Looking to boost your health and stay lean all year? Try these dishes from area restaurants.
Salmon Fish Salad:
Grilled, blackened or fried salmon over a large garden or Caesar salad.
CAROLINA CRAB COMPANY
Lump crab, avocado, roasted red peppers and mandarin oranges with citrus vinaigrette.
Portobello cap on house-made focaccia with roasted red peppers, grilled onions, arugula and goat cheese.
CHARLIE'S L'ETOILE VERTE
Grilled Salmon with Fresh Basil Pecan Pesto:
Loaded with omega-3 fatty acids; just sub the scalloped potatoes for extra veggies for a healthy option.
ELA’S BLU WATER GRILLE
Blackened Yellowfin Tuna:
Pan-seared tuna served rare over rainbow wild rice, finished with a soy ginger glaze.
Smoked Brisket Posole:
Homegrown chilies, cabbage and heirloom hominy.
FISHCAMP ON BROAD CREEK
Tuna Salad Niçoise:
Chilled tuna au poivre, Kalamata olives, haricots verts, hard-boiled eggs, roasted tomatoes and potatoes over mixed greens with anchovy dressing.
THE FRENCH BAKERY & EUROPEAN CUISINE
Ahi tuna, Roma tomatoes, grilled asparagus, soft boiled egg, arugula and spinach.
Roasted Brussels sprouts, pumpkin seeds, chili aioli and pumpkin salsa.
MICHAEL ANTHONY’S CUCINA ITALIANA
Insalata di Barbabietole con Cipolle e Arugula:
Red beet salad with balsamic vinegar, extra virgin olive oil and fresh mint, garnished with red onion and arugula.
OLD OYSTER FACTORY
Key Lime Salmon:
Grilled North Atlantic salmon seasoned with Key limes, served with garlic Parmesan rice and julienned vegetables and finished with pineapple mango salsa.
OMBRA CUCINA RUSTICA
Schiacciata Di Pollo Al Mottone:
Herb-encrusted half boneless chicken pounded thin, grilled under a brick with roasted potatoes, broccoli rabe, extra virgin olive oil, fresh lemon.
THE PEARL KITCHEN & BAR
Pan Seared Red Snapper:
Green tea soba noodles, snow peas, baby carrots, edamame, peanut sauce and cucumber noodle salad.
Ashley Farms all-natural chicken, with tomato rice pilaf and lemon roasted asparagus. Entree selections can be prepared “naked,” grilled with only extra virgin olive oil, lime and garlic.
ROCKFISH SEAFOOD & STEAKS AT BOMBORAS
Sesame Crusted Ahi Tuna:
Sesame seed-crusted ahi tuna pan-seared and served with wasabi mashed potatoes with a sweet Asian cucumber, red onion and carrot salad.
SALTY DOG CAFE
Jake’s Chicken Salad:
This signature chicken salad combines fresh, diced chicken breast, celery, onion and spices. Have it served on a bed of lettuce topped with tomatoes, onions and cucumbers, or as a sandwich on white, wheat or wheat wrap.
SOUTHERN BARREL BREWING COMPANY
Smoked turkey breast, smoked Gouda cheese, vine-ripened tomatoes and roasted portabella mushrooms with pesto aioli served on ciabatta bread.
Quinoa, grilled vegetables and black beans with your choice of protein.
Beets & Goat Cheese Salad:
Chopped Romaine with sliced roasted beets and fresh goat cheese crumbles, tossed in a thick balsamic drizzle and extra virgin olive oil and garnished with roasted pistachios.
WATUSI CAFÉ & MARKETPLACE
It is What is It Wrap:
Grilled chicken with roasted zucchini, yellow squash, eggplant, red pepper, mushrooms, feta cheese and balsamic vinaigrette in a spinach wrap.
THE WRECK OF THE SALTY DOG
Seared Ahi Tuna Salad:
Fresh ahi tuna, seared rare and chilled, served over a crisp bed of Romaine with wakame seaweed salad, cucumber and tomatoes topped with teriyaki glaze and wasabi cucumber dressing on the side.