with the shrimp provide a very mild taste compared to other seafood dishes, such as mussels or oysters.
| • 3 tablespoons fresh lime juice• 2 tablespoons olive oil• Freshly ground black pepper, to taste• 2 large mangos, peeled, pitted, and diced | • 2 avocados, peeled, pitted, and diced• 2/3 cup green onion, finely chopped• 2/3 cup cilantro, finely chopped• 1 pound shrimp, peeled and cooked |
Prepare the vinaigrette by combining the lime juice with the olive oil in a small bowl. Season with freshly ground black pepper and set aside.
Mix the mangoes, avocado, green onion, cilantro, and shrimp in a large bowl. Pour in the vinaigrette and mix well.
This salad is best served cold, so it is recommended that you keep it chilled if you are not serving it right away.
Serves 4
Mushroom Salad
This salad can be prepared with any type of mushroom. Portobello mushrooms will add a good meaty side to the taste, and they will also absorb the marinade, making them extremely flavorful. Wild mushrooms are another variety that will add a pleasant, yet distinct taste to your salad. Any fresh green may be used—arugula and baby spinach are two wonderful options.
| • 2 tablespoons plus ¼ cup shallots, finely chopped, divided• 3 tablespoons rice vinegar• 11 tablespoons olive oil, divided | • 2 pounds mushrooms• 1 teaspoon fresh thyme• Freshly ground black pepper, to taste• 6 ounces fresh greens |
In a small bowl, combine the 2 tablespoons shallots and vinegar. Beat the mixture together and set aside for 5 minutes to permit the shallots to absorb the vinegar. Once they have absorbed the vinegar, mix in 7 tablespoons of olive oil and set aside.
In a large skillet over a medium-high heat, add the remaining oil. Add in the mushrooms and sprinkle with the thyme and some pepper. Depending on what type of mushrooms you use, the cooking time will vary. Add the ¼ cup shallots in with the mushrooms and continue cooking until the shallots are soft. Season with freshly ground black pepper.
Fill a large plate or bowl with the fresh greens. Place the mushrooms from the skillet on top of the greens and top with the vinaigrette.
Serves 4
Walnut and Beet Salad
Beets are a valuable root vegetable, low in saturated fat and cholesterol and a good source of dietary fiber and vitamin C. However, most people are not familiar enough with beets to use them regularly. This salad offers a quick and tasty way to incorporate beets into your diet.
| • 4 medium-sized red beets, stems and ends removed• 1/3 cup walnuts, chopped | • 2 tablespoons balsamic vinegar• 2 tablespoons olive oil• Freshly ground black pepper, to taste |
Preheat oven to 400 degrees F. Wrap each beet in foil and place on a baking sheet. Roast in the oven for just about an hour.
Remove beets from the oven and allow to cool. Once cool enough to handle, remove them from the foil. While still warm, remove the skin of the beets. Plastic gloves are suggested so you do not stain your hands.
Slice beets into large chunks. Place in a medium bowl and mix in the remaining ingredients. Season with freshly ground black pepper. Allow beets to saturate in the dressing prior to serving.
Serves 4
Sweet-and-Sour Sweet Potato Salad
Combining a unique combination of flavors—from the sweetness of the apples and sourness of the lemon juice to the saltiness of bacon—this salad is a great complement to any barbeque and will be the talk of the town at your next potluck dinner. The potatoes and eggs offer a soft consistency, while the apples add a nice crunchy surprise to create a great balance of texture.
| • 3 medium sweet potatoes, peeled and cubed• Water, to cover potatoes• 5 strips of uncured, nitrate-free bacon, roughly chopped• 4 tablespoons olive oil• 4 tablespoons olive-oil mayonnaise | • 2 tablespoons fresh lemon juice• 1 tablespoon chopped chives• 1 tablespoon Dijon mustard• Freshly ground black pepper, to taste• 3 hard-boiled eggs, chopped• 1 green apple, chopped with skin still on |
Combine the sweet potato cubes with water in a large saucepan over medium heat and bring to a boil. Cook until tender.
In a small skillet, fry bacon until crispy. Set aside.
In a small bowl, combine the olive oil, mayonnaise, lemon juice, chives, and mustard to create the dressing. Add fresh pepper as desired.
In a large bowl, combine the potatoes, eggs, bacon, and apples, then top with the dressing.
Serves 4 to 6
Spicy Scallop Salad
Scallops can be a terrific option, and they are quick and easy to make. They are an excellent source of vitamin B12, zinc, magnesium, selenium, and phosphorus, which many people lack in their diet. The cayenne pepper adds a little zing, and the scallops blend very well with it.
| • 2 big handfuls of mixed greens• 1 red bell pepper, seeded and cut into strips• 1 avocado, cubed• Juice of 1 lemon• 1 teaspoon Dijon mustard | • 1 clove garlic, minced• 2 teaspoons cayenne pepper• Freshly ground black pepper, to taste• ½ cup plus 3 tablespoons olive oil, divided• 1 pound small sea or bay scallops |
Combine the mixed greens, peppers, and avocado into a large bowl. Set aside.
Prepare the vinaigrette by stirring together the lemon juice, mustard, garlic, cayenne, and black pepper. Once combined, gradually mix in the ½ cup olive oil.
Rinse the scallops and delicately pat dry.
Heat a skillet over medium heat and add the 3 tablespoons oil and the scallops. Cook for approximately 2 minutes on each side until they are an opaque white color and just cooked through.
Combine the scallops with the bowl of mixed greens and veggies, and top with dressing. This is best served when the scallops are still warm.
Serves 4
Hot Chicken and Zucchini Salad
This is a hot salad featuring the unique combination of chicken and zucchini that is simple to prepare. Top with fresh almonds to complement the lemon and garlic mayonnaise.
| • 2 pounds chicken breasts, cut into cubes• 3 tablespoons coconut oil• 1 large onion, chopped• 5 zucchinis, cut into cubes• 1 tablespoon dried oregano• Freshly ground black pepper, to taste | • 7 tablespoons olive-oil mayonnaise• Juice of 2 lemons• 2 cloves garlic, minced very finely• 1 head romaine lettuce, washed and shredded• Sliced almonds, optional |
Add the chicken cubes and coconut oil in a large pan over a medium-high heat until thoroughly cooked. Set aside.
Add the onion in the same pan and cook until soft, approximately 5 minutes.
Put in the zucchini cubes and oregano, and season with pepper. Cook until the zucchini cubes are soft.
Mix the mayonnaise, lemon juice, and garlic into a small bowl.
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