Posts by tag: picnic

  • Fresh Corn and Mango Salad

Fresh Corn and Mango Salad

Posted on May 26, 2016

Disclosure: I’m so happy to be able to give you all a peek into Pure Delicious by Heather Christo. Thanks for letting me share this beautiful cookbook with you!

I’m not usually someone who gets super excited about Holidays. But I’m feeling rather giddy over the upcoming Memorial Day weekend.

What are your plans? Are you grilling? Boating? Shopping? Tell me! I want to know!

Whatever you end up doing, make sure you set aside some time to whip up a batch of this Fresh Corn and Mango Salad. It’s going to be the absolute star of your Memorial Day weekend festivities. And here’s why: because this salad does it all. No joke.

Serve it with tortilla chips for snacking. Make it a potluck side dish. Or use it to top grilled chicken and fish. Seriously. You won’t run out of ways to use this flavorful, fully loaded, savory-sweet salad!

The recipe for this Fresh Corn and Mango Salad comes from Heather Christo’s new cookbook, Pure Delicious. Filled with over 150 recipes that are free from gluten, dairy, eggs, soy, peanuts, tree nuts, shellfish and cane sugar, Pure Delicious is a cookbook that anyone with food allergies or sensitivities needs to own. But beyond that, if you simply enjoy beautiful, fresh, tasty food, Pure Delicious is for you!

Fresh Corn and Mango Salad |

The inspiration behind Pure Delicious comes straight from Heather’s own family. After Heather and her two daughters were diagnosed with a sobering list of food allergies and intolerances, Heather made it her mission to create recipes that would heal and nourish them all. Heather talks about their journey, both pre- and post-diagnosis, and outlines exactly what they did to overcome all the challenges they faced along the way. It’s an inspiring story. One rooted deep in a Mother’s love for her daughters.

I’ve been a huge fan of Heather’s blog for many years now (umm…the women has some mad cocktail making skills!) and I’m so happy to have her beautiful cookbook on my shelf. Definitely pick up a copy for yourself. I know you’ll absolutely love it!



Reprinted from Pure Delicious by arrangement with Pam Krauss Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Heather Christo LLC.

Fresh Corn and Mango Salad

Serves 4-6

Fresh Corn and Mango Salad


  • 2 ears fresh corn, husks and silks removed
  • 2 mangos, peeled, pitted and diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • 1/2 red onion, diced
  • 1 cup cherry tomatoes, halved
  • 1 red chile, minced
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • Grated zest from 2 limes
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, to taste


  1. Using a sharp knife, cut the corn kernels from the cobs. Place in a large bowl.
  2. Add the remaining ingredients to the bowl and toss to combine.
  3. Serve immediately. Or cover and refrigerate until ready to serve, up to 2 days.
  • Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Posted on April 27, 2016

Disclosure: Thank you Stonewall Kitchen for sponsoring this post! All opinions are my own. Thank you for supporting the brands that help to support Floating Kitchen.

My cooking and eating habits are strongly influenced by the different seasons. A lot of this has to do with the seasonal availability of produce (April means that I’m currently eating ALL of the rhubarb!). There are also a few cooking techniques that factor into the equation as well (you certainly won’t see me grilling outside in January’s sub-zero temperatures). And then there are some foods that, for whatever reason, just feel right during certain times of the year. I can’t really explain it. I guess it’s just kind of a “food mood” (say that three times fast!), for lack of a better descriptor.

And during the Springtime, I crave sandwiches.

Is that totally strange? I think it has something to do with my urge to get my body outside as much as possible. After a long winter spent hibernating against cold temperatures and harsh winds, there is a lot of joy in the simple act of packing up a few sandwiches and heading out to the waterfront park at lunchtime. It’s a small pleasure that has a big impact on my overall health and well being.

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard |

I’m not a big fan of mayonnaise (it kind of freaks me out, to be honest), so I’m always looking for new and different ways to jazz up my sandwiches. My friends at Stonewall Kitchen really know a thing or two about condiments, so I knew I could count on them to provide me with some awesome alternatives. Enter stage left: Sriracha Honey Mustard Dip.

Tangy, sweet and a little spicy (but not so spicy that it will burn your tongue off), this Sriracha Honey Mustard Dip is the perfect way to add a bit of zip to any and all sandwiches. So go pick up a bottle (or three!) and join me in saying a big fat “NO!” to boring lunches!

For today’s recipe, not only am I spreading this Sriracha Honey Mustard Dip straight onto my sandwich bread, but I’m also using it as part of the base for creating a flavorful, dairy-free Smashed Chickpea, Avocado and Pineapple Salad. If you’re like me and you usually avoid “salad sandwiches” for fear of mayonnaise, than this recipe is made for you. An avocado provides all of the necessary creaminess. And the pineapple is a great sweet compliment to the other savory ingredients.

If you make my Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard, come back and tell me about it! And tell me what other creative ways you’ve come up with for using Stonewall Kitchen’s Sriracha Honey Mustard Dip {hint: try brushing a little bit on some grilled shrimp}. I want to hear all about it!



Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard

Yield: Makes 4-6 sandwiches

Smashed Chickpea, Avocado and Pineapple Salad Sandwiches with Sriracha Honey Mustard


  • For the Smashed Chickpea Salad
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 avocado, peel and seed discarded
  • 3/4 cups finely diced pineapple
  • 3 tablespoons Stonewall Kitchen Sriracha Honey Mustard Dip
  • 1 tsp. salt

  • For the Sandwiches
  • Stonewall Kitchen Sriracha Honey Mustard Dip
  • Sliced bread (or sandwich rolls)
  • Mixed greens
  • Sliced tomatoes
  • Sliced cucumbers


  1. Make the smashed chickpea salad. Add the chickpeas to a medium bowl and smash them lightly with a fork until about half of the chickpeas are broken down. Add the avocado and smash it together with the chickpeas. Add the pineapple, mustard and salt, stirring to combine. Cover and refrigerate until you’re ready to make the sandwiches.
  2. Make the sandwiches. Spread a thin layer of the mustard onto one side of your bread. Top with a few mixed greens, about 1/2 cup of the smashed chickpea salad, some sliced cucumbers, tomatoes and additional greens. Top with a second slice of bread. Serve immediately.

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