Ingredients you’ll need

Gather these ingredients to whip up one of the most flavorful chicken salads you’ll ever try!

Let’s just chat about the ingredients that really make this chicken salad stand out!

• Cooked Chicken: creates the protein-packed base that makes this salad so hearty. If you want a shortcut, you can use rotisserie chicken or make it from scratch with my slow cooker shredded chicken.
• Greek yogurt: Keeps this salad light while sneaking in extra protein. I like to use low-fat Greek yogurt, but full-fat and no-fat also work. So always always; use what you have and love!
• Curry powder: Warm, aromatic spice that adds depth and wow to the simple salad.
• Raisins: may seem like an odd ingredient to add to the chicken salad, but the subtle, chewy pops of sweetness paired with the curry spices create a party in your mouth. So good!
• Cashews: add a crunchy, buttery texture that gives the salad a lovely texture — because let’s be honest, texture matters!
• Fresh herbs: Do not skip the herbs! They elevate the dish with a bright, fresh flavor with hardly any effort. My favorite is cilantro, but mint or parsley would work as well.

Easy substitutions

One of the best things about this curry chicken salad is how easy it is to change up! Swap in your favorite add-ins based on what you have on hand. Here are some options:

• Add fruit: Mix in chopped apples or grapes for extra crunch and sweetness.
• Different dried fruit: Swap raisins for golden raisins, chopped dates or dried cranberries.
• Nuts: If you’re out of cashews or want a different nutty crunch, use toasted almonds, pecans or walnuts.
• For the dressing: Feel free to change up the ratio of Greek yogurt and mayo. You can also use all Greek yogurt or all mayo.
• Swap lime juice with lemon juice or apple cider vinegar For a slightly different tang.

How to make curry chicken salad

This flavorful curry chicken salad is made in just three simple steps: chop, mix the dressing, and stir everything together!

Start by adding the cooked chicken, celery, onions, raisins, cashews, and fresh herbs to a medium bowl.

Then, in a small spouted cup or mason jar, combine Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt to make the dressing.

Add the dressing to the bowl with the chicken and stir to completely combine.

Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.

Serving ideas

Here are some delicious and easy serving ideas for your curried chicken salad:

• Lettuce wraps: Spoon the salad into crisp romaine or butter lettuce leaves for a light, low-carb option.
• On toast or sandwich bread: Pile it onto toasted sourdough, whole grain bread, or a croissant for a filling lunch.
• With crackers or pita chips: Serve as a dip-style appetizer or snack.
• Stuffed in a pita or wrap: Add greens, sliced cucumber and tomato for a quick, portable meal.
• Over greens: Serve it on a bed of mixed greens or arugula for a fresh salad that has staying power.
• With grains: Spoon it over quinoa, farro, or brown rice for a heartier bowl-style meal

Watch + Learn: Curry Chicken Salad Video

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Curry Chicken Salad with Raisins & Greek Yogurt

This protein-packed curry chicken salad is layered with celery, onions, raisins, and creamy Greek yogurt. It's delicious, quick to make, and the perfect make-ahead lunch (hello, meal prep!). Serve as an open-face sandwich, pile it into a lettuce wrap, or pack it with some crackers for an outdoor picnic or casual backyard dinner.

Course Main, salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 206kcal

Author Dani Spies

Ingredients

• 2 cups cooked chicken, diced
• 1 celery rib finely diced (1/4 cup)
• 1/4 cup red onion finely diced
• 2 tablespoons raisins
• ¼ cup roasted and salted cashews roughly chopped
• 2–4 tablespoons fresh chopped herbs (cilantro, mint or parsley)
• ½ cup plain low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 clove garlic crushed
• 1.5 teaspoons curry powder can add more to taste
• 1 tablespoon lime juice
• 1/4 teaspoon sea salt

Instructions

• In a medium bowl combine cooked chicken, celery, onions, raisins, cashews and fresh herbs.
  
• In small spouted cup or mason jar, make the dressing by combining Greek yogurt, garlic, mayonnaise, curry powder, lime juice, and salt.
  
• Add the dressing to the bowl with the chicken and stir to completely combine.
  
• Serve in a lettuce wrap, on a bed of greens, in a tortilla wrap or on your favorite bread or crackers.
  

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving: 0.25recipe | Calories: 206kcal | Carbohydrates: 11g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 271mg | Potassium: 432mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg

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Have you tried the viral TikTok Cottage Cheese Flatbread? I know it sounds strange, but it’s surprisingly delicious and easy to make (it gets a thumbs up from this health and weight loss coach!). The best part? This clever flatbread recipe is packed with protein and has just two key ingredients: cottage cheese and eggs (or egg whites).

Cottage cheese is a protein powerhouse that can help create high-protein alternatives to traditional recipes, including protein pancakes, high-protein bagels, egg bakes, and creamy Alfredo sauce. Whip up this recipe, and you’ll have a pliable, high-protein cottage cheese wrap that packs in 20 grams of protein per serving and rolls up like any other wrap or tortilla. 

You can fill them with whatever you’re craving or have available. My go-to wrap, pictured above, is made with tzatziki, arugula, shredded chicken, cherry tomatoes, and thinly sliced red onion. The full recipe with ingredient measurements is in the notes section of the recipe card below.

PROTEIN POWER: I aim to get a baseline of 30 grams of protein at each meal. Protein helps to increase satiety by keeping your blood sugar balanced and your appetite in check. It’s also the best way to support building and maintaining strong muscles!

To hit your 30 grams, fill your flatbread with ground turkey, sliced or shredded chicken, or my high-protein tuna salad. There are so many delicious options!

Ingredients you’ll need

This cottage cheese flatbread recipe is as simple as it gets, with just two main ingredients. You can add any seasonings that you like!

• Cottage cheese: I like to use low-fat cottage cheese, but you can use any variety that you prefer. Good Culture is definitely my favorite brand – so creamy!
• Eggs: I tested this recipe using whole eggs and egg whites; they both make delicious wraps. I suggest you use egg whites for a flatbread with even more protein and less fat. If you’re substituting egg whites for 2 whole eggs in this recipe, you’ll need 4 egg whites or 1/2 cup carton egg whites.
• Seasonings: Feel free to add any seasonings you like best, but keep it at about 1/2 tsp total. I really like to mix in garlic powder and Italian seasoning for extra flavor. A sprinkle of everything bagel seasoning is also delicious.

How to make a cottage cheese flatbread with egg

Start this recipe by preheating the oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka a quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.

Then, add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor (I prefer a mini food processor – but as always – use what you have!).

Process the egg and cottage cheese mixture until smooth. 

Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.

Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.

Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings. To make my go-to wrap, spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion (I mean, c’mon! How good does this look?).

Roll into a burrito, slice in half, and enjoy!

Helpful tips

• What cottage cheese to use: Look for the brand Good Culture! I think it’s the most delicious brand of cottage cheese on the market.
• Be sure to use parchment paper: It’s very important to use parchment paper on the pan, and it’s also a good idea to spray it with nonstick spray or grease it to prevent it from sticking. I love buying pre-cut parchment paper – it makes life so easy!)
• Cool completely: Allow the flatbread to cool completely before removing it from the parchment paper.

STEP-BY-STEP COTTAGE CHEESE FLATBREAD RECIPE VIDEO

More high-protein cottage cheese recipes:

• Cottage Cheese Scrambled Eggs
• Cottage Cheese Breakfast Toast
• Egg White Muffins with Cottage Cheese
• 5-Minute Cottage Cheese Bowl with Tropical Fruit

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Cottage Cheese & Egg Flatbread (20g Protein!)

This viral Egg and Cottage Cheese Flatbread is taking the internet by storm! Made with just two key ingredients: cottage cheese and egg [or egg whites], it packs in 20 grams of protein per serving. Use this soft, flavorful flatbread to build a protein-packed sandwich or wrap.

Course breads + muffins, LUNCH

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 146kcal

Author Dani Spies

Ingredients

• 1 cup low-fat cottage cheese
• 2 eggs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasonings

Instructions

• Preheat oven to 350°F (180°C) and line a 9×13-inch baking sheet (aka quarter sheet pan) with parchment paper. Grease the baking sheet very well to prevent sticking.
• Add cottage cheese, eggs, and seasonings of choice to a Ninja, blender, or food processor and process until smooth.
  
• Pour the cottage cheese mixture onto the prepared baking sheet and spread out evenly.
  
• Bake cottage cheese flatbread in a hot oven for 30-35 or until lightly browned and set through.
  
• Cool for 5-10 minutes. Slice in half, then add your favorite sandwich toppings and enjoy! See notes below to make my go-to wrap, pictured above!
  

Notes

My go-to wrap: Spread a couple of tablespoons of tzatziki over ⅓ of the flatbread. Top with arugula, shredded chicken, halved baby tomatoes, and thinly sliced red onion. Roll into a burrito, slice in half, and enjoy!

Storage Notes:

1. Cool: Allow the flatbread to cool completely at room temperature before storing. 
2. Wrap: Wrap the flatbread in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container with a layer of parchment paper between each slice.
3. Refrigerate: Store the wrapped flatbread in the refrigerator for up to 4 days.

Nutrition

Serving: 0.5recipe | Calories: 146kcal | Carbohydrates: 4g | Protein: 20g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 168mg | Sodium: 522mg | Potassium: 166mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 0.01mg | Calcium: 98mg | Iron: 1mg

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Classic Tuna Salad Recipe

A classic tuna salad recipe is one of my go-to easy lunches (salmon salad is a close competitor). Not only does it make for a super delicious meal, but it’s packed with protein and keeps me satisfied for hours. Sometimes, I’ll make tuna salad with eggs or tuna and chickpea salad for even more protein, but I also love the simplicity of a traditional tunafish salad.

With just a few basic ingredients probably already in the fridge and pantry, you can whip up a salad or sandwiches or even scoop it into half an avocado or lettuce cups for an effortless (and low carb) lunch!

What’s in Tuna Salad?

This tuna salad recipe is made with fresh, minimal ingredients and is packed with protein, thanks to the tuna and plain Greek yogurt. Feel free to mix and match ingredients as you like, but personally, I really love the recipe as written. Here’s everything you’ll need to make this healthy salad recipe:

• Tuna – I recommend using skipjack or canned light tuna in water, because both of these options are lower in mercury than other varieties of canned tuna.
• Mayonnaise – Primal Kitchen is my go-to brand because the base of the mayo is made with high-quality avocado oil in place of low-quality vegetable oils.
• Plain Greek yogurt – Makes the tuna salad super creamy while adding protein to help keep you satisfied.
• Celery – Adds a delicious crunch!
• Pickles – Bright and tangy with great flavor.  If you like that tangy type of flavor, but don’t have any on hand, dill pickles, gherkin pickles or chopped capers would work too.
• Baby spinach – Adds great flavor and texture and is a really easy and delicious way to work more greens into the day.
• Salt + pepper – To bring out all of the flavor in the salad.

Keep in mind, this is a VERY flexible recipe. You can toss in any type of crunchy veggies you like and/or have on hand. I often add chopped broccoli, cauliflower, carrots, and radishes since I always tend to have them in the frige.

Oh! And if you are vegan, no worries! You can try my chickpea tuna salad instead.

How to Make This Easy Tuna Salad Recipe

Let me show you how easy it is to whip up this yummy lunch!

Once you have all of your ingredients out and ready to go, tuna salad is as easy as stirring everything together in a large bowl.

• Tuna: Drain the cans of tuna. Add the tuna into a bowl and use a fork to separate the pieces.
• Mix-ins: Add mayonnaise, yogurt, diced celery, diced onion, diced pickles, thinly sliced baby spinach and salt and pepper to the bowl with the tuna and mix well. All of these ingredients add great flavor and texture. However, feel free to leave out any ingredient you don’t like and add-in what you love.
• Serve: We love this tuna salad served as sandwiches on whole wheat bread or spooned into lettuce cups. Another fun way to serve this tuna salad recipe is spooned onto large slices of cucumber (so good!).

If you prefer a lower fat, higher protein option, skip the mayo and use all Greek yogurt. If you prefer a dairy-free option, skip the yogurt and use all mayo. You always have options.

Ways to Serve This Tuna Salad Recipe

There are so many different ways to serve tuna salad, and they all happen to be super delicious!

• Bread: Serve your salad on toasted wheat bread with lettuce and tomato.
• Pita: Stuff your salad into half of a pita bread. Add lettuce and tomato, if you’d like.
• Crackers: Scoop up the salad with crackers.
• Lettuce cups: Spoon the salad into romaine or butter lettuce leaves.
• Tomato: Stuff the salad into a hollowed out tomato.
• Wrap: Spread a tortilla with tuna salad and any other add-ins you like and roll up tightly. Cut in half and serve.
• Avocado: Stuff the tuna into avocado halves.
• Cucumber slices: Spoon the tuna salad onto large cucumber slices.

Tuna Salad Variations

This is a basic tuna salad recipe, but there are so many different ways to customize it to your preference!

• Other mix-ins: Add a small amount of diced crunchy apple. It gives the salad a touch of sweetness and fresh crunch that’s absolutely delicious. You could also add sliced green onion or diced cucumber to the salad.
• Boiled eggs: For added protein, healthy fats and flavor add 2 chopped hard-boiled eggs.
• Dressing: I love using a combo of mayo and Greek yogurt, but keep in mind, you can use all mayo or all yogurt depending on your preference. This salad is nice and creamy, but you can add less mayo or yogurt, if you like tuna salad a little drier.

How Long Does Tuna Salad Last?

Tuna fish salad is a great make-ahead lunch because it will keep in the fridge for a few days. Because it has fish and mayonnaise in it, be careful to not leave it out on the counter for too long.

Once you’ve made your tuna salad meal, place the tuna salad back in the fridge in an airtight container to keep it as fresh as possible. When you’re ready to use it again, be sure to give it a good stir to combine all of the ingredients again.

More Easy Salad Recipes:

Looking for more delicious salad recipes? Give these favorites a try!

• Radish Salad
• Italian Pasta Salad
• Simple Kale Salad
• Vegan Chickpea Tuna Salad
• Easy Fruit Salad
• Tuna Pasta Salad
• Salmon Salad

If you make this tuna salad recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Tuna Salad Recipe

This classic tuna salad recipe is incredibly tasty and easy to make with simple ingredients. Flaky tuna is mixed with crisp celery, red onion, cornichon pickles, and a creamy Greek yogurt and mayonnaise dressing. It turns out delicious every time and is a quick and nutritious meal option that’s great served as a sandwich, in a tortilla wrap, with a side of crackers or in lettuce cups.

Course LUNCH

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 169kcal

Author Dani Spies

Ingredients

• 2 5- ounce cans of tuna in water
• 1/4 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1/3 cup diced celery (1 celery rib)
• 3 tablespoons diced red onion
• 2 tablespoon diced cornichon pickles capers work too!
• Handful baby spinach thinly sliced
• Salt and pepper to taste

Instructions

• Drain the liquid from the tuna cans. Then, into a mixing bowl, add the tuna, mayonnaise, Greek yogurt, celery, red onion, cornichon pickles, thinly sliced baby spinach, salt and pepper.
  
• Stir everything together until well combined.
  
• Serve tuna salad as desired – spoon onto bread for sandwiches or pile it into lettuce cups, spread it on crackers or serve it any other favorite way. Enjoy!
  

Video

Notes

Feel free to use as much or as little of the above ingredients. If you like a creamier tuna salad, feel free to add more mayo or yogurt. If you don’t like one of the ingredients, simply leave it out. 

Tuna salad will keep fresh in an airtight container, in the fridge, for up to about 3 days. Give it a good stir before using.

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 2g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 340mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Canned salmon is a delicious and super nutritious alternative to canned tuna. It has a lot more flavor than tuna and pairs really well with celery, onions, capers and fresh herbs.

Canned salmon also makes a great base for homemade salmon burgers and salmon sliders.

I consider it one of my top 10 pantry essentials.

Is Canned Salmon Healthy?

Canned salmon is a super nutritious choice.

Canned salmon is rich in protein, vitamin D, calcium (from the bones) and healthy omega-3 fatty acids.

I like to look for wild sockeye salmon. It has a beautiful bright color and rich, full, delicious flavor.

Can You Eat Canned Salmon Right Out of The Can?

Yes! Open your canned salmon and enjoy it right out of the can. Making salmon salad is delicious, but right out of the can with a squish of lemon works too. Such an easy, delicious source of high quality protein.

How Do You Spice Up Canned Salmon?

There are so many ways to spice up your canned salmon. My favorite way to make canned salmon salad is this:

1. Combine canned salmon, chopped celery, chopped red onions, chopped cucumbers, capers, parsley, dill, mayo, greek yogurt, salt and pepper in a large bowl.
2. Stir together until well combined. 
3. Serve on your favorite whole grain bread, in a lettuce wrap, or along side some crackers and fresh veggies.

More Clean & Delicious Salads:

• Chicken Burrito Bowls
• Chickpea Tuna Salad
• Rotisserie Chicken Salad
• Black Bean Salad

I’d love to know if you try this (or any) recipe! Tag @clean_and_delicious on Instagram to let me know and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox. 

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Canned Salmon Salad (5-Minute Recipe!)

Canned salmon makes a great pantry staple! Make some on the weekend and have it as a head-start ingredient for an easy lunch or light dinner during the week.

Course DIET, fish + seafood, gluten free, low carb + keto, LUNCH, meal prep, salad + dressing, VIDEO

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 177kcal

Author Dani Spies

Ingredients

• 2 6-ounce cans wild salmon
• 1 stalk celery, diced
• 3 tablespoons red onion, diced
• 1 Persian cucumber, diced
• 2 tablespoons capers, chopped
• 2 tablespoons mayonaise
• 2 tablespoons plain Greek yogurt
• 1/4 cup fresh chopped herbs (I like dill and parsley)
• salt and pepper to taste

US Customary – Metric

Instructions

• Drain the liquid for the salmon cans.
• In a large bowl, combine salmon, celery, red onion, cucumbers, capers, parsley, dill, mayo, Greek yogurt, salt and pepper.
• Stir to combine and enjoy!

Video

Notes

• If you want to keep this recipe dairy free, use all mayonnaise and skip the yogurt.
• To keep the salad lighter, skip the mayo and use all Greek yogurt.
• Salmon salad will last up to 3 days in your fridge when stored in an airtight container.

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 491mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg

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These simple homemade veggie burgers make a delicious plant based alternative to a traditional burger.

Try adding the to your next cookout menu or make them on the weekend when you do your meal prep, as an easy lunch or dinner option during the week.

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Continue Reading: Homemade Veggie Burger Recipe

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These Grass-Fed Turmeric Burgers have become my go-to recipe anytime we want to make a quick and easy burger dinner.

Turmeric is a super food, jam packed with a host of nutritional benefits including; it’s anti-inflammatory, anti-fungal and offers great support for the gut and immune system, so I am always looking for fun ways to work it into the kitchen.

I find it’s earthy, peppery flavor works just perfectly in a simple burger like this one.

You can of course serve this burger however you would like to, but I recommend placing it on top of some butter lettuce and topping it with this Black Bean Corn + Avocado Salad.  The combo is SO good, and will be sure to impress both your belly and your guests!

Continue Reading: Grass Fed Turmeric Burgers on Butter Lettuce Buns

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Like all cauliflower bread-like recipes, the dough is very delicate.  But with a little patience the end result is super delicious and a fun variation of the original recipes.

Be sure to watch the video below to get all of my tips and tricks to making a successful cauliflower grilled cheese!

Continue Reading: Cauliflower Grilled Cheese Sammie

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Of the many things that I adore about the longer days and warmer weather that Spring promises, I think it’d be fair to say that grilling outdoors is at the top of my list.

So with recent temperatures reaching the high seventies here in Los Angeles, my hubby and I have been cooking up a storm on our grill and this Sweet and Smokey Turkey Burger recipe is my latest favorite!

Extra lean ground turkey (preferably organic if you can find it) kissed with smoked paprika and topped with sweet barbeque sauce and smoked Gouda cheese creates a sweet and smokey combination that is absolutely deeelicious.

While extra lean turkey is super lean and packed with protein it tends to be a little bit dry, so balancing it out with the barbeque sauce and the cheese is the key to the flavor and texture of this burger.

Finish it up with some crisp spicy watercress (or arugula) and you’ve got yourself a Clean & Delicious® burger that you can feel good about eating.

What’s your favorite way to dress up your turkey burger?  Come on down to the comments below and share!

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Continue Reading: Clean Eating Sweet and Smokey Turkey Burger

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As much as I enjoy eating fish, poultry, and meat my husband and I definitely make an effort to eat a couple of meat-free dinners a week.

And when I say, ‘meat-free’ what I really mean is, ‘veggie-based’.

In other words, I don’t recommend swapping out your salmon, chicken, and beef for white pasta and cheese quesadillas, unless of course they are partnered with loads and loads of fresh veggies and perhaps some good healthy fats!

Simply put, it’s less about being ‘meat-free’ and more about eating ‘reckless amounts of vegetables’. It’s a great way to pack in all those vitamins, minerals, and antioxidants that keep us healthy, energenic, (and let’s be honest here) looking good!

Now if you’ve never tried a Grilled Portabella Mushroom Burger before you are in for a treat.  They’re rich, hearty, satisfying and I kid you not, are capable of putting a smile on the face of foodies from all walks of life; vegans to hard-core carnivores!

The thing about mushrooms is that they act like great big sponges so you want to keep a few things in mind when working with them:

1.  Try to avoid rinsing them under water. Instead wipe them down with a damp towel to wipe off any dirt or debris.

2.  Don’t use too much oil in your marinade. Much like eggplant, portabellas will absorb just about as much as you are willing to give them and you don’t want to end up with a greasy mushroom.  I like to use lots of balsamic vinegar and spices with just a kiss of oil in my marinade.

3.  No need to wait for hours. Since portabellas do such a great job in the absorption department, they don’t need to marinate for a very long time in order to deliver lots of flavor.  I find that 10-15 minutes is plenty of time to deliver a flavorful mushroom.

And since you can make these burgers on an outdoor or indoor grill there’s no need to wait for the warmer weather to make this recipe.

Grilled portabellas are also great on top of a salad, added into a spinach and cheese quesadilla, or simply eaten as is.  What do you guys like to do with portabella mushrooms?!

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Portobella Mushroom Burger

Course DIET, LUNCH, sandwich + burger

Cuisine American, vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 63kcal

Author Dani Spies

Ingredients

• 2 whole grain rolls
• 1 clove of garlic
• 1 tablespoons of extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tsp. of oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 portabella mushroom caps wiped down with a wet towel
• 1/2 red onion cut into 1/2 inch rounds2 oz. of goat cheese
• 1/2 cup of jarred roasted red peppers
• A couple of handfuls of arugula

Instructions

• Combine olive oil, balsamic vinegar, oregano, garlic powder, salt and pepper in a medium bowl.Coat mushrooms and onions in the oil mixture and let sit for about 15 minutes.
• Heat a grill pan over medium high heat and place mushrooms and onions in the pan and grill for about 5 minutes on each side or until the veggies are tender and cooked through.( I like to place a heavy pot over my mushrooms to help them cook a little faster).
• In the meantime toast up the rolls and rub each toasted roll with a garlic clove.The garlic will melt right in to the toast infusing a rich, garlic flavor through out the bread.
• Layer arugula, onions, mushrooms, peppers and another handful of arugula on the bottom of the roll. Spread the top half of the roll with goat cheese.Pop on the top and enjoy!!
• Makes 2 burgers

Nutrition

Calories: 63kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 400mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.5mg

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This sandwich is SO crazy good and I’ll tell you why.

First, you’ve got your toasted Cinnamon Raisin Ezekiel bread – so good! Great texture, nice and hearty with just a kiss of sweetness.

Then you’re got your mashed avocado that is not only rich and creamy but is packed with healthy fats too!

Top that with some lean sliced turkey breast which adds yet another texture and a bit of salty goodness and you’ve got a simple super sandwich to die for.

There is just something about the salty-sweet combo with the rich and creamy avocado that is seriously gonna knock your socks off! But don’t try skipping the cinnamon raisin bread because this baby is a major player in our super sandwich (it’s ALL about the salty-sweet thing).

Not to mention your getting some good complex carbs, with some lean protein and healthy fats in this one simple super sandwich! Balance at it’s best.

So there ya have it… a little more proof that you can create nutritious and delicious with very little time and very little effort!

Do you guys have any simple super sandwiches that you like or make? If so, share your ideas in the comments!

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Turkey Avocado Super Sandwich

Course LUNCH, sandwich + burger

Cuisine American, kids

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 servings

Calories 393kcal

Author Dani Spies

Ingredients

• 2 slices Raisin Ezekiel Bread
• 6 ounces sliced turkey
• 1/2 avocado
• A pinch of salt

Instructions

• Pop the Ezekiel bread in the toaster and get it good and toasty.
• Mash up the avocado with the back of a fork and then smear onto your toasted bread.
• Add a little pinch of salt to the avocado and layer on your turkey. Close it up, take bite, smile!!

Nutrition

Serving: 1g | Calories: 393kcal | Carbohydrates: 38g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 951mg | Potassium: 921mg | Fiber: 9g | Sugar: 4g | Vitamin A: 147IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg

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