Grilled or Roasted Mediterranean Asparagus Salad

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To round this recipe out to a full meal, add some tofu to the grill then toss with baby spinach before serving for a light summer salad—perfect for lunch. The instructions below are to roast the asparagus, but you can also grill it in a grilling basket or directly on the barbecue.

Mediterranean Asparagus Salad

Mediterranean Asparagus Salad

1 1/2 pounds (680g) asparagus, ends trimmed
1/2 large red onion, thinly sliced
3 tablespoons (45mL) extra virgin olive oil, divided
Fine sea or Himalayan salt
Freshly ground black pepper
1/4 cup (60mL) chopped walnuts
1 small clove garlic, minced
2 tablespoons (30mL) aged dark balsamic vinegar, plus more as needed
4 large roasted red peppers, chopped
1/3 cup (80mL) sliced kalamata olives
1/4 cup (60mL) sliced sundried tomatoes
1 tablespoon (15mL) capers
1/4 cup (60mL) chopped fresh basil

Preheat the oven to 450 degrees F. Toss the asparagus and red onion with 2 tablespoons of the olive oil. Season with salt and pepper. Roast for 6 to 8 minutes, depending on the size, until it just starts to become tender. Remove from the oven and add the walnuts and garlic. Drizzle with 2 tablespoons of the balsamic vinegar, mixing to coat. Roast for an additional 4 minutes, until the walnuts are fragrant and the vinegar is no longer runny. Remove from the oven. Cut the asparagus into bite-sized pieces. Scrape the asparagus, red onion, and walnuts into a large bowl.

Add the roasted red peppers, olives, sundried tomatoes, and capers to the bowl. Mix to combine, adding the remaining olive oil and additional balsamic vinegar, if desired. Stir in the basil. Adjust salt and pepper to taste. Let stand at least 30 minutes before serving.

Strawberry-Rhubarb Creamsicles

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There’s a brief moment in between spring and summer where you can take advantage of the rhubarb and strawberry crossover. I usually miss it (those fleeting fruits drive me nuts!), but not this time. In the later summer, though, these are just as amazing with a peach and blueberry combo and some chopped candied ginger in the mix. Depending on the sweetness and ripeness of the fruit, adjust the agave nectar to taste.

Strawberry Rhubarb Creamsicles

Strawberry-Rhubarb Creamsicles

1 1/2 cups (360mL) chopped rhubarb
1 cup (240mL) sliced strawberries
Zest of 1 lemon
Juice of 1 lemon
4 to 5 tablespoons (60mL to 75mL) agave nectar, divided*
1 can (13.5oz) lite coconut milk
1 teaspoon (5mL) vanilla extract

Put the rhubarb, strawberries, lemon zest, and lemon juice in a saucepan. Add 2 tablespoons (30mL) of the agave nectar. Bring to a boil, then reduce to medium-low heat and cook until the fruit is softened and the mixture is thick, about 10 minutes. Add agave nectar to taste. Let cool.

Put the coconut milk, 2 tablespoons (30mL) of the agave nectar, and the vanilla extract in a small bowl. Whisk to combine. Alternate pouring the fruit mixture and coconut milk mixture in the ice pop molds until each one is filled. Add the sticks. Freeze until firm.

Note: If agave nectar isn’t your thing, any liquid sweetener works well here, though will slightly impact the taste.

Creamy Coconut-Strawberry Quinoa

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Breakfast? Sure. Snack? Of course. Lunch? Definitely. This creamy quinoa is perfect for any time of day. Upping the traditional ratio of liquid to quinoa results in a more porridge-like consistency (but still with a bit of texture), and using the Coconutmilk Coffee Creamer adds a hint of sweetness and a bit of decadence.

Creamy Coconut-Strawberry Quinoa 3

Creamy Coconut-Strawberry Quinoa

  • Servings: 1 regular or 2 small servings
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1 cup finely chopped strawberries
2 tablespoons water
2 tablespoons chia seeds, plus more for serving, if desired
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup So Delicious Original Coconutmilk Coffee Creamer, plus more for serving
1/2 cup water
1/2 cup quinoa, rinsed and drained
Pinch salt
1/4 cup unsweetened coconut flakes

Preheat the oven to 400 degrees F.

Put the strawberries and water in a small saucepan. Bring to medium-high heat and cook until the strawberries begin to break down, about 5 minutes, mashing any large pieces with a fork. Remove from heat and stir in the chia seeds, vanilla extract, and lemon juice. Let stand to thicken while preparing the quinoa.

Put the Coconutmilk Coffee Creamer, water, quinoa, and salt in a medium saucepan. Bring to a boil, reduce heat to low, and cook, covered, for 18 minutes. Turn off heat and let sit for 5 minutes.

Spread the coconut in a single layer on a baking sheet. Bake for 5 minutes until golden brown, watching carefully so it doesn’t burn.

To serve, spoon the quinoa mixture into one or two bowls. Top with the strawberry mixture, coconut flakes, and additional Coconutmilk Coffee Creamer  and chia seeds as desired. Serve warm.

Creamy Coconut-Strawberry Quinoa 2

(Disclosure statement: I received monetary compensation and free product coupons from So Delicious Dairy-Free for taking part in this campaign. I only, however, promote and partner with companies I love and use regularly in my own kitchen. As always, all opinions and recommendations expressed are completely my own.)