Basic Green Salad

Serves: 2
Preparation + Cooking time: 5 minutes
Meal Type: Low Carb High Fat
Source: www.recipehub.com

Ingredients:

  • 3 cups leafy greens (romaine, butter or leaf lettuce; spinach, red lettuce, kale, swiss chard|chard or any combination thereof—the more different kinds of leafy greens, the prettier the salad looks)
  • 1 or 2 ripe tomatoes, sliced thick
  • 1 small cucumber, peeled and quartered
  • 1 or 2 stalks celery, chopped
  • 1 or 2 carrots, grated (peeling optional)
  • 1/2 cup very fresh, white button Mushrooms, sliced
  • 3 or 4 radishes, sliced thin
  • 2 green onions, sliced
  • 1/4 cup sunflower seeds (optional)

Instructions:

Place all ingredients in a large salad bowl and toss well. Mix up the dressing (see below), and toss into the salad.

Dressing

  • ½ cup cold-pressed essential oils or extra virgin olive oil
  • ¼ cup fresh lemon juice (the vinegar of your choice will do in a pinch)
  • 2 tsp dry mustard powder
  • 1 tbsp maple syrup

Put all ingredients in a jar and shake vigorously, then pour over salad.

Avocado Salad

Serves: 2 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.recipehub.com

Ingredients:

• 4 Hass Avocado|California avocados, mashed
• 4 green onions, chopped
• 4 medium tomatoes, chopped
• 4 large jalapeno, chopped
• lettuce, shredded
• oil and vinegar in carafes

Instructions:

  • Line each salad plate with a little shredded lettuce, place 1 avocado mashed on one side of plate, place 1 tomato chopped next to avocado, place 1 jalapano chopped next to tomato and place 1 green onions|green onion chopped next to jalapeno.
  • Pass the oil and vinegar carafes around so that guest can mix salad as they wish.
  • Place individual small containers of hot salsa in front of each guest along with small baskets of chips, salt and pepper.

Avocado Corn Poblano Salad

Serves: 6 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.recipehub.com

Ingredients:

• 6 small ears fresh corn
• 2 poblano|poblano peppers
• all natural PAM vegetable cooking spray
• 2 tbsp extra-virgin olive oil
• ½ tsp grated lime rind
• ¼ cup fresh lime juice
• ½ tsp salt
• ¼ tsp coarse ground pepper
• ¼ tsp ground cumin
• ½ medium-size purple onion, diced
• 3 tbsp chopped fresh cilantro
• 4 small hass avocado|California avocados, peeled and sliced

Instructions:

• Coat corn and peppers with cooking spray.
• grill corn and peppers in a weber charcoal or gas barbecue covered with grill lid, over medium-high heat (350 °F to 400 °F) 10 minutes or until lightly charred, turning occasionally.
• Cool slightly.
• Cut corn kernels from cobs; set aside.
• Remove stem and seeds from peppers, and coarsely chop; set aside.
• stir together lime rind and next 4 ingredients in a large bowl; add corn, peppers, avocado, onion, and cilantro, tossing gently.
• Serve with grilled shrimp, chicken or hamburgers.

Apple Spinach Salad with Nuts and Dates

Serves: 6 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.recipehub.com

Ingredients:

• ½ cup walnut oil
• ¼ cup apple cider vinegar
• 1 tbsp molasses
• ½ tsp salt
• ¼ tsp pepper
• 1 x 12 oz. bag of baby spinach
• 12 sliced dates
• 3 apples, thinly sliced
• ½ cup walnuts

Instructions:

• Whisk all ingredients until blended.
• Toss together with ¼ cup of the dressing.
• Serve immediately with the ½ cup walnuts, toasted and coarsely chopped, sprinkled over the top.
• Serve the remaining dressing alongside the salad.

Apple and Bacon Salad

Serves: 4 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.recipehub.com

Ingredients:

• 2 small heads of romaine lettuce|cos lettuce, broken into pieces
• 1 Apple, chopped
• 50 g (2 oz) Bacon, diced
• 1 tablespoon olive oil
• squeeze of lemon juice
• salt and black pepper
For the dressing:
• 125 ml (1/4 pint) soured cream
• 1 tablespoon Cider
• 50g (2 oz)farmhouse Cheese, chopped
• dash of cider vinegar

Instructions:

• Put small amount of olive oil in pan and heat. Cook Apple and Bacon. In another saucepan, put soured cream, Cider, Cheese and vinegar and heat until smooth and creamy. Dress lettuce with olive oil, lemon juice and seasoning. Place lettuce on a large platter. Put Apples and Bacon on top. Drizzle the dressing

Strawberry and feta salad

Serves: 4 serving
Preparation + Cooking time: 10 mins
Meal Type:/ Low Carb High Fat
Source: www.food.com

Ingredients:

  • 1 packet baby spinach

• 1 small punnet fresh strawberries
• 2 wheels feta with black pepper
• 100 g pecan nuts/walnuts
• ½ lemon
• 15 ml olive oil

Instructions:

  • Wash the spinach and strawberries.

Combine the lemon juice, olive oil and mix well.
Toast the pecan nuts in a pan for a minute or two.
Layer the spinach, strawberries and feta onto a platter and sprinkle with the nuts and drizzle over the dressing.

Beet Salad

Serves: 4 serving
Preparation + Cooking time: 20 mins
Meal Type:/ Low Carb High Fat
Source: www.food.com

Ingredients:

  • Beets
  •  Olive oil
  •  Balsamic vinegar
  •  Spices: salt and pepper

Instructions:

  • Boil the beets, then peel them
  • Slice the beets, the add a bit of olive oil, balsamic vinegar, salt, and pepper.
  • In a salad bowl, or next to your favorite recipe. Let me know if you have some clever ideas here. :)

Tuscan-Style Tuna Salad

Serves: 4 serving
Preparation + Cooking time: 20 mins
Meal Type:/ Low Carb High Fat
Source: www.food.com

Ingredients:

• 2 6-ounce cans chunk light tuna, drained (see Note)
• 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Instructions:

  • Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.

TIPS & NOTES:
• Make Ahead Tip: Cover and refrigerate for up to 2 days.
• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
• Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.

EGG SALAD

Serves: 12 bites
Preparation + Cooking time: 17 mins
Meal Type:/ Low Carb High Fat
Source: www.food.com

Ingredients:

• 6 hard boiled eggs
• ½ cup full fat mayonaise
• ½ – 1 tsp curry powder

Instructions:

1. To make the boiled eggs, place the eggs in a saucepan and cover with COLD water.
2. Turn the heat on and once the water begins to boil, let them boil for 7 minutes.
3. Drain and cover with cold water to stop them from cooking further.
4. Once cool, peel and chop the eggs into small pieces.
5. Mix the eggs, mayonnaise and curry powder.

SPICY TUNA BITES

Serves: 12 bites
Preparation + Cooking time: 20 mins
Meal Type:/ Low Carb High Fat
Source: www.food.com

Ingredients:

• ½ lb Raw, sushi-grade tuna of choice, diced (I used Yellowfin)
• 1 Tbsp Green onion, diced
• ¼ Cup Plain, Greek yogurt
• 1 – 1½ tsps Sriracha sauce, to taste.
• ¼ tsp Garlic powder
• Salt, to taste
• 1 Small cucumber
• 1 Sliced nori (seaweed) sheet, for garnish

Instructions:

  • Slice the cucumber into ¼ inch thick circles and lay out onto a plate.
  • Dice the tuna and green onions and throw them into a medium mixing bowl.
  • Into the bowl, add the Greek yogurt, sriracha, garlic powder and salt. Make sure to taste and adjust the salt to your preference.
  • Scoop about 1 Tbsp of tuna onto each cucumber and garnish with additional sriracha and sliced nori (if desired.) Alternatively, if you want it to taste even more like sushi, mix some extra minced nori into the tuna mixture.Devour!