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Malibu Beach Recovery Diet: Fava Bean Puree, Mixed Berry Salad, Salmon with Cherry Tomatoes

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Malibu Beach Recovery Diet: Fava Bean Puree, Mixed Berry Salad, Salmon with Cherry Tomatoes

By Chef Licia Jaccard
In Malibu Beach Recovery Diet

Thumbnail image for Thumbnail image for farmers market.jpgThe approach of spring, we are, once again looking at spending most of our time outside and gathering our friends and families in a blooming garden, intoxicated by the smells of new buds and wondering how on earth nature has managed to peak out of the snow and rain and offer us the spectacle of its always predictable renewal.

No matter how bad we have it, and how devastated our land becomes during the winter, the first crocuses always manage to bloom and comfort us that warm days are ahead of us.

I find that entertaining is not as difficult as it might seem within the guidelines of the Malibu Beach Recovery Diet and wanted to give a few pointers on how to achieve great results.

Instead of the pasty, bready appetizers, opt for fresh vegetables that are at their peak at the Farmer’s Market.  Right now, baby carrots, Persian cucumbers, celery sticks and even jicama sticks can be paired with a spicy tzatziki, a fancy word for greek yogurt blended with a little vinegar and a ton of fresh herbs.  Another great recipe given below features a very fleeting fava bean puree that is absolutely striking in color and boldness.

Grilling chicken or other cuts of meat and offering varying sauces to accompany it, pesto or mini-tomato confit, or pan searing large portions of salmon which can then be spread over a peppery blend of wild arugula can not only satisfy a crowd, but will be indulgent to your budget as well and make fabulous leftovers the next day.

As far as desserts are concerned, fresh fruits, cut in bite-size pieces and mixed together, left outside to marinate with a few leaves of mint will make a spectacular dessert when paired with greek yogurt blended with a teaspoon of vanilla extract and a little agave for extra sweetness.

Put out a variety of teas and aguas frescas, crank up the music and have yourself a wonderful celebration of the best spring has to offer.

Click “Continue Reading” for recipes.



Fava Bean Puree in Endive Leaves fava beans 2.jpg


1 cup peeled and cooked fava beans
1/2 cup extra-virgin olive oil
1 clove garlic
1 lemon, juiced
2 tablespoons grated Parmesan
Salt and pepper
2 tablespoons sliced shallots
2 tablespoons olive oil
1/2 cup fresh ricotta

A couple of heads of endives, leaves separated



With a food processor, puree the fava beans with extra-virgin olive oil, garlic, lemon juice, and Parmesan. Season the mixture with salt and pepper, to taste.

In a skillet on high heat, sauté the shallots in a little olive oil until tender. Season the mixture with salt and pepper, to taste.

Spread a spoonful of the fava puree on each endive leaf and then top with a few strings of shallots and a small amount of ricotta and garnish with piece of chive.


Mixed Berry Salad with Yogurt Moussemixed berries.jpg


All fresh berries in season

Strawberries cut in quarters




Zest and Juice of one lemon

10 fresh mint leaves, chopped at time of serving

Yogurt Mousse

1 16 oz container of 0% greek yogurt

1 cup whipping cream

1 Tbsp agave

1 tsp vanilla extract


Place all the berries together in a large bowl, add the zest and juice of one lemon, cover with plastic film and let sit outside overnight or for at least 4 hours.  Do not refrigerate the fruit at this point because the cold will prevent the juices from maturing out of the fruit.

Once in a while, shake the container a little to mix the fruit around.

Place the yogurt in a medium bowl.  Add the vanilla and agave and mix vigorously.  Add the whipping cream as is for a simple dessert or whip the whipping cream for a more sophisticated dessert.  Add the cream to the yogurt and mix gently.  Refrigerate until serving time.

When ready to serve, chop the mint and mix into the berries. To serve buffet style, present the berries in a large bowl and the yogurt mousse alongside.  To make individual servings, place a little mousse in the bottom of a container or cup and top with the berries.


Salmon with Cherry Tomato ConfitThumbnail image for cherry tomatoes.jpg


4 fillets of salmon, skin on and preferably center cut

3 Tbsp olive oil, separated

Juice of 1 lemon

1 basket of cherry tomatoes

1 onion, diced

1 bunch of chives, chopped

1 Tbsp butter


Heat a non-stick pan on high heat.  Pat the salmon dry with a paper towel and salt generously, especially the skin side.

When the pan is hot, pour in half of the oil and immediately place the salmon filets, skin side down to cook for 5 to 7 minutes, depending on the thickness of the fish fillets.

When the fish has become opaque up to more than half of the way, turn the fillets over and reduce the heat, cooking further for another few minutes until consistently opaque.

In a second pan, heat the rest of the oil and add the onion, stirring constantly until translucent but not browned.  Add the cherry tomatoes and stir vigorously until wilted.  This will only take a few minutes.  When the fish is ready, place the fillets on a serving platter, add the butter to the tomatoes, give it a stir and pour the mixture over the fish.

Sprinkle with the chives and serve.

Note:  The leftovers are sublime the next day over a simple salad.

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