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THE SALAD WHISPERER

A PLACE FOR VEGETABLE ENTHUSIASTS

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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
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ABOUT ME
RECIPES
- SALADS
- MAIN COURSES
- SIDES
- SALAD DRESSINGS
- DESSERT
- SAUCES
- BREAKFAST
- SNACKS
- DIPS
SHOP
0 items – $0.00

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Imagine this: You sit down to a meal without a mental checklist of “good” and “bad” foods, without tracking, counting, or added pressure to enjoy every bite because you’re only “allowed” so much rice. You just eat. Joyfully and without stress.

Research shows that all diets fail long-term because your body sees restriction as a threat. Dieting slows your metabolism, intensifies cravings, and adds an undercurrent of stress to every meal. Dieting doesn’t make you healthy. It makes you obsessed, anxious, and disconnected. That’s why my salad account is different.
Yes, the salads are nutrient-dense and packed with stuff like fiber and protein that we know our body needs, but they’re undergirded by a belief that health should feel good. There’s no room here for obsessive tracking, rigid rules, or fear-based nutrition. You won’t find “guilt-free” language or fear mongering here, just food that makes you feel alive, not controlled. I will never make you feel like you’re doing something wrong for enjoying foods you love. Because pleasure is not the enemy of health…it’s at the core of it. #thesaladwhisperer

thesaladwhisperer

•

Imagine this: You sit down to a meal without a mental checklist of “good” and “bad” foods, without tracking, counting, or added pressure to enjoy every bite because you’re only “allowed” so much rice. You just eat. Joyfully and without stress. Research shows that all diets fail long-term because your body sees restriction as a threat. Dieting slows your metabolism, intensifies cravings, and adds an undercurrent of stress to every meal. Dieting doesn’t make you healthy. It makes you obsessed, anxious, and disconnected. That’s why my salad account is different. Yes, the salads are nutrient-dense and packed with stuff like fiber and protein that we know our body needs, but they’re undergirded by a belief that health should feel good. There’s no room here for obsessive tracking, rigid rules, or fear-based nutrition. You won’t find “guilt-free” language or fear mongering here, just food that makes you feel alive, not controlled. I will never make you feel like you’re doing something wrong for enjoying foods you love. Because pleasure is not the enemy of health…it’s at the core of it. #thesaladwhisperer

12 hours ago

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1/9

Over the last 10 years I’ve shared hundreds of salad recipes, with an emphasis on meal prep friendly ones that don’t taste like punishment. And I’m proud to announce that I’ve condensed thousands of hours of labor, 15 years of restaurant work and 10 yrs of recipe writing into a concise manual for you to achieve the best salads of your life.

Comment BOOK if you’d like a link to purchase my first cookbook, titled Salad Whisperer.

P.S. If you already have the cookbook, the recipe shown in this reel is the Grilled Ratatouille with Black Lentils and Feta, page 107!

P.P.S. As stupid as it was, I’d do it again!

#thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

thesaladwhisperer

•

Over the last 10 years I’ve shared hundreds of salad recipes, with an emphasis on meal prep friendly ones that don’t taste like punishment. And I’m proud to announce that I’ve condensed thousands of hours of labor, 15 years of restaurant work and 10 yrs of recipe writing into a concise manual for you to achieve the best salads of your life. Comment BOOK if you’d like a link to purchase my first cookbook, titled Salad Whisperer. P.S. If you already have the cookbook, the recipe shown in this reel is the Grilled Ratatouille with Black Lentils and Feta, page 107! P.P.S. As stupid as it was, I’d do it again! #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

2 days ago

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2/9

Comment DRESSING and I’ll send you a link to all of these dressing recipes except for the “blue” one, which is in my cookbook!

Honey Harissa Dressing
Carrot Ginger Dressing
Lemon Rosemary Dressing
Scallion Greek Yogurt Dressing
Kalamata Olive and Greek Yogurt Dressing (this is the only one not on the blog- it’s in the cookbook!)
Greek Diner Dressing
Smoked Paprika and Orange Dressing
#thesaladwhisperer #saladdressing #saladdressingrecipes

thesaladwhisperer

•

Comment DRESSING and I’ll send you a link to all of these dressing recipes except for the “blue” one, which is in my cookbook! Honey Harissa Dressing Carrot Ginger Dressing Lemon Rosemary Dressing Scallion Greek Yogurt Dressing Kalamata Olive and Greek Yogurt Dressing (this is the only one not on the blog- it’s in the cookbook!) Greek Diner Dressing Smoked Paprika and Orange Dressing #thesaladwhisperer #saladdressing #saladdressingrecipes

3 days ago

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3/9

This easy peasy lunch contains the following:

• Miso Tahini Cucumber Salad (recipe below)
• diced avocado
• edamame
• diced chicken breast
• @eatsaladsprinkles Chili Crisp Flavor

MISO TAHINI CUCUMBER SALAD
(Serves 3-4)

2 large English cucumbers
Kosher salt
Miso Tahini Dressing (recipe below)
Toasted sesame seeds (I use a combination of black and white)
1 scallion top, thinly sliced

Peel cucumbers and cut into 2 in x 1/2 inch batons. Add to a colander set into a medium bowl and sprinkle with appx 1/2 tsp Kosher salt. Using your hands, gently rub the salt into the cucumbers. Allow the cucumbers to sit and drain for about 30 minutes. Lightly pat the cucumbers dry with a paper towel and transfer back into the bowl (dry it first). Toss the cucumbers with the Miso Tahini Dressing and garnish with scallions and sesame seeds.

Miso Tahini Dressing
(Serves 2)
2 tbsp sweet white miso paste
2 tbsp seasoned rice vinegar (or plain rice vinegar and 1 tsp honey)
1/3 cup tahini
Room temperature water (about 1/4-1/3 cup)

In a small bowl, whisk together the miso paste and vinegar until the miso dissolves. Add the tahini to the miso/vinegar mixture and whisk to combine. Add water, a few tablespoons at a time until the dressing is the texture of a very thick milkshake- thicker is better than thinner bc the cucumbers will leech a little moisture too to thin it out as the salad sits.
#thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

thesaladwhisperer

•

This easy peasy lunch contains the following: • Miso Tahini Cucumber Salad (recipe below) • diced avocado • edamame • diced chicken breast • @eatsaladsprinkles Chili Crisp Flavor MISO TAHINI CUCUMBER SALAD (Serves 3-4) 2 large English cucumbers Kosher salt Miso Tahini Dressing (recipe below) Toasted sesame seeds (I use a combination of black and white) 1 scallion top, thinly sliced Peel cucumbers and cut into 2 in x 1/2 inch batons. Add to a colander set into a medium bowl and sprinkle with appx 1/2 tsp Kosher salt. Using your hands, gently rub the salt into the cucumbers. Allow the cucumbers to sit and drain for about 30 minutes. Lightly pat the cucumbers dry with a paper towel and transfer back into the bowl (dry it first). Toss the cucumbers with the Miso Tahini Dressing and garnish with scallions and sesame seeds. Miso Tahini Dressing (Serves 2) 2 tbsp sweet white miso paste 2 tbsp seasoned rice vinegar (or plain rice vinegar and 1 tsp honey) 1/3 cup tahini Room temperature water (about 1/4-1/3 cup) In a small bowl, whisk together the miso paste and vinegar until the miso dissolves. Add the tahini to the miso/vinegar mixture and whisk to combine. Add water, a few tablespoons at a time until the dressing is the texture of a very thick milkshake- thicker is better than thinner bc the cucumbers will leech a little moisture too to thin it out as the salad sits. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

4 days ago

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4/9

thesaladwhisperer

•

I spent 15 years working in restaurants and am passionate about sharing all I’ve learned. There’s zero gatekeeping here. Just painstakingly written recipes to help you achieve salad mastery. For the last 10 years, I’ve shared hundreds of meal-prep friendly, mostly lettuce-free salads, with dressings so good you’ll want to drink them. And I now have a cookbook, titled Salad Whisperer, packed with all my chef-level tips, techniques, and brand new recipes I’ve never shared anywhere else. Comment BOOK and I’ll send you the link to purchase it. Because you deserve salads that are actually delicious! The salads shown in this reel are: 1. Sesame Ginger Cabbage & Chicken Salad (in cookbook) 2. Zucchini Spinach and Feta Salad (in cookbook) 3. Miso Tahini Cucumber Salad (on blog) 4. Grilled Ratatouille with Black Lentils and Feta (in cookbook) 5. Zucchini White Bean and Avocado Salad (on blog) 6. Mediterranean Corn Cucumber and Quinoa Salad (on blog) 7. Grilled Zucchini Chickpea and Tomato Salad (on blog) 8. Greek Green Bean and Roasted Pepper Salad (in cookbook) #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

5 days ago

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5/9

Pesto Green Bean and Chicken Salad
(3 servings)

8 oz. green beans, cleaned and trimmed
Kosher salt
2 small grilled chicken breasts (to yield about 10-12 oz.), cold
1/2 cup Basil Pesto (homemade or store bought- I’ll put my recipe below)

 Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the green beans and cook until bright green (this should happen in 45-60 seconds). Using a spider strainer, remove the green beans and plunge immediately into the ice bath. Drain the green beans then place onto a plate lined with a few sheets of paper towel. Blot dry gently. The green beans do not need to be bone dry, but you don’t want tons of moisture clinging to them either. Cut the green beans into 1/2 inch pieces and add to a medium bowl. Dice the chicken breasts and add to the bowl with the green beans. Add the basil pesto and toss. Season to taste. The salad will keep in refrigerator, if tightly sealed, for 3-4 days.

Foolproof Basil Pesto
(Makes appx 1 1/2 cups)

2 cups basil leaves, clean and DRY
2 cloves garlic, smashed
2/3 cup extra virgin olive oil
1/3 cup pine nuts, toasted
1/3 cup grated Parmesan or pecorino cheese
3/4 tsp Kosher Salt
 When it comes to pesto, your food processor is not your friend because it creates too much surface area, which exposes basil to lots of oxygen. A blender, or tall receptacle and immersion blender is better. Place oil in blender or tall receptacle if using an immersion blender. Add garlic and only 1/3 of your basil leaves. Cover your basil COMPLETELY with olive oil and blend (This is a vital step. It’s what prevents the basil from browning). Add another 1/3 of your basil, cover completely with oil, and blend. Repeat with remaining basil. Add pine nuts and pulse until incorporated into basil purée. By hand, stir in grated cheese and Kosher salt. #thesaladwhisperer #saladrecipe #saladrecipes

thesaladwhisperer

•

Pesto Green Bean and Chicken Salad (3 servings) 8 oz. green beans, cleaned and trimmed Kosher salt 2 small grilled chicken breasts (to yield about 10-12 oz.), cold 1/2 cup Basil Pesto (homemade or store bought- I’ll put my recipe below)  Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the green beans and cook until bright green (this should happen in 45-60 seconds). Using a spider strainer, remove the green beans and plunge immediately into the ice bath. Drain the green beans then place onto a plate lined with a few sheets of paper towel. Blot dry gently. The green beans do not need to be bone dry, but you don’t want tons of moisture clinging to them either. Cut the green beans into 1/2 inch pieces and add to a medium bowl. Dice the chicken breasts and add to the bowl with the green beans. Add the basil pesto and toss. Season to taste. The salad will keep in refrigerator, if tightly sealed, for 3-4 days. Foolproof Basil Pesto (Makes appx 1 1/2 cups) 2 cups basil leaves, clean and DRY 2 cloves garlic, smashed 2/3 cup extra virgin olive oil 1/3 cup pine nuts, toasted 1/3 cup grated Parmesan or pecorino cheese 3/4 tsp Kosher Salt  When it comes to pesto, your food processor is not your friend because it creates too much surface area, which exposes basil to lots of oxygen. A blender, or tall receptacle and immersion blender is better. Place oil in blender or tall receptacle if using an immersion blender. Add garlic and only 1/3 of your basil leaves. Cover your basil COMPLETELY with olive oil and blend (This is a vital step. It’s what prevents the basil from browning). Add another 1/3 of your basil, cover completely with oil, and blend. Repeat with remaining basil. Add pine nuts and pulse until incorporated into basil purée. By hand, stir in grated cheese and Kosher salt. #thesaladwhisperer #saladrecipe #saladrecipes

6 days ago

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6/9

I don’t track macros. I don’t log calories. I don’t even weigh myself. Because I believe robotic tracking is the enemy of true health. Even if your “numbers” improve, the stress, guilt, and obsession that come with micromanaging every bite is not worth it. People who enjoy longevity in the Blue Zones aren’t logging chickpeas and weighing chicken breast. They’re not inputting all their food into calorie tracking apps and counting their footsteps. They move often, eat locally grown food, enjoy their meals, and exist in communities characterized by support not competitiveness.
 Tracked food will never satisfy like food you allow yourself to fully enjoy. When you stop obsessing and start enjoying your food, guilt loosens its grip and cravings lose their power. And that is fertile ground for true health. That is why my recipes will never include calorie counts and macros. My recipes are designed to help you fall back in love with eating in a way that nourishes you. To make health feel joyful and not like another checklist of painful wellness tasks. So if you’re tired of food feeling like a math equation, of the guilt/shame spiral, and of the optimization hamster wheel, you’re in the right place. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

thesaladwhisperer

•

I don’t track macros. I don’t log calories. I don’t even weigh myself. Because I believe robotic tracking is the enemy of true health. Even if your “numbers” improve, the stress, guilt, and obsession that come with micromanaging every bite is not worth it. People who enjoy longevity in the Blue Zones aren’t logging chickpeas and weighing chicken breast. They’re not inputting all their food into calorie tracking apps and counting their footsteps. They move often, eat locally grown food, enjoy their meals, and exist in communities characterized by support not competitiveness.  Tracked food will never satisfy like food you allow yourself to fully enjoy. When you stop obsessing and start enjoying your food, guilt loosens its grip and cravings lose their power. And that is fertile ground for true health. That is why my recipes will never include calorie counts and macros. My recipes are designed to help you fall back in love with eating in a way that nourishes you. To make health feel joyful and not like another checklist of painful wellness tasks. So if you’re tired of food feeling like a math equation, of the guilt/shame spiral, and of the optimization hamster wheel, you’re in the right place. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes

6 days ago

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7/9

Green Bean Tomato and Fresh Mozzarella Salad
(Serves 4)

1 lb. green beans, trimmed
1.5 pints cherry tomatoes
8 oz. bocconcini (little fresh mozzarella balls)
10-12 basil leaves
1 tbsp honey
2 tsp Dijon mustard
3 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
Kosher salt
Black pepper

Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the green beans and cook until bright green (about 45-60 seconds). Using a spider strainer, remove the green beans and plunge into the ice bath. Drain the green beans then place onto a plate lined with a few sheets of paper towel. Blot dry gently. Cut the green beans into 1/2 inch pieces and add to a medium bowl.

Slice the tomatoes into thirds (or halve them) and add to the bowl. Cut the mozzarella into little coin shaped pieces and add to the bowl. Slice the basil thinly (chiffonade) and add to the bowl. In a small bowl, whisk together the honey, Dijon and balsamic vinegar. While whisking, slowly drizzle in the olive oil. Season to taste with Kosher salt and black pepper. Dress the salad and toss, seasoning again to taste. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipes #mealprepsalad

thesaladwhisperer

•

Green Bean Tomato and Fresh Mozzarella Salad (Serves 4) 1 lb. green beans, trimmed 1.5 pints cherry tomatoes 8 oz. bocconcini (little fresh mozzarella balls) 10-12 basil leaves 1 tbsp honey 2 tsp Dijon mustard 3 tbsp balsamic vinegar 6 tbsp extra virgin olive oil Kosher salt Black pepper Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the green beans and cook until bright green (about 45-60 seconds). Using a spider strainer, remove the green beans and plunge into the ice bath. Drain the green beans then place onto a plate lined with a few sheets of paper towel. Blot dry gently. Cut the green beans into 1/2 inch pieces and add to a medium bowl. Slice the tomatoes into thirds (or halve them) and add to the bowl. Cut the mozzarella into little coin shaped pieces and add to the bowl. Slice the basil thinly (chiffonade) and add to the bowl. In a small bowl, whisk together the honey, Dijon and balsamic vinegar. While whisking, slowly drizzle in the olive oil. Season to taste with Kosher salt and black pepper. Dress the salad and toss, seasoning again to taste. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladdressingrecipes #mealprepsalad

1 week ago

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8/9

RECIPES BELOW:

The salads shown in this reel are:

1. Grilled Ratatouille with Black Lentils and Feta (in cookbook)
2. Zucchini White Bean and Avocado Salad
3. Mediterranean Corn Cucumber and Quinoa Salad
4. Grilled Zucchini Chickpea and Tomato Salad
5. Greek Green Bean and Roasted Pepper Salad (in cookbook)

The link to my cookbook is in the last reel, and if you comment PREP, I will send you a link to the other three recipes!

#thesaladwhisperer #saladrecipes #saladrecipe #mealprep #mealprepsalads

thesaladwhisperer

•

RECIPES BELOW: The salads shown in this reel are: 1. Grilled Ratatouille with Black Lentils and Feta (in cookbook) 2. Zucchini White Bean and Avocado Salad 3. Mediterranean Corn Cucumber and Quinoa Salad 4. Grilled Zucchini Chickpea and Tomato Salad 5. Greek Green Bean and Roasted Pepper Salad (in cookbook) The link to my cookbook is in the last reel, and if you comment PREP, I will send you a link to the other three recipes! #thesaladwhisperer #saladrecipes #saladrecipe #mealprep #mealprepsalads

1 week ago

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9/9

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