One of my favorite ways to enjoy green beans– in this Green Bean and Beet salad! The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans makes it the most perfect side dish anytime of the year, especially the Holiday season!
Green Bean and Beet Salad- Holiday Salad
This Green Bean and Beet salad is tender, crisp and irresistible! The light tangy lemon garlic dressing brings it all together. This salad, y’all… has to go on your Turkey Day menu this year! Not only does it make a delectable Thanksgiving salad this month, you should also go ahead and just plan on making it as a Christmas salad next month!
Green Bean and BeetSalad Ingredients:
Beets– The beets are roasted whole wrapped in a tin foil in the oven before being sliced and added to the salad. Roasting makes them tender and enhances their natural flavors. You can use canned beets to save time as well.
Fresh green beans– Trim the ends. They will only need a few minutes of cooking to become just perfect for this salad!
Nuts– Add a nice earthy and nutty flavor that compliment the beets and add a crunchy texture. Pecans, walnuts, or even almonds would be yummy. I highly recommend toasting your nuts for maximum flavor.
Lemon dressing:You can whisk this up in no time!
HOW TO BLANCH GREEN BEANS
When making green bean salad, or anytime you want your green beans stay green, blanching them is key!
What does it mean to blanch? To blanch vegetables, boil them in salted water until tender and then immediately dunk them in an ice bath to stop the cooking process. It keeps the green beans crisp and bright green. I use the same method for asparagus when making my Asparagus Salad with Lemon Dressing.
How to Make Green Bean and Beet Salad:
Start by roasting the beets:
Preheat oven to 350°F. Wrap the each beet in foil separately and place on a baking sheet tray. Bake for 40-50 minutes or until beets are fork tender. Let cool completely before slicing.
Blanch the green beans:
Start with a large pot of salted water, brought to a boil.
Add the green beans and blanch for 8-10 or until tender-crisp.
While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). Which will help stop the cooking process and avoids overcooking the greens.
Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
Pat dry the beans with paper towels before assembling the salad.
Make the dressing. In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
Peel and slice the roasted beets. Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
Assemble the salad. In a large bowl, add cooked green beans, topped with cooked beets and pecans. Drizzle with dressing and gently toss with tongs.
Serve. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator. The flavors all hangout and become friends:)
Tips for Roasting Beets:
Don’t peel beets before you roast. Once cooked and cooled, beets are incredibly easy to peel – their skins will slide right off! I like to slip them off under running water.
Wrap the beets in foil when you roast them. This helps them to steam and cook through, and the skins will be easier to remove.
Rub the skin to easily remove them. Don’t bother peeling the beets before roasting. Once roasted and cooled, you just need to rub them and the skins will come off easily. It they are tricky to remove, they need to be roasted for longer.
Let them cool completely before slicing. If they’re still warm when you assemble everything, they’ll wilt the greens, and the salad won’t keep well if you’re saving leftovers for day 2.
What to Serve with Green Bean and Beet Salad:
This salad goes well with so many different delicious main dishes! Here are some of our favorites!
If you make this Green Bean Salad or any other recipe on the Salt and Sweet Kitchen, Let me know how it turns out for you in the comments! I love hearing from you.
Craving more colorful, healthy salads? Here are a few more options on the blog:
Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Ingredients
2 small beets
1 lb fresh green beans- ends trimmed
1 garlic clove- crushed
1/4 cup lemon juice
salt- to taste
3 tablespoon olive oil
4 tablespoons crushed pecans- Toasted
Instructions
Start by roasting the beets:
Preheat oven to 350°F.
Wrap the each beet in foil separately and place on a baking sheet tray.
Bake for 40-50 minutes or until beets are fork tender.
Let cool completely before slicing.
Blanch the green beans:
Start with a large pot of salted water, brought to a boil.
Add the green beans and blanch for 8-10 or until tender-crisp.
While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
Pat dry the beans with paper towels before assembling the salad.
Make the lemon dressing:
In a small bowl, mix crushed garlic, lemon juice, olive oil and salt. Whisking well until emulsified.
Peel and cut the roasted beets:
Once beets are cool enough to handle, wear gloves and use a paper towel to rub the skins off. Discard the skins and slices the beets into ½ inch thick slices. Then cut each slice into stripes.
Assemble the salad:
In a large bowl, add cooked green beans, topped with cooked beets and pecans.
Drizzle the salad with the dressing and gently toss it with tongs.
You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
Enjoy, everyone!
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This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!
Quinoa Hummus Bowl
A light but filling and healthy Quinoa Hummus Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 bowls.
What You Need to Make Quinoa Hummus Bowl:
(Scroll all the way down to recipe card, for exact measurements)
Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.
Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.
Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.
Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.
Red onions: Red onions are more mild than white and make a great addition to salads.
Olives: Olives for salt and fat – It compliments the other ingredients really well.
Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.
HOW TO MAKE QUINOA HUMMUS BOWL:
To make this Mediterranean Hummus Bowl recipe, simply…
1. Cook the Quinoa:
If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.
2. Make the Hummus:
Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.
3. Prep the Veggies:
Chop the lettuce, tomatoes and cucumbers into bite size pieces.
4. Assemble the Bowls:
This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.
5. Serve. Enjoy right away while it’s nice and fresh!
Possible Variations for Mediterranean Quinoa Hummus Bowl:
There are so many ways that you can customize this salad. Here are a few ideas:
Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
Add Falafel: especially those Air-fried ones! YUMMY!
Add extra fresh veggies: Such as bell pepper or arugula
Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.
Can you make Quinoa Hummus Bowl ahead of time?
You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.
If you’ve tried this Mediterranean Quinoa Hummus Bowl 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. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Yield: 4
Quinoa Hummus Bowl
This Quinoa Hummus Bowl combine quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!
Prep Time15 minutes
Total Time15 minutes
Ingredients
For the Hummus
15 ounce can chickpeas
3 tablespoons lemon juice
2 tablespoons tahini
2 garlic cloves
½ teaspoon salt
Few tablespoons water- cold
For Assembly
2 cups baby spinach
½ red onion- sliced
2 mini cucumbers- sliced
2 tomatoes- cut into bite size chunks or cherry tomatoes
1 cup cooked chickpeas
½ cup olives- pitted
Extra virgin olive oil for serving
1 cup Romain lettuce- chopped
For Quinoa
1 cup uncooked quinoa- rinsed under cold water
1 1/2 cups water
pinch of salt
Instructions
Cook the Quinoa:
Add washed anddrained quinoa, salt, and cold water to a saucepan.
Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.
Make your Hummus:
Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.
Prep your Veggies:
I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.
Assemble the Bowls:
This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.
Serve. Enjoy right away while it’s nice and fresh!
Recommended Products
The recommended products below are affiliate links to products I use and love!
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.
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!
DID YOU MAKE THIS RECIPE?
If you love this recipe as much as I do, be sure to rate it and give a review or share it on Instagram and tag @TheSaltandSweetKitchen
This healthy and tasty Red Lentil TabouliSalad 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.
Red Lentil Salad
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 is Tabouli?
Have you tried tabouli salad (also known as tabbouleh) before? If you haven’t yet, you’re in for a treat! Tabouli is a classic Lebanese salad made with fresh and flavorful herbs and veggies.
Traditionally tabouli is made with bulgur wheat which is a gluten containing grain. But in this recipe, I’m sharing a version that substitutes red lentil for bulgur. This colorful red lentil salad is a winner! Vegan + gluten free.
What you Need to Make Red Lentil Salad:
(Check full recipe below, for quantities)
parsley
tomatoes
mint
red lentils
onion
Salt
olive oil
lemon juice
pomegranate molasses
Why you’ll love this quinoa tabbouleh salad
This quinoa tabbouleh salad is:
Super fresh
Bright and flavorful
Nourishing
Versatile
Vibrant
Refreshing
& SO tasty!
How to Make Red Lentil Salad- Gluten Free Tabouli
Start by soaking red lentils in hot water for 10-20 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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If you make this Gluten Free Tabouli recipe, then don’t forget to snap a photo and hashtag it #thesaltandsweetkitchen — I would love to see your creations on Instagram and Facebook!
Red Lentil Tabouli- Red Lentil Salad
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
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.
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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This Caprese Asparagus Salad is light, refreshing, and bursting with flavor. It’s so simple to prepare and can be made in less than 20 minutes! It makes the perfect vegetarian side dish. Gluten-free, Keto friendly and low carb!
Caprese Asparagus Salad
Here’s one of my all time favorite asparagus recipes, along with Air-Fried Asparagus and Asparagus Salad. If you are looking for a delicious, quick, low carb side dish to make, Caprese Asparagus Salad topped with Mozzarella cheese, cherry tomatoes, fresh basil and a balsamic glaze is definitely the answer!
Ingredients:
Asparagus
Cherry tomatoes
Mozzarella cheese
Basil leaves
Balsamic glaze
Olive oil
Salt and pepper
How to Roast Asparagus?
Roasting these green stalks couldn’t be any easier.
Prep: Rinse the spears under cool water to remove any grit and dry by gently rolling them in a kitchen towel. Cut/snap off the woody ends of the asparagus and toss away. Arrange the asparagus stalks on a baking sheet lined with a silicone mat or parchment paper for easy clean up.
Season: Toss your prepared asparagus with a light drizzle of olive oil, and a sprinkle of salt and pepper.
Bake: Bake at 400 degrees until fork tender. The baking time will vary depending on the thickness of your asparagus. Thin asparagus, like the kind I used here, was done in 15 minutes. Thicker asparagus will need between 15 to 20 minutes.
How to Make this Easy Asparagus Salad:
Preheat oven to 400 F and line a baking pan with parchment paper. Grease with spray.
Arrange the asparagus on one side of the baking sheet in a row on one side of the baking pan and 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. 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 cheese.
Add a coat of fresh basil over the tomatoes and drizzle with balsamic glaze on top.
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.
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 cheese.
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 balsamic glaze, but any other regular balsamic glaze will work just fine. You can also make your own!
Recommended Products
The recommended products below are affiliate links to products I use and love!
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.
This delicious colorful Asparagus Salad with Lemon Dressing is loaded with heirloom cherry tomatoes, mozzarella cheese and mint.This simple asparagus salad has a light and flavorful crisp crunch in every bite. Best of all, it comes together In less than 10 minutes!
Asparagus Salad with lemon Dressing – An easy and quick to make salad recipe that can be made year round. It is vegetarian, gluten-free, keto and paleo-friendly so go ahead and make a batch to serve as a side dish or meal prep to enjoy throughout the week.
What You Need to Make Asparagus Salad with Lemon Dressing
(Find the complete recipe with measurements all the way down in recipe card with a printable option)
Asparagus: of course! Look for 1 bunch with thin, snappy spears.
Cherry tomatoes: I used Heirloom for the colors, but regular cherry tomatoes works as well.
Mozzarella cheese balls: You can also use regular mozzarella cheese and cut it into small chunks.
Fresh mint leaves: To take it all over the top.
Garlic, olive oil, lemon juice, and sea salt – To lightly dress the asparagus and mozzarella salad.
While water comes to a boil prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the spears.
Add asparagus spears to boiling water and let cook for 3-4 minutes. Use tongs to remove from the boiling water and transfer spears immediately into the ice bath. This is will stop the cooking process and avoids overcooking.
Let the asparagus chill in the ice water for a few minutes.
Pat dry the asparagus kitchen towels before assembling the salad.
How To Make this Simple Asparagus Salad with Lemon Dressing:
This asparagus salad recipe comes together in less than 10 minutes.
Prep the asparagus: Rinse the spears under cool water to remove any grit and cut/snap off the woody ends of the asparagus and toss away.
Blanch the asparagus. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Pat dry with paper towels.
Make the dressing by combining the garlic, salt, lemon juice, mint and olive oil in a small bowl.
Assemble your salad by transferring the asparagus into a serving plate , arrange cherry tomatoes and mozzarella cheese on top. Then drizzle with lemon garlic dressing.
If you make this Simple Asparagus Salad with Lemon Dressing or any other recipe on the Salt and Sweet Kitchen, then don’t forget to rate it, and leave a comment below
A delicious colorful Asparagus Salad with Lemon Dressing loaded with heirloom cherry tomatoes, mozzarella cheese, topped with a light garlic -lemon and olive oil dressing.
Prep Time7 minutes
Cook Time3 minutes
Total Time12 minutes
Ingredients
1 lb asparagus – ends trimmed
1 cup heirloom cherry tomatoes, halved
8 ounce mozzarella balls
2 tbs fresh mint leaves, minced
1 garlic clove, minced
3-4 tablespoons lemon juice
2 tablespoons olive oil
1 tsp salt or to taste
Instructions
Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Drop the asparagus into the boiling water and blanch for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Pat dry with paper towels.
Prepare the dressing by combining the garlic, salt, lemon juice, mint and olive oil in a small bowl. Set aside.
Place asparagus on platter and top with tomatoes and mozzarella balls.
Drizzle with dressing and toss lightly to coat.
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.
Recommended Products
The recommended products below are affiliate links to products I use and love!
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.
You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.
Shrimp Avocado Salad
This Shrimp Avocado Salad is loaded with avocado, cucumbers, corn and tomatoes all over a bed of bright romaine. It’s so fresh and extremely satisfying with a light and easy balsamic vinaigrette dressing. This shrimp salad can be served as a side dish, but is also perfect as a main course for lunch or dinner. If you aren’t into shrimp, this salad is still amazing served vegetarian.
Ingredients to Make Shrimp Avocado Salad:
(Scroll down to recipe card for exact measurements and a printable option)
Shrimp: Use large shrimp if possible, either raw or pre-cooked. I used frozen shrimp that I thawed as directed on the package.
Avocado: Make sure they are ripe but firm for best consistency with the salad. Add them right before serving.
Corn: From fresh cobs if it’s available, otherwise canned.
Tomatoes: Cut into bite size pieces.
Cucumbers: Mini cucumbers
Dressing: This simple homemade dressing is made with extra virgin olive oil, balsamic vinegar and a pinch of salt.
Tips and Variations:
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).
Let the shrimp marinate for at least 10 minutes before cooking it.
Keep in mind that shrimp cook very quickly – don’t take your eyes off of them or they may overcook.
Corn: Use Freshly boiled corn on the cob if possible because it tastes so much better than canned corn. You can also boil frozen corn on the cobs, or grilled when its grilling season.
To determine if an avocado is ripe, flick the brown nub of the stem. Then:
If the avocado stem comes off clean and is green underneath, your avocado is ripe.
If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
If the avocado stem doesn’t release, it’s not ready yet.
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Yield: 4
Shrimp Avocado Salad
You will love this simple low-carb Shrimp Avocado Salad made with perfectly cooked shrimp tossed in with fresh veggies and balsamic vinaigrette dressing.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Ingredients
For Shrimp
1 pound shrimp, large (peeled, deveined and tail off)
Start by marinating the shrimp. In a medium sized bowl, whisk together crushed garlic, lemon juice, salt, black pepper and olive oil. Add the shrimp and stir to combine, until every shrimp is coated.
Heat a large non-stick pan over medium high heat. Add the shrimp and cook for about 2-3 minutes on each side, turning once midway, until shrimp is cooked through. Remove shrimp to a plate and set aside to cool.
Meanwhile, cook the corn on the cob. Bring a large pot of water to boil, add the corn cobs, lower to low heat, cover the pot and cook for 5-8 minutes.
Assemble your salad: Line the bottom of a large salad platter/bowl with chopped romaine lettuce, topped with chopped tomatoes, sliced cucumbers, avocado, shrimp, and corn kernels that has been cut of the cob and shrimp.
Make the dressing: In a small bowl, add balsamic vinegar, olive oil and salt. Whisk well to combine.
Drizzle balsamic vinaigrette dressing over the salad and toss to combine.
Enjoy!
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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.
Lebanese 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 spice gives Fattoush its distinctly awesome flavor.
Fattoush Lebanese Salad:
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.
WHAT IS FATTOUSH?
Fattoush translates to “crumbled bread” in Arabic and this Lebanese salad is topped with crispy crumbled pita chips which I’m assuming where the name came from. Pita bread is typically deep fried in Lebanese Fattoush, I enjoy mine toasted, baked or air fried just as much.
Ingredients:
(Scroll all the way down for full recipe and exact measurements)
Lettuce: Romaine.
Parsley: Fresh finely chopped.
Tomatoes: Ripe tomatoes are best.
Onions: I use white sweet onions, but green onions is also a great addition. You can mix a little of each.
Cucumbers: Any cucumbers work, but Persian mini cucumbers are my favorite.
Radishes: For extra crunch and flavor.
How to Make Fattoush Salad:
Prepare the Fattoush Salad Dressing:
Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.
Toast the pita bread:
Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step.
Let the pita chips cool down, while you chop the veggies.
Chop and assemble the salad:
Chop all your veggies into bite size pieces.
Add all the chopped ingredients to a large bowl.
Pour the dressing on top.
Toss everything to combine well.
Add toasted pita bread just before to stay crisp.
Enjoy!
What do you serve with fattoush salad?
This Middle Eastern salad makes a great side that can be served along fish, chicken, meat or vegetarian and vegan dishes. Here are a few suggestions:
If you’ve tried this Lebanese Fattoush Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave a comment below! I would love to hear about your experience making it!
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Fattoush Salad Recipe
Yield: 5-6
Lebanese 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 spice, gives Fattoush its distinctly awesome flavor.
Whisk together the sumac, balsamic vinegar, apple cider vinegar, olive oil, whisking continuously until emulsified. Set aside.
Toast the pita bread:
Cut the pita bread into bite size squares. Toss with olive oil and bake 400 F for 7-10 minutes or until crisp but not browned. I sometimes use my air fryer for this step.
Let the pita chips cool down, while you chop the veggies.
Chop and assemble the salad:
Chop all your veggies into bite size pieces.
Add all the chopped ingredients to a large bowl.
Pour the dressing on top.
Toss everything to combine well.
Add toasted pita bread just before to stay crisp.
Enjoy!
Recommended Products
The recommended products below are affiliate links to products I use and love!
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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If you like this Lebanese Tabbouleh 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!
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.
