Crab and Avocado Salad
Crab and Avocado Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 2
Ingredients
- 8 oz fresh cooked crabmeat, preferably peekytoe, picked over for shells and cartilage
- Finely grated zest of [q:1/2] lemon
- 2 Tbsp fresh lemon juice
- 1 Tbsp minced red onion
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp finely chopped fresh flat-leaf parsley
- 1 Tbsp finely chopped fresh basil
- [q:1/2] jalapeño, seeds removed and sliced paper-thin
- 1 ripe avocado, cut into [q:3/4]-inch dice
- Sea salt and freshly ground pepper
- 4 large leaves butter lettuce
Directions
- Mix crabmeat, lemon zest and juice, onion, oil, parsley, basil, and jalapeño in a medium bowl to combine.
- Add avocado and toss very gently to combine, keeping avocado intact.
- Season to taste with salt and pepper. (The salad can be covered and refrigerated at this point for up to 2 hours.)
- For each serving, place 2 lettuce leaves on a dinner plate and top with half of the salad. Serve immediately.
Nutrition Info
326 Calories, 23 g Protein, 12 g Carbohydrates, 8 g Fiber, 22 g Total fat (3 g sat), 648 mg Sodium, [nutrition:5] Vitamin B12, C, K, [nutrition:4] Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), B6, E, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Magnesium
Gluten-Free Chili Lime Shrimp Pasta Salad
Gluten-Free Chili Lime Shrimp Pasta Salad
Prep Time
25 minutes
Number of Servings
4 to 6
Ingredients
- 8 oz gluten-free pasta
- [q:1/4] cups fresh lime juice (from 2 to 3 limes)
- 2 cloves garlic, minced
- 2 tsp chili powder
- [q:1/2] tsp kosher salt
- [q:1/4] tsp black pepper
- 1 Tbsp honey
- [q:1/4] cup olive oil
- Gluten-free non-stick cooking spray
- 12 oz large shrimp, peeled and deveined
- 3 cups baby spinach leaves
- 2 cups cooked black beans (or use 1 15-oz can black beans, drained and rinsed)
- [q:1/2] cup red onion (from [q:1/2] a small red onion), diced
- 1 tomato, seeded and diced
- Fresh cilantro and limes for garnish, optional
Directions
- Cook pasta in salted water according to package directions. Drain and rinse with hot water.
- Combine lime juice, garlic, chili powder, salt, pepper, honey, and olive oil in a small glass jar. Shake to combine.
- Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add shrimp to pan and cook for about 1 minute per side or until shrimp just start to turn pink.
- Stir in spinach, black beans, onion, and lime dressing. Add pasta, toss to coat well, and heat for another minute or two or until spinach has wilted.
- Stir in tomato. Garnish with fresh cilantro leaves and serve with wedges of fresh lime if desired. To eat warm, serve immediately. To serve cold, cover and refrigerate for at least 4 hours. (Can be made a day ahead.)
Sardine Power Lunch
Sardine Power Lunch
Number of Servings
Serves 2
Ingredients
- Crusty bread/baguette, or crackers of your choice
- 1 can Wild Planet Wild Sardines in Extra Virgin Olive Oil, or Extra Virgin Olive Oil with Lemon, or in Water
- 1 small, ripe avocado, peeled and pitted
- Lemon wedges
- Sriracha, Tabasco or hot sauce of your choice
Directions
- If using bread, slice and lightly toast then set aside.
- Remove sardines from can, cut each in half vertically and then each fillet into three pieces.
- On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over to prevent browning.
- Top each slice of toasted bread (or cracker) with mashed avocado, a few sardine sections, a squeeze of lemon juice and a dash of hot sauce.
Nutrition Info
With 1 slice whole-wheat bread per serving: 328 Calories, 19 g Protein, 38 mg Cholesterol, 25 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 10 g Fiber, 19 g Total fat (3 g sat), 235 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:3] Vitamin B6, Vitamin C, Phosphorus, [nut:2] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Iron, Zinc, [nut:1] Vitamin B1 (thiamine), Calcium, Folate, Magnesium, Potassium
Spicy Shrimp on the Bar'Bi
Spicy Shrimp on the Bar'Bi
Number of Servings
Serves 4
Ingredients
- 1 clove garlic
- 1 Tbsp salt
- [q:1/2] tsp cayenne pepper
- [q:1/4] tsp black pepper
- [q:1/4] tsp paprika
- 2 Tbsp olive oil
- 2 tsp lemon juice
- 2 pounds large shrimp, peeled and deveined
Directions
- Preheat grill for medium heat.
- Crush the garlic with the salt in a bowl.
- Mix in cayenne pepper, black pepper, and paprika.
- Stir in olive oil and lemon juice to form a paste.
- Toss shrimp in shrimp and mix until the shrimp are evenly coated.
- Place shrimp on skewers (optional, this step is to make grilling easier)
- Cook shrimp for 2 to 3 minutes per side.
Nutrition Info
255 Calories, 46 g Protein, 365 mg Cholesterol, 1 g Carbohydrates, 0 g Total sugars (0 g Added sugars), 0 g Fiber, 8 g Total fat (1 g sat), 552 mg Sodium, [nutrition:5] Phosphorus, [nutrition:2] Zinc, [nutrition:1] Calcium, Magnesium, Potassium
Coconut-Crusted Tuna Cakes with Mango-Jalapeño Aioli
Coconut-Crusted Tuna Cakes with Mango-Jalapeño Aioli
Number of Servings
Makes 6 cakes
Ingredients
Tuna Cakes
- 2 (5 oz.) cans of Safe Catch tuna (don’t drain, no oil or water added)
- [q:1/4] cup red onion, finely diced
- [q:1/4] cup Pork Dust (may exchange for almond flour)
- [q:3/4] cup finely shredded coconut, divided
- 2 teaspoons lemon juice
- 1 egg, whisked
- [q:1/4] cup Primal Kitchens Mayo
- [q:1/4] teaspoon garlic granules
- Salt and pepper to taste
Mango-Jalapeno Aioli
- [q:1/2] cup Primal Kitchens Mayo
- 1 cup diced fresh mango
- [q:1/4] to [q:1/2] jalapeño, depending on the level of heat you want
- salt to taste
Directions
- Start with assembling the tuna cakes by dumping all the ingredients (reserve [q:1/2] cup of the shredded coconut for later use) in a medium bowl and mixing until well combined.
- Separate into 6 equal portions and form into cakes.
- Put into the refrigerator for at least [q:1/2] an hour, but feel free to prep these the night before and refrigerate all night.
- Once the tuna cakes have chilled, remove them from the refrigerator and put the remaining [q:1/2] cup of shredded coconut into a bowl.
- Preheat a large skillet over medium-high heat with your favorite cooking oil (we used avocado oil, but you may also try an animal fat or coconut oil).
- Once the oil is hot, push each side of the tuna cake into the shredded coconut and put into the pan.
- Cook for 3 to 5 minutes per side, or until they are a medium to dark golden brown.
- For the aioli, we used our immersion blender (one of our favorite kitchen tools!) and put all the ingredients into a tall jar and mixed on low until well blended. Feel free to try a mini food processor or blender.
Nutrition Info
1 cake, made with almond flour: 275 Calories, 15 g Protein, 45 mg Cholesterol, 10 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 3 g Fiber, 20 g Total fat (8 g sat), 316 mg Sodium, [nut:5] Vitamin B3 (niacin), [nut:4] Vitamin B6, Vitamin B12, [nut:2] Phosphorus, [nut:1] Vitamin C, Vitamin E
Grilled Salmon with Peach and Avocado Salsa
Grilled Salmon with Peach and Avocado Salsa
Prep Time
10 minutes/Cook Time: 10 minutes
Number of Servings
4
Ingredients
Salsa:
- 2 cups peeled and chopped peaches
- 1 avocado, diced
- [q:1/2] cup grape tomatoes, halved
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons lime juice
Salmon:
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- [q:1/2] teaspoon kosher salt
- [q:1 1/2] teaspoons olive oil
- 4 (6 to 8 ounce) salmon fillets
- Lime wedges for serving
Directions
- Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
- In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
- Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
- Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
593 Calories, 43 g Protein, 109 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 41 g Total fat (8 g sat), 433 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Potassium, [nutrition:1] Vitamin A, Vitamin K, Magnesium, Zinc
Monkfish Phở
Monkfish Phở
Number of Servings
Serves 6
Ingredients
- 1 medium yellow onion, cut in half through the root
- [q:1/2] tsp crushed red chili flakes
- 1 tsp fennel seeds
- 2 garlic cloves, smashed
- 1 cinnamon stick
- 2 star anise pods
- 1 inch fresh ginger piece, peeled and smashed
- 8 cups dashi or vegetable broth
- 1 Tbsp soy sauce
- 2 Tbsp grapeseed or canola oil
- 2 monkfish fillets, alternatively use sea bass
- 1 tsp Chinese 5 spice
- Sea salt, to taste
- Fresh cracked black pepper, to taste
- 8 oz thin rice noodles
- Small handful fresh coriander
- Small handful fresh mint leaves
- 1 bunch spring onions, white part and some green, thinly sliced
- Handful roasted pistachios, coarsely chopped
Directions
- Heat a large, dry nonstick sauté pan over medium high heat. Cook the onion, cut side down, until lightly charred, about 5 minutes, and transfer to a plate.
- Add crushed red chili flakes, fennel seeds, garlic, cinnamon stick, and star anise to the pan and cook, while stirring, until fragrant, 30 to 60 seconds. Be careful not to burn.
- Quickly transfer to a large saucepan and add onion, ginger, and broth. Bring to boil. Reduce heat, add soy sauce, and simmer until the broth is flavorful, about 5 minutes.
- Meanwhile, heat oil in sauté pan over medium high heat. Season fish with 5 spice, salt, and pepper, and sear until golden brown and cooked through, about 3 to 4 minutes per side. Transfer to a cutting board and allow to rest 5 minutes before thinly slicing.
- Cook noodles according to directions and divide among serving bowls. Add sliced fish, strain the broth, and ladle into bowls. Garnish pho with coriander, mint, spring onions, and pistachios. Serve immediately with lime wedges.
Nutrition Info
Made with low-sodium vegetable broth and grapeseed oil: 280 Calories, 10 g Protein, 7 mg Cholesterol, 38 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 3 g Fiber, 10 g Total fat (1 g sat), 407 mg Sodium, [nut:2] Vitamin B6, Vitamin K, Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin B12, Vitamin E, Iron, Magnesium
Spring Tuna Salad
Spring Tuna Salad
Prep Time
20 minutes
Number of Servings
Serves 2
Ingredients
- 1 (6 oz) can water-packed albacore tuna
- [q:3/4] cup finely chopped Honeycrisp, Gala, or Fuji apple
- [q:1/2] cup finely chopped green bell pepper
- [q:1/2] cup finely chopped scallions, green and white parts
- 2 Tbsp fresh lemon juice
- Salt to taste
- Ground black pepper
- 1 Tbsp canola oil
- [q:1/3] cup chopped fresh dill
- 2 tsp grated lemon zest
- 4 butter or Boston lettuce leaves
- 4 slices European cucumber
- 2 lightly packed c watercress sprigs
Directions
- In a mixing bowl, finely flake tuna with a fork.
- Mix in apple, green pepper, and scallions. Add lemon juice and salt and pepper to taste. Toss to combine. Mix in canola oil. The salad may be covered and refrigerated for up to 4 hours.
- When ready to serve, mix in dill and lemon zest.
- Line 2 salad plates each with 2 lettuce leaves. Add 2 cucumber slices. Mound one-half of tuna salad on each plate. Surround with watercress sprigs. Serve.
Nutrition Info
220 Calories; 10 g Total fat (1 g sat); 12 g Carbohydrates; 22 g Protein; 3g Fiber; 55 mg Sodium
Wilted Greens with Lemon Shrimp
Wilted Greens with Lemon Shrimp
Number of Servings
Serves 2
Ingredients
- 2 Tbsp coconut oil
- 1 large red bell pepper, chopped
- 1 red onion, chopped
- 1 clove garlic, pressed
- 1 lb shrimp, peeled and deveined
- 6 cups mixed baby greens
- 2 Tbsp unsweetened coconut milk
- 1 lemon, juice and zest
- 1 tsp sea salt
- [q:1/2] tsp freshly ground black pepper
Directions
- Melt coconut oil in a large skillet over medium-high heat.
- Add bell pepper, onion, and garlic; cook until onion is soft.
- Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
- Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
- Remove from heat and serve.
Nutrition Info
423 Calories, 49 g Protein, 365 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 6 g Fiber, 18 g Total fat (14 g sat), 1,284 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, Phosphorus, [nutrition:3] Vitamin B6, Zinc, [nutrition:2] Calcium, Folate, Magnesium, Potassium, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Iron
Salmon Laksa Curry
Salmon Laksa Curry
Prep Time
30 minutes
Number of Servings
4
Ingredients
- 1 Tbsp olive oil
- 1 onion, thinly sliced
- 3 Tbsp laksa paste*
- [q:3/4] c plus 2 Tbsp coconut milk
- [q:3 3/4] c low-sodium vegetable stock, hot
- 7 oz baby corn cobs, halved lengthwise
- Salt and freshly ground black pepper
- 1 lb 5 oz piece skinless salmon fillet, cut into [q:1/2]-inch slices
- 4 c baby spinach, washed
- 9 oz medium rice noodles
- 2 scallions, sliced diagonally
- 2 Tbsp chopped fresh cilantro, and 1 lime, cut into wedges, to garnish
Directions
- Heat oil in a wok or large skillet. Add onion and stir-fry over medium heat for 10 minutes, stirring, until golden. Add laksa paste and fry, stirring, for 2 minutes longer.
- Add coconut milk, stock, and corn and season with salt and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes.
- Add salmon slices and spinach, stirring to immerse them in the liquid. Cook for 4 minutes until fish is opaque all the way through and flakes easily.
- Meanwhile, put noodles into a large heatproof bowl, cover with boiling water, and soak for 30 seconds, or according to package directions. Drain well and then stir
- them into the curry.
- Pour curry into four warm serving bowls and garnish with scallions, cilantro, and lime wedges. Serve immediately.