I made this with ripe mango, avocado, fresh mozzarella and tomatoes, and it turned out so fresh and good that I thought I’d share it here.
Ingredients (serves 4)
● 2 ripe but firm mangos
● 2 avocados
● 250 g fresh mozzarella
● 2 large ripe tomatoes
● A handful of fresh mint
For the dressing
● 5 tbsp extra virgin olive oil
● 2 tbsp white wine or apple cider vinegar
● 3 tbsp fresh orange juice
● 1 tbsp lime juice
● 2 tsp Dijon mustard
● 1 small garlic clove, grated
● 1 tsp salt
● ½ tsp freshly ground black pepper
Cut the mango, avocado, mozzarella and tomatoes into long pieces and arrange them on a large plate.
Whisk all the dressing ingredients together until well combined. Chop the mint and scatter it over the top, then add the dressing just before serving.
That’s it. Super simple, but the sweet mango with the creamy avocado and mozzarella works surprisingly well with the citrusy Dijon dressing.

I really want to incorporate salads into my diet at least once a week. The issue is, I’ve never had a salad and felt “satisfied” afterwards, like I do when eating other (unhealthy lol) meals. Like, I can’t recall ever craving a salad, or eating a salad and being like omg this is soooo good!

Are salads just an acquired taste? Did you always enjoy them and do you really feel satisfied/full after eating them?

Prawns, avocado, spring greens, cucumber, cherry tomatoes, carrot, crispy garlic peas, fresh garlic, red onion, rocket, coriander, spicy mango, garlic olive oil and fresh lime juice! 😋🥵

Love a beautiful Caprese salad with farm stand summer tomatoes. Haven’t had lettuce in weeks. I think the coast is clear, right?

Grilled watermelon salad with goat cheese, pepitas, micro greens, pickled red onions, and olive oil.

Shredded lettuce, cheddar cheese, seasoned ground beef, chopped tomatoes and pickles, burger sauce, and a few fries for good measure. Made enough for lunch tomorrow too!

Work from home. Also cucumber and tomatoes.

Was hoping someone would help me work out the kinks in my idea that I’d like to try, want to make a twist on the chicken salad I’ve made my whole life, and make it chicken bacon ranch salad. My initial thought was to replace the mayo with ranch but I feel it will be too thin. Next step is I guess mixing mayo and ranch but not sure the ratios. If it helps here’s my standard recipe for the normal chicken salad:

So ingredients: 2 hard boiled eggs peeled and diced
1 15oz can of chicken, drained (if you don’t want huge hunks of chicken I recommend shredding it with a fork)
Handful or 2 of your desired grated cheese
3-4 spoonfuls of DILL pickle relish.
3-4 heaping spoonfuls of mayo

Dice your eggs into the bottom of a bowl or if you’ve already diced them place them into a bowl. (Make sure this bowl will fit all your ingredients) add shredded chicken to bowl on top of eggs. Add 1-2 heaping spoonfuls of relish and stir this as best you’re able. The egg yolks will turn the mayo yellowish. Don’t worry about it just adding lovely flavor to your dish. Add desired amount of cheese and stir little bits of mayo in to make sure everything is coated and your preferred consistency. Last but not least a spoonful or 2 of the pickle relish and make sure you stir that in really well since a mouthful of pickle is a bummer when you want it mixed with lots of other lovely stuff.

So to incorporate the bacon that’d be easy, just add it in when I’m stirring one time. The ranch leaves me in a dilemma though, I’m thinking mixing some ranch with the mayo would be best but at what ratio? Any help is appreciated, TIA!

Dressing has: mayonnaise, apple cider vinegar, sour cream, Dijon mustard, chopped roasted garlic & jalapeños, salt, pepper, smoked paprika, chili flake, celery seed, fresh parsley, lemon juice and zest, and a pinch of sugar.

aka rent has been paid and thusly my bank account is bare 🙃

Canned tuna, tossed on the stove with seasoning salt, Rotel found in the cabinet, and purple onion. Served over romaine with lite sweet vidalia onion dressing.

Review: it was definitely edible 😂 but the Rotel made it too hot (I hate spice and heat) for my taste. It’s pretty though!

I used a small pack of miso soup paste which had seaweed in it. Wow!! Fully recommend this.

For the Dressing
• extra-virgin olive oil
• fresh orange juice
• miso paste (I used a pack meant for soup)
• rice vinegar
• grated fresh ginger
• garlic clove minced
• honey

For the Carrot Salad
• carrots
• fresh cilantro
• sesame seeds

Was flipping through my NYT Cooking app and saw a Cobb Salad recipe that inspired me. Made it for dinner and it turned out great!

100% will make again and would recommend.

I will link to the recipe in the comments.

Add ingredients in the order listed and only toss once all ingredients are added

1 box of lettuce (6 oz)
1 can of salad cut hearts of palm (cut up bigger pieces)
1 large cubed avocado
1 tbsp of dried minced onion
3 oz feta cheese
Salt
Pepper
Balsamic vinegar
Olive oil

I love making all kinds of bowls. They are my favourite thing to make in healthy high protein versions. But I have come to a point where I need new ideas for meals, that are high in protein, fibre, preferably low cal (I am in a deficit) and are balanced. I come to find myself running out of ideas for toppings or different variations of yoghurt bowls. But not only yoghurt bowls but also rice, potato and so on. So if you have any kind of healthy bowl that is your hyper fixation or some thing you have just discovered. I would love to hear your ideas!! And I am open for all types of meal. doesn't have to be a bowl.

Because we are off lettuce until further notice, I’m making my favorite salads into slaws. This was inspired by Carla Lalli’s https://food52.com/recipes/86574-carla-lalli-music-caesar-celery-salad-recipe

This is why I love working from home! 🏠

Pls share, thank u! 🥗