You could also add in
some extra cucumbers and tomatoes if you want to bulk it up a little more.
Not exact matches
2 cups
tomatoes, diced 2 cups
cucumber, diced 2 cups farro, cooked
and cooled 1 lemon, zested
and juiced 2 tablespoons parsley, minced 2 tablespoons mint, minced 3 ounces feta cheese, crumbled
extra virgin olive oil, to taste salt
and pepper, to taste
Panzanella is a salad made of water - soaked
and crumbled bread with
tomatoes, onions,
cucumbers, Tuscan
extra virgin olive oil, vinegar
and basil.
Garnish with cilantro sprigs, diced
cucumber, avocado, roasted peppers or
tomato and finish with a swirl of avocado oil
and an
extra splash of lime juice.
Mix fresh greens with your favorite chopped veggies like red onion, carrots,
cucumbers,
and tomatoes, then other toppings such as toasted nuts, fruits
and cheese,
and top with shredded leftover chicken for
extra protein.
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon
extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Serve in individual bowls with some raw veggies (I added chopped
tomato, green pepper
and cucumber),
extra virgin olive oil
and black pepper on top (optional).
Authentic Greek salad is simply made with refreshing
cucumber, tangy red onion, juicy
tomatoes, chopped bell pepper
and olives can sometimes be included along with
extra virgin Greek olive oil, salty feta cheese, oregano
and finally, salt
and pepper to season.
24 ounces
tomato juice 4 cups chopped
tomatoes 1
cucumber, peeled
and diced 1 green pepper, diced 1/2 yellow onion, diced 2 cloves of garlic, finely minced 1/4 cup cilantro, plus
extra for garnish 1 tablespoon balsamic vinegar 1 teaspoon rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (optional)
To garnish (optional): Fresh parsley, chopped
tomatoes, freshly grated Parmesan cheese,
extra feta cheese, chopped
cucumbers, kalamata olives
and lemon slices
Lemon Quinoa Salad with Chickpeas 1 cup uncooked quinoa 1 can (15 ounces) chickpeas (garbanzo beans), rinsed
and drained 1 pint (2 cups) grape or cherry
tomatoes, halved 2 medium
cucumbers, peeled, seeded
and chopped 1/2 cup fresh basil leaves or cilantro, coarsely chopped 1/4 cup fresh lemon juice 1/4 cup
extra virgin olive oil Coarse salt Freshly ground black pepper
Cucumber Tomato Salad with Za'atar Recipe 1 large slicing
cucumber, peeled, seeded
and chopped 1 cup cherry
tomatoes, quartered 1/4 cup thinly sliced sweet onion 1 tablespoon
extra virgin olive oil 1 teaspoon fresh lemon juice 2 teaspoons za'atar seasoning
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded
and finely chopped 1 - 2 red chillies, deseeded
and finely chopped 2
tomatoes, finely chopped 400g butternut squash, cooked
and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons
extra virgin olive oil salt
and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of
extra virgin olive oil quickest
cucumber salad 1/2
cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
What I get: Greens
and grains bowl with half super greens
and lentils OR greens bowl with a mix of baby spinach
and super greens / / dips: eggplant
and red pepper dip, harissa
and red pepper hummus / / protein: a mix of grilled chicken
and falafel toppings: cabbage slaw, pickled onions, cauliflower tabbouleh,
tomato and cucumber salad, raw beet
and dill salad, fresh mint,
extra romaine / / dressing: spicy turmeric tahini
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon
extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
•
Extra: Try this activity again but use multiple fruit of each type, such as multiple peppers,
tomatoes,
cucumbers and squash.
For
extra nutrition, layer fresh
tomatoes and cucumber slices or dark leafy greens with your egg
and toast.
can chickpeas (garbanzo beans), drained
and rinsed ● 2 cups cherry
tomatoes ● 1 cup cooked quinoa * ● 1 English
cucumber, quartered ● 1/4 red onion, diced ● 1/4 cup
extra virgin olive oil ● 1 bunch fresh basil leaves, chopped ● 1/2 cup fresh flat leaf parsley, chopped ● Juice from 2 lemons ● 2 tbsp.
1 cup quinoa, rinsed 2 cups water 3 tbsp
extra virgin olive oil 1 tbsp Spike 1/2 red onion or 3 scallions, diced 1 peeled
cucumber, seeded
and diced 3 Roma plum
tomatoes, seeded
and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped
Signature Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp
extra virgin olive oil 1 tbsp Spike 1/2 red onion or 3 scallions, diced 1 peeled
cucumber, seeded
and diced 3 Roma plum
tomatoes, seeded
and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped
Simple salad ingredients like shredded carrots,
tomato and cucumber help you avoid
extra calories.
What I get: Greens
and grains bowl with half super greens
and lentils OR greens bowl with a mix of baby spinach
and super greens / / dips: eggplant
and red pepper dip, harissa
and red pepper hummus / / protein: a mix of grilled chicken
and falafel toppings: cabbage slaw, pickled onions, cauliflower tabbouleh,
tomato and cucumber salad, raw beet
and dill salad, fresh mint,
extra romaine / / dressing: spicy turmeric tahini
I served mine with a lovely fresh salad of avocado, goats cheese, lettuce,
cucumber,
tomatoes and olives, tossed with
extra virgin olive oil
and red wine vinegar.
● 1/2 pound ripe
tomatoes, any variety ● 2 stalks celery ● 2 avocados, ripe but firm ● 2 red bell peppers ● 1 cup pickled onions ● 1 large English
cucumber, seeds removed ● 1/2 cup flat - leafed parsley, chopped ● 2 tablespoons fresh oregano, chopped ● 1/3 cup
extra virgin olive oil ● 1/4 cup lemon juice ● salt
and pepper to taste
per person) 2 tablespoons of
extra virgin olive oil 1 carrot, grated 2 stalks of celery, diced 1/2 small / medium red onion, diced (optional) 1 teaspoon dill 1 teaspoon tarragon Juice from 1 lemon 2 tablespoons fresh parsley (optional) Salt
and pepper to taste 1 head of red or green leaf lettuce or 6 - 8 cups of mixed greens 1
cucumber, sliced 2
tomatoes, sliced or chopped (or 1 cup cherry
tomatoes) 1 cup hazelnuts
1
cucumber (diced) 1/4 cup parsley (chopped) 1 avocado (diced) 1 punnet of Cherry
Tomatoes (chopped) 1 lime (juiced) 1/2 lemon (juiced) 2 tablespoons
extra virgin olive oil sea salt
and black pepper (to taste)
In the evening, I prepare a 500 calorie meal, always lowcarb (tonight for instance was spinach,
tomato and cucumber salad with balsalmic dressing
and grilled halloumi),
and my SO has his with
extra crispbreads or portions to add the additional 100 for men.
For the salsa 300g cherry
tomatoes, halved or quartered Half a
cucumber, peeled, de-seeded
and chopped 1 tsp sumac 1 tbsp
extra virgin olive oil 1 tbsp parsley, roughly chopped
200g millet 4 tbsp
extra virgin olive oil, plus
extra to serve Half a
cucumber, peeled, deseeded
and very finely diced 1 large bunch parsley, finely chopped 1 large bunch mint, finely chopped Juice of 1 lemon 1 small red onion, finely chopped 4
tomatoes, deseeded
and finely diced 2 tbsp chopped pistachios 1⁄2 tsp ground allspice 500g mixed heirloom
tomatoes, halved or quartered according to size, to serve