Mexican Tuna Salad

 A twist on traditional tuna salad, this recipe combines classic Mexican flavors with the simplicity of canned tuna.

INGREDIENTS

4 4-ounce can tuna in water, drained

1 can black beans, drained and rinsed

1 cup corn, frozen or canned, drained

1 red bell pepper, diced

1/2 red onion, diced

1/2 cucumber, peeled, seeded and diced

1/4 cup diced pickled jalapenos

3 Tablespoons sour cream

3 Tablespoons mayonnaise

1 Tablespoon fresh lime juice

1/2 tsp ground cumin

1/2 tsp. smoked paprika

1/2 tsp. chili powder

Salt and Pepper to taste

INSTRUCTIONS

In large bowl, combine the tuna, black beans, corn, red onion, red pepper, cucumber and pickled jalapenos.

In small bowl, whisk together sour cream, mayonnaise, lime juice, cumin, smoked paprika, chili powder, salt and pepper until smooth.

Pour the dressing over the salad and mix gently until everything is coated evenly.

Serve on top of chopped lettuce with tortilla chips.

Also, good in a wrap!

Chipotle CopyCat Steak Burrito Bowl

 This quick and easy dinner from Healthy Little Peach comes together quickly for a weeknight meal.

INGREDIENTS  for 4 people

1 pound lean steak, such as sirloin or flank

1 - 2 Tablespoons avocado oil

2 tsp chili powder

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp oregano

Salt and pepper to taste

1 cup jasmine rice

2 cups shredded lettuce

1 (15 ounce) can black beans, drained and rinsed

1/2 cup shredded cheddar cheese

1/2 red onion diced

1 cup corn kernels, fresh, canned or frozen

1/2 cup guacamole

1/2 cup pico de gallo

1/4 cup chopped cilantro

Lime wedges

Sour Cream

INNSTRUCTIONS

Combine steak seasonings in small bowl and mix well. Season both sides of steak. Heat grill pan or cast iron skillet over medium-high heat. Add avocado oil and sear steak for a few minutes on each side or to desired state of doneness. Place on cutting bowl to rest.

Warm beans and corn. Add pinch of salt.

Assemble bowls by starting with base of shredded lettuce. Around the bowl, add steak, rice, corn, beans, cheese and red onion. Top with guacamole, sour cream and cilantro.

Instant Pot Chicken Salad

 Chicken salad and the instant pot may not seem a likely pair, but use of the pressure cooker to cook the chicken results in tender, flavorful meat. This recipe does not require use of the stove - a bonus for summer meals.  Serve it on a bed of lettuce or a croissant roll.

This recipe comes from instantpoteats.com and serves 4.

Ingredients

2 large boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp. pepper

1 cup chicken broth

2 cloves garlic, diced

1 tsp dried thyme

1 cup diced celery

1 cup diced red grapes

1/2 cup chopped green onions

1/3 cup sliced almonds

1/2 cup mayonnaise

1/3 cup sour cream or Greek yoghurt

1 Tablespoon Dijon mustard

1 tsp onion powder

1/4 tsp salt and pepper (or to taste)

Instructions

Cut each chicken breast into two pieces (through the thickest part of the meat)  to make them thinner and more even. Season with salt and pepper.

Add a cup of chicken broth, thyme and sliced garlic to the instant pot. Nestle the chicken in the broth.

Secure the lid. Set pressure cook for 10 minutes. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.

Remove the chicken to a cutting board and allow to cool.  Dice into small pieces.

(Hint: save the broth for a future recipe. You can freeze it)

Dice the remaining ingredients.  Toast the almonds until golden brown for added flavor. Almonds can be mixed into the salad or sprinkled on top.

In small bowl, combine mayonnaise, sour cream, Dijon and onion powder.

Combine all ingredients gently. Add salt and pepper to taste.

Optionally add 1 T lemon juice for an extra tang.

Serve on a bed of lettuce or as a sandwich on a croissant roll.

Lamb Meatballs with Eggplant and Chickpeas

Meals with lamb are often heavy, but this recipe is more like a meatball salad. The addition of yoghurt and fresh mixed greens lighten the dish.

Ingredients

1 pound ground lamb
1 tsp. fennel seeds
2 garlic cloves
1/2 tsp. red pepper flakes, more if desired
6 or more Tablespoons olive oil
1 medium eggplant, peeled and sliced 3/4 inch thick
1 (15 ounce) can garbanzo beans (chickpeas)
3/4 cup Greek yoghurt
2 cups mixed greens (the more peppery, the better)
1 lemon, halved

Instructions

Combine lamb, fennel seeds, garlic and red pepper flakes. Season with salt and pepper to taste. Mix until well combined and seasoning are evenly distributed. Form into 10 meatballs.

Heat 1 Tablespoon olive oil in skillet. Add meatballs and cook through, rotating as they cook.
Remove meatballs to plate.

Add 3 additional Tablespoons olive oil to pan.  Add eggplant slices and cook, flipping once, until browned on both sides. Add additional olive oil during cooking if needed.
Remove eggplant and place on plate with meatballs.

Add drained chickpeas to skillet and saute until lightly browned.

Season yoghurt with salt and pepper.

To serve, smear yoghurt onto the each plate, covering the bottom of the plate. Top with a handful of fressh greens. Top with meatballs, eggplant and chickpeas. Top with garnish of additional fresh greens.
Squeeze fresh lemon juice over all.

Shrimp Salad Boats

 The thermometer has been pushing 95 degrees all week and the last thing I want to do is turn on the stove. Shrimp salad boats are the perfect no-cook recipe for a hot summer night.

Ingredients

1 pound cooked salad shrimp
2 stalks celery, chopped
1 green onion, chopped
1/3 cup chopped red onion
3 hard boiled eggs, chopped
1/2 cup chopped cucumber
1/3 cup chopped or sliced radishes
1 Tablespoon fresh dill
1 Tablespoon fresh lemon juice
1/2 cup mayonnaise
1/2 tsp. Old Bay seasoning
1 1/2 tsp. Dijon mustard
Salt and pepper to taste
Romaine lettuce leaves

Instruction

Whisk together dill, lemon juice, mayonnaise, Old Bay seasoning and mustard. Add salt and pepper to taste.
In large bowl, gently mix shrimp, celery, green onion, red onion, radishes, eggs and cucumber. Pour salad dressing on top and gently fold into mixture.

Place romaine lettuce leaves on plate. Fill each with a generous helping of shrimp salad.

Guilt-free Chicken Salad

It's January and it seems we are all trying to shed those few pounds we gained over the holidays.

This chicken salad is guilt free. Mayo is replaced with plain low-fat Greek yogurt. I buy pre-cooked chicken to make preparation easy and quick. It tastes great and feels great because I know I am eating a healthy lunch.

Ingredients

2 cups chopped cooked chicken breast

1 cup red grapes, halved

1/2 cup chopped red onion

1 stalk of celery, chopped

1 (5.3) ounce low-fat Greek yogurt

1 teaspoon garlic salt

Salt and pepper to taste

Instructions

In small bowl, combine chicken, grapes, onion, and celery. Add yogurt and seasonings.

Adapted from Oh So Easy Chicken Salad, www.dashofherbs.com

Flat-Iron Steak Salad with Mustard-Anchovy Dressing

This recipe is adapted from "Eating Well".

Ingredients
For the Marinade:

1 Tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon salt
1 teaspoon black pepper
1 Tablespoon minced garlic
3 Tablespoon olive oil
2 Tablespoon red wine vinegar

For the Salad Dressing:

3 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
3 anchovy fillets or 1 1/2 teaspoons anchovy paste
1 large clove garlic
1/2 teaspoon black pepper
1/4 cup olive oil

1/2 cup crumbled blue cheese
Flat Iron steak - about 1 1/2 pounds
1 pint grape tomatoes, cut in half
12 cups romaine lettuce, torn into bite-size pieces

Instructions

Combine marinade ingredients in plastic sealable bag. Add steak and turn in the bag to coat thoroughly. Allow steaks to marinate for 1 hour at room temperature or refrigerate for up to one day.

Prepare salad dressing by placing vinegar, mustard, anchovy, garlic and pepper in mini food processor and process until smooth. Add 1/4 olive oil and process until creamy. Set aside. This can be made ahead and refrigerated for one day.

Cook the steaks on outdoor grill or on ridged grill pan over medium-high heat for approximately 4 minutes on each side.
Transfer to clean cutting board. Allow to rest for 10 minutes. Slice into 1/4 inch slices.

Toss the lettuce with the tomatoes and, then, with the salad dressing. Divide among 4 plates. Top with sliced steak and garnish with blue cheese.

Turkey Black Bean Taco Salad

Perfect dinner for a hot summer night!

Ingredients

FOR THE SALAD
1 Tablespoon olive oil
1 cup diced onion
3 cloves minced garlic
1 jalapeno, seeded and chopped (omit if you do not want a spicy kick)
1 pound ground turkey
Salt and Pepper
1 cup chicken broth
1/4 cup tomato paste
1 Tablespoon chili powder
1 Tablespoon ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1 can (14.5 ounces) black beans, drained and rinsed
1 medium head of romaine lettuce chopped
Tortilla chips, lightly crushed, or tortilla strips for salads
1 cup shredded Mexican cheese blend
2 roma tomatoes, chopped
1 avocado, diced
1/3 cup diced red onion

FOR THE  SALSA CREMA DRESSING

1/2 cup sour cream
6 Tablespoon salsa
2 teaspoons fresh lime juice

Instructions

Heat olive oil in large skillet over medium-high heat. Add onion and saute until softened. Add garlic, turkey and jalapeno. Season with salt and pepper. Cook, breaking up turkey as it cooks, until turkey is thoroughly cooked. Add chicken broth, tomato paste and spices. Bring to a boil, stirring occasionally. Stir in black beans and reduce heat to low. Allow to simmer, uncovered, stirring occasionally, for about 5 minutes. Cover and keep warm until ready to serve.

For dressing, combine all ingredients in bowl.

To serve, on individual dinner plates, layer lettuce, turkey mixture, cheese, tomatoes, avocado, red onion and top with crushed tortilla chips,  Spoon dressing over top. Serve immediately.

Recipe Source: Adapted from Cooking Classy

Grilled Fish Taco Salad

Great meal for a hot summer night!

Ingredients for 4 servings

1 large avocado
1 cup plain yogurt
2 medium cloves garlic, minced
2 Tablespoons lime juice
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes to taste
4  6-ounce halibut or cod fillets
1 medium lime
1 teaspoon ground cumin
8 cups chopped romaine lettuce
1 15-ounce can black beans, rinsed and drained
1 1/2 cups shredded Colby-Jack cheese
1 cup diced tomatoes
1 1/2 cups crispy tortilla strips (can purchase these ready-made by croutons in the grocery store)
Aluminum foil

Instructions

Make dressing by combining avocado, yogurt, garlic, lime juice, honey, salt and pepper in blender. Blend until creamy. Add red pepper flakes to taste. Refrigerate until ready to use.

Preheat grill for 10 minutes on medium heat. Tear two large sheets of aluminum foil. Place two filets on each piece. Sprinkle with lime juice and cumin and a pinch of salt and pepper. Fold and crimp the edges to form a sealed foil packet.

Place the foil packets on the grill, close the lid and grill for 8 - 10 minutes or until the fish flakes easily. Remove the packets from the grill and unwrap. Allow to cool slightly.

Arrange the lettuce, beans, cheese and tomatoes on individual serving plates. Arrange grilled fish on top of the salads. Drizzle with avocado dressing and top with tortilla strips.

Shrimp Ceviche

Traditional ceviche is made without cooking the fish with heat, but rather allowing the acid in the citrus juice to denature the fish and render it "cooked". In this recipe the shrimp is cooked and then combined with the citrus to provide all the flavor.
You can turn up the spice on this recipe by adding additional serrano chilies or red pepper flakes.
This ceviche can be served as an appetizer or a main dish. When served as the main course, I like to add a flatbread pizza and some chip for dipping.



Ingredients

1 pound raw shrimp (21-25 per pound) peeled and deveined
Juice of 2 lemons
Juice of 4 limes
Juice on 1 orange
1 cup peeled, seeded and diced cucumber
1/2 cup finely chopped red onion
2 (or more) serrano chilies, seeded and finely chopped
1 cup diced seeded tomato
1 avocado, cut into 1/2 inch pieces
1/4 cup olive oil
Salt and Pepper

Instructions

Combine 2 quarts water and 1/4 cup salt in large saucepan. Bring to boil over high heat. Add shrimp and immediately turn off the heat. Cover and let the shrimp sit until just cooked through, about three minutes. Transfer to cutting board until cool enough to handle, about 10 minutes

Chop the shrimp into 1/2 inch pieces. Place in nonreactive bowl. Add lemon, lime and orange juice. Stir in cucumber, onion and chilies. Refrigerate for 1 to 4 hours.

Stir in tomato, avocado, oil and 1/4 teaspoon salt. Let stand at room temperature for 30 minutes before serving.

Chinese Chicken Salad

Low in calories...low in fat...high in great taste!

Ingredients

4 cups prepackaged coleslaw mix
1 small can mandarin oranges
9 ounces cooked chicken breast, cut into bite size pieces
1/2 cup sliced radishes
1/3 cup orange juice
2 Tablespoons honey mustard
1 medium jalapeno, seeded and minced
1 Tablespoon olive oil
1/4 teaspoon salt

Instructions

Drain mandarin oranges.
Combine slaw, mandarin oranges, chicken and radishes in bowl.
Combine remaining ingredients and whisk until well mixed.
Pour dressing over salad and stir to combine.

Shrimp Salad in Artichoke Bowls

 Ingredients (for 4 servings)

4 medium artichokes
1 Tablespoon lemon juice
1/3 cup olive oil
2 Tablespoon red wine vinegar
1/8 teaspoon black pepper
3/4 pound small salad shrimp
4 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup diced radishes
1 cup diced onions
1/4 cup fresh chopped parsley
2 tomatoes, cut into 1/8's

Instructions

Wash and prepare artichokes. Place in pan with one teaspoon salt and three inches boiling water. Add one Tablespoon lemon juice. Cook until the base of the artichoke can be easily pierced with a fork, about 45 minutes. Cool slightly. Spread the leaves and remove the thistle portion. Turn artichokes upside down to drain and cool completely.
Combine oil, vinegar, pepper and salt to taste. Add all remaining ingredients except tomatoes. Toss gently. Refrigerate for several hours.
When ready to serve, fill each artichoke center with shrimp salad mixture. Place on plate, Garnish with tomatoes and additional parsley.
Great served with lemon mayonnaise (combine 1/3 cup mayonnaise, 1 teaspoon lemon juice and 2 teaspoons mustard) for dipping the artichoke leaves.

Chicken Artichoke Salad

This is a tried and true recipe in our family.

Ingredients

1 box chicken-flavored Rice A Roni
2 cooked boneless chicken breasts, cut into bite-size pieces
4 green onions, sliced
1/2 green pepper, seeded and chopped
2 6-ounce jars marinated artichokes
3/4 teaspoon curry powder
1/3 cup mayonnaise
1 small jar green olives, drained and sliced

Instructions

Cook rice according to manufacturer's instructions. Allow to cool.
Then, stir in chicken, green onions, green pepper and green olives.

Drain artichoke hearts, reserving the liquid in a small bowl. Chop artichoke hearts into bite-size pieces. Add to the chicken-rice mixture and stir gently to combine all ingredients.

Add mayonnaise and curry powder to the reserved artichoke liquid. Whisk to combine.
Add to the chicken-rice mixture and rice to combine thoroughly.

Refrigerate to chill.

Asian Chicken Ramen Salad

This is a family favorite in my house. It is a tried and true recipe that I have made countless times and it is always enjoyed.

Ingredients for the Salad

1 large bag shredded cabbage (or one whole cabbage, shredded)
2 packages of Ramen noodles, any flavor, uncooked and broken into small pieces (discard the flavoring package)
2 cups cooked chicken, cut into bite size pieces
4 green onions, chopped
4 Tablespoons almonds, sliced or slivered
4 Tablespoons sesame seeds

Ingredients for the Dressing

1/2 cup sugar
1/2 cup canola oil
1/2 cup rice vinegar
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Place all dressing ingredients in small bowl and whisk together until sugar is dissolved and oil is incorporated into the dressing.

Mix coarsely crushed Ramen noodles with remaining salad ingredients in large bowl.
Just before serving, add the dressing. Toss well and serve immediately,

Katy's hint: You can save time by using precooked chicken from the deli.

Turkey and Bean Salad

Quick and easy!

Ingredients

1 can garbanzo beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
2 cups cooked turkey or chicken, cut into bite-size pieces (I use precooked turkey breast or you can use meat from the deli and ask for it to be sliced 1/2 inch thick, then dice it)
1 red pepper, seeded and diced
1/4 cup green onions, sliced
1/2 cup sliced celery
1/2 cup creamy Italian salad dressing

Instructions

In large bowl, mix all ingredients except dressing.
Toss gently. Add salad dressing; mix to combine.
Cover and refrigerate.

Curried Turkey Salad

This might just be the perfect summer meal when served with fresh sliced tomatoes, a glass of rose and a perfect summer evening.

Ingredients

1 pound turkey breast, cooked and diced into bite sized pieces
1/2 cup celery
1/4 cup currants
1/3 cup sliced almonds
1/3 cup sliced green onions

Dressing
1 cup mayonnaise
1 teaspoon curry powder
1 teaspoon minced garlic
1/4 teaspoon cumin
1/8 teaspoon salt
Ground black pepper
1 Tablespoon fresh lemon juice

Instructions

Prepare turkey salad ingredients and combine in bowl.

Combine dressing ingredients in small bowl and whisk together until mixture is smooth and creamy., Add dressing to salad mixture and toss to coat thoroughly.
Chill in refrigerator for at least 2 hours before serving.
Just before serving, stir the salad again.

Tuna Nicoise Salad

This classic French salad is easy to make at home. It is a perfect dinner for a hot summer night.

Serves four.

Ingredients

2 Tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon oregano
Salt and pepper
3 Tablespoon olive oil

6 cups salad greens
4 6-ounce tuna steaks, grilled
1/2 cup black olives, halved lengthwise
1 cup cherry or grape tomatoes, halved lengthwise
4 - 6 red potatoes, parboiled, cooled and quartered
1 cup green beans, cooked and cooled
2 Tablespoon capers
1/4 cup shredded Parmesan cheese


Instructions

Combine lemon juice, mustard and oregano in small bowl. Add salt and pepper to taste. Whisk to combine.  Slowly whisk in olive oil to emulsify.
Place greens and lemon dressing in large bowl.  Toss gently to coat. Place greens on 4 plates.
Slice tuna steaks on the bias and arrange on top of the greens. Scatter olives and tomatoes over tuna. Arrange green beans and potatoes on each plate. Top with capers and Parmesan cheese. Drizzle any remaining dressing over top.

Lemony Orzo Veggie Salad with Chicken

I love the Fitbit ap. It is really a helpful tool to track what you are eating. And, one of the best parts, is that it comes with recipes.  This recipe is adapted from Fitbit. This makes a great lunch and is only 281 calories. The recipe serves four.

Ingredients

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 Tablespoon fresh lemon juice
1 Tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/4 teaspoon honey
1/8 teaspoon black pepper
1 cup shredded boneless chicken breast (I buy prepackaged rotisserie chicken breast)
1/2 cup diced cucumber
1/2 cup chopped red pepper
1/3 cup thinly sliced green onion
1 Tablespoon fresh dill
1/2 cup crumbled feta cheese

Instructions

Cook orzo according to package instructions. Drain and rinse in cold water. Drain well and place in bowl.

While orzo cooks, combine lemon rind, lemon juice, olive oil, salt, garlic, honey and pepper. Whisk together to combine. Pour juice mixture over orzo and toss to coat. Add chicken, cucumber, red pepper, green onion and dill. Toss gently to combine.  Sprinkle feta cheese on top.