It’s Monday and Matcha is on the mind. But let me tell you, the heat has been turned up around here. The temperatures here have been in the mid 90’s and for PA, that’s not completely the norm. When I step outside in the morning and it’s already warm, sometimes a hot drink isn’t my first craving. I took a spin on the average matcha latte I’ve been making and tried my hand at making it into a homemade frappuccino. Turns out, I loooove it just as much! 🙂 So will you, promise. xo
Also, the health benefits are so good for you. You can start reading about it, here!
This combination of flavors is definitely a little outside my comfort zone but who ever got a great result without stepping out a little bit, right? A lover of salmon is really old news to most of you (exhibit A, B, and C) but having the dressing be the star of the show is new for me. Aaaand I kind of love it! This packs a punch with a balance of greens, salmon, the red onion for crunch, and the spice and creaminess of the dressing, thanks to Stonyfield’s Smooth and Creamy Yogurt! This summer salad won’t disappoint and you’re welcome in advance. 😉
10-14 ounces salmon
3/4 cup red onion
1/2 an avocado
1/2 cup Stonyfield Plain Whole Milk Smooth and Creamy Yogurt
1/4 cup water
1 cup cilantro (stems and all)
2 tsp crushed garlic
1 tsp chipotle
2 tsp lime juice
1/2 tsp salt
What to do:
Preheat oven to 350 degrees. Line a deep dish pan with foil. Place salmon in foil and drizzle with EVOO. Fold foil. Bake for 20-30.
While the salmon bakes, in a medium-sized bowl, place mixed greens and red onion.
For the dressing: Place all ingredients in blender and blend until smooth. Pour into a mason jar or container with a lid in case there is extra to store in the refrigerator.
When the salmon is fulled baked, peel the skin off. You can place it on top of the salad or shred it. It is great served hot or cool. Drizzle the dressing on top and enjoy!
*This post is written in partnership with Stonyfield Organic as a member of their Clean Plate Club. As always, the opinions here are all my own!*
Friday, Friday, Friday, I love you! We had such a great week and such a fun weekend ahead filled with friends, family, and headed to a wedding!
One.I needed nude sandals for a wedding that I’m in! Since I know I’m probably not the only bridesmaid out there searching for nude sandals, (since it’s a popular color for this time of year and weddings!) I thought I’d share these sandals. They are really inexpensive and comfortable. 🙂
Two.I ordered the scent, Nag Champa, the other week from Antique Candle Works and guess who likes to burn this candle all the time? Eric! He loves it! 🙂
…one my my goals was so visit people at work this summer since I always wish I could during the school year. Eric and I got lunch together on Thursday and it was one of my favorite parts of the week. 🙂
Four.Be sure to check back tomorrooooow for the recipe to my Salmon Salad with a Spicy Avocado and Cilantro Dressing! It is so different than anything I’ve ever created before! 🙂
Bob’s Red Mill was so kind to give one lucky winner a $50 gift card to stock your kitchen with all their goodies! You can enter here and be sure to check out how I use their products!
Somewhere between having people over for dinner, my late night snack cravings, and trying to keep almost all my recipes healthy, I have completely fallen in love with salsa. Peach salsa, garden salsa, black bean salsa, or geeeeez, really any of them is always something I find myself devouring. When we have people over for dinner, it’s one of the easiest and tastiest appetizers to serve. When sweets are calling my name at 8:30 p.m., salsa wins in the clean-eating department rather than copious amounts of chocolate. When I want something easy to make but that is equally appetizing, salsa it is.
I’m a big fan of consistency but sometimes I surprise myself and like throwing in curveballs. Hence, this, “out-of-my-norm” salsa. (Which clearly isn’t very daring and I’m calling myself out on playing it safe). 😉 The balance of all the flavors is sheer perfection! Around here, you can find it paired with tortilla chips, (the hint of lime tortilla chips are a weakness of mine in itself) or one my other weaknesses is dipping these plantain chips into the corn salsa. Whether it’s a picnic, party, or pure indulgence, you won’t regret making this! Serve it with chips, on a southwest salad, or on tacos! (Which one of my faaaavorite taco recipes with this salsa will be coming to you soon!)
1 cup fresh corn
1 medium jalapeno, chopped (seeds removed first)
1 Tbsp EVOO
2 Tbsp fresh cilantro, chopped
3 Tbsp red onion, chopped
2 Tbsp lime juice
Salt to taste
What to do:
In a medium-sized bowl, combine all ingredients and stir. Serve! 🙂