I've recently started to eat a mostly plant-based diet. It's been going well and I'm starting to feel really great. I must be loosing weight too because people have been asking what I'm doing different so that's a win! I still eat a good bit of fish and seafood as well as some chicken. I'd like to get away from chicken all together and be strictly Pescetarian.(Vegetarian who eats seafood)
I've been trying to get really good at making AMAZING salads- the kind of salad that's so good you don't care that you aren't eating a double bacon cheeseburger, the kind Panara always have but you cant imagine spending $15 a day on salad!
I've found this amazing recipe that I wanted to pass along to you all! It seems SO perfect and summery too. I love the strawberry salads but you can only have so much of the same salad in one week so this is a good alternate!
Guacamole Greens Salad with Cilantro Lime Jalapeno Vinaigrette Yield: 1 Large Serving (easily doubled or tripled)
Prep Time: 15 minutes
Total Time: 20 minutes
Ingredients:Cilantro Lime Jalapeno Vinaigrette:
I found this recipe on Pinterest along with dozens of other great recipes.
I've been trying to get really good at making AMAZING salads- the kind of salad that's so good you don't care that you aren't eating a double bacon cheeseburger, the kind Panara always have but you cant imagine spending $15 a day on salad!
I've found this amazing recipe that I wanted to pass along to you all! It seems SO perfect and summery too. I love the strawberry salads but you can only have so much of the same salad in one week so this is a good alternate!
Guacamole Greens Salad with Cilantro Lime Jalapeno Vinaigrette Yield: 1 Large Serving (easily doubled or tripled)
Prep Time: 15 minutes
Total Time: 20 minutes
Ingredients:Cilantro Lime Jalapeno Vinaigrette:
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup packed fresh cilantro leaves
- 1 small strip of jalapeno pepper (seeds and ribs removed), finely chopped
- 1/4 cup grapeseed (or other neutral) oil
- 1/4 teaspoon sugar
- 1/4 ground cumin
- roughly 1/2 teaspoon sea salt* (note: not all salts are created equal!)
- freshly ground black pepper
- 4 ounces grilled chicken breast (or rotisserie or leftover roast chicken), cubed
- 3 ounces grape tomatoes, halved
- 1/4 cup finely diced red onion ( roughly 1 ounce)
- 8-10 large corn tortilla chips (1 ounce), crushed lightly with hands
- 1 small avocado, pitted, and cut into medium chunks
- 3.5 ounces mixed spring greens
- wedge of lime
- lime cilantro jalapeno vinaigrette (see above--shake before using!)
- Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
- In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.
I found this recipe on Pinterest along with dozens of other great recipes.