I've said it before and I'll say it again: I'm not usually a big fan of Paleo treats, but dammit if this Paleo chocolate mousse isn't downright decadent. The secret to the texture is avocado, if you can believe it, and it's sweetened with some agave syrup and topped off with a pinch of salt to balance it in a truly delicious way.

My current favorite way to enjoy this is with a sliced banana on top and a cup of coffee on the side--talk about a nice change of pace from scrambled eggs. I hope you love it as much as I do!

Paleo Salted Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/3 cup + 1/4 cup unsweetened cocoa powder
• 1/3 cup raw agave syrup (plus or minus a tablespoon, depending on your preference)
• a pinch of salt

Instructions:

1. Add all ingredients to a food processor.
2. Combine until smooth (about two minutes or less).
3. Place the mousse into a piping bag (if you don't have one of these you can just use a plastic bag and cut a corner off) and pipe into individual dishes.
4. Serve immediately or place into the refrigerator until ready to serve. Enjoy!

Disclosure: Compensation was provided by Pure Leaf via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Pure Leaf.

My friend Andy and his family always throw the best little backyard barbecue parties in the spring and summer, but I haven't been to one in a long time. I think the last time I was able to attend was on Memorial Day several years back, but I still remember Andy's mom's amazing bourbon slush, which is delicious, easy to make, and very simply dressed up or down (Solo cup? That works. Martini glass? Also fine.)

Now my family makes it every year when the weather gets warmer--you just throw everything into a big pitcher or even a plastic container, pop it in the freezer overnight, and just like that, you're ready to throw a party.

Ingredients:

• 4 cups of Pure Leaf Iced Tea (I used sweetened)
• 24 ounces frozen lemonade concentrate
• 12 ounces frozen orange juice concentrate
• 3 cups bourbon whiskey
• Orange and/or lime wedges for garnish

Instructions: 

1. In a large pitcher or another container, combine iced tea, lemonade and orange juice concentrate, and whiskey. Stir until the juice concentrates are melted and well incorporated.
2. Place the mixture in the freezer overnight (at least 10 hours). The whiskey will prevent the entire thing from freezing, which is what creates the "slush!"
3. To serve, scoop into glasses and garnish with a wedge of lime or orange (or both!). 

Pure Leaf is a premium iced tea brewed from real tea leaves picked at their freshest. For recipes, tea tips, and daily inspiration, visit PureLeaf.com.

I don't know about you, but when it's hot outside, I usually don't feel like spending any more time than I have to in the kitchen, which makes a big, easy salad the perfect lunch or dinner. The other day I made a really delicious and bright salad with grilled shrimp and fresh fruit that is just perfect for summer, and I'm sharing it today over on the La Crema blog! 

But before you head over there for salad (and candied walnuts!), I thought I'd leave you with a really easy and delicious balsamic vinaigrette recipe. I like to make a big jar of it so I'm always ready to dress a salad, but it's quick enough to whip up anytime you need it

Balsamic Vinaigrette

Ingredients:

• 1 tablespoon Dijon mustard
• 1/2 teaspoon crushed garlic
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• salt and pepper, to taste

Instructions:

1. Combine Dijon, garlic, and balsamic vinegar.
2. Stream in the olive oil while continuously stirring.
3. Store in a container with a spill-proof lid so you can give it a quick shake before serving.

This post is brought to you in partnership with La Crema Winery. Visit their blog for my summer salad recipe today! And thanks as always for your support as I work with sponsors.

Photos by Sarah Gatrell for Freckled Italian.

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