Healthy Bites

Mexican Chopped Salad

INGREDIENTS
▢1 head romaine lettuce chopped
▢1 15 ounce can black beans rinsed and drained
▢1 cup corn kernels
▢2 Roma tomatoes seeded and chopped
▢1 large avocado diced
▢1 small red onion diced
▢½ small jicama chopped
▢½ cup chopped cilantro
▢¼ cup cotija cheese
Cilantro Yogurt Dressing

▢½ cup fresh cilantro
▢¼ cup Greek yogurt
▢1 small garlic clove
▢1 tablespoon lime juice
▢¼ teaspoon Kosher salt
▢¼ teaspoon cumin
▢1 tablespoon extra virgin olive oil

INSTRUCTIONS

To make the dressing, add the cilantro, Greek yogurt, garlic, lime juice, salt and cumin in the bowl of a food processor. While the food processor is running, slowly pour in the olive oil and allow it to emulsify the sauce, scraping down the sides of the food processor as necessary.
Divide the salad ingredients into four bowls and drizzle the dressing on top.
NOTES
Make Ahead: You can make the dressing up to 14 days in advance and you can prepare most of the salad up to 1 day in advance.
Storage: Store any leftovers in an airtight container for 2 to 3 days.

Mexican Chopped Salad with Cilantro Lime Yogurt Avocado Dressing

Ingredients
Salad
3 heads romaine hearts or baby kale, Spring greens
2 tomatoes chopped
1 English cucumber chopped
1 jicama peeled, chopped
2 scallions chopped
1 avocado chopped
grated Cojita cheese optional
Seasoned Black Beans
1 1/2 cups cooked black beans
2 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
Cilantro Lime Yogurt Avocado Dressing

1 cup non-fat Greek yogurt
1 avocado
1/2 cup cilantro leaves
1/2 cup chopped scallions
1 tablespoon raw honey
2 pickled jalapeno pepper slices
juice from one lime
salt and pepper to taste
1/2 cup water

Instructions
Salad
Place salad ingredients in a large bowl. In a small bowl, mix together ingredients Seasoned Black Bean ingredients. Add to salad bowl.
Cilantro Lime Yogurt Avocado Dressing
To make Creamy Cilantro Lime Greek Yogurt Avocado Dressing, place all dressing ingredients in food processor except water. Process until smooth; gradually add water to thin out dressing. Serve with salad.
Recipe Notes

2 Freestyle points per serving.

Garden Salad

Ingredients
SALAD:
▢1 small head iceberg lettuce or other lettuce or leafy greens , chopped into big bite size pieces (5 to 6 big handfuls)
▢1 cup cherry or grape tomatoes, halved (~125g/4oz), or 2 tomatoes cut into wedges or chunks
▢1 cucumber , sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber)
▢1 carrot , peeled and grated using a box grater
▢1 tsp parsley or chives , very finely chopped (if you’re feeling fancy!)
DRESSING:
▢1 tbsp cider vinegar (or any vinegar or lemon juice) (Note 1)
▢3 tbsp extra virgin olive oil (or other neutral oil)
▢1/2 tsp Dijon Mustard (or other non spicy smooth mustard)
▢1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
▢1/2 tsp black pepper

Instructions
Dressing: Shake Dressing in a jar. Taste and adjust – more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

Mexican Chopped Salad with Honey-Lime Dressing

Ingredients
SALAD:
2 ½ cups chopped romaine lettuce
One 15.5-ounce can black beans, rinsed and drained
3/4 cup seeded and chopped tomato
3/4 cup peeled and chopped jicama
3/4 cup fresh corn kernels (or use canned or frozen)
3/4 cup thinly sliced radishes
1 large avocado, diced
1 large red bell pepper, chopped
1/4 cup reduced-fat crumbled feta cheese
HONEY- LIME DRESSING:
1/4 cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1 medium garlic clove, minced
1 teaspoon finely chopped fresh jalapeno

Instructions
ASSEMBLE SALAD:
Toss all salad ingredients in a large bowl.
PREPARE THE DRESSING:
In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

BLACK BEAN AND CORN SALAD - SPICY MEXICAN SALAD/SIDE DISH

INGREDIENTS
2 (15 ounce) cans rinsed & drained black beans
3 ears corn on the cob
3 -4 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1⁄2
teaspoon fresh ground pepper
1
chopped red pepper
2
chopped and seeded tomatoes
3
minced jalapeno peppers, seeds removed
1
chopped purple onion, small
1
chopped peeled seeded avocado
1⁄4
cup chopped fresh cilantro

DIRECTIONS
Cook corn in boiling water to cover 5 minutes; drain and cool. Cup corn from cob.
Whisk together lime juice and next 4 ingredients in a large bowl. Add corn, black beans, and remaining ingredients; toss to coat. Cover and chill 2 hours.

Black Bean Salad with Corn and Avocado

INGREDIENTS
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained and rinsed
1 medium tomato, diced
1 medium avocado, pitted, peeled, and diced
1/2 small red onion, finely diced
1/2 cup packed fresh cilantro leaves, finely chopped
1 medium jalapeño, ribs and seeds removed, finely diced
1 small garlic clove, minced
2 tablespoons freshly squeezed lime juice (from about 1 lime), plus more as needed
1 tablespoon canola or other neutral-tasting oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper

INSTRUCTIONS
Toss all the ingredients together in a large bowl. Taste and season with more lime juice or salt, if needed.

RECIPE NOTES
Make ahead: This can be made up to 1 hour in advance.

Storage: Refrigerate in an airtight container up to 4 days.

Easy Chopped Mexican Salad

Ingredients
▢1 cup romaine lettuce
▢1 avocado
▢1 green pepper
▢1 red onion
▢½ cup black beans
▢½ cup corn
▢2 roma tomatoes
For The Dressing:
▢2 tablespoon olive oil
▢½ lime
▢1 pickled jalapeño (optional, deseeded)
▢¼ cup cilantro (roughly chopped)
▢½ teaspoon gound cumin
▢to taste salt and black pepper

Instructions
Shred the romaine lettuce into very fine slivers and cut the avocado, green pepper and red onion into small cubes.

Add all the ingredients into a mixing bowl and toss until well combined. Season with salt and pepper to taste.

Mexican Street Corn Salad With Cucumbers

INGREDIENTS
1 16-ounce packages frozen corn, thawed (or equal amounts fresh corn)
1/2 cup diced red onion
1 cucumber, seeded and sliced
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise, or vegan mayo
1 tablespoons lime juice
1 tablespoons diced green chilies or jalapeños
1/2 teaspoon chili powder
1/2 teaspoon salt
Vegan parmesan cheese, optional for garnish
INSTRUCTIONS

In a large bowl, stir together all the ingredients (except the vegan parmesan).
Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.
Garnish with cheese before serving.

Catalina Taco Salad

Ingredients
1-1/2 pounds lean ground beef (90% lean)
3 cups shredded cheddar cheese
1 can (15 ounces) pinto beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 large onion, chopped
1 bunch romaine, torn
1 package (9-1/4 ounces) corn chips
1 bottle (24 ounces) Catalina salad dressing
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a large serving bowl.
Add the cheese, beans, tomatoes, onion, romaine and corn chips. Drizzle with dressing; gently toss to coat.

Mexican Chicken Salad

INGREDIENTS
▢16 oz chicken breast cooked and shredded
▢8 oz carrots cooked and diced
▢14 oz potato cooked and diced
▢5 oz celery finely chopped
▢6 oz canned sweet peas drained
▢1 apple peeled and diced
▢1 cup Mayonnaise
▢1 parsley spring to garnish
TO SERVE:

▢Saltine crackers
▢Pickled jalapeños and carrot slices
FOR THE MACARONI SALAD*
▢16 oz elbow pasta cooked according to package instructions
▢1 cup of sour cream or Mexican cream
▢1 American or sharp Cheddar Cheese
▢Salt and pepper to taste

INSTRUCTIONS
Place the cooked and shredded chicken, potatoes, carrots, celery, sweet peas and apple into a large bowl.
Mix gently and stir in the mayonnaise (carefully, to avoid breaking or mashing the cooked vegetables).
Season with salt and pepper. Refrigerate for about 4 hours to allow the flavors to blend. Believe me, it is worth the wait, as it will definitely taste better.
INSTRUCTIONS FOR THE MACARONI SALAD
Dice the cheese into small cubes, and make sure the cooked macaroni is cool, otherwise, it will melt the cheese.
Mix in the Mexican cream or sour cream. Stir and gently add the Cheese, making sure it is well mixed. As mentioned above, some recipes also add diced cooked ham (if you choose to do so, add it along with the cheese). Season with salt and pepper. Stir and refrigerate until cool to serve alongside the Mexican Chicken Salad.

CRUNCHY TACO KALE SALAD

INGREDIENTS
CRUNCHY CHILI TORTILLA STRIPS
4 (4-inch) corn tortillas
1 tablespoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon salt
CHIPOTLE LIME AVOCADO DRESSING
1/3 cup plain greek yogurt
1 tablespoon adobo sauce from can of chipotle peppers in adobo
2 limes, juiced
1 avocado
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
pinch of salt and pepper
SALAD
1 head curly green kale, leaves torn from stems
1 head red kale, leaves torn from stems
2 tablespoons olive oil
1 cup grape tomatoes, quartered
1/2 cup black beans
1/2 red onion, diced
1/2 cup freshly grated white cheddar cheese
1 jalapeno or serrano pepper, sliced
1 avocado, sliced
2 tablespoons chopped fresh cilantro

INSTRUCTIONS
Preheat the oven to 400 degrees. Slice the tortillas into 1/4 or 1/2 inch thick strips. Place them on a baking sheet and toss with the olive oil. Sprinkle with chili powder and salt. Bake for 15 to 20 minutes, until crispy and golden brown.
While the tortillas are baking, make the dressing. Add all of the ingredients to a food processor or blender and puree until smooth and creamy. Taste and season additionally if needed. You may want more spice, more salt, more smokiness?
Add all of the kale to a large bowl. Drizzle it with the olive oil and use your hands to massage the the oil into the kale – you want every leave moistened. Let it sit for 5 minutes. After 5 minutes, take 1/3 cup of the dressing you made and do the same. Drizzle it over the kale and massage. Now build your salad! On go the black beans, tomatoes, diced onion, cheddar cheese, peppers, avocado and cilantro. If you want, you can totally add chicken or steak or tofu or anything else you’d like!

Greek Salad

Ingredients
Greek Salad
▢½ cup red onion, ⅛-inch thick slices
▢¼ cup red wine vinegar
▢2 tablespoons honey
▢8 cups romaine lettuce, ¾-inch thick pieces, about 2 romaine hearts
▢1 cup english cucumber, ¼-inch dice
▢1 cup tomatoes, ½-inch thick wedges
▢¾ cup green bell pepper, ¾-inch dice
▢½ cup pitted kalamata olives
▢4 ounces feta cheese, ¼-inch cubes
Dressing (makes about ¾ cup)
▢3 tablespoons red wine vinegar
▢1 teaspoon lemon zest
▢1 tablespoon lemon juice
▢2 teaspoons minced garlic
▢1 teaspoon dijon mustard
▢1 teaspoon honey, optional
▢½ teaspoon dried oregano
½ teaspoon kosher salt
▢¼ teaspoon black pepper
▢½ cup extra-virgin olive oil

Instructions
In a small bowl, whisk together 1/4 cup red wine vinegar and 2 tablespoons of honey. Add the sliced red onions and allow them to sit for at least 15 minutes. Drain well before adding to the salad.
Rinse the romaine hearts under cool running water. Wash the surface and between the leaves to remove any dirt and debris. Shake well to remove moisture and dry using clean towels. Chop the lettuce into about ¾-inch pieces yielding about 8 cups.
In a large bowl, add the lettuce. Top with cucumbers, tomatoes, green bell pepper, drained red onions, kalamata olives, and feta cheese.
In a medium bowl, whisk together red wine vinegar, lemon zest, lemon juice, dijon mustard, 1 teaspoon honey (if using), minced garlic, oregano, salt, and pepper.
Slowly drizzle the olive oil into the dressing mixture, continuously and vigorously whisking until you achieve a thickened dressing—season with salt and pepper to taste. If not serving right away, whisk again right before adding to the salad as it may separate over time.
Right before serving, drizzle half of the dressing over the salad, gently toss to coat. Serve the remaining on the side. Garnish with more vegetables and cheese as desired.

Easy Chopped Mexican Salad

Ingredients
For The Salad
▢1 cup romaine lettuce
▢1 avocado
▢1 green pepper
▢1 red onion
▢½ cup black beans
▢½ cup corn
▢2 roma tomatoes
For The Dressing:
▢2 tablespoon olive oil
▢½ lime
▢1 pickled jalapeño (optional, deseeded)
▢¼ cup cilantro (roughly chopped)
▢½ teaspoon gound cumin
▢to taste salt and black pepper

Instructions
Shred the romaine lettuce into very fine slivers and cut the avocado, green pepper and red onion into small cubes.
Add all the ingredients into a mixing bowl and toss until well combined. Season with salt and pepper to taste.
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Tips and Tricks:

1. Omit the beans and corn for a Low-Carb and Keto-approved version. Still delicious and great with healthy Mexican meals.
2. Add a protein (cooked shredded chicken, ground, beef, shrimp, etc) to make it a meal.

Steamed Shrimp

Ingredients
1-2 pounds large (16-20 count) shrimp
Old bay seasoning
Cajun seasoning (opt.)
Lemons
Cocktail sauce

Intruction:
1) Use kitchen shears or scissors to cut up the back of each shrimp, exposing the vein if there is one. Rinse out any dirt or vein with cold water. Leave the shell around the shrimp though.

2) When all your shrimp are cleaned, toss them in a steamer and season them well with Old Bay and optionally Cajun seasoning. I recommend using about 2 teaspoons of Old Bay per pound of shrimp. A lot of it will fall off during cooking.

3) Add steamer with shrimp to a pot of simmering water. The water shouldn’t really touch the shrimp if you can help it. Let the shrimp steam for about 6 minutes until they are cooked through and tender.

4) Serve shrimp while warm or chill over ice. Serve shrimp with lemon and cocktail sauce!

Grilled Shrimp with Old Bay and Aioli

Ingredients
4 SERVINGS
½ cup plus 1 Tbsp. canola oil, plus more for grill
1 lb. shell-on shrimp (16–20 per lb.)
3 small garlic cloves, finely grated, divided
1½ tsp. Old Bay seasoning, plus more for serving
¾ tsp. kosher salt, divided, plus more
1 large egg yolk
2 lemons, divided

Preparation
Step 1
Prepare a grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later (if you choose!) without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.

Step 2
Transfer shrimp to a medium bowl. Add 1 Tbsp. oil, two-thirds of garlic, 1½ tsp. Old Bay, and ¾ tsp. salt and toss to combine. Let sit 10–15 minutes while you prepare the aioli.

Step 3
Whisk egg yolk and remaining garlic in a medium bowl. Finely grate 1 tsp. lemon zest into egg mixture. Whisking constantly, gradually stream in remaining ½ cup oil until thick and pale yellow. Stir in juice of one lemon half. Season well with salt—it should taste really vibrant.

Step 4
Cut remaining lemon in half. Grill shrimp and 3 lemon halves (cut sides down) until shells are golden brown and charred in some spots and flesh is opaque and cut sides of lemons are deeply caramelized, 1–2 minutes.

Step 5
Spread aioli on a platter. Arrange shrimp and charred lemons over. Season lightly with more Old Bay.

Garlic Butter Shrimp

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min.
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1 1/2 pounds medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
5 cloves garlic, minced
1/4 cup chicken stock

A great family recipe for cold peel-and-eat shrimp. This is best if made the day before to marinate in the beer brine.