Spicy Chopped Raw Salad

I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

Filling:

  • 1/2 c raw almonds
  • 1/2 c raw walnuts
  • 4 tbsp shredded carrot
  • 3 green onions, chopped
  • 2 tbsp ginger
  • 1 small zucchini
  • 1/2 tsp lemon juice
  • 1 clove garlic
  • 1/4 tsp salt
  • Cayenne pepper
  • 2 tbsp cilantro

Toss in a food processor and pulse till chopped.

Serve on romaine lettuce topped with chopped avocado.

Serves 2.

Hawaiian Salad with Pineapple Tahini Dressing

The kids requested Kahlua Pork for Sunday dinner, I came up with this tropical inspired salad to accompany it. I had some of Trader Joe’s Tropical Mix trail mix that I added, it has macadamia nuts, dried cranberries, pineapple etc it made for the perfect combo of crunch and sweet.

Dressing:

  • 1 1/2 Tbsp tahini sauce
  • 2 tsp Grade B maple syrup
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp pineapple juice
  • pepper

Combine all ingredients in a small jar and shake.

Salad:

  • 1 head of romaine, chopped
  • 1/4 c pineapple chunks
  • 2 tbsp unsweetened coconut
  • 1/4 c nuts of your choice, toasted and chopped
  • 1/4 c dried cranberries or pineapple

Add to a large bowl drizzle with some dressing and toss to coat.

Serves 2 – 4.

Burrito Bowl

Chicken Burrito Bowl is a weeknight dream come true. Slow cook it all day, shred, reduce and chop some veggies. This is whole 30 friendly, as is Lucky Dog Hot Sauce who uses apple cider vinegar in most of their sauces.

Chicken

  • 1 1/2 lb chicken thighs
  • 1 tsp salt
  • 1 1/2 c chunky salsa
  • 1 c black beans, drained and rinsed
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Toss in slow cooked and cook for 4 hours on high, 8 on low. Shred and reduce I’d needed.

Bowls:

  • 2 c cooked brown rice
  • 2 c shredded romaine
  • Pics de Gallo
  • Sliced olives
  • Jalapeños, sliced
  • Guacamole
  • Cilantro, chopped

Divide amount bowls and serve.

Grilled Chicken Caesar

So easy – just light the grill and let it do the work.

1 lb chicken thighs

Salt and pepper

2 heads of romain, sliced in half

1 slice of french bread

Tomatoes, quartered

Dressing can be found here

Olives

Grated Parmesan

Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.

Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.

Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.

Serves 2 – 4.

Black Bean Bowl with an Egg on It.


This may not look pretty but it's tasty and comes together super quick!

1 can black beans, drained
1 can chopped green chilies
1 head of romaine, chopped
1 tomato, chopped
1 avocado, chopped
4 green onions chopped
2 eggs, fried
Jack cheese, grated

Combine black beans and green chilies in a small pot and cook until heated through.

Divide ingredients among two bowls, top with a egg and serve with your favorite salsa.

Serves 2.

Romaine with Warm Mushrooms

I love salad with a warm dressing – truffle oil makes it decadent!

Ingredients:
Vinagrette:
zest and juice of 2 lemons
2 tsp dijon
2 cloves garlic, minced
2 tbsp truffle oil
1 tsp truffle or reg salt
1/4 c olive oil

Salad:
1 tbsp oil
1 lb crimini, sliced thin
1 sprig rosemary
1 tsp salt
1 shallot, sliced thin
1/4 c chopped parlsey
2 tbsp chives, chopped
3 hearts romaine, sliced thin
1/4 c pecorino, shaved
2 tbsp pinenuts, toasted
Salt and pepper

Combine Vinaigrette ingredients in a small jar and shake to combine.

Heat oil in a large skillet over medium heat. Add Mushrooms, rosemary and salt and cook till carmalized. Remove from heat, remove rosemary, stir in parsley and chives.

In a large bowl combine remaining ingredients, drizzle with vingairette and cheese top with Mushrooms.

Serves 4.

Chicken Shawarma Salad

This recipe is from F&W.  Easy, tasty and healthy = winning combination. I made a few minor changes to up the spice. 

INGREDIENTS
CHICKEN
1/3 c olive oil
6 tbsp lemon juice
5 garlic cloves, minced
1 tsp salt
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
1 tap ground cinnamon
1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/2 tsblack pepper
1 lb chicken thighs
2 medium red onions, cut into 8 wedges
SALAD
1 c crème fraîche
1 tbsp finely grated lemon zest
2 tbsp plus 1 tsp fresh lemon juice
Salt
Pepper
2 tbsp olive oil
4 c romaine lettuce, thinly shredded
1/2 c cilantro leaves
6 scallions, thinly sliced
2 finely chopped jalapeño
Pita bread and green olives, for serving

In a large bowl, whisk the olive oil with the lemon juice, garlic, salt and spices. Add the chicken and onions and turn to coat in the marinade. Cover and refrigerate overnight.

Preheat the oven to 450°. Line a large rimmed baking sheet with foil and arrange the chicken on it skin side up. Add the onions. Scrape any remaining marinade in the bowl over the chicken. Roast for about 40 minutes, until the chicken and onions are browned and the chicken is cooked through. Transfer the chicken to a cutting board and coarsely shred with a knife and fork.

Meanwhile, make the salad In a small bowl, whisk the crème fraîche with the lemon zest and 1 tsp of the lemon juice; season with salt. In a medium bowl, whisk the remaining 
2 tbsp of lemon juice with the olive oil; season with salt and pepper. Add the lettuce, cilantro, scallions and jalapeño and toss to coat.

On a large platter, arrange the salad with the chicken, onions, pita bread 
and olives. Serve with the lemon crème fraîche alongside.

Serves 6.