Ever show up to a BBQ or summer get-together & realize there’s not much you can eat? Well- that kind of comes with the turf when you’re eating differently than many others. For me- I’m keto. This means I focus on high fats, proteins, & very low carbs. What’s the best way to make sure you can actually enjoy the event like everyone else? BRING SOMETHING YOU LIKE! I always try to bring something that isn’t just for me either- because mass appeal at picnics is a big deal! This cold summer salad is perfect! Keep reading to throw it together yourself!…
Simple Cucumber Seaweed Salad Recipe
So when it comes to lunches for myself I tend to create something my husband doesn’t normally like. Ryan grew up eating very traditional food & although he’s branched out more than I could have dreamed some meals I love just aren’t his thing- & I really can’t blame him. One of my favorite salads is this quick & easy cucumber seaweed salad which I eat alone or serve with other Asian dishes as either an appetizer or little side salad. Sometimes I even include it in cold dishes (like my peanut noodles or slaws) for a bit of extra oomph.
Simple Cucumber Seaweed Salad Recipe
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A tasty combination that can be used as a side, salad, or even a garnish!
Author: Stephanie Louise of Home in High Heels
Recipe type: Salad, Side Dish, Garnish
Cuisine: Asian, Fusion
Serves: 2-4
Ingredients
- 1 large cucumber or 6 small Japanese cucumbers, thinly sliced or cut into matchsticks
- 1-2 large carrots, cut into thin strips
- 5 sheets nori seaweed or seaweed snacks, cut into very thin strips
- For Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark sesame oil
- 1 teaspoon chili flakes (optional)
- 2 teaspoons sesame seeds, toasted (optional)
Instructions
- Add cucumber, carrots, & nori to a bowl.
- Whisk together sauce.
- Apply sauce & mix lightly with hands or tongs as to not break up or oversoak.
- Serve immediately or chill. Should be served cold.
I really hope you enjoy it! Another great way to incorporate this is into some Asian inspired fish tacos & substitute it as a slaw. So good! Do you have any little Asian inspired healthy dishes to share? I’d love to read about them so feel free to share them below!
Going Green with Mint & Lime Asparagus Recipe + Foodie Friday Linkup!!
So for this Friday Foodie Linkup we went with a fun theme- going green! I think there are a lot of ways this topic can be taken, right? Healthy? Literally green? Well I hope you thought of those two as they both pertain to today’s recipe! Without further ado, here is my recipe for Mint & Lime Asparagus!
Before we go green I need to address one thing- the beautiful chicken here will have its very own post Monday for St. Patrick’s Day! How does chicken equal that particular holiday? Hint: BEER.
Now onto this recipe! I think when you’re working with really basic ingredients you should opt for higher quality so you can really taste them. I chose a higher quality olive oil, fresh cracked pepper, nice ripe limes, & a mint chutney I’ve had waiting to be used.
Mint & Lime Asparagus Recipe
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Jump into a seriously tasty burst of flavor with fresh asparagus, mint, & a pop of lime!
Author: Stephanie Louise of Home in High Heels
Recipe type: Side Dish, Vegetable
Cuisine: Greek, American
Serves: 4
Ingredients
- 1 lb. of asparagus, washed & trimmed
- 1 to 2 tablespoons high quality olive oil for roasting/drizzling
- salt & pepper to taste
- 1 to 3 fresh limes, you want about 1.5 tablespoons of juice
- fresh mint or mint chutney
Instructions
- Preheat oven to 450. Drizzle asparagus with olive oil on a roasting pan then top with sprinkling fresh pepper & salt. Make sure your spears are well covered in oil for an even cook. A good trick is to roll them with your palm lightly to make sure each is covered in oil evenly.
- Cook about 8-10 minutes until browned & the ends look a bit crisp.
- Remove from oven & transfer to serving dish. Top with fresh mint/chutney & the lime juice. toss lightly. Serve.
