Boiled Egg Fresh Salad

Bunnies that turned into Pigs

Welcome to the world of Bento (Boxed Meal or Bian Dang /便當). There are two reasons why I started making Healthy Bento. First, I was  inspired by Cooking Gallery, then I thought of starting to eat healthy breakfast early morning since my class starts at 10am until 1pm. I always end up eating anything available for grab. I can prepare the food at night, place in the chiller, and ready to eat in the morning.

Shrimp Salad with Louis Dressing

Another My Meatless Monday here! This time is just shrimp salad, but it's the dressing that made it yum! I got the recipe from SBD. If you notice, the first photo has no eggs and garbanzo. Actually, everything was ready but I forgot to add since I was so hungry and can't wait to eat. Luckily, we can buy fresh deveined shrimp and made that easier for me, plus my left-over garbanzos I used in my Hummus. I also used cherry tomatoes to make the salad a little bit sweet.

 

Shrimp Salad

1 cup baby or medium-size shrimp

1 small lime juice

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1 cup garbanzo beans, drained (I used fresh)

1 large ripe tomato, cored and sliced

2 eggs, hard-cooked, sliced

2 lemons, cut in half

4 ripe black olices

4 thin round slices green bell pepper

lettuce (I used romaine)

Louis Dressing

1/2 cup light mayonnaise

2 tablespoons chili sauce

1 tablespoon grated onion

1 tablespoon chopped fresh parsley (omitted)

salt and pepper to taste

1 tablespoon heavy cream

1/4 teaspoon Worcershire sauce, or more

To make the shrimp

Drop the shirmp in boiling water flavores a little salt and lime juice. Cook until just pink, usually a minute or two. Drain, cool slightly; shell and devein. Place in abowl, cover with plastic wrap and chill.

Chopped some romaine lettuce and place in a dinner plate. Place a mound of shrimp in the middle, and a mound of garbanzos. Place the  eggs, tomatoes, lemon, green pepper, and olives the way you want them. Cover and chill of not serving immediately.

To make the Louis dressing

Combine mayonnaise, chili sauce, grated onion, parsley (omitted), salt, black pepper, cream, Worcershire sauce, and hot sauce (if using). Stir until blended. Chill, covered, until serving time. Serve the dressing in a small sauce saucer.

I used the dressing as a dip since it has a large amount of mayonnaise.

My Meatless Monday

Chopped Salad with Tuna

The name of this salad is South Beach Chopped Salad with Tuna, adapted from SBD Recipes but radish is omitted. This is one of my favorite fresh salad, it's easy to prepare. I just chopped (sliced) all the vegetables and drain tuna in can, make your own dressing, that's it! 

Salad

1 can tuna (6 ounces) water-packed tuna

1/3 cup chopped cucumber

1/3 cup chopped tomato

1/3 cup chopped avocado

1/3 cup chopped radish (omitted)

1 cup chopped romaine lettuce

Dressing

4 teaspoon extra-virgin olive oil

2 tablespoon fresh lime juice

2 cloves garlic, finely chopped

dash of black pepper

dash of salt (optional)

In a bowl (dish), layer lettuce, celery, cucumber, avocado, tomato, cucumber, and tuna. Mix the olive oil, lime juice, garlic, pepper, and salt (optional). Drizzle over the salad.

Shrimp Salad with Herb-Dill Dressing

After a week of eating fish and chicken, finally I found a shrimp recipe adapted from South Beach Diet. I made a twist about this recipe, instead of using dry white wine, I just used lime juice. For red-pepper flakes, I used paprika and omitted the mustard seed. Since there's no fresh dill for the dressing, dried dill was fine. Luckily, the shrimp I bought was already peeled and deveined. This is good specially for summer!

For the shrimp:

500g small shrimp, peeled and  deveined

1 teaspoon mustard seeds (dijon mustard)

1/4 teaspoon red-pepper flakes (dash of paprika)

1 bay leaf

1 lime juice

In a pan, combine the lime, bay leaves, dijon mustard, and paprika. Add 1/2 cup water, bring to a boil. Add shrimp, and cook until the shrimp turned cook. Drain and cool. Discard the bay leaf.

For Herb-Dill Dressing:

2 tablespoon extra-vrigin olive oil

2 tablespoon lime juice

1 tablespoon water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh dill (1 teaspoon dried dill)

1 clove garlic, minced

1 teaspoon dijon mustard

1/4 medium onion, chopped

In a screw-top jar, mix the olive oil, lime juice, water, basil, dill, garlic, mustard, and onion. Shake well.

Place the shrimp in a bowl, add the dressing and toss well. Cover, refrigerate until well-chilled.

Serve the shrimp mixture on chopped romaine lettuce leaves and surround with tomato. Garnish with dill sprigs (optional).

submitted to:

Summer Salad Theme

Fresh Salad with Tuna

1 can tuna in water

1/2 cup chopped cucumber

1/2 cup chopped tomato

1/2 cup chopped avocado

1/2 cup chopped radish

1/2 cup chopped celery

2 cup chopped romaine lettuce

Dressing:

4 t extra-virgin olive oil

2 T lemon or lime juice

2 c garlic, finely chopped

1/2 t black pepper

salt (optional)

Toss all the vegetable in a big bowl. Mix the olive oil, lime juice, garlic, and pepper. Drizzle ober salad.