Labor Day weekend is a chance to soak up the last stretches of summer, gather around good food and enjoy a little extra time together.
Whether you’re heading to a cookout, hosting friends or simply enjoying a slower weekend at home, we have two colorful recipes from the Launch My Health kitchen to add to the menu.
Arugula Salad with Sweet Corn and Avocado
Fresh corn, creamy avocado and peppery arugula come together in this simple summer salad. Serve it alongside your favorite grilled protein or add white beans or chicken to turn it into a meal.
Yield: 4 servings
Ingredients
Corn & Avocado Mixture
- ½ teaspoon lime juice
- 1 clove garlic, minced
- ½ shallot, minced
- ½ serrano chili, minced with seeds removed
- 1 ear sweet corn, poached in seasoned water
- 1 small tomato, diced
- 1 avocado, diced
- 2 tablespoons cilantro, chopped
- ½ teaspoon ground cumin
- Salt and pepper, to taste
Arugula
- 2 ounces baby arugula
- Light drizzle extra virgin olive oil
- Light drizzle wine vinegar
- Tiny drizzle honey
- Sprinkle of salt
- 4 tablespoons pine nuts
Directions
In a non-reactive bowl, such as stainless steel, glass or enamel, toss the lime juice with the garlic, shallot and serrano. Set aside for 10 minutes.
Gently fold in the sweet corn, tomato, avocado, cilantro and cumin. Season to taste with salt and pepper.
In a separate non-reactive bowl, lightly drizzle the baby arugula with extra virgin olive oil, wine vinegar and honey. Sprinkle lightly with salt and gently toss to coat. Taste and adjust with additional olive oil, vinegar, honey or salt as needed.
Plate the arugula, add the corn and avocado mixture and finish with pine nuts.
Make It Your Own
Try one of these easy twists:
- Use a whole serrano or leave the seeds in for extra heat.
- Add more cilantro and a little coriander for an herb-forward flavor.
- Swap arugula for spinach or baby greens.
- Add 1 cup of white beans for extra protein, fiber and staying power.
- Experiment with apple cider or balsamic vinegar.
- Swap honey for maple syrup.
- Toast the pine nuts in a dry pan for about one minute to bring out their flavor.
- Top with thinly sliced grilled chicken, pork or beef for a complete meal.
Pomegranate Sangria with Fresh Raspberry and Lime
Bright, bubbly and alcohol-free, this colorful mocktail brings plenty of flavor to the table. Make the fruit mixture ahead of time, then add tonic water when you’re ready to serve.
Ingredients
- 2 cups orange juice
- 2 cups pomegranate juice
- ½ cup lime juice
- ¼ cup apple cider vinegar
- ¼ cup honey
- Pinch of salt
- Ice
- 4 cups tonic water
- 1 lime, halved and thinly sliced
- 2 cups fresh raspberries
Directions
In a pitcher or large sealable container, stir together the orange juice, pomegranate juice, lime juice, apple cider vinegar, honey and salt.
Place a few ice cubes in each glass and fill about halfway with the pomegranate mixture. Top with tonic water until the glass is about three-quarters full.
Finish each glass with fresh raspberries and a lime slice, then serve.
Good Food, Made for Real Life
Healthy eating doesn’t have to mean skipping the foods, flavors or moments you enjoy. Sometimes it simply means adding a few fresh ingredients to the table and making choices that work for you.
From all of us at Launch My Health, enjoy the long weekend and whatever is on your plate.