Alright, I went a little health-crazy and made salads (and guacamole) for supper on Saturday night (there were three of us… and a lot of leftovers!). Clockwise from top we have grilled chicken salad, black bean and garlic tortilla chips (the one thing I didn’t make!), guacamole, lemon-dill potato salad (based off this recipe, except the potatoes were boiled, not roasted, and I added seasoning salt), and Mediterranean Quinoa Salad.

The grilled chicken salad consisted of pre-packaged/prepared/washed lettuce, crumbled blue cheese, sliced hearts of palm and artichoke hearts, and grilled chicken. I find that it tasted really delicious with olive oil and balsamic vinegar. If you experiment with other salad dressings, let me know!

I don’t give out my guacamole recipe, mainly because I don’t exactly follow a recipe so I don’t want you to be disappointed! My key ingredients? Lime juice (preferably fresh-squeezed) and seasoning salt.

I don’t normally like potato salad (probably because of the mayonnaise… I don’t have many dislikes when it comes to food, but that’s one of them!), but this one is nice and light and made with greek yogurt instead of mayonnaise. I didn’t have fresh mint, so I used dill instead. I also had boiled potatoes already, so I just used those. I’m sure the roasted potatoes are delicious, though – and I can’t wait to try this recipe with mint!

My mother makes quinoa salad, but I was too lazy to ask her for her recipe. This one is very similar, though, and nice and light! Note that I made half the recipe, and I now have leftovers for the entire week…

Many, many, many thanks to my sous-chef/boyfriend for chopping almost everything, and to my dad for grilling the chicken!


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