After a seemingly endless winter, it’s exciting to see new Spring greenery shooting up everywhere! Fresh, herbaceous flavors have taken center stage in my kitchen, and are at the heart of some delectable Spring recipes I want to share with you…
Minty Melon with Basil Salad
A refreshing twist on classic fruit salad, this simple, verdant medley is made with honeydew melon, fresh mint, and crushed basil olive oil it – perfect as a Spring snack, side or dessert! You’ll need:
- 1/2 or whole honeydew melon, sliced into bite-sized pieces
- 2-4 tsp fresh mint, chopped
- Juice of 1/2 lime
- 1 to 3 Tbsp Crushed basil olive oil
- 1 to 2 tsp Raw honey
- Natural Salt Blend
- Fresh mint sprigs for garnish
Slice the honeydew melon, and place in a large bowl or directly on serving plates. Sprinkle with chopped mint and fresh lime juice, then drizzle with Crushed Basil Olive Oil and a touch of raw honey. Finish with a few grinds of natural salts, then gently toss the salad in the bowl or on each plate. Serve with a sprig or few of fresh mint.
Blissful Basil Chicken Salad
Chicken salad often has the unfortunate fate of being drowned in unhealthy mayo that is loaded with unhealthy fats like GMO soybean oil or highly-processed canola oil. As a serious fan of olive oil, I prefer this mayo-free version made with my cold-pressed crushed basil olive oil. For more or less veggies in your salad, adjust portions to your liking. Enjoy!
- 2 organic chicken breasts (approx 1 1b.), baked or poached
- 1/2 to 1 red onion, chopped
- 2 to 6 ribs of celery chopped
- 1/2 cup Vervana Cold-Pressed Basil Olive Oil
- Optional: 2 Tbsp white balsamic vinegar
- Freshly ground Vervana Natural Salt and Pepper blends, to taste
- 3 to 8 cups mixed greens
Slice cooked chicken into thin slices or small cubes and mix in a bowl with the chopped red onion and celery. Combine the basil olive oil, optional vinegar, salt and pepper in a bowl or jar (easy to shake), then drizzle half the dressing over the chicken and veggies and mix well. Serve over a bed of fresh greens; if a larger portion, add additional dressing. Serves 3 to 4.
Heavenly Heirloom Salad
Heirloom tomatoes are juicy, rich and earthy, and come in a variety of unique shapes and colors that you won’t find in conventionally grown varieties. Best of all, they make a really colorful and attractive salad. Farmer’s markets are great places to find these flavorful tomatoes. Next time you come across them, try this fresh, spring and summer recipe:
- 4 to 6 large heirloom tomatoes, sliced
- 1/2 cup Vervana Cold-Pressed Basil or Rosemary Olive Oil
- 1/2 of medium sized sweet onion, sliced
- 1 Tbsp balsamic vinegar (optional)
- 3 oz of fresh mozzarella sliced (optional)
- Freshly ground Vervana Natural Salt and Pepper blends, to taste
Slice the tomatoes and pile into a wide bowl or deep plate (layer in the cheese if you’re including). Sprinkle the oregano and sweet onion on top then drizzle with the rosemary or basil oil. Cover and place in the fridge for 15 minutes allowing mixture to cool and flavors to set. Remove from fridge, add crushed salt and pepper to taste and sprinkle with the balsamic vinegar. Serves 2 to 3.
Using flavored olive oils is a super simple way to infuse big, bold flavor into your favorite recipes. I like to drizzle the oil on as a finishing touch, as opposed to cooking with it (as with all fats, it can oxidize at high temperatures). Here are some other delicious recipes with flavored olive oil for you to enjoy:
Lemon and Rosemary Power Greens
Quinoa Tabbouleh
Simple Chicken Soup
Cauliflower Rice Recipes
High Vibe Broccoli Recipes
Mediterranean Gazpacho
Artichoke Salad
Meatballs – the Healthy Way
Habanero-Honey Chicken
Mangiare!
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