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Browsing Tag: greek yogurt
When it’s this hot outside, the last thing I want to do is eat something warm! This salmon salad is a cure for the summer heat blues. And it’s super easy to put together! Whether you enjoy the spread as a protein-packed snack after a summer workout or as an appetizer at a picnic or party, it’s light, crunchy flavors will remind you that summer is a great time to be outside!
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Step One.
Bake the salmon filets. I did this the night before I wanted to serve it, so that the fish was good and cold by the time I was ready to use it!
Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 – 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you’re ready to use them.
Step Two.
Prep Step! Measure out your ingredients. Dice the red onion – you don’t want any chunks that are too big!
Step Three.
Last big step! (See how easy this is?!?) In a mixing bowl, break up the baked salmon into big chunks with a fork. You don’t want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
Step Three and a Half. =]
Ok, well, one more small step. The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you’re in a rush! Slice up some tomatoes, add a few crackers and greens, and you’re all set to enjoy this light snack!
Ingredients
- 2 salmon filets (about 4 oz each)
- 1 Tbsp olive oil
- Salt and Pepper
- 1 tub of Greek Yogurt
- 1 Tbsp capers
- 1/2 red onion
- 1 tsp Worcestershire sauce
- 1 tsp stone ground mustard
- 3/4 tsp lemon pepper
- Salt to taste
Instructions
- Preheat your oven to 425°F, and lightly coat the fish with olive oil. Sprinkle with salt and pepper, and then bake the fish for 15 - 18 minutes. Let them cool to room temperature, then seal them in a container and refrigerate until you're ready to use them.
- Prep Step! Measure out your ingredients. Dice the red onion - you don't want any chunks that are too big!
- In a mixing bowl, break up the baked salmon into big chunks with a fork. You don't want to shred it yet, because it will further break down as you mix in the other ingredients. Mix in the onion and capers.
- In the yogurt container, mix together the yogurt, Worcestershire sauce, mustard, and spices. Add the sauce to the salmon mixture, and stir until combined.
- The salad will be best if it has a chance for the flavors to blend in the fridge, but no biggie if you're in a rush! Slice up some tomatoes, add a few crackers and greens, and you're all set to enjoy this light snack!
I love living in New Orleans, but I always get homesick for Wisconsin during fall. The cool weather, the leaves, the crisp air… it’s as cliche as a Hallmark movie, but I love every minute of it.
I’ve decided to start fall here anyway, even though my car registered at 110° yesterday when I got in after word. I stopped at Trader Joe’s (new to New Orleans! Finally!) and got a few fall staples. So I put a few to good use this morning for a simple fall breakfast!
Be sure to add this granola to your shopping list the next time you go to Trader Joe’s!
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Step One.
You want to use plain Greek yogurt for this parfait. It’s tangy and not-so-sweet flavor is exactly what you need to pair with syrup and sweet granola.
Prep your ingredients.
Step Two.
Mix the yogurt the with pumpkin and cinnamon in a bowl before you assemble the parfait.
Step Three.
Add a third of the mix to a cup or a bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
Step Four.
Continue layering like this until all of your ingredients are used!
Enjoy the first bite of fall!
A sweet and tangy bite of fall that is perfect for a protein-filled, energizing breakfast!
Ingredients
- 1 cup plain Greek Yogurt
- 2 Tbsp pumpkin puree
- 1/4 tsp cinnamon
- 1 tsp organic coconut palm syrup
- 1/4 cup Trader Joe’s Country Pumpkin Spice Granola Cereal
Instructions
- In a bowl, mix the yogurt, pumpkin puree, and cinnamon.
- Add a third of the mix to a cup or bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
- Continue layering like this until all of your ingredients are used.
- Enjoy the first bite of fall!
