A decadent little salad or side perfect for holiday hosting! This salad has warm blistered grapes, the peppery bite of radicchio, crunch from pistachios, and smooth pecorino cheese. It's a serious crowd pleaser.Read More
Sometimes you just need a big 'ol hunk of seared tuna. I get it. That's why I'm giving you this recipe for seared ahi tuna with a nice fresh mango and avocado salad. It's the perfect way to brighten up your day.Read More
Don't get stuck in a salad rut! Here's a lovely little kale & sweet potato salad recipe with a bit of a tropical twist in the form of mango. Another great add in would be toasted coconut. YUM.
Tropical Kale & Sweet Potato Salad
- 1/4 small-medium sized sweet potato, diced
- 1 handful kale, chopped
- 1 handful mixed greens
- 1 handful baby spinach leaves
- 1/2 small cucumber, peeled & sliced
- 1/4 mango, peeled, cored, & diced
- 4-6 oz chopped rotisserie chicken
- 1 small handful roasted unsalted cashews & almonds
- dressing of choice (a key lime vinaigrette would be ideal, but oil and white balsamic vinegar works well too)
Take your sweet potatoes and throw them in a hot sauté pan with some olive oil. Let them cook until nice and golden brown on all sides and sprinkle with some course salt. (This can be done in advance or you can use roasted sweet potatoes)
While those are cooking, prep your salad. Throw the mixed greens and spinach, cucumber, mango, chicken, and nuts all into a large bowl. My salad was pretty big, so feel free to adjust the ingredients as needed.
When your sweet potatoes are done and cooked through, toss them in there. Throw your kale in the same pan and splash a little olive oil in there. Throw in some minced garlic and let that stuff cook until wilted and fragrant. sprinkle with that salt and throw that in your salad too. I like to eat them still hot. I’m all about that hot and cool mix, but if you’re not, feel free to cook these ahead of time and let them cool in the fridge. You can even cook them the night before for easy prep on a weekday. OR if you like raw kale just throw the chopped leaves into the large bowl with everything else.
Drizzle with your dressing, toss, and enjoy. Eat this one slow, like you're on a beach.
The fajita. A beautiful union of sizzling hot peppers and onions, with tender, juicy chicken or steak, slathered in guacamole and covered in a mound of fresh tomato salsa. Add in your mealtime dose of veggies in the form of lettuce, cucumbers, & shredded carrots and fajitas just became your best friend.
The recipe I'm about to give you is super easy.Read More
Here's another salad recipe for your arsenal! Loaded with healthy fats from salmon, avocado, & nuts! If you're trying to get leaner you can cut some out by choosing either avocado or nuts, but I went for both today!
Go-To Salmon Salad
MAKES ENOUGH FOR 1
- 1.5 – 2 cups salad and veggie base mix
- 4 oz leftover salmon filet
- 1/4 cup quinoa (or brown rice)
- 1 Tbsp craisins
- 1/6 avocado, diced
- almonds & cashews
- Dressing (I used roughly 2 Tablespoons extra virgin olive oil, 1 Tablespoon balsamic vinegar, pinch salt and pepper and oregano, 1/4 tsp chia seeds all shaken together)
Throw all the ingredients except for the dressing into your to-go container or a large bowl. You can layer it pretty or mix everything all up so it’s more evenly distributed. Top with your dressing and eat immediately or close it up and bring your dressing to top it when it’s time to chow down.
I LOVE salad. I know, that seems like such a dietitian thing to say, like I'm lying through my tightly clenched teeth, but I'm serious. Salads are easy to throw together if you've got all your fix-in's within reach and they're a great way to use all sorts of leftovers. My salads turn into "everything but the kitchen sink" bowls and are the perfect way to get my share of veggies and healthy protein topped with good-for-you fat. This is one of my go-to salad recipes.Read More