Pinch of Salt

Changing the way you think about salt.

Archive for the category “Salads”

ROASTED CHICKEN SALAD W/CITRUS VINAIGRETTE

chicken salad with tomatoes and cucumber

This healthy salad is an easy and delicious lunch staple at our house.   Don’t yet the simplicity of the ingredients fool you.  The citrus vinaigrette packs a ton of flavor.

INGREDIENTS

  • Roasted or Grilled Chicken Breast, sliced and cooled
  • 1 bag spring mix or favorite blend of salad mix
  • sliced cucumber
  • sliced red onion
  • roma tomato quartered
  • sliced almonds
  • Avocado cubed

VINAIGRETTE DRESSING

  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon agave syrup
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon fleur de sel
  • 3-4 tablespoon extra virgin olive oil
  • 1/2 teaspoon champagne vinegar

In a small bowl, whisk together the lemon zest, lemon juice, agave, mustard, and fleur de sel, whisking until everything are dissolved.  Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended.  Add more oil slowly if desired.  season with black pepper to taste.

DIRECTIONS

Preheat oven to 400 degrees.

  1. Lightly coat chicken with olive oil and season chicken breast with himalayan salt and pepper
  2. Baked or grill until no longer pink in middle.  25-30 minute in oven or 8-12 minute on the grill.
  3. Let cool and slice
  4. In a large bowl add salad, onion, cucumber, tomato, avocado, and almonds
  5. Drizzle Citrus vinaigrette over salad and enjoy

 

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CUCUMBER & GARBANZO SALAD

Chickpea salad with tomato cucumber and green onion

Looking for a refreshing, delicious salad packed with flavor, this is it.

INGREDIENTS 

  • 3/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Flake Sea Salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 cups canned garbanzo beans, drained
  • 5 pickling cucumbers or Kirbies, peeled and diced
  • 1 medium red onion, diced
  • 2 tomatoes, peeled, seeded, and diced
  • 1 stem green onion, chopped

DIRECTIONS

Combine olive oil, vinegar, salt, and pepper in a large bowl and whisk. Add remaining ingredients, toss and chill.

 

CHICKEN TEX-MEX SALAD

Homemade Mexican Chicken Burrito Bowl

INGREDIENTS

  • 2 cups chicken, cooked and sliced
  • 1cup white cheddar, shredded
  • 1 small avocado, diced
  • 2cup corn, about 1 ear
  • 1cup red onion, chopped
  • 1/2 cup black beans, rinsed and drained
  • 6-8 leaves romaine lettuce, torn
  • 1/2 red pepper, diced
  • 1cup baked tortilla chips, crushed
  • 1-2 cup white rice cooked
  • Chipotle Sea Salt

CILANTRO-LIME DRESSING

  • 1 cup loosely packed cilantro, stems removed
  • 1/2 cup plain Greek yogurt
  • 2 cloves garlic
  • Juice of 1 lime
  • Pinch of salt
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of Sel Gris Sea Salt
  • To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

DIRECTION

  1. In a large bowl, combine chicken, cheese, avocado, corn, onion, black beans, lettuce and red pepper.
  2. Place small scoop of rice in bowl and top with salad. Sprinkle each with tortilla chips and lightly season with chipotle sea salt
  3. Lightly drizzle Cilantro-Lime dressing over salad.

HEPP’S Awesome Avacado

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We love Avocados!!  Not only are they high in fiber, potassium, folate and B6 but one globe contains over 1/3 of our daily intake of Vitamin C & K.  It is amazing so much goodness is packed into one little fruit!  The best part is that there are so many different ways to sneak them into your diet daily.   This one is one of our favorites, created by they guys from Soledad goat cheese, if you visit the Pacific Palisades Farmers Market on Sundays you might just get lucky enough to enjoy one freshly made with produce from all the market vendors.

Ingredients:

  • 1 Avocado
  • 2 Tomato’s diced
  • 1/2 Red Onion diced
  • 1-2 jalapeno’s diced
  • Cilantro
  • 1 lime juiced
  • 1 tablespoon goat cheese
  • HEPP’S Ghost Pepper Sea Salt 

Directions:

  1. Finely dice the tomatoes, red onion, and jalapeno’s and put them in a small bowl
  2. Mince Cilantro, set to the side
  3. Slice the lime in half and squeeze fresh juice into the bowl, gently mix to combine flavors
  4. Slice Avocado in half,
  5. place 1 tablespoon goat cheese in center
  6. add scoop of fresh tomato mixture
  7. Finish with cilantro and HEPP’S Ghost pepper Sea Salt

Alternatives: Any of our salts pair well with avocados try an applewood or 7 fire smoked, lemon or lime, or himalayan pink sea salt. 

 

HEPP’S Quinoa Pasta and Vegetable Salad

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This is a great salad whether you need to eat gluten free or not, quinoa pasta is so close to regular pasta you will never know the difference.  The other great thing about this salad is the many different ways you can change it up and make a whole new experience. This recipe is a good base to start with but you can add as many vegetables or meats (or not) as you want.  It is also great if you have a refrigerator full of leftovers and you unsure what to do with all of it.

Serves 6

INGREDIENTS:

  • 3 Cups quinoa pasta spirals
  • 1 cup arugula
  • 12 cherry tomatoes, halved
  • 1/2 cup fresh basil, chopped
  • 1/2 cup goat cheese (could use shaved parmesan)
  • 6 tablespoons extra virgin olive oil
  • 3 chicken breasts, or 1 1/2  cup shrimp if desired
  • HEPP’S  Lemon Sea Salt

DIRECTIONS:

In a large sauce pan bring 4 cups of water to a boil, add pasta reduce to medium heat and continue to boil for 6 to 9 minutes.

Drain well, and place in a serving bowl.

Toss with arugula, tomatoes, basil, goat cheese, olive oil and choice of protein if  desired.

Alternatives: White Truffle Sea Salt, Applewood or 7- Fire smoked sea salt, Himalayan PInk sea salt

 

 

HEPP’S Rosemary- Lemon Grilled Shrimp Salad

LEMON ROSEMARY SALAD

 

When the sun is shining and the temperature rises who can resist a light crunchy refreshing salad?  This is perfect for summer days and nights.

serves 3 to 4 people

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 heads romaine lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/4 sliced almonds
  • 1 teaspoon HEPP’S Rosemary sea salt
  • Juice and zest from 1 lemon
  • HEPP’S Cyprus flake sea salt
  • Freshly ground white pepper

Directions

  1. Chop romaine ( or any other mixture of fresh greens) and place in large bowl, set aside be sure they have been washed and dried.
  2. In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with HEPP’S Cyprus flake sea salt and pepper. Toss to coat.
  3. Preheat pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with teaspoon HEPP’S Rosemary sea salt and lemon zest; serve immediately.

Alternatives: HEPP’S Black Lava sea salt, HEPP’S Aussie Flake or HEPP’s Applewood smoked sea salt all can be using instead of Cyprus flake. 

HEPP’S Kale Salad

KALE SALAD

 

Makes up to 4 servings

Start to finish 20 minutes

We love this salad, this recipe is not just low fat and extremely healthy, giving your body the nutrients it needs. You can always substitute vegetables or add more berries. Finish with HEPP’S Applewood or Hickory smoked salt just a pinch, it will bring out amazing flavors in the tomatoes, kale and fruit. Also substitute HEPP’S garlic salt in the dressing instead of the garlic powder. Always look for as many natural substitutes when cooking to avoid the added preservative, and chemicals.

Ingredients:

  • 3 cups finely chopped fresh kale leaves
  • 1 plum tomato, chopped
  • 1/3 cup chopped red sweet pepper
  • 1/4 cup pitted ripe olives, quartered lengthwise
  • 3 radishes, thinly sliced and halved if desired
  • 2 green onions, sliced
  • 2 tablespoons raw sunflower kernels

Asian Dressing:

  • 3 tablespoons lemon juice
  • 3 tablespoons water
  • 2 tablespoons reduced sodium soy sauce
  • 2 teaspoons olive oil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Directions:

  1. In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.
  2. Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

note

  • Asian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

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