Instead of grabbing the usual hotdogs, chips, coleslaw, and sodas, how about serving a healthy holiday picnic this year?
The season for picnics and BBQs is upon us with the holiday weekend fast approaching and summer just around the corner. We recently taste-tested some these recipes at my friend Nita’s house and WOW were they fantastic!
With a rainbow full of fresh ingredients like Salmon, Asparagus, Avocado, Watermelon, Wild Rice, Artichoke Hearts, Blueberries, Raspberries, Mangos, Kiwis, Cilantro, Basil, Ginger, Mint, Lemon, and Kalamata Olive Oil, you’ll be getting a day’s worth of phytonutrients, antioxidants, and Omega 3’s in one sitting—serious happy food. And you won’t be giving up any flavors…just don’t be surprised by all the compliments you’ll receive on your healthy-licious summer picnic!
Ginger Grilled Salmon with Asparagus
Lay each fillet on a piece of foil and fold up the sides to make a foil “boat” around the fish, leaving tops open. Drizzle with TJ’s Kalamata Olive Oil and rub into fish. Sprinkle fillets with black pepper and TJ’s 21 Seasoning Salute. Grate fresh ginger uniformly over the top of both fillets.
Place foil “boats” on grill and grill on medium high heat until fish is done to your desire, about 15-20-minutes.
Wash and prep asparagus spears and toss in TJ’s Kalamata Olive Oil. Place on grill with fish. Tend and turn until done, about 10 minutes.
Avocado Watermelon Salad
Rich and creamy avocados pair so nicely with the watermelon, cilantro and lime, you’ll be coming back for seconds on this one! TJ’s Kalamata Olive Oil is a personal favorite, with such a zesty bite to it you’ll practically be drinking it down.
4 large ripe avocados, cut in 1” cubes
8 cups watermelon, cut in 1” cubes
½ cup cilantro leaves, chopped
2 TBSP TJ’s Kalamata Olive Oil
2 limes, juiced
Toss the avocado and watermelon cubes with TJ’s Kalamata Olive Oil and lime juice, add cilantro leaves and toss again. Chill until served.
Wild Rice Artichoke Salad
Artichoke hearts and lemon zest brighten up this chewy-crunchy autumn-ingredient salad for summer.
2 cups wild rice, cooked
2 cans quartered artichoke hearts
1 carrot, grated
2 celery stalks, sliced
2-3 green onions, thinly sliced
3 TBSP dried cranberries
¼ cup chopped almonds
2 TBSP Avocado Oil
1 large lemon, juiced
½ tsp alder smoked sea salt
zest of 1 lemon
Mix together wild rice, artichoke hearts, grated carrot, celery, green onions, cranberries and almonds. Mix up dressing and toss over salad.
Kaleidoscope Fruit Salad
This recipe is one of my all time summer favorites. Sweet berries and mango tangle with sweet-tart kiwis, spicy basil and mint leaves making for a tasty kaleidoscope of colors!
2 cups organic blueberries
2 cups organic raspberries
2 cups mango, cubed
4 kiwis, sliced
¼ cup fresh basil leaves, julienned
¼ cup fresh mint leaves, julienned
2 limes, juiced
zest of 1 lime
Wash and gently toss fruit with lime juice, lime zest, basil and mint.
Have a fun holiday weekend and enjoy these recipes. Thanks for the great inspirations Nita!
Please leave a comment to let us know which one was your favorite, or one of your favorite, healthy holiday picnic recipes.