You know what I love about summer? All the fresh produce in the stores! So many types of fruit and veggies come out of hiding (or at least I just notice them) and I feel so creative on what I can do with them.
This was one of the “AHA!” moments where I was digging through my pantry and looking for anything to use up in my fridge. I kept seeing my yellow tomato on my counter all week and went back and forth in my head: 1.) why did I buy it and 2.) what I could do with it besides just put in a sandwich or salad.
I had seen a recipe somewhere about a citrus dressing and the minimal ingredients it called for and once I put two and two together, I knew I had to just go with it and see what happened!
BOOM! This salad was born!
I feel this is the perfect way to welcome summer. Nothing says summer like fresh produce tossed together in a light, refreshing dressing on a hot summer day. Who want’s to be standing over a stove or in a hot kitchen this time of year anyways? If you’re like me, want something quick, fresh, and healthy so you can get back outside! Another reason this salad is great. It’s travels well so it’s great for picnics and BBQs too.
I used reduced fat feta cheese to watch the calorie intake and jarred beets since they’re packed in a tangy vinaigrette that enhances the flavor of the salad. Use what you have though. This is an easy salad that would sure to please anyone no matter what you put in it!
This makes one serving, so double up if you’re bringing for a crowd.
- 1 Tbsp of reduced fat feta cheese
- 1 small yellow/heirloom tomato
- 1/2 c baby carrots, chopped
- 1/4 c jarred beets (I used Trader Joe’s)
- 2 medium celery branches, chopped
- 1/4 c chickpeas, rinsed and drained
- 1 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1 tsp honey
- Salt and Pepper
- Mix carrots, celery, tomato, beets, chickpeas, and feta together in a bowl.
- In a separate bowl, combine olive oil, apple cider vinegar, honey, and salt and pepper
- Pour dressing over veggie mixture and toss together
Grab a fork and enjoy!
What is your go-to summer side dish?
What are some healthy pantry staples you like to keep on hand?
What is your favorite thing you love about summer?
Hey Hey! It’s FriYAY and I’m excited to share with you this yummy weeknight vegetable side to use with basically anything all week long. So when I started to come up with my meal prep and veggie ideas last week, I wasn’t quite sure what I wanted to do. So I just walked around the produce section at Trader Joe’s until I found something remotely appealing to me. Sometimes that’s how I shop, FYI. Not all the time because I do go into the store with some kind of game plan, but I took the opportunity for the veggies to find me, so to speak, lol.
Broccoli spoke to me that day! It was also a good price, which helped. Then I remembered that I had a red onion I could put with it and saw the colors of the two of them together and knew that was it. I’m all about throwing whatever into a bowl and calling it a meal anyways, so I figured roasting could work the same way. I ended up roasting the two together with olive oil, thyme, garlic, salt, and pepper and called it a day!
Best vegetable side in a while if you ask me! Super easy too since the oven did all the work for me. I just cut up the onion and broccoli then lined the baking sheet with foil and took care of the cleanup too. Ultimate WIN. The whole process took me about twenty minutes with prep and clean-up. If you ask me, THATS how you meal prep. Or as I like to call it, minimal meal-prep. 😉
Since this is pretty versatile, I found myself throwing this onto a salad or having as a side. You can also eat this warm or at room temperature. Anything goes with this if you ask me!
Roasted Broccoli & Red Onions with Garlic and Thyme
- 1 head broccoli
- 1 medium red onion
- 2 Tbsp olive oil
- Sprinkle of thyme (fresh or dried)
- Sprinkle of garlic powder (or fresh)
- Salt and Pepper
Preheat oven to 375 degrees and line a cookie sheet with foil. Chop broccoli into pieces leaving it in bite size chunks. Cut red onion into chunks. Spread onto cookie sheet. Drizzle olive oil over veggies and toss to combine. Shake thyme, garlic powder, salt, and pepper and toss again. Put into oven for 15 minutes until broccoli and onions are slightly browned. Enjoy warm or at room temperature! (Note: coconut oil would be a good option too!)
JOIN THE CONVERSATION!
-What are your favorite summertime vegetables?
-What are your favorite toppings for a salad?
Hi Friends! Spring is here–and that means more meals outside. Of course you wanna take portable/travel-friendly meals with you that are easy to make, tasty, healthy, and fresh. This tuna salad has all that and more. I saw a similar recipe used with green beans, but I didn’t have those, so I improvised with edamame! I keep edamame on me for snacking, so this was a no-brainer. I also happened to have a few other things ready to go so this whole tuna salad idea was meant to be. The best part of this salad is that you literally through everything into a bowl with minimal measurement needed and then pour the dressing over the top. Like I mentioned before, I had most of this on me so I’m sure you do too! Best part is that this DOESN’T require MAYO…can I get a hell yeah?! Finally a tuna salad that isn’t swimming is mayo and is full of flavor instead. Tuna is low in fat and high in protein making this a great post-workout meal too. Aside from the protein, tuna has heart-healthy omega-3s. Edamame makes for a pretty green color and its benefit of added fiber. Pair this with a hardboiled egg, on a piece of toast, on a bed of spinach, in butter lettuce cups, or on a spoon, for an easy spring time lunch. Enjoy!
Tuna Salad with Lemon Oregano Dressing
2 cans of albacore tuna (5-6 oz)
1/2 c of edamame beans
1/2 red onion
1 15oz can of white beans
1 tsp of dried oregano
1/4 olive oil
2 Tbsp of lemon juice + 1 tsp of lemon zest
4 hard-boiled eggs
-First off, drain the tuna and put into large bowl, breaking it up into small bits. Add chopped red onion. I left mine chunky for color, but feel free to dice it finer. Rinse and drain beans and add to bowl. Cook edamame if not already cooked and/or remove edamame beans from pods. I estimated about a half of cup for color. In a small bowl, whisk together olive oil, lemon juice and zest, and oregano. Add salt and pepper. Pour dressing over salad, mix together, and refrigerate. Serves four. Enjoy!