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!

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!

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!

Beet, Buckwheat, Kale, Cabbage And Carrots Salad

PREP: 5 mins – COOK: 30 mins – TOTAL: 35 mins

Ingredients

• 6 beets
• 1/4 cup dry buckwheat
• 1 Tbsp olive oil
• coconut oil spray
• sea salt
• purple cabbage
• kale
• sliced carrots

Directions

• Preheat oven to 425 degrees.
• Peel and cube the beets. Place on a baking sheet and lightly spray the coconut oil over them. Sprinkle sea salt on top!
• Roast the beets for about 30-40 minutes.
• While the beets are roasting, cook the dry buckwheat according to directions (using about 1/2 cup of water).
• Prepare and put the salad ingredients (cabbage, kale, carrots, olive oil) together. Top the salads with the cooked buckwheat and roasted beets.
• Serve and enjoy!

This delicious and easy recipe was created by JarOfLemons.com, we simply shared it! Check them out for more great ideas!

Mediterranean Pasta Salad Recipe

Prep: 18 mins – Cook: 12 mins – Total: 30 mins

Ingredients

• 8 oz farfalle (bowtie) pasta
• 3 cups chopped fresh arugula
• 1/2-3/4 English cucumber
• 1 cup diced tomato
• 1 avocado
• 1/2 cup crumbled feta cheese
• 2-3 TBSP fresh chopped parsley (optional)

LEMON DRESSING

• 1/4 cup avocado oil
• 1/4 cup fresh lemon juice (via 1-2 large lemons)
• 1/4 tsp lemon zest plus extra to taste
• 2 TBSP plain dijon mustard
• 2 cloves garlic, freshly. minced
• 1/4 tsp dried oregano leaves
• 1/4 tsp salt
• 1/8 tsp black pepper

Directions

1. First let’s make the dressing! Zest 1 lemon and set aside. Juice your lemons to yield 1/4 cup of juice and add to a small/medium mason jar. Add lemon zest and remaining dressing ingredients and close lid tightly. Shake to emulsify the dressing.
2. Next cook pasta via package instructions. For farfalle you’ll boil the pasta in water for approx. 12-14 minutes.
3. Chop arugula, cucumber, tomato and optional parsley and add to a large bowl. Save the avocado for just before serving.
4. Once your pasta is perfectly al dente, strain in a colander and run cold water to halt the cooking process and chill the pasta slightly. Then add the drained pasta to your veggies an toss together.
5. Shake once more if needed and add your dressing to the salad. Toss well to coat. Lastly add avocado and feta on top and gently fold into the salad. Add extra salt and pepper if desired and enjoy!

This delicious recipe and photos were created by PearsAndCrayons.com, we just shared it! Check them out as they have so many wonderful ideas!

Avocado Egg Salad Recipe

PREP: 5 mins – COOK: 20 mins – TOTAL: 25 mins

Ingredients

• 1 large avocado peeled, pitted and finely diced
• 3 hard boiled eggs roughly chopped
• 2 tbsp red onion chopped
• 2 tbsp mayonnaise
• 1 tbsp chives chopped
• 1 tbsp parsley chopped
• 1 tsp lemon juice
• salt and pepper
• lettuce leaves optional, for serving

Directions

• Add all of the ingredients to a mixing bowl and stir to combine.
• Eat the avocado egg salad plain, topped on your favorite bread or on lettuce leaves.

This delicious recipe and photos were created by DownShiftOlogy.com, we just shared it! Please check them out as they have so many wonderful ideas!