Fresh and Tasty Light Meals

Just in time for Spring!

Fragrant Fruit Salad

1/2 cup sugar
1 Lime – rind and reserved juice
4 tbsps. Kahlua
1 small pineapple
1 mango
1 papaya
2 cups berries

Add 2/3 cup water to sugar and lime rind in small pan and bring to a boil. Reduce heat and simmer for 5 minutes. Let cool and strain into a large bowl, discarding the rind. Stir in lime juice and liqueur. Peel fruit and cut into bite sized pieces. Add to bowl and let stand at room temperature one hour to enhance flavour.

* Feel brave? Substitute pomegranate and passion fruit for the berries.

Vietnamese Noodle Salad

4 cups crisp romaine
1 cup cooked vermicelli rice noodles
1 cup bean or radish sprouts
1 cup julienned carrots
24 medium peeled, deveined shrimp (cooked and chilled)
1/4 cup fresh cilantro or lemon grass chopped
Hoisin sauce
Garlic Chili or Sweet Chili Sauce

Wash and prepare lettuce. Layer remaining ingredients over lettuce. Drizzle with Hoisin and Chili sauce. * Take note sensitive ones: Chili sauce has kick!

Cashew Chicken Lettuce Wraps

12 crisp romaine lettuce leaves
3 tbsps Hoisin sauce
2 tbsps rice vinegar
1 tbsp water
2 boneless, skinless chicken breasts, cut into thin strips
1 tbsp fresh ginger, peeled and grated
1 cup matchstick carrots
2 green onions, chopped
1 cup bean sprouts
1 cup chow mein noodles
1/2 cup raw (or roasted, salted – your choice!) cashews

Stir Hoisin sauce, vinegar and water in small bowl and set aside. Sauté chicken in 2 tbsp oil with ginger. Season with sea salt and black pepper to taste. Remove from heat. Add carrots, onion, sprouts, noodles, sauce and cashews. Spoon mixture into crisp lettuce leaves and serve.

Strawberry Avocado Salad

4 cups mixed leaves (baby greens and crisp romaine)
1 cup sliced strawberries
1 avocado, peeled, pitted and sliced
1/2 cup raw pecans
1/2 cup unripened goat cheese, bite sized pieces
2 tbsps melted honey
2 tbsps olive oil
1/2 cup Balsamic vinegar

Wash and prepare lettuce. Add strawberries, avocado, pecans and goat cheese. Whisk oil into honey. Add vinegar. Serve dressing on the side. 

~ Recipes and Food Preparation by Leah Richardson ~
~ Photos by PennyMoffittPhotography.com ~