Salads are usually considered starters to a meal- a little snack before moving onto the good stuff, if you will. And ordering a salad in a restaurant is a way to announce that you’re either on a diet without actually having to come out and say it.
Well, I have ten salads to share with you that are substantial enough to stand as meals all on their own, and they are completely deprivation free!
If you’re really into your greens, there is no harm in having a starter salad before your main salad, but people may start to wonder if you’re part rabbit.
Soba Noodle Salad with Seared Tuna
(serves 4)
Ingredients:
6 ounces of uncooked soba noodles
1 (1 pound) sushi grade tuna steak
1/2 teaspoon of salt, divided
1/4 teaspoon of freshly ground pepper
1 cup of finely chopped cucumber
1 cup of shredded carrot
1/2 cup of shelled edamame
1/3 cup of finely chopped red bell pepper
1/4 cup of finely chopped green onions
3 tablespoons of rice vinegar
2 tablespoons of low-sodium soy sauce
1 tablespoon of peanut oil
1 teaspoon of sugar
1/2 teaspoon of crushed red pepper
2 tablespoons of sesame seeds
Directions:Â Cook noodles in boiling water for about 8 minutes. Drain and rinse under cold water. Drain again and set aside. Heat a nonstick skillet coated with cooking spray over medium-high heat. Sprinkle both sides of tuna with 1/4 teaspoon salt and black pepper. Place tuna in pan, and cook for 3 minutes on each side (less if you want it on the rarer side). Transfer to a platter; cool slightly. Cut tuna up into 1-inch pieces. Combine noodles, remaining 1/4 teaspoon salt, cucumber, edamame and remaining ingredients except sesame seeds in a large bowl; toss well to combine. Arrange 1 cup noodle mixture onto each plate. Top each serving with 1 teaspoon sesame seeds and tuna pieces.
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