Avocado and Corn Salsa

This Corn Avocado Salsa recipe is a quick and delicious side to serve up with just about anything! This cool summer side dish is easy to make and is gluten and dairy free!

Corn and avocado salsa recipe in a bowlAvocado and Corn Salsa Recipe

This is the perfect summery side dish to serve when the weather is HOT. This Avocado and Corn Salsa comes together quickly. It is the perfect easy side dish to throw together and flies off the table! This dish is served great with nearly anything, but we especially like it for other quick cooking summer dishes like this Blackened Fish, quick Chicken Tacos or this Garlic and Lime Grilled Steak.

Corn Salsa Ingredients

  • Fresh Corn on the Cob
  • Red Onion
  • Cherry Tomatoes
  • Avocado
  • Olive Oil
  • Lime
  • Cilantro
  • Salt and Pepper

Corn salsa with avocado plated with fishMethods to Cook the Corn

The only piece of this salsa that needs to be cooked is the corn! There are a few different methods you can use to cook it. You can quickly boil it, as we suggest in the recipe. Or you could grill it! Additionally you can also cook corn in the Instant Pot using these directions here.

If you like this avocado recipe, check out these others:

If you like this side dish, check out these others:

Corn Avocado Salsa
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Ingredients
  1. 2 local organic corn on the cob
  2. 1/2 red onion, finely diced
  3. 1/2 cup fresh grape tomatoes, cut in half
  4. 1 avocado, cubed
  5. 1/2 tsp ground garlic (from garlic mill, or garlic powder), more to taste
  6. 1/2 tbsp extra-virgin olive oil
  7. Juice from one lime
  8. Dash of Himalayan sea salt, more to taste
  9. Optional: 1 tbsp fresh cilantro, chopped
Instructions
  1. 1. Grill or boil corn
  2. 2. Cut corn kernels off and place into bowl
  3. 3. Add tomato, onion, and avocado and mix together
  4. 4. Add cilantro, ground garlic, lime juice, oil, and salt, mix together to combine
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How to Make Coconut Whipped Cream

Knowing How to Make Coconut Whipped Cream is essential for making delicious, dairy free whipped cream! This healthy alternative is more nutritious and tastes amazing! It’s made with three ingredients, and aside from chilling time, comes together within 5 minutes!

How to Make Coconut Whipped Cream

This dairy free Coconut Whipped Cream is a great recipe to have on hand for when you want an alternative to regular whipped cream that still tastes great! Even if you don’t need to be dairy-free, this coconut whipped cream is so good! It’s creamy with a hint of vanilla and perfect with so many different dishes. We’re dishing all the details on what you need to know on how to make!

Here is what you need to make it:

Tips for Making Coconut Whipped Cream

  1. Look for coconut cream instead of coconut milk. It will give you more of the solid part of the coconut milk the that you need to whip up. If you can’t find it, you can use regular coconut milk, but you may need about 2 cans to get enough of the solid part of the coconut milk.
  2. You absolutely must refrigerate your coconut cream. We recommend doing so for 24 hours. However, if you are in a pinch 8 hours will work.
  3. Use powdered sugar as a sweetener. It helps thicken the consistency of the coconut cream. If you were avoiding refined sugar you could use honey, but it will be a bit thinner.
  4. Add vanilla extract to give it an extra flavor boost!
  5. Serve immediately. You can make it up to 4 hours ahead of time, but it hardens back up in the refrigerator if stored for much longer.
  6. If it does stiffen up too much in the refrigerator, you can rewhip it again to get it to a consistency you desire.

Coconut Whipped Cream in a bowl

Ways to Use It

Use coconut whipped cream in place of many of your favorite uses for regular whipped cream! Just know that it is very susceptible to warm temperatures so it will not hold up as long as traditional whipped cream does. 

Coconut whipped cream is delicious with:

Berries with Coconut Whipped Cream

If you like this How To recipe, check out these others:


How to Make Coconut Whipped Cream

Prep Time 00:05 Inactive Time 08:00 Total Time 08:05 Yields 1-1/2 cups

Ingredients

Directions

  1. Refrigerate the coconut cream for at least 8 hours, but preferably 24 hours.
  2. Scoop out the solid part of the coconut cream and add to the bowl of an electric mixer (or you can use a hand mixer). Leave behind any of the thin watery coconut milk, reserving for another use.
  3. Whip the cold coconut cream with the whisk attachment until light and fluffy, about 2 minutes. Add the vanilla and powdered sugar and whip for an additional minute.
  4. Use immediately or store for up to 4 hours.

Recipe Notes

  1. You can use honey to sweeten this, but the whipped coconut cream will have a looser texture to it and won't be as stable.
  2. If you anticipate using this recipe often, always leave a can of coconut cream in your refrigerator!
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Coffee Banana Smoothie

This easy Coffee Banana Smoothie Recipe is the perfect creamy and flavorful smoothie to add to your morning routine! It uses leftover coffee or cold brew, and is dairy-free, refined sugar-free, and SO delicious.

Coffee Banana Smoothie

Coffee Banana Smoothie

Looks like summer is here and I am certainly ready! I started off my day with a refreshing shake that contains my morning coffee, protein, and healthy fats (don’t be afraid of fats, you guys!). Oh, and it was DELICIOUS.

Easy Coffee Smoothie Recipe

This smoothie is a hit with everyone who makes it! To build a perfect smoothie, you want it to be nutrient dense, creamy, and not super thin. 

Frozen bananas smoothie prep

For other healthy smoothie recipes, try these favorites:

Watch the video:

Vanilla Coffee Protein Shake

Prep Time 00:10 minutes Cook Time 00:00 Total Time 0:00 Yields 2

Ingredients

  • 1/2 cup unsweetened almond milk
  • 1/2 cup freshly brewed organic coffee, place in fridge for 10 minutes
  • 1 frozen banana
  • 1 scoop SFH Grass-fed Whey Protein {Use code LEXI for 10% off all purchases}
  • 1/2 tablespoon chia seeds
  • Optional: 1 teaspoon raw honey or sweetener of choice
  • Optional: Handful of ice cubes

Directions

  1. Combine all ingredients in a high speed blender.
  2. Blend until creamy.
  3. Taste and add additional sweetener if needed.

Recipe Notes

  • *If your shake isn't thick enough for your liking, add the optional ice.
  • **Photos updated April, 2017.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

5 Ingredient Healthy Fudge (Vegan)

This 5 Ingredient Healthy Fudge recipe is my new favorite treat. It’s easy to make, made with minimal ingredients, has the perfect texture, is customizable with your favorite fudge add-ins, is packed with healthy fats, and is a rich and decadent treat that everybody will love! Made in partnership with So Delicious.

Healthy Chocolate Fudge Recipe

Healthy Fudge Recipe

I am so excited to partner with my friends at So Delicious today to chat about the brand new So Delicious Organic Almondmilk with Cashew product line. Each of the three flavors is simple and clean, with seven ingredients or fewer. And, it’s the first-ever plant-based bottle in the refrigerated dairy case! We have been loving this new nut milk in our refrigerator and know you will enjoy it, too!

5 Ingredient Healthy Fudge

This healthy fudge recipe is:

  • Decadent
  • Rich
  • Indulgent yet guilt-free
  • Made with clean ingredients
  • Vegan
  • Packed with healthy fats
  • Great for gift bags
  • Perfect to have in the fridge or freezer for a late-night treat or for when guests come over

How do you keep fudge?

Whether you’re going to freeze your fudge, store it in a refrigerator or keep it at room temperature, the process begins with proper wrapping. Wrap each piece of fudge in waxed paper, then place the pieces in a sealable plastic bag or a Tupperware!

Homemade Healthy Fudge

This new almond milk is light-tasting and smooth, and is USDA certified Organic, Non-GMO project verified, and certified Vegan. There are no artificial flavors, sweeteners, or preservatives, and each flavor is gluten-free, soy-free, carrageenan-free, and dairy-free!

5 Ingredient Healthy Fudge

If you like this cleaned-up chocolate recipe, try these other favorites:

5 Ingredient Healthy Chocolate Fudge Recipe

A delicious, 5-ingredient, vegan and paleo fudge that you will love. Feel free to add nuts, marshmallows, raisins, dried cranberries, other dried fruit, and anything else you might like! And always top with some maldon sea salt for good measure!

Healthy Fudge Recipe with Coconut Oil

5 Ingredient Healthy Fudge

Prep Time 00:05 Cook Time 00:03 Inactive Time 02:00 Total Time 02:08 Yields 20 Pieces

Ingredients

Directions

  1. Line a 5" x 7" (or similar sized) glass container with parchment paper. Cut the parchment paper big enough so that the ends hang outside the glass container to create a sling to remove the fudge after it has cooled.
  2. In a medium sauce pan add chocolate chips, coconut oil, almond butter, almond milk and 1/2 teaspoon fine sea salt. Turn the burner to the lowest setting and immediately begin stirring the chocolate mixture with a spatula to help it melt evenly.
  3. Once it has melted about half of the chocolate chips, switch to a whisk to combine mixture completely and smoothly. Take care not to scorch any of the chocolate by whisking constantly.
  4. After the mixture has become smooth and fully combined, remove from heat and whisk in vanilla.
  5. Pour chocolate into the parchment lined glass container and smooth top. Sprinkle with flaky sea salt and place in refrigerator until set, at least two hours (but better overnight).
  6. Once it has completely set, take fudge out of container using the parchment sling and slice into desired portions.
  7. Store in the refrigerator or the freezer.

Recipe Notes

  • We recommend using dark chocolate chips. When using semi-sweet, the texture was softer.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by So Delicious Organic Almondmilk with Cashew. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Healthy Rice Pudding (Vegan)

This healthy rice pudding recipe is the perfect, lightened up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar free and is hands down the perfect hearty dessert!

Rice Pudding Recipe Healthy and Vegan

Healthy Rice Pudding

So many of you have requested a lightened up rice pudding recipe, and we worked hard to make it just perfect for you! I didn’t grow up eating rice pudding but while we were testing this recipe, I quickly fell in love with the hearty yet delicate, sweetened-just-right dessert.

This rice pudding recipe is:

  • Creamy
  • Hearty
  • Indulgent yet lightened up
  • Warming
  • Packed with cinnamon and raisins
  • Perfectly sweetened

Healthy rice pudding with almond milk

Can you make rice pudding with cooked rice?

You can, but we prefer not to cook it the way! You may need less liquid if doing so.

What rice should you use?

Can you use long grain rice for a rice pudding? You should use white rice. You can use long-grain aromatic rice (like basmati or jasmine) which will give the unique flavor and perfect texture that we love. If you use short or medium-grain white rice (like Arborio) your rice pudding will be more thick and chewy. The size of the pan can change the evaporation time of the liquid depending on the type of rice you use so if you are finding a lot of liquid left over, increase the temperature of the heat and cook for a bit longer.

Healthy Rice Pudding Recipe

If you like this gluten-free dessert recipe, try some more of our favorites:

How do you make healthy rice pudding

Healthy Rice Pudding

Prep Time 00:05 Cook Time 00:50 Total Time 00:55 Serves 4

Ingredients

Directions

  1. In a medium sauce pan (see note), add rinsed and drained rice and add water just enough to cover the rice. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes. Take care not to let water evaporate out completely.
  2. Drain any water that remains after the 10 minutes and return rice to sauce pan.
  3. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
  4. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy and the liquid is mostly evaporated.
  5. Serve warm or cold, with ground cinnamon sprinkled on top.

Recipe Notes

  1. Make sure you are using the cartoon of the coconut milk beverage and not the canned variety.
  2. You can substitute maple sugar for coconut sugar but will change color slightly.
  3. For our recipe we used a medium sauce pan. Depending on the size pan you use, it may take less or more time for the liquid to evaporate. 
  4. Update on 10/2018: We've gotten comments that this recipe yielded rice pudding that was more liquid-y. We initially tested this recipe 5 times. After receiving those comments we went back and tested this recipe completely as written and we can say 100% this recipe works if followed as written and resulted in rice pudding that was thick and creamy like you see here in the photos. If for some reason your rice pudding is taking more time to evaporate than the direction indicates, simply let the rice pudding evaporate for a bit more time. Also note that as the rice pudding cools it thickens up quite a bit as well, so don't overcook it! 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Greek Veggie Bowls

Greek Veggie Bowls [Paleo and Vegan] | Lexi's Clean Kitchen

These Greek Veggie Bowls with Greek Cauliflower Rice are a weeknight favorite of ours! Packed with veggies, fresh herbs, hummus, and so much flavor, these easy-to-prepare gluten-free bowls are a fabulous dinner or lunch, and perfect for meal prep!

Greek Veggie Bowl

I am loving all things Mediterranean, Greek, and Middle Eastern lately. If you tried my Mediterranean Fritters or Bowls, you know just where I’m coming from. The flavors are just so delightful, healthy, and fresh!  These Greek Veggie Bowls are simple and perfect for meal prepping or a quick meal any night of the week!

Greek Veggie Bowl

All those fresh herbs going into that cauli rice!

Greek Veggie Bowl

These bowls are loaded with:

Roasted or Grilled Veggies

Fresh herbs

Greek Cauliflower Rice

Hummus to top

Greek Veggie Bowl

Roasted veggie time!

Greek Veggie Bowl

Greek Veggie Bowl

Greek Veggie Bowls

Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Serves 4

Ingredients

    Grilled Or Roasted Veggies

    Cauliflower Rice: (See notes for regular rice)

    Everything Else

    • Hummus, for topping (homemade or store-bought)
    • Optional: crumbled feta cheese

    Directions

    1. Preheat oven to 400°F.
    2. Line a baking sheet with parchment paper and spread veggies across it in one single layer. Toss with extra-virgin olive oil, sea salt, and black pepper. Bake for 45-5o minutes, or until veggies are soft and start to blister.
    3. Heat oil in a medium saucepan over medium-high heat. Add in onion, garlic, and herbs and cook until the onion turns translucent. Add in cauliflower rice and lemon and cook for 5 minutes. Take off heat and set aside.
    4. Assemble the bowl! Place roasted veggies and cauliflower rice in serving bowls of choice. Top with hummus, feta cheese (if using), and serve right away or store in an airtight container for later.

     

    Recipe Notes

    • *To make this dish with regular rice, follow the directions on your basmati rice package, and add fresh herbs, garlic, and onion to the water while cooking your rice!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!