3 Simple salads with fruit

TIP Substitute leftover cooked protein or beans for the protein in any of these recipes. 

BLACK BEAN, PEACH AND AVOCADO SALAD

1 (15-ounce) can low-sodium black beans, drained and rinsed

Kernels from 2 ears corn

1 pound peaches, cut in 1/3-inch dice

1 avocado, cut in 1/3-inch dice

1 cup grape tomatoes

1 tablespoon plus 1 teaspoon sherry vinegar

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne (or to taste)

1/4 teaspoon salt (or to taste)

3 tablespoons extra-virgin olive oil

8 cups arugula

1. Combine the black beans, corn, peaches, avocado and grape tomatoes in a large bowl.

2. In a separate bowl combine the vinegar, cumin, cayenne, and salt; whisk in the olive oil.

3. Toss 1 tablespoon of the dressing with the greens and divide among 4 plates. Toss the remaining dressing with the bean mixture; place over the arugula. Makes 4 servings

Nutritional analysis for each serving 332 calories, 9 g protein, 37 g carbohydrates, 12 g fiber, 19 g fat, 3 g saturated fat, 237 mg sodium

CHICKEN, STRAWBERRY, GOAT CHEESE AND ALMOND SALAD

2 cups chopped cooked chicken breast (10 ounces cooked)

1 pint strawberries, hulled and sliced

4 ounces goat cheese, crumbled

1/4 cup sliced almonds

1/2 cup thinly sliced red onion

8 cups mixed field greens

1 tablespoon plus 1 teaspoon balsamic vinegar

1/4 teaspoon salt

1/2 teaspoon dried marjoram

1/8 teaspoon black pepper

3 tablespoons extra-virgin olive oil

Combine the chicken, strawberries, goat cheese, almonds, onion and greens in large bowl.

In a small bowl, whisk together the balsamic, salt, marjoram, black pepper and olive oil. Toss with greens. Makes 4 servings.

Nutritional analysis for each serving 382 calories, 31 g protein, 17 g carbohydrates, 5 g fiber, 22 g fat, 7 g saturated fat, 343 mg sodium

SHRIMP, MANGO AND AVOCADO SALAD WITH CHIPOTLE LIME VINAIGRETTE

2 tablespoons lime juice

1/8 teaspoon chipotle chili powder

1/2 teaspoon ground cumin

1/2 teaspoon brown sugar

1/2 teaspoon salt, divided

1/4 cup extra-virgin olive oil, divided

1 pound peeled large shrimp

1 mango, cut in 1-inch pieces

1 avocado, cut in thin wedges

8 cups mixed lettuces (mesclun)

1. Whisk together the lime juice, chipotle chili powder, ground cumin, brown sugar, 1/4 teaspoon of the salt and 3 tablespoons of the olive oil; set aside.

2. Season shrimp with remaining 1/4 teaspoon salt. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium high. Add the shrimp in a single layer; cook until they no longer stick to the skillet, about 2 minutes, and turn. Cook until the shrimp are just cooked through, about another 2 minutes. Remove from skillet.

3. Combine shrimp, mango, avocado and greens in a large bowl; toss with the dressing and serve. Makes 4 servings.

Nutritional analysis for each serving 353 calories, 18 g protein, 21 g carbohydrates, 5 g fiber, 23 g fat, 3 g saturated fat, 950 mg sodium