Protein Packed Summer Salads

The heat is on with these high protein packed salad recipes. Fire up the grill and load up on your favorite greens as this summer promises to be you're most flavorful yet.

Soba Noodle Salad with Grilled Shrimp

Marinade and Dressing
1/4 cup seasoned rice vinegar
2 Tbsp. mirin
2 Tbsp. low-sodium soy sauce
1 Tbsp. tahini
1 tsp. toasted sesame oil
1 tsp. hot chili paste
1 garlic clove minced
1 tsp. minced ginger

1 lb. shrimp, peeled with tails left on, cleaned and deveined

8 oz. soba noodles

1 cup shelled edamame

1/2 hot house cucumber, cut into matchsticks

2 small carrots, peeled and cut into matchsticks

4 green onions, chopped

Place marinade ingredients into a blender and blend until smooth. Place shrimp in a zip-top bag with 2 Tbsp. marinade and refrigerate about 20 minutes. Discard remaining marinade.

Skewer shrimp on metal skewers and grill over medium-high heat for 2-3 minutes per side, or until cooked through.

Cook soba noodles according to package directions. Add edamame during last three minutes of cooking. Drain and run cold water over soba and edamame until noodles are cool.

Make sure you drain these well, then place noodles in a large mixing bowl with cucumber, carrots, green onions and remaining dressing, tossing well to combine. Divide mixture among four bowls and top with grilled shrimp.

Serves 4

Nutrition Facts (per serving): 503 calories, 41 g protein, 68 g carbs, 10 g fat, 7 g fiber, 173 mg cholesterol, 1,555mg sodium, 11 g sugar.

Recipe from hers Magazine

Take advantage of summer's freshest produce with this next recipe. This Grilled Steak and Arugula Salad calls for all the heirloom tomatoes one can find at their local market making for one very colorful salad.

Grilled Steak and Arugula Salad

Marinade

½ small onion, roughly chopped

3 Tbsp. balsamic vinegar

2 Tbsp. lime juice

2 Tbsp. low-sodium soy sauce

1 Tbsp. maple syrup

¼ tsp. red pepper flakes

¾ lb. flank steak

1 lb. heirloom tomatoes, cut into wedges

2 ears of corn, husks removed and kernels sliced off

½ cup small sweet onion, thinly sliced

5 oz. arugula

2 Tbsp. balsamic vinegar

2 Tbsp. olive oil

Salt and pepper to taste

1 oz. chunk Parmesan cheese

Place marinade ingredients in a blender and blend until smooth. Pour into a large zip-top bag and add steak. Marinate in the refrigerator at least four hours.

Heat grill or grill pan to medium-high heat. Remove steak from marinade and cook 5-7 minutes per side, or until medium rare. Remove to a plate for minutes. Discard remaining marinade.

Place tomatoes, corn, onion and arugula in a large bowl. Add balsamic vinegar, olive oil, salt and pepper and toss to combine. Transfer salad to a large platter.

Slice meat thinly, perpendicular to the grain, and lay slices on top of the salad.

Shave Parmesan on top with a vegetable peeler.

Serves 4

Nutrition Facts:

500 calories, 31 g protein, 50 g carbs, 20 g fat, 5 g fiber, 57 mg cholesterol, 511 mg sodium, 13 g sugar.

Recipe from hers Magazine

Chicken Salad with Peaches and Walnuts

2 large fresh peaches

2 cups chopped, cooked chicken meat

1/2 cup thinly sliced red onion

1/2 cup poppy seed salad dressing

6 cups mixed salad greens

1/2 cup toasted walnuts, chopped

Chop 1 peach into 1/2 inch pieces; place in large bowl. Add chicken and onion; toss with enough dressing to coat.

Add greens and walnuts to bowl and toss to coat. Mound salad on large plate. Cut remaining peaches in thin wedges and place on top to garnish.

Serves 4

Nutrition Facts:

417 calories, 25.7 g of fat, 63 mg cholesterol, 270 mg sodium, 23 g carbs, 4.6 g fiber, 23.3 g of protein

Recipe from kaboose.com

Going green:
Stick to the dark green colored lettuces, they are great sources of Vitamin C, beta-carotene, iron, calcium, fiber and folate.