Asian Zoodle Salad

Zoodles are healthy noodles….gluten free, nutritious and low fat.  Now that we are in the Fall season, we can’t let our bikini bodies go downhill —- so that’s why we are sharing this Asian fusion recipe with you.  Add some grilled chicken, fish or flank steak to the top of this dish and you have yourself a meal! Continue reading “Asian Zoodle Salad”

Detox Tri-tip Salad

Fruit in salads not only add flavor, it also helps cleanse your system. Blueberries are rich in antioxidants so there is no reason not to add this to your greens. (Antioxidants are essential to optimizing health by helping combat the free radicals that can damage cellular structures as well as DNA.) Blueberries also help improve memory! Hope you enjoy this salad as much as T.W.O. did!

Detox Tri-tip Salad

-2 cups butter lettuce, chopped
– 2 cups baby romaine, chopped
-1 cup hearts of palm
-2 cups blueberries
– 3/4 cups dried cranberries
– 2 cups Persian cucumbers, diced
– 1/2 cup goat cheese
– Tri-tip season with Montreal Steak Seasoning
– Trader Joes Cilantro lime dressing

1. Place the tri-tip on a heated barbeque. Cook for 30 minutes or until done. 
2. While the tri tip is cooking, chop all the vegetables. Leave blueberries and cranberries whole.
3. Plate veggies, top with fruit and goat cheese.
4. Once the meat is done, let it sit for 5 minutes before cutting. Slice thinly and add to the top of the salad. Pour dressing as needed.


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Cauliflower Couscous Salad


It’s summer time and who wants to turn their stove on? We don’t! Well, at least T.W.O. tries to avoid it! We whipped up this “couscous” cauliflower recipe for a side dish one Friday evening. When cauliflower is put into a food processor, the consistency is very much that of the real couscous. It’s a great gluten-free alternative for couscous and still has extraordinary taste and texture! It is a must try!

Cauliflower Couscous Salad

– 1 head of cauliflower, cut into chuncks
– 1 red bell pepper, diced small
– 1 yellow bell pepper, diced small
– 1 can of chickpeas, rinsed and patted dry
– 3 Tablespoon fresh dill, chopped
– 3 Tablespoon fresh flat-leaf parsley, chopped
– 3 Tablespoons fresh mint leaves, chopped
– 2 garlic cloves, minced
– Spicy Lemon-Herb Vinaigrette (recipe below)

1. Place half of the cut cauliflower florets to the bowl of a food processor and process for a few seconds or until the cauliflower resembles couscous. Place into a bowl and repeat for the remaining cauliflower chunks.
2. To the processed cauliflower, add the remaining ingredients including the vinaigrette. Add as much vinaigrette as you wish. Season with pepper and salt. Toss and serve.

Spicy Lemon-Herb Vinaigrette Ingredients
– 1 cloves garlic
– Zest of 1 lemon
– 1/2 cup fresh lemon juice
– 1 Tablespoon fresh dill
– 1 Tablespoon fresh flat-leaf parsley
– 1 Tablespoon fresh mint leaves
-2 teaspoons sugar
– 2 teaspoon Dijon mustard
– salt
– pepper
– ¼ teaspoon ground cumin
– ¼ teaspoon red pepper flakes
– 3 Tablespoons olive oil

Add all ingredients up to and including the red pepper flakes into the bowl of a food processor and process to blend well. Add the olive oil slowly while processor is running. Blend well. Use immediately or keep covered in the fridge.


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Grilled Chicken and Corn with Jalapeño Lime Dressing


Chicken, corn and Jalapeño are the three main ingredients in this fresh, flavorful summer salad.  It’s a great meal for those bikini-ready diets we are all on this summer.  It’s a beautiful salad that tastes even better and will satisfy any audience.

Grilled Chicken and Corn with  Jalapeño Lime Dressing


– 1/2 cup plus 2 Tablespoons fresh lime juice
– 5 Tablespoon extra-virgin olive oil
– 4 ears of corn
– Salt
-2 bunches scallions, halved
-1/4 cup extra virgin olive-oil
– Salt
– Pepper
– 4 boneless chicken breasts
– 1 Tablespoon rosemary leaves, chopped
– 2 cups cherry heirloom tomatoes, halved
– 1/4 cup basil, thinly sliced
– 2 cups mixed greens

1. Pre-heat the grill.
2. In a bowl whisk together all the dressing ingredients.
3. In a bowl, mix 2 Tablespoons of olive oil, salt, pepper and scallions.
4. In another bowl, coat the chicken with the remaining 2 Tablespoons of olive oil and rosemary; season with salt and pepper.
5. Grill the corn (with some of the husk still on), scallions and chicken over moderate heat, turning occasionally. The scallions will take 5 minutes and the chicken and corn should take around 15 minutes.
6. Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off the cobs. Transfer to a bowl and add tomatoes, basil and half the dressing. Toss.
7. Plate the chopped kale and top with corn salad. Top with the chicken and garnish with lime zest and dressing.

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Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado

imageWe are going to spice this Chopped Salad Week up with a  Jerk Chicken & Mango Salad recipe.   It’s a great summer salad that anyone can make.  It contains protein, fruit and vegetables.  The  toasted quinoa adds a crunch to the salad without having to include croutons.  Grab your salad bowl and lets start chopping!

Jerk Chicken & Mango Chopped Salad with Toasted Quinoa & Avocado


For the Salad:
– 2-3 heads romaine lettuce
– 2 zucchini, chopped
– 2 mangos
– 2 cups cherry heirloom tomatoes
– 2 cups Persian cucumbers
– 1 cup toasted quinoa*
– 2 ears corn
– Cilantro Lime Dressing

For the chicken:
– 2 large chicken breasts
– 1 cup World Harbors Jamaican Style Jerk Marinade

1. Marinate the chicken in the jerk marinade and place in the refrigerator for 1 hour. . Remove the chicken from the oven, 15 minutes prior to cooking.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Toast the quinoa* . See recipe HERE.
4. Add the chicken to the pre-heated barbeque. Cook for about 25 minutes or until done. Based the chicken with the remaining marinade 15 minutes into cooking for more flavor.
5. Plate the salad and top with sliced chicken and dressing.
6. Time to eat!

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Summer Chopped Salad with Carne Asada


In need of a meal for a warm Sunday night? Well, T.W.O. has a great recipe for you. It is a refreshing, light yet hearty salad that will win any crowd over. Learn how to make this chopped salad topped with grilled carne asada and homemade salad dressing. It’s easy and acts as a great Monday lunch option. (That’s if you have leftovers!)

Summer Chopped Salad with Carne Asada


For the Salad:
– 3 cups butter lettuce
– 2 cups baby romaine
– 2 cans garbanzo beans
– 2 cups fresh strawberries
– 2 cups cherry tomatoes
– 2 cups Persian cucumbers
– 2 cups hearts of palm
– 2 ears corn
– ¼ cup cilantro
– ¼ cup parsley
– ½ cup Mediterranean feta, crumbled

For the meat:
– 1 ½ – 2 lbs lean carne asada
– 2 Tablespoons cayenne pepper
– 2 Tablespoons garlic powder
– Salt
– Pepper

For the Dressing:
– 2 lemons
– ¼ cup white balsamic
– ¼ cup balsamic
– 3 Tablespoon basil infused olive oil
– 2 teaspoon garlic powder
– Salt
– Pepper

1. Place the meat in a Pyrex. Season the meat with the cayenne pepper, salt, garlic powder and pepper on both sides. Set aside and let marinate for about 20-30 minutes.
2. Shuck the corn and place on a microwave safe plate. Cook in microwave for about 2 minutes on each side. Remove and place on heated barbeque. Cook on low heat for about 10 minutes. Make sure to rotate the corn so all the sides cook.
3. Wash and chop all vegetables and fruit. Place in a large bowl.
4. Add the meat to the pre-heated barbeque. Cook for about 15 minutes or until done.
5. While cooking the meat, make the dressing. Add all ingredients to a bowl or salad dressing shaker. Set aside.
6. Plate the salad and top with sliced meat and dressing.
7. Time to eat!

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Happy grilling!

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Peach Burrata Caprese Salad

With the 4th of July approaching us, T.W.O. decided to create a spin on the Italian dish and make it more of an All-American salad. Adding peach to the traditional dish compliments the flavors of the basil, heirloom tomatoes and burrata. Happy 4th of July!

Peach Burrata Caprese Salad

– 1 large heirloom tomato
– 1 large yellow peach
– 1 package of Belgioioso burrata
– 10 – 12 basil leaves
– 3 Tablespoons Balsamic
– 2 Tablespoons basil infused olive oil
– Salt
– Pepper

1. Slice the heirloom tomato lengthwise to make rounds
2. Slice the peach.
3. Wash and dry the basil leaves.
4. To assemble: place the heirloom tomato on a plate, followed by peach, basil and burrata.
5. Drizzle olive oil and balsamic over the salad.
6. Top with salt and pepper.

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Enjoy and cheers to a fun filled 4th of July! Happy Birthday America!

BBQ Chicken Salad with Tortilla Strips and Healthy Ranch


imageSummer is officially here in Southern California and you know what that means – barbecue, beach, bikinis and beach cruisers! What goes well with that – of course a BBQ Chicken Salad. It’s hearty, refreshing and also healthy so you can look good in your bikini or swim trunks!  Check out how to make this easy weeknight or weekend recipe!

  BBQ Chicken Salad with Tortilla Strips and Healthy Ranch

– 2 boneless chicken breasts
– 1 large head of organic romaine, chopped
– 2 ears of corn
– 1 avocado, diced
– 1/3 cup cilantro, chopped
– 1 cup cherry tomatoes, halved
– ½ red onion, diced
– Barbeque Sauce (for chicken)
– 2 Persian cucumbers, sliced
– Corn Tortillas
– Lawry’s Season Salt
– ½ cup Greek yogurt
– 1/3 cup Cilantro Dressing
– 2 Tablespoon barbecue sauce


  1. Preheat oven to 315ᴼ.  Cut corn tortillas in strips.  Place on a cookie sheet, spray with Pam and add Lawry’s Season Salt.  Cook for about 20 minutes or until crispy like chips.
  2. Heat the barbecue to medium-high heat.  Add boneless chicken breasts.
  3. Put the corn on the grill.   Keep the husks on, so it roasts the kernels without burning it.
  4. While the chicken and corn are cooking, plate the chopped romaine.  Add tomatoes, avocado, cilantro, tortilla strips and red onions.
  5. With about 8 minutes left on the chicken, add barbecue sauce to the chicken.  Flip the chicken after 4 minutes and add sauce to the other side.
  6. To make the dressing: combine, Greek yogurt, cilantro dressing and barbecue sauce.
  7. Remove the chicken and corn from the grill.  Remove the corn kernels from the core and place on the salad.
  8. Slice the chicken breast and add to the top of the salad.  Add dressing.
  9. You my friend, are ready to serve!


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image image image imageHappy cooking!

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Roasted Beet and Berry Burrata Kale Salad

imageIt’s been record breaking weather here in California and T.W.O. was in the mood for a light, delicious, refreshing salad. We combined fruit, vegetables and cheese to make this vegetarian meal. Bikini meal approved!!

 Roasted Beet and Berry Burrata Kale Salad

– 1 bunch lacinato kale
– 3 golden beets
– 1 Persian cucumber
– 1/2 cup raspberries
– 1 burrata ball
– Trader joes soy dressing

1. Preheat oven to 400
2. Remove the leafy steams on the beets. Wash and clean the beets. Place on a foil lined cookie sheet. (Or place a piece of foil under each beat so the juices don’t get everywhere.
3. Cook for 1 hour, checking the beets every 20 minutes.
4. While the beets are cooking, wash and chop the kale. Place on individual plates.
5. Top with washed berries and sliced cucumbers. Evenly cut up the burrata and add to each salad.
6. Once the beats are done, remove and let cool for 2 minutes. Peel the skins off the beets using a knife. Thinly slice.
7. Add the sliced beets to the outside of the plate for presentation and top with the soy dressing or a dressing of your choice!

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image image image image image image imageHappy Healthy Eating!

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Chinese Shrimp Salad


Tired of chicken in your Chinese salad? T.W.O. was too! So we decided to add shrimp AND rice noodles to mix the tradition recipe up! This salad is so easy to make and is great for a summer time dinner – it’s so refreshing, hearty and will make you want seconds!

 Chinese Shrimp Salad


  • 1 lb Fresh tiger prawns, cleaned and deveined
  • 1 Head of Napa cabbage
  • 1 ½ cups of Julienne Carrots
  • 2 Mandarin oranges, peeled
  • ½ Green onions, chopped
  • ½ cup Cilantro, chopped
  • 2 cups of Snap Peas
  • 2 cups of thin Rice Noodles
  • ¼ cup of Lemon juice
  • 4 Tablespoons of Sriracha sauce
  • ¼ cup of Rice Vinegar
  • Garlic Powder
  • Salt and Pepper
  • Olive Oil


  • ¼  cup Trader Joe’s Island Marinade
  • ¼ cup Rice Vinegar
  • 1 teaspoon Soy Sauce, reduced-sodium
  • Salt & Pepper


  1. In a bowl, marinade the prawns with lemon juice, salt, pepper, garlic powder and Sriracha sauce. Place in refrigerator for 30 minutes.
  2. Cut up cabbage and add into a large bowl. Toss in carrots, oranges, green onions, and cilantro. Set aside.
  3. Bring a pot of water to a bowl. Once it reaches to a boil, remove from heat and add your rice noodles. Cover and let sit for 10 minutes. Once the noodles are cooked, drain and add rice vinegar. Toss into salad.
  4. For the dressing, mix all the ingredients together. Toss in with salad mixture.
  5. Sauté shrimp in a skillet with olive oil. Cook shrimp over medium heat for about 5 minutes. Add in the snap peas and cook until shrimp is done.
  6. Plate salad and top with shrimp.
















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