Creamy Shrimp and Celery Salad

  • ▢ 16 ounces large cooked peeled and deveined shrimp
  • ▢ 2 medium cucumbers, peeled and sliced
  • ▢ 1 large celery stalk, sliced thin
  • ▢ 1/4 cup low fat sour cream, regular for Keto
  • ▢ 2 tbsp lite mayonnaise, regular for Keto
  • ▢ 2 tbsp lime juice
  • ▢ 1 tsp Old Bay seasoning
  • ▢ salt to taste
  • ▢ chopped dill, optional for garnish
  • In a medium bowl, combine sour cream, mayonnaise, lime juice, Old Bay and salt.
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Four Bean Salad

Submitted by Peggy Smith for The Aha! Connection

My grandfather used to make a variation of this recipe and I loved it so I’ve continued to make it but it’s definitely been changed over time with the addition of the edamame and dill. 


1 can white beans, drained
1 can black beans, drained
1 can chickpeas, drained
1 package frozen shelled edamame, thawed
1 cup chopped scallions (green onion works great too)
1 stalk chopped celery (I often omit this but if you like celery keep it in)
2 cloves crushed garlic
1 tsp.… Read More »

Shaved Brussels Sprout Salad Recipe

Submitted by Lauren Townsend for The Aha Connection

This salad is a great transition from summer to fall. Hearty, but doesn’t really require cooking and only gets better after a day in the fridge making it perfect for tailgates or parties.

1 9-10 oz. package of shaved Brussels Sprouts (I prefer Target or Trader Joe’s)

1 cup roasted, chopped hazelnuts

3 pieces cooked, chopped bacon

1/2 cup shaved Parmesan and/or Pecorino

Dressing: any lemon vinaigrette or

Whisk together 2 tablespoons of lemon juice with a teaspoon of honey.… Read More »

Summer Salads with Lauren

If you just want to make a quick mom meal before travel baseball/swim team/art camp/VBS here are two salads that I eat all summer long. They are super simple and make me so happy.

  1. Watermelon Feta salad. Watermelon, which we keep around all summer long, feta cheese, a drizzle of balsamic vinegar. I eat this throughout summertime.
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K. Ron’s Green Jacket Salad

K. Ron is originally from Augusta, GA and below is her version of the famous Green Jacket Salad from her home town.   You can find many versions online but hers in particular is delicious!


  • Bag of garden blend lettuce
  • 2 Roma Tomatoes diced
  • Spring Onions diced (use white and green parts)
  • Stacey’s Pita chips (crumbled)
  • Garlic Powder to taste
  • Italian Seasoning to taste
  • Oregano to taste
  • Salt and Pepper to taste
  • Lowrey’s seasoned salt to taste
  • 1/4 cup red wine vinegar and 1/4 cup vegetable oil for dressing


Mix together and enjoy!… Read More »

Mexican Street Corn Salad

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues. Servings: 10

Source:  4sonsrus

  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder


  1. In a large skillet, over medium heat, add the olive oil and toast the corn– cooking the corn for 10-12 minutes, stirring occasionally.
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Chicory Salad With Roasted Grapes

Source:  The Washington Post


  • 1 cup seedless red grapes
  • 1/3 cup walnut or pecan pieces
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon plus 1 pinch salt
  • 1/8 teaspoon plus 1 pinch freshly ground black pepper
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 tablespoon minced shallot
  • 4 cups lightly packed, coarsely chopped or torn chicory, escarole or frisee
  • 2 ounces blue cheese, crumbled (or substitute shaved Parmesan)


Position racks in the upper and lower thirds of the oven; preheat to 400 degrees.… Read More »

Grilled Mexican Corn Salad

Source:  Simply Gluten Free Magazine

(Gluten-Free, Dairy-free, egg-free, nut-free, soy-free, refined sugar-free, Vegetarian, Vegan)

This is a salad version of a classic Mexican street food, elote, which is grilled corn served with a variety of toppings.  This particular salad is vegan, but feel free to go traditional and top with cotija cheese.

Serves 4-6 as a side

Salad Ingredients:

  • 4 ears of sweet corn, shucked
  • 1 cup cooked quinoa, optional
  • 2 cups cherry tomatoes, halved
  • 1 jalapeno pepper, seeded and diced
  • 1/2 cup pumpkin seeds, optional

Dressing Ingredients:

  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 tablespoons extra-virgin olive oil
  • juice of two limes
  • 1 teaspoon chili powder
  • 1 teaspoon agave, optional
  • 1/4 teaspoon of kosher or fine sea salt
  • 1/4 teaspoon of freshly ground black pepper


Preheat the grill to medium-high. … Read More »

Thai Chicken and Shrimp Noodle Salad

A ton of ingredients…but a short prep list!



  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 2 tablespoons Asian sweet chili sauce*
  • 2 tablespoons fish sauce* (such as nam pla or nuoc nam)
  • 2 tablespoons fresh lime juice
  • 9 ounces (250 grams) bean thread noodles**
  • 12 cherry tomatoes, halved
  • 12 cooked peeled deveined medium shrimp
  • 1 1/2 cups shredded cooked chicken
  • 1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
  • 1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
  • 1/2 cup lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves, torn if large
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1/3 cup thinly sliced shallots
  • 1 red jalapeño chile with seeds, sliced into thin rings
  • 2 tablespoons chopped toasted peanuts
  • 1 lime, cut into 6 wedges

*Available in the Asian foods section of most supermarkets and at Asian markets.… Read More »

Red, White, and Blue Potato Salad



  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


Place fingerling and red potatoes in a saucepan; cover with water.… Read More »

Grilled Cobb Salad

I  found this recipe on bon appetit’s website.  I was searching for yummy, healthy, gluten free salads.  I’m in the mood for summer and summer vegetables so I’m planning to make this as soon as possible!  I’ll most likely add grilled chicken (at least for my 3 meat loving males).  Get the recipe for the vinaigrette here.… Read More »

Green Goddess Cobb Salad

Source: Epicurious

This looked so good I had to make it the day I saw it pop up in my inbox!

Ingredients:  (I found everything at Sprouts)
  • 2 scallions, finely chopped
  • 1/4 cup fresh tarragon leaves with tender stems
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons plain yogurt
  • 1 avocado, cut into 1/4″ slices, divided
  • Kosher salt, freshly ground pepper
  • 1 ounce guanciale (salt-cured pork jowl), very thinly sliced (or substitute pancetta)
  • 1 rotisserie chicken, skin removed and reserved, meat torn into bite-size pieces
  • 4 Little Gem lettuces or other small lettuces, leaves separated
  • 1 fennel bulb, thinly sliced
  • 1 cup pea shoots (tendrils)
  • 1/2 small red onion, thinly sliced

Puree scallions, tarragon, chives, cilantro, parsley, oil, vinegar, yogurt, and one-fourth of avocado in a food processor until smooth.… Read More »

Grilled Chicken Caprese

Source: Woman’s Day Ingredients
  • 1 tbsp. red wine vinegar
  • 3 tbsp. plus 2 tsp. olive oil
  • kosher salt
  • black pepper
  • 1 small shallot, finely chopped
  • 1 c. corn kernels (from 1 large ear, or frozen and thawed)
  • 1 pt. mixed-color grape or cherry tomatoes, halved
  • 4 6-oz. boneless, skinless, chicken breasts
  • 2 lb. mixed-color medium and large tomatoes, sliced
  • 1/4 c.
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Giada’s Herbed Quinoa



  • 2 3/4 cups low-sodium chicken stock
  • 1.5 cups quinoa
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh parsley leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa.… Read More »