Salads
Watermelon Salad
Save Recipe Saved
Home Blog
Peach Salsa – WellPlated.com
Peaches are here for a good time, not a long time and this Peach Salsa is the perfect way to put them to use! Sweet, juicy, and just a little spicy, this fresh salsa is equally delish with tortilla chips, grilled chicken, or fish tacos.
Move over tomatoes, it’s peach salsa time!
While I get excited for tomatoes and other summer produce, it’s peaches that really make my heart skip a beat.
They’re a delight in Peach Cobbler and as Baked Peaches, but one can only eat so many desserts… and that’s when this peach salsa recipe comes in hand.
In testing this recipe, my aim was balance. Some jarred peach salsas I’ve had were way too sweet. But homemade salsas can be sharp if they have too much onion, bland if the peaches aren’t fully ripened—you get the idea.
So even though this is a simple recipe, I ended up doing several rounds of testing. Was it worth it? Oh yes! This is a peach salsa that checks all the boxes.
The peaches contribute sweetness, the tomato adds acidity, the bell pepper brings crunch, the jalapeño adds heat (but not too much), and the lime ties it all together with a pop of brightness.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Fresh Peaches. No need to peel them! And you can swap in nectarines if you’d like, which are basically the same exact fruit, minus the fuzz.
- Red Bell Pepper. Bell pepper adds a crisp texture that’s the perfect foil to the soft, juicy peaches.
- Tomato. A small handful of cherry or grape tomatoes from the garden would also work if you’ve got them on hand.
- Jalapeño. Removing the seeds and membranes keeps the heat mild. Want it spicier? Then leave those in!
- Red Onion. If you prefer a milder onion flavor, soak it in cold water for 10 minutes, then drain well before adding it to the salsa.
- Fresh Cilantro. Cilantro haters, take note: you can leave it out or use fresh basil or mint for a slightly different spin on peach salsa.
- Lime. You’ll need both the zest and the juice; be sure to zest first, then slice the lime in half and juice it.
- Kosher Salt. A pinch of salt really brings out the sweetness of peaches.
Step-By-Step Instructions
Prep the Produce (photo 1). Dice the peaches, bell pepper, tomato, and red onion into pieces that are roughly the same size. This helps every scoop include a little bit of everything. Finely chop the jalapeño and cilantro.
Combine (photo 2). Add everything to a medium bowl and stir gently to combine to keep from breaking apart the peaches.If time allows, refrigerate the salsa for about 30 minutes before serving. ENJOY!
What to Serve with Peach Salsa
This peach salsa combines juicy peaches, fresh lime, and jalapeño into a sweet, tangy topping perfect for chips, tacos and more. So fresh!
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
- 3 large or 4 small/medium fresh peaches diced (no need to peel), about 2 cups
- 1 small red bell pepper diced
- 1 small ripe tomato diced
- 1 jalapeno seeds and membranes removed, finely chopped
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh cilantro
- Zest and juice of 1 juicy lime about 1 teaspoon zest and 2 tablespoons juice
- ¼ teaspoon kosher salt plus additional to taste
-
In a medium bowl, mix together all of the salsa ingredients: peaches, bell pepper, tomato, jalapeno, red onion, cilantro, lime zest (zest it directly over the bowl), lime juice, and salt.
-
Stir to combine, then taste and add more salt as desired. If time allows, chill 30 minutes prior to serving, or enjoy right away.
TO STORE: Refrigerate leftover peach salsa in an airtight container for up to 2 days.
Serving: 1(of 6)Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 110mgPotassium: 210mgFiber: 2gSugar: 9gVitamin A: 826IUVitamin C: 27mgCalcium: 9mgIron: 0.5mg
Weight loss எப்ப ஆகும்? #drsanthoshjacob #weightloss #caloriedeficit #shorts
FULL VIDEO LINK — https://youtu.be/c6TpJKyPV6w
IBC MANGAI
For Advertisements & Collaborations;
WhatsApp : +91-91500 52527
Contact: +91 44 6634 5005
Mail – contactibcmangai@hi2mail.com
—————————————————————
IBC Mangai is all about an Entertaining and informative channel for all women. We strive hard to bring in many great contents and information related to women. Please share your valuable feedback to us.
Subscribe: https://bit.ly/2WQ25SB
Facebook: https://bit.ly/2SW12zl
Twitter: https://twitter.com/IbcMangai
Insta: https://www.instagram.com/ibcmangai/
source
BOOKS FOR CLINICAL NUTRITION AND DIETETICS/ CND / #shorts
books for clinical nutrition and dietetics
CND
clinical nutrition and dietetics
books
bookworm
books suggestions
book reading
dietician
nutrition
nutritionist
dietician book
nutritionist book
CND book
nutrition and dietetics books
mbbs
medical
paramedical
bsc nutrition
bsc dietician
bsc nutrition and dietetics
bsc food science
msc nutrition books
msc nutrition and dietetics
diet
IGNOU
IGNOU books
shorts
#mbbs #dietetics #dietitian #dieticians #clinicalnutrition #clinicalnutritionanddietetics #clinicalnutritionist #books #dieticianbook #nutritionist #nutrition #nutritionadvice #bsccnd #bsc #paramedical #medicalstudent #mbbsstudent #mbbsbooks
#shortsfeed
source
Grilled Green Bean Salad – Skinnytaste
This post may contain affiliate links. Read my disclosure policy.
Fresh, smoky, and full of flavor, this healthy Grilled Green Bean Salad with feta, dill, lemon, and chives is an easy side dish for any summer meal.
Grilled Green Bean Salad
If you’re looking for a fresh no-lettuce, green bean salad that’s a little different from my classic version, this Grilled Green Bean Salad is one to make all summer long. Grilling gives the green beans a lightly charred, smoky flavor while keeping them crisp-tender. Tossed with lemon, fresh dill, chives, and crumbled feta, it’s a simple side dish that pairs perfectly with everything from grilled steak to salmon to burgers.
Why This Green Bean Salad Recipe Works
Most people think of lettuce or raw veggies when making a salad, but here I use grilled green beans instead. It’s so easy, everything gets cooked outside on the grill.
- Healthy: This dish is low in carbs and calories and high in fiber.
- Perfect for summer: Grill some meat with the green beans for a delicious, simple meal at your next backyard barbecue.
- Quick and easy: Season the green beans, grill them in under 10 minutes, then toss with the remaining ingredients.
Ingredients You’ll Need
Besides the green beans, you’ll need fresh herbs, feta, and a few pantry staples. See the recipe card below for the exact measurements.
- Green beans are an excellent source of fiber, folate, and vitamins A and C. To save time, you can buy pre-cut, pre-washed green beans.
- Olive oil helps the salt and pepper stick and adds moisture.
- Kosher salt and black pepper for seasoning
- Crumbled feta cheese for creaminess and a salty, tangy flavor
- Herbs: Chopped dill and chives for freshness
- Lemon juice for brightness
How to Make Grilled Green Bean Salad
You can serve this easy green bean salad warm or at room temperature. If you make it in advance and refrigerate it, let it sit on the counter for about 30 minutes before serving. See the recipe card at the bottom for printable directions.
- Season the green beans with olive oil, salt, and pepper.
- Grill the green beans: Preheat the grill to medium-high, then place the beans in a single layer in a grill basket. Close the lid and cook until tender and charred. Stir every few minutes so they cook evenly.
- Remove the green beans from the grill and let them cool a bit.
- Prepare the salad: Toss the green beans with feta, herbs, and lemon juice.
No grill? No problem!
If you don’t have a grill basket, you can cook them in a cast-iron skillet on an outdoor grill over medium-high heat for 8 to 10 minutes.
Customize It
- Acid: Swap lemon for white or red wine vinegar.
- Experiment with herbs: Try fresh basil, parsley, or tarragon.
- Don’t like feta? Substitute goat cheese, or omit it to keep it dairy-free.
- Briny ingredients: Add kalamata olives or capers.
- Make it a meal: Add protein, like shrimp, canned chickpeas, or diced chicken, to make it more filling
Storage
Refrigerate the salad for up to 4 days. Microwave it for 30 to 60 seconds, or let it reach room temperature before eating.
More Summer Side Dish Recipes You’ll Love
Yield: servings
Serving Size: 1 cup
-
Preheat an outdoor grill to medium high heat.
-
Add the green beans to a mixing bowl. Drizzle with olive oil and season with salt and pepper.
-
Place a grill basket on the preheated grill and transfer the beans to the basket. Close the lid and cook, stirring every couple of minutes, until the beans are tender and charred in places, 8-10 minutes.
-
Remove from the grill and let cool slightly. Add the beans to a serving bowl and top with the feta, dill, chives, and lemon juice. Gently toss to combine.
-
Serve warm or room temperature.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 1 cup, Calories: 92 kcal, Carbohydrates: 12.5 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 230.5 mg, Fiber: 4.5 g, Sugar: 5.5 g
KETO GROCERY SHOPPING WITH A NUTRITIONIST ! // Healthy ketogenic food list and tips for beginners
Where you can find me:
Instagram: @nutri.keto
Website: www.nutri-keto.com
Facebook: https://www.facebook.com/Nutri-Keto-102377487866686
In today’s video I am taking you with me (as a nutritionist) grocery shopping for the ketogenic diet. It will help you know what healthy ingredients you should buy, and I also give you information on the health benefits of the different ingredients and foods.
Music credits:
Music Credit: K. LOUK
Track Name: “Funkman”
Music By: K. LOUK @ https://www.youtube.com/channel/UCE0R…
The K. LOUK Official Spotify is HERE – https://open.spotify.com/artist/46klR…
Follow k. LOUK on Instagram: https://instagram.com/kloukk
License for commercial use: Creative Commons Attribution 3.0 Unported (CC BY 3.0) https://creativecommons.org/licenses/…
Music promoted by Chill Out Records – NCM https://goo.gl/fh3rEJ
—————————————
Watermelon Gazpacho
Watermelon Gazpacho
This Watermelon Gazpacho is everything you want in a soup during the middle of the summer. It’s made in a blender instead of the stovetop, chock full of the very best summer produce, and it’s served cold too—because no one wants hot soup in July!
Watermelon makes gazpacho extra refreshing!
This is the time of year when I’m always on the hunt for no-cook dinner options. Salads and sandwiches are on the menu often. Soups? Not so much.
Unless… it’s gazpacho! And this watermelon gazpacho is my very favorite.
The thing you must keep in mind with gazpacho, especially if you’re a gazpacho skeptic, is that “soup” is kind of the wrong way to think about it. It’s not like taking your leftover Tomato Soup out of the fridge and grabbing a spoon.
Instead, gazpacho is more like the perfect mixture of a soup and salad! And adding watermelon makes it even more refreshing; it softens the acidity of the tomatoes, adds sweetness, and gives the soup a lighter body that makes it ideal for the dog days of summer.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Watermelon. Choose a ripe, sweet seedless watermelon. (If you happen to have a seeded watermelon on hand, no worries—it just makes prep time a little longer because you’ll have to remove the seeds.)
- English Cucumber. English cucumbers have thin skins and very few seeds, making them ideal for gazpacho.
- Tomatoes. If the tomatoes don’t taste good on their own, the soup won’t either. This is the recipe to make when tomatoes are at their peak.
- Red Bell Pepper. Bell pepper adds sweetness and body.
- Red Onion and Garlic. Just enough to provide sharpness and depth. Chopping it before blending helps it incorporate more smoothly.
- Fresh Basil or Mint. Basil leans more savory and classic Mediterranean, while mint makes the soup especially cooling and refreshing.
- Extra-Virgin Olive Oil. Good olive oil gives the gazpacho a silky mouthfeel and helps emulsify the vegetables.
- Sherry Vinegar. Sherry vinegar is traditional and my first choice. At one point during the testing process, I used red wine vinegar because I ran out of sherry vinegar and that turned out great too.
- Kosher Salt and Pepper. If you use table salt instead of kosher salt, you’ll want to add a touch less.
- Feta. Optional, but I love the salty, sharp contrast with the sweet soup!
Step-By-Step Instructions
Reserve the Garnishes (photo 1). Before you start blending, finely chop a little watermelon and cucumber and set them aside for garnish.
Prep the Vegetables. Cut the remaining watermelon, cucumber, tomatoes, and bell pepper into roughly 1-inch pieces. Divide each vegetable between the blender and a large bowl.
Blend the Base (photo 2). To the blender with the veggies, add the onion and garlic, herbs, oil, vinegar, salt, and pepper. Blend on high until completely smooth, with no visible bits of garlic or herbs.
Add Texture (photo 3). Add the reserved vegetables from the bowl. Pulse just a few times.
Chill (photo 4). Cover and refrigerate for at least 2 hours. The soup should be thoroughly cold before serving. (If you have time, make it the day before. The flavor will be even better!)
Taste One More Time. Taste the gazpacho just before serving, adding more salt or vinegar as needed. Divide into bowls and ENJOY!
Erin’s Testing Notes
The first time I made this recipe, I blended everything at once and felt that the gazpacho was missing some texture. The next time, I left it chunky, but it was still more watery than I would like.
The winning version blended half the veggies to create a creamy base, then pulsed in the second half just until they were broken into pieces. This approach also thickens the gazpacho without adding bread.
What to Serve with Watermelon Gazpacho
- Bread. Gazpacho is the perfect light lunch or dinner alongside a crusty baguette or No Knead Focaccia.
- Protein. A grilled protein like Grilled Shrimp or Grilled Chicken Breast would be especially good!
- Salad. Pair your watermelon gazpacho with a light salad like this Spinach Salad.
Print
Add to Collection Go to Collections
Watermelon Gazpacho
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * fill: #343434; #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * fill: url(#wprm-recipe-user-rating-0-33); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * fill: url(#wprm-recipe-user-rating-0-50); #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * fill: url(#wprm-recipe-user-rating-0-66); linearGradient#wprm-recipe-user-rating-0-33 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-50 stop stop-color: #343434; linearGradient#wprm-recipe-user-rating-0-66 stop stop-color: #343434; #wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * fill-opacity: 0.3;
Watermelon gazpacho is a cool, refreshing soup made with fresh watermelon, tomatoes, and herbs for an easy no-cook summer meal.
Servings 4 servings (about 6 cups)
Calories 222kcal
Ingredients
- 4 cups diced seedless watermelon about 1½ pounds
- 1 small English hothouse cucumber (about ½ pound)
- 1½ pounds ripe tomatoes about 3 large or 6 small
- 1 medium red bell pepper
- ¼ cup roughly chopped red onion
- 1 small garlic clove very roughly chopped
- ¼ cup fresh basil or mint leaves plus additional for garnish
- ¼ cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar or lime juice
- 1 teaspoon kosher salt plus additional to taste
- ¼ teaspoon ground black pepper
- Crumbled feta optional, for garnish
Instructions
-
Reserve the garnish: Set out a large bowl and a small bowl. Finely chop ½ cup of the watermelon and place it in the small bowl for garnish. Add half of the remaining watermelon to the large bowl and half to the blender.
-
Prep the cucumber: Cut off about a quarter of the cucumber, finely chop it, and add it to the small bowl with the watermelon. Cut the rest into 1-inch chunks, adding half to the blender and half to the large bowl.
-
Prep the tomatoes: Core the tomatoes and cut into 1-inch chunks. Add half to the blender and half to the large bowl.
-
Prep the bell pepper: Cut the bell pepper into 1-inch chunks. Add half to the blender and half to the large bowl.
-
Blend the base: To the blender, add the onion, garlic, basil or mint, olive oil, vinegar, salt, and pepper. Starting on low speed and increasing to high, blend until smooth, about 2 minutes.
-
Add texture: Add the watermelon, cucumber, tomatoes, and bell pepper from the large bowl. Pulse a few times to break them into small pieces, leaving some texture.
-
Chill the soup: Cover the soup and refrigerate for at least 2 hours, until very cold, to give the flavors time to develop. Add a small pinch of salt to the reserved garnishes and refrigerate alongside the soup.
-
Garnish and serve: Taste the chilled soup and adjust with more salt or vinegar as needed, since watermelon varies in sweetness. Ladle into bowls and top with the reserved watermelon and cucumber, feta (if using), and a few small basil or mint leaves. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- The flavor of gazpacho changes as it sits. Taste right before serving and adjust the salt and vinegar so it tastes bright, not flat.
- This recipe is written for Morton kosher salt. If you use Diamond Crystal, which is less salty by volume, start with a bit more and add to taste.
- This soup is even better made in advance. Make it up to 1 day ahead and keep it covered in the refrigerator; the flavors settle as it sits.
- For a fuller-bodied, more traditional texture, blend a 1½-ounce piece of day-old baguette into the base in Step 5.
- TO STORE: Refrigerate in an airtight container for up to 4 days.
- TO MAKE AHEAD: This is one of the rare recipes that improves with time. Prepare it up to 1 day in advance and stir well before serving.
Nutrition
Serving: 1(of 4) | Calories: 222kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 773mg | Fiber: 4g | Sugar: 17g | Vitamin A: 3372IU | Vitamin C: 77mg | Calcium: 50mg | Iron: 1mg
Related Recipes
Salads
Cucumber Tomato Avocado Salad
Save Recipe Saved
Sandwiches
Caprese Sandwich
Save Recipe Saved
Thin Mint Protein Bites (No-Bake!)
Remember my mint chocolate protein balls? I took the same almond-butter-meets-protein-powder magic and pressed it into a silicone ice cube tray for a completely different snacking experience. The result: perfectly layered thin mint protein bites with a fudgy almond butter base and a glossy peppermint chocolate shell.
These thin mint protein bites are a no-bake, high-protein twist on the classic Girl Scout cookie flavor. A fudgy almond butter base is pressed into a silicone ice cube tray, then topped with a peppermint-spiked chocolate shell. With only 8 ingredients and 20 minutes of hands-on time, they’re the easiest freezer snack in my rotation — and they taste like a frozen Thin Mint.
Why You’ll Love Thin Mint Protein Bites
- No rolling required: The silicone ice cube tray does the shaping for you — just press, pour, freeze, pop.
- 8 ingredients, 20 minutes: Pantry staples plus one quick microwave melt. That’s it.
- High protein, low effort: Each bite packs protein from both vanilla and chocolate whey — no chalky aftertaste.
- Freezer-friendly meal prep: Make a batch, stash in the freezer, and grab one whenever the craving hits.
Featured Ingredients
- Drippy almond butter: The base of these bites. It must be drippy and pourable — if yours has separated, use a hand mixer to recombine it before measuring.
- Vanilla whey protein powder: Builds the fudgy base layer without any chalky taste. I use Teras Whey, but any vanilla protein powder you love will work. Check out my guide to the best protein powders for more recommendations.
- Peppermint extract: A little goes a long way. There’s ¼ teaspoon in the base and ⅛ teaspoon in the chocolate — double-dosing both layers is what gives these the authentic Thin Mint flavor.
- Chocolate chips + coconut oil: Melted together for a glossy, snappy shell. The coconut oil helps the chocolate set firm in the freezer so each bite has that satisfying crack.
Top Tips
Drippy almond butter is non-negotiable: If your jar is stiff and thick, microwave it for 20–30 seconds before measuring. I tested these with thick almond butter and the base wouldn’t combine properly — it needs to be pourable to mix smoothly with the protein powder.
Press firmly into each cavity: Pack the almond butter mixture into each ice cube cavity tightly so it holds its shape when you pop them out. Use the back of a spoon or your fingers.
Microwave chocolate in short bursts: 20-second increments prevent scorching. Stir after each one until completely smooth.
Don’t skip the sea salt: Flaky salt on top balances the sweetness and makes these taste like a gourmet treat instead of a protein snack.
- Nut butter swap: Cashew butter or sunflower seed butter (for nut-free) both work here.
- Plant-based version: Swap whey for your favorite plant-based protein powder (vanilla for the base, chocolate for the topping).
- Extra minty: Add ½ teaspoon peppermint extract to both layers for an intense mint punch.
- Cookie crunch: Press a few crushed chocolate cookie crumbs into the base before adding the chocolate layer.
- Dark chocolate shell: Use dark chocolate chips instead of semi-sweet for a more intense, less sweet bite.
Freezer (recommended): Store thin mint protein bites in a freezer-safe bag or airtight container for up to 3 months. These are best eaten straight from the freezer — the frozen texture is what makes them taste most like a Thin Mint.
Fridge: Keep in an airtight container for up to 1 week. The chocolate shell may soften slightly at fridge temperature.
Not shelf-stable: The coconut oil in the chocolate shell melts at room temperature, so keep these cold.
More Protein Snack Recipes
Can I use peanut butter instead of almond butter?
Yes! Any drippy nut butter works — peanut, cashew, or even sunflower seed butter for a nut-free option. The key is that it needs to be runny enough to mix smoothly with the protein powder.
What protein powder works best for these?
I use Teras Whey (vanilla for the base, chocolate for the topping), but any whey or plant-based protein powder will work. Avoid casein-heavy blends — they tend to make the base too thick and dry.
Can I make these without a silicone ice cube tray?
You can press the mixture into a parchment-lined mini muffin tin or a small baking dish (then cut into squares after freezing). Silicone trays just make popping them out effortless.
Do these taste like actual Thin Mints?
The peppermint extract in both the base and the chocolate layer gives these a spot-on Thin Mint flavor — minty, chocolatey, and slightly cool. The frozen texture makes them even more like the cookie.
How long do thin mint protein bites last in the freezer?
These keep for up to 3 months in a freezer-safe bag or airtight container. They taste best eaten straight from the freezer — no thawing needed.
-
silicone ice cube tray 5×3 cube tray works best
-
microwave-safe bowl
-
mixing bowl
-
In a large mixing bowl, combine the almond butter, vanilla protein powder, maple syrup, and peppermint extract. Stir until smooth and well combined.
-
Using a silicone ice cube tray (I used a 5×3 cube tray), scoop about 1/2 tablespoon of the almond butter mixture into each cube cavity. Press the mixture firmly into each cube using the back of a spoon or your fingers.
-
Add the coconut oil and chocolate chips to a microwave-safe bowl. Microwave in 20-second increments, stirring after each interval, until the chocolate is completely melted and smooth.
-
Add the chocolate protein powder and peppermint extract to the melted chocolate. Stir until fully combined and smooth.
-
Spoon 1–2 teaspoons of the melted chocolate mixture over each almond butter cube, spreading it evenly to cover the top.
-
Transfer the tray to the freezer and let the bites set for at least 30 minutes until completely firm.
-
Top with flaky sea salt, then pop each bite out of the tray. Transfer to a freezer-safe bag for storage.
If the almond butter has separated in the jar, use an electric hand mixer to recombine the oil and butter until smooth and drippy before measuring.
Any drippy nut butter works — cashew butter, peanut butter, or sunflower seed butter are all great alternatives.
Store in the freezer for up to 3 months or in the fridge for up to 1 week. Best enjoyed straight from the freezer.
Any drippy nut butter works — cashew butter, peanut butter, or sunflower seed butter are all great alternatives.
Store in the freezer for up to 3 months or in the fridge for up to 1 week. Best enjoyed straight from the freezer.
Calories: 191 kcal, Carbohydrates: 11 g, Protein: 6 g, Fat: 15 g, Fiber: 2 g, Sugar: 8 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
High Protein, Low carb, Easy Lunch
🥒HIGH PROTEIN CHICKEN SALAD CUCUMBER ROLLS.
.
With @shredhappens
.
If you are tight on time but still want to eat a ridiculously good high protein meal, checkout this chicken salad. I ate it as cucumber rolls and these were amazing.
.
Here is how to make it:
1. Start with 1lb of cooked, shredded chicken (I just shredded 4 cooked chicken breasts, but rotisserie works too). Shred with two forks or thinly dice it up.
2. Finely dice 1/2 a red onion and soak it in 2 cups of water for 10 minutes to mellow the flavor, then drain and add to a bowl.
3. Chop a handful of fresh cilantro, cube 1 avocado, and toss both into the bowl.
4. For the dressing, blend together: 5 tbsp cottage cheese, 3 tbsp mayo, 1 tbsp onion powder, juice of 3 limes, a handful of cilantro, a generous couple pinches salt, and pepper. Taste and adjust seasoning.
5. You can eat this on its own, in bread, a lettuce wrap—or roll it up in cucumbers like I did.
Here is how to roll it up:
6. Thinly slice a large English cucumber using a peeler.
7. Lay the slices on parchment paper, slightly overlapping by about 1/3.
8. Pat the cucumber dry with a paper towel.
9. Spread 2 tbsp of whipped cream cheese over the cucumbers.
10. Add 4oz of the chicken mix at the bottom, leaving space on all sides. Top with some onion and avocado slices.
11. Roll it up tight—start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight.
12. Slice the roll with a sharp knife, then top with everything bagel seasoning and chipotle hot sauce.
If you make it, be sure to let me know what you think
.
.
.
.
.
#lowcarb #lowcarbrecipes #chickensalad #keto #ketorecipes #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate
source
