Low-Cal Zesty Lime Shrimp & Avocado Salad

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In search of the perfect summer salad? I’m always on the hunt for healthy, nutrient-dense recipes to cleanse the body and keep me fueled all day long!

I especially love this fresh and flavorful shrimp and avocado salad from Skinnytaste. It’s light, refreshing, and doesn’t require any cooking – a win-win!

You can read the full blog post by Skinnytaste here. Or take a look at this quick overview below, and let me know how you like it!

Low-Cal Zesty Lime Shrimp & Avocado Salad

TOTAL TIME: 20 minutes

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

DIRECTIONS:

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 cup

Amount Per Serving:

  • Calories: 197 calories
  • Total Fat: 8g
  • Saturated Fat: g
  • Cholesterol: 221mg
  • Sodium: 330mg
  • Carbohydrates: 7g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 25g

Read more at Skinnytaste.com.

Thai Coconut Shrimp Soup

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Mmm, Thai cooking. If you love a contrast of flavor, this sweet, spicy and fresh Thai Coconut Shrimp Soup by Taste, Love & Nourish will be a new go-to in your kitchen!

The key ingredient? Unsweetened coconut milk. The Silk brand in the recipe below is not only low in calories, but also low in fat compared to other coconut milk blends.

Take a look at the full blog post here, and keep reading for an overview of this delicious Thai recipe.

Thai Coconut Shrimp Soup

Serves: 4 to 6

INGREDIENTS
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 teaspoons grated fresh ginger root
  • 4 teaspoons minced lemongrass or lemongrass paste
  • 1 teaspoon curry powder
  • ½ teaspoon crushed red pepper flakes
  • 2 cups vegetable broth
  • 1 pound medium shrimp, peeled and deveined
  • 4 cups Silk Unsweetened Coconut Milk
  • 2 cups Napa cabbage, finely shredded
  • sea salt to taste
  • lime wedges, for serving
  • fresh cilantro or parsley, for serving
  • green onion, sliced, for serving
INSTRUCTIONS
  1. In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
  2. Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

Read more at Taste, Love & Nourish.

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

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Believe it or not, I came across this refreshing salad recipe from a radio station on Facebook – Magic Columbus!

To me, sweet corn just screams summer – and this light salad has the perfect blend of summer flavors, from fresh cilantro to a punch of honey lime dressing to top it off.

I’d love to hear if you whip up this recipe come summertime!

Grilled Corn, Avocado & Tomato Salad with Honey Lime Dressing

INGREDIENTS:

1 pint grape tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

HONEY LIME DRESSING:

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

Sea salt and fresh cracked pepper, to taste

1 clove garlic, minced

Dash of cayenne pepper

DIRECTIONS:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING:

1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle.

Light Margarita Chicken

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This recipe caught my eye recently while scrolling through Facebook. Jennifer Ball (Folger) shared this fresh and satisfying recipe for her favorite Margarita Chicken dish, and I just had to try it out for dinner! You’ll want to try this one – a perfect comforting dish, without the “comfort food” guilt.

Light Margarita Chicken

INGREDIENTS:

4 boneless skinless chicken breasts, pounded to less than 1 inch thickness

salt and pepper to taste

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon Italian seasoning (OR ½ teaspoon dried oregano + ¼ teaspoon dried basil + ¼ teaspoon dried thyme)

4 slices mozzarella cheese

½ cup basil pesto 

½ cup cherry tomatoes, halved

1 tablespoon fresh lemon juice

¼ cup packed basil leaves, very thinly sliced

cracked black pepper

INSTRUCTIONS:

In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.

Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.

Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.