No picture, sorry! It ended up in my belly!
Since my diagnosis, I have been getting more and more vegetables and fruits in my diet. In fact, I have pretty much made half of my meal a veggie of some sort.
I pray I don’t get tired of this, but I think the best way is to switch it up a little. You want a nice salad? Throw everything but the kitchen sink into it. You won’t be sorry!
Mesclun Salad Mix with Avacado, Shrimp, Crab and Green Beans
Serves 1
Ingredients:
- 50 g Mesclun salad mix (this is enough to fit a large bowl)
- 2 cherry tomatoes, sliced in half
- 40 g broccoli florets
- 10 green beans, blanched
- 1/4 cucumber, julienned
- 4 shrimp, jumbo (peeled, deveined, cooked in butter)
- 30 g Alaskan crab meat, cooked
- 1/2 avocado, peeled, sliced
- 30 mL caesar dressing (make sure it is a good brand, with no sugar – or make your own!)
- 1 tsp red wine vinegar
Method:
- Place all ingredients in a large bowl big enough to mix dressing and vinegar.
- Stir; eat. Enjoy!
Total carbs on this meal: 22g (9.5 is fiber) (According to Living Cookbook) For those of you who have Living Cookbook, right-click and save this Link to Salad.
Now, I realize that this meal is a little on the light side. It is lunch after all! Okay, what is the deal with all the measurements? Well, I am in the middle of testing a cool scale for you all. Follow me? Well, you’ll see.
Enjoy your lunch folks, I did.
What do you like to put into your salad?
{ 2 comments… read them below or add one }
luckily you’re a chef, so you should not tire of this. love the way you are taking charge of this so fast–good for you! ^5
@Dawn – Thank you! I am enjoying myself right now, and I think that is the key!