Healthy salads

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐀𝐍𝐘𝐓𝐇𝐥𝐍𝐆 𝐥𝐒 𝐆𝟎𝟎𝐃, 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!
𝐌𝐮𝐬𝐭 𝐞𝐱𝐩𝐫𝐞𝐬𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐭𝐨 𝐤𝐞𝐞𝐩 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐦𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬.... 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮.
🤩 𝐆𝐞𝐭 𝐦𝐨𝐫𝐞 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 𝐛𝐲 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐘𝐨𝐮𝐫 𝐜𝐮𝐬𝐭𝐨𝐦𝐢𝐳𝐞𝐝 𝐤𝐞𝐭𝐨 𝐦𝐞𝐚𝐥 𝐩𝐥𝐚𝐧
👇𝐕𝐢𝐬𝐢𝐭 𝐡𝐞𝐫𝐞👇
👇 (𝐜.𝐨.𝐦.𝐦.𝐞.𝐧.𝐭 ).👇

Buffalo Chopped Chicken Salad🥗😍😋

INGREDIENTS:

3 chicken breasts (small & cut into nuggets)
1 cup rice crumbs
2 eggs, whisked
1/2 cup buffalo sauce
1 tsp garlic powder
1/2 tsp sea salt & pepper
2 1/2 cup green leaf lettuce
1/2 cup cucumber, chopped
1/2 cup tomatoes, chopped
1/2 avocado
optional: cilantro, red pepper flakes

INSTRUCTIONS:
Chop up chicken breasts into nugget pieces. Make sure to pat dry with paper towel.
Make two bowls: one with two eggs whisked and another with rice crumbs, garlic powder, sea salt & pepper.
Take one nugget and roll in egg mixture and then coat compltely with rice crumbs. Set aside and make sure to do with all pieces.
Place in the air fryer at 350 degrees for 12-14 minutes. Flip nuggets around half way through.
Once done, pour nuggets into a bowl and mix with buffalo sauce to completly coat. Place back in the air fryer at 370 for 2 minutes.
Prepare salad by chopping up greens, cucumber and tomatoes.
Prepare bowl by adding greens, cucumber and tomatoes and chopping up together. Add avocado, buffalo chicken and cilantro on top...Enjoy 🙌

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝗗𝗢𝗡𝗘 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨𝗣!!

Caesar Salad Pasta

Ingredients

1 cup mayonnaise
⅓ cup sour cream
1 large clove garlic, pressed
2 tablespoons lemon juice
2 anchovies, finely minced
1 teaspoon Worcestershire sauce
1 pound penne pasta, cooked until al dente and rinsed with cool water
6 large leaves Romaine lettuce, thinly sliced
1½ cups grape tomatoes
4 green onions. green parts sliced
½ cup finely shredded Parmesan cheese
½ teaspoon ground black pepper
2 grilled chicken breasts, diced
1½ cups croutons

Instructions

In a small bowl, stir together the mayonnaise through the Worcestershire sauce. Toss half of the dressing with the pasta and refrigerate for 30 minutes. Mix in remaining ingredients including the remaining dressing and serve.

This Tuna Salad Platter lunch is another nourishing no cook meal.

Tuna made with celery, red onion and mayo over a bed of lemony greens with a hard boiled egg, tomato, pickles, avocado, feta and olives with marinated artichoke hearts, flaky salt, cracked black pepper and a drizzle of olive oil. So many yummies on one plate. Hope you’re having an amazing day!

Baked Sweet Potato 🍠

Shrimp Avocado Salad Recipe

Ingredients:
For the Cob Salad:
½ lb (3 to 4 medium) Roma tomatoes, chopped
½ English cucumber or 3 smaller garden cucumbers, sliced
½ medium red onion, thinly sliced
2 avocados, peeled, pitted and sliced
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)
For the Cajun Shrimp:
2 Tbsp unsalted butter
1 lb large shrimp
1 tsp cajun spice
2 cloves garlic, pressed
Pinch of salt
For the Zesty Cilantro Lemon Dressing:
3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp) (it's ok to sub lime juice)
½ bunch cilantro, (1/2 cup chopped)
1 tsp sea salt or ¾ tsp table salt
⅛ tsp freshly ground black pepper
Instructions:
Place shrimp in medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt. Stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing.
Flip shrimp over and sauté another minute or just until fully cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
Enjoy.

Green beans and tuna salad

Recipe
500g green beans (blanched)
¼ cup mushrooms
¼ Red, yellow and green peppers chopped
1 Tbsp olive oil
1 Tbsp Seven Colours Grill Seasoning
1 tin Tuna
½ cup mayonnaise or any dressing of your choice
1 tbsp fresh parsley

Method

Blanch green beans
In a saucepan, bring water to a boil and salt it.
Prepare an ice bath by combining cold water and ice cubes in a large bowl, and set aside
Add the prepped green beans to the boiling water, and set your timer to 2-3 minutes. The green beans should be bright in color, crisp but tender at the same time.
Remove from the saucepan, and plunge into the ice bath. Leave for 5 minutes, then drain...
On another sauce pan add olive oil, mushrooms, peppers, Seven colours grill seasoning, blanched green beans, mix everything together and remove it from the stove.
Let it cool... Then add tuna, dressing and fresh parsley.

Tip:you can add cherry tomatoes
Enjoy!

A simple but nourishing salad for lunch today. Arugula 🌿 with rotisserie chicken 🍗, white beans, cherry tomatoes 🍅, avocado 🥑 and kalamata olives 🫒 dressed with extra virgin olive oil and fresh lemon juice, seasoned with sea salt and cracked black pepper. It was a truly delicious salad! Have a happy Friday!

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐀𝐍𝐘𝐓𝐇𝐥𝐍𝐆 𝐥𝐒 𝐆𝟎𝟎𝐃, 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!
𝐌𝐮𝐬𝐭 𝐞𝐱𝐩𝐫𝐞𝐬𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐭𝐨 𝐤𝐞𝐞𝐩 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐦𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬.... 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮.
🤩 𝐆𝐞𝐭 𝐦𝐨𝐫𝐞 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 𝐛𝐲 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐘𝐨𝐮𝐫 𝐜𝐮𝐬𝐭𝐨𝐦𝐢𝐳𝐞𝐝 𝐤𝐞𝐭𝐨 𝐦𝐞𝐚𝐥 𝐩𝐥𝐚𝐧
👇𝐕𝐢𝐬𝐢𝐭 𝐡𝐞𝐫𝐞👇
👇 (𝐜.𝐨.𝐦.𝐦.𝐞.𝐧.𝐭 ).👇

This kale and apple salad is a refreshing, super flavorful and nourishing combination. The kale was massaged with olive oil, apple cider vinegar and the juice of an orange then seasoned with sea salt and cracked black pepper with the additions of honey crisp apples, creamy avocado, crispy roasted chickpeas, pumpkin seeds and crumbled goat cheese. It was so delicious and hope you give it a try. Hope you’re having a great day.

Ingredients:
- 2 cups curly kale, stems removed and chopped.
- 1 tablespoon extra virgin olive oil.
- 1 tablespoon apple cider vinegar.
- 2 tablespoons of juice from an orange.
- 1 cup roasted chickpeas (recipe below).
- ½ a honey crisp apple diced.
- ½ an avocado peeled and diced.
- ¼ cup pepitas (shelled pumpkin seeds)
- ¼ cup goat cheese crumbles.

Add the kale to a large bowl. Add the olive oil, orange juice and apple cider vinegar to a small bowl and mix to combine. Pour the dressing over the kale and use your clean hands to massage the dressing into the kale. Season with salt and pepper. Add the remaining ingredients – chickpeas, apples, avocado, goat cheese and pumpkin seeds. Toss well to combine and enjoy. Makes 2 servings.

Crispy chili roasted chickpeas - Drain and rinse a can of chickpeas. Spread onto baking sheet. Pat the chickpeas dry with a paper towel. Toss in a little olive oil and season as desired. I used chili powder and salt. Bake in oven on 425 F for 12 minutes.

𝐈 𝐧𝐞𝐞𝐝 𝟏𝟎𝟎𝟎 𝐩𝐞𝐨𝐩𝐥𝐞 𝐭𝐨 𝐬𝐚𝐲 (𝐲𝐮𝐦𝐦𝐲) 𝐬𝐨 𝐈 𝐜𝐚𝐧 𝐚𝐝𝐝 𝐭𝐡𝐞𝐢𝐫 𝐧𝐚𝐦𝐞𝐬 𝐭𝐨 𝐭𝐡𝐞 𝐀𝐜𝐭𝐢𝐯𝐞 𝐌𝐞𝐦𝐛𝐞𝐫

𝐂𝐔𝐂𝐔𝐌𝐁𝐄𝐑 𝐓𝐎𝐌𝐀𝐓𝐎 𝐒𝐀𝐋𝐀𝐃
𝐅𝐮𝐥𝐥 𝐫𝐞𝐜𝐢𝐩𝐞 𝐢𝐧 𝐭𝐡𝐞 𝐟𝐢𝐫𝐬𝐭 𝐜.𝐨.𝐦.𝐦.𝐞.𝐧.𝐭👇🏻

Kachumber Salad - Cucumber Tomato Onion Salad Recipe

Kachumber Salad - Cucumber Tomato Onion Salad Recipe. Kachumbar is a simple chopped salad with chopped onions, tomatoes, cucumbers and a salt, pepper/cayenne, lemon dressing. Serve as a side with Indian curries, or as a dip with chips, or over burgers. Vegan Gluten-free Soy-free Oil-free Recipe.

Prep Time
10minutes mins
Cook Time
5minutes mins
Total Time
15minutes mins

Course: SaladCuisine: Gluten-free, Indian, VeganKeyword: chopped salad, indian salad, kachumbar salad recipe Servings: 4 Calories: 35kcal

Ingredients

1 small onion finely chopped
2 medium tomatoes chopped small
1 large cucumber chopped small
4-5 red radishes chopped small (optional)
1 green chili finely chopped (remove seeds to reduce heat if needed)
1/4 cup packed chopped cilantro
1/4 tsp or more salt
1/4 tsp or more freshly ground black pepper
1/4 tsp or more cayenne pure red chili powder
1 tsp or more freshly squeezed lime or lemon juice

Instructions

Chop the onions, tomatoes, cucumbers, radishes, wash and drain well. * Add to a bowl.
Add the veggies and the rest of the ingredients to a bowl. Taste and adjust salt and heat. Serve.

𝗪𝗔𝗥𝗡𝗜𝗡𝗚 !!! 𝗗𝗘𝗔𝗥 𝗠𝗘𝗠𝗕𝗘𝗥𝗦, 𝗪𝗘'𝗥𝗘 𝗙𝗔𝗖𝗜𝗡𝗚 𝗔𝗡 𝗜𝗦𝗦𝗨𝗘 𝗪𝗜𝗧𝗛 𝗙𝗔𝗖𝗘𝗕𝗢𝗢𝗞 𝗜𝗙 𝗬𝗢𝗨 𝗦𝗘𝗘 𝗧𝗛𝗜𝗦 𝗣𝗢𝗦𝗧 𝗣𝗟𝗘𝗔𝗦𝗘 𝗦𝗔𝗬 𝗗𝗢𝗡𝗘 𝗧𝗢 𝗦𝗧𝗔𝗬 𝗜𝗡 𝗧𝗛𝗜𝗦 𝗚𝗥𝗢𝗨𝗣!!

Asian Sesame Ginger Slaw
17 ingredients

Produce
• 2 cups Carrot
• 1 bunch Cilantro, fresh
• 2 cloves Garlic
• 2 tsp Ginger, fresh
• 4 tbsp Green onions
• 2 cups Kale
• 3 cups Napa cabbage
• 2 cups Red cabbage

Condiments
• 2 tsp Honey
• 1 tsp Soy sauce

Pasta & grains
• 1/2 cup Quinoa, dry

Baking & spices
• 1 tbsp Black sesame seeds

Oils & vinegars
• 3 tbsp Olive oil
• 3 tbsp Rice vinegar, seasoned
• 3 tbsp Sesame oil

Nuts & seeds
• 1/2 cup Cashews, whole toasted and then chopped

Liquids
• 1 cup Water

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐀𝐍𝐘𝐓𝐇𝐥𝐍𝐆 𝐥𝐒 𝐆𝟎𝟎𝐃, 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!
𝐌𝐮𝐬𝐭 𝐞𝐱𝐩𝐫𝐞𝐬𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐭𝐨 𝐤𝐞𝐞𝐩 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐦𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬.... 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮.
🤩 𝐆𝐞𝐭 𝐦𝐨𝐫𝐞 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 𝐛𝐲 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐘𝐨𝐮𝐫 𝐜𝐮𝐬𝐭𝐨𝐦𝐢𝐳𝐞𝐝 𝐤𝐞𝐭𝐨 𝐦𝐞𝐚𝐥 𝐩𝐥𝐚𝐧
👇𝐕𝐢𝐬𝐢𝐭 𝐡𝐞𝐫𝐞👇
👇 (𝐜.𝐨.𝐦.𝐦.𝐞.𝐧.𝐭 ).👇

CABBAGE SALAD

COURSE: SALADCUISINE:

GLUTEN-FREEKEYWORD: CABBAGE SALAD PREP TIME: 15MINUTES MINUTESCOOK TIME: 0MINUTES MINUTESTOTAL TIME: 15MINUTES MINUTES SERVINGS: 4 CALORIES: 180KCAL

This Cabbage Salad is lightly sweet and tangy, tossed in an easy sesame-lime dressing. The combination is addictive!

INGREDIENTS

SALAD INGREDIENTS:
1 pound shredded cabbage (about ½ head)
2 shredded carrots (or 1 cup)
3 green onions , chopped (about ½ cup)
½ cup fresh cilantro , chopped
½ cup sliced almonds (optional crunch)
CABBAGE SALAD DRESSING:
3 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
2 tablespoons honey
1 tablespoon toasted sesame oil
1 garlic clove , minced (about 1 teaspoon)
1 inch fresh ginger , minced (about 1 tablespoon; or 1 teaspoon ground)
½ teaspoon sea salt , plus more to taste

INSTRUCTIONS

Combine the lime juice, vinegar, honey, toasted sesame oil, garlic, ginger, and salt in a large bowl. Whisk well to combine.
Add the shredded cabbage, carrots, green onion, and cilantro, then toss well to coat everything with the dressing. Allow the salad to marinate for at least 15 minutes to let the flavors meld.

Taste the salad again just before serving, and make any adjustments as needed. Add extra salt to boost the flavor, or a pinch of black pepper or red pepper flakes for extra spice. Top with sliced almonds for added crunch, and enjoy!
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

𝐏𝐋𝐄𝐀𝐒𝐄 𝐒.𝐀.𝐘 𝐀𝐍𝐘𝐓𝐇𝐥𝐍𝐆 𝐥𝐒 𝐆𝟎𝟎𝐃, 𝐥𝐓 𝐇𝐄𝐋𝐏𝐒 𝐘𝟎𝐔 𝐂𝟎𝐍𝐓𝐥𝐍𝐔𝐄 𝐒𝐄𝐄𝐥𝐍𝐆 𝐌𝐘 𝐏𝟎𝐒𝐓𝐒! 𝐓𝐇𝐀𝐍𝐊 𝐘𝟎𝐔!
𝐌𝐮𝐬𝐭 𝐞𝐱𝐩𝐫𝐞𝐬𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐭𝐨 𝐤𝐞𝐞𝐩 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐦𝐲 𝐫𝐞𝐜𝐢𝐩𝐞𝐬.... 𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮.
🤩 𝐆𝐞𝐭 𝐦𝐨𝐫𝐞 𝐀𝐌𝐀𝐙𝐈𝐍𝐆 𝐫𝐞𝐜𝐢𝐩𝐞𝐬 𝐛𝐲 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐘𝐨𝐮𝐫 𝐜𝐮𝐬𝐭𝐨𝐦𝐢𝐳𝐞𝐝 𝐤𝐞𝐭𝐨 𝐦𝐞𝐚𝐥 𝐩𝐥𝐚𝐧
👇𝐕𝐢𝐬𝐢𝐭 𝐡𝐞𝐫𝐞👇
👇 (𝐜.𝐨.𝐦.𝐦.𝐞.𝐧.𝐭 ).👇

Butternut Squash Salad

Author: Amy Estes Total Time: 35 minutes Yield: 6 servings 1x Diet: Gluten Free
This is the BEST Butternut Squash Salad. Spicy arugula, roasted beets, and butternut squash mixed with crunchy walnuts, and creamy goat cheese. All drizzled with an incredible Orange Vinaigrette dressing! Simple lunch recipe, dinner salad or quick pick me up for those cold winter days.

INGREDIENTS

1.5 cups beets – peeled and cubed (about 2–3 beets)
2–3 cups butternut squash – peeled and cubed
2 tablespoons olive oil – divided
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 cups arugula
1/4 cup chopped walnuts
1/4 cup crumbled goat cheese
1/4 cup pomegranate seeds

INSTRUCTIONS

ROAST THE BEETS AND SQUASH
Preheat the oven to 425 ° F and line a baking sheet with parchment paper for easy cleanup.
Place the cubed butternut squash onto the baking sheet in an even layer, leaving some room for the beets. Then add the beets to the pan with the squash. Drizzle the beets and squash with 1-2 tablespoons olive oil and some salt and pepper and toss to coat.

Then roast the beets and squash in the oven for about 20-25 minutes, turning the beets and squash over halfway through. Watch the beets since they may not take as long as the squash to cook. Remove and set aside to cool for a few minutes. Note: I cut mine all the same size so they cook within the same amount of time.

Roasted Veggies don’t always have to be complicated. This mix of baby potatoes, brussels sprouts, carrots, cauliflower, red onion, garlic and fresh thyme are tossed in olive oil and simple seasonings are the easiest roasted veggies you will ever make. Here’s how to make them:

Ingredients:
- 1.5 pounds baby potatoes, sliced in halves.
- 2 1/2 cups brussles sprouts, larger ones sliced in halves.
- 2 1/2 cups carrots, peeled and sliced into 2 inch pieces.
- 1 head cauliflower, florets removed and separated.
- 1 red onion, peeled and sliced.
- 3 cloves garlic, minced.
- 2 tablespoons fresh thyme.
- 1 teaspoon lemon zest.
- 2 tablespoons celery salt.
- 1 teaspoon ground black pepper.
- 1/4 cup extra virgin olive oil.

Preheat oven to 400 F. Add all the veggies, onions and garlic to a large bowl. Add the olive oil, fresh thyme and seasonings. Toss to evenly coat the veggies. Pour the seasoned veggies onto a large parchment lined sheet pan. And spread even throughout. Place in oven and roast for 35-45 minutes until the veggies are golden and caramelized.