Prosciutto + Melon Caprese

This salad is simple, fresh + absolutely delicious. The perfect summer side dish to almost any meal!

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I don’t know about you, but sometimes simple food truly is the best, and this recipe is the perfect example of that. Ripe melon, salty prosciutto perfectly balanced with fresh basil and creamy bocconcini - such a perfect combination if I do say so myself!

Now, melon and prosciutto certainly isn’t a new combination. Often you see if as a beautiful elegant starter or one bite passed appetizer, so transforming this into a Caprese salad just made sense. Plus I have really been in love with fresh basil lately so any time that I can add it to a dish I make it happen.

If you don’t have a melon baller don’t let that stop you - you can either use a small cookie scoop or just be really simple cut it in cubes. Though I must say that for some reason melon in balls just tastes better - I can't explain it!

This served with a beautiful piece of grilled chicken or fish would be the perfect warm summer night meal - plus with the sweetness from the melon, you feel like your having dinner and dessert all in one!

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prep time 20 minutes

total time 20 minutes

servings 4

Ingredients

1 ripe cantaloupe

5 slices of prosciutto

1 cup bocconcini

4 basil leaves

drizzle of olive oil

drizzle of balsamic

pepper

Instructions

To prepare your salad slice your cantaloupe in half and remove the seeds. Using a melon baller scoop out your melon and place on your plate or serving tray then add on the bocconcini.

Slice each of your pieces of prosciutto in half then roll and place around your melon and bocconcini. Add on thinly sliced basil and drizzle with olive oil, balsamic and a light sprinkle of pepper.

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Watermelon Salad with Cilantro + Feta

Nothing says summer more than watermelon - so make up this fresh watermelon salad for your next BBQ!

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Watermelon Watermelon……. It’s the perfect fresh summery treat that needs to be at every bbq. But I bet there are a few fun facts that you perhaps didn’t know about them.

  1. Watermelon is 92% water and some early explorers carried them rather than water to stay hydrated.

  2. Watermelon is classified as a fruit and a vegetable and is related to pumpkins and a cucumber.

  3. Traditional watermelon was sprinkled with salt because it brings out the sweetness and juiciness

  4. Japanese grow square watermelons because they don’t roll away and fit more easily in the refrigerator.

  5. The heaviest watermelon weighed in at a whopping 350.5 pounds.

  6. Every part of the watermelon is edible - even the rind.

  7. China is the worlds largest producer of watermelons.

  8. Watermelon is the state vegetable of Oklahoma.

So there you have it, when you whip up this salad you can also wow your friends and family with your watermelon knowledge! Plus since this salad has both a bit of salt and feta your watermelon will be extra sweet and juicy which is exactly how it should be enjoyed!

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prep time 15 minutes

total time 15 minutes

servings 4


Ingredients

4 cups of watermelon

2 cups celery

1/2 cup red onion

2 tbsp cilantro

2 tbsp lime juice

1 tbsp olive oil

salt + pepper to taste

1/3 cup feta cheese

Instructions

In a large bowl place watermelon that has been chopped into 1-inch pieces. To the watermelon add finely chopped celery, red onion, cilantro, lime juice, olive oil and salt + pepper and feta. Toss to combine then serve immediately or store in an airtight container in the refrigerator.

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Broccoli Salad with Crunchy Cabbage and Almond Dijon Vinaigrette

This crunchy broccoli salad is perfect to bring to your next BBQ or a make ahead weekday lunch.

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Happy Monday Everyone! Are you all ready for the upcoming week? I have been trying to be organized for the week ahead with having lunches in the fridge which is where this salad inspo came from.

Back in the day, I loved a good broccoli salad with mayo dressing but, being that I have a very mayo adverse husband I needed to update the old classic. This version has the addition of crunchy purple cabbage plus an almond butter based vinaigrette so it’s cutting back on creaminess but not on flavour.

Now, have you guys seen the single serving packets of nut butter? Whoever came up with this idea is honestly brilliant. They are perfect for throwing in your bag to take with you when you just need a quick snack!

The other great thing about this salad is that it stands up very well for preparing in advance. Since both the broccoli and cabbage are hearty you can dress this in advance and you don’t need to worry about it getting soggy. So go ahead and make this for lunch this week - your tastebuds and your pocketbook will thank you!

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prep time 20 minutes

cook time 10 minutes

total time 30 minutes

servings 4 - 6

Ingredients

6 cups broccoli florets

3 cups red cabbage

1/2 cup rasins

1/2 cup sliced almonds

4 green onions

6 strips of bacon

2 tbsp almond butter

1 orange

1/4 cup olive oil

1 tbsp dijon mustard

1 tsp seasoning salt

Instructions

Slice bacon strips into 1/2 inch pieces and fry in a small frying pan until crispy then drain on a paper-towel-lined plate.

On a cutting board chop broccoli into bite-sized florets and place in a large bowl. Thinly slice purple cabbage and add it to the bowl along with cooked bacon, almonds and raisins.

Add bacon, almonds and raisins and chopped green onion to the broccoli + cabbage.

In a small bowl combine almond butter, the juice of the orange, olive oil, dijon mustard and seasoning salt. Whisk to combine.

Pour vinaigrette over the salad and toss to combine.

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Panzanella with Grilled Nectarines, Burrata and Truffle Oil

This fresh summer salad is the perfect side dish to any bbq or wonderful light spring meal!

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Happy Monday! Can you guys believe that it’s already almost the end of March? I know I talk about it A LOT but I am really ready for Summer.

So when I think about summer salads one that I truly love is a really good panzanella. Now if you have never had a panzanella you are really missing out. it’s a really great way to use bread that is past it’s prime, and it is also filling enough to have as a meal.

I also really love the addition of truffle oil. I strongly suggest that you go pick some up if you don’t already have it in your pantry. It can really elevate so many dishes - one of my favourite being popcorn. Serious - don’t knock it till you try it!

So even if it’s not warm and sunny where you live you will feel like it is if you serve this salad for dinner tonight. So go ahead and dream - I promise, summer is coming soon!

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prep time 10 minutes

cook time 12 minutes

total time 22 minutes

servings 2 - 4

Ingredients

2 nectarines

2 large heirloom tomatoes

2 cups cherry tomatoes

1.5 cups crusty bread

1/4 cup fresh basil

1 ball of burrata

salt + pepper

balsamic reduction

truffle oil

Instructions

Preheat oven to broil. Roughly chop or tear bread into 3/4 inch pieces then place on a baking sheet. Bake for 2-3 minutes or until bread is crusty and browned. Set aside to cool.

Slice nectarine into 1/2 inch segments and grill using a grill pan or bbq (approx. 3 minutes per side).

In a large bowl place chopped heirloom tomatoes, cherry tomatoes, chopped basil, grilled nectarines and bread. Drizzle with balsamic reduction and season with salt + pepper - toss to combine.

To serve place salad on a serving tray or in a bowl then top with burrata. Drizzle with more balsamic reduction and truffle oil.

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Grilled Cucumber Greek Salad with Warm Pita

Marinading and grilling your cucumbers adds a fresh take to a classic greek salad.

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So I don’t know about you guys but when it’s the weather is warm and sunny I really don’t want to cook. Are you guys the same?

So this past weekend was one of those weekends. It was super warm and turning on the oven was the last thing I wanted to do. Now, the other thing that I love about warm weather is all of the farmer's markets, nothing says spring more than buying vegetables from local farmers.

So this past weekend while wandering a market we came across a vendor that had amazing Greek olive oil, feta and all the yummy things needed for a fresh greek salad. Now I love a classic Greek salad but I also love to switch things up which is where the marinaded grilled cucumber came from. I love grilled romaine so why not grill up other veggies?

I’m very happy to say it turned out wonderfully! The marinade gives an extra level of flavour that melds perfectly with the classic vinaigrette. So the next time it’s too warm to cook grill up your new favourite salad!

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prep time 50 minutes

cook time 10 hour

total time 60 minutes

servings 4

Ingredients

8 baby cucumbers

1/3 cup red wine vinegar

1/3 cup olive oil

5 cloves of garlic

1/2 tsp salt

8 small tomatoes

1/4 white onion

1/2 cup kalamata olives

1/2 cup crumbled feta

4 pitas

olive oil

seasoning salt

In a medium container or ziplock bag place sliced cucumbers, red wine vinegar, olive oil, finely chopped garlic and salt and allow to marinade for 10 minutes.

Heat a grill pan over medium heat until very hot. Grill each cucumber slice for 2 minutes per side. *Be sure to not overcook, you want your cucumbers to still be crunchy.

In a medium bowl place cucumbers, quartered tomatoes, thinly sliced white onions, olives and crumbled feta. Add vinaigrette and toss to combine. Place in fridge for 30 minutes to allow cucumbers to cool and flavours to come together.

In your preheated grill pan place pita bread that has been brushed with olive oil and sprinkled with seasoning salt. Grill until pita is warmed through.

Vinaigrette

2 cloves of garlic

1 tsp dried oregano

1/2 tsp dried mustard

1/8 cup red wine vinegar

1/4 cup olive oil

1/2 tsp salt

1/4 tsp pepper

In a small bowl combine all ingredients and stir until fully combined.

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