Salad with Chicken, Avocado and Mango
Salmon and Avocado Salad
Shrimp and Avocado Salad

Salad with Chicken, Avocado and Mango

¾ lb. grilled sliced chicken breast

6 cups baby lettuce

1 cup avocado, diced

1 cup mango, diced

¼ cup sweet onion, diced

Dressing:

2 Tbsp. olive oil

2 Tbsp. white balsamic vinegar

salt and pepper to taste

Whisk the olive oil, balsamic vinegar, salt and pepper together in a small bowl and set aside.  In a larger bowl toss the chicken, avocado, onion and mango together. Line a platter or large salad bowl with the lettuce and top with the chicken mixture. Drizzle one-half of the dressing over the top.  Serve the other half of the dressing on the side.

Recipe makes 4 servings  Estimated WW Smart points 4 per serving

Recipe is Keto Friendly

Salmon and Avocado Salad

4 salmon fillets

1 cup cherry tomatoes, halved

¼ cup chopped onion

2 small avocado, diced

1 ½ cups shredded red cabbage

4 cups romaine lettuce, chopped

1 Tbsp. Dijon mustard

¾ teas. dried parsley

4 teas. olive oil

2 Tbsp. apple cider vinegar

¼ teas. garlic powder

salt and pepper to taste

Season the salmon fillets with 2 teaspoons of the Dijon mustard, ½ teaspoon dried parsley and salt and pepper.  Place fillets on a broiler pan and broil on the second rack of the oven for 6 to 7 minutes until salmon is cooked through.  In a large bowl combine the onion with the olive oil, remaining 1 teaspoon Dijon mustard, garlic powder, remaining parsley, apple cider vinegar and salt and pepper to taste.  Allow this mixture to rest for about 5 minutes so flavors can combine, and the onion mellows. Add the tomatoes and avocado and toss to combine. When ready to serve salad toss the cabbage and lettuce with this mixture, add salt and pepper and divide the salad among 4 bowls.  Top each salad with a salmon fillet.

Recipe makes 4 servings  Estimated WW Smart points 5 per serving

Recipe is Keto Friendly

Shrimp and Avocado Salad

1 lb. jumbo cooked shrimp, peeled, deveined and chopped

1 medium hass avocado, diced

1 jalapeno pepper, seeds removed, diced fine

1 medium tomato, diced

¼ cup chopped red onion

Juice of 2 limes

1 teas. olive oil

1 Tbsp. chopped cilantro

salt and pepper to taste

Combine the onion, lime juice, olive oil and salt and pepper in a small bowl and allow this mixture to rest for 5 minutes or more so flavors can combine, and onion can mellow.  Toss the shrimp, avocado, tomato and jalapeno together in a large bowl. Pour the onion mixture over the shrimp mixture, add the cilantro and salt and pepper to taste and gently toss.

Recipe makes 4 servings  Estimated WW Smart Points 2 per serving

Recipe is Keto Friendly