pitasalazar-blog

[pitasalazar-blog]

LUNCH TIME :)

Tuna Salad

Ingredients:

1 medium red bell paper (diced)

½ red onion (diced)

1 cucumber, sliced thinly and diced

¾ cup sesame oil

Juice of 1 lime

Salt and papper

Sesame seeds, as garnish

Instructions:

1.- In a large bowl, break up the tuna into smaller pieces.

2.- Mix in the red bell papper, red onion and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.

3.- Salt and papper to taste and garnish with sesame seeds before serving.

[pitasalazar-blog]

Healthy appetizer!

Shrimp Salad on Cucumber Slices

Ingredients:

3/4 lb cooked shrimp, peeled (weight after peeled)

2 celery stalks, chopped

1 tbsp red onion, chopped

2 tbsp light mayonnaise

1 tbsp fat free Greek yogurt

Seasoning salt or adobo seasoning  

salt and fresh ground pepper

30 thin slices cucumber (about 1 large)

chopped chives for garnish

Combine shrimp, celery, onion, mayonnaise, yogurt, and season to taste with seasoning salt or adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.

#appetizer #eatclean #lovegreen

[pitasalazar-blog]

FATHER DAY SALAD RECIPED!!

Ingredients:  20-25 frozen cooked and peeled shrimp 1 can (15 oz.) black beans, rinsed well  1/4 cup sliced green onion 1 red bell pepper, seeds removed and chopped in pieces about 1/2 inch square 1/2 - 1 cup coarsely chopped cilantro Dressing Ingredients: 1/4 cup neutral flavored oil ( Avocado Oil) 1 1/2 T fresh squeezed lime juice 1/4 cup finely chopped cilantro 1 tsp. Green Tabasco Sauce (or use your favorite hot sauce or cayenne pepper) 1/2 tsp. ground cumin (or more to taste) 1/2 tsp. ground chili powder (I used ground Ancho chile powder) generous pinch salt (I used sea salt) Instructions:

Thaw shrimp in refrigerator overnight if possible. Drain well, then pat shrimp dry with paper towels.

Rinse black beans in colander until no more foam appears, then drain well. Pat dry with paper towels if beans look very wet. 

In food processor with steel blade, pulse together oil, lime juice, 1/4 cup chopped cilantro, green Tabasco, cumin, chile powder, and salt about 1 minute, until cilantro is finely chopped and ingredients are well combined. Mix about half of dressing with beans and shrimp and let marinate in refrigerator one hour or as long as you can before you need to make the salad if you can't wait one hour. While the shrimp and beans marinate, remove seeds from the red bell pepper and chop into pieces about 1/2 inch square.  Slice enough green onion to make 1/4 cup (or more if you're not adding the cilantro.) Add green onion, chopped red bell pepper, and chopped cilantro to shrimp and black bean mixture. Add additional dressing until salad is as moist as you prefer, and devour!  (You may not need all the dressing.) I kept the leftover salad in the refrigerator overnight and ate it for dinner the next day, and it was still very good the second day.

#fatherday #eatclean #healthlyfood #lovegreen

[pitasalazar-blog]

Green Salad

[pitasalazar-blog]

Ingredients

For the steak:

⅓ cup olive oil

3 tbsp. red wine vinegar

2 tbsp. lemon juice

2 cloves garlic, minced

½ tsp. salt

⅛ tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

1-1½ lb. flank steak

For the dressing:

⅓ cup olive oil

3 tbsp. red wine vinegar

2 tbsp. lemon juice

2 cloves garlic, minced

½ tsp. salt

⅛ tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

For the salad:

8 cups romaine lettuce, rinsed, dried and torn into bite-sized pieces

1 container (10.5 oz.) grape tomatoes

1 small green pepper, seeded and cut into slices

1 large carrot, peeled and cut into slices

½ cup sliced red onion

¾ cup crumbled blue cheese

Instructions

1. In a large zip-top bag, combine all of the steak ingredients except the flank steak. Holding the top of the bag with one hand, gently squeeze the mixture with the other hand to combine. Place the flank steak in the zip-top bag, seal the bag squeezing out most of the air. Let the steak marinade for 30 minutes or up to 8 hours, turning the bag over at least once.

2. Preheat a grill for high heat.

3. Lightly oil the grate. Remove steak from marinade and place on grill, discarding marinade. Grill for 3-5 minutes per side, or until desired doneness is reached. Remove the steak from the grill to a cutting board and let rest for 7 minutes.

4. Meanwhile, whisk together the salad dressing ingredients in a small bowl. Set aside.

5. Once the steak has rested, cut the steak into thin slices. If desired, cut into bite-sized pieces.

6. Divide the salad ingredients between 6 plates. Add pieces of beef. Top with a drizzle of the prepared dressing. Serve immediately!

[pitasalazar-blog]

GREEN SALAD

Ingredients

2 cups fresh arugula

½ avocado, pitted and sliced

3 slices fresh mozzarella cheese

1 tablespoon extra virgin olive oil 

1½ teaspoons balsamic vinegar

generous pinch of sugar or dollop of honey

kosher salt and freshly ground black pepper

Instructions

Assemble the arugula, avocado slices and mozzarella in a serving bowl. Whisk the extra virgin olive oil in a small bowl with the balsamic vinegar, sugar or honey and season with kosher salt and freshly ground black pepper to taste and pour over the salad. Toss to coat and served

 Avocado is an essential addition thanks to it’s fat content so I  stay fuller longer. 

[pitasalazar-blog]

CRAB SALAD STUFFED AVOCADO

Ingredients

For the crab salad:

1 pound of cooked crab meat

½ red onion, finely chopped

½ red bell pepper, finely diced

½ green bell pepper, finely diced

½ cucumber, finely diced

4 radishes, finely diced

Juice of 2 limes

2 tablespoons of olive oil

2 tablespoons of finely chopped cilantro

Salt and pepper to taste

4-5 ripe but firm avocados

½ lime

To garnish:

Lettuce or salad greens, cilantro leaves, chopped green onions or chives, radishes

Instructions

To prepare the crab salad:

Mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. The salad can be prepared in advance and kept refrigerated until just ready to assemble the avocados.

To prepare the crab stuffed avocados:

Cut the avocados in half, remove the seeds and peel the avocados. Sprinkle each avocado half with a little lime (or lemon) juice to prevent the avocados from browning too quickly.

Fill the center of the avocados halves with the crab salad. Serve the crab stuffed avocados over lettuce leaves and garnished with chopped chives (or green onions) and radishes.

[pitasalazar-blog]

Vegetable & Tuna Pasta Salad

Makes: 6 servings

Serving Size: about 1 1/3 cups each

Active Time: 30 minutes

Total Time: 30 minutes

INGREDIENTSDRESSING

1/4 cup extra-virgin olive oil

1/4 cup reduced-sodium chicken broth

1/4 cup red-wine vinegar

3 tablespoons chopped fresh basil or 1 tablespoon dried

2 tablespoons finely chopped shallots

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

PASTA SALAD

8 ounces (about 3 cups) whole-wheat fusilli

3 cups baby arugula

1 cup diced zucchini (about 1 medium)

2 5-ounce cans chunk light tuna, drained

1/2 cup shredded Parmesan cheese

1/4 cup chopped soft sun-dried tomatoes

Freshly ground pepper to taste

PREPARATION

To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)

To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

TIPS 

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

[pitasalazar-blog]

Ingredients

2 boneless, skinless chicken breasts

1/2 tsp salt

1/2 tsp pepper

16 oz farfalle pasta

1 cup basil pesto

1 cup cherry tomatoes, halved

1/4 cup fresh basil, cut into thin strips (i.e. chiffonade)

Parmesan cheese (optional)

Instructions

Season the chicken breasts with salt and pepper.

Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips.

Meanwhile, boil the pasta until al dente according to the package instructions. 

Rinse and drain pasta and set aside. (Tip: When using pasta for a salad, toss it in a large bowl with a couple Tbsp of milk once it's cooked. The milk helps prevent the pasta from sticking together.)

Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.

Stir in the cherry tomatoes and fresh basil immediately before serving.

Finish with freshly grated Parmesan cheese (optional).

[pitasalazar-blog]

Greek Salad

Vegetarian • Gluten free • 10 min to make • 2 porctions

Fruits and Vegetables

1/2 cup Cherry tomatoes

1English cucumber

1 Lemon

1Red onion, small

5 cupsRomaine lettuce

Condiments

1/4 cup Kalamata olives

3 tbspLemon juice, freshly squeezed

Spices

1Black pepper, Freshly ground

1 1/2 tbspImperial sugar

Oil nd Vinegar

1/4 cupApple cider vinegar

1/4 cup Olive oil

Dairy

1/4 cupGoat cheese

[pitasalazar-blog]

INGREDIENTS:

6 cups fresh baby spinach

1 pint strawberries, hulled and sliced

1 avocado, diced 

4 ounces crumbled gorgonzola or blue cheese

1/4 cup sliced almonds, toasted

half a small red onion, thinly sliced

POPPYSEED DRESSING INGREDIENTS:

1/2 cup olive oil

2 Tbsp. honey

pinch of ground dry mustard (optional)

salt and pepper

DIRECTIONS:TO MAKE THE SALAD:

Toss all ingredients together with your desired amount of dressing until combined. Serve immediately.

TO MAKE THE POPPYSEED DRESSING:

Whisk all ingredients together until combined.