#lightbutfilling

A bright and refreshing couscous salad with crumbled feta cheese, briny Kalamata olives, soft broccolini, and a lemon dressing that makes everything taste great. This dish, which is based on Mediterranean food, is great for a light but filling meal.

Ingredients: 1 cup couscous. 2 cups water. 1 bunch broccolini, trimmed and cut into bite-sized pieces. 1/2 cup Kalamata olives, pitted and sliced. 1/2 cup crumbled feta cheese. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the couscous, stir, and remove from heat. Cover and let it sit for 5 minutes, then fluff with a fork. While the couscous is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the broccolini and saut for about 5 minutes or until it's tender and slightly charred. Season with salt and pepper. In a large bowl, combine the cooked couscous, sauted broccolini, Kalamata olives, crumbled feta cheese, and fresh parsley. In a small bowl, whisk together the remaining 1 tablespoon of olive oil and lemon juice. Drizzle this dressing over the salad and toss to combine. Season the salad with additional salt and pepper to taste. Serve the Couscous Broccolini Salad with Olives and Feta chilled or at room temperature.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the bold flavors of teriyaki chicken combined with fresh salad greens and veggies in this mouthwatering keto-friendly salad. Perfect for a light and satisfying meal, this salad is packed with protein and nutrients.

Ingredients: 2 boneless, skinless chicken breasts. 1/4 cup soy sauce or tamari for gluten-free. 2 tablespoons olive oil. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 tablespoon erythritol or preferred keto-friendly sweetener. 1 teaspoon sesame oil. 4 cups mixed salad greens. 1/2 cucumber, sliced. 1/2 avocado, diced. 1/4 cup sliced almonds. 2 green onions, chopped. Salt and pepper, to taste.

Instructions: In a bowl, whisk together the soy sauce, olive oil, apple cider vinegar, minced garlic, erythritol, and sesame oil to make the teriyaki marinade. Place the chicken breasts in a shallow dish and pour half of the teriyaki marinade over them. Marinate for at least 30 minutes. Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 6-7 minutes per side, or until cooked through. Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly. In a large salad bowl, combine the mixed greens, sliced cucumber, diced avocado, sliced almonds, and chopped green onions. Add the sliced chicken on top of the salad. Drizzle the remaining teriyaki marinade over the salad. Season with salt and pepper, to taste. Toss gently to combine all the ingredients. Serve immediately as a delicious and satisfying teriyaki chicken salad.

Prep Time: 40 minutes

Cook Time: 15 minutes

There are crunchy cucumbers, hearty chickpeas, and a tasty balsamic tahini dressing in this salad. It goes well with any meal or can be eaten on its own for a light but filling lunch.

Ingredients: 1 large cucumber, diced. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup tahini. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Put the chickpeas, red onion, parsley, and cucumber in a large bowl. To make the dressing, mix the tahini, maple syrup, garlic, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

These BLT Egg Salad Lettuce Wraps are a delicious and low-carb twist on the classic BLT sandwich. They are perfect for a light and satisfying lunch or snack.

Ingredients: 4 large eggs, hard-boiled and chopped. 4 strips of bacon, cooked and crumbled. 1/2 cup cherry tomatoes, diced. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 2 tablespoons green onions, chopped. Salt and pepper to taste. 8 large lettuce leaves for wrapping.

Instructions: In a bowl, combine the chopped hard-boiled eggs, crumbled bacon, diced cherry tomatoes, and chopped green onions. In a separate small bowl, whisk together the mayonnaise and Dijon mustard until well combined. Pour the mayonnaise mixture over the egg mixture and gently toss until everything is evenly coated. Season with salt and pepper to taste. Lay out the large lettuce leaves on a clean surface. Spoon the BLT egg salad mixture onto each lettuce leaf. Wrap the lettuce leaves around the filling to create lettuce wraps. Serve immediately, and enjoy your BLT egg salad lettuce wraps!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Vietnamese Lemongrass Beef Noodle Salad is a delightful and refreshing dish that combines the bold flavors of lemongrass-marinated beef with the freshness of herbs and vegetables. It's a taste of joy and love in every bite, perfect for a light and satisfying meal.

Ingredients: 8 oz rice vermicelli noodles. 1 lb beef sirloin or flank steak, thinly sliced. 2 stalks lemongrass, minced. 3 cloves garlic, minced. 1 red chili pepper, thinly sliced adjust to taste. 1 cucumber, julienned. 1 carrot, julienned. 1 cup bean sprouts. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup unsalted peanuts, chopped. Lime wedges, for serving. Fish sauce, for dressing.

Instructions: Cook the rice vermicelli noodles according to package instructions. Drain and set aside. In a bowl, combine the minced lemongrass, minced garlic, and sliced chili pepper. Marinate the sliced beef in this mixture for about 30 minutes. Heat a grill or grill pan over medium-high heat. Grill the marinated beef slices for 2-3 minutes on each side, or until they are cooked to your desired level of doneness. Remove from the grill and set aside. To assemble the salad, divide the cooked noodles among serving plates. Top with grilled beef slices, julienned cucumber, julienned carrot, bean sprouts, mint leaves, and cilantro leaves. Sprinkle chopped peanuts over the top of each salad. Serve the Vietnamese Lemongrass Beef Noodle Salad with lime wedges and fish sauce for dressing on the side. Enjoy this taste of joy and love!

Prep Time: 30 minutes

Cook Time: 10 minutes

The Roasted Cod and Edamame Salad is a tasty, keto-friendly dish that's great for a light but filling meal. It has soft roasted cod, peeled edamame, juicy cherry tomatoes, and fresh parsley, all mixed together in a tangy lemon garlic dressing.

Ingredients: 4 cod fillets. 2 cups shelled edamame. 2 cups cherry tomatoes, halved. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. Place the cod fillets on a baking sheet lined with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Brush the olive oil mixture over the cod fillets. Roast in the preheated oven for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork. Meanwhile, cook the shelled edamame according to package instructions. Drain and set aside. In a large bowl, combine the cooked edamame, halved cherry tomatoes, and chopped fresh parsley. Once the cod is cooked, remove it from the oven and let it cool slightly. Break the cod into large flakes and add it to the salad mixture. Toss gently to combine. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes