Salads – lotsalittlelambs.com

Chicken Avocado Salad

I love how these ingredients meld for a light and lovely taste. My favorite way to serve this is wrapped in sushi nori sheets(seaweed). But, they would also be good served in my wrap recipe, or Wonder Wraps.

Here are my wraps:

Wraps

This is best served immediately, but I often have eaten the other half the next day. It does become watery/ juicy, though, the next day.

Serves 2

This would be a THM S.

Chicken Avocado Salad
1 avocado, diced
Lemon juice, up to 1/2 squeezed onto avocado
2 mini orange peppers, sliced
2 Roma tomatoes, chopped
1-12.5 can chicken breast, drained
1 handful of pine nuts
2 Tablespoons minced onion
Keifer, just a drizzle
2 Tablespoons olive oil
Handful of fresh basil, minced
Salt, to taste
Black pepper, to taste

Instructions:
Dice the avocado and toss in the lemon juice. Prepare the other ingredients as specified. Combine all ingredients and stir gently. Serve in your favorite low carb wrap. (I love the sushi nori seaweed sheets for this).

I made this recipe times 5 for my family of 13 at lunch. It was the perfect amount. We served it in the seaweed wraps. I believe my kids weren’t too sure what to think of those. I guess some things are an aquired taste. 😊

Strawberry Arugula Salad

This is a light and quick salad, with very little preparation time. It delivers the sweet strawberries accompanied with a punch and a tang!

I first made this salad soon after starting THM. I don’t remember specifically eating arugula before. And if I had, I don’t know that I would have liked it. I won’t forget the spicy flavor of it, now!

We were doing Farmer’s Market in our local town. And I often like buy some from the other vendors, or to trade my leftover (my kids’ that year) goods for some of their leftover goods.

Well, we ended up with arugula. It is very likely we ended up with strawberries, too.

And so, this salad was created when we got home. I was starving, and needed something NOW! 🙂

I bought a lot more arugula from that vendor that year!

Yesterday, I tried to find arugula in the produce department at Wal-Mart. All I could find was a 1/2 arugula/baby spinach mix. It seemed just as good in the salad, though.

1-5 ounce container made two salads. I had one and gave my oldest son one with his lunch. He proceeded to pick all the strawberries off (to eat seperately) and dump salsa on his salad! I guess he didn’t think strawberries belonged on a salad! Lol

Strawberry Arugula Salad

A couple cups of arugula, or arugula baby spinach mix
6 strawberries (or more…just stay under 1 cup)
A handful or so of sliced almonds
Balsamic vinegar

Cover the bottom of the plate with the greens. Slice the strawberries over top of the greens. Scatter the sliced almonds over the strawberries. Sprinkle balsamic vinegar on the salad.

Eggplant Salad

This is one of my favorite lunches, when I don’t mind spending a little time in the kitchen. It does take a bit of work, with all the chopping of the vegetables, but it is so worth it!

Are we ready to start? It’s nice if you can have everything layed out and ready to work.

Eggplant Salad
1/2 cup butter (or coconut oil, for dairy free)

3 large boneless chicken breasts

1 large eggplant
1 huge onion
1 bag mini peppers

About 10 Roma tomatoes
Balsamic Vinegar

Salt and Black pepper

Mozzarella cheese and/or avocado

Start by cooking the chicken breast in the butter or coconut oil. I am using coconut oil, here. I have a HUGE cast iron skillet, I like to use for this dish. (And lots of others). It takes up two burners on the stove!

Meanwhile chop the vegetables.

When the chicken breasts are cooked through, and nicely browned, remove from the skillet and dice.

Add the chopped vegetables and cook, stirring often, till they are nicely sauteed.

Chop the Roma tomatoes and divide between 5 plates. Use oven safe plates, if you intend to broil this later. I like to use enamelware. Sprinkle with balsamic vinegar.