A fresh, high-protein, 15-minute dinner made with Trader Joe’s shortcuts. These Green Goddess Power Bowls are loaded with wholesome grains, crisp veggies, creamy avocado, grilled chicken, and a bright, herby dressing for a clean-eating meal that actually satisfies.

I love a meal that is easy and quick to make. Just like this 15-Minute Chicken Shawarma Flatbread Melts recipe, this Chicken Power Bowls recipe is super fast and easy. This recipe delivers a fresh meal without much stress. It only takes a few minutes to make and has layers of goodness with juicy chicken, crisp greens, grains, avocado, and a delicious herby Green Goddess drizzle. It’s perfect for busy weeknights when you want a wholesome meal without spending much time in the kitchen. 

Ingredients and Estimated Cost

Recipe Cost: $26.05

Per Serving Cost: $6.51

• Trader Joe’s grilled lemon pepper chicken brings protein and bold flavor without extra prep. Pre-cooked options keep this recipe fast, though leftover grilled or rotisserie chicken works just as well.
• Trader Joe’s frozen brown rice or quinoa adds a hearty base and keeps the bowls filling. Frozen microwave packs save time, though freshly cooked grains or even farro can be used for a slightly chewy texture.
• Trader Joe’s Mediterranean-style salad kit OR Romaine gives crunch and freshness. A Mediterranean-style kit adds extras like cabbage or carrots, though simple chopped romaine keeps the flavors clean and flexible.
• Cherry tomatoes add brightness and a juicy pop in each bite. Grape tomatoes or chopped larger tomatoes can be easily swapped in.
• Avocado brings creaminess that balances the crisp greens and grains. Slice just before serving to keep it fresh, or use guacamole as a quick alternative.
• Feta cheese adds a salty finish that pairs well with the herbs in the dressing. Omit for dairy-free bowls or swap with goat cheese for a softer texture.
• Trader Joe’s Green Goddess dressing ties everything together with its herby richness. Use your favorite store-bought version or a homemade blend of herbs, yogurt, and lemon.
• Sunflower seeds or pepitas add crunch and a nutty flavor. Toasted almonds or chopped walnuts can work as well.
• Black pepper finishes the bowls with a little warmth and depth.

Recipe FAQs

Save this recipe for busy days, and share your favorite topping combinations in the comments after you make it.

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Green Goddess Chicken Power Bowls

Quick 15-minute chicken power bowl with Trader Joe’s shortcuts, packed with protein, grains, veggies, avocado, and green goddess dressing.

Course Main Dish

Cuisine American

Keyword chicken

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 625kcal

Author Jillian

Cost $26.05

Equipment

• Medium saucepan or microwave-safe bowl
• Skillet
• Cutting board
• Chef’s knife
• mixing bowls
• measuring cups
• Spoon or spatula

Ingredients

• 1½ pounds Trader Joe’s grilled lemon pepper chicken sliced (about 2 packages)
• 2 cups frozen brown rice or quinoa heated (about 2 microwave bags)
• 6 cups chopped romaine or 1 large Mediterranean-style salad kit
• 1½ cups cherry tomatoes halved
• 2 large avocados sliced
• ½ cup crumbled feta cheese optional
• ½ –⅔ cup Trader Joe’s Green Goddess dressing to taste
• ⅓ cup roasted salted sunflower seeds or pepitas
• Freshly ground black pepper to taste

US Customary – Metric

Instructions

Heat the Grains

• Cook the frozen brown rice or quinoa according to package directions. Divide evenly among 4 bowls.
  2 cups frozen brown rice or quinoa

Warm the Chicken

• Heat the sliced chicken in a skillet over medium heat for 2–3 minutes until warmed through, or microwave until hot.
  1½ pounds Trader Joe’s grilled lemon pepper chicken

Assemble the Bowls

• Top each bowl with chopped romaine or salad mix, warm chicken, cherry tomatoes, avocado slices, feta cheese, sunflower seeds, or pepitas.
  6 cups chopped romaine or 1 large Mediterranean-style salad kit, 1½ cups cherry tomatoes, 2 large avocados, ½ cup crumbled feta cheese, ⅓ cup roasted salted sunflower seeds or pepitas

Add the Dressing

• Drizzle each bowl with Green Goddess dressing and finish with freshly ground black pepper. Serve immediately.
  ½ –⅔ cup Trader Joe’s Green Goddess dressing, Freshly ground black pepper

Notes

Notes & Tips

• For lower carbs, swap the grains for cauliflower rice.
• For dairy-free, omit the feta.
• For extra protein, add a soft-boiled egg.
• If meal prepping, store the dressing separately and add the avocado just before serving.

Storage

• Store components in airtight containers in the refrigerator for up to 4 days.
• Assemble just before eating for the freshest texture.

Nutrition

Serving: 3cups | Calories: 625kcal | Carbohydrates: 34g | Protein: 61g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 833mg | Potassium: 1501mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6676IU | Vitamin C: 26mg | Calcium: 176mg | Iron: 4mg

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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2.50 from 4 votes

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

Swap plain for vibrant! My Flavored Greek Yogurt with Marinated Tomatoes is a protein-packed, refreshing appetizer or snack.

This recipe costs approximately $3.84 to make. It makes four servings, which cost about $0.96 per serving.

This is perfect as an appetizer for two. However, If you are super hungry, eat it alone!

Don’t forget some warm, crusty bread!

One thing is for sure: I always have a container of yogurt, some tomatoes, and olive oil. If you have the basics, other ingredients are compromisable. I would serve this recipe with Ditalini with Peas and Parmesan (Pasta e Piselli).

What I love About This Flavored Greek Yogurt

1. The fresh herbs and marinated tomatoes create a delicious, vibrant flavor combination.
2. They are quick and easy to prepare, perfect for a hassle-free meal or snack.
3. It’s a healthy option packed with nutrients and low in calories.

The Ingredients You Will Need

Greek Yogurt— use full fat for optimal creaminess. Regular whole milk yogurt will be too runny for this recipe.

Oregano—will add herbiness and is the go-to of Mediterranean flavors.

Tomatoes—I like grape or cherry tomatoes because they are a bit sweeter.

Olive oil—use a lovely, 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—this gives the dish delicious flavor.

Basil—because basil and tomatoes are best friends.

How To Make Flavored Greek Yogurt with Marinated Tomatoes

• Combine the yogurt, oregano, half of the reserved minced garlic, salt, and pepper in a bowl. 
• Mix well until a thick, dip-like texture forms.

• Combine the tomatoes, half of the reserved minced garlic, fresh basil, olive oil, pomegranate molasses, salt, and pepper in a mixing bowl. 
• Toss everything to thoroughly coat the tomatoes in the marinade. Allow the tomatoes to marinate for 5-10 minutes.

• Smear the yogurt onto a serving plate, creating a wide circle with fluffy overlaps. 
• Top with the marinated tomatoes, optionally pouring the excess juices.

More Tomato Recipes:

• Heirloom Tomato Galette
• Creamy Tomato Carrot Soup
• Spinach Caprese Salad

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Flavored Greek Yogurt with Marinated Tomatoes

Swap plain for vibrant! My Flavored Greek Yogurt with Marinated Tomatoes is a protein-packed, refreshing appetizer or snack.

Course Appetizer

Cuisine European-American

Keyword gluten-free, tomatoes

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 people

Calories 130kcal

Author Jillian

Cost $3.84

Ingredients

MARINATED TOMATOES

• 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

SEASONED GREEK YOGURT

• ½ cup full-fat greek yogurt because fat is flavor!
• ½ of the reserved chopped garlic
• ½ tsp dried oregano
• salt and pepper to taste

US Customary – Metric

Instructions

MAKE THE MARINATED TOMATOES

• In a mixing bowl, add the tomatoes, ½ the reserved minced garlic, fresh basil, olive oil, pomegranate molasses, and salt and pepper. Give everything a toss until each tomato is fully coated in the marinade.
• Allow marinating for 5-10minutes.

SEASONED GREEK YOGURT

• In a separate bowl, add the yogurt, oregano, ½ of the reserve minced garlic, salt, and pepper and mix well until a thick dip-like texture forms.

PUTTING IT ALL TOGETHER

• Grab a nice serving plate and smear all of the yogurt onto the plate and with the back of the spoon create a wide circle with fluffy overlaps.
• Top the yogurt with the marinated tomatoes. Pouring excess juices, optional, and highly recommended!
• Serve and enjoy.

Nutrition

Serving: 0.75cup | Calories: 130kcal | Carbohydrates: 11g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 259mg | Fiber: 1g | Sugar: 7g | Vitamin A: 543IU | Vitamin C: 20mg | Calcium: 78mg | 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

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

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It’s perfect for a healthy lunch or a side dish.

This recipe costs approximately $8.67 to make. The recipe makes six servings for about $1.44 per serving.

For more salad options, try Brussels Sprout Salad, Dandelion Salad with Avocado CaesarDressing, and Quinoa Kisir Salad.

Buckwheat Salad

Undoubtedly, this spicy buckwheat salad is tasty and versatile. It is free of oil and gluten and offers dairy-free alternatives. The salad incorporates chewy bulgar that’s cooked with roasted sweet corn, forming the base of a delightful dish.

With a tangy lime flavor, a smoky touch from chili powder, and a perfectly creamy texture from cashews, the dressing is a delightful balance of flavors.

The thought of making a dressing without oil may seem daunting, but fear not – it’s simpler than you think! The key to achieving a creamy texture is to soak the cashews correctly.

Ingredients and Estimated Cost:

Recipe Cost: $8.67

Per Serving Cost: $1.44

• 1 cup buckwheat oats – $2.80
• ¾ teaspoon kosher salt – $0.06
• 1 cup frozen or canned corn – $0.42
• ½ bunch cilantro – $0.24
• ½ cup purple cabbage – $0.18
• 2 green onions – $0.14
• 1 large jalapeno – $0.20
• 1 red pepper – $1.24
• ⅓ cup dairy-free crumbled feta cheese – $1.75
• ⅔ cup boiling water – $0.00
• ⅓ cup raw cashews unsalted – $1.28
• 1 lime – $0.25
• ¼ teaspoon chili powder – $0.01
• ¼ teaspoon garlic powder – $0.01
• 1 teaspoon pure maple syrup – $0.09

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 2023.

How To Make Buckwheat Salad

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

1. First, cook the Buckwheat groats. 
2. Then, add the groats, roasted corn, water, kosher salt, and pepper to the Instant Pot. 
3. Cook for ten minutes on the rice setting. 
4. Next, add the boiling hot water and cashews to a high-speed blender and put the lid on. All it to sit for ten minutes. 
5. Then, add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and blend until smooth. 
6. Add more water or more cashews as needed. 
7. Release the pressure from the Instant Pot, and then place the groats and corn in a large mixing bowl.
8. After the groats and corn have cooled, add in the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper. Toss the ingredients together.
9. Finally, toss the dressing with the ingredients until fully coated and garnish with additional slices of jalapeno, and feta cheese.

Recipe Variations

• You can use any color of sweet bell pepper you have on hand. 
• You can use parsley instead of cilantro. 
• Omit the feta cheese entirely, or use dairy-free feta instead. 
• Use lemon instead of lime if necessary.

Recipe FAQs

More Salads

• Fall Spinach Salad
• Gluten-Free Pasta Salad with Artichoke
• Watermelon Feta Salad with Mint
• Best Simple Arugula Salad Recipe with Parmesan Dressing
• Easy Caprese Salad Recipe with Spinach

Print Pin

5 from 4 votes

Buckwheat Salad

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It's perfect for a healthy lunch or a side dish.

Course Salads

Cuisine American

Keyword buckwheat, salad

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 237kcal

Author Jillian

Cost $8.67

Equipment

• pan
• instant pot
• Measuring cups and spoons
• Liquid measuring cup
• Blender
• Wooden mixing spoon
• Mixing bowl
• salad tongs

Ingredients

• 1 cup buckwheat oats
• ½ tsp kosher salt
• 1 cup frozen or canned corn strained
• Pepper to taste
• ½ bunch cilantro (about ⅓ cup chopped)
• ½ cup finely chopped purple cabbage
• 2 green onions thinly sliced
• 1 large jalapeno seeds removed and finely chopped
• 1 large red pepper bell pepper (about 1 ½ cup, finely chopped)
• ⅓ cup crumbled feta cheese

CHILI LIME DRESSING

• ⅔ cup boiling water
• ⅓ cup Raw cashews unsalted
• 1 lime juiced
• ¼ tsp chili powder
• ¼ tsp garlic powder
• 1 tsp pure maple syrup
• ¼ tsp kosher salt

US Customary – Metric

Instructions

COOK BUCKWHEAT GROATS:

• Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot.
• Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.

MAKE CHILI LIME DRESSING:

• Add the boiling water and cashews to a high-speed blender. Put the lid on. Allow the cashews to soak for 10 minutes.
• When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and pepper to taste.
• Blend until a smooth and creamy dressing forms.
• Add a little more hot water if the sauce is too thick. Or, add more soaked cashews if the sauce is too thin.

PUTTING IT ALL TOGETHER:

• Open the nozzle to the instant pot to release all of the pressure that it has accumulated.
• Transfer the groats and corn to a large mixing bowl. Allow to cool completely.
• Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper, and toss generously to combine all ingredients.
• Add the creamy-dreamy chili lime dressing and toss until all ingredients are fully coated.
• Garnish with additional slices of jalapeno and feta.

Video

Notes

Make it vegan. Omit the cheese or use dairy-free instead.

Don’t have limes? Use lemons instead.

Don’t like cilantro? Use parsley.

Don’t like spice? Add half the amount or simply omit it.

How long does this recipe last? Store in an air-tight container for up to 3 days.

Nutrition

Serving: 1cup | Calories: 237kcal | Carbohydrates: 33g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 392mg | Potassium: 369mg | Fiber: 5g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 2mg

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

Print Pin

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

This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.

It costs about $9.15 to make this Dandelion Salad. The recipe serves four and costs around $2.29 per serving. 

This salad pairs well with these GInger Chicken Skewers, Baked Chicken and Zucchini, and Baked Harissa Chicken Wings.

I have always wanted to try dandelion greens. However, finding them at a grocery store can sometimes be a hit or miss. They are generally hard to find.

I visited Whole Foods over the weekend, and behold, there they were. I grasped a bundle and placed it into my shopping cart!

Every time I see dandelion greens at the grocery store, I throw them in my shopping cart. I love making a salad with Dandelion greens because they are so rich in vitamins and minerals.

This Dandelion Salad recipe is simple to make and pairs well with most entrees. Or make it as a light lunch during the day.

Instructions

1. First, preheat the oven to 375 degrees F. 
2. Next, using a large mixing bowl, toss together the squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. 
3. Spread the squash onto a baking sheet and bake for 20-25 minutes. After they are done baking, remove them from the baking sheet and set aside. 
4. Next, wash and dry the seeds and place them on the baking sheet. Sprinkle on the spice and oil and ensure all seeds are coated. 
5. Place them in the oven and bake for 7-10 minutes.
6. Then, add the anchovies, green onions, olive oil, avocado, lime juice, basil, garlic, pure maple syrup, water, salt, and pepper into a blender. Blend until the dressing is thick and creamy. 
7. Finally, add ¼ – ½ cup of the dressing to the greens and toss with tongs. Top the dandelions with roasted butternut squash croutons, diced cucumbers, and toasted seeds before serving. 

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

Recipe Variations

• If you do not have basil, you can substitute dill, fresh mint, or cilantro instead.
• Use 2 Tablespoons of Worchestire sauce in place of anchovies.
• Acorn Squash will work as a substitute of Butternut Squash.

Recipe FAQ’s

For that special touch, I roasted the seeds from the butternut squash. They are perfectly seasoned and crunchy. More information on the recipe card.

More Salads

Print Pin

5 from 8 votes

Dandelion Salad with Avocado Caesar Dressing

This Dandelion Salad has crunchy dandelion greens tossed in a creamy avocado caesar dressing and topped with perfectly seasoned butternut squash. If you like going on food adventures, you are in for a treat.

Course Salads

Cuisine European-American

Keyword butternut squash, dandelion greens, salad

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 287kcal

Author Jillian

Cost $9.15

Equipment

• Measuring cups and spoons
• Liquid measuring cup
• Cutting board
• Chef’s knife
• Mixing bowl
• Baking sheet
• tongs

Ingredients

• 2 bunches of dandelion greens stems removed, and cut into 1-2 inch pieces
• ½ cup diced cucumber about ½ of one English or 3 Persian

FOR THE AVOCADO CAESAR DRESSING:

• 2 anchovy fillets packed in oil
• 2 green onions
• 3 tbsp extra virgin olive oil
• 1 ripe avocado pit, and shell removed
• 2 limes
• 6-8 basil leaves
• 1 clove of garlic
• ¼ cup water
• 1 tbsp pure maple syrup
• ¼ tsp salt or salt to taste
• pepper to taste

BUTTERNUT SQUASH CROUTONS:

• 3 cups butternut squash cut into a medium-seize dice (about 1 small butternut squash)
• 1 tbsp extra virgin olive oil can substitute for avocado oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp cumin
• ½ tsp kosher salt not iodized

BUTTERNUT SQUASH SEEDS

• a pinch of smoked paprika
• a pinch of salt and pepper
• a pinch of garlic powder

US Customary – Metric

Instructions

PREP AND ROAST BUTTERNUT SQUASH AND SEEDS:

• Preheat the oven to 375°F
• In a large mixing bowl, add the cubed squash, olive oil, garlic powder, onion powder, smoked paprika, dried oregano, cumin, and salt. Toss and mix until each cube is coated with the seasoning. 
• When ready transfer to a nonstick sheet pan (use parchment paper is necessary) and bake for 20-25 minutes until fork-tender. After the squash is fork-tender, remove them from the pan, set them aside to toast the seeds. 
• Roast the butternut squash seeds.
• Wash and dry the seeds well. Transfer to the same baking sheet the squash was on. Sprinkle in the spice and oil. Toss and mix to fully coat each seed.
• Place them into the same preheated oven set at 375°F and bake for 7-10 minutes (just enough to give them some crunch). Meanwhile, we will make the ceasar avocado dressing. 

MAKE AVOCADO CAESAR DRESSING:

• Add the anchovies, green onions, olive oil, avocado, juice of the limes, basil leaves, garlic, pure maple syrup, water, salt, and pepper into a high-speed blender and blend until a thick and creamy dressing forms.

PUTTING IT ALL TOGETHER:

• Add about 1/4 -1/2 cup of dressing to the greens (depending on how saucey you like your salads) and turn and toss with tongs until every leaf is fully covered with the dressing.
• Top the dandelions with roasted butternut squash croutons, freshly diced cucumbers, and toasted seeds. 
• Serve and enjoy right away. 

Notes

Don’t have basil? Dill, fresh mint, or cilantro would all work well. 

What if I can’t find anchovies? Use 2 tbsp Worcestershire Sauce.

Can I use acorn squash instead? Yes.

Nutrition

Serving: 1.5CUP | Calories: 287kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 451mg | Potassium: 732mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11512IU | Vitamin C: 39mg | Calcium: 94mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This Creamy Cucumber and Avocado Salad is made with a secret creamy cilantro-lime cashew cream dressing. It’s amazing, and I’m so excited to share this recipe with you.

This salad makes six servings for only $0.84 per serving! However, it costs a total of $5.04 to make the entire recipe.

Make this cilantro-lime cream sauce to go along with this salad for an easy side dish or light lunch.

Recently, I made an epic cilantro-lime cream sauce. I used the sauce to drizzle all over my veggie lasagna. It was so satisfying and made the lasagna creamy without having to add too much dairy.

Furthermore, I’ve been using this cashew cream sauce quite often. And today, I was inspired to douse it onto a cool and crunchy Cumber and Avocado Salad. It was spectacular! Needless to say, it didn’t last long.

This salad is light and creamy, making it perfect for enjoying all summer long. With just a handful of ingredients, it is an easy recipe to make on repeat! It takes 15 minutes to complete, keeping you out of the kitchen during the hottest months of the year.

Ingredients

Also, I think that this Cucumber and Avocado Salad is perfect for picnics, birthday parties, or pool parties 😃, you name it.

Ingredient Cost

RECIPE COST: $5.04

PRICE PER SERVING: $0.84

• ⅓ cup cilantro-lime cashew cream – $0.96
• 5-6 Persian cucumbers – $2.50
• 1 avocado – $0.68
• 1 small red onion – $0.70
• ¼ cup fresh cilantro – $0.20

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.

Recipe Variations

Though this recipe packs amazing flavor with its original ingredients, there is always room for more. Here are some other ingredients to consider adding.

• Chopped jalapeño
• Green onion
• Cherry tomatoes (though I would add the tomatoes to the top as a garnish, but not necessary to mix it in).
• Diced cold chicken breast
• A can of tuna

SERVING & STORAGE TIPS

SERVE: Serve this Cucumber and Avocado Salad as a side to any meal. If making ahead of time, make sure to add the cashew cream sauce right before serving.

STORE: Due to the cucumbers’ high water content, I recommend not keeping this salad longer than 24 hours.

Finally, I like to save a little extra of each ingredient to top the salad with. This will allows guests to know exactly what’s inside.

RECIPE FAQ’S

More Salad Recipes

• Gluten-Free Pasta Salad
• Watermelon Feta Salad
• Quinoa Kisir Salad
• Fall Spinach Salad
• Dandelion Salad
• Spicy Buckwheat Salad
• Easy Caprese Salad
• Brussel Sprout 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. But, I know you are going to do great!

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

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4.84 from 6 votes

Creamy Cucumber and Avocado Salad

Cucumber and avocado salad that is made with a secret non-dairy creamy cilantro-lime cashew cream dressing.

Course Salads

Cuisine American

Keyword gluten-free, salad, whole30

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 152kcal

Author Jillian

Cost $5.04

Equipment

• Cutting board
• Chef’s knife
• Mixing bowl
• measuring cups

Ingredients

• ⅓ cup or to desired creaminess cilantro-lime cashew cream
• 5-6 Persian cucumbers sliced into circles
• 1 avocado large dice
• 1 small red onion thin-sliced, or half a medium
• ¼ cup fresh cilantro tough stems removed, tightly packed, lightly chopped
• Sea Salt and Pepper to taste

US Customary – Metric

Instructions

• Add all of the prepped vegetables and fresh chopped cilantro to a large mixing bowl. 
• Next, add the creamy cilantro-lime cashew cream. Give a toss to combine ingredients. 
• Serve and enjoy right away. 

Notes

How long does this cucumber and avocado salad last? Due to its high water content, serve no longer than 24 hours. 

It’s best to add the avocado and cashew cream sauce right before serving. 

Nutrition

Serving: 0.5cup | Calories: 152kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 6mg | Potassium: 339mg | Fiber: 3g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Bursting with a lemony herb dressing, this Gluten-free Pasta Salad with Artichoke is cold, refreshing, and a definite crowd-pleaser. This recipe can easily be made ahead of time, and it’s as easy as tossing all of the ingredients into a bowl and mixing it.

It costs about $12.91 to make ten servings of this pasta salad. That is just $1.29 per serving. 

If you are looking for another gluten-free pasta option, I recommend this Pumpkin Pasta Sauce.  

Pasta salad is a classic summertime recipe that you can now enjoy as a gluten-free option with a healthy, homemade dressing that everyone will love. 

Make this Gluten-Free Pasta Salad recipe for your next BBQ, potluck, light dinner, or even for lunch during your workday. It is a quick and easy side dish perfect for summer when you do not want to spend a lot of time cooking in the kitchen!

I used various colorful vegetables like artichokes, cherry tomatoes, vibrant purple cabbage, cooling cucumbers, crunchy carrots, crisp bell peppers, spinach, radish, and onion. By all means, if you do not have all of these vegetables or if you do not like one, feel free to use what you have on hand AND use what best suits your pallet.

Ingredients and Cost

RECIPE COST: $12.91

PRICE PER SERVING: $1.29

• 16 oz gluten-free pasta – $3.36
• 2 cups cherry tomatoes – $2.88
• 2 cups cucumbers – $0.64
• ½ cup chopped carrots – $0.07
• 2 cups spinach – $0.42
• ½ cup purple cabbage – $0.14
• ⅓ cup onion – $0.21
• 14 oz can quartered artichoke hearts – $2.49
• 2 Tablespoons + 2 teaspoons kosher salt – $0.16
• ½ cup EVOO – $1.16
• ½ cup lemon juice – $0.52
• 1 Tablespoon pomegranate molasses – $0.30
• 1 teaspoon oregano – $0.05
• ½ cup cilantro – $0.48
• 1 teaspoon garlic powder – $0.03

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, chop the veggies. Then, cook the pasta and run it through a colander when it is done cooking. 
2. Place the pasta in a large mixing bowl and set aside. 
3. Using another mixing bowl, make the dressing. 
4. To finish, add the veggies to the pasta and then add in the dressing and toss to combine all of the ingredients before serving. 

Recipe Variations

• No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.
• This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese. You can also you grated parmesan cheese in it.
• I’ve also use basil in this gluten free pasta salad instead of cilantro.
• To make this pasta saald into a main course you can add beans, lentils, or meat.

Storage Tips

SERVE: You can keep this pasta salad out for about two hours before it needs to be refrigerated.

STORE: Cover and keep in the refrigerator for 1-2 days.

FREEZE: A few of the chopped fresh ingredients do not freeze and defrost well. Therefore, I do not recommend freezing this pasta salad recipe.

Recipe FAQs

More Salad Recipes

• Watermelon Feta Salad
• Creamy Cucumber and Avocado Salad
• Quinoa Kisir Salad
• Fall Spinach Salad
• Dandelion Salad with Avocado Caesar Dressing
• Spicy Buckwheat Salad
• Caprese Salad
• Brussel Sprout Salad with Lemon Poppyseed Dressing

Print Pin

5 from 5 votes

Gluten-free Pasta Salad with Artichoke

Delicious Gluten-free pasta salad with artichokes that is bursting with rainbow colors and  tossed in a lemony herb dressing that can feed a crowed.

Course Salad

Cuisine American

Keyword gluten-free, lunch, salad

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings

Calories 291kcal

Author Jillian

Cost $10.42

Equipment

• Cutting board
• chef knife
• mixing bowls
• mixing spoon
• Measuring cups and spoons
• large pot
• Colander

Ingredients

PASTA SALAD:

• 16 oz gluten-free pasta
• 2 cup cherry tomatoes sliced into halves
• 2 cups cucumber small dice
• ½ cup finely chopped carrots
• 2 cups roughly chopped spinach
• ½ cup finely chopped purple cabbage
• ⅓ cup finely chopped onion
• 2 tbsp kosher salt to season the pasta water
• 14 oz can quartered artichoke hearts drained

DRESSING:

• ½ cup extra virgin olive oil
• ½ cup lemon juice about 2 large lemons
• 1 tbsp pomegranate molasses
• 1 tsp oregano
• 1 tsp garlic powder
• ½ cup chopped cilantro
• ¼ tsp cracked black pepper
• 2 tsp kosher salt

US Customary – Metric

Instructions

PREP VEGGIES

• Chop, slice, and dice all the vegetables, herbs, and have them ready. Having all the ingredients prepared will make everything 10x easier. When ready, let’s cook the pasta next.

COOK PASTA

• Cook the gluten-free pasta according to the manufacturer’s instructions (my pasta needed 4 quarts of water, a generous handful of salt, and cook time took approximately 10-12 minutes.)
• After the pasta has cooked in a well-seasoned pot of water, transfer the pasta into a colander, and gently run cold water over it to help stop the cooking process. Transfer to a large mixing bowl. While the pasta continues to cool, let’s make the dressing.

MAKE DRESSING:

• In a mixing bowl, add the extra virgin olive oil, lemon zest, lemon juice, pomegranate molasses, garlic powder, oregano, cilantro or parsley, salt and pepper, and whisk until a creamy homogenized dressing forms (set aside). Now let’s put it all together.

TO FINISH:

• Add all of the pre-chopped vegetables to the bowl with the cooled pasta and the artichokes. Add the dressing and toss until all of the ingredients are well- combined.
• Serve or cover the pasta salad and refrigerate until ready to serve.

Notes

No cherry tomatoes? Use grape, heirloom, Roma or any sweet tomato you can find.

Which Cucumbers? Feel free to use seedless English cucumbers, seeded cucumbers, or Persian cucumbers.

This salad would also taste delicious with Bulgarian soft cheese or Greek dried cheese.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 2022mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1905IU | Vitamin C: 18mg | Calcium: 24mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Watermelon Feta Salad with Mint is easy to make, and all you need is a big bowl, a green ripe watermelon, fresh mint, and a few pantry items.

This recipe costs about $5.70 to make four servings. That works out to be about $1.43 per serving.  

For another easy and refreshing salad, try this Caprese Salad with Spinach.

Watermelon is perfectly sweet and juicy. But, when combined with crumbly salty feta cheese, it takes something like a traditional summer salad to another experience.

This salad is a refreshing twist on a summertime favorite, watermelon! It is a fantastic side dish for a BBQ, potluck, or family get-together. The sweetness of the watermelon paired with the saltiness of the feta cheese is the perfect combination.

Ingredients and Cost

• 3 cups of seedless watermelon – $3.28
• ⅓ cup dry greek feta cheese – $1.70
• 1 tbsp freshly chopped mint – $0.14
• 1 tbsp olive oil – $0.14
• 2 tbsp lemon juice – $0.14
• 1 tbsp pomegranate molasses – $0.30

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, place the watermelon in a bowl and set it aside.
2. Next, mix the olive oil, pomegranate molasses, lemon juice, mint, and salt. Whisk together.
3. Then drizzle the dressing over the watermelon and gently toss. 
4. Finally, sprinkle in the feta cheese and additional pieces of mint. Serve and enjoy!

Ingredient Variations

Seedless Watermelon- the juicy fruit that will add sweetness and crispness. It’s the star of the show. Make sure to use freshly-cut watermelon and none of that pre-packaged sliced watermelon. That’s a no-no…

Feta Cheese– will add saltiness and texture. There are a few “feta kinds of cheese” in the market. You want to use a dried and salted greek-style cheese. Bulgarian soft cheese will not be suitable for this recipe. In place of feta, you can use cotija cheese.

Mint– is going to add bright notes and freshness to the salad. I mean, it is the only green in it! There are so many different varieties of fresh mint, and pretty much any will do. Please only use fresh mint and not dried mint.

Lemon-I add lemon to everything to brighten the flavors! If you don’t have a lemon on hand then you can use a lime.

Pomegranate Molasses- it’s tangy, sweet, and unique. You can use aged balsamic if you are unable to find pomegranate molasses at your local market.

Olive Oil- this common pantry ingredient will give the salad a bite and add a velvet-like texture to the salad. Make sure to use a good quality extra virgin olive oil.

Storage Tips

SERVE: You can keep this salad at room temperature for about two hours before it needs to be covered and refrigerated.

STORE: Cover and keep in the refrigerator for 1-2 days. Drain off any accumulated juices, and then toss and serve.

FREEZE: This salad does not freeze and thaw well so I do not recommend freezing it.

More Salads

• Brussel Sprout Salad
• Fall Spinach Salad
• Picnic Gluten-free Pasta Salad with Artichoke
• Quinoa Kisir Salad
• Spicy Buckwheat Salad with Roasted Corn
• Turkish Kisir Salad
• Dandelion Salad with Avocado Caesar Dressing

Print Pin

5 from 5 votes

Watermelon Feta Salad with Mint Only 6-Ingredients

This Watermelon Feta Salad with Mint is easy-to-make and all you need is a big bowl, watermelon, mint, and a few pantry items.

Course Salads, Side Dish

Cuisine American

Keyword feta, gluten-free, watermelon

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 111kcal

Author Jillian

Cost $5.70

Equipment

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

Ingredients

• 3 cups cups seedless watermelon
• ⅓ cup dry greek feta cheese
• 1 tbsp freshly chopped mint
• 1 tbsp olive oil
• 1 tbsp pomegranate molasses
• 2 tbsp lemon juice
• pinch of salt

US Customary – Metric

Instructions

• In a large bowl, add the watermelon and set it aside.
• In a small mixing bowl, add the olive oil, pomegranate molasses, lemon juice, fresh mint, and a pinch of salt and whisk until a homogenized mixture forms.
• Drizzle the dressing over the watermelon and gently toss until the watermelon cubes are coated.
• Sprinkle in feta cheese and additional pieces of mint.
• Serve immediately.

Notes

This recipe doubles triples, quadruples, etc., nicely. 

Nutrition

Serving: 1cup | Calories: 111kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 141mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 755IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes