Strawberry Ceviche Avocado Boats

We’re about 2 weeks away from the official start of summer, but it’s 90 degrees here in the Sacramento Valley so summer has pretty much arrived! We’re basically swimming in strawberries at our house because, well, what’s not to love about strawberries?! I don’t think I’ve ever met a person who doesn’t adore them! You can make just about anything with them from sweet (like my Strawberry Balsamic Coconut Cream Popsicles & Chocolate Strawberry Hearts) to savory dishes, they never let you down, amiright?! These Strawberry Ceviche Avocado Boats are on the savory side because all I can think about in this heat is fresh juicy strawberries, avocado and seafood! It was only natural to combine them into a fun and fresh new recipe, one that will take you away to Cabo with the first bite.

I always feel like it’s summer as soon as these beautiful ruby red berries start popping up here in Northern California. California Strawberries have my heart, I remember as a kid, we used to grow them in our back yard and I always hated when the snails got ahold of them, like seriously the worst thing to discover as a strawberry loving child, all your strawberries eaten by these little pests! Luckily my grandparents lived just down the street with raised planters full of strawberries, so we never went without. My grandma always made gobs of jam during the summer, some of my fondest memories are making fruit jams in the kitchen with her. As kids my cousins and I used to slather her strawberry jam all over homemade bread and devour it all summer long! My face was always sticky with strawberry jam at grandma’s house, it was a special time and place!

Sadly I don’t have any strawberry plants right in my own backyard anymore, but I really don’t have to worry because they are available year round! California produces 90% of the nations strawberries, so cool right?  I love that I can find my beloved Organic California Strawberries at the farmer’s markets and grocery stores for just a few bucks during the peak season! It’s better than Christmas in my opinion! I picked up a big flat of them at the market to create these dreamy Strawberry Ceviche Avocado Boats. They’re a perfect no cook recipe to add to your list so you don’t have to turn on the oven and heat up the house when it’s unbearable outside!

You may not have thought that strawberries could work in a recipe like this, but I assure you that strawberries make a great substitute for tomatoes. Like tomatoes they are high in acidity and are sweet, but not too sweet! What’s great is that there is an abundance of ripe strawberries right now so they are a wonderful addition to many savory dishes instead of tomatoes.

Here are some reasons (as if you already needed them) to be loving more on these beautiful little berries!

-They are rich in Vitamin C! One serving of 8 Strawberries will give you more than an orange!

-They are lower in sugar compared to other fruits but packed full of flavor!

-These cute little berries are red to remind you they are packed full of nutrients that may help reduce the risk of high blood pressure and stroke. This is an important one to my family as my husband is a stroke survivor!

Strawberry Ceviche Avocado Boats

Prep Time: 5 minutes

Total Time: 25 minutes

Yield: 6

Ingredients

  • 1 pound of raw shrimp, deveined (can use cooked)
  • 3 ripe avocados
  • 3/4 c. strawberries, diced
  • 1/2 c. white onion, diced
  • 1-2 rounded tbsp. jalapeño, diced
  • 1/2 c. lime juice (enough to cover shrimp so they cook evenly)
  • Salt & Pepper to taste

Instructions

  1. Cut your avocados in half and remove the pit. Squeeze lime juice on top, sprinkle salt on them, place on a serving dish and set aside.
  2. Chop shrimp into bite sized pieces. In a medium shallow container add the shrimp, lime juice, strawberries, onions, cilantro and jalapeño. Let marinate until the shrimp is no longer see-through but opaque, about 10 to 20 minutes.
  3. After shrimp has marinated, add salt and pepper to taste and mix the ceviche well.
  4. Add the ceviche to the center of each avocado boat. Garnish with more cilantro, strawberries and red pepper flakes if desired. Serve chilled.
http://www.paleopaparazzi.com/2017/06/strawberry-ceviche-avocado-boats/

I hope you love the recipe, and don’t for get to get your 8 a day! For more delicious strawberry recipes and inspiration visit the California Strawberries Website!

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Shaved Asparagus and Prosciutto Salad

 

Last year I created this really easy and fun Shaved Asparagus and Prosciutto Salad when we were on a trip in the mountains of Northern Georgia. I had almost forgotten how amazing it was until Natalie over at Perry’s Plate reminded me, what are food blogger friends for?!! Thanks girlfriend!


My husband and I did lots of fishing and hiked part of the Appalachian trail during our time there. His uncle has a cabin up there and it was such a treat to relax and visit with family! But so was all the amazing food we were surrounded by and all of the natural beauty in our midst! Nature was just begging me to make fresh spring dishes every day! I kept seeing all these gorgeous raw shaved asparagus dishes at the time and decided to just make it happen.

I can’t wait to go back again and hike more of the trail. It starts in Georgia and goes all the way up to Maine, pretty incredible! I feel most creative when i’m out in nature! It always leaves me feeling inspired to create something new and beautiful! Do you feel the same way?

I knew I was on to a good thing when it got the approval of my husband and his childhood friend, who was there with us as well. I added a little goat cheese for good measure as not all who I was serving it to were eating paleo. If you can tolerate a little goat cheese, definitely add it in as it gives it just that extra dimension of creaminess. You could always sub in cashew cheeze to make it dairy free and it would taste just as lovely! This would be perfect to serve on Easter or a Mother’s day brunch!

This salad is simple yet elegant. It probably doesn’t really need a recipe but some people like to have a guide, so we’ll call it more of the latter lol! You pretty much just shave raw asparagus very thinly over torn pieces of prosciutto, squeeze on a bit of lemon juice, add sliced tomato, salt and pepper and a little goat cheese if you like. Done in just a few short minuets, plus it tastes incredibly fresh & springy. Leave off the goat cheese and it’s Whole30 friendly! Just a tip to help in the shaving process, lay the asparagus on the back of a wooden handle ( I used a wooden spoon) to make it easier! Bon appetite!

Shaved Asparagus and Prosciutto Salad

Serving Size: serves 4

Ingredients

  • 1 bunch of asparagus spears
  • 2 packages of sliced prosciutto
  • 2 large Tomatoes, sliced
  • 1 package of goat cheese/cashew cheeze,crumbled
  • 2 large lemons
  • Salt & pepper to taste

Instructions

  1. Arrange torn pieces of prosciutto onto plates.
  2. Rinse and shave raw asparagus with a vegetable peeler over top of prosciutto and squeeze on lemon juice to your liking.
  3. Add sliced tomato, salt and pepper and goat cheese/cashew cheese crumbles if you like. You could also top with your favorite creamy dressing instead of the cheese crumbles to keep it whole30 friendly!
http://www.paleopaparazzi.com/2017/04/shaved-asparagus-prosciutto-salad/

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

Watermelon salad?? I know what you’re thinking, “hmm, that’s a little different.” Well it is, but in a totally fun and delicious way. Adding watermelon to a salad is so refreshing and summery. This watermelon salad with roasted almonds and fig balsamic dressing will be your new best friend, I promise! The fresh greens paired with the juicy watermelon slices, luscious figs, crunchy cucumber and toasted almonds is a match made in heaven!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

I used raw almonds from my grandfather’s farm here in Northern California. They make this salad feel even more special. I love adding them to my recipes whenever I get a chance. If you have access to quality almonds, definitely use them in this salad. Using the freshest ingredients possible will make this salad really shine.

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-2

I also love the figs and fig balsamic dressing in this salad, figs are one of my favorite summer fruits along with watermelon. They remind me of my grandmother because they were her absolute favorite. As a kid I never understood why, I really hated them (shhh, don’t tell anyone)! As I grew older and my taste buds changed (for the better), I fell head over heels in love with them! I just found a fig tree in my neighborhood and foraged these beautiful ones right off the tree. I absolutely love all the fresh produce in the summertime!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-1

One thing I love about watermelon is that it’s about 90% water, so it’s great for keeping hydrated in the summer heat. I’m not sure about where you live, but summers here in the Sacramento valley are HOT, HOT, HOT. Watermelon anything in 100 degree weather always makes me a happy camper!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing

Serving Size: 2

Ingredients

    For the salad:
  • 4 cups salad greens
  • 2 cups sliced watermelon, rind & seeds removed
  • 2 teaspoons green onion, sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons Jicama, thinly sliced
  • 3-4 figs, quartered
  • 1/4 cup almonds, toasted
  • 2 persian/cocktail cucumbers, diced
    For the dressing:
  • 2 tablespoons olive oil
  • 2 teaspoons fig balsamic vinegar (I used Kasandrinos)
  • a few pinches of pepper
  • a few pinches of salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread almonds onto a baking sheet & toast for 5-8 mins.
  3. Set aside to cool while you prepare the dressing.
  4. Add dressing ingredients to a container with a lid & shake to combine.
  5. Place salad greens into a large bowl & toss with the dressing.
  6. Divide greens between 2 plates.
  7. Roughly chop toasted almonds & chop up other components of the salad.
  8. Top salad with the remaining ingredients & enjoy!
http://www.paleopaparazzi.com/2016/08/easy-paleo-watermelon-salad-with-roasted-almonds-fig-balsamic-dressing/

This salad is whole30 friendly and pairs beautifully with any meal. Not to mention, it’s super easy to make but looks like something you would see served at a fancy restaurant. Go ahead, impress all your friends and family, just don’t tell them how simple this salad really is to whip up! And don’t forget to pin it for later so it’s easy to find! Happy summer!

Easy Paleo Watermelon Salad with Roasted Almonds & Fig Balsamic Dressing-3

Whole30 4th of July

I was excited when the Whole30 team asked me to create 3 tasty dishes for your 4th of July BBQ’s/ Potlucks. I know how hard it can be to feel like your missing out on all the fun foods when a holiday pops up. That’s why I created an appetizer, a salad & a meat dish to make celebrating this holiday a little easier. Plus they are your typical 4th of July recipes, so if you don’t mention that they are whole30 friendly, no one will be the wiser! I’ve got you covered so don’t worry! You will not feel deprived at all, promise! Head over to the Whole30 website to get all 3 recipes! So off you go now…go get your BBQ on!

Red White & blue strawberries
Whole30 Red white & Blue Strawberries

Patriotic ColeslawWhole30 Patriotic Coleslaw

Firecracker BBQ Ribs

Whole30 Firecracker BBQ Ribs

Asparagus Soup With Crispy Prosciutto And Curried Ghee

Asparagus soup

I love living in the farm to fork capitol of America, there are so many yummy fresh fruits and veggies at my finger tips! One of my favorite things is when winter is coming to a close and fresh spring vegetables start popping up everywhere. It’s an exciting time, one I look forward to every year!

Asparagus is one of my absolute faves and one of the veggies I gravitate towards first this time of the year. I absolutely love to make my asparagus soup first thing when I get my hands on a nice hearty bunch. It’s the perfect soup to make as winter is coming to an end and spring is just beginning to peek it’s head around the corner. Add my favorite toppings to the mix, and you’ve got yourself a truly comforting, tongue tantalizing combination of flavors. This soup is easy to whip up as a meal by itself or as a side to your favorite dish. I hope you enjoy it as much as I do!

Asparagus Soup with Crispy Prosciutto and Curried Ghee

Ingredients

  • -1/2 pound of asparagus, ends trimmed
  • -2/3 cup of light coconut milk
  • -2 slices of prosciutto
  • -1/2 tbsp garlic powder
  • -1/4 cup of mushrooms, sliced
  • -1 tbsp ghee
  • -1/2 tsp yellow curry powder
  • -salt & pepper to taste

Instructions

  1. Place water in the bottom half of a steamer pan and bring to a boil.
  2. Trim the dry ends off of the asparagus. Place them in the top half of the steamer pan and steam until tender, about 12-15 mins.
  3. While the asparagus is steaming, line a baking sheet with foil and preheat your oven to 425 degrees.
  4. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  5. Add 1 tbsp of ghee to a small dish along with your curry powder and heat until melted, stir to combine.
  6. Add a tiny bit of your curried ghee to a pan and saute your mushrooms until tender, reserving the rest to garnish your soup.
  7. Pour your coconut milk in a pan and bring to a boil.
  8. When Asparagus is done steaming, add to a high speed blender (i use a vitamix) along with your heated coconut milk, garlic powder and blend until creamy. Add your salt and pepper to taste and keep blending and testing until desired flavor is achieved.
  9. Pour soup into bowls and garnish with sauteed mushrooms, crumbled prosciutto and last but not least, drizzle your reserved curried ghee on top.
  10. Grab a spoon and enjoy!
http://www.paleopaparazzi.com/2015/03/asparagus-soup-with-crispy-prosciutto-and-curried-ghee/

Autumn Kale Salad

IMG_5475.JPG

Massaging kale is my new favorite hobby. I mean what’s better than taking a bunch of kale leaves and helping them relax before dinner? Sounds perfect right? ha ha! All kidding aside, this salad is so awesome!  I’ve had many kale salads in my past, but none have ever come close to this concoction of yummy fall inspired ingredients, mixed with tender massaged kale leaves. Are you ready to enter Kale heaven? Here we go!

Massaged Autumn Kale Salad

For the Salad:

-1 Large bunch of Kale (stalks removed)

-1/2 Tsp Kosher Salt

-3 Radishes (sliced)

-Half an apple (sliced)

-1 large avocado (optional-not available everywhere)

-1/2 cup sunflower seeds (roasted)

 

For the Dressing:

-Juice of 1 Large lemon (about 4 Tbsp)

-3-4 Tbsp Raw Honey (depending on how sweet you like things)

 

Directions:

1. Roast your sunflower seeds first so they can have time to cool down. Set your oven to 350 degrees, place seeds evenly on a baking sheet and bake for aprox. 10-15 mins. or until toasty and brown!

2.Rinse off your kale (make sure to check for any hiding bugs, especially with organic:) and  remove stalks. Cut leaves into 1/2 inch pieces.

3. Sprinkle your salt on the leaves and squeeze them vigorously with your hands until the kale begins to soften and liquid starts to sweat out of the leaves. Keep massaging until  desired tenderness is reached. Add leaves to a salad bowl and set aside.

3. Mix your lemon juice, and honey together in a separate smaller bowl and add to the salad bowl with the kale. Toss them together.

4. Thinly slice your radishes, chop apple and avocado into thin chunks and add to the salad bowl. Add the cooled roasted sunflower seeds and toss all ingredient together until combined.

Add pepper if desired and as Julia child would say, “Bon appetite!”