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Smashed Cucumber Salad with Lemon and Celery Salt

 

This recipe seemed odd to me at first but now it’s one of my FAVORITES!!!!

Enjoy! xo Coach Jen

SMASHED CUCUMBER SALAD

INGREDIENTS:

  • 5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
  • 1 3×1″ strip lemon zest, very thinly sliced
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • ¼ tsp. celery salt, plus more for serving

 

DIRECTIONS:

  1. Gently smash cucumbers with a rolling pin or the back of a heavy knife just to break open. Tear into irregular 2″ pieces and place in a medium bowl; season lightly with salt. Let sit at least 5 minutes and up to 1 hour.
  2. Meanwhile, whisk lemon zest, lemon juice, oil, and ¼ tsp. celery salt in a medium bowl to combine; season dressing with salt.

 

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Spicy Grilled Shrimp

Ready to fire up the grill??

This is the perfect way! Throw these on the grill along with some veggie kabobs for a delicious and summer-worthy dinner!

I am drooling thinking about these!

Enjoy,

Coach Jen!

Ingredients:

  • 1/4 c. extra-virgin olive oil
  • 1/4 c. lime juice
  • 4 garlic cloves, minced
  • 3 tbsp. honey
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. chili garlic sauce or Sriracha
  • 2 lb. shrimp, peeled and deveined
  • 1/4 c. freshly chopped cilantro, for garnish
  • Lime wedges, for serving

 

Directions:

  1. If using wooden skewers, soak in water for 30 minutes.
  2. In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, and chili sauce. Reserve 1/4 cup marinade for brushing onto shrimp while grilling.
  3. In a large bowl, toss shrimp with the remaining marinade.
  4. Preheat the grill or grill pan and thread shrimp onto skewers. Grill shrimp until pink and opaque, about 3 minutes per side, brushing with reserved 1/4 cup marinade before and after each flip.
  5. Garnish with cilantro and serve hot with lime wedges.