A No-Pot Meal with a Taste of Spring

Citrus, 'cado & olive

Sometimes 3 or 4 of my favorite everyday snacks, plus a little creativity, can converge to assemble a healthy and dynamic salad or vegetarian side dish. The latest delicious experiment, which I haven’t yet named, brings together the high-toned vibrato of citrus fruit with what I often refer to as “the good fats”, including olives/olive oil, artisan cheese, avocado, and even nuts. Slip in the suitable herb, a few minutes of chop-chop time, and before you know it, you’re sitting down to something complex and balanced in flavor, which also gives the body the stuff it craves, and has a much-welcomed springtime feel. I invite you to try out the recipe below, and tell me what it should be named.

2 clementines, peeled and segmented
2 oz feta cheese, crumbled
¼ cup dill, chopped
*2 Tbsp black olive tapenade
2 tsp olive oil
1 avocado peeled and chopped
salt
pepper

Combine citrus, feta, and dill. Mix together tapenade and olive oil and gently incorporate into citrus mix. Fold in ‘cado, salt and pepper… and enjoy!

Optional: Drop in a handful of shelled pistachios or walnut pieces for added texture and protein.

*you can substitute a dozen sliced black olives – oil cured are ideal – for the tapenade.

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