GREENSBORO, NC -- Summer is officially here and that means its barbecue time! But the good food can also mean extra calories. So nutrition expert Rima Kleiner joined Eric Chilton and Tracey McCain on the Good Morning Show with some simple switches that will win rave reviews and keep you healthy!

Grilled Salmon and Avocado Tacos


1 lb. salmon fillet
2.5 Tbsp. olive oil, divided
2.5 Tbsp. lime juice, divided
1 garlic clove, minced
1 tsp. chili powder
2 tsp. ground cumin, dividied
1 large avocado, pit removed and halved
2 plum tomatoes, diced
½ jalapeno, seeded and minced
¼ cup cilantro, chopped
8 corn tortillas

Preheat grill or grill pan to medium heat. In a large plastic baggie, mix ½ Tbsp. olive oil, ½ Tbsp. lime juice, garlic, chili powder and 1 tsp. cumin. Add salmon and mix until fish is coated. Grill fish about 3 minutes per side, or until cooked thoroughly. In a small bowl, mix ½ Tbsp. olive oil and ½ Tbsp. lime juice. Rub onto avocado halves and place halves face-down on grill, cook for 2-3 minutes. Remove and cut into chunks. In a medium bowl, combine tomato, jalapeno and cilantro with remaining olive oil, lime juice and cumin. Top tortillas with grilled fish, tomato mixture and avocado slices. Serves 4.

Cabbage Slaw

1 package broccoli slaw
1 red bell pepper, seeded and finely chopped
½ red onion, finely chopped
½ jalapeno, seeded and finely chopped
½ cup cilantro, chopped
½ cup plain Greek yogurt
1 Tbsp. champagne or white wine vinegar
2 Tbsp. lime juice
½ Tbsp. honey
½ tsp. kosher or sea salt
¼ tsp. ground cumin

Combine slaw, red bell pepper, onion, jalapeno and cilantro in a medium bowl. In a small bowl, mix yogurt, vinegar, lime juice, honey, salt and cumin together until well-combined. Pour yogurt mixture into slaw bowl and combine until slaw is well-coated. Enjoy as is, on top of tacos or on top of burgers. Serves 4.

Mediterranean Macaroni Salad w/ Tuna

2 cups whole wheat macaroni or other favorite pasta
2 tsp. lemon juice
2 Tbsp. olive oil
1 Tbsp. champagne or white wine vinegar
½ tsp. salt
¼ tsp. dried oregano
½ red onion, finely chopped
½ red bell pepper, finely chopped
1 plum or small tomato, diced
1 medium cucumber, chopped
2 (5 oz.) cans tuna, drained
1/3 cup Kalamata olives, pitted and halved
2 Tbsp. capers
1 cup Feta, cubed or crumbled

Cook pasta according to directions. While pasta cooks, combine lemon juice, olive oil, vinegary, salt and oregano in a small bowl or jar; whisk or shake to mix well. In a large bowl, combine remaining ingredients (except Feta). Add pasta and dressing to large bowl; mix well. Add feta cheese to top. Makes 4 servings.

Fresh Fruit Sno-Cones

Raspberry-blueberry syrup – 1 cup raspberries + 1.5 cups blueberries + ½ cup sugar + ½ cup water

Cherry syrup – 2 cups stemmed cherries (can use frozen) + ½ cup sugar + ½ cup water
Strawberry syrup – 1 lb. strawberries, hulled and de-stemmed + ½ cup sugar + ½ cup
Shaved ice

Add your favorite fruit, sugar and water to a medium-sized saucepan. Bring to a boil or over high heat; cook uncovered, stirring, for 3 minutes or until thickens. Let cool. Blend or puree in a blender or food processor. (Pour through sieve if large chunks of fruit remain.) Chill in refrigerator until cool. Pour onto shaved ice.

For nutrition tips anytime, follow Rima on twitter.

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