Carolyn Coffin Coaching

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Avocado Cucumber Tomato Salad

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You’re only ever a few minutes away from having this healthy and delicious salad in your tummy. It’s light, fresh, and bursting with flavour — one of those recipes that make you go, Hmmm, maybe I really can master this healthy eating thing!

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Avocado Cucumber Tomato Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 English cucumber, sliced
  • 10-15 cherry tomatoes, halved
  • 2 ripe avocados, sliced
  • ½ onion, finely chopped
  • ¼ cup feta cheese, cubed
  • ¼ cup fresh cilantro, chopped finely
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lime or lemon
  • Salt and pepper to taste
Instructions
  1. Place cucumbers, tomatoes, avocados, onion, feta cheese, and cilantro in a large salad bowl.
  2. Toss with olive oil, lime/lemon juice, salt, and pepper.
  3. Dig in!

 

Avocado Cucumber Salad

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Avocados are great for real food lovers. They are high in nutrients and good fats, including omega-3 fatty acids. They help to boost the good HDL cholesterol and have an anti-inflammatory effect. Besides forming the base of guacamole, avocados are a delicious way to enhance a real food omelet, chicken dish, or as this recipe will show, salad.

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Avocado Cucumber Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 cucumber, peeled and thinly sliced
  • 1 bell pepper, sliced
  • 1 tbsp lime juice
  • 1 jalapeno pepper, seeded and diced
  • 1 tsp onion, minced
  • 6 cups lettuce (or salad greens, or spinach)
  • 1 avocado, sliced
  • Fresh parsley for garnish, chopped
Instructions
  1. Combine cucumber, pepper, lime juice, jalapeno and onion together in a bowl.
  2. Arrange lettuce on plates or in bowls.
  3. Scoop cucumber mix into the center of the lettuce plate.
  4. Top with sliced avocado and garnish with parsley.
  5. *The natural oil in the avocado may be enough to not need a dressing. If desired, drizzle with extra virgin olive oil, avocado oil or balsamic vinaigrette dressing.

 

 

 

Chicken Caesar Salad

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Chicken Casear SaladCaesar salad is considered by many to be an all-time favourite. Minus the croutons, this classic salad is the perfect go-to starter.

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Chicken Caesar Salad
Recipe type: Salad
Cuisine: Italian, Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 whole chicken, cooked in slow cooker
  • Salt & freshly ground pepper to taste
  • 1 head romaine lettuce
  • 2-4 cloves garlic, depending on taste
  • ¼ tsp dry mustard
  • 2 anchovies, minced
  • 3 capers, or to taste
  • ¼ cup olive oil
  • ¼ cup grated Parmesan cheese
  • 1 egg yolk
  • Juice of 1 lemon
Instructions
  1. Clean whole chicken -- including insides -- by running under cold water and patting dry.
  2. Place chicken in slow cooker and sprinkle with salt & pepper and other desired spices.
  3. Cook on low for 8 hours.
  4. Wash and dry the lettuce and place in plastic bag with paper towel until serving time.
  5. In a medium sized mason jar, mash garlic cloves. Add mustard, anchovies and capers. Mix together well.
  6. Drizzle olive oil down the side of the jar, turning it continuously.
  7. Add egg yolk and lemon juice. With top of mason jar on, shake well. Let sit until serving time (30 mins - 1 hr).
  8. Tear lettuce into bite-sized pieces and place in wooden salad bowl.
  9. Pour with desired amount of dressing. Toss lightly until all leaves are coated.
  10. Add the pepper and Parmesan and toss again.

 

Avocado Kale Salad

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Avocado kale saladWith kale and avocado as the two main ingredients, this salad is the very definition of nutrient-density-in-a-bowl. Simple to make yet packed full of flavour, everyone is sure to love this classic salad.

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Avocado Kale Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 bunch kale, washed and torn off stalks
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • 1 avocado, ripe and diced into 1-inch cubes
  • 1⁄2 tsp fresh ground black pepper
  • 1⁄4 tsp sea salt
Instructions
  1. In a large bowl, thoroughly combine kale, olive oil and lemon juice until kale is tender.
  2. Add the avocado pieces, pepper and salt.
  3. Toss to coat evenly and serve.

 

Layered Beet Salad

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Layered beet saladChock full of colourful veggies, this salad is nutrient dense, tastes delicious, and looks pretty to boot!

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Layered Beet Salad
Recipe type: Salad
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
 
Ingredients
  • 5 cups spinach leaves
  • ½ cup pumpkin seeds, unsalted
  • 2 cups grapes tomatoes
  • ⅓ cup each feta and goat cheese, crumbled
  • ½ cup red onion, julienned
  • 1 cup beet slices, cooked
  • ¼ cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • Sea salt and ground pepper to taste
Instructions
  1. Peel and cut beets into ½-inch wedges, place in a medium saucepan and cover with water.
  2. Bring to a boil, reduce heat to medium and boil until beets are fork tender (~35 mins).
  3. Meanwhile, in a large bowl, layer half of the spinach, pumpkin seeds, grape tomatoes, feta and goat cheese, and onion. Add half the beets once cooked. Then repeat this layer..
  4. Toss with olive oil and balsamic vinegar and enjoy. Leftovers (if there are any!) are great for the following day.