There is no better way to bring out the sweetness of fruit than to grill it.  Pair it with this yogurt dressing, and you have the perfect salad!

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Fresh Grilled Fruit Salad with Honey Yogurt Dressing

Course Salad

Cuisine American

Servings 4

Ingredients

• 4 slices fresh pineapple sliced thick
• 1 mango peeled, pitted and sliced
• 2 apples sliced thick
• 6 ounces non-fat plain vanilla yogurt
• 1 ½ tsp honey
• 2 tsp lime juice
• 4 sprigs mint
• ⅓ cup chopped walnuts

Instructions

• Slice fruit right before grilling so apples don't brown.
• Mix together yogurt, honey and lime juice. Refrigerate until ready to plate.
• Grill fruit on both sides until you see grill marks - 4 to 5 minutes
• Place grilled fruit on 4 dinner plates. Put a dollop of dressing on the side and place mint on top of the dressing.
• Sprinkle walnuts on the fruit and serve immediately.

Notes

If you want to make this a more substantial salad, take a head of romaine, slice it in fourths lengthwise and spray it with olive oil.  Grill the romaine until it is slightly charred.  Place fruit and dressing on top.

Originally found in Eating Well Magazine, Vicki put her own spin on this recipe and amped up the flavors.  Purchase microwaveable brown rice, add some flavored salt and fresh ground pepper, and you have a great side in minutes.  The recipe serves two, so double or triple for your needs.

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Grilled Salmon with a Taste of India

Course Main Course

Cuisine Indian

Servings 2

Calories 350kcal

Ingredients

• 3/4 lb. fresh wild salmon - skin on
• 1 Tbsp extra virgin olive oil divided
• 1/4 + tsp flavored salt we used an herbal salt, divided
• 1/4 + tsp freshly ground pepper divided
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped fresh cilantro
• 1/2 cup thinly sliced cucumber
• 1 1/2 Tbsp thinly sliced shallots
• 1 Tbsp lime juice
• 1/4 cup non-fat plain greek yogurt
• 1/8 tsp curry powder

Instructions

• Brush 1/2 Tbsp olive oil over the top of the salmon.  Season with a 1/8 tsp each of salt and pepper or to your taste.
• Heat the grill and place salmon on oiled grates.  The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
• While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl.  Stir and keep in the refrigerator until ready to assemble your dish.
• Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
• To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate.  With the back of your spoon, spread the yogurt in a semi-circle motion.  Place salmon on top of the sauce.  Top salmon with the cucumber mixture.
• Serve with a side of brown rice.

Easy, low fat, sweet, and tasty – all of those words put together don’t do this simple dessert justice!  Give it a try and let us know what you think …

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Sweet and Fresh Pineapple Dessert

Course Dessert

Cuisine American

Servings 4

Calories 350kcal

Ingredients

• One whole pineapple
• 1/2 cup light brown sugar
• 1/2 cup orange juice
• 3 Tbsp honey
• 1/2 cup Greek vanilla yogurt
• 1/2 cup toasted walnuts
• 2-3 Tbsp mint leaves

Instructions

• Preheat oven to 450°.        
• Peel and core pineapple. Slice into eight wedges.
• In a bowl, mix sugar, juice and honey.
• Add pineapple wedges and marinate for 20 minutes.
• Remove pineapple and place in baking dish, reserving marinade.
• Roast pineapple for 15 minutes, turn and brush with marinade.
• Cook 15 more minutes.
• Place two pineapple slices on four plates and top with yogurt, walnuts, and mint.  Serve warm.

Not just another chicken recipe, a great one!  This recipe calls for the Indian spice, garam masala, which is a unique ingredient to The Simple Celebration.  Garam masala is a Northern Indian spice which means “hot spice blend.”  It traditionally includes cinnamon, cumin, cloves, cardamom and black pepper.  When mixed with yogurt and other herbs, this chicken dish will WOW your taste buds.

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Tangy Indian Marinated Chicken

Course Main Course

Cuisine Indian

Servings 8

Ingredients

• 3 pounds boneless skinless chicken breasts
• 2 cups Greek plain yogurt do not use low-fat
• 3/4 cup coarsely chopped white onion
• 1 cup cilantro - with stems
• 1/3 cup extra virgin olive oil
• 6 garlic cloves minced
• 1 Tbsp plus 1 tsp fresh lime juice
• 1 Tbsp garam masala
• 1 tsp fresh ground pepper
• 2 tsp kosher salt
• 1 1/2 Tbsp fresh ginger minced

Instructions

• Take each chicken breast and cut in half lengthwise.         
• Put the remaining ingredients in a blender and puree.
• Place chicken breasts in a glass baking dish and pour the marinade over chicken. Stir well to make sure chicken is coated on all sides.
• Cover with plastic wrap and refrigerate over night.
• Prepare grill with cooking spray.
•  Remove chicken from marinade and shake off excess.
• Grill until cooked through.

Notes

Serve with rice pilaf and an arugula salad.