A key component of this initiative involves making half of your plate fruits and vegetables. Salads are a great option to implement this nutritious habit into a long-term healthy lifestyle.
First up: Creamy avocado and juicy grapefruit are tossed with shrimp for a quick salad that works well as a weeknight meal, or for entertaining guests.
A mix of Thai basil and sweet basil makes for a satisfying aromatic salad with no lettuce "filler." Cucumber and shallots offer a bit of crunch. If you can't find Thai basil, use whichever variety you can find. Look for explosively hot Thai chiles at Asian markets, or use serranos.
This refreshing salad gets its flavor from an oil-free, boldly seasoned dressing. Thai basil has a purple hue on its stems and a licorice flavor.
If you have longed for the perfect low-fat chicken salad recipe, look no further. Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the salad.
To make ahead, leave out the greens and keep the quinoa mixture covered in the refrigerator up to two days. Add spinach just before serving. To tame the heat, seed the chile or substitute chopped red bell pepper.
View Recipe: Spicy Bean and Quinoa Salad with "Mole" Vinaigrette