Healthy meals can be quite costly. However, instead of settling for yet another boring salad, mix up your dinner meal routine with one of these crazy yet so delicious recipes. Not only will you fill up on the good stuff but they are easy to prep and are seriously affordable, which means you’ll have more money to spend when the weekend rolls around.
CHARRED SHRIMP AND AVOCADO SALAD
- 2 1/2 lb. large peeled and deveined shrimp
- 5 tbsp. olive oil
- Kosher salt
- 1/2 small pineapple, peeled, trimmed and sliced 1/2-inch thick
- 2 tbsp. fresh lemon juice
- 1/2 small red onion, thinly sliced
- 1/2 English cucumber, sliced into half-moons
- 1/2 bunch Upland watercress
- 1 avocado, quartered
Toss shrimp with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Heat grill pan, grill, or broiler. Brush pineapple with 1 tablespoon oil. Grill or broil (in batches on rimmed baking sheets) until pineapple is slightly charred and shrimp are opaque throughout, about 3 minutes per side on the grill or 6 to 8 minutes in broiler (rotating pan and turning food over halfway through). If desired, set aside half of shrimp for the No-Cook Shrimp Rolls and refrigerate until ready to use.
Meanwhile, in large bowl, whisk together lemon juice, remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Toss with onion.
Cut grilled pineapple into smaller pieces. Add to bowl with onion along with cucumber and shrimp and toss to combine. Fold in watercress and avocado.
ROASTED SALMON WITH GREEN BEANS AND TOMATOES
- 6 cloves garlic, smashed
- 1 1/4 green beans, trimmed
- 3 anchovy fillets, chopped (optional)
- 2 tbsp. olive oil
- Kosher salt
- 1 1/4 lb. skinless salmon fillet, cut into 4 pieces
- Greek yogurt, for serving
Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.
Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired.
CHICKEN AND RED PLUM SALAD
- 4 6-oz boneless, skinless chicken breasts
- 2 tbsp. plus 1 tsp olive oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 red plums, cut into 1-inch wedges)
- 2 scallions, thinly sliced
- 6 c. baby arugula
- 1/2 c. fresh dill, very roughly chopped
- 1/4 c. roasted almonds, chopped
Heat grill to medium. Rub the chicken with 1 teaspoon olive oil and season with 1/4 teaspoon each salt and pepper. In large bowl, toss red plums with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
Grill chicken until cooked through, 5 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
Add plums to grill and cook until just charred, 2 to 3 minutes per side; return to bowl and toss with remaining 1 tablespoon oil and scallions.
Add chicken (and any juices) to bowl, and toss to combine. Fold in arugula, dill, and almonds.