Summer Salad that Sizzles

What to eat in the summer time??

When tempting cook-outs seem to happen every day, and ice cream cones beckon, it’s important to prioritize our goals and the way we want to feel long-term. That is the strategy I use for my clients when they ask about “cheat” foods, or foods they know isn’t the best option.

Friends, always go back to your goals and how you feel. If you’ve been struggling with abdominal pain and bloating, and you KNOW you don’t tolerate ice cream, think about those feelings of malaise and use it to motivate yourself to find an additional option. I gave ice cream up years ago, and now I enjoy fruit and high quality dark chocolate when I’m in the mood for a treat!

As I write this, it’s the end of June, and with great produce in season, I tend to gravitate towards fruits like cherries and nectarines. I also like the sharpness of Arugula and sweet mini peppers. Because zucchini is in such abundance I am using it in a multitude of ways. Zoodles with dinners, sautéed, and raw. You can cut your zucchini into matchsticks and dip into your favorite clean dressing.

*not a picture of actual salad

*not a picture of actual salad

Here’s a Summer Salad recipe that Sizzles

Ingredients:

4oz Wild Caught Alaskan Salmon Filet

2 cups organic Arugula

1 medium radish sliced

1/4 C sliced English cucumber

1/4 medium nectarine cubed

1 Tbspn EVOO

1 Tbspn ACV (apple cider vinegar)

1 tsp dijon mustard

1tsp organic honey

salt & pepper to taste

Directions:

Preheat oven to 400. Toss together arugula, radish, cucumber and nectarine. Set aside. In a small dish whisk together EVOO, ACV, dijon mustard, honey and S&P. Set aside. Season Salmon with S&P, place on foil lined baking sheet and put in the pre-heated oven for 7 mins. Pull Salmon out of the oven. Turn off the bake temp and switch oven to Broil. Place Salmon back in the oven under the Broiler for 2-3 minutes watching carefully, you want the fish to be sizzling but not burnt! As soon as the top of your fish looks caramel in color, remove and place directly on top of your bed of veggies. Take your dressing from earlier and drizzle over the top of the entire thing. Serves one. Simply multiply this recipe to make enough for the whole family. ENJOY!

*cook times may vary depending on the thickness of your salmon, please use your best judgment for desired doneness

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~ Cynthia

Cynthia ThurlowComment