Chopped Southwestern Salad

Salad:

Lg Head Romain Lettuce

1 Can black beans, rinsed and drained

1 lg orange bell pepper

1 pt cherry tomatoes

5 green onions

5 strips cooked, crispy bacon

Optional ingredients: Avocado slices, fresh corn

 

Dressing:

1 C cilantro, loosely packed, roughly chopped, stems removed

½ Avocado

Juice from ½ lime, or more, to taste

2 garlic cloves

¼ C Olive Oil

1 ½ t White Wine Vinegar

1/8 t salt

 

Blend all dressing ingredients in processer/blender and toss over finely chopped salad ingredients.

Add a steak or chicken to complete the meal.

 

Protein: Beans (or added steak or chicken)

Carbohydrate: salad ingredients

Fat: Avocado, olive oil

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BLT Salad Bowls

2 Eggs

4 slices Organic Bacon

4 cupsA rugula

1 cup Cherry Tomatoes (halved)

1/2 Avocado (sliced)

2 tbsps Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

 

 

  1. Hard boil your eggs by placing them in a small pot and fill with enough cold water to cover them by 1-inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let stand for 12 minutes then drain. Place eggs in a bowl of ice-cold water for 10 minutes.
  2. While the eggs are cooling, cook bacon in a pan over medium heat until crispy. Remove from pan and pat excess oil away with paper towel. Once cool, chop it up.
  3. To assemble the salads: divide arugula between bowls and top with cherry tomatoes, avocado, chopped bacon and hard-boiled egg. Drizzle with olive oil and season with salt and pepper, to taste. Enjoy!

 

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