Category:

Salads

Growing up one of my favorite places to eat was this little Thai restaurant near our house called Thai O’cha. If you’re in San Antonio you should 100% go eat there. The staff are friendly, the food is delicious, the atmosphere is cozy, and every time I visit home I make a point of eating there. It’s that good!

My mom’s favorite dish before she became a vegan was Thai Beef Salad ordered “Thai hot” which really just means that shit was SPICY and mom was a real one. My version brings back all the flavors of that dish, which quickly became one of my favorites as well, but makes the spice level tolerable for those of us who could never handle the heat of Thai hot or *ahem* the aftermath lolol. 

Thai Beef Salad (Yum Nua)

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Thai
Servings: 4
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Ingredients:
 
  • 2 10oz steaks, cut of your choice (I used ribeyes, sliced )
  • 1 tsp vegetable oil
  • ¼ cup fish sauce
  • 2 Tbsp GF soy sauce
  • 8 cloves garlic (minced)
  • 1 Tbsp ground black pepper
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sugar
  • 1 tsp ground lemongrass paste
  • 1 bunch cilantro (leaves only, finely chopped)
  • 2 English cucumbers (sliced ¼" thick)
  • 4 tomatoes (cut into 6 wedges each)
  • ½ cup red onion (sliced *optional)
  • 2 Serrano peppers (minced)
  • 2 limes (juiced)
  • 4 portions cooked white rice (I used jasmine)
Instructions:
  • In a small bowl combine 1 Tbsp fish sauce, 1 Tbsp GF soy sauce, 2 cloves minced garlic, 1 Tbsp black pepper, and 1 Tbsp rice wine vinegar. Whisk together and add your sliced steak, coat well, and marinate for 10 minutes.
  • While steaks are marinating in a large bowl combine 6 cloves of minced garlic, 1 Tbsp GF soy sauce, 3 Tbsp fish sauce, 2 minced serrano peppers, 1 Tbsp sugar, 1 tsp lemongrass paste, lime juice, and cilantro. Whisk together and add the red onion if using, cucumber, and tomatoes. Toss together and set aside.
  • In a pan over medium high heat add the tsp vegetable oil. Remove your sliced steak from the marinade and shake off the excess. Cook your sliced steak until done to your liking. About 5 minutes.
  • Add the cooked steak to the bowl with the seasoned cucumbers, onion, and tomatoes. Toss together to coat everything in the juices at the bottom of the bowl.
  • Divide into four portions and serve over hot rice. Pour any extra juices over top and enjoy!

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This light and fresh salad provides a delicious hit of lemon and texture in every bite. By using breadcrumbs instead of croutons and shredding the Parmesan instead of shaving it the salad stays consistent throughout.

If you can’t find prepackaged baby super greens using Arugula in it’s place is a great substitute. We chose to top this salad with grilled chicken, but the simple marinade also works beautifully on salmon, and even white beans and avocado!

Lemon Super Greens Salad

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer, main, Salad
Cuisine: American
Servings: 4

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Ingredients:

 

  • 1 lb chicken breast
  • 5 oz baby super greens
  • 5 oz arugula
  • 4 lemons
  • 1 cup Shredded Parmesan cheese
  • ½ cup GF panko breadcrumbs
  • 1 Tbsp salted butter (melted)
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp pepper
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp mustard powder
  • 1 ½ tsp garlic powder
  • 1 tsp dried parsley
Instructions:

  • Preheat your oven to 350°F and if you are making the chicken to top the salad, set your grill to high. Around 400°F.
  • On a baking tray combine the breadcrumbs, melted butter and ½ tsp garlic powder. Combine and spread into and even layer. Bake for 10 minutes until a deep golden brown and set aside.
  • In a small bowl combine the juice and zest of one lemon, the balsamic vinegar, dried parsley, remaining garlic powder, ½ tsp salt, and ½ tsp pepper. Whisk together and add the chicken breast. Coat both sides of the chicken breast and set aside.
  • In a small jar with a lid or small bowl combine: the zest of one lemon, the juice of two lemons, 3 Tbsp olive oil, chili powder, mustard powder, cumin, and remaining salt and pepper. Shake or whisk together, and taste for seasoning. This is your salad dressing.
  • Grill your chicken breast for 7-10 minutes per side or until the internal temperature in the thickest part of the breast has reaches 165°F. When cooked remove from the grill and allow to rest for 2 minutes, and slice.
  • In a large bowl add the arugula and baby super greens. Sprinkle on the toasted breadcrumbs, and the shredded Parmesan. Mix or shake together your dressing and pour the entire contents over the salad. Mix the salad together with your hands coating everything well.
  • Plate your dressed salad and top with the sliced chicken breast. Squeeze the remaining lemon over top and enjoy!

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Love caprese? Then you’ll love this delicious twist on the famous Italian salad. Using fresh summer fruit in place of tomatoes give this well known dish an unexpected twist. Sweet and crunchy watermelon pairs so well with traditional caprese ingredients you’ll ask yourself why you didn’t think of this sooner!

Watermelon Caprese Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 4 cups watermelon
  • 4 oz fresh mozzarella
  • ¼ cup basil leaves
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp balsamic vinegar
Instructions:
  • Remove the rind of the watermelon, and chop the flesh into bite sized pieces. Place into a large bowl.
  • Cut the fresh mozzarella into a bite sized pieces, and slice the basil leaves into thin strips. Place both into the bowl with the watermelon.
  • Season the watermelon and cheese with the salt, pepper, and balsamic vinegar. toss to coat, and enjoy!

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Filled with warm quinoa and fresh kernels of sweet corn this fresh take on a classic southwestern salad will leave you smiling. Try it with my poblano ranch for a delicious summer meal!

Wrangler Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 heads hearts of romaine (8 cups, chopped)
  • 8 oz spinach and arugula blend
  • 3 cups fresh sweet corn kernels
  • 1 ½ cups cherry tomatoes (halved)
  • ½ cup pecan halves
  • 1 avocado (chopped)
  • 2 cups cooked quinoa
  • ¼ cup cilantro leaves (finely chopped)
Instructions:
  • Rinse and cook your quinoa according to your package directions, and let cool slightly.
  • Prepare your ingredients as necessary, and add all ingredients to a large bowl.
  • With your hands toss together all the ingredients and top with dressing of your choice or my recommended poblano ranch.
  • If serving as a main divide into four portions and enjoy!

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Inspired by one of my favorite restaurants in San Antonio, Green Vegetarian, this poblano ranch is vegan, unique, craveable, and delicious!

This dressing is not only wonderful on your favorite salad, but makes a show stopping dip as well!

Poblano Ranch (V)

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Prep Time: 10 minutes
Total Time: 15 minutes
Course: dressing
Cuisine: American
Servings: 2 cups
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Ingredients:
 
  • ¾ cup coconut cream (well shaken)
  • ½ cup mayo
  • ½ cup basil leaves (tightly packed)
  • ¼ cup pecans
  • 1 large poblano pepper
  • 2 cloves garlic
  • 1 ½ tsp onion powder
  • ½ tsp dill
  • ½ tsp paprika
  • ½ tsp kosher salt
  • 1 tsp black pepper
Instructions:
  • Slice the top off of the poblano pepper and remove the seeds.
  • In a dry skillet over high heat place the poblano pepper in the pan and burn on all sides. The skin should be very well charred. Leave the skin on, and do not peel the pepper.
  • In a blender combine all ingredients and blend until smooth.
  • Let sit for 10 minutes to allow all the flavors to fully develop. Taste for salt and adjust as necessary. Enjoy!

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Crunchy, sweet, sour, citrus-y, and a little spicy this slaw has it all! Feel free to adjust the measurements, and knife cuts to accommodate your own tastes! I left the apple and radish in larger bites because I’m lazy and hate cutting things into matchsticks, but if you want everything the same size you’re the boss. Want it more acidic? Add more lime or apple cider vinegar. Sweeter? Up the sugar. Need more heat? Add some red chili flakes or cayenne to the mix. Food is meant to be personal and fun to YOU, so play with it!

Apple Cabbage Slaw With Jalapeno Citrus Dressing

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Servings: 6
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Ingredients:
 
  • 1/2 a small red cabbage (about 4-5 cups, thinly sliced)
  • 2 granny smith apples (cored and thinly sliced)
  • 4 radishes (thinly sliced)
  • 1 bunch green onion (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 6 Tbsp Apple cider vinegar
  • 2 Tbsp pickled jalapeno brine
  • 1 Tbsp chili powder
  • 2 limes (juiced)
  • 1 orange (juiced)
  • 1 Tbsp kosher salt
  • 2 tsp black or pink pepper
  • 1 Tbsp sugar
Instructions:
  • In a large bowl combine the olive oil, vinegar, brine, lime juice, orange juice, salt, pepper, sugar, and chili powder. Whisk together.
  • Add the cabbage, radish, onion, and apple to the bowl and toss together with your hands coating everything well.
  • Let the slaw sit for 10 minutes before serving as the dressing will soften everything up.
  • Taste for seasonings, and adjust as desired. Toss again just before serving and enjoy!

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Served as a salad or a salsa it’s delicious either way!

Tequila Lime Corn Salsa

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Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: Tex-Mex
Servings: 8

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Ingredients:

 

  • 8 large ears fresh corn
  • 1/2 red bell pepper (finely diced)
  • 1 jalapeno (seeds removed, finely diced)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 2 Tbsp avocado oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp tequila
  • 2 limes juiced
Instructions:

  • In a small bowl combine the salt, pepper, chili powder, avocado oil, red wine vinegar, tequila, and lime juice. Whisk together, and set aside.
  • Husk the corn and remove the silt (those string things that get stuck in your teeth) slice the kernels off and place in your serving dish.
  • Add the bell pepper, and jalapeno to the corn and mix.
  • Pour the tequila lime dressing over the corn, mix well, serve with tortilla chips, and enjoy!

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This salad is fresh, cool, and creamy! It’s perfect enjoyed in the bright warm sun with some grilled chicken, a cold drink, and all your friends on Zoom because #socialdistancing. Enjoy y’all!

Tomato and Avocado Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 roma tomatoes (sliced)
  • 1 to 2 large hass avocados (chopped)
  • 1 recipe french dressing
  • salt and pepper (as desired)
  • parsley or cilantro (finely chopped for garnish)
Instructions:
  • Wash and slice your tomatoes, and peel and chop the avocado.
  • Place the tomato and avocado in a medium sized bowl and toss with as much dressing as desired.
  • Add extra salt and pepper if that’s your jam, and garnish with cilantro or parsley.
  • Enjoy in the sunshine!

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This is one of my favorite salads ever! It’s sweet, savory, nutty, and when paired with my french dressing has the perfect amount of tang. *chef kiss* We eat this as a side salad at home, but to serve as a main dish double everything and add a protein. Some herbed chicken breast, pan fried tofu, or even some cooked quinoa or amaranth would all pair nicely!

Sometimes I add a teaspoon of honey to the dressing for a sweeter take. Feel free to mix it up! Use your favorite dressing, try spring mix instead, add crispy prosciutto, try different cheeses, make some croutons with your favorite GF bread! All solid choices.

Pear, Parmesan, and Pine Nut Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
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Ingredients:
 
  • 8 oz baby spinach and arugula mix
  • 1 pear thinly sliced
  • 3 oz shaved Parmesan cheese
  • 1/2 cup pine nuts
  • 1/2 recipe French Dressing
Instructions:
  • In a small dry skillet over low heat, toast pine nuts. You’ll see them start to release their natural oils. Once this happens they will brown QUICKLY. Keep an eye on them. Don’t do anything else while these are toasting or you will burn them. Learn from me!
  • In a large bowl add the baby spinach and arugula mix, and shave the Parmesan on top.
  • Slice the pear and add it on top of the salad.
  • When the pine nuts are toasted sprinkle them on top, and pour the dressing over.
  • Toss to coat everything and enjoy!

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This creamy shrimp salad is bright, fresh, cool, and perfect for beating the heat! Try it served over a bed of chopped crunchy greens, rolled up in lettuce wraps, shrimp taco style, on a roll, or even over crackers. No matter how you serve it you’re sure to love it!

Creamy Shrimp Salad

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 2 tsp kosher salt
  • 2 tsp pepper
  • 1/2 tsp cayenne
  • 1 Tbsp olive oil
  • 2 lbs raw or cooked shrimp (thawed, peeled, veins and tails removed)
  • 1/2 cup mayo
  • 2 Tbsp sour cream
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1 avocado (diced or sliced)
  • 1 jalapeno (seeds removed and minced)
  • 1 medium carrot (peeled and minced)
  • 1 large shallot (minced)
  • 1 large rib celery (minced)
  • 1/4 cup cilantro (minced)
Instructions:
  • Preheat your oven to 400 degrees Fahrenheit.
  • On a baking tray toss shrimp, olive oil, salt, pepper, and cayenne. Mix together, and spread into an even layer.
  • Roast 20 minutes.
  • While shrimp are roasting, mix together all sauce ingredients except avocado, and stir well. Taste for seasoning, and adjust as desired.
  • If you want a warm shrimp salad feel free to toss the shrimp and avocado directly into the sauce and serve. If you want a cooler salad allow the shrimp to cool slightly before stirring in the shrimp and avocado.
  • This salad can totes be made the day before and kept in the fridge for a well-chilled option.

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