Happy Thursday y’all! Today I’m out doing the pickups for the Eat Local Challenge and getting ready to meet with all of our local participants this afternoon and pass off their goodies. I’m incredibly excited about this week! Did somebody say brownies?! Oh yes, my friends. Oh yes, indeed.
While I’m out prancing around town, my lovely friend Mikaela has an entire meal for you to try out – maybe even tonight!
My friend over at the family practice blog is doing an eat local challenge and when she showed up at my house with a bag of farm fresh foods I couldn’t resist participating. I unloaded the bag to find corn, cantaloupe, spaghetti squash, tomatoes, cucumber is 2 varieties, cute little potatoes, an onion and peppers.
Before I could even get the produce in the fridge the cantaloupe and one of the cucumbers was devoured by the girl child. I knew if I wanted to get a post for eat local challenge I would have to work quick. It was an especially hot day and I did not want to be in the kitchen long so I prepped a cucumber salad and made some avocado puree ahead of time and half hour before dinner time I cooked up the salmon and potatoes and dinner was done lickity split.
I am not exaggerating when I saw that this meal was inhaled, I looked up from my plate and the girl child was licking it clean- success! My favorite part of this meal is the avocado puree which complimented the salmon beautifully and was good enough to sneak spoonfuls later that night.
Eating local and eating healthy is incredibly important to my family as well and as a family on a budget and with a baby, a meal also has to be quick and affordable. This summer harvest dinner is not only quick and delicious but it is also very affordable and the leftovers pack up nicely for lunches the next day.
What you need
- 1 extra large cucumber or 2 large
- 1/2 red onion
- 4 small tomatoes
- 4 tbsp red wine vinegar
- sea salt and black pepper
- 2 handfuls small potatoes
- olive oil
- coarse sea salt
salmon w/avocado puree
- 4 salmon fillets
- oil of choice ( I used coconut)
- 1 cup plain yogurt
- 1 avocado
- 6 pieces of cucumber from the salad
- 1/3 white onion
- 1 clove garlic
- sea salt & pepper
How to make it
- earlier in the day star this salad so it can sit and marinate
- cut cucumber in half and scoop out seeds
- slice up cucumber about 1/4 inch thick
- slice red onion and place in a bowl of cold water
- chop tomato and add to bowl with cucumber
- toss with red wine vinegar and salt & pepper
- drain red onions and add to bowl
- toss again, cover and put in the fridge
- cube potatoes and toss with sea salt and olive oil
- place on a baking tray and put in the broiler for 15-20 minutes
- heat up oil and put the salmon in skin side up
- cook for 5 minutes then flip, toss with sea salt and cook for another 10-15 until skin is crisp
- In a blender add 6 pieces of cucumber from the salad , yogurt, avocado, white onion, garlic and a pinch of sea salt and pepper.
- Blend until smooth
Thanks Mikaela! Can’t wait to try this out!