Hey, foodies! Welcome to the kick-off of our new series, Sip and Savor, where we’ll be pairing delicious, healthy meals with all the Crunchy flavors! In this first edition, we’re diving into the lime and basil goodness of our Crunchy Elevate flavor. To match the citrusy, herbal flavor of the Elevate, we’ve curated a bright, zesty salmon bowl to ring in spring!
When choosing a recipe, it was important to us to choose ingredients that are in season. Vegetables such as carrots, brussel sprouts, asparagus, radishes, and avocados are all in season in March and are absolutely delicious! But why do we care about our ingredients being in season? Seasonal vegetables are harvested at their peak ripeness, meaning they are packed with nutrients and flavor. By consuming them, we benefit from all of the vitamins, minerals, and antioxidants that support our immune system and overall well-being. Plus, eating seasonal vegetables supports local farmers and reduces the carbon footprint associated with food transportation. By choosing vegetables that are in season, we contribute to sustainability and promote biodiversity. This helps us not only nourish our body but also preserve the health of the planet: it’s a win-win!
Spring Salmon Bowl
Ingredients
Salmon marinade
- 1 salmon filet- cubed
- 1 Tbsp of olive oil or avocado oil
- ½ tsp garlic powder
- ½ tsp turmeric
- 1 tbsp pomegranate molasses
- ½ tsp white miso paste
- 3 tbsp lemon juice
- ¼ cup fresh basil
- ¼ tsp sea salt, to taste
- Mix all in a blender or food processor until smooth. Pour over salmon and marinate in the fridge for an hour to 2 hours. Sear salmon to desired doneness and set aside.
Spring Vegetable Medley (feel free to sub in your favorites!)
- 6 Brussel Sprouts- thinly sliced
- 1 Bunch Asparagus, trimmed and chopped
- 4 Rainbow Carrots- sliced
- 4 Radishes- sliced
- ½ Ripe Avocado
- Fresh Basil for garnish
Lemon basil Pearl CousCous
- 2 cups Pearl Couscous (Israeli Couscous)
- Water or broth
- 1/2 of a lemon juiced and zested
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil chopped
- Salt and pepper to taste
- Cook the pearl couscous according to the package. Drain, rinse with cold water and place in a large mixing bowl.
- Add the lemon juice, lemon zest and herbs in and stir well.
- Add salt and pepper to taste along with crushed red pepper {optional}.
Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- ¼ to ½ cup fresh lemon juice
- Tsp honey
- 1 tbsp white miso paste*
- Salt and Pepper to taste
- Whisk all ingredients together.
- Store any remaining dressing in the fridge.
Assembly
- 1 to 1 ½ cups of CousCous on the bottom
- Top with raw vegetable assortment and salmon . Drizzle with dressing and top with fresh basil.
That’s a wrap on our first Sip and Savor adventure, but this is just the beginning. We’ve got plenty more seasonal, healthy meals coming your way, so be sure to stick around. Until next time, keep on sipping, savoring, and most importantly, staying Crunchy! Cheers to good food, good company, and good vibes!
