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Category Archives for Salads

Shrimp Avocado Salad

At only $2.50 per serving you have no excuse not to enjoy this shrimp avocado salad.

Recipe HERE

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Balsamic Roasted Garlic Mushrooms

Quick to put together and easy to eat. These roasted mushrooms will be your next go to side for any occasion.

Recipe HERE

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Cauliflower Rice Recipe

Cauliflower rice is a great basic recipe to have on hand. It’s easy to make a big batch — and stock your refrigerator or freezer with a ready-to-cook, 5-minute side dish that goes with just about anything. Here’s how to make cauliflower rice for multiple meals.

Recipe HERE

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Southwestern Chicken Salad

Southwestern chicken salad with creamy cilantro dressing is 1000x more delicious, fresher, and healthier than any restaurant salad at a fraction of the price.

Recipe HERE

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CHICKPEA SALAD

This beautiful Chickpea Salad combines all of my favorite fresh vegetables in one delicious bite. Chickpeas are combined with juicy tomatoes, refreshing cucumbers and creamy avocados all tossed in an easy homemade lemon kissed dressing.  This is the perfect make ahead dish as this salad keeps for days!

INGREDIENTS:

  • 1 avocado
  • 1/2 fresh lemon
  • 1 can chickpeas , drained (19 oz)
  • 1/4 cup sliced red onion
  • 2 cups grape tomatoes , sliced
  • 2 cups diced cucumber
  • 1/2 cup fresh parsley
  • 3/4 cup diced green bell pepper

More HERE

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No Fail Fun Salad Formula

Does your heart sink a little when you think about eating salad for lunch or dinner? Well, we need to fix that. It’s totally possible to create a hearty, satisfying salad that doesn’t taste like rabbit food—and does taste like something you’ll actually want to eat every day.

5 essential tips for making the perfect salad

1. Be creative

First, it’s important to rethink your definition of “salad.” One of the reasons salad gets such a bad rap is it tends to presented in the boring lettuce + more veggies + dressing (and maybe some croutons) format. You can make salads every day of the week and never buy a head of lettuce if you don’t want to. Some leafiness is a nice base, but you can get that from pea shoots or any number of other greens.

2. Contrasting Textures

Read more HERE

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SQUASH SALAD

I see no reason why salads should be limited to greens. This one has a ton of different textures and flavors and is as visually rewarding as it is delicious.

Recipe HERE

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Warm Pear & Spinach Salad with Maple-Bacon Vinaigrette

Mature, larger-leaved spinach holds up better to the warm bacon vinaigrette than baby spinach in this healthy spinach salad recipe. If you don’t want the spinach to wilt, let the dressing cool before tossing it with the salad.

Recipe HERE

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Thai papaya salad

I’m very excited to introduce you to one of Thailand’s national dishes, som tam (ส้มตำ). This recipe is very simple, authentic, and easy.

Ingredients for 2 servings

  • 2 cups of shredded green papaya (or swede/rutabaga)
  • 2 tbs of toasted peanuts
  • 2 cloves of peeled garlic
  • 1-2 fresh birds eye chili (or more depending on tolerance)
  • 1 tbs of dried shrimp
  • ½ piece palm sugar
  • 7 cherry tomatoes
  • juice of ½ lime
  • 1½ tbs of fish sauce
  • 1-2 tbs Thai snake beans (or green beans) cut into 1 inch sticks

Full recipe HERE

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CALIFORNIA SPICY CRAB STUFFED AVOCADO

All the flavors in a Spicy California roll without the rice! These avocados are stuffed with lump crab, cucumbers and spicy mayo topped with furakike and drizzled with soy sauce. I’ve had this idea in my head all week, I wasn’t exactly sure how it would come out but I’m obsessed with them, they came out so good!
There’s no cooking involved, takes less than 10 minutes to whip up! They are also low-carb, keto, paleo, whole30, dairy-free and gluten-free.

INGREDIENTS:

  • 2 tablespoons light mayo (I used Hellmans) *for whole30 use compliant mayo
  • 2 teaspoons sriracha, plus more for drizzling
  • 1 teaspoon chopped fresh chives
  • 4 oz lump crab meat
  • 1/4 cup peeled and diced cucumber
  • 1 small Hass avocado (about 4 oz avocado when pitted and peeled)
  • 1/2 teaspoon furakike (I like Eden Shake or use sesame seeds)
  • 2 teaspoons gluten-free soy sauce (coconut aminos for whole30/paleo)

 Get directions HERE

 

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Shrimp-Tomato-Avocado Salad

Ingredients

  • 2 tablespoons avocado oil or coconut oil
  • 1 pound peeled and deveined raw medium shrimp, patted dry
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced (about 1 Tbsp.)
  • 1 teaspoon lemon zest, plus 2 Tbsp. fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 3 tablespoons extra-virgin olive oil
  • 2 cups cherry tomatoes (about 12 oz.), halved
  • 1/2 English cucumber (about 5 oz.), chopped
  • 2 tablespoons chopped fresh fat-leaf parsley
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon fresh thyme leaves
  • 1 medium ripe avocado, chopped
  • 12-16 whole Bibb lettuce leaves

Find out how to make this salad HERE

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Raspberry and Blue Cheese Salad

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups mixed baby greens
  • 1/2 cup raspberries
  • 1/4 cup chopped toasted pecans
  • 1 ounce blue cheese

Click HERE to see how make this salad

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