Tasty Seasonal Salad Ideas for Late Summer Dining!

Tasty Seasonal Salad Ideas for Late Summer Dining!

GOLO partnered with nutritionist and certified personal trainer Bethann Wagner to create three healthy and tasty summer salad recipe ideas inspired by the GOLO metabolic meal plan.

Perfect for late summer dining, Bethann’s recipes focus on fresh seasonal ingredients like tomatoes, kale, arugula, and onion. She also selected a variety of lean and nutritious proteins like chicken, crab, and shrimp for her recipes. 

Check out Bethann’s flavorful summer salad recipes below:

Recipe #1:  Spicy Shrimp and Kale Salad Bowl (Serves 1)

Ingredients for each bowl:

  • 3 ounces of shrimp
  • 1/2 cup of cooked brown rice
  • ½ cup of kale
  • ½ cup diced baby tomatoes
  • ½ Tbsp of olive oil
  • ½ Tbsp of taco seasoning
  • Add a sprinkle of red pepper flakes

 Directions:

  • Place brown rice, kale, and diced baby tomatoes in serving bowl
  • Preheat the skillet to medium heat. Add olive oil and shrimp to medium heat skillet and begin to cook.
  • Add your taco seasoning and continue to cook shrimp until done.
  • Add the cooked shrimp to serving bowl and enjoy!

RECIPE #2: Honey Grilled Chicken Salad (Serves 2)

Ingredients

  • 6 ounces of grilled chicken
  • 2 ½ cups of arugula
  • 1 cup of baby tomatoes
  • ½ cup of red onion

Dressing

  • Juice of 2 limes
  • 2 Tbsp of tamari
  • 1 tsp of honey
  • Fresh ginger to taste

Directions

  • Place all vegetable ingredients in a large bowl and toss
  • Mix dressing ingredients and pour over vegetables
  • Divide vegetables into 2 equal portions and place in serving bowls or on plates
  • Top each serving with 3 ounces of grilled chicken

 

RECIPE #3: Ginger and Honey Crab Salad (Serves 2)

Ingredients:

  • 1 cup of shredded carrots
  • 2 cups of shredded kale
  • 1 jalapeno chopped finely
  • 6 ounces of lump crab meat

Dressing

  • Juice of 2 limes
  • 2 Tbsp of tamari
  • 1 tsp of honey
  • Fresh ginger to taste

 Directions:

  • Place all vegetable ingredients in a large bowl and toss
  • Mix dressing ingredients and pour over vegetables
  • Divide vegetables into 2 equal portions and place in serving bowls or on plates
  • Top each serving with 3 ounces of lump crab meat

*The recipes above were developed by Bethann Wagner as part of a paid sponsorship with GOLO.