Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Preparation 5 minutes 2017-04-29T00:05:00+00:00 Cook Time 0:00 2017-04-29T00:00:00+00:00 Serves 8     adjust servings
Arugula Salad with Mint Chia Dressing

Ingredients

Mint Chia Dressing

  • 1/4 cup honey
  • 1/4 cup diced onion
  • 1/4 cup dijon mustard
  • 1/2 cup fresh lemon juice, add more as necessary
  • 2 teaspoon chia seeds
  • 2 teaspoons mint, more to taste
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon pepper, more to taste
  • 1/2 cup extra-virgin olive oil

Everything Else

  • 6 cups arugula
  • 1/2 cup slivered almonds
  • 2 oranges, segmented

Instructions

  1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
  2. Slowly pour in olive oil while blending until smooth and creamy.
  3. Assemble salad and serve!

Recipe Notes

This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

Beet Slaw

This beet slaw is a tangy and sweet side dish, with all of those farm fresh beets, scallions, and fresh mint! It pairs perfectly with grilled chicken or salmon, or as an addition to any leafy green salad.

Beet Slaw

Confession: I haven’t always been a huge beet fan.

Lately though with all the beets from the CSA, and experimenting with my new juicer (beet juice is delicious), I’ve taken more of a liking to them! I wanted to throw these beets grated into some sort of a salad. It just seems more appealing grated to me. This slaw came about, since you know I love slaws, and it is packed with the most fabulous flavors.

My garden is bursting with fresh mint, and my CSA is giving me TONS of beets and scallions. I’m throwing all of my favorite flavors together to make a farmer’s market slaw that everybody will love. It comes together quickly for any BBQ or weekend lunch or dinner.

Beet Slaw

Beet Slaw

Beet Slaw

Preparation 20 min 2017-04-29T00:20:00+00:00

Ingredients

  • 3 to 4 large raw beets, peeled and grated
  • 2 scallion stalks, sliced thin (about 1/3 cup)
  • 1 inch chunk ginger, peeled and grated
  • 1/4 cup mint, chopped fine
  • 1/2 lemon, juiced
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1/3 cup golden raisins
  • 1/3 cup sliced raw almonds
  • Pinch of fine sea salt
  • Optional: 1 tablespoon sesame seeds

Instructions

  • Using a grater, grate beets and ginger.
  • In a large bowl toss all ingredients together and mix well to combine.
  • Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.
  • Recipe Notes

  • For vegan sub maple syrup for honey.
  • Beet Slaw

    Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

     Do you like beets? What is your favorite way to eat them?


    [simple-recipe]

    Spicy Shrimp and Citrus Salad

    I am so excited about this Spicy Shrimp & Citrus Salad. I am in love with the beautiful colors of winter citrus along with all the bursts of flavor it gives.

    Lettuce + Spicy Zesty Shrimp + Citrus + Grapefruit Dressing = the greatest combination.

    I am also so excited to be teaming up with Udi’s Gluten-Free to bring to you in-season, delicious, gluten-free recipes each month!

    Spicy Shrimp and Citrus Salad

    P.S. I’d be so grateful if you could take 2 short minutes to complete my 2016 reader survey. I want to make LCK the best it can be for you! Find it here. Thank you so much!

     Spicy Shrimp and Citrus Salad

    Let’s make some beautiful Winter salads, my friends!

    Spicy Shrimp and Citrus Salad

    Spicy Shrimp and Citrus Salad

    Preparation 10 min 2017-04-29T00:10:00+00:00 Cook Time 8 min 2017-04-29T00:08:00+00:00 Serves 2     adjust servings

    Ingredients

    • 3-4 cups spinach, kale, or lettuce
    • 1 grapefruit, cut into segments
    • 1 orange, cut into segments
    • 1 blood or cara cara orange, cut into segments
    • 1/2 red onion, sliced

    For the Spicy Shrimp

    For the Grapefruit Vinaigrette

    Instructions

    • In a bowl place spinach, kale, or lettuce
    • Add in citrus segments and sliced onion and set aside
    • In a bowl combine shrimp with spices
    • In a skillet heat oil and add in shrimp
    • Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque
    • While cooking whisk together dressing ingredients
    • Add shrimp to the salad
    • Dress with the dressing and serve

    Recipe Notes

    • Citrus cut into segments looks like slices with no skin

     

    Spicy Shrimp and Citrus Salad

    What is your favorite way to use Winter citrus?

    Learn more about living gluten free! Visit http://udisglutenfree.com/community

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

    Kale, Caramelized Peaches, and Crispy Onion Salad

    A hearty end of summer salad filled with caramelized peaches and crispy onions.

    CaramelizedPeach&CrispyOnionSalad1

    I am so excited to be over on Sylvie’s blog Gourmande in the Kitchen today, guest posting so she can spend some amazing time with her new addition, a gorgeous baby girl!

    Today’s recipe is hands down one of my new favorites. See, while some people are moving towards Fall recipes already, I’m still sitting here in the heat, with TONS of fresh peaches and fresh kale and onions from my local CSA.

    CaramelizedPeach&CrispyOnionSalad4

    I love this salad. The sweet caramelized peaches with the crunch of the crispy onions is just such a wonderful combination! I also love that it is so flavorful that it pairs with any simple dressing!

    CaramelizedPeach&CrispyOnionSalad

    Find the recipe over on Gourmande in the Kitchen HERE.

    CaramelizedPeach&CrispyOnionSalad2

    CaramelizedPeach&CrispyOnionSalad6

    HAPPY MONDAY! Are you ready for Fall recipes yet, or still hanging onto summer?

    Burger Salad with Mustard Dressing

    Here’s my new routine:

    1. Make extra burgers at our weekend BBQ.  

    2. The following day, chop up a big head of fresh lettuce (have I mentioned I love our CSA?) and place it in a dish.

    3. Place the burger on top, along with all of our FAVORITE burger toppings and more leftovers.

    4. Mix up my mustard dressing and boom- awesome lunch.

    For this week’s Healthy Food Friday with American Express, let’s break down the BURGER SALAD, because burgers + salad + all the topping = perfection.

    Leftover Burger Salad

    Easy breez-y.

    Delicious.

    Perfect meal. Leftover Burger SaladLeftover Burger SaladLeftover Burger Salad

    1 review

    Burger Salad with Mustard Vinaigrette

    Ingredients

    • 2 cups fresh lettuce, chopped
    • 2-4 cooked burgers*
    • 1 tomato, sliced
    • 4 strips bacon
    • 2 soft-boiled eggs**
    • 1 poblano pepper, roasted
    • Any other toppings of choice: onion, avocado, grated cheddar, leftover sweet potato fries, jalapeños, guacamole, etc.

    For the Dressing

    Instructions

  • Place lettuce in a large bowl
  • Add desired toppings including your leftover burgers (heated)
  • In a small bowl whisk together dressing ingredients
  • Pour over salad and serve
  • Recipe Notes

  • *If you're looking for a burger recipe, click  HERE
  • **To make the best eggs, click HERE to find my tip!
  • Leftover Burger SaladLeftover Burger Salad

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Grilled Chicken Chopped Antipasto Salad

    Marinated Grilled Chicken.

    Antipasto additions.

    Chopped Crisp Lettuce.

    Basil Balsamic Italian Dressing.

    What do all of those combined create? The absolute perfect grilled salad.

    This week for Healthy Food Friday with American Express I am walking you through creating the best Antipasto salad. Loaded with fresh ingredients, tons of flavor, and my new favorite chicken marinade. 
    Antipasto Chopped Chicken Salad
    Antipasto Chopped Chicken SaladAntipasto Chopped Chicken Salad

    Grilled Chicken Chopped Antipasto Salad

    Preparation 30 min 2017-04-29T00:30:00+00:00 Cook Time 10 min 2017-04-29T00:10:00+00:00

    Ingredients

    Marinated Grilled Chicken

    Everything else

    • 3-4 cups chopped lettuce
    • 1/2 cup roasted red peppers, chopped
    • 1 cup chopped tomatoes
    • 1 cup red onion, sliced
    • 1/2 cup chopped pepperoni of choice (I use Applegate)
    • 1/2 cup chopped salami of choice (I use Applegate)
    • 1 tsp Italian seasoning
    • Optional: 1 cup fresh mozzarella, chopped

    Basil Balsamic Dressing

    Instructions

  • Chop chicken and place into a plastic bag
  • Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer
  • While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion
  • Arrange in your dish
  • Remove chicken and heat your grill to medium heat
  • Place chicken on the greased grill for 9-12 minutes, flipping halfway through
  • Remove chicken and add to your salad plate
  • Take the additional 1/2 tbsp of seasoning and sprinkle over salad
  • In a bowl, whisk together dressing ingredients
  • Pour over salad and enjoy
  • Antipasto Chopped Chicken SaladDon’t forget my handy grilling guide!

    Grilling101

    I was selected by American Express to contribue to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    What is your #1 favorite thing to grill?