My local Costco had some amaaaaizing ahi which turned into ceviche which turned into an eat-the-rainbow seafood salad.
Looking to put a little crunch in your lunch? Make a batch for your fridge to eat plain, over lettuce, as a side salad, heck, as dessert (!!) all week.
Papaya & prosciutto salad with pillows of ricotta… your Italian antipasto classic made tropical!
A ONE-pan recipe yielding a truly one-of-a-kind Cobb salad. Simply throw half your ingredients in the oven for 20 min, the other half in your bowl, and you’re good to go (have your taste buds & mind blown)!
Welcome to a perfect meal prep salad. This one mainly uses the oven … and if you don’t dress it immediately, the ingredients can last all week!
A kalaidescope of harvest veggies to grace your chopped salad. Great for a Thanksgiving table or an autumnal side!
How many #basic buzzwords can one fit in a salad recipe? This one will test the limits– with avocado, pumpkin spice, salad, goat cheese and even more deviousness. Jokes aside, Autumn, you’ve met your avocado salad match!
Weeknight summer salad ft. mini heirloom tomatoes. When I say this recipe is easy— I mean I FaceTimed my friend while creating and cooking it AND it turned out great!
Brunch side? Dinner side? Lunch over quinoa? You name it, this jammy egg tomato basil summer salad can be it!
My green goddess salmon salad is perfect salad to use up the fresh herbs you have on hand 🙂