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Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) right off the bat. They’re light, fresh, and balanced, preventing that all-too-familiar carb/sugar overload that’ll have you crashing an hour or two later.
Eating healthy should still be delicious.
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For me, the breakfast salad is ideal because I’ve never been too fond of traditional breakfast foods. I just have a few guidelines for how to build a great one:
→ In general, avoid really strong flavors. A mouthful of raw garlic isn’t exactly what most folks take to first thing in the morning.
→ Be sure to include protein and fat for satiety. That protein can come in the form of an egg, a little cheese, some leftover bacon, a sprinkle of nuts, a pile of canned beans, or a bed of whole grains. Unsaturated fats (think olive and nut oils, avocado, or nuts) are ideal and go a long way to keeping you satisfied longer.
→ Keep it fast and simple. This is breakfast, after all, and on weekdays you don’t have time to fuss with a lot of prep. I’ve strived to keep things nice and easy.
→Pay attention to texture. Ideally your salad will include something crispy-crunchy, creamy-silky, juicy-fresh, and/or meaty-chewy.
→Vary the base. Sometimes, go with greens. Other days, opt for beans, whole grains, or shredded or chopped fresh veggies.
Grapefruit, Avo, and Prosciutto Breakfast SaladThis is one of my go-to, all-time favorite breakfast salads because the flavors are just delicious, and the meal is full of satiating heart-healthy fats that keep me full for a long time. I’d never before thought of pairing bright, refreshing grapefruit with nutty-earthy toasted sesame oil—but wow is it a delicious match! I used microgreens here, but you can use any lettuce you like. Check out our tips on sectioning citrus.
1 ruby red grapefruit3/4 teaspoon dark sesame oil1/8 teaspoon freshly ground black pepperDash of kosher salt1 cup microgreens, baby arugula, or torn lettuce1/2 ripe peeled avocado, thinly sliced1 very thin slice prosciutto
1. Peel grapefruit; cut sections from grapefruit over a medium bowl. Squeeze membranes to extract about 1 tablespoon juice. Set sections aside. Add oil, pepper, and salt to juice, stirring with a whisk. Add greens; toss to coat. Arrange greens on a plate; top with grapefruit sections, avocado, and prosciutto.
SERVES 1CALORIES 299; FAT 20.1g (sat 3.2g, mono 11.4g, poly 3.4g); PROTEIN 8g; CARB 28g; FIBER 10g; CHOL 11mg; IRON 2mg; SODIUM 505mg; CALC 58mg
More Breakfast Salads:
Kale, Grapefruit, & Avocado Detox Salad
There are days that come along after I have overindulged in my eating, or had a glass or two of wine, that I wake up in the morning and simply crave healthy food. On those days I’ll enjoy a green smoothie for breakfast, and eat grilled fish and veggies for dinner. For lunch, I love making a big “detox” salad packed full of healthy ingredients like kale, red grapefruit, barley, pomegranate arils, avocados, and lightly toasted walnuts. All these ingredients nourish my body and best of all, taste delicious too!
I’ve said it many times before, but I like salads that have lots of color and different textures, and are chock full of healthy fruits and vegetables. I had cooked barley on hand already, so I included it in my salad to add fiber and to ensure the salad was hearty enough to keep me satisfied until dinner, but you could use any cooked grain you prefer, Farro, millet, quinoa, and barley are my favorites.
If you wanted to enjoy this salad for dinner, you could add sliced grilled chicken or seafood, or if you prefer a vegetarian meal, simply add a can of drained and rinsed chickpeas. If you are the type that thinks about iceberg lettuce when one mentions salad, you might think eating kale in a salad a tad extreme. I personally find raw kale delicious, but I’d suggest using Tuscan kale, also called Lacinato kale as it has a milder flavor and is more tender than other kale varieties. If kale is still a reach for you, try the new baby kale salad mixes now available, or instead choose baby spinach or arugula.
Zesty Avocado, Grapefruit and Prosciutto Salad
Summer is a fantastic time for salads in my opinion. They’re light, they’re fresh and easy to assemble, and they’ll leave you feeling fed without feeling weighed down. This salad was delicious. The only thing I really missed was some cheese to counter the acidity, but even without the cheese, it was still a delicious salad perfect for these hot summer days!
Zesty Avocado, Grapefruit and Prosciutto Salad by autumnbecomes.me
You wouldn’t think that Avocados and Grapefruit would go together, but they do and it’s delectable. This salad is extremely easy to put together as well, with the most complicated thing being how to cut the Grapefruit which I will link a video too. If you’re looking for something to make quickly so you can get back to sunbathing or swimming in your pool, this is a great option. I got this recipe from Fillmore Kitchen.
I also added some Prosciutto to bump up the protein a bit, and also because it tastes great.
Zesty Avocado, Grapefruit and Prosciutto Salad by autumnbecomes.me
- 2 cups arugula
- 1 avocado, sliced
- 1 grapefruit, sliced
- A few slices of Prosciutto (I liked to wrap the slices so they looked like a rose).
- half lime, juiced
- drizzle Extra Virgin olive oil
- flaky sea salt
- freshly cracked pepper
- 1/2 tsp Aleppo pepper red chile flakes also work but will be spicier (I used Red Chili flakes and it was too spicy, so if you choose to use this option, please be very sparingly with it).
- handful cilantro, roughly chopped
Add arugula to a serving dish. Arrange avocado and grapefruit slices on top of the arugula.
Pour the lime juice over the salad. Drizzle with olive oil (you only need a little). Add freshly cracked pepper, a bit of flaky sea salt, and Aleppo pepper. Top with cilantro.
The salad is best enjoyed right away but can be stored in the fridge for about an hour if you must, as the lime juice will preserve the avocado a bit.
Zesty Avocado, Grapefruit and Prosciutto Salad by autumnbecomes.me
Welcome! If you enjoy reading about exotic recipes, the arts, travel, and awesome things to do around Boston you've come to the right place. My name is Heather Astaneh. I'm an artist, writer, and housewife who enjoys gaming, cats and creativity. Thank you for visiting!
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From breakfast to a midnight feast – why Prosciutto di San Daniele is the perfect ‘anytime’ food.
Not many foods can be as easily eaten for breakfast as they can for dinner or a bedtime snack. From brunches to birthday meals, picnics to parties, Prosciutto di San Daniele can be eaten at them all!
Our prosciutto is an excellent source of high-quality protein vitamins (in particular vitamins B1, B6 and B12) and minerals (especially zinc and potassium).
It’s light, easy to digest and is completely natural too, with absolutely no nitrates or other additives or preservatives. The only ingredients are pig thighs, salt, and the special element that is San Daniele itself.
And its long shelf life means that it’s a great fridge essential to have ready at any time.
Here’s how you can enjoy the delicate, balanced flavour from morning to night…
Many people regard breakfast as the most important meal of the day, so it’s important to get it right. Swap sugary highly-processed cereals for natural Prosciutto di San Daniele and enjoy it the Italian way with some bread and cheese.
Prosciutto also goes well with any style of eggs because it doesn’t overpower the flavour but rather enhances and enriches it. Try it yourself with a simple omelette and see how the delicate salty-yet-sweet flavour of the prosciutto improves the dish.
Another way to enjoy Prosciutto di San Daniele for breakfast is to add a few thin slices on top of smashed avocado atop crusty, lightly toasted bread, drizzled with extra virgin olive oil and sprinkled with sea salt.
For a beyond-ordinary breakfast pair Prosciutto di San Daniele with baked eggs. Line an oven-proof ramekin with the prosciutto, then crack an egg or two into it, being careful not to split the yoke. Layer with crumbly goat’s cheese. Once the eggs have been baked through and the whites are set (usually after around 15 minutes) serve with sautéed spinach and cherry tomatoes roasted in olive oil and fresh basil.
For more breakfast inspiration read our article Start your day the Prosciutto di San Daniele way.
When it comes to lunch, especially during the Spring and Summer months, there’s nothing better than a tasty salad. We love the way salad leaves and veg are at the height of their ripeness at this time of the year, and are bursting with juice and flavour.
Salads are also easy to make and highly personal – just throw your favourite ingredients into a bowl and toss, whether that’s lettuce, tomatoes, cucumber, peppers, celery, olives, carrots or an ingredient that’s a particular favourite of yours. To dress, sprinkle some seeds, such as sunflower seeds or pine nuts on top and drizzle with high-quality olive oil.
If you’re looking for a recipe you may not have tried before, how about a salad of Prosciutto di San Daniele, roasted melon, soft cheese and basil on bruschetta? By roasting (or grilling) the melon slices you bring out the natural sugars and sweetness in them, while the soft cheese adds additional texture. The whole dish is a mouth-watering treat!
Or you can add prosciutto to a plate of ruby red grapefruit and avocado, topped with freshly ground black pepper and a light sesame oil dressing – the grapefruit adds a special aspect to the overall taste, a hint of sharpness which brings out the delicate flavour of the prosciutto and is a contrast to the creamy avocado.
Of course, a truly delicious way to eat prosciutto – and perhaps the easiest of all – is to pair it with fresh crusty bread, especially Italian ciabatta bread.
While Prosciutto di San Daniele is most often eaten at room temperature, it can be cooked as long as you heat it with care and don’t over cook it.
For a special meal try one of our favourite chicken dishes – buy a chicken breast and ‘butterfly’ it, then stuff it with an Italian cheese such as Taleggio or Fontina which both melt very well and offer up a velvety, creamy texture. Wrap the chicken in slices of Prosciutto di San Daniele, drizzle with olive oil and bake in the oven.
If prosciutto doesn’t feature in your main dish, it can be added to a side dish by lightly grilling asparagus spears wrapped in thinly sliced Prosciutto di San Daniele.
Of course, being Italian, we don’t need much of an excuse to eat pasta, and our friend, Chef Angela Hartnett has created this delicious recipe for us featuring Tagliatelle pasta, prosciutto, peas and mint.
We haven’t encountered Prosciutto di San Daniele in a dessert yet! But it works wonderfully well with an after dinner cheese and grape plate.
Thin, delicious slices of Prosciutto di San Daniele wrapped around a grissini breadstick, in the Italian way, makes for a perfect anytime snack. Add some to your children’s lunchbox or serve them to kids as a playtime treat – it’s healthier and tastier than chocolate or sweets!
One of our favourite snacks is simply eating slices of Prosciutto di San Daniele straight from the packet at any time of the day or night, even when we get the midnight munchies. Delizioso!
Visit us on Facebook to let us know how you like to enjoy Prosciutto di San Daniele and share your favourite recipes with us.
Spicy Grilled Calamari Salad
Mitch Mandel and Thomas MacDonald
This salad has all the trappings of the much-adored appetizer—crunch from the peanuts, tomatoes, a bit of spice—but so much more. We don't want to promise that you'll never go back to the fried stuff after this, but it's a distinct possibility.
Get our recipe for Spicy Grilled Calamari Salad.
Spring Salad with Grapefruit and Avocado
A good friend of mine gave me this recipe for Spring Salad with Grapefruit and Avocado Salad which is great for any spring and summer luncheon or dinner. It is full of color and interesting taste and textures.
Homemade Poppy Seed Dressing or you can just buy it already made.
There’s something about having a good friend who loves to cook as much as you do. We’re on the same wave length when it comes to food and cooking. We cook together at each other’s homes and when we travel together, you will always find us in some neat little corner grocery, husbands in tow, looking to see what local markets are selling. On a trip to Italy a few years ago, we found several little groceries that peeked our interest. (See pictures at bottom of this post.) I remember one little store in Santa Margarita that had some meats that we did not recognize and the butcher explained the different cuts and the unusual looking one was rabbit. I’ve bought rabbit before but it was frozen and in a box. This was as fresh as it just hopped right up to the meat case.
So, we don’t go any where that we aren’t searching out local market places, whether it be Italy, Napa Valley, New York and San Francisco’s China Town.
I have prepared this recipe for showers, luncheons and dinner parties. And it is so beautiful served on a platter instead of a bowl because you can arrange all the ingredients for a beautiful presentation. Just give it a quick mix right before serving.
Ingredients are pretty simple — spring mix, grapefruit, avocado, jicama and some red onion and of course the poppy seed dressing. I think some toasted sliced almonds or pine nuts would be a great addition.
Poppy Seed dressing was a snap to whip up and so much fresher than anything you would buy in the store.
In addition to balancing all the flavors and textures outlined below, pay attention to a few other aspects of your salad:
1. Everything in Proportion
Ratios matter, not just so you get a balanced bite, but so you don’t crush your delicate greens (if you’re using them). Just add elements judiciously, since it’s always easier to add more than to take away. This is especially true for dressing no one wants soggy salad (and if they do, they’re welcome to really pour it on their own plate). And it also applies to the size of your ingredients sometimes you want to serve intact romaine hearts because it looks impressive, but then you have to break out the knife and fork. Most of the time, you should aim to keep all the pieces of your salad closer to bite-size, and flavorful additions like cheese should be in even smaller pieces so they don’t overwhelm any single bite. See an example of what not to do below:
2. Wash Your Greens, and Dry Them Really Well
Watery salad greens are a sure route to a sucky salad. Invest in a salad spinner or break out your paper towels—or try the nifty trick below!—and get as much moisture off of the leaves as you can before tossing them with other ingredients. Ignore this rule only if you’re making a salad without lettuce (which is a perfectly good call).
A backyard bbq is the perfect way to enjoy good any day with great friends and delicious food. The key to a successful and easy bbq is grilled food and easy side dishes. The most popular foods for backyard bbq’s are hamburgers, hotdogs, and ribs, corn on the cob, macaroni…
Light refreshing and flavorful, this is a great lunch salad. Add some grilled shrimp or salmon and it becomes a meal. Ingredients 2 ripe Avocado – sliced 1 grapefruit – sectioned 1/2 red onion – sliced thin 1 head Boston Lettuce 1 hard boiled egg sliced 1/3 cup Grapefruit juice…
52 Avocado Recipes That Are Not Guacamole
Avocados are so damn good that they require truly minimal effort and imagination to shine—maybe a squeeze of lemon and sprinkle of salt. But the many awesome avocado recipes out there that use the ingredient in tasty and creative ways are a good argument for expanding beyond the usual guacamole and avocado toast.
Avocados lend a distinct creaminess and lovely flavor to salads, pastas, soups, dips, smoothies, sandwiches, and sauces. Fatty and fiber-rich, they’re guaranteed to make any snack or meal more satisfying. And avocados can actually go sweet too—an unexpected and decadent addition to chocolate pudding, for instance. So damn good, yes—but also surprisingly adaptable.
Not sure where to start expanding your repertoire of avocado recipes? Here are 52 ideas for avocado creations you’ve got to make.
40 Paleo Ways to Use Leafy Greens
These days, everyone seems to be trying to get more leafy greens into their diet. And for good reason! These guys are nutritionally dense, and these paleo-friendly leafy greens recipe will have you licking your lips in no time.
1. Spring Frittata
This light and beautiful spring frittata works for breakfast, lunch, or dinner. The full cup of spinach gives a boost of leafy green vitamins and minerals, so if your kids like eggs, this can be the perfect way to get some greens into them without an argument. And it’s so tasty!
2. Beetroot and Pumpkin Salad With Oregano Garlic Chicken
My favorite salads are a little heartier than just a handful of leaves. I like them with roasted vegetables, and maybe as a side with some oregano garlic chicken! You can use whatever mixed greens you like for this recipe—I’d consider throwing in the greens from the beets if you bought them with greens.
3. Spring Green Soup With Sugar Snap Peas
I sometimes make a green soup when I’ve bought too much greenage at the farmers market and I need to use it up before it gets slimy. This one is delicious with ghee, garlic, ginger, red potatoes, scallions, coconut aminos, sugar snap peas, fresh black pepper, and a mix of whatever greens you’ve got on hand.
4. Cajun Shrimp and Cauliflower Grits and Greens
I used to be a huge grits fan, and I love this grain-free grits recipe using cauliflower! Serve it with Cajun shrimp and bacon bits with sautéed greens using avocado oil, green onions, roasted red pepper, sea salt, and black pepper. You can use roasted red peppers from a jar to make it easier.
5. Healthy Mint Chip Shake
Greens aren’t just for salads and sautees! This is one of my favorite ways to enjoy greens: in a smoothie. Yes, I’m one of those people that’s not as into salads. And that’s okay! because all I need to get my greens in for the day sometimes is bananas, almond milk, peppermint extract, dark chocolate chips, and spinach.
Photo: Gourmande in the Kitchen
6. Golden Beet Noodles With Beet Greens and Cilantro Tahini Sauce
These gorgeous noodles are made with golden beets seasoned with sea salt, garlic, and extra virgin olive oil. You’ll serve them right along with the greens that came attached to them, so wash those greens and keep them! The delicious sauce has a little bit of heat from the fresh chili pepper.
7. Sweet Apple Salad
This salad has a base of mixed greens, red pepper, cool and creamy avocado, sweet and crunchy gala apples, bacon or turkey bacon, and walnuts. SO yummy and very nutritionally balanced, too! Top it with a sweet apple vinaigrette of apple cider vinegar, stone ground mustard, and more.
8. Tropical Green Super Smoothie
With bright and cheerful tropical flavors, this smoothie will make both your body and soul happy. Make it with coconut yogurt, diced mango, peaches, pineapple, frozen banana, chia seeds, kale or baby spinach, and unsweetened apple juice. You could also use coconut water!
9. Two Toned Kale Smoothie Bowl
Made with chopped kale and chopped spinach, this two-toned smoothie is sweet and healthy. It’s got superfoods like chia seeds and blueberries, and can be made with any dairy-free milk you choose (mildy flavored ones like almond are best). Top as you wish!
10. Sweet and Crunchy Paleo Balsamic Tuna Salad
This easy tuna salad has a lot of flavors going on, from tuna to balsamic vinegar to cucumbers to apples. For extra nutrients, add hard boiled eggs. The veggies like cherry tomatoes and carrots make this salad so fresh and delicious. Serve over mixed greens.
11. Southern Collard Greens
These collard greens are the absolute best. You’ll need olive oil, bacon, onion, garlic, the collards, kosher salt, fresh cracked pepper, chicken stock, and a pinch of red pepper flakes. The bacon fat cooks the collards into a bacony delight with flavors of onion and garlic.
12. Green Vegetable Smoothie Bowl
Most of us are familiar with fruity green smoothies, but what about this fruit-free version? This is an all-veggie smoothie bowl with chia seeds, coconut water, zucchini, cucumber, baby spinach, vanilla protein powder, cinnamon, almond butter, and maca. You can throw some fruit on to if you need it for sweetness!
13. Kale and Potato Hash With a Fried Egg and Lemon Almond Basil Pesto
This amazing hash is part salad, part breakfast stir-fry with russet potato, fresh kale, cherry tomatoes, eggs, olive oil, and a creamy-delicious pesto made from fresh basil, garlic, shaved almonds, lemon juice, and more olive oil. It’s warm and yummy and irresistible.
14. Bacon Loves Spicy Southern Greens
Here’s another collard recipe with our base of bacon, collards, onion, and garlic, and this one is plenty spicy with red pepper flakes. For the best nutritional benefits in this recipe, use a homemade bone broth as your chicken broth. In a pinch, store-bought is fine.
15. Apple Cider Vinegar and Greens Detox Salad
This salad is perfect for lunch the day after you’ve indulged a little more than you meant to. It’ll help your body fill up with real fuel in the form of Brussels sprouts, baby kale, spinach, broccoli, watercress, green onions, apple cider vinegar, olive oil, chia seeds, and raw sunflower seeds.
16. Citrus Avocado Salad With Shrimp and Smoky Vinaigrette
I’m a huge fan of citrus in salads, and this one is perfect with romaine lettuce, red kale, navel oranges, pink grapefruit, red onion, and fresh wild shrimp. Cover it in a delicious dressing made from olive oil, red wine vinegar, smoked paprika, honey, garlic, and sea salt.
17. Ultimate Green Cocoa Smoothie Bowl
For a super easy green smoothie bowl that gets your greens in but tastes like dessert, try this recipe. You’ll need baby spinach, frozen banana, milk, any nut or seed butter (I bet cashew would be amazing), avocado, cocoa powder, and whatever toppings you like.
Photo: Making Thyme for Health
18. Shredded Brussel Sprout and Kale Salad With Maple Pecan Parmesan
Shaved Brussels Sprouts are a great way to add texture to your salads. This onealso has lacinato kale, dried cranberries, lemon juice, Dijon mustard, olive oil, and a yummy “parmesan” topping made from pecans, nutritional yeast, smoked paprika, maple syrup, and salt.
19. Swiss Chard With Raisins and Pine Nuts
I’m always looking for ways to cook greens creatively so I’m not limited to salads and green smoothies. I love this Swiss chard recipe with onion, olive oil, red pepper flakes, golden raisins, toasted pine nuts, and champagne vinegar or white balsamic. So delicious.
20. Roasted Delicata Squash Salad
Delicata is my favorite winter squash because it caramelizes so nicely, it’s easy to cut, and you can eat the skin so no tricky peeling. Use it for this salad with ground paprika, fresh greens, dried cranberries, and red chili pepper flakes. You can leave out the gouda or replace it with crushed nuts.
21. Ethiopian Collard Greens
Now here’s a way of cooking collards that you probably haven’t tried before! You’ll need collards or kale, Ethiopian spiced butter (or olive oil), minced ginger, garlic, white onion, smoked paprika, cardamom, coriander or cumin, fresh chili pepper or cayenne, and lemon.
22. Rustic Veggie Omelet With Garlic
Omelets can be an easy way to work extra veggies and greens into your diet with just a few minutes of cooking. This one uses tomato, onion, avocado, olive oil, garlicky greens (recipe included) and salt and pepper to taste. A great balanced breakfast!
23. Pepper Kale Chips
Chips are another fun way to eat sturdier greens like kale, and all you have to do is set them up and bake. This version is made with extra virgin olive oil, nutritional yeast, red pepper flakes, garlic powder, salt, and pepper to taste. Watch out, they’re addictive!
24. Boiled Dandelion Greens
Do you live in an area with lots of dandelions in the spring and early summer. Don’t kill them—they’re an important early food source for honey bees! You can turn the heads into fritters and boil the greens with olive oil, sea salt, and lemon juice like in this recipe.
25. Prosciutto Wrapped Scallops
This scallops recipe is easy and elegant with a bit of patience and attentive cooking. The salsa verde is made with tomatillos, avocado, cilantro, lime juice, red onion, jalapeno, and garlic, and the perfectly seared scallops are wrapped in prosciutto and served over mizuno sautéed in bacon fat.
26. Springtime Zucchini Noodles With Garden Greens Pesto
Did you know pesto isn’t just for basil? You can also use leafy greens of any kind—like spinach, rocket, beet greens, etc. This recipe also sues cashews instead of pine nuts! Garlic and lemon juice plus nutritional yeast complete the pesto, which is perfect for slathering on zucchini noodles.
27. Pumpkin Spice Green Smoothie
Ever thought about combining refreshing greens with warming, comforting flavors like pumpkin spice? Try this one with frozen spinach, vanilla protein powder, milk of choice, chia seeds, nut butter (almond butter works great), and pumpkin spice seasoning.
28. Sauteed Garlic Chard
This super simple garlic chard recipe will have you running to the farmers market for sure. All you need is coconut oil, garlic, chard, sea salt, and freshly ground black pepper. You can serve it alongside roasted vegetables, steak, chicken, or anything else.
29. Mixed Greens With Raspberries and Cashews
This fresh and light salad has creamy avocado for healthy fats to fill you up, deliciously sweet raspberries, and mixed greens of your choice. Top it with an apple cider vinaigrette made from olive oil, apple cider vinegar, honey, lemon juice, garlic, sea salt, and black pepper.
Photo: Rubies and Radishes
30. Paleo Shrimp and Mango Wraps
Going paleo doesn’t have to mean giving up wraps. You can use these awesome coconut-based paleo wraps to make yummy shrimp and mango wraps with garlic, toasted sesame oil, jalapeno, lime juice, micro greens, mint, and julienned cucumbers.
31. Catalan Style Greens
These delicious greens are made with onion, olive oil, apple, garlic cloves, golden raisins, pine nuts, white wine, nutmeg, white pepper, and a pinch of coconut sugar for a yummy Catalan flavor. You can use whatever greens you want, and serve these as a side dish.
32. Harissa Portobello Mushroom Tacos
These tacos are served inside big collard green leaves! They’re filled with Portobello mushrooms, spacy harissa, cumin, onion powder, and a homemade guacamole with ripe avocados, tomatoes, red onion, lemon or lime juice, salt, and chopped cilantro. Top them with cashew cream!
33. Cider Vinegar Glazed Golden Beets
These beets are served over their own greens, seasoned with caraway seeds, shallot or small onions, apple cider vinegar, olive oil, sea salt flakes, and freshly ground black pepper. You don’t necessarily need a lot of fancy seasonings to make your naturally-delicious foods taste good!
Photo: Eat Spin Run Repeat
34. Power Greens Tuna Salad
This salad is made with shredded mixed greens, cherry tomatoes, diced cucumber, red onion, basil, light tuna, and avocado. It’s a much lighter, healthier, and in my opinion, tastier way to make tuna salad than the gooey, mayonnaise-laden traditional version.
35. Summer Garden Salad
For a salad filled with summer’s best and freshest seasonal flavors, try this simple but wonderful recipe using mixed greens, nectarine, grapes, radishes, blueberries, cucumber, pistachios, and a dressing with honey, lemon zest, Dijon mustard, salt, and pepper.
36. Avocado and Grapefruit Toasted Coconut Salad
The combination of toasty coconut and bright, cheery grapefruit is served of red or green leafy kale, flat leaf parsley, and avocado. The avocado is filling and refreshing, so it helps keep you full longer than other salads might. Plus it’s full of healthy fats!
37. Strawberry Lemonade Green Smoothie
Make this smoothie with fresh or frozen strawberries, lemon, avocado, pumpkin seeds, brazil nuts, chia seeds, hemp seeds, spinach, and almond milk. It tastes a lot like strawberry lemonade, but it’s creamy and full of healthy, nutritious greens.
38. Beet Greens With Citrus Yogurt Dressing
I can’t get over the gorgeous colors in this beet greens dish. Yes, beet greens are delicious! Always buy your beets with the greens on them. Then make this with olive oil, butter, pumpkin seeds, and a dressing with coconut yogurt, lemon juice, olive oil, salt, pepper, and chopped capers.
39. Shades of Green Salad
I live in the desert now, and something I really miss about where I grew up is all the wild sorrel. If you live in a temperate climate, you probably have some, too. This salad is made with sorrel, wild asparagus, green peas, and snow peas and along with sesame seeds and a yummy dressing.
40. Spring Greens With Balsamic Soaked Raisins and Pine Nuts
This recipe is so simple, but it’s elegant and tasty. It would make a great starter for a swanky dinner party with guests! You’ll need raisins, balsamic vinegar, spring greens, extra virgin olive oil, toasted pine nuts, and a pinch of flaky sea salt.