I love me a steaming hot cup of coffee in the morning, but not when I’m sweating mid-sip. When the heat’s intense you’ll find me indulging in iced lattes and cold brews (optimized with ingredients like MCT oil, coconut butter, collagen and adaptogens natch). If you haven’t already, subscribe to my weekly newsletter to get my secret recipe with house-made vanilla Brazil-nut milk.
Who doesn’t want a big bowl of comforting, decadent pasta? Well me, for one, when it’s 100 degrees out and I’m schvitzing like a putz. Instead I opt for this lighter, brighter version made with zoodles that’s still totally satisfying.
Oh and speaking of summer salads, I saved the best for last. Yup, this Grilled Miso Salmon + Avocado Salad is hot weather food at it’s best.
It features some of summer’s finest produce (avocado, asparagus, cucumber, spinach), herbs (cilantro) and protein (hello wild salmon season). But the real star of the show is the miso dressing, which is equal parts sweet, citrusy, tangy, salty and just plain delicious AF. It’s also extremely beneficial for your bod, as miso is fermented, meaning it’s filled with live probiotic cultures that can help boost immunity, improve digestion, lower blood pressure and fight cancer.
This is functional food at it’s finest, designed to taste good AND make you feel good too. Even the Meat Lovin’ Hubby loves it (hold the salmon sub chicken), and he is so not a “salad person.” Plus it’s simple and easy to make — with no prep work or oven required. So you can spend more time enjoying these luxurious (albeit hot) summer days and less time slaving away in the kitchen.
sprinkle of garlic powder, chili powder, paprika powder, sea salt + black pepper
For the salad:
4 cups spinach or other seasonal greens
1 avocado, pitted, peeled and chopped
1 cucumber, chopped
1 bunch asparagus, rinsed and ends chopped
1 tbsp avocado oil
sea salt + black pepper
1 cup fresh cilantro, chopped
For the dressing:
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup brown rice vinegar
1/4 cup white miso paste
1/4 cup coconut nectar, honey or maple syrup
1 tbsp fresh peeled ginger
1 heaping tsp minced garlic
1 tsp sea salt
fresh black pepper to taste
Pre-heat your grill to medium. Toss asparagus in avocado oil, salt and pepper and cook on grill for about 5-10 minutes on each side.
Spread ghee and seasonings evenly on salmon fillets and place on grill for about 6 minutes on each side, or until flaky (you want to err on the side of undercooked here, pink in the middle, as the salmon will continue to cook once removed from the grill).
While your salmon and asparagus are cooking place all dressing ingredients into a food processor or blender and puree until smooth. Set aside.
Add remaining salad ingredients together in a big bowl and add in chopped asparagus after cooking. Toss with miso dressing and top with the grilled salmon.
Note: This dressing recipe will make a large serving size, so you can re-purpose as a marinade or use to add flavor to other salads, grilled fish or meat throughout the week.
Additionally this salad tastes awesome with grilled chicken or prawns.