Balance Between Healthy Food, Fitness and Wine
Mango Avocado Salsa Shrimp Lettuce Wraps Serves 4 Ingredients: 2 heads Boston or butter lettuce (leaves pulled apart) For the mango salsa: 2 mango, diced 2 avocado, diced ½ cup red onion, diced ½ cup red bell pepper, finely chopped 1 jalapeno, finely diced 1/3 …
Grilled Mediterranean Chicken Kabobs Serves 4 Ingredients: 1 lemon, juiced 1 tablespoon red wine vinegar 1 tablespoon dried oregano 2 tablespoons extra virgin olive oil, divided 1 lb chicken breast, boneless, skinless, diced into cubes 1 large zucchini 1 yellow bell pepper 1 cup red …
Ingredients:
1/2 medium honeydew melon, peeled, seeds removed, cut into wedges
1/4 medium seedless watermelon, cut into wedges
1 1/2 tablespoons extra virgin olive oil
1/4 teaspoon Pink Himalayan salt
1 1/2 teaspoons balsamic vinegar
1/3 cup mint leaves, torn
1/3 cup basil leaves, torn
1/3 cup, pumpkin seeds, toasted with avocado oil spray
Directions:
1. Place the honeydew and watermelon in a large baking dish or on a baking sheet. Drizzle the oil on all sides and sprinkle with salt.
2. Heat the grill to medium-high heat. Place the honeydew and watermelon directly on the grill and char for three minutes per side, until charred. Remove and place back on the tray or baking dish. Let cool.
3. Once cooled, chop the melon wedges into chunks and place in a large salad bowl.
4. Drizzle with balsamic vinegar and top with mint, basil, and pumpkin seeds. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to two days
Serving Size: One serving is about 1 1/2 cups salad
Additional Toppings: Top with feta cheese
{Rachel’s Suggested Wine Pairings}
Rosé of Pinot Noir from Napa Valley, Mira Winery
Vermentino from Italy
Albariño from Spain
Liven up that same old salad by layering those fresh ingredients into a mason jar! Perfect for your summer get-together or grab and go for lunch, these layered salad jars are jammed packed with flavor. Grab, go and enjoy! Mason jars are useful for a …
Watermelon and Heirloom Tomato Salad Ingredients: 1 Tbsp. extra virgin olive oil 3 Tbsp. red wine vinegar 2 Tbsp. finely chopped basil (or mint, chives, or parsley) 1/4 tsp. sea salt (or pink Himalayan salt) 1/4 tsp. ground black pepper 1 cup arugula 1/2 medium …
Summer Zoodle Salad
Ingredients:
2 cups chopped lacinato kale
1 cup shaved Brussels sprouts
½ cup thinly sliced radicchio,
2 zucchini spiralized into zoodles
½ English cucumber sliced and cut into quarters
4-6 radishes, thinly sliced
½ cup grape or cherry tomatoes, halved
1 avocado, chopped
1 teaspoon extra-virgin olive oil
Dressing:
1 teaspoon Dijon mustard
¼ cup red wine vinegar
½ cup extra-virgin olive oil
Salt/pepper to taste
Directions:
Chunky Heirloom Tomato Bruschetta Makes 48 Ingredients: 4 pounds heirloom tomatoes, coarsely chopped ½ cup extra virgin olive oil 2 garlic cloves, minced 1 cup fresh basil leaves, rough chopped Coarse salt and freshly ground pepper 2 baguettes, thinly sliced 1 cup crème fraiche 1 …