Shrimp and Mango Black Bean Avocado Salad

Ingredients:

1 pound shrimp

1 mango, peeled and cubed

2 avocado’s peeled and cubed

1 can of black beans rinsed

Cilantro

Dried or fresh jalapeno pepper

Salt and pepper to taste

Red leaf lettuce

Chopped cucumbers

Baby tomatoes

Instructions:

Steam shrimp and peel up to the tail and put aside.

To make the Mango black bean avocado salsa:

Add chopped mango, black beans, avocado, jalapeño peppers and chopped cilantro to a bowl. Mix and season with salt and pepper to taste.

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To assemble you can add the mango, black bean avocado to a bowl and add the shrimp and use as an appetizer.

Or you can add the red leaf lettuce, baby tomatoes, cucumbers along with the mango, black bean avocado salsa and shrimp and make a lunch or dinner salad.

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Salmon Sprouted Salad

Ingredients:

Trader Joe’s Wild Sockeye Salmon

Green Olives Pitted

Beet Sprouts

Cauliflower Rice

Shredded Green Cabbage

Pea Sprouts

Olive oil and Balsamic Vinegar

Salt and Pepper to Taste

IMG_3557Preparation:

Place cauliflower rice, cabbage and sprouts in a salad bowl. Add the Sockeye Salmon. Add olives. Drizzle olive oil over the salad and follow with balsamic vinegar. Enjoy!

Enjoy Omega 3, iron, vitamin C, monounsaturated fat, folate, magnesium, vitamin A, B vitamins, and zinc.

Sockeye Salmon with Calamari and White Bean Salad

Yellow Umbrella is my all time favorite place to pick up fresh fish and also unique side dishes. I wanted to make a unique salad for dinner tonight, that included a lot of flavors.  I was able to buy some sockeye salmon, calamari salad that is divine and a white bean salad with shrimp, calamari and arugula. The flavors in this salad were spicy, citrus and bitter and the taste set this salad apart. All it took was about 10 minutes to put it together! For the vegans you can omit the sockeye salmon and you have a wonderful salad full of protein and flavor.

 

IMG_2764Ingredients:

Salad mix 

grated beet

grated carrot

red pepper sliced

cucumber cubed

olives

Calamari salad (2 tablespoons, prepared by Yellow Umbrella)

White Bean Salad with arugula, shrimp, calamari (prepared by Yellow Umbrella)

Sockeye Salmon (Baked at 400 degrees for about 15-20 minutes)

Add all of the veggies to a bowl and top with salmon then calamari salad and arugula salad.

Use a lemon and squeeze some juice on the salad and add a tablespoon of olive oil along with pink himalayan sea salt and pepper to taste.

 

 

Quinoa Cannellini Bean with Mango Salsa

This is an easy dish that can be used with chicken, fish, or shrimp or can be eaten by itself for a vegan option. It is full of antioxidant nutrients and includes vitamins C,A, folate, B6, K, potassium, zinc, calcium, Iron, and manganese, One serving will give you 6 grams of fiber and 8 grams of protein. To boost the protein for the vegan’s add more beans or add nutritional yeast or tofu.

Mango Salsa:

Ingredients:

2 yellow mango chopped

2 serrano peppers chopped

2 limes

cilantro chopped

1 avocado chopped

Mix mango, peppers, cilantro and avocado together. Squeeze in lime and salt and pepper to taste. Put to the side.

Ingredients:

Cannellini beans

Arugula

Red quinoa cooked

Directions:

Place arugula on a plate. Top with quinoa then cannelloni beans then mango salsa. Add smoked paprika and salt and pepper to taste. Top with chopped toasted almonds. Enjoy!

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