Herby Avocado Dressing on Grilled Corn and Broiled Salmon Salad

Herby Avocado Dressing on Grilled Corn Salad and Broiled Salmon for a light and healthy summer meal. Add in roasted tomatoes for a burst of sweetness.

2-Avocado-Cilantro-Dressing-with-Grilled-Corn-and-salmon | www.8thandlake.com

This little quickie of a recipe was one that you guys just wanted. Actually, it became one of my most highly requested recipes after I posted it on Instagram. So here ya have it! It’s summer and I know the last thing any of us want to do is stay in the house longer than we need to. This herby avocado dressed corn and salmon salad makes summer life even easier. For the dressing, all you’re doing is blending the ingredients together, folding it into the grilled corn salad and then dolloping it once more on top of crispy broiled salmon (another speedy recipe). It’s a recipe that I’ve made three times in the past four days…I wouldn’t have it up here if it weren't that good :)

Enjoy my friends!

xx Marie 

ps: The corn salad alone would make for a great side to bring to any summer party, picnic, BBQ or gathering!

Avocado-Cilantro-Dressing-with-Grilled-Corn | www.8thandlake.com

Serves: Many 

Prep Time: 5 minutes | Cook Time: 5 minutes

Ingredients for the Herby Avocado Dressing and Grilled Corn:

1/4 cup fresh basil

1/4 cup cilantro

1/2 avocado (save the other half for the salad)

Juice from 1/2 lemon or lime

1 teaspoon honey

2 garlic cloves

1/4 - 1/3  cup olive oil

1/4 - 1/3  cup water

Pinch of salt 

*2 & 1/2 cups grilled corn (or boiled)


Simply blend all the ingredients (except for the corn) into the food processor, until creamy and slightly thin in texture. We want it to be on the thinner side since it will be used as a dressing. Then scoop a few tablespoons of the dressing into a mixing bowl with the grilled corn and the remaining avocado that's been cubed. Mix well and enjoy!

For the Broiled Salmon

Serves: 1 

Prep Time: 5 minutes | Cook Time: 8-10 minutes

Ingredients for the Salmon:

1 medium-size piece of salmon, preferably wild caught

1 tablespoon olive oil

sea salt


Start by preheating your oven to broiler on high. In the meantime place the salmon, skin side down, on a parchment lined baking sheet. Sprinkle with olive oil and sea salt. Cook for 8-10 minutes until crispy on the outside and until the salmon is cooked through the inside but still moist. Dollop some of the herby avocado dressing on top of the salmon and enjoy!

To make the salad shown above, simply roast tomatoes from this recipe and add everything to a plate with cooked quinoa and your favorite greens.

Avocado-Cilantro-Dressing-with-Grilled-Corn-and-salmon | www.8thandlake.com

And if you give this recipe a try let me know how it goes! Leave a comment and tell me what you think. Your notes always help me improve the recipes and articles for you. I appreciate hearing what you guys would like to see more of - more recipes, lifestyle posts, photography advice - shoot me a message so I can get started!

Lots of love from the west coast,

xx Marie

Midnight Balls

Midnight Energy Balls are a healthy and delicious snack for anytime of day. Made with nut butter, coconut flakes and cacao powder for a chocolatey taste. Enjoy it for breakfast, or a post/pre workout snack. 

Midnight-Balls | www.8thandlake.com

These little midnight balls finally made a spot on the blog. They first appeared on IG and so many of you asked for the full recipe, so here you have it - chocolatey energy balls, low in sugar and high in healthy fats. Kind of the dream snack and a serious contender for 'best dessert' when you're craving something a little sweet, but don't want to over due it. These guys are definitely what I turn to for a a touch of sweetness to end the night. 

Enjoy friends!

xx M

3-Midnight-Balls | www.8thandlake.com

Serves: 12 

Prep Time: 5 minutes | Cook Time: 5 minutes

Ingredients for the midnight balls:

2/3 cups toasted coconut flakes (untoasted works great too) 
2/3 cup rolled oats
1/3 cup almond butter (or any)
2-3 tablespoons raw cacao powder
3 tablespoons coconut oil
3 tablespoons nut milk
1/3 cup medjool dates, pitted
1 teaspoon vanilla powder or extract
1 teaspoon cinnamon
Pinch of salt


Blend in a food processor until smooth and roll into small balls and enjoy! I like to store mine in the fridge/freezer for a preworkout snack and midnight (more like 9pm) treat.

2-Midnight-Balls | www.8thandlake.com

Spring Pesto Socca-Pizza

A delicious and healthy pizza made with a secret ingredient: chickpea flour. With a crispy crust keeping it light, this savory pizza is topped with creamy pesto and roasted squash. 

Spring-Pesto-Socca-Pizza | www.8thandlake.com

Not sure what to call this guy...Pizza? Flatbread? Socca? Non-Traditional Pizza? All I know is that this is healthy PizzBreadCCa at its finest! There are some things in life that just grab and shake you to the core. Within the healthy food space that has happened three times for me: cashew/vanilla butter was the first, then energy balls, and now this. At first encounter, this style pizza had a way of wrapping it’s crispy golden-brown crust around my mind, holing on tight, essentially pleading for me to make it weekly. And how can one say no to healthy pizza?! Not me, I'll take one for the team. So I apologize in advance for the soon-to-be PizzBreadCCa pictures populating my Instagram. This is without a doubt a healthy pizza dream. With a light and crispy crust you can 'indulge' and eat the entire thing all in one sitting. Slather it with creamy pesto and roasted squash for a quickie of a meal that takes all of 15 minutes. No kneading of dough and no waiting for pizza delivery. Those are things of the past when you have this delicious homemade pizza right in front of you to feast on.

Buon appetito friends,

xx M

Serves: 1-2 large/small portions

Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients for the Pizza Crust:

2/3 cup chickpea (aka garbanzo bean) flour

1/3 almond meal

3 tablespoons water

1 tablespoon olive oil (+ 1 extra saved for the dough)

sea salt


Start by preheating your oven to 400F. In a small bowl mix all the ingredients for the pizza crust together and form a ball and mix for about 3 minutes. It's important that you mix the dough very well. It should start to resemble silly-putty in texture. Mix for the full 3 minutes. Pop into the fridge to set for 10 minutes. Then on a clean surface, using a rolling pin, roll out the dough into a circle (dough should be about 1/4" thick). Rub the top of the dough with the extra tablespoon of olive oil. Now place it into the oven to bake for 9-10 minutes, or until the sides are crispy and golden brown. Remove from the oven and top with anything you'd like!

For the pizza in the photo top with:

Arugula Pesto (recipe here)

Roasted Veggies - I go for winter squash

Radish slices

Hemp seeds (optional)

Any greens + fresh dill

2-Spring-Pesto-Socca-Pizza | www.8thandlake.com