Make this TUNA & WHITE BEAN SALAD for a protein packed lunch or dinner.
INGREDIENTS
1 can tuna
1 can white beans
1 cup cubed cooked potatoes (optional)
1/4 minced red onion
1 tomatoes
3 tbsp parsley
salt & pepper to taste
1/4 cup olive oil
1/8 cup vinegar
You’ll love this delicious low carb salad. It’s a lunch, side dish, or snack.
Mix in bowl and serve.
Ingredients:
1 can cooked black eye peas
1 can tuna in water
1/4 cup minced red onion
1/4 cup olive oil
salt and pepper to taste
2 tbsp minced parsley
1/2 cup cherry tomatoes or any chopped tomatoes
HOME MADE SAVORY CROUTONS. YES, PLEASE!
I use day old PORTUGUESE bread, but you can use any crusty bread. Never throw away your bread. 😋
2 cups cubed crusty bread
1 tsp TASTE PORTUGAL SEASONING
2 tsp olive oil
Mix well. Air fry at 400 f. 5 min.
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This potato salad is enhanced with the leaks and red onions which give it a sweetness. The dill gives it a kick. I only add a half cup of mayonnaise because I like a lite salad, but you can add more if you prefer.
Ingredients:
2 pounds potatoes (Peeled or unpeeled chopped into 1-2 inch cubes)
1 leek (chopped into small pieces)
2 small carrots (chopped into small pieces)
1/4 red onion (finely minced)
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 teaspoons dill (finely minced)
1/2 cup of mayonnaise
Preparation:
Cook the potatoes with the carrots, leeks and salt for about 10 minutes until slightly tender. Do not overcook or the potatoes will get too mushy.
Drain and place in a large bowl. Add all the ingredients and fold gently. Sprinkle with more dill before serving.
This recipe is one of the easiest I’ve ever made! I served the shrimp with white rice an Asian cucumber salad on the side. Enjoy!
Baked Coconut Shrimp
Ingredients:
1 pound medium shrimp (peeled and devained with tail on)
2 egg whites (beaten)
1/2 cup shredded sweetened coconut
6 tablespoons Panko bread crumbs
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
Asian Dipping Sauce: (optional)
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon orange juice
1/2 teaspoon sesame oil
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes or a dash of hot sauce
Asian Cucumber Salad
1/2 English cucumber (sliced very thin)
Asian Dipping sauce
Shrimp Preparation:
Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.
Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.
Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.
Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.
Preparation for Cucumber Salad:
Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.
Broccoli Apple Salad
The pictures tell the story, so there is no need to tell you how deliciously good and healthy this salad is! The best part is; no cooking involved! Enjoy it!
Ingredients:
2 cups broccoli florets (finely chopped)
4 small apples (cored and finely chopped)
1/4 cup dried cranberries
1/4 cup of onion (yellow or red finely minced)
Seeds from 1/2 of whole fresh Pomegranate
1/4 cup of chopped walnuts and almonds or a mix
1 tablespoon of fresh lemon juice
3 tablespoons of mayonnaise
1/2 teaspoon of fresh cracked black pepper
pinch of salt
fresh spring salad mix (optional for serving)
Preparation:
Gently toss all of the ingredients into a large salad bowl. Taste and add more lemon juice, salt and pepper to taste. Serve over spring salad mix, crackers, pita bread or as is. Enjoy!!
Start your New Year’s Eve festivities with this healthy Holiday Berry Nut Salad. I’m still finishing up with the leftovers from Christmas so I made this healthy salad using all of the leftover fruits, nuts, and specialty cheeses and cold cuts!
The dressing is a simple and light Balsamic Apricot dressing that pairs perfectly with the saltiness of the cheese and cold cuts!
Ingredients:
4 – 6 cups of Organic Spring Mix lettuce
1 carrot (sliced thinly into shreds) (optional)
6 – 12 blackberries
1/4 cup dried cranberries
1/4 cup dried cherries
6 -12 dried figs (cut in half)
1/4 cup almonds
1/4 cup walnut halves
1/8 cup cashews
1 or 2 oz. of Goat or Farmers cheese (crumbled)
2 slices of Gouda, Portuguese cheese or any other you prefer
3 or 4 slices of presunto (or Italian prosciutto) (rolled)
3 or 4 slices of any specialty cold cuts of your choice cut into strips
Dressing:
1/8 cup of olive oil
1/4 cup Balsamic vinegar
1/8 cup of Apricot preserves
1 drop of mustard
1 pinch of salt
1 dash of crushed black pepper
Preparation:
Place the spring mix on a large platter and arrange the ingredients on top. Mix all of the dressing ingredients in a small bowl and serve over the salad directly before serving.
You can make this salad in the morning and serve later. Enjoy!
Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!
Ingredients:
Chourico sausage (thinly sliced)
Presunto (Prociutto * thinly sliced and chopped)
Tomatoes (cut into chunks)
Cucumbers (cut into chunks)
Apple (cut into chunks) This is optional
Cheese (cut into small cubes)
Red Onions (sliced thinly)
Olive oil
Red wine vinegar or Balsamic vinegar depending on your preference
Salt
Pepper
Basil (chopped)
Crusty Bread cut into cubes or store bought croutons
Preparation:
Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.
Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.
Pour dressing over the salad. Top with basil and the croutons.
Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.
Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).
In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.
If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.
The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!
Ingredients:
2 cans cooked chick peas
½ teaspoon salt
½ teaspoon pepper
½ of a small onion (finely chopped)
2 to 3 tablespoon fresh parsley (finely chopped)
½ cup pickled vegetables (finely chopped)
¼ to ½ cup extra virgin olive oil
¼ cup white vinegar
Preparation:
Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.
Let the mixture sit for at least 15 minutes to absorb flavors.
Lisbon Cobb Salad
During lent, it often becomes a challenge to create new and interesting dishes. This is my take on Cobb Salad by making a Lisbon salad.
I use Portuguese tuna fish packed in olive oil, but feel free to substitute with regular tuna and any of your favorite vegetables to create your own version.
Serve it with Portuguese Vinho Verde and fresh crusty bread! Enjoy and bom apetite!
Gourmet Portuguese canned goods
Ingredients:
1 can of Portuguese tuna or sardines packed in olive oil (or any brand canned fish or seafood you prefer)
Green Leaf Lettuce
Tomatoes
Onion
Carrots
Hard boiled eggs
Pickles
Olives (optional)
Dressing:
Olive Oil
White or red wine vinegar
Salt
Pepper
Canned goods image credit: http://www.vascodagama.ca/gourmet-market/conserves-bompetisco-santacatarina
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