Archive for Salads

Thai Steak Salad


Steak salad is a great dinner and very quick and easy to make. The Thai flavors are a fantastic way to mix up this classic healthy dinner. So toss up your weekday dinner with this recipe.



1/3 Cup Fresh Lime Juice

1 1/2 Tsp Brown Sugar

1 Tbs Minced Ginger

1 Tsp Red Chili Paste

1 Tbs Thai Fish Sauce


3 Cups Preferred Greens

1 Cup Thin Slice Red Cabbage

1/2 Cup Chopped Fresh Basil

1/2 Cup Chopped Fresh Cilantro

1/2 Cup Chopped Carrots

1/4 Cup Chopped Peanuts


1 1/2 Lb Flank Steak

1 Tbs Oil



So first you want to prep your steak because that’s what takes the longest. You want to oil and salt and pepper both sides. Lay that on a hot grill (400-500 °F; 200-260 °C) Cook for 3-5 minutes on each side.

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While your steak is cooking you can prep your dressing. Combine all those ingredients in a small bowl and set to the side. Make sure to taste because if your limes are particularly tart you might want to add a little more sugar.

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Remove the steak from the grill once cooked and let that rest for 5-10 minutes. I used that time to make the salad.


Combine all the salad ingredients in a large bowl and then you’re almost ready to plate.

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Once your salad and dressing are made and your steak has rested you can slice your steak. Slice thinly against the grain. Now you can plate up.

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Serves 6

Calories 298

Fat 14.2 g

Sat Fat 4.5 g

Cholest 62.4 mg

Sodium 1149 mg

Carb 7.7 g

Fiber 1.5 g

Sugar 3.4 g

Protein 33.7 g

Dill Potato Salad

Dill Potato Salad

I love, love, love potato salad but most places just make it wrong! Heavy and greasy and they use sweet pickles and add onions. The atrocity! This is my recipe made the way I like it.


2 Lbs Red Potatoes

3-4 Boiled Eggs (your preference)

3 Tbs Olive Oil

1 1/2 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Pepper

1 1/2 Cup Chopped Celery

1 Cup Greek Yogurt

3 Tbs Chopped Dill

1/2 Cup Dill Relish

Bring a large pot of water to boil. Clean and half your potatoes, I like the skin on my potatoes but you can remove it if you prefer.

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Once the water is boiling add the potatoes and cook for 10-15 minutes until the potatoes are tender.

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Drain and allow the potatoes to cool down.


In a small bowl combine the oil, garlic, salt, and pepper.

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Once the potatoes are cooled chop into bit sized chunks. Stir in the oil mix and chill in the fridge for 30 minutes.

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After chilling chop the celery and the boiled eggs. Add that to your chilled potatoes.

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Combine the dill weed and the greek yogurt. Pour that over the potato mix.

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Lastly stir in the dill relish.

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Now you’re ready for any summer picnic, potluck, or backyard bar-b-que.


Makes 8 Servings

Calories 165

Fat 7.9 g

Sat Fat 1.4 g

Cholest 93.4 mg

Sodium 620.6 mg

Carb 15.4 g

Fiber 1.8 g

Sugar 2.6 g

Protein 7.8 g

Summer Fruit Salad

Summer Fruit Salad

I love fruit salad and this summer fruit salad is so easy and so yummy. You can change out the fruit to whatever you want but these are some of the favorites in my family.


3 Peaches Diced

1-16 Oz Package Strawberries Diced

2-6 Oz Packages of Blackberries

2 Tbs Sugar

2 Tbs Lemon Juice

8 Purples Basil Leaves Chopped

So first you want to cut up all of your fruit and place them in a bowl.

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Then you want to chop your basil and add the sugar, lemon juice and chopped basil to your fruit.

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Stir to combine. You can either serve immediately or chill for a few hours to let the juice combine.


Serves 12

Serving ½ Cup

Calories 41

Fat 0.3 g

Sat Fat 0 g

Cholest. 0 mg

Sodium 0.5 mg

Carbs 10.1 g

Fiber 2.3 g

Sugars 7.6 g

Protein 0.9 g

Taco Salad Bar

Taco Salad Bar

I love a good Taco Salad because all of the flavors are light and fresh but it is so filling at the same time. It is also really easy and if you have picky eaters, like me lol, the best way to do them is set up like a salad bar.


1 Lb Ground Turkey

1 Packet Taco Seasoning

¾ Cup Water

1 Bell Pepper

1 Onion

1 Tomato

2/3 Cup Greek Yogurt

2/3 Cup Mexican Cheese

1 Can Black Beans

1 Avocado

5 Cups Chopped Romaine Lettuce

So first we are going to prep the ingredients that you can set up and forget about. So chop the lettuce, dice the tomato, set out the greek yogurt and the cheese.

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Slice your peppers and onions and place them into a skillet on medium low heat. Stir frequently.

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At the same time brown your ground turkey in a separate pan over medium.

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Once the meat is browned add in your taco seasoning and water. Mix to combine and set over low heat for 5 minutes.

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Heat the can of black beans for a minute to a minute and a half. Set out with the rest of the ingredients.


Lastly dice and set out an avocado.


Your peppers and onions and meat will be done at the same time so set those out and then you are ready to build your taco.

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This is a fully loaded taco. I will base the nutrition information off of a fully loaded taco like this one.


Serves 5

Serving 1 Cup lettuce, ¼ Cup Peppers & Onions, 1/3 Cup Ground meat, ¼ Cup Black beans, 1/5 tomato, 1/5 Avocado, 2 Tbs Greek Yogurt, 2 Tbs Cheese

Calories 312

Fat 11.9 g

Sat Fat 4 g

Cholest. 57.3 mg

Sodium 524.9 mg

Carbs 22.8 g

Fiber 8.4 g

Sugars 5.6 g

Protein 32.9 g

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