Shrimp Lime Salad With A Zing!

This shrimp salad is a PERFECT summer side dish. It’s a huge hit at BBQ’s and parties. I always love a refreshing salad on a hot day!


1/4 cup chopped red onion
1 tsp olive oil
2 limes, juiced

1/4 tsp kosher or pink himalayan salt, with 
black pepper to taste
1 lb jumbo cooked, peeled shrimp, chopped
1 medium tomato, diced
1 medium ripe avocado, diced
1 jalapeno, seeds removed, diced fine
1 tbsp chopped cilantro


1) In a small bowl combine lime juice, onion, olive oil, salt and pepper. Marinate at least 5 minutes.

2) In a larger bowl combine chopped shrimp, avocado, tomato, jalapeño.

3) Combine all the ingredients together in large bowl, add cilantro and gently toss. Adjust salt and pepper to taste.

Avocado, Apple and Chicken Salad from PaleoLeap

I love a nice cold, refreshing salad in the summer. This one is great because you can pack it up and bring it along to the beach. Serve it in lettuce leaves to keep it low carb and paleo friendly. This one is a keeper!


  • 2 cups cooked chicken, finely chopped;
  • 1 avocado, seeded, peeled, and chopped;
  • 1 apple, peeled, cored, and finely chopped;
  • 1/4 cup celery, finely chopped;
  • 1/4 cup red onion, finely chopped;
  • 2 tbsp. fresh parsley, minced;
  • 2 tbsp. extra-virgin olive oil;
  • 2 tsp. fresh lime juice;
  • 1/2 tsp. garlic powder;
  • Sea salt and freshly ground black pepper;

Click HERE to visit the PaleoLeap website for the full recipe! Enjoy!

Mint…A Summer Staple

I LOVE fresh mint! It is so easy to grow yourself in a garden or even in pots on your back deck in the summer time. Did you know that mint has many amazing health benefits? It can be so much more than the start to a great mojito!

Here are some of the great health benefits of mint:

  • Clears up congestion in lungs, throat and nose
  • Helps prevent cancer
  • Natural stimulant which relieves fatigue and depression
  • Improves oral health and freshens breath
  • Relives acne
  • Promotes digestion
  • Helps eliminate headaches

Peppermint tea is one of my favorite ways to get a dose of mint in my diet. I also love this watermelon mint salad recipe from It’s great to bring along for a summer BBQ! Enjoy!


  1. 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon
  2. 1/4 cup fresh lime juice
  3. Pinch of cayenne pepper
  4. 1/2 cup mint leaves, torn
  5. Salt
  1.  In a large bowl, toss the watermelon with the lime juice and cayenne. Fold in the mint leaves, season with salt and serve.

The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.

DISCLAIMER:  The information contained on this site is not provided by medical professionals and is provided for informational purposes only.  The information on this site is not meant to substitute consulting with your podiatrist, doctor or other health care professional. The information available on or through this site is in no way intended to diagnose, influence treatment or cure any foot or other health problems nor is it a substitute for the services or advice of a podiatrist, physician, or health professional.  You should always consult a physician licensed in your state in all matters relating to your health.

Food Babe’s Salmon Cakes With Avocado Arugula Salad

This is a great, healthy recipe that’s perfect for a light summer meal. I love Food Babe’s recipes and this one is no exception. Enjoy!
Serves: 4
  • For the cakes:
  • 1 pound of wild salmon frozen (thawed) or fresh, skin removed and chopped
  • 1 handful of cilantro
  • 1 handful of parsley
  • 1 egg
  • 1 tbsp of dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp sea salt
  • 2 tbsp chopped red or white onion
  • black pepper to taste
  • juice of ½ lime
  • For the salad:
  • 6-8 cups arugula
  • 1 avocado
  • juice of ½ lime
  • 1 cup cherry tomatoes
  • sea salt and pepper to taste

Click HERE for complete recipe including instructions! ENJOY!!!

Watermelon Feta Salad from

This is a perfect side dish for a summer BBQ or picnic. It’s light, refreshing and tasty. The flavor combinations are simple but out of this world!


  • 1 7-8 lb. seedless watermelon, chilled
  • 1/2 cup extra virgin olive oil
  • 3 limes, juiced
  • 1 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 cup fresh chopped mint leaves
  • 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)


Note: This salad is best made just prior to serving. Prepare one hour or less before your meal.

  • Cut rind from the watermelon, then chop the fruit into 1 inch chunks. Place chunks in a colander to drain as your chop.
  • In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper to create a dressing.
  • Place watermelon in a large salad bowl. Pour dressing and chopped mint over the watermelon and toss gently to coat.
  • Pour the crumbled feta into the salad bowl and stir gently to integrate the cheese into the salad. Serve.

The salt and the citrus in the dressing will activate the juices in the watermelon, so a lot of liquid will collect in the bottom of the salad bowl. This is normal, and does not affect the flavor. To avoid having liquid transfer to your plate, serve the salad with a slotted spoon.

Watermelon Feta Salad with Mint


Simple Shrimp Salad from

I love a simple side salad that is easy to throw together and travels well. This is a great recipe to bring along to a social gathering. Shrimp is always a crown favorite and this salad is so healthy & refreshing!


3 eggs, hard boiled, peeled, and chopped
2 cups cooked and peeled shrimp, chopped
1 green apple, cored and diced
½ red onion, diced
4 stalks of celery, diced
¼ cup ground dijon mustard
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon raw honey (optional- remove for 21DSD friendly)
½ teaspoon parsley (I used dried, fresh is the best though)
½ teaspoon thyme (I used dried, fresh is the best though)
½ teaspoon basil (I used dried, fresh is the best though)
salt and pepper


First boil your eggs. Add three eggs to a small saucepan filled with water, place over high heat and let boil for 15 minutes. Then put eggs in cold water and let cool. Then peel and chop and add to a large bowl.

Then chop your cooked shrimp, green apple, red onion, and celery and add to the bowl with eggs.
Add the rest of the ingredients to the bowl and mix well.

Simple Shrimp Salad

Creamy Broccoli Slaw from

This side dish is another awesome option to bring to a picnic or BBQ this spring/summer. Super easy to throw together, but looks so refreshing and tasty!


2 1/2 cups (8oz) bag of organic broccoli slaw
2 plum tomatoes, chopped
1 avocado, cubed
1 small zucchini, chopped
1 tablespoon balsamic vinegar
coarse ground sea salt, to taste
extra virgin olive oil


Add broccoli slaw, tomato, avocado and zucchini to a large mixing bowl.
Add balsamic vinegar, season with sea salt and drizzle with olive oil. Toss to combine and taste to check for additional salt.
Split between two plates and serve.
Enjoy! 🙂

Creamy Broccoli Slaw

Avocado and Black Bean Salad from


2 -3 avocados, chopped
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (10 ounce) package frozen white corn, cooked and drained
1⁄4-1⁄2 cup onion, chopped
3 roma tomatoes, chopped
1⁄4 cup cilantro, chopped
1⁄2lime, juice of, freshly squeezed
1 dash coarse salt
1 dash olive oil


Mix together all of the above ingredients. I’m an avocado lover, so I use three, but two is good. You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like. In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown. Refrigerate for a couple of hours and serve cold. Enjoy!

Quinoa Black Bean Salad from

I LOVE delicious, easy side dishes for summer parties and BBQ’s. This quinoa black bean salad from is healthy, tasty and simple!



  1. Cook the quinoa in the water. Allow to cool slightly.
  2. In a large bowl, combine the oil, lime juice, cumin, coriander, cilantro and scallions.
  3. Stir in the beans, tomatoes, bell peppers and chilies.
  4. Add the cooled quinoa.
  5. Season with salt and pepper to taste.
  6. Serve cold.

Creamy Avocado Salad Dressing from

Most bottled salad dressings contain SO many nasty additives and preservatives. This is a great, easy salad dressing from that you can make at home and it incorporates avocado!


  • 1 whole Avocado
  • 1 clove Fresh Garlic, peeled
  • 1/2 tablespoon fresh lime or lemon juice
  • 3 tablespoons Olive Oil
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground Black Pepper
  • Water


In a mini food processor add the peeled clove of garlic, avocado, lime or lemon juice, olive oil, salt and pepper. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with a little bit of water {1/4 cup to 1/2 cup} until it reaches a desired consistency. Keep in an airtight container for at least a week {maybe longer!}.