We use baby spinach, but arugula or baby kale works too.
Top with a bright and tangy basil vinaigrette just before serving.
Serve with hot sauce, if desired.
Ali Redmond
Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Pack several jars at once to take to work for easy lunches throughout the week.
Make a double batch and freeze it for a quick healthy dinner.
Serve the stew with couscous and steamed broccoli.
We use rotisserie chicken (look for unseasoned to keep sodium in check!)
to simplify things, but any leftover cooked chicken will work.
The addition of fresh asparagus brightens up the look and flavors of this easy one-pot dinner.
Ali Redmond
Fresh basil, if you have it on hand, is a nice finishing touch.
Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Topped with high-protein edamame and shrimp, this satisfying lunch will help you power through the afternoon.
Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster
Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
Antonis Achilleos
Ali Redmond
