This is an easy salad to prepare and one my favorites during the winter months. You can pair this salad alongside some pork tenderloin, lamb chops or beef tenderloin. Make sure you purchase some quality apple cider vinegar like Bragg’s which is organic and raw.
Caesar salad is one of my favorite salads. I use pecorino cheese instead of parmesan and flaxseed meal instead of breadcrumbs to keep this gluten free. The dressing can be made ahead of time and if you are concerned with raw eggs then you can leave the egg yolk out of the recipe.
This is my go to greek salad with a simple dress of extra virgin olive oil and good red wine vinegar. I stick with spring mix lettuce and butter lettuce for the added nutritional value and flavor. Really any vegetables will do but the staples are cucumbers, onions and kalamata olives. I am not a fan of cow milk feta and found a few brands of sheep milk feta that are healthier with more flavor.
If you want a way to reduce carbs and eliminate the tortillas and chips then this salad is a great option. Baking the chicken first then slowly cooking in a pan with the Mexican seasoning, peppers and onions adds a lot more flavor to the chicken. This is a great option for weekday lunches.
The trick to this recipe is making sure you purchase the highest quality ahi tuna that you can find, usually found at Whole Foods. When you cook the ahi tuna you are only cooking each side at a high heat so the inside stays rare. The honey and lime vinaigrette really balances the flavor with the ahi tuna. If you don’t like ahi tuna, try substituting with salmon but bake instead and until the salmon is medium rare.