Salads don't have to be boring. Filled with super foods and packed with flavor, these healthy salads are anything but!
BLT Cobb Dinner Salad
1 large head of red leaf lettuce chopped as desired
1 pint cherry tomatoes (sliced if preffered)
2/3 cup chopped chives
1 8 oz package blue cheese crumbles
8 slices of crunchy bacon (crumbled)
4 boiled eggs, halved
2 avocados, sliced
1tbs. olive oil
1 tbs. balsalmic vinegar
1 tbs. honey mustard
In a large dinner salad bowl, place red leaf lettuce, then add cherry tomatoes, chives, blue cheese crumbles, bacon, boiled egg, and avocado on top. Next, combine olive oil, balsamic vinegar, and honey mustard in a small bowl and whisk together until mixed. Pour over and toss with the salad, and it’s ready to eat!
Strawberry Avocado Spinach Salad with Chicken
¼ cup extra virgin olive oil
1 tbs. balsamic vinegar
1 teaspoon sugar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
6 cups loosely packed fresh spinach
6-8 large strawberries, hulled and quartered
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
¼ cup feta cheese
2 tablespoons sliced almonds
Whisk the extra virgin olive oil with the balsamic vinegar, sugar, kosher salt, and freshly ground black pepper in a small bowl until blended.
Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
Spray a grill pan or 12-inch non-stick pan with cooking spray and heat to medium high. Place the chicken breasts on the hot grill pan. Cook for 3 minutes then flip the chicken breasts. Cook for another 3 minutes, and turn. Reduce the cooking temperature to medium low and cook the chicken for 20-25 minutes more, turning every 5 minutes or so. Cooking time will depend on the thickness of the chicken, but it will be done when it hits 165 degrees internal temperature. Let the chicken rest for 5 minutes then slice into ¼ inch slices.
Arrange the spinach, strawberries and red onion in a bowl. Lightly toss with the remaining dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.
Cucumber Greek Salad
2 cucumbers, peeled and chopped into ¼ moons
4-6 Roma tomatoes, cut into wedges
½ of a red onion, thinly sliced
¼ cup olive oil
1 ½ Tbs. lemon juice
2 teaspoons dried oregano
½ cup crumbled feta cheese
Salt and Pepper (to taste)
Black olives, pitted and sliced (to taste)
In a large bowl, combine cucumbers, tomatoes and onions. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper. Sprinkle feta cheese and olives over the top and mix. Adjust spices if need be. Refrigerate until ready to serve.