Archives for category: Salad

Guess What? Summer vegetables are right around the corner (really, I promise!). Even though the weather has been dark and gray – put this little gem of a recipe in your back pocket when you want something new, healthy and exciting to grill.

Oh yeah…if you think this looks good, just wait to try what Avec Moi has in store for you this summer. Located at 62nd and college in B-ripple and opening soon! Its gonna be awesome!

so fresh

Yield: 4 servings – 2 cups soyccotash with 8 shrimp (14-16 count size)

Ingredients (for soyccotash)

5 ears of corn, shucked
1 cup shelled edamame (buy frozen and thaw by running warm water over)
1 pint grape tomatoes, cut in half
1 regular cucumber, with seeds removed cut into small pieces
large handful of basil, julienned into fine ribbons

Juice of 2 small limes
1 Tablespoon canola oil
2 medium shallots, finely minced
½ tsp kosher salt
plenty of freshly ground pepper


1.5 lbs shrimp (14-16 count size) – 32  shrimp total; peeled (leave tail on) and deveined – I got the kind from Whole Foods

1 Tablespoon each:

ancho chile powder (get from Good Earth Natural Foods in Broad Ripple)
smoked paprika (get from Good Earth)
garlic powder

(mix spices together very well)


Shuck the corn and place in a steamer basket. Steam for 3-4 minutes. Remove from basket and put in a glass or stainless bowl in the fridge to cool for 5-10 minutes.
Meanwhile, whisk together the dressing ingredients, and place the rest of the salad ingredients in a bowl (but not the basil). Remove corn from fridge and add to other veggies, pour the dressing over the salad and mix well. Gently fold in basil leaves. Serve cold or at room temperature.

Preheat the broiler to high. (Or cook on the grill)

Prepare a baking sheet with foil and spray with canola oil spray.

String the shrimp on a skewer. Generously coat each side of the skewers with the ancho chile rub.

Place in oven and broil for 4 minutes on each side. Serve warm.

Nutrition Information Per Serving
Calories: 391
Fat: 11.5 g
Saturated Fat: 1.4 g
Chol: 258.5 mg
Sodium: 408.3 mg
Carbs: 29.1 g
Fiber: 5.8 g
Protein: 46 g

Recipe Source : Becky’s Healthy Kitchen Original

Copyright ©2011 Becky’s Healthy Kitchen, LLC and Avec Moi, LLC. All Rights Reserved.


Tabbouli salad is a great addition to any summer meal (or really any meal if you ask me). It has awesome tangy flavors and is packed with good for you things like tomatoes, cucumbers and bulgur wheat.

I love bulgur wheat because it is one of those grains that just takes a wee bit of time to prepare. It comes from whole wheatberries that are cracked and pre-cooked so all you have to do is pour boiling water over the little kernels and let sit for about 20-30 minutes and then drain. Like most grains, its a 2:1 ratio of water to bulgur.

Here’s my recipe for tabbouli – I hope you enjoy it as much as I do!

1 cup raw bulgur wheat – cooked and cooled according to the instructions above
1 medium tomato, diced
1/2 hothouse cucumber, diced
2 scallions, green parts only, chopped
1 large bunch italian flat leaf parsley, minced
1 Tablespoon Extra Virgin Olive Oil
Juice from 1 and 1/2 fresh lemons

Mix all of these ingredients together and you have a glorious summery salad to enjoy!

Recipe Source: Becky’s Healthy Kitchen Original

Copyright 2011. Becky’s Healthy Kitchen, LLC and Avec Moi, LLC. All rights reserved.