Leigh

Buffalo grilled chicken with cucumber salad

Posted on by Leigh

Buffalo grilled chicken with cucumber salad

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 525kcal

Ingredients

Buffalo Grilled Chicken

  • 4 chicken breasts boneless and skinless
  • 1/2 cup buffalo sauce (you can use store-bought or make your own)
  • cooking oil
  • salt to taste
  • pepper to taste

Cucumber Salad

  • 2 cucumbers thinly sliced
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh dill thinly sliced
  • 1/4 cup feta cheese crumbled (optional)
  • 1/4 cup plain Greek yoghurt
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

Start by marinating the chicken:

  • Season the chicken breasts with salt and pepper.
  • Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the buffalo sauce over them.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes (or longer for more flavor).

While the chicken is marinating, prepare the cucumber salad:

  • In a large bowl, combine the sliced cucumbers, red onion, and chopped dill.
  • In a separate small bowl, whisk together the Greek yogurt, lemon juice, and olive oil.
  • Pour the yogurt dressing over the cucumber mixture and toss everything together.
  • Season the salad with salt and pepper to taste.
  • If desired, sprinkle crumbled feta cheese on top.
  • Preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking.
  • Grill the marinated chicken breasts for about 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
  • Once the chicken is done, remove it from the grill and let it rest for a few minutes.
  • Serve the buffalo grilled chicken hot with the refreshing cucumber salad on the side.
    You can also serve this dish with some crusty bread or rice if you prefer a heartier meal. Enjoy your buffalo grilled chicken with cucumber salad!
Nutrition Facts
Buffalo grilled chicken with cucumber salad
Serving Size
 
1 Serving
Amount per Serving
Calories
525
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
160
mg
53
%
Sodium
 
1237
mg
54
%
Potassium
 
639
mg
18
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
41
g
82
%
Vitamin A
 
679
IU
14
%
Vitamin C
 
15
mg
18
%
Calcium
 
119
mg
12
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon pepper salmon

Posted on by Leigh

Lemon pepper salmon

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinate: 30 minutes
Total Time: 47 minutes
Servings: 4 people
Calories: 323kcal

Ingredients

  • 4 salmon fillets
  • 2 lemons
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 2 garlic cloves minced
  • fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 200°C (392°F).
  • Wash the lemons thoroughly and zest one of them. Then, juice both lemons to get about 60 ml of lemon juice.
  • In a small bowl, combine the lemon zest, lemon juice, olive oil, minced garlic (if using), salt, and black pepper. Mix well to create the lemon pepper marinade.
  • Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Make sure the salmon is coated evenly. Allow it to marinate for about 15-30 minutes in the refrigerator. You can also marinate it longer for a more intense flavor.
  • While the salmon is marinating, prepare a baking sheet lined with parchment paper or lightly greased.
  • Transfer the marinated salmon fillets to the prepared baking sheet, skin side down.
  • Bake the salmon in the preheated oven for 12 minutes, or until it flakes easily with a fork. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to avoid overcooking.
  • Once the salmon is cooked through, remove it from the oven and garnish with fresh parsley if desired.
  • Serve your lemon pepper salmon hot with your favorite side dishes, such as steamed vegetables, rice, or a fresh salad.
    Enjoy your delicious lemon pepper salmon!
Nutrition Facts
Lemon pepper salmon
Serving Size
 
1 Serving
Amount per Serving
Calories
323
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
666
mg
29
%
Potassium
 
920
mg
26
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
83
IU
2
%
Vitamin C
 
29
mg
35
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Double chocolate banana bread

Posted on by Leigh

Double chocolate banana bread

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210kcal

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 80 g almond butter
  • 60 g coconut flour
  • 40 g cocoa powder (unsweetened)
  • 60 g honey or maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 100 g dark chocolate chips (at least 70% cocoa)

Instructions

  • Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
  • In a mixing bowl, mash the ripe bananas until they are smooth.
  • Add the eggs, almond butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix everything together until well combined.
  • In a separate bowl, combine the coconut flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
  • Stir in the dark chocolate chips into the batter.
  • Pour the batter into the prepared loaf pan and spread it evenly.
  • Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid overbaking).
  • Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
  • After 10 minutes, transfer the bread to a wire rack to cool completely.
  • Once the Double Chocolate Banana Bread has cooled, slice and enjoy!
    This recipe yields a delicious and moist paleo-friendly Double Chocolate Banana Bread with rich chocolate flavor and natural sweetness from ripe bananas. Adjust the sweetness level to your liking by adding more or less honey or maple syrup. Enjoy!
Nutrition Facts
Double chocolate banana bread
Serving Size
 
1 Serving
Amount per Serving
Calories
210
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
56
mg
19
%
Sodium
 
217
mg
9
%
Potassium
 
335
mg
10
%
Carbohydrates
 
26
g
9
%
Fiber
 
6
g
25
%
Sugar
 
14
g
16
%
Protein
 
6
g
12
%
Vitamin A
 
105
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
74
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cauliflower rice sushi

Posted on by Leigh

Cauliflower rice sushi

Print Pin Rate
Course: Side Dish, Supper
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 pieces
Calories: 30kcal

Ingredients

Cauliflower Rice

  • 1 small cauliflower
  • 1 tbsp rice vinegar
  • 1 tsp sugar (or sugar substitute)
  • 1/2 tsp salt

Sushi Filling

  • 1/2 cucumber thinly sliced into strips
  • 1/2 avocado thinly sliced
  • 1 small carrot thinly sliced into strips
  • 1/2 red bell pepper thinly sliced into strips
  • 3 sheets nori (seaweed)

Assembling

  • a bamboo sushi rolling mat
  • plastic wrap
  • soy sauce for dipping
  • pickled ginger (optional)
  • wasabi (optional)

Instructions

Prepare the Cauliflower Rice:

  • Cut the cauliflower into florets and remove the tough stem.
  • Use a food processor to pulse the cauliflower until it resembles the texture of rice grains. Be careful not to over-process; you want it to have a rice-like consistency.
  • Transfer the cauliflower rice to a clean kitchen towel or cheesecloth and squeeze out any excess moisture.
  • In a bowl, mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Drizzle this mixture over the cauliflower rice and toss to combine. Set aside.

Prepare the Sushi Fillings:

  • Slice all your preferred fillings into thin strips. You can also add other ingredients like cooked shrimp, smoked salmon, or tofu if desired.

Assemble the Sushi:

  • Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. This will prevent the cauliflower rice from sticking to the mat.
  • Lay a sheet of nori, shiny side down, onto the plastic-covered rolling mat.
  • Wet your fingers to prevent the cauliflower rice from sticking and spread an even layer of cauliflower rice over the nori sheet, leaving about half an inch of nori at the top free.
  • Arrange your desired fillings in a line across the center of the rice.
  • Carefully lift the bamboo mat's edge closest to you and start rolling the nori and fillings away from you. Apply gentle pressure to shape the sushi roll.
  • Continue rolling until you reach the exposed nori. Wet the nori edge with a bit of water to seal the roll.
  • Use a sharp knife dipped in water to slice the sushi roll into bite-sized pieces.

Serve:

  • Arrange the sushi pieces on a plate, and serve with soy sauce, pickled ginger, and wasabi.
    Enjoy your homemade raw cauliflower rice sushi! You can get creative with the fillings and even dip the rolls in a little soy sauce for added flavor.
Nutrition Facts
Cauliflower rice sushi
Serving Size
 
1 Serving
Amount per Serving
Calories
30
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
131
mg
6
%
Potassium
 
180
mg
5
%
Carbohydrates
 
4
g
1
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
1088
IU
22
%
Vitamin C
 
22
mg
27
%
Calcium
 
12
mg
1
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken with celery root puree

Posted on by Leigh

Chicken with celery root puree

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 1 person
Calories: 292kcal

Ingredients

For the Chicken

  • 1 chicken breast boneless, skinless
  • 1/2 garlic clove minced
  • 1/4 tsp olive oil
  • salt to taste
  • ground pepper to taste

Celery Root Puree

  • 1/4 large celery root peeled and diced
  • 1/2 garlic clove minced
  • 1/2 tsp olive oil
  • 2 tbsp chicken or vegetable broth low-sodium
  • salt to taste
  • ground pepper to taste

Instructions

Prepare the Chicken

  • Season the chicken breast with minced garlic, salt, and pepper.
  • Heat 1/4 teaspoon of olive oil in a non-stick skillet over medium-high heat.
  • Add the seasoned chicken breast and cook for about 2-3 minutes per side or until it is cooked through and no longer pink in the center. Remove from the skillet and set aside.

Prepare the Celery Root Puree

  • In a separate pot, heat 1/2 teaspoon of olive oil over medium heat.
  • Add minced garlic and diced celery root to the pot.
  • Sauté the celery root and garlic for about 2-3 minutes until they start to soften.
  • Pour in 2 tablespoons of low-sodium chicken or vegetable broth.
  • Reduce the heat to a simmer, cover, and cook for about 10-12 minutes or until the celery root is tender and can be easily pierced with a fork.
  • Remove from heat and let it cool slightly.

Blend the Celery Root Puree

  • Transfer the cooked celery root and broth mixture to a blender or food processor.
  • Blend until smooth. You can add a little more broth if needed to reach your desired consistency.
  • Season with salt and pepper to taste.

Serve

  • Place the celery root puree on a plate.
  • Put the cooked chicken breast on top of the puree.
  • Garnish with fresh herbs like parsley or chives, if desired.
    This recipe provides a single serving of a balanced meal with lean protein from the chicken and a low-carb celery root puree suitable for diabetics. Remember to adjust portion sizes and ingredients to meet your specific dietary requirements, and consult with a healthcare professional or a registered dietitian if needed.
Nutrition Facts
Chicken with celery root puree
Serving Size
 
1 Serving
Amount per Serving
Calories
292
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
145
mg
48
%
Sodium
 
392
mg
17
%
Potassium
 
874
mg
25
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.2
g
1
%
Sugar
 
0.4
g
0
%
Protein
 
48
g
96
%
Vitamin A
 
178
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sticky sesame chickpeas

Posted on by Leigh

Sticky sesame chickpeas

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 717kcal

Ingredients

Chickpeas

  • 400 g canned chickpeas drained and rinsed
  • 2 tbsp vegetable oil (such as sunflower or canola)
  • 2 tbsp cornstarch (cornflour)
  • 1/4 tsp salt

Sticky Sesame Sauce

  • 60 ml soy sauce or tamari (for a gluten-free option)
  • 60 ml water
  • 60 ml maple syrup or agave syrup
  • 2 tbsp rice vinegar
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tsp sesame oil

Serving

  • 2 1/2 cups rice

Garnish

  • 2 tbsp sesame seeds
  • green onions sliced

Instructions

  • Preheat your oven to 200°C (400°F).
  • In a bowl, toss the drained and rinsed chickpeas with the vegetable oil, cornstarch, salt, and pepper until they are evenly coated.
  • Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes or until they become crispy, shaking the pan or tossing the chickpeas halfway through.
  • While the chickpeas are baking, prepare the sticky sesame sauce. In a small saucepan, combine the soy sauce, water, maple syrup or agave syrup, rice vinegar, tomato paste, minced garlic, grated ginger, and sesame oil. Stir well and bring the mixture to a simmer. Let it simmer for 5-7 minutes until the sauce thickens slightly.
  • Once the chickpeas are done baking and crispy, remove them from the oven and let them cool for a minute.
  • In a large mixing bowl, pour the sticky sesame sauce over the crispy chickpeas. Toss to coat them evenly in the sauce.
  • Return the sauced chickpeas to the baking sheet and bake for an additional 10-15 minutes or until the sauce becomes sticky and caramelized.
  • While the chickpeas are baking again, prepare your cooked rice according to package instructions.
  • Remove the chickpeas from the oven, sprinkle with sesame seeds, and let them cool for a few minutes.
  • To serve, spoon the sticky sesame chickpeas over the cooked rice.
  • Garnish with sliced green onions (spring onions) and enjoy your Vegan Sticky Sesame Chickpeas served over rice!
    This dish makes for a delicious and satisfying vegan meal.
Nutrition Facts
Sticky sesame chickpeas
Serving Size
 
1 Serving
Amount per Serving
Calories
717
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.05
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Sodium
 
1321
mg
57
%
Potassium
 
471
mg
13
%
Carbohydrates
 
133
g
44
%
Fiber
 
7
g
29
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
139
IU
3
%
Vitamin C
 
2
mg
2
%
Calcium
 
141
mg
14
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak kebabs

Posted on by Leigh

Steak kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 410kcal

Ingredients

Beef

  • 500 g beef steak (such as sirloin or tenderloin), cut into cubes
  • 2 garlic cloves minced
  • 1 onion small, grated
  • 1/4 cup olive oil
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt to taste
  • pepper to taste

Skewers

  • wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Serving

  • flatbreads or pita bread
  • sliced tomatoes, cucumbers, and red onions
  • fresh parsley or cilantro, chopped
  • lemon wedges

Instructions

  • In a large bowl, combine all the marinade ingredients: minced garlic, grated onion, olive oil, yogurt, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix well to create a smooth marinade.
  • Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill to medium-high heat.
  • Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
  • Place the beef kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness. You can also cook them on a stovetop grill pan.
  • While the kebabs are cooking, you can warm the flatbreads or pita bread on the grill for a minute or two on each side.
  • Serve the beef kebabs on the warm flatbreads or pita bread and garnish with sliced tomatoes, cucumbers, red onions, and chopped fresh parsley or cilantro.
  • Squeeze fresh lemon juice over the kebabs before serving. You can also serve them with a side of yogurt sauce or tahini sauce if desired.
    Enjoy your delicious homemade Turkish beef kebabs!
Nutrition Facts
Steak kebabs
Amount per Serving
Calories
410
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
78
mg
26
%
Sodium
 
73
mg
3
%
Potassium
 
422
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Avocado and corn salad

Posted on by Leigh

Avocado and corn salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 243kcal

Ingredients

  • 2 ripe avocados diced
  • 2 cups corn kernels (you can use fresh, canned, or frozen corn)
  • 1 red bell pepper diced
  • 1 red onion finely chopped
  • 1/4 cup fresh lime juice
  • 2 olive oil
  • 1/4 cup fresh cilantro leaves chopped
  • 1-2 garlic cloves minced for added flavor (optional)
  • salt to taste
  • pepper to taste

Instructions

  • If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
  • In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
  • In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
  • Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
  • Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
  • Taste the salad and adjust the seasoning or lime juice as needed.
  • Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
  • Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
    Enjoy your delicious Avocado and Corn Salad!
Nutrition Facts
Avocado and corn salad
Amount per Serving
Calories
243
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
188
mg
8
%
Potassium
 
713
mg
20
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
7
g
8
%
Protein
 
5
g
10
%
Vitamin A
 
1189
IU
24
%
Vitamin C
 
52
mg
63
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.