WBB Spring Roll Salad w/ Peanut Sauce

We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!

Ingredients:

1 package of thin / med rice, brown rice, or soba noodles

2 cups of carrots julienned ( I use my julienne peeler)

2 cups cucumber sliced

1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)

2 bell peppers ( red and yellow) sliced in thin strips

2 lg green onions( scallions) chopped

1/4 cup chopped cilantro

1/4 cup peanuts

1 teaspoon avocado oil

Peanut Sauce

1 thumb size knob of grated fresh ginger

2 cloves of garlic

The juice of 1 orange squeezed

1/2 cup peanut butter

2 fresh limes juiced

1/4 cup reduced sodium soy sauce or Braggs liquid aminos

1 teaspoon sriracha or cayenne pepper

1/4 cup toasted sesame oil

1/3 cup honey, agave, or maple syrup

Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!

Instructions:

Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp of neutral ( avocado) oil and stir ( to prevent sticking) Set aside.

Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss.

Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)

You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.

Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.

Enjoy!

Citrus-Herb Marinated Grilled Shrimp

This is one of my favorite go-to recipes. It is light and zesty, rich in protein and low in calories, making it an ideal choice for a healthy meal. The citrus marinade not only enhances the flavor but also adds a dose of vitamin C, perfect for a main meal or anytime.

Ingredients:

1 pound shrimp (peeled and deveined)
2 tablespoons olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon lime zest
2 tablespoons fresh herbs (chopped, such as cilantro, parsley, or basil)
1 tablespoon honey
1 teaspoon cumin
1 teaspoon paprika
Salt to taste
Pepper to taste

Instructions:

In a bowl, whisk together olive oil, orange juice, lime juice, lime zest, chopped fresh herbs, honey, cumin, salt, and pepper to make the marinade.

Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 15-30 minutes.

Preheat the grill ( or skillet) to medium heat, then cook the shrimp for 2-3 minutes per side, or until they are pink and opaque ( you can also put your marinated shrimps on skewers or use a BBQ basket )

Serve with your favorite sides. Great for tacos, salads, appetizers etc.

Sardinian Tomato and White Bean Salad with Basil (Blue Zone inspired)

This fresh salad is inspired by the long-living ( Blue Zone) families of Sardinia, where beans are a daily staple and herbs like basil grow in every backyard. It’s a perfect no-cook meal or side dish for warmer days—bursting with antioxidants, plant protein, and healthy fats. Enjoy it with a slice of whole-grain bread or over leafy greens for a complete, feel-good meal.

Ingredients:

Serves 4

1 ½ cups cooked white beans (or 1 can cannellini, rinsed and drained)
2 cups cherry tomatoes, halved (or chopped heirloom tomatoes)
¼ cup finely diced red onion
¼ cup chopped fresh basil leaves
1 tablespoon capers or sliced olives (optional, for a briny kick)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice or red wine vinegar
Sea salt and black pepper to taste

Instructions:

In a medium bowl, combine the white beans, tomatoes, red onion, and basil. Add the capers or olives if using.

Drizzle with olive oil and lemon juice (or vinegar). Gently toss to coat and season to taste with sea salt and black pepper.

Let sit for 5–10 minutes before serving to let the flavors come together. Serve at room temperature or slightly chilled.

Pro Tip: This salad gets even better after a few hours in the fridge. Make it ahead and enjoy all week with fresh greens, grilled veggies, or spooned over avocado toast.