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Egg tomato celery salad

Ingredients: 4 hard-boiled eggs, sliced lengthwise 2 cup chopped tomatoes 1 small English cucumber, diced 1/2 cup chopped celery 1/2 cup fresh basil 3 tablespoon tahini 2 tablespoon Oilve oil 2 tablespoon lemon juice 1/2 teaspoon garlic powder 1/4 cup water Salt & pepper to taste * HARD-COOKED EGGS: Place 4 large eggs in a small saucepan; cover with water by 1 inch. Bring to a boil, and immediately remove from heat. Let stand, covered, 10 minutes. Drain; rinse under cold water until cool. Peel eggs; quarter lengthwise.

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Shrimp mango maca salad

Ingredients: 1 mango peeled, pitted & thinly 1 pound shrimp cooked & peeled 1 cup salad leaves, mixed 1 tablespoon lemon juice 1/2 macadamias toasted 1 teaspoon white rice vinegar 1 teaspoon sugar 1 tablespoon chopped cilantro 2 tablespoon chopped fresh mint Chili peppers (optional) * HOW TO COOK SHRIMP:In a large sauce pan, add 5 cups of water 1 tbsp garlic salt, 1/2 tsp black pepper & bay leaf; and bring to a boil over med/high heat. Add the peeled and deveined shrimp and simmer until pink, about 2-4 minutes. Drain and transfer cooked shrimp to a bowl of cold water. Do not overcook!

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Salmon grapefruit salad

Ingredients: 4 skinless salmon fillets (4 oz each) 1 pink grapefruit, peel & pith removed (cut into pieces) 2 tablespoon Olive oil, divided 1 tablespoon red wine vinegar 1 small cucumber, diced 4 small radishes, thinly sliced 6 cup arugula Kosher salt & pepper to taste

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Avocado chicken salad

Ingredients: 2 chicken breast 1 avocado 1 cup cherry tomatoes, halved 1/2 cup Greek Yogurt 1/2 cup red onion, diced 1 tablespoon lime juice 1/2 teaspoon garlic powder 1 teaspoon cilantro Black pepper to taste    

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