Satisfying Salads That Dont Suck
Cucumber, Tomato, And Avocado Salad
Ingredients
for 2 servings
1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil
Preparation
- Slice then dice cucumber.
- Slice then dice tomatoes.
- Slice avocado and carefully remove stone. Scoop out inside and dice.
- Peel onion and remove tops. Then slice.
- Chop cilantro and place in a large salad bowl with previous ingredients.
- Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
- Enjoy!
Roasted Shrimp & Veggie Salad
Ingredients
for 2 servings
1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed green
CHILI LIME VINAIGRETTE DRESSING
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste
Preparation
- Preheat oven to 400˚F (200˚C).
- Add cut vegetables to a baking sheet lined with parchment paper.
- Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
- Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
- Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
- Mix dressing ingredients together in a small bowl.
- In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
- Serve and enjoy!
Roasted Veggie Salad With Maple Balsamic Vinaigrette
Ingredients
for 4 servings
SALAD
1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprout, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
DRESSING
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup
Preparation
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Roasted Brussels Sprouts Salad
Ingredients
for 4 servings
BRUSSELS SPROUT
1 lb brussels sprout
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
CREAMY BALSAMIC VINAIGRETTE
¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
SALAD
½ lb mixed green
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese
Preparation
- Cut the stems off the brussels sprouts, then cut into quarters.
- Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
- Lightly grease the baking sheet with oil and spread evenly.
- Bake for 20-25 minutes at 400°F (200°C).
- For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
- In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
- Pour dressing over the salad and mix well.
- Enjoy!
Roasted Chickpea And Avocado Salad
Ingredients
for 6 servings
5 oz mixed green
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpea, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper
Preparation
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
- Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
- Dice the cucumber and add to a large bowl.
- Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
- Divide between individual bowls and serve.
- Enjoy!
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