FRESH FARE RECIPES

Here’s a pair of summer treats that are easy to make and full of fresh ingredients brimming with healthy attributes
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We’re in the throes of summer, and that means plenty of fresh fruits and vegetables are available! We caught up with licensed dietitian (nutritionist) Meghan Sedivy of Fresh Thyme Market to find out about two of her favorite summer salads and their recipes, below. All of the ingredients should be available at any Fresh Thyme Market in the state of Michigan. Enjoy!

MANDARIN AVOCADO SALAD

MANDARIN AVOCADO SALAD

Serves 8

From the expert: “This unique spin on traditional salsa adds a burst of citrus and tangy flavor to your summer snack spread,” says Meghan Sedivy RD, LDN for Fresh Thyme Market. “Mandarin oranges are the perfect snackable fruit and easy to peel, making this recipe prep simple so you can enjoy more fun in the sun. Speaking of fun in the sun, mandarin oranges are filled with vitamin A, which contains antioxidant properties that may help to prevent sun damage. Just remember that no matter how much of this salsa you eat, it isn’t a replacement for sunscreen!”

 Directions

  1. In a medium bowl, combine mandarin zest, mandarins, grapefruit, avocado, jalapeño, onion, cilantro, chili powder, and white pepper. Season to taste with salt.
  2. Cover and chill for 1 hour.
  3. Serve with cauliflower tortilla chips and jicama wedges.

PICNIC PASTA SALAD

PICNIC PASTA SALAD

Serves 5

From the expert: “This simple but satisfying side dish is packed in a mason jar to give it durability and portability making it a perfect dish for your picnic,” says Meghan Sedivy RD, LDN for Fresh Thyme Market. “I love that this recipe incorporates summer’s most seasonal produce — grape tomatoes — which gives this pasta dish a sweet, tangy, and intense tomato flavor. Tomatoes are also 95 percent water so it’s an easy veggie to add to your picnic to help you stay cool and hydrate in the hot summer heat.”

Directions

Prepare pasta per package directions; let cool.

In six 12-oz. Mason jars, layer dressing, cooked pasta, arugula, basil, tomatoes, red onion, mozzarella, and prosciutto. Cover and refrigerate up to 24 hours until ready to serve.

MORE INFORMATION: freshthyme.com

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