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
Serves 4
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 3 to 4 large raw beets, peeled and grated
  2. 2 scallion stalks, sliced thin (about 1/3 cup)
  3. 1 inch chunk ginger, peeled and grated
  4. 1/4 cup mint, chopped fine
  5. 1/2 lemon, juiced
  6. 1 tablespoon honey
  7. 1 tablespoon apple cider vinegar
  8. 1/3 cup golden raisins
  9. 1/3 cup sliced raw almonds
  10. Pinch of fine sea salt
  11. Optional: 1 tablespoon sesame seeds
Instructions
  1. Using a grater, grate beets and ginger.
  2. In a large bowl toss all ingredients together and mix well to combine.
  3. Serve immediately or make ahead and store in an air-tight container in the refrigerator for 6 hours until serving.
Notes
  1. For vegan sub maple syrup for honey.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
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?

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
Serves 4
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Prep Time
10 min
Cook Time
8 min
Prep Time
10 min
Cook Time
8 min
Ingredients
  1. 3-4 cups spinach, kale, or lettuce
  2. 1 grapefruit, cut into segments
  3. 1 orange, cut into segments
  4. 1 blood or cara cara orange, cut into segments
  5. 1/2 red onion, sliced
For the Spicy Shrimp
  1. 15-20 shrimp, peeled and deveined
  2. 1 tablespoon extra-virgin olive oil or avocado oil
  3. 1 tablespoon chili powder
  4. 1 teaspoon paprika
  5. 1/2 teaspoon cumin
  6. 1/4 teaspoon garlic granules
  7. 1/4 teaspoon fine sea salt
  8. Pinch cayenne powder, omit if you don't love spicy
For the Grapefruit Vinaigrette
  1. 1/2 cup fresh grapefruit juice
  2. 2 tablespoons avocado or extra-virgin olive oil
  3. 1 teaspoon dijon mustard
  4. 1 teaspoon freshly grated ginger
  5. 1 teaspoon honey
  6. Pinch fine sea salt
Instructions
  1. In a bowl place spinach, kale, or lettuce
  2. Add in citrus segments and sliced onion and set aside
  3. In a bowl combine shrimp with spices
  4. In a skillet heat oil and add in shrimp
  5. Let cook for 8 minutes, tossing often, until shrimps are fully cooked and opaque
  6. While cooking whisk together dressing ingredients
  7. Add shrimp to the salad
  8. Dress with the dressing and serve
Notes
  1. Citrus cut into segments looks like slices with no skin
Lexi's Clean Kitchen http://lexiscleankitchen.com/

 

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

Burger Salad with Mustard Vinaigrette
Serves 4
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Ingredients
  1. 2 cups fresh lettuce, chopped
  2. 2-4 cooked burgers*
  3. 1 tomato, sliced
  4. 4 strips bacon
  5. 2 soft-boiled eggs**
  6. 1 poblano pepper, roasted
  7. Any other toppings of choice: onion, avocado, grated cheddar, leftover sweet potato fries, jalapeños, guacamole, etc.
For the Dressing
  1. 2 tbsp mustard
  2. 1 tbsp apple cider vinegar
  3. 3 tbsp extra-virgin olive oil (code LEXI for 10% off)
  4. 1/4 tsp freshly cracked pepper
  5. 1/2 tsp raw honey
Instructions
  1. Place lettuce in a large bowl
  2. Add desired toppings including your leftover burgers (heated)
  3. In a small bowl whisk together dressing ingredients
  4. Pour over salad and serve
Notes
  1. *If you're looking for a burger recipe, click  HERE
  2. **To make the best eggs, click HERE to find my tip!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Marinated Grilled Chicken
  1. 1 lb. organic chicken, cut into cubes
  2. 2 tbsp extra-virgin olive oil
  3. 1 tbsp Italian seasoning
  4. 2 cloves garlic, crushed
  5. 1 tsp fine sea salt
  6. 1/2 tsp ground pepper
  7. Dash red pepper flakes
Everything else
  1. 3-4 cups chopped lettuce
  2. 1/2 cup roasted red peppers, chopped
  3. 1 cup chopped tomatoes
  4. 1 cup red onion, sliced
  5. 1/2 cup chopped pepperoni of choice (I use Applegate)
  6. 1/2 cup chopped salami of choice (I use Applegate)
  7. 1 tsp Italian seasoning
  8. Optional: 1 cup fresh mozzarella, chopped
Basil Balsamic Dressing
  1. 2 tbsp extra-virgin olive oil
  2. 2 tsp balsamic vinegar
  3. 2 tbsp fresh basil, finely chopped
  4. 1/2 tbsp Italian seasoning
Instructions
  1. Chop chicken and place into a plastic bag
  2. Add all marinade ingredients into the bag, toss, and set in the fridge for 30 minutes or longer
  3. While marinating, chop lettuce, roasted red peppers, tomato, salami, pepperoni, and onion
  4. Arrange in your dish
  5. Remove chicken and heat your grill to medium heat
  6. Place chicken on the greased grill for 9-12 minutes, flipping halfway through
  7. Remove chicken and add to your salad plate
  8. Take the additional 1/2 tbsp of seasoning and sprinkle over salad
  9. In a bowl, whisk together dressing ingredients
  10. Pour over salad and enjoy
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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?

Watermelon Salad with Basil-Ginger Dressing

I love the warm weather. It seriously makes me so happy. Sunshine does some amazing things, my friends. I mean, I feel like all Winter I hibernated and now we’re BACK. Ya with me?

Like last night for example. We went into Boston and had the best dinner at Wink & Nod. The concept is really cool- it is essentially a rotating kitchen where every 6 month a new chef runs the kitchen and experiment with creative and bold dishes to pair with their cocktails. This month the Chef Patrick whipped up some amazing cuisine inspired by the Philippines, Malaysia, Japan, Thailand, and many more. It was a seriously awesome night with some amazing #Boston bloggers (so so full). Love to the awesome Sarah from Sarahfit and all the talented ladies I met- Monica, Katie, and Becky!

So speaking of warm weather and fun Spring and Summer night’s out, let’s get the grill ready to go! I mean, I’ve fully taken advantage of the warm weather/no oven cooking the past few days. The absolute perfect refreshing side is this watermelon salad. Seriously. So perfect.

This watermelon salad is packed with the perfect warm weather flavors: Sweet watermelon drizzled with delicious olive oil, garnished with toasted almonds, bacon, mint, sliced red onion, and a sweet Basil Ginger Dressing. This will be a BBQ hit all summer long!

Watermelon Salad with Basil-Ginger Dressing

My blogger friends and I are back to bring you BBQ sides that are perfect all Spring and Summer long. You really cannot go wrong with these, they are all gluten and dairy-free and veggie-packed!

Healthy-BBQ-Sides-square

Roasted Sweet Potato Salad from Brittany of Eating Bird Food

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Healthy Asian Snap Pea Salad from Davida of The Healthy MavenASIAN-SNAP-PEA-SALAD-labelled

Pineapple Coleslaw from Lee of Fit Foodie Finds

pineapple-coleslaw

Sweet Potato Salad with Avocado Pesto from Taylor of Food Faith FitnessROUNDUP-2

Have 15 minutes or less? My watermelon salad is the perfect combination of savory and sweet, and screams SUMMER (okay, Spring).

Watermelon Salad with Basil-Ginger DressingWatermelon Salad with Basil-Ginger DressingWatermelon Salad with Basil-Ginger Dressing

Watermelon Salad with Basil-Ginger Dressing
Serves 4
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 medium watermelon
  2. 1/3 cup slivered almonds, toasted
  3. 1/2 red onion, finely sliced
  4. 1 tbsp extra-virgin olive oil
  5. Dash fine pink sea salt
  6. 1-2 tbsp fresh mint, chopped
  7. Optional: 1/3 cup feta cheese (leave out for dairy-free & vegan)
  8. Optional: 4 strips crispy bacon, chopped
Basil-Ginger Dressing
  1. 1 1/2 tbsp raw honey
  2. 1 tbsp water
  3. 1 tsp grated ginger
  4. 2 tbsp fresh basil
Instructions
  1. In a bowl place cubed watermelon
  2. Drizzle olive oil and sea salt over it
  3. In a skillet over medium heat, toast almonds
  4. Cook bacon using your desired method
  5. Assemble the salad by adding your sliced onion, bacon, feta, almonds, and mint leaves
  6. In a blender, blend dressing ingredients until smooth and drizzle over salad
  7. Serve immediately
Notes
  1. Serving size will depend on the size of your watermelon
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Watermelon Salad with Basil-Ginger DressingWatermelon Salad with Basil-Ginger Dressing