Tag archives for Healthy Salad

3 Fresh Fruit Salad Recipes!

 

Watermelon Blueberry Fruit Salad
3 cups watermelon, diced
1 cup blueberries
3 tbsp mint leaves, chopped
1 tbsp honey
1 lemon, juiced
½ cup feta cheese, crumbled

Toss all ingredients together and enjoy!

Tropical Fruit Salad
1 mango, diced
1 cup pineapple, diced
1 papaya, diced
1 dragon fruit, diced
1 starfruit, sliced
1 tbsp ginger, freshly grated
1 lime, zest and juice
1 jalapeno, deseeded and minced (optional)

Toss all ingredients together and enjoy!

Ruby Red Fruit Salad
1 cup strawberries, sliced or quartered
1 cup raspberries
1 cup cherries, pitted and halved
1 cup pomegranate arils
Honey to taste
Rosewater to taste

Toss all ingredients together and enjoy!

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3 Healthy Spring Salad Recipes

Snap Pea and Radish Salad with Feta

3 cups snap peas, strings removed and halved and blanched
5 radishes, thinly sliced
⅓ cup feta cheese, crumbled

Dressing:
2 tbsp white wine vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp dill, chopped
Salt and pepper to taste

In a medium pot over high heat, bring water to a boil. Blanche peas by boiling them a minute and quickly transferring them to a bowl of ice water to stop the cooking process.

To make the dressing, whisk all the ingredients together and toss with peas and radishes. Top salad with feta.
Enjoy!

Grilled Asparagus Salad

3 cups arugula
½ bunch asparagus, grilled
2-3 eggs, boiled to your liking and halved

Dressing:
½ lemon, zest and juice
1 tbsp chives, chopped
¼ cup plain yogurt
1 tsp honey (optional)
Salt and pepper to taste

Toss asparagus in oil, salt and pepper. To grill asparagus, heat a griddle pan or grill to medium-high. Place asparagus on and grill until cooked to your liking.

In a small bowl, whisk together dressing ingredients. Assemble salad by placing arugula in your serving dish of choice and top with asparagus. Drizzle over salad dressing and top with eggs and chives.
Enjoy!

New Potato Salmon Salad

1lb new potatoes, boiled and quartered
2 tbsp dill, chopped
½ cup celery, finely diced
½ cup cucumber, seeded and diced
2 salmon fillets, cooked and flaked

Dressing:
3 tbsp red wine vinegar
¼ cup olive oil
1 tbsp dijon mustard
1 shallot, minced
Prepared horseradish to taste
Salt and pepper to taste

In a small bowl, whisk together dressing ingredients and set aside. Toss remaining ingredients together and drizzle with dressing.
Enjoy!

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3 Dinner-Worthy Salad Recipes!


Steak & Blue Cheese Salad with Tomato Vinaigrette

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Oil
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.
Enjoy!

Asian Inspired Slaw

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

Dressing:
2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Enjoy!
Option to Add: Sesame Ginger Salmon

Harvest Salad with Chicken

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Oil
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.
Enjoy!

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