Protein Packed Salads

28 Jan

So now I am 25 weeks preggo.  Woo hoo.  Over halfway done and feeling pretty darn good.  My midwife informed me that I should try eating more protein, so here we go!

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When I get hungry it is too easy to lean towards unhealthy snacks to curb my random throughout the day needs.  Instead of heading to the pantry for some chocolate chips or cereal I decided to make a few salads for me to snack on throughout the week.  I can tell you this was an amazing decision that leaves me full and feeling much better that some quicky carb snack would have.

even Soph likes them

even Soph likes them

Make these so you can always have a few delicious and healthy snacks on hand.  They are a great side to any meal and perfect for you folks out there who need a good snack that is good for you!

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Southwestern Black Bean Salad

Ingredients:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

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Southwestern Black Bean Salad

Citrus Quinoa Salad can be found here

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Citrus Quinoa Salad

Lentil Salad Recipe:

  • 1 pound green lentils (recommended: Sabarot)
  • 2 scallions, chopped
  • 1 cup halved seedless green grapes
  • 1 cup halved seedless red grapes
  • 1 cucumber, peeled, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1/2 cup coarsely chopped skinned and toasted hazelnuts
  • 2 teaspoons lemon zest (from about 2 lemons)

Vinaigrette:

  • 1/3 cup fresh lemon juice (from 1 to 2 lemons)
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad:

Directions

Bring a large pot of salted water to a boil over high heat. Add the lentils and cook until tender, stirring occasionally, about 18 to 20 minutes. Drain and let cool for 5 minutes. Place lentils and remaining salad ingredients in a large salad bowl.

For the Vinaigrette:

Place the lemon juice in a small bowl. Slowly add the oil, whisking constantly, until combined. Season with salt and pepper, to taste

Pour the vinaigrette over the salad and toss well.

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Italian Lentil Salad

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