Jicama-Avocado Salad

I LOVE this jicama recipe. It's simple to throw together and the leftovers are great too! Take some help from your grocery store and purchase the already peeled and sliced jicama!

Jicama-Avocado Salad
Serves: 2

1 tsp. Himalayan salt
2 tbsp. pure maple syrup
4 tbsp. fresh lime juice
3 tsp. extra-virgin olive oil
1 medium avocado, cut into chunks
1 medium jicama, peeled, cut into matchstick-sized pieces
4 tbsp. chopped fresh cilantro

Combine salt, maple syrup, lime juice and oil in a small bowl; mix well. Combine avocado, jicama and cilantro in a medium bowl. Drizzle with dressing; toss gently to blend. Cover tightly and let marinate in refrigerator for 1 hour or longer before serving.

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Chicken Caesar Salad

Chicken Caesar Salad (Fixate)

Serves: 1

4 cups chopped romaine lettuce

3/4 cup shredded rotisserie chicken breast, boneless, skinless

2 tbsp. shredded Parmesan cheese

1 tsp. drained capers

1 slice whole-grain sprouted bread, cut into cubes, toasted

2 tbsp. Caesar dressing (recipe below)

Place lettuce on a plate; top with chicken, cheese, capers and toasted bread. Drizzle with salad dressing and toss gently to blend.

Caesar Salad Dressing

Serves: 10 (2 tbsp. each)

1/2 cup reduce fat plain Greek yogurt

3 tbsp. fresh lemon juice

1/3 cup shredded Parmesan cheese

2 cloves garlic, chopped

2 anchovies

1/3 cup olive oil

1 dash Himalayan salt

Place yogurt, lemon juice, cheese, garlic, anchovies, oil, pepper and salt in a blender or food processor. Cover and blend until smooth.

Portion Fix per serving: 3 green, 1 yellow, 1 red, 1/2 blue, 1 orange

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Steak Salad with Mango-Lime Dressing

Steak Salad with Mango-Lime Dressing
Makes 1 serving

4 oz. beef flank steak
1/4 tsp. ground paprika
1 pinch ground cumin
1 pinch sea salt
1 cup chopped raw kale
1/2 cup cherry tomatoes, halved
1/2 cup chopped jicama
1/8 medium avocado, chopped
1/2 cup chopped fresh mango
1 tbsp. chopped raw pecans
2 tbsp. Mango-Lime Dressing

Season both sides of steak with paprika, cumin and salt. Heat a grill (or indoor grill pan) over medium-high heat. Grill steak for 4-6 minutes per side, or until done. Remove from heat and let rest for 5 minutes. Thinly slice steak against the grain. Set aside.

Combine kale, tomatoes, jicama and avocado in a medium bowl; toss gently to blend. Top salad with mango, steak and pecans. Drizzle with Mango-Lime Dressing.

Mango-Lime Dressing
Makes 12 servings (2 tbsp. each)

1 large mango, peeled, pitted and chopped
1/4 cup fresh lime juice (about 3 limes)
1/4 cup fresh orange juice (about 1 small orange)
1.5 tsp. lime zest
1 tbsp. raw honey
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1/3 cup extra-virgin olive oil

Place mango, lime juice, orange juice, lime zest, honey, cumin, salt and pepper in a blender or food processor; cover and blend until smooth. Slowly add oil, blending continuously until well blended.

21 Day Fix portions: 2 green, 1 purple, 1 red, 1 blue, 1 orange

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Skillet Taco Salad

We started a Taco Tuesday tradition in my house last week. My family loves tacos so I am going to make some version of tacos every Tuesday. Our first recipe was Skillet Taco Salad and it was a hit! My girls ate it in Tostitos Multi-grain scoop chips, my husband ate it in traditional crunchy corn taco shells and I ate mine over spinach salad with tomatoes, black olives and clean guacamole. Delicious!

Skillet Taco Salad (adapted from www.thegraciouspantry.com)

1 lb lean ground turkey
1 tbsp olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 tbsp ground cumin
1 tsp chili powder
1 can fat-free re-fried beans
Cheddar cheese, shredded

Optional toppings:
tomatoes
lettuce/spinach
black olives
guacamole
Greek yogurt
salsa

In a large skillet, brown turkey in oil over medium heat. Add onions, peppers, garlic and spices. Cook until veggies are soft, about 8 minutes. Spread beans over the meat mixture and top with cheese. Place skillet in oven heated to 350 degrees until the cheese is melted (about 10 minutes). Top with optional fresh ingredients and serve.

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Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette

This is another recipe from a healthy Sur la Table cooking class I took a couple of months ago. It was so pretty on the plate and also very tasty.

Shrimp and Spiralized Cucumber Salad with Chia Seed Vinaigrette
Servings: 4

The poached shrimp can be made ahead and chilled, but the spiralizing should be done just before assembling the salad.

Poached shrimp:
8 cups water
1/2 cup white wine (optional)
2 bay leaves
5 black peppercorns
2 tsp. sea salt
1/2 medium yellow onion
1 head garlic, cut in half
4 sprigs fresh herbs, such as thyme and flat leaf parsle
1 pound medium shrimp, peeled and deveined

Chia seed vinaigrette:
1 tbsp. tamari (or Braggs Liquid Aminos)
1 tbsp. rice wine vinegar
1 tbsp. fresh lime juice
1 tsp. raw honey
1 tbsp. toasted sesame oil
1 tbsp. chia seeds
1 tbsp. finely minced ginger
1 tsp. Sriracha hot chile sauce (optional)

For the salad:
1 large English cucumber
1 small red bell pepper, stemmed and cored, very thinly sliced
2 scallions, green parts only, thinly sliced
1/2 cup cilantro leaves, roughly chopped

For the poached shrimp: Bring water, spices and seasonings to a boil in a medium saucepan. Add shrimp and stir to combine. Poach just until bright pink and opaque, 2-3 minutes. Using a slotted spoon, remove the shrimp from the pan and spread out evenly on a baking dish. Chill until needed.

To prepare vinaigrette: In a large bowl, whisk together ingredients. Add chilled shrimp and toss to coat. Set aside.

For the salad: Spiralize cucumber and lay out on paper towels; gently pat cucumber with additional paper towels to soak up excess liquid. Using kitchen scissors, trim cucumber into bite-size pieces and transfer to the bowl with vinaigrette. Add remaining ingredients. Toss to combine and serve immediately.

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