ASIAN CUCUMBER SALAD

This recipe for Asian cucumber salad is cucumbers and

colorful veggies tossed in a zesty sesame dressing. The
perfect quick and easy side dish!

INGREDIENTS
 3 cups cucumbers peeled, seeded and sliced
 1/4 cup red onion thinly sliced
 1/2 cup red bell pepper chopped

For the dressing:

 2 tablespoons soy sauce

 1 tablespoon rice vinegar
 1 tablespoon toasted sesame oil
 2 teaspoons honey
 2 tablespoons chopped cilantro or sliced green onion
 1 tablespoon sesame seeds
 salt and pepper to taste

INSTRUCTIONS
1. Place the cucumbers, red onion and red bell pepper in a large bowl.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, cilantro
and sesame seeds. Taste and add salt and pepper if desired.
3. Pour the dressing over the vegetables and toss to coat. Serve immediately or store in the
refrigerator for up to 8 hours.

NUTRITION
Calories: 87 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 5 g | Saturated
Fat: 1 g | Sodium: 538 mg | Fiber: 2 g | Sugar: 8 g
CHOPPED GREEK SALAD

This recipe for chopped greek salad is a variety of

fresh vegetables with chickpeas, creamy feta cheese
and olives, all tossed in a greek lemon and herb
vinaigrette.

INGREDIENTS
 2 cups of quartered sliced cucumber (I prefer
persian or english cucumbers)
 1 can of chickpeas drained and rinsed
 1 cup of finely diced red or yellow bell pepper
 1 1/2 cups of halved cherry tomatoes
 1/4 cup minced red onion
 1/2 cup halved kalamata olives
 1/2 cup crumbled feta cheese
 1/4 cup of chopped parsley

 For the dressing:

 1/4 cup olive oil
 1 teaspoon dijon mustard
 2 tablespoons red wine vinegar
 1 tablespoon lemon juice
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 1/2 teaspoon dried oregano
 salt and pepper to taste

INSTRUCTIONS
1. For the dressing:
2. Combine all of the ingredients in a jar and shake vigorously to combine. Store in the
refrigerator for up to one week.
3. For the salad:
4. Place the cucumbers, chickpeas, bell pepper, cherry tomatoes, olives and onion in a large
bowl, stir to combine. Add dressing to taste and toss to coat. Stir in parsley. Sprinkle the
feta cheese over the top and serve.

NUTRITION
Calories: 151 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 13 g | Saturated
Fat: 3 g | Cholesterol: 11 mg | Sodium: 332 mg | Potassium: 215 mg | Fiber: 1 g | Sugar: 2 g | Vitami
n A: 570 IU | Vitamin C: 59.8 mg | Calcium: 84 mg | Iron: 0.8 mg
GRILLED CHILI LIME CHICKEN
FAJITA SALAD

INGREDIENTS
Marinade/Dressing:
 3 tablespoons olive oil
 100 ml (just over 1/3 cup) freshly squeezed lime juice
 2 tablespoons cilantro, chopped
 2 cloves garlic, crushed
 1 teaspoon brown sugar
 3/4 teaspoon red chili flakes, (or red pepper flakes --
adjust to your preference of spice)
 1/2 teaspoon ground Cumin
 1 teaspoon salt

Salad:
 4 chicken thigh fillets, skin removed (no bone)
 1/2 yellow bell pepper, deseeded and sliced
 1/2 red bell pepper, deseeded and sliced
 1/2 an onion, sliced
 5 cups Romaine, (or cos) lettuce leaves, washed and dried
 2 avocados, sliced
 Extra cilantro leaves to garnish
 Sour cream, (optional) to serve

INSTRUCTIONS
 Whisk marinade ingredients together to combine. Pour half the marinade into a
shallow dish to marinade the chicken fillets for two hours if time allows.
Refrigerate the reserved untouched marinade to use as a dressing.
 Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and
grill chicken fillets on each side until golden, crispy and cooked through. (Grill in
batches to prevent excess water being released.) Once chicken is cooked, set aside
and allow to rest.
 Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry
pepper and onion strips until cooked to your liking.
 Slice chicken into strips and prepare salad with leaves, avocado slices, peppers,
onion strips and chicken. Drizzle with remaining marinade/dressing and serve with
(optional) extra cilantro leaves and sour cream.

NUTRITION
Calories: 484kcal | Carbohydrates: 13g | Protein: 19g | Fat: 37g | Saturated
Fat: 8g | Cholesterol: 110mg | Sodium: 689mg | Potassium: 956mg | Fiber: 8g | Sugar: 3g | Vi
tamin A: 5970IU | Vitamin C: 66.7mg | Calcium: 47mg | Iron: 2.3mg