Guacamole Shrimp Salad

Ingredients: 

• 1 lb shrimp, cooked and peeled  
• 10 oz guacamole  (Good Foods is my go-to)
• 1 cup grape tomatoes, halved
• 1/2 cup roasted corn (Trader Joes frozen works great)
• 2 tbsp red onion, diced
• fresh lime juice
• mixed greens (I used arugula and butter lettuce) 
• salt and pepper to taste

Method: 

1. Mix shrimp, guacamole, tomatoes, corn amd onion together. 
2. Top a bed of greens with shrimp and guacamole mix.  
3. Squeeze fresh lime juice over salad.  
4. Salt and pepper to taste. Enjoy! 

***recipe adapted from Good Foods Group.  

Summer Pesto Pasta Salad

8 oz. whole grain of brown rice fusilli 

• 4 oz. grilled chicken, chopped 

• 1 cup frozen shelled edamame 

• 1 cup sugar snap peas, halved 

• 1 cup broccoli florets 

• 1 cup mushrooms, sliced 

• 1 cup cherry tomatoes, halved 

• 1/4 cup minced shallots 

• 1/4 cup Parmesan cheese 

• 1/4 cup pine nuts or slivered almonds 

• 1/2 cup fresh basil, chopped 

• 1/2 cup pesto sauce {I use Kirkland brand} 

1⃣Bring a large pot of water to a boil. Add pasta and cook 5 minutes. Add edamame and cook 2 minutes. Add peas, mushrooms, and broccoli. Cook another 1-2 minutes. Drain. 2⃣Return pasta to pan. Stir in pesto sauce, then stir in tomatoes, nuts & cheese. Top with fresh basil. Serve hot or cold.

Greek Zucchini Salad

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  Makes 6 side servings
  6 oz. grilled chicken, chopped
  4 zucchini squash, spiralized
  1 cup cherry tomatoes, halved
  1 can large pitted olives
  1/4 cup feta cheese
  Pinch of fresh basil, chopped
  Fresh Lemon Dressing:
  2 Tbs. avocado oil
  Juice from 1 lemon
  1/2 tsp. garlic, minced
  Dash sea salt
  Dash black pepper
  1. Using the smallest blade attachment on your spiralizer, spin zucchini creating "zoodles". Place in a large bowl. Add chicken, tomatoes, olives, cheese & basil. Set aside.
  2. Blend together all dressing ingredients. Pour over salad and mix well. Add extra salt & pepper to taste. Enjoy cold.

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Mexican Fiesta Pasta Salad

Prep Time: 20 Minutes Cook Time: 10 Minutes

Ready In: 2 Hours 30 Minutes Servings: 16

INGREDIENTS:

1 (16 ounce) package dried rotini pasta 1 1/2 cups medium chunky salsa 1 cup mayonnaise 1/2 cup sour cream 1 (16 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn with red and green peppers, drained 1/2 cup chopped red bell pepper

2 green onions, sliced thin 1 (4.25 ounce) can sliced black olives, drained 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin, or to taste 1/2 teaspoon dried cilantro, or to taste 1 teaspoon salt ground black pepper to taste

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a rolling boil; cook the rotini in the boiling water until the pasta is cooked through yet firm to the bite, about 8 minutes. Drain. Rinse under cold running water until completely cooled; drain thoroughly.
2.	Whisk the salsa, mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green onions, black olives, garlic powder, cumin, cilantro, salt, and pepper together in a large bowl; add the cooled pasta and stir to coat evenly. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight before serving.

{original recipe from: http://allrecipes.com/recipe/mexican-fiesta-pasta-salad/ }

My friend made this for our LunchBunch today and used half the mayo, left out the olives, added more green onions and used fresh cilantro

Cookie Salad

Ingredients:

1 small vanilla instant pudding box
1 cup buttermilk
1 8oz coolwhip
1 can mandarin oranges
1 can pineapple chunks
1 package Fudge Striped cookies


Directions:

Empty vanilla pudding box into large bowl. Add buttermilk and coolwhip. Mix well. 
Drain mandarin oranges and pineapple. Add to coolwhip mixture. 
Last, break apart each cookie into 6 pieces. Add to mixture.

I make this ahead of time and refrigerate till we eat that night. 
Enjoy! 

Broccoli Pasta Salad

(here's a copy of my original post from the other blog)

I made this salad last night and I thought it was delicious so I wanted to pass it on. I found it on Pinterest. It's basically the typical raw broccoli salad but with a few twists and the pasta in it makes it really filling. Since it was only me eating I just had it with nothing else but grilles chicken would go really well with it too. I feel like it's kind of a summery salad because it's cold, but I don't care it was yummy.

Here's the link for the recipe:
http://www.myrecipes.com/recipe/broccoli-grape-pasta-salad-50400000115388/

Enjoy!
cortney