1. Tuna-stuffed Avocado
Ingredients
- 1 avocado
- 3 oz can tuna, drained
- ½ cup bell pepper, diced
- ½ cup red onion, diced
- ½ cup cucumber, diced
- ⅓ cup low-fat, plain Greek yogurt
- 1 tsp lemon juice
- ½ cup fresh orange segments, diced
- Slice avocado in half vertically. Remove pit and scoop out flesh, leaving about ¼ inch all around.
- Put the scooped out fruit in a bowl with tuna, bell pepper, onion, cucumber, yogurt, and lemon juice. Mix with a spoon.
- Add orange to bowl and mix gently. Distribute mixture between avocado halves and serve.
Makes 1 serving
Per serving:
• 538 calories • 33 g protein
• 32 g carbs • 34 g fat
2. Calamari Salad
Ingredients
- 1 lb calamari, sliced
- 2 tbsp coconut oil
- Salt and pepper
- Garlic powder
- 1 tbsp coconut oil
- ½ cup olives
- 1 spritz lemon
- 1 spritz lime Parsley for garnish
For the salad:
- Coat calamari with oil and season to taste with spices.
- Add to a skillet and cook over medium heat until squid turns opaque.
For the dressing:
- Add all ingredients to a shaker cup and shake until mixed well.
- Drain dressing over cooked squid and serve.
Per serving:
• 214 calories • 18 g protein
• 5 g carbs • 14 g fat
3. Sweet Potato Crab Salad
Ingredients
- ½ cup English cucumbers, diced
- 1 tbsp plus ¼ Feta cheese, crumbled
- 4 oz white balsamic vinegar
- 4 oz sweet potato puree
- 1 tbsp Sriracha or Thai chili paste
- 2 tbsp light corn syrup
- 1 tbsp salt and pepper blend
- 1 cup tomatoes, diced
- 12 mint leaves, julienned
- 1 cup 80/20 blended oil
- (80% vegetable oil, 20% olive oil)
- 2 lb jumbo lump crab meat
Directions
- Blend cucumbers, 1 tbsp Feta, vinegar, sweet potato puree, Sriracha, corn syrup, and salt and pepper in a food processor, and puree until smooth.
- Pour mixture through either a chamois cloth or cheesecloth and return to food processor while slowly adding oil until smooth.
- Mix tomatoes, remaining Feta, and mint into a bowl. Add 1 cup of dressing to salad, mix, then add crab and toss to coat crab. Be sure not to break up crabmeat; you want to leave as many lumps as possible.
Makes 4 servings
Per serving:
• 837 calories • 49 g protein
• 19 g carbs • 63 g fat
4. Pineapple-Grilled Shrimp Salad
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp high-quality tequila
- 1 tsp agave nectar or honey
- 2 tbsp low-sodium soy sauce
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 lb large shrimp, peeled and deveined
- 2 cups pineapple, sliced into 1” triangles
- 6 cups dark, leafy mixed greens
- ½ cup roasted red peppers, thinly sliced
- 1 ripe avocado, halved and thinly sliced
- ½ cup toasted pine nuts
For the Dressing
- 2 tbsp extra-virgin olive oil
- 1 tsp high-quality tequila
- 2 tsp low-sodium soy sauce
- 2 tbsp orange juice
- 2 tbsp lime juice
- ½ tsp cumin
- ½ tsp chili flakes
Directions
- Combine and whisk marinade ingredients. Add shrimp and pineapple. Toss to coat. Cover and leave in fridge for 30 mins.
- Grill marinated shrimp and pineapple (or saute in a skillet over medium) until shrimp is done.
- Combine and whisk dressing ingredients. Add greens and peppers. Toss. Top with shrimp, pineapple, avocado, and pine nuts.
Makes 4 servings
Per serving:
• 498 calories • 28 g protein
• 25 g carbs • 30 g fat
5. Brussels, Bacon, Burst Tomato & Feta Salad
Ingredients
- 3 tbsp olive oil
- 2 cups grape tomatoes
- 2 cups Brussels sprouts leaves
- ¼ cup Craisins, soaked in hot water and drained
- ¼ cup white balsamic vinegar
- 1 tsp Kosher salt
- 1 tbsp Dijon mustard
- ¼ cup red onion, julienned
- ⅓ cup 80/20 blended oil/grape-seed oil
- 1 cup Feta cheese, crumbled
- 1 cup bacon, julienned
Directions
- Bring oil to a simmer in a pan over medium-high heat, then add tomatoes, tossing and cooking until skin bursts. Once burst, remove from heat and hold for salad.
- Next, bring 6 cups salted water to a boil, then add leaves and stir, cooking for 1-2 minutes. Once cooked, remove from water and allow to air cool.
- In a food processor combine Craisins, vinegar, salt, mustard, and onion, then puree. Slowly add oil. Once blended, taste and season, then remove.
- To finish salad, mix all ingredients in large bowl, add ½ cup dressing and toss well to coat salad. Plate, top with Feta and bacon, and serve immediately.
Makes 4 servings
Per serving:
• 481 calories • 11 g protein
• 24 g carbs • 39 g fat