This delicious Creamy Raspberry Vinaigrette goes perfectly with the Summer Tomato Salad, but can be used on any of your favorite vegetable or salad dishes.
CREAMY RASPBERRY VINAIGRETTE
SERVES: 6 (approx. 1 Tbsp. each)
Prep Time: 10 min.
Cooking Time: None
CONTAINER EQUIVALENTS (per serving): 1 ORANGE
¼ cup extra-virgin olive oil
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1½ tsp. raspberry preserves
1 Tbsp. reduced-fat (2%) plain Greek yogurt
1. Combine oil, lemon juice, mustard, salt, pepper, preserves, and yogurt in a medium bowl; whisk until emulsified.
TIPS: • If using the Orange Container to measure this rich and delicious dressing, only fill the container halfway. That measurement counts as one full orange, since a little goes a long way!
• You can serve this dressing over your favorite salads and vegetables.
Autumn and Bobby are back with another round of amazing recipes! Today features EASY and healthy sushi…that even the most novice chef can make!
These aren’t typical sushi rolls; you wrap the seaweed around the ahi and avocado for a bite-sized piece of perfection. You don’t need any special equipment, they’re easy to assemble, and incredibly versatile — you can top this sushi with anything you want: more fish, vegetables, or fruit.
It checks all the boxes for a satisfying meal: light, filling, and bursting with flavor and texture. The best part? Once you buy all the ingredients, you’ll have most of what you’ll need ready for your next sushi night.
Ahi and Avocado Quinoa Sushi With Sesame Infusion
CONTAINER EQUIVALENTS (per serving):
1-yellow ½-red ½-blue
FOR SUSHI QUINOA:
1 cup dry quinoa, not rinsed
2 cups water
1 Tbsp. rice vinegar, unseasoned
1 Tbsp. coconut sugar (or palm sugar)
¾ tsp. sea salt (or Himalayan salt)
10 oz. raw ahi tuna, sushi grade, finely chopped*
1½ tsp. rice vinegar, divided use
Sea salt (or Himalayan salt) (to taste; optional)
¾ medium avocado, chopped
4 sheets nori
Sesame Infusion (optional)(see separate recipe for Sesame Infusion)
4 tsp. toasted sesame seeds
Reduced-sodium tamari soy sauce (for dipping)
Pickled ginger (optional)
FOR SUSHI QUINOA:
1. Bring quinoa and water to a boil in small saucepan over medium-high heat. Reduce heat to medium-low. Gently boil, covered, for 10 to 15 minutes, or until all water has been absorbed.
2. While quinoa is cooking, combine vinegar, sugar, and salt in a microwavesafe bowl; mix well. Microwave on high for 30 seconds; mix well. Cool for 20 to 25 minutes. Set aside.
3. Place cooked quinoa in a large mixing bowl. Fold in vinegar mixture with a rubber spatula, to completely coat quinoa. Cover with a damp towel; cool to room temperature before using. (Do not skip this step!)
1. Place ahi in a medium bowl. Drizzle with 1 tsp. vinegar and season with salt (if desired). Set aside.
2. Place avocado in a small bowl. Drizzle with remaining ½ tsp. vinegar and season with salt (if desired). Set aside.
3. Cut each sheet of nori, using a sharp knife (or scissors), into twenty-four 1½-inch wide strips. (You will have some strips left over. You can wrap them to use next time.) Set aside.
4. Using damp hands, make twenty-four 1½-inch balls of quinoa, packing it together just enough so the quinoa forms cohesive balls.
5. Place each ball on a clean cutting board, pressing down slightly to flatten the bottom.
6. Wrap a strip of nori around quinoa ball, shiny side out, and seal ends together with fingers using a little bit of water. (In a pinch, a few grains of quinoa can be used as glue.)
7. Push down top of quinoa ball so that there is approximately ¼-inch of empty space between quinoa and nori.
8. Fill the empty space with ahi, top with avocado, drizzle with Sesame Infusion (if desired), and sprinkle with sesame seeds.
9. Repeat steps 5 to 8 for the remaining rolls.
10. Serve with soy sauce, wasabi, and ginger. Enjoy!
• Nori can be hard to slice. Make sure you have a really sharp knife or pair of scissors.
• Look for nori that comes in slightly perforated pre-cut strips.