The past few months, we've been enjoying some pretty amazing dinners. I wish I could say it's because I suddenly became a more gourmet and creative chef, but let's be real - it's because we've been ordering from Sun Basket, the organic, farm-to-table meal delivery service! You may remember me raving about Sun Basket in this post, and if you follow me on Snapchat (@lindsaysurowitz), you've seen plenty of Sun Basket snaps. We're on our 11th week of Sun Basket deliveries, and I can't say enough great things about it. Every Tuesday, the beautiful box of ingredients gets delivered right to my front door and it's full of organic veggies, wild fish, grass-fed meat, exotic spices, and all of the instructions to make three delicious dinners in 30 minutes or less. I get so excited for my delivery every week! Anyway, the reason I'm going on and on about Sun Basket again is that today's recipe is inspired by one of the dinners we made recently. This Pan-Roasted Salmon with Mango Avocado Salsa is so vibrant, fresh, and flavorful and it only requires a few ingredients! It may look really impressive, but it's super easy to make, and you'll be in and out of the kitchen within a half hour, woohoo! You can choose to serve it with your favorite sides (veggies & quinoa would be great), but I loved it over a refreshing simple salad - the perfect summer meal.
1 mango, peeled and chopped into small cubes
1/2 avocado, cut into small cubes
1/2 red onion, diced
1 Persian cucumber, diced
Small bunch of cilantro, chopped
1/2 lime, zest and juice
2 tbsp extra virgin olive oil
Salt and pepper to taste
2 wild salmon fillets
- Start by making the salsa: Chop the mango, avo, onion, and cucumber (trying to chop everything around
the same size). Combine in a mixing bowl with the chopped cilantro. Add lime zest, lime juice,
and 1 tbsp olive oil. Mix well, season with salt and pepper to taste, and set aside.
- Season the salmon on both sides with salt and pepper. Heat 1 tbsp olive oil on a pan over medium heat.
- Cook salmon fillets until they are opaque and flakey, 3-5 minutes on each side, depending on thickness.
- Serve salmon (over a simple salad or on it's own) and top each fillet with mango avocado salsa. Enjoy!
This salsa would be amazing on anything. Serve it over your favorite type of fish, chicken, or with chips for the 4th of July, OR just eat it by the spoonful!
If you'd like to give Sun Basket a try, click here to get $30 off of your first order! You'll LOVE it!
Photos by Kristen Schellenberg
Somehow between wedding planning, working, birthday celebrations, and furniture shopping, it seemed like I blinked my eyes and all of the sudden, Fall arrived. Say goodbye to the juicy summertime cherries, heirloom tomatoes, and peaches because it's officially October and it's time to embrace all the comforting foods of the season, starting with squash! Last year's Fall highlights were Stuffed Acorn Squash, Butternut Squash and Farro Salad, and Pumpkin Chocolate Swirl Muffins, and today we're moving on to Delicata Squash.
This delicious veggie is a MUST for any Fall recipe and it's definitely going to make an appearance in my Thanksgiving salad this year. All you have to do is slice it up and remove the seeds. Then toss the squash rings in olive oil, salt, and pepper, lay it out on a baking sheet, and drizzle with a little bit of honey.
I'm writing this post to you after a very indulgent day at work. We had a birthday celebration yesterday and there were sweets everywhere. And these weren't just any average sweets - we had my FAVORITE chocolate chip cookies (maybe in the whole world) from Porto's Bakery, which were hot out of the oven, and we had a beautiful fruit tart, AND homemade mini chocolate chip banana cupcakes with homemade buttercream frosting. I mean, it was a pretty great day for eating sweets. After I completely overindulged, I thought about my wedding dress, and my upcoming poolside bachelorette party in Palm Springs, and wondered why I ate sooooo much of everything. And I can tell you exactly why. It's because I didn't pack my usual lunch or snacks, and I was completely unprepared for a healthy day at work. My icky feeling at the end of the day led me to write this post to motivate you (and me!) to be be prepared with great snacks, a delicious lunch, and a smart treat to get me through my 3pm cravings the rest of the week.
Here are my basic tips for having a healthy week:
1. Stock up on Sundays to set yourself up healthy lunches all week. I ALWAYS buy these staple items:
- All kinds of lettuce - I typically get a few bags of organic spinach, arugula, and kale.
- My favorite veggies for salads - cherry tomatoes, persian cucumbers, carrots.
- Beans and lentils for protein (I like to go meatless for lunch)
- TJ's shelled edamame - find it in the refrigerator section -it's cooked and ready to go... super easy!
- Hard boiled eggs
- Low-sodium turkey slices
- Nuts and dried fruit - figs, apricots, blueberries, or cranberries
- Good salad dressing - My latest favorite is Bragg's Healthy Vinaigrette
2. Always remember to get your snack on. Having small meals throughout the day keeps your metabolism going. Shoot for a 100-200 calorie snack in the morning and in the afternoon. I always go for either fruit or a half a Larabar in the morning and usually a sweet snack in the afternoon. These are my go-to's:
- ThinkThin Lean Bars (love the Salted Caramel flavor - it always cures my sweet tooth)
- 2 clementines
- Berries and a handful of almonds
- Veggies and hummus
- Coconut Vanilla Chia Seed Pudding
3. Always keep one drawer of your desk stocked. That way if you show up to work without having breakfast, you'll make good choices rather than reaching for the Cronuts at the team meeting. Or if you're starving mid afternoon, you can always rely on your mini pantry in your desk.
At all times, my desk pantry is full of raw almonds, all kinds of tea and Matcha Green Tea Powder, instant steel-cut oatmeal packets, kind bars or Larabars, rice cakes and Justin's almond butter packets. That makes it pretty easy and effortless to stay healthy throughout the day. Even if you don't have a desk job, these are great things to keep in your car or in your purse so you can make healthy choices on the go!
After polishing off every last bite of this beautiful salad yesterday (and practically licking the plate clean), I can tell you that there is absolutely nothing better. The juicy summertime peaches and tomatoes from the Farmers Market are insanely good, and when you pair them with creamy buffalo mozzarella, fresh basil, and a delicious sherry vinaigrette... it's perfection.
I've been completely addicted to peaches and nectarines this summer, and either one will do the trick in this salad. Feel free to get creative and substitute your favorite cheese (burrata, anyone?), maybe a sprinkle of toasted nuts, or a garnish of chopped fresh mint . . . no matter what, it's going to be amazing.
I was inspired to make this when I was perusing through the Cooking Light site right before I went to bed - computer on stomach, looking at food photos per usual. Seeing their Summer Peach and Tomato Salad woke me right out of my half-asleep browsing. I substituted baby buffalo mozzarella balls (bocconcini) instead of feta to make it more of a caprese style and it was absolutely DELISH.
Lightly adapted from Cooking Light Summer Peach and Tomato Salad
1/4 cup sliced red onion
3 ripe peaches or nectarines - pitted and cut into cubes
2 cups heirloom cherry or pear tomatoes - halved (I used red and yellow cherry tomatoes)
1 cup baby mozzarella balls (bocconcini) - halved
2 tbsp fresh basil - chiffonade
Salt & pepper to taste
1 tbsp sherry vinegar
1 1/2 tsp extra virgin olive oil
1 tsp honey
1/8 tsp salt
1/8 tsp pepper
1. First mix all the dressing ingredients.
2. Chop all salad ingredients and mix together in a salad bowl. Drizzle dressing over salad and toss well.
3. Optional: Drizzle your favorite balsamic reduction over the top.
4. Add salt and pepper as needed. Garnish with extra basil over the top.
How easy is that? Make this for your next dinner date with all your girlfriends and they'll just die over it. Let me know what you think of this beauty!
It's that beautiful time of year again . . . the sun is shining, peonies are in season (and all over my apartment), and Farmer's Markets are bursting with tons of my favorite fruits and veggies (hello cherries, peaches, and juicy tomatoes!). I just can't get enough! All the produce looks more vibrant and the flavors are soo much tastier and fuller! I can't think of anything better to do than celebrate the brink of summer with some ridiculously fresh and flavorful summer salads. I got inspired when the June Cooking Light arrived in the mail - the whole issue is dedicated to summertime cooking and one salad in particular instantly made my stomach start growling . It was the Crab, Corn and Tomato Salad with Lemon-Basil Dressing. It just screeeaamed freshness, and after craving it for days on end, I finally went to the grocery store and got all the ingredients.
I have to say, it turned out even better than I had expected. It's a refreshing, light, and clean salad, and Mitch and I could not get enough. I think I'm going to have to remake it again tonight. The lemon, fresh basil, juicy tomatoes, sweet white corn, and of course the crab are unbeatable together. The combo of flavors is just perfection.
I started with the ingredients in the Cooking Light recipe, added avocado (duh!), and served it over a bed of baby kale. I changed up the preparation a bit and the whole process - from chopping to veggies to making the dressing to putting it together on the plate - took less than 10 minutes. TOTAL success. Get ready because this is about to be your go-to salad for the entire summer.
Adapted from Cooking Light's Crab, Corn, and Tomato Salad
Serves 4 (as an appetizer salad)
Doesn't get much easier than that, right!? For more summer cooking ideas, be sure to check out Cooking Light!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.