring a large pot of heavily salted water to a boil. Add carrots and cook until just tender, 3 to 5 minutes. Drain well.
  2. Meanwhile peel and roughly chop garlic. Sprinkle with salt and chop and mash with the side of a chef’s knife to form a smooth paste. Scrape garlic into a large mixing bowl. Whisk in vinegar, oil and cumin.
  3. Stir hot carrots into the dressing. Add parsley and stir to coat. Serve room temperature or chilled.
Notes

0 mg Cholesterol, 0 g Added Sugar

Nutrition
  • Serving Size: 3/4 cup each
  • Calories: 80
  • Sugar: 2 g
  • Sodium: 320 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 4 g
  • Fiber: 1 g
  • Protein: 1 g

Keywords: moroccan carrots,vegan carrot recipe

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

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Bust out your steak knives, and tuck your napkin into your shirt collars my fine friends because today I have the world’s juiciest Grilled Sirloin Steak with Chimichurri Sauce made with hazelnut oil. It is off the chain delicious!

This post is sponsored by La Tourangelle Artisan Oils. All opinions expressed here are my own. I was compensated for my time.

I’m going to let you in on a secret. One of the leanest beef steaks also happens to be one of the most delicious steaks and it’s about half the price of tenderloin or rib eye steak! I know that sounds too good to be true, so I don’t blame you if you’re skeptical when I say that it happens to be great on the grill. But it is true my friends, and it’s hiding right in plain sight! It’s your average grocery store sirloin steak.

What is A Sirloin Steak?

Sirloin steak comes from the Sirloin Primal which is one of the two sub primal cuts of beef which, along with the Short Loin, makes up the Loin of the beef. The Loin is the section of back muscles between the steer’s ribs and tail bone. The sirloin is the section closer to the tail. If you’re thinking in terms of the human body the Sirloin would be called the small of the back or lower back.

At the grocery store you’ll see a few different steaks with the word “sirloin” on the label so I need to clarify a few things.

Sirloin Tips are not the same thing as Sirloin

Sirloin Tips are actually part of the round or leg of the steer, so they are more tough than sirloin. You’ll often see Sirloin Tips pre-marinated at the meat counter, and this is for a reason! They need to be tenderized as much as possible.

Sirloin, Top Sirloin or Top Sirloin Butt

Top Sirloin (or often just plain sirloin) is the type of sirloin we’re looking for in this recipe. This steak has a lot of different names, but you’ll usually see the word “top” on the label somewhere. It can be sold with or without the cap or Coulotte attached. I prefer it with the cap. Here I wanted to have a larger steak, so I bought a 2 pound steak. If your grocery store has removed the cap, it will likely not weigh 2 pounds.

Bottom Sirloin or Petite Sirloin

This is from the lower portion of the sirloin. It is more tough than the top sirloin. It’s made up of the ball tip, tri tip and flap. In the supermarket you’ll see this called the petit sirloin, tri tip or sometimes the sirloin flap or sirloin bavette. I don’t recommend the bottom sirloin for this recipe

Because sirloin is very lean, I quickly grilled the sirloin steak over a hot fire, then served paired it with a delicious and easy chimichurri sauce.

What is Chimichurri?

Chimichurri is a green herb sauce originating from Argentina which is served with grilled steak. The basic ingredients are parsley, garlic, olive oil, salt and vinegar. It often has hot chili and other herbs as well. Although they look the same, chimichurri is not at all like pesto which is made with basil, cheese and pine nuts. Instead Chimichurri is bright and tart due to the inclusion of vinegar, and it is more liquid and oily than pesto which is much thicker.

In my version of chimichurri today I used the roasted hazelnut oil from La Tourangelle. This is one of La Tourangelle’s delicious varieties of heart healthy roasted nut oils handcrafted in California. To make the oil, the hazelnuts are slowly roasted, expeller pressed and then lightly filtered. As a result, the oil has a rich hazelnut flavor which really compliments the grilled steak. It’s almost buttery!

As I mentioned last week, I am also watching my saturated fat. Here I’m pairing a leaner cut of meat, sirloin, which has less than 2 grams of saturated fat with a healthy plant based source of unsaturated fats for flavor and health!

How to Make Chimichurri with Hazelnut Oil
  1. Do not use a blender: I tried making this chimichurri in the blender, but the herbs got so finely chopped that the mixture more resembled a green smoothie than a rustic herb paste.
  2. Food Processor: I had better luck when I used my food processor. First add the parsley, and garlic. I also added cilantro, while not strictly authentic, it is commonly added to chimichurri, and I really enjoy the flavor it adds to the sauce. If you don’t like cilantro, just add in more parsley instead.
  3. Add in Liquids Second: Once the herbs and garlic are pulsed several times you can add in the hazelnut oil, vinegar and water. While water is not a traditional ingredient in chimichurri, I wanted to keep the overall calories in check so I didn’t want to add more oil to thin the sauce. Continue pulsing or puree in short bursts until the sauce looks like a rustic sauce like paste and the herbs are finely chopped.
  4. Chop By Hand: If you don’t have a food processor, you can do this chimichurri by hand. Just finely mince the garlic and herbs and then stir in a bowl with the oil, water and vinegar.
  5. Make Ahead: You can make the chimichurri ahead, but the color of the green herbs will darken as they sit. It will still taste great though! I enjoyed the leftovers for a few days, and the flavors were still awesome!
How To Grill Sirloin Steak

First preheat the grill to high heat for a gas grill or medium high for a charcoal fire. Clean the grill grates well.

Sprinkle the steak with salt and pepper. I like to use coarse kosher salt for sprinkling because it is easy to hold onto and spread evenly. If you do not have kosher salt, make sure you read why you can’t just go and sub in table salt instead.

Grill the steak, rotating a quarter turn to make those fancy hash marks after a minute or two. Let the steak cook for 3 ½ to 5 minutes on the first side. Then Flip it over and let it cook on the second side. Rotate a quarter turn again on the second side if you like.

How To Take The Internal Temperature of Steak with an Instant Read Thermometer
  • After three minutes on the second side, take the internal temperature of the sirloin steak. It should get to 135 degrees for medium-rare to rare.
  • It’s important to make sure the sensor is fully in the center of the meat. Some analog dial style instant read thermometers’ sensors are actually about 1 inch from the tip of the probe. Look at the shaft of the probe, and if there is a little super tiny circular indentation about 1 inch up, that’s the sensor! If yours doesn’t have that, the sensor is in the end of the shaft.
  • For a steak like this, I like to pick it up with the tongs, then slide the thermometer into the steak horizontally so I am sure I reach the center of the steak with the sensor, and it isn’t going past the center and reading the temp on the other side!

Look for La Tourangelle Roasted Hazelnut Oil in your supermarket oil isle, or order it online here.

Print
grilled sirloin steak with chimichurri
  • Author: Katie
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 30
  • Yield: 6 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: South American
Description

The world’s juiciest Grilled Sirloin Steak with Chimichurri Sauce made with hazelnut oil. It is off the chain delicious!

Ingredients

1 large sirloin steak, about 1.75 to 2 pounds

1 ½ teaspoon coarse kosher salt, divided

½ teaspoon pepper

2 whole cloves garlic, smashed, peeled and chopped

1 cup loosely packed parsley sprigs

1 cup loosely packed cilantro sprigs

1/3 cup La Tourangelle Roasted Hazelnut Oil or Olive Oil

1/4 cup water

3 tablespoons white vinegar

Instructions
  1. Preheat grill to high heat.
  2. Lay sirloin on a clean platter or baking sheet. Sprinkle all over with 1 teaspoon salt, and pepper.
  3. Combine garlic, parsley, cilantro and the remaining ½ teaspoon salt in a food processor. Pulse until coarsely chopped. Add in oil, water, vinegar and pulse until it is moistened and the herbs are finely chopped. Scrape down and pulse again if necessary, to ensure the herbs are finely chopped.
  4. Grill, turning once, until a thermometer inserted into the center reaches 135 degrees for medium rare to medium, about 3 ½ to 5 minutes per side.
  5. Let the steak rest on a platter or carving board at least 5 minutes before slicing. Serve with the chimichurri sauce.
Notes

To take internal temperature of the steak, pick it up with tongs, then slide the thermometer into the steak horizontally so the sensor reaches the center of the steak, and it isn’t going past the center and reading the temp on the other side! You’re looking for 135 degrees to be the coolest reading.

Nutrition
  • Serving Size: 3.5 ounces plus 2 tablespoons chimichurri
  • Calories: 217
  • Sugar: 0
  • Fat: 16 grams
  • Saturated Fat: 6 grams
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 19 g

Keywords: grilled sirloin steak,steak with chimichurri,grilled sirloin,what is sirloin,how to take the internal temperature of steak

Did you make this recipe?

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This is my very best chicken marinade of all time! You simply have to make it! This recipe, originally called Isabel’s Island Chicken Marinade, is one I have made so many times over the years I could do it in my sleep. And many readers and friends have told me how much they love it.

I originally shared this recipe here on February 22, 2012. I have updated the text and images today.

I often see posts by bloggers celebrating their blog’s birthday, and feel a bit left out since I don’t know when mine actually was. I actually ditched all my first posts a long time ago when I migrated my blog to WordPress ages ago. This being the case, I don’t know what my official blog birthday is. I mean I have an idea. It was the summer of 2009, and the first posts were really bad including a long, rambling and boring restaurant review with no pictures, and a recipe for Panzanella that was accompanied by a photo I had taken with my Blackberry. (Remember those?!) What was I thinking!? All I do know is my 10 year blog birthday is coming up at some point this summer, and I am celebrating it right here, right now, with this recipe.

Here’s why: This Chicken Marinade has been with me much longer than this blog. And it’s totally celebration worthy because it is one of my most prized recipes. Well, it is not mine, really. I got it from a restaurant where I worked called Isabel’s on the Waterfront. Luckily, I wrote the recipe down, because the restaurant closed down more than a decade ago.

I’ve mentioned this restaurant before. Yes, this was where I earned the nickname Brunch Spice (you can read more about Isabel’s, how I got that name, and how I learned to make kickass hollandaise sauce here.) Anyway, when I worked there, I made this AMAZING marinade recipe so many times, I had it memorized. I think I could have made it blindfolded. On our menu it was called Island Chicken Marinade, or more fondly by the crew at Isabel’s, Buccaneer’s Marinade. Today, I’m just gonna straight up rename it the Best Chicken Marinade. Because it is.

I kinda love how even though Isabel’s is gone, the recipe lives on. Not only do I make it several times a year, but I pass it on A LOT! As soon as someone tries a bite of chicken marinated in this recipe, they ask for the recipe. I serve it for parties of 100, or for dinner on a Tuesday night. I never get sick of it. Of course it is a great chicken breast marinade but it is also good with pork loin or tenderloin, flank steak, chicken thighs, scallops and even shrimp.

So here is my happy unofficial birthday present to you so you can have it and pass it on too!

The Key Ingredients to Make Any Marinade Salt

The most important thing a marinade has to have is salt or some sort of salty ingredient. The reason is twofold.

  1. Salt makes it possible for our taste buds to perceive flavors better. That is because human’s bodies are made up of salt water.
  2. Think of salt as the Trojan Horse for your marinade. It’s how you’ll get the flava into the the chicken. Basically, salt makes the meat absorb the marinade. Think back to 10th grade science class and remember learning about solutions, osmosis and semi-permeable membranes? Well, salt dissolved into a marinade is a solution. Therefore when you set meat (which doesn’t have salt in it) into the solution which does have sodium in it, you’ve created an imbalance. In other words the sodium wants to balance itself on the inside and on the outside of the chicken’s cellular membranes. With it, it carries the marinade’s flavors too. Sneaky! 

In addition to regular salt, sodium can be added to marinade in the form of other salty ingredients, such as Worcestershire sauce, soy sauce or tamari (like today in this recipe for the Best Chicken Marinade) or my Maple Teriyaki Marinade. Fish sauce is another salty ingredient sometimes used in marinades, like in my Thai Coconut Lime Skirt Steak Recipe.

Acid

Most, but not all marinades contain acid. These acidic ingredients are commonly added because they help to break down the outer layer of the proteins of the chicken, meat, pork or fish. They also add sour flavor which is important to balance with the other tastes of the marinade (salt, bitter, sweet and heat.) Some examples of acidic ingredients added to marinades are citrus juice, vinegar and wine.

Some marinades have fruit juices added to them which serve as both a sweetner (see below) an acid, and a tenderizer. Pineapple and Papaya are known to tenderize meat in particular. That is due to naturally occuring enzymes which speed the process of denaturing the proteins on the surface of the meat. In fact, some meat markets add papaya extract to their marinades for the sole purpose of making tougher less expensive cuts (like steak tips) more tender. 

Allium

I hope I don’t have to convince you this is an important ingredient. Again, it isn’t necessary, but it adds so much impact to the flavor of the final cooked meat. You can add allium by adding in chopped garlic, onion, shallots, chives or scallions to a marinade will make it so much better. 

Spices or Herbs and Other Flavors

These are the ingredients that will be the star of the show. You can go with fiery hot chilis, ginger or herbs. Here’s where you can really get creative, and make the flavors in the marinade taste unique. Ingredients that fall into this flavoring category are dried or fresh herbs, spice pastes such as Thai Red Curry, ginger and ground spices such as cinnamon or cumin.

Juice or Sweetener

Sugar, in the form of maple syrup, honey, brown sugar or even fruit juice can be used in marinade recipes. They help to balance the salty, sour and bitter flavors of the marinade.

Oil or Other Base

Many marinades do not have oil, so they have some other bulking ingredient (such as juice or soy sauce) this makes it so there is enough of the marinade to flow around the surface of the meat. Oil works as a neutral tasting medium to extend the marinade. Other marinade base or mediums you can use are broth, wine or cider.

How to Make The Best Chicken Marinade

The best chicken marinade recipe (bold claim, I know)​ takes no time at all to whip up. The basic steps for making this marinade are as follows: 

  1. Cook the onion and garlic: This trick helps to mellow and sweeten up the onions and garlic, and it helps the flavor of the onion mix into the other marinade ingredients better. It also serves the purpose of having a hot base for the spices and sugar to melt into.
  2. Stir in the spices: Add the spices to the hot pan to wake them up, so to speak. As soon as the spices hit the hot onions and garlic, they should kick off a strong scent and make your kitchen smell fantastic. 
  3. Add in the Sugar: the heat of the hot onion mixture will melt the brown sugar. This is important to make the sugar dissolve into the marinade.
  4. Add the Vinegar and Soy Sauce:Take the pan off the heat and stir in the soy sauce (or tamari) and red wine vinegar. This will help to cool the marinade down.
  5. Chill the Marinade- Letting the marinade cool is essential, as you don’t want to accidentally cook the outside of the meat in the hot marinade! You can quickly cool the marinade by setting your saucepan directly into a bowl of ice water. Or you can decant the marinade into jars let them cool, then cover, freeze or refrigerate them. 

How to Use The Best Easy Chicken Marinade
  • This batch of marinade (which can be doubled by the way) is enough for 7 pounds of chicken, meat or seafood. It is very strong, so a little goes a long way. Use about 1/3 cup per pound of meat, chicken or seafood.
  • For best results marinate your chosen protein for 4 hours or up to 24 hours in this easy chicken marinade. Try not to let it marinate for longer than that as the meat will become dry. Seafood and Fish can only be marinated for 30 minutes to 1 hour max or the marinade will “cook” the seafood.​
  • To use this marinade combine everything in a shallow baking dish or Ziplock bag and let it marinate in the fridge. This is an important detail as food born pathogens multiply at room temperature. You can read more about food safety and how to safely thaw chicken here.
  • The flavor will better infuse into the chicken the longer you let it marinate. Because this marinade takes just 15 minutes to whip up, you can easily make it before you go to bed and let the meat sit in your fridge all night and during the workday. Then, you can grill the meat as you normally would come dinnertime! 
  • If you don’t happen to use the meat you’ve marinated, but it has been 24 hours, no problem! Simply drain the marinade away, pat the meat dry with clean paper towels, and then return to a clean bag or dish to refrigerate until you are ready to cook it. 
How to Store Chicken Marinade
  • In the Fridge: Because this mixture is so high in acid and salt, it will keep in a clean jar in the fridge for several weeks. The oil will become solid, but you can bring it back to room temperature and stir it together to use it. 
  • Large vs Small Batch: Dividing the batch up into smaller usable portions makes a ton of sense unless you are cooking for a large crowd. If you are making it for a crowd, double (or triple) this recipe if need be. It’s super easy to make a big batch of this island chicken marinade.
  • Make a Big Batch and Divide:  Whenever I make this healthy chicken marinade, I make a big batch of it and freeze it in 2/3 cup portions.
  • How to Freeze the Chicken Marinade: You can freeze this marinade in small containers for several months. Each portion is enough for about two pounds of meat. So convenient! 
More Healthy Marinade Recipes To Try
  1. Toss any protein you like into this simple Garlic Marinade and prepare to be wowed! No chopping, no mess- try this technique (all made in a bag) and you’ll never need another marinade recipe again! It works with tofu, shrimp, fish, beef chicken and pork!
  2. This Thai Coconut Lime Grilled Skirt Steak is so juicy and flavorful! Even better, this easy steak recipe requires less than 15 minutes of hands on prep work! 
  3. With this Herb Grilled Chicken recipe you will never have to eat bland dry grilled chicken again! 
  4. Making homemade teriyaki marinade is so simple and so delicious especially when it has maple syrup in it! You’ll never have to buy bottled again. Bonus: this recipe is made with wheat-free tamari so it is gluten-free.
  5. It is so worth the 10 minutes of prep it takes to whip this Garlic Lemon Chicken Marinade together! It is so easy and it simply transforms boneless skinless chicken breast from boring into juicy flavorful grilled perfection! {Gluten-free and Paleo}
Print
The Best Chicken Marinade
  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 3/4 cups, enough for about 7 pounds of meat
  • Category: Dressings, Sauces
  • Method: Stove Top
  • Cuisine: Caribbean
Description

This chicken marinade recipe with allspice, cloves and onion is easily the best chicken marinade EVER. It has sweet Island spices, soy sauce and brown sugar and makes the most irresistible grilled chicken, pork, steak, shrimp or tofu.

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons avocado oil or organic canola oil
  • 1 large onion, peeled and chopped
  • 2 tablespoons chopped garlic
  • 1/3 cup packed brown sugar
  • 1 ½ teaspoon ground allspice
  • ¾ teaspoon dry thyme
  • ¾ teaspoon black pepper
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • Pinch cayenne
  • ½ cup reduced-sodium soy sauce or tamari
  • ½ cup red-wine vinegar
Instructions
  1. Heat olive and oil in a large saucepan over medium heat. Add onion and garlic, cover and cook, removing lid to stir often, until the onions are softened but not browned, 4 to 6 minutes.
  2. Stir in brown sugar, allspice, thyme, pepper, cloves, cinnamon and cayenne and remove from the heat.
  3. Stir in soy sauce or tamari and red wine vinegar. Cool completely before marinating meat.
Notes

Marinating Times: 15 to 30 minutes for seafood or tofu. 2 to 24 hours for chicken or pork. 4 to 24 hours for steak. Discard used marinade and do not re-use.

Nutrition
  • Serving Size: 2 tablespoons
  • Calories: 31
  • Sugar: 3 g
  • Sodium: 13 mg
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 0 g

Keywords: best chicken marinade, easy chicken marinade

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It only takes 30 minutes total to cook and assemble these rainbow hued Chicken Quinoa Bowls. They’re drizzled with home-made peanut dressing which jazzes up the flavors of the bowls a ton and is quite frankly so delicious you may just want to drink it!

Customize Your Own Bowl

Call them Buddha Bowls, Power Bowls or Nourish Bowls, but whatever you call them I LOVE them! There are many things I love about making bowls for dinner, the most important of which is how flexible you can be to switch the ingredients around. For example, if you want to make these bowls with steamed brown rice instead of quinoa, that works perfectly fine! Or if you’re not a fan of peanut dressing, you can sub in another salad dressing instead. If poached chicken breast is not your thing, use baked chicken thighs. If someone in your family hates cabbage, you can swap in another veggie instead. You can even used left-over roasted brussels sprouts or butternut squash instead of raw veggies. You get the idea. There is no wrong way to build a bowl!

Substitute Your Favorite Veggies

Even the veggies can be mixed up. I often will just buy what looks great when I get to the farmer’s market, grocery store or if I have something in particular growing in my garden that needs to be eaten. Later this summer when my cucumbers start coming in the garden, I will be using them in all the bowls!!

Use Leftover Veggies and Protein For Menu Planning

Think of the bowl as being the catch all for those leftover veggies you didn’t use up during the week. That’s because, bowls are also a super simple way to use up leftover ingredients and economize your meal prep and shopping list. By economize, I mean, use one sub recipe twice during the week.

The most obvious way to do that is with the protein. Here’s one way to do that: Poach a double batch of the chicken, and make the rest of it into Healthy Waldorf Chicken Salad. Or taking it a step further you could, make a double batch of this maple tahini roasted salmon. On night one, serve the salmon with a couple sides like broccoli with garlic and lemon and lentils with bacon. Then on the second night, flake the fish and use that in these quinoa bowls instead of the chicken. It’s half the effort!

Another way to maximize your meal prep is to use the same veggies from the Quinoa Bowls in other dishes during the week. For example, you can use the rest of your head of cabbage to make a batch of this healthy coleslaw. Or you can make Moroccan Carrots with the remainder of the bag of carrots you bought. 

How to Make Peanut Dressing For Chicken Quinoa Bowls
  1. Start with natural peanut butter. Natural peanut butter separates when it sits out at room temperature for a long time. If you’re not sure if a peanut butter is natural, just look at the ingredient list. It should just be peanuts and salt. (Or just peanuts if you like unsalted peanut butter.) Any other ingredients are not necessary, sometimes unhealthy, and can affect the texture of the dressing in a negative way.
  2. Thin the peanut butter with orange juice. This is a trick I have used since I first started making peanut dressing when I was in college. It is a simple way to thin out the peanut butter, while adding sweet tart orange flavor. {Aside: In my cookbook, I have a peanut dressing with orange zest in it too, that is totally delish!}  
  3. Add in raw garlic. Garlic in peanut dressing is a must in my opinion. I think it’s even more important than the ginger! If you have a microplane grater, you can grate the garlic to make sure the pieces are tiny. Or you can mince the garlic by hand. 
  4. Make it Savory with Tamari. Instead of salt, I use tamari to add salt and flavor to peanut dressing. Tamari and soy sauce is umami, so it’s a great two for one, to use it instead of salt in this peanut dressing. If you’re not familiar with tamari, it is a wheat-free soy sauce. If you like you can sub in soy sauce as an alternative. If you prefer a soy-free alternative, try coconut aminos, which is available in health food stores.
  5. Balance the flavors with Vinegar and Maple. I like to use either rice vinegar or white vinegar in my peanut dressing. It really perks it up! A little goes a long way though. I only added one 1 tablespoon. I also add in maple syrup because it is a liquid sweetener, and the flavor of maple goes fantastically well with Asian ingredients. 
  6. Add Ginger Root. Ginger is a classic flavor to add to the peanut dressing, and really livens up the Chicken Quinoa Bowls so well.

How To Make Chicken Quinoa Bowls
  1. Cook Chicken on the Stovetop: Simmer or poach the chicken first. This is the step that takes the longest. While poaching doesn’t add any flavor to the chicken, it is an easy fat free way of cooking, and can be done without much attention given to it while you are preparing the peanut dressing, quinoa and veggies. 
  2. Grill Chicken if Desired: You can also grill the chicken if you have a grill and want to use that instead. To grill the chicken, make sure your grill is preheated to high. Then grill the breasts for 4 to 6 minutes per side and let it rest 5 minutes before slicing. If you want to take this recipe to flavor town sub in this garlic herb marinated grilled chicken
  3. How to Tell Chicken is Cooked: Check to see if your chicken is cooked though by using an instant read thermometer. Hold the chicken with tongs, then insert the probe of the thermometer into the center of the breast. I like to do so horizontally so I am sure the sensor ends up in the center of the meat, and doesn’t come out the far side! Look for 165 degrees! Read more about food safety and how to thaw chicken here.
  4. Cook Quinoa: Rinse the quinoa, and cook it with broth. The broth adds depth of flavor with minimal effort, and no additional calories. 
  5. Prep Veggies: Chop the veggies while the chicken and quinoa cook. If you don’t know how to chop cabbage, you can take a look at the Ultimate Guide To Cabbage.
  6. Build Quinoa Bowls: Assemble the bowls and drizzle with dressing. I like to add on some additional crunch and freshness with cilantro and chopped peanuts. If you’re using another dressing, you can swap in other seeds or nuts instead of peanuts. 
Print
chicken quinoa bowl
  • Author: Katie Webster
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Asian
Description

These healthy chicken quinoa bowls are easily customizable to use what ingredients you have on hand. Here we topped the quinoa with chicken, cabbage, snow peas and carrots. Drizzle with simple home-made peanut dressing. Feel free to sub in cooked left-over chicken, rotisserie chicken. To make this recipe vegan, sub in cubed baked tofu for the poached chicken, and sub vegetable broth for the vegetable broth.

Ingredients Dressing

¼ cup creamy natural peanut butter

¼ cup orange juice

1 clove garlic, grated or minced

1 tablespoons tamari or soy sauce, or coconut aminos *see ingredient note

1 tablespoon rice vinegar or white vinegar

2 teaspoons dark pure maple syrup

1 teaspoon grated fresh ginger

Quinoa Bowls

1 pound boneless skinless chicken breasts

½ teaspoon salt, divided

2 ½ cup chicken broth

1 ¼ cup quinoa, rinsed *see ingredient note

1 cup shredded carrots

1 cup shredded purple cabbage

1 cup sugar snap peas, cut into thirds

¼ cup chopped unsalted peanuts

¼ cup chopped cilantro

Lime wedges

Instructions
  1. Place chicken in a medium saucepan. Cover with water. Add ¼ teaspoon salt. Bring the skillet to a boil over high heat. Reduce heat to maintain a steady simmer, and cook until the chicken is cooked through and an instant read thermometer registers 165 degrees F when inserted into the thickest part of the chicken, 18 to 20 minutes. Transfer the chicken to a cutting board, and slice.
  2. Meanwhile, whisk together peanut butter and orange juice until smooth. Add in garlic, tamari, vinegar, maple syrup and ginger and whisk until smooth. Can be made up to 5 days in advance.
  3. Meanwhile, combine quinoa and broth in a medium saucepan. Add the remaining ¼ teaspoon salt. Bring to a simmer over high heat. Cover, and reduce heat to low or to maintain a gentle simmer. Let cook until the liquid has been absorbed and the germ of the quinoa has started to burst, 15 to 20 minutes.
  4. Assemble Chicken Quinoa Bowls. Layer quinoa in the bottom of four large bowls. Top with the chicken, carrots, cabbage and snap peas. Drizzle with the dressing and top with peanuts and cilantro.
Notes
  • Ingredient Note: Tamari is Japanese wheat free soy sauce. Regular soy sauce is an alternative. If you prefer a soy-free alternative, try coconut aminos, which is available in health food stores.
  • Ingredient Note: Quinoa contains a naturally occurring substance called saponin which coats the outside of the quinoa seed. Before cooking, remove the saponin by placing the dry quinoa in a sieve and run cold tap water over it continuously until it is no-longer foamy.
  • Tip: To make these chicken quinoa bowls even faster, sub in cooked left-over chicken and/or quinoa. To cut down on chopping time, buy bagged shredded cabbage or matchstick carrots.
  • Tip: Feel free to sub in your favorite vegetables for these bowls. Chopped raw broccoli, radishes and cucumbers would also be great.
  • Make Ahead: The peanut dressing can be made up to 5 days ahead. Keep refrigerated. Bring to room temperature and whisk before serving. The quinoa and chicken can be made in advance and served chilled if desired. I do not recommend reheating the chicken breast however because it will become dry.
Nutrition
  • Serving Size: 2 1/2 cup bowl plus 3 tablespoons dressing
  • Calories: 389
  • Fat: 22 g
  • Saturated Fat: 3 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 34 g
Did you make this recipe?

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This ultra creamy, healthy coleslaw is super easy to stir together. It’s the perfect skinny coleslaw recipe for your summer cookouts, barbecues and picnics. Just chop, stir and serve!

I originally shared this Healthy Coleslaw on May 13th, 2016. I have updated the text, added a video and some new photos today. 

Can you believe that Memorial Day weekend is here? We are awash in gorgeous spring weather here in Vermont. Oh it is so glorious. My friend Andrea put it perfectly yesterday, “it’s this time of year when I have such a crush on Vermont!” It is so true! The peepers are so loud every evening, and the trees are budding out. Our shad trees are blooming white. I love watching out the kitchen window as the robins put on an entertaining show. They hop around busily picking up scraps and twigs for their nests. Then they fly off to build the perfect home for the spring nesting season. Surely there are already eggs in some of the nests.

In years past, the robins nest up in the eves inside our porch ceiling. Since we moved here in 2003, we have had exposed rafters under the porch. The robins loved having all of the safe nesting spots and would often try to nest right up next to the exposed recessed cans. This winter, after 13 years of exposed trusses, we actually put a ceiling in. Surely much to the chagrin of the robins!

My husband was never a fan of them nesting in there. He hated being dive-bombed by a protective mamma every time he left for the office. I however am sad to not get an up-close peek at the tiny little birdie heads peeping up out of the nest asking for a reward from their busy mother. This year it feels a bit strange to not know how far along they are in their nesting. Though I do love our new beadboard ceiling!

I wanted to make sure you’re ready for your Memorial Day cookouts by sharing my recipe for Healthy Coleslaw.

This healthy coleslaw recipe really is super easy peasy to make, and it is completely classic tasting. I love a twist on coleslaw, but sometimes ya just want good old fashioned creamy coleslaw with your burger!

I healthified this “skinny” coleslaw by cutting way back on the mayonnaise. I used plain Greek yogurt instead. And then I turned up the volume on the other flavors to compensate for the reduced fat and calories. One trick I used is that I shredded a bit of sweet onion right into the dressing. The results is tons of delicious flavor, but it’s only 70 calories per cup! I also made sure to use as many colorful vegetables as I could to really make it pop! We eat with our eyes first, right?

How to Make Greek Yogurt Coleslaw Dressing
  1. I like to make the dressing right in the bowl that I’ll be tossing the salad. That saves me from washing an extra dish. 
  2. First you’ll first need to grate a little onion with a box grater. This is a technique I use in my mustard salad dressing too. It really is nice because you don’t get a big sharp taste of onion all at once, but more of a subtle overall allium flavor. Once it’s grated, just scrape the onion into a bowl. The grated onion is a little watery, but that’s normal. 
  3. Add in Greek Yogurt first. As I said a couple weeks ago when I shared my Healthy Broccoli Salad, using a half cup of Greek Yogurt instead of Mayo, saves 700 calories per batch! Isn’t that incredible?! Next add in some mayo- just to get that classic mayonnaise taste and whisk it all together.
  4. Then add in vinegar for bright acidity, dijon mustard, celery seed (a classic flavor in coleslaw whether you know it or not) and a touch of sugar to balance everything. I mentioned in my post about Apple Cider Vinegar Salad Dressing that using a touch of sugar is helpful in balancing the strong acidity in dressings. That is the case here. Many coleslaws have far more sugar and I find them too sweet. This is almost imperceptible, but you would miss it if it was gone.  

To Make the Healthy Coleslaw Veggie Prep Shortcuts

To cut back on prep time, you can definitely use pre-shredded cabbage mix and carrots in this recipe. You will want to use 9 cups total. If you have whole cabbage, just slice it as thinly as possible. Don’t miss this Ultimate Guide to Cabbage to see how to slice cabbage.

Mix the Dressing and The Cabbage Mixture

Once the dressing is made, add the cabbage and carrots right into the big mixing bowl. I also add in some chopped celery hearts. I like the pale green stalks because they are more tender, a little sweet and I love the way the bright yellowish green looks with the purple cabbage and orange carrots. 

To Make Ahead

This healthy coleslaw takes just 15 minutes to make and can be made up to 12 hours in advance. In fact, I recommend making it a little ahead of time so that the cabbage softens a little bit. Stir before serving. 

What To Serve With Healthy Coleslaw

For a busy weeknight meal, you can serve this yogurt coleslaw along side of your favorite bean burgers or with Slow Cooker Maple Chipotle Pulled Chicken sandwiches.

For a cookout you can also serve Maple Chipotle Barbecue Chicken Thighs or Chicken Breast made with the Best Chicken Marinade.

Other side dishes that go with this creamy healthy coleslaw are Vegan Potato Salad with Herbs, Italian Pasta Salad and Mexican Bean Salad. 

Print
healthy coleslaw
  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 10 cups
  • Category: Side Dish
  • Method: Mixed
  • Cuisine: American
Description

This ultra creamy, healthy coleslaw is super easy to stir together. It’s the perfect skinny coleslaw recipe for your summer cookouts, barbecues and picnics!

Ingredients
  • ¼ small sweet onion
  • ½ cup plain Greek yogurt, fat free if desired
  • ¼ cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon celery seed
  • ¼ teaspoon black pepper
  • 8 cups finely shredded green and purple cabbage
  • 1 cup shredded carrots
  • ¼ cup minced celery hearts
  • 2 tablespoons parsley, optional
Instructions
  1. Grate onion with a box grater. Scrape grated onion into a large bowl.
  2. Add greek yogurt and mayonnaise and whisk to combine. Add vinegar, sugar, mustard, salt, celery seed and pepper and whisk to combine.
  3. Add cabbage, carrots, celery hearts and parsley (if using) and toss to coat.
Notes

Can be made 12 hours in advance. Store covered in the refrigerator.

Nutrition
  • Serving Size: 1 cup
  • Calories: 71
  • Sugar: 3 g
  • Sodium: 77 mg
  • Fat: 5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 2 g

Keywords: healthy coleslaw, creamy coleslaw, yogurt coleslaw

Did you make this recipe?

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Dear taste buds, prepare yourselves for the flavor sensation that is this Italian Pasta Salad! It’s loaded with artichoke hearts, basil, tomatoes, black olives and a big bright and bold garlic and red wine vinegar dressing to make it pop!

It’s the newest recipe to make the BEST OF list here on Healthy Seasonal Recipes, and I cannot wait for you all to try it and let me know what you think.

With only a week away from the unofficial start of summer, I knew I had to get this Italian Pasta Salad into your hot little hands, my friends, because you’re gonna consider it your new favorite pasta salad recipe. 

Pasta Salad With Italian Dressing
  • Creamy Dressing Vs Oil and Vinegar Dressing: I am not saying I don’t like pasta salad with creamy mayonnaise dressing (I usually cut the mayo with Greek Yogurt, like in this Healthy Macaroni Salad with Cheddar.) But there is something so refreshing about a pasta salad with an oil and vinegar based dressing instead. The red wine vinegar and extra-virgin olive oil really adds a bright acidity that goes well with so many other cookout side dishes and grilled meat and chicken. 
  • It’s Vegan: Because mayonnaise and greek yogurt aren’t vegan, many pasta salads are off limits for plant-based picnics. But this pasta salad is completely vegan! 
  • Make The Italian Dressing From Scratch: I like to make my Italian Dressing from scratch, and it’s really easy to do it right into the bowl where the pasta salad will be mixed. This saves a dish! 
  • Make it Flavorful: This Italian Dressing is quite bold. But remember it’s the main flavoring for an entire batch of pasta, plus all the veggies. So it’s quite strong for a reason. 
  • Dressing Ratios: Use a little bit more oil than vinegar, so as to make the dressing not too tart. Remember that salt and vinegar balance each other, so use the full amount of salt if your diet can allow. If you are on a lower sodium diet, and need to drop the salt, use less vinegar too.
  • Food Safety: Mayonnaise also has a bad rep for going bad when it is left out in the sun at barbecues and picnics, so that isn’t as much of a factor with this pasta salad recipe. It’s vegan in fact! That said, don’t leave any food (with or without mayo) out in the heat for too long! Two hours is about all you can safely count on. Four hours maximum if it isn’t super hot/sunny. You can read more about the temperature danger zone here in my post about how to thaw chicken safely. 
  • Sub In Bottled Italian Dressing: If you have a store-bought Italian dressing you like, you may certainly sub 1 cup of it in, but I would recommend adding a little bit more garlic, a splash of vinegar and a pinch of salt to it. The pasta needs the extra boost of flavor.

How to Make Italian Pasta Salad First Cook the Pasta:

This recipe only takes about 15 minutes of actual prep work. Much of the start to finish time is waiting for the pasta water to boil and allowing the pasta to cool. So getting that pot of water on at the very beginning before prepping the veggies or making the dressing should be the first step. 

Which Pasta To Use:

I like the fusilli in this recipe because I love the way the oil and vinegar based Italian dressing clings to all that surface area! It really makes it so much more flavorful. I did test this with brown rice pasta, for a gluten-free option. I didn’t love how the pasta was a little limp in appearance when it was cooked according to the package instructions. But we all agreed that we liked the flavor and texture of it. 

Prep Dressing and Veggies While the Pasta Cooks:

While you’re bringing that pot of water up to a boil and while it is cooking, you can get your dressing made. See above. And you can also prep the veggies. 

Add the Hot Drained Pasta To the Italian Dressing:

The key to maximum flavor is to add the pasta to the oil and vinegar dressing when it is still hot. No need to rinse the pasta once it is drained, the dressing will coat the pasta so it won’t stick together. The hot pasta will absorb the dressing as it cools, and impart overall delicious Italian dressing flavor.

Add the Veggies to the Cooled Pasta:

After the pasta has cooled with the dressing for about 20 minutes, you can add in the artichoke hearts, roasted red peppers, olives, basil and scallions. 

Make Ahead Tips for Italian Pasta Salad
  • The dressing can be made up to 5 days in advance. Store it in a jar in the refrigerator. It will become solid in the fridge, just bring it up to room temperature and whisk it in a large mixing bowl before adding the hot pasta to it. 
  • The entire recipe can be prepared through step three up to twelve hours in advance.
  • All the veggies, except the tomatoes, can be cut and stored separately in covered containers in the fridge up to 12 hours ahead.
  • Another option would be to prepare start to finish but omit the tomatoes and basil up to 12 hours ahead. Add them right before serving. 
What To Serve With Italian Pasta Salad
  • Marinate and Grill Something. I love making a batch of My Favorite Garlic Marinade and using it for which ever meat looks good or is on sale. The flavors of the garlic and herbs mimic those in the pasta salad dressing, and would make a nice compliment. The marinade works with chicken, fish, tofu or pork.
  • Shrimp Kebabs. These Rosemary Shrimp and Tomato Kebabs are a summery grilling treat that would go great with the basil and olives in this pasta salad. 
  • Grilled Steak. This Tomato Herb Flank Steak is a great recipe for entertaining and folks always compliment it when I serve it.
  • Panzanella. Another Italian salad I love is Panzanella, and this Rainbow Panzanella is so colorful. It would be an easy make ahead side to serve as well. 
  • Italian Inspired Pork Chop Dinner. This Italian Pasta Salad would round out the rest of the meal with this Pork Chops with Arugula Salad 
 

Thanks for reading. If you make this Italian Pasta Salad please come back to let me know by leaving a review and star rating. It really helps a lot! Thanks so much and Happy Cooking!

~Katie

Print
italian pasta salad
  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 12 minu
  • Total Time: 35 minutes
  • Yield: 12 cups
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Italian
Description

This easy Italian Pasta Salad is so good! It’s loaded with artichoke hearts, basil, tomatoes, black olives and a big bright and bold garlic and red wine vinegar dressing to make it pop!

Ingredients

1 16-ounce box fusilli (gluten-free if desired)

1 clove garlic, minced

½ cup best quality extra-virgin olive oil

¼ cup plus 2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried Italian Seasoning

1 ½ teaspoon salt

½ teaspoon pepper

1 14-ounce can quartered artichoke hearts, drained

1 12-ounce jar roasted red peppers, drained and chopped

1 cup chopped scallions

1 cup cherry tomatoes, red and/or yellow, halved

½ cup black olives, pitted and chopped

½ cup chopped fresh basil

Instructions
  1. Cook pasta according to package instructions until al dente, about 12 minutes.
  2. While pasta cooks, whisk garlic, oil, vinegar, mustard, Italian Seasoning, salt and pepper in a large bowl.
  3. Drain pasta, and immediately add it to the dressing. Toss to coat. Let cool, tossing once or twice, at least 20 minutes. To make ahead, cover and refrigerate up to 12 hours.
  4. Stir artichoke hearts, roasted peppers, scallions, tomatoes, olives and basil into the pasta. Serve immediately or chill.
Notes
  • The dressing can be made up to 5 days in advance. Store it in a jar in the refrigerator. It will become solid in the fridge, just bring it up to room temperature and whisk it in a large mixing bowl before adding the hot pasta to it.
  • The entire recipe can be prepared through step three up to twelve hours in advance.
  • If you cannot find dry Italian Seasoning, substitute 1/2 teaspoon dry oregano and 1/2 teaspoon dry basil
Nutrition
  • Serving Size: 1 cup
  • Calories: 239
  • Fat: 10 grams
  • Carbohydrates: 31
  • Fiber: 3 g
  • Protein: 6 g

Keywords: pasta salad,pasta,Italian,summer,picnic,barbecue,easy,vegan,healthy

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

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My Broccoli Salad with Bacon and Cheddar is a Healthy reinvention of the classic my Grandmother used to make.  This version is only 170 calories and 4 grams net carbs per serving! It’s super easy to make! Check out the video too to see just how simple it is to make in just 20 minutes.

I originally shared this recipe on January 2, 2013. I have updated the images and some of the text today.

This Broccoli Salad always makes me think of my Grandma Ginger. Saying she was a really great cook is sort of an understatement. My sister and I were lucky enough to go through her recipe files shortly after she passed away. Sitting in her giant kitchen, surrounded by cherry red coordinating Kitchen-Aid appliances and silicone spatulas, I felt like we were paying culinary homage to her. It was so incredible to see, tucked between the recipes, the notes she had taken for dinner parties and fabulously elegant receptions. Lists of guests and menus.

I wanted to know what the heck “Surprise Salad” was. Plus she had files and files of deliciously gourmet recipes. She had a fondness for Julia Child, Gourmet Magazine, anything creamy and all things cheesy. Without a doubt, she is the reason my mom became such a good cook, and my sister and I have moved on to careers in food.

Grandma Ginger lived in west Texas but came up to Vermont in the summertime. She waited all year to make certain recipes here in Vermont that she wouldn’t make in Texas. For example, she didn’t make Macaroni and Cheese in Texas because she couldn’t buy Vermont Cheddar down in West Texas. So she figured she just wouldn’t bother because she knew it wouldn’t taste as good with a more mild cheese. She knew that Vermont Cheddar was in a league of its own when it came to sharp cheesiness, and her Mac and Cheese just wouldn’t be the same.

She also used it for her famous broccoli salad with cheddar and bacon. Her’s was much more indulgent, but  I think you all will appreciate my healthier broccoli cheddar salad with bacon. The broccoli is raw and crunchy, the bacon is salty and smoky, and the sharp cheddar is tangy and… well, sharp. The combination is one we come back to every summer, and it always makes me think of Gramma Ginger.

Creamy Greek Yogurt Broccoli Salad Dressing

Use Greek Yogurt: There are broccoli salads without creamy dressing, like this vegan broccoli salad of mine, but in the case of this Healthy Broccoli Salad, I wanted it to be creamy just like the classic! So I used a half cup of Greek Yogurt, and only 1/4 cup mayonnaise for the base of the dressing. Greek yogurt saves you about 700 calories per batch!

Add Vinegar: I like the way the apple cider vinegar really amps up the dressing. It makes the taste a little tart, which makes the broccoli seem sweeter by comparison. It also balances the salty bacon and cheese.

Add Mustard: I added a relatively bold amount of brown deli mustard to this broccoli salad dressing to play off the cheddar cheese. It makes it taste cheesier, that way you can get away with only using 4 ounces of cheese per batch. If you’re not a big mustard fan, or prefer a more mild dressing, drop the mustard to 1 tablespoon. If you’re wondering if you can sub in Dijon instead, that is fine, but it is much stronger than Brown Deli mustard, so only use 2 1/2 teaspoons of Dijon.

How To Make Broccoli Salad with Bacon and Cheddar

Use One Bowl: I like to make the creamy Greek Yogurt dressing directly in the mixing bowl of the salad. That saves an extra bowl to wash! 

Add Extra Veggies: I added fresh fennel to this salad. I love the way the flavor is slightly sweet, and it really helps to balance the savory bacon, cheddar and tart Greek yogurt dressing. If you do not care for fennel, use celery instead. Either are great because they add a nice texture and crunch and bulks up the serving size! 

Use a Small Amount of Bacon: I am a firm believer in everything in moderation, and I love the way a little bit of bacon makes a bowl of raw broccoli simply irresistible. So the key is to use just enough to give the salad flavor, without adding too many calories, or saturated fat. I found that 4 strips of crispy cooked bacon is just enough to give the broccoli salad that smoky bacon flavor, but keep it on the healthy side.

Use the Sharpest Available Cheese: To get the most flavor for the calories, choose the sharpest available cheddar. Like my Grandma, I am partial to those from Vermont. Look for Extra Sharp. You’ll find that one cup (4 ounces) is all that’s needed to make this broccoli salad taste great! 

Can I Make Broccoli Salad Ahead?

This broccoli salad is a great make ahead recipe because it doesn’t get soggy or loose its appearance at all. You can make it up to two days in advance. The dressing can be made 5 days in advance! 

When To Serve Broccoli Salad

Broccoli salad is pretty much perfect for any summertime gathering because it does sit so well. Unlike a tossed green salad, it doesn’t wilt at all. It is also great at room temperature, so it is a really nice recipe to make for a potluck or covered dish.

I like to make it when we have friends over for a barbecue. Typically I will make grilled steak or barbecued chicken

As far as other side dishes to serve with the Broccoli Salad, I would probably choose vinegar based dressings, as opposed to more creamy sides, so this Vegan Potato Salad would be great with it. Or Sesame Coleslaw is always a favorite. 

Thanks so much for reading. Remember, if you make this Healthier Broccoli Salad, please come back and leave a rating and review. I’d love to hear what you think! 

Happy Cooking!

~Katie

Print
healthier broccoli salad
  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: American
Description

You will probably want to make a double batch because everyone will want seconds of this Broccoli Salad Recipe! It’s a healthier version of the classic version my grandmother made with Bacon, Cheddar and creamy dressing, but it is still absolutely delicious!

Ingredients
  • 1/2 cup plain Greek yogurt, preferable low-fat or non-fat
  • 1/4 cup mayonnaise
  • 2 tablespoons brown mustard
  • 2 teaspoons cider vinegar
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 slices bacon, cooked and crumbled
  • 1 shallot, minced
  • 5 cups chopped raw broccoli
  • 1 cup finely chopped fennel bulb
  • 1 cup shredded shredded extra-sharp cheddar cheese, preferably Vermont (4 ounces)
Instructions
  1. Whisk yogurt, mayonnaise, mustard, vinegar, salt and pepper in a large bowl until smooth. Add bacon, shallot, broccoli, fennel and cheddar and stir to coat with the dressing.
Notes

To Make Ahead: The dressing can be made up to 5 days ahead. Store in a covered container in the refrigerator. The salad can be made in its entirely two days ahead. Stir again to redistribute the dressing just before serving.

Note about the Mustard: I added a relatively bold amount of brown deli mustard to this broccoli salad dressing to play off the cheddar cheese. It makes it taste cheesier, that way you can get away with only using 4 ounces of cheese per batch. If you’re not a big mustard fan, or prefer a more mild dressing, drop the mustard to 1 tablespoon. If you’re wondering if you can sub in Dijon instead, that is fine, but it is much stronger than Brown Deli mustard, so only use 2 1/2 teaspoons of Dijon.

Nutrition
  • Serving Size: 1 cup each
  • Calories: 170 cal
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 7 g

Keywords: Healthy Broccoli Salad,Broccoli Salad with Bacon,Raw Broccoli Salad

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

 

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Today’s recipe is for Salmon Nicoise with hard boiled eggs, green beans, olives, potatoes and radishes. The salmon is baked smothered in pesto, then set on top of each salad.

I originally shared this Salmon Nicoise on March 31, 2015. I have updated the images, text and added a video to share it again with you today. 

I love me a big salad. And Salad Niçoise has always been my favorite big salad. I think part of it is that my mom used to make them for Jessie and me when we were girls. She’d boil the eggs and potatoes, and top each salad with canned tuna, good olives and green beans.

I love the way she took her time to compose the individual plates of salad nicoise so beautifully. Each one was a work of art. I always chose a sun dried tomato vinaigrette Mom kept on hand. Each bite was a different texture and taste.

I’ve been thinking about them lately, as the daylight hours have been stretching out. (Isn’t the sunshine like medicine!!) I’m transitioning into that part of the year when I start naturally leaning out my meals for the summer ahead. This isn’t something I do consciously; I just sort of want to do it. I make big salads for dinner a few nights a week.

Add to that, May is National Salad Month, so I am all about the salads here on Healthy Seasonal Recipes right now. You can scroll through the Salad Month archives here. This is a tradition I’ve been keeping up with for five years! 

How to Make Salmon Nicoise 

Choose Your Base: Because lettuce and salad greens are in season right now, you can choose whatever variety are available locally. Many farms here in Vermont have hoop houses, and you can find local spinach, tatsoi and misuna to name a few. Here I used mixed spring greens, and they held up fine under the weight of the toppings. You can read more about different lettuces here.

Add Pesto for Dimensional Flavor: In addition to the flavor of the nicoise dressing, these Salmon Nicoise also get a boost of flavor from pesto. Though basil is not a traditional spring ingredient, nor pesto a traditional Nicoise flavor, I really love the way it boosts the savory aspects of this recipe. I made my pesto from scratch because I happened to have some locally grown hydroponic basil on hand. (If you have pesto in your freezer that works great too. Or you can always use store-bought.) I removed the skin from the salmon, slathered it in the pesto then baked it. I also tossed the potatoes with the pesto. 

Top with Green Beans: I added a pile of steamed green beans to each salad. I have made this in the past with edamame. Other great springtime alternatives the green beans would be asparagus or fiddlehead ferns! Mix it up! 

Hard Boil the Eggs: Here’s how I hard boil eggs. Place the eggs in the bottom of a small saucepan and cover them with cold water by an inch or so. Bring to a gentle boil over high heat. Reduce the heat to maintain a gentle boil and continue cooking for 10 minutes. Drain off the hot water then run cool water over the eggs until they’re cool enough to peel. 

Make Nicoise Dressing From Scratch: Making nicoise dressing with capers and garlic makes a huge impact on the overall flavor of the dish. Capers are a traditional accompaniment to salad nicoise, and the flavor of the garlic really goes well with the veggies. 

Can You Make Salad Nicoise in Advance?

Yes you can but they must be served chilled. The only thing you have to remember is to allow the hot ingredients to cool completely before assembling the salads. This way the greens will not wilt from the heat of the salmon, potatoes or green beans. You can build the salads up to 24 hours in advance. After they are assembled, cover and refrigerate them. Drizzle with the dressing right before serving. 

More Healthy Entree Salad Recipes to Try This Month

Don’t miss the Healthy Taco Salad I shared last week. It’s much lower in calories than restaurant taco salads, but still has tons of crunchy tortilla strips and juicy flavorful chicken. 

This Vegan Cauliflower and Tempeh Power Salad takes a little bit of effort to make, but is well worth the impressive and delicious results. You’ll LOVE the Vegan Shiitake Bacon

This Spinach Salad with Bacon and Eggs recipe has been a reader favorite for years, and my family loves it every time I make it. We had it last week with crispy skin chicken and it was a clean plate club night! 

While asparagus is in season, try this Roasted Asparagus and Goat Cheese Salad. It’s vegetarian!

QUESTIONS

Do you naturally start making lighter meals at this time of year?

What kind of big salads do you like?

 

Print
pesto salmon and edamame salad niçoise
  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Entree
  • Method: Stove Top and Oven
  • Cuisine: French
Description

Healthy composed salad Niçoise with salmon baked with pesto on top. Edamame, hard-boiled eggs and cooked potatoes make it a satisfying gluten-free and grain-free entree.

Ingredients

6 small thin-skinned potatoes, about ¾ lb.

4 3 to 4-ounce portions sustainably sourced salmon, skin removed

1 teaspoon kosher salt, divided

4 tablespoons pesto, divided

8 cups clean salad greens, such as spinach, mesclun greens or green leaf lettuce

3 hard boiled eggs, peeled and cut into wedges

2 cups green beans, trimmed

½ cup sliced radishes

12 olives

½ cup nicoise salad dressing

Freshly ground pepper

Instructions
  1. Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Lightly coat foil with cooking spray.
  2. Cover potatoes generously with cold water in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (or to maintain a simmer) and cook until the potatoes are tender when pierced with a fork, 13 to 15 minutes. Drain and let cool on cutting board.
  3. Meanwhile sprinkle ½ teaspoon salt all over salmon. Place the salmon, skinned side down on the foil, and spread 2 tablespoons pesto over them, dividing evenly. Transfer the baking sheet to the oven and bake until the salmon is just cooked through and flakes apart when tested with a knife, 8 to 12 minutes depending on thickness of the salmon.
  4. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam green beans until crisp tender, about 4 minutes. Rinse under cold water and drain
  5. Cut the potatoes into quarters. Toss with the remaining ½ teaspoon salt and the remaining 2 tablespoons pesto in a medium bowl.
  6. Divide the greens among 4 large plates. Arrange eggs, radishes, olives, the potatoes, the salmon and the green beans over the greens dividing evenly. Drizzle with dressing and season with pepper.
Notes

You can sub 1 cup shelled edamame for the green beans if you prefer.

*Tip – To hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Boil gently for 10 minutes. Drain, run cool water over the eggs until cool enough to peel.

Nutrition
  • Serving Size: 1 salad
  • Calories: 510
  • Sugar: 5
  • Fat: 30
  • Saturated Fat: 3
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 21
  • Fiber: 4
  • Protein: 32

Keywords: salmon salad nicoise,salmon nicoise,salad nicoise,pesto salmon

Did you make this recipe?

Tag @healthyseasonal on Instagram and hashtag it #healthyseasonal

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