Salads

NYT CORN SALAD

Ingredients:

  • 6 ears of corn
  • 2 containers of fresh cherry tomatoes
  • 1 small spicy pepper I used habenero
  • 5 big leaves of basil
  • 2 tbs minced cilantro (can leave out if you don’t like)
  • Juice of four limes
  • 1 tsp flakey salt
  • 3 tbs olive oil

This recipe is adapted from a New York Times Salad Recipe. It’s such a great refreshing summer recipe. The flavors are super simple but sweet with a little acidic tang. I served this as a side with steak and chimichurri and garlic roasted mashed potatoes.

Instructions:

  • Microwave the ears of corn for about 4 min each. They should be warm and yellow
  • Remove the husks and cut the base off. Then cut the corn off you want as close to the cob without getting the center so it comes off in pieces not kernels.
  • Chop your cherry tomatoes in half and add that to a bowl with your corn.
  • Thinly chiffonade your basil and add it to the bowl with the vegetables.
  • Remove the seeds from your pepper and very finely mince, add that to the bowl with the cilantro, sea salt, and olive oil.
  • Zest your limes over the salad, then cut them in half and add the juice.
  • Toss everything together and enjoy!

CHICKPEA FETA SALAD

Ingredients:

  • 3 tbs balsamic vinegar

  • 3 tbs olive oil

  • Pinch of sea salt

  • Pinch of red pepper flakes

  • Pinch of fresh minced rosemary

  • Pinch of oregano

  • 1-3 minced garlic clove

  • For the salad

  • 1 large deseeded and diced cucumber

  • ½ cup cherry tomatoes

  • 1 avocado, I like a little firmer for salad

  • 1 can chickpeas

  • 1 tbs olive oil

  • 1 tsp cumin

  • 1 tsp garlic powder

  • ½ tsp paprika

  • Sprinkle of feta

Instructions

1. Mix together all the dressing ingredients in a mini mason jar, shake and set aside.

2. Toss your chickpeas in the olive oil, garlic powder, cumin, and paprika. Airfry at 400 for 20 min tossing once or twice throughout so they toast evenly.

3. Add your chopped cherry tomatoes, cucumber, diced avocado, dressing, toasted chickpeas, and feta into a large bowl. Toss, and enjoy!

TOMATO CHICKEN SALAD

Ingredients:

  • 4 chicken thighs or two breasts

  • 1 tbs garlic powder

  • 1 rich cracked pepper

  • 1 pinch red pepper flakes

  • 1 bs parsley

  • Olive oil to cook

  • 2 large heirloom tomatoes

  • 1 large avocado

  • 2 oz goat cheese I use @laurachenel

  • 6 basil leaves

  • 1 tbs red wine vinegar

  • 1 tbs olive oil

  • Pinch sea salt

  • Pinch pepper

Instructions

1. Heat the olive in a cast iron pan on medium until the oil begins to shimmer. Mix together your seasonings and generously coat your chicken. Place it into the hot oil and cover. Cook for about 6 minutes on each side without touching it so it forms a crust.

2. Let it sit while you assemble the salad.

3. Cut the avocado and tomato into bite sized pieces. A sharp knife is super important, my favorite is linked in my bio!

4. Thinly slice the basil and add that to a bowl with the tomato, and avocado. Chop the chicken and add it to the bowl with the olive oil, vinegar, salt and pepper. Toss the salad and sprinkle the goat cheese on top if desired.

5. Enjoy!

BROCCOLI KALE SALAD

Ingredients:

  • 1 bag of broccoli florets

  • 2 tbs olive or avocado oil

  • 1 tsp red pepper flakes

  • 1 tsp garlic powder

  • 1 tsp mustard powder

  • 1/2 cup shredded parmesean

  • 1 tsp chili powder

  • 2 tbs honey mustard

  • 1 tbs olive oil

  • 3 cloves or garlic

  • Juice of 1 lemon

  • 1/2 tsp sea salt

  • 1 head of kale

  • 1 large cooked chicken breast

Instructions

1. Toss your broccoli florets in the olive or avocado oil with the red pepper flakes, garlic powder, mustard, and chili powder. Lay them on a baking sheet and bake at 350 for 30min they should be brown and toasty.

2. In a large salad bowl mix together the mustard, olive oil, minced garlic, lemon juice, and sea salt to create the dressing.

3. Cut the stalks off the kale and chop roughly into bite sized pieces. Massage the dressing into the kale, chop your chicken and add it to the bowl with the broccoli, and Parmesan. Toss everything together and enjoy!

PEACH BURRATA SALAD

Ingredients:

  • 2 peaches or nectarines

  • 4 basil leaves

  • 1/4 a red onion

  • 2 heirloom tomatoes

  • 4 cloves of minced garlic

  • 1 tbs olive oil

  • 1 tbs rice vinegar (balsamic would also be good)

  • 1/2 tsp red pepper flakes

  • 1/2 tsp sea salt

  • 1 1/2 tsp honey Dijon mustard

  • 1 ball of burette

  • 8 slices of prosciutto

  • Garlic crostini

Instructions

1. Slice the peaches thinly and add to your salad bowl (mine is from @yearandday). Finely chiffonade your basil and sprinkle it over, set a little aside for a garnish.

2. Dice your red onion and tomatoes and add them too

3. For your dressing combine the olive oil, garlic, vinegar, red pepper flakes, sea salt, and mustard. Pour the dressing over the vegetable and toss.

4. Add your buratta and prosciutto along with the garlic crostinis, drizzle more olive oil and garnish with basil!

GRILLED BALSAMIC CHICKEN SALAD

Ingredients for the Salad:

  • 2 chicken breasts

  • 2 tbs Mediterranean seasoning

  •  2 tbs olive oil

  • One red bell pepper

  • 1/2 a red onion

  • 1 can of rinsed and drained chickpeas

  • 2 tbs minced parsley

  •  1 chopped cucumber

  • 1 container cherry tomatoes

  • Half a block of feta cheese

Ingredients for the Dressing:

  • 2 tbs olive oil

  • 2 tbs balsamic vinegar

  • Juice of one lemon

  • Fresh cracked black pepper

  • 1/2 a tsp of salty

  • Mediterranean seasoning blend (something with garlic and oregano)

Instructions

1. For the dressing mix the olive oil, balsamic, lemon juice, pepper, seasoning blend, and red pepper flakes in the bowl you’re going to use for the salad

2. Thinly slice the red onion and add it to the dressing. Mix it till it’s fully coated, the acid will soften the flavor of the raw onion

3. Add the chickpeas, cucumber, and parsley and mix. Let everything sit while you make your grill tray.

4. Cover the chicken and bell pepper in the remaining olive oil and seasoning and grill everything on high till the chicken is 165 and the bell pepper is blackened on all sides

5. Let the chicken and bell pepper rest 5 min before chopping

6. Chop the chicken and bell pepper and add to the salad along with the chopped cherry tomatoes and feta. Mix everything together thoroughly and enjoy! It keeps well in the fridge for about 2-3 days in a sealed container.

STRAWBERRY BALSAMIC KALE SALAD

Ingredients for the Salad:

  • 1 head of Dino kale

  •  8 brussel sprouts

  • A drizzle of olive oil and generous pinch of sea salt

  • 6 big strawberries (about 1 cup chopped)

  • 1 shallot

  • 1/2 a block of manchego cheese

  • 1/4 cup toasted almond slivers

  • 5 grilled chicken thighs or two chicken breasts (I love to use a rotisserie chicken for this)

Ingredients for the Dressing:

  • 5 leaves of fresh oregano

  • 1/4 cup balsamic dressing

  • 1/4 cup olive oil

  • 2 tbs maple syrup

  • 2 tsp Dijon mustard

  • 1 tsp sea salt

  • 1 clove of minced garlic

Instructions

1. Thinly slice the Brussel sprouts and kale. Lay. It out on a baking sheet and drizzle with the olive oil and sprinkle with sea salt. Rub it in a bit and bake at 400 for 5-7 min. The edges should be a bit toasty and brown.

2. For the dressing mix together the olive oregano, minced garlic, balsamic dressing. olive oil, maple syrup, Dijon, and sea salt. The dressing container I used is in my amazon storefront.

3. Chop up your cooked chicken, strawberries, and thinly slice your shallots. Add the cooked brussel sprouts to a bowl with the chicken strawberries, shallots, and as much dressing as your heart desires (there should be some leftover though). Toss everything together and finish with lots of grated manchego and almond slivers.

4. Enjoy!

STEAK AND CORN SALAD

Ingredients:

  • 1lb of whatever cheap cut of steak you like, this is top sirloin

  • 2 ears of corn

  • 1 tbs chili powder

  • 1 tsp natures seasoning blend or similar salty garlic seasoning blend

  • Juice of 1 lime

  • 1 tbs olive or avocado oil

  • 1 head of Dino kale

  • 1 head of romaine lettuce

  • 1/4 cup cilantro (about half a bunch)

  • 1/2 a red onion

  • 1 container of cherry tomatoes

  • 1 can of black beans

  • 1/2 a block of cotija cheese, about 4 oz

  • 1 avocado

  • 2 tbs Melinda’s green sauce or similar green hot sauce

  • The juice of two limes

  • 3 tbs olive or avocado oil

  • 1 tsp salty garlic blend seasoning like natures seasoning

Instructions

1. Cover the steak in the lime juice, olive oil, chili powder, and natures seasoning. Rub it in until it turns red and is evenly covered. You can let this marinate for up to 24 hours if you want.

2. Grill on medium high for about 6 minutes on each side till the steak is seared and medium rare to rare.

3. Grill the corn with the steak.

4. Let the corn and steak rest for 10 min.

5. Chop the romaine and thinly slice the kale and add it to a large bowl.

6. Chop the cilantro and add it to the kale and romaine mixture.

7. Thinly slice the red onion, cut the cherry tomatoes in half and rinse and drain the beans. Add that all to the bowl with the crumbled cotija cheese and the cubed avocado.

8. Cut the corn off of the Cobb and cube the steak and add to the bowl.

9. Mix together the green sauce, remaining lime juice, avocado oil, and seasoning blend to create the dressing.
10. Pour that over the salad (keep it separate and dress daily if you’re making it as meal prep).

11. Toss everything together and enjoy!

BLOOD ORANGE KALE SALAD

Ingredients for the Salad:

  • 1 bunch of kale

  • A drizzle of olive oil, half a lemons juice, and a pinch of sea salt

  • 1 radicchio

  • 2 blood oranges,

  • 1 large shallot or two small ones

  • 1/2 a cup of pistachios

  • 1 package of @laurachenel peppered goat cheese

Ingredients for the Dressing:

  • 60ml of olive oil (I use @getgraza )

  • 20 ml lemon juice (about 1/2 a lemons worth)

  • 20 ml white wine vinegar

  • 8 cloves of garlic

  • 20 ml of honey

  • 20 ml dijon

  • 1 tsp sea salt

  • 1/2 tsp red pepper flakes

Instructions

1. Despine and roughly chop your kale into bite sized pieces. Rinse and dry it and drizzle with the olive oil, lemon juice, and sea salt. Massage it vigorously until it turns dark green throughout.

2. Slice the radicchio and shallots. Peel the pith off of the orange and slice.

3. In a blender blend together the olive oil, lemon juice, garlic, honey, dijon, sea salt, and red pepper flakes.

4. In a medium hot pan toast the pistachios. They are a very fatty delicate nut so will toast quickly. Toss the regularly so they don’t burn.

5. In a large bowl combine the kale, oranges, radicchios, pistachios, shallots, dressing, and goat cheese.

6. Toss everything together and enjoy!

GRILLED SALAD

Ingredients for the Chicken:

  • 2 large chicken breasts

  • 3 tbs of your favorite garlic powder based seasoning blend

Ingredients for the Dressing:

  • 2 limes

  • 3 tbs olive oil

  • 1 tbs vinegar

  • 3 cloves minced garlic

  • 1/2 tsp red pepper flakes

  • 1/2 tsp paprika

  • 1 tsp dijon mustard

  • 1 tsp sea salt

Ingredients for the Salad:

  • Two ears of corn

  • One head of romaine lettuce

  • One head of Dino kale

  • 3 thai chilis

  • 4 green onions

  • One container of cherry tomatoes

  • One avocado

  • 1/2 a block of feta cheese

Instructions

1. Cover your chicken breasts in your seasoning blend and let them sit for an hour or two so the seasoning soaks in.

2. Grill your corn and chicken on the grill. I like to grill the corn for about 10 minutes with the leaves on then shuck it and grill for five to give it some color. For the chicken cook on medium high for about 8 minutes each side or until it’s 165 internally.

3. For the dressing mix together the juice of the two limes, olive oil, vinegar, minced garlic, red pepper flakes, paprika, dijon mustard, sea salt. Mix together thoroughly.

4. Thinly slice your kale and chop your romaine. De-seed and slice your red chilis, chop your green onions, cut your cherry tomatoes in half, cube your avocado and add it all to a big bowl.

5. Cut the corn off of the Cobb and cube your chicken. Add that to your salad bowl with the feta cheese and dressing and toss everything together.

6. This keeps great in the fridge for a few days and makes a delicious lunch!

ZESTY PESTO SALAD

Ingredients for the Dressing:

  • 3-4 cloves of smashed garlic

  • juice of 1 lemon

  • 1/4 of a jar of capers (about 2 tbs)

  • 1/4 cup olive oil

  • 1/2 tsp sea salt and cracked black

Ingredients for the Chicken:

  • 2 boneless skinless chicken breasts

  • 3 tbs salty chicken seasoning blend

  • 3 tbs high heat neutral oil (avocado or grape seed)

Ingredients for the Salad:

  • 1 spring garlic stalk, green onion, or garlic scape

  • 4 leaves of basil

  • 1 container of spinach

  • 1 head of romaine

  • 1/2 a block grated parm or mature belford

  • 2 tbs toasted pine nuts

  • 1 cubed avocado

Instructions

1. Smash the garlic and mix together with the lemon juice, olive oil, capers (with juice), sea salt, and pepper

2. Generously season your chicken breasts. Add your oil to a stainless steel or cast iron pan and heat to medium high till the oil is shimmering. Add your chicken and cook without touching it for 8 min on one side and 7 on the other. Remove and let it rest.

3. Mince your garlic scape and basil and add it to a bowl with the spinach, chopped romaine, grated cheese, dressing, pine nuts, and avocado. Chop your chicken and add that as well.

4. Toss everything together and enjoy!

GOAT CHEESE & SWEET POTATO KALE SALAD

Ingredients for the Salad:

  • 1 peeled and diced sweet potato

  • 1 can of rinsed and drained chickpeas

  • 2 tbs olive oil

  • 2 tsp paprika

  • 2 tsp cumin

  • sea salt and cracked black pepper

  • 1 head of Dino kale

  • 10 brussel spouts

  • 1/4 cup pistachios

  • 1 container of @laurachenel truffle goat cheese

  • 1 diced avocado

Ingredients for the Dressing:

  • 3 tbs @acidleague strawberry vinegar, it was insanely delicious you guys have to try it

  • 3 tbs olive oil

  • 1 tbs maple syrup

  • zest of half a lemon

  • big pinch of sea salt

Instructions

1. Lay the sweet potato and chickpeas out on a sheet pan and drizzle with olive oil and cover in the paprika, sea salt, cumin, and pepper

2. Bake at 400 for 25 min until crispy and tender tossing occasionally (you can also airfry)

3. Despine and thinly slice the kale and Brussels sprouts, add to a bowl with the diced avocado, goat cheese, and pistachios

4. In a mason jar add the vinegar, olive oil, lemon zest, sea salt, and maple syrup and shake

5. Add the roasted chickpeas and sweet potatoes to the salad with the dressing and roughly toss

6. Serve and enjoy!

CREAMY HONEY MUSTARD SALAD DRESSING

Ingredients for the Dressing:

  • 2 tbs creamy Dijon

  • 2 tbs honey

  • big pinch of red pepper flakes

  • 1/2 tsp sea salt

  • 3 tbs champagne vinegar

  • 3 tbs olive oil

 

Instructions

1. Mix everything together till creamy! It keeps in the fridge for a pretty long time as long as you keep it sealed but it’ll be gone by the time it goes bad it’s so delicious. This recipe makes enough for about two big salads.

Enjoy!

SPICY STEAK & CORN SALAD

Ingredients for the Salad:

  • 1 steak

  • Salt and pepper to season

  • Neutral oil like avocado

  • 1 head of romaine

  • 1 bunch of spinach

  • 1 tbs minced cilantro

  • 1/4 cup spicy @tabasco avocado dressing

  • 1 can rinsed and drained sweet corn

  • 1 handful of red onion sliced (pickled onion is also good)

  • 1 container of cherry tomatoes

  • 1 cubed avocado

  • 1/4 cup of crumbled feta

  • Extra dressing to top

Instructions

1. Season the steak with the salt and pepper. Add the oil to a large cast iron pan with the oil. Cook on high for 5min on one side and 7 min on the other. Set it aside to rest while you prepare your vegetables.

2. Chop your romaine and spinach and add to a big salad bowl with the cilantro, corn and dressing. Toss it up and set aside.

3. Slice the red onion, chop your tomatoes, and cube your avocado.

4. Slice your steak into bite sized pieces

5. I like to serve in a plate bowl. Lay down the lettuce, top with the tomatoes, red onion, avocado, feta, and drizzle with extra dressing. (This makes enough for two servings so either split between two bowls or add everything to one if you’re making for lunch the next day)

6. Enjoy!

MEDITERRANEAN SALAD

For the Chicken

  • 2 chicken breasts

  • 1 can of chickpeas

  • 2 tbs olive oil

  • 1 tbs mustard powder

  • 2 tsp paprika

  • Generous pinch of sea salt

  • 2 tsp dill

For the Dressing:

  • 2 tbs olive oil

  • Juice of 1 lemon

  • 2 minced or grated cloves of garlic (grating it will give it a more intense garlic flavor than mincing)

  • Pinch of red pepper flakes

  • Pinch of sea salt

  • 2 tbs rice vinegar

  • 1 tsp minced dill

For the Salad:

  • 1 container of chopped cherry tomatoes

  •  1/2 a package of feta crumbled

  • 1 minced shallot

  • 1 head of iceberg lettuce

  • 1 cup of chopped kale

  • 1 container of chopped cherry tomatoes

  • 1 small can of diced olives

Instructions

1. Drain and rinse your chickpeas and lay them out on a baking sheet with your chicken breasts. Coat in the olive oil and rub it around so it’s evenly coated. This helps the seasoning stick. Sprinkle the chickpeas and chicken with the mustard powder, paprika, sea salt, and dill. Rub it in until everything’s fully coated in seasoning and bake at 400 for 25 minutes.

2. In a small container mix together the olive oil, lemon juice, garlic, dill, red pepper flakes, sea salt, and vinegar. Shake thoroughly.

3. Chop up the kale and iceberg lettuce. Add it to a large salad bowl with the shallot and drizzle with dressing. Massage the dressing in and then add the cherry tomatoes, olives, feta, and roasted chickpeas. Chop the chicken and add it

4. Toss everything together and enjoy! It’s good for about 3 days in the fridge and makes four large servings.

BURRATA SALAD

This buratta salad with basil, tomato, prosciutto, on a bed of arugula with homemade crispy garlic croutons is fantastic! You can double or triple it to make it enough for dinner with the family or make on serving all for you.

Ingredients for the Salad:

  • 1 container of arugula

  • 4 leaves of chiffonaded basil

  • 1 large heirloom tomato chopped

  • 1 big ball of burrata (the individually packaged ones from @distefanocheesecheese are perfect)

  • 1/4 lb of prosciutto or salami

Ingredients for the Dressing:

  • 4 cloves of minced garlic

  • 1 tbs red wine vinegar

  • 1 tbs balsamic vinegar

  • 2 tbs olive oil @getgraza is the best!

  • 1/2 tsp sea salt

  • 1/2 tsp red pepper flakes

  • Fresh cracked black pepper

  • 1tbs Dijon

Ingredients for the Croutons:

  • 4 tbs butter

  • Pinch of red pepper flakes

  • 4 cloves of minced garlic

  • Pinch of sea salt

  • 1 tsp parsley

  • 1 tbs olive oil

  • 4 slices of stale gluten free bread cubed

Instructions

1. Add the minced garlic, red wine vinegar, balsamic vinegar, olive oil, sea salt, Dijon, red pepper flakes, and cracked pepper to a salad dressing container, I linked the one I used in my bio under kitchen essentials.

2. Melt the butter with the garlic, sea salt, parsley, and olive oil together. Toss the bread in the melted butter mixture, lay out on a baking sheet and bake at 400 till crispy, about 20 min.

3. Add the arugula, basil, tomato, burette, and salami or prosciutto to a bowl. Dress to your preference and toss. Add the crispy garlic croutons and enjoy!

BRUSSEL SPROUT & SWEET POTATO SALAD

Anyone else used to hate Brussel sprouts and now can’t get enough of them? I know I can’t! This colorful salad is full of crunchy deliciousness, a little bit spicy from the chickpeas and a little bit sweet from the cranberries and goat cheese but packs a punch with the dressing.

Ingredients for the Salad:

  • 1 can of rinsed and drained chickpeas

  • 1 diced sweet potato

  • 2 tbs olive oil

  • 1 tbs garlic powder

  • 1 1/2 tsp paprika

  • 2 tsp cumin

  • 1 tsp red pepper flakes

  • 1 bunch of kale

  • 10 brussels sprouts

  • 1 bunch of chopped chives

  • 1/3 cup dried cranberries

  • 1/4 cup sunflower seeds

  • 1 container of pepper goat cheese, the one from @laurachenel is the best!

Ingredients for the Dressing:

  • 4 cloves of minced garlic

  • 2 oz of rice wine vinegar

  • 2 oz of olive oil

  • 1 tbs dijon mustard

  • Juice of 1 lemon

  • 1 tsp sea salt

  • Fresh cracked black pepper

  • 1 tbs minced dill

Instructions

1. Lay sweet potato and chickpeas on a baking sheet and drizzle with olive oil. Mix together the garlic powder, paprika, cumin, and red pepper flakes. Cover the chickpeas and sweet potato in the seasoning blend and bake at 400 for 30-40 min till toasty and brown. Mix them around about halfway through so they toast evenly.

2. Very thinly slice the kale and brussel sprouts and add to a bowl with the chives, cranberries, sunflower seeds, cranberries, and goat cheese.

3. In a dressing container (the one that I used is linked in my amazon storefront in my bio!) mix together the garlic vinegar, olive oil, mustard, lemon juice, sea salt, cracked pepper, and dill. This makes a lot of dressing so if you don’t want a dressing heavy salad you don’t have to add all of it.

4. Add the warm chickpeas and sweet potato to the salad straight out of the oven. Add as much dressing as you want and toss everything together. The heat from the potatoes should melt the goat cheese a bit and make it creamy so it distributes throughout the salad evenly.

5. Serve and enjoy!

COMMUNE PEACH KALE CHICKEN SALAD

Ingredients for the Chicken:

  • For the chicken

  • 3 chicken thighs

  • 2 tbs grapeseed oil

  • 2 tbs garlic powder

  • 1 tbs cumin

  • 1 tbs oregano

  • Pinch of sea salt

Ingredients for the Dressing:

  • 3 cloves of minced garlic

  • 1 tbs honey

  • 1 tbs dijon mustard

  • 1 1/2 tsp flakey salt

  • 2 tbs olive oil

  • 2 tbs rice vinegar

  • Juice of one lemon

Ingredients for the Salad:

  • 2 bunches of kale

  • 4oz goat cheese (my favorite is @laurachenel

  • 3 peaches

  • Handful of strawberries

  • 1/2 cup toasted almonds

  • A shallot (optional)

Instructions

1. Add the grapeseed oil to a large cast iron pan and heat to medium high (about a 7) until the oil is shimmering

2. Mix together your garlic powder, cumin, oregano, and sea salt and cover your chicken breasts in the seasoning mixture.

3. Add your chicken breasts to the pan and do not touch them for 7 minutes, this lets the crust form. You can prep the salad while they cook. Flip after 7 minutes and cook for another 5 remove from the stove and let sit after 5.

4. For the dressing finely mince your garlic and add that to a small mason jar with your honey, mustard, sea salt, olive oil, vinegar, and lemon. Shake it really hard, it should be kind of creamy looking.

5. Cut the spines off your kale and rip it into a big salad bowl. Pour about half of the dressing over the kale and massage it in for about 15 seconds. It should turn a vibrant green.

6. Chop up your strawberries and peaches (and shallot if you want) and add them to the salad along with the goat cheese and almonds. Toss everything up.

7. Chop your warm chicken and add it along with a little more dressing to the bowl and toss a little more. Be gentle too much tossing will make the kale soggy. Enjoy!