Thrive-Health Guide Southern West Virginia August 2020 - Page 10

Baby Greens & Purslane Salad with Salmon and Quinoa Super Citrus Salad Serves 2 Ingredients 2 large eggs 2 cups baby greens 1 bunch purslane, rough chopped 1/2 cucumber, sliced 4 very thin slices red onion 3 ounces cooked salmon, coarsely flaked 1/2 cup cooked quinoa 2 tablespoons extra-virgin olive oil 1 tablespoon drained capers 1/4 teaspoon finely grated lemon zest 1 tablespoon plus 2 teaspoons fresh lemon juice 1/2 cup plain Greek yogurt Directions 1. Carefully lower eggs into a small saucepan of gently boiling water; cook 10 minutes. 2. Transfer to a bowl of ice water and let cool; drain. Peel eggs; thinly slice. 3. Toss lettuce, cucumber, onion, smoked trout, quinoa, oil, capers, and 1 tablespoon of lemon juice in a large bowl to combine; season with salt and pepper. 4. Mix yogurt, lemon zest, and remaining 2 teaspoons of lemon juice in a small bowl; season with salt. 5. Divide lemon yogurt between 2 bowls and mound salad over. 6. Top with egg slices. Serves 4 Ingredients 1 (1-1/2”) piece ginger, peeled & minced 1/3 cup carrot juice 2 tablespoons fresh lime juice 1/4 teaspoon ground turmeric Pinch of sea salt 2 1/2 lb. mixed citrus, such as oranges, blood oranges, and/or grapefruit 1 mango, peeled, cut into irregular pieces 2 kiwis, peeled, cut into 1” pieces Crushed red pepper flakes for garnish Flaky sea salt Extra-virgin olive oil (for drizzling) Directions 1. Mix ginger, carrot juice, lime juice, turmeric, and kosher salt in a small bowl. 2. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. 3. Slice citrus however you want; you can slice into rounds or cut into segments. 4. Spoon half of carrot dressing in a dessert bowl. 5. Arrange citrus, mango, and kiwis in bowl, then spoon remaining dressing over. 6. Top with red pepper flakes and sea salt, then drizzle with oil. 10 • THRIVE • AUGUST 2020