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

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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