Steak Salad with Balsamic Vinaigrette is incredibly flavorful, loaded with tender steak, your favorite greens, croutons and drizzled with a super easy and quick balsamic vinaigrette. This grilled steak salad with balsamic vinaigrette makes a delicious healthy lunch or dinner salad!
How to Grill the Best Steak?
Luckily that is also very easy!
Pick a steak that is at least 3/4 inch thick. The thicker the better!
Season the steak on both sides.
Preheat the grill before adding the steak.
Grill for 6-8 minutes each side on high heat.
STEAK SALAD DRESSING
This simple balsamic vinaigrette is a favorite of mine and goes well with any other kind of salad. For this steak salad recipe, I have included the exact quantities you need to make the dressing. However, you can always make it in a larger batch and store it in the fridge. It will come handy when you’re in the mood for a salad again. Balsamic vinaigrette will keep well when stored in fridge in an air tight jar for at least 3 weeks.
Balsamic vinegar
Olive oil
Salt
Once you whisk these 3 ingredients together, you will have a delicious salad dressing! 🙂
With perfectly grilled steak, colorful cherry tomatoes, spring mix lettuce, red onions, and balsamic vinaigrette. Say goodbye to boring salads! SO GOOD!
In a small bowl, whisk together olive oil, balsamic vinegar and salt; set aside.
Preheat grill to 400 F.
Brush steak with olive oil; season with salt and pepper by coating both sides evenly.
Grease grill with grilling spray.
Add steak to grill, and cook for 6-8 minutes. Flip to the other side and cook for another 6-8 minutes. (if steak is extra thick or you if you prefer your steak medium-well, you might want to cook for a few more minutes.)
Transfer the steak to a cutting board and let it rest for 5 minutes before cutting it.
In the mean time, assemble the salad by adding spring mix on the bottom, avocados, red onions, tomatoes, croutons, then top with steak strips.
Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
Drizzle with balsamic glaze.
Serve immediately and enjoy!
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This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil – This riff on Traditional Tabouli is a perfect nutrient-packed recipe that makes a great midweek main course lunch or side dish! Vegan and Gluten-Free.
I love making this Red Lentil Tabouli Salad, because it is the only way I can sneak some lentil into my kids’ diet. Red lentils are so easy to cook with and for this salad, they do not require any precooking.
What you Need to Make Red Lentil Tabouli
(Check full recipe below, for quantities)
parsley
tomatoes
mint
red lentils
onion
Salt
olive oil
lemon juice
pomegranate molasses
How to Make Red Lentil Tabouli
Start by soaking red lentils in hot water for 20 minutes. Then strain and rinse with cold water until lentils are nice and cold.
While lentils are being soaked. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.
Toss in rinsed cold red lentils and mix in olive oil, lemon juice, salt and pomegranate molasses.
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Yield: 4
Red Lentil Tabouli Salad
This healthy and tasty Red Lentil Tabouli Salad is full of Middle Eastern flavor! Filling Red lentils are paired with fresh parsley, mint, onion, tomato, lemon juice, pomegranate molasses and olive oil
If you make this recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
This Lemon Tahini Dressing makes the perfect addition to any garden salad, sandwiches, falafel, and more… It is also vegan, SO easy to make and delicious! Falafel is always topped with a creamy Lemon Tahini Dressing in Lebanese cuisine. Check out my Falafel recipe with an air fryer twist, if you haven’t yet!
This Creamy Lemon Tahini dressing will turn any simple salad into a gourmet meal! The recipe is super easy and comes together in less than five minutes. All you have to do is whisk the tahini paste, crushed garlic, salt, lemon juice and olive oil together. You will notice that the dressing is getting thicker as you whisk. And that’s when you slowly add some warm water to get a smooth, creamy and pourable dressing. Using a mason jar to make this salad dressing is super helpful. They’re airtight, so it easy to store leftovers, they’re easy to clean and dishwasher safe. Get my favorite go-to Mason jars Here.
How to store Lemon Tahini Dressing Leftovers:
Store in an airtight container or a mason jar in the fridge for up to a week. The dressing will thicken up and some separation may occur, just add a couple tablespoon of warm water, whisk it up again and enjoy!
I hope you love this simple vegan Lemon Tahini Salad Dressing recipe as much as I do! And if you make it, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
In a small bowl, combine tahini, crushed garlic, lemon juice, salt, and olive oil. Whisk until thoroughly blended.
Add1 tablespoon warm water, and whisk some more. If your dressing is too thick, add another table spoon of warm water, or until it becomes creamy in texture.
Taste, and adjust the flavor with more lemon juice or salt if needed.
Roasted Chickpea Salad with Tahini Dressing is light, crispy, healthy and full of so much flavor! This salad is also vegan & gluten-free.
Crispy roasted chickpeas, a quick tahini dressing, TONS of flavor, and a recipe that can be easily whipped up in 15 minutes makes this roasted chickpea salad one of my favorites!
I always roasted chickpeas in the oven on a baking sheet for this salad. But once I got an air fryer, I realized they take half the time to cook with even better results! Be sure to check out the baking tips section, if you don’t own an air fryer yet!
Ingredients for this Roasted Chickpea Salad:
(scroll down to recipe card for exact measurements)
Romaine lettuce
Cherry tomatoes
Cucumbers
Avocado
Roasted chickpeas – air-fried or baked
Tahini paste
Lemon
Garlic
Olive oil
Water
Garlic powder
Salt & pepper
How to Make Roasted Chickpea Salad with Tahini Dressing:
Roast the chickpeas: Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Then pour into the air fryer. Set the timer to 10 minutes & 390 degrees, shaking half way through.
Tahini Dressing: While the chickpeas are cooking, in a small bowl, whisk together tahini paste, garlic, lemon juice, water and olive oil. Taste and adjust seasoning as needed.
Assemble salad: Prepare your salad, layer the veggies the way you like, adding the chickpeas on top and drizzle with tahini dressing.
And now you’re ready to enjoy!
How to Bake Chickpeas in the Oven:
Preheat oven to 400 degrees F. Rinse and drain a can of chickpeas in a colander, pat them dry with a paper towel. Toss with olive oil, garlic powder, salt and pepper. Coat a baking tray with cooking oil spray. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.
How to Store Roasted Chickpea Salad Leftovers:
Refrigerator: Leftovers can be stored in the refrigerator for up to 3 days, in an airtight container. You can store everything separately or together.
Meal prep: For meal prepping, storing the dressing, chickpeas and salad separately until ready to serve.
If you’ve tried this healthy Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.
Yield: 4
Roasted Chickpea Salad with Tahini Dressing
Simple salad with protein rich air-fried chickpeas and light lemon tahini dressing is a quick, crispy, healthy and full of so much flavor!
Rinse and drain chickpeas, patting them dry using a paper towel.
In a large bowl, combine chickpeas, salt, black pepper, garlic powder and olive oil. Mix well until chickpeas are completely coated.
Transfer into the air fryer basket. Set the timer to 10 minutes & 390 degrees, shaking half way through.
While the chickpeas are cooking, prepare tahini dressing. In a medium size bowl, whisk together tahini, garlic, lemon juice, salt. water and olive oil. Taste and adjust seasoning as needed.
Assemble salad: layer the veggies the way you like adding air- fried chickpeas on top and drizzle with tahini dressing.
Serve and enjoy!
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I still can’t believe it is finally summer time here in NY! And I’m absolutely loving it! I’ve been enjoying all of the summer side dishes, like this asparagus salad. Today, I’m sharing with you another favorite simple asparagus recipe: Caprese Asparagus Salad.
If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!
How Long to Bake Asparagus?
About 10 to 15 minutes at 400 degrees. Here are some simple steps to to perfectly cook these green stalks:
Prep: Cut off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a foil or parchment paper-lined baking sheet.
Season:Toss the asparagus with olive oil and black pepper to coat.
Bake: Bake at 400 degrees for about 10 minutes. Add cheese, bake for another 5 minutes. You know your Asparagus are ready, when the largest stem is fork tender.
Yield: 4
Caprese Asparagus Salad
If you are looking for a delicious, yet quick side dish to make, Caprese Asparagus salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is the answer!
Line a baking pan with a foil and spray with non-stick cooking spray.
Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan.
Arrange the cherry tomatoes in a row on the other side of the pan.
Drizzle the top of the asparagus and cherry tomatoes with olive oil, salt and pepper.
Place the sheet pan in the oven and cook for 10 minutes.
Remove the baking sheet from the oven and top the asparagus with the shredded Mozzarella cheese. I used Mozzarella balls cut into small pieces.
Place back in the oven and continue to cook until the cheese is melted. This will take about 5 minutes.
Remove the baking sheet from the oven and place the asparagus on a serving plate. Top the asparagus with tomatoes. I arrange the tomatoes to cover the melted.
Add a coat of fresh basil over the tomatoes.
Drizzle the balsamic glaze on top and serve.
Enjoy!
Notes
Raspberry Balsamic Glaze is my favorite for this recipe, but any other regular balsamic glaze will work just fine.
A delicious colorful asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing. This asparagus salad is bursting with flavor! Best of all, it comes together In less than 10 minutes!
What You Need to Make Asparagus Salad
Asparagus
Heirloom or regular cherry tomatoes
Mozzarella Cheese balls
Fresh mint leaves, minced
Lemon zest and Lemon Juice
Garlic
Olive oil
Salt
How To Make this Simple Asparagus Salad
This Asparagus salad takes less than 10 minutes to put together.
Place some trimmed asparagus in a pot of boiling water and cook for about 3-4 minutes.
Make the dressing by combining the garlic, salt, lemon juice, lemon zest, mint and olive oil in a small bowl.
Drain the asparagus and rinse with cold water to stop the cooking process.
A delicious colorful asparagus salad loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Ingredients
1 lb asparagus – ends trimmed
1 cup heirloom cherry tomatoes, halved
8 ounce mozzarella balls
2 tbs fresh mint leaves, minced
1 tablespoon lemon zest
1 garlic clove, minced
2 teaspoons lemon juice
2 tablespoons olive oil
1 tsp salt or to taste
Instructions
Bring a large pot of salted water to boil. Add asparagus to boiling water and cook for 3-4 minutes.
While asparagus is cooking, prepare the dressing by combining the garlic, salt, lemon juice, lemon zest, mint and olive oil in a small bowl. Set aside.
Drain the asparagus and rinse with cold water to stop the cooking process.
Place asparagus on platter and top with tomatoes and mozzarella balls.
Drizzle with dressing and toss lightly.
Enjoy!
Notes
If you are making this ahead of time, do not add in tomatoes or the mozzarella cheese balls. Once ready to serve add in and pouring the dressing overtop.
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
If you’ve tried this healthy Asparagus Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried
By far the most delicious shrimp salad that I’ve ever made! You will love this simple shrimp salad made with cooked shrimp tossed in with vegetables and balsamic dressing.
This shrimp salad can be served as a side dish but is also perfect as a main course for lunch or dinner. I used fresh medium sized raw shrimp, but you can use frozen bags. Just make sure to thaw the shrimp as directed on the package (usually overnight in the refrigerator in a colander with a bowl underneath; or more quickly in a colander under running cold water if you decide to make it the same day).
Serves: 4 people
Ingredients:
For the salad:
3 to 4 medium sized tomatoes, chopped
2 avocados, peeled, pitted and sliced
1 medium romaine lettuce (5 to 6 cups chopped)
For dressing:
1/2 cup balsamic vinegar
1 tsp salt or to taste
3 tbsp olive oil
For the shrimp:
1 lb raw shrimp, peeled and deveined
1 tbsp butter
1 tsp black pepper
pinch of salt
Instructions:
For shrimp: In a large non-stick pan over medium high heat, swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer, add a pinch of salt and let cook for about 2 minutes on each side or until each side turns pink. Set aside to cool. Shrimp cooks quickly!
For dressing: In a medium bowl, whisk in balsamic vinaigrette, salt and olive oil until the dressing thickens and an emulsion forms. Taste and adjust quantities as desired.
For salad:
In a large bowl, mix in all the already chopped vegetables.
Slowly drizzle the dressing and mix gently until all the vegetables are covered well.
Add the shrimp and toss to coat.
Drizzle balsamic glaze and serve. (optional)
Yum Yum! Everything about this shrimp salad is good!
There are two types of people in the world; Fattoush salad people and Tabbouleh salad people. These are two of the most recognizable Lebanese salads. In my family, the decision to make one or the other with dinner is a constant source of conflict.
Fattoush salad combines all of my favorite fresh vegetables in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.
Everyone makes Fattoush salad differently, but here is my recipe! 🙂 In my recipe I use broccoli because my boys love this little addition, however broccoli is not a typical Lebanese Fattoush ingredient.
Yield: 6
Fattoush Salad
Fattoush salad combines tomatoes, cucumbers, parsley, radishes, and onions in one delicious bowl. The toasted pita bread adds some crunchy contrast and the generous dash of sumac gives Fattoush its distinctly awesome flavor.
2 cucumbers, chopped (mini cucumbers are my favorite)
4 tomatoes, chopped into medium-sized pieces
1 small onion, chopped into thin pieces or green onions
2 cups parsley leaves, stems removed- chopped
4 radishes (cut into circles)
1 cup broccoli- chopped (optional)
Instructions
Toast the pita bread in your toaster or bake it in the oven until it is crispy but not browned, this will take about 5 mins and let it cool. I also sometimes used my air fryer, it works great!
Break the pita bread into small pieces and set aside.
In a large mixing bowl, combine the chopped lettuce, cucumbers, tomatoes, onions, broccoli, radishes and parsley.
Add salt, sumac, apple cider, balsamic vinegar and mix well.
Add the oil and toss lightly.
Finally, add the toasted pita bread and toss one more time.
Tabbouleh Salad is one of the most recognizable Middle Eastern salads. This parsley salad is very simple, made with very finely chopped parsley, mint, tomatoes, onions, and bulgur wheat and then dressed with lemon juice, a hint of pomegranate molasses and olive oil. This salad also has several spellings. You may see it referred to as tabbouleh, tabouli, or even tabouleh. However you spell it, it’s delicious!
Tabbouleh Salad
When people ask me, what is my favorite Lebanese food, my answer is always the same. My Mom’s Tabbouleh Salad 🙂 Other versions of tabouli may have different herbs or other vegetables added. However, this particular recipe is the one I grew up eating. Tabbouleh salad is a very light, refreshing and packed with healthy ingredients. Along with Fattoush, it’s the most frequently served salads in Lebanese cuisine. Growing up, my Mom would alternate between Fattoush and Tabbouleh, so you can imagine how difficult I had it.
Tabbouleh Salad Ingredients:
Parsley:
Parsley is the main ingredient in this salad; It needs to be chopped very finely.
Mint:
A little bit of fresh mint enhances the flavor of Tabbouleh, but you can skip if not available.
Tomatoes:
Pick fresh, but ripe tomatoes and also cut it very finely.
Onion:
I use white onions, but you can also mix it with green onions if you have it available.
Bulgur Wheat:
The finest Bulgur, usually labeled as #1. It is super fine, that you only need to soaked it for a few minutes to soften.
Lemon Juice:
Freshly squeezed lemon, ALWAYS.
Pomegranate Molasses:
A hint of pomegranate molasses gives your Tabouleh a different kind of tanginess! I personally will not eat Tabbouleh without pomegranate molasses. But if you don’t have it, you can just add extra lemon juice instead.
Olive Oil:
Extra virgin.
Salt:
To taste. I start with 1 teaspoon and then adjust after mixing the vegetables and lemon juice.
Tips to Make the Best Tabbouleh Salad:
Parsley tips: Wash and dry the parsley ahead of time, it should be completely dry before chopping. You can always dry it thoroughly with a salad spinner. Chop your parsley as finely as possible using a sharp knife. I would not recommend using a food processor because the parsley can come out soggy which changes the whole texture of this salad. I prefer flat parsley over curly ones, but both will work fine.
Finely dice the tomatoes and onions.
Bulgur wheat has to be the #1 fine brown bulgur wheat. You will not need a lot of it, but make sure always wash and soak in water or in the lemon juice for a few minutes to soften it.
Season sufficiently with lemon juice, pomegranate mosses and salt. Tabbouleh has a tangy and zingy flavor, and you’ll need to taste and adjust enough your seasoning accordingly.
Serve your Tabbouleh with lettuce or cabbage leaves, which can be used as an edible spoon to scoop with or munched on the side.
How to Make Tabbouleh- Tabouli Salad Gluten Free:
Bulgur is not gluten free. Substitute red lentils for a gluten-free option. You’ll use the same amount (½ cup) uncooked red lentils. It will just need to be soaked a little longer before adding to the salad. Here is the recipe for my Red Lentil Tabouli Salad.
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How to Make Tabbouleh Salad
Yield: 4
Tabouleh Salad Recipe
Tabouleh Salad is one of the most recognizable Middle Eastern salads. It is a very light, refreshing and packed with healthy ingredients parsley salad.
Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
