Marinated Radish and Cucumber Salad

1 lb. Florida cucumbers, thinly sliced crosswise
6 large red Florida radishes, thinly sliced
¼ cup extra-virgin olive oil
2 tbsp. fresh lemon juice
1 garlic clove, minced
½ tsp. finely grated lemon zest
¼ tsp. ground cumin
Salt and freshly ground pepper, to taste
One 19-ounce can chickpeas, drained and rinsed
½ medium red onion, thinly sliced
¼ cup finely chopped flat-leaf parsley
6 large leafs of your favorite Florida lettuce

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest and cumin. Season with salt and pepper. Add the chickpeas and let marinate for at least 25 minutes, stirring occasionally. Just before it is time to serve, stir in the cucumbers, radishes, onion and parsley, then season with salt and pepper. To serve, put a lettuce leaf down on each plate and scoop marinated mixture on top.

Healthy Homemade Caesar Salad

Dressing
¼ cup low-fat mayonnaise
¼ cup water
2 tbsp. fresh-squeezed lemon juice
½ tsp. anchovy paste
½ tsp. Worcestershire sauce
¼ tsp. freshly ground black pepper
1/8 tsp. dry mustard (powdered)
2 garlic cloves, minced

Salad
8 cups of your favorite Florida lettuce
¾ cup small Florida shrimp or Florida blue crab meat
3 to 4 tsp. fresh chives cut in at least ½ - inch length
Kosher salt and fresh ground pepper, to taste
½ cup reduced fat croutons
¼ cup fresh grated Parmesan cheese

Wisk all ingredients for dressing together until emulsified, and chill in refrigerator until serving time.

Lightly toss lettuce with shrimp or crab meat and fresh chives with the dressing, a little at a time. You can always add more dressing if you need, but if you add to much it is almost impossible to remove it. Serve with extra dressing on the side and garnish with fresh ground black pepper, croutons and fresh grated Parmesan cheese.