Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce.

This is how you make delish avocado summer rolls that everyone will flip over! Because: crunchy, cooling, satisfying, delicious. These check all the summer meal boxes. I’m ridiculously excited about these little bites of love. They are the perfect meal when you need something DIFFERENT, you know? These aren’t the first summer rolls that I’ve […]

The post Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce. appeared first on How Sweet Eats.

This is how you make delish avocado summer rolls that everyone will flip over!

avocado summer rolls with peanut coconut dipping sauce

Because: crunchy, cooling, satisfying, delicious. These check all the summer meal boxes.

peanut sauce ingredients

I’m ridiculously excited about these little bites of love. They are the perfect meal when you need something DIFFERENT, you know?

These aren’t the first summer rolls that I’ve shared here on the blog – I love these crispy chicken ones with blood orange dipping sauce.

I’ve made a sweeter version, with strawberry kiwi and a honey dipping sauce.

Oh and P.S. I also have a super fun summer roll recipe coming in my new book!

cucumbers, cilantro, chicken, avocado and lime

There is something about summer rolls that is just.so.satisfying. They are ridiculously fresh but also have a good bit of crunch. They usually come with a delicious sauce for dipping (or drowning? ha.) and it’s often the best part.

Summer rolls are SO so so versatile. Basically throw whatever crunchy veg or even leftovers you have in the fridge into the rice paper wrappers and you’re good! It’s a lovely light little summer meal.

creamy peanut dipping sauce

Plus, they are kind of cute right?!

avocado summer rolls

Also, the peanut dipping sauce.

OMG.

avocado chicken summer rolls

This is based on the peanut sauce I’ve made here on the blog for years and years. I’ve used it on salads and noodles and basically everything. This version has a little bit of coconut milk too. It has just the slightest hint of coconut flavor which is incredible. Much like my favorite hummus, you whisk in some warm water to thin it out and make the sauce dippable. It is DIVINE. It’s easy.

Leftovers are fab.

I mean, I could probably drink this stuff. 

avocado summer rolls with peanut coconut dipping sauce

We adore these for lunch or dinner – or even a quick snack. The kids love making them too!

And of course we allll love eating them.

avocado summer rolls with peanut coconut dipping sauce

Avocado Summer Rolls

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Avocado Chicken Summer Rolls w Coconut Peanut Sauce

These avocado summer rolls are stuffed with avocado, chicken, cucumbers and cilantro then dipped in a delicious peanut sauce!
Course Main Course
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 12 rolls
Author How Sweet Eats

Ingredients

rolls

  • 1 ½ cups cooked shredded chicken
  • 4 baby seedless cucumbers, cut into matchsticks
  • 2 avocados, thinly sliced
  • 1 cup fresh cilantro
  • 12 rice paper wrappers
  • 1 lime, for spritzing
  • salt and pepper

coconut peanut dipping sauce

  • 1/2 cup peanut butter
  • ¼ cup coconut milk
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 lime, juiced
  • 1 garlic clove, minced
  • ¼ cup hot water, or a little more if needed
  • pinch salt and pepper, if needed

Instructions

rolls

  • Set up an assembly line with your shredded chicken, cucumber sticks, avocados and cilantro.
  • To assemble the rolls, fill a round cake pan or skillet with warm water. Dip rice paper wrapped in and submerge it completely for 15 to 20 seconds. Remove it and place the rice paper on a cutting board. Top it with a few pieces of shredded chicken, a few cucumber sticks, a few pieces of avocado and a pinch of cilantro. Spritz with lime juice and sprinkle with salt and pepper.
  • Start rolling from one end and fold in the sides as you go. The paper will stick together and your roll will hold! Repeat with the remaining rice paper wrappers. Serve with the peanut sauce!

coconut peanut dipping sauce

  • Whisk together the peanut butter, coconut milk, soy sauce, vinegar, lime juice and garlic until combined. Whisk in the hot water until the dip thins out and is smooth. Taste and season with a pinch of salt and pepper if needed. If the dip thickens up again, you can always add in a drop of hot water and stir! This stays great in the fridge for a few days.

avocado summer rolls with peanut coconut dipping sauce

Enjoy eating green this way!

The post Avocado Chicken Summer Rolls with Coconut Peanut Dipping Sauce. appeared first on How Sweet Eats.

Grilled Cilantro Lime Chicken with Peach Pico de Gallo.

This grilled cilantro lime chicken is a summer’s night dream. You know I’m all about the non-boring chicken dinners, right?! Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights. Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good […]

The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.

This grilled cilantro lime chicken is a summer’s night dream.

grilled cilantro lime chicken with peach pico de gallo

You know I’m all about the non-boring chicken dinners, right?!

Well, this one isn’t fancy but it’s flavorful and perfect for hot summer nights.

cilantro lime marinade ingredients

Ever since I made our favorite tortellini salad (ever!), we’ve become hooked on the cilantro lime vinaigrette. It is SO good and even though I really like cilantro, I don’t think it’s very cilantro-y. Like I know people who don’t love cilantro and even they enjoy that dressing in the tortellini salad.

So then, I started using it as a marinade! I have a recipe with steak and cilantro lime marinade coming up in my next book, so I figured… why not throw some chicken in there as well.

chicken marinating in cilantro lime dressing

This is one of my quintessential summer dinners. I mean, honestly, many nights I could just eat corn on the cob and tomatoes with mozzarella and call it a day. The fresh, summery garden produce just calls to me right now like nothing else.

Of course (shocker), it’s not even to sustain Eddie for dinner, so I have to get creative. Many days I just have no desire to turn on the oven. I will make as MANY things on the grill that I can, even if they seem a but outlandish. But it works, I swear.

diced peaches

This chicken (you can use breasts or thighs!) is marinated a cilantro lime vinaigrette, grilled to perfection and served with a peach pico de gallo on top.

YUM.

peach pico de gallo

If you have a copy of The Pretty Dish, then you know that how much I love a good peach salsa. The version in my book uses corn, and I make a different version every week. But I can say with certainty that it is something I make every.single.week in the summer. Friends just die over it. It’s fresh, sweet, spicy – so good with chips. 

This one is pretty darn simple – it’s essentially a pico de gallo with diced peaches thrown in. I CRAVE this. It’s sweet and spicy and crunchy and limey. The sweetness that the peaches add? Phenomenal. And I never even knew I wanted something sweet in my pico!

grilled cilantro lime chicken with peach pico de gallo

It looks like a bit of a boring dinner but if you’re someone who loves a quick summer dish that can be made mostly on the grill, here you go! I like to throw a few ears of corn on the grill along with the chicken to complete the meal. You can eat it as is, chop it all up and throw it on a salad, mix it in a rice bowl – anything! 

And I mean, it definitely leaves room for ice cream after.

grilled cilantro lime chicken with peach pico de gallo

Grilled Cilantro Lime Chicken

Print

Grilled Cilantro Lime Chicken

This grilled cilantro lime chicken is juicy and flavorful and topped with a spicy, sweet peach pico de gallo! Perfect for summer nights.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

cilantro lime chicken

  • 1 pound boneless, skinless chicken breasts
  • 1/4 cup fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

peach pico de gallo

  • 1 cup cherry tomatoes, chopped
  • 1 peach, diced
  • 1 shallot. diced
  • 1 jalapeno pepper, seeded and diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, freshly juiced
  • pinch of salt and pepper

Instructions

cilantro lime chicken

  • Place the chicken in a bowl, baking dish or resealable bag.
  • Combine the cilantro lime juice, honey, garlic, salt, pepper, pepper flakes and olive oil in a blender until combined. Pour the mixture over the chicken. Let it marinate in the fridge for at least 30 minutes or up to 2 hours.
  • Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees!
  • Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F.
  • While the chicken grills, I also like to throw some corn on the cob directly on the grill. I grill it for about 10 minutes, turning occasionally.
  • Let the chicken rest for 5 minutes then slice it and serve with the peach pico on top.

peach pico de gallo

  • Combine all the ingredients in a bowl and stir until combined. You can make this a day ahead of time - it’s great even if it sits for 10 to 15 minutes!

grilled cilantro lime chicken with peach pico de gallo

Could eat that pico with a spoon.

The post Grilled Cilantro Lime Chicken with Peach Pico de Gallo. appeared first on How Sweet Eats.

Corn and Zucchini Enchiladas

Are you trying to figure out what to do with the all of the garden zucchini and summer sweet corn? I am here to help. You HAVE to make these Corn and Zucchini Enchiladas! Enchiladas are always a hit at our dinner table. We love vegetarian, chicken, bee…

Are you trying to figure out what to do with the all of the garden zucchini and summer sweet corn? I am here to help. You HAVE to make these Corn and Zucchini Enchiladas! Enchiladas are always a hit at our dinner table. We love vegetarian, chicken, beef, bean, and more! I love making this…

Fresh Black Bean Burrito Bowl

Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome…

The post Fresh Black Bean Burrito Bowl appeared first on Cookie and Kate.

best burrito bowl recipe

Let me introduce you to one of the best meals I’ve had all season! These fresh black bean burrito bowls are made from scratch with simple, wholesome ingredients. While the components initially take some time to prepare, they make great leftovers to enjoy all week long. These bowls pack well for lunch, too.

In fact, these burrito bowls represent how I eat at home. I like to make a few components that play nicely together, and mix and match them all week. That way, I don’t get bored, and I don’t have to start from zero with every meal.

ingredients (rice, lime, cilantro, red onion)

“Tell me more, Kate,” you say. Ok, so maybe you first enjoy these burrito bowls exactly as shown here. You could change up your next bowl by adding some avocado and a fried egg.

Or, you could make a simple quesadilla, top it with pickled onion and cilantro pesto, and serve it with a side of black beans and rice. Another option? Turn these components into black bean tacos (or a burrito). Maybe you have some extra rice, so you warm it up and toss it into your green salad for lunch.

Continue to the recipe...

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Crunchy Cabbage Salad

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, […]

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

I ate my teriyaki meatball bowls all week as meal prep and absolutely loved them, but I desperately need another vegetable side to balance things out. So, I whipped up a quick crunchy cabbage salad and coated it in my yummy sesame ginger dressing. It was just perfect. The crunchiness of the the cabbage, carrots, and peanuts was such a perfect contrast to the meatballs and rice.

Originally posted 2-6-2012, updated 7-23-2020.

Crunchy Cabbage Salad in a white serving dish with two forks, drizzled with sesame ginger dressing

Meal Prep It!

This salad holds up beautifully in the refrigerator, so it’s a great salad to use for meal prep! Just store the sesame ginger dressing separately from the vegetable salad mix, and add it just before serving. The salad mix (minus dressing) should stay good in the fridge for about 4-5 days.

How to Serve Crunchy Cabbage Salad

This salad makes a great side dish, but you can also turn it into a main dish by topping it with some Sticky Ginger Soy Glazed Chicken, or Sesame Tempeh. You can also add some cold noodles to this salad for extra oomph (this is the same base as my Cold Peanut Noodle Salad).

What if I Don’t Like Cilantro?

You either love or you hate cilantro. It’s all good. If you’re not a cilantro lover, just leave it out of this salad. No need to replace it with anything. :)

See the full post for the Sesame Ginger Dressing for more information on the ingredients and step by step instructions.

Crunchy cabbage salad coated in dressing, dished out to two bowls.

Sesame ginger dressing being poured over the crunchy cabbage salad

Crunchy Cabbage Salad

This crunchy cabbage salad holds up great in the refrigerator, so you can have a fresh crunchy vegetable side all week long!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 213.72kcal

Ingredients

Salad

  • 4 cups shredded purple cabbage $0.97
  • 2 carrots $0.15
  • 4 green onions $0.22
  • 1/2 bunch fresh cilantro $0.40
  • ½ cup peanuts $0.25

Sesame Ginger Dressing

  • ¼ cup neutral salad oil* $0.16
  • 2 Tbsp rice vinegar $0.27
  • 1 Tbsp soy sauce $0.06
  • 1.5 Tbsp honey $0.18
  • 1/2 Tbsp tahini $0.10
  • 1/4 tsp toasted sesame oil $0.02
  • 1 clove garlic, minced $0.08
  • 1/2 Tbsp grated fresh ginger $0.15

Instructions

  • Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
  • Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
  • To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
  • When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

Notes

*Any neutral-flavored salad oil, like peanut, canola, safflower, grapeseed, or sesame (untoasted) will work fine for this dressing.

Nutrition

Serving: 1serving | Calories: 213.72kcal | Carbohydrates: 13.88g | Protein: 5.08g | Fat: 16.78g | Sodium: 179.27mg | Fiber: 4.58g

How to Make Crunchy Cabbage Salad – Step by Step Photos

Purple cabbage cut into quarters and shredded

First, shred your purple cabbage. You’ll want about 4 cups once shredded, which for me was half of this small head of cabbage. To shred the cabbage, first cut it into quarters, then cut the core off the quarter. Finally, cut across the quarter to shred the cabbage as finely as possible.

shredded carrot and sliced green onion

Also shred two carrots (I use a cheese grater) and slice 4 green onions.

Salad ingredients in the bowl

Pull the leaves from about ½ bunch of cilantro (about 1 cup cilantro leaves). Add the shredded cabbage, carrot, sliced green onion, cilantro leaves, and ½ cup peanuts to a large bowl.

Sesame ginger dressing ingredients in a blender

Next, make the Sesame Ginger Dressing. Add ¼ cup neutral salad oil (anything light-flavored oil like canola, peanut, grapeseed, etc.), 2 Tbsp rice vinegar, 1 Tbsp soy sauce, 1.5 Tbsp honey, ½ Tbsp tahini, ¼ tsp toasted sesame oil, 1 clove garlic (minced), and ½ Tbsp grated fresh ginger to a blender. Blend until the dressing is smooth and creamy.

Sesame ginger dressing being poured over the crunchy cabbage salad

Pour the sesame ginger dressing over the salad and enjoy!

The post Crunchy Cabbage Salad appeared first on Budget Bytes.

Cilantro Hemp Pesto

Looking for an easy way to liven up your meals? Add a fresh sauce! Let me introduce you to my latest favorite—this refreshing cilantro and hemp seed…

The post Cilantro Hemp Pesto appeared first on Cookie and Kate.

cilantro hemp pesto recipe

Looking for an easy way to liven up your meals? Add a fresh sauce! Let me introduce you to my latest favorite—this refreshing cilantro and hemp seed pesto. It’s made simply with fresh cilantro, hemp seeds, garlic, optional jalapeño (for some heat) and olive oil.

Even if you typically don’t love cilantro, there’s a strong chance you’ll enjoy this sauce. My husband is typically in the “no cilantro” camp, but he kept going back for spoonfuls of this pesto.

how to make cilantro hemp pesto

I’m using the term “pesto” loosely here, since traditional basil pesto is made with basil, pine nuts and Parmesan. Instead of pine nuts, I used hemp seeds, which are high in protein and key minerals, including potassium, magnesium, calcium, iron and zinc.

When blended, the hemp seeds become so nice and creamy that this sauce tastes complete without cheese. This nut-free and dairy-free pesto would be great with basil as well.

This recipe is inspired by a cilantro-hemp sauce that I enjoyed at True Foods Kitchen in Kansas City. They serve it on their “Ancient Grains Bowl,” which is topped with sweet potatoes, onions, portobello mushrooms and avocado. Naturally, this sauce goes well with all of the above, as well as almost any meal with Mexican-inspired flavors. You’ll find more ideas below!

Continue to the recipe...

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Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.
But what’s pasta and pizza without cheese? So we remedied this by …

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.

But what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast.

Cashew Ricotta Cheese (Soy-Free, Fast, Easy!) from Minimalist Baker →

Pico de Gallo

Pico de gallo is one of my favorite fresh summer condiments because it only takes a few minutes to make and it’s just so fresh and vibrant. The flavor just screams “summer!” I’m always so in awe of recipes that have only a few ingredients, but taste so good and pico de gallo is a […]

The post Pico de Gallo appeared first on Budget Bytes.

Pico de gallo is one of my favorite fresh summer condiments because it only takes a few minutes to make and it’s just so fresh and vibrant. The flavor just screams “summer!” I’m always so in awe of recipes that have only a few ingredients, but taste so good and pico de gallo is a great example of that. There’s something magic about the combination of fresh lime and salt that totally transforms this bowl of tomatoes, onions, and cilantro. Simple, magic, delicious.

Originally posted 5-22-2011, updated 6-30-2020.

A bowl of pico de gallo surrounded by chips, tomatoes, limes, cilantro, and salt.

What is Pico de Gallo?

Pico de gallo is a fresh salsa made with tomatoes, onions, jalapeños, salt, lime, and cilantro. Unlike most jarred salsa that you find in the store, this mix is not cooked, so the flavor stays very fresh and vibrant, and the texture is less saucy and more chunky. 

How to Use Pico de Gallo

If you’re wondering how you use pico de gallo, the answer is “on everything.” It’s a condiment that can be spooned over just about any savory food for an added boost of freshness. Here are a few things I like to spoon it over:

Where’s the Jalapeño??

Okay, so there is where I diverge from traditional pico de gallo recipes. I, for whatever reason, despite how much I like spicy food, prefer mine without jalapeño, so the recipe below is written sans jalapeño. If you want to make it in the traditional fashion, simply seed and finely dice one jalapeño and add it into the mix.

What Else Can I Add?

Pico de gallo is a great starting point for any number of fresh salsas. Here are some other ingredients you can add to flesh it out and make it into a more complex salsa:

  • pineapple
  • avocado
  • corn
  • mango
  • peaches
  • chipotle peppers

Pico de gallo being spooned over green chile enchiladas

Shown spooned over Green Chile Chicken Enchiladas.

 
Overhead view of a bowl of pico de gallo surrounded by tortilla chips, salt, tomatoes, cilantro, and limes

Pico de Gallo

This fresh and easy pico de gallo only takes a few minutes to make and adds vibrant flavor to your tacos, enchiladas, nachos, and more.
Total Cost $2.59 recipe / $0.22 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 ¼ cup each
Calories 14.13kcal
Author Beth - Budget Bytes

Ingredients

  • 2 tomatoes (2 cups diced) $1.50
  • 1/2 Vidalia onion (1 cup diced) $0.37
  • 1 lime $0.50
  • 1/4 cup chopped cilantro $0.20
  • 1/4 tsp salt $0.02

Instructions

  • Finely dice the tomato and onion. Finely chop the cilantro. Add the tomato, onion, and cilantro to a bowl.
  • Squeeze the juice of half the lime over the vegetables in the bowl (about 1 Tbsp). Add a pinch or two of salt, and stir everything to combine. Taste the mixture and add more salt or lime juice to your liking. Allow the salsa to sit for five minutes before serving.

Nutrition

Serving: 14cup | Calories: 14.13kcal | Carbohydrates: 3.03g | Protein: 0.5g | Fat: 0.02g | Sodium: 56.61mg | Fiber: 0.92g

Close up of a chip topped with pico de gallo, the bowl in the background

How to Make Pico de Gallo – Step By Step Photos

Fresh tomato, onion, lime, cilantro and salt on a cutting board

Since pico de gallo is a FRESH tomato salsa, it starts with all fresh ingredients: tomatoes, onion, lime, cilantro, and salt. I like to do a 2:1 ratio of tomato to onion, so I used two small tomatoes and half of an onion. I also prefer to use a sweeter onion for pico de gallo, so it doesn’t overwhelm the salsa, so I used a Vidalia onion.

Chopped tomato onion and cilantro in a bowl

Finely dice the tomatoes and onion, and finely chop the cilantro (about ¼ cup).

lime being squeezed over the bowl of vegetables

Squeeze fresh lime juice over the diced vegetables. For the amount of pico de gallo I am making here, I used about 1 Tbsp of lime juice, or the juice of half a lime. The great thing about pico de gallo is that you can just make it according to your own tastes, without measuring anything.

stirred pico de gallo in the bowl, salt and limes on the side

Season with a pinch or two of salt, then stir everything together. Taste, and adjust the salt to your liking. I used about ¼ tsp of salt. Let the mixture sit for about 5 minutes before serving to allow the juices to extract and flavors to blend. Make sure to give it a good stir just before serving to redistribute the flavor.

Overhead view of a bowl of pico de gallo surrounded by tortilla chips, salt, tomatoes, cilantro, and limes

The post Pico de Gallo appeared first on Budget Bytes.

Team Cilantro: These 21 Herby-Green Recipes Are for You

Once upon a time, in 2012, I returned home from my first year of college and got a summer job working at a fast food burrito chain. So began my education in the enormous passions of teams Pro-Cilantro and Anti-Cilantro.
They are equally ardent, an…

Once upon a time, in 2012, I returned home from my first year of college and got a summer job working at a fast food burrito chain. So began my education in the enormous passions of teams Pro-Cilantro and Anti-Cilantro.

They are equally ardent, and the herb is one of extremes: Some customers would ask for extra cilantro to be added to their burritos; some would immediately recoil at the sight of the leaves. It's either the world's best herb or...it tastes like feet.

Read More >>

Blackened Salmon with Grilled Naan and Lime Slaw.

 This grilled salmon is sponsored by ALDI! Oh hello, new favorite salmon!   Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your […]

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.

 This grilled salmon is sponsored by ALDI!

Oh hello, new favorite salmon!  

grilled salmon on naan bread with slaw and cilantro sauce

Let me just say it: I am in LOVE with this meal. It looks fancy but it’s pretty darn easy. It tastes even fancier! And you won’t believe how good the salmon is. Super flavorful, buttery and tender. It practically melts in your mouth.

salmon, naan and olive oil from ALDI

Today I’m partnering with ALDI again to bring you this delicious recipe! They are my go-to when it comes to summer staples. And they have alllll the things that you need to create the perfect 4th of July spread! I’ve relied on ALDI even more during the pandemic because they have stayed so well stocked. 

fresh atlantic salmon

I grabbed this Atlantic salmon from ALDI and was completely blown away at the quality and how affordable it is. It’s close to perfect!

Delicious too.

ALDI has so many summer staples right now – and they are stocked with ingredients that can make your weekday dinners happen easily. They are also my go-to for food when it comes to summer holidays. I’ll be stocking up for the Fourth of July so I can make a cheese board, huge fruit platter and a few other great cookout recipes. Their selection of produce is top notch. 

lime slaw with cucumbers and cilantro

Not only did I grab the salmon at ALDI, I got the Specially Selected Naan Bread which is fantastic. That goes right on the grill too. I also love their Specially Selected Extra Virgin Olive Oil which is a key in all parts of this recipe.

creamy cilantro sauce

The produce for the quick slaw all came from ALDI too. Green cabbage or coleslaw mix – I like to use a mix of both for a variety of texture. Fresh lime, cilantro and cucumbers. Then we have a cilantro avocado drizzle, which is ridiculously good. Blend it up and drizzle all over the salmon for an extra punch of flavor.

blackened grilled salmon

Speaking of the salmon!

The salmon is seasoned with a mixture of spices, including smoked paprika, garlic powder and oregano. I threw it on the grill until it was just cooked. This may be my new go-to seasoning for salmon – it’s that good.

grilled salmon on naan bread with slaw and cilantro sauce

As soon as the salmon came off the grill, I threw the naan bread on the grill! This allows the naan to get even more puffy and bubbly. It adds some smoky, charred flavor and of course, warms the bread up too.

Once the grilling is finished, all you have to do is throw the slaw on top of the naan. Flake the salmon on top next. Drizzle with the sauce and it’s ready to go! I love eating this as an open-faced bread, but of course you can use these same ingredients and make sandwiches too. 

grilled salmon on naan bread with slaw and cilantro sauce

It’s super satisfying. It easily comes together in 30 minutes – though you can make the slaw and sauce ahead of time if you wish. This is the perfect way to bring a new and fancy feel to your Fourth of July holiday! Throw the salmon and naan on the grill and everyone will love it. It’s simple but at the same time, an elevated way to enjoy our classic summer holiday! Plus, it’s also a great weeknight meal. Serve it family style and once the salmon is grilled, let everyone build the grilled naan. 

It’s the loveliest meal ever! 

grilled salmon on naan bread with slaw and cilantro sauce

Grilled Salmon and Naan

Print

Blackened Salmon with Grilled Naan

This grilled salmon is incredible! Blackened grilled salmon served with a lime slaw on top of bubbly grilled naan bread. Best meal ever!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author How Sweet Eats

Ingredients

  • 1 pound ALDI fresh Atlantic salmon (1 to 2 pieces)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon garlic powder
  • pinch crushed red pepper flakes
  • 4 Specially Selected Naan Breads

slaw

  • 4 cups shredded green cabbage or coleslaw mix
  • 3 mini seedless cucumbers, sliced
  • cup chopped cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil

cilantro sauce

  • ½ cup fresh cilantro
  • ¼ avocado
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons Specially Selected Extra Virgin Olive Oil
  • 1 garlic clove, minced
  • salt and pepper

Instructions

  • Preheat your grill to 400 to 450 degrees F.
  • Pat the salmon dry with a towel. Stir together the paprika, oregano, salt, pepper, garlic powder and red pepper flakes. Sprinkle all over the salmon.
  • Place the salmon on the grill. Close the lid and cook for 6 to 8 minutes, until it’s opaque and pink. Remove the salmon and let it sit for 5 minutes.
  • While the salmon rests, place the naan bread on the grill and grill for just 1-2 minutes per side, until warm and slightly charred.
  • To build the meal, spoon the slaw over the naan bread. Top with some flaked salmon. Drizzle on the cilantro sauce. Enjoy!

slaw

  • Combine the cabbage, cucumbers and cilantro in a bowl with a pinch of salt and pepper. Toss with the lime juice and olive oil until combined. Set aside until ready to use. You can make this ahead of time and store it in the fridge!

cilantro sauce

  • Combine all ingredients in a food processor or blender and blend until combined. Drizzle over salmon. You can make this ahead of time and store in the fridge!

grilled salmon on naan bread with slaw and cilantro sauce

I’m in heaven.

The post Blackened Salmon with Grilled Naan and Lime Slaw. appeared first on How Sweet Eats.