Spicy Thai Shrimp Salad, Chickpea Tuna Salad, Chicken Salad with Lemon

Spicy Thai Shrimp Salad

Salad Dressing:
  • ¼ cup chopped onion
  • 1 2-inch piece ginger root, chopped
  • ¼ cup cilantro
  • ½ teas. garlic powder
  • ½ teas. salt
  • 1 Tbsp. olive oil
  • 3 Tbsp. lime juice
  • ¼ cup whole roasted salted cashews
  • 2 teas. honey
  • ¼ teas. red pepper flakes
  • 1 Tbsp. unseasoned rice vinegar
  • 1 clove garlic, chopped
  • black pepper to taste

Combine all ingredients in a small blender or food processor. Refrigerate dressing until ready to use.

Shrimp:
  • ½ lb. large shrimp, tail removed, peeled and deveined
  • 1 teas. garlic powder
  • ¼ teas. ground ginger
  • ¼ teas. salt
  • 1/8 teas. turmeric
  • 1/8 teas. chili powder
  • 1 teas. toasted sesame oil
  • Pepper to taste

Pat the shrimp dry with a paper towel. Combine the garlic powder, ginger, salt, turmeric, chili powder and pepper in a small bowl. Add the shrimp and sesame oil and toss gently to coat the shrimp evenly. Spray a medium skillet with cooking spray and heat the skillet over medium heat. Add the shrimp to the skillet and cook for about 2 minutes per side until the shrimp is cooked through. Transfer shrimp to a plate and allow shrimp to rest.

Salad:
  • 1 cup shredded purple cabbage
  • 1 ½ cups baby arugula
  • 1 ½ cups chopped romaine lettuce
  • ½ medium cucumber, peeled, seeded and diced
  • ½ cup shredded carrots
  • 2 Tbsp. chopped basil
  • 2 Tbsp. chopped cilantro
  • 1 cup corn
  • 1 lime cut into wedges, for serving

In a large bowl toss together the salad ingredients. Add the shrimp to the salad mixture and toss to combine. Divide the salad between 2 serving plates. Drizzle salad dressing over both salads and serve with lime wedges.
Recipe makes 2 servings Estimated WW Smart points 7 per serving.

Chickpea Tuna Salad

  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 6 oz. can albacore tuna in water, drained
  • 1 ½ Tbsp. chopped onion
  • 2 Tbsp. capers, adjust to taste
  • 2 Tbsp. caper’s brine, adjust to taste
  • 2 Tbsp. red wine vinegar

Combine all the ingredients in a mixing bowl. Salad may be served over lettuce, if desired.
Recipe makes 2 servings Estimated WW Smart points 0 per serving.

Chicken Salad with Lemon

  • 10 ½ oz. cooked boneless skinless chicken breasts
  • 2 Tbsp. fresh dill
  • ½ cup celery, diced
  • 1 Tbsp. olive oil
  • zest and juice from 1 lemon
  • salt and pepper to taste

Cut the chicken breasts into chunks. Add the dill, olive oil, salt and pepper and the zest and juice from the lemon. Stir to combine. Refrigerate until ready to serve.
Recipe makes 3 servings Estimated WW Smart points 1 per serving.