Zesty Greens with Pears

Zesty Greens with Pears

A refreshing summer salad that pairs perfectly with grilled proteins and vegetables.

INGREDIENTS:

    For the dressing:
  • 2 tsp. Dijon Mustard
  • 1/4 C. Red Wine Vinegar
  • 3/4 C. Olive Oil
  • 1 Clove Minced Garlic
  • ¼ tsp. Italian Seasoning
  • Pepper, to taste
    • For the salad:
  • 1 Package Mixed Salad Greens
  • 1 Pear, washed and chopped into 1/2 in. pieces
  • Crumbled Blue Cheese

DIRECTIONS:

  1. Place your greens in a colander and rinse under cold, running water. Drain and pat dry using paper towel or a clean tea towel. Transfer greens to salad bowl.
  2. Toss chopped pear together with greens and blue cheese crumbles.
  3. Next, make the vinaigrette. In a small bowl, whisk together all dressing ingredients until they are well combined.
  4. Pour half of salad dressing over the salad and toss to coat. Taste and add remaining dressing as you see fit.

Watermelon Pico de Gallo

Watermelon Pico de Gallo

INGREDIENTS:

  • 1 Jalapeño Pepper, minced
  • 2 Cups Seedless Watermelon, finely chopped
  • ½ Cup Kiwi, finely chopped
  • ½ Cup Yellow Bell Pepper, finely chopped
  • ¼ Cup Red Onion, finely chopped
  • 2 Tbsp Fresh Cilantro, chopped
  • 2 Tbsp. Fresh Lime Juice
  • ¼ tsp. Salt
  • 1 Bag Tortilla Chips

DIRECTIONS:

  1. In large bowl, toss jalapeño, watermelon, kiwi, bell pepper, red onion, cilantro, lime juice and salt until combined.
  2. Serve with tortilla chips.

Grilled Salmon & Asparagus Pasta Salad

Grilled Salmon & Asparagus Pasta Salad

INGREDIENTS:

  • 16 oz. (1 Pkg.) Penne Pasta
  • 1 lb. Skin-on Salmon Fillet
  • 1 Tbsp. Olive Oil
  • 1/2 tsp. kosher salt
  • 1/2 tsp. Ground Black Pepper
  • 1/2 Bunch Asparagus, trimmed (about ½ pound)
  • 1/3 C. Sliced Almonds
  • 1/3 C. Mayonnaise
  • 1/4 C. Stone Ground Mustard
  • 2 Tbsp. White Vinegar
  • 2 tsp. Chopped Fresh Dill
  • 1/3 C. Chopped Green Olives

DIRECTIONS:

  1. Prepare outdoor grill for direct grilling over medium-high heat. Cook pasta as label directs; drain, rinse with cold water and cool.
  2. Brush salmon with ½ tablespoon oil; sprinkle with 1/8 teaspoon each salt and pepper. In a medium bowl, toss asparagus, remaining ½ tablespoon oil, and 1/8 teaspoon each salt and pepper. Place salmon, skin side up, and asparagus on hot grill rack; cover and cook salmon 8 minutes or until internal temperature reaches 145°, turning once, and asparagus 5 minutes or until tender-crisp, turning frequently. Transfer salmon to large plate and asparagus to cutting board; cool slightly and remove skin from salmon. Cut salmon and asparagus into 1-inch pieces; cool.
  3. In large skillet, toast almonds over medium-high heat for 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.
  4. In large bowl, whisk mayonnaise, mustard, vinegar, dill, and remaining ¼ teaspoon each salt and pepper; fold in olives, pasta, salmon and asparagus. Serve pasta salad sprinkled with almonds. Makes about 10 cups.

Grilled Tilapia Tacos with Fresh Mango Salsa

Grilled Tilapia Tacos with Fresh Mango Salsa

INGREDIENTS:

  • 1 lb. Tilapia
  • 1 Tbsp. Avocado Oil
  • 1/2 tsp. Salt
  • 2 tsp. Smoked Paprika
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/8 tsp. Celery Seed
  • Corn or Flour Tortillas
  • Bolthouse Farms Cilantro Avocado Dressing
  • Fresh Mango Salsa

DIRECTIONS:

  1. Preheat the grill to medium-high heat (approximately 375°F). Be sure grill grates are clean.
  2. In a small dish, combine salt, paprika, garlic powder, onion powder and celery seed.
  3. Pat tilapia fillet dry with a clean paper towel. Gently coat the tilapia fillet with avocado oil and apply seasoning blend.
  4. Grill tilapia fillets for 3-4 minutes on each side, until internal temperature reaches 145°F. Remove from the heat and let rest for 2 minutes. Cut fillet into 1-2 inch pieces.
  5. Time to assemble the tacos! Place tilapia on the tortillas and drizzle some cilantro avocado dressing over the top. Garnish with a spoonful of fresh mango salsa. Enjoy!