Caprese Salad on a Stick

Salad on a stick? We gave the classic Italian salad a brand new look, and made it fun for the whole family! We skewered the mouth-watering combination of creamy mozzarella, fresh sweet 100 cherry tomatoes, and homegrown basil, drizzled with extra-virgin olive oil, and a pinch of sea salt.

Caprese Salad on a Stick

(Makes 1 skewer/serving)

Ingredients

• ¾ ounces fresh mozzarella cheese (approximately 3 round cheese balls)
• 3 basil leaves
• 3 cherry tomatoes
• 1 teaspoon extra-virgin olive oil
• ⅛ teaspoon sea salt (optional)
• Bamboo skewer

Directions

1. Assemble cheese, basil, and tomato, in order, onto skewer, until all ingredients are on stacked beautifully on the skewer.
2. Drizzle olive oil over assembled skewer, and add a pinch of sea salt if desired. Enjoy!

Recipe courtesy of Kids Eat Right.

Sea Salt & Lime Grilled Fish Tacos

Sea Salt and Lime Grilled Fish Tacos

Recipe courtesy of the Food Channel
(Makes 4 servings)

• 1 pound (1-inch thick) red snapper fish fillets
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup canola oil
• 1/4 cup prepared salsa verde
• 1/4 cup reduced-fat mayonnaise
• 1 teaspoon sea salt, divided
• 2 cups shredded coleslaw blend
• 16 avocado slices (about 2 small avocados)
• 8 corn tortillas
• 2 limes, cut in half

Preheat grill to medium-high heat.

Combine lime juice, cilantro, oil, and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.

For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.

Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.