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Salads & Seafood
You'll spring for joy with these dishes! Pack up a picnic and enjoy some fresh air with these meals made with fresh ingredients. Dress your plate with tasty greens or crispy catch of the day. These recipes are perfect for the return of warm weather.
From salads to seafood, fresh sweet potatoes to zesty salsas, you can't go wrong with any of these selections this month!
Enjoy!
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Lemon & Dill Salmon with Basil Pesto
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Ingredients
Wild Salmon Filets
- 1/4 Cup extra-virgin olive oil
- 1/2 Lemon
- 1 tsp Dill
Basil Pesto
- 3 cloves garlic, chopped fine
- 5 tbs pine nuts, almonds, or walnuts
- 1 cup packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 tsp Sea Salt
Wild Salmon Filets
- 1/4 Cup extra-virgin olive oil
- 1/2 Lemon
- 1 tsp Dill
Basil Pesto
- 3 cloves garlic, chopped fine
- 5 tbs pine nuts, almonds, or walnuts
- 1 cup packed fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 tsp Sea Salt
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Directions
Rub salmon with olive oil, squeeze lemon onto salmon and sprinkle with dill. Heat olive oil in saute pan over medium-high heat. Add dressed salmon to hot saute pan and sear on one side until fish releases from pan.
Use a fish spatula to flip fish and continue cooking to desired doneness. Remove from oven and top w/ pesto.
Use food processor or blender. Add garlic and nuts and chop. Add basil, chop and blend well. Feed olive oil in while machine is running. Add sea salt, taste for texture and adjust as needed.
Recipe Courtesy: Eryka Perry
Rub salmon with olive oil, squeeze lemon onto salmon and sprinkle with dill. Heat olive oil in saute pan over medium-high heat. Add dressed salmon to hot saute pan and sear on one side until fish releases from pan.
Use a fish spatula to flip fish and continue cooking to desired doneness. Remove from oven and top w/ pesto.
Use food processor or blender. Add garlic and nuts and chop. Add basil, chop and blend well. Feed olive oil in while machine is running. Add sea salt, taste for texture and adjust as needed.
Recipe Courtesy: Eryka Perry
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Broccoli Salad
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Ingredients
Salad
- Broccoli 2 bunches, chopped
- 2 cups red grapes, halved
- 1/2 cup green onion
- 1 cup sunflower seeds
- 1/2 cup pecans, chopped
- 8 slices bacon, cooked & crumbled
Dressing
- 1 cup mayo
- 1/2 cup sugar
- 1/4 cup white vinegar
- bacon grease from cooked bacon (optional)
Salad
- Broccoli 2 bunches, chopped
- 2 cups red grapes, halved
- 1/2 cup green onion
- 1 cup sunflower seeds
- 1/2 cup pecans, chopped
- 8 slices bacon, cooked & crumbled
Dressing
- 1 cup mayo
- 1/2 cup sugar
- 1/4 cup white vinegar
- bacon grease from cooked bacon (optional)
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Directions
Combine all salad ingredients. Mix together dressing ingredients.
Coat salad evenly with dressing. Enjoy!
Recipe Courtesy: Urban Cookhouse
Combine all salad ingredients. Mix together dressing ingredients.
Coat salad evenly with dressing. Enjoy!
Recipe Courtesy: Urban Cookhouse
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Baja Shrimp Bowl
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Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 & 1/2 tsp canola oil
- 4 cups romaine lettuce, chopped
- 1 & 1/3 cups cooked quinoa
- 1 (15-oz.) can no-salt-added black beans, drained and rinsed
- 1/2 cup pineapple salsa
- 1/2 cup hatch chile guacamole
- Lime wedges (optional)
- 1 lb shrimp, peeled and deveined
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1 & 1/2 tsp canola oil
- 4 cups romaine lettuce, chopped
- 1 & 1/3 cups cooked quinoa
- 1 (15-oz.) can no-salt-added black beans, drained and rinsed
- 1/2 cup pineapple salsa
- 1/2 cup hatch chile guacamole
- Lime wedges (optional)
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Directions
Toss shrimp with chili powder, cumin, and salt. Heat a large nonstick skillet over medium heat. Add oil, swirling to coat. Add shrimp to pan, and cook 3 to 5 minutes or just until shrimp turn opaque, turning once.
Place 1 cup lettuce in each of four bowls; add ⅓ cup cooked quinoa to each bowl. Divide beans and shrimp evenly among bowls. Top each serving with 2 tablespoons salsa and 2 tablespoons guacamole. Serve with lime wedges, if desired.
Recipe Courtesy: Jessica Ivey
Toss shrimp with chili powder, cumin, and salt. Heat a large nonstick skillet over medium heat. Add oil, swirling to coat. Add shrimp to pan, and cook 3 to 5 minutes or just until shrimp turn opaque, turning once.
Place 1 cup lettuce in each of four bowls; add ⅓ cup cooked quinoa to each bowl. Divide beans and shrimp evenly among bowls. Top each serving with 2 tablespoons salsa and 2 tablespoons guacamole. Serve with lime wedges, if desired.
Recipe Courtesy: Jessica Ivey
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Sweet Potato Toast with Avocado and Egg
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Ingredients
- 1 large (¼-inch-thick) slice sweet potato
- 1/3 medium avocado
- 1 tsp olive oil
- 1 cup packed fresh baby spinach
- 1 large egg
- Salt and pepper to taste
- Dash of hot sauce (optional)
Breakfast Quinoa w/ Spinach, Tomato, & Soft-Boiled Egg Ingredients
- 1/2 cup cooked quinoa
- 1/4 cup sautéed spinach
- 1/4 cup roasted cherry tomatoes
- 1/2 tsp lemon or lime juice
- Salt and pepper to taste
- 1 soft-boiled egg, cut in half
- Chopped fresh cilantro (optional)
- 1 large (¼-inch-thick) slice sweet potato
- 1/3 medium avocado
- 1 tsp olive oil
- 1 cup packed fresh baby spinach
- 1 large egg
- Salt and pepper to taste
- Dash of hot sauce (optional)
Breakfast Quinoa w/ Spinach, Tomato, & Soft-Boiled Egg Ingredients
- 1/2 cup cooked quinoa
- 1/4 cup sautéed spinach
- 1/4 cup roasted cherry tomatoes
- 1/2 tsp lemon or lime juice
- Salt and pepper to taste
- 1 soft-boiled egg, cut in half
- Chopped fresh cilantro (optional)
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Directions
Toast sweet potato in a toaster or toaster oven 12 to 15 minutes or until tender and starting to brown. Spread avocado over sweet potato slice. Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper, and place on top of avocado on toasts.
Add egg to skillet. Immediately reduce heat to low. Cover and cook eggs for about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired consistency. Sprinkle eggs with black pepper to taste.
Place egg on top of spinach on toast, and drizzle with hot sauce, if desired.
Breakfast Quinoa with Spinach, Tomato, and Soft-Boiled Egg Directions:
Combine quinoa, spinach, and tomatoes in a bowl. Drizzle with lemon or lime juice, and sprinkle with salt and pepper. Top with egg and cilantro.
Recipe Courtesy: Jessica Ivey
Toast sweet potato in a toaster or toaster oven 12 to 15 minutes or until tender and starting to brown. Spread avocado over sweet potato slice. Heat oil in a small nonstick skillet over medium-high heat. Add spinach and cook until wilted, about 1 minute. Season with salt and pepper, and place on top of avocado on toasts.
Add egg to skillet. Immediately reduce heat to low. Cover and cook eggs for about 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Serve as is or flip eggs over carefully and cook to desired consistency. Sprinkle eggs with black pepper to taste.
Place egg on top of spinach on toast, and drizzle with hot sauce, if desired.
Breakfast Quinoa with Spinach, Tomato, and Soft-Boiled Egg Directions:
Combine quinoa, spinach, and tomatoes in a bowl. Drizzle with lemon or lime juice, and sprinkle with salt and pepper. Top with egg and cilantro.
Recipe Courtesy: Jessica Ivey
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Shrimp Salad
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Ingredients
- Mixed Greens
- 1/2 cup red grapes, halved
- 1/2 cup blue cheese, crumbled
- 1/2 cup Strawberries
- Sugar walnuts
- Raspberry vinaigrette or balsamic Vinaigrette
- Olive oil
- 1 lb. shrimp
- Carrots
- Garlic powder
- Onion powder
- Salt and pepper to taste
- Butter
- Mixed Greens
- 1/2 cup red grapes, halved
- 1/2 cup blue cheese, crumbled
- 1/2 cup Strawberries
- Sugar walnuts
- Raspberry vinaigrette or balsamic Vinaigrette
- Olive oil
- 1 lb. shrimp
- Carrots
- Garlic powder
- Onion powder
- Salt and pepper to taste
- Butter
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Directions
Season Shrimp with salt, pepper, onion powder, garlic and olive oil.
Heat sauté pan with oil and butter add shrimp and carrots and sauté for 5-6 minutes.
Place mix greens in a bowl add grapes, strawberries, cheese, and walnuts with some vinaigrette, toss gently to coat.
Place salad on plates and top with shrimp, drizzle vinaigrette over salad.
Recipe Courtesy: Chef Donnell Johnson
Season Shrimp with salt, pepper, onion powder, garlic and olive oil.
Heat sauté pan with oil and butter add shrimp and carrots and sauté for 5-6 minutes.
Place mix greens in a bowl add grapes, strawberries, cheese, and walnuts with some vinaigrette, toss gently to coat.
Place salad on plates and top with shrimp, drizzle vinaigrette over salad.
Recipe Courtesy: Chef Donnell Johnson