Spring Into Healthy Eating
Mediterranean Snapper / Cucumber, Tomato and Garbanzo Salad with Feta
Cucumber, Tomato and Garbanzo Salad with Feta
Ingredients
1 (15.5 oz.) can garbanzo beans
2 Tbsp. white balsamic vinegar
3 Tbsp. extra virgin olive oil
½ tsp. Spike® seasoning
1 ½ cups diced tomatoes (drained if necessary)
1 ½ cups diced cucumbers with skin on
½ cup chopped fresh basil, parsley or oregano
salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese
Preparation
Rinse garbanzo beans in a colander until no foam appears. Let beans drain at least 15 minutes. Whisk olive oil, balsamic vinegar and Spike seasoning together. Place beans in small bowl, pour dressing over and marinate beans in refrigerator 4-6 hours or longer. When you’re ready to prepare the salad, remove beans from refrigerator and drain them in a colander, reserving the dressing. Taste dressing for seasoning, and if you don’t think you have enough dressing, add a bit more balsamic vinegar and olive oil. Cut cucumbers into fourths lengthwise and into pieces about 1/2-inch wide. Place basil or other herbs into salad spinner and wash, spin dry or dry with paper towels and coarsely chop. Combine tomatoes, cucumbers, garbanzo beans and basil in a bowl and toss with reserved salad dressing. Season salad with salt and freshly ground black pepper to taste, then gently mix in the crumbled feta cheese. Serve and enjoy.
Mediterranean Snapper
Ingredients
The topping:
1 cup 2% Greek yogurt
2 Tbsp. lemon juice
1 garlic clove, minced
1 Tbsp. Za’atar seasoning
½ tsp. salt
The fish:
4 (4-6 oz.) wild-caught red snapper fillets (or mahi mahi, trout)
¼ red onion, thinly sliced into rounds
1 cup halved cherry tomatoes
1 cup diced zucchini
1 large lemon, thinly sliced
2 Tbsp. capers
2 Tbsp. extra virgin olive oil
Kosher salt and freshly ground
black pepper
Preparation
Preheat oven to 425°F and spray a large sheet pan with cooking spray. In a small bowl, stir together topping ingredients. Set aside. Pat fish dry with a paper towel. Place on sheet pan and season with salt and pepper. Top each fillet liberally with yogurt sauce. Save leftover sauce for serving. Arrange red onion, tomatoes, zucchini, lemon and capers on sheet pan, evenly covering fish and surrounding space. Drizzle with olive oil. Season with a pinch of salt and pepper. Bake for 20 minutes, or until snapper is cooked through. Serve over brown rice.