Today I am stoked to share a few fast and easy dinner ideas that are not only healthy, but totally yummy too! Today is special becuase I have my first contributer post over at I’m Topsy Turvy and I am sharing a delicious salad that you will all want to check out! It was so light and healthy but packed with fresh zesty flavor! Definately take a minute to swing by I’m Topsy Turvy to get the recipe and take a look around!
My daughter asked me a few days ago if it was spring yet… (We are all very anxious for sunny weather!) And I told her, “Not yet! But soon!” Sigh… Not ever soon enough for me. I just need my daily dose of sun bathing in my back yard, ya know? These last few sunny afternoons have made me feel like a whole new person! It’s amazing what a little sunshine can do for the soul. Elena told me that she thinks it feels like spring outside, so we should celebrate somehow! How adorable is that coming from a 5 year old?! I couldn’t think of anything too clever at the time, but for now I am going to secretly celebrate this week by cooking with fresh colorful foods that remind me of warm sunny days. Two of those things are eating oranges out on my back deck, and picking heirloom tomatoes from my garden…. Well, if you need a third that would be SALSA making!!! The best part of summer! With all of this in mind I threw together a Citrus Salsa to top my Pan Seared Tialpia.
This was a first for me… I haven’t ever made a citrus fruit salsa and I was pleasantly surprised by how much I loved it! I paired Minneola tangerines, ruby red grapefruits and baby heirloom tomatoes to make this salsa. It was a winner!!
This Citrus Salsa came together in a snap! Here’s the recipe:
- 2 ruby red grapefruits, peeled, segmented and cut into pieces
- 2 Minneloa tangerines, peeled, segmented and cut into pieces
- 2 cups baby heirloom tomatoes, diced
- ½ large red onion, small diced
- ¼ cup olive oil
- Salt to taste
- ¼ teaspoon cayenne pepper
- Freshly ground black pepper to taste
- Prepare citrus fruits and baby heirloom tomatoes and onions as directed above, then set in a medium sized bowl.
- In a small bowl combine olive oil, salt, cayenne pepper and balck pepper. Whisk together to emulsify. Strain most of the excess juice from fruit. Pour dressing over salsa mixture and toss gently.
- Serve over your favoirte meat (I topped Pan Seared Tialpia)
Look at this fantastic French Nicoise Salad that I took on a citrus spin! It was delectable! You are gonna love it!! I served this salad with my Pan Seared Citrus Salsa topped entree. It worked like magic! Make sure you get the recipe from I’m Topsy Turvy! 🙂
Lastly, I was hoping I could find a new vegetable to use on my Paderno Spiral Slicer! Sweet Potatoes (or Yams) were the ticket! I used the larger noodle attatchment and sliced up some fun little sweet potato strings! I roasted these bad boys to keep them on the healthier side and seaoned them to perfection! Nom nom…
- For Sweet Potato Strings:
- 2- 1# yams, peeled and sliced using a spiral slicer
- Spray olive oil
- Kosher salt to takse
- Freshly ground black pepper
- ¼ teaspoon ground mustard
- ¼ teaspoon dried parsley
- ½ teaspoon paprika
- For BBQ Sour Cream Dipping Sauce:
- ¼ cup Famous Dave's Sweet And Sassy sauce
- 1 heaping tablespoon lowfat sour cream.
- Preheat oven to high broil.
- Peel and slice yams or sweet potatoes.
- Place them on a lined baking sheet.
- Spray the Sweet Potato Strings with spray olive oil, then season with kosher salt, black pepper, ground mustard, parsley and paprika.
- Toss well to evenly coat and broil for 12-14 minutes!
- While you are broiling the sweet potato strings, mix together BBQ Sour Cream dipping sauce. Serve warm!
I had so much fun putting together this bright and colorful meal for my family! Thanks again for joining me on my cooking journey today!