This Pesto Chicken Caesar Salad with Tomatoes and Burrata is not your ordinary salad. Grilled or pan-seared pesto chicken tossed together with a …
Pesto Chicken Caesar Salad with Tomatoes and Burrata.
A light, fresh and summery Berry Salad with Honey and Lemon Yogurt Dressing in a honey and lemon yogurt dressing! Berries have to be one of the best ways to enjoy summer and this berry salad is so easy to make! 32 more words
via Berry Salad with Honey and Lemon Yogurt Dressing — Closet Cooking
Peach Caprese Salad with Toasted Garlic Naan…and a spicy, sweet champagne vinaigrette. This bright, colorful, and fresh summer salad, is full of grilled peaches, tomatoes, basil, and creamy burrata cheese. 45 more words
via Peach Caprese Salad with Toasted Garlic Naan. — Half Baked Harvest
Keeping it fresh, simple, and healthy today with this Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad. Grilled salmon with spices, herbs, and parmesan, served over a summery corn salad made with tomatoes, avocado, chickpeas, feta cheese, and the most deliciously addicting lemon garlic yogurt. This meal is quick, easy, extra colorful, super flavorful,…
via Lemon Parmesan Salmon with Corn, Tomato, and Avocado Salad. — Half Baked Harvest
Ingredients:
300g cherry tomatoes, sliced in half
1 tbsp olive oil
1 tbsp balsamic vinegar
100g chorizo sausage, cut into chunky discs
200g halloumi cheese, cut into 1cm thick slices
Juice of ½ lemon
1 tbsp cider vinegar
1 garlic clove, peeled and finely chopped
Salt and black pepper
1 Baby Gem lettuce, leaves separated
200g chickpeas, drained and rinsed
½ red onion, peeled and finely sliced
Sweet cantaloupe, honeydew, and watermelon make up this untraditional caprese salad. Tossed with a basil infused lemon vinaigrette and finished off with fresh burrata cheese, this melon caprese salad is the perfect light, refreshing, and delicious appetizer or snack. 34 more words
Ingredients
6 oz. baby spinach
1 lb. boneless skinless chicken breasts, grilled and cut into strips or cubes
1 large avocado, sliced or cubed
1/3 cup (heaping) drained sun dried tomatoes in oil, finely chopped
3/4 cup feta cheese, crumbled
1/4 cup pine nuts
Dressing
1/4 cup olive oil
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 1/2 Tbsp finely minced fresh parsley
1 garlic clove, minced
1 tsp dried basil
1/4 tsp dried oregano
1/2 tsp honey
1/2 tsp dijon mustard
Salt and freshly ground black pepper
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It’s time for salad! A hearty and tasty salad that eats like a meal, is fully satisfying and healthy, leaving you with no regrets, a roast acorn squash, sweet potato and beet kale and quinoa salad with avocado, feta and pomegranate in a cilantro lemon tahini dressing! This salad takes a bit of effort but…
Everyone, meet my go-to holiday salad, the Pomegranate Avocado Salad with Candied Walnuts. The post Pomegranate Avocado Salad with Candied Walnuts. appeared first on Half Baked Harvest.
via Pomegranate Avocado Salad with Candied Walnuts. — Half Baked Harvest
Time: 5 minutes
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http://cooking.nytimes.com/recipes/12558-minty-fruit-salad
INGREDIENTS
4 ½ to 5 pounds chopped fresh stone fruit
¼ cup fresh orange juice
¼ cup fresh chopped mint leaves
1 tablespoon honey
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http://www.myrecipes.com/recipe/chicken-arugula-pasta-salad
Ingredients
6 ounces uncooked whole-wheat fusilli pasta
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
3 ounces Brie cheese, rind removed and finely chopped
8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
2 teaspoons cider vinegar
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
5 ounces fresh baby arugula
1 large heirloom tomato, chopped
INGREDIENTS
Serves 2-3 as an appetizer
Dressing:
1 Tbsp palm sugar (see note)
1½ Tbsp lime juice (see note)
2 tsp fish sauce
Thai chilies, to taste
The Salad:
2 cups Pomelo, torn into chunks (see how to peel a pomelo in the video)
3 Tbsp shredded coconut, dark toasted
2 Tbsp roasted peanuts, coarsely ground
2 Tbsp dried shrimp, blitzed in a blender or coffee grinder until fluffy
3 Tbsp shallots, thinly sliced
2 kaffir lime leaves, very finely julienned
2 inches lemongrass, bottom half only, very thinly sliced
¼ cup mint leaves
1/4 cup cilantro leaves (optional)
Wild betel leaves for serving (optional)
Option: If you want to make the salad a bit more substantial, some people top the salad with some cooked shrimp as well.
Note: The measurements I provided is for a pomelo that is relatively sweet and not very tart. You will need to adjust the dressing measurements according to the sweetness/tartness of the pomelo. If the pomelo is quite tart, use more sugar and less lime juice.
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Ingredients
2 large skinless boneless chicken breasts, halved to make four fillets
Dressing / Marinade:
¼ cup olive oil
¼ cup lemon juice (juice of 1 lemon)
1 tablespoon red wine vinegar
2 teaspoons minced garlic (or 2 large garlic cloves, minced)
2 tablespoons dried oregano
1 teaspoon salt
Cracked pepper
For The Salad:
4 cups romaine lettuce leaves (or cos lettuce), washed and shredded
2 large Lebanese cucumbers, halved lengthways and sliced
2 vine ripened tomatoes, cut into small wedges
½ green pepper (or capsicum), deseeded and sliced
½ red onion, sliced thinly
7 oz | 200 g fresh Feta cheese, cubed
½ cup (3 oz | 80 g) pitted Kalamata olives, halved lengthways
1 avocado
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https://cafedelites.com/2017/05/17/loaded-greek-chicken-avocado-salad/
Ingredients:
1 tablespoon white miso
1 tablespoon water
1/2 cup plain low-fat yogurt (not Greek-style)
1 1/2 pounds small new potatoes
1 large red onion, halved and divided
2 tablespoons olive oil, divided
5 ounces exotic mushroom blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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http://www.myrecipes.com/recipe/mushroom-potato-salad-miso-mayo
Time: About 1 hour
Yield: 4 to 6 servings
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http://cooking.nytimes.com/recipes/12677-grilled-sesame-chicken-and-eggplant-salad
INGREDIENTS
4 boneless skin-on chicken breasts, about 8 ounces each
Salt and pepper
2 large eggplants, about 2 pounds
1 tablespoon grated ginger
1 tablespoon grated garlic
2 tablespoons soy sauce
3 tablespoons roasted peanut oil
1 teaspoon sesame oil
2 tablespoons rice wine
½ teaspoon Chinese chile paste or 1/4 teaspoon cayenne
2 teaspoons rice vinegar
1 teaspoon grated ginger
1 teaspoon brown sugar
2 teaspoons Dijon mustard
1 teaspoon sesame oil
3 tablespoons roasted peanut oil
½ teaspoon kosher salt
1 tablespoon lime juice
Bibb or Romaine lettuce leaves
1 pound small cucumbers, peeled and cut in 1/4-inch slices
½ cup thinly sliced scallions
¾ cup cilantro, leaves and tender stems, roughly chopped
2 tablespoons toasted sesame seeds
1 jalapeño, green or red, thinly sliced, optional
Lime wedges
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https://cooking.nytimes.com/recipes/4661-salade-nicoise-with-fresh-tuna?
WITH CRUNCHY TORTILLA & AVOCADO SALAD
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Time: 45 minutes
Yield: 8 to 10 servings
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http://cooking.nytimes.com/recipes/8611-light-potato-salad
INGREDIENTS
Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar
Who said salads are boring?! Try this recipe for dinner or take it to work and give your co-workers lunch envy.
Happy cooking!
Time: 30 minutes
Yield: Serves 6
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http://cooking.nytimes.com/recipes/1018121-tomato-and-pomegranate-salad
INGREDIENTS
2 pints mixed small or cherry tomatoes, of varying colors
2 teaspoons za’atar
3 ½ tablespoons extra-virgin olive oil
Seeds from 1 pomegranate
½ yellow bell pepper, seeds removed and very thinly sliced
½ small red onion, peeled and very thinly sliced
⅓ cup loosely packed fresh basil leaves, torn into pieces
⅓ cup loosely packed fresh mint leaves, torn into pieces
1 ½ teaspoons freshly squeezed lemon juice
Flaky sea salt
3 ½ ounces manouri or feta cheese, broken into small chunks
There are only a few ways you can get me to eat raw broccoli and actually enjoy it. It either needs to be mixed into a salad like so or dunked into a really good dip. This delicious Broccoli Apple Salad is one of the best ways you can enjoy fresh broccoli! Plus it’s packed…
serves 4
5 large lettuce leaves
4 raw beetroots
2 raw carrots
1/2 cucumber
1/2 red onion
3 avocados
5 cherry tomatoes
1 handful of cilantro (coriander) or flat-leaf parsley
2 tbsp olive oil
2 limes, juice (start with the juice from 1 lime and adjust to your taste)
sea salt & black pepper
Serving
4-8 slices goat or sheep’s cheese (depending on the size of the cheese)
2 tbsp pine nuts, lightly toasted in a skillet
1 handful of pea sprouts
Rinse the lettuce leaves and coarsely chop them. Place in a large mixing bowl. Peel beets and carrots and grate by hand or using the grating attachment on a food processor. Slice the onion and tomatoes very thinly. Chop the avocados and cilantro and place all prepared ingredients in the mixing bowl. Add olive oil, lime juice, salt and pepper and toss well, using your hands, so everything is coated in oil and lime and has a nice purple color.
Scoop one fourth of the veggie mixture tight into a 4 inch (10 cm) wide x 2 inch (5 cm) high, round container or bowl. Place a serving plate on top of the container and carefully turn it upside down, remove the container slowly. Top the veggie tower with slices of goat cheese, toasted pine nuts and pea sprouts. Repeat three times. Enjoy!
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http://www.greenkitchenstories.com/veggie-tower/veggie_tower_02/
Ingredients
1 pound skin on salmon, cut into 4 pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt and pepper
zest of 1 lime
Citrus Avocado Quinoa Salad
1 cup plain greek yogurt
1/2 cup fresh cilantro
juice of 2 limes
1 teaspoon honey
kosher salt
1 bunch kale, chopped
3 oranges or grapefruits, I used grapefruit, blood and cara cara oranges
1 avocado, sliced
1 cup cooked quinoa
fresh cilantro, microgreens, and or basil, for topping
Instructions
In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.
Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.
To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce.
Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.
Source 👇🏻
Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.
Healthy Living & Wholesome Recipes 