12 Healthy Recipes from Greater Palm Springs' Top Restaurants: Recreate at Home
Bring the vibrant flavors of Greater Palm Springs to your home kitchen with these 12 nutritious recipes curated from premier local restaurants. Sourced directly from expert chefs at venues like The Ritz-Carlton Rancho Mirage and La Quinta Resort & Club, these dishes emphasize fresh ingredients and wellness-focused cooking. Perfect for elevating your healthy meals—enjoy!
1. Ahi Tower by Trio Restaurant
2. Morgan’s Green Market Salad by La Quinta Resort & Club
3. Cucumber Gazpacho by Twenty6 at La Quinta Resort & Club
4. Guacamole Tradicional by La Quinta Resort & Club
5. Ahi Tuna Poke Bowl by Eight4Nine Restaurant & Lounge
6. Avocado and Lobster Salad by The Ritz-Carlton Rancho Mirage
7. California Summer Salad by The Ritz-Carlton Rancho Mirage
8. Scallops with Avocado and Spicy Tomato Sauce by The Ritz-Carlton Rancho Mirage
9. Winter Vegetable Salad by O’Caines Irish Pub
10. Grilled Salmon with Chermoula Sauce by Pinzimini Restaurant at The Westin Hills Golf Resort & Spa
11. Grain Bowl by Citrus & Palm at Miramonte Indian Wells Resort & Spa
12. Moroccan Salmon Quinoa & Vegetable Sauté, Harissa Romesco by bluEmber at Omni Rancho Las Palmas
Ahi Tower by Trio Restaurant
Ingredients:
6 oz ahi tuna
2 oz wakame salad
½ fresh avocado
½ fresh mango
1 oz wasabi ginger sauce (recipe below)
Directions:
Medium dice the tuna and set aside. Small dice the avocado and mango separately. Rehydrate wakame salad in a small bowl and set aside. Toss diced tuna with wasabi ginger sauce until evenly coated. On a chilled plate, layer wakame salad, then use a 2x3-inch ring mold to stack: mango, avocado, mango, topped with tuna. Remove ring and drizzle with any remaining sauce.
Wasabi Ginger Sauce
2 Tbsp wasabi powder
½ cup soy sauce
½ cup sweet chili sauce
2 Tbsp pickled ginger
2 Tbsp mango chutney
Directions:
Combine all ingredients in a bowl and mix thoroughly. Refrigerate to chill.
Morgan’s Green Market Salad by La Quinta Resort & Club
Ingredients:
2 yellow baby carrots
2 orange baby carrots
2 purple baby carrots
4 oz baby frisée salad
4 oz baby arugula
1 fennel bulb
10 chioggia beets
2 large red beets, cooked and peeled
1 lemon
2 oz red wine vinegar
1 tsp salt
5 oz extra virgin olive oil
Directions:
Cook 8 chioggia beets in salted water until tender; cool, peel, quarter, and reserve. Cook red beets until soft; peel and cut into sixths.
Blend 3 oz olive oil, salt, and vinegar into a smooth puree. Thinly shave remaining chioggia beets, carrots, and fennel on a mandoline; chill in ice water. Reserve fennel fronds for garnish.
Juice lemon into a bowl with remaining olive oil; whisk vinaigrette. Rinse and dry arugula and frisée; mix together.
Plate salad, garnish with shaved vegetables, beet quarters, red beet puree dots, fronds, and drizzle with vinaigrette.
Cucumber Gazpacho by Twenty6 at La Quinta Resort & Club
Ingredients:
6 cucumbers, peeled and diced
1 cup green grapes
1 oz rice wine vinegar
2 basil leaves
Pinch lemon zest
Salt & pepper to taste
10 oz water
Directions:
Marinate ingredients 3 minutes, then blend until smooth. Refrigerate.
Tomato Fondue
Ingredients:
2 cups heirloom cherry tomatoes
4 garlic cloves
2 sprigs lemon thyme
2 cups olive oil
Salt & pepper to taste
Directions:
Heat oil to 350°F. Blanch tomatoes 2 minutes; shock in ice water, peel. Infuse oil with garlic and thyme on low 20 minutes. Puree tomatoes and garlic to paste; season.
Lemon Oil
Ingredients:
1 thin-sliced lemon
2 crushed garlic cloves
1 cup olive oil
Salt to taste
Directions:
Simmer low 20-30 minutes until tender; cool and strain.
Garnish gazpacho with sliced cucumber, tomato fondue, microgreens, and lemon oil.
Guacamole Tradicional by La Quinta Resort & Club
Ingredients:
2 avocados
1 diced tomato
1 diced onion
2 fresh limes
½ cup cilantro
1 tsp garlic
1 tsp salt and pepper
1 Tbsp fresh jalapeño
Tortilla chips for serving
Directions:
Juice limes into bowl or molcajete with salt and pepper. Add peeled avocados; mash chunky with forks. Fold in remaining ingredients. Serve with chips.
Ahi Tuna Poke Bowl by Eight4Nine Restaurant & Lounge
Ingredients:
1 lb fresh ahi tuna
1½ cups drained kimchi (recipe below)
3 Tbsp sesame oil
1 Tbsp diced shallots
1 Tbsp diced scallions
½ tsp kosher salt
1 diced avocado
1 julienned carrot
1 julienned cucumber
1 container horseradish sprouts
Brown rice
1 cup miso ginger sauce (recipe below)
Bowl Assembly:
Dice tuna. Mix with kimchi, sesame oil, shallots, scallions, salt, and avocado. Arrange vegetables, tuna, and rice on plate; top rice with sauce.
Kimchi
Ingredients:
1 chopped napa cabbage
2 chopped scallion stems
½ cup sesame oil
4 cups rice vinegar
¼ cup minced fresh ginger
¼ cup sesame seeds
½ sambal (or to taste)
Directions:
Mix dry ingredients; cover with liquids. Ferment at room temp 24 hours, then refrigerate.
Miso Ginger Sauce
1 Tbsp miso paste
1 cup mayonnaise
1 Tbsp minced fresh ginger
Directions:
Whisk until smooth.
Avocado and Lobster Salad by The Ritz-Carlton Rancho Mirage
Ingredients:
Two ½ lb lobsters
3 Tbsp rice vinegar
½ tsp soy sauce
¼ tsp grated ginger
Pinch sugar
3 Tbsp canola oil
Salt and pepper to taste
1 bunch watercress
1 avocado, chunked
Directions:
Boil lobsters 13 minutes until red; cool, extract meat, cut into pieces/medallions; chill.
Whisk vinegar, soy, ginger, sugar, oil; season. Toss with watercress, lobster, avocado. Serve chilled.
California Summer Salad by The Ritz-Carlton Rancho Mirage
Ingredients:
2 small boneless smoked chicken breasts
¼ cup salad oil
1 Tbsp sugar
2 Tbsp white wine vinegar
2 tsp minced parsley
½ tsp garlic salt
½ tsp seasoned salt
Oregano leaves
⅛ tsp seasoned pepper
½ head iceberg lettuce
½ head Boston lettuce
2 large avocados, sliced
½ cup California walnuts
Directions:
Slice chicken. Mix dressing ingredients. Tear lettuces into bite-size; toss with dressing and avocados. Plate, top with chicken and walnuts.
Scallops with Avocado and Spicy Tomato Sauce by The Ritz-Carlton Rancho Mirage
Ingredients:
1 Tbsp extra-virgin olive oil
2 Tbsp diced red onion
1 Tbsp minced seeded jalapeño
4 plum tomatoes (3 chopped, 1 diced)
1 Tbsp hot water
3½ tsp fresh lime juice
Salt and pepper
½ avocado, diced
1 Tbsp chopped cilantro
12 large sea scallops (1 lb)
Directions:
Sauté onion and half jalapeño in 1 tsp oil until golden. Add chopped tomatoes, water; cook soft. Puree, strain, add ½ tsp lime; season.
Toss diced tomato, avocado, cilantro, remaining onion/jalapeño/lime; season salsa.
Sear scallops in remaining oil 3 min per side. Plate sauce, salsa mound, scallops around.
Winter Vegetable Salad by O’Caines Irish Pub
Ingredients:
5 medium-small beetroots
3 Tbsp runny honey
3 Tbsp olive oil
2 tsp balsamic vinegar
2 tsp sea salt
2 tsp black pepper
1 large sweet potato, chunked
500g pumpkin wedges
1 bunch baby carrots (8-10)
2 large red onions, wedged
2 oranges, zest/juice
1 tsp ground cumin
1 tsp ground coriander
1 red bell pepper
Pesto Dressing Ingredients:
½ cup extra virgin olive oil
⅛ cup toasted pine nuts
⅛ cup toasted almonds
¼ cup grated parmesan
1 crushed garlic clove
Handful fresh coriander/cilantro
Handful fresh basil
Salt/pepper
To Serve:
3 handfuls watercress/rocket/spinach
Handful baby watercress/microgreens
½ cup pomegranate seeds
¼ cup toasted pine nuts
¼ cup goat cheese (optional)
Directions:
Boil unpeeled beets 30 min. Roast other veggies (except pepper) at 375°F 30 min with oil, orange, honey, spices.
Peel/cut beets; roast 15 min with honey/oil/vinegar/salt/pepper.
Roast pepper at 425°F 20-25 min; steam, peel, strip.
Blend pesto. Layer greens, veggies, garnishes; drizzle pesto. Add cheese/protein if desired.
Grilled Salmon with Chermoula Sauce by Pinzimini Restaurant at The Westin Hills Golf Resort & Spa
Ingredients (Per Serving):
7 oz salmon filet
½ cup heirloom carrots
½ cup green beans
¼ cup grape tomatoes
Chermoula Sauce Ingredients:
½ bunch parsley
½ bunch cilantro
3 rosemary sprigs
3 thyme sprigs
3 garlic cloves
2 Tbsp lemon juice
3 Tbsp cumin powder
1 cup olive oil
Salt/pepper
Directions:
Roast oiled/seasoned carrots/beans at 350°F 20-25 min; chop carrots.
Grill salmon skin-up; bake 350°F 10-12 min.
Blend sauce smooth. Sauté tomatoes; add veggies and ⅔ sauce. Plate veggies, salmon atop, drizzle sauce.
Grain Bowl by Citrus & Palm at Miramonte Indian Wells Resort & Spa
Ingredients:
2 oz red quinoa
Kosher/sea salt
2 oz buckwheat
0.50 oz wild rice
4 oz garbanzo beans
1 oz currants
3 oz broccoli
2 oz mushroom conserva (below)
1 oz kale
Roasted carrot ginger dressing (below)
0.10 oz watercress
1.14 oz avocado
Directions:
Cook grains separately (quinoa: 1:2 water, simmer 20 min). Blanch/shock broccoli. Fry wild rice at 380°F until puffed; salt.
Section ingredients in bowl; top with rice, dressing.
Mushroom Conserva
Ingredients:
2 lb mushrooms
2 cups EVOO
2 bay leaves
4 thyme sprigs
6-inch rosemary sprig
Directions:
Prep mushrooms bite-size. Heat oil/herbs to 170°F; add mushrooms, hold temp 5 min. Steep 45 min off heat; store covered.
Carrot Ginger Dressing
Ingredients:
4 carrots
2 oz ginger
1 cup honey
½ cup rice wine vinegar
2 tsp red miso
1 qt oil blend
1 qt cold water
½ tsp xanthan gum
Directions:
Roast carrots/ginger; cool. Blend halves smooth with other ingredients except gum; add gum last. Season, chill.
Moroccan Salmon Quinoa & Vegetable Sauté, Harissa Romesco by bluEmber at Omni Rancho Las Palmas
Ingredients:
4 6-oz salmon pieces
1 oz ras el hanout
2 oz harissa romesco (below)
Quinoa & vegetable sauté (below)
Directions:
Season sear salmon; bake 400°F to medium. Plate romesco base, sauté, salmon atop; garnish.
Harissa Romesco
Ingredients:
½ jar Mina harissa
½ cup almonds
1.2 oz garlic
2 Roma tomatoes
1 oz white balsamic
2 oz olive oil
Directions:
Blend, emulsify oil slowly.
Quinoa & Veggie Sauté
Ingredients:
½ lb cooked quinoa
4 oz arugula
1 small can garbanzo beans
4 oz shredded carrots
4 oz golden raisins
½ oz chopped garlic
2 oz diced onion
2 oz roasted red pepper strips
2 oz olive oil
Directions:
Sauté garlic/onions translucent. Add beans, peppers, carrots; wilt arugula. Mix in raisins/quinoa; season.
Craving more healthy dining in Greater Palm Springs? Explore these health-conscious options. Bon appétit!
