Satisfying Salads That Dont Suck

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Cucumber, Tomato, And Avocado Salad

Ingredients
for 2 servings

1 english cucumber, diced
4 roma tomatoes, diced
3 ripe avocados, diced
½ red onion, diced
¼ cup fresh cilantro, chopped
1 lemon, juiced
salt, to taste
pepper, to taste
2 tablespoons extra virgin olive oil

Preparation

  1. Slice then dice cucumber.
  2. Slice then dice tomatoes.
  3. Slice avocado and carefully remove stone. Scoop out inside and dice.
  4. Peel onion and remove tops. Then slice.
  5. Chop cilantro and place in a large salad bowl with previous ingredients.
  6. Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
  7. Enjoy!


Roasted Shrimp & Veggie Salad

Ingredients
for 2 servings

1 cup cherry tomato, sliced
1 cup shredded carrot
1 cup yellow bell pepper, diced
1 cup red onion, diced
1 cup asparagus, diced
1 lb shrimp
olive oil, to coat
chili powder, to taste
fresh oregano, to taste
salt, to taste
pepper, to taste
lime juice, to taste
1 large handful mixed green
CHILI LIME VINAIGRETTE DRESSING

3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
salt, to taste
pepper, to taste

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Add cut vegetables to a baking sheet lined with parchment paper.
  3. Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
  4. Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
  5. Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
  6. Mix dressing ingredients together in a small bowl.
  7. In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
  8. Serve and enjoy!


Roasted Veggie Salad With Maple Balsamic Vinaigrette

Ingredients
for 4 servings

SALAD

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprout, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
DRESSING

3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Preparation

  1. Preheat oven to 400ºF (200ºC).
  2. Combine all vegetables (except spinach) in large bowl and stir.
  3. Add salt, pepper, oregano, and olive oil for the salad and stir.
  4. Spread vegetables on baking sheet and bake for 40 minutes.
  5. To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
  6. In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
  7. Drizzle dressing over salad.
  8. Enjoy!


Roasted Brussels Sprouts Salad

Ingredients
for 4 servings

BRUSSELS SPROUT

1 lb brussels sprout
salt, to taste
pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
CREAMY BALSAMIC VINAIGRETTE

¼ cup greek yogurt
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dijon mustard
1 clove garlic, minced
salt, to taste
pepper, to taste
SALAD

½ lb mixed green
⅓ cup carrot, shredded
⅓ cup almond, sliced
⅓ cup dried cranberry
⅓ cup shredded parmesan cheese

Preparation

  1. Cut the stems off the brussels sprouts, then cut into quarters.
  2. Put the brussels sprouts into a mixing bowl and add garlic powder, olive oil, salt, and pepper.
  3. Lightly grease the baking sheet with oil and spread evenly.
  4. Bake for 20-25 minutes at 400°F (200°C).
  5. For the dressing, mix the Greek yogurt, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper.
  6. In a large mixing bowl, add mixed greens, shredded carrots, sliced almonds, dried cranberries, shredded parmesan, and the roasted brussels sprouts.
  7. Pour dressing over the salad and mix well.
  8. Enjoy!


Roasted Chickpea And Avocado Salad

Ingredients
for 6 servings

5 oz mixed green
1 large cucumber, diced
10 oz cherry tomato, halved
1 avocado, diced
30 oz chickpea, 2 cans, drained and rinsed
2 tablespoons olive oil
2 teaspoons paprika
1 ½ teaspoons garlic salt
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon salt
½ teaspoon black pepper

Preparation

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, mix together the chickpeas, olive oil, paprika, and garlic salt.
  3. Spread the chickpeas onto a baking sheet in one layer. Bake for 25-30 minutes, until the chickpeas are crisp.
  4. Dice the cucumber and add to a large bowl.
  5. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.
  6. Divide between individual bowls and serve.
  7. Enjoy!