Posts Tagged ‘Lunch’

Asian Salmon Salad

Here is an great easy way to get some Omega-3’s in your day.  Trader Joe’s sells wild pink salmon in the can inexpensively so make it a pantry staple and whip up this salad for lunch or dinner when you are short on time.

1 (7 ½ ounce) can wild pink salmon (remove any bones)
½ teaspoon grated fresh ginger
1 teaspoon fresh lime juice
1 Tablespoon finely chopped scallions ( green parts only)
½ teaspoon sea salt
1 teaspoon sesame oil

Place the salmon in a small bowl and use a fork to break it up.  Add the ginger, lime juice, scallions, salt and sesame oil. Mix well and taste (does it need more lime? Salt?).

Serve on top of salad greens, in a whole grain wrap with more veggies or with whole grain crackers.

Makes 4 servings.  Per serving: Calories: 87, Total Fat: 5g, Protein: 10g

Recipe from One Bite at a Time Cookbook, 2nd edition, 2008, Rebecca Katz

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Brown Rice al Fresco Salad

Makes 6 servings

Lots of crunch and fresh herbs in this Whole Foods Market recipe.  Be sure to make extra to take for lunch the next day!

Salad Ingredients
* 2-1/2 cups long-grained brown rice, cooked
* 1/2 cup carrots, diced
* 1/2 cup seedless cucumber, diced
* 1/2 cup (around 5 to 6 medium) radishes, diced
* 1/2 cup celery, diced
* 1/2 cup red onion, diced
* 1 tablespoon garlic, minced
* 1 cup frozen peas
* 1/4 cup fresh basil leaves, torn into 1/2 inch pieces
* 1/4 cup fresh mint leaves, chopped
* 1/4 cup Italian parsley, chopped

Vinaigrette Ingredients
* 1 tablespoon honey
* 2 tablespoons extra virgin olive oil
* 1/2 cup fresh squeezed lemon juice
* 1 tsp Dijon mustard
* 1/2 tsp chili pepper flakes
* 1/4 tsp sea salt

In a large bowl, mix the rice, vegetables, and herbs. In a small bowl, mix the vinaigrette ingredients. Drizzle the rice, vegetables and herbs with the dressing and mix well. Serve chilled or at room temperature.

Recipe from Meatless Mondays website*, you can download the recipe here.

* a wonderful initiative by John Hopkins Bloomberg School of Public Health to reduce meat consumption by 15% for health and enviormonmental reasons.

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