Page 71 - Senior Link Magazine Spring 2025 - Online Magazine

Thanks to United Market Streets' Lifestyle Desk for their contribution
to Senior Link’s recipe section.
RECIPE
FRUIT SALAD WITH HONEY LIME DRESSING

WHAT YOU NEED

• 1 cup blueberries • 2 tablespoons chopped mint
• 1 cup strawberries, chopped • 2 tablespoons honey
• 3 cups watermelon • 2 tablespoons lime juice (juice
of one lime)

HOW IT’S MADE
1. Combine fruit in large bowl with fresh mint. 3. Serve and enjoy!
2. In a small bowl, whisk together the lime juice and honey.
Drizzle over fruit and stir to combine.

RECIPE LEMON MOUSSE W/ FRESH BLACKBERRIES

WHAT YOU NEED

• 1 container TruWhip Topping from • 1 cup blackberries
freezer section, thawed in refrigerator • Optional toppings: crushed graham
• 4 oz. Neufchatel Cheese (light cream crackers, crushed walnuts or pistachios
cheese)
• 1 container (8 oz.) Lemon Noosa Yogurt

HOW IT’S MADE
1. In a large mixing bowl, place TruWhip Topping, cream 3. Serve immediately or keep in refrigerator until ready to
cheese, and yogurt; mix until well combined. serve.
2. Divide mixture into 6-8 small bowls; top with berries and
desired toppings.

RECIPE TERIYAKI SALMON & BROCCOLI

WHAT YOU NEED

• 3-4 salmon fillets • 2 garlic cloves, minced
• 12 oz. broccoli florets • ½ cup teriyaki sauce

• 2 tablespoons olive oil • ¼ cup fresh parsley, chopped

HOW IT’S MADE
1. Preheat oven to 400˚ F. Line baking sheet with parchment 4. Spread minced garlic on top of the salmon and the
paper. broccoli: drizzle with teriyaki sauce.
2. Place salmon on parchment paper; pat dry. Brush with 1 5. Bake in the preheated oven for 15-20 minutes; broil for 3-5
tablespoon of olive oil on all sides. minutes or until the salmon is 145 degrees and broccoli is
3. Arrange broccoli around salmon and toss with remaining roasted.
olive oil. 6. Remove from the oven, top with glaze from the pan.

This page is generously sponsored
by United Market Street Lubbock Senior Link 71