With Cinco de Mayo just days away, we’re thrilled to have Sarah Adler, the founder of Simply Real Health, back with us to share some of her favorite festive, healthy recipes for the holiday. Lightened up libations paired with lots of lean protein and fresh, in-season produce makes this a menu you won’t regret cooking up come May 6. Even better, each of these dishes comes together in a flash, leaving you plenty of time to enjoy the fiesta with your friends!
We’re so confident that you’ll love these recipes that Sarah has generously offered to send one lucky reader a copy of her recently released cookbook, free of charge. To enter, whip up one of her recipes on Cinco de Mayo, and share a photo of the dish on Twitter or Facebook, making sure to tag both Simply Real Health (@smplyrealhealth, SimplyRealHealth) and Brit + Co (@britandco, BritandCo).
Let’s get cooking, shall we?
Sarah’s Classic Healthy Margaritas
Made with fresh juice and plenty of fizzy water, these margaritas are far less sugary and dehydrating than their sour-mix-based counterparts. Beyond the holiday, these margs are a welcome addition to happy hour all year long. Sarah recommends changing things up flavor-wise by stirring in muddled blackberries, using jalapeño-infused tequila or even swapping out the lime juice with lemon, a splash of ginger kombucha or fresh-pressed beet juice.
Ingredients:
– 3 ounces high-quality tequila
– 2 limes, juiced
– 2 splashes of Cointreau
– 6 ounces club soda
— lime wedges or wheels for garnish
Instructions:
1. Split ingredients between two glasses, adding ingredients in this order: club soda, tequila, lime juice and Cointreau.
2. Stir well.
3. Add ice and extra limes wedges to serve.
Healthy Nachos
Instead of loading up tortilla chips with piles and piles of cheese, these nachos lighten things up by using less queso. Don’t worry, the combo of feta and Parm still brings a whole lot of cheesy flavor to the table. Make them “supreme” by serving ’em up with a sprinkle of chopped cilantro, mashed avocado or guacamole, salsa, whole milk sour cream or Greek yogurt and whatever else you might like.
Ingredients:
– 1 bag organic corn chips
– 1 grilled and sliced chicken breast OR 1/2 cup cooked ground chicken, turkey, pork or beef
– 1 can refried beans
– 1/2 cup grated Parmesan cheese
– 1/4 cup crumbled feta cheese
– 1 jalapeño, sliced into rounds
– 1 bunch radishes, sliced
Instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper. Spread corn chips in a single layer on the sheet.
3. Add a bit of refried beans to most chips with a spoon.
4. Add chicken or meat (if using), sprinkle Parmesan cheese and sliced jalapeños over top.
5. Bake for 10-15 minutes, or until the cheese melts.
6. Remove from oven and then sprinkle with feta cheese, radishes and cilantro to serve.
Sarah’s Fresh Corn Salad
The beauty of this corn salad is not just in the confetti-like appearance, but also its versatility. Enjoy this summery salad as a side dish, salsa, filling for tacos or even a topping for your fave grilled protein. A few sprinkles of smoked paprika or chipotle chili powder are optional yet amazing touches that add a little bit of sweet or spicy, smokey flavor to every kernel.
Ingredients:
– 2 ears organic corn, kernels sliced off the cob or 1 can rinsed and drained
– 2 red bell peppers, cubed
– 1/2 cup chopped cilantro leaves
– 1 avocado, cubed
For the Dressing:
– 2 tablespoons olive oil
– 2 limes, juiced
– 1 tablespoon red wine vinegar
– sprinkle of cumin
– sea salt and pepper, to taste
1. Whisk dressing ingredients together or shake in a glass mason jar.
2. Gently toss all ingredients (except avocado) and dressing together in a bowl to combine.
3. Just before serving, add cubed avocado.
Cabbage Slaw With Spicy Honey-Cilantro Dressing
Last, but certainly not least, this here is not your ordinary coleslaw. Substantial enough to be a meal in its own right, it also makes an excellent all-in-one filling for tacos. The assortment of mix-ins and a creamy, spicy-sweet dressing featured here is a great way to convert cabbage haters to the ‘slaw side.
Ingredients:
– 1 organic chicken breast OR 4 thin-cut chicken tenders OR 1 medium piece wild fish OR 8 wild prawns
– 4 cups pre-cut cabbage slaw OR 1/2 head green cabbage, finely chopped
– 1 bell pepper (any color), chopped
– 1 avocado, cubed
– 1 ear organic corn, kernels sliced off the cob
– 1 can pinto beans, rinsed and drained
– chopped cilantro leaves to garnish
For the Dressing:
– 4 tablespoons olive oil
– 2 tablespoons whole milk greek yogurt
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– 3 teaspoons honey
– 2 teaspoons hot sauce (or more if you like spice)
– 1/2 cup cilantro leaves, chopped
– 1 large OR 2 small limes, juiced
– sea salt and pepper, to taste
Instructions:
1. Over high heat, cook protein on the stovetop or grill — flipping only when you get a good sear on the first side — until cooked through. Slice or keep whole to serve.
2. In the meantime, make dressing by combining all ingredients in the blender.
3. Add cabbage, pinto beans, corn, peppers and avocado to a large bowl. Toss salad with dressing. Add grilled chicken, fish or shrimp over top, and garnish with extra cilantro.
Is your Cinco de Mayo menu all set? Which of these healthy recipes tickles your fancy most of all? Share your holiday plans and picks with us in the comments!
Heather Sage
Heather Sage is a gluten-free recipe developer and freelance writer living in Orlando by way of the Silicon Valley. When she isn’t playing around with alternative flours in the kitchen, she can be found tackling DIY projects around the house or exploring her neighborhood. Check out her gluten-free recipe blog, A Sage Amalgam.
