Salad Life

Salads are such a good go-to meal when you are in a hurry or just want something light but still filling. The problem is salads can get so boring so quick- so how do you spice it up and make them fun again? Of course it’s easy and tasty to do a taco salad with turkey meat and salsa for dressing, but we wanted to share some fun new salad recipes that you can add into your weekly routine. No one likes a boring salad, so try out these recipes and see how you like them!

Cilantro Lime Chicken Salad
This salad is delicious! You can swap out the protein for whatever you like, or not have any protein at all. Same with the dressing, you can really use whatever you like but this healthy chipotle ranch makes it amazing! The nice thing about these recipes is that you can modify how you like! Below are the steps for the chicken as well as steps for the dressing.

What You Need:
Dressing:
-1/2 cup low-fat plain Greek yogurt
-1 tablespoon light mayonnaise
-1 tablespoon fresh lime juice
-1 tablespoon fresh cilantro chopped
-1 chipotle chile peppers in adobo
-1/2 teaspoon dried dill
-1/4 teaspoon onion powder
-1/4 teaspoon paprika
-Salt and freshly ground pepper to taste

Salad:
-2 chicken breasts
-1 tablespoon olive oil
-1 tablespoon lime juice
-1/4 teaspoon salt
-1/4 teaspoon cumin
-1/4 teaspoon paprika
-1/2 cup tomatoes
-1/3 cup black beans
-1 cup sliced bell peppers
-1 avocado
-2 cups of spinach, kale, whatever you like lettuce wise

 

How to Make:

  1. Start with prepping your chicken. Mix your olive oil, lime juice, cilantro, salt, cumin, and paprika in a bowl. Add the chicken and mix until fully covered. Place in the fridge for 20 minutes to marinate.
  2. Next, heat a heavy-duty skillet on medium/high heat. Add 1 tablespoon of olive oil and then add the chicken breasts. Cook for 6-7 minutes on each side. If you want to dice the chicken up into bite sized pieces beforehand, you can! Remove chicken from the pan and then add the bell peppers to the pan. Cook the bell peppers for 2-3 minutes or to your liking.
  3. To make the dressing, combine all ingredients into a blender or food processor. Blend until all ingredients are well minced. Store any leftovers in your fridge!
  4. This recipe will make two salads. Place one cup of lettuce on each plate and then top with diced chicken, avocado, beans bell peppers, and tomatoes. Drizzle your chipotle ranch dressing over and then enjoy!

Shrimp & Avocado Salad
This is the perfect salad to hold onto those summer days! It’s so light and refreshing, and of course, delicious!  As always, feel free to swap out the protein if you choose to!

 

What You Need:
-2 ½ pounds of large shrimp (cooked or uncooked)
-5 tablespoons olive oil
-Salt & pepper
-1/2 cup of diced pineapple
-2 tablespoons lemon juice
-1/2 cup thinly sliced onion
-1/2 cup diced cucumber
-1-1/2 cup of spinach
-1 avocado

How to Make:
1. Toss your shrimp with 2 tablespoons of olive oil and 1/2 teaspoon of salt and pepper (or to taste). Heat a skillet to medium-high heat. Brush the pineapple with 1 tablespoon of olive oil.

2. Grill your pineapple until it is slightly charred and shrimp are opaque throughout, about 3 minutes per side. If you used precooked shrimp, you just need to heat them up.

3. In a bowl, combine lemon juice, 2 tablespoons of olive oil and 1/4 teaspoon of salt and pepper (or to taste). Toss in your onion and spinach.

4. Cut the grilled pineapple into bite sized pieces if not already done. Add to your bowl, along with cucumber and shrimp and toss it all to combine. Top with avocado and serve!