I’ve been on the Greek yogurt bandwagon for a while (Fage is my absolute favorite) and recently went from buying the kind with the sweetened fruit to getting the plain versions and mixing in my own cereal, fruit, etc.. I’m always hearing that Greek yogurt is the perfect substitute for sour cream and can be used in many savory ways, but I had yet to find a good use until seeing C&J Nutrition’s recipe for Cucumber Salad in Self Magazine.
To 1/2 cup of plain Greek yogurt, add 1/2 cup diced cucumber, 1/2 cup diced tomatoes, 1/4 chopped avocado, and salt & pepper. That’s it. It tastes amazing and is a nice change from my normal sugary yogurt snack.
Best. Salad. Ever. This Sushi Salad from Clean Eating Magazine is essentially a deconstructed crab and avocado roll with all the authentic sushi flavors — right down to the wasabi-soy dressing. Both my husband and I loved it. I did make one fairly significant change (we’ll call it an upgrade) — cutting the rice in half and doubling the lump crab. If you like sushi rolls, you must try making this salad (oh, and it’s quick and easy to put together).
Sushi Salad (Adapted from Clean Eating Magazine):
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
2/3 cup rice wine vinegar
1/2 tsp honey
1 cup cooked and cooled brown rice
1 English cucumber, diced into 1/4 inch chunks
4 nori sheets, quartered and cut into 1/4 inch strips
1 large carrot, peeled and thinly sliced
1 lb lump crab meat
1 ripe avocado, peeled and diced
4 cups baby spinach
In a small bowl, whisk together the wasabi, soy sauce, vinegar, and honey. Set aside. In a large bowl, combine the rice, cucumber, nori, and carrot. Drizzle in dressing and stir to combine. Gently fold in crab. Divide spinach into 4 bowls and top with crab mixture and avocado. Serves 4.
- jar lunch: deconstructed sushi (kristaandjess.wordpress.com)