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!…
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.
- 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)
- 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!
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.
- 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
- 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.