Tag Archives: salsa

Watermelon Quinoa Summer Salad

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This post is part of a blogger recipe challenge sponsored by Sam’s Fresh Salsa.

Watermelon Quinoa Summer Salad is a delight for lunch or a light dinner this hot weather time of year! It’s a delicious watermelon quinoa salad that is a little bit sweet, a little bit savory, a little bit salty and just a tiny bit spicy – so many flavors that shine bright!

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

Watermelon and quinoa are namesake ingredients, but it’s also loaded with corn, fresh spinach, seeds, green onions and crumbled queso fresco. The whole entrée salad comes together in minutes if you’ve pre-cooked the quinoa and is flavorfully festive with a dressing made from Sam’s Fresh Salsa and a bit of olive oil.

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

If you know me AT ALL, have used the search bar to look for watermelon recipes here, or follow my Instagram, you know that I am a mega super-fan and advocate of watermelon. It’s hydrating, it’s packed with vitamin C, natural sugars to fuel my active lifestyle, the amino acid l-citrulline said to possibly reduce post workout soreness are among the many reasons I love watermelon – -and, oh yeah, it’s delicious!

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa. For more clean eating recipes and salad ideas, visit thefitfork.com
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I also love an easy, healthy recipe that doesn’t require me to turn on the oven in the summer. Watermelon Quinoa Summer Salad can be made a bit ahead too, and served later that day – perfect for pool parties, summer celebrations like July 4th, and outdoor entertaining and potlucks (so glad these are all coming back)!

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

Watermelon Quinoa Summer Salad also can be layered up in a jar for a pretty presentation, or to take to work and then shake up right before eating. The trick is to layer the dressing made from Watermelon Jicama Salsa on the bottom of the jar and then load up in order of “delicateness” – so like watermelon, corn, quinoa and seeds, spinach, and cheese!

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

This watermelon salad fits with vegetarian diets – and if you leave the cheese off it is suitable for a vegan lifestyle. As written, the vegetarian version recipe (with cheese) offers 19 grams of protein – but if you are looking for more protein, it is also delicious paired with grilled shrimp or fish. It also has more that 100% DV for vitamin A, 54% DV for vitamin C, 37% DV iron, and 21% DV calcium.

I am really loving these new refrigerated salsas from Sam’s Fresh Salsas with a thumbs-up clean label featuring fresh fruits and veggies with absolutely no preservatives or anything artificial. In addition to the Watermelon Jicama Salsa there is also Salsa Verde and Cantina Medium Salsa. You can purchase Sam’s Fresh Salsa at: ShopRite, Acme, and Safeway or ask your store to stock it!

You can also learn more about Sam’s Fresh Salsa at SamsSalsa.com on Facebook and Instagram!

5 from 3 votes
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Watermelon Quinoa Summer Salad
Prep Time
20 mins
Cook Time
25 mins
cooling
10 mins
Total Time
45 mins
 

Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.

Course: entree salad, Salad, Side Dish
Keyword: quinoa, watermelon
Servings: 2 servings
Calories: 443 kcal
Ingredients
  • ½ cup uncooked quinoa
  • 1 ½ cups water to cook quinoa
  • 1 ½ cup diced watermelon
  • 2 cups chopped fresh spinach
  • ½ cup frozen corn thawed
  • ¼ cup chopped green onions whites and greens
  • 2 tablespoons toasted hemp hearts or can use sunflower seeds or pepitas
  • ½ cup crumbled queso fresco cheese
  • 2/3 cup Watermelon Jicama salsa from Sam’s Fresh Salsa
  • 2 teaspoons olive oil
  • ½ tsp. salt
Instructions
  1. Place rinsed quinoa in medium pot and add water. Cook, with lid on, for approximately 15 minutes or until water has been absorbed and it is tender.
  2. Let quinoa cool to at least room temperature. Spread out on a cookie sheet and stick in the fridge to quick cool for 10 minutes.
  3. Add diced watermelon, spinach, corn, green onions, hemp hearts (or seeds), and crumbled cheese to a large bowl with quinoa.
  4. In small bowl, whisk together salsa, olive oil and salt.
  5. Pour over salad and mix well.
Recipe Notes

Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa

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This post was sponsored by Cedar Bay Grilling as part of a blogger recipe challenge. I received product for my participation, however all opinions, content and enthusiasm remain my own.

Reel in amazing flavor this beautiful summer weekend with a grill out featuring salmon! My recipe for Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa is a delicious dinner ready to elevate your al fresco dining in under 30 minutes.

Cedar Plank Grilled Salmon with Blistered Peach Tomato Salsa

Just imagine spicy-sweet seasoned fish taking on a woodsy aroma and hint of smoky flavor that comes from grilling on a cedar plank – and then topping all that salmon goodness with a selection of the season’s best produce (including grilled peaches and grilled tomatoes) that have been softened and lightly charred on the grill before chopping up into a salsa-like relish condiment. It’s an off-the-hook flavor combination! Read on to get the recipe: Continue reading →

“Just a Li’l Spicy” Strawberry Radish Salsa

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I relish relish, will dive head first into dip, and always “lika da sauce”! Since all the spring produce is on parade and I like spicy-sweet things, I couldn’t resist making “Just a Li’l Spicy” Strawberry Radish Salsa! Read on to get all the deets and recipe:

Strawberry Radish Salsa
Continue reading →

Brisket Tacos with Spicy Watermelon BBQ Sauce and Pickled Rind Relish #TacoTakedown

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Brisket Tacos with Spicy Watermelon BBQ Sauce and Watermelon Rind Relish - TheFitFork.comI enjoyed a one-of-a-kind, sorta-strange experience as only Austin can host at the Taco Takedown that was held this past weekend near the be-hip-or-go-home scene at SXSW (South by Southwest).  I’ve been in quite a few cook-offs including the iconic Pillsbury Bake Off in Vegas with $1 Million prize (obviously I didn’t win), the Crisco Cook Off in Nashville as part of the Country Music Festival, and even many times in my home-town Hatch Green Chile Cook Off where I hold bragging rights as the 1st, 2nd and 3rd place winner.

Taco Takedown Contenders - TheFitFork.com

The right to battle it off as a finalist in most of these showdowns required each recipe to make it through some sort of qualifying round, being made and examined in a test kitchen by professional chefs and pre-judged on factors like presentation, fit within a certain category, creativity, convenience, taste and so on. Typically, pages of rules, do’s and don’ts, and lists of disqualifications were also involved.  However, not at the Taco Takedown – basically all the info I was given was just show up with your best taco. So, of course I started over analyzing and guessing at the non-existent details. And, in the end I decided to fly by the seat of my pants. I wondered what kind of taco would win – surely in Austin, a freaky taco would beat a traditional taco any day.

My Beefy Man Hunk Taco Model

My Beefy Man Hunk Taco Model

That’s why I wrapped all my loves, as strange as the combo might sound, in one tortilla – viola, a Beef Brisket Taco with Spicy Watermelon BBQ Sauce (and Pickled Rind Relish) recipe was born. Well, I guessed wrong because a Crispy Chicken with Avocado Taco dished up by Evin at Food Good, Laundry Bad took top honors.  As partial as I was to my wacky yet wonderful watermelon beef taco, I have to admit, the winner was really, super-ultra-deluxe good – and it was fried, how could I compete with that?!  But, I got to go home with the beefy man-hunk taco model — so, really, I was the WINNER!

 

Brisket Taco with Watermelon BBQ Sauce - TheFitFork.com

It’s no secret that I’m a fan of meaty beef, and summer-sweet watermelon and a surprise of spiciness, these are a few of my favorite things (is there a song here . . )?  I knew these flavors would mingle together for a memorable taco –as they did. I didn’t want to smoke the brisket, so I had four massive slow-cookers breaking down the beef into the perfect tenderness for fork shredding.  But, holy-moly, it took a long time to shred 27 pounds of brisket!    The BBQ sauce was a not-too-vinegary, not-to-tomatoey sauce sweetened with watermelon just and spiced up with Sriracha. Probably the most unique thing going on was the pickled watermelon rind that was diced up in the salsa. A true southerner uses ALL parts of the watermelon. And, of course, I topped it all off with some salty, crumbly queso fresco cheese.  Pickled Watermelon Rind Relish - TheFitFork.com

Use this Spicy Watermelon Barbecue Sauce on beef — but also on chicken, baked beans, fish, sausage, pork and more. I’ve also used it as a salad dressing!

Spicy Watermelon BBQ Sauce - TheFitFork.com

Because you’re probably not cooking for a 250 person crowd, I’ve scaled down the recipe for you to feed about 8 and maybe some leftovers!

Brisket Tacos w/ Spicy Waterrmelon BBQ Sauce, Pickled Rind Relish #SXSW #TacoTakedown

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What’s the craziest thing you’ve wrapped in a tortilla and called a taco? Please share in the comments!

 

Brisket Tacos with Spicy Watermelon BBQ Sauce and Watermelon Rind Relish - TheFitFork.com
Print
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish
Prep Time
20 mins
Cook Time
10 hrs
Total Time
10 hrs 20 mins
 
Beef Brisket Taco with Spicy Watermelon BBQ Sauce and Pickled Rind Relish -- a strange but good recipe that will rock your next backyard party.
Course: Condiment, Main Dish
Cuisine: American, Southern
Servings: 8 servings
Ingredients
For Brisket:
  • 2 lbs. Beef Brisket preferably center cut
  • 4 cups water can substitute beef broth or beer!
  • 1 tbsp garlic powder
  • 2 medium sweet yellow onion sliced thinly
  • 3 jalapenos seeded and quartered
For Spicy Watermelon BBQ Sauce:
  • 3/4 cup watermelon juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 4 ounces tomato paste
  • 2 tbsp Sriracha pepper sauce more or less, to taste
Pickled Watermelon Rind Relish:
  • 1 cup diced watermelon drained of excess juice
  • 1/2 cup diced pickled watermelon rind homemade or oldsouth.com
  • 2 tbsp liquid from picked watermelon rind
  • 2 plum tomatoes seeded and diced
  • 1 jalapeno seeded and minced
  • 2 tbsp minced fresh cilantro
Other:
  • 16 tortillas
  • 1/2 cup queso fresco cheese, crumbled
Instructions
For Brisket:
  1. Add ingredients for brisket into 6 - 8 quart capacity slow cooker. Cook on low setting for 10 hours. Remove brisket from cooking juices and strain out onions and peppers. Chop of onions and peppers, set aside. Cut excess fat of brisket and use fork or fingers to shred beef. Stir back in onions and peppers.
For Spicy Watermelon BBQ Sauce:
  1. Prepare BBQ sauce by adding all ingredients together in medium sauce pan. Bring to boil over medium-high heat and reduce to low. Simmer for 20 minutes. Pour desired amount over beef, remainder may be stored in the refrigerator for a week. Makes about 2 cups.
For Picked Rind Relish:
  1. To make relish, toss together all ingredients in medium bowl. Refrigerate until ready to use.
To Serve:
  1. To serve, place sauced, shredded brisket in tortilla. Top with relish and queso fresco.
Recipe Notes

Uno, Dos, Tres! Avocados Three Ways

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box of avocados thefitfork

I recently received a box full of bliss on my doorstep.  So what did the UPS man deliver? No, it wasn’t a new pair of sandals for spring or video game ordered by the boys – it was a case brimming with beautiful California Avocados.  Smooth, velvety goodness ready to nourish my body with healthy fats and essential vitamins and nutrients – now THAT is something worth coming home to! I could wax poetic about the health benefits of avocados all day; surely you remember how many avocados I was eating during my “fat-loading” phase for the last marathon!

avocado arrangement 700

So, each one my new beautiful avocados were perfectly shaped and without a dent, bruise or brown spot – plus, none of them had those awful stringy things on the inside. By the way, the stringiness found in some avocados near the stem end is a result of a younger tree vigorously putting out fruit. As the tree matures, it typically stops producing fruit with this stressed-out, overabundance of cellulose fibers. Unfortunately, you can’t tell from the outside of avocados which ones are strung out – haha!  And, while you CAN eat the stringy fibers, who wants to?

With peak California Avocado season in full swing now through fall (haller-lu-ya) and Cinco de Mayo just days away, what better way to start devouring my stash than with some south-of-the-border inspired avocado recipes.

avocado guacamole

Cilantro-Lime Guacamole Recipe

Simple, smooth and just so darn good that I have been known to eat the whole bowl at one sitting! A perfect dip for chips or healthier options like carrot, jicama, or zucchini sticks.

  • 1 large avocado, peeled and pitted
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 teaspoons garlic salt
  • Garnish (optional) : chopped red onion

Using a fork or back of spoon, mash avocado until smooth with just a few small lumps remaining for texture. Add lime juice, cilantro and garlic salt; stir well to combine. Top with red onion, if desired. Serves 4.

Avocado Red Onion Pineapple salad

Avocado Pineapple Relish Recipe

I originally made this dish as an experimental side for smoked brisket and turkey; obviously I wasn’t in the mood for coleslaw and other normal barbeque sides. We gobbled it all up and then I made it again for fish tacos and tortilla chips!

  • 1 medium avocado; pitted, scored and flesh removed
  • 2/3 cup diced fresh pineapple
  • 1/3 cup chopped red onion
  • 2 Tablespoons fresh cilantro, chopped
  • 1 Tablespoon finely minced jalapeno
  • 2 Tablespoons fresh lime juice

Score avocado in shell as pictured below and remove or peel and dice. Mix all ingredients in non-reactive bowl and gently toss together. Serves 6.

avocado half

Scoring avocado is the easiest way to prep for salsa & relish recipes.

beef and vegetable stuffed avocados 

Baja Beef Avocado Bowls Recipe

Made last month as part of a “chopped” style competition at a nutrition event (and the winner, natch!), this vibrant and very easy dinner recipe uses the avocado shell and part of the flesh as a bowl – the scooped out remainder is made into guacamole and dolloped on top!  Get the full recipe for Baja Beef Avocado Bowls on my protein for performance post.

So what will I be doing with the rest of my avocados? Come back in a couple days to find out!

Avocados provided by the California Avocado Commission, but all recipes and opinions my own.

I love to live vicariously, please share your favorite way to eat avocados in the comments!