3 Epic, Healthy AF Chopped Salads / 3 Ensaladas Picadas
Recipes in this Video
Ingredients
- ●4 cups chopped romaine lettuce
- ●1 cup shredded carrots
- ●1 cup cooked and shredded chicken breast
- ●1/2 cup chopped green onions
- ●1/2 cup chopped red bell pepper
- ●1/2 cup cooked ramen noodles
- ●1/4 cup chopped cilantro
- ●1/4 cup roasted peanuts
- ●1/4 cup creamy peanut butter
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tbsp honey
- ●1 tsp sesame oil
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp red pepper flakes
Instructions
- 1In a large bowl, combine the chopped romaine lettuce, shredded carrots, shredded chicken, green onions, red bell pepper, cooked ramen noodles, and chopped cilantro.
- 2In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic powder, ginger powder, and red pepper flakes until smooth.
- 3Pour the peanut dressing over the salad mixture and toss until everything is well coated.
- 4Top the salad with roasted peanuts for added crunch.
- 5Serve immediately or chill in the refrigerator for 30 minutes before serving for a refreshing taste.
- 6Enjoy your Asian Ramen Chicken Chopped Salad!
Equipment
Ingredients
- ●2 cups mixed greens
- ●1 cup diced fresh pineapple
- ●1 cup cherry tomatoes, halved
- ●1/2 red onion, diced
- ●1 avocado, diced
- ●1 lb salmon fillet
- ●2 tbsp olive oil
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp cumin
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup Greek yogurt
- ●1-2 green chiles, chopped (adjust for spice)
- ●1 tbsp lime juice
Instructions
- 1Preheat the grill to medium-high heat.
- 2Season the salmon fillet with olive oil, salt, black pepper, and cumin.
- 3Grill the salmon for about 5-7 minutes on each side, or until cooked through and flaky.
- 4While the salmon is grilling, prepare the salad by combining mixed greens, diced pineapple, cherry tomatoes, red onion, and avocado in a large bowl.
- 5In a blender, combine Greek yogurt, green chiles, lime juice, and cilantro. Blend until smooth to create the dressing.
- 6Once the salmon is cooked, let it rest for a few minutes before flaking it into bite-sized pieces.
- 7Add the flaked salmon to the salad mixture and toss gently to combine.
- 8Drizzle the avocado green chile dressing over the salad and toss again to coat evenly.
- 9Serve immediately, garnished with additional cilantro if desired.
Equipment
This salad is a staple in Greek cuisine, often served as a refreshing side dish during warm weather.
Ingredients
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1 bell pepper, diced
- ●1/2 red onion, finely chopped
- ●1/2 cup Kalamata olives, pitted and halved
- ●1/2 cup feta cheese, crumbled
- ●1/4 cup fresh parsley, chopped
- ●1/4 cup olive oil
- ●2 tbsp red wine vinegar
- ●1 lemon, juiced
- ●1 tsp dried oregano
- ●Salt and pepper to taste
Instructions
- 1In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, Kalamata olives, and feta cheese.
- 2In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to create the vinaigrette.
- 3Pour the vinaigrette over the salad ingredients and toss gently to combine.
- 4Add the chopped parsley and toss again to distribute evenly.
- 5Taste and adjust seasoning with more salt and pepper if needed.
- 6Let the salad sit for about 10 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature.
Equipment
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