Tuna And Green Bean Pasta Salad Recipe – Tuna Pasta Salad Recipe – How To Make Tuna Pasta Salad

Prep: 15 mins – Cook: 25 mins – Total: 40 mins

Ingredients

• 1 lb (450g) green beans , trimmed and cut into pieces
• 2 large potatoes , diced
• 1/2 lb (225g) tricolor pasta , or any other short pasta you like
• 1/3 cup freshly squeezed lemon juice
• 2 cloves garlic , finely chopped
• 1/3 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups halved cherry tomatoes
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 9 oz. (250g) canned tuna , drained

Instructions

1. Cook the green beans in a large pot of salted water for 4-5 minutes, stirring occasionally. Drain and set aside.
2. In the same pot, add the potatoes and cook for about 8-10 minutes until they are tender but still hold their shape. Drain and set aside.
3. In the same pot, cook the pasta according to package instructions. Drain and set aside.
4. In a small bowl, add the lemon juice, garlic, olive oil, oregano, salt, and pepper. Whisk to combine.
5. Place the tomatoes, basil, and parsley in a large bowl. Add the tuna. Add the cooked green beans, potatoes, and pasta. Pour the dressing over and toss well. Enjoy!

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Strawberry Chicken Salad Recipe – Poppy Seed Chicken Salad Recipe – How To Make Chicken Salad

Prep: 15 mins – Total: 25 mins

Ingredients

• 2 c shredded chicken
• 2 celery stalks, chopped into ¼ in. pieces
• 1 green onion, chopped thin
• 5-6 large strawberries, diced
• ⅓ c chopped pecans
• ¼ c mayonnaise
• 2 T Greek yogurt, plain 
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1 T poppy seeds
• ½ tsp pepper
• salt to taste

Instructions

1. Cut and chop ingredients accordingly.
2. In a medium bowl, combine chicken, pecans, celery and onion. Stir to evenly mix.
3. Add mayo, yogurt, mustard, poppy seeds, lemon juice and salt and pepper and mix well to evenly coat.
4. Fold in strawberries.
5. For best results, allow to chill for about 30 minutes before serving.

This delicious recipe and photos were created by LemonsAndZest.com, we simply shared it. Please check them out for more great ideas!

Strawberries And Avocado Quinoa Salad Recipe – Summer Quinoa Salad Recipe – Summer Dinner Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

For The Salad:

• 2 avocados , halved, seeded, peeled, and diced
• 4 cups strawberries , quartered
• 1/2 cup uncooked quinoa
• 1/2 cup chopped walnuts , toasted
• 1 cup crumbled feta cheese
• a large handful of arugula

For The Dressing:

• 1/4 cup freshly squeezed lime juice
• 1/3 cup olive oil
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• salt and pepper , to taste

Instructions

1. Cook the quinoa according to the package directions and let cool.
2. In a small jar with a lid, combine the lime juice, olive oil, maple syrup, and mustard. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed.
3. Toss the strawberries, avocados, cooked quinoa, walnuts, feta, and arugula together in a large bowl. Add the dressing and toss again. Serve.

This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!

Cashews And Grapes Turkey Salad – Turkey Salad With Grapes And Cashews – How To Make Cashew Turkey Salad

Total Time – 25 mins

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1 tablespoon honey Dijon mustard
• 3 cups cubed cooked turkey
• 1 cup halved green grapes
• 2 celery ribs, chopped
• 1/2 cup chopped cashews
• 2 green onions, thinly sliced
• Lettuce leaves

Directions

1. In a bowl, mix mayonnaise, yogurt and mustard. Add turkey, grapes, celery, cashews and green onions; toss to coat. Serve on lettuce.

This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas!

Grape Cashew & Chicken Rotini Salad Recipe – How To Make Rotini Salad – Grape Rotini Salad Recipe

Total Time: 35 mins

Ingredients

• 1 package (16 ounces) spiral or rotini pasta
• 4 cups cubed cooked chicken
• 1 can (20 ounces) pineapple tidbits, drained
• 1-1/2 cups sliced celery
• 3/4 cup thinly sliced green onions
• 1 cup seedless red grapes
• 1 cup seedless green grapes
• 1 package (5 ounces) dried cranberries
• 1 cup ranch salad dressing
• 3/4 cup mayonnaise
• 2 cups salted cashews

Directions

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, pineapple, celery, onions, grapes and cranberries. Drain pasta and rinse in cold water; stir into chicken mixture.
2. In a small bowl, whisk the ranch dressing and mayonnaise. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in cashews.

This recipe and photos were created by TasteOfHome.com, we simply shared it. Please check them out for more great ideas.

Pea, Spring Onion And Ham Hock Salad Recipe

Ingredients

• frozen peas 200g, defrosted
• spring onions 4, chopped
• radishes 4, sliced
• avocado 1/2, diced
• white wine vinegar 1 tbsp
• Dijon mustard 1 tsp
• sugar a pinch
• olive oil 
• baby watercress 1 bag
• shredded ham hock 180g pack
• crusty bread to serve

Method

• Put the peas, spring onion, radish and avocado in a bowl. Whisk the white wine vinegar, mustard and sugar, then gradually whisk in 2 tbsp olive oil.
• Toss the dressing with the veg.
• Put the watercress on plates, top with the pea mix then scatter over the ham hock

This delicious recipe and photos were created by OliveMagazine.com, we simply shared it. Check them out for more great ideas!

Shrimp Taco Salad Recipe – Shrimp Taco Salad – How To Make Shrimp Taco Salad

INGREDIENTS

FOR THE SHRIMP:

• 1 lb. white shrimp, peeled, deveined, and tails removed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional for a kick)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

FOR THE SALAD:

• 1 head romaine lettuce, chopped (about 6-7 cups)
• 1 cup grape tomatoes, halved
• 1/2 cup purple cabbage, diced
• 1 medium ripe avocado, sliced
• 1 cup corn kernels (canned or cooked from frozen)
• 1 cup tortilla chips, crushed
• 1/2 cup creamy cilantro lime dressing
• lime wedges (optional, for garnish)

INSTRUCTIONS

1. In a medium bowl, add shrimp, olive oil, cumin, chili powder, paprika, garlic powder, oregano, salt and pepper. Toss well to coat and set aside to marinate for 15 minutes (if you have the time).
2. Cook the shrimp in the oven, air fryer, or over the stove.
   • To cook in the oven: Spread the shrimp evenly on a parchment lined quarter sheet baking pan and bake in a 400 F preheated oven for 8-10 minutes until the shrimp turns pink.
   • To cook in the air fryer: Cook the shrimp in the air fryer at 350 F for 8-10 minutes, shaking the basket once halfway through.
   • To cook on the stovetop: Sauté over medium-high heat for 5 minutes until shrimp turns pink and nicely browned.
3. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, purple cabbage, avocado, corn, tortilla chips, and cooked shrimp.
4. Drizzle cilantro lime dressing on top and toss to combine.

This recipe and photos were created by AheadOfThyme.com, we simply shared it. Check them out for more awesome ideas!

Brussel Sprout Salad With Pistachios & Pomegranate Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 3 tbsp olive oil
• 500g Brussels sprouts, halved
• 50g pistachios, roughly chopped
• 100g pomegranate seeds
• pomegranate molasses, to drizzle (optional)

Directions

1. Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they’re just lightly brown, carry on cooking for a further 5 mins until blistered.
2. Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

This recipe and photos were created by BBCGoodFood.com, we simply shared it. Check them out for more great ideas!

Thai Salad with Sesame Garlic Dressing Recipe

Prep: 25 mins – Total: 25 mins

Ingredients

FOR THE DRESSING:

• 1/3 cup canola oil
• 3 cloves garlic, peeled
• 3 tablespoons low sodium soy sauce
• 2 tablespoons water
• 2 tablespoons white distilled vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon lemongrass paste (ginger would also work)
• a squeeze of lime juice

FOR THE SALAD:

• 16 ounces frozen shelled edamame
• 5–6 cups baby kale
• 3 large carrots
• 2 bell peppers (1 red, 1 yellow)
• 1 cup cilantro leaves
• 3 green onions
• 3/4 cup cashews (if you can find them, Trader Joe’s Thai Lime and Chili Cashews are the bomb)

Directions

1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.
2. Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.
3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

This healthy and delicious recipe was created by PinchOfYum.com, we simply shared it! Please check them out as they have so many great ideas!

Lentil Salad Recipe – Red Lentil Salad – How To Make Lentil Salad

Total: 20 mins

Ingredients

• 1 14-ounce can lentils of your choice, rinsed and drained (400 g)
• ¼ cup red onion (35 g)
• ¼ cup red bell pepper (35 g)
• ¼ cup green bell pepper (35 g)
• ¼ cup carrots (40 g)
• ¼ cup cucumber (40 g)
• 6 cherry tomatoes
• 2 handfuls fresh parsley (40 g)
• The juice of half a lemon
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• Black pepper to taste

Directions

• Place the lentils in a bowl.
• Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
• Mix well and serve.

This nutritious but simple recipe and photos were created by SimpleVeganBlog.com, we simply shared it! Please check them out as they have so many great ideas!