This ‘Beach Body’ Salad Is Delicious And Won’t Pack On The Pounds | TODAY


>>>WITH THE NAME LIKE THIS YOU KNOW IT’S A PERFECT DISH FOR THE SUMMER.>>Both: BEACH BODY SALAD.>>WHAT WE’RE MAKING TODAY WITH CRAIG STRONG. EXECUTIVE CHEF OF STUDIO RESTAURANT AT THE MONTAGE LAGUNA BEACH. POOR BABY.>>HEY, IT’S SUMMER AT THE BEACH. IT IS A TOUGH LIFE. WELL, LET ME TELL YOU ABOUT WHAT WE’RE GOING.>>OKAY.>>IF RIME GOING TO THE BEACH I WANT TO EAT SOMETHING THAT’S GOING TO MAKE ME, OR YOU, STILL LOOK GOOD IN THAT BATHING SUIT.>>IN YOUR THONG.>>YEAH.>>I USUALLY DON’T WEAR A THONG, BUT, YOU KNOW –>>OKAY.>>SO –>>BUT YOU COULD, IF YOU WANTED TO.>>THAT’S A BAD IMAGE. ANYWAY, WHAT I LIKE TO DO IS SOMETHING THAT’S HEALTHY AND LIGHT.>>OKAY.>>BUT, YOU KNOW, I NEED A LITTLE PROTEIN. I NEED SOMETHING THAT’S GOING TO GIVE ME ENOUGH ENERGY TO, YOU KNOW, SWIM OR PLAY VOLLEYBALL OR CHASE MY LITTLE 4-YEAR-OLD AROUND ON THE BEACH.>>TAKES A LOT OF ENERGY.>>WHAT WE’RE GOING TO DO IS THE BEACH BODY SALAD. IT’S GOT TWO SIMPLE TRICKS TO IT. ONE IS TO LAYER. AND THEN THE OTHER ONE IS THE PICKLE. AND IT KEEPS YOUR SALAD FRESH AND LIGHT IN THAT SUMMER HEAT.>>OKAY.>>LET’S SHOW YOU HOW TO DO IT. THE FIRST THING I’M GOING TO DO IS START OFF WITH SOME BREAD.>>HOMEMADE CROUTONS?>>YES, YES. YOU PUT SOME OLIVE OIL — I KNOW’S YOU CAN HAVE ONE, IN A MINUTE. I LIKE TO PUT SHALLOTS, ONIONS AND CARAMELIZE IT. MAKES IT REALLY GOOD. IF YOU DON’T WANT TO EAT BREAD SUBSTITUTE SOMETHING LIKE CHICKPEAS. THEN I PICK SOMETHING GOOD FOR A SALAD, LIKE THIS KALE. RIGHT? YOU’VE GOT TO REMOVE THE STEM.>>YOU DO.>>AND THEN I USUALLY JULIANNE IT A LITTLE BIT TO MAKE IT MORE TENDER. CHOP IT UP A LITTLE FINE LIKE THIS.>>COULD BE A LITTLE BITTER –>>YEAH, BUT WE’RE GOING TO PUT SOME ACID WITH IT, WHICH WILL HELP IT OUT. I LIKE TO USE RADISHES. USE A DEVICE CALLED A MANDOLIN AND SHAVE IT THIN OR A FOOD PROCESSOR WORKS, OR IF YOU’RE REALLY GOOD WITH A KNIFE, USE YOUR KNIFE. THEN LAYER IT.>>OKAY.>>SO WE’RE GOING TO START FROM HERE AND MOVE BACK. SO, LADIES — IF YOU’D ADD A LITTLE BIT OF THESE RARADISHES. IF YOU’D START WITH SOME SUMMER THINGS, LIKE –>>LOOK HOW PRETTY THAT LOOKS.>>NECTARINES.>>COLOR. BOTTOM LAYER, LETTUCE. THEN THE SEASONAL STUFF. LIKE THE FRUIT. THEN SOME POTATOES. BECAUSE I NEED SOMETHING THAT’S HEARTY.>>OKAY.>>AND THEN, KATHIE LEE.>>THEY’RE COOKED ALREADY. OF COURSE.>>THEY’RE BOILED POTATOES. YOU NEED SOMETHING FRESH LIKE BASIL.>>AND THE LAST THING IS, YOU WANT TO PUT ON THE PICKLED VEGETABLES.>>OH.>>THE SECRET TO THIS IS THE ACID IS IN THE VEGGIES, AND IT’S NOT A VINAIGRETTE WHICH WLTS THE LETTUCE AND KEEPS IF FRESH ALL DAY LONG.>>I LOVE A PICKLE. DON’T YOU?>>UH-HUH.>>AND THE TOMATOES? IS THAT –>>OH, NO, NO, NO. SUMMERTIME, YOU HAVE TO HAVE SOME TOMATOES.>>COME ON UP. WE GOT TO COOK OUR PROTEIN AND TASTE THIS STUFF.>>COVER IT. LET THAT GO. CLEAN PROTEIN. I LIKE A LITTLE BIT OF CHILI POWDER, SALT AND SOME FRESH HALIBUT.>>HALIBUT?>>BUT YOU CAN USE COD OR YOU CAN USE — SHRIMP, WHATEVER YOU LIKE.>>OKAY. COOK IT UP.>>SEASON THIS.>>WE’RE GOING TO HAVE TO — HAVE TO COOK AND RUN. YOU JUST PUT THAT IN THE SALAD AND HAVE AT IT?>>YEAH.>>IT LOOKS FANTASTIC.>>OOH.>>A LITTLE LIME JEWS TO FRESHEN IT UP. LADIES, GIVE YOU THIS.>>THANK YOU.>>A LITTLE FISH ON TOP. PARDON MY REACH.>>HMM!>>AND FINISH IT WITH WATERMELON THAT’S BEEN SOAKED IN MARGARITAS!>>Both: WHAT?>>DID YOU GET THAT?>>HAVE A LITTLE FUN WITH YOUR

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