This fresh salad recipe featuring tuna, sliced mango and pecans comes together in no time! To turn this side dish into a complete meal, serve it with grilled salmon.
Yes, I went there – I took tuna salad and loaded it with a bunch of veggies and mango, drizzled with yogurt dressing and added a big handful of pecans and sunflower seeds. I usually try to outdo myself when it comes to salad, but I kept this one pretty simple. And my tuna salad recipe turned out fantastic.
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This rucola, blue cheese and walnuts salad served with roasted grapes makes for a great dinner – light enough not to knock you down so quickly, but surprisingly delicious from the roasted grapes to awaken your lust… for everything. I promise! ;)
I love everything about today’s salad. Have you guys ever tried roasted grapes? If not, you really need to. Not to mention, they pair perfectly with blue cheese and walnuts. …
Hello Summer Salad (I know I am late to the party)! Hello to you too! ;)
I love summer salads as they’re packed with baby lettuce (you can also use fresh baby spinach), buttery avocado, green onions, cucumbers, and cherry tomatoes. Moreover, this summer salad served with couscous and spicy shrimps calls for a perfect fast-to-make dinner (10 minutes to get it done) – light enough not to knock you down quickly, but spiced enough to awaken your appetite and so much more. ;) …
It’s been a while since I posted a delicious salad. And I can’t even take full credit for coming up with the wacky idea of adding blueberries to an otherwise pretty standard arugula-cherry-mozzarella salad. It was Lindsay from love & olive oil that introduced me to the completely weird idea in one of her latest recipe. So thank you, Lindsay!
But you know what? A blueberry mozzarella arugula salad works (don’t get me wrong, only as a snack). It really works. It makes summer taste well and look better….
Buttery Lentils, crunchy chickpeas, avocado and … almond flakes – such a bold vegan meal that requires maximum 5 minutes to get it ready.
I know I always say this, but this salad is definitely my NEW favorite. It tastes absolutely divine, similar to my Brussels Sprouts, White Beans and Almond Flakes.The avocado lends a lovely, buttery favor and the parsley makes the salad taste alive.
I am not kidding, I’ve made this salad a few times now, with both freshly cooked chickpeas and the canned ones. It’s great both ways, but I prefer using the fresh ones. Now what I like to do, in order to significantly reduce my time in the kitchen, is every week I cook lentils, chickpeas, beans and quinoa in bulk and keep them for a few days in the refrigerator. That way, I make sure we eat healthy all week….
