So I’m just about fully packed and ready to go to Calgary for the WBFF Fitness Show! As mentioned before, my sister in law is competing in Bikini. My girlfriend Lindsay and I are flying out tomorrow morning…which is officially Canada Day!!
And Happy 4th of July to all the Americans on Sunday!!!
What traditions do you have on this holiday?
I usually go to a pool party on Canada Day, but I’m going to have to miss it this year.
Instead I’ll be in Calgary screaming my lungs out for Lesley during pre-judge and the night show. Plus sneaking in some shopping and dining! I’ll be bringing some of my standard healthy snacks (almonds, protein shakes, fruit, veggies) but hopefully there is a Starbucks nearby for coffee and perfect oatmeal! (which I add protein powder to–great breakfast when travelling).
I’m bringing my laptop, camera and video camera! So I’ll have a full update on Monday with pictures. Hopefully its sunny too, so I’ll have plenty of sunglasses shots (preferably on a patio!)
So for today, I have a recipe I found (from EatingWell). I love Green Goddess dressing (even though I hate avocado on its own?!)
Green Goddess Salad
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess dressing. The dressing is beautifully green and creamy with avocado (loaded with good-for-you fats) and fresh herbs. Buttermilk and a dash of rice vinegar add tang.
4 servings
Total Time: 30 minutes
Ingredients:
- 1/2 avocado, peeled and pitted
- 3/4 cup nonfat buttermilk
- 2 tablespoons chopped fresh herbs, such as tarragon, sorrel and/or chives
- 2 teaspoons tarragon vinegar, or white-wine vinegar
- 1 teaspoon anchovy paste, or minced anchovy fillet
- 8 cups bite-size pieces green leaf lettuce
- 12 ounces peeled and deveined cooked shrimp, (21-25 per pound)
- 1/2 cucumber, sliced
- 1 cup cherry or grape tomatoes
- 1 cup canned chickpeas, rinsed
- 1 cup rinsed and chopped canned artichoke hearts
- 1/2 cup chopped celery
Preparation
1. Puree avocado, buttermilk, herbs, vinegar and anchovy in a blender until smooth.
2. Divide lettuce among 4 plates. Top with shrimp, cucumber, tomatoes, chickpeas, artichoke hearts and celery. Drizzle the dressing over the salads.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 1 day.
Nutrition
Per serving: 292 calories; 7 g fat (1 g sat, 3 g mono); 134 mg cholesterol; 31 g carbohydrates; 28 g protein; 9 g fiber; 790 mg sodium; 843 mg potassium
NOTE: I would probably half the anchovy paste so its not as salty.
What are you planning on doing for Canada Day/Independance Day??
xo Kristine