There are some people who are always on the lookout for a quick and easy meal. One that tastes just as good as the time that was saved. Even better- a recipe that can also be used for meal planning!
The creamy texture of the avocado blends well with the crunchiness of the cucumbers peppered in with the occasional cayenne spiced shrimp. To elevate the experience, consider adding some sliced almonds or feta cheese.
The elements of this salad are very simple (serving size varies based on amount of ingredients):
- Salad greens: spinach leaves, spring mix (neutral), romaine lettuce (crunchy) or try arugula (spicy bite)
- Avocado: diced (Pro tip: you can tell a ripe avocado by removing the nub of the stem; if it is ripe it will be green underneath, if overripe then it will be brown, and if it isn’t ready then the nub wont come off)
- Cucumber: peeled and diced
- Shrimp: 1 pound seasoned with cayenne pepper, paprika, salt, pepper, and tossed in a tablespoon of olive oil and a teaspoon of lemon juice; sauté for about two minutes per side or until pink
- Other options: sliced almonds, raisins, cranberries, figs, feta cheese, black beans, tomatoes
Simply toss all of these ingredients together and drizzle with olive oil, a squeeze of lemon, and a sprinkle of salt and pepper!
**Remember: avocados have more potassium than bananas! Remember that the next time you hear someone say they are low on potassium and need to eat more bananas (which are carb heavy!).
Click here to read about my Asian Inspired Shrimp Salad with a Peanut Sauce for another variation.
Hope you enjoyed today’s simple recipe of the day!
What other quick meal plan ready recipes would you like to see posted on the blog?
I will be experimenting with a new style that I’ll be featuring on my blog more frequently in addition to all of the baking recipes that I have up, which will include meal planning along with portion sizing to vary recipes to your liking. You really appreciate something once it is gone from you and for me that has been: time. We always think about how wonderful our day would be if we only had that one extra hour, minute, etc. In reality, we can earn that time back with effective time management and that is where cooking comes in. Anything as simple as using one pot to create a dish translates to a few more minutes saved from scrubbing dishes.
Long Grain Rice with Chickpeas & Meat
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon coriander
- 1/2 medium onion, diced
- 1/2 pound ground beef
- 1 cup of canned chickpeas
- 1 cup long grain rice
- 1 & 1/4 cups of water
- 1 chicken bouillon cube
- Mince the garlic and add it to a medium saucepan along with the olive oil. Cook it over medium-low heat for 1-2 minutes.
- Toss in the cumin, cinnamon, and coriander and stir for about a minute.
- Add the diced onion and sauté it for about 5 minutes to blend the flavors.
- Stir in the ground beef until it is evenly browned and no longer pink. Add in the chickpeas to the meat.
- Add the rice to the saucepan and stir for about a minute.
- Dissolve the bouillon cube in hot water and pour the water into the saucepan
- Cover the saucepan with a lid and turn up the heat to medium-high until the water is boiling.
- Once it starts to boil, put the heat on low and simmer for about 15-20 minutes.
- Turn the heat off and let it rest for about 5 minutes before removing the lid and fluffing it with a fork.
- You can also use 1 pound of meat with the whole can of chickpeas and save half of that for another dish (possibly mixing it with pasta) or even freeze that half and use the remaining meat mixture for the rice
- This recipe can be modified to your liking- if you do not like chickpeas then that can be taken out easily
- Check out this link for some more ideas of what to do with leftover chickpeas
Any quick meal ideas that you recommend?