Persimmon Avocado Salad with Chili-dusted Shrimp

Posted on May 26, 2015 by Jennifer FIsher

I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless. So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!

Health and Nutrition Benefits of Persimmons: This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber. Persimmons are high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous. Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.

Back to my persimmon windfall . . . I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round.

Hope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.

Persimmon Avocado Salad with Spicy Shrimp #LimeDressing #Fitfluential

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Have you ever tried a persimmon before?

How many avocados do you eat per week?

What are you doing to be active this week?

Please share any or all in the comments below! xoxo Jennifer

Persimmon Avocado Salad with Shrimp

Prep Time

10 mins

Cook Time

5 mins

Total Time

20 mins

This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!

Course: Main Dish, Salad

Servings: 2 people

Ingredients

2/3 pound arge shrimp, peeled and deveined
1 tbsp ancho chile powder
1 tsp salt
2 tbsp olive oli
1 Sharon persimmons cut crosswise in ¼” slices
1 avocado, peeled and cut in slices
2 tbsp crumbled Feta cheese
1 tbsp chopped fresh cilantro

for dressing

2 tbsp fresh lime juice
1 clove garlic, minced
1/4 tsp salt
1/4 tsp ground cumin
2 tbsp extra-virgin olive oil

Instructions

Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.

Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

Posted on April 22, 2015 by Jennifer FIsher

My fresh and fit recipe for Strawberry, Jicama & Jalapeno Confetti Salad is truly an edible rainbow. Strawberries, papaya, pineapple, jalapenos, cilantro and jicama mingle together with a limey dressing – it’s so utterly utopian, the chances of seeing a unicorn run by increase with every spoonful.

Of course, you could eat this fruit salad alone, but it’s also amazing as a salsa on fish tacos – or with my dinner tonight, Cumin-dusted Seared Sea Scallops. Scallops are so easy to prepare, it’s almost ridiculous. Get your oiled skillet really hot, pat on some spices and then sear for just a couple minutes each side is turning crispy golden brown and the flesh is still just slightly translucent in the center. Pan to plate in less than five minutes!

I’m a big fan of the scallops from Sizzle Fish. Plump, natural sea scallops from the North Atlantic (flash- frozen and packaged in individual serving packs of 4 scallops) are shipped right to my door! No shopping in a busy supermarket and five minutes of cooking – it’s the easiest way ever to get your muscle-making protein.

Cumin Dusted Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

It's an eating rainbow! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad recipe makes an insanely quick, colorful and healthy meal.

Course: Main Dish, Salad, Side Dish

Cuisine: Southwestern

Servings: 2 servings

Ingredients

For Confetti Salad

1 cup diced strawberries
1 cup diced jicama
1/2 cup diced pineapple
1/2 cup diced papaya
1/2 cup diced red onion
1 to 2 seeded and minced jalapenos depending on preferred heat level
2 tablespoons finely minced cilantro
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon ancho chili powder

For Scallops

1 tablespoon olive oil
8 - 10 medium sea scallops
1 teaspoon ground cumin
1/2 teaspoon ancho chili powder
cilantro and srirancha for garnish

Instructions

In medium bowl, add all diced fruit, red onion, and jalapeno.
In a small bowl, whisk together lime juice, olive oil, vinegar, cumin and ancho chile pepper. Gently stir into salad.

For Scallops

Add oil to skillet and heat to medium-high.
Pat scallops dry and dust with cumin and ancho powder. Arrange in hot skillet so they are not touching each other.
Cook for approximately 1 1/2 to 2 1/2 minutes per side (depending on thickness). Scallops should be crusty golden brown on top and bottom and still a tiny bit translucent in the center (because the will still cook a bit once removed from pan).
Drizzle with sriracha and sprinkle with minced cilantro. Serve with confetti salad.

Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

Posted on January 19, 2015 by Jennifer FIsher

It’s a New Year and I’ve made a pledge to continue yet another year of striving to be the best me I can be. I’ll stay on this path (although there are always a few detours) by making nutritious food choices, exercising in some way every day, stepping outside my comfort zone with personal challenges and just being at peace with myself. While I don’t have a lot of resolutions (sounds so shaming), I do have one oath of an epicurean nature to make – never make a rash judgment that prevents a delicious healthy food trend from meeting my mouth.

What delicious healthy food trend, you ask? I’m talking about avocado toast, the creamy and crunchy hookup that has been buzzing all over the Internet. I’ve seen avocado toast in some form or fashion on every social media channel imaginable in the last few months, but I dismissed the toast and topping as not protein-rich enough for my diet (although I don’t mind eating an entire avocado in one sitting – wink, wink).

But then, I had a moment of clarity yesterday while trying to come up with a quick healthy meal from the pantry – what about tuna fish?! I always keep a few cans of tuna from Bumble Bee Seafoods to elevate salads, sandwiches and simple ingredients into yummy and healthy meals. For example, my recipe for Fiesta Tuna Quinoa Salad is still a make-ahead favorite for a whirlwind week as is my Speedy Salad Nicoise.

Tuna is a simple (and frugal) way to add a host of nutrients to your diet, including lean protein, healthy fat, and important vitamins and minerals. I’m a fan of the single-serve, 2.5 ounce pouches of Bumble Bee® Premium Albacore Tuna and Light Tuna because the packages don’t require a can opener, messy draining, or any cooking!

Make Waves, Get Raves – Tuna Avocado Toast w/ Tangy Lemon Crema #recipe #BeeHealthy #CG #Ad

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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Tuna, Avocado & Radish Toast with Tangy Lemon Crema

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

Servings: 2 people

Ingredients

4 slices rustic artisan bread your favorite variety
1 tbsp olive oil
2 tsp fresh lemon juice
1 tsp minced garlic
1/2 tsp sea salt
1 2.5 oz pouch tuna, drained I used Bumble Bee Albacore Tuna
1 radish sliced thinly and then quartered
1/4 cup Greek yogurt
2 tsp fresh lemon juice
1 tsp lemon zest
1/2 tsp red chile pepper sauce more or less to taste
Pea Shoots for garnish

Instructions

Lightly brush tops of bread with olive oil and set under broiler until lightly brown on top. Remove from oven and set aside.
Cut avocado in half, remove seed and score flesh inside of skin. With a spoon, scoop out one half of the scored avocado and add to bowl with lemon juice, garlic and sea salt. Mash together very well. Add in the other half of scored avocado and mix lightly to combine – this will keep a chunkier texture.
Spread equal portion of avocado mixture on the top of each toast. Top each toast with just a little over ½ ounce of tuna fish and sprinkling of radish slices.
In another small bowl, wish together Greek yogurt, lemon juice, lemon zest and hot pepper sauce until incorporated.
Drizzle lemon crema over tops of toast and garnish with pea shoots.

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes

Posted on December 8, 2014 by Jennifer FIsher

Head over to Core Power to check out my post on Guacasuperfood! Five Reasons Avocados are a Super-Fuel for Athletes. Of course, I adore guacamole, but this nutrient-dense fruit also makes a rich and creamy addition to smoothies or spread on sammies – it’s also a heart-healthy swap for some of the fats used in baking! Avocados are also a good source of fiber and protein and pack an array of vitamins, minerals and antioxidants – find out exactly how they can help you as a runner, triathlete, CrossFitter, mountain climber, yogi, gymnast or other active person at CorePower.com.

Meanwhile, dig into my recipe for these super easy, super yummy Southwestern Shrimp & Avocado Starters –they are “starters” because once you start eating, you won’t be able to stop. That’s okay – they’re good for you! These amazing appetizers will be the hit of your holiday party spread — you could also present them in disposable condiment cups if you don’t have enough tiny bowls or would prefer to avoid clean-up.

Southwestern Shrimp & Avocado Starters Recipe

1 large avocado
1 tablespoon fresh lime juice
1 ½ teaspoons garlic salt
1/3 cup mixture of roasted corn with red peppers*
18 roasted or grilled shrimp*
18 unbroken tortilla chips
Garnish: cilantro sprigs

In small bowl, mash together avocado, lime juice and garlic salt. Spoon about 1 heaping tablespoon of this guacamole mash into 1 ounce condiment cups. Sprinkle a bit of the corn mixture to top of avocado and then top with one shrimp, tail side up. Set a single tortilla chip behind this for scooping out the remaining guacamole once the shrimp is eaten. Repeat steps for remaining appetizers. Makes 18 appetizers.

*I used thawed Green Giant Honey Roasted Corn in the steamer bag and grilled shrimp from the take-away food section of the market for convenience.

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes #CLblogger #SnackNation

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If you’re looking for other small bites for your soiree, these Holiday Appetizers from Cooking Light make a statement and are sure to keep the conversation going!

I also want to let you know about a great service that delivers healthy snacks to your home or office – Snack Nation. My box couldn’t have arrived at a more perfect time, as I was about to gnaw my arm off in hunger desperation. I tore into the box and it was brimming with sensible snacks including long-time loves (Quest Bars, Krave Jerky and Pirate Booty) and some new favorites (Bare Fruit and Rip Van Waffles). Perhaps what I appreciated more than the snacks, was the fact that this company gives back to end world hunger through their HUMAN donation program – each delivery is matched by a one month’s supply of nutrient packs delivered globally to people facing malnutrition. If you’re looking for a unique holiday gift (and one that’s also healthy, tasteful and socially conscious), you really need to check out this fantastic home snack delivery service – plans start out at just under $30 a month and you can sign up for a free trial.

So, tell me, how many AVOCADOS do you eat per week?

What is your favorite healthy packaged snack food?

Party Ready! Pomegranate Jicama Salad with Roasted Cilantro Shrimp

Posted on November 4, 2013 by Jennifer FIsher

Although we’re just a few days into November, soon the winter holiday season will be in full swing. Invitations to parties galore will be popping up in your inbox and you may even be hosting a soiree of your own. If you’re anything like me, indulging in foods that have been forbidden to pass your lips for months upon months are now welcomed as the beloved, long-lost friends they are. It’s so wonderful to see you again cheesecakes, chocolate kiss cookies, mugs of eggnog and bacon-wrapped finger foods — squeal!

chocolate crinkle cookies kiss cookies thefitfork

Sometimes you just have to say “yes” to the splurge!

But, before you dive off head first into a bowl of fully-loaded artichoke spinach dip, remember – all things in moderation! I’ve said it many times before and I’ll say it again; I’ve never been a food denier. But, I do balance my splurges with healthy foods and watch my portion sizes when I know that tempting foods are coming my way.

One festive, flavorful and yet still fit dish I like to make (or bring) to parties is Pomegranate Jicama Salad with Roasted Cilantro Shrimp. I created this colorful recipe to fulfill a request for “elegant and easy healthy holiday ideas” for the Living Litehouse blog. This simple to assemble salad makes a showy statement when served as a light entrée. It can also be divided up among stemmed glasses and served as an appetizer, shrimp cocktail-style! If you’re not up to roasting the shrimp yourself, just purchase them ready to go at the chef-prepared food section of any upscale market. Guests will be impressed with the presentation and pomegranate flavor of this shrimp salad and not feel a bit guilty about overdoing it.

Ingredients

For the shrimp:
2 pounds uncooked (12 to 15-count) shrimp
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced fresh cilantro
For the salad:
1 lb jicama peeled and julienned
1 medium red onion thinly sliced
1 large pomegranate peeled and arils harvested
2 Tbsp. minced jalapeno
2 Tbsp. fresh very thinly sliced green onion
2 Tbsp. fresh minced cilantro
2/3 cup Pomegranate Blueberry Vinaigrette
¼ cup salted roasted pepitas (pumpkin seeds)
4-oz. crumbled Feta Cheese

Directions

1. Preheat the oven to 400 degrees F.

2. Peel and devein the shrimp, leaving the tails on. Place shrimp on a sheet pan with the olive oil, salt, and pepper. Stir shrimp around a little to coat them in oil and then spread in a single layer. Sprinkle with cilantro.

3. Roast for approximately 8 minutes, just until pink and firm and cooked through. Set aside to cool.

3. Meanwhile, in large bowl, add julienned jicama, sliced red onion, pomegranate arils, jalapeno, spring onion, and cilantro. Pour Pomegranate Blueberry Vinaigrette over mixture and mix gently to combine.

4. Add spring mix to serving bowl or platter. Mound jicama-pomegranate mixture in the center of lettuce; sprinkle with pepitas and feta cheese.

5. Arrange roasted shrimp around perimeter.

With this deliciously nutritious and low-cal salad, you don’t have to feel guilty about taking a wild ride on the dessert cart; or, perhaps having a second slice of my Lower-Fat Caramel Apple Carrot Cake! Don’t forget to visit Living Litehouse for my recipes!

On another note, it’s less than a week until I leave for Las Vegas to battle it off spatula to spatula with the other 99 contestants in the Pillsbury BakeOff. If you missed it a few months ago, my recipe that made it through to become a finalist is an appetizer – Spicy Beef and Sweet Potato Samosas. How cute is the official apron this year? It was created especially for the event by designer Whitney Port and I can’t wait to wear it!

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Tag Archives: seafood

Persimmon Avocado Salad with Chili-dusted Shrimp

Rainbow Eats! Cumin Seared Scallops with Strawberry, Jicama and Jalapeno Confetti Salad

Tuna Avocado Toast with Tangy Lemon Crema #BeeHealthy

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes

Party Ready! Pomegranate Jicama Salad with Roasted Cilantro Shrimp

Ingredients

Directions