Scrumptious Salads

Shrimp, Avocado & Roasted Corn Salad
Via Gimme Some Oven.


How are those New Year resolutions coming along?  Making good and healthy choices isn't always easy.  Here are some delicious salad recipes to add to your recipe box and help you get in those veggies.  Bon appetit!  



SHRIMP, AVOCADO & ROASTED CORN SALAD

Prep: 10 minutes 
Total: 10 minutes

Ingredients:
Salad Ingredients:
2 ears of sweet corn, shaved off the cob
3 strips of bacon, diced
1/2 lb. large shrimp, peeled with tails on or off
4 cups chopped Romaine lettuce
1 avocado, peeled, pitted and diced
1/3 cup grated Fontina cheese (optional)
buttermilk pesto dressing (see below)

Buttermilk Pesto Dressing Ingredients:
1/2 cup buttermilk
1/2 cup mayo or Greek yogurt
1/4 cup pesto, homemade or storebought
1 small shallot, minced
1 Tbsp. lemon juice
pinch of salt and pepper, to taste

Instructions:
To Make The Salad:
Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.

Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.

Add the shrimp and saute until cooked and pink, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside. (You're now done with your multi-tasking skillet!)

Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.

To Make The Dressing:
Whisk together all ingredients until blended. Season with salt and pepper.



Quinoa Avocado Spinach Power Salad
Via The Garden Grazer.

Quinoa Avocado Spinach Power Salad

Ingredients:
1 cup dry quinoa
2 medium avocados
3 oz. baby spinach
8 oz. cherry tomatoes
3 green onions

{For the dressing}
1-2 cloves garlic, minced 
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/8 tsp. salt

Instructions: 
Cook the quinoa according to package directions.
Meanwhile, make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the green onions, tomatoes, and dressing. Stir to combine.
Add the avocado and lightly toss.

Serve immediately or refrigerate to let flavors blend more.



Thai Chicken Salad with Spicy Peanut Sauce
Via My Kitchen Escapades.

Thai Chicken Salad with Spicy Peanut Sauce
Serves: 8

Ingredients:
Chicken marinade
1/2 C vegetable oil
2 Tb rice vinegar
1/4 C sugar or 2 Tb Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
dash of salt and pepper
4 boneless, skinless chicken breasts – about 2 1/2 pounds total


Salad
2 hearts of romaine, chopped
1/2 large head of napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch of cilantro, chopped
1 C salted peanuts

Dressing
1/4 C rice vinegar
1/4 C Thai sweet red chili sauce
1 tsp sesame oil
1/2 tsp sugar or Truvia
pinch of salt and pepper

Peanut Sauce
1/4 C natural peanut butter
2 Tb soy sauce
1 Tb rice vinegar
1 Tb Thai sweet red chili sauce

2 Tb water

Instructions:
In a ziplock bag, combine all the ingredients for the chicken marinade.  Mush it all around, then place it in the fridge for at least 4 hours to marinade.  Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350 degree oven for 40 minutes.  Allow it to cool a bit, then chop up all the chicken into bite sized pieces.

Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  Combine all the dressing ingredients then pour over the salad.  Toss until the salad is evenly coated with the dressing.  Dish out the individual servings of the salad.


Stir together the ingredients for the peanut sauce in a small bowl.  If the sauce is too thick to drizzle, add a bit more water.  Generously drizzle the peanut sauce over each serving of salad then top with the peanuts.

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