Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

Recipe: Cannellini Crazy Greek Salad

Nothing says spring like a great big fresh salad! This one makes a great healthy spring or summer lunch, with cannellini beans, cheese, and olives for lots of flavor and nutrition, and you can put it together in a matter of minutes, which makes it perfect for when you're pinched for time, but still want a healthy meal.

Cannellini Crazy Greek Salad
(Serves 2-4.)

Ingredients:

 (Photo credit: Wikipedia)

1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp dried oregano flakes
1/4 tsp black pepper
1/8 tsp kosher salt
1 can (15 oz) cannellini, drained then rinsed
1 Roma tomato, diced
1/4 cup diced sweet onion
1/4 cup diced green pepper
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
Mixed greens for serving

Directions:

• In a large salad bowl, whisk the first 5 ingredients together until frothy.
• Add the remaining ingredients to the bowl and toss gently until all ingredients are coated well with the dressing.
• Serve immediately by itself or over a bed of mixed greens.

Recipe: South Of The Border Black Bean Spinach Salad

Mmmm...this quick, delicious, and healthy salad hits the spot for a quick spring or summer meal - no cooking required! Lots of fresh veggies in this one, plus black beans for protein, and a bit of cheese for flavor, and to add some fat to help you absorb all the great nutrients in this salad.


South Of The Border Black Bean Spinach Salad
 (Serves 2-4.)

Ingredients:

2 Tbsp fresh lime juice
1 tsp cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 cans (15 oz) black beans, drained and rinsed
2 cups diced fresh tomatoes
1/4 cup shredded cheese
1/4 cup diced onion
2 Tbsp chopped fresh cilantro
4 cups chopped spinach

Directions:

• Put the lime juice, cumin, salt and black pepper in a salad bowl; whisk to combine.
• Put the beans, tomatoes, cheese, onion, and cilantro in the salad bowl and toss to coat with the dressing.
• Divide the spinach between salad plates and spoon the black bean mixture over the top of each.
• Serve immediately.

Recipe: Creamy Salmon And Sweet Pea Pasta Salad

This fresh summer pasta salad combines sweet peas with salmon for a delicious, cool and creamy summery dish great for a quick lunch or a potluck side dish. It's a great way to use up leftover grilled salmon from last night's dinner. Use fresh peas from the garden if you have them, but frozen will also work just fine.

Creamy Salmon And Sweet Pea Pasta Salad

Ingredients:

16 ounces seashell shaped pasta
1/4 cup mayonnaise
1 cup plain yogurt
1/4 cup green onions, chopped
1 Tbsp. fresh parsley, chopped
1 garlic clove, minced
2 Tbsp. lemon juice
1 cup cooked flaked salmon
10 ounces frozen petite sweet peas, thawed

Directions:

• Cook pasta according to package directions; drain and set aside.
• In a blender, add the mayonnaise, yogurt, onion, parsley, garlic and lemon juice; blend for 1 or 2 minutes or until smooth. 
• In a large serving bowl, add the cooked pasta, fish, and peas, then pour the creamy mixture from the blender over the top, toss to combine, and serve.

Recipe: Garlic Lime Dressed Chickpea Salad

This delicious twist on a fresh summer bean salad uses protein-rich chickpeas, and a simple dressing of garlic and lime juice. It only takes a few minutes to make, and a great make-ahead dish as the flavors will continue to develop as it sits. This one is also great for potlucks, or for a quick summer lunch, add lettuce or sprouts and stuff into a toasted pita pocket.

Garlic Lime Dressed Chickpea Salad

Ingredients:

 (Photo credit: Wikipedia)

2 limes, juiced
4 garlic cloves, minced
1 1/2 teaspoons cumin
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 cans (15 ounces each) chickpeas, rinsed and drained
1/2 bunch parsley, chopped
1/2 medium onion, diced

Directions:

• Whisk together the lime juice, garlic, cumin, olive oil, salt, and cayenne pepper in a large bowl.
• Add the chickpeas, parsley, and onion to the bowl and stir until coated well with the dressing.
• May be served immediately at room temperature, or placed in the refrigerator for 30 minutes or more to let the flavors develop.

Recipe: Cool Cucumber Dressed Celery Slaw

Nothing says summer like a cool cucumber salad, and when you combine the cool crunch of cucumbers with fresh slaw, you have the ultimate in a summer picnic offering! The typical cabbage slaw is accented here with the cool juicy crunch of both cucumbers ans celery, and the yogurt dressing is light on fat, but high on flavor with fresh mint. This salad is super fresh flavored, and it should be eaten that way as well. For best results, prepare just before serving.

Cool Cucumber Dressed Celery Slaw
(Makes 4-6 side salads.)

Ingredients:

Image via Flickr

3 cups thinly sliced celery
2 cups finely shredded red or green cabbage
1 medium cucumber, peeled and seeded if seeds are too big
1 cup plain nonfat yogurt
3 Tbsp sugar (more or less to taste)
1 to 2 Tbsp finely chopped fresh mint
      
Directions:

• In a large bowl, toss together the celery and cabbage; set aside.
• In a separate bowl, make dressing by first grating the cleaned cucumber into a strainer placed over a bowl, then pressing grated cucumber lightly with the back of a large spoon to squeeze out excess liquid; discard liquid.
• Dump cucumber out of strainer and into a clean bowl, and add the yogurt, sugar, and mint, stirring until sugar dissolves. 
• Pour the dressing over the celery and cabbage mixture and toss well to combine.
• Serve immediately or refrigerate if necessary for up to 1 hours.  The salad will tend to get watery if you keep it any longer than that.
• Toss again just before serving.

Recipe - Mixed Salad with Feta Cheese and Blueberries

Yum! I haven't tried this one yet, but I'm going to - it sounds awesome!  Simple, easy, and healthy, with a lovely mix of colors and flavors and textures. Let us know how you like it....

Mixed Salad with Feta Cheese and Blueberries
(Serves 2 as a main lunch or 4 as a side dish)

Ingredients:
5-6 cups mixed salad leaves
5 oz fresh blueberries
4 oz walnuts, chopped and toasted
8oz feta cheese, crumbled

Dressing:
4 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp honey
Salt and pepper

Instructions:
Arrange the salad leaves on a large serving platter. Sprinkle with feta cheese and top with blueberries and walnuts.

Meanwhile, place all dressing ingredients in a jar with a lid and shake until well combined. Season well. Drizzle over the salad and serve immediately.