Cocktail Shrimp Ceviche Salad
Category: Lunch
Asian Salmon Salad
Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.
This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.
Asian Salmon Salad
Equipment
- knife
- cutting board
- spatula
- mixing bowl
Ingredients
- 6 oz packaged pre-cooked salmon
- 2 tbsp mayonnaise
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 each lime
- 1 cup corn (frozen or canned)
- 1 cup edamame beans
- 1/2 cup cherry tomatoes
- 4 cups spring mix salad
- 1 oz nori seaweed
- 4 tbsp sesame ginger vinaigrette
Instructions
- Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
- Remove the salmon from the package and place it in the mixing bowl
- Stir in the following ingredients: mayo, red onion, green onion, and lime juice
- Mix well and season to taste with salt and pepper
- Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
- Drizzle the salad with a sesame ginger vinaigrette
Southwest Chicken Skillet
Southwest Chicken Skillet
Ingredients
- 12 oz chicken tenderloins
- 1/2 cup white onions
- 1 each bell pepper
- 1 each yellow squash
- 1 each zucchini
- 1/2 cup cherry tomatoes
- 1 cup corn (canned or frozen)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 2 tsp salt
- 2 tsp pepper
- 1-2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: skillet/wok, tongs, cutting board, knife
- Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
- Pre-heat skillet to medium to high heat
Cooking Method:
- In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
- Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
- Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
- Add the corn, the fresh cherry tomatoes, and cilantro at the very end
Cheesesteak Lettuce Wraps
Cheesesteak Lettuce Wraps
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz thinly sliced beef
- 1 each orange bell pepper (sliced)
- 1/2 each red onions (sliced)
- 2 each sliced cheese (any kind)
- 1/8 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 F degrees
- Toss the bell peppers with olive oil, salt and pepper and place in a baking sheet. Roast for 15-20 minutes until tender
- Pre-heat the saute pan to medium to high heat, and add the thinly sliced beef, tossing occassionaly, until browned (5 to 7 minutes). Season with the oregano, garlic powder, paprika, and salt and pepper to preferred taste
- Remove the roasted veggies from the oven and set aside
- Get one romaine lettuce leaf and place the cheese on the bottom. Add the cheesesteak on top, and then layer it with the peppers and onions
Tilapia with Mango Salsa
Tilapia with Mango Salsa
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz tilapia
- 1 each mangos (diced)
- 1/4 each red onions (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup cherry tomatoes (sliced)
- 1 each lime
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Season the tilapia with paprika, garlic powder, salt, and pepper
- In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
- In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
- Remove the tilapia from the pan and top it off with the mango salsa
Smoked Salmon and Fruit Salad
Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.
This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.
Smoked Salmon and Fruit Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 1 package (4 ounces) smoked salmon
- 1 each avocado (diced)
- 1/2 cup strawberries (sliced)
- 1/2 cup blueberries
- 1/2 cup cherry toatoes (sliced)
- 4 cups salad mix
- 4 tbsp choice of vinaigrette dressing
- salt and pepper (as needed)
Instructions
- In a bowl place the salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
- Drizzle the salad on top with your favorite vinaigrette dressing
Shrimp Cocktail Salad
Shrimp Cocktail Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 10 ounces pre-cooked cooked shrimp
- 1 each avocado (diced)
- 2 each peaches (sliced)
- 1/4 cups red onions (diced)
- 1/2 cups cherry tomatoes (sliced)
- 4 cups kale salad mix
- 4 tbsp choice of vinaigrette
- salt and pepper (as needed)
Instructions
- In a bowl place the baby kale salad mix at the bottom
- Add the red onions, cherry tomatoes, and diced avocado, and shrimp cocktail
- Drizzle the salad on top with your favorite vinaigrette dressing
Beef Taco with Jicama Tortillas
Beef Taco with Jicama Tortillas
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1 package pre-sliced jicama tortillas packages typically come with 10-12 slices
- 1/4 cup white onions (diced)
- 1/2 cup cherry tomatoes (sliced)
- 1/2 cup cilantro (chopped)
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
Cooking Method:
- Add 1 tbsp of olive oil to saute pan on medium-high heat. Add the diced onions and season with a pinch of salt. Saute the onions until they soften and turn translucent (about 1 to 2 minutes).
- Then add the ground beef and break it into smaller pieces. Add the spices and continue to stir the ground beef until it has turned golden brown.
- Add sliced cherry tomatoes fresh cilantro to the ground beef mixture and mix well.
- Serve the beef mixture in the jicama tortilla. Squeeze fresh lime juice on each taco. You can also use two tortillas per serving if the tortilla slices are too thin.
Beef Taco Salad
Beef Taco Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 ounces lean ground beef
- 1/2 each white onion
- 2 each avocados
- 1 each yellow bell pepper
- 1 each red bell pepper
- 1/4 cup cherry tomatoes
- 1 cup cucumber
- 4 cups salad mix
- 1/4 cup chopped cilantro
- 4 tbsp choice of vinaigrette dressing
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Cut bell peppers in small squares, chop the cilantro, dice the onions, slice the cherries in half, and dice the avocados
- Add olive oil to saute pan on medium-high heat and saute the oniosn until they soften
- Next, add the ground beef and continue to cook it until it is golden brown (about 6 to 7 minutes)
- Add fresh cilantro to the ground beef mixture
- Once the ground beef is cooked, remove from the heat and set aside.
- In a bowl place the salad mix at the bottom
- Add the bell peppers, cherry tomatoes, and diced avocado, cucumbers, and ground beef mixture.
- Drizzle the salad on top with your favorite vinaigrette dressing
Hamburger Lettuce Wrap
Hamburger Lettuce Wrap
Equipment
- knife
- cutting board
- tongs
- saute pan
- indoor grill pan
- saute pan
Ingredients
- 2 each beef patties (4 oz each)
- 1/2 cup cherry tomatoes (sliced)
- 1/4 cup red onions (Sliced)
- 2 slices mozarella cheese
- 1 bunch romaine leaf lettuce
- 1 cup mushrooms (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1-2 tbsp olive oil
Instructions
- Preheat your grill on Medium-High Heat
- Season the hamburger meat evenly with the following seasoning mix: paprika, garlic powder, onion powder, salt, and pepper
- Brush the hamburger patties with olive oil and place on the grill
- Cook on each side for 5 to 7 minutes until fully cooked and reaches an internal temperature of 165F
- Add one slice of cheese on top of each patty and let it melt. remove from grill pan when it has finished cooking
- Heat a separate saute pan on medium-high heat. Add 1 tbsp of olive oil and saute the mushrooms until it has softened. Remove from the pan and set aside
- Place one hamburger patty on each romaine lettuce leaf, and add the mushrooms, cherry tomatoes, and sliced red onions
Cocktail Shrimp Ceviche Salad
Equipment
Ingredients
Instructions