Post Memorial Day Guilt Free Dishes

After 3 days of burgers and beer, that bathing suit might be fitting a little bit too tight. If you are craving a lighter fare but dont want to compromise flavor, check out these dishes below to get your fix while still satisfying your taste buds. 

Acai Smoothie

INGREDIENTS

  • 1 3.5-ounce package frozen unsweetened açai puree
  • 2 bananas
  • 1 cup pomegranate juice
  • 1 cup frozen raspberries
  • 1 tablespoon agave nectar

HOW TO MAKE THIS RECIPE

In a blender, combine one 3.5-ounce package frozen unsweetened açai puree with 2 bananas, 1 cup frozen raspberries, 1 cup pomegranate juice and 1 tablespoon agave nectar and blend at high speed until smooth. Serve right away.

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Kale Salad with Miso and Pistachios 

INGREDIENTS

  • 1 1/2 pounds kale—stems discarded and leaves thinly sliced
  • 3 tablespoons fresh lemon juice
  • Kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sesame seeds, lightly crushed
  • 1 tablespoon brown miso
  • 1 teaspoon dark brown sugar
  • 3 tablespoons extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 1/4 cup unsalted roasted pistachios, chopped

HOW TO MAKE THIS RECIPE

  1. In a large bowl, toss the kale with the lemon juice and a generous pinch of salt.

  2. In a small bowl, whisk the vinegar with the sesame seeds, miso and sugar. Gradually whisk in the oil. Add the dressing to the kale and toss well. Scatter the scallions and pistachios on top and serve.

Tuna Ceviche with Avocado & Cilantro

INGREDIENTS

  • 1 pound sushi-grade tuna, sliced 1/4 inch thick
  • 1 small red onion, halved and thinly sliced
  • 3/4 cup fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1 large Hass avocado, cut into 1/3-inch dice
  • 1/4 cup coarsely chopped cilantro, plus leaves for garnish
  • Salt

HOW TO MAKE THIS RECIPE

  1. Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.

  2. Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).

  3. Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.

Cucumber and Baby Pea Salad

INGREDIENTS

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

HOW TO MAKE THIS RECIPE

  1. In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Melon and Strawberry Salad with Spicy Lemongrass Syrup

INGREDIENTS

  • 2 plump lemongrass stalks, bruised and coarsely chopped
  • 2 fresh hot red chiles, quartered lengthwise
  • Finely grated zest of 1 lime
  • 1 cup sugar
  • 1 pound strawberries, halved or quartered if large
  • 1 pound cubed (3/4-inch) peeled yellow or white-fleshed melon such as Canary or Crenshaw
  • 2 tablespoons slivered mint leaves
  • 2 teaspoons minced crystallized ginger
  • 1/2 cup crème fraîche

HOW TO MAKE THIS RECIPE

  1. Set a medium bowl in a large bowl filled with ice. In a medium saucepan, combine the lemongrass, chiles, lime zest and sugar with 1 cup of water and bring to boil, stirring until the sugar is dissolved. Simmer until slightly thickened, about 8 minutes. Transfer to the ice water bath and let chill for 15 minutes.

  2. In a large bowl, toss the strawberries with the melon and mint. Strain the cooled lemongrass syrup over the fruit and toss gently. Refrigerate just until slightly chilled.

  3. In a bowl, stir the ginger into the creme fraiche. Spoon the fruit salad into bowls, top with a dollop of the ginger cream and serve.

Photos and Recipes courtesy of FoodandWine.com