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Whether you're hosting a barbecue or need to bring a dish to a weekend party, we've pulled a few recipes from Miraval's Mindful Eating Cookbook and put together a healthy, delicious menu that is perfect for the Labor Day holiday! Enjoy!


Grilled Salmon with Chipotle Vinaigrette

Makes 4 Servings

  • 4 four-ounce skinless salmon fillets
  • 1/8 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 4 c. mesclun salad mix
  • 1 c. peeled and thinly sliced jicama
  • 1 pear, cored and sliced thin
  • ½ recipe Chipotle Vinaigrette (recipe follows)
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. chopped chives

PREHEAT the grill to medium-high.

SEASON the salmon fillets with salt and pepper. Place the salmon on the hottest part of the grill and cook for 2 minutes. Turn the salmon and cook until medium-rare, 1 to 2 minutes.

REMOVE the salmon to a clean plate and let rest for 2 minutes.

TO serve, toss the salad mix, pear, jicama, and lemon juice with ½ tsp. of water. Divide the salad among four large plates.

TOP each portion of salad with one salmon fillet and drizzle with ¼ cup of the chipotle vinaigrette. Serve immediately.

Chipotle Vinaigrette

Makes 2 Cups; Serving Size: 2 Tbsp.

  • 1 c. rice wine vinegar
  • 1 c. cored and quartered tomato
  • 2 Tbsp. chopped cilantro
  • 2 Tbsp. vegetable stock
  • 1 Tbsp. canned chipotle chili with adobo sauce
  • 1 Tbsp. chili powder
  • 1 Tbsp. canola oil

COMBINE all the ingredients except the oil in the bowl of a blender, and process on high speed to a smooth puree, 30 seconds. Lower the speed, and with the motor running, add the oil and process until smooth, 30 to 45 seconds.

USE immediately, or transfer to an airtight container and refrigerate until ready to use. (The dressing will keep refrigerated for up to three days.)

CALORIES: 200; TOTAL FAT: 7 G; CARBOHYDRATE: 8 G; DIETARY FIBER: 3 G; PROTEIN: 23 G
 


Michael's Corn Salad

Makes 4 Half-Cup Servings

  • ½ c. raw walnut pieces
  • 2½ c. fresh corn kernels, about 5 ears
  • ½ tsp. Miraval Oil Blend (see page 19)
  • ½ tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1 c. diced red bell pepper
  • ¼ c. crumbled Cotija cheese
  • 1 tsp. minced fresh jalapeño
  • 2 Tbsp. fresh lime juice
  • 1 tsp. extra-virgin olive oil

PREHEAT the oven to 400° F.

SPREAD the walnuts on a small baking sheet or in a baking dish, and roast until fragrant and lightly colored, about 5 minutes. Remove from the oven and let cool.

PREHEAT a heavy, medium-sized skillet over high heat. Add the oil and the corn, and a pinch each of the salt and the pepper and stir well. Reduce the heat to medium-high, and cook, stirring occasionally, until tender and beginning to color, 3½ to 4 minutes. Spread the corn on a large plate and refrigerate until well chilled, 20 minutes.

COMBINE the corn and the remaining ingredients in a large bowl and stir well to combine. Adjust the seasoning to taste and serve immediately.

CALORIES: 150; TOTAL FAT: 11 G; CARBOHYDRATE: 11 G; DIETARY FIBER: 2 G; PROTEIN: 4 G


Prickly Pear Granita

Makes 16 Quarter-Cup Servings

  • 3½ c. prickly pear puree
  • ½ c. water
  • ¼ c. lime juice

WHISK all ingredients together in a small bowl. Transfer mixture to an 8" x 8" square pan. Freeze mixture for at least 12 hours. Once frozen, scrape surface of the granita with a fork, giving it a light, fluffy appearance. Once all the mixture is scraped, transfer granita to a smaller container, cover, and freeze until ready to serve.

CALORIES: 60; TOTAL FAT: 0.5 G; CARBOHYDRATE: 15 G; DIETARY FIBER: 5 G; PROTEIN: 1 G

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