Corn Salad and Baked Thyme Salmon

Need a fresh salad idea for your summer menu? Try this corn salad I paired with baked thyme salmon:

For four:
Four ears of corn
Ten sprigs of asparagus
1/2 red onion
3 medium sized tomatoes
1 avocado
1 orange or yellow bell pepper
1/4 c. Lime juice
Handful of fresh herbs (I used chives, thyme, cilantro and parsley)
About ten balls of fresh coriander (or about 1/4 tsp dried)
4 tablespoons butter
Salt, pepper and tajin or chili powder to taste (for the corn)

Roll the corn cobs in the butter and coat with salt, pepper and tajin. Bake at 400 degrees Fahrenheit for 30 minutes. At the 20 minute mark, add the asparagus to the pan, being sure to coat it In some of the butter and spices as well. Remove the pan from the oven and let them cool. Meanwhile, chop all of the other ingredients finely and mix in a bowl with the lime juice. Smash the coriander with a knife and chop it up too.

Once the corn and asparagus are cool enough to touch, cut the kernels off of the cobs and add them to the salad. Chop the asparagus to about 1 inch pieces and add them too. Toss and top with whatever meat you like, or eat it on its own with a sprinkle of feta or goat cheese.

The salmon is just drizzled with a bit of avocado oil and baked at 350 for 25 minutes with salt, pepper and thyme sprigs. I topped it with a purple thyme flower.

Roasted Chickpeas with Spices

This is just a quick easy snack or salad topper! Roasted chickpeas with pimenton (sweet smoked paprika) and my personal secret ingredient to everything — steak seasoning.

1 can chickpeas, drained and rinsed

1 tsp salt

1 tablespoon avocado oil

1 tsp garlic powder

1 tsp smoked pimenton

1 tsp steak seasoning

Rinse and drain the chickpeas. Pat dry and allow to airdry until they don’t have any remaining water, about ten minutes.

Preheat the oven to 425. Toss the dried chickpeas onto a parchment lined baking sheet and coat in the oil and spices. Bake foe 20 minutes (it could take up to 30 minutes to get the perfect crisp).

Enjoy!

Cabbage slaw with tarragon dressing, an easy salad idea

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.

Recipe:

For the slaw:

  • One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
  • About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
  • 10-12 cherry or grape tomatoes, cut in halves
  • 1/2 a red onion, diced

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons avocado oil
  • 3-4 tablespoons white wine vinegar
  • 3-4 tablespoons finely chopped fresh tarragon
  • 1/4 tsp. garlic powder
  • Cracked pepper, to taste
  • A light dusting of cayenne pepper

Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.

Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.

Blood orange vinaigrette

Sometimes lunch needs to be simple but leftovers are scarce and sandwiches are boring! This dressing (which is really kind of a salsa-dressing combo) really amps up an easy salad.

Ingredients (to dress and top two salads)

  • One blood orange, peeled and diced
  • Two tablespoons avocado oil
  • Two tablespoons white wine vinegar
  • One jalapeño, seeds removed and diced
  • One tablespoon honey

Add all ingredients to a bowl and stir to combine. Allow to sit for a few minutes to let the flavors mingle. Drizzle the juice over your salad and top it with the orange and pepper mixture.

Fast cabbage slaw with tarragon dressing

This one came from a need to use a head of cabbage I’d picked from the garden for this recipe. I’d only used a couple of leaves and wanted to do something with the rest before it became forgotten in my crisper. I also had some fresh snap peas harvested this morning, so I decided to put them together. This ended up being tart, spicy, sweet and crunchy with the added depth of the tarragon’s light licorice flavor.

Recipe:

For the slaw:

  • One small head of cabbage (if store bought, use half or less), chopped into bite size or smaller chunks
  • About a cup of fresh snap peas or green beans, ends snapped off and cut into thirds
  • 10-12 cherry or grape tomatoes, cut in halves
  • 1/2 a red onion, diced

For the dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons raw honey
  • 2 tablespoons avocado oil
  • 3-4 tablespoons white wine vinegar
  • 3-4 tablespoons finely chopped fresh tarragon
  • 1/4 tsp. garlic powder
  • Cracked pepper, to taste
  • A light dusting of cayenne pepper

Combine all of the vegetables and toss in a medium sized bowl. I love this bowl for everything.

Combine all of the dressing items and whisk. add the dressing to the slaw and toss. Enjoy on its own or as a side dish.