Mention the word “salad” at mealtime and chances are you’ll get a few death stares from your dining companions who either think you’re A) starving yourself or B) attempting to starve them. I know this look all too well coming from my bodybuilder hubby. But with enough protein, these salads are enough to satisfy even his super-sized appetite. In my opinion, there’s nothing better on a hot day than a crisp salad. I love to top mine with a mixture of savory and sweet so I really feel like I got a well rounded meal and am not with an empty stomach at the end. My only rule of thumb is to mind your measurements when it comes to your salad toppers. Load your plate up with all the green veggies you can handle (I.e. Lettuces, spinach, celery, cucumbers, bell peppers, etc), help yourself to a moderate amount of fruits (berries, melons, pineapples, apples, etc), measure out your protein, (4- 8 oz depending on your dietary needs), and go sparingly with the dressing, carbs and fats.
SOUTHWESTERN SHRIMP SALAD
2 large sweet potatoes, diced
1 large bell pepper, sliced
1 large onion, sliced
20 oz medium raw shrimp, dethawed, peeled, deveined, tail off
2T olive oil
1T Chili powder
1 1/2 t Cumin
1/2 t Garlic powder
Salt and pepper
Leafy greens ( I used baby spinach)
Tomatoes
1/4 Avocado, sliced
Plain Greek yogurt and salsa for dressing
Combine all ingredients except shrimp greens, tomatoes, avocado and dressings in a bowl or large ziplock. Shake to coat with oil and seasonings. Roast in a 375 degree oven for 20 mins or until potatoes are mostly tender. Shake shrimp in same oil and seasoning mixture, add to pan, and finish roasting until cooked through and shrimp are pink, around 10-15 mins. Put roasted veggies and shrimp on top of salad mixture, serve with side of avocado, salsa and sour cream. Feeds approx 4 ppl.
STRAWBERRY GOAT CHEESE GRILLED TURKEY SALAD
For this recipe I used (SURPRISE INGREDIENT!) turkey breast cutlets, although skinless, boneless chicken breasts works the same. I just happened to catch some on sale and it’s a change of pace from the norm. I marinated 1lb for 5 minutes in low sodium dale’s, sprinkled with steak rub and grilled to done, around 10 mins. Pull from grill and let cool while you are prepping other ingredients. (Use 4-8oz for salad, depending on dietary needs.)
Baby spinach
Fresh strawberries, sliced
Cherry tomatoes
Cucumbers, sliced
Sprinkling of walnuts
Sprinkle of goat cheese
Drizzled balsamic vinaigrette
Build all ingredients to your liking and top with dressing.
SWEET AND SPICY SHRIMP SALAD
Peeled, tail off, deveined and dethawed shrimp, sprinkled with old bay and baked for approx 15 mins in 375 degree oven, then tossed in sweet chili sauce
Greens
Cherry tomatoes
Cucumbers
Fresh pineapple, cut into chunks
Extra sweet chili sauce for dressing
With salads I feel like the possibilities are so endless and you can really cater to your own specific taste. Do you have any favorite ways to build your own garden-on-a-plate???
Appalachian Barbie 