Healthy Spring Recipes — Part 1

Grilled Salad Nicoise

Adapted from finecooking.com

For the dressing:
1 tsp anchovy paste
1 clove garlic, minced
2 tbsp Dijon mustard
4 tsp fresh lemon juice
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

For the salad:
8 to 10 small red potatoes, halved or quartered
1 large red onion, peeled and sliced 1/2 inch thick
2 plum tomatoes, halved
1/2 lb. green beans, trimmed
Extra-virgin olive oil
Kosher salt
1 to 1-1/2 lb. fresh tuna (we used yellowfin)
Freshly ground black pepper
6 oz. Boston or bibb lettuce
2 tbsp drained capers
4 hard-cooked eggs, peeled and halved
1/4 cup Niçoise or other good-quality black olives
1/3 cup fresh basil leaves, cut into thin strips

Make the dressing: In a food processor, pulse the anchovy paste, garlic, mustard, and lemon juice until combined. With the machine running, slowly add the olive oil, a few drops at first, and then in a slow, steady stream. Season with salt and pepper.

Grill the salad: Heat the grill. Lightly coat the potatoes, onion, tomatoes, and beans with oil and sprinkle with salt. Lightly brush the tuna with oil and sprinkle with salt and a little pepper. Grill potatoes over medium-low heat and cook until they’re fork-tender, turning occasionally to keep them from sticking, 30 to 35 minutes. Put onion, tomatoes and green beans on a medium-high part of the grill. Grill vegetables until they’re lightly charred and tender, moving ingredients around so they don’t overcook. The onions will cook in 10 to 15 minutes, the tomatoes in 5 to 8 minutes, and the beans in 4 to 6 minutes. As the vegetables come off the grill, transfer them to a tray, drizzle with dressing, toss lightly, and cover with foil to keep warm.

Grill tuna over medium-high heat until it’s slightly pink in the center, about 6 minutes per side. Let cool for a few minutes and slice. Line four salad plates with the lettuce and arrange the grilled vegetables and tuna on top. Garnish with the capers, eggs and olives. Drizzle with a little more dressing, sprinkle with the basil, and serve.

Citrus Fennel Avocado Salad

From foodiecrush.com

Assortment of citrus:
Can include:
2 navel oranges
2 grapefruits
1/2 fennel bulb, very thinly sliced
1 avocado peeled, pitted and sliced
1/2 shallot peeled and very thinly sliced
1/3 cup extra virgin olive oil
2 tbsp champagne vinegar
1 tbsp honey
kosher salt and freshly cracked black pepper
1/4 cup mint leaves
Reserved fennel fronds

Slice the peels off of citrus and place in bowl or on serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper. Pour dressing over salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.

Strawberry Avocado Spinach Salad

From gimmesomeoven.com

For the dressing:
1/3 cup avocado oil (or olive oil)
3 tbsp apple cider vinegar
2 tbsp honey
1 tbsp poppy seeds
pinch of ground dry mustard (optional)
fine sea salt and freshly cracked black pepper

For the salad:
6 cups fresh baby spinach
1 pint strawberries, hulled and sliced
1 avocado, peeled, pitted and diced (or you can double this to 2 avocados)
4 ounces crumbled blue cheese or goat cheese or feta – optional (honestly, it doesn’t really need cheese)
1/4 cup sliced almonds, toasted
half a small red onion, thinly sliced

Make the dressing: Whisk all ingredients together until combined. Add pinch of salt and pepper.

Make the salad: Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

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