Guest Post: Summertime Salmon Peach Salad

Yet another guest post from our lovely cousin Jessica: 

Summa summa summa time! 

You know those hot summer days where nothing sounds good but a popsicle and all you want to do is lay in front of a fan (no AC in Seattle) and sip a fizzy cocktail? Me too. 

I am a grill 'o' holic in the summer, but the same routine of protein and grilled veggies starts to get me down come August.  Enter in PEACH SEASON!  This salad is the perfect combo of protein, healthy fats, fiber, and greens to make you feel satisfied and full for hours after.  It feels like a cheat meal - but it's not! 

Ingredients: 

Salmon - I used salmon steaks, but you can get whatever is fresh. If Salmon is not fresh, do the same thing with Shrimp or any other seafood

Peaches (can swap any stone fruit - plums, cherries, etc)

Salad greens - 6 cups for two people

Farro or any hearty grain - 1 cup for two people

Mozzarella 

Avocado

Some sort of cream - either mayo or greek yogurt

Brown Sugar - 2 tablespoons

Cumin - 1/4 tablespoon

Chili powder - 1/4 tablespoon (more if you like kick!)

Salt to taste

Pepper to taste

Cherry tomatoes (I like the yellow ones for sweetness) - about 6 per person

Basil

Red onion - 1 tablespoon 

Almond slivers (if desired)

Cook the farro according to instructions. Make a salmon rub from the brown sugar, cumin, chili powder, salt, and pepper. Rub the salmon with the mixture and throw it on a hot grill. (about 5 min each side - salmon should blacken with the sugar)

Meanwhile make the dressing: 1/2 an avocado (or whole if you are cooking for more than two people); a small spoonful of mayo or greek yogurt, a squeeze of lemon (more to taste) Salt and pepper

Slice up your peaches and tomatoes

Finely dice some red onion - I don't love a lot, but enough for taste

Dice some basil - about two tablespoons 

In a large bowl, add your salad greens and mix in the dressing - coat really well. add in the basil, and red onion. I also added some almonds, but they weren't necessary

Build your salad: 

Faro - about half a cup

Greens with dressing, onions, and basil mixed in already

Top with salmon, tomatoes, peaches, and mozzarella

Delicious!

Guest Recipe: Granola Template

My roommate Lili makes granola on a regular basis to prepare for the week ahead, and after a couple weeks of our house being filled with toasty warm coconut smells, I begged her for the recipe.  She typed up the recipe - more of a template, so it's flexible - via text, and I've written it out here to save it for myself.  I've since been making it regularly myself, and love having it in the morning with any mix of kefir, fruit, milk, yogurt, or nut butter.

Dry Ingredients
3 cups rolled oats
1 - 1.5 cups nuts (sliced almonds, pecan pieces, walnuts, etc)
1/2 tsp. salt

Wet Ingredients
1/2 - 3/4 cup honey, molasses or maple syrup
1/4 - 1/2 cup oil (coconut, olive, etc)

Optional Add-ins
1 -2 cups seeds (pumpkin, sunflower, chia, etc)
1 cup Coconut
1-3 tsp. spices (Cinnamon, Nutmeg, Other Spices)
1/4 - 1/2 cup pumpkin (warm in saucepan before adding if using)
1/4 cup cocoa or 1 cup chocolate chipes
1/2 tablespoons uncooked quinoa

Preheat oven to 350.  Cover baking sheet with foil or baking mats. Mix all dry ingredients in bowl (including add-ins).  Add wet ingredients.  Mix, taste and tweak to preference. Bake for 30 - 40 minutes total, stopping to stir 15 or 20 minutes in. Stop when looks toasty brown and smells incredible!