You know you probably need more vegetables in your life… Let me help you out!
I whipped up this delicious Asian style salad for you. When I tried it, the first thought I had was, “This is fresh tasting!” And, there aren’t any really crazy ingredients. I want y’all to go to the store, buy the goods, then make this thing. Like, now!
This dish is really filling, yet low in calories. If you’re watching your waistline, this one’s for you!
NOTE: I didn’t measure any of the ingredients. I would add a bunch of stuff, taste it, add a little more, etc. All of the amounts are approximate. Feel free to add more or less to your salad depending on your taste buds. I want you to enjoy eating those veggies!
|12-16 ounces cooked, peeled, and chilled shrimp
2 cups cooked, chilled white rice
1 finely chopped zucchini
1 finely chopped small red onion
1 finely diced avocado
1 big handful of snap peas, chopped
2 big handfuls of bean sprouts
1/3 cup finely chopped cilantro
Juice of 2-3 limes
1/4 cup fish sauce
1/8 cup soy sauce or coconut aminos
1 tbsp crushed red pepper flakes
Mix everything together in a big bowl. Eat it.
Serves 8-ish. ENJOY!!!
I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!
This salad is super delicious, so I wanted you to be able to make it too!
|First of all, mix this sauce together in a bowl:
2 tsp sesame oil
1 tbsp honey
2 tbsp rice vinegar
1/4 cup soy sauce or coconut aminos
1/4 cup chicken broth
1 tsp crushed red pepper flakes
2 tbsp sesame seeds
juice from two supremed oranges
Then, you’ll need:
2 cups of cooked chicken
1 cup cooked quinoa
6 oz bag of spinach
1/2 cup of sesame sticks
2 supremed oranges
Warm the chicken, quinoa, and sauce in a skillet on low for a few minutes.
It should be enough time to make the rest of the salad.
Put the spinach in a large mixing bowl.
Peel a carrot into the bowl.
Dice an avocado, add that to the bowl too.
Add the sesames sticks and pretty supremed oranges to the bowl.
By now, the chicken, quinoa, sauce mix should be a little warm.
Take that off the heat, and add it to the bowl.
Stir everything together, and plate it up!
Serves 2 big meals. ENJOY!!!
I mean, look how beautiful that is. It tastes AMAZING!!!!!!!!
By now, y’all know that I’m a huge fan of vegetables. Because they’re healthy. DUH.
I try to make a really big salad at least once a week to ensure maximum veggie intake. I just look in the refrigerator, see what veggies are looking to be eaten, chop them up, and mix the masterpiece together in a big bowl. Making a huge salad like this really only takes about 5 minutes, even less if you’re a chop ahead veggie person. NICE!
|This lovely green monster included:
1 chopped bunch of kale
1 chopped head of romaine
1 diced avocado
1/4 head chopped broccoli
1/4 head chopped cauliflower
2 chopped celery stalks
1 tbsp sesame seeds
1 tsp black pepper
1 tsp artisan salt
The above is a photo before I tossed it in this lovely dressing. Below is my final product, before I plated it up. I was using it as a side to some grilled pork chops.
Once your salad is tossed in dressing (if you like that sort of thing), and you want to make it a meal, top it with some protein for the ultimate awesomeness! I can usually use this for two main meals, or, if you feel like having it for a side it would probably make at least six servings. YEAH!
Do you have any salad favorites? Feel free to share them!
I LOVE me a good salad, and I try to eat one as often as possible! I know, so exciting!
Salads are a super yummy way to get in a bunch of veggies at once, and we all know we need more veggies in our lives.
Here is a quick salad that I eat a lot, feel free to switch the meat to whatever you like. I make sure I have meat cooked ahead for times when I want a quick meal.
|1 tsp coconut oil
3-ish ounces of meat (I used salami in this photo)
2 handfuls of kale (any kind you like)
Artisan salt to taste
Warm the coconut oil in a skillet on medium/low.
Saute your meat until warmed through.
Add the kale, toss it around until it’s warm.
Add the salt, toss it around one more time.
Serves 1. ENJOY!!!
This is a fun twist on a traditional salad, and lovely on a cold day. If you cook the kale for awhile, some of the pieces that get more done even taste like kale chips, and add a fun crunch. NICE!
Have you ever had a warm salad?
This is super yummy, and not too difficult, give it a try!
4 oz of feta in brine (if you can’t find it in brine, no biggie, just use what you can find)
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp black pepper
Chop the cucumber, tomato, and feta into small pieces and place in a large bowl.
Add the balsamic vinegar, olive oil, and black pepper.
Mix until it’s well blended and eat it plain or on a bed of greens.
Makes 4-6 servings. ENJOY!!!