I’m making an effort to eat more veggies and so am trying to eat salad for lunch a couple times a week. But, I want salads that keep me satisfied through the day. The salads featured today were inspired by salads I had regularly in chile and contain flavorful proteins and greens topped with lemon juice, ground black pepper and some of my new favorite veggies including avocado and cabbage! With a tangy* lemon dressing and other unsual flavors and textures, you won’t feel like you’re eating the same old salad every day for lunch.
*If you feel just lemon juice is too tangy for you, most of these salads taste great with some vegetable oil sprinkled along side the lemon or lime juice. I prefer just lemon juice, but I tend to love the taste of citris at full potentcy–especially on salads.
Fiesta Ranch Tuna Salad
- 1/2 Avocado (slice it over the salad for easier eating)
- 1/4 tomato
- 1/2 lemon or lime’s juice or to taste (I like mine pretty potent)
- 1/4 cucumber
- 1 C. romain lettuce or enough to fill a cereal bowl
- Fiesta Fajita Seasoning
- 1 can solid albacore tuna (you can use the chunk tuna, but it’s just not as tasty!)
- About a Tablespoon Ranch dressing
Cut up the veggies and lettuce into bite sized pieces and put them in a bowl. Cut an avocado in half and place a halve on top of the salad. Sprinkle the entire salad including the avocado with the lemon juice from 1/2 of a lemon or lime, salt, pepper, and fajita seasoning. Now mix 1 can of albacore tuna with just enough Ranch that the tuna sticks together. Put 1/2 of the tuna mixture inside of the avocado atop the salad you just made. Sprinkle the scoop of tuna with more fajita seasoning. Enjoy!
- 1/2 package Imitation Crab- High in protein and low in fat
- 1 T. Miracle whip
- 1 T. Lemon Juice + Lemon Juice desired to spread over the salad (1/2 lemon’s juice)
- 1 green onion
- A sprinkle of onion salt
- Spinach- Super high in Vitamin A and a good source of iron
- Romain Lettuce
- Purple Cabbage- High in fiber and potassium!
- 1 teaspoon seafood cocktail sauce (optional)
Cut the green onions with kitchen shears. Shred the imitation crab with your fingers an combine it with the miracle whip, lemon juice, green onions, and a shake of onion salt. Cut up enough spinach and romaine lettuce to fill a cereal bowl. Squeeze 1/2 lemon or desired amount of lemon over the lettuce and sprinkle salt and pepper over it. Add your desired amount of Seafood salad on the top. Add a teaspoon of seafood cocktail sauce to your salad if desired. Enjoy!
Avocado and Egg Salad:
I first tried this salad in Chile and fell in love with the simplicity and flavor.
- Romain lettuce roughly chopped
- egg salad: Mine containes miracle whip, mustard, onion salt, and season all
- 1/2 avocado
- 1/2 Lemon’s Juice
- Bac’n pieces or real bacon pieces
- baby carrots (optional)
Chop your lettuce roughly and then squeeze 1/2 of lemon over it and sprinkle it with salt and pepper. Now remove the avocado pit from your avocado half and stuff it with a large scoop of egg-sald. You may sprinkle more salt and pepper over the egg if you’d like or bacon pieces as desired. Add carrots to the salad if desired. Makes 1 large bowl of salad or 2 servings.
Avocado Egg Salad with bacon pieces
Celery Salad or Cucumber
- 2 Celery stalks (It tastes great with cucumbers too)
- lemon juice from 1/2 lemon
- veggie oil (if desired for more flavor)
Slice your celery into long thin, bite-sized pieces until you’ve filled a cereal bowl. Cover the pieces with lemon juice and a sprinkle of veggie oil if desired. Sprinkle salt and pepper over the celery. I generally eat this one as a side since it it not quite as filling on it’s own.