Spicy Shrimp and Citrus Salad
When perfectly cooked shrimp with just the right amount of spice gets paired with all the winter citrus, you get salad magic! This Spicy Citrus Shrimp Salad comes together in roughly 20 minutes, and it’s the perfect hearty weeknight salad that everyone will love. Especially during the winter months when fresh citrus is in abundance!
Citrus and Spicy Shrimp Salad
Get ready to fall in love with this Spicy Citrus Shrimp Salad! Not only am I in love with the beautiful colors of winter citrus, but the bursts of flavor it gives pairs so lovely in a salad. Everyone will love this easy shrimp salad recipe! You can make it spicy or not, and rest assured, the combination of lettuce, zesty shrimp, sliced citrus, and an easy grapefruit vinaigrette is absolutely the greatest combination when paired together.
What winter citrus is best?
While we love the combination we used here, you can absolutely get creative if you don’t like one of the citrus fruits we used.
Some in-season winter citrus includes:
- Oranges
- Blood Oranges
- Cara Cara Oranges
- Pink Grapefruit
- White Grapefruit
- Mandarin Oranges
How to Make this Shrimp Salad Recipe
It doesn’t take much to put together this salad. First assemble all of your salad ingredients, which largely consists of segmenting citrus. Then, make your dressing! And finally, cook your shrimp! Layer it all up and serve immediately.
Making salad dressing at home
I love making my own dressings for a few reasons.
- They come together in a few short minutes. You simply need your ingredients, a bowl or mason jar, and a whisk!
- You often have all the ingredients right in your pantry.
- Often you’ll find store-bought salad dressings to have added sugars, preservatives, and icky oils, so making them yourself makes your salad dressing even healthier!
- Plus, you can customize your dressing with your salad ingredients for less waste. For example, we used the grapefruit juice from the extra grapefruit in this salad for the dressing.
I love this zesty shrimp that cooks up in no time! It uses a few simple spices and you simply cook, let cool slightly, then serve on top of your salad! It would be delicious on top of any salad, or alone served with Herb and Garlic Quinoa, Oven Roasted Vegetables, or Homemade Guacamole for taco night! You can cook this shrimp in a skillet for ease, or if it’s grilling season, throw it on the grill!
Why are citrus fruits segmented?
Citrus fruit, like oranges and grapefruit are often segmented *basically* for presentation purposes. They look gorgeous, don’t you agree? When segmenting, you are removing the membrane, so you’re left with beautiful pieces of the fruit that are very juicy and delicious — perfect for a salad!
How to segment an orange or a grapefruit
- Place the fruit flat end down on the cutting board. Using a sharp knife, slice off the top and bottom of the orange.
- Using even downward strokes, slice the skin away from the flesh and discard until completely peeled. Then, remove any remaining white pith.
- Cut between as close to the membranes as possible, to segment the fruit!
Like this salad recipe? Try these other favorite salads:
- Harvest Kale Salad
- Mediterranean Quinoa Salad
- Grilled Caesar Salad with Blackened Shrimp
- Greek Three Bean Salad
- Gluten-Free Chicken Caesar Pasta Salad
Want more shrimp recipes? Try these favorite easy shrimp recipes:
- Tequila Lime Shrimp
- Easy Curry Shrimp
- Grilled Salmon and Shrimp Scampi
- One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
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What is your favorite way to use Winter citrus?
Spicy Shrimp and Citrus Salad
This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!
Grilled Chicken and Vegetables with Tomato Vinaigrette
Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.
Tips for Grilling Chicken
- Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
- Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
- Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
- Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
- Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.
Can I make it without a grill?
Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.
If you like this grilling recipe, check out these others:
- Loaded Grilled Eggplant with Creamy Herb Sauce
- Garlic and Lime Marinated Flank Steak
- Grilled Salmon and Shrimp Scampi
- Bruschetta Chicken
If you like this chicken and veggie recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Sheet Pan Chicken Fajitas
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- Creamy Tuscan Chicken (Paleo & Keto)
Grilled Veggie & Grilled Chicken Salads with Tomato Vinaigrette
Ingredients
For the chicken
- 1 lb. organic chicken breasts
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried rosmary
- 1 teaspoon Italian seasoning
- 1/4 teaspoon Himalayan sea salt
For the veggies
- 1 large zucchini
- 1 yellow squash
- 1 red pepper
- 2 cups fresh cherry tomatoes
- 1 red onion
- Any other veggies of choice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Himalayan sea salt
For the Tomato Vinaigrette
- 1 cup Muir Glen organic diced tomatoes, blended
- 1 tablespoon white vinegar
- 2 tablespoons extra virgin olive oil
- Dash fine Himalayan sea salt
- Dash ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1/4 teaspoon cayenne pepper
Directions
- Toss chicken in extra virgin olive oil and spices, set aside
- Cut veggies and toss in oil and salt, set aside
- Spray the grill and heat to 350 400 degrees
- Place the chicken breasts on one side
- On the other side place a layer of greased tin foil and place the veggies on top
- Cook for about 7-8 minutes then flip over
- Cook veggies until desired softness, and cook chicken until fully cooked
- Make the dressing by combining ingredients in your high-speed blender and blending until smooth
- Taste and adjust spices as needed
- Serve with veggies warm or hot over a bed of spinach!
Nutrition
Grilled Chicken and Vegetables with Tomato Vinaigrette
This Mediterranean Quinoa Salad is a must make for a healthy, light dinner or an easy side dish! With protein-packed quinoa, tomatoes, feta, arugula and mint this easy-to-make salad will be on repeat this summer!
Mediterranean Quinoa Salad Recipe
This is the first official quinoa recipe here on Lexi’s Clean Kitchen and it’s a good one! Many of you have requested healthy and nutrient-dense grain recipes and a promise is a promise! In the past we’ve had lots of oat recipes which you all have been loving and thought it time to incorporate some recipes with this healthy gluten-free grain! This Mediterranean Quinoa Salad is so flavorful and loaded with veggies and herbs! It tastes as fresh as it looks and is the perfect dish to serve as a light dinner or as a side. It also can work as meal prep for a few days.
Is Quinoa Healthy?
Our in-house nutritionist Gabby says: Quinoa is tremendously healthy, especially for those following a vegan or vegetarian diet. Quinoa is one of the very few plant proteins that contains all nine essential amino acids that our body cannot make on their own, making it a complete protein. Not only is it a rich source of protein, it is also naturally gluten-free, safe for those with celiac disease.
Many believe quinoa is a seed, but it is actually a whole grain. This makes it a nutrient-dense, high fiber substitute for things like white pasta. Last but not least, it is high in many vitamins and nutrients that Americans are deficient in such as magnesium, thiamin, folate, iron, potassium, calcium and phosphorus.
Do you need to rinse quinoa?
Yes! Don’t skip this step, even if your quinoa says “pre-rinsed”. Rinsing the quinoa get’s rid of the natural powdery coating called saponin that has a strong, somewhat unpleasant flavor. Put the quinoa in a strainer and rinse really well under cold water for 1-2 minutes. Then it’s ready to use.
How long will this salad keep?
This salad as made is best served immediately because of the arugula. But if you’d like to keep it longer, or use for meal prep you can make the salad up to 2 days ahead and either skip the arugula all together or add it to the prepared salad right before ready to serve.
If you like this healthy salad recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Israeli Salad
- Mediterranean Tuna Salad with No Mayo!
- Gluten-Free BLT Pasta Salad
Watch the video here:
Mediterranean Quinoa Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- ¼ cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, finely chopped
- 2 pints cherry tomatoes, halved
- 1 cup crumbled feta
- 1/2 cup freshly chopped mint leaves
- 1 cup arugula
Directions
- Cook quinoa: Rinse quinoa under cold running water really well. In a pot add quinoa, pinch of salt and 2 cups of water and bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread out on a baking sheet to slightly cool, about 10 minutes.
- Meanwhile, in a large bowl make dressing: whisk together olive oil, balsamic vinegar, salt, pepper and shallots.
- Once the quinoa has slightly cooled, to the large bowl add quinoa, cherry tomatoes, feta, mint and arugula. Toss to combine. Taste and adjust seasoning.
Recipe Notes
- You can prepare the quinoa, dressing and chop all the veggies 1 day ahead of time.
- We enjoyed eating this both warm straight after making the quinoa, or after the quinoa has been completely cooled. Either way works, and just depends on your preference.
Nutrition
Mediterranean Quinoa Salad
Looking for a flavor-packed dinner that’s going to be a hit? This healthy chopped antipasto salad recipe with chicken is loaded with fresh ingredients and is simple to make! It’s low-carb, paleo-friendly and kind of like eating an Italian sub without the bread (making it gluten-free, too)!
Italian Antipasto Salad Recipe with Grilled Chicken
Let’s talk about what’s in this easy weeknight dinner! To begin, this antipasto salad has the best marinated and grilled chicken. Secondly, this salad has all of the best Italian meats. And finally it has crisp chopped lettuce, fresh veggies and an amazing basil balsamic dressing. Have I sold you yet on eating this salad, or what?! This salad is basically an Italian sub turned into a salad with dinner-worthy chicken added in to make this hearty and delicious. This is to say, this is the perfect salad to bring to potlucks, picnics or cookouts or make it for dinner tonight!
What is antipasto salad?
The word antipasto in Italian specifically refers to a pre-meal course. But in this instance I’m referring to the American style antipasto salad made up of cured meats and veggies. This antipasto salad recipe adds the extra addition of marinated grilled chicken to make it feel a little bit more like dinner. If you want an even easier meal you could skip the chicken and bulk up on the veggies for an even easier no-cook dinner recipe.
What kind of meats are in it?
The grilled chicken is the star of this dish along with classic Italian-American deli meats: pepperoni and salami! However, you can add any other Italian meats that you love. Some other great options are prosciutto, capicola or ham!
Can you make it ahead of time?
You can assemble everything for this salad about 2-3 days ahead of time, setting the dressing aside until ready to serve! Therefor, this hearty salad is a great meal prep option as well! You can make a big batch and pack some for the work week ahead.
If you like this hearty salad, check out these others:
- Mediterranean Tuna Salad with No Mayo!
- Gluten-Free Chicken Caesar Pasta Salad
- Grilled Caesar Salad With Blackened Shrimp
- Steak Cobb Salad with Cilantro Vinaigrette
- Spicy Shrimp and Citrus Salad
Grilled Chicken Chopped Antipasto Salad
Ingredients
Marinated Grilled Chicken
- 1 lb. organic chicken, cut into cubes
- 2 tbsp extra-virgin olive oil
- 1 tbsp Italian seasoning
- 2 cloves garlic, crushed
- 1 tsp fine sea salt
- 1/2 tsp ground pepper
- Dash red pepper flakes
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
- 2 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar
- 2 tbsp fresh basil, finely chopped
- 1/2 tbsp Italian seasoning
Directions
Nutrition
Chopped Antipasto Salad with Chicken
![Strawberry Asparagus Salad [gluten-free, paleo-friendly, dairy-free] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2014/04/Strawberry-Asparagus-Salad-Pin.jpg)
Let’s kick the season off with this Strawberry Asparagus Salad! This salad features all the spring veggies we all love, along with bacon and almonds! It’s also paleo-friendly, dairy-free, and grain-free! Omit the honey in the dressing to make this salad Whole30 compliant!
Strawberry Asparagus Salad with Bacon
Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently. This springtime salad is bursting with flavor and full of nutrients! Sweet fresh and local strawberries combined with salty bacon, nutty almonds, steamed asparagus and perfectly cooked chicken is the ultimate salad!
Here’s what’s in it:
- Asparagus
- Bacon
- Strawberries
- Almonds
- Olive oil
- Balsamic vinegar
- Honey
- Salt and Pepper
- Baby Spinach (optional)
What to Serve with this Spring Dish
You can either serve this salad over a bed of baby spinach to make a plant based meal or you can add in grilled or pan-fried chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!
If you like this spring recipe, check out these others:
- Instant Pot Lemon Vegetable Risotto
- Spring Vegetable Quiche
- Healthy Carrot Muffins (Gluten-Free and Nut-Free)
- Gluten Free Carrot Cake Cookies (With Maple Glaze)
Strawberry Asparagus Salad with Bacon & Almonds
Ingredients
- 1 bunch fresh asparagus
- 4 slices nitrate-free bacon
- 2 cups fresh strawberries
- 1/2 cup almonds, chopped
- Optional: 1 lb grilled chicken breasts
- Optional: 3 cups fresh spinach
Strawberry Vinaigrette
- 1 cup organic strawberries
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon raw honey
- Pinch of sea salt
Directions
- Steam asparagus for 5 minutes, or until tender and set aside. Sprinkle with sea salt and pepper.
- In a medium skillet, cook bacon until crispy. Place on a plate lined with paper towels while you assemble the rest of the ingredients.
- Once bacon is done, pour almost all of the bacon fat into a heat-proof bowl or jar and place in the fridge to solidify before disposing of it! Pat chicken dry and season with salt and pepper. Place chicken in the skillet with the small amount of bacon fat. Cook until browned on each side.
- Place all of the vinaigrette ingredients into a blender. Blend until well combined.
- For serving: Place optional spinach on a serving dish. Top with steamed asparagus, sliced strawberries, almonds, and bacon. Drizzle with dressing and serve with extra dressing on the side!
Nutrition
Strawberry Asparagus Salad with Bacon
This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.
Cucumber Tomato Salad
I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!
How do you make a tomato cucumber salad
This salad is:
- Flavorful
- Fresh
- Packed with a crunch
- Nutritious
- Great for a party
Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!
How do you make crispy chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. Let cool.
If you like this salad recipe, you’ll also love these fresh salads:
- Grilled Sweet Potato Salad
- Melon Salad with Prosciutto
- Spicy Shrimp and Citrus Salad
- Arugula Salad with Mint Chia Dressing
Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing
Ingredients
For Crispy Chickpeas
- 2-15oz cans chickpeas
- 2 tablespoon oil, divided
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Zest from 1 lemon
For Quick Pickled Red Onion
- 1 large red onion, sliced
- 3/4 cup red wine vinegar
- 1/4 cup water
- 1 teaspoon salt
- 1 teaspoon honey
- pinch whole peppercorns or red pepper flakes
For Green Yogurt Dressing
- 1 1/2 cup Silk Almond Milk Plain Yogurt
- 3 garlic cloves
- 1/4 cup cilantro
- 1/4 cup dill
- 1/4 cup parsley
- 2 scallions, roughly chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
For Base Salad
Directions
Make chickpeas:
- Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
- Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
- Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
- Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.
- Let cool.
Make Quick-Pickled Red Onion:
- Put 2 cups water in medium sauce pan and bring to boil.
- Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
- Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
- Drain and using tongs place blanched onions inside mason jar.
- Place in refrigerator to cool at least 30 minutes.
Make Dressing:
- Place all ingredients in a blender and blend until dressing just starts to tint green.
Assemble Salad:
- Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
- Add 1/3 cup of dressing and toss.
- When ready to serve top with crispy chickpeas.
Recipe Notes
- This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
- This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
- Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
Nutrition
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!
This Chicken Salad is filled with some of my favorite lunch flavors:
Perfectly seasoned baked (or boiled) chicken
Fresh chopped scallions
Crisp red grapes
Sweet royal raisins
Chopped walnuts, or nuts of choice
& crispy, smoky bacon
It seriously doesn’t get much better than that!
I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.
Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.
If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!
Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!
More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!
Loaded Chicken Salad
Ingredients
Chicken Salad
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1/4 cup red grapes, sliced
- 1/4 cup royal raisins, roughly chopped
- 1/4 cup walnuts, or another nut of choice
- 1/4 cup scallions, thinly sliced
- 1/2 red onion, diced
- 1/3 cup good quality mayonnaise
- 1 tablespoon dijon mustard, more to taste
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- optional: 1/4 cup bacon, roughly chopped
Chicken Salad Celery Sticks
- 12 celery ribs, cleaned and sliced in half or thirds depending on size
Chicken Salad Sandwich
Lettuce Wraps
Chicken Salad Over Salad
Directions
1. Place all of the chicken salad ingredients in a large mixing bowl.
2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!
Recipe Notes
*Store in your refrigerator for 3-5 days!
*You can sub the mayo for 1/3 cup Greek yogurt if desired!
Nutrition
This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Loaded Chicken Salad: Four Ways
![Grilled Sweet Potato Salad [paleo-friendly, grain-free, gluten-free] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/08/Grilled-Sweet-Potato-Salad-PIN-1.jpg)
Delicious flavors come together in this Grilled Sweet Potato Salad with Honey Mustard Vinaigrette! Grilled-to-perfect sweet potatoes, aromatic grilled red onion, fresh herbs, and the best creamy dressing to toss it all together with! Serve this as a side at any BBQ or summer gathering, or make it for a weeknight meatless dinner! Made in partnership with Stop & Shop!
I am so excited to bring you today’s blog post in partnership with Stop & Shop. I love their Buy Local campaign throughout their stores right now, and that they work hard to support local New England farmers. As of right now, they offer locally sourced produce from 35 New England farmers! The produce is picked at the farm and the next day it is in stores – you can’t get any fresher than that! Fun fact: Stop & Shop has been supporting local farmers for decades sourcing potatoes, corn, cucumbers, squash, tomatoes, and apples; to name a few! I shopped at the Watertown, MA location for ALL of the ingredients for this recipe, and the produce for this recipe came from Paquette Farms in Shrewsbury, MA. How cool is that?
First, you’ll need to toss your sweet potatoes with olive oil, salt, and pepper!
Now, while that’s grilling, whisk together your dressing! I love the Nature’s Promise organic line of products that Stop & Shop has. The products are affordable and are a great quality. In this dressing alone we used their Dijon mustard, apple cider vinegar, and wild honey! Even the sweet potatoes are Nature’s Promise! Affordable, delicious, and good quality- my three musts!
Combine, assemble, and devour!
Every bite is flavorful and delicious! Grilling season is my favorite season and if you haven’t grilled sweet potatoes yet, you must! They are SO good. Plus it’s one of those great transitional veggies that’ll get you grilling from Summer into Fall!
Grilled Sweet Potato Salad with Honey Mustard Vinaigrette
Ingredients
Grilled Sweet Potatoes
- 2 large sweet potatoes, sliced or cut into wedges
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Honey Mustard Vinaigrette
- 1 clove garlic
- 1/2 cup olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 2 tablespoon apple cider vinegar
Everything Else
- 1 large red onion, sliced
- 1 lime, cut into wedges for serving
- 1/4 cup parsley or cilantro
- 1/3 cup chopped scallions
- Optional: feta cheese
- Optional: 1 cup black beans, drained and rinsed
- Optional: crispy bacon
Directions
- Preheat your grill to 350ºF and grease the grates.
- In a large bowl, toss sweet potatoes with oil, salt, and pepper.
- Place on grill and let cook for 15 minutes on each side until tender.
- While grilling, add all dressing ingredients into your blender and blend until smooth. Set aside.
- When the sweet potatoes have 10 minutes left on the grill, add sliced onion to the grill and let cook for 10 minutes or until soft and fragrant.
- Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired).
- Assemble: Place sweet potatoes and red onion on a plate. Top with more dressing if desired, feta (optional), black beans (optional), bacon (optional), parsley, cilantro, and scallions. Serve warm or cold with lime wedges.
Nutrition
Want to master the grill this summer? This guide is a good start to becoming a grill master, and not having overcooked (or undercooked) meals!
This post is sponsored by Stop & Shop. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Stop and Shop has an expanded section or organic and natural foods which I am extra excited about! Thank you for continuing to support LCK and the brands I work with!
GIVEAWAY
I am giving way FOUR $50 Stop & Shop giftcards to (4) readers!
Simply comment below with your favorite things to make on the grill to be entered to win! Winners will be picked on September 16th at 12pm EST. US only.
Grilled Sweet Potato Salad with Honey Mustard Vinaigrette
This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!
I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!
Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.
They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!
Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious!
These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!
I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.
A little bit of sweet, a little bit of salty, plus the candied pecan crunch!
Candied Pecan and Herb Chicken Salad
Ingredients
Candied Pecans
- 1 egg white
- 1 teaspoon water
- 2 cups shelled pecans
- 1/4 cup maple sugar
- 1/4 teaspoon fine sea salt
Grilled Herbed Chicken
- 1 pound boneless, skinless chicken breast
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil, more for greasing grill pan
- 1/2 teaspoon garlic powder
- 1 tablespoons fresh thyme, minced
- 1 tablespoon fresh sage, minced
- 1/8th teaspoon red peppers flakes
Shallot Vinaigrette: (makes 1/2 cup)
- 3 tablespoons white balsamic vinegar, champagne vinegar, or red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 teaspoon fresh lemon juice
Other Salad Ingredients
Directions
- Preheat oven to 250°F and line a half-sheet tray with parchment paper.
- In a small mixing bowl, beat egg white and water together until frothy.
- In a separate bowl mix together maple sugar and sea salt and set aside.
- Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
- Pat chicken dry and season with salt and pepper.
- In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
- Coat chicken well in herb mixture.
- Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
- While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
- Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking! Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
Nutrition
This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!
Candied Pecan and Herb Chicken Salad
The combination of juicy watermelon, marinated zesty ahi tuna, and fresh cucumber in this Watermelon Ahi Tuna Salad makes for the perfect light and refreshing summer salad or meal starter!
I am so excited to share a few fabulous recipes, along with a recap, from our Hampton’s blogger retreat I co-hosted last month! I shared the Frosè last week, and this week I am sharing this amaing salad. We hired Chef Renee Blackman, A seasoned talent with experience in the culinary industry,
Photo by Raul Velasco of Alejandro Photography
For one of our dinners, we decided to stay in and we hired Chef Renee Blackman, a super talented chef who was also on Food Network’s CHOPPED! We knew she was the right fit and could make a creative, Instagram-worthy meal for us!
Photo by Raul Velasco of Alejandro Photography
Chef Renee made us the most amazing meal, including this salad, and I knew I had to recreate it for all of you!
Check out this amazing video she made of our special evening!
I made a few swaps to the recipe so it would be a perfect fit for all of you, plus I fried up those shallots with a new tip I learned to ensure they fry perfectly without burning!
Watermelon Ahi Tuna Salad
Ingredients
Chili marinade
- 1 teaspoon apple cider vinegar
- 1 teaspoon fresh ginger, peeled and minced
- 2 tablespoons coconut aminos
- 2 1/4 teaspoon fresh lime juice, about 1/2 lime
- 1 small poblano pepper, finely minced
- 1 teaspoon of sesame oil
- 1 teaspoon honey
- 1/4 teaspoon cayenne pepper
- 2 teaspoons chili paste (add this in at the end, after blending mixture)
Everything else
- 1 lb. sushi-grade tuna
- 1 shallot, finely sliced
Directions
- Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the chili marinade ingredients, minus the chili paste, to the blender and emulsify. Mix in the chili paste into the marinade then pour onto tuna and add salt to taste at the very end.
- Use a mandolin (or a vegetable peeler) slice the cucumbers to be paper thin in the end result. When the cucumbers are sliced, roll them up and set to the side.
- Slice the shallots then and then fry them. To fry the shallots: Place 1/4 cup of avocado oil or oil of choice into a small saucepan. While the oil is cold, add in the sliced shallots. Bring to frying temperature (375ºF) and fry until golden. Watch often to avoid burning. Set aside on a plate lined with paper towel until ready to serve. *The key is not heating the oil beforehand.
- While the tuna is marinating, cut the watermelon into half-inch cubes (2 cups) and lightly season with salt t o the watermelon to bleed.
- Assemble: Add the tuna and place a few watermelon cubes, garnish with shallots and cucumber rolls, top with cilantro and micro greens.
Recipe Notes
Adapted from Chef Renee Blackman
Nutrition
Watermelon Ahi Tuna Salad
This Melon and Prosciutto Salad with Mint Apple Cider Vinaigrette is a flavorful and delicious addition to your summer table! It’s gluten-free and grain-free, and packed with fresh mint, sweet melon, ripe avocado, salty prosciutto, and the most wonderful light vinaigrette dressing.
Melon Prosciutto Salad
This Melon Salad with Prosciutto screams summer! And it also screams delicious: it’s sweet, salty, tangy and creamy! There is so much going on with this salad and in a good way! You want to know what really takes it over the top though? The fresh mint! Seriously, it ties the whole salad together and is NOT TO BE MISSED.
This is the perfect salad to serve up as an appetizer at a summer party but it also works equally as well as a light salad that WILL leave you satisfied.
Here’s what is in this Melon and Prosciutto Salad:
- Olive Oil
- Apple cider vinegar
- Honey
- Dijon mustard
- Fresh Mint
- Arugula
- Cantaloupe
- Honeydew melon
- Mozzarella
- Prosciutto
- Avocado
Did you know you need to clean your melons before cutting?
Just in case you didn’t know! Make sure to clean your melons before cutting in them! Whenever you are cutting whole fruit, especially melons, you’ll want to wash the outside of the fruit in case there are any harmful germs on the outside of the fruit. Of course you aren’t eating the melon skin, but you are cutting through it, and the knife can transfer bacteria from the skin into the inner flesh as it gets dragged through! Simple scrub with a vegetable brush with warm water as you would potatoes!
If you like this fresh summer salad recipe, check out these others:
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Gluten-Free BLT Pasta Salad
- Watermelon Ahi Tuna Salad
- Mexican Street Corn Salad [VIDEO]
Melon Salad with Prosciutto
Ingredients
Melon Salad with Prosciutto
- 2 cups fresh arugula or greens of choice
- 1 cantaloupe, sliced into half moons or cubed
- 1 honeydew melon, diced
- 1 8-ounce container small mozzarella balls
- 15-20 slices prosciutto
- 1 avocado, sliced
- 1/4 cup mint leaves, thinly sliced
Vinaigrette
- 1/4 cup extra-virgin olive oil
- 3 tablespoon apple cider vinegar
- 1 tablespoons maple syrup or honey, add more to taste
- 1/2 teaspoon dijon mustard, more to taste
- 1 teaspoon finely chopped mint
- 1/8 teaspoon sea salt, more to taste
- 1/8 teaspoon of black pepper, more to taste
- 1 shallot, minced
Directions
- In a small mixing bowl, whisk together the salad dressing ingredients. Taste and adjust seasoning as needed.
- Assemble all salad ingredients on a serving platter.
- Drizzle dressing over salad and serve with more dressing on the side!
Recipe Notes
- *You could use feta cheese instead of mozzarella cheese in this recipe!
- *You can mix in honeydew melon
Nutrition
This post is sponsored by Rubbermaid FreshWorks. All opinions are always, 100% my own!
Melon Salad with Prosciutto
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!
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!
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.
This dressing is…
Creamy
Tangy
Sweet
Flavorful
Fresh
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
Directions
- Place all ingredients into your high-speed blender and pulse for 5 seconds.
- Slowly pour in olive oil while blending until smooth and creamy.
- Assemble salad and serve!
Recipe Notes
This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.
Nutrition
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!
Arugula Salad with Mint Chia Dressing
This Kale and Jicama Salad with Orange Vinaigrette is so refreshing. It’s crunchy, creamy and tangy from the citrus in the vinaigrette, perfect for pairing with grilled meat.
Kale and Jicama Salad with Orange and Lime Vinaigrette
This is a such a delicious light summer dish packed with kale, red bell peppers, cilantro, and carrots from the farm with the additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!
Ingredients Needed
- Kale
- Jicama
- Bell Peppers
- Carrots
- Avocado
- Mango
- Orange
- Lime
- Olive Oil
- Ginger
- Honey
- Cilantro
If you like this salad recipe, check out these others:
- Mediterranean Quinoa Salad
- Israeli Salad
- Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)
- Mediterranean Tuna Salad with No Mayo!
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Jicama Kale Salad with Orange Lime Vinaigrette
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.
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.
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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?
Beet Slaw
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
Directions
Recipe Notes
Nutrition
Beet Slaw
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.
Easy breez-y.
Delicious.
Perfect meal. 
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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.
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
- 2 tbsp mustard
- 1 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil (code LEXI for 10% off)
- 1/4 tsp freshly cracked pepper
- 1/2 tsp raw honey
Directions
Recipe Notes
Nutrition
Burger Salad with Mustard 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!
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!
Roasted Sweet Potato Salad from Brittany of Eating Bird Food
Healthy Asian Snap Pea Salad from Davida of The Healthy Maven
Pineapple Coleslaw from Lee of Fit Foodie Finds
Sweet Potato Salad with Avocado Pesto from Taylor of Food Faith Fitness
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 Dressing
Ingredients
- 1 medium watermelon
- 1/3 cup slivered almonds, toasted
- 1/2 red onion, finely sliced
- 1 tbsp extra-virgin olive oil
- Dash fine pink sea salt
- 1-2 tbsp fresh mint, chopped
- Optional: 1/3 cup feta cheese (leave out for dairy-free & vegan)
- Optional: 4 strips crispy bacon, chopped
Basil-Ginger Dressing
Directions
Recipe Notes
Nutrition
Watermelon Salad with Basil-Ginger Dressing
All of your favorite flavors come together in one jar! This Thai Chopped Chicken salad is loaded with veggies and packed with flavor. Taste the hints of chili and lime with a touch of sweetness in this easy-to-pack on the go meal!
Mason jar salads are really just perfect. I say this honestly. They are in my opinion the best way to pack a salad for your on-the-go lunch! The lettuce never gets soggy, and they last for 4-5 days in the refrigerator! Simply pour the contents into a bowl and devour.
The girls and I have come together to bring you tons of mason jar salad ideas this month! Let’s see what we’ve got!
Strawberry Spinach Salad with Citrus Poppyseed Dressing from Brittany of Eating Birdfood
Take advantage of the spring’s bounty and make yourself this Strawberry Spinach Salad with roasted asparagus, grilled chicken, crunchy cucumber slices, avocado, red onion, toasted almond silvers and a citrus poppy seed dressing. Toss all the ingredients into a mason jar for a healthy, portable lunch that’s way better (and prettier) than your average restaurant salad.
Tropical Sriracha Chicken Salad from Davida at The Healthy Maven
Change up your usual salad game with this spicy and sweet Tropical Sriracha Chicken Salad. It’s packed full of veggies and flavor with an added boost of protein from the Sriracha-Pineapple Marinated chicken breast.
Spring Cobb Salad from Lee of Fit Foodie Finds
No time to make a healthy lunch? I think not! Prep the ingredients for this Spring Cobb Salad and arrange it in a mason jar for easy access during the week!
Mason Jar Carrot Noodle Salad from Kelly at Nosh and Nourish
This carrot noodle salad is vegan, but don’t let that fool you. It’s filled with plant-based protein so that you’ll actually stay full ’til dinner! It’s the perfect way to transport healthy, nutrient-packed salads to work… and it’s gorgeous, delicious, and totally satisfying.
Chicken Taco Salad from Taylor of Food Faith Fitness
A healthy twist on a restaurant favorite that sounds simple but is BIG on flavor, with the perfect amount of spice and creaminess from the cumin and avocado. It’s packed in a mason jar for a portable, tasty lunch that won’t get soggy!
My Thai Chopped Chicken Salad with Chili Vinaigrette is hands-down my new favorite salad.
You’ve got:
Chopped Lettuce
Grilled Chicken
Spicy Broccoli
Mango and Cabbage Slaw
Roasted Red Peppers & Tomatoes
Chili vinaigrette
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Build the perfect salad with this handy guide!
Have you made a mason jar salad? What is your favorite salad ingredients?
Thai Chopped Chicken Mason Jar Salad with Chili Vinaigrette
Spring is HERE, and whether it’s warming up or still cold in your neck of the woods, it gives us hope of warmer days, sun shining, sunglasses, and short sleeves; does it not? Ah man, that sounds good!
What better way to kick of the first days of Spring than with the ultimate salad guide from American Express and me? I’ve been all about my chopped salads lately and now have a method to the madness.
Choose a base: Leafy Greens
Add your favorite Veggies & Fruits
Don’t forget some Healthy Fats
Add your source of Protein
Top it off with some Crunch and Flavorful Additions
Dress the salad and enjoy!
See, you simply need all of these things: A leafy green of course, your protein, veggies, fruit, something crunchy, flavor additions, and of course, a delicious dressing!
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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.
What are your favorite salad ingredients?
How To Build The Ultimate Salad
Ingredients
- Leafy Greens: 1-2 cups
- Kale
- Spinach
- Mixed Greens
- Lettuce
- Romaine
- Arugula
Fruits and Veggies
- Avocado (healthy fats)
- Tomato
- Red Onion
- Caramelized onion
- Cucumber
- Carrots
- Green Onion
- Grilled Eggplant
- Peppers
- Mushrooms
- Broccoli
- Beets
- Roasted Red Peppers
- Artichokes
- Sweet Potatoes
- Butternut Squash
- Apples
- Pear
- Strawberries
- Blueberries
- Oranges
- Pineapple
- Grapes
Flavor Add-Ons & Crunchy Additions
- Raisins
- Dried Cranberries
- Bacon
- Raw Nuts (healthy fats)
- Candied Nuts (healthy fats)
- Seeds (healthy fats)
- Tortilla Chips
- Cheese
- Beans: chickpeas, black beans, edemame
Proteins
Dressing
- Oil (olive, avocado, walnut) & Vinegar (Balsamic Vinegar, Red Wine Vinegar, Apple Cider Vinegar)
- Salsa
- Ginger Dressing
- Lemon Vinaigrette
- Strawberry Dressing
Directions
Recipe Notes
Nutrition
How to Build The Ultimate Salad
Happy Healthy Food Friday from American Express and I! Many of us, including myself, are gearing up for the school year to begin. I can’t even believe it’s early August! For me it means a complete change in routine, and time to start seriously meal prepping for Mike and I for the work week. For you it may mean lunches for you and your hunnie, PLUS packing school lunches for the kiddos. Overwhelmed? Don’t be. I always suggest making a family effort to dedicate some Sunday time to shopping and prepping for the week ahead.
We eat a ton of spinach here. Especially now, since my local farms have an abundance of fresh, organic, and delicious spinach ready. There are so many health benefits to eating spinach regularly, and I bet you can even sneak it into a yummy smoothie for the picky kids in your house!
So, this week I want to share with you FOUR layered lunch ideas, bound to satisfy the various eaters in your home!
These mason jar lunches are easy to throw together and of course, completely customizable. Simply dump the contents into a bowl when you are ready to eat and voila!
Let’s start with a Cajun Shrimp Jar…
What you’ll need: Homemade Guacamole, sautéed red and green peppers, sautéed onions (lightly in extra-virgin olive oil or oil of choice), and shrimp (seasoned with paprika, garlic granules, chili powder, cayenne, and Himalayan sea salt).
Now… you know I love Taco Night! Can you say leftovers for lunch?
What you’ll need: salsa of choice (homemade or store-bought), tomatoes, onions, scallions, ripe plantains (fried in coconut oil, taco-seasoned ground beef, and of course, spinach.
Now, Pesto Chicken Antipasto Jars!
What you’ll need: Roasted red peppers (homemade or store bought), pesto chicken (marinate cut up chicken in pesto then cook in a skillet), and the other fixins’ noted above!
Last but not least, a Mediterranean Medley!
What you’ll need: Loaded turkey meatballs, my lemon vinaigrette, and the other Mediterranean inspired veggies listed above!
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.
Pin it for later
What do you pack for lunches?
Mason Jar Layered Lunches
This Sriracha Lime Chicken Chopped Salad is bursting with flavor. Bold, zesty chicken and juicy sweet pineapple make this chopped salad one of our absolute favorites!
It is so hot here in Boston, and that’s coming from the girl who was just visiting Florida in June. Wheeeew, hot. In leu, turning on the stove the past two nights wasn’t quite in the cards. The grill was though, paired with this Sriracha Lime Chicken Chopped Salad that is just bursting with flavor.
Let’s see what we got: spicy and bold chicken, sweet and juicy grilled pineapple, refreshing crisp local lettuce, local tomatoes, and finally, avocado. Count me in any day of the week. Oh, and don’t forget the light and easy lime vinaigrette.
This salad is one of the most popular recipes on the blog, and for good reason! It’s simple, flavorful, with a deliciously bold chicken!
A little spice, a little sweet, a perfect dinner! The Sriracha and lime together make for a fabulous marinade that comes together quickly!
Healthy, low-carb, and perfect for summer!
Sriracha Lime Chicken Chopped Salad
Ingredients
Sriracha Lime Chicken
- 2 organic chicken breasts
- 3 tablespoons sriracha
- 1 lime, juiced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
Salad
- 4 cups lettuce, chopped (I use this salad chopper)
- 8 pineapple slices, using pineapple corer
- 1 cup organic grape tomatoes
- 1/3 cup red onion, finely chopped
- 1 avocado, cubed
Lime Vinaigrette
- 1/3 cup light olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- Dash fine sea salt
Directions
- Heat the grill to medium heat.
- Season chicken with salt and pepper. In a bowl or marinade dish, combine sirarcha and lime.
- Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better.
- Once ready to cook, add chicken to the greased grill.
- Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side.
- While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish.
- Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use.
- Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!
Recipe Notes
Nutrition
Sriracha Lime Chicken Chopped Salad [VIDEO]
This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.
Chicken Fajita Salads
Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!
On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors.
Watch the video:
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Chicken Fajita Salads [VIDEO]
This Thai Ginger Basil Arugula Salmon Salad takes less than twenty minutes to throw together and is loaded with delicious fresh and bright flavors!
Dairy-free, Grain-free, Nut-free, paleo-friendly, low-carb and whole30 compliant… does it get any better than that? The perfect light and healthy meal for any day of the week!
It’s finally feeling like Spring here in Boston!
The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious dinner filled with healthy fats is in order.
I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad.
I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. It complements this dish perfectly and is so so delicious with the salmon and cucumber!
The basil flavor combined with the crunchy cucumber, ginger marinated salmon, and dressing = a refreshing light salad with bold flavor!
What is your all-time favorite salad mix-in?
Thai Ginger Salmon Basil Arugula Salad
Ingredients
Marinade
- 2 tablespoon coconut aminos
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon fresh grated ginger
- Dash red pepper flakes
- Optional: 1 tablespoon sesame seeds
Everything Else
- 1 lb. wild salmon
- 3 cups fresh arugula
- 1 cucumber, sliced thin
- 1/2 cup fresh basil
Ginger Dressing
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon organic coconut aminos (or soy sauce/tamari sauce)
- 1 teaspoon organic raw honey
- 1/2 lemon, juiced
- 1 clove crushed garlic
- Dash of pepper
- 1 1/2 tablespoons fresh grated ginger, more to taste
Directions
- Preheat oven to high broil. Line a sheet tray with parchment paper and set aside.
- In a medium mixing bowl, mix marinade ingredients. Pat salmon dry and season with salt and pepper. Place in the bowl and cover with marinade ingredients. Set aside in the fridge until the oven is ready. You can also leave the salmon to marinate overnight.
- Place salmon in the oven for 8-10 minutes, or until fully cooked through.
- In a small mixing bowl, combine dressing ingredients. Whisk well until well blended.
- Once salmon is done, let cool for 5 minutes.
- Place all ingredients in mixing a serving bowl of choice. Drizzle dressing over salad, mix and serve!
Serve with dressing
Recipe Notes
*This recipe was updated June, 2017.
Nutrition
Thai Ginger Basil Arugula Salmon Salad
Let’s start with this… I love salads. But sometimes in the winter I want something warm. Now let’s combine the two… a warm salad for the perfect meal starter (or hey, add some protein and make it your entire meal)! Warm baked apples, roasted sweet potato and onions drizzled with walnuts and a homemade dressing. Sweet, Savory, and flavorful perfection. Assembling this salad is a breeze, and you can shop Membership Rewards points along the way!
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In this recipe:
I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. http://t.cmp.ly/68ee5b1be62ebaeb5a
Warm Harvest Salad with Honey Walnut Vinaigrette
Ingredients
- 1 apple, chopped
- 1 sweet potato, chopped
- 1 white or red onion, sliced
- 1/3 cup golden raisins
- 1/3 cup chopped walnuts
- 3 cups fresh organic spinach or kale, more as desired
Honey Walnut Vinaigrette
- 1/3 Walnuts
- 2 tbsp raw honey
- 1/4 cup apple cider vinegar
- Himalayan sea salt
Directions
Recipe Notes
Nutrition
Warm Harvest Salad with Honey Walnut Vinaigrette
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad-PIN.jpg)
This Apple Dill Chicken salad is the perfect low-carb make ahead Fall lunch! Inspired by a local cafe who makes a similar chicken salad, I simply can’t get enough of it!
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad.jpg)
What a fun-filled weekend I had!
Mike, his family, and I headed to Toronto on Saturday for Mike’s cousin’s wedding. I had never been to Toronto before and I had a great time meeting new people, exploring the city, and getting to know the Canadian lifestyle.
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad3.jpg)
A definite highlight of my weekend trip was getting to meet my girl Davida from over at The Healthy Maven.
If you haven’t been over to her blog yet, I suggest you head over there; I love her blog and absolutely love her! And a small world it is! It turns out Mike and Davida went camp together when they were kids.
We met, we talked, and it felt just like a bunch of old friends hanging out. I can’t wait for our next Toronto trip (over the Summer) when we can spend more time together!
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad1.jpg)
Now that we are home and are getting settled for the work week, I wanted a lunch that was quick, easy, and light (since our weekend was anything but) and this was just what I needed.
10 minutes to toss together, one-bowl for minimal cleanup, and loaded with delicious Fall flavors = the perfect lunch for busy work weeks!
![Apple Dill Chicken Salad [low-carb, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/10/Apple-Dill-Chicken-Salad2.jpg)
Watch the video:
Apple Dill Chicken Salad
Ingredients
- 2 cups cooked chicken, shredded
- 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
- 2 organic apples, finely diced
- 1 1/2 teaspoon dried dill, more to taste
- 1/2 red onion, finely diced
- 2 teaspoon coconut sugar
Directions
- Cook Chicken: How To: All-Purpose Shredded Crock Pot Chicken
- Allow chicken to cool and transfer 2 cups to a large mixing bowl.
- Add mayonnaise, apples, dill, and red onion to the large mixing bowl.
- Mix well to combine. Taste and adjust ingredients as needed.
- Store in an airtight container in the fridge for up to one week.
Recipe Notes
- I start with a tablespoon of mayonnaise and add until I reach my desired amount
Nutrition
Apple Dill Chicken Salad
This Grilled Peach, Crab and Avocado Salad with Peach Dressing is Summer appetizer perfection! It’s such a great low-carb summer side to serve this season. It’s Paleo and gluten and dairy-free too
Grilled Peach Salad with Crab
The flavors on this Grilled Peach and Crab and Avocado Salad are so delicious! It’s light and the perfect summer time meal. It’s easy to throw together for a quick appetizer for a dinner party, or to serve as a light main dish.
This salad is grain-free, dairy-free, egg-free, and low-carb! That means this is the perfect allergy friendly salad for entertaining! If you need to leave out the crab for a seafood allergy, that’s totally fine. You can substitute in extra grilled peaches or avocado to make it heartier.
Ingredients Needed:
- Peaches
- Arugula
- Avocado
- Red Onion
- Crab Meat
- Honey
- Lime Juice
- Cinnamon
- Salt and Pepper
If you like this simple summer time dish, check out these others:
- Cucumber Avocado Gazpacho with Shrimp
- Bruschetta Chicken
- Gluten-Free Chicken Caesar Pasta Salad
- Chopped Antipasto Salad with Chicken
If you like this salad recipe, check out these others:
Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing
Ingredients
Salad Ingredients
- 1 cup organic arugula (or more depending on how many you are serving)
- 1 Hass avocado, diced
- 1 red onion, thinly sliced
- 2 peaches, pit removed, quartered, and grilled
- 6 oz. lump crab meat
Peach Dressing
- 2 peaches, peeled, pitted, and diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon raw honey
- 1 teaspoon lime juice
- 1/8 teaspoon cinnamon
- Dash Himalayan sea salt, more to taste
- Dash freshly ground pepper, more to taste
Directions
Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.
In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.
Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.
Recipe Notes
- *Store leftover dressing in an air-tight container for up to one week.
- **If using a high-speed blender, you do not need to peel the peaches for the dressing!
- *** Substitute crab meat for grilled shrimp or protein of choice, if desired!
Nutrition
Grilled Peach, Avocado, and Crab Salad with Peach Dressing
This Homemade Strawberry Vinaigrette adds such delicious flavor to any salad. The combination of fresh, local, sweet strawberries with tangy balsamic vinaigrette is salad dressing perfection. This vegan salad dressing is also Paleo friendly and will be loved by all!
Strawberry Vinaigrette Recipe
This vinaigrette screams summertime! Made with fresh strawberries, tart balsamic vinegar and salt and fresh ground black pepper to round it all out it will be perfect for a spring or summer salad! I also like to use it as a marinade for chicken of for a tart and sweet dip for fruits or veggies.
It’s a great way to use up all those fresh, ripe strawberries! They can be slightly overripe, just be sure to test a strawberry from your batch to make sure it tastes good on it’s own.
How to use this Berry Vinaigrette:
- It works well as a salad dressing when you want a little sweet with your savory salads
- Use it as a marinade for chicken
- Add to to fruit salad
- Use it as a dip
If you like this strawberry recipe, check out these others:
- Gluten Free Strawberry Shortcake (with dairy free whipped cream)
- Strawberry and Mango Salsa Chicken
- Strawberry and Cream Overnight Oats (Gluten-Free & Vegan)
- Chia Honey Lime Fruit Salad
Strawberry Vinaigrette
Ingredients
- 1 cup fresh strawberries
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and black pepper, to taste
Directions
- Add all ingredients to a blender and blend until smooth. Season to taste with salt and pepper.
- Store in a refrigerator for up to 2 days.
