Tuna Salad Cucumber Boats + Cucumber Nutrition

Enjoy these low-carb Tuna Salad Cucumber Boats made with high-protein, probiotic-rich Greek yogurt and anti-inflammatory wild-caught tuna fish and learn more about the nutrition benefits of cucumbers and why they make the perfect gluten-free sandwich alternative. Recipe options for the Paleo diet, Keto diet and more included.

INGREDIENTS

• 2 medium cucumbers
• 2 cans wild-caught white albacore tuna, drained
• 2 stalks celery, diced
• ¼ cup white onion, finely diced
• ¼ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 teaspoon yellow mustard
• ⅛ teaspoon sea salt
• ⅛ teaspoon black pepper
• Optional: fresh garden herbs like parsley, or dill and freshly sliced tomatoes

INSTRUCTIONS

1. Slice the cucumbers down the middle length wise. Using a spoon, gently scrape out the insides.
2. Discard (or compost!) the scooped seeds and set the remaining cucumber aside.
3. Add the tuna to a large bowl. Using a fork, gently mash the tuna until it is flaked.
4. Add the celery, onion, Greek yogurt, mayo, mustard, salt and pepper (and fresh herbs if you plan to use any).

Full read at https://emilykylenutrition.com/tuna-salad-cucumber-boat/

Cherry Fluff Salad

Cherry Fluff  Salad is an incredibly easy salad that is light, fluffy and delicious. We make it with cherry pie filling, cream cheese, Cool Whip, a bit of sugar and marshmallows. You can have it made it just a few minutes.

INGREDIENTS

• 8 oz softened Cream Cheese
• 1/2 cup Sugar
• 1/2 tsp Vanilla
• 21 oz Cherry Pie Filling
• 8 oz Whipped Topping Cool Whip
• 2 cup Mini Marshmallows

INSTRUCTION

1. Beat cream cheese with hand or stand mixer until fluffy
2. Add sugar and vanilla and continuebeating until well blended.

Full read at https://cincyshopper.com/cherry-fluff/

Crunchy Asian Ramen Noodle Salad (a.k.a. Basically the Best Potluck Salad EVER)

This Crunchy Asian Ramen Noodle Salad recipe is quick and easy to make, tossed with a simple sesame vinaigrette, and perfect for picnics and potlucks!

To make the salad, I recommend spreading the ramen noodles and almonds out on a baking sheet and toasting them for about 10 minutes until lightly golden.  (<– Tip from my mom!)  Then add all of your ingredients to a large mixing bowl, drizzle on the vinaigrette, give everything a good toss…

INGREDIENTS:

SALAD INGREDIENTS:

• 1 (16-ounce) bag coleslaw mix
• 2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
• 1 cup shelled and cooked edamame
• 1 avocado, peeled, pitted and diced
• 1 mango, peeled, pitted, and julienned (or diced)
• 1/2 cup thinly-sliced almonds
• 1/2 cup thinly-sliced green onions (scallions)
• Asian honey vinaigrette (see ingredients below)

ASIAN HONEY VINAIGRETTE

• 1/2 cup avocado oil (or vegetable oil, or any cooking oil)
• 1/4 cup honey (or your desired sweetener)
• 1/4 cup rice vinegar
• 2 teaspoons soy sauce
• 1/4 teaspoon toasted sesame oil
• pinch of salt and black pepper

DIRECTIONS:

TO MAKE THE SALAD:

1. Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
2. Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.

Full read at https://www.gimmesomeoven.com/crunchy-asian-ramen-noodle-salad/

Deviled Egg Macaroni Pasta Salad

Deviled egg pasta salad with macaroni. Light on the mayo and big on flavor, this dish is a hit at cookouts or summer gatherings! Also a great way to use leftover hard boiled eggs.

Course: Main Course, Side Dish
Cuisine: American
Servings: 8 cups
Calories: 221 kcal
Author: Kelly @ trial and eater

INGREDIENTS

• 8 oz. macaroni pasta (about 2 1/2 cups uncooked, 1/2 pound)
• 6 hard boiled eggs
• 1/2 cup plain greek yogurt
• 1/4 cup mayonnaise ( like avocado oil mayo)
• 1 tablespoon dijon mustard
• 1 small red onion , chopped
• 2 ribs celery , chopped
• 1 tablespoon fresh chives
• 1/2 teaspoon paprika , more as desired
• sea salt to taste

INSTRUCTION

1. Cook macaroni in boiling water for 8-10 minutes (or per package instructions). Drain and rinse and set aside in large bowl. 
2. Cut the hard boiled eggs in half and remove the yolks, and place the yolks in a small bowl. Chop the whites and add to the pasta bowl.
3. Mash the egg yolks with a fork. Stir in greek yogurt, mayonnaise and mustard.

Full read at https://www.trialandeater.com/deviled-egg-macaroni-pasta-salad/

Summer Tomato and Cucumber Quinoa Salad

Similar to tabbouleh but made with quinoa, this summer tomato and cucumber quinoa salad is perfection! The salad dressing is light and refreshing. Loaded with feta cheese and fresh parsley, this salad makes a great side to any main course!

This cucumber quinoa salad would probably be a sister to the middle eastern tabbouleh. We’re using quinoa instead of bulgur, flavoring our dressing with things like honey, and adding tons of salty feta to really make this a complete flavor experience. Dare I say, I maybe, sorta, kinda, like this salad a little more than traditional tabbouleh.

INGREDIENTS:

DRESSING:

• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tablespoons honey
• 1 tablespoon pomegranate molasses
• 1/4 cup olive oil
• salt and pepper to taste

SALAD:

• 3 cups cooked quinoa
• 1 1/2 cups cucumber slices (halves or quarters)
• 10 ounces cherry or grape tomatoes, cut in half
• 1/3 cup parsley, chopped
• 1/3 cup crumbled feta

DIRECTIONS:

1. DRESSING: Combine the lemon juice, garlic, honey, pomegranate molasses, and a pinch of salt and pepper in a small bowl. Whisk in the olive oil until the dressing is combined. Check for seasonings and adjust as desired.

Full read at http://littlespicejar.com/summer-tomato-and-cucumber-quinoa-salad/