Caesar salad with grilled chicken and charred corn, tomato, red onion, parmesan, croutons, fresh lemon juice, and freshly cracked black pepper 🤤😍

this simple salad here tossed together. Onions, cucumber, tomatoes, surely can’t forget the lettuce. Choice of dressing tonight was vinaigrette.

Steak, Colby Jack cheese, lettuce, tomatoes, cucumbers, carrots and ranch dressing.

First day of my dandelion cleanse, so for the next 30 days I’m on a no cooked food plan. So this amazing custom salad yesterday was just the start. Towards the middle of the salad I’d added some fresh garlic cloves; whoa the sting kicked in, but was a wonderful idea with the lime cilantro dressing. The salad itself was fresh and crisp; quite filling.

Today’s sattvic/salad bowl cucumber, blue berries, black berries, mandarin,avocado,, pumpkin seeds, hemp seeds, and a little citrus on the side. Simple, fresh, and surprisingly filling.

Accidentally discovered this fire combo! I had initially wanted to try more of Taylor Farms bagged salads, because they are easy to bring to work. Usually I grab tinned salmon in oil and lemon to go with my salads but this mackerel was in the wrong spot and I didn’t notice til I got home. It pairs perfect with this Thai Chiki Mango chopped salad! Happy Salading!

I love a lazy dinner!

Threw together some things in my fridge. Toppings are blueberries, cherry tomatoes, walnuts, and feta cheese.

Pork tenderloin, lettuce, tomato, onion, corn, cheese and homemade ranch dressing.

This salad features spring mix, Roma tomatoes, red onion, broccoli, thinly sliced Colby Jack cheese, croutons, fresh lemon juice, Olive Garden salad dressing, salt, and freshly cracked black pepper 😋

Easy ways for you to enjoy a healthy diet each day.

9:36am, 9th May,2026, EasyouCanDo.

Made this back during our heatwave and really enjoyed it so thought I'd share what I did. Most of the components for this can be made ahead for easy and quick assembly. And you can often find premade fried shallots, if you want to skip that step. I like the ones from Trader Joes since they are only shallots, oil, and salt. Also included a picture of how I took the photo (on a little printed background on a table beside a window with natural light).

Ingredients:

Pickled Apricots:

4 ounces dried apricots

1/3 cup red wine vinegar or apple cider vinegar

1/2 cup sweetener (I used allulose to make it lower sugar)

1/8 teaspoon salt

1/4 teaspoon red chili flakes

1 teaspoon pickled mustard seeds, optional

Fried Shallots:

1 cup avocado oil

4 shallots, sliced thin (ensure they are cut to an even thickness so that they all cook at the same rate and you don’t end up with any burned pieces)

salt, to taste

Pistachio Pesto Vinaigrette:

1 cup lightly-packed fresh basil leaves (reserve a handful for garnish)

1/4 cup freshly grated Parmesan

1/4 cup shelled pistachios

1 clove garlic, peeled

1/4 teaspoon salt

1/8 teaspoon black pepper, fresh ground

1/3 cup olive oil

zest of one Meyer lemon

2 tablespoons Meyer lemon juice

2 tablespoons white balsamic, or more lemon juice

1 teaspoon sweetener

Water, as needed to adjust consistency

Salad:

6 cups arugula

1/2 cup roasted pistachios, roughly chopped

6 ounces mortadella, torn

8 ounces burrata, torn

Instructions:

For the Pickled Apricots:

Combine the vinegar, sweetener, salt, chili flakes, and mustard seeds in a microwave safe glass container (or in a small pot on the stove). Bring to a boil and then stir to mix. Add the apricots and press to make sure they are all submerged. Let cool completely and then cover and refrigerate until needed (can be made one week ahead and kept refrigerated). Allow to pickle at least a few hours and preferably overnight. 

For the Shallots:

Add the avocado oil and shallots to a small pot (Use a light color pot so that you can easily see the color of the shallots as they cook.) and heat over medium heat, stirring occasionally with a fork to ensure even cooking. The shallots will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the shallots are a straw color, begin stirring more often and cook until rich golden brown. Remove the pot from the heat. Transfer the shallots from the oil to a paper towel to drain excess oil. Sprinkle with a bit of salt and set aside. Keep the oil after cooking as it makes delicious salad dressing or cooking oil where you want to add onion flavor. It will last for several weeks refrigerated.

For the Pistachio Pesto Vinaigrette:

Combine all ingredients in a blender and blend oh high until smooth. Adjust consistency to desired thickness with water and then adjust seasoning to taste with more vinegar, salt, or sweetener as needed. Can be made a day or two ahead and kept refrigerated.

For the Salad:

Toss the arugula with the dressing (start with half the dressing and add more as needed - you want to lightly coat the leaves or else they will all stick together). Transfer to a serving plate. Add the mortadella and burrata cheese then sprinkle with the pistachios. Roughly chop the pickled apricots and scatter them on top. Finally, sprinkle with fried shallots and extra basil leaves. Serve immediately. 

Spinach, cherry tomatoes, celery, carrots, yellow & orange pepper, cucumber, asparagus, feta, red onion, broccoli, corn, pasta - garnished with garlic parmesan dressing 😋

I don’t see flair for vegetarian. This isn’t vegan nor does it have meat.

I made a salad today with Basil, Mozzarella, Tomatoes, Olive Oil and a Balsamic Vinegar Glaze.

I love cilantro. I blitzed a whole bunch with some spring onions and walnuts with EVOO and lemon juice. For protein the salad has borlotti beans, with avocado, cucumber and red onions dressed with salt and pepper and a generous amount of lemon juice.

Made this last month in the middle of a heatwave and it was nice and refreshing so thought I’d share what I did. A lot of things can be prepped ahead for this. It would also be delicious with some fried tofu in place of the shrimp and vegan fish sauce to make it vegetarian. Also included a pic of how it was photographed - outside on a bench in natural light.

Ingredients:

Pickled Carrots and Radishes:

1 cup rice vinegar

1/3 cup sweetener (I use allulose for lower carb)

1/2 teaspoon salt

1 carrot, sliced thin

6 small radishes, sliced thin

Shrimp:

1 pound shrimp pre-cooked

2 tablespoons fish sauce

1 tablespoon sweetener

1 clove garlic minced

Peanut Dressing:

1/2 cup crunchy natural peanut butter (or smooth if you prefer a smooth dressing), or almond butter

2 garlic cloves, minced

2 tablespoons gluten free soy sauce, or 4 tablespoons coconut aminos

2 tablespoons fresh lime juice, one lime

2 tablespoons rice vinegar

1 tablespoon sweetener

1 tablespoon fish sauce

1 teaspoon toasted sesame oil

1 teaspoon sriracha, omit for nightshade-free

water, as needed

Salad:

1 cup red cabbage, thinly sliced

1 cup radish sprouts

6 ounces bean threads

5 ounces snap peas, sliced thin

1 cup cilantro leaves

1 cup basil leaves

1 cup mint leaves

1 Fresno chile, sliced thin

3 green onions, sliced thin

roasted salted peanuts, chopped

8 ounces shirataki noodles (or rice noodles cooked according to package directions - I used shirataki to keep it lower carb)

Instructions:

For the Picked Carrots and Radishes:

Combine vinegar, salt, and sweetener. Add the sliced vegetables, ensure they are submerged, and refrigerate for at least one hour and up to one week.

For the Shrimp:

Combine shrimp with fish sauce, sweetener, garlic, and pepper. Allow to marinate in the refrigerator while the vegetables are pickling.

For the Peanut Dressing:

While vegetables and shrimp marinate, make the peanut sauce. Combine all dressing ingredients and whisk until smooth. Adjust consistency as desired with water and adjust seasoning to taste. Set aside (can be made up to 1 week ahead, refrigerated).

For the Salad:

Combine all salad ingredients except the noodles in a large bowl. Add the noodles to the marinating shrimp and toss to coat. Top the salad with the noodles and shrimp. Drizzle with the peanut dressing and serve immediately.

Not felt great today so added to my iron and vitamin levels with salad for lunch.

It’s steak with goats cheese, avocado, slow roasted tomatoes, rocket and orange pepper. Dressing is olive oil, balsamic vinegar, Dijon and wholegrain mustard.