Low-Carb Recipe Love on Fridays (8-19-16)
For a long time I thought that Salad Days meant the last weeks of summer when it was so hot that you didn’t want to eat anything but salad, and I was really disappointed when I found out the real meaning
a few years ago. But even if it’s not the official meaning, I still think Salad Days perfectly describes those hot summer days when nothing sounds good but cold salads.
Utah has has a lot of Salad Days this summer if you go by my definition, so I guess it’s not that surprising that when I started picking recipes for this week’s collection of Low-Carb Recipe Love on Fridays
I ended up with five salads.
All of these are recipes with interesting flavors that I thought might make a nice addition to your menu for next week. Some of these are salads I’d make a whole meal of, and others are definitely side salads, but all these low-carb salad ideas look great to me!
(All photos are copyrighted by the blog that originally published the recipe. Just click the recipe link under each photo to see the full recipe on the original blog.)
I’m a huge fan of both coleslaw and collard greens, but this Cabbage and Collard Greens Coleslaw
from Add a Pinch is completely a new idea for me. And I love the sound of everything about this tangy slaw with only 5 ingredients and not a bit of sugar!
This Italian Sub Salad
from Wicked Spatula has all the flavors you love on Italian submarine sandwiches, without the bread! And I’m especially loving the pickles banana peppers (sometimes called Peperoncini) included in this salad!
I love summer garden cucumbers, Tahini, and fresh herbs, and they’re delightfully combined in this Cucumber Salad with Tahini Dressing
from Simply Recipes. The other thing I love about this recipe is the way Elise removes the seeds from the cucumbers so the salad won’t get watery.
And the featured recipe from Kalyn’s Kitchen this week is this amazing Chicken and Avocado Salad with Lime and Cilantro
that has been pinned 1.28M times! I’ve made this many times for parties, and it’s always a hit. If you have cilantro-avoiders in the family (like we do) I leave out the cilantro from part of the mixture and use a few more sliced green onions instead.
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