Spicy Watermelon & Avocado Salad

I've had a lot of mediocre watermelons in my life. You know what I'm talking about. There a little bit foamy, light pink and only slightly sweet. When I buy one of these watermelons it's because it's the first one I've seen all season. I can't help myself! It is an impulse buy. And then, a week later you are there in your kitchen looking at a half eaten mediocre watermelon. A lifeless, flavorless watermelon.

But oh! When you just wait one more month! When you start buying watermelons right around the peak of summer! That is when watermelons are heavy with juice, almost red, and as sweet as can be.

Of course, the same goes for avocados. I know you know what I'm talking about. I know you've bought one of those avocados before. Out of desperation. It was hard as a rock. But you told yourself it would alright. Just give it a few days on the counter and it'd be ready.

Needless to say, it never did quite get ripe or develop that perfect avocadoness. But, now! Now is the time to buy avocados. They are plentiful and ripe and soft. And what is better than a perfectly ripe avocado?

Where am I going with this do you ask? Let me tell you where I'm going. It's this salad. The first layer is soft, delicate butterhead lettuce (my favorite variety of lettuce). It's crisp and perfect in salads. I usually buy butterhead by the head, but often the outer leaves are torn or bruised by the time I make it home from the store. So I was SUPER excited when OrganicGirl announced that their next salad blend was going to be my very favorite: a pre-washed, organic blend of butterhead lettuce hearts!  And just in time for watermelon and avocado season to collide.

Destiny? I think so. 

Avocado and watermelon complement each other well: sweet and savory; creamy and crisp; fresh and bold. Both benefit from the addition of a little spice (I'm talking about you, jalapeño!)

Drizzle it with cilantro lime vinaigrette. Get out a fork and eat the whole platter yourself. Or, ok, share if you really want to. 

OrganicGirl provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! OrganicGirl helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Spicy Watermelon & Avocado Salad

Published June 29, 2017 by Caitlin Sherwood

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Buy watermelon and avocado in their peak season!

Serves: 4   |    Total Time: 20 minutes

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Ingredients:

• 1 cup watermelon, sliced thin
• 1 5-ounce container OrganicGirl Butter Greens 
• 1 cup clover sprouts 
• 1 avocado, sliced thin
• 1 jalapeño, sliced thin
• 1 recipe Cilantro Lime Vinaigrette

Directions:

1. Spread butterhead lettuce in a single layer on a platter or in a salad bowl. Top with sprouts, slices of watermelon and avocado, and slices of jalapeño. (Optional: if you do not like spicy food, consider de-seeding the jalapeño! Wash hands thoroughly after cutting and avoid touching your eyes).
2. Drizzle vinaigrette over salad when ready to serve. Enjoy!

Cilantro Lime Vinaigrette

Hello there! If you are a regular reader of this blog, you might be surprised to be hearing from me today. You've probably noticed I post recipes twice a week, and almost never on the weekend. But here I am, posting a recipe on the weekend. 

Most of you are probably reading this long after I hit "publish" of course, and it could be any day of the week. Hello to you as well! 👋

This last week, I was working on a recipe for a Spicy Watermelon and Avocado Salad (it is killer BTW), and teased it on my Instagram account. And you guys were excited! And I am too. Must I explain why? The dish contains the words watermelon, avocado, and spicy. THREE things worth getting excited about! 

I realized however that the dressing for this salad is a lip-smacking tang-master flavor bomb on it's own, and something that shouldn't just be limited to one salad. You know how people hate being put into little boxes? This dressing hates that too. And of course it does! Have a summery salad that needs some lift? This dressing. Found yourself with a burrito bowl in need of a bit more sauce? This dressing. About to eat an avocado with a spoon? You guessed it, a drizzle of this over top will take it over the edge. 

So here it is, the Cilantro Lime Vinaigrette that is the star of todays show. Come back on Thursday for the main event: Spicy Watermelon and Avocado Salad! 

Cilantro Lime Vinaigrette

Published June 24, 2017 by Caitlin Sherwood

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Best friends with avocados, burrito bowls, and roasted corn.

Serves: 4   |    Total Time: 10 minutes

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Ingredients:

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 cup cilantro
• 1/16 teaspoon each salt & pepper 
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. Place all ingredients in a blender and blend for 1 minute, until emulsified. Pour over a salad or store in an air-tight container in the fridge for up to a week. Enjoy!

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Paleo Baked Salmon over Grain-Free Apricot Pilaf (AIP-Friendly)

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So, Friday nights. They're for staying in an making that recipe you've been day dreaming about, right? A few weeks ago I was talking to a friend about how my Friday nights are pretty lame, usually involving some pans, some spoons, and sometimes even a spatula. Being a good friend, she told me that cooking was doing something cool with my Friday night. I rolled with it, but I know--most people probably do something more than bake up a salmon fillet and curl up on the couch to watch a movie (you know, after setting up the "set" and taking pictures). 

But you know what? I get to the end of my week, and all I want to do is chill. I want to let go, and destress, and eat. And I want it to taste delicious. 

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Lately, fish has been my Friday night date (Well, fish and Oliver--thanks for juicing that lemon, sweetie!). Even plain and simple, baked with a bit of lemon, a well-baked salmon filet is a treat, and in my book, fit for a Friday night. It's flakey, but still juicy. It melts in your mouth, nourishing you body, but also your soul.

This filet is served over a grain-free pilaf, jeweled with dried apricots, a hint of safflower, and parsley. You'd never guess, but this entire plate only takes 30 minutes from start to finish, so you can make the most of your Friday night... whatever that means to you! 

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Paleo Baked Salmon over Grain-Free Apricot Pilaf 

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Serves 2 - 3

Salmon

3/4 lb salmon filet

1/2 lemon, sliced thin

Salt & Pepper

1 teaspoon Safflower 

1 teaspoon Coconut oil 

Grain-Free Apricot Pilaf 

1 two-pound head cauliflower 

1/2 red onion 

2 cloves garlic 

1 large carrot 

1/3 cup dried apricots 

Salt & Pepper

1/2 tablespoon Safflower

1/2 cup parsley 

Zest of 1 lemon 

1/4 cup chicken broth 

1 tablespoon coconut oil 

1. Preheat oven to 450°F. Spoon 1 teaspoon of coconut oil onto a rimmed cookie sheet, and place in oven. 

2. Cut the Salmon in 4-ounce portions. Pull the cookie sheet with the melted coconut oil from the oven, and arrange place the salmon on it. Season with salt, pepper, and safflower. Top with thin slices of lemon. Return to oven. Bake for 10-12 minutes, or until the salmon is flakey and opaque. 

3. While the salmon bakes, prepare the pilaf. Melt the coconut oil in a large skillet over medium heat. Dice the onion, and mince the garlic. Add both the pan. Dice the carrots, and add them to the pan as well.

4. Grate the cauliflower (I use a food processor with the cheese grating attachment). When the onion is transparent, add the cauliflower to the pan, stirring to coat with oil. Add the broth to the pan, and reduce heat to low. Mince the parsley, and dice the apricots. Add them to the pilaf, along with the lemon zest, and stir occasionally, allowing the riced cauliflower to brown a bit. 

5. Season the pilaf liberally with salt and pepper, and stir in the safflower. Spoon the pilaf onto plates and place the salmon over it. Squeeze fresh lemon juice over the entire dish. 

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