6 Super Salads

I’m sure you know that eating lots of leafy greens is a great for your health as they contain many vitamins, minerals and fiber, but it can get really boring if you eat the same salad ingredients every day.

 

Here are 6 ideas to help you select some healthy and tasty toppings to spice up your greens!  Most of these recipes make enough for several servings, so you can make a big batch for leftovers.

 

Enjoy!

 

Chicken Salsa Salad

1 lb chicken breast

Mexican seasoning

Celtic sea salt

Lemon pepper

Onion Powder

Garlic Powder

Parsley

2 cups mixed greens

½ cup salsa

1/3 cup guacamole

½ cup black beans, cooked

Organic corn chips (optional)

 

Directions:

1.  Season the chicken and bake at 350 degrees for 20-25 minutes.  I usually cook a few pounds at once so I have enough to make several salads.

2.  Place a bed of greens on your plate and top with black beans, guacamole and salsa.

 

If you want to make your own guacamole from scratch, give this recipe a try.

 

Homemade Guacamole:

4 avocados

1 lime or lemon, juiced

1 bunch scallions, diced

1 tsp dried cilantro ½ bunch fresh cilantro

½ yellow pepper, diced

1 medium tomato, diced

1-2 cloves garlic, diced

1 tsp Celtic sea salt

 

1. Mash avocados and mix in remaining ingredients. 

* Tip: To keep mixture from turning brown leave the pits in the bowl of the guacamole.

 

 

Hearts and Wellbeing Salad

* I got this recipe from the A Market.

 

½ cup artichoke hearts, cooked and cut

½ cup hearts of palm, sliced

1 cup garbanzo Beans, cooked

1 cup cannellini beans, cooked

4 medium tomatoes, diced

1 red pepper, diced

1 yellow pepper, diced

2 carrots, diced

1 large cucumber, diced

1 large red onion, diced

½ cup black olives, sliced

3 tbsp apple cider vinegar

2 tbsp lemon juice

1 tbsp basil

1 tbsp oregano

Salt  and black pepper to taste

Parsley to garnish

 

Directions:

1.  Mix all ingredients in a large bowl.  You’ll have enough to make several salads.

2.  Serve over a bed of spinach.

 

 

Grilled Shrimp Salad

1 lb wild shrimp

Celtic sea salt and lemon pepper to taste

1 tsp parsley

1-2 tbsp butter  

½ cup cherry tomatoes

½ cup yellow peppers, sliced

½ small yellow onion, sliced

2 cups mixed greens

 

Directions:

1.  Sautee shrimp with butter, and onions.

2.  Serve over a bed of mixed greens and add tomatoes and peppers.

 

 

 

 

Tarragon Chicken and Forbidden Rice Salad

* I got this recipe from the A Market.

 

Tarragon Chicken

1 lb chicken, cooked and chopped

1 tsp dried parsley

1 small red onion, diced

1 tbsp dried tarragon

Celtic sea salt and pepper to taste

2 tbsp organic mayonnaise

 

Forbidden Rice

2 cups forbidden black rice, cooked

½ small sweet potato, cooked and diced

½ yellow pepper diced

¼ cup scallions

1-2 tbsp tamari

3 tbsp sesame oil

Celtic sea salt and black pepper to taste

 

Directions:

1. Combine all tarragon chicken ingredients in a bowl and mix thoroughly.

2. Combine all forbidden ingredients in a bowl and mix thoroughly.

3. Serve over a bed of mixed greens.

 

 

Chicken, Tomato and Zucchini Salad

1 lb chicken, cubed

3 medium tomatoes, sliced

1 medium zucchini, sliced

1-2 tbsp olive oil

2 cups mixed greens

Celtic sea salt and lemon pepper to taste

 

Directions:

1. Sautee chicken, tomatoes and zucchini in a skillet with olive oil.  Season to taste.

2. Serve over a bed of mixed greens.

 

 

 

 

 

 

BLT and Apple Salad

3 pieces of organic bacon, cooked

1 small tomato, slices

2 cups spinach or romaine lettuce

1/3 green apple, sliced

 

* Dress with olive oil and apple cider vinegar.

 

To share the recipes with your friends and family, please click the “like” button.

 

~Melissa Koerner