1 1/2 cups jasmine rice, rinsed well and drained well
1/2 tsp salt
1 large mango, peeled and diced
3/4 cup chopped red bell pepper (1/2 large)
1/4 cup chopped fresh cilantro
1/3 cup chopped red onion, rinsed under water and drained
1 large avocado, peeled and diced
1 Tbsp fresh lme juice
1 Tbsp olive oil
1 Tbsp Zico Coconut Water
Salt and pepper, to taste
For the salmon:
In an 11×7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
Place salmon in baking dish, cover and allow to marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and allow to marinate 15 – 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the mango avocado salsa:
While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
Serve salmon warm with coconut rice top with avocado mango salsa.
Recipes For Dinner Healthy Summer-Recipe 2
1lb Small Bay Scallops
1 Medium Avocado Chopped Into Small Cube
1 Tomato Chopped
1/2 Red Onion Finely Chopped
3/4 Cup Lime Juice (~6 limes)
1/4 Cup Orange Juice (fresh or store bought)
1/2 Cup Fresh Cilantro Choppe
1/2 tsp Sea Salt
Try to buy small bay scallops. If they are larger, cut them down to the size of about a marble.
Clean the scallops by pealing off any side muscle and membrane. (Look for the small part of the scallop that is a different texture – it will pull right off)
Start by squeezing your limes into a bowl. Then add orange juice to the same bowl.
Combine scallops and the lime juice mixture into one bowl. Make sure the juice completely covers the scallops. Place this bowl in the fridge and marinate for 4-6 hours.
15 minutes before the scallops are ready, cut all other ingredients and mix in a bowl.
Drain 90% of the liquid from the scallops, and add scallops to the bowl with all of the other ingredients. Mix gently, but thoroughly. Add a pinch of sea salt.
Serve with Tortilla Chips! – Check out our Fresh Tortilla Chips Recipe
Recipes For Dinner Healthy Summer-Recipe 3
1 small head romaine lettuce, chopped
1 (15 ounce) can chickpeas, drained and rinsed
1 tomato, diced
1 small cucumber, diced
1 small red pepper, diced
1/2 small red onion, diced
3/4 cup chopped kalamata olives
3/4 cup feta crumbles
2 tablespoons chopped fresh dill
Pita bread, for serving
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
Spoon chopped salad mixture into warm pita bread and enjoy!
Recipes For Dinner Healthy Summer-Recipe 4
1 cup sushi rice
1 1/2 cups water
1 lb ahi tuna, sushi-grade
1/4 cup tamari
1 tsp sesame oil
1 tsp rice vinegar
2 green onion, sliced
1 small cucumber, thinly sliced
1 avocado, diced
microgreens, for garnish
white and black sesame seeds, for garnish
Add the sushi rice to a fine mesh colander and rinse until the water becomes clear. Place the sushi rice in a small pot and add the water. Bring the water to a boil, then reduce the heat to low, cover the pot and cook the rice for 20 minutes.
While the rice is cooking, cube up the ahi tuna into bite-sized pieces.
In a small bowl, stir together the tamari, sesame oil and rice vinegar. Then add the ahi tuna and gently stir until all of the pieces are coated. Add the green onion and stir again.
When the rice is fully cooked, add a few spoonfuls of rice to a bowl. Top that with a few spoonfuls of ahi tuna, several slices of cucumber and a some diced avocado. Garnish with microgreens and a sprinkle of white and black sesame seeds.