The Lean Green Bean

Shrimp Cobb Salad

Lindsay — Fri, 24 Oct 2025 10:00:00 +0000

This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

*Originally published 5/2011. Updated 10/2025*

Hi friends!
Popping in to share this quick and easy Shrimp Cobb Salad for an easy lunch or dinner. Shrimp is one of my favorite quick-cooking proteins and cobb salads are perfect for packing in a ton of healthy ingredients. If you don’t like shrimp, try my Steak Cobb Salad.

If you’re on a salad kick and need more ideas, try:

Or try this Ultimate List of Salad Topping Ideas for some inspiration!

Why You’ll Love This Healthy Shrimp Cobb Salad

This shrimp cobb salad is easy to love for a lot of reasons:

Fully customizable. Feel free to swap out any toppings you don’t like or add your own.
Great for meal prep – All the components of this salad can be prepped ahead of time which makes it quick and easy to assemble at meal time.
Has protein and healthy fats – The shrimp is an easy quick-cooking protein and the avocado and salad dressing, especially homemade, both add healthy fats to help boost satiety.
It’s heart-healthy, packed with lean protein and veggies and healthy fats.

Shrimp Cobb Salad Ingredients

To make this salad, you’ll need:

Shrimp – Feel free to use any size you prefer
Bacon – I prefer to cook the bacon myself and chop it up but you could use bacon bits if you want
Hard boiled eggs – make your own or buy them pre-bought. Here’s how to make hard-boiled eggs in the instant pot.
Red onion – feel free to swap green, white, yellow onions etc for a milder flavor
Tomato – grape or cherry tomatoes halved or quartered work well
Avocado
Feta – I use crumbled feta. It does have a stronger flavor so feel free to swap with a different cheese if you prefer
Dressing – I like a lighter vinaigrette like the one I share below but you could use something creamy like ranch, etc if you want!

How To Cook Shrimp

You can choose to prepare the shrimp for this salad whatever way you prefer. A few ideas:

Sauteed – This is the method I typically use. Just heat some butter or oil in a skillet, add shrimp and seasonings and cook for 4-6 minutes, until shrimp are pink.
Grilled – If you have the grill fired up, thread the shrimp onto a few skewers, season and grill 2-3 minutes per side.
Baked – You can also bake them in the oven. Here’s a recipe for Oven-Baked Shrimp.

How To Make An Easy Shrimp Cobb Salad

To make this salad:

Cook the bacon, eggs and shrimp via your preferred method. To save time, you can grab pre-cooked shrimp and/or hard-boiled eggs.
Start with a bed of lettuce. Feel free to grab a bag of packaged salad greens to save time!
Add toppings. In a traditional cobb salad, ingredients are grouped into sections or rows on top of the lettuce but you can skip this step and combine everything mixed together on top.
Top with dressing – homemade or store-bought.

Shrimp Cobb Salad Dressing Options

The dressing options for this salad are endless. I typically use a maple mustard vinaigrette to keep it light but a lemon garlic dressing would also be great. If you want something a little more robust, try ranch or blue cheese to add some creaminess to the salad.

Cobb Salad Protein

The great thing about the cobb salad is that it pairs well with almost any protein. If you don’t like shrimp, try:

Steak – I’ve used leftover flank steak before!
Chicken – This is a great way to transform leftover grilled chicken.
Tofu – My Honey Garlic Air Fryer Tofu would work well on this salad. If you want to keep it vegetarian, you could swap the bacon for some beans
Salmon – If you don’t want shrimp but still want seafood, try adding my Air Fryer Salmon Bites.

Shrimp Cobb Salad Meal Prep & Storage

This salad is PERFECT for meal prep! Prep all of the components ahead of time and store separately until you’re ready to serve. Shrimp can be cooked and stored in a glass container in the fridge for up to 3 days. Same with bacon and hard-boiled eggs. They can be sliced/chopped ahead of time as well.

Save the avocado to slice right before serving so it doesn’t turn brown but the tomatoes and onions could be cut ahead of time and stored as well.

To prep your lettuce ahead of time, chop, wash and spin dry and store in a bag with a paper towel to absorb excess moisture and squeeze all the air out before sealing the bag.

If you choose to make homemade dressing, that can be prepped and stored in a mason jar in the fridge. Just give it a good shake before serving.

Shrimp Cobb Salad Tips and Tricks

A few tips and tricks:

Don’t overcook your shrimp! When shrimp take on a pinkish color and form a “C” shape, they’re done. If they curl up tight into an “O” shape, they are overcooked.
To keep your lettuce crisp, chop, wash and spin dry, then store in a bag. Add a paper towel to soak up the excess moisture and squeeze the air out before sealing the bag shut.
Vary the veggies – Salad is a great way to utilize veggies that are in season. Try nice ripe tomatoes in the summer. In the Fall, add some roasted squash!

Shrimp Cobb Salad Recipe

Here’s the recipe I use:

Shrimp Cobb Salad

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This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

Author: Lindsay
Yield: serve 4

Ingredients

For the shrimp

1 pound raw shrimp, peeled, devined and thawed
2 Tbsp butter (or oil if you prefer)
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the salad:

4–6 hard boiled eggs, sliced
1 medium avocado, diced
8 strips bacon, cooked and chopped
1 cup diced red onion
1 pint cherry or grape tomatoes, halved
1/3 cup crumbled feta
8 cups mixed greens or leaf lettuce

Optional dressing:

3 T oil (I use avocado oil)
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup

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Instructions

Melt butter or heat oil in a large pan. Add shrimp and seasonings and saute over medium heat for 4-6 minutes until shrimp are just pink and form a C shape.
Place 2 cups of lettuce in each bowl.
Divide toppings evenly among 4 salads and add toppings in rows of shrimp, hard-boiled eggs, avocado, bacon, onion and tomatoes.
Top with crumbled feta.
Combine oil, vinegar, mustard and maple syrup in a jar. Seal and shake to combine. Taste and add salt and/or pepper if desired. You can also double the dressing recipe if you like more dressing!

Shrimp Cobb Salad FAQs

What is the best dressing for shrimp cobb salad

If you’re looking for a lighter option, most vinaigrette dressings would be great. Try honey mustard or balsamic vinaigrette. If you want something creamier, ranch or blue cheese would add great flavor to the salad!

Can I make shrimp cobb salad ahead of time?

Yes! All the components of this salad can be prepped ahead of time, making it quick and easy to assemble when you’re ready to eat.

How do I grill shrimp for cobb salad?

The easiest way to grill shrimp is to thread them onto skewers, season and grill 2-3 minutes per side.

Is shrimp cobb salad healthy?

Yes. This salad is packed with lean protein, vegetables and healthy fats making it a great balanced meal option for lunch or dinner.

Can I use frozen shrimp in cobb salad?

Shrimp cooks best from a thawed state. Feel free to use frozen shrimp, just thaw before cooking either under cold running water or in refrigerator overnight.

How long does shrimp cobb salad last in the fridge?

You can store the components separately for 3-4 days. Once you combine them into a salad, it’s best to eat within a day to avoid things getting brown or soggy.

What toppings go best with shrimp cobb salad?

Traditional cobb salad toppings include, bacon, hard boiled eggs, avocado, onion, tomato and crumbled cheese like blue cheese or feta. You can make it seasonal by adding things like roasted squash, corn, apples or berries depending on the season.

Can I make shrimp cobb salad without eggs?

Yes, feel free to omit the hard boiled eggs from this recipe.

What’s the difference between shrimp cobb salad and a regular cobb salad?

The biggest difference is the protein. The most traditional protein for a cobb salad is chicken breast or turkey, but this recipe uses shrimp and almost any protein source would work well on this salad.

Can I meal prep shrimp cobb salad for lunches?

Yes! This salad is perfect for meal prep because all the components can be cooked and prepped ahead of time!

Enjoy!
–Lindsay–

Avocado Chicken Burgers

Lindsay — Sun, 20 Apr 2025 04:00:00 +0000

These Chicken Avocado Burgers are an easy weeknight dinner in the oven or on the grill. This avocado chicken burgers recipe is gluten-free, paleo and can easily be made ahead of time during food prep.

*Originally published 4/2016. Updated 4/2025*

Hi friends!

Let’s talk about these chicken burgers with avocado shall we? While my husband and daughter could eat them multiple times a week, I’m not a huge fan of traditional beef burgers.

But these chicken burgers are an option I can get behind! They are perfect for a quick summer dinner and also great for food prep because they hold up well if made ahead of time and the flavors develop more, making them even more delicious!

Ground chicken is a great source of lean protein with a mild flavor, making it a great choice for things like burgers and meatballs. It holds things together but really lets the other flavors shine. These burgers are a great high protein, low carb option.

If you’re looking for other ground chicken recipes, try:

Health Benefits of Avocado

One of the key ingredients to these burgers is avocado. There are tons of health benefits of avocado and they are often added as a burger topping but this recipe takes things up a notch and actually mixes them right into the burger itself!

This helps keep the burgers moist, adds some healthy fats which can boost satiety as well as adding some vitamins and nutrients that other burgers lack.

For other ways to add avocado to your recipes, try: Cowboy Caviar, Avocado Cucumber Salsa with Pineapple or Spicy Shrimp Tacos with Avocado Slaw.

Ingredients for Avocado Chicken Burgers

For these burgers, you just need a few simple ingredients:

Ground chicken – You could substitute ground turkey if needed
Avocado – you’ll want one that’s slightly firm so it’ll hold its shape when diced
Fresh ginger- either grated fresh ginger or ginger paste works well too
Cilantro- adds tons of flavor
Green onions – A mild onion flavor that pairs well with the other ingredients
Serrano pepper – or jalapeno, optional to add spice!
All-purpose seasoning – use your favorite blend. I like McCormick’s chicken seasoning

How To Make Chicken Avocado Burgers

To make these burgers, simply combine all the ingredients in a bowl and mix gently to combine. Then form into patties and either bake in the oven or grill!

Best Toppings For Avocado Chicken Burgers

As with most burgers, the potential for toppings is limitless. Feel free to add:

Your favorite cheese
Red onion
Pickles
Guacamole
Bacon

To make spicy avocado chicken burgers, mix a pepper into the burgers or top with some jalapenos!

Avocado Chicken Burgers in the Oven or On The Grill

Here’s how you make them:

Avocado Chicken Burgers

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These Avocado Chicken Burgers are an easy weeknight dinner in the oven or on the grill. This recipe is gluten-free, paleo and can easily be made ahead of time during food prep.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 burgers

Ingredients

1 pound ground chicken
1 medium avocado, diced
2 tsp fresh ginger (or Garden Gourmet Ginger Paste)
2 Tbsp cilantro, minced
1/2 cup chopped green onions
1 serrano pepper, minced (optional)
1.5 tsp McCormick’s Chicken Seasoning (or seasoning of choice)

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Instructions

Combine all ingredients in a large bowl.
Mix well with your hands and form into 6 burgers.
Place on a baking sheet lined with parchment paper.
Bake at 375 degrees for 18-20 minutes, flipping once.
Option 2 – Cook on the grill over medium heat!

Notes

You can sub turkey for chicken if you want to!

Avocado Chicken Burgers FAQs

How long do you cook chicken burgers in the oven?

They should take about 18 minutes in the oven. Don’t overcook them to avoid drying out. The internal temperature needs to reach 165 degrees F but keep in mind the burgers will continue to cook a bit after you remove them from the oven.

Can I grill these avocado chicken burgers instead of baking?

Absolutely. As long as you don’t cut your avocado chunks too big, these burgers are sturdy and hold up great on the grill!

Can I freeze avocado chicken burgers after cooking?

While most burgers freeze well, this probably isn’t the best recipe to freeze because the avocado may start to brown and look less appetizing.

Are chicken avocado burgers healthy?

Yes! The burgers themselves are high in protein, a great source of healthy fats, naturally gluten-free and low-carb.

What kind of buns go best with chicken burgers?

Use any bun you’d like! To keep these gluten-free, grab a gluten-free bun like Schar. You can also skip the bun altogether and use a lettuce wrap or serve on top of a salad.

Can I use ground turkey instead of chicken in this recipe?

Yes! Ground turkey makes a great substitute in this recipe.

Do I need breadcrumbs in ground chicken burgers?

No, you don’t need any breadcrumbs in most burger recipes, including this one!

Can you meal prep these burgers?

Absolutely. These burgers taste great when made fresh but also hold up well in the fridge, making them perfect for meal prep. You can make a whole batch and grab one for a quick lunch or dinner during the week.

Easy Grilling Recipes

Here are more easy recipes you could throw on the grill:

Enjoy!
–Lindsay–

Cowboy Caviar

Lindsay — Mon, 07 Apr 2025 16:12:56 +0000

Learn how to make the best cowboy caviar recipe – a healthy, easy dip that’s perfect for any occasion. Tastes great scooped with chips, added to tacos or served over chicken.

Hi friends!

I’m excited to share this Cowboy Caviar recipe with you today! It is so easy to make and full of flavor. It’s the perfect appetizer for feeding a crowd but is so simple that you could easily make it during your next meal prep session and enjoy it for lunches, dinners and snacks during the week.

What Is Cowboy Caviar Dip?

Cowboy caviar is a dip also known as Texas caviar and is commonly made with a mix of black eyed peas, black beans, corn and more, tossed in a simple dressing. It’s easy to prep in advance and you could easily double the recipe to feed a crowd.

Cowboy Caviar Ingredients

The best thing about this recipe is that many of the ingredients are pantry staples so you can keep them on hand for whenever you want to make this recipe. You’ll need:

Black beans and black eyed peas – both can be found in cans and just need to be drained and rinsed.
Corn – canned, freshed or frozen can be used
Cherry or grape tomatoes- they can easily be quartered and hold their shape well
Red bell pepper – you could also use yellow or orange
Red onion – adds lots of flavor but a white onion would also work
Cilantro and lime juice – fresh cilantro and lime juice add flavor
Avocado – diced avocado is a great addition, especially if you’re serving immediately
Jalapeno or serrano peppers – optional way to add some spice

Cowboy Caviar Dressing

Although some recipes simply use store-bought Italian dressing, I prefer to make my own. The dressing in this recipe is a simple mix of oil, red wine vinegar and spices like cumin, paprika, cayenne pepper and garlic powder.

How To Make Healthy Cowboy Caviar

Making this recipe requires just a little bit of dumping and mixing! It’s the perfect mix of beans and veggies making it a great source of fiber!

In a large bowl, combine the beans, black eyed peas, veggies, cilantro, lime, avocado and jalapeno.
In a small bowl or jar, combine oil, red wine vinegar and spices and stir or shake to combine.
Pour over the bean mixture and toss gently to combine.
Serve immediately or place in the fridge to marinate and let the flavors deepen and develop.

How To Serve Cowboy Caviar

This cowboy caviar recipe can be served in a variety of ways. Serve it as a dip with a side of chips at a party, add it as a topping for grilled chicken or steak, or serve as a salad on a bed of lettuce topped with additional protein if needed.

If you’re feeling up to it, try making your own Easy Tortilla Chips. Or try this Cowboy Caviar Salad Meal Prep.

Easy Cowboy Caviar Recipe

Here’s the recipe!

Cowboy Caviar

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Learn how to make the best cowboy caviar recipe – a healthy, easy dip that’s perfect for any occasion. Tastes great scooped with chips, added to tacos or served over chicken.

Author: Lindsay

Ingredients

For the salad:

1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
1 can corn, drained and rinsed
1 pint grape or cherry tomatoes, quartered
1 red bell pepper, diced
3/4 cup red onion, diced
1/2 cup fresh cilantro, minced
juice from 1 lime
1 jalapeno or serrano pepper, minced (optional)
1 medium avocado, diced (optional)

For the dressing:

1/4 cup oil (i use avocado oil)
1/4 cup red wine vinegar
1 tsp salt
1 tsp sugar
1 tsp paprika
1/2 –1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp cumin

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Instructions

Combine salad ingredients in a large bowl and stir to combine.
In a small dish or jar, combine dressing ingredients and stir or shake to mix.
Pour dressing over bean mixture and mix gently to coat.
Taste and add more salt, cumin or garlic powder if needed.
Serve immediately or refrigerate until ready to serve to let flavors develop.

Cowboy caviar FAQs

Can cowboy caviar be made ahead of time?

Yes! This recipe holds up well in the fridge and is perfect for prepping ahead of time. The flavors will develop and deepen the longer it sits and the beans and veggies hold up well without becoming soggy.

How long does cowboy caviar last in the refrigerator?

Store your cowboy caviar in the fridge for up to 4 days. If you think you’ll have leftovers, I would add avocado to the part you’re serving now and then add more to the leftovers just before serving to avoid it getting brown.

Can you serve as cowboy caviar salad?

Yes! This dense bean salad could easily be served over lettuce or on its own as a vegetarian or vegan meal option.

Is cowboy caviar vegan?

Yes. This cowboy caviar recipe is vegan.

Is cowboy caviar gluten-free?

Yes. All ingredients in cowboy caviar are naturally gluten-free.

What dishes pair well with cowboy caviar?

This dish pairs well with grilled chicken or steak. It would also make a great addition to tacos, nachos or burrito bowls.

Can I use canned beans for cowboy caviar?

Yes! Canned black beans and black eyed peas are readily available at most grocery stores and are perfect for this recipe.

How can I make cowboy caviar spicier?

To make this recipe spicier you can increase the cayenne pepper in the dressing or add a minced jalapeno or serrano pepper to the bean mixture.

Can I make cowboy caviar without black eyed peas?

You could, but I think that the addition of black eyed peas are what truly makes it cowboy caviar and sets it apart from other salsas and bean dips.

Best cowboy caviar recipe

Other Tex-Mex Recipes

Looking for other similar recipes? Try one of these:

Enjoy!
–Lindsay–

Kale and White Bean Salad

Lindsay — Fri, 27 Sep 2024 21:37:09 +0000

This Kale and White Bean Salad is packed with nutrients and the flavor just gets better as it sits in the fridge. The perfect meal prep lunch recipe.

Hi friends!

It’s been a while since I shared a kale recipe. I seem to go in cycles with kale, loving it for a while and then switching back to regular lettuce as my greens of choice.

Right now I’m in a kale-loving era and this kale and white bean salad is my favorite way to eat it. Kale is great for meal prep because if you mix it with a dressing, it breaks down a bit and softens as it sits in the fridge, making it much more delicious than when it’s just plain raw kale.

If you’re looking for another salad that makes a great lunch, try this Mediterranean Chopped Salad or this Crunchy Kale Salad with Couscous. Or pair this salad with my Creamy Tomato Chicken Pasta for an amazing dinner!

How to de-stem kale

If you haven’t used kale much in your kitchen, it’s important to note that before you just go chopping it up like lettuce, you need to remove the tough middle stem. Here are a couple ways to do that:

The Best Way to De-Stem Kale – using tongs
How To De-Stem and Thinly Slice Kale – using your fingers

Once the stem is removed, you can wash and chop to your desired size. I prefer smaller pieces vs large chunks.

Why Do You Have To Massage Kale

You may have also heard that you need to massage kale. This is true! Actually massaging it, with your hands, with a bit of oil and lemon juice will help break down the tough fibers and make it easier to chew and digest.

Here are directions for How To Massage Kale if you need them!

Ingredients for Kale and White Bean Salad

So what ingredients do we need for this salad? Nothing fancy required! And it’s a flexible salad so you can add/sub veggies to your liking. You’ll need:

Kale – I typically use curly kale but you could use lacinato kale if preferred.
Cherry tomatoes– These are easy to quarter and hold their shape well in salads
Red onion– If you don’t prefer these because of their strong flavor, feel free to swap green onions
Bell pepper – I use red but yellow or orange would work too
Corn – I prefer grabbing a couple ears of corn and steaming them, then cutting off the kernals but frozen or canned work too
White beans– I love Great Northern Beans but you could use cannellini or even a mix of beans and chickpeas
Feta– Crumbled feta adds lots of flavor
Strawberries – I love fresh fruit to add a little sweetness. Nectarines/peaches also work well
Avocado and pumpkin seeds– Toppings that make great additions but don’t hold up well in the dressing so add them just before serving!
Homemade dressing – A simple maple mustard vinaigrette takes this to the next level

How To Make Kale and Cannellini Salad

Like I mentioned – we’re flexible with what kind of white beans we use so just grab your favorite. Even navy beans would work.

To make this salad:

De-stem and chop the kale.
Massage the kale with oil and lemon juice in a large bowl.
Add remaining ingredients (minus avocado and pumpkin seeds and stir to combine.
Make a homemade dressing by combining oil, red wine vinegar, maple syrup and mustard in a jar and shaking it up.
Pour over salad, tossing to coat and voila!
Feel free to add chicken or chicken sausage or even steak for some extra protein.

Kale and White Bean Salad Recipe

Here’s the exact recipe I use:

Kale and White Bean Salad

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This Kale and White Bean Salad is packed with nutrients and the flavor just gets better as it sits in the fridge. The perfect meal prep lunch recipe.

Author: Lindsay
Yield: serves 4-6

Ingredients

For the salad:

3 cups kale, chopped and destemmed
1 Tbsp oil
juice from half a lemon
1 pint cherry tomatoes, quartered
1/2 cup red onion, diced (or green onion)
1 red bell pepper, diced
1 cup cooked corn (approx 2 ears, or frozen/canned)
2 (14.5 oz) cans Great Northern Beans, drained and rinsed
1/2 cup crumbled feta
1 cup quartered strawberries (or diced nectarine)
1 medium avocado, diced
1/2 cup pepitas (optional)
4 chicken sausages, sliced (optional)**

For the dressing

1/3 cup avocado oil
1/3 cup red wine vinegar*
Juice from the other half of the lemon
2 Tbps Dijon mustard
1–2 Tbsp maple syrup (or honey) to desired sweetness
pinch of salt, to taste

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Instructions

To make the dressing, combine all ingredients in a jar with a lid and shake to combine. Taste and add more maple syrup or salt if needed. Set aside.
Add kale to a large bowl. Drizzle with 1 Tbsp oil and juice from half a lemon. Use your fingers to massage oil and lemon juice into the kale leaves for 2 minutes.
Add remaining ingredients, minus avocado and pumpkin seeds and stir to combine.
Shake dressing and pour over salad and mix well.
Store in the fridge until ready to serve. Add avocado and pumpkin seeds before serving.

Notes

*If you’re not a huge vinegar fan you can start with 1/4 cup vinegar and then add more after mixing if you’d like.

**You could also add leftover cooked chicken or steak

White Bean Salad FAQs

How do you store this kale and white bean salad?

Store this salad in an airtight container in the fridge for up to 5 days. The flavor will develop as it sits. Remember to only add the avocado and pumpkin seeds right before serving or they might get brown and/or soggy.

How can I add more protein to my kale and white bean salad?

This is the perfect salad to use up some leftover chicken or add some sliced chicken sausage for extra protein. You could also add diced steak to the mix. Feel free to mix those right in with the other ingredients and let them marinate and absorb the flavor.

What can I substitute for kale in this recipe?

If you don’t like kale, sub your favorite leafy lettuce or baby spinach. Just know that these will not hold up as well as kale in the fridge once mixed with dressing so I would leave them out, mix the remaining ingredients with the dressing and then scoop over lettuce right before serving.

What other beans can I use in white bean salad?

I prefer Great Northern beans because of their size and mild flavor. You could substitute cannellini beans or navy beans.

You could also try black-eyed peas or lentils if you prefer.

What are the best vegetables for kale and white bean salad?

I like the veggie mix I use in the recipe but you could easily add things like chopped broccoli, carrots, shredded brussels sprouts or even green beans to the mix if you wanted to.

What can I substitute for maple syrup?

If you don’t have maple syrup you can sub honey in equal quantities in this recipe.

What’s the best dressing for kale and cannellini bean salad?

I love the maple mustard dressing because it compliments the veggies as well as the fruit but if you’re not a fan you could use Italian dressing or even a balsamic vinaigrette.

What other white bean salad recipes could I try?

Here are a few ideas:

More kale and white bean recipes

Looking for ways to use up the rest of your bundle of kale or and extra can of white beans?

Leftover Turkey and White Bean Soup

This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!

Grab the recipe!

Bowtie Pasta with Sausage, White Beans and Kale

A one-pot meal that requires minimal prep work and clean up, it’s an excellent source of calcium and iron and is packed with vitamins and nutrients.

Grab the recipe!

Spicy Sausage Lentil & Kale Soup

This Spicy Sausage Lentil and Kale Soup is protein-packed and full of vegetables. Make a batch to enjoy for dinner or pack it for lunch all week! *Photo updated 9/2016* Hi Friends! I have a soup recipe to share with you today. The title is a bit misleading because I actually didn’t use spicy

Grab the recipe!

White Chicken Chili

This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.

Grab the recipe!

Sweet Potato White Bean Bars

These Sweet Potato White Bean Bars are perfect for breakfast or snack time. They’re kid-friendly, nut-free and full of fiber!

Grab the recipe!

Enjoy!
–Lindsay–

Avocado Cucumber Salsa with Pineapple

Lindsay — Wed, 20 Jul 2022 10:13:07 +0000

This Avocado Cucumber Salsa is a fun change from tomato-based salsa. Scoop it with chips or serve it on tacos. Add pineapple or mango for a fresh summer twist!

Hi friends!

I’m so excited to share this Avocado Cucumber Salsa with you guys. I recently shared my Easy Cucumber Tomato Salsa and it was a big hit! You guys seem to be big fans of cucumbers which is no surprise because they’re always so abundant in the summer. So I put on my brainstorming hat to come up with another way to use them.

Mango Cucumber Salsa Recipe

I happen to be a big pineapple fan and chose to add some to this recipe. If you’re not a fan, try substituting mango for pineapple! Or you can leave the fruit out all together and add a jalapeno for a little spice! Or if you really want to branch out, try adding some jicama.

Cucumber Salsa Recipe Ingredients

Let’s talk about the ingredients you need:

Cucumber – I use English cucumbers but regular are fine. I would suggest slicing lengthwise and scooping out the seeds before dicing.
Red onion – White onion would also work.
Pineapple – I used canned pineapple but fresh would work great! You could also sub mango.
Avocado – Ripe but still stlightly firm is best. Overripe avocados will be too mushy and won’t hold their shape.
Cilantro
Lime juice – Fresh is best.
Rice vinegar – This should be easy to find at most grocery stores.
Honey – To sweeten as desired.

Easy Avocado Cucumber Salsa Recipe

Avocado Cucumber Salsa with Pineapple

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This Avocado Cucumber Salsa is a fun change from tomato-based salsa. Scoop it with chips or serve it on tacos. Add pineapple or mango for a fresh summer twist!

Author: Lindsay

Ingredients

2 cups diced cucumber*
3/4 cup diced red onion
8 oz diced pineapple (or 1 cup fresh)
1 large avocado, cubed (ripe but slightly firm)
3 Tbsp minced cilantro
2 Tbsp freshly squeezed lime juice
2 Tbsp rice vinegar
1/2 tsp honey
pinch of salt

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Instructions

In a bowl, combine cucumber, red onion and pineapple and mix well.
Add avocado and cilantro.
In a small bowl, combine lime juice, rice vinegar and honey and mix well.
Pour over cucumber mixture, add a pinch of salt and gently stir to combine.
Serve with chips for scooping, on tacos or salad etc.

Notes

*use an English cucumber or slice a regular cucumber lengthwise and scoop out seeds before dicing.

You can sub mango or jicama for pineapple. You can also add jalapeno.

Can you believe how easy it is?!

What should I serve with cucumber salsa?

Make this Simple Chicken Marinade for Meal Prep and top it with this salsa.
Make some Homemade Whole Wheat Tortillas to make chicken tacos.
Put it on top of these Avocado Chicken Burgers.
Make this Pulled Pork Fajita Salad and swap the pineapple salsa for this salsa!
Serve it with chips as a side for these Baked Ranch Chicken Taquitos.
Serve it on these Spicy Shrimp Tacos.

Enjoy!
–Lindsay–

Curried Tuna Salad with Apples

Lindsay — Mon, 19 Apr 2021 04:00:00 +0000

Curried Tuna Salad with Apples makes a quick protein-packed lunch! You can also serve it with sliced vegetables and crackers for a healthy snack.

*Originally published 1/2015. Updated 4/2021*

Hi Friends!

I’ve got a protein-packed meal or snack idea for you! This Curried Tuna Salad with apples is perfect for a quick lunch or afternoon snack. Minus the apples, this is the same tuna salad my mom made for me growing up. She sometimes used canned chicken instead of tuna and I’ve even made it with canned salmon! I add the apples for a touch of sweetness but feel free to leave them out.

This easy tuna salad comes in especially handy as a busy mom because it can be made ahead of time and lasts several days in the fridge. When my kids were babies it seemed like I always needed to eat something at lightning speed in between naps, work etc so it was nice to have this on hand.

Here’s what you need:

Tuna- I use two cans per batch but you could easily double it to make more. Chunk light in water is my go-to.
Apples – I chop mine up pretty small but if you prefer a little sweetness with less chunks you could also grate the apple with a cheese grater and mix it in.
Hummus – I prefer hummus to mayo to make my tuna salad creamy but you could use mayo if you prefer. Sometimes I do a combination of hummus and mashed avocado.
Green onions – Their mild flavor is perfect for this tuna salad. They add flavor without being overly strong.
Optional veggies- Feel free to add extra veggies. I often throw in some diced bell pepper for crunch.
Curry powder – The star of the show!
Dried mustard – Another way to add subtle flavor.

Curried Tuna Salad with Apples

Curry powder is one of my favorite spices and I especially love it in tuna and chicken salad. If you love it as well, you might like my curried sweet potato soup. Serve this tuna salad with your favorite crackers, or slices of cucumber or bell pepper for scooping!

Here’s what you need:

Curried Tuna Salad with Apples

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A quick and easy lunch idea that’s full of flavor!

Author: Author: Lindsay L
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: serves 4

Ingredients

2 cans of tuna, drained
1/2 cup hummus
1/2 c apple, chopped or shredded
1/3 cup green onion, thinly sliced
1 – 2 tsp curry powder (start with 1, taste and add more)
1 tsp dry mustard powder
optional- diced red peppers

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Instructions

Combine tuna and hummus and mix well.
Add remaining ingredients and str to combine.
Serve with veggie slices or crackers or eat it on a sandwich!

Notes

You can swap hummus for mayo if you want, or adjust the amount to get your desired amount of creaminess. You can also use some mashed avocado.

I like to use Sabra’s Supremely Spicy Hummus as a complement to the sweet apples but use whatever flavor you like!

Enjoy!
–Lindsay–

Microwave Egg Sandwich

Lindsay — Thu, 20 Aug 2020 04:00:00 +0000

This Microwave Egg Sandwich is quick, easy and ready in 2 minutes making it the perfect breakfast or snack on a busy day.

*Originally published December 2012*

Hi Friends!

Allow me to introduce you to this microwave egg sandwich. I first shared it on the blog 8 years ago and I still make it regularly so I decided it was time for it to be brought back into the spotlight again. This is actually my three-year-old’s favorite way to eat an egg. She asks for one several times a week for breakfast or snack time.

The key to this super fast sandwich is cooking the egg in the microwave. You can use a large ramekin (I have some 16oz ones that are about 4.5 inches across on the bottom) but usually I just use our everyday bowls that came with our plate set.

Spray the bowl, add an egg, stir it up. Cover with a paper towel and microwave. You’ll have to play around with the time for your own microwave but mine takes 35-40 seconds!

Microwave Egg Sandwich

As far as the sandwich goes, your options are endless! You need:

Bread – we just use regular sandwich bread but any bun, roll or bagel would work!
Egg – I’ve tried making two eggs at once and it never works out so if you want more than one egg for your sandwich, I recommend making them one at a time.
Toppings – Avocado and cheese are our go-to’s but you could add baby spinach, roasted red peppers, bacon, etc!

Eat your sandwich on the run or pair it with yogurt and fruit for a balanced sitdown breakfast.

Here’s how you make it:

Microwave Egg Sandwich

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This Microwave Egg Sandwich is quick, easy and ready in 2 minutes making it the perfect breakfast or snack on a busy day.

Author: Lindsay
Yield: serves 1

Ingredients

1–2 slices of bread (or a bun, roll, bagel, etc)
1 egg
Optional toppings: avocado, cheese, veggies, bacon etc

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Instructions

Spray a cereal bowl or large ramekin with oil.
Add an egg and stir well.
Cover with a paper towel and microwave 35-45 seconds or until cooked.
Toast bread. Add cooked egg and toppings.
Enjoy!

Notes

If you want more than one egg on your sandwich, cook them separately.

Tell me, will you try this? I hope so! It’s one of our favorites.

Looking for more quick egg recipes?

Enjoy!
–Lindsay–

Strawberry Chicken Spinach Power Salad

Lindsay — Tue, 18 Aug 2020 04:00:00 +0000

This Strawberry Chicken Spinach Power Salad is perfect for summer! It’s packed with protein, fresh produce & nuts and topped with a lemon poppyseed dressing. A great recipe for lunch or dinner!

*Originally published June 2016*

Hi Friends!

Allow me to share this Strawberry Chicken Spinach Power Salad with you because it’s about to become your new favorite summer salad. I’ve been a fan of a simple strawberry spinach salad for years now but more often than not, I want to make it a bit heartier. This salad has all my favorite components:

Leafy greens – I use spinach but if you’re not a fan, you could use whatever type of lettuce you have on hand, spring greens, kale etc.
Lean protein – I usually opt for chicken because I always have it on hand but steak would be good or you could try chickpeas, hard boiled eggs or white beans for a vegetarian version
Fruit- If you haven’t tried fruit on your salad you’re missing out! Any type of berries are a fabulous addition in the summer. Peaches are also great!
Healthy fats – Both avocado and nuts add healthy fats to the salad and help boost the satiety factor. I grab pecans when I have them but slivered almonds or even pumpkin or sunflower seeds would add a nice crunch!
Cheese – I love adding some crumbled feta to my salads for a boost of flavor
Vegetables – Corn and red onion are a few of my favs but carrots, red peppers and roasted sweet potatoes are also great!

Strawberry Chicken Spinach Power Salad

I have a simple homemade lemon poppyseed dressing that I love but feel free to use storebought balsamic, honey mustard or even Italian dressing!

Here’s how you make this salad:

Strawberry Chicken Spinach Power Salad

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This Strawberry Chicken Spinach Power Salad is perfect for summer! It’s packed with protein, fresh produce & nuts and topped with a lemon poppyseed dressing. A great recipe for lunch or dinner!

Yield: serves 2

Ingredients

4 cups baby spinach
6–8 ounces cooked chicken
1/2 cup cooked corn
1/2 cup sliced strawberries
3 Tbsp crumbled feta cheese
1/3 cup pecans
1/2 cup avocado
1/4 cup red onion
juice from 1 lemon
1 Tbsp vegetable oil
2 Tbsp white wine vinegar
1/2 – 1 tsp sugar
1 tsp poppyseeds

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Instructions

Divide spinach evenly between two bowls.
Top with chicken, corn, berries, cheese, pecans, avocado and red onion.
In a small bowl, mix remaining ingredients. Taste and add more sugar if needed.
Serve salads with dressing!

Notes

Feel free to adjust ingredient quantities to your liking!

Pretty simple. Like with most of the salads I share, you don’t really need specific quantities and feel free to add or subtract ingredients based on your preferences.

To make this salad even easier, use food prep! Grill or bake some chicken ahead of time and cook some fresh corn on the cob. You could also slice some strawberries and red onion and store in tupperware containers in the fridge. Then, when it’s time for lunch or dinner, just quickly assemble everything!

Looking for more salad ideas? Check out these posts:

Enjoy!
–Lindsay–

Steak Cobb Salad

Lindsay — Thu, 18 Jun 2020 04:00:00 +0000

This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

*Originally published April 2016. Post updated June 2020*

Hi Friends!

Allow me to introduce this Steak Cobb Salad. If you’re a long-time reader, you know that I’m not a huge red meat eater, but that it’s hubby’s fav. My older kids eat burgers and my oldest loves steak like his daddy so we’ve been adding it into the rotation lately.

That being said, if you’re not a steak fan like me, you can easily sub chicken for steak in this salad and it’s still delicious. This is one our summer favorites because it’s easy to throw together and makes such a filling meal without heating up the kitchen.

Steak Cobb Salad

You guys know that hubby is the salad lover out of the two of us. While he would happily eat a bowl of lettuce with some dressing alongside a meal, sometimes it’s fun to “beef up” the salad (see what I did there?!) and turn it into a full meal.

This is a bit of a non-traditional cobb salad. I used crumbled feta instead of blue cheese and added a honey mustard dressing…but the flavors all work well together and it’s both light and hearty….perfect for lunch or dinner as the weather starts to warm up!

Here’s how you make it:

Steak Cobb Salad

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This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

Yield: serves 4

Ingredients

1 – 1.5 pound flank steak
1/2 cup olive oil
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1/2 cup chopped onion
1/3 cup red or white wine vinegar
2 Tbsp honey
4 hard boiled eggs, halved or quartered
4–6 strips of bacon, cooked and crumbled
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
8 cups chopped romaine lettuce or mixed greens
2 medium avocados, sliced or chopped

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Instructions

Combine first 8 ingredients in a ziploc bag and let marinate at least 4 hours or overnight.
Remove steak and grill to desired doneness.
Let rest and slice into strips.
Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
Serve with your favorite dressing.

Because it’s our favorite, I served this with a basic honey mustard dressing made by combining mustard, honey, oil and a little vinegar. But feel free to use whatever type of dressing you prefer! Ranch or blue cheese would be good!

Let me know if you try this salad this summer!

Enjoy!
–Lindsay–

Roasted Squash Fall Salad

Lindsay — Fri, 18 Oct 2019 04:00:00 +0000

This Roasted Squash Fall Salad is perfect for lunch or dinner. Packed with vegetables and protein, it’s full of flavor and easy to customize. A great way to enjoy seasonal produce! Keep it vegetarian or add your favorite meat or fish.

Hi friends!

Allow me to present this Roasted Squash Fall Salad to inspired your weekend food prep! I’ve been eating this salad on repeat around here because it’s just so dang good. I think I’ve mentioned before that I’m not a huge fan of lettuce based salads. More likely I’ll take a little salad and then gimme ALL the toppings! They’re the best part…am I right?

That being said, you can serve this salad with pretty much any combo of greens you like. Regular leaf lettuce works. Massaged kale would be great. Spinach would also work. Or any combo of the above.

As with most of my salad recipes, you don’t really need exact quantities here. I’m just sharing the ingredients because I think it’s a great combo of flavors.

Roasted Squash Fall Salad

I’m calling this a Roasted Squash Fall Salad but you can see I use both squash and sweet potatoes. I like the combo but you could use one or the other. And choose your favorite squash here. I love delicata but you could also use butternut squash or any of the other many varieties that are in season right now.

Similarly, pecans scream fall to me, but if you’re not a fan you could use walnuts or almonds, or toss on some pepitas! I added farro because I like my salads with a grain component. You could skip that if you wanted. And I kept it vegetarian with just hard-boiled eggs but you could easily add some grilled chicken or salmon. Both would be delicious with the honey mustard dressing that I highly suggest you use!

Here’s the rundown of ingredients!

Roasted Squash Fall Salad

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Author: Lindsay
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 minutes
Yield: serves 4

Ingredients

8 cups leafy greens of choice (lettuce, spinach, kale, etc)
2 delicata squash, cut into rings and roasted (or 1 squash, 1 sweet potato)
1 medium avocado, sliced
6 hard boiled eggs, halved
2 medium apples, chopped
2 cups cooked farro
1 cup chopped pecans
3/4 cup sliced red onion
honey mustard dressing

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Instructions

Place 2 cups of greens in each bowl.
Divide remaining toppings evenly among bowls.
Top with honey mustard dressing and serve

Notes

Quantities are not exact. Make your salads as big or small as you want!
Sub your favorite kind of squash or use all sweet potato if desired
Add chicken or other meat if desired
Use a different dressing if you prefer
I roast my squash by slicing, spraying with oil, adding spices if desired and roasting at 400 for 25 minutes or so, flipping halfway through

Salads are my favorite way to highlight seasonal produce while still serving something that’s totally customizable to personal size and ingredient preferences!

Need more salad inspiration? Try these:

Enjoy!
–Lindsay–