My dad has always modeled healthy eating. He is the guy who orders a salad at the barbecue restaurant; because he truly believes in healthy eating!
This slaw just screams Father’s Day to me.
It is the perfect side dish for your Father’s Day barbecue; just the right amount of sweetness balances the tanginess of lime. If your dad likes spicy bbq like mine does, this slaw will help you keep your cool.
It also makes a great garnish for my spicy chipotle fish tacos.
Avocado Broccoli Slaw
- 1 bag Broccoli Slaw (10-12 oz) – This can be found in the bagged salad section of the grocery store
- 1 avocado
- 1/4 cup cilantro
- 1 Tablespoon fresh lime juice
- 2 Tablespoons Olive Oil
- 1 Tablespoon Maple Syrup
- 1/4 cup dried cranberries (or you could use fresh apples)
- Salt to taste
1. In a blender combine the avocado, cilantro, lime juice, olive oil, maple syrup, and salt. Blend till smooth.
2. Pour slaw into a large bowl and stir in avocado mixture to coat. Mix in dried cranberries and refrigerate until ready to serve.
Happy Take Your Child to Work Day!
In honor of take your child to work day I thought I would share a lunch-friendly recipe. Let me start by saying, I love tuna. Tuna salad is one of the few quick meals that both my husband and I really enjoy. When I worked in the corporate world I had the unfortunate pleasure of sitting near a woman who also LOVED tuna. She would crack open a can, any time of the day, with no warning! We all know it, no matter how much you like tuna, it can definitely stink up an area. But my co-worker had the right idea, tuna can be a great lunch option. It is a lean source of protein and high in Omega-3 fatty acids (the healthy fats). My pesto tuna salad recipe is definitely lunchbox-worthy but please be kind to your coworkers and enjoy it in a well-ventilated area.
On a recent shopping trip to Trader Joe’s I spotted their new (or at least it was new to me) Pesto and Quinoa spread. The price was right, so I decided to give it a try. After successfully trying it as a meat marinade I decided it was time to venture out, so I created this Pesto Tuna Salad.
Pesto Tuna Salad
1 can chunk light tuna, canned in water, drained
2 Tablespoons plain Greek yogurt (or mayonnaise)
2 Tablespoons Trader Joe’s Quinoa and Pesto
1 Tablespoon shredded parmesan cheese (optional)
1 teaspoon olive oil ( I recommend a flavored olive oil, I used a Tuscan infused oil and it was perfect!)
Mix all of the ingredients together in a medium bowl. Serve warm or chilled.
Tip: You can also make this with pasta for a tuna pesto pasta salad (say that five times fast). Add 2 cups cooked whole wheat pasta and add an extra tablespoon of both the greek yogurt and pesto.
1/2 cup uncooked bulgur
2 cups sliced asparagus (1-inch pieces)
1/2 cup frozen edamame, cooked and cooled (or peas, thawed)
1 red bell pepper, thinly sliced
1/2 cup chopped fresh Italian parsley
2 tsp. finely chopped fresh mint
3 Tbsp. lemon juice
1 Tbsp. orange juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. black pepper
15 granules of sea salt
Prepare bulgur according to package directions, omitting any salt or fat. Drain well.
Place asparagus in rapidly boiling water for 1 minute. Then, plunge into ice water until cooled (about 3-4 minutes). Drain well and blot with paper towel.
Bulgur is a whole grain that is high in fiber and protein. It is also a good source of iron, magnesium, and B vitamins.