SalmonAt the award-winning, Asian-inspired Golden Door Spa in the rolling hills of Escondido, California, guests are pampered from head to toe with classic European spa treatments and treated to a delicious garden-to-table dining experience with healthful yet delicious meals created by Executive Chef Curtis Cooke.

If you can’t treat Mom to a trip to the spa, set a gorgeous table,slip a gift certificate for a massage under her plate, and let her dine as if she’s a spa guest with these recipes from Golden Door.

Chilled Avocado Soup and Sweet Corn Salad

Serves 8

Avocado Soup
3 avocados, peeled and chopped
1 cup buttermilk
1⁄2 cup vegetable stock
1 tablespoon tabasco sauce
Sea salt, to taste


Sweet Corn SaladAvocado
1 cup sweet corn, grilled, cut from the cob (about two cobs)
1⁄4 cup red onion, brunoise
2 tablespoons lime juice
1 tablespoon cilantro, chopped fine
Sea salt, to taste


In a blender, combine the soup ingredients and purée until fairly smooth. Push the avocado purée through a chinois and adjust consistency by adding vegetable stock, as needed.

For the salad, shuck the corn, grill to blister the kernels, and cool. Once the corn has cooled, cut the kernels off the cob. Combine corn with the rest of the ingredients and mix thoroughly. Adjust seasoning as needed.

Chilled Avocado Soup
TD&N Nutrient Analysis: Calories: 133; Total Fat: 11 g;Saturated Fat: 2 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 7 g; Cholesterol: 2 mg; Sodium: 74 mg; Carbohydrates:8 g; Fiber: 5 g; Protein: 3 g

Sweet Corn Salad
TD&N Nutrient Analysis: Calories: 20; Total Fat: 0 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 3 mg; Carbohydrates:4 g; Fiber: 1 g; Protein: 1 g


Chilled Fava Bean Soup With White Truffle Oil and Parmesan CheeseFava-Bean

Serves 4

4 cup fresh fava beans
2 cup vegetable stock, chilled
Sea salt, to taste
Parmesan cheese, for garnish
White truffle oil, for garnish


In a pot of boiling, salted water, blanch the fresh fava beans until cooked (approximately 2 to 3 minutes) and then shock in an ice water bath.

In a high-speed blender, combine the chilled vegetable stock with the fava beans and purée until extremely smooth. Add salt to taste. Push the fava bean soup through a fine mesh chinois.

Garnish soup with Parmesan cheese shaved on a microplane and a drop of white truffle oil.

TD&N Nutrient Analysis: Calories: 192; Total Fat: 1 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 338 mg; Carbohydrates:34 g; Fiber: 9 g; Protein: 13 g