Satisfying Summer Foods


Recipes provided by Danelle Olson, RD, LDN, CNSC, and Marissa Wilkinson, Dietetic Intern

Tomato, Corn & Avocado Salad

tomato saladThis satisfying side dish is full of healthy fats and fiber, but also tons of flavor. It’s easy to whip up in less than 10 minutes.

Serves 4

Ingredients

1 Tbsp plus 1 tsp extra virgin olive oil
2 ears yellow corn
1/2 lime, juiced
1 garlic clove, minced
1 jalapeno, finely diced (ribs and seeds removed, if desired)
4 basil leaves, torn
1/4 tsp salt
1/4 tsp black pepper
1/4 cup thinly sliced red onion
1 1/2 cups cherry, pear and/or grape tomatoes, halved
1 avocado, chopped

Directions

Cut corn kernels from cobs. Add to skillet with 1 Tbsp olive oil and saute over medium-high heat until cooked through, about 5 minutes. Set aside to cool.

In a small bowl, whisk remaining oil, lime juice, garlic, jalapeno, basil, salt and pepper to make a vinaigrette.

In a large bowl, gently toss corn, onion, tomatoes, avocado and vinaigrette to combine.

recipe adapted from fitnessmagazine.com


Spinach, Hummus and Bell Pepper Wrap

whole wheat wrap with tomato and spinachThis portable wrap is fresh, flavorful and packed with some of summer’s best vegetables. Pair with fruit or nuts, and you’ll have plenty of energy to keep having fun in the sun.

Serves 2

Ingredients

2 whole grain flatbreads or tortillas
1/2 cup roasted garlic hummus
1 small red bell pepper, thinly sliced
1 cup firmly packed baby spinach
1 oz. crumbled feta cheese (about 1/4 cup)
Tomato slices
Fresh basil (optional)

Directions

Spread each flatbread with 1/4 cup hummus, leaving a 1/2-inch border around the edge.

Divide the bell pepper evenly between the flatbreads; top each with 1/2 cup spinach and 2 Tbsp cheese. Add tomato, basil, and any other spices as desired.

Roll up the wraps. Cut each in half, securing with wooden picks. Store wraps in the refrigerator or a cooler.

recipe adapted from cookinglight.com

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