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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Corn Zucchini Salad with Protein Pear Vinaigrette

Discover La took me to Weho Bistro this week. My girlfriend was vacationing in Cabo the week before, so we had to make up for lost time on a Tuesday. We were both in the mood for a yummy dinner salad so I searched my memory bank for a restaurant 1. we hadn’t been to 2. that had a great selection to chose from 3. that only used healthy ingredients 4. that was open at 9 pm on a weekday and 5. that wasn’t too far from West Hollywood. I came up with nothing.

I was leaving the gym and heading home to shower. I needed to think quick as my grumbling belly warned me it was losing patience. I jumped online to LA menupages, my trusty companion app for times like these. I searched for Tender Greens (been there before, love it, but we are discovering LA!) and referred to the left side margin of “similar matches” to help me.  To my surprise, I had been to all but one called Elderberries, but it was vegan and I was craving chicken after my long workout.

Just as I was turning the corner I spotted Weho Bistro. I recognize the location but I’ve never been. The place has changed owners and names more times than I’ve changed boyfriends (this is a joke my Grandpa used to say), but the vibe seemed more inviting now!  I menupaged it, and felt satisfied. They had more than 12 salads on the menu, a nice patio, and free parking at the nearby CVS. Score!

I decided to have the Cezanne salad substituting the duck for chicken, removing the potatoes and tomatoes (nightshade, ugh), and adding cucumbers.  Yeah I know, they should be renaming it the Summer salad with all these changes! Anyhow, I wasn’t impressed. They had the right idea, but the lettuce wasn’t chopped well, the dressing was too light, the goat cheese was smeared on some crazy tartine bread and served as a side, the mushrooms weren’t sauteed, and they left out the pine nuts! I mean really?!

My girlfriend ordered the same salad, without the substitutions and was equally let down. We agreed that we had had better salads elsewhere but considered giving it another shot for breakfast one day as their omelets and scrambles looked pretty tasty. As she has tasted a few of my salads before, we both agreed mine were much better.

A few weeks ago I had lunch at Fresh Corn Grill and was quite satisfied. I had taken an extended break from corn the past few years (mainly because of it’s high sugar content), so the subtle taste of an old favorite made me happy. This salad is inspired by the Fresh Corn Grilled Salad, but made nightshade-free. I only used 1/4 cup of corn per serving to keep the sugars low. Serve on the side of your favorite protein, or even the Avocado Crusted Whitefish for a fabulous well-rounded meal.

Corn Zucchini Salad with Protein Pear Vinaigrette
Serves 4 

4 medium zucchinis, cut into 1/4″ rounds
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tsp ground peppercorn
2 hearts Romaine lettuce, cut into 1/2″ slices

1 cup fresh organic corn
2 avocados (about 8 ounces), diced
2 hearts of palm, cut into 1/2″ rounds
1/2 cup red onion, diced

Protein Pear Vinaigrette (8 servings)
1/2 pear, peeled and cored

1/2 cup balsamic Vinegar
1/4 cup red wine vinegar
2 tbsp Dijon mustard
2 tbsp coconut milk 
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cinnamon
1 packet stevia (I suggest Sweet Leaf or Truvia)
1 scoop Sun Warrior protein powder 

Preheat oven to 350. Lightly spray a sheet of aluminum foil with olive or coconut oil. Place zucchini rounds on aluminum and sprinkle with garlic, onion, salt, and pepper. Bake for 15 minutes or until edges are golden brown. 

Place all salad ingredients in a large bowl, mix well with wooden spoon and set aside.

In magic bullet or blender, combine all vinaigrette ingredients for about 30 seconds.

Serve salad in four bowls and top with pear vinaigrette. Refrigerate any remaining dressing in mason jar with lid.


This entry was posted in Avocado, Corn, Food, Nightshade-Free, Protein Powder, Recipes, Salads, Sauce or Dressing, Zucchini. Bookmark the permalink.

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