More Protein Packed Salads That Give You Tons of Energy!


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Chicken Shawarma Salad


  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons olive oil
  • ½ tablespoon Tahini (sesame paste)
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander seed
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground fennel
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon Cayenne pepper (or red chili powder) — optional
  • ½ teaspoon Kosher salt
  • 4 boneless, skinless chicken thigh fillets
  • 4 cup shredded lettuce
  • 2 tomatoes, diced
  • 1 ripe avocado, diced
  • 1 Lebanese cucumber, diced
  • ½ red onion, chopped
  • ½ cup Kalamata olives
  • ⅓ cup crumbled feta
  • ¼ cup finely chopped parsley
Garlic Yogurt Sauce / Dressing:
  • ½ cup plain Greek yogurt
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • 1 teaspoon fresh squeezed lemon juice
  • Salt to season
  • 3  wraps of your choice
  1. In a shallow bowl, mix all of the Chicken Shawarma ingredients together until formed into a well combined paste. Completely coat the chicken and allow to marinade for two hours or overnight, if time allows. (The longer the chicken is marinading, the better and more intense the flavor).
  2. When ready to cook, heat a cast iron pan or grill pan (or bbq grill plate), to medium-high heat. Add a small amount of oil, and grill or sear the chicken on both sides until cooked through and slightly charred around the edges.
  3. While the chicken is cooking, prepare flatbread: heat a larger pan over low-medium heat and warm flatbread until golden on each side and warmed through. Arrange onto serving plate.
  4. Top the flatbread with the salad ingredients and lightly toss salad.
  5. Prepare garlic yogurt sauce: Mix the yogurt together with the garlic, lemon juice and salt to season.
  6. Once chicken is cooked, slice and place on salad. Drizzle salad with the garlic sauce and serve.

View the full recipe source here!

Shrimp Salad w/ Avocado Dressing



  • Broiled Shrimps:
  • 2 lbs fresh or frozen (thawed) uncooked shrimps, peeled and deveined ( any size or count you prefer)
  • 2 cloves of garlic minced
  • juice of 1/2 a lime
  • 1/4 cup of fresh minced cilantro and parsley
  • pinch of chili flakes
  • 1/4 teaspoon of salt
  • 2 tablespoons of olive oil
  • Avocado Dressing:
  • 1 small recipe avocado
  • 1 tablespoon of minced scallions
  • 1 tablespoon of minced cilantro
  • 2 tablespoons of olive oil
  • 1/8 teaspoon of salt
  • juice of 1/2 a lime
  • 1 tablespoon of sour cream (optional, omit for vegan)
  • 2 tablespoons of water (more or less depending on the consistency of your choice)
  • Salad:
  • 2 cups of fresh spinach leaves
  • 1 large tomatoes diced
  • 1/2 cup of canned black beans
  • 1/2 cup of cooked corn kernels
  • 2 scallions roughly chopped
  • 1 small avocado sliced
  • Blue corn chips for serving


  1. Preheat your broiler to its highest setting and place an oven rack on the top level of your oven so it’s about 6 to 8 inches away form the heating element of the oven.
  2. Toss the shrimps with all the remaining ingredients and place them on a baking sheet in one layer. Let the shrimps marinate for about 15 minutes while the oven is heating up.
  3. In the meantime, make the avocado dressing. Place all the ingredients ( minus the water) in a small food processor (or use an immersion blender) and puree until the mixture is smooth. Add the water depending on your desired thickness and blend the dressing again.
  4. To broil the shrimps, place the baking sheet with he marinated shrimps on the top rack and let the shrimps cook for about 3-5 minutes (depending on the size). Remove the from the oven when the shrimps have turned pink and opaque. Do not over cook your shrimps at all as they turn gummy.
  5. While the shrimp is cooling down, arrange the salad ingredients, toss them with some avocado dressing then arrange the shrimps on top, some extra avocado slices and drive extra dressing, and serve with clue corn chips.

View the full recipe source here!

Ultimate Vegetarian Caesar Salad


For the homemade Caesar dressing:
  • 1 very small clove garlic, peeled
  • ~5 capers
  • 1 tbsp grated vegetarian Parmesan-style cheese
  • 1 tbsp Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • Black pepper
To assemble:
  • 1 slice wholemeal bread
  • 1 tbsp olive oil (not extra virgin)
  • ~10 thin spears asparagus
  • 80 g frozen edamame (~ 1/2 cup)
  • Salt
  • Black pepper
  • 2 eggs
  • 3 leaves large handfuls mixed salad
  • 10 cherry tomatoes, halved
  • Vegetarian Parmesan-style cheese, shaved
  1. To make the homemade Caesar dressing, add the small clove of garlic to a mini food processor, and add a few capers and the finely grated Parmesan. Blitz until finely chopped. Add the Greek yogurt, extra virgin olive oil, white wine vinegar, Dijon mustard, and plenty of black pepper, and blitz again until well combined. Taste, and adjust quantities as desired (remember it will taste overly strong and tangy straight from the bowl).
  2. Cut the slice of bread into 1 inch pieces, and toss in a little olive oil, along with the asparagus and edamame (I cooked mine straight from frozen, but fresh would work too). Lay everything out in a single layer on a baking tray, and season with salt and pepper. Roast at 190°C (Gas Mark 5 / 375°F) for around 20-25 minutes, tossing halfway, until the croutons are crispy and the vegetables are soft.
  3. Cook the eggs in boiling water for around 8-9 minutes, or until cooked to your liking. Drain, rinse with cold water, and set aside to cool, then peel and cut in half.
  4. To assemble the vegetarian Caesar salad, fill two large dinner bowls with mixed lettuce leaves. Top with the halved cherry tomatoes, croutons, roasted edamame and asparagus, and a few shavings of Parmesan. Finish with the boiled eggs and Caesar dressing, and serve immediately.

View the full recipe source here!



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