- 4 tablespoons hazelnuts, divided
- 1/4 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons hazelnut oil
- Kosher salt and freshly ground black pepper
- 1 medium red beet, peeled
- 1 medium golden beet, peeled
- 1 medium kohlrabi
- 1 small yuca
- 1 small turnip, peeled
- 1 carrot, peeled
- 2 radishes, trimmed
- 1/4 cup (loosely packed) flat-leaf parsley
- Crush 2 tablespoons hazelnuts; place in a small bowl. Whisk in orange and lemon juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste with salt and pepper.
- Thinly slice beets, yuca, kohlrabi, turnip, carrot, and radishes using a mandoline or V-slicer. Place red beet slices in another small bowl and remaining vegetables and parsley in a medium bowl. Spoon 3 tablespoons vinaigrette over red beets; pour remaining vinaigrette over vegetables in medium bowl. Toss each to coat. Season with salt and pepper.
- Arrange red beets on a platter; spoon over any vinaigrette from bowl. Top red beets with remaining vegetables. Drizzle salad with any remaining vinaigrette; garnish with remaining 2 tablespoons hazelnuts.
Per serving: 165 calories, 14 g fat, 10 g carbohydrate
- 3 cups uncooked farfalle (bow tie pasta) whole grain
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon minced fresh garlic
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 12 ounces medium shrimp, peeled and deveined
- 1 1/2 cups chopped fresh spinach
- 1 cup canned cannellini beans, rinsed and drained
- 1/4 cup minced red onion
- 2 tablespoons chopped capers
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.
A Must Try ......... amazing
Author: Lindsey Johnson
- Prep time: 10 mins
- Cook time: 25 mins
- Total time: 35 mins
- Serves: 2-4
A salad full of heart-healthy ingredients like salmon, avocado, citrus and almonds.
- For salmon:
- Two (4-6 ounce) salmon fillets
- 1 teaspoon extra virgin olive oil
- Juice of 1 lemon
- salt and pepper
- For salad:
- 3-4 cups organic baby spinach
- 1 large pink grapefruit, peeled and sectioned
- 2 medium navel oranges, peeled and sectioned
- 1 avocado, thinly sliced
- ¼ to ½ cup sliced almonds
- ¼ cup green onions, sliced
- Juice of 1 lemon
- 2 teaspoons extra virgin olive oil
- salt and pepper, to taste
- For salmon - Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place salmon fillets on baking sheet. Squeeze fresh lemon over the top and drizzle with a little olive oil. Season well with salt and pepper. Bake for 20-25 minutes, or until cooked through. Remove from oven and let cool before assembling salad.
- For salad - Place spinach in a bowl or on a large serving platter. Top with citrus, avocado, and cooled salmon. Sprinkle the top with almonds and green onions. Squeeze the fresh lemon juice over the top and drizzle with the olive oil. Season with salt and pepper.
By Lindsay Johnson