Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

If you’re anything like me, this simple Mediterranean Lemon Pepper Dressing recipe will come in handy all. the. time. I almost always forget to check my fridge for salad dressing until AFTER I’ve made a salad. It’s a rookie mistake, but I never learn. Luckily, this simple recipe contains just 4 simple ingredients and can be put together in minutes. Phew! A total salad saver. Homemade salad dressings are also cheaper and way healthier than most store-bought options, which is great if you’re on a Whole30 or are just trying to eat healthier in general.

In the last week, I’ve used this dressing on a spinach salad, a cold green bean salad, and even on a beautiful filet of mahi-mahi! The possibilities with this are endless. All you need is olive oil or avocado oil, fresh lemon juice, Mediterranean salt, fresh cracked pepper, and a whisk or frother. Each image below is a link for the ingredient on Amazon. I highly recommend purchasing a frother. It’s the BEST tool EVER. I use it nearly every day in my morning coffee or matcha, and it’s handy for other tasks (like mixing salad dressing), too!

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

The frother I mentioned above is my secret to making this a “creamy” dressing. The fast whisking motion of the frother slightly emulsifies the oil and lemon juice, giving it a think and frothy texture. Okay let’s learn how to make this dressing!

Mediterranean Lemon Pepper Dressing

A quick and healthy everyday dressing

  • 3/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 1 tsp Mediterranean pink salt
  • 1 tsp pepper
  1. ADD all ingredients into a jar.

  2. MIX ingredients together using frother, whisk, or blender.

  • Use this dressing on anything and everything! Your taste buds will thank you for this light and refreshing option. 
  • This dressing can be stored in the fridge for at least a week.
  • Separation is likely to occur. Simply shake the jar or use the frother to re-emulsify the dressing. 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

One Pan Lemon Cod with Brussels Sprouts and Kale (Whole30 compliant)

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale is a simple, easy and healthy meal option for a quick weeknight meal. Depending on how fast you chop, this dish can be made in as little as 20 minutes! That’s my kind of weeknight meal.

I don’t know about you, but I am still playing catch up from the Holidays. The endless river of incoming pastries and chocolates is flowing a little slower now at the office, but I’m still fighting cravings for holiday sweets and hearty (cheesy and indulgent) dishes. Having quick, simple and delicious recipes in my back pocket is definitely helping me get back on track!

This recipe is Whole30 compliant, so if you’re on the January (or anytime) Whole30 this is a great option for you. Though you don’t have to be on a round of Whole30 to enjoy this yummy meal for lunch or dinner.

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

As always, my Hungry Harvest* delivery was packed full of beautiful veggies this week, and had my (current) favorite vegetable – brussels sprouts! If you haven’t eaten shaved, pan-fried brussels yet you are totally missing out. They are great in this recipe or even for breakfast.

*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

One Pan Lemon Cod with Brussel Sprouts and Kale

A quick and easy weeknight meal. 

  • 1 cod fillet
  • 1 cup brussels sprouts (shaved or chopped)
  • 1 cup kale (chopped)
  • 2 TBSP ghee
  • 4 lemon wedges
  • salt (to taste)
  • pepper (to taste)
  1. If using whole brussels sprouts and kale leaves, finely chop or shave the sprouts and tear the kale leaves into small pieces.

  2. Season each side of cod with salt and pepper.
  3. Melt 1 TBSP ghee, preferably in a cast-iron skillet over medium heat.
  4. Add brussels sprouts to the pan and cook for about 5 minutes, stirring occasionally. Then add the kale and two lemon wedges. Season with salt and pepper. Continue to cook the veggies, stirring occasionally, for an additional 5 minutes or until the sprouts start to brown and soften.
  5. Using a spatula, push the sprouts and kale to the sides of the pan to create an open area in the center of the pan, occasionally stirring throughout the rest of the cooking process.
  6. In the center of the pan, add 1/2 a TBSP of ghee and add the fish to the pan. Place 2 fresh lemon wedges on either side of the fish. Cook for 3-4 minutes. Remove the fish from the pan briefly to add the rest of the ghee, then return the fish to the pan to cook on the other side for an additional 3-4 minutes.
  7. Remove skillet from the heat. Transfer veggies to the serving dish and top with the fish. Squeeze one of the lemon wedges over top the dish and serve.
  • If you don’t have cod, have no fear! Several fish varieties, such as salmon or tilapia, would be tasty as well.
  • Don’t forget to stir the veggies occasionally to help the cook evenly, about every 3 minutes. Stirring too frequently will prevent those yummy brown edges from developing, though.
  • The cooking time of your fish will depend on the thickness of the cut; thinner pieces will take less time than thicker pieces.
  • If you like this recipe, you might like some of my other simple fish dishes:

 

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Summer potlucks and cookouts aren’t complete without a sweet treat! A simple fruit salad can be so refreshing in the summer sun, and you don’t have to feel guilty about gobbling it up.

We’re having an end-of-summer potluck at work tomorrow, and everyone is expected to bring a dish – this is what I’m bringing! It’s easy and quick to assemble, and can just hide in the fridge all night until I need it tomorrow. No fuss, no muss. There isn’t even a bowl to clean up afterwards!

This recipe will make a lot of fruit salad, which makes refilling the “bowl” super easy once everyone has eaten up the first serving. You can also use whatever fruit you’d like to in this fruit salad, I just happened to find good deals on strawberries, blueberries and peaches at the grocery store.

Lemon Basil Fruit Salad

Lemon Basil Fruit Salad

Ingredients:

  • 1 watermelon, cut in half
  • Fruit, chopped
    • 1lb strawberries
    • 1 small container blueberries
    • 3 peaches
  • 1 small bunch basil, sliced thinly
  • Juice of 1 lemon
  • 1 TBSP honey

Instructions:

  • Cut watermelon in half (I chose to cut it length wise), and scoop out the fruit.
  • Place watermelon (chopped into chunks) in separate bowl.
  • Add the rest of your chopped fruit into the bowl.
  • In a small dish, mix lemon juice, honey and basil.
  • Pour liquid over the fruit mixture and stir everything together until the fruit is well mixed.
  • Transfer a portion of the fruit mixture back into the watermelon rind and serve.
  • Store remaining mixture in fridge and refill watermelon bowl as necessary.

Done! Happy munching. : )