home Healthy Fun Meals SALADS THAT DON'T SUCK: 4 EASY STEPS | Healthy, delicious and budget friendly!

SALADS THAT DON'T SUCK: 4 EASY STEPS | Healthy, delicious and budget friendly!


Welcome back to my channel! Thank you so much for tuning into today’s video on how to make two healthy, delicious and budget friendly salads in only 4-easy steps! Don’t forget to subscribe to be notified of weekly videos! 💕- Priscilla CORN SALSA SALAD | RECIPE INGREDIENTS 4 fresh corn on the cobs (3 cups) 1/2 medium red onion, diced (3/4 cup) 1/2 bunch fresh cilantro, finely chopped (1/2 cup, loosely measured after chopping) 1 to 2 medium jalapeños finely diced (use 1 for mild-to-medium salsa or 2 for more spicy salsa) 3 green onions, thinly sliced 2 juicy large limes (1/4 cup juice) 1/2 to 1 tablespoon olive oil or avocado oil 1/4 teaspoon EACH: chili powder, ground cumin, paprika, salt, pepper and garlic salt. OPTIONAL ADDITIONS: -Feel free to add in a diced avocado (1 cup) -Panela Cheese (queso panela)- you can add 1/4-1/2 cup depending on preference. INSTRUCTIONS 1. BOIL the corn on the cob- add water to a pot and bring the water to a boil and place the corn in the pot for 5-7 minutes. 2. CHOP: – kernels to a large bowl (allow time to cool completely). finely dice red onion, finely chop cilantro, finely dice jalapenos (remove seeds), and thinly slice green onions. aim to cut each ingredient into similar sizes for uniformity and the best texture. 3. MIX: combine all of the chopped ingredients in a bowl. add 1 tablespoon of olive oil or avocado oil. add 2 juicy large limes (1/4 cup juice) add 1/4 teaspoon EACH: chili powder, ground cumin, paprika, salt, pepper and garlic salt. MIX EVERYTHING TOGETHER! 4. ENJOY!!! **Feeds up to 4-6 people for an appetizer, double amount to make a side dish. ______________________________________________________________________ QUINOA SUMMER SALAD | RECIPE INGREDIENTS 1/2 cup uncooked quinoa, rinse before cooking. 1 cup water 1 can

(15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas (OPTIONAL) 1 medium cucumber, seeded and chopped 1/2 cup grape tomatoes (cut in half) 1/4-1/2 cup chopped red onion (from 1 small red onion) 1 cup finely chopped cilantro or flat-leaf parsley (from 1/2 to 1 large bunch) 2 tablespoons of olive oil ( up to 1/4 cup if you want more olive oil) 1 lime juice (from 1 to 2 lime) 1 teaspoon of garlic fresh or powder 1/2 teaspoon fine sea salt and black pepper INSTRUCTIONS: 1. COOK the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up. TIP: add olive oil to sauce pan. 2. CHOP: 1 medium cucumber, seeded and chopped 1/4-1/2 cup dice red onion (from 1 small red onion) 1 cup chop cilantro or flat-leaf parsley (from 1/2 to 1 large bunch) 1/2 cup grape tomatoes cut in half. 3. MIX: combine all of the chopped ingredients and chickpeas (garbanzo beans) into a large bowl. add 2 tablespoons of olive oil add lime juice (from 1 to 2 limes) 1/2 teaspoon of sea salt and black pepper MIX EVERYTHING TOGETHER!! 4. ENJOY!!! – For best flavor, let the salad rest for 5 to 10 minutes before serving. Serve chilled or at room temperature. **Feeds up to 4-6 people for an appetizer, double amount to make a side dish. __________________________________________________________________________Products mentioned: Kinders Organic Seasoning | The Blend: Citrus Hand Squeezer _____________________________ Music: Summer (black magic program) ____________________________ Follow me at: Instagram: @bypriscillaarce
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