These recipes are quick, easy and delicious... Usually with items you have lying around the house ... well sometimes. If I've posted about it - then the picture will take you to it!
Strawberry Avocado Salad - Easy, Pretty and Delicious
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INGREDIENTS:
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
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2 cups torn salad greens
1 avocado - peeled, pitted and
sliced
10 strawberries, sliced
1/2 cup chopped pecans
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DIRECTIONS:
1.
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In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
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2.
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Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.
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The dressing keeps nicely for a few days and goes great on any greens, not just this particular salad... which goes great with the salmon below!
Baked Salmon with Coconut Crust = HEAVEN IN YOUR TUMMY!
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INGREDIENTS:
4 (4 ounce) salmon fillets, skin
removed
1 tablespoon lime or lemon
juice
1/2 cup panko (Japanese
bread crumbs, available in the
Asian food aisle), or substitute
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dry bread crumbs
1/4 cup flaked sweetened
coconut
Salt and freshly ground pepper,
to taste
Cooking spray
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DIRECTIONS:
1.
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Preheat oven to 425 degrees.
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2.
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Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
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3.
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In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
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4.
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Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
** Delicious with melted butter or honey on top!
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