Categories
HEALTHY

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

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!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing
Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

Ingredients

Salmon

  • 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

Salad

  • 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

Directions

For the salmon:

  1. 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

Categories
HEALTHY

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

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.

Potato Salad with 7-Minute Eggs and Mustard Vinaigrette
Potato Salad with 7-Minute Eggs and Mustard Vinaigrette

Ingredients

  • 8 SERVINGS
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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).
  4. 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

Categories
AVOCADO HEALTHY

Healthy Avocado Chicken Salad

Tastes so good you won’t believe it’s healthy!

If you love chicken salad and avocados, then you are going to go ga-ga for this recipe. After my first bite , I had an OMG moment. How can this taste THIS GOOD and be HEALTHY!

To make this recipe even more awesome, I used 1/2 mayo and 1/2 plain Greek Yogurt. YUM! Double bonus…. my daughters loved it 🙂

INGREDIENTS

  • 2 cups shredded chicken
  • 1 avocado
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp lime juice
  • 1 tsp fresh cilantro
  • ¼ cup mayo
  • ¼ cup plain Greek Yogurt

INSTRUCTIONS

  1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.
  2. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

You can find complete recipes of this Healthy Avocado Chicken Salad in familyfreshmeals.com

Categories
AVOCADO HEALTHY

Cucumber, Tomato, and Avocado Salad

 

Instructions:

  • 1 English cucumber
  • 4 Roma tomatoes
  • 3 ripe avocados
  • ½ red onion
  • ¼ cup cilantro
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • 2 Tbsp. extra virgin olive oil

Directions:

  1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl.
  2. Toss with olive oil, lemon juice, salt, and pepper.

You can find complete recipes of this Cucumber, Tomato, and Avocado Salad in buzzfeed.com

Categories
HEALTHY

Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette

Here’s one of my all time favorite spring salads! When creating this I was skeptical that it would be anything “wow!” worthy because there really isn’t a whole lot to it, it’s easy to make and it doesn’t require a lot of ingredients but sometimes the simpler things are some of the best, it was “wow!” worthy and then some. I mean when you start to lose track of how many plates of it you’ve dished up then it must be pretty amazing. It’s so good you’ll be like “what main dish?” Forget it all just give me a heaping bowl full of this! I loved every ingredient in this Asparagus, Tomato and Feta Salad and how surprisingly well it really all came together. When you add balsamic vinegar to anything you pretty much know from the get go that it’s going to be good, right? I love when I can make something healthy that I’m so excited about! Good for your body and good for your tastebuds. It’s kind of like the time my brother described sushi to me as “a party of flavors in his mouth” that’s what I’m going to go with on this one :). Another thing I really enjoyed about this salad were the textures and the contrast there, the crunchy roasted walnuts mixed in among the perfectly tender asparagus and the crisp, juicy bite from the tomatoes.

We get so used to the salads with some sort of lettuce that I think it can be easy to forget salads really don’t have to have lettuce. Yes of course I’ll always love a chopped salad or house salad with some sort of crisp lettuce to it but sometimes it’s just nice to have something different. Something out of the norm. With Easter just around the corner this would make the perfect side dish to your holiday gathering! And in the summer when you have fresh strawberries you can even try a sweet variation on this by replacing the tomatoes with strawberries – but be sure to try the tomato version at least once because it is oh so amazing! Yes, that’s right I’m raving about a salad. Try this, you won’t regret it!

Ingredients

Vinaigrette

  • 6 Tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper

Salad

  • 2 lbs fresh asparagus (preferably medium thickness), tough ends trimmed, remaining diced into 2-inch pieces
  • 1 (10.5 oz) pkg. grape tomatoes, halved
  • 2/3 cup chopped walnuts, toasted
  • 4 oz feta cheese, crumbled (scant 1 cup)

Directions

  1. Bring a large pot of water to a boil. Meanwhile prepare vinaigrette – add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

You can find complete recipes of this Asparagus, Tomato and Feta Salad with Balsamic Vinaigrette in cookingclassy.com

Categories
AVOCADO HEALTHY

BACON AND AVOCADO MACARONI SALAD

A simple macaroni salad loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing – the best macaroni salad I’ve ever had!

When Fresh and Easy started opening up around town, I honestly didn’t know what to think of it. I already had my grocery routine down, starting my Saturday morning grocery store errands at Trader Joe’s and then finishing up at my local grocery store. But surprisingly enough, I could find everything that I needed right at Fresh & Easy, saving me from an extra grocery store trip. Plus, their prices are very comparable to Trader Joe’s (if not cheaper), there are no lines to the cash register and they always have these weekly $5 off coupons (expires 7/7).

So with my most recent Fresh & Easy shopping adventure, I stocked up on some elbow macaroni pasta, bacon, avocado, fresh thyme and a bag of lemons in hopes of making an out-of-this-world-type macaroni salad. And boy, was I in for a treat.

This simple macaroni salad of just three main ingredients comes together so beautifully as they get tossed in an incredibly creamy lemon-thyme dressing. It has such a wonderful burst of fresh flavors with just enough savoriness from the fatty, crisp, salty bacon. It’s become my most favorite summer picnic recipes yet!

INGREDIENTS:

  • 12 ounces elbows pasta
  • 5 slices bacon, diced
  • 2 avocados, halved, seeded, peeled and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves, for garnish

FOR THE LEMON THYME DRESSING

  • 3/4 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 tablespoon sugar
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil

DIRECTIONS:

  1. To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

You can find complete recipes of this BACON AND AVOCADO MACARONI SALAD in damndelicious.net

Categories
HEALTHY

CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD

Creamy Goat Cheese Asparagus Quinoa Salad, loaded with delicious flavors your family will love. A quick easy gluten free recipe that makes a great lunch or side dish.
The other day I was in desperate need of a pedicure. Like, we’re talking half of my nail polish was disappearing or chipped off of all my toes, AND the nail polish was red so it looked like I had some kind serious infection. Gross!
My sweet husband told me, “just go get one. I’ll put little man down for bed.” (LoVE that man …) Even as I write this I am in a quiet house because he took little man out for a daddy son doughnut morning. Anywho, back to the point. After we had finished dinner I went out to get a pedicure and fix the mess that were my nails.
I love the atmosphere that the nail places try to create in order to get you to relax. Dimmed lights, waterfall fountains, calming music, massage chairs .. everything about it just asks you to lay down your cares and sink into the chair and just close your eyes. Believe me .. I do that! Every time! While I was there a mom and a young daughter walk in (I would say she was about 11 years old). I smiled because it reminded me of my mom.
As they got situated and told their nail ladies what color they wanted they both leaned back, got comfy and pulled out their phones. The entire time the mom was scrolling through whatever on her phone and her daughter was listening to music, text messaging, or watching a show. The only time they talked was when the mom leaned over to “check on her” to say “what are you watching?”
That time could have been special … a mother daughter pedicure date .. but instead the phone came between them. Instead of talking to each other they sat their in silence, eyes glued to the glowing screen. My heart just hurt. Why are we so pulled to this small 3×3 device called a phone. Why can we not set it down for 45 minutes to engage and invest in people we love… or relax when we are suppose to relax.
I hate that my go to when I’m bored is to pick up my phone and start scrolling through Facebook or Instagram. There is nothing life giving in there! What am I searching for?
Ok, on to this tasty Creamy Goat Cheese Asparagus Quinoa Salad! Last week I posted my Honey Mustard Pecan Crusted Salmon and I served it with this Quinoa Salad. Did you know that Asparagus and Salmon are best friends? They seriously go so well together so I wanted to carry some of the flavors I used in the Salmon over to this Salad to further solidify their union to each other. 🙂
This Quinoa Salad is packed with sweet roasted Asparagus, chopped Pecans, and creamy Goat Cheese. Because the Quinoa is warm when I put this together the goat cheese melted into everything and OMG was it good! If you’re in need of a quick, healthy, gluten free, and even vegetarian side dish .. ahem.. you’re looking at it! Quinoa is loaded with nutrients!
This Creamy Goat Cheese Asparagus Quinoa Salad (whew, say that three times) takes 25 minutes to make, is under 150 calories a serving, and has a good amount of protein in it to go along side your main protein. 🙂 (hint.. the salmon is really good with this)
Can’t wait to hear what you think, Bon Appetit my friends!

INGREDIENTS :

  • 1 bunch of asparagus, bottom 2″ trimmed off
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ cup tri-color quinoa
  • 1 cup water
  • ⅓ cup roughly chopped pecans
  • 2 oz. crumbled goat cheese
  • 1 teaspoon red wine vinegar
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  • salt to season

INSTRUCTIONS :

  1. Preheat oven to 400.
  2. Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus.
  3. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
  4. Bake for 20 minutes. Remove from oven and cut into ½” slices. Set aside.
  5. In a medium saucepan add quinoa and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover.
  6. Cook for 15 minutes or until liquid is evaporated. Once the quinoa is done, fluff with a fork.
  7. Add quinoa to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season.
  8. Toss everything together and serve!

You can find complete recipes of this CREAMY GOAT CHEESE ASPARAGUS QUINOA SALAD in joyfulhealthyeats.com

Categories
HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

DIRECTIONS:

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
AVOCADO HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc.
If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

INSTRUCTIONS :

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together
  5. Add cilantro and gently toss
  6. Adjust salt and pepper to taste.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
HEALTHY

CHICKEN AVOCADO CAPRESE SALAD

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!
With so many Caprese recipes making their way onto Cafe Delites, this salad has been a long time coming. My list of recipes is getting so out of control, I’ve made the extremely difficult decision to STAHP adding to it, and actually start COOKING from it. Best. Decision. Ever.
And I have a feeling this salad is going to be your next favourite. Because who doesn’t love Balsamic Chicken AND Caprese in the one sentence?
Traditionally, Caprese salads do not contain any balsamic vinegar OR avocados or chicken, but today, however, that has changed to make way for this bowl of epic flavours.
Taking some inspiration from this Balsamic Glazed Caprese Chicken, you’re first going to marinade your chicken in only 4 tablespoons of the balsamic marinade / dressing. You’re going to reserve the remaining dressing to use later and THEN, you’re going to sear said chicken until crispy on the edges and golden. For this salad I used boneless, skinless thighs, BUT you can use breasts if you wish!

INGREDIENTS
Marinade/Dressing:

  • ¼ cup (60 mL) balsamic vinegar
  • 2 tablespoons (30 mL) olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon salt

Salad:

  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • ½ cup mini mozzarella / bocconcini cheese balls
  • ¼ cup basil leaves, thinly sliced
  • Salt and pepper, to season

INSTRUCTIONS

  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.

You can find complete recipes of this CHICKEN AVOCADO CAPRESE SALAD in cafedelites.com