InFATuated

Yes, I have officially become infatuated with the fat.

avo forwardAvocado has stolen the spotlight in the majority of my dishes–both sweet and savory–because of its its creaminess & versatility. It serves as a flavorful topper to a salad, a thick spread to a sandwich, a chunky dip with some chips, a creamy agent in a smoothie (with no added taste!), and a perfect pair with ripe tomatoes (with a sprinkle of sea salt).salad shrimp plateForget about fearing the fat and focus on becoming infatuated.

avo sideeeHealth Benefits of Avocados:

  • Full of heart healthy monounsaturated fat
  • Monounsaturated fats aid in the absorption of antioxidants (lycopene and beta-carotene)
  • Meals with small amounts of fat will leave you feeling full & satisfied
  • Monounsaturated fats can help maintain moisture levels in the epidermal layer of your skin, making it look & feel healthy
  • Good source of fiber, potassium, and vitamins C,K, folate, and B6
  • Aids in lowering cholesterol levels & regulating blood pressure

salad shrimpGrilled Shrimp Topped with Guacamole & Pico de Gallo

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Drizzle on the Balsamic

My favorite dressing is a simple drizzle of aged balsamic vinegar. I always find that its syrupy sweetness, yet subtle tang can complement any salad.

Whether balancing out the bitterness of a bed of arugula or topping a bowl of ice cream with macerated berries, its flavor can be used in both sweet and savory dishes.

Try enhancing the balsamic flavor with a sprinkle of sea salt or feta cheese.

chicphoto 3chickpeasalad

Pinch of Pink

Usually I am not one to salt my food, but recently I have found myself caving because of my new find: Himalayan Pink Sea Salt. Yes, these salt crystals are pink in color.photo 2Pink salt is unrefined and contains more minerals compared to regular table salt. Just a little pinch adds a flavorful punch with a pretty, pink pigment.

photo 3The crystals added the perfect finishing touch to this salad!

Summer Salad

Lately I have been OBSESSED with adding fruit to my salad.

The ripe fruit provides a pop of color and touch of sweetness to my plate.

Today, I played with textures and flavors to create this summer salad.

A crisp bed of romaine with a peppery mix of arugula topped with creamy avocado, juicy watermelon, sweet California fresh figs, and warm, crispy tofu drizzled with Balsamic vinegar.

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