I’ve had corn salad a bizillion times and it never gets old to me, but I must say, I’ve never had a corn salad with blueberries in it – now THAT is something new, exciting, and I would guess – wonderfully delicious! Not only does this salad come together with fresh and healthy ingredients, it’s absolutely stunning and I think it would definitely be a crowd pleaser for a get together or for a BBQ in the summer (I know it’s far away, but yes, I’m thinking summer already!). I wouldn’t change a thing about this delicious salad – it’s perfect!
4. Fish Taco Salad with Avocado Chipotle Dressing from Will Cook For Friends
photo via Will Cook For Friends
I don’t personally know Willow, the writer of Will Cook For Friends, but I must say, after seeing this salad.. I reaaaaaallly want to be her friend.
Willow!! Let’s be friends?! K!!?
Doesn’t this salad just look outrageously delicious?? Mmm, and it’s all fresh, natural, and healthy! For the fish, she uses crushed tortilla chips and bakes it! No frying here! (This reminds me of the Veggie Chip Chicken Strips I made a while back!) Then, she puts the fish atop a delicious salad and drizzles it all with a healthy avocado chipotle dressing – yuuuuummm.. I told you these were ‘mouthwatering’ salads!!!
5. Scallop Orange Cucumber Salad from She Simmers
photo via She Simmers
This salad is 3 things … gorgeous. simple. healthy. What more could you ask for? The scallops are seared lightly and left in their natural, wonderful state. They are paired with cucumber, red onion, and orange. The simple ingredients are then drizzled with lime juice, fish sauce, chilies, and cilantro (or mint). That’s it! Simplicity at it’s best. I can’t wait to try this salad!
Now, last but not least, I thought I’d add a little salad I threw together this week as part of my 12-week challenge . I had this salad for lunch and stuck within the parameters of my meal plan!
I like to call this one...Curried Prawn & Dill Salad!
photo via (ME!) Nutritionist in the Kitch
I used 1 tablespoon of low fat natural mayonnaise, mixed it with 1 teaspoon of yellow curry powder, a squeeze of lime juice, 1 teaspoon of fresh dill, and a dash of salt and pepper. Then I tossed some pre cooked shrimp into the dressing and mixed it all up. I served the dressed shrimp over a salad of greens, cucumber, and a couple cherry tomatoes. I tossed a few slices of green onion on top and ate it with two pieces of toasted Squirrely Little Big Bread .
A delicious, diet-friendly, and super easy lunch.
I hope you enjoyed my Fave Five (+ one) for today! Have a wonderful and healthy weekend!
Nutritionist in the Kitch