Favorite Delicious Healthy Salads

I thought I would kick this off with some recipes that I have been promising to share with a few friends. If you know us, you know that our lives pretty much revolve around food. As much as we love delicious things like mac & cheese, we do try to eat healthy. These two tasty salads have become part of our weeknight menu. They are both easy to make and very delicious!! Enjoy!

Shrimp with Apple-Chipotle Salsa

28-32 Medium Shrimp, peeled, deveined, and butterflied
1 TBSP EVOO Salsa:
1/2 C Diced Apple
1/4 C Diced Red Onion
1/4 C Diced Red Bell Pepper
2 TBSP Minced Cilantro
2 TBSP Apple Juice
2 TBSP Red Wine Vinegar
Pinch of Chipotle Pepper Powder
(Note: Granny Smith apples work well with this recipe. The tartness suits the spicy tastes. If you are someone who does not like cilantro, use flat leaf parsley.)
Combine salsa ingredients in a medium bowl; mix well and refrigerate for at least 1 hour.

Spice Mix:
6 TBSP Paprika
2 TBSP Black Pepper
2 TBSP Salt
1 TBSP Chili Powder
2 TSP Brown Sugar
Pinch of Cayenne Pepper

Combine spice ingredients in a small bowl.
Lightly dust the shrimp with spice mix (you will not use it all, so save it for the next time). Brush grill rack with EVOO and cook shrimp until pink, about 1 minute per side.
Serve the shrimp with the salsa. Makes a beautiful plate if you lay the shrimp across the salsa on a plate.


The next recipe also includes seafood and apple, are you starting to feel the theme?? I would suggest using a Granny Smith apple in this recipe. This one uses one of my favorite seasonings, curry powder!

Curried Scallop Apple Salad

Ingredients:
6 TSP EVOO
1/2 C Thinly Sliced Shallot
3/4 TSP Curry Powder
1 C Apple Cider
1/2 TSP Cider Vinegar
1 LB Sea Scallops (muscle removed and dried)
1/4 TSP Fresh Ground Pepper
8 C Salad Greens
1 Apple, Diced
1/4 Dried Cranberries

Heat 2 TBSP EVOO in large skillet. Add shallot and curry powder. Cook about 3 minutes, until the shallot is softening. Add cider and 1/4 TSP salt. Bring to a boil and cook until reduced to 3/4 cup, 4-5 minutes. Pour into a bowl and whisk in 2 TSP EVOO and vinegar.

Sprinkle scallops with 1/4 TSP salt and pepper. Add 2 TSP EVOO to pan and heat to medium-high. Sear the scallops until golden brown, approximately 2-3 minutes per side.

Add salad greens, apple, and cranberries to a large bowl and mix with 3/4 of the dressing. Top with scallops and drizzle with remaining dressing.


Both of these salads are low in calories and fat. You will get approximately 4 servings from each.

Do you have any delicious salad recipes to share? Let me know how you enjoy these!