These shawarma chicken flatbread melts use Trader Joe’s shortcuts for a fast, Mediterranean-inspired dinner that tastes like takeout in just 15 minutes.

I turned Trader Joe’s Shawarma chicken into these flatbread melts! I love this recipe because it comes together with simple ingredients and delivers bold, restaurant flavor. It makes the best dinner because everyone can customize their own flatbread, so it’s a total win for feeding a crowd. This recipe feels a little special without spending a ton of time in the kitchen.

Ingredients and Estimated Cost

Recipe Cost: $11.96

Cost Per Serving: $2.99

• Trader Joe’s Shawarma-style chicken thighs are the heart of this recipe, and using a pre-seasoned or fully prepared shortcut version keeps dinner moving. Chicken thighs stay juicy and bring that classic shawarma richness. Chicken breast can work here, too, if that is what you have, though thighs give a fuller result.
• Garlic naan or Middle Eastern flatbreads give you a soft base with enough structure to hold all the toppings. Naan makes this feel extra cozy and sturdy, though pita-style flatbreads or Greek flatbreads work nicely if that is what you pick up.
• Trader Joe’s Garlic spread dip adds a bold, creamy layer that echoes the garlicky sauce often used in shawarma wraps. If you cannot find garlic spread, whipped garlic hummus, or a thick Greek yogurt mixed with grated garlic can step in.
• Hummus adds creaminess and a little earthy flavor, helping tie the chicken and feta together. Plain hummus works great, though roasted red pepper hummus can add a little extra depth.
• Tzatziki finishes with a cool, creamy note. It balances the rich chicken and feta, keeping the flatbread from feeling heavy. A cucumber yogurt sauce or plain Greek yogurt with lemon and dill can work in its place.
• Tahini gives the final drizzle a nutty finish and makes the melts feel more restaurant-inspired. If you want a looser drizzle, stir the tahini with a splash of warm water and lemon juice, then spoon it over the top.
• Crumbled feta melts slightly under the broiler, adding salty, briny flavor to every bite. Goat cheese would give a softer finish, though feta keeps the Mediterranean feel front and center.
• Olive oil is just for the skillet, helping the chicken brown fast and pick up a little color. A neutral oil works too if needed.
• Fresh parsley adds color and a fresh finish right before serving. Fresh mint or chopped dill would work nicely if parsley is not on hand.

If you make these Chicken Shawarma Flatbread Melts, leave a comment and share how you served them. Save this recipe for your next busy night, and pass it along to someone who loves a fast dinner with big flavor.

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Chicken Shawarma Flatbread Melts

These shawarma chicken flatbread melts come together fast with simple shortcuts, giving you a Mediterranean-inspired dinner that feels like takeout in just 15 minutes.

Course Main Dish

Cuisine American, Mediterranean

Keyword chicken, flatbread

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 547kcal

Author Jillian

Cost $11.96

Equipment

• Skillet
• measuring cups
• rubber spatula

Ingredients

• 1 lb Trader Joe's shawarma-style chicken thighs
• 4 garlic naan or Middle-Eastern flatbreads
• ¼ cup Trader Joe's garlic spread dip
• ½ cup hummus
• ½ cup tzatziki
• ¼ cup Tahini
• ¾ cup crumbled feta
• Olive oil
• Fresh parsley

US Customary – Metric

Instructions

Sear the Chicken

• Heat a skillet with a drizzle of olive oil over medium-high heat. Cook the chicken for 5–6 minutes, until browned and cooked through.
  1 lb Trader Joe's shawarma-style chicken thighs, Olive oil

Build the Flatbreads

• Warm the naan or flatbreads.
  4 garlic naan or Middle-Eastern flatbreads
• Spread the garlic dip and hummus over naan or flatbreads.
  ¼ cup Trader Joe's garlic spread dip, ½ cup hummus
• Top with chicken and feta.
  ¾ cup crumbled feta

Melt

• Broil 2–3 minutes until bubbly and golden.

Finish

• Drizzle tzatziki and tahini.
  ½ cup tzatziki, ¼ cup Tahini
• Sprinkle with fresh parsley. Serve.
  Fresh parsley

Notes

Storage & Reheating

• Store assembled flatbreads up to 2 days.
• Reheat in oven or air fryer for best texture.

Nutrition

Serving: 1melt | Calories: 547kcal | Carbohydrates: 34g | Protein: 38g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1013mg | Potassium: 624mg | Fiber: 3g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

Take plain avocado toast to the next level by adding delicious layers of cottage cheese, egg, mashed avocado, tomatoes, spinach, and balsamic glaze. 

High-Protein Avocado Toast with Eggs

This cottage cheese avocado toast takes a simple breakfast and gives it a little more staying power. You get crisp sourdough, creamy cottage cheese, rich avocado, jammy or set eggs, fresh spinach, juicy tomato, and a glossy drizzle of balsamic glaze that pulls it all together.

The best part is how balanced it feels on the plate. There is crunch, creaminess, freshness, and enough protein to make it work for breakfast, lunch, or one of those quick meals that need to come together fast without feeling boring. If you enjoy protein-packed breakfasts, our cottage cheese scrambled eggs are another great option to keep in rotation. Or better yet, add cottage cheese scrambled eggs to your avocado toast!

This toast is great with fresh fruit, crispy breakfast potatoes, or something cool and refreshing on the side. Our creamy cucumber and avocado salad pairs especially well here, since it mirrors the avocado while adding a chilled, crisp contrast.

Ingredients and Estimated Cost

Recipe Cost: $3.85

Per Serving Cost: $1.92

• Sourdough bread gives you a sturdy base that can hold all the toppings without turning floppy. A good slice, with a crisp crust and a chewy center, works best here. Whole-grain bread, seeded bread, or a thick country loaf can step in if that is what you have.
• Eggs make this avocado toast feel like a real meal. You can cook them until the whites are set and the yolks stay soft, or cook them longer if you prefer less mess when eating. Fried, jammy soft-boiled, or poached eggs all work well here.
• Low-fat cottage cheese adds creamy texture and extra protein, and it pairs nicely with avocado without making the toast heavy. Full-fat cottage cheese is a fine swap if that is what you keep in the fridge. Whipped cottage cheese works nicely, too, if you want a smoother spread.
• Roma tomato brings fresh, juicy slices that cut through the richness of the avocado and eggs. Grape tomatoes or cherry tomatoes can work in a pinch, especially if you halve them and scatter them over the top.
• Spinach adds a fresh green layer and a little bite. Baby arugula or microgreens are easy swaps and give the toast a peppery edge.
• Avocado is the creamy backbone of the whole recipe. Mash it until mostly smooth, then leave a little texture so it does not feel flat. A squeeze of lemon or lime can be mixed in if you want a brighter finish.
• Garlic clove rubbed over hot toast is a small step that makes a big difference. The warmth softens the sharpness, leaving a light garlic flavor. If raw garlic feels too strong, skip it or use a light pinch of garlic powder in the avocado instead.
• Everything but the bagel seasoning adds crunch, salt, and extra flavor in one quick sprinkle. A mix of sesame seeds, poppy seeds, flaky salt, and dried onion can stand in well.
• Olive oil gives the toast a rich finish and ties the toppings together. A peppery extra virgin olive oil is especially nice here, though any olive oil you enjoy eating works.
• Balsamic glaze adds sweetness and depth that play well with the avocado, tomato, and eggs. Hot honey can be used for a different finish, or you can leave the glaze off for a more savory version.

If you make this cottage cheese avocado toast, leave a comment and share how you topped yours. Save it for a fast breakfast or lunch, and pin it so you have it ready for busy mornings. 

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Cottage Cheese Avocado Toast

Upgrade your avocado toast with creamy cottage cheese, eggs, mashed avocado, fresh spinach, juicy tomatoes, and a drizzle of balsamic glaze.

Course Breakfast

Cuisine American

Keyword avocado, cottage cheese

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 510kcal

Author Jillian

Cost $3.85

Equipment

• toaster
• large skillet
• Mixing bowl
• Knife
• Cutting board
• spoon
• spatula
• Measuring cups & spoons
• Measuring spoons

Ingredients

• 2 slices of sourdough bread
• 4 eggs
• ½ cup low-fat cottage cheese
• 1 Roma tomato sliced
• ⅓ cup spinach
• 1 avocado mashed
• 1 garlic clove
• ½ teaspoon everything but the bagel seasoning
• Olive oil for drizzling
• Balsamic glaze for drizzling
• salt to taste
• pepper to taste

US Customary – Metric

Instructions

• Toast the sourdough bread until golden brown.
  2 slices of sourdough bread
• In a large skillet over medium heat, spray with nonstick spray. Crack the eggs into the skillet, cover, and cook for 5 to 10 minutes until set to your preference. Season with salt and pepper.
  4 eggs, salt, pepper
• Cut the garlic clove in half and rub it over the warm toast.
  1 garlic clove
• Spread the cottage cheese evenly over each slice of toast.
  ½ cup low-fat cottage cheese
• Place two eggs on each piece of toast. Sprinkle with everything but the bagel seasoning.
  ½ teaspoon everything but the bagel seasoning
• Add the spinach, then spread the mashed avocado over the top.
  ⅓ cup spinach, 1 avocado
• Sprinkle with additional seasoning if desired. Add the sliced tomatoes.
  1 Roma tomato
• Drizzle with olive oil and balsamic glaze.
  Olive oil, Balsamic glaze
• Serve immediately.

Notes

Serving and Storage

• Serving: Avocado toast is best eaten immediately after assembly.
• Refrigerator: I do not recommend storing assembled toast. The bread will become soggy, and the avocado will turn brown. You can store the cooked eggs and sliced tomatoes in an airtight container for up to two days.

Nutrition

Serving: 1slice | Calories: 510kcal | Carbohydrates: 46g | Protein: 28g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 330mg | Sodium: 817mg | Potassium: 840mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg

Cottage Cheese Avocado Toast Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You’re going to love it!

It costs approximately $9.13 to make this kisir recipe. The recipe makes 6 servings and costs around $1.52 per serving.

What is Turkish Kisir?

Traditional Kisir salad is made up of small bulgur, red pepper paste, tomato paste, and fresh vegetables like cucumbers, onions, and tomatoes. Nothing more, nothing less.

I’ve enjoyed many different versions of kisir, and they all taste lovely. I thought, why not swap out bulgur for healthier quinoa?

By all means, I do not want to undermine the traditional kisir salad. I simply want to eat healthier. But it all comes down to personal preference. Use traditional bulgur or quinoa for a healthier and heartier twist. Honestly, it can be nerve-racking to put a modern twist on something so traditional.

What I Love About Kisir

• Serving versatility: I love this salad because you can serve it as a side or main dish. When I serve it as a main dish, I put it in lettuce leaves.
• Fresh ingredients: The chopped tomatoes, cucumbers, and parsley add a refreshing touch and bright pops of color to the salad.
• Easy to make: This recipe requires minimal prep and cooking time, making it perfect for weeknight meals or light lunches.

Again, I like to make a separate paste that contains the onions, garlic, pastes, and spices. I mix it well before transferring it to the cooked quinoa. Then, I ditch the whisk and use either my hands to massage the quinoa until seasoned well or I use a spoon.

I must say, it’s much more fun to use my hands!

Ingredients and Estimated Cost:

Recipe Cost: $9.13

Per Serving Cost: $1.52

• 1 ½ cups quinoa OR medium size bulgur wheat – $1.92
• 3 cups water – $0.00
• ½ teaspoon kosher salt – $0.01
• 2 Tablespoons pomegranate molasses – $0.32
• 1 Tablespoon tomato paste – $0.20
• 1 Tablespoon red pepper paste – $0.42
• 1 Tablespoons extra virgin olive oil – $0.24
• ½ teaspoon dried oregano – $0.12
• ¼ teaspoon dried garlic powder – $0.02
• ¼ teaspoon kosher salt – $0.01
• Pepper to taste – $0.01
• ½ cup onion – $1.62
• 1 cup tomatoes – $0.72
• 1 cup Persian cucumbers – $1.00
• ½ cup parsley – $0.44
• 10 mint leaves – $2.08

The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2024.

How To Make Kisir

1. Add the cooked and cooled quinoa to a bowl and set it aside. 

1. In a separate mixing bowl, make the kisir paste by adding pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper. 
2. Mix well until a thick paste-like sauce forms.

1. Next, add the paste mixture to the quinoa and mix with your hands or a spoon for 2-3 minutes to ensure every grain is fully coated. 
2. Then, add the parsley and mix to combine.

1. When ready to serve, add the chopped tomatoes and cucumbers and give it a gentle toss. 
2. Serve cold or keep it in the fridge for up to 3 days.

Variations

• Swap out the tomatoes for the sweet red pepper. I understand that not everyone likes tomatoes. In this case, red pepper will give the same look and a nice crunch.
• Use fresh mint or dried mint. Both are delicious in the dish, so use what you have!
• Use red pepper paste or tomato paste. I enjoy the combination of both. However, if you are unable to reach one of them, feel free to double up on one of them.

To Store

This is the perfect make-ahead dish to bring to any gathering. The longer it sits, the better it gets! Remember, do not add the tomatoes and cucumbers until the day of for optimal freshness. Store in an airtight container for up to 3 days.

More Salads

• Thai Cucumber Salad
• Spinach Caprese Salad
• Buckwheat Salad

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

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Kisir

Kisir: A vibrant, tangy Turkish salad made with quinoa or bulgur, fresh herbs, tomatoes, cucumbers, and a flavorful pomegranate-tomato-red pepper dressing. You're going to love it!

Course Salads

Cuisine Turkish-American

Keyword quinoa, salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 234kcal

Author Jillian

Cost $9.13

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Mixing bowl

Ingredients

• 4 cups cooked quinoa or bulgur That's roughly 2 cups of quinoa + 2 cups of water cooked in the instant pot for 10 minutes.
• 2 tbsp pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp red pepper paste
• 2 tbsp extra virgin olive oil
• 1 lemon zest of, juice of
• 1 cup onion (about 1 small onion) finely chopped
• 1 tsp dried oregano
• ½ tsp dried mint
• ¼ tsp garlic powder or 2 cloves minced fresh garlic
• ¼ tsp kosher salt
• pepper to taste
• ½ cup chopped parsley
• 1 cup tomatoes (about 3-4 Roma tomatoes) seeds and innards removed, small dice
• 1 cup Persian cucumbers (about 3-4 Persian cucumbers) small dice

US Customary – Metric

Instructions

• Add the cooked and cooled quinoa or bulgur to a bowl and set aside. 
• Add the pomegranate molasses, tomato paste, red pepper paste, onion, olive oil, lemon zest, lemon juice, onion, oregano, mint, garlic, salt, and pepper in a separate mixing bowl. Mix well until a thick paste-like sauce forms.
• Mix really well until a thick paste-like sauce forms.
• Next, add the paste/sauce to the quinoa and massage generously with your hands or a spoon. I like to massage for 2-3 minutes to ensure every grain is fully coated to its full potential.
• Then, add the parsley. Mix and combine.
• When ready to serve, add the chopped tomatoes and cucumbers. Give a gentle toss. 
• Serve cold or keep it in the fridge for up to 3 days. 

Notes

Serve: Serve with a slice of lemon and romaine lettuce leaves or alongside any meal.

How long does quinoa kisir salad last? Store in an air-tight container for up to 3 days.

Do you like spice? Add a diced jalapeno when you add the vegetables. 

Nutrition

Serving: 1.25cup | Calories: 234kcal | Carbohydrates: 37g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 133mg | Potassium: 431mg | Fiber: 5g | Sugar: 7g | Vitamin A: 713IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 3mg

Posh Plate - Healthy Feel-Good Recipes

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

What You’ll Love About This Vegetable Hash Recipe

• Versatile: This recipe is a great way to use up leftover vegetables and can be customized with your favorites.
• Healthy: Packed with nutrients from various vegetables, this hash is a delicious and satisfying way to get your daily dose of vitamins.
• Easy: With minimal prep and cooking time, this recipe is perfect for busy weeknights or mornings.

Ingredients and Estimated Cost:

Recipe Cost: $5.80

Per Serving Cost: $1.45

• 1 cup red cabbage – $0.36
• 1 green pepper – $0.79
• 4 carrots – $0.68
• ⅓ cup red onion – $0.48
• 1 cup mushrooms – $0.86
• 2 cups uncooked spinach – $0.66
• 3 cups small red potatoes – $1.50
• 1 Tablespoon Paprika – $0.11
• 1 ½ teaspoon salt – $0.02
• 1 teaspoon pepper – $0.10
• 2 Tablespoons olive oil – $0.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2024.

How To Make Veggie Hash

***For complete recipe instructions, see the recipe card below.

1. Halve potatoes and add to a pot with cold water and a pinch of salt. 
2. Bring to a boil, reduce heat, and simmer for 8-9 minutes until tender. Drain and set aside.
3. Heat oil in a skillet over medium-high heat. Add cabbage, pepper, carrots, onion, and mushrooms. 
4. Cook for 3 minutes until starting to soften.
5. Add potatoes, seasonings, and cook for 5 minutes, stirring occasionally, until vegetables begin to brown.
6. Stir in spinach until wilted. Remove from heat.

Recipe Variations

• Red potatoes – you can also use small yellow potatoes.
• Bell peppers: We use one red and one green bell pepper, but you can use whatever colors you have on hand.
• Red onion – you can use a yellow onion instead.
• Spinach – arugula or kale can be used instead.
• Olive oil – you can use avocado oil instead.

Recipe FAQs

What makes a hash a hash food?

Hash comes from the French word “hacher,” which means to chop. So, a hash is a dish of chopped ingredients such as meat, potatoes, and veggies. 

Does all hash have potatoes in it?

Most hash recipes contain potatoes. However, you can substitute another type of potato, such as a sweet potato. 

More From Posh Plate

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Breakfast Potato Hash

This easy breakfast potato hash recipe is packed with colorful goodness! Tender potatoes, crisp veggies, and wilted spinach come together in a flavorful skillet dish perfect for a quick and satisfying breakfast, lunch, or side.

Course Breakfast

Cuisine American

Keyword baked sweet potatoes, hash

Prep Time 10 minutes minutes

Cook Time 31 minutes minutes

Total Time 41 minutes minutes

Servings 4 people

Calories 154kcal

Author Jillian

Cost $5.80

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• Medium pot
• Skillet
• Wooden mixing spoon

Ingredients

• 1 cup red cabbage sliced
• 1 green pepper sliced
• 4 carrots sliced
• ⅓ cup red onion sliced
• 1 cup mushrooms sliced
• 2 cups uncooked spinach
• 3 cups small red potatoes sliced in half sliced in half
• 1 Tablespoon paprika
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 2 Tablespoons olive oil

US Customary – Metric

Instructions

• Slice the potatoes in half and place them in a medium pot and cover with cold water and add a pinch of kosher salt. Bring to boil and reduce heat to medium high and boil for 8-9 minutes until just tender.
• Drain the potatoes and set aside.
• Heat a skillet on medium-high heat with 2 Tablespoons of olive oil and add the red cabbage, green pepper, carrots, onion, and mushrooms. Cook until they begin to soften, about 5 minutes.
• Add the potatoes and the seasonings and cook until the veggies begin to brown about 5 min, stir occasionally.
• Add the spinach to the skillet and stir until incorporated. Remove the skillet from the heat when the spinach has wilted.
• Serve immediately or store in an air tight container.

Nutrition

Serving: 2cups | Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1526mg | Potassium: 742mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12033IU | Vitamin C: 54mg | Calcium: 59mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a delicious blend of vibrant flavors, ready in minutes.

This salad costs approximately $6.88 to make. The recipe makes six servings, and each serving costs around $1.14.

What You’ll Love About Thai Cucumber Salad

• Healthy and Light: The light dressing avoids heavy mayo or cream-based options. Peanuts and sesame seeds provide protein and healthy fats, and fresh herbs and vegetables add additional nutrients. 
• Easy Recipe: This recipe is great because it uses simple ingredients to deliver bold flavors. You can enjoy this salad by following three simple steps! After adding the ingredients to the mixing bowl and making the salad dressing, toss the two together and be ready to enjoy this delicious salad in about twenty minutes.
• Fresh Flavors: Using fresh ingredients adds to the overall taste and Asian flavors of this salad. 

Cucumber Thai Salad Ingredients and Estimated Cost

Recipe Cost: $6.88

Per Serving Cost: $1.14

• ½ cup fresh mint – $1.38
• ½ cup fresh cilantro – $0.40
• 2 green onions – $0.16
• ½ cup unsalted peanuts – $0.24
• 1 Tablespoon toasted sesame seeds – $0.18
• 2 Tablespoons avocado oil – $0.18
• 3 Tablespoons fresh lime juice – $0.09
• 2 Tablespoons rice vinegar – $0.22
• 1 Tablespoon fish sauce or hoisin sauce – $0.19
• 1 teaspoon minced garlic – $0.16
• 2 Tablespoons honey – $0.36

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Thai Cucumber Salad

***For complete recipe instructions, see the recipe card below.

1. First, whisk the avocado oil, lime juice, rice vinegar, fish sauce, minced garlic, and honey. 
2. Then, in a separate bowl, toss the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds. 
3. Finally, pour the dressing over the cucumber mixture. 
4. Toss and garnish with additional sesame seeds before serving.

Cucumber Thai Salad Recipe FAQs

What is Thai cucumber sauce made of?

It’s made with tangy lime, fish sauce or hoisin, avocado oil, and garlic.

How many calories are in a Thai cucumber salad?

This recipe has 171 calories per serving. Please see the bottom of the recipe card for more accurate nutritional information. 

How do you keep cucumber salad from getting watery?

If your salad is too watery, try adding some salt to the sliced cucumbers before adding them to the salad. The salt will help pull out the cucumbers’ excess moisture.

More Salads

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Thai Cucumber Salad

Cucumber, peanuts, and chili magic! This Thai Cucumber Salad is a scrumptious blend of vibrant flavors, ready in minutes.

Course lunch, Main Dish, Side Dish

Cuisine American, Thai food

Keyword cucumber, salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 171kcal

Author Jillian

Cost $6.88

Equipment

• mixing bowls
• mixing spoon
• Whisk
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

SALAD:

• 2 English cucumbers sliced
• ½ cup red onion thinly sliced
• ½ cup fresh mint chopped
• ½ cup fresh cilantro chopped
• 2 green onions thinly sliced
• ½ cup unsalted peanuts
• 1 Tablespoon toasted sesame seeds

DRESSING:

• 2 Tablespoons avocado oil
• 3 Tablespoons fresh lime juice
• 2 Tablespoons rice vinegar
• 1 Tablespoon fish sauce or hoisin sauce whichever you like best
• 1 teaspoon minced garlic
• 2 Tablespoons honey

US Customary – Metric

Instructions

MAKE DRESSING:

• Whisk the avocado oil, lime juice, rice vinegar, fish sauce or hoisin sauce, minced garlic, and honey in a small bowl and set aside.

MAKE SALAD:

• Toss together the cucumbers, red onion, mint, cilantro, green onions, peanuts, and sesame seeds in a large bowl.
• Pour the dressing over the cucumber mixture and garnish with more sesame seeds.

SERVE:

• Serve immediately, or you can cover and keep it in the refrigerator for up to 24 hours.

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 242mg | Potassium: 312mg | Fiber: 2g | Sugar: 9g | Vitamin A: 399IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This easy mango shrimp ceviche is fresh, tangy, and oh-so-shrimpy! It’s the perfect appetizer, side dish, or light meal. Dive in!

It costs approximately $5.29 to make this shrimp ceviche. The recipe makes four servings and costs about $1.32 per serving. 

What You’ll Love About This Mango Shrimp Ceviche

• Fresh Vibrant Flavors: This ceviche is full of flavor using fresh ingredients. You’ll love the sweet mango, tangy lime juice, and spicy jalapeno. 
• Simple Recipe: This recipe can be enjoyed in less than an hour. It uses simple ingredients to create a delicious appetizer. 
• Health Benefits: This ceviche’s fresh vegetables and fruit provide nutritious vitamins and minerals, while the shrimp is a trusted source of protein and omega-3 fatty acids. Add this recipe to your list of favorite healthy appetizers. 

If you have tried other ceviche recipes and found the flavor lacking or the preparation too complicated, you have found the right recipe! This is the best shrimp ceviche recipe because it is super easy to make and bursting with fresh flavor. 

This ceviche is perfect for any occasion. Serve it as an appetizer while entertaining, at family gatherings, or as a quick, light dinner. The recipe requires little prep time and takes less than an hour. 

You can ditch the takeout menus with this recipe and whip up a batch of this homemade version at home instead. Your family and friends will thank you for making this great recipe!

Easy Shrimp Ceviche Ingredients and Estimated Cost

Recipe Cost: $5.29

Per Serving Cost: $1.32

• 3 cups of smaller shrimp, pre-cooked – $1.17
• 4 Tablespoons lemon juice – $0.67
• 2 Roma tomatoes – $0.72
• 1 English cucumber – $1.50
• 1 Mango – $0.09
• 1 jalapeno pepper – $0.39
• ¾ cup fresh cilantro – $0.60
• 2 shallots – $0.14
• Salt and pepper to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2024.

How To Make Shrimp Ceviche 

***For complete recipe instructions, see the recipe card below.

1. First, add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl. 
2. Next, pour the lemon juice over the shrimp mixture. 
3. Then, add the salt and pepper to taste and stir the mixture. 
4. Finally, cover the bowl and chill in the fridge for thirty minutes before serving. 

Recipe Variations For Shrimp Mango Ceviche Recipe

• Garnish the ceviche with your favorite toppings. Some options include red onion, avocado slices, and fresh herbs.
• Serve this over tostada shells for a light dinner or with tortilla chips or saltine crackers as an appetizer.

Mango Shrimp Ceviche Recipe FAQs

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Mango Shrimp Ceviche

Fresh, tangy, and oh-so-shrimpy! This easy Shrimp Ceviche is the perfect appetizer, side dish, or light meal. Dive in!

Course Appetizer

Cuisine American

Keyword shrimp

Prep Time 25 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 209kcal

Author Jillian

Cost $5.29

Equipment

• Mixing bowl
• mixing spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

• 3 cups of small cooked shrimp
• Juice of 2 lemons about 4 tablespoons
• 2 Roma tomatoes diced
• 1 English cucumber diced
• 1 mango diced
• 1 whole jalapeno pepper minced
• ¾ cup fresh cilantro chopped
• 2 shallots minced
• Salt and pepper to taste

US Customary – Metric

Instructions

• Add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl.
• Pour the lemon juice over the shrimp mixture.
• Add salt and pepper to taste, then stir the mixture well.
• Cover the ceviche and refrigerate for 30 minutes. This will allow the flavors to develop even more.
• Taste, adjust the seasoning if necessary, and serve.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 14g | Protein: 37g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 286mg | Sodium: 218mg | Potassium: 805mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 31mg | Calcium: 141mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

A Strawberry Smoothie Bowl is a wholesome, refreshing breakfast, lunch, or snack. Ours is simple to make with endless variations.

This recipe makes two servings and costs approximately $6.26 to make. That’s just $3.13 per serving.

Strawberry Smoothie Bowl

Today, we’re indulging in a delightful and refreshing treat perfect for a sunny morning or a quick pick-me-up any time of day. It’s our fabulous Strawberry Smoothie Bowl, and let me tell you, it’s a true burst of berry goodness that’ll leave you feeling energized and satisfied.

Whether it’s a sunny morning or a refreshing afternoon snack, this Strawberry Smoothie Bowl is a wholesome and nourishing treat that’ll keep you coming back for more. So take a moment to relish the flavors, the textures, and the simple joy of creating a dish that nourishes both the body and the soul.

Now, savor this delightful masterpiece—made with love, just like all our culinary creations. Until next time, my dear friends, happy cooking and happy savoring!

Why You’ll Love This Strawberry Banana Smoothie Bowl

• Nutritious Ingredients: Strawberries and bananas are rich in essential vitamins, minerals, and antioxidants that support overall health and well-being.
• Fiber and Energy: The smoothie bowl provides a good amount of dietary fiber from the fruits, which helps with digestion and keeps you full and energized.
• Visual Appeal: The vibrant colors and beautiful toppings make the smoothie bowl visually appealing, making it a joy to eat and share on social media!
• Quick and Easy: The recipe takes only 10 minutes to prepare, making it a convenient and hassle-free option for busy mornings or snacks.
• Kid-Friendly: Kids love the sweet taste of strawberries and bananas, making the smoothie bowl a great way to introduce them to healthier food choices.

Ingredients and Estimated Cost:

Recipe Cost: $6.26

Per Serving Cost: $3.13

• 2 cups frozen strawberries – $4.48
• 3 bananas – $0.63
• ⅓ cup orange juice – $0.24
• 1 Tablespoon honey – $0.18
• ¼ cup sliced fresh strawberries – $0.20
• ¼ cup blueberries – $0.40
• 1 teaspoon chia seeds – $0.13

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2023.

How To Make A Strawberry Smoothie Bowl

*For complete recipe instructions, see the recipe card below. 

1. Blend and Whirl: Place the frozen strawberries, 2 ½ bananas, orange juice, and honey into a blender. Allow the ingredients to dance together in perfect harmony until they reach a state of smooth bliss.
2. A Little Help from the Tamper: For that impeccable texture, employ the tamper to gently guide the smoothie’s journey, ensuring every morsel becomes utterly smooth and velvety.
3. Into the Bowl: Now, pour the luscious strawberry smoothie into two waiting bowls, creating a delightful canvas for our heavenly toppings.
4. Artistry of Toppings: Embrace your inner artist as you artfully arrange sliced bananas, juicy strawberries, plump blueberries, and the ever-so-healthy chia seeds atop the smoothie canvas.
5. A Moment to Savor: The masterpiece is complete! Savor each spoonful as you bask in the sheer delight of this extraordinary Strawberry Smoothie Bowl.

Strawberry Banana Smoothie Bowl Variations and Substitutions

• Vegan Version: Replace honey with agave nectar or maple syrup for a vegan-friendly sweetener. Use almond or plant-based milk instead of orange juice for a creamy texture.
• Protein Boost: Add a scoop of your favorite protein powder to the blender for an extra protein kick, perfect for a post-workout treat.
• Tropical Twist: Substitute some frozen strawberries with frozen pineapple or mango chunks for a refreshing tropical flavor.
• Green Goodness: Sneak in some greens by adding a handful of spinach or kale to the blender. The sweetness of the fruits will mask the taste of the greens.
• Nutty Indulgence: Blend in a spoonful of almond or peanut butter for a nutty and creamy flavor.
• Creamy Coconut: Use coconut water or coconut milk instead of orange juice for a tropical coconut twist.
• Extra Fiber and Crunch: Mix in some rolled oats or flaxseed meal to boost the fiber content and add a pleasant crunch to the smoothie bowl.
• Chocolate Strawberry Delight: Enhance the flavor with a tablespoon of cocoa powder for a delicious chocolate-strawberry combination.
• Berry Burst: Swap out the blueberries for raspberries, blackberries, or a mix of your favorite berries.
• Greek Yogurt Creaminess: Add a dollop of Greek yogurt to the blender for a creamier, tangy smoothie bowl.
• Citrus Zest: Zest some fresh orange or lemon peel over the toppings to infuse the smoothie bowl with a citrus flavor.

More Breakfast Recipes

• Easy Baked Breakfast Potatoes
• Greek Yogurt Chia Parfait with Strawberry Applesauce
• Mediterranean Egg Sandwich
• Over Easy Eggs
• Almond Flour Pancakes
• Apple Pancakes with cinnamon maple syrup
• Overnight Lemon Poppy Seed Pancakes
• Green Smoothie
• Date Shake

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Strawberry Banana Smoothie Bowl

A Strawberry Smoothie Bowl is a wholesome, refreshing breakfast, lunch, or snack. Ours is simple to make with endless variations.

Course Breakfast

Cuisine American

Keyword banana, smoothie, smoothie bowl, strawberry

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 280kcal

Author Jillian

Cost $6.26

Equipment

• Measuring cups and spoons
• High-powdered blender
• Bowls
• Cutting board
• Paring knife

Ingredients

SMOOTHIE:

• 2 cups frozen strawberries
• 2 ½ bananas
• ⅓ cup orange juice*
• 1 Tablespoon honey

TOPPINGS:

• ½ banana sliced
• ¼ cup sliced fresh strawberries
• ¼ cup blueberries
• 1 teaspoon chia seeds

US Customary – Metric

Instructions

MAKE SMOOTHIE:

• Blend frozen strawberries, 2 ½ bananas, orange juice, and honey in a blender until smooth.
• Use a tamper to help push down the smoothie contents.

TO FINISH:

• Pour the blended smoothie into two bowls.
• Top the smoothie bowl with sliced bananas, strawberries, blueberries, and chia seeds.
• Serve immediately, and enjoy!

Notes

• *Add a few extra tablespoons of orange juice until you reach your desired consistency for a thinner smoothie bowl.
• Feel free to play with the ingredients and proportions to create your perfect blend of flavors.
• Be sure to use the freshest and ripest strawberries and bananas for that unbeatable taste.
• Let your creativity flow, and experiment with additional toppings like coconut flakes, crushed nuts, or a drizzle of honey.

Nutrition

Serving: 2.25cups | Calories: 280kcal | Carbohydrates: 69g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Sodium: 5mg | Potassium: 992mg | Fiber: 9g | Sugar: 43g | Vitamin A: 226IU | Vitamin C: 133mg | Calcium: 54mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Spinach Caprese Salad is easy to make, light, refreshing, and has that perfect amount of tang! Soft mozzarella, juicy sweet tomatoes, and chiffonade-cut spinach tossed in a bright dressing can be enjoyed immediately or meal-prepped a day in advance.

This recipe makes four servings and costs approximately $9.31 to make. That’s just $2.33 per serving.

What You’ll Love About Easy Caprese Salad

• Fresh and Vibrant Flavors: Caprese salad is known for its fresh and vibrant flavors. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil creates a harmonious balance of tastes. Adding spinach to the traditional Caprese salad adds a slightly earthy and leafy flavor that complements the other ingredients.
• Easy and Quick to Prepare: Spinach Caprese salad is a simple dish to make. It can be assembled in just a few minutes, making it convenient for a quick, healthy meal or side dish.
• Nutritional Benefits: Spinach is a nutrient-dense leafy green vegetable packed with vitamins, minerals, and antioxidants. It is a great source of iron, vitamin C, vitamin K, and fiber. 
• Suitable for Various Occasions: This Salad works well as a light lunch, a side dish for a summer barbecue, or a refreshing dinner party appetizer.

What’s in the Salad?

This Caprese salad recipe uses simple ingredients like:

Pearl mozzarella cheese- adds the perfect saltiness and creaminess to the salad.

Grape tomatoes- will marinate in the dressing and release some of their juices— adding another depth of flavor. If you don’t have grape tomatoes, cherry tomatoes will also work.

Spinach- gives this salad that hint of green and a light crunch and can help to bulk up the salad.

Basil– you can use fresh or dried. Basil is the traditional herb of choice for this salad. Whether you use fresh or dried, remember this—one tablespoon of fresh herb to 1 tsp of dried herb.

Once you have the essential ingredients for your Caprese salad, you can either do one of two things:

(A) drizzle the salad with balsamic reduction.

(B) drizzle an herby lemony pomegranate dressing over it.

I’m going for option B.

Easy Caprese Salad Ingredients and Estimated Cost

Recipe Cost: $9.31

Per Serving Cost: $2.33

• 1 cup grape or cherry tomatoes – $1.44
• 1 cup packed fresh spinach – $0.21
• 1 cup mini mozzarella pearls – $4.99
• ¼ cup extra virgin olive oil – $0.48 
• ¼ cup lemon juice – $0.58
• 2 tbsp pomegranate molasses – $1.50
• 1 tsp dried basil – $0.10
• ¼ tsp kosher salt – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in July 2023.

Caprese Salad – Recipe Substitutions and Variations

• Balsamic Glaze: Instead of the dressing, you can use balsamic glaze to add a sweet and tangy flavor to the salad. Drizzle the glaze over the salad just before serving.
• Fresh Basil: If you have fresh basil leaves, you can use them instead of dried basil for a more vibrant and aromatic flavor. Simply chop the fresh basil and add it to the salad.
• Herb Infused Oil: For an extra burst of flavor, infuse the olive oil with herbs like basil, thyme, or rosemary. Simply heat the olive oil in a small saucepan with the herbs over low heat for a few minutes, then strain and use it in the dressing.
• Mixed Greens: Instead of using only spinach, you can mix it with other leafy greens like arugula, baby kale, or mixed spring greens to add more variety and texture to the salad.
• Tomato Varieties: While grape or cherry tomatoes work well in this salad, you can also experiment with different tomato varieties. Try using heirloom tomatoes, diced Roma tomatoes, or even sun-dried tomatoes for a more intense flavor.
• Cheese Substitutions: If mini mozzarella pearls are unavailable, you can substitute them with diced fresh mozzarella or bocconcini. Alternatively, you can use crumbled feta cheese or crumbled goat cheese for a different twist.
• Nutty Crunch: For added crunch, consider tossing in some toasted pine nuts, sliced almonds, or chopped walnuts.

Spinach Caprese Salad Recipe FAQs

More Recipes

• Buckwheat Salad
• Brussels Sprout Salad
• Thai Cucumber Salad
• Quinoa Kisir Salad Recipe
• Dandelion Salad with Avocado Ceasar Dressing
• Flavored Greek Yogurt with Marinated Tomatoes

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5 from 4 votes

Easy Caprese Salad with Spinach

Spinach Caprese Salad is easy to make, light, refreshing, and has that perfect amount of tang! Soft mozzarella, juicy sweet tomatoes, and chiffonade-cut spinach tossed in a bright dressing can be enjoyed immediately or meal-prepped a day in advance.

Course Salads

Cuisine Italian

Keyword caprese, salad, spinach

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 235kcal

Author Jillian

Cost $9.31

Equipment

• Cutting board
• Chef’s knife
• Mixing bowl
• Measuring cups and spoons
• wooden mixing spoons

Ingredients

• 1 cup grape or cherry tomatoes
• 1 cup packed fresh spinach
• 1 cup mini mozzarella pearls

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup lemon juice (about 1 lemon)
• 2 tbsp pomegranate molasses
• 1 tsp dried basil or 1-2 tbsp freshly chopped basil
• ¼ tsp kosher salt or salt to taste

US Customary – Metric

Instructions

PREP VEGETABLES:

• Slice each tomato in half.
• Grab the spinach, stack each leaf on top of one another, roll the stack, and cut thin strips, creating chiffonade spinach cuts.
• Add the mozzarella pearls, tomatoes, and spinach in a large bowl, and set aside.

MAKE DRESSING:

• Add all the dressing ingredients in a mixing bowl—lemon juice, olive oil, salt, pomegranate molasses, and basil, and mix until an emulsified dressing forms. I like to mix for about a solid minute. This helps puncture the basil and ensures the salt is evenly distributed throughout the dressing.

TO FINISH:

• Drizzle about ¼ cup of the dressing over the salad and gently toss until each ingredient is generously coated well.
• Serve and enjoy right away.

Nutrition

Serving: 0.75cup | Calories: 235kcal | Carbohydrates: 8g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 22mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1077IU | Vitamin C: 17mg | Calcium: 154mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

It costs approximately $15.52 to make this recipe. The recipe makes eighteen servings, which costs around $0.86 per serving. 

Tofu Spring Rolls

Tofu Spring Rolls are a light and refreshing burst of flavors. The healthy appetizer combines tender rice vermicelli noodles, crispy tofu, and a vibrant mixture of veggies and wraps them up in rice paper.

Adding mint leaves, Thai basil leaves, and cilantro creates a fresh twist that sets these spring rolls apart from other recipes. Add some peanuts on top to make an extra crunch creating the perfect combination of texture and flavor in every bite. 

Why You Will Love Tofu Spring Rolls

• Bursting with fresh flavor: these are full of fresh vegetables and tofu, topped with a delicious Hoisin Peanut Sauce.
• Nutritious and healthy: Using tofu in these rolls is a healthy alternative and provides a plant-based protein to your diet in addition to fresh vegetables. 
• Hoisin Peanut Sauce: the dipping sauce provides the rolls with a savory and rich taste. 
• Perfect appetizer: serve them at parties and family gatherings. Everyone loves them, and they feed a crowd. 
• Versatile: adjust the recipe according to your taste and what vegetables you have on hand.

Tofu Spring Rolls Ingredients and Estimated Cost:

Recipe Cost: $15.52

Price Per Serving: $0.86

• 6 ounces rice vermicelli noodles – $2.04
• 1 cup vegetable oil –$0.65
• 16-ounce block extra-firm tofu – $3.02
• ½ teaspoon ground black pepper – $0.03
• 12-18 sheets square rice paper wrappers – $0.48
• 1 head romaine lettuce – $0.56
• ¼ medium red cabbage – $0.36
• 1 medium red bell pepper – $1.24
• 3 medium carrots – $0.42
• 1 bunch fresh mint leaves – $1.99
• 1 bunch fresh Thai basil leaves – $2.49
• 1 bunch fresh cilantro – $0.78
• ¼ cup peanut butter – $0.35
• ¼ cup hoisin – $1.00
• 2 teaspoons sambal oelek – $0.10
• ¼ cup warm water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.

How To Make Tofu Spring Rolls

***For complete recipe instructions, see the recipe card below.

1. First, boil a pot of water, then add the noodles and cover. 
2. Remove the pot from the heat and cook for seven to eight minutes. Drain and set the noodles aside. 
3. Heat a ½ inch of vegetable oil over medium-high heat for five minutes in a large Dutch oven pan. 
4. Next, add the tofu and fry on all sides for about five to eight minutes, until golden brown. 
5. Set the tofu on a paper-towel-lined plate and season with salt and pepper. 
6. Then, dampen your work surface with water or lightly grease it with vegetable oil.
7. Quickly dip a sheet of rice paper into a large bowl of warm water.
8. Place the softened rice paper in a diamond shape, with one corner facing you. 
9. Next, lay a small bed of shredded lettuce using the lower third of the wrapper closest to you. 
10. Then, add a large pinch of noodles and one to two pieces of tofu in horizontal rows, followed by red cabbage, red bell pepper, carrots, mint leaves, Thai basil leaves, and cilantro leaves. 
11. Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Rolling the rice paper from the bottom up to form a baton shape. 
12. Moisten the seam edges with a touch of water, if needed, to seal it. 
13. Cover the completed spring roll with a damp paper towel while you finish filling and rolling the remaining rice paper. 
14. Next, whisk the peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
15. Add warm water, one tablespoon at a time, until desired consistency is reached. 
16. Finally, top the sauce with chopped peanuts and serve immediately with the tofu spring rolls. 

Tofu Spring Roll Recipe FAQs

More Vegetarian Recipes

• Pickled Red Onions
• Buckwheat Salad
• Eggplant Dip
• Brussels Sprout Salad
• Easy Baked Breakfast Potatoes
• Pumpkin Pasta Sauce
• Creamy Cucumber and Avocado Salad
• Goat Cheese Stuffed Mushrooms

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5 from 6 votes

Tofu Spring Rolls With Hoisin Peanut Sauce

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

Course Appetizer

Cuisine American-Chinese

Keyword spring rolls, tofu

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 16 people

Calories 183kcal

Author Jillian

Cost $15.52

Equipment

• large pot
• meausring cups and spoons
• Large pan
• Liquid measuring cup
• Whisk
• mixing spoon
• Cutting board
• Chef’s knife

Ingredients

FOR THE SPRING ROLLS:

• 6 ounces rice vermicelli noodles
• 1 cup vegetable oil for frying
• 16- ounce block extra-firm tofu drained, pressed, and cut into ½-inch matchsticks
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 12-18 sheets square rice paper wrappers bánh tráng
• 2 cups shredded romaine lettuce about ½ – 1 head of romaine lettuce
• 1 cup shredded red cabbage about ¼ medium red cabbage
• 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
• 1 cup shredded carrot about 2-3 medium carrots
• 1 bunch fresh mint leaves
• 1 bunch fresh Thai basil leaves
• 1 bunch fresh cilantro

FOR THE SAUCE:

• ¼ cup peanut butter
• ¼ cup hoisin
• 2 teaspoons sambal oelek
• ¼ cup warm water
• 2 tablespoons chopped peanuts optional

US Customary – Metric

Instructions

PREP SPRING ROLL FILLING:

• Bring a pot of water to a boil. Add vermicelli noodles and cover.
• Remove from heat and let cook for 7-8 minutes. Drain and set aside.
• In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
• Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
• Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.

ASSEMBLE SPRING ROLLS:

• Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
• Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
• Place the softened rice paper in a diamond shape, with one corner facing you.
• Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
• Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
• Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
• To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
• Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
• The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
• Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.

MAKE HOISIN PEANUT SAUCE:

• Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
• Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
• Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.

Nutrition

Serving: 1spring roll | Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2217IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It’s loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

It costs approximately $8.78 to make this salad. The salad makes four servings for about $2.20 per serving.

Try my Sauteed Brussels Sprouts with crispy bits of Turkey for another delicious recipe using Brussels Sprouts.

I love this salad because it is full of crunch, color, and flavor. The salad is crisp and refreshing and uses simple ingredients.

It is easy to make but feels and looks fancy, making it perfect to serve during the holidays or at a dinner party. However, I also love making it on Sunday to meal prep for lunch throughout the week. 

What Kind of Brussels Sprouts Should I Use?

These young sprouts that are similar to baby cabbage are best when they are free from brown or discoloration around the edges of their leaves. Also, pick some that are not too large.

I used a bag of prewashed brussels sprouts. They were already tidy and needed very little maintenance. Slice the bottoms off, then sliced them vertically down the center. I find that this step helps the food process a bit better.

How To Make Brussels Sprouts Salad

1. First, process the Brussels sprouts in a food processor until thinly shredded, then place them in a large mixing bowl. 
2. Whisk together the lemon juice, zest, dill, poppy seeds, salt, and pepper using another bowl. 
3. Slowly whisk in the olive oil.
4. Next, drizzle the dressing over the shredded sprouts and massage with your hands until the leaves have softened. 
5. Finally, add in the cashews, cabbage, cranberries, and blueberries. Toss to combine before serving. 

***For complete recipe instructions, see the recipe card below.

The secret to this salad is to reach into the bowl with your hands and massage every leaf.

Grab them firmly. Squeeze them. Puncture the leaves. You are releasing the natural juices, making them more flexible and tender. You are forcing that dressing into every nook and cranny. Yum!

Recipe Variations

• Feel free to use fresh mint or even parsley if you do not have dill.

More Salads

• Fall Spinach Salad
• Dandelion Salad with Avocado Caesar Dressing
• Creamy Cucumber and Avocado Salad
• Spicy Buckwheat Salad with Roasted Corn
• Quinoa Kisir Salad
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad Recipe with Spinach

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5 from 5 votes

Brussels Sprout Salad

You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It's loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.

Course Salad

Cuisine American

Keyword brussel sprouts, salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 350kcal

Author Jillian

Cost $8.78

Equipment

• processor
• Mixing bowl
• Whisk
• measuring cups and spoon
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 24 ounces brussels sprouts
• ⅓ cup raw cashews
• ⅓ cup dried cranberries
• ½ cup fresh blueberries
• ¼ cup finely shredded purple cabbage

DRESSING

• 2 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp poppy seeds
• ⅓ cup olive oil
• 1 Tbsp chopped dill
• 1 garlic clove, finely minced
• salt and pepper to taste

US Customary – Metric

Instructions

PREP AND SHAVE BRUSSELS SPROUTS:

• Wash and dry the Brussels sprouts.
• Slice the bottoms off, and then slice them vertically down the center.
• Put the prepped and cleaned Brussels into a food processor and process until they are all thinly shredded.
• Add the shredded brussels into a large mixing bowl (set aside).

MAKE LEMON POPPY SEED DRESSING:

• Add the lemon juice, zest, dill, poppy seed, salt, and pepper into a bowl and whisk to combine.
• Slowly whisk in the olive oil. Mix until a pale green color forms. 

TO FINISH:

• Drizzle the dressing over the shredded sprouts and massage with your hand until the leaves have softened, about 1-2 minutes. 
• Add the cashews, purple cabbage, cranberries, and blueberries.
• Gently toss until each ingredient is coated with the dressing. 
• Serve right away or leave it in the fridge for up to 24 hours.

Nutrition

Serving: 1.25cup | Calories: 350kcal | Carbohydrates: 31g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 47mg | Potassium: 794mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1363IU | Vitamin C: 154mg | Calcium: 115mg | Iron: 4mg

Posh Plate - Healthy Feel-Good Recipes

This Fall Spinach Salad has tart apples, fluffy quinoa, crunchy pecans, and a warm fall-inspired sweet, nutty dressing. It’s the perfect autumn salad!

It costs approximately $5.40 to make this salad. The salad serves two, which works out to be about $2.70 per serving. 

I love the flavors of the Fall season. So for a delicious Fall-themed dinner, pair this salad with Pumpkin Pasta Sauce and Creamy Pumpkin Lentil Soup.

This Fall Spinach Salad recipe is full of nutrition and flavor. It is a non-pumpkin recipe with apples, pecans, and dried cranberries. I love how customizable this recipe is too. You can easily add in more of your favorite ingredients or remove one you do not care for, and the salad is still delicious. 

Fresh ingredients like crisp apples give you a satisfying salad on a crisp Fall day. It is heavenly! The salad is tossed together and then topped with an easy, warm homemade dressing that beats out a store-bought dressing every time!

How To Make Fall Spinach Salad

1. First, using a mixing bowl, mix the dressing ingredients. 
2. Then, pour the dressing into a saucepan over medium heat. Whisk consistently for about five minutes. Pour the dressing into a mason jar and set aside. 
3. Next, add the spinach to two bowls, followed by the chia quinoa. 
4. Then add the pecans, apples, and cranberries. 
5. Finally, drizzle the salad dressing on top of each salad before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

More Vegan Recipes

• Sauteed Green Beans with Garlic and Mint
• Easy Baked Breakfast Potatoes
• Cucumber Kimchi
• Instant Pot Spaghetti Squash
• Creamy Vegan Pumpkin Soup with Cannellini Beans
• Mediterranean Marinated Tomatoes
• Creamy Zucchini Hummus
• Roasted Carrot Fries
• Nourishing Herby Farro Soup
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Fall Spinach Salad

Healthy fall spinach salad with fluffy chia quinoa, apples, pecans, and a warm fall-inspired sweet nutty dressing. It’s the perfect autumn salad!

Course Salads

Cuisine American

Keyword quinoa, salad, spinach

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 756kcal

Author Jillian

Cost $5.40

Equipment

• Mixing bowl
• Measuring cups and spoons
• Zester
• saucepan
• Cutting board
• Chef’s knife

Ingredients

FOR THE WARM DRESSING:

• ¼ cup apple juice
• 1 tsp lemon zest about the zest of 1 lemon
• 2 tbsp and 1 tsp lemon juice about the juice of 1 lemon
• 4 tsp olive oil
• 1 tbsp nut butter like peanut cashew, or pecan butter
• 1 tbsp pure maple syrup
• ¼ tsp allspice
• ¼ tsp kosher salt
• ¼ tsp cracked black pepper or to taste

FOR THE SALAD:

• 4 cups spinach divided in half
• 1 cup of chia quinoa*** (see note below) divided in half
• ½ cup pecans divided in half
• 1 apple core removed, thin-sliced, dived in half
• ¼ cup dried cranberries divided in half

US Customary – Metric

Instructions

MAKE DRESSING:

• In a mixing bowl, add all of the warm dressing ingredients. Mix well. Transfer the thin dressing to a saucepan over medium heat. Then, use a whisk to stir off and on for 5 minutes. Finally, the sauce should reduce and slightly thicken. 
• When ready, transfer the warm dressing to a mason jar or heat-safe container and set aside. 

MAKE SALAD:

• Grab two of your favorite bowls. Add about two cups of spinach ( or more if you like) to each bowl.
• Next, spoon on chia quinoa on the corners and in the center of each bowl. Try to avoid sprinkling the quinoa on. Spoon the quinoa in place for a nice presentation.
• Then add the thinly sliced, pecans, apples, and cranberries. 

TO FINISH:

• Finally, drizzle as much of the dressing onto each salad.
• Enjoy immediately. 

Notes

How To Make Chia Quinoa:

To make chia quinoa, add 1 cup of quinoa to a pot along with 2 cups of water and a pinch of kosher salt.

Cook the quinoa until the water is gone and the quinoa is nice and fluffy, about 15 minutes on medium heat. This will yield 3 cups of quinoa, and you will certainly have extra after making this fall salad.

After the quinoa is fully cooked, add about 1/4 cup of chia seeds. Give a quick mix with a fork to ensure the chia seeds are evenly distributed.

Finally, transfer the chia quinoa into a container with a lid and place it into the fridge until it’s nice and cold, about 3-6 hours minimum.

Nutrition

Serving: 2.5cups | Calories: 756kcal | Carbohydrates: 99g | Protein: 18g | Fat: 36g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Sodium: 383mg | Potassium: 1147mg | Fiber: 14g | Sugar: 31g | Vitamin A: 5706IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 7mg

Posh Plate - Healthy Feel-Good Recipes

These Mediterranean marinated tomatoes are juicy and marinated in tangy yet sweet pomegranate molasses, fresh basil, and garlic. They are perfectly delightful on their own or as a side dish.

You can enjoy this entire dish for about $2.07. It makes four servings for about $1.04 per serving. 

These Marinated Tomatoes are delicious when served over this Seasoned Greek Yogurt (pictured below).

I like to top these red diamonds over a bed of seasoned greek yogurt or a crusty piece of bread. However it may be, you will find a way to enjoy them.

These Marinated Tomatoes are a quick salad or side dish that are effortless to make with a few simple ingredients. The tomato flavor is enhanced by a simple marinade of olive oil and pomegranate molasses with fresh herbs. 

Marinated Cherry Tomatoes are the perfect low-maintenance summer dish you didn’t know you were missing! You can easily double, triple, quadruple, etc this recipe to feed a crowd.

Ingredients you will need

Tomatoes—of course. I like to use grape or cherry tomatoes because they are a bit sweeter.

Olive oil—a nice buttery high-quality olive oil because it will be a part of the flavor component of this recipe.

Pomegranate molasses—adds sweetness and the perfect tang.

Garlic—will be the spice of choice.

Basil—because basil and tomatoes are best friends.

salt and pepper.

Also, If you cannot find basil, I think fresh dill would be a great substitution for this recipe.

Lastly, I like to add everything into the bowl and gently toss for a good minute or so to ensure those ingredients are working to their full potential.

Now that’s flavor-town!

5 ways to enjoy mediterranean marinated tomatoes.

• Serve with a chunky piece of crumbly feta cheese.
• Pair with fried halloumi cheese.
• Eat them on their own with rustic bread.
• Pour over a bed of greek yogurt.
• Enjoy with burrata cheese.

Ingredients and Cost

RECIPE COST: $2.07

PRICE PER SERVING: $1.04

• 1 cup cherry tomatoes – $1.44
• 1 Tablespoon pomegranate molasses – $0.30
• 1 clove of garlic – $0.05
• 1 Tablespoon extra virgin olive oil – $0.14
• 1 Tablespoon fresh parsley – $0.14

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Instructions

1. First, toss all of the ingredients in a mixing bowl until the tomatoes are coated in the marinade. 
2. Then, let it sit for five minutes before serving.

Storage Tips

Serve: Let the tomatoes sit in the marinade for five minutes before serving. 

Store: To store, cover with plastic wrap or a lid and place into the fridge for up to two days.

Freeze: This recipe does not freeze and defrost well so I do not recommend freezing it.

Recipe FAQ’s

More Salads

• Easy Caprese Salad
• Picnic Gluten-Free Pasta Salad with Artichoke
• Watermelon Feta Salad with Mint
• Creamy Cucumber and Avocado Salad
• Quinoa Kisir Salad
• Brussel Sprout Salad with Lemon Poppyseed Dressing

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5 from 5 votes

Mediterranean Marinated Tomatoes

Juicy Meditteranean marinated tomatoes seasoned with pomegranate molasses, garlic, fresh basil, olive oil, salt, and pepper. Enjoy with crusty bread, feta cheese, or greek yogurt.

Course Side Dish

Cuisine American-Italian

Keyword garlic, tomatoes

Prep Time 5 minutes minutes

Cook Time 2 hours hours 44 minutes minutes

Sitting Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 people

Calories 196kcal

Author Jillian

Cost $2.07

Equipment

• Mixing bowl
• Measuring cups and spoons
• Cutting board
• Chef’s knife
• mixing spoon

Ingredients

• 1 cup cherry or grape tomatoes sliced in half
• 1 clove of garlic divided in half (see notes)
• 1 tbsp pomegranate molasses
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh chopped parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• In a mixing bowl, add all of the ingredients and give everything a toss until each tomato is coated in all the marinade.
• Allow sitting for 5 minutes before enjoying.
• To store, cover with plastic wrap or a lid and place into the fridge for up to two days.

Notes

This makes about 1 cup of marinated tomatoes. 

Garlic: If you really like garlic, go ahead and add in the full garlic cloves, otherwise I recommend only putting in half a minced garlic because it’s eaten raw.

Don’t have pomegranate molasses? Use balsamic reduction instead.

I enjoyed these marinated tomatoes over seasoned greek yogurt.

Nutrition

Serving: 0.5cup | Calories: 196kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 19mg | Potassium: 359mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1066IU | Vitamin C: 40mg | Calcium: 27mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes