The Super Diabetes Site

Tag: salads

  • Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Fresh Corn, Tomato, And Avocado Salad With Shrimp

    How to Make Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Author Aviva Goldfarb got this delectable recipe from Shawn Askew, who works at Bella Bethesda hair salon. This recipe really peaks in the spring and summer, when fresh, farmer’s market veggies help the shrimp and avocado shine. Serve with whole-wheat dinner rolls and you’ve helped solve the “Six O’Clock Scramble” for the perfect diabetes-friendly meal!

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    4 min cook time


    8servings


    1 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Cook and refrigerate the shrimp, halve the tomatoes, remove the corn kernels from the cobs, or fully prepare and refrigerate the salad (wait to chop and add the avocado until just before serving).
    2. Pan-fry, steam, or grill the shrimp until they are pink, 3–4 minutes total. (Meanwhile, warm the rolls, if you are serving them.) Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
    3. FLAVOR BOOSTER Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Caribbean
    Seafood
    Sides
    Salads
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cup


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      17g

    • Potassium
      460mg
      10%

    Ingredients

    medium or large shrimp (peeled and deveined)
    1 lbs

    cherry tomatoes (halved)
    2 cup

    avocado (peeled and cubed)
    2

    ears corn (kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes))
    2

    feta cheese (reduced-fat, cubed, or use Mexican queso fresco or cotija)
    3 oz

    fresh basil (slivered)
    1/4 cup

    balsamic vinegar (to taste)
    1 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    black pepper (freshly ground, or to taste)
    1/4 tsp

  • Farro, Edamame, And Dried Cranberry Salad

    Farro, Edamame, And Dried Cranberry Salad

    How to Make Farro, Edamame, And Dried Cranberry Salad


    5 min prep time


    15 min cook time


    4servings


    1 cup plus 2 tablespoons

    Print Recipe >

    Step-By-Step Instructions:

    1. Cook farro according to package directions, drain in fine-mesh sieve, run under cold water to quickly cool, and shake off excess liquid.
    2. Place in bowl with remaining ingredients. Toss well.
    Fiber Focused
    Veggie Rich
    Mediterranean
    Quick & Easy
    Salads
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup plus 2 tablespoons


    • Amount per serving



      Calories





      375

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        1.8g

        9%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      15mg

      <1%

    • Total Carbohydrate
      44g

      16%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        10g

    • Protein
      12g

    • Potassium
      425mg
      9%

    Ingredients

    farro (pearled)
    3/4 cup

    fresh shelled edamame
    1 cup

    celery (chopped)
    1/2 cup

    red onion (diced)
    1/3 cup

    walnuts (chopped)
    2 oz

    cranberries (dried)
    1/4 cup

    cilantro (fresh cilantro or parsley, chopped)
    1/4 cup

    lemon zest (grated)
    2

    lemon juice
    1 tbsp

    sugar
    1 tbsp

    canola oil
    2 tbsp

  • Corn, Tomato, Pea and Dill Salad

    Corn, Tomato, Pea and Dill Salad

    How to Make Corn, Tomato, Pea and Dill Salad

    Get ready for summer with this crisp and colorful salad. Serve it alongside roasted turkey or grilled fish for a well-balanced and satisfying meal.


    4servings


    ½ cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place peas in a saucepan, and cover with water. Bring to a boil over high heat, and cook for 5 minutes or until tender. Drain. Rinse with cold water.
    2. Combine peas, corn, tomatoes, olive oil, dill, basil, salt, and pepper in a large bowl. Toss well to combine. Serve at room temperature.
    Low Sodium
    Low Carb
    Veggie Rich
    Gluten-Free
    Salads
    Sides
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup


    • Amount per serving



      Calories





      105

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      0mg

      0%

    • Sodium
      5mg

      <1%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        2g

    • Protein
      2g

    Ingredients

    Freshly ground pepper, to taste
    1

    salt, to taste
    1

    fresh basil leaves (torn)
    10

    fresh baby dill (finely chopped (about 4 Tbsps.))
    1 bunch

    cherry tomatoes (cut in half)
    1/2 cup

    sugar snap peas or English peas
    1 cup

    Extra Virgin Olive Oil
    2 tbsp

    frozen corn (thawed)
    1 cup

  • Classic Italian Panzanella Salad

    Classic Italian Panzanella Salad

    How to Make Classic Italian Panzanella Salad

    This classic bread and tomato salad pairs well with any roasted meat or poultry entrée. Double the recipe and it can also make a great side dish at your holiday feast this year!


    4servings


    1/4 of recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Place tomatoes in large salad bowl and sprinkle with salt. Let stand 5 minutes.
    2. Break up bread and add to tomatoes. Add remaining salad ingredients and mix well.
    Veggie Rich
    Italian
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Sides
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 of recipe


    • Amount per serving



      Calories





      160

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%

    • Cholesterol
      0mg

      0%

    • Sodium
      455mg

      20%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        4g

    • Protein
      4g

    • Potassium
      415mg
      9%

    Ingredients

    medium tomatoes (cut into 1-inch cubes (or 2 cups cherry tomatoes, halved))
    2

    fine sea salt
    1/2 tsp

    Italian bread (good quality such as multigrain Ciabatta)
    2 cup

    cucumber(s) (quartered lengthwise and thinly sliced (about 1/2 an English cucumber))
    1 cup

    celery (sliced 1/2-inch thick)
    2 stalks

    small red onion (cut in half and thinly sliced)
    1

    freshly ground black pepper
    1/4 tsp

    red wine vinegar
    2 tbsp

    Extra Virgin Olive Oil
    2 tbsp

    fresh basil leaves (torn into strips)
    1/2 cup

    flat Italian parsley leaves (roughly chopped)
    1 cup

  • Citrus Grilled Shrimp with Spring Greens

    Citrus Grilled Shrimp with Spring Greens

    How to Make Citrus Grilled Shrimp with Spring Greens

    A light and easy dish, this grilled shrimp offers a lot of flavors. It can be eaten on its own or with a side of a nonstarchy dish like cauliflower rice.


    5 min prep time


    25 min cook time


    4servings


    4 shrimp with 1 cup salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together orange and lime juice, hot sauce, garlic and pepper. Add shrimp to bowl and place in refrigerator to marinate for 20 minutes.
    2. Prepare an indoor or outdoor grill to medium. Spray grill rack with cooking spray.
    3. Place shrimp on skewers and grill for 2-3 minutes on each side or until shrimp are done.
    4. Serve shrimp on top of spring mix salad with clementine slices.
    5. Whisk together dressing ingredients and pour over shrimp and salad.
    Low Sodium
    Grilling
    Dinner
    Snacks
    Salads
    Gluten-Free
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4 shrimp with 1 cup salad


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%

    • Cholesterol
      45mg

      15%

    • Sodium
      45mg

      2%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        9g

    • Protein
      8g

    • Potassium
      320mg
      7%

    Ingredients

    nonstick cooking spray
    1

    clementine oranges (juiced)
    2

    lime (juiced)
    1

    Dash hot sauce
    1

    garlic (minced)
    1 clove

    pepper
    1/4 tsp

    large shrimp (raw)
    16

    nonstick cooking spray
    1

    spring mix salad
    4 cup

    clementine oranges (peeled and sectioned)
    2

    clementine oranges (juice)
    2

    olive oil
    2 tbsp

  • Chopped Salad with Cilantro Lime Dressing

    Chopped Salad with Cilantro Lime Dressing

    How to Make Chopped Salad with Cilantro Lime Dressing

    Instead of a tossed salad, try something new and different. Rows of salad ingredients make for a pretty presentation and it’s easy to identify exactly what you’re eating. The cilantro dressing is so sublime; pour it over any other green salad to make that salad shine.


    25 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Place the lettuce on a shallow platter. In rows, arrange the carrots, celery, plum tomatoes, cucumber, and black beans.
    2. Prepare the salad dressing. Whisk together the cider vinegar, lime juice, cilantro, honey, salt, and pepper. Slowly drizzle in the oil, whisking to incorporate.
    3. Drizzle on the dressing. Top with toasted pumpkin or sunflower seeds.
    Veggie Rich
    Mexican/Southwestern
    Dinner
    Holidays & Entertaining
    Lunch
    Salads
    Vegetarian
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.4g

        7%

    • Cholesterol
      0mg

      0%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g

    • Protein
      4g

    Ingredients

    romaine lettuce (thinly sliced)
    4 cup

    carrot(s) (peeled and diced)
    2

    celery stalks (diced)
    2

    roma (plum) tomatoes (seeded and diced)
    2

    cucumber(s) (peeled and diced)
    1/2 cup

    canned black beans (drained)
    1 cup

    cider vinegar
    2 tbsp

    lime juice (fresh)
    2 tbsp

    cilantro (chopped )
    2 tbsp

    honey
    2 tsp

    sea salt
    1/2 tsp

    black pepper
    1/4 tsp

    olive oil
    1/4 cup

    pumpkin or sunflower seeds (toasted)
    2 tbsp

  • Chopped Black Bean Chicken Salad

    Chopped Black Bean Chicken Salad

    How to Make Chopped Black Bean Chicken Salad

    You can either use leftover chicken breasts for this quick and easy recipe or purchase a cooked rotisserie chicken from your local grocery store.


    15 min prep time


    5servings


    about 2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large salad bowl, add all of the ingredients, except salad dressing, and toss.
    2. Add the salad dressing and toss to coat well. Divide evenly among 5 bowls.
    Veggie Rich
    Mexican/Southwestern
    Main Dish
    Salads
    Lunch
    Dinner
    Quick & Easy
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    Nutrition facts

    5 Servings



    • Serving Size

      about 2 cups


    • Amount per serving



      Calories





      235

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        1.5g

        8%

    • Cholesterol
      50mg

      17%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      27g

      10%

      • Dietary Fiber
        4g

        14%

    • Protein
      22g

    Ingredients

    romaine lettuce (chopped)
    8 cup

    green onions (chopped)
    2

    frozen corn (thawed)
    1/2 cup

    canned black beans (rinsed and drained)
    1/2 cup

    goat cheese (chevre) (crumbled)
    1 oz

    cooked chicken breast (diced)
    2 cup

    black bean tortilla chips (crushed)
    1/2 cup

    Orange Citrus Bottled Dressing (Such as Litehouse or dressing of your choice)
    10 tbsp

  • Chickpea Tabbouleh

    Chickpea Tabbouleh

    How to Make Chickpea Tabbouleh

    Bulgur is the grain used in traditional tabbouleh, but the bulk of this tasty tabbouleh is made up of vegetables, herbs and protein-packed chickpeas.


    30 min prep time


    10servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Rinse the bulgur wheat and add it to a small bowl. Pour hot water over the bulgur, cover, and let soak for about 20 minutes, until doubled in size. Drain excess liquid, if any, and place the bulgur in a large bowl.
    2. Chop the parsley to a medium-fine consistency. It should have some texture left in it and should not look pureed. Add the parsley to the bulgur wheat, and add all the remaining salad ingredients. Cover and set aside.
    3. For the vinaigrette, in a small bowl, whisk together the ingredients. Add to the salad; taste and adjust any seasonings. Add more lemon juice if desired. Turn the tabbouleh out onto a platter to serve.
    Low Sodium
    Veggie Rich
    Mediterranean
    Holidays & Entertaining
    Quick & Easy
    Salads
    Sides
    Snacks
    Vegetarian
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    Nutrition facts

    10 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      95

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%

    • Cholesterol
      0mg

      0%

    • Sodium
      110mg

      5%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        3g

    • Protein
      3g

    • Potassium
      275mg
      6%

    Ingredients

    bulgur wheat
    1/2 cup

    hot water (to cover and soak bulgur)
    1

    fresh parsley ((about 1/2 pound), thick stems removed)
    2 bunch

    fresh mint (minced)
    4 tbsp

    cucumber(s) (peeled, seeded, and diced)
    1/2 cup

    green onion (scallion) (finely minced (about 1/2 cup))
    3

    small tomatoes ((about 1 pound), diced (about 2 1/2 cups))
    3

    medium red bell pepper (seeded and diced (about 1/2 cup))
    1/2

    canned chickpeas (garbanzos) (drained and rinsed)
    1 cup

    fresh lemon juice
    3 tbsp

    olive oil
    3 tbsp

    salt
    1/4 tbsp

  • Chicken Salad with Strawberries

    Chicken Salad with Strawberries

    How to Make Chicken Salad with Strawberries

    The strawberries and poppy seed dressing give this 5-ingredient salad a refreshing sweet taste that’s still low in carbohydrate.


    10 min prep time


    4servings


    2 cups salad, 1 ½ Tbsp. dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a salad bowl, mix together all salad ingredients
    2. Pour dressing over salad and toss to coat.
    Veggie Rich
    Lunch
    Quick & Easy
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad, 1 ½ Tbsp. dressing


    • Amount per serving



      Calories





      265

    • % Daily value*

    • Total Fat
      10.5g

      13%

      • Saturated Fat
        1.7g

        9%

    • Cholesterol
      60mg

      20%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        11g

    • Protein
      25g

    • Potassium
      560mg
      12%

    Ingredients

    organic baby spinach (5.5 oz bag)
    1 package

    raw almonds (sliced)
    4 tbsp

    strawberries (sliced)
    2 cup

    cooked chicken breast (diced)
    2 cup

    light poppy seed dressing
    6 tbsp

  • Chicken Kale Salad with Fresh Ginger Dressing

    Chicken Kale Salad with Fresh Ginger Dressing

    How to Make Chicken Kale Salad with Fresh Ginger Dressing

    This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.


    5 min prep time


    12 min cook time


    4servings


    2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
    2. Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all.
    Veggie Rich
    Low Carb
    Lunch
    Main Dish
    Salads
    Sides
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        1.3g

        7%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g

    • Protein
      28g

    • Potassium
      760mg
      16%

    Ingredients

    chicken breasts (boneless, skinless)
    1 lbs

    packed spinach with baby kale greens
    8 cup

    lite raspberry salad dressing (light)
    3/4 cup

    gingerroot (grated)
    2 tsp