Love, love, love this salad! The dressing/marinade on the chicken is delicious. My boyfriend loves it so much that he wants to eat it every other day, so I said okay, no problem. Just so we won’t get tired of it I’m going to try it with grilled tuna one day, another day with grilled steak, another with salmon. Just to change it a bit, since we’re goin to eat it very often. Also I changed a few of the toppings by adding quinoa, mushrooms and broccoli. With that dressing can’t go wrong with what we add. Thank you so much for sharing your recipe.
juice of 1 lemon(1/4 cup fresh squeezed lemon juice)
4cupsRomaine(or Cos) lettuce leaves, washed and dried
1/3cuppitted Kalamata olives(or black olives), sliced (optional)
Lemon wedgesto serve
Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.
Mayo-free avocado egg salad makes an easy go-to lunch recipe.
All the Fats Egg Salad comin at ya face!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spinerooski on our lunch routines and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to be skurd of the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
6 eggs, hard boiled
1-½ ripe avocados, peeled and mashed
1-1/2 tablespoon fresh lemon juice (or lime juice)
½ teaspoon fine sea salt, or to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.
This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.
You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!
4 (5 – 6 oz) skinless salmon fillets
1 tsp ancho chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp onion powder
1 1/2 Tbsp olive oil, plus more for grill
Salt and freshly ground black pepper
1 lime, halved
1 head Romain lettuce
10 oz grape tomatoes, halved
1 cucumber, peeled and chopped
1 1/2 cups fresh corn
1/2 red onion, sliced and rinsed under cool water to remove harsh bite
1/4 cup cilantro leaves (optional)
4 oz Queso Fresco or Feta cheese
Avocado Greek Yogurt Ranch Dressing, recipe here
For the salmon:
Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.
You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in cookingclassy.com
Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.
2½ pounds new or baby Yukon Gold potatoes, scrubbed
4 large eggs, room temperature
1 teaspoon mustard seeds
3 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
1 teaspoon honey
⅓ cup olive oil
Kosher salt and freshly ground black pepper
1 cup parsley leaves with tender stems
3 tablespoons coarsely chopped dill pickles
2 tablespoons chopped fresh chives
Steam potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Transfer to a plate and let cool.
Meanwhile, cook eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set eggs aside.
Toast mustard seeds in a dry small skillet over medium-low heat, tossing constantly, until seeds start to pop, about 1 minute. Transfer to a small bowl (be ready with bowl; once seeds get going, it’s chaos).
Whisk vinegar, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper. Set 3 Tbsp. vinaigrette aside for drizzling.
You can find complete recipes of this Potato Salad With 7-Minute Eggs And Mustard Vinaigrette in bonappetit.com
This fresh potato salad recipe is for my fellow last-minute potluck planners. When you’re scrambling to make yourself look decent, trying to scrounge together a side worth sharing, and letting the dog out all at the same time? Potato salad to the rescue!
I honestly never met a potato salad I loved until I made this one. It’s a riff on classic French potato salads, which contain no mayo and lots of herbs. I opted for lemon juice instead of vinegar for a super fresh-tasting salad.
After some trial and error, I discovered that the key to making the best mayo-free potato salad is blending the dressing in the food processor with some starchy reserved potato cooking water. You end up with a super creamy, herby emulsification that infuses the potatoes with fresh flavor.
Another trick, which comes from the experts at America’s Test Kitchen, is to slice your potatoes before boiling, rather than afterward. That way, the potatoes don’t break down into mush when you’re tossing the salad later. Plus, your potatoes cook faster that way (five minutes!). This potato salad comes together in a flash.
2 pounds small new potatoes, scrubbed and sliced into ¼-inch thick rounds
1 tablespoon salt
¼ cup olive oil
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
⅓ cup roughly chopped green onions, plus more for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
If you were to ask me what I hoped to improve upon in my diet, my answer would always be: to consume less carbs and more salads. I can’t even begin to explain how amazing I feel when I’m super veggie heavy and light on carbs. My mind is clearer, which is crazy because it’s one of those things you don’t actually know you are experiencing… also known as mind fog. And then when it’s not there, it’s such a huge smack in the face… eat yo vegetables lady, you feel so good, don’t eat that half loaf of sourdough (ahem, yaaa).
For me though, I need variety. I can’t eat the same salad constantly, and salads seem to be one of those things I’m even more picky about (of course, because otherwise life would be too easy). I have an entire Pinterest board, affectionately called Salad Me Baby to accumulate options and inspiration to get the salad bus a moving. The one thing I always have to tell myself is that salad’s aren’t boring anymore. They don’t have to be a green, a couple thinly sliced veggies, typically onion and carrot, maybe some cucumber, + croutons and an enormous amount of dressing. You know, the amount of dressing an eight year old would use – because we are all just trying to pretend we are making a healthy decision.
Salads now though have roasted veggies, grains and/or in this case don’t even have a main green. Whaaaat? Yep! Let me introduce you to my little Middle Eastern salad… Fattoush.
Who is ready to get their salad on? This salad has everything a salad could ever want. It’s hearty and filling thanks to the addition of quinoa and crispy chickpeas. It’s got greens. A fresh tomato thrown in the mix, along with an Avocado Basil Dressing that is salad dressing perfection. This salad wants for nothing.
Avocados are my favorite way to make creamy salad dressings without adding any dairy. Adding fresh basil to it gives this salad a flavor that screams summer. Can you tell I’m ready? My girl Meghan only has 13 days of school until summer break. The weather’s been glorious. Bring on the summer salads.
I started out drizzling the dressing for the sake of pictures, but the magic of this salad comes when you toss everything together, and every leaf is covered in the creamy avocado dressing.
This is one salad I’m going to be making over and over again. I hope you do, too!
1/2 cup dry quinoa, rinsed well
1 cup water
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon avocado or olive oil
1/2 teaspoon coarse salt
5 ounces baby spinach leaves
1 large tomato, cored, seeded, and cut into chunks
for the dressing
3-5 basil leaves (depending on their size)
1 small garlic clove, minced
2 tablespoons lemon juice
a pinch or two of salt
water (1/4-1 cup)
Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a small pan over medium heat. Add the chickpeas and salt and sauté until the chickpeas are browned and crispy, about 15 minutes.
Meanwhile, make the dressing. Put the avocado, basil leaves, garlic, lemon juice, and salt in the blender. Blend and add 1/4 cup water. Add more water as needed to make the dressing to your desired consistency. It should be thick and creamy.
You can find complete recipes of this LOADED SPINACH SALAD WITH CREAMY AVOCADO BASIL DRESSING in happyhealthymama.com
This pasta salad is super easy to throw together and is surprisingly filling! I was also really happy with how creamy and delicious it was, despite the fact that I used part-skim ricotta. It looks and tastes like a really creamy, guilt-inducing pasta salad, when really it’s quite innocent!
Half of the reason that I wanted to make this pasta salad is that I wanted to try out a technique that I’ve been seeing around the internet: roasting garlic in the microwave. I ruined one head of garlic in the process, but I think I got it right after that. The end result isn’t as caramelized as real, oven roasted garlic, but the flavor is definitely good enough to make this technique worth it when you’re in a hurry. Roasting garlic in an oven can take almost an hour and this only takes 2 minutes – literally!
There are a few different techniques that I’ve seen, some microwaving for a minute or so, and some for up to 8 minutes (with water added), but I found 2 minutes with no water to be just right for me. I’m sure every microwave is different and each head of garlic will require a slightly different amount of time to cook, so I suggest microwaving in small, one minute increments until you get the technique just right. You want the garlic to be soft, and very fragrant, not brown and hard. Microwaving past the point of softness will only lead you down the road to burnville, and believe me, it doesn’t taste or smell pretty!
Oh, one more thing. If you have access to inexpensive fresh basil, it would be to-die-for in this recipe. Just add it on in with the spinach or even in place of the spinach!
1 head garlic $0.59
½ Tbsp olive oil $0.09
1 lb. pasta shells $1.29
15 oz. ricotta cheese $2.45
¼ cup grated parmesan $0.23
to taste salt & pepper $0.05
1 pint cherry tomatoes $2.50
3 cups baby spinach $1.33
Using a sharp knife, cut approximately ½ inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle ½ tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute increments, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. Allow the garlic to cool.
Bring a large pot of water to a rolling boil, add the pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of the starchy pasta cooking water.
You can find complete recipes of this ROASTED GARLIC PASTA SALAD in budgetbytes.com