Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Preparation 5 minutes 2017-04-28T00:05:00+00:00 Cook Time 0:00 2017-04-28T00:00:00+00:00 Serves 8     adjust servings
Arugula Salad with Mint Chia Dressing

Ingredients

Mint Chia Dressing

  • 1/4 cup honey
  • 1/4 cup diced onion
  • 1/4 cup dijon mustard
  • 1/2 cup fresh lemon juice, add more as necessary
  • 2 teaspoon chia seeds
  • 2 teaspoons mint, more to taste
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 1/2 cup extra-virgin olive oil

Everything Else

  • 6 cups arugula
  • 1/2 cup slivered almonds
  • 2 oranges, segmented

Instructions

  1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
  2. Slowly pour in olive oil while blending until smooth and creamy.
  3. Assemble salad and serve!

Recipe Notes

This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-04-28T00:10:00+00:00 Cook Time 0:05 2017-04-28T00:05:00+00:00 Serves 6     adjust servings
Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
  6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

Spring Rolls With Mango Ginger Sauce

These Spring Rolls with Mango Ginger Sauce are the perfect light and healthy appetizer or snack! The fresh flavors from the herbs and veggies combined with the spicy and sweet sauce is snack perfection, and easy to prepare- perfect for a meatless Monday, too! They are paleo-friendly, egg-free, nut-free, and vegan if you omit the shrimp! 

Spring Rolls with Mango Ginger Sauce 

Make these ahead of time for snack all week long. TIP: Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days!

 Spring Rolls With Mango Ginger Sauce

Chop all of the veggies, roll, dunk and devour! 

Spring Rolls With Mango Ginger Sauce

1 review

Spring Rolls With Mango Ginger Dipping Sauce

Preparation 15 min 2017-04-28T00:15:00+00:00 Cook Time 5 min 2017-04-28T00:05:00+00:00

Ingredients

Optional Shrimp

Spring Rolls

Mango Ginger Dipping Sauce

  • 1 teaspoon ginger, skin peeled and thinly sliced
  • 2 teaspoons lime
  • 1 teaspoon chili paste
  • 1 teaspoon salt, add more as necessary
  • 1 mango
  • 1/2 teaspoon honey

Instructions

  • Heat a medium saucepan with olive oil over medium-high heat. Add in baby shrimp, lime juice, salt, pepper, and cilantro. Cook until shrimp is opaque and fully cooked through. Taste and adjust seasoning as desired. Remove from heat and set aside until cool.
  • Place all of the ginger mango dipping sauce ingredients into a  high-speed blender and blend on high until full combined. Place in a serving container and set aside until ready to eat.
  • Heat a small saucepan with water until boiling. Add in half the packet of rice noodles and cook for about 3 minutes, or following the package instructions. Drain and rinse under cold water. Place in a bowl and set near sliced vegetables.
  • Fill a pan with 1/2 cup of warm water and place near the cut vegetables, shrimp if using, and cooked noodles.
  • Set up a rolling station: cutting board, sliced veggies, shrimp, noodles, water filled skillet, and anything else you would like to add!
  • Start rolling! Add one sheet of rice paper to the warm water until it is pliable and no longer stiff (about 30 seconds). Take paper out of the water and place on a dry cutting board. Gently spread out the edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add 3 shrimp if using to form a horizontal line. Top with a small handful of vermicelli noodles and layer carrots, mango, avocado, cucumber, fresh herbs, and anything else you are using on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Repeat with remaining rolls!
  • Recipe Notes

  • 1. To make vegan, swap honey in the dressing for maple syrup and omit the shrimp!
  • 2. Cover them with a damp paper towel, wrap in plastic wrap and refrigerate to store them for up to 3 days.
  • Spring Rolls With Mango Ginger Sauce

    Have you made your own spring rolls? What do you stuff them with?

    Raspberry Gin Cocktail

    My new favorite cocktail is this light and refreshing Raspberry Gin Cocktail. We’re making our own simple syrup (and I promise, it’s super simple to prepare), made with no refined sugars for a delicious and guilt-free cocktail. Plus, it’s festive for Valentine’s Day! 

    Raspberry Gin Cocktail

    We’ve also spruced up the ice cubes by adding raspberries into them! So cute, so festive.

    Raspberry Gin Cocktail

    If you’re staying in for Valentine’s Day or are looking for the perfect drink to make before heading out to dinner, this light and flavorful cocktail is for you! 

    We’re heading out to for a little dinner date tonight, and starting off with one or two of these beauties.

    Raspberry Gin Cocktail

    1 review

    Raspberry Gin Cocktail

    Preparation 5 min 2017-04-28T00:05:00+00:00 Cook Time 10 min 2017-04-28T00:10:00+00:00
    Raspberry Gin Cocktail

    Ingredients

    For the Raspberry Simple Syrup

    • 1 package raspberries
    • 1 cup filtered water
    • 1/4 cup maple syrup

    For the Cocktail

    • 1.5 ounce gin
    • 2 teaspoons fresh lemon juice
    • 1 ounces club soda or sparkling water
    • 1.5 ounces raspberry simple syrup
    • Raspberry ice cubes
    • Optional: 0.5 ounce elderflower liquor
    • Rosemary sprigs, for garnish

    Raspberry Ice Cubes

    • Place 3 raspberries into ice trays with water, let freeze.

    Instructions

  • Place simple syrup ingredients in a small saucepan over medium-high heat and bring to a boil. Lower heat and let simmer for 10 minutes, or until the syrup has reduced by half. Take off heat, strain mixture, and let cool completely.
  • Pour all cocktail ingredients in a cocktail shaker with ice. Shake well, and serve with one or two raspberry ice cubes or ice cubes of choice. Add rosemary garnish and serve immediately
  • Raspberry Gin Cocktail

    Orange Power Pasta with Cauliflower Alfredo Sauce

    This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from CAULIFLOWER! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!

    Orange Power Pasta with Cauliflower Alfredo

    I am so excited  to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos! 

    Orange Power Pasta with Cauliflower Alfredo 

    A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal! 

    Check out this creamy alfredo sauce, made without any cheese! 

    Orange Power Pasta with Cauliflower Alfredo

    Orange Power Pasta with Cauliflower Alfredo

    Preparation 10 min 2017-04-28T00:10:00+00:00 Cook Time 30 min 2017-04-28T00:30:00+00:00

    Ingredients

    For the roasted veggies

    • 1 carrot
    • 1/2 a sweet potato
    • 1 golden beet
    • 1 orange bell pepper
    • 1 tablespoon olive oil
    • 1 teaspoon paprika
    • 1/4 teaspoon coarse sea salt

    For the cauliflower Alfredo

    • 2 cups coarsely chopped orange cauliflower, or sub regular
    • 1 cup unsweetened almondmilk
    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 1 teaspoon arrowroot flour/starch *
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon black pepper

    For serving

    • 1 medium spaghetti squash

    Instructions

  • Preheat the oven to 425°F.
  • Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet. Roast for 30 minutes or until fork tender.
  • Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  • Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  • While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  • Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  • In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
  • Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
  • Recipe Notes

  • Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  • Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
  • Grab a copy of Kelly’s book here! Happy Cooking!

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Whip up this delicious Roasted Tomatillo Salsa Verde and make some killer guacamole too. Tomatillos and cilantro are bursting out of my CSA, along with carrots, cucumbers, tomatoes, and celery! You’ll get two recipes in one this week because what is salsa without guacamole? Serve it with all those farm fresh veggies for the ultimate appetizer!

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    YOU GUYS!!!

    We got married this past weekend. It was SO beyond magical and special. I can’t even wait to share all about it with you!

    But first, it’s week EIGHT of the Summer CSA recipe series with my ladies Fed and Fit and PaleOMG. You guys, that means there is TWENTY FOUR recipes in total so far between the three of us, and there is still one week left. 

    I am about to put this salsa verde on EVERYTHING. I’m going to make shredded salsa verde chicken, salsa verde enchiladas, salsa verde chicken soup, etc. etc. It’s just SO good, and so simple to prepare!

     Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    And it’s just so good tossed into some guacamole! 

     Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole

    Preparation 15 min 2017-04-28T00:15:00+00:00 Cook Time 10 min 2017-04-28T00:10:00+00:00

    Ingredients

    For the Salsa Verde

    • 1 pound tomatillos, husked and peeled
    • 1 tablespoon avocado oil
    • 1/2 cup chopped fresh cilantro
    • 1/3 cup chopped onion
    • 1/4 lime, juiced
    • 1 teaspoon hot peppers, diced (more as desired)
    • Pinch sea salt

    For the Guacamole

    • 4 ripe avocados
    • 1/2 teaspoon garlic powder
    • 3 tablespoons salsa verde
    • Pinch fine sea salt
    • Optional: Red pepper flakes, to taste
    • Fresh cilantro, for garnish
    • Fresh veggies, for serving

    Instructions

  • Heat oven to broil.
  • Toss tomatillos with oil and spread on a baking sheet
  • Broil on high for 5 minutes, turn and broil for another 5 minutes until green becomes more paleo and tomatillos are soft.
  • Add all ingredients into your blender and pulse until combined. Let cool.
  • In a large bowl, smash avocados with a fork. Add salsa verde, garlic granules, salt, and red pepper flakes, if adding. Taste and adjust as desired.
  •  Roasted Tomatillo Salsa Verde & Salsa Verde Guacamole 


    Cassy made you BBQ Bacon Onion Bombs

    If you’re looking for a way to use up some of this season’s onions AND on the hunt for a creative way to prep a delicious protein, these BBQ Bacon Onion Bombs are to the rescue! They’re a breeze to whip up, burst with delicious flavor, and are so much fun to make. Serve alongside a fresh salad and a baked potato for a complete meal!

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    Juli made you Lemon Herb & Dill Potatoes

    Adding fresh herbs to any dish makes it stand out. And since potatoes and fresh herbs are all in season, they go perfectly together. Have this as a snack, side dish, or even add it to a hash for breakfast!

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    Check out the recipes for Week 1Week 2,  Week 3Week 4Week 5, Week 6, and Week 7!