Try These Healthy Summer Recipes
Can’t make it to Heidi Shoemaker’s Clean Eating Lifestyle seminars at the 2017 Pennsylvania Conference’s Camp Meeting this summer? Try some of her recipes.
Southwestern Bowl with Cilantro Lime Dressing – Serves 2+; Vegan & GF options
Ready in about 30 minutes!
Recipe by Heidi Shoemaker
4-5 c romaine lettuce, chopped
½ c cherry tomatoes, halved
½ c frozen corn, thawed
½ c canned black beans, drained and rinsed
2-3 T fresh cilantro leaves, chopped
1 avocado, halved, peeled and diced
¼ c black olives, sliced
¼ c tortilla strips (optional)
¼ c finely shredded cheese or queso fresco (optional)
2 T sour cream or Greek yogurt (optional)
Creamy Cilantro-Lime Dressing
1 c packed cilantro (leaves & stems), roughly chopped
½ c plain Greek yogurt
2-3 cloves garlic
Juice and zest of 1 lime
1-2 t honey
Pinch of salt
¼ c good quality olive oil
1 T apple cider vinegar
Make the cilantro lime dressing: combine cilantro, Greek yogurt, garlic, lime juice and zest, honey and salt in the bowl of a food processor. With the motor running, add vinegar and olive oil slowly until emulsified; set aside.
To assemble the bowl, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans, olives, cilantro, and avocado. Pour the dressing on top of the salad and gently toss to combine. Top with cheese, tortilla strips, and sour cream if desired.
Vegan? Try using additional avocado in place of the yogurt in the sauce.