Arugula Salad

Every time I make this salad I seem to get compliments so I thought it would be a good one to share! It’s proven to be a crowd pleaser and can be modified to fit your preference.

The main two things that you’ll need are

• Arugula

&

• Girard’s light champagne dressing (I think this is what makes it so good!)

The toppings that can be used are

  • Mini bell peppers
  • Cucumber
  • Avocado
  • Sliced black olives
  • Artichoke hearts
  • Chicken (try the already cooked balsamic vinegar and rosemary chicken from Trader Joe’s)

I usually add some pepper and a little Tajin on the avocado.

It’s healthy, delicious, and easy to make! I hope you enjoy it as much as I do!

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Pan Seared Tilapia 

I haven’t been cooking much lately since I’ve moved back home. But since Blake and I will be moving to San Diego in about a month, I decided to make dinner for my mom last night. 

I love being able to make something that is healthy and delicious with minimal ingredients. So I made this tilapia dish with salad and a side of quoina.

If you have time to make the quoina beforehand then you can refrigerate it and mix it into the salad. But here’s what I did to make this super easy and delicious meal. 

First, I boiled the quoina because it takes the longest. I then seasoned the tilapia fillets with lemon juice, garlic salt and paprika. 

I added about two cloves (or a teaspoon) of minced garlic to the pan along with a tablespoon of olive oil and lemon juice mixture (from trader joes). 


I brought the mixture to a medium heat and allowed the garlic to cook for a minute before I added the fish to the pan. 

Once I added the fish, I set my timer for 3 minutes and started working on the salad. 

With just a bag of mixed greens, 2 Persian cucumbers, a can of black olives, 1/2 red onion and 2 avocados, this salad was super easy to throw together.

I cut the cucumbers, onion and avocado, then tossed everything in a medium bowl, drizzled some of the olive oil and lemon mixture onto the salad and added a little bit of tajin seasoning. 

When three minutes was up, I flipped the fillets and set the timer for another 3 minutes. I drizzled some fresh lemon juice on the fish and the quoina and everything was finished in no time. 


It was easy, healthy AND delicious. What more could you ask for?