This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!

We love to top salmon burgers and grilled fish tacos with it!

Why You’ll Love This Recipe

• Versatile: This mango slaw, truth be told, can be eaten as a salad or use as a topping for tacos and burgers.
• Delicious: There’s a delicious balance of sweet and tangy, crunchy and juicy which makes everything taste better!
• Oil free: That’s right. It doesn’t need any oil, but if you want to add a bit of avocado oil, that might be nice!
• Quick and easy recipe: 15 minutes and only 5 ingredients is all you need to make this coleslaw recipe! You can also use store-bought slaw!
• Healthy: This slaw is vegan, dairy-free and gluten-free making it an easy, worry-free crowd pleaser!

Ingredients for Mango Slaw

To make this mango coleslaw, you need just 5 simple ingredients.

• Cabbage: Your choice of any color finely shredded cabbage like green cabbage, red cabbage or a mix of both.
• Mango: Pitted and diced ripe mango like Tommy Atkins mango or champagne mango.
• Basil: Can also use fresh cilantro, fresh mint, green onions or fresh parsley.
• Vinegar: I used white wine vinegar rather than apple cider vinegar. You can also use red wine vinegar or white vinegar.
• Salt: Just a bit to balance the sweetness of the mango and to help break down the cabbage.

How to Make Mango Slaw

Here is quick overview how to make this mango slaw in one bowl in 15 minutes. The hardest part is to shred cabbage and chop mango. See Tips below how to save time on these steps as well.

• Prep: Shred cabbage using sharp knife into thin strands. I cut cabbage in half and then “shave off” one half while easily holding onto it. Or use a mandoline. Chop mango as per instructions below or use your tried and true method.
• Combine slaw ingredients: In a large bowl, add cabbage, mango, basil, vinegar and salt.
• Gently toss: As you toss the salad, shredded cabbage will start releasing its natural juices which meet sweet mango juice and vinegar on the way. Therefore, no need for oil. Voila, a mango cabbage slaw ready to enjoy in minutes!

What Is the Best Cabbage to Use?

There are 4 types of cabbage you can find in most grocery stores.

• Green cabbage is what I use and is commonly used for salads and stir fries.
• You can also use savoy cabbage. It is light, not dense and has rigid leaves. I often make savoy cabbage salad with it.
• Napa cabbage is Asian cabbage and is bitter and peppery. It’s usually used to make kimchi and I would save it for that use.
• Red cabbage or purple cabbage is a cousin of green cabbage and is dense with bright magenta color. It adds nice pop of color to salads.

How to Choose and Cut Mango

According to Mango.org, it’s all about touching when it comes to picking mango. When choosing mango for salad, be sure to pick mango that’s firm to the touch with some softness. You don’t want too soft mango because it will become mushy in a salad. You also shouldn’t pick very firm mango because it will not add that necessary sweetness we desire in a mango coleslaw.

• Ignore the color of mango as it is not an indicator of its ripeness.
• Touch the mango. You need somewhat firm fruit for the salad.
• Use your experience with peaches and avocados to help you easily choose ripe mango.
• Size doesn’t matter.
• Sometimes ripe mango will have a fruity aroma at its stem.

Mangos have very large pits, so sometimes it’s difficult to navigate around it. Neatly, anyway! Here is how I dice mango:

• I like to peel it first with a vegetable peeler.
• Then using a paring knife, I neatly cut away around large flat pit into large chunks.
• Then all you have to do is chop it into bite-size pieces.

Tips for Best Results

• Shred cabbage thinly: For more pleasing texture, I recommend to use thinly shredded cabbage. If you are not experienced with shredding method using sharp chef’s knife, I highly recommend to invest in a mandoline.
• Buy coleslaw mix: If you are short on time, you can buy 1 pound of pre-shredded coleslaw mix. It’s OK that it has carrots, they will add more sweetness to the salad.
• Use the right ripeness mango: For more pleasing texture and level of sweetness, be sure to not pick overly ripe mango or very underripe mango.
• Buy chopped mango: Many grocery stores carry pre-chopped mango in plastic containers in their refrigerated deli section.
• Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Variations

• If you want to try swapping mangos for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
• If you don’t love either basil or cilantro, by all means, toss in your favorite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
• Add thinly sliced red bell peppers for some crunch and a pop of color.
• To make spicy slaw, add thinly sliced jalapenos or serrano peppers. Throw in some red pepper flakes.
• Use fresh lime juice instead of vinegar.

What to Serve With Mango Slaw?

This mango slaw goes great as a side dish with so many main dishes:

• Black bean burgers
• Turkey burger recipe
• Chicken street tacos
• Shrimp tacos
• Cilantro lime chicken

How to Store

Store: If you have any mango slaw leftovers, keep it in an airtight container or jar for up to 2 days in the refrigerator.

Freeze: I don’t recommend to freeze it because cabbage will become soggy and watery once thawed. I know some recipes online recommend to freeze it but I am against it. The slaw will be limp without any crunch whatsoever.

Instead I recommend to make it ahead of time! Here is how.

Can I Make It Ahead of Time?

Absolutely! You can shred your cabbage, chop your herbs, and dice your mango. Combine them in a bowl, cover with plastic wrap and refrigerate for up to 36 hours. Hold off on adding the vinegar and salt until just before serving. If not, you run the risk of everything becoming soggy and the cabbage will lose its crisp texture.

FAQs

More Mango Recipes to Try

• Mango black bean salad
• Mango salsa
• Mango ice cream
• Chicken quinoa bowl with mango

More Coleslaw Recipes

• Healthy coleslaw
• Vinegar coleslaw
• Peanut slaw
• Ukrainian dill coleslaw
• Asian chopped salad

You may also love to browse over 50 healthy salad recipes!

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Mango Slaw

This Mango Slaw is sweet, tart and is made with 5 simple ingredients! It elevates everything from burgers, to tacos, to chicken and fish!

Course Salad

Cuisine North American

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 30kcal

Author Olena Osipov

Equipment

• Mandoline

Ingredients

• 1 pound green cabbage thinly shredded
• 1 large ripe mango pitted & diced
• 3 tablespoons basil or cilantro finely chopped
• 1 tablespoon any light colored vinegar
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a large salad bowl, add cabbage, mango, basil, vinegar and salt.
• Gently toss to combine.
• Serve with salmon burgers, chicken street tacos, shrimp tacos or cilantro lime chicken.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.
• Double the recipe if serving more than 4 people: Enough as a side for up to 10 burgers.
• Use a ripe mango for a more pleasing texture and level of sweetness.
• If you want to try swapping mango for a different fruit (I haven’t), you could try peaches, nectarines, or even pineapple.
• If you don’t love either basil or cilantro, by all means, toss in your favourite herbs. It does add another layer of flavor, but if you can omit the herbs completely if that’s just not your thing.
• Avoid shredding the cabbage too small or dicing the mango into tiny pieces. The taste will still be there, but you want to be able to bite into some texture.

Nutrition

Serving: 0.5cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 156mg | Fiber: 2g | Sugar: 5g

The post Mango Slaw appeared first on iFoodReal.com.

Simple Butter Lettuce Salad tossed in an oil and vinegar dressing and layered with green onion and fresh dill. This very simple side dish is fresh, crisp, and goes with anything!

We also love this 10-minute simple spring mix salad!

Why You’ll Love This Recipe

• Very simple recipe: This quick and easy butter lettuce salad recipe is a variation of my lettuce salad with cucumber and tomatoes, but I wanted to keep this one simple and the dressing very heavy on vinegar with lots and lots of fresh herbs. I love those!
• Healthy and delicious: Butter lettuce is brimming with vitamins making it very nutritious, and fresh herbs are both healthy and add tons of flavor.
• Versatile: You can make this delicious side with any green leaf lettuce like romaine lettuce, green lettuce or iceberg lettuce and it will be perfect year round for any occasion.

What Is Butter Lettuce?

Butter lettuce is named for its soft, tender texture and large delicate leaves. Also called Bibb lettuce, Boston lettuce, or butterhead lettuce, this variety of green leaf lettuce is bright green with a mild floral flavor that’s sweet to taste.

It’s great for salads and the outer leaves make perfect lettuce wraps.

Ingredients for Simple Butter Lettuce Salad

Butter lettuce salad is made with bright green lettuce, fresh herbs, and a tangy homemade healthy salad dressing.

• Butter lettuce: I used one head, which gave me 7 cups once chopped. You can use any lettuce you like, and remember a salad spinner is the quickest way to wash and dry your greens.
• Fresh dill: I love the citrus-like taste of dill, it’s always my go-to for simple healthy salad recipes, especially those dressed in a vinaigrette.
• Green onion: This small veggie adds a punch of flavor. If you want a less oniony taste omit the white bulbs, the green part has a milder flavor.
• Salad dressing: An easy and healthy mixture of extra-virgin olive oil, vinegar, salt and pepper.

How to Make Butter Lettuce Salad

4 easy steps and 10 minutes is all it takes to make butter lettuce salad. You can make it any time and pair it with any main dish.

There is also a full recipe card below.

• Combine vegetables and herbs: Add chopped lettuce, green onion, and dill to a large mixing bowl.
• Dress the salad: You don’t need to whisk the dressing separately, just drizzle the oil and vinegar on top, then sprinkle with salt and pepper.
• Mix: Gently toss salad until combined. I find salad serving spoons are easiest to use for mixing.
• Serve: This delicious salad is best served immediately and goes well with any meat, chicken or seafood.

Tips for Best Results

Here are 5 tips for making the perfect salad with butter lettuce.

• Add a lot of fresh herbs: Large handfuls of herbs add so much flavor and keep the salad light and fresh.
• Make and serve it right away: Lettuce salads are best served within the first hour after tossing. Even with a small amount of dressing, the leaves wilt quickly.
• Treat it as a simple side dish: This simple green salad is a delicious co-star to your favorite main dish.
• Reduce vinegar: I wanted a dressing that was heavy on vinegar but a little goes a long way for flavor, so feel free to reduce it. If you’d like to add a citrus kick, then adding some lemon juice or lime juice would work well.
• Season more to taste: Measure with your heart, herbs and spices really up the flavor. Try a variation of herbs like fresh parsley, mint, basil, or chives. Garlic is another easy way to add more taste.

Variations

• Make it creamy: If you’re in the mood for a creamier salad, add a few spoonfuls of Greek yogurt or my personal preference, sour cream. A dash of Dijon mustard also makes the dressing creamy with a touch of heat.
• Add crunch: My boys will always top their salads with sourdough croutons. You could also add some toasted nuts such as almonds, walnuts, cashews, or pecans. Sunflower seeds and pumpkin seeds also add crunch while keeping it nut-free. And sometimes I’ll even sprinkle some panko breadcrumbs on top.
• Crunchy vegetables you can add: Cucumbers, carrots, radishes, and bell peppers cut into bite-sized pieces are great for adding crunch, color, and flavor. Apples are great too for a sweeter crunch.
• Play with lettuce: I love tender butter lettuce leaves but any green leaf lettuce would work for this recipe.
• Other ingredients that would go well: Parmesan cheese is always a go-to garnish. Add olives, banana peppers, artichokes or sun-dried tomatoes. And if you’re a huge dill fan, you could also chop up some pickles.

What Do You Serve This Salad with?

This very simple green salad goes with literally anything from cozy weeknight dinners like easy spaghetti recipe, cauliflower shepherd’s pie or a delicious sirloin tip roast, to grilling season must-haves, and lunch time favorites grilled cheese and healthy tuna melt.

How to Store

Store: You can refrigerate any leftovers in an airtight container, make sure to use up within 24 hours for best results.

Freeze: Do not freeze, because of the high water content lettuce will turn to mush and salad will be soggy.

FAQs

More Lettuce Recipes to Try

• Healthy chicken lettuce wraps
• Grilled romaine lettuce
• Italian chopped salad

More Salad Recipes to Try

• Arugula feta salad
• Arugula beet salad

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Butter Lettuce Salad

Simple Butter Lettuce Salad tossed in oil and vinegar and layered with green onion and dill. 10 minute side dish that goes with anything!

Course Salad

Cuisine Ukrainian

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 76kcal

Author Olena Osipov

Equipment

• Salad spinner

Ingredients

• 7 cups butter lettuce or any green lettuce chopped
• 1/2 cup dill finely chopped
• 3/4 cup green onion finely chopped
• 3 tablespoons olive oil extra virgin
• 1 1/2 tablespoons white vinegar
• 1/3 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add lettuce, dill and green onion.
• Drizzle with oil and vinegar, then sprinkle with salt and pepper.
• Using salad serving spoons, toss salad gently until combined.
• Serve immediately as a simple side dish with any meat, chicken or seafood.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 24 hours.
• To make ahead: Refrigerate lettuce and herbs covered in a bowl for up to 24 hours. Add oil, salt and pepper right before serving.

Nutrition

Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 137mg | Fiber: 1g | Sugar: 1g

The post Simple Butter Lettuce Salad appeared first on iFoodReal.com.

Fresh Cucumber Tomato Feta Salad tossed with a simple olive oil dressing, fresh garlic, and dill. This summer must have is perfect as a light lunch or side dish.

Add it to your summer menu along with cucumber tomato salad and arugula feta salad.

I call this cucumber tomato feta salad “summer in a bowl”. Sweet and juicy tomatoes, crisp cucumbers, and Mediterranean flavors are three of my seasonal favorites.

There are many salads labelled as the perfect summer salad like my Mediterranean quinoa salad and traditional Greek salad, but this cucumber tomato salad with feta has very little prep and no cooking making it the easiest!

Why You’ll Love This Recipe

• Simple and delicious: Made with 9 simple ingredients, including salt and pepper! We use fresh summer produce, creamy feta, and a homemade dressing that’s full of flavor.
• Quick: You’ll only need 10 minutes total time for this fresh salad.
• Versatile: Perfect on a hot day and it goes with anything you’ll find at a BBQ, picnic or potluck. It’s also a pretty basic salad recipe so you can easily add other vegetables, herbs, and even salad dressing.
• Healthy: This low carb side dish is full of veggies, healthy fats, vitamins, and minerals.

Ingredients for Cucumber Tomato Feta Salad

Cucumber tomato feta salad recipe comes together easily with a short list of simple on hand ingredients.

• English cucumber: Don’t worry about peeling, just chop it into even pieces for the perfect amount of crunch.
• Tomatoes: Enjoy this veggie salad year round and use whatever tomatoes are ripe in season. For summer, heirloom varieties are my favorite, and I will always opt for tomatoes on the vine for store-bought. Cherry tomatoes or grape tomatoes will work too because of their sweet flavor.
• Feta cheese: Adds a creamy, salty kick. If you know me, you know I love to crumble my own fresh feta cheese but for this recipe I cut it into cubes for better texture and presentation.
• Red onion: Add color and texture to any salad with red onion. You can also use sweet onion or shallots, or omit all together. If you want a milder flavor, you can soak the sliced red onion in cold water for 30 minutes before using.
• Fresh dill: Fresh herbs enhances the flavor and increases the aroma of any dish. I added finely chopped dill for a classic Greek salad taste.
• Garlic: Grated fresh garlic clove spreads flavor throughout the dish.
• Olive oil: I used extra virgin olive oil, it is the best quality for salad dressings.
• Spices: Salt and pepper to taste.

How to Make Cucumber Tomato Feta Salad

Make cucumber tomato salad using one large bowl in 10 minutes or less, it’s super easy! Here’s a quick overview, I have also included a full recipe card below.

• Make the salad dressing: Add olive oil, garlic, salt, and pepper to your large salad bowl, then whisk with a fork.
• Add remaining ingredients: Next you’ll add the chopped cucumbers, tomatoes, feta cheese, red onion and dill.
• Toss salad with dressing: Use a large spoon and gently stir until well combined. Treat yourself to a taste and adjust any seasonings if you wish.
• Serve: Tomato cucumber feta salad tastes best fresh and served within a few hours.

Tips for Best Results

Here are my top tips for making even the simplest of healthy salad recipes the tastiest.

• Cut ingredients into same size pieces: With a short list of ingredients, you’ll want to taste each one in every bite, so cut everything into uniform bite-sized pieces, including feta, for best results.
• Don’t crumble feta cheese: The taste will be much better when the feta is cut in cubes, and this salad looks a bit messy when it’s crumbled.
• Mix gently: Don’t squish those perfectly ripe tomatoes, make sure to mix gently.
• Dress before serving: It’s always best to dress tomato salad right before serving and consume within a few hours. Tomatoes will let off their juices as soon as they are mixed with salt and dressing, so your salad will become watery.
• Let chill: If you have time you can let it chill in the fridge, but it’s not mandatory. Even if it’s just 10 minutes, while you set the table to allow the flavors to develop.
• Other fresh herbs that work: You can add fresh basil, fresh cilantro, fresh parsley, fresh mint, green onion, or dried oregano.
• Adjust seasoning to taste: I always try my salad after it chills to see if anything needs to be adjusted. If you don’t love garlic, or going to be around people, you can skip it.

Variations

• Add other vegetables: Take this opportunity to load up on veggies and use what you have. Add some bell peppers, celery, corn, lettuce, or kalamata olives.
• Try different cheese: There are many cheeses that pair well with cucumber and tomato. Goat cheese is a personal favorite, and fresh mozzarella or bocconcini would create a variation of a Caprese salad or my tomato mozzarella avocado salad.
• Experiment with salad dressings: Toss the vegetables in your favorite salad dressing or add a splash of balsamic vinegar, or red wine vinegar. You can also add a bit of zest with a squeeze of fresh lemon juice.
• Try it with protein: Sometimes I want a heartier lunch or a quick and easy dinner, so I’ll add in some leftover chicken, shredded rotisserie chicken, or top it with tuna.
• Add canned beans: Keep it vegetarian and mix in some plant-based protein with chickpeas or cannellini beans.

What to Serve This Salad with?

You can serve this gluten-free, low carb, delicious salad as a side or an entrée, the options are endless.

The Mediterranean inspired flavors pair incredibly well with various lamb recipes. We love it with air fryer lamb chops, braised lamb shanks, and lamb loin chops.

We’re still firing up the grill almost every night while we can and this refreshing salad is delicious next to yogurt marinated chicken. It’s also great alongside grilled steaks, grilled chicken burger or grilled salmon with an extra side of grilled zucchini.

And during the cooler months, you can never go wrong with baked chicken for a simple weeknight dinner. Our favorites are juicy oven baked chicken, baked chicken caprese and baked BBQ chicken breast.

How to Store

Store: If you do have leftovers, you can place them in an airtight container and refrigerate for up to 24 hours. I recommend using a slotted spoon to serve the leftovers, so the juices stay on the bottom of the dish.

FAQs

More Salad Recipes to Try

• Mediterranean pasta salad
• Tomato pasta salad
• Creamy cucumber tomato salad
• Mediterranean chickpea salad
• Cucumber tomato avocado salad
• Mediterranean orzo salad
• Bell pepper salad

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Cucumber Tomato Feta Salad

Fresh Cucumber Tomato Feta Salad tossed with a simple olive oil dressing, fresh garlic, and dill. 10 minute lunch or side dish!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Author Olena Osipov

Ingredients

• 1 1/2 English cucumber chopped
• 3 medium tomatoes chopped
• 1 cup feta cheese cubed
• 3/4 cup red onion finely chopped
• 1/4 cup dill finely chopped
• 1 garlic clove grated
• 3 tablespoons olive oil extra virgin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add olive oil, garlic clove, salt and pepper. Whisk with a fork.
• Then add cucumbers, tomatoes, feta cheese, red onion and dill.
• Stir gently with a large spoon until well combined. Adjust seasonings to taste, if you wish.
• Salad tastes best when served within a few hours.

Notes

• Store: Refrigerate salad for up to 24 hours.
• Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, garlic, salt and pepper right before serving.
• Best tomatoes to use: In summer heirloom varieties and tomatoes on the vine tomatoes are the best when it comes to store-bought tomatoes.

The post Cucumber Tomato Feta Salad appeared first on iFoodReal.com.

Refreshing Shrimp Orzo Salad is picture perfect and full of flavor. Cooked shrimp is paired with soft orzo, crisp veggies, feta, and herbs for a side dish everyone will love!

Eat light during the summer season with Mediterranean orzo salad and shrimp avocado salad.

The best part about shrimp orzo salad is everything! I love the levels of fresh, healthy ingredients dressed in olive oil and lime juice then seasoned with salt, pepper, and flavorful herbs. It’s 10/10 delicious!

Enjoy a restaurant quality dish that’s easy to make in your very own kitchen. We love filling our bowls to the rim for a savory weeknight dinner, and this cold pasta salad is also great for potlucks, picnics, and meal prep.

Why You’ll Love This Recipe

• Easy: Simply a breeze to make. Once you’ve cooked the shrimp and pasta, everything is tossed together in one bowl, chilled, and ready to serve.
• Tasty: I personally rank this as one of my top tier salad recipes. From presentation to texture and flavor, it’s always a huge hit.
• Filling: Even with its short list of ingredients, you’ll find this shrimp salad with orzo is a protein-packed and filling meal.
• Healthy: Made with wholesome, good-for-you ingredients, this is one healthy salad you’ll want on repeat all year round.

Ingredients for Shrimp Orzo Salad

All you need to make this shrimp orzo salad recipe are some incredibly simple ingredients, you probably have most in your kitchen already.

• Orzo pasta: Cooks up quickly with a soft texture. I always have regular orzo pasta on hand. Whole wheat orzo is hard to find but if you have it, feel free to use it.
• Fresh vegetables: Chopped English cucumber and sliced red onion add crunch with a sweet, slightly sharp taste.
• Feta cheese: I prefer to buy a block of feta cheese to crumble myself. You can also use goat cheese. Both add a burst of flavor and creamy texture.
• Raw shrimp: Look for peeled and deveined shrimp, and remember to take the tails off! You can use any size shrimp, if they are large I would cut them in half or thirds so you can enjoy some in every bite.
• Olive oil: We will be using oil to cook the shrimp and to make the salad dressing, I used extra-virgin olive oil.
• Simple spices: Salt and ground black pepper.
• Garlic cloves: Freshly grated garlic is always best.
• Lime juice: Gives the salad dressing an added zing and balances other flavors.
• Fresh herbs: Fresh mint and fresh cilantro compliment each other so well. I love this herb combo together with garlic and lime.

How to Make Shrimp Orzo Salad

You need just 30 minutes of prep time to make shrimp orzo salad recipe, and while it chills you can relax.

Here are step-by-step instructions with photos, there’s also a full recipe card below.

• Cook orzo pasta: Add cold water and a pinch of salt to a large pot, bring to a boil. Add orzo pasta and cook for about 6-8 minutes until al dente. Stir occasionally.
• Make the salad dressing: Meanwhile, to a large mixing bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk to combine and set aside.
• Dress the orzo: Once orzo pasta is al dente, drain in a colander, and add it to the bowl with the dressing. Gently stir to combine and set aside so the flavors soak in.
• Cook shrimp: Add oil to a hot non-stick skillet and swirl to coat. Place shrimp in the pan, sprinkle with a bit of salt and pepper, and cook undisturbed on medium heat for 2-3 minutes. Once the shrimp is pink and browned on the bottom, flip and cook for 1-2 more minutes until opaque. Add cooked shrimp to the bowl with orzo along with the bits off the bottom of the skillet.
• Assemble the salad: Add cucumber, red onion, and feta cheese to the salad bowl. Use a spoon to gently stir, cover and marinate in the fridge for at least 30 minutes.

Tips for Best Results

I’ve made this shrimp salad a few times now, here are my tested tips for the best results.

• Cook orzo al dente: This rice shaped pasta will soak up the dressing and juices from the veggies as it sits. For best results, follow the package instructions and cook until al dente so your salad doesn’t turn to mush.
• Cook pasta in salted water: The easiest way to get the most flavor, and right from the start. Pasta cooked in salted water will result in evenly seasoned noodles and will not clump.
• Pat dry shrimp: Any excess water will yield a steamed, mushy texture to pan fried shrimp. Use a paper towel to pat dry the shrimp before cooking and the result will be delicious crispy shrimp.
• Don’t overcook the shrimp: Overcooked shrimp will have a tough texture. Watch them closely, shrimps only take a few minutes on each side and are done once opaque in color.
• Combine hot orzo with the dressing: After draining the orzo add it to the dressing right away, without rinsing. A lot of recipes will tell you to rinse orzo after cooking, but rinsing removes the light coating of starch which actually helps the dressing cling to the pasta.
• Let salad marinate a bit: Trust me on this one, letting the orzo salad marinate will yield the tastiest results. You want all those flavors to blend and mingle.

Variations

• Add tomatoes: Toss in some halved cherry tomatoes for extra flavor.
• Try it with goat cheese: I always find goat cheese the best substitute for feta, it’s similar in taste and creamy texture.
• Use avocado: Instead of cucumber add some diced avocado, it pairs well with cilantro and lime here.
• Use other herbs: If you’re not a fan of mint or cilantro try parsley and fresh dill.
• Cook shrimp differently: Feel free to roast the shrimp on a sheet pan, boil them in salted water then squirt with lemon juice, or avoid the oven on a hot day and grill the shrimp.
• Other pasta that works: If you don’t have orzo, swap with another short textured pasta like penne, fusilli, macaroni or bow tie pasta.

What to Serve Shrimp Orzo Salad with?

Orzo pasta salad is a delicious dish all on its own, and you can serve it year round warm or cold. We like it both ways, the most important thing is let it marinate a bit.

I like to serve it warm in the colder months with a side of roasted asparagus as the perfect comfort meal. For lunches and potlucks, I find cold is best and pairs nicely with a simple spring mix salad.

How to Store and Make Ahead

Store: Orzo salad can be kept in an airtight container and refrigerated for up to 3 days. To reheat, microwave for 20 seconds to “melt” the olive oil.

Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days.

If you keep the dressing separate, add it 30 minutes prior to serving. The orzo will be slightly less flavorful, but still delicious.

Another tip for making ahead, is to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

FAQs

More Pasta Salad Recipes to Try

• Mediterranean pasta salad
• Healthy pasta salad
• Tomato pasta salad
• Italian pasta salad
• Caprese pasta salad

Print

Shrimp Orzo Salad Recipe

Course Salad

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 236kcal

Author Olena Osipov

Ingredients

For the Salad:

• 1 1/2 cups orzo pasta uncooked (10 ounces)
• 1/2 long English cucumber cubed
• 1 cup feta cheese cubed
• 1 pound raw shrimp peeled & deveined
• 2 teaspoons olive oil extra virgin
• Pinch of salt and pepper

For the Dressing:

• 1/3 cup olive oil extra virgin
• 1/2 cup fresh lime juice
• 2 large garlic cloves grated
• 1/2 cup red onion finely chopped
• 1 cup mint finely chopped
• 1/2 cup cilantro finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
• While pasta is cooking, in a large bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk and set aside.
• Drain orzo pasta in a colander, add to the bowl with the dressing and stir gently to combine. Set aside to soak up the flavors.
• Preheat large non-stick skillet on medium heat and swirl oil to coat. Add shrimp, sprinkle with a bit of salt and pepper and cook undisturbed for 2-3 minutes or until pink and browned on the bottom. Flip and cook for 1-2 more minutes or until opaque. Transfer to the bowl with orzo, scraping the bits off the bottom of the skillet.
• Add cucumber and feta cheese. Stir orzo salad gently with a spoon, cover and let marinate in the fridge for 30 minutes.

Notes

• Store: Refrigerate orzo salad in an airtight container for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” the olive oil.
• Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days. Combine orzo and dressing 30 minutes prior serving. Orzo will be a bit less flavorful this way because it won’t be hot, but still salad will be delicious. If making ahead, I recommend to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

Nutrition

Calories: 236kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 71mg | Sodium: 452mg | Fiber: 1g | Sugar: 1g

The post Shrimp Orzo Salad appeared first on iFoodReal.com.

Tomato Cucumber Bell Pepper Salad is flavorful and ready in 10 minutes. Tossed in a simple olive oil dressing, it’s a delicious way to showcase summer’s finest veggies.

Use up more produce with my traditional Greek salad and Thai cucumber salad.

This is my kind of salad! A little crunchy, a little juicy, and a lot healthy. When I was a kid, we made cucumber bell pepper salad often. It’s always been a vibrant addition to the dinner table.

It’s a simple variation of cucumber and tomato salad with the addition of bell peppers. We’ll add, or not add, fresh herbs depending what’s on hand. This time I wanted a more simple salad with a bright olive oil flavor dressing.

Why You’ll Love This Recipe

• Easy: As many know already, I absolutely love easy, one bowl salad recipes with little prep time and minimal clean up. You just need 10 minutes to make this amazing side dish.
• Beautiful: Super bright and flavorful, this veggie salad has a rainbow of color, texture, and taste.
• Healthy: This bell pepper salad is light, delicious, and gluten-free! Instead of a heavy dressing, the fresh ingredients are tossed in olive oil then seasoned with salt and pepper.

Ingredients for Cucumber Bell Pepper Salad

You’ll need a healthy mixture of fresh, wholesome ingredients to make this cucumber bell pepper salad.

• Bell peppers: Use any color of sweet bell pepper you like. I used yellow bell pepper and red bell pepper this time, you can also add orange bell pepper.
• Cucumber: I like English cucumber because it is sweeter, adds the perfect crunch, and you can leave the skin on.
• Tomatoes: Any tomato in season such as heirloom tomatoes or Roma tomatoes will add juiciness and a balanced tangy taste. My preferred store-bought kind is “tomatoes on the vine”. Cherry tomatoes or grape tomatoes are always great for salads too.
• Red onion: I love adding sharp flavor and crispy texture with thin strips of red onion.
• Salad dressing: Extra virgin olive oil, salt and pepper perfectly coat the vegetables, add a hint of nutty flavor, and some healthy fats.

How to Make Bell Pepper Salad

All it takes to make this bell pepper salad is chopping up your veggies then tossing in a simple dressing. Here’s a quick overview, there is a full recipe card below.

• Combine vegetables: Add all chopped bell peppers, cucumbers, tomatoes and red onion to a large mixing bowl.
• Add dressing ingredients: Drizzle vegetables with olive oil, then sprinkle with salt and pepper.
• Stir and chill: Using a big spoon or fork, start from the bottom of the bowl in the center and gently stir until well combined. Set the mixed salad in the fridge for 10 minutes, this is important to let the flavors blend and mingle. Give it a taste, adjust any seasonings to taste, and toss once more.
• Serve: This tomato bell pepper salad is best served fresh, enjoy!

Tips for Best Results

This salad recipe is super easy to make, here are some easy tips that make it the best!

• Use sharp knife: Always slice vegetables with a sharp knife. It’s much easier and won’t mash the veggies.
• Pick fresh vegetables: Your salad will have the best flavor and texture when you pick fresh vegetables.
• Don’t use green bell pepper: This is a sweet, tangy salad and green bell peppers are too bitter, they’ll throw off the flavor.
• Let it chill: Even a short 10 minute chill gives the flavors time to mingle for a much tastier salad.
• Adjust seasonings to taste: Season as per recipe first and then adjust after sitting with more salt, pepper, and fresh herbs if you wish.

Variations

With all great salads comes a wide range of variations. Here’s a few ways you can make it your own and use what you have on hand.

• Use sunflower seed oil: Original bell pepper salad recipe calls for unrefined sunflower oil. It adds a very distinct flavor. You can find it in many Slavic and Eastern European stores.
• Add toasted sesame oil: Another oil with a very distinct taste. Add 1-2 tablespoons instead of some olive oil and this salad will taste next level amazing! But be sure to use only toasted sesame oil not just regular sesame oil.
• Add fresh herbs: I think most fresh herbs would add a nice finishing touch. Try fresh dill, flatleaf parsley, cilantro, or oregano. You can even add green onion as a garnish.
• Add white vinegar: Make a vinaigrette dressing by adding 1-2 tablespoons of white vinegar in addition to the olive oil. This also softens the bite of the red onion. If you don’t like vinegar, swap with fresh lemon juice.
• Add cheese: I’ll always add freshly crumbled feta cheese if I have it.
• Make it taste like viral salad: Sprinkle some everything but the bagel seasoning, chili crisp or red pepper flakes, and dress it with a sesame ginger dressing and it will taste like the viral cucumber bell pepper salad. I’m excited to give it a try!

What to Serve Bell Pepper Salad with?

This colorful salad is the perfect side dish to pair with all roasts, summery chicken, or your favorite grilled meat. Our favorites include boneless leg of lamb, chimichurri chicken, ground chicken burgers, and grilled salmon.

If you’d like to make it a meal just mix in some protein or grains. Make a veggie-loaded tuna salad, add chickpeas for a vegetarian main dish, or mix in some cooked quinoa.

How to Store

Store: What I love about this salad is you can store it in an airtight container for up to 24 hours and it stays crisp and tasty.

Freeze: This salad is not freezer friendly, the vegetables will go mushy once thawed.

FAQs

More Salad Recipes to Try

• Tomato avocado cucumber salad
• Creamy tomato cucumber salad
• Mediterranean chickpea salad
• Italian chopped salad
• Cucumber tomato feta salad

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Tomato Cucumber Bell Pepper Salad

Easy Tomato Cucumber Bell Pepper Salad is flavorful, refreshing, veggie loaded with simple olive oil dressing. Takes only 10 minutes to make!

Course Salad

Cuisine Ukrainian

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 83kcal

Author Olena Osipov

Ingredients

• 2 large bell peppers coarsely chopped
• 1 long English cucumber coarsely chopped
• 3 medium tomatoes coarsely chopped
• 1/3 cup red onion thinly sliced
• 1/4 cup olive oil extra virgin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add bell peppers, cucumbers, tomatoes and red onion.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Stir gently from the bottom of the bowl in the center until well combined. Let salad chill in refrigerator for 10 minutes (don't skip!). Then taste and adjust any seasonings to taste, if you wish.
• Salad tastes best when served immediately.

Notes

• Store: Refrigerate salad for up to 24 hours.
• Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, salt and pepper right before serving.
• Best tomatoes to use: In summer heirloom varieties, Roma tomatoes. Year-round we love tomatoes on the vine.
• Other additions to taste: Fresh dill or parsley, grated garlic clove, white vinegar, a touch of toasted sesame oil.

Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Fiber: 2g | Sugar: 3g

The post Tomato Cucumber Bell Pepper Salad appeared first on iFoodReal.com.

Creamy Cucumber Salad is fresh, crunchy and creamy with cucumbers, dill, yogurt or sour cream. A 10 minute salad recipe that is perfect for any potluck, BBQ or backyard gathering.

We also love this Thai cucumber salad and healthy cucumber salad.

Creamy cucumber salad screams summer due to its light taste and the fact that cucumbers are at their seasonal peak. I grew up eating this salad in Ukraine during July-August.

In North America, we are lucky to make cucumber salad year round, although I do encourage you to try it at least once with some fresh garden cucumbers. So good!

Why You’ll Love This Recipe

• Simple ingredients: This easy cucumber salad uses only 5 ingredients.
• Quick: It takes only 10 minutes from start to finish to make this salad. There is no peeling or deseeding of the cucumber required.
• Versatile: Use what you have on hand. We go over many variations below.
• Affordable: Cucumber is a budget-friendly vegetable year round.
• Goes with anything: Serve this light and refreshing salad alongside any grilled protein like chicken burger recipe, yogurt marinated chicken or even carne asada steak!

Ingredients for Creamy Cucumber Salad

To make this creamy cucumber salad recipe, you will need only 5 simple ingredients, including salt and pepper.

• Cucumbers: The best part about this salad is that it tastes very good with available year-round and affordable long English cucumber. Its skin is soft enough to avoid peeling. Mini cucumbers or Persian cucumbers are also great! In summertime, try pickling cucumber or dill cucumbers.
• Greek yogurt: 2% and higher fat content would be comparable to the creaminess of sour cream but healthier.
• Dill: Fresh dill is the best accompaniment for cucumbers. Please do not use dried dill weed. Swap out the fresh dill for fresh herbs that you have on hand like fresh parsley, chives or green onion.
• Salt and pepper: For seasoning.

How to Make Creamy Cucumber Salad

Here is a quick overview how to make creamy cucumber salad in just one bowl. Full recipe card is located below.

• Slice cucumbers thinly into half-moon shapes using sharp knife.
• Add chopped dill, yogurt, salt and pepper.
• Mix salad well with a wooden spoon. It might appear too dry like not enough yogurt at the beginning, but just keep mixing.
• Refrigerate cucumber salad for 10 minutes for best results.

Tips for Best Results

• It tastes best fresh: Serve salad right after initial 10 minutes of chilling in the refrigerator. I recommend to enjoy it within 2-3 hours.
• Not planning to eat salad right away? Store ingredients separately, combine 10 minutes before serving and let salad chill in the fridge.
• Deseed cucumber: If you are worried your cucumber salad will be watery or if you are using field cucumbers with large seeds, deseed the cucumbers before slicing.
• Less watery salad tip: Scraping out the seeds of any cucumbers, even long English cucumber, will prevent the salad from getting watery.
• Freshen up leftovers: If it has been a day or two, refresh the salad by adding fresh chopped cucumbers or onion and now it has crunch again.

Variations

• Use sour cream or mayo: Classic cucumber salad is made with sour cream or even addition of mayonnaise. Use that instead, if you wish. Add 1-2 tablespoons of mayo for additional tang.
• Add onion: Add up to 1/4 cup of thinly sliced red onion or white onion.
• Other vegetables: Replace half of cucumber with sliced tomatoes like in creamy cucumber tomato salad or radishes for extra crunch.
• Add acid or sugar: Add a splash of vinegar, or fresh lemon juice and sugar for more traditional cucumber salad recipe.
• Add garlic or garlic powder: Add 1 teaspoon of garlic powder or grate small clove of garlic for a savory taste.
• For ranch flavor: Replace the sour cream or yogurt with my healthy ranch dressing or cottage cheese ranch dip.

What Can I Serve Creamy Cucumber Salad with?

Creamy cucumber salad recipe is quick and refreshing side dish for hot summer night dinner, poolside BBQ or unexpected company as it takes only minutes to make!

Since it’s light and “cool”, you want to serve it with something more bold in flavor. Which is like many dishes and here are my top recommendations:

• Grilled proteins: Cucumber salad is delicious with grilled chicken thighs or chicken breast on the grill. Or flavor it up with something like chili lime chicken or check out all of our healthy grilling recipes.
• Picnic style with Instant Pot corn on the cob, healthy broccoli salad and Instant Pot baked beans.
• Make a wrap with a whole wheat tortilla for quick vegetarian lunch.
• Light side dish: Serve with hearty Instant Pot meatloaf and mashed potatoes.
• Easy mid-week meal: With healthy turkey burger recipe, black bean burgers, ground chicken burgers, or salmon burgers at a BBQ or for a midweek meal!
• Pizza night side dish: With cauliflower pizza or cottage cheese pizza crust.

How Long Does It Last?

It is best to consume creamy cucumber salad within 2-3 hours. Cucumbers consist of 99% water, so as soon as you add salt they start to “leak”. Photo above shows well how dressing becomes more and more runny and cucumbers lose their crunch within minutes.

Cucumber salad will last in the fridge for 24-48 hours. You can drain the excess liquid or mix it up. You can also add more yogurt or sour cream to freshen up the salad.

FAQs

More Cucumber Salad Recipes to Try

• Cucumber and tomato salad
• Cucumber tomato avocado salad
• Traditional Greek salad
• Lettuce salad recipe
• Chickpea avocado salad
• Avocado corn salad
• Mediterranean quinoa salad
• Cucumber bell pepper salad

You might also enjoy browsing through this list of over 50 healthy salad recipes!

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Creamy Cucumber Salad

Creamy Cucumber Salad recipe is fresh, crunchy and creamy with cucumbers, dill, yogurt or sour cream. Easy 10 minute summer side dish!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 21kcal

Author Olena Osipov

Ingredients

• 2 large cucumbers thinly sliced into half moons
• 1/4 cup fresh dill finely chopped
• 3/4 cup plain Greek yogurt at least 2%
• 1/2 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a large bowl, combine cucumber, dill, yogurt, salt and pepper.
• Stir gently with a wooden spoon until well combined.
• Let the salad chill for 10 minutes in the fridge.
• Serve immediately within 2-3 hours.

Notes

• Make ahead: Keep chopped ingredients (without salt) covered  in the refrigerator for up to 24 hours. Add yogurt and salt, then stir before serving.

 

Nutrition

Serving: 0.5cup | Calories: 21kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 154mg | Fiber: 1g | Sugar: 2g

The post Creamy Cucumber Salad appeared first on iFoodReal.com.

Healthy Curry Chicken Salad made with yogurt, a touch of mayo, and savory curry powder. This 20-minute salad is perfect for a quick weeknight meal or meal prep.

We love adding leftover chicken to Thai chicken salad and BBQ chicken salad.

This curry chicken salad recipe is the newest version of my healthy chicken salad, with just a few flavor swaps. Tender chicken, onions, raisins, and nuts are joined by an earthy blend of Indian-inspired spices, yum!

Cold salads are a cinch to put together and a great way to use up any cooked chicken you have on hand. Any homemade chicken salad is perfect for lunch, snacks, potlucks, or picnics.

And if you’ve never tried curry, I guarantee you’ll fall in love after trying this curried chicken salad.

Ingredients for Curry Chicken Salad

To make curry chicken salad, all you need is chicken and a handful of simple ingredients.

• Cooked chicken: Cubed or shredded. You can use leftover chicken breasts, roast chicken, or store bought rotisserie chicken. See below for my favorite cooking methods.
• Nuts: Lightly toasted to really bring out the flavor. Pecans, cashews, or almonds are my go-to.
• Red onion: Adds texture, color, and flavor.
• Fresh herbs: I added fresh dill because I love the combination of curry and dill! Fresh parsley works too.
• Raisins: For a touch of sweetness.
• Yogurt and mayo: Combines the ingredients and makes the dressing in healthy salads creamy with a bit of tang. Pick a yogurt that’s 2% fat or higher for best taste, and I recommend organic or avocado oil mayo as a healthier alternative to “regular” mayonnaise.
• Vinegar: White vinegar or white wine vinegar to balance sweetness and tang.
• Garlic: Fresh garlic cloves add depth of flavor.
• Curry powder: I love this curry powder but you can use any.
• Spices: Dried ginger, sugar, salt, and pepper.

How to Make Curried Chicken Salad

Here’s a quick overview of how to make easy curried chicken salad in one bowl. A full recipe card with measurements is below.

• Toast nuts: Heat a small skillet on low-medium, add pecans and toast until fragrant and brown-ish, stirring often to prevent burning. Transfer to a cutting board, let them cool, then chop coarsely and set aside.
• Make salad dressing: Add yogurt, mayo, garlic, curry powder, ginger, vinegar, sugar, salt and pepper to a large salad bowl, whisk to combine.
• Combine remaining ingredients: To the same large bowl, stir in pecans, chicken, red onion, dill, and raisins until well combined.
• Cool and serve: Chicken salad tastes best cold, let the mixture cool in the fridge for 2 hours, or more. Adjust any seasonings to taste, and serve on its own, with greens, or make a sandwich.

How to Cook Chicken for Chicken Salad

Chicken is the base of this chicken salad recipe. You can make it fresh or use leftover chicken, here are some quick cooking methods.

• Air fryer chicken breast or Instant Pot chicken breast are the quickest and easiest methods. It takes just 25 minutes, no searing, and you can use fresh or frozen chicken breasts.
• Grill chicken breast – it is perfect if you’re making this salad during the summer months. You can grill your chicken the day of, or use up leftovers from the night before.
• Pan fry chicken breast – it adds flavor to the chicken itself with a buttery, garlic sauce.
• Poached chicken is a slower process but healthy and flavorful! Place chicken breasts in a wide pan or pot, cover with cold water, and season with salt. Bring to a gentle simmer on low, cover, and simmer for about 10 minutes or until internal temperature reads 165 F.
• Oven baked chicken breasts are very juicy and easy to make. I recommend saving this method for cooler days.

Variations

I could personally live off of this curry chicken salad, especially when it’s so easy to switch up flavor and texture. Here are some ideas that come to mind.

• Add fruit: Try some chopped apple, halved grapes, or swap raisins with dried cranberries or dried cherries.
• Mix up the nuts: Pine nuts or walnuts would be a great addition.
• Add other vegetables: Diced cucumber or crunchy celery. You can also use green onion in place of red onion.
• Use different herbs: Fresh cilantro is common in curry recipes. Mint and basil are other delicious options.
• Other spices: Feel free to sprinkle in your favorites like turmeric, ground cumin, cardamom, or ground coriander.
• Add a citrus kick: With fresh lime juice or lemon juice.

What Goes with Curry Chicken Salad?

Enjoy this picnic perfect dish as a sandwich between your favorite bread, on a croissant or protein bagel, in a tortilla, or in lettuce wraps.

Curry chicken salad is also delicious over salad, spread on crackers, or as a dip for fresh veggies.

How to Store

Store: Chill before serving or keep refrigerated in an airtight container for up to 5 days, this salad is great for meal prep.

Freeze: Place leftovers in an airtight container and freeze for up to 3 months. To thaw, place in the fridge overnight and serve cold.

FAQs

More Chicken Salad Recipes to Try

• Avocado chicken salad
• Classic chicken salad
• Grilled chicken salad
• Chicken egg salad

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Curry Chicken Salad Recipe

Healthy Curry Chicken Salad with yogurt, a bit of mayo, & savory curry powder. This 20-minute salad is perfect for quick dinner or meal prep.

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 269kcal

Author Olena Osipov

Ingredients

• 1 1/2 pounds cooked chicken 3 cups cubed
• 1 cup pecans, cashews or almonds toasted & coarsely chopped
• 1/2 cup red onion finely chopped
• 1/2 cup fresh parsley or dill finely chopped
• 1/2 cup raisins
• 1 cup plain yogurt 2%+ fat
• 1/4 cup mayo I use avocado oil mayo
• 1-2 garlic cloves minced
• 5 teaspoons curry powder
• 1/2 teaspoon ginger dried
• 2 teaspoons white or white wine vinegar
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely. Set aside.
• In a large bowl, add yogurt, mayo, garlic, curry powder, ginger, vinegar, sugar, salt and pepper. Whisk to mix.
• Then add pecans, chicken, red onion, dill, and raisins. Stir well to combine.
• Refrigerate curry chicken salad for at least 2 hours as it tastes best cold.
• Taste and adjust any seasonings to taste, if necessary. Serve with greens or make a chicken salad sandwich.

Notes

• Store: Refrigerate chicken salad in an airtight container for up to 5 days.
• Freeze: Freeze for up to 3 months. Thaw in the fridge overnight.
• How to cook chicken for salad: Here is how to bake chicken breast. If you have Instant Pot, you can make Instant Pot chicken breast. You can also grill chicken breast or here is how to air fry chicken breast.

Nutrition

Serving: 0.5cup | Calories: 269kcal | Carbohydrates: 10g | Protein: 19g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 278mg | Fiber: 2g | Sugar: 2g

The post Curry Chicken Salad appeared first on iFoodReal.com.

Sweet and spicy Thai Cucumber Salad is fresh, crunchy, and quick to make. This refreshing side dish is perfect for summer and ready in 10 minutes!

Another favorite cucumber recipe of mine is grandma’s creamy cucumber salad and cucumber bell pepper salad.

This Thai cucumber salad recipe is my newest obsession. It’s so good, I could eat the whole bowl on its own! It’s one of those fresh, healthy salads that’s perfect on a hot day.

The combination of sliced cucumber, red onion, peanuts, cilantro, and a homemade rice vinaigrette is mouth-watering. I love it for lunch, but you can also serve it with Thai food or your favorite grilled protein.

It tastes good the next day too, so meal prep away!

Ingredients for Thai Cucumber Salad

My Thai cucumber salad is full of fresh ingredients with a super easy 4 ingredient salad dressing, unlike other recipes you’ll find.

• Cucumbers: This salad is great year round with any cucumber variety. You can thinly slice English cucumbers, Persian cucumbers, and mini cucumbers. Garden field cucumbers work too, but I recommend peeling them.
• Red onion: Colorful with a mild, sweet taste.
• Fresh herbs: Add a layer of citrusy flavor with fresh cilantro. You can also use fresh mint or Thai basil.
• Peanuts: A staple ingredient in Thai cuisine. I used unsalted roasted peanuts, if you have salted peanuts just use less salt.
• Thai dressing: Thai sweet chili sauce, olive oil, rice vinegar, and salt make the perfect sweet and spicy salad dressing.

How to Make Thai Cucumber Salad

This cucumber salad comes together in one bowl and takes just a few minutes to prepare. Here’s a quick overview with step-by-step instructions.

There is a full recipe card below.

• Make the salad dressing: Add Thai sweet chili sauce, olive oil, rice vinegar, and salt to a large salad bowl. Whisk to combine.
• Combine ingredients: Add cucumber slices, red onion, cilantro and peanuts to the large bowl with dressing. Use a large spoon and gently toss to combine.
• Cool: I like to refrigerate salad for 30 minutes so the bold flavors really blend together.
• Serve: Serve with chicken, pork or beef entrée. Or on its own with a slice of crusty bread.

Tips for Best Results

Follow these helpful tips to make Thai cucumber salad recipe your go-to summer side dish.

• Pick crunchy cucumbers: Thai food is known for its fresh ingredients so fresh, crunchy cucumbers are best. I recommend English cucumbers or Persian cucumbers, they have fewer seeds and tender skin.
• Make beautiful presentation: This salad recipe is already bright and colorful, you can improve the presentation even more by slicing the cucumber into thin rounds or matchsticks. Best way to do this is with a mandoline slicer or sharp knife.
• Peel thick skin: If your garden cucumber has a thicker skin I recommend peeling it first for better texture and taste.
• Let it chill: To increase its refreshing taste and allow the flavors to meld.
• Omit peanuts: If you are allergic to them. Substitute with toasted sesame seeds or sunflower seeds.
• Add nuts before serving: If you know this salad will last you a few days, keep the peanuts separate. Divide cucumber salad into individual bowls and then add peanuts, they’ll stay crunchy this way.

Variations

Here are some optional add-ins and variations to make this cucumber salad your own, and add oomph.

• Add more vegetables: Julienned carrots, corn, bean sprouts, edamame, snap peas, red peppers, or even broccoli will go well with cucumbers.
• Make it creamy: Add diced avocado to make salad naturally creamy.
• Mix in some fruit: Apple, pear, or mango will make the salad even more sweet.
• Add more heat: If you like spice, Thai chiles, jalapeno peppers, chili peppers, or red pepper flakes are great additions.
• Garnish with citrus flavor: Before serving, add a squeeze of fresh lime juice or fresh lemon juice.
• Add protein: Add shredded chicken, shrimp, or chickpeas for vegan option.
• Try a different sauce: You can add a dash of soy sauce or fish sauce for a different dressing. Or swap olive oil with sesame oil.
• Play with seasonings: Freshly minced garlic would add another layer of flavor.

What to Serve Thai Cucumber Salad with?

Thai cucumber salad makes the perfect light lunch, mid afternoon snack, and great at any potluck or gathering.

For a full Thai-inspired dinner it pairs well with Thai sweet chili salmon, Thai chicken curry, Thai chicken thighs in crock pot, and grilled cedar plank salmon.

We also love this Asian cucumber salad recipe next to pasta, cottage cheese pizza, pan fried lamb chops, or grilled shrimp with crusty bread on the side.

How to Store

Store: Place any leftovers in an airtight container and refrigerate for 2-3 days. Next day, serve cucumber salad with a slotted spoon and leave juices at the bottom of the bowl. Cucumbers will lose some of their crunch but overall this salad doesn’t taste bad at all the next day.

Freeze: I do not recommend to freeze cucumbers, they become mushy once thawed.

FAQs

More Cucumber Salad Recipes to Try

• Healthy cucumber salad
• Tomato cucumber salad
• Tomato avocado cucumber salad
• Creamy tomato cucumber salad

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Thai Cucumber Salad Recipe

Sweet and spicy Thai Cucumber Salad is fresh, crunchy and ready in 10 minutes. Easy 4 ingredient Thai salad dressing is to die for!

Course Salad

Cuisine Thai

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 177kcal

Author Olena Osipov

Ingredients

• 1.5 pounds cucumbers sliced
• 1/3 cup red onion thinly sliced
• 1/2 cup fresh cilantro finely chopped
• 1/2 cup unsalted roasted peanuts chopped
• 1/4 cup Thai sweet chili sauce
• 3 tablespoons olive oil extra virgin
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a large bowl, add Thai sweet chili sauce, olive oil, rice vinegar and salt. Whisk to combine.
• Add cucumbers, red onion, cilantro and peanuts. Gently stir to mix with a large spoon.
• Refrigerate for 30 minutes to allow flavors to meld.
• Serve cold as a side dish with chicken, pork or beef. Or enjoy on its own with a slice of crusty bread.

Notes

Store: Refrigerate leftovers in an airtight container for 2-3 days. Do not freeze. You can also store peanuts in a pantry and add them right before serving to maintain their crunch.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Fiber: 2g | Sugar: 8g

The post Thai Cucumber Salad appeared first on iFoodReal.com.

Arugula Feta Salad with tomatoes and delicious balsamic vinaigrette. Simple, flavorful, easy and healthy. This is a European salad anyone will love!

We also love this arugula beet salad and cucumber tomato feta salad!

This arugula feta salad is a spin off of Eastern European tomato feta salad. I leave out most of the feta cheese, add arugula and delicious balsamic vinaigrette. So good!

Salty feta coats each tomato, arugula adds a nice peppery punch, and balsamic vinegar, herbs and garlic ties all ingredients together. It adds so much character to any dish, from this tomato feta salad, to baked feta dip and spinach feta turkey burgers.

I make this healthy salad for my family, guests and bloggers’ events. Everyone raves about it and asks for the recipe. Recipe? It is so simple, I just smile quietly.

Ingredients for Arugula Feta Salad

To make arugula feta salad recipe, you will need 9 simple ingredients, including salt and pepper.

• Arugula: Arugula is sold pre-washed, packed in plastic containers, is affordable and often organic. It is my favorite leafy green!
• Tomatoes: For green salads, I prefer to use grape tomatoes or cherry tomatoes because they do not leak as much as chopped regular tomatoes. They make salad less messy and pretty. But my favorite regular size tomatoes are tomatoes on the vine.
• Feta cheese: Goat feta cheese or cow’s milk feta cheese works. I prefer to buy it in a block submerged in brine and crumble myself to avoid anti-caking agents and enjoy the fresh taste. I love goat cheese feta for its taste.
• Herbs: I use fresh dill because I am Ukrainian. Fresh parsley or fresh basil will be wonderful too!
• Balsamic dressing: Garlic, balsamic vinegar, extra virgin olive oil, salt and pepper. Good olive oil and balsamic vinegar is very noticeable in a salad like this arugula tomato salad. I like to pay a little extra and buy extra-virgin, cold-pressed in dark glass bottle olive oil.

How to Make Arugula Feta Salad

• Make balsamic vinaigrette first, so ingredients have time to “marry each other”.
• Arrange arugula at the bottom of a large salad bowl.
• Chop tomatoes and herbs: If using grape tomatoes, a cut in half is all you need. You can dice regular size tomatoes.
• Crumble feta with your hands if you buy blocks of feta.
• Drizzle salad with the dressing and stir gently stir with salad tongs.

Tips for Best Results

Here are my top tips for the best arugula feta salad!

• Assemble salad before serving: Arugula wilts extremely fast. I recommend to apply dressing to the salad right before you plan to enjoy it. This salad does not need marinating.
• Add tomatoes last: If serving guests, coat greens with feta in the dressing and then arrange tomatoes on top. Makes for a beautiful presentation and your guests won’t have to “dig” for veggies in the bowl.
• Crumble your own feta: Store-bought crumbled feta cheese contains anti-caking agents and doesn’t taste as fresh. Also it is nice to crumble cheese into different size pieces for beautiful presentation. Or place one large block of feta on each individual plate.
• Add nuts: For a bit of crunch and flavor, add up to 1/4 cup of toasted almonds, pine nuts or walnuts.
• Revive limpy arugula: If your container of arugula is almost past its prime time, you can quickly to revive it. Place it in a bowl with ice cold water for 15 minutes, then drain and dry in a salad spinner.
• Be gentle: Give arugula salad just a few gentle stirs, do not toss it vigorously. It will stay more crisp and look pretty this way.

What to Serve Arugula Feta Salad with?

Arugula salad makes an excellent and quick side dish to any Italian main dish, chicken or rich and flavorful protein.

• A beautiful chicken breast: Pick one of chicken marinades, then bake, grill or fry chicken. The above pictured is fajita chicken. Or serve with baked chicken breast or pan fried chicken breast.
• Meatballs: With Instant Pot meatballs or turkey meatballs.
• Meatloaf: With turkey meatloaf or Instant Pot meatloaf.
• Fish: Baked salmon in foil or lemon butter baked cod would pair nicely with this light and peppery arugula salad.

How Long Does It Last?

Here is the thing, arugula tastes best fresh and wilts pretty fast. The good news is that this arugula salad literally takes 10 minutes to make. I recommend to dress the salad right before serving and consume within 2-3 hours.

If you still have leftovers the next day, add a bit of fresh arugula and it will taste more crisp.

Do not freeze this salad.

FAQs

More Green Salad Recipes to Try

• Spinach salad recipe
• Spring mix salad
• Strawberry spinach salad
• Baby kale salad
• Italian chopped salad
• Smoked salmon salad
• Lettuce salad
• Mexican kale salad
• Butter lettuce salad

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Arugula Feta Salad

Arugula Feta Salad with tomatoes and delicious balsamic vinaigrette. Simple, flavorful, easy and healthy! This a very European salad anyone will love!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 89kcal

Author Olena Osipov

Ingredients

For the Dressing:

• 1 tablespoon balsamic vinegar
• 3 tablespoons olive oil extra virgin
• 1 garlic clove grated
• 1/4 teaspoon salt
• Ground black pepper to taste

For the Salad:

• 5 ounces baby arugula
• 1 pint cherry or grape tomatoes halved
• 1/2 cup feta cheese crumbled
• 1/4 cup fresh dill finely chopped

US Customary – Metric

Instructions

• In a small bowl, add olive oil, vinegar, garlic, salt, pepper and whisk with a fork. Set aside.
• In a large bowl, combine arugula, tomatoes, dill and feta cheese.
• Pour salad dressing on top and toss gently.
• Serve immediately.

Video

Notes

• Store: It’s best to enjoy arugula feta salad within 2-3 hours.

Nutrition

Serving: 1cup | Calories: 89kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 190mg | Fiber: 1g | Sugar: 3g

The post Arugula Feta Salad appeared first on iFoodReal.com.

Easy Caprese Pasta Salad looks and tastes like summer. Tossed together in one bowl and 20 minutes, this refreshing pasta salad is the perfect side dish or light lunch.

For another twist on the classic caprese salad, we also love baked chicken caprese and caprese pasta.

Juicy tomatoes, creamy mozzarella, and fresh basil is everything I am craving right now.

I made this caprese pasta salad recipe after a day of boating with my family, and the savory flavors were just what we needed on a hot day!

Why You Will Love This Recipe

• Summer-y: One of my favorite summer recipes! It’s bright, fresh, and one of the best ways to enjoy fresh tomatoes.
• A crowd pleaser: Caprese pasta salad has always been a potluck favorite. It’s delicious warm or cold with a burst of flavor that goes with anything.
• So easy: One of the easiest salad recipes out there. Cook the pasta, add all ingredients to a large bowl, and toss. That’s it!
• Make ahead and easy to transport: Make this simple salad the day before your picnic, BBQ, or gathering. Store it in the fridge and let the flavors mingle or keep the dressing separate and assemble just before serving.

What Is Caprese?

The caprese salad is named after the island of Capri. It became super popular for its fresh Italian flavors of tomato, basil, and mozzarella cheese. Originally created as an appetizer but so incredibly delicious, it has inspired many more recipes.

This pasta salad combines the classic Italian taste with your favorite pasta and drizzled with a light vinaigrette, these bright flavors belong on your table this summer!

Ingredients for Caprese Pasta Salad

You’ll need a small list of seasonal ingredients and pantry staples to make this caprese pasta salad recipe.

• Uncooked pasta: I love bowtie pasta or farfalle pasta because the dressing can squeeze into the small crevices.
• Grape tomatoes: Adds juicy sweetness to the salad. I had grape tomatoes on hand, you can also use cherry tomatoes.
• Garlic cloves: I highly recommend fresh minced garlic, minced garlic in a jar doesn’t have the real fresh flavor.
• Olive oil: Extra-virgin olive oil is a traditional Italian ingredient with the best flavor for salad dressings.
• White wine vinegar: For tangy flavor.
• Seasonings: Salt and pepper to taste.
• Bocconcini: I like to use bite-sized bocconcini pearls or cocktail bocconcini. You can substitute with diced mozzarella balls or fresh mozzarella log.
• Fresh basil leaves: For garnish, color, and taste.

How to Make Caprese Pasta Salad

Caprese pasta salad is a breeze to make in just 20 minutes! Here’s a quick overview, there is also a full recipe card below.

• Cook pasta: Add cold water and a pinch of salt to a pot, bring to a boil then add pasta. Cook for 8-10 minutes until al dente, stirring occasionally.
• Make vinaigrette: While pasta is cooking, add olive oil, vinegar, garlic, salt and pepper to a large bowl and whisk. Then add tomatoes and stir to combine.
• Marinate pasta: Drain pasta and immediately add the warm pasta to the bowl with the tomatoes. Stir to combine and let salad sit for 20 minutes. This allows pasta to marinate and cool off.
• Finish the salad: Add bocconcini and basil, give it one more stir and enjoy!

Tips for Best Results

Here are my top tips to make a simple caprese pasta salad the most flavorful!

• Cook pasta al dente: To ensure the pasta isn’t mushy, especially if you are making it ahead of time.
• Don’t rinse cooked pasta: Adding warm pasta to the bowl helps makes it soak up more flavors of garlic and olive oil.
• Chop some of the tomatoes: Grape and cherry tomatoes are small, but I like to halve the bigger ones to add more flavor to the salad with their juices and ensure uniform bite sized pieces.
• Chop large size mozzarella: If you have larger mozzarella cheese, chop it into bite-sized pieces for even distribution.
• Add cheese to cold pasta salad: The cheese is added just before serving, once the pasta has cooled, so it does not melt.

Variations and Subtitutions

Here are some fun mix-ins you may like to try!

• Add balsamic vinegar: A drizzle of balsamic vinegar adds a sweet and sour taste. White balsamic vinegar would maintain the nice color of the pasta salad, but it’s hard to come by. You can use regular balsamic vinegar, just be ready for color change.
• Fresh mozzarella substitute: Try fresh, quality chunky feta cheese or goat cheese.
• Types of tomatoes: Add a rainbow of colored tomatoes for more color. You can also slice up bigger tomatoes like roma tomatoes, beefsteak tomatoes or tomatoes on the vine.
• Add protein: Make it a heartier salad with canned tuna along with some olives. Or use up some leftover grilled chicken.
• Use any small pasta: The dressing will stick to any small pasta with texture like penne, fusilli, rigatoni, or rotini pasta. You can also use gluten-free pasta, just be sure to follow package instructions for al dente.
• Basil substitute: Fresh lemon thyme or mint adds amazing bright flavor.
• Add more vegetables: Avocado, bell peppers, sliced raw zucchini or mushrooms would all be amazing additions to this summer salad.
• Add basil pesto: 3-4 tablespoons adds a rich, earthy taste.

What to Serve Caprese Pasta Salad with?

Caprese pasta salad is incredibly versatile! It’s great for sharing so you can double the recipe for your next potluck, it’s satisfying and filling on its own for a quick and easy lunch, and it’s the perfect side dish to almost any entrée.

Our personal favorites to serve with the salad are bruschetta chicken, baked chicken caprese, spinach feta burgers, grilled chicken burgers, and Greek chicken kabobs.

How to Store

Store: Leftovers should be kept in a glass airtight container and stored in the refrigerator. Basil turns black and tomatoes release juices with time, so I would say 3 days is most optimal although I don’t believe it would last that long because it is so good!

Freeze: I do not recommend freezing any pasta salad because the tomatoes, cheese, and pasta will not thaw well.

FAQs

More Pasta Salad Recipes to Try

• Healthy pasta salad
• Mediterranean pasta salad
• Mediterranean orzo pasta salad
• Italian pasta salad
• Tomato pasta salad
• Healthy tuna pasta salad

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Best Caprese Pasta Salad Recipe

Easy Caprese Pasta Salad looks and tastes like summer. Made in one bowl in 20 minutes, this pasta salad is perfect side dish or light lunch.

Course Salad

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 347kcal

Author Olena Osipov

Ingredients

• 8 ounces pasta uncooked (2 cups)
• 3 cups grape tomatoes half of them cut in halves
• 2 garlic cloves grated
• 1/3 cup olive oil extra virgin
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 7 ounces cocktail bocconcini or bocconcini pearls
• Handful fresh basil finely chopped

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add pasta. Cook until al dente, stirring occasionally, for about 8-10 minutes.
• While pasta is cooking, in a large bowl add olive oil, vinegar, garlic, salt and pepper. Whisk. Add tomatoes and stir to combine.
• Drain pasta and add warm pasta (no need to rinse it with cold water) to a bowl with tomatoes. Stir and let it sit to marinate and cool off for 20 minutes.
• Add bocconcini and basil, stir and serve.

Notes

• Store: Refrigerate pasta salad covered for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” olive oil.
• Freeze: Do not freeze pasta salad.

Nutrition

Calories: 347kcal | Carbohydrates: 32g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 224mg | Fiber: 2g | Sugar: 3g

The post Caprese Pasta Salad appeared first on iFoodReal.com.