• Beef and Guacamole Salad

    Grilled Beef Salad with Creamy Guacamole and Fresh Vegetables

    Ingredients:

    1 lb (450g) flank steak or sirloin

    1 tablespoon olive oil

    1 teaspoon cumin

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    4 cups mixed salad greens

    1 cup cherry tomatoes, halved

    1/2 red onion, thinly sliced

    1/2 cucumber, sliced

    1/4 cup fresh cilantro, chopped

    1 lime, cut into wedges

    For the guacamole:

    2 ripe avocados

    1 small tomato, diced

    1 tablespoon red onion, finely chopped

    1 tablespoon lime juice

    1 tablespoon cilantro, chopped

    Salt to taste

    Directions:

    Rub steak with olive oil, cumin, smoked paprika, salt, and pepper.

    Preheat a grill or skillet over medium-high heat and cook steak 4–5 minutes per side (for medium-rare) or until desired doneness.

    Let rest 5 minutes before slicing thinly across the grain.

    While steak rests, make the guacamole: mash avocados in a bowl, then mix in tomato, red onion, lime juice, cilantro, and salt. Set aside.

    Assemble salad by layering greens, tomatoes, cucumber, red onion, and cilantro in a large serving bowl.

    Top with sliced beef and generous dollops of guacamole.

    Serve with lime wedges on the side.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
    Kcal: 370 kcal | Servings: 4 servings

    #beefsalad #guacamolerecipes #steakandgreens #avocadosalad #highproteinmeal #glutenfreedinner #healthyeating #grilledbeef #freshguacamole #saladbowl #ketooptions #whole30recipes #lowcarbdinner #simplemeals #beefandveggies #mexicanflavors #flavorfulsalad #lightandfilling #paleorecipes #cleaningredients

    Fresh, filling, and absolutely packed with flavor! This Beef and Guacamole Salad is the perfect protein-packed meal for summer days.
    Beef and Guacamole Salad Grilled Beef Salad with Creamy Guacamole and Fresh Vegetables Ingredients: 1 lb (450g) flank steak or sirloin 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper to taste 4 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cucumber, sliced 1/4 cup fresh cilantro, chopped 1 lime, cut into wedges For the guacamole: 2 ripe avocados 1 small tomato, diced 1 tablespoon red onion, finely chopped 1 tablespoon lime juice 1 tablespoon cilantro, chopped Salt to taste Directions: Rub steak with olive oil, cumin, smoked paprika, salt, and pepper. Preheat a grill or skillet over medium-high heat and cook steak 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest 5 minutes before slicing thinly across the grain. While steak rests, make the guacamole: mash avocados in a bowl, then mix in tomato, red onion, lime juice, cilantro, and salt. Set aside. Assemble salad by layering greens, tomatoes, cucumber, red onion, and cilantro in a large serving bowl. Top with sliced beef and generous dollops of guacamole. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 370 kcal | Servings: 4 servings #beefsalad #guacamolerecipes #steakandgreens #avocadosalad #highproteinmeal #glutenfreedinner #healthyeating #grilledbeef #freshguacamole #saladbowl #ketooptions #whole30recipes #lowcarbdinner #simplemeals #beefandveggies #mexicanflavors #flavorfulsalad #lightandfilling #paleorecipes #cleaningredients Fresh, filling, and absolutely packed with flavor! This Beef and Guacamole Salad is the perfect protein-packed meal for summer days.
    Like
    Love
    Wow
    3
    · 0 Reacties ·0 aandelen ·40K Views
  • Shrimp and Spaghetti Squash

    Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles

    Ingredients:

    1 medium spaghetti squash

    1 tablespoon olive oil

    Salt and pepper to taste

    1 pound large shrimp, peeled and deveined

    3 tablespoons unsalted butter

    4 garlic cloves, minced

    1/2 teaspoon crushed red pepper flakes (optional)

    1/4 cup grated Parmesan cheese

    2 tablespoons fresh parsley, chopped

    Juice of half a lemon

    Directions:

    Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

    Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork.

    While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant.

    Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through.

    Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells.

    Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon.

    Serve warm and enjoy!

    Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
    Kcal: 345 kcal | Servings: 4 servings

    #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved

    This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!
    Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!
    0 Reacties ·0 aandelen ·38K Views