Guacamole is a party-time staple for us. Always a hit, this creamy dip pairs beautifully with most vegetables. Whether it is a summer cookout or Monday night football, we are always sure to serve up some delicious guac’ and fresh veggies for dipping.
I went to the store one day to pick up some celery and cucumber to serve my guacamole salmon spread on, and I saw a bag of adorable mini sweet peppers that I couldn't pass up. I loved the salmon spread on the raw peppers, but I decided to try baking them, "popper" style, as most members of my family find peppers more palatable when they've been cooked. They are great both ways (as well as on hot or mild peppers)! Cooked though, the salmon mixture reminds me of a delicious and comforting tuna casserole my Grandma used to make, and who doesn't like to be reminded of Grandma?!
Growing up, my family would often serve lox with bagels and cream cheese at family brunches. This was always a special occasion when family came into town. In my mind, I can still taste the flavors of a toasted bagel topped with cream cheese, lox, red onion, tomato, and capers. For our version of this dish, we replaced the bagel and cream cheese with eggs for an equally delicious and much healthier version.
Nothing says you can’t still enjoy taco night when you live a grain-free lifestyle! This recipe takes classic taco flavors and deconstructs them to create a deliciously fresh salad. Enjoy this meal for lunch or dinner any day of the week!