Shrimp, Avocado, and Grapefruit Salad
Shrimp -Avocado- and Grapefruit Salad
2 1/2 tablespoons olive oil, divided
12 ounces peeled and deveined medium shrimp
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 grapefruit
2 tablespoons chopped fresh tarragon
2 teaspoons brown sugar
1 teaspoon chopped shallots
6 cups chopped romaine lettuce
1 peeled avocado, cut into 12 wedges $

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm.

2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

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Parmesan-Crusted Chicken with Agurla Salad

Why just have a plain salad when you can have a Parmesan-Crusted Chicken with Agurla Salad!  Great combination for a great LCHF meal or side dish!  Dress up your chicken and enjoy a healthy salad meal or side dish!
1 tablespoon Dijon mustard, divided
1 tablespoon extra virgin olive oil, divided
1⁄2 teaspoon chopped fresh thyme
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper, to taste
1⁄2 cup freshly grated parmesan cheese, divided (I’ve used store-bought in a pinch)
1⁄2 teaspoon water
4 cups packed arugula (I’ve also used a spring mix)
1 cup cherry tomatoes, halved
Preheat the oven to 475 degrees.
In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
Season the chicken breasts, on both sides, with salt and pepper – then brush them all over with the mustard mixture.
Pat about 2 T. of the parmesan on EACH chicken breast (both sides) – it should take about 1/2 Cup total for all 4 breasts.
Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam – for easy release and clean-up).
Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
Spoon the salad onto plates, top with the chicken and serve!
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Mediterranean Salad
Prep Time: 15 minutes | Serves: 4

Who doesn’t love a Greek Salad?  Delicious taste of Feta Cheese, Black Olives mixed with veggies and mixed greens or Romaine Lettuce!  Simply, delectable!


6-8 cups organic mixed greens or romaine, chopped
Salt and freshly ground black pepper
2 tablespoons organic lemon juice
2 tablespoons organic olive oil
1 tablespoons organic apple cider vinegar
1 teaspoon fresh organic oregano
2 cloves organic garlic, minced
2 organic tomatoes, diced
1 organic carrot, thinly sliced
1 small organic cucumber, chopped
1 organic roasted bell pepper, sliced
½ cup organic Kalamata olives, chopped
½ cup organic pepperoncini, sliced
Organic red onion, diced
Organic feta, optional


1.) In a large bowl, toss the greens with the lemon juice, oil, vinegar, oregano and garlic until well coated. Season to taste with salt and pepper. Add the remaining ingredients and toss well before serving.

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Cranberry Pecan Salad With Feta Cheese

* 1 -2 cup salad greens
* 2 tablespoons crumbled feta cheese
* 2 tablespoons dried cranberries
* 2 tablespoons chopped pecans
* olive oil and vinegar dressing (I use My Favorite Oil and Vinegar Dressing) or raspberry vinaigrette dressing (I use My Favorite Oil and Vinegar Dressing)

Cranberry Pecan Salad with Feta Cheese

  1.  Place salad greens in a bowl.
    2  Top with cheese, cranberries and pecans.
    3  Use as much dressing as you prefer, but I like to go light on the dressing.
    This recipe and more can be found at:

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For all you Southwestern and Tex-Mex fans- here is a Southwestern chopped salad to get the party going!  Add a side dish to your Tex-Mexican Dinner with this delicious Salad!  Your family will love it!   Enjoy!

Prep Time 15 minutes
Total Time 15 minutes
Yield 2 servings

A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing that will knock your socks off!


5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish

celantro-lime-salad-dressingFOR THE CILANTRO LIME DRESSING
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt 2 cloves garlic Juice of 1 lime Pinch of salt
1/4 cup olive oil
2 tablespoons apple cider vinegar

To make the 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 apple cider vinegar in a slow stream until emulsified; set aside. To assemble the salad, place romaine lettuce in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado. Serve immediately, garnished with tortillas trips, if desired.


Low Carb & Keto Deviled Chicken Salad

YUM and YUM!!!
¸¸.•*¨*•♫♪ FOR DAILY RECIPES, REMEDIES & FUN¸¸.•*¨*•♫♪
1 whole chicken breast, cooked and cubed
1 hardboiled egg, chopped
1⁄2 cup celery, finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
fresh chives or 1 green onion, snipped fine
Prepare whole chicken breast;grilled is tastier.
Cube and put in mixing bowl.
Mix in chopped hardboiled egg,celery, and green onions or chives.
Mix in mayonnaise and mustard.
Add salt and fresh ground pepper to taste.
Chill and enjoy
#2crazygals, #lowcarbs, #salad, #chicken, #salad, #kjensifymehealthy,


Carrot Cranberry Salad

Watch out! This is one of those dishes you’re not going to want to stop eating!

Total: 20 min
Prep: 20 min
Yield: 4 servings
Level: Easy
zb0302h_carrot-cranberry-salad_s4x3– 1/2 cup mayonnaise
– 1/4 cup extra-virgin olive oil
– 1 tablespoon honey
– 1 tablespoon white wine vinegar
– Kosher salt and freshly ground black pepper
– 4 cups shredded carrots (about 8 medium)
– 1/4 cup dried cranberries
– 1/4 cup toasted pecans, coarsely chopped
– 1/2 teaspoon celery seed
Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.
Recipe courtesy of Jeff Mauro and



Serves 4

2 cups strawberries, halved
2 cups honeydew melon, chopped into 1-inch cubes
1 mango, chopped
1/4 cup coconut milk
4 teaspoons fresh lime juice
2 teaspoons fresh basil, chopped
1/2 teaspoon raw honey (best with raw or organic)
dash of sea salt

Combine strawberries, honeydew and mango in a medium-sized bowl.
In small bowl, whisk together coconut milk, lime juice, basil, honey and sea salt.
Pour over fruit and serve.


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Fruit Salad in Seconds

Fruit Salad in Seconds

4 Count
Nutrition 70 Calories
Total Time10 Minutes

1 pt strawberries (fresh, sliced)
1 lb seedless green grape (halved)
3 bananas (peeled and sliced)
8 ozs strawberry yogurt

In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

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Fruit Salad in Seconds