Tomatoes, Avocado, Corn and Crab Salad
Shrimp and Watermelon Salad
Green Bean and Potato Salad
Quinoa, Spinach, Avocado and Grapefruit Salad

Tomatoes, Avocado, Corn and Crab Salad

1-pint grape tomatoes, cut in halves

1 haas avocado, diced

1 ½ cups roasted corn kernels

12 oz. lump crab meat

2 jalapeno peppers, diced

1/3 cup onion, chopped

1 teas. olive oil

4 Tbsp. lime juice

2 Tbsp. chopped fresh cilantro

salt and pepper to taste

Combine the onion, lime juice, olive oil and a pinch of salt and pepper in a small bowl.  Allow this mixture to marinate and mellow be letting it rest for at least 5 minutes.  In a large bowl combine the crab meat, avocado, tomatoes, jalapeno peppers, corn and cilantro and toss.  Taste the dressing to see if any adjustments need to be made.  Add the dressing and toss the salad again.

Recipe makes 7 servings  Estimated WW Smart points 1 per serving

Shrimp and Watermelon Salad

10 oz. cooked, shelled and deveined shrimp (about 24 large shrimp)

4 cups watermelon, diced

8 cups romaine, chopped

4 oz. soft goat cheese

2 ½ Tbsp. golden balsamic vinegar

2 Tbsp. olive oil

¼ teas. garlic powder

1 Tbsp. shallots, chopped

1 teas. water

salt and pepper to taste

Combine the vinegar, water, shallots, garlic powder and salt and pepper in a small bowl.  Gradually stir in the olive oil.  Set the dressing aside to rest for a few minutes.  In a large bowl combine the romaine with the dressing.  Divide the romaine with the dressing between 4 plates and top each plate with watermelon, goat cheese and shrimp.

Recipe makes 4 servings  Estimated WW Smart points 6 per serving

Green Bean and Potato Salad

1 lb. green beans, trimmed

3 ½ lbs. new potatoes, peeled and cut into 1-inch pieces

3 scallions, chopped

1 2.25 oz. can sliced black olives, drained, optional

¼ cup balsamic vinegar

¼ cup olive oil

salt and pepper to taste

Cook the potatoes in a large pot of salted water until fork tender, about 25-30 minutes.  Drain the potatoes.  In another pot cover the string beans with water and boil until they are tender, about 6-7 minutes.  Drain the beans and quickly run cold water over them to prevent them from overcooking.  Combine the oil, balsamic vinegar, salt and pepper in a large bowl.  Add the potatoes, green beans, scallions and olives to the bowl and mix well.  Serve at room temperature

Recipe makes 12 servings  Estimated WW Smart points 5 per serving

Quinoa, Spinach, Avocado and Grapefruit Salad

1 cup cooked quinoa

4 oz. baby spinach

1 haas avocado, diced

2 ruby red grapefruits, peeled and sections separated

2 Tbsp. grapefruit juice

1 ½ Tbsp. champagne vinegar

1 ½ Tbsp. olive oil

2 Tbsp. shallots, chopped

salt and pepper to taste

Separate the grapefruit sections and cut the grapefruit sections into smaller pieces.  Combine the olive oil, grapefruit juice, vinegar, shallots, and salt and pepper in a large bowl.  Add the spinach, quinoa, avocado, grapefruit pieces and toss to coat.

Recipe makes 4 servings  Estimated WW Smart points 5 per serving