July 8, 2017

7 Salads That Don’t Suck

7 Salads That Don't Suck

 

Today I’m challenging the notion that salads must be low-calorie, boring, and full of lettuce. Aka salads that suck.

Here are 7 awesome salads that don’t suck. 7 easy ways to eat a fresh and fabulous meal, without wondering, “Ok, that was good, but what’s for dinner?”

All of these salads are packed with nourishing ingredients that provide energy and actually fill you up!

 

Fish 'N Chips Salad

  • Prep time: 5 minutes
  • Cook time: 10-15 minutes
  • Total time: 15-20 minutes

Yields: 2 bowls

FishNChipsSalad

An island-style twist on a classic dish! This fresh fish ‘n chips salad is perfect for those nights you want a salad, but need a meal!

  • 4 breaded fish filets
  • 2 cups shredded cabbage
  • Wonton Strips
  • Mango Salsa:
  • 1 cup diced mango (I defrosted frozen mango chunks)
  • 1 cup white corn (I used frozen white corn, microwaved to cook)
  • 1 cup quartered grape tomatoes
  • 1/4 cup minced cilantro
  • 1/2 tbsp lime juice
  • Salt and pepper, to taste
  1. Prepare fish filets in the oven per instructions on the package. We used Gardein "fishless filets" on accident and they were actually delicious!
  2. Prepare ingredients for salsa and mix together in a small bowl.
  3. In two serving-size bowls, add 1/2 cup each of cabbage, 2 fish fillets, and top with salsa.
  4. Enjoy!

 

Black Bean & Avocado Salad

  • Prep time: 5-10 minutes
  • Cook time: 0 minutes
  • Total time: 5-10 minutes

Yields: 2-3 bowls

This yummy avocado and black bean salad is ready in the blink of an eye. I love this fresh, southwestern combination. Feel free to add onions or tortilla strips for an added crunch!

  • 1 can black beans, rinsed and drained
  • 2-3 large avocados, peeled and diced
  • 1 cup grape tomatoes, quartered
  • 2 large chicken breasts, cubed (I used a Rotisserie chicken for quick prep)
  • 1/4 cup cilantro, minced
  • Lime Juice, salt and pepper to taste
  • Ranch Dressing as needed
  1. Prepare salad ingredients, adding drained black beans, diced avocado, quartered grape tomatoes, and cubed chicken breast to a large bowl.
  2. Mix in cilantro and season with lime juice, salt, and pepper.
  3. Portion into 2-3 serving-size bowls.
  4. Add a small amount of ranch dressing to each bowl and enjoy!

 

Mediterranean Couscous Salad

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

Yields: 2-3 bowls

Couscous is ready in a matter of seconds. This delicious alternate to lettuce is the perfect foundation for flavor-packed ingredients like chicken apple sausage and dried cranberries. Cucumber and slivered almonds give this meal a nice crunch, rounding out the whole Mediterranean salad experience.

  • 1 cup couscous, measured dry
  • 1 cup chicken broth
  • 1 tbsp butter or coconut oil
  • 1 tsp powdered curry
  • Salt and pepper, to taste
  • 2 chicken sausage links
  • 1 cup cucumber, diced
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  • Balsamic glaze dressing to taste
  • Crumbled Feta, optional
  1. Prepare couscous by bringing 1 cup chicken broth to a boil. Add couscous, butter or coconut oil, curry, salt and pepper and mix well. Remove from heat and cover, allowing to sit for 5-10 minutes.
  2. Slice chicken sausage, and then cook over medium heat in a small frying pan with a bit of coconut oil.
  3. Add chicken sausage, diced cucumber, dried cranberries, and slivered almonds to prepared couscous.
  4. Separate into 2-3 serving-size bowls.
  5. Top each portion with balsamic glaze dressing (and crumbed feta if desired) and enjoy!

 

Asian Chicken Salad with Spiralized Carrots

  • Prep time: 10 minutes
  • Cook time: 4 minutes
  • Total time: 14 minutes

Yields: 4 servings

Asian Chicken Salad with Spiralized Carrots

You will love this deliciously easy Asian Chicken Salad with Citrus PB Dressing! I love this go-to meal when I’m craving something fresh, but more importantly, when have a big appetite. This salad is loaded with protein and healthy fats, and will provide you with a ton of energy the next day!

  • 2 cups shredded chicken breast (rotisserie chicken suggested for easy prep!)
  • 2 cups shredded lettuce
  • 2 large carrots
  • 1 medium avocado, sliced
  • 1/2 cup shelled edamame
  • 1/2 cup rice noodles
  • 1/4 cup raisins
  • 1/4 cup cashew pieces
  • 1 tbsp sesame seeds
  • Citrus PB Dressing:
  • 2 tbsp. soy sauce
  • 2 tbsp. lemon juice
  • 1/3 cup all-natural creamy peanut butter, melted
  1. Whisk together ingredients for dressing. In a small saucepan over medium high heat, bring the mixture to a boil. Reduce heat and simmer 2-3 minutes. Set aside.
  2. Peel carrots and chop ends with a sharp knife, creating a flat surface. Place carrot in Veggie Bullet spiralizer chute, centering the flat end of the carrot on the spiralizer blade. Spiralize and remove noodles from the unit.
  3. In a large bowl, layer the ingredients for your salad (as listed above).
  4. Drizzle with Citrus PB Dressing and enjoy!

 

Easy Summer Salad with Grilled Vegetables

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes

Yields: 2 servings

Summer Salad

The perfect summer salad consists of grilled veggies and fresh flavor!

  • 2 cups baby kale
  • 12 spears asparagus
  • 1 avocado, sliced
  • 1 ear sweet white corn
  • 1/2 cup cherry tomatoes, halved
  • Mrs. Dash Fiesta Lime Seasoning, to taste
  • garlic powder, to taste
  • salt and pepper, to taste
  • olive oil and vinaigrette, to taste
  1. Rinse vegetables.
  2. Remove husks from corn. Season with avocado oil, Mrs. Dash Fiesta Lime Seasoning, and garlic powder. Wrap in foil and grill 15 to 20 minutes over high heat, turning every few minutes to cook evenly. Slice corn off of the cob.
  3. Chop tough ends of asparagus spears off. Season with avocado oil, salt, pepper, and garlic powder. Grill 5-10 minutes over high heat, turning every few minutes until fork tender.
  4. Add veggies to a bed of baby kale, topping with olive oil, vinaigrette, and dashes of salt if desired.

Nutrition

  • Calories: 266
  • Fat: 19 grams
  • Carbs: 24 grams
  • Protein: 5 grams

 

Green Goddess Salad

  • Prep time: 2 minutes
  • Cook time: 10 minutes
  • Total time: 12 minutes

Yields: 1 bowl

Green Goddess Salad

A refreshing salad fit for a Goddess! I absolutely love the combination of fresh spinach and avocado paired with warm zoodles and asparagus. This dish can also be prepared vegan if the sweet apple chicken sausage is omitted. The portions are single-serving which makes it ideal for a fit and easy lunch for one!

  • 1 handful spinach
  • 1 zucchini, spiralized using the Veggie Bullet
  • 1 sweet apple chicken sausage link (optional)
  • 6 asparagus spears
  • 2 small green tomatoes
  • 1/2 avocado
  • olive oil spray
  • salt and pepper, to taste
  • black sesame seeds (optional)
  1. Place spinach in a single-serving salad bowl.
  2. Cut ends off of zucchini and spiralize using the Veggie Bullet (view demo videos here).
  3. Preheat a skillet to medium heat. Add spiralized zucchini and spritz with olive oil spray. Season with a pinch of salt and pepper. Toss over heat for 2-3 minutes to soften, maintaining a bit of firmness so you don't end up with soggy zoodles. Add spiralized zucchini to salad bowl.
  4. Cut the hard stalk off of the asparagus spears, slice the sausage with a knife, and cook in the same pan over medium heat for 3-4 minutes with a spritz of olive oil spray. Add cooked asparagus and sausage to salad bowl.
  5. Peel and dice avocado. Slice tomato into quarters with a knife. Add both to the salad bowl. Garnish with black sesame seeds.
  6. The sweet apple chicken sausage should provide plenty of flavor, but feel free to top with 1 tablespoon of your favorite salad dressing. Anything goes!

 

Spiralized Pear Salad

  • Prep time: 5 minutes
  • Cook time: 0 minutes
  • Total time: 5 minutes

Yields: 1 salad

Spiralized Pear Salad

Spring is here, and so is the warm weather! My husband and I love this Spiralized Pear Salad made using the Veggie Bullet. Topped with goat cheese, pumpkin seeds, pecans and blueberries, this flavor combination is one of my favorites, and completely unexpected. Fresh fruit + salted nuts + creamy goat cheese… you’re literally covering all of your taste buds’ needs!

  • 1 red anjou pear, spiralized using the Veggie Bullet
  • 1/4 cup fresh blueberries
  • 1/4 cup roasted, salted pumpkin seeds
  • 1/4 cup chopped pecans
  • 1 tbsp crumbled goat cheese
  • 1 tbsp salad dressing of choice (I recommend a light, citrusy vinaigrette)
  1. Remove core from pear using a coring tool. Cut the top and bottom ends off to create a flat surface on each side.
  2. Spiralize the pear using the Veggie Bullet. You can view demo videos here.
  3. Add spiralized pear to a bowl and add in blueberries, pumpkin seeds, chopped pecans, and crumbled goat cheese.
  4. Top with your favorite dressing. I recommend a light, citrusy vinaigrette like this one.
  5. Repeat steps 1-4 for additional servings. Enjoy!

 

If you need more info on the Veggie Bullet, visit my review here. In addition, I’ve rounded up the recipes for some of my favorites on Pinterest!

 

Enjoy!

 

xoxo,

Raquel

 

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