- Dish type
- Green salad
A zingy crisp salad to bring a taste of summer all year round. Topped with a poached egg, it makes a nice light lunch.
Buckinghamshire, England, UK
6 people made this
- 4 tablespoons chopped mixed herbs (parsley, chives, mint, thyme)
- 2 teaspoons capers, chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- salt and pepper to taste
- 1 (110g) bag baby leaf salad
- 25g toasted flaked almonds
- 200g frozen peas, defrosted
- 1 (100g) carrot, grated
- ½ (120g) round lettuce, roughly shredded
- 4 large eggs, poached
MethodPrep:15min ›Cook:10min ›Ready in:25min
- To make the dressing, mix the herbs, capers, oil and vinegar together and season to taste with salt and pepper. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.
- Mix together the peas, carrot and round lettuce, then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.
Try replacing the baby leaf salad and round lettuce with bistro salad and cos lettuce. Try serving without the egg for a great side salad at barbecues.
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This Authentic Salsa Verde Recipe is going to leave you never wanting to buy salsa again! It’s quick, easy, healthy, saves beautifully and you can customize the heat and consistency. It makes everything better from tacos, to burritos to enchiladas to soups, dressings and even pastas! This roasted salsa verde also makes a fabulous marinade (recipe coming soon). You will LOVE having this homemade salsa verde on hand!
1. Chicken Cobb Salad
Want to enjoy Cobb Salad &ndash and skip the dairy? Then give this Chicken Cobb Salad a try!
It&rsquos creamy and delicious. And it doesn&rsquot have a hint of dairy.
Tender, juicy chicken breasts sit on a bed of leafy greens, creamy avocado, crunchy bacon, and sweet corn.
To keep it dairy-free, you&rsquore going to skip the Roquefort cheese. But don&rsquot worry &ndash the Green Goddess dressing adds layers of creaminess.
In fact, I prefer this version of Chicken Cobb Salad over the original. That&rsquos because the herbs in the dressing provide extra freshness.
Making the dressing is quite easy. Just place your herbs, lemon juice, mayonnaise, and coconut cream in a blender and blend until smooth.
Check out more macro-friendy recipes here.
- Calories: 426
- Fats: 33g
- Protein: 22g
- Carbs: 11g
- Fiber: 4g
- Sugar: 3g
Grilled Summer Dinner Ideas
‘Tis the season for firing up the grill!
Grilled Vegetable Skewers
In summer, simple grilled veggies are my idea of the perfect weeknight dinner. I serve them with a hearty, flavorful sauce like tzatziki or romesco and round out the meal with fresh pita. It’s so easy, healthy, and delicious!
Best Veggie Burger
Tip: Cook off a batch of these veggie burgers, and store them in the freezer. They reheat perfectly, so I love keeping them on hand for quick and easy dinners throughout the summer. Just add a side of fries or corn on the cob to make them a meal!
Easy Black Bean Burger
A veggie burger that’s quick enough to make on a weeknight? Yes, please! These smoky, spicy black bean burgers come together in 30 minutes flat.
Serve them with tortillas, guac, and pico de gallo for a fast, fresh summer dinner.
Portobello Mushroom Burger
Tamari and balsamic vinegar infuse these juicy mushroom caps with tangy, savory flavor. We love to eat them on homemade buns with lettuce, tomato, onion, and a slather of vegan mayo.
How to make this carnitas salad
This salad is seriously SO easy to make. Fo’ real:
- Add the pork to the slow cooker, and cook on low for 8 hours.
- Chop up all your veggies for your salad and put ‘em on a plate.
- Shred the pork and put it on top!
That’s IT. I mean, it’s really like 1 minute of time in the morning and maybe 10-15 minutes at night to get all your salad ingredients prepped. Super easy.
If you want to get a bit more traditional, you can shred the pork and then pop it under the broiler for 2 or 3 minutes before putting it on the salad. That can help it get some of those crispy bits that you might find in traditional carnitas. I actually prefer it without this step, but if you want to that – go for it!
You can use anything you want to dress this salad, but I’m partial to the salsa verde dressing that I included. I just buy some good jarred salsa verde, and then it takes less than 5 minutes to pull together a homemade dressing.
Roasted Vegetable Salad with Magic Green Sauce
This is an entrée salad if I’ve ever seen one. And it’s what I’ve been noshing on lately for solo-lady dinners and lunches at home.
It makes delicious use of seasonal vegetables, my favorite 5-Minute Macadamia Nut Cheese, and my 10-minute magic green sauce as a dressing! Wowza – that’s a gorgeous plate. Let’s make salad!
I’ve been digging roasted vegetables lately because they’re the easiest way to make vegetables tender, delicious, and easier to digest. Plus, I’m all about putting my DIY curry powder* on everything these days! And even with the roasting time, this remains a 30-minute recipe.
Some of you ask how I work so fast in the kitchen. I suppose I’ve been doing it for a while now, but also, I multitask! While your veggies are roasting, make your dressing. It’s that easy!
*Note: learn more about the origin of curry powder and find our DIY recipe here.
Lately, I’ve been throwing whatever roasted vegetables I have on a bed of greens and calling it a meal. Add a little tahini and lemon juice for “dressing.” Or, if you’re feeling fancy, bust out the magic green sauce – my new favorite condiment for summer! Not only is it a gorgeous, vibrant green color, but it’s packed with healthy fats, spices, and an extra serving of greens from both parsley and cilantro.
Hello, world’s healthiest dressing (cue waving hand emoji).
I hope you guys LOVE this salad! It’s:
& Super delicious
This would make the perfect meal for an easy at-home lunch or quick weeknight dinner. It travels well, so I could also see it being delicious on picnics, hikes, road trips, or even plane trips!
It’s hearty enough to serve two as an entrée (20+ grams protein!). But it would also make a delicious side to meals like my Grillable Veggie Burgers, Zucchini Lasagna, Chickpea Sunflower Sandwich, or Red Lentil Chili.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you cook up. Cheers, friends!
Salads for BBQ recipes
A fresh salad makes the perfect barbecue side dish. Furnish your salad with creamy potato, refreshing watermelon, tasty halloumi, beans, squash and more.
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
BBQ chorizo potato salad
Spruce up homemade potato salad with chorizo in this flavour-packed side dish that's a perfect accompaniment to a summer barbecue – great for serving a crowd
Fennel, roast lemon & tomato salad
Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Griddled halloumi with watermelon & caper breadcrumbs
This salad has a great interplay of textures, temperatures and flavours. Toss juicy watermelon with salty cheese, crispy breadcrumbs, capers, almonds and mint
Roasted new potato, kale & feta salad with avocado
Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds
Watermelon & feta salad
Serve this watermelon, feta and mint salad as a side dish at a barbecue or picnic. Bursting with fresh, summer flavours, it’s also two of your five-a-day
Black & white rice salad with cumin-roasted butternut squash
This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet
Halloumi with lemony lentils, chickpeas & beets
A great storecupboard salad, topped with golden brown halloumi and quick, homemade pickled red onion
Tomato salad with ricotta, broad beans & salsa verde
Serve tricolore salad with a twist using heritage tomatoes, ricotta and salsa verde. A lovely summery side dish for a picnic, barbecue, or light lunch
Barbecue sesame sweet potatoes
Serve these glazed sweet potatoes as a side dish at a barbecue, or turn them into a summer salad by tossing through handfuls of rocket or watercress
Spicy mango citrus slaw
This vibrant raw salad with crunchy mooli, cabbage and peppers makes a perfect side dish to Indian-inspired main courses such as tandoori meats
Barbecued fennel with black olive dressing
Slice fennel and chargrill it as the base to a salad dressed with Kalamata olives, parsley, basil and garlic
Creamy potato salad with broad beans
This homemade salad is so much better than shop-bought
Halloumi, watermelon & mint salad
This fresh and light salad makes an ideal summer evening supper
Easy vegan slaw
Make this simple dairy-free vegan slaw that's perfect for barbecues and summer picnics. Put it together in minutes and shake with our mustardy dressing
Chipotle corn salad
Excite your tastebuds with a salad combining sweetcorn, cherry tomatoes, macadamia nuts and avocado with a kick of chipotle chilli. Ideal for a barbecue
Tomato, avocado & corn salad with migas & buttermilk dressing
Try this tasty American-style tomato, avocado and corn salad alongside roast chicken or barbecued meat. Buttermilk in the dressing adds a hint of sourness
This courgette salad is the perfect barbecue accompaniment
Curtido is a fat-free slaw from Mexico made with white cabbage, carrot and onion. Pile it high on tacos or in burritos, or serve as a salad in its own right
Healthy potato salad
Try this healthy potato salad at a barbecue for a different take on a classic summer salad. This delicious recipe instead features basil, parsley and garlic
- 1 large clove of garlic, squeezed through a garlic press
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra virgin olive oil
Mix together the ingredients and set aside.
This salad introduces a flavour of autumn whilst still embracing the sweet and fresh flavours of summer. I bought the most beautiful organic tomatillos at Borough market and knew I wanted to make salsa verde which is actually pretty easy. I chose to make the raw version but there is also a baked version, both traditional in Mexican cooking.
Tomatillos are green/yellow tomato-looking fruits with a leafy husk which are mixed with onion, coriander and fresh jalapeno peppers to create a spicy and sour salsa. In this recipe the salsa accompanies baked butternut squash and a summery simple salad with nectarines, sprouts and avocado.
The avocado is rich in healthy fats which are great for your skin and essential to other bodily functions. It is also rich in amino acids which aids eye sight as well as a row of vitamins, mainly K and C. A very nutrient rich food, I’m sure you’ve heard it all before.
Also the sprouts add some needed protein to the dish. It’s said that vitamin and fiber content increases when beans are sprouted and they’re also kept raw of course. Many people eat more or just raw foods nowadays and in many foods nutrients are decreased when cooking so it’s not a bad idea to follow the trend.
Easy Green Goddess Dressing
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 ¼ cups 1 x
- Category: Salad dressing
- Method: Blended
- Cuisine: American
This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing multiply if desired.
- 1 cup plain Greek yogurt, preferably full-fat (made with whole milk)
- 1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
- Optional: Up to 2 tablespoons fresh tarragon leaves
- 1 medium clove garlic, roughly chopped
- ½ teaspoon fine sea salt
- Lots of freshly ground black pepper, to taste
- Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
- Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
Make it vegan: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).
Make it spicy: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.
Recommended equipment: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.