Marisa's Healthy Kitchen

Have I mentioned lately that I have been in love with summer fruits and veggies, well I am! The peaches that we picked in the Hampton’s are long gone but we still got to enjoy a few local peaches with this salad. I have been freaking out about the fresh east coast corn as well. It is so sweet, crisp and fresh. (It also just makes the most perfect quick and deelish snack too! just shuck and eat!) And of course the addition of avocado in any dish is welcome in our house 🙂

The Grilled Chicken is a basic go-to quick cooking dish, but of course we still have to give it some flavor. Michael thought it paired nicely with the salad. As for me, I was beyond happy with a huge bowl of that yummy salad! mmmm

Grilled Chicken

• 1 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 4 small skinless boneless chicken breast halves

Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.

Prepare bbq, oven or griddler to medium-high heat.Grill chicken until cooked through, about 5 minutes per side. Cut into thin slices.

Peach, Avocado & Corn Salad

• 4 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground pepper
• 2 scallions, chopped
• 1 shallot, finely chopped
• 1 1/2 tablespoons sherry wine vinegar
• 2 teaspoons fresh thyme leaves, chopped
• 1 teaspoon honey-dijon mustard (or dijon mixed with agave)
• 2 peaches, pitted, diced
• 1-2 avocados, diced
• 2 cob of corn worth of fresh shucked corn
• 4-5 cups mixed baby greens

Whisk 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, scallions, shallot, vinegar, thyme, and mustard in large bowl. Mix peaches, avocado, corn and greens into dressing and toss.

This is the salad before I added the greens and the avocado. Check out those colors!!!