salad

Buffalo Shrimp Salad

July 25, 2017
0 Reviews
Serves 2-3
Prep time
10m
Cook Time
5m

Between March and June of this year I completed two Whole 30s. While I love how I feel when cutting out processed foods, by day 30 I’m just a wee bit resentful of all the food prep and cooking required. So in order to survive a Whole 30, one needs to come up with fast and easy options…that still taste good! Enter Buffalo Shrimp Salad.

This recipe was born out of the need to have a healthy lunch when I had limited groceries and no prepped meals waiting in the fridge. I almost always have a bag of frozen shrimp in the freezer as they are quick to defrost and can be the base for yummy stir fries, curries, and pad thai. And I almost always have a big jar of Frank’s Original Red Hot in the fridge…does that stuff ever go bad?

I found it to be a satisfying lunch and made it again for dinner the next week with the addition of quinoa in the bowl to make it a little more substantial. My husband gave it two thumbs up.

If you like spicy, give it a try!

 

Buffalo Shrimp Salad

Ingredients

  • 1 lb frozen shrimp (ideally peeled and deveined to make it quick!)
  • 1/8 tsp EACH of onion powder and garlic powder
  • 1 tsp paprika
  • 2 tbsp ghee, butter, or cooking oil of choice (optional)
  • 1/2 c Frank’s Original Red Hot (not buffalo “wing” sauce)
  • 1 head of romaine, chopped (or 4 cups of favourite salad greens)
  • 2 medium carrots, chopped or shredded
  • 2 stalks of celery, chopped
  • optional: other salad toppings like cucumber, tomato, or green onion
  • optional: Whole 30 Ranch Dressing (pictured)
  • optional: blue cheese dressing or crumbled blue cheese

Method

  1. Defrost shrimp and/or clean and peel. Pat dry and toss with onion powder, garlic powder, and paprika.
  2. Heat large skillet with oil if using, then toss in shrimp when hot. Cook shrimp approximately 2 minutes per side, shaking the pan often.
  3. Add the hot sauce to the skillet and stir to coat the shrimp. Cook for 2 minutes more to ensure shrimp are cooked through and the sauce thickens a bit.
  4. Assemble salad bowls with greens and veggies. Top with shrimp. Drizzle with dressing if using.
  5. Devour!

Buffalo Shrimp

Peach and Prosciutto Salad

August 10, 2015
0 Reviews
Cuisine
Course
Serves 1
Prep time
5m

Last summer when peaches were in season we ate this all. the. time. If you like sweet and savoury, you’ll find this addicting! You can leave out the mozzarella to make it paleo, vegan, or Whole 30 but we like it in. I’ve also changed it up by tossing in a handful of arugula (gotta eat your greens!). This one is so easy — try it and let me know what you think!

 

File 2015-07-08, 11 23 28 PM_Fotor

 

INGREDIENTS

{per person}
1 ripe peach, cut into thin slices
2 slices prosciutto, torn
3 large basil leaves, chiffonaded
1/4 cup fresh mozzarella, diced (I used goat’s milk mozzarella)
1 Tbsp EVOO
sea salt
black pepper

METHOD

1. Combine the first five ingredients in a bowl; toss to combine.
2. Plate and season with sea salt and cracked pepper to taste.

{adapted from Ramshackle Glam}

Broccoli and Feta Salad

August 10, 2015
0 Reviews
Cuisine
Course
Serves 6
Prep time
10m

My dad started making this salad in the late 1990s and it has been a staple at our family barbecues ever since. I’m not sure where he got the recipe, but we’ve made tweaks along the way to get it the way we like it. It is super easy to make and a great tasting combo.

File 2015-07-09, 10 58 10 PM_Fotor

 

INGREDIENTS
~6 cups broccoli florets (2 bunches)
1 cup red onion, thinly sliced
1 cup feta cheese, crumbled

For the Dressing:
1 cup plain yogurt
1/4 cup mayo (go homemade!)
2 Tbsp maple syrup or coconut palm sugar
1 Tbsp lemon juice
sea salt and pepper

1 cup sunflower seeds (for serving)

METHOD
1. In a large bowl, combine broccoli, red onions, and feta cheese.
2. In a small bowl, stir together yogurt, mayo, sugar, and lemon juice; pour over salad and toss.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for 2 hours or up to 1 day. Makes 6 servings.
5. Toss or top with sunflower seeds right before serving.

{via Jim Greenaway}

BLT Salad

July 7, 2015
0 Reviews
Serves 1
Prep time
10m

Here is a quick and easy salad to assemble for lunch, and I’ve even enjoyed it as an egg-free breakfast. If you love BLTs, the dressing is what gives it the authentic flavour.

File 2015-07-07, 2 17 06 PM_Fotor

 

 

BLT Salad

Ingredients
For the Salad
2 cups of salad greens (romaine gives it more of a BLT flavour than spinach)
2 pieces of bacon, crumbled
2 small tomatoes, quartered

For the Dressing
1 small tomato (or half of a medium one)
1.5 Tbso of homemade may (check out the easy recipe on my blog — link at bottom)
1 tsp of homemade ketchup (or a low-sugar variety)
salt and pepper to taste

Method
1. Assemble salad.
2. Mix the dressing. Cut the tomato in half and grate into a small bowl (start grating on the cut side and discard the skin). Mix in the mayo, ketchup, salt and pepper.
3. Drizzle dressing over salad and enjoy!