How to prepare Avocado Shrimp Salad

AVOCADO SHRIMP SALAD

Ingredients
* 1lb uncooked deveined shrimp
* 15 grape tomatoes - halved
* 15 sunburst tomatoes - halved
* 2 avocados - peeled,  pitted and cut into chunks
* juices of 2 small limes
* 1/4 tsp garlic powder
* 1/8 tsp cumin
* pinch salt/pepper
* drizzle of olive oil
* handful of fresh cilantro - chopped

Directions
1. Drop shrimp into boiling water and cook until pink and curled into a "C" shape(appr. 2mins depending on the size). 
2. Drain shrimp and run under cold water to stop cooking.
3. Refrigerate until cold. Peel shrimp(if you want to)  and chop into bite size chunks
4. Combine shrimp and all the remaining ingredients in a large bowl. Gently stir.
5. Refrigerate until served.

Grilled Chicken Caesar Cobb Salad

Serves 4

Ingredients
2 large chicken breast fillets, skinless
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
2 teaspoons dried oregano
Pinch of salt
Cracked pepper
1/4 cup diced bucon
2 eggs,  hard boiled
6 cups romaine lettuce leaves, washed and dried
1 cup grape tomatoes, halved
1 avocado, sliced
1/2 cup shaved Parmesan cheese
1/2 cup croutons

Dressing
1/4 cup whole egg mayonnaise
1/4 cup non fat Greek yogurt
1 tablespoon olive oil
1 clove garlic, crushed
3 - 4 anchovy fillets, finely chopped
1 tablespoon lemon juice
2 tablespoons freshly grated Parmesan cheese
Salt and pepper for seasoning

Mexican Grilled Chicken Cobb Salad

prep time: 15 MINUTEScook time: 15 MINUTEStotal time: 30 MINUTES yields: SERVES 4 Ingredients Seasoned Baked Tortilla Strips 2 Old El Paso Flour Tortillas, cut into strips 1 tablespoon Old El Paso Taco Seasoning 1 Tablespoon olive oil Salad ¼ cup fresh lime juice 1/3 cup + 3 tablespoons olive oil 2 teaspoons Old El Paso Salsa Seasoning Mix 1 jalapeno, seeded + diced 1 cup fresh cilantro, chopped Salt + pepper, to taste 1 pound boneless skinless chicken breast (about 4 small breast) 1 packet Old El Paso Taco Seasoning 2 heads romaine lettuce, chopped 1 cup monterey jack cheese, shredded 1 cup cooked black beans, rinsed + drained if using canned 1 cup fresh grilled corn kernels 1 cup cherry tomatoes, halved 3 hard boiled eggs, sliced 1 avocado, pitted + sliced Instructions !Seasoned Baked Tortilla StripsPreheat the oven to 350 degrees F. Line a baking sheet with parchment paper.In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.!SaladIn small bowl, whisk together the lime juice, 1/3 cup olive oil, Old El Paso Salsa Mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.Preheat the grill or a grill pan to high heat.Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing.Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing. Enjoy!

Honey Mustard Chicken Salad with Homemade Honey Mustard Dressing

Ingredients
¼ cup honey
3 tbsp. olive oil, divided
2 tbsp. Dijon mustard
2 tbsp. whole grain mustard (or stone ground)
 2 tsp. red wine vinegar
¼ tsp. salt
1 lb. boneless skinless chicken breasts, cut into bite-size chunks
8 cups mixed baby lettuce greens
1½ cups chopped apples
1 cup halved cherry tomatoes
 ½ cup sliced red onion
¼ cup pecans

Instructions
In a small bowl, add the honey, 2 tablespoons of olive oil, Dijon mustard, whole grain mustard, vinegar, and salt. Whisk until well combined. Pour half of the honey mustard dressing into a shallow dish. Add the chopped chicken to the dish. Stir to coat the chicken in honey mustard. Cover and store in the refrigerator to marinate for 1-4 hours. Cover the unused honey mustard and store it in the refrigerator to use as a salad dressing later. Add 1 tablespoon of olive oil to a large non-stick skillet and place it over medium heat. Use a large slotted spoon to transfer the chicken from the marinade to the skillet. Discard the used marinade. Cook the chicken for 6-8 minutes, stirring often, until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit). Cool the cooked chicken for 5 minutes. In a large bowl, add the lettuce. Top with apples, tomatoes, red onion, pecans, and cooked chicken. Serve the salad with the stored honey mustard dressing.

Chicken Mango Salad

Ingredients:
🔹1/4 cup mayonnaise 🔹1/4 cup sour cream 🔹2 teaspoons lemon zest🔹2 tablespoons fresh lemon juice🔹2 teaspoons curry powder🔹1 teaspoon grated fresh ginger🔹1/2 teaspoon salt🔹1/8 teaspoon ground cayenne pepper🔹3 cups chopped or shredded cooked chicken🔹4 cups chopped Napa cabbage🔹2 cups peeled, pitted, and chopped mango 🔹1 small red bell pepper, chopped 🔹1/2 English cucumber, chopped🔹1/2 cup chopped fresh cilantro🔹1/4 cup chopped red onion

 Directions
▶️ 1. Whisk together first 8 ingredients in a small bowl. 2. Combine chicken and remaining ingredients in a large bowl. Add dressing, tossing to coat. Serve immediately.

Healthy Salad

Ingredients 🍴
🔹500g purple sprouting or tenderstem broccoli🔹4 large free-range eggs, (at room temperature)🔹2 tablespoons Dijon or wholegrain mustard🔹1 tablespoon white wine vinegar 🔹1 pinch of caster sugar 🔹2 large cloves of garlic 🔹6-8 marinated anchovies🔹1 fresh red chilli

 CROUTONS
🔹60g leftover ciabatta 🔹olive oil Method ▶️ For the croutons, tear the ciabatta up into bite-sized pieces. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-high heat. Once hot, tip in the ciabatta and toss well to coat in the oil. Cook gently for 5 to 10 minutes, or until crisp and golden; try to resist adding more oil – they will turn golden given a bit of time. Tip onto a plate, then wipe out the pan with kitchen paper and set aside. Bring a large pan of salted water to the boil, then add the broccoli and cook until just tender (about 5 minutes for purple sprouting or 3 minutes for tenderstem). Fill a bowl with cold water, then lift the broccoli from the pan and into the cold water to cool. Keep the pan of water on the hob. Gently lower the eggs into the pan of boiling water and simmer for 6 minutes, or until they are just soft in the middle. Drain and set aside. Tip the broccoli into a colander, then cool the eggs in a fresh bowl of cold water for a few minutes. Next, combine 1 tablespoon of oil with the mustard, vinegar and sugar, plus 1 tablespoon of cold water and a little seasoning to make the dressing. Peel, then halve the eggs. Peel and thinly slice the garlic, tear up the anchovies and trim and finely chop the chilli. Put 1 tablespoon of oil in the frying pan, place over a medium heat and fry the garlic for 30 seconds. Toss in the drained broccoli and cook for 2 minutes over a high heat, until starting to colour here and there. Spread the broccoli over a platter, then add the eggs, croutons and anchovies. Scatter with the chilli, drizzle over the dressing and serve.

Tomato, Cucumber and Avocado Salad

1 large avocado, peeled, seeded, chopped
 1 tsp lemon juice 2 cups cherry tomatoes, halved
2 cups yellow cherry tomatoes, halved
1-2 english cucumbers, peeled and chopped
1/4 cup chopped red onion
4 oz feta cheese crumbles
1 Tbsp red wine vinegar
2 Tbsp olive oil salt and pepper, to taste
1/4 cup fresh chopped parsley

Instructions
Drizzle lemon juice over chopped avocado. Place avocado, tomatoes, cucumbers, onion and feta cheese in a large bowl. Whisk together red wine vinegar, olive oil and salt and pepper. Pour over salad. Top with fresh parsley. Toss gently to combine.

Skinny Chicken and Avocado Caesar Salad

Ingredients:
Salad:
½ ciabatta loaf (4oz), sliced
2 whole Chicken Breast fillets, skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz bacon trimmed of all fat, cut into strips
2 eggs, boiled to your liking (soft of hard boiled), sliced
2 bunches Romaine lettuce, washed and dried
1 Avocado, sliced
½ cup shaved parmesan cheese
Dressing:
⅔ cup greek yogurt
1 tablespoon olive oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped
Juice of ½ a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Instructions:
Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
To make the Caesar Yogurt Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk until well combined; add salt and pepper to your tastes, and whisk again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!

Chicken Caesar Salad with Garlic Croutons

Yield: About 4 servings

Ingredients

Dressing
1/2 cup fat free Greek yogurt
3 anchovy fillets (about 1 1/2 tsp once mashed)
1 1/2 Tbsp full fat mayonnaise
1 1/2 Tbsp olive oil
3 Tbsp fresh lemon juice
1 1/2 tsp dijon mustard
1 Tbsp Worcestershire sauce
1/2 tsp freshly ground black pepper
Salt to taste
2 small cloves garlic, pressed through a garlic crusher
Croutons
1/2 (16 oz) loaf French bread, 2 days old
3 Tbsp olive oil
1 large clove garlic, pressed through a garlic crusher
1/4 each salt and freshly ground black pepper
Salad
1 lb chicken boneless skinless breasts, grilled and sliced (rotisserie chicken would work too)
1 large head Romaine lettuce, chopped into bite size pieces
1/2 cup finely shredded parmesan cheese (about 2 oz)
Directions

For the dressing:
Remove larger bones from anchovy fillets. Place in a small mixing bowl and mash to a paste with the back of a spoon. Add in mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, pepper salt and garlic and stir until well blended. Whisk in Greek yogurt. Chill in refrigerator while preparing remainder.
For the croutons:
Preheat oven to 375 degrees. Cut bread into slices 3/4-inch thick then cut each slice into cubes. Spread bread cubes into an even layer on a baking sheet and bake 5 minutes. Meanwhile, in a mixing bowl, whisk together olive oil, garlic, salt and pepper.
Remove from oven and move bread cubes closer to center of pan (so they're more side by side), then slowly and evenly drizzle with half of the olive oil mixture and toss. Drizzle with remaining olive oil mixture and toss, then bake 5 - 6 minutes. Remove from oven and toss, then bake 5 - 6 minutes longer or until golden brown and crisp. Remove from oven and allow to cool to room temperature.
To assemble salad:
In a large salad bowl toss together lettuce, chicken, croutons and half of the parmesan. Drizzle with desired amount of dressing and toss. Plate and sprinkle each portion with remaining parmesan. Serve immediately.

Honey Mustard Chicken Bacon and Avocado Salad

Serves: 4
INGREDIENTS
Dressing / Marinade:
⅓ cup honey
3 tablespoons whole grain mustard
2 tablespoons smooth and mild Dijon mustard
2 tablespoons olive oil
1 teaspoon minced garlic
Salt to season
4 skinless and boneless chicken thighs or chicken breasts
For Salad:
¼ cup diced bacon, trimmed of rind and fat
4 cups Romaine lettuce leaves, washed
1 cup sliced grape or cherry tomatoes
1 large avocado, pitted and sliced
¼ cup corn kernels
¼ of a red onion, sliced
INSTRUCTIONS
Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Mediterranean Quinoa Salad

3 cups cooked quinoa
1 cup thinly sliced cucumbers
1 cup halved cherry tomatoes
½ cup diced yellow bell pepper
¼ cup minced red onion
½ cup crumbled feta cheese
¼ cup sliced kalamata olives
2 tablespoons toasted pine nuts
2 tablespoons chopped parsley

For the dressing:
¼ cup olive oil
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon dried oregano
salt and pepper to taste

For the dressing:
Combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
For the salad:
Mix together the cucumbers, tomatoes, bell pepper, olives and onion. Reserve ¼ cup of the vegetable mixture to garnish later.
Add the quinoa and parsley to the bowl; stir to combine with the vegetables.
Pour in the dressing in the amount that you prefer, toss to coat evenly.
Place the reserved vegetables on top of the quinoa mixture. Sprinkle with feta cheese and pine nuts and serve.

Pink Detox Salad

Ingredients

Dressing
1/2 cup plain fat-free Greek yogurt
1/4 cup pomegranate juice
2 Tbsp apple cider vinegar
1/2 tsp lemon zest
1 tsp stevia (substituted 2 Tbsp honey)
1/8 tsp salt
Salad
1 pink grapefruit, peeled, segmented and seeded
1/2 tsp stevia (I omitted this)
6 cups baby kale (I substituted a blend of spinach, baby kale and chard)
1 lb strawberries, hulled and sliced
2 cups (1-inch-cubed) seedless watermelon
1/2 cup pomegranate arils
1/4 cup walnuts, coarsely chopped
1/2 cup crumbled reduced-fat feta cheese
Directions

For the dressing:
In a small mixing bowl stir together yogurt, pomegranate juice, vinegar, lemon zest, stevia or honey, and salt until well combined. Cover and chill until ready to serve.
For the salad:
Sprinkle grapefruit with stevia and set aside. Divide kale among four salad bowls. Top each serving with strawberries, watermelon, grapefruit, pomegranate arils, walnuts and feta cheese. Drizzle each salad with dressing.

Steak Fajita Salad

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Yield 6 servings

All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing!

Ingredients

2 tablespoons olive oil, divded
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 green bell pepper, thinly sliced
8 cups chopped romaine lettuce
1 avocado, halved, seeded, peeled and thinly sliced
For the cilantro lime dressing
1 cup loosely packed cilantro, stems removed
1/2 cup sour cream
2 tablespoons mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
For the steak
1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
2 pounds flank steak
Instructions

To make the cilantro lime dressing, combine cilantro, sour cream, mayonnaise, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.
To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.
Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain.
Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.
Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged

Roasted Peach Panzanella Salad with Blistered Tomatoes

What you need:
.
3 peaches, diced and divided
1 1/2 pints cherry tomatoes, divided
1/4 cup + 1 tbsp extra-virgin olive oil, divided
4 cups bread cubes, 1 cut cubes from an artisan sourdough loaf
2 tbsp white wine vinegar
1 tbsp raw honey
1/4 cup chopped basil
1/4 cup chopped dill
2 tbsp chopped tarragon
1 tbsp chopped oregano
2 cups baby spinach
1 cup baby arugula
1/2 cup crumbled goat's cheese
sea salt and black pepper
.
How you make it:
.
Preheat your oven to 375F. Line two baking sheets with foil. To one baking sheet, add 3/4 of the diced peaches. Toss with 1 tbsp of oil and sprinkle with just a little fine sea salt. To the second baking sheet, add one pint of the cherry tomatoes. Toss with 1 tbsp of oil and sprinkle with fine sea salt. Place both baking sheets in the oven. Roast the peaches for 15 minutes, tossing halfway through until soft and just begining to brown. Remove from heat and set aside. Roast the tomatoes for 30 minutes, stirring halfway through, until they are cracked and blistered. Remove from heat and set aside.
Cut the remaining 1/2 pint of cherry tomatoes in half. Set aside.
On a third baking sheet lined with foil, add the bread cubes. Toss the cubes with 1 tbsp of oil and season generously with salt and black pepper. Place them in the oven and cook for 30 minutes, tossing halfway through, until crispy and golden. Remove from heat and set aside.
In a large bowl, whisk together the reamining 2 tbsp of oil (add more if needed), vinegar, honey, basil, dill, tarragon and oregano. Season with salt and black pepper. Add the spinach, arugula, peaches (both roasted and raw diced), tomatoes (both blistered and raw), and bread cubes. Toss until fully coated and thoroughly mixed. Set aside at room temperature to allow flavors to meld for about a half hour before serving. Sprinkle with goat's cheese and enjoy!

Spring Salad

Spring mix salad topped with mushrooms, avocado, orange and yellow bell pepper,purple onion, lime, fresh cracked lemon Pepper and golden potatoes.

Enjoy!

Chef Salad

Serves: 4
ingredients
½ cup mayonnaise
1 tbsp vinegar
½ tbsp sugar
½ tsp paprika
¼ tsp pepper
salt to taste
1 boston lettuce
½ cup peas
½ cup carrots grated
¾ cup cheddar cheese
½ english cucumber
6 green onions
6 cherry tomatoes
4 eggs
instructions
Mix the first 6 ingredients in a small bowl to make the dressing for the salad.
Julienne the lettuce, grate the carrots, slice the cucumber, onions, tomatoes and eggs.
Mix all the salad ingredients together and plate in a salad bowl. Drizzle with the dressing.

Blackened Shrimp, Asparagus and Avocado salad

Ingredients:
Blackened Shrimp:
500g raw peeled large shrimp (King Prawns), tails removed
2 cloves of garlic, minced
1 teaspoon ground basil
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 teaspoons cayenne pepper
2 teaspoons sweet paprika (or smokey for a different flavour option)
2 bunches of Asparagus, halved
1 teaspoon olive oil
Salad:
4 cups Cos lettuce leaves (or lettuce of choice), washed and ready to use
1 Avocado, cubed
¼ red onion, sliced
1 handful fresh basil leaves
Dressing:
⅓ cup greek yogurt
1 teaspoon lemon pepper
1 teaspoon lemon juice (optional for extra flavour)
2 tablespoons water (or olive oil)
Salt to taste
---
Directions:
In a shallow bowl, combine shrimp (prawns) with all of the spice ingredients, and rub into the shrimp until evenly coated. Heat a large pan/skillet on medium heat and add the olive oil. Saute the shrimp/prawns and the Asparagus while turning occasionally until the shrimp/prawns and asparagus have started to change colour and are just cooked (about 5 minutes).
Combine the lettuce leaves, avocado, onion slices and basil leaves in a salad bowl. Add the shrimp/prawns and avocado over the top. Drizzle with the dressing.
For the dressing:
Combine the yogurt in a bowl with the lemon pepper, lemon juice (if using), water and salt. Mix well to combine.

Chili Lime South Western Chicken Salad

INGREDIENTS
Marinade/Dressing:
4 skinless, boneless chicken thigh fillets
2 tablespoons olive oil
⅓ cup freshly squeezed lime juice
4 tablespoons fresh chopped cilantro (or flat-leaf parsley)
2 cloves garlic, crushed
1 teaspoon brown sugar
½-3/4 teaspoon red chilli flakes (adjust to your preference of spice)
½ teaspoon ground Cumin
1 teaspoon salt
¼ cup plain greek yogurt (or sour cream)

-- FOR DRESSING ONLY
Salad:
4 cups romaine (cos) lettuce leaves, washed and dried
1 cup grape / cherry tomatoes, halved
1 ripe avocado, sliced
1 cup black beans, washed and rinsed
1 cup corn, washed and rinsed
INSTRUCTIONS
Whisk marinade ingredients together to combine, or pulse in a magic bullet using a small cup OR a small food processoruntil blended (all except for the greek yogurt). Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as the dressing.
Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, black beans, corn and chicken.
Prepare dressing with remaining marinade/dressing with the ¼ cup greek yogurt; mix well to combine OR pulse in a small food processor or magic bullet small cup.
Drizzle the creamy dressing over the salad; divide into 4 bowls and serve.

Chop Chop Salad

Ingredients
1 (15 oz) can chickpeas, drained & rinsed
1/4 red onion, slivered
1 yellow bell pepper, seeded & chopped
1 orange bell pepper, seeded & chopped
1 green bell pepper, seeded & chopped
2 cups grape tomatoes, sliced
2-4 small English cucumbers, chopped
4 stalks celery, sliced
1/3 cup kalamata olives,
sliced 4 oz feta cheese, cubed
Dressing Ingredients:
1/4 cup extra virgin olive oil
juice of 2 fresh lemons
2 cloves garlic, minced
2 Tbsp. fresh parsley leaves, chopped
sea salt & pepper to taste
Instructions

Whisk together the dressing ingredients.
Toss all salad ingredients in a large bowl with the dressing and serve.

Caprese Zucchini Salad

SERVES: 2-3 SERVINGS
INGREDIENTS:
2 medium zucchini, spiralized to look like ribbons, then noodles trimmed to 5 inches or less
1 cup cherry or cocktail tomatoes, halved
For the marinade
1 tablespoon lemon juice
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 medium garlic clove, minced
Kosher salt and freshly ground black pepper
12 small mozzarella balls, halved
½ cup thinly sliced basil leaves
.
DIRECTIONS:
Place the zucchini and tomatoes in a large bowl.
Make the marinade. Pulse the ingredients in a food processor until the garlic is smooth.
Pour the marinade over the zucchini noodles and tomatoes, and toss to combine. Place in the refrigerator to marinate for at least 10 minutes.
Add the mozzarella and basil to the zucchini noodles, toss to combine, and serve.