Cookbook Out Now!

buy now buy now buy now buy now buy now buy now buy now buy now buy now
The Salad Whisperer Cookbook

THE SALAD WHISPERER

A PLACE FOR VEGETABLE ENTHUSIASTS

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

CART

You may be interested in…

Your cart is currently empty!

New in store

  • SALAD WHISPERER SIGNED COPY & TOTE BUNDLE
    SALAD WHISPERER SIGNED COPY & TOTE BUNDLE
    $39.00
    Add to cart
  • SALAD WHISPERER HOLIDAY GIFT BOX
    SALAD WHISPERER HOLIDAY GIFT BOX
    $55.00
    Read more
  • SALAD WHISPERER TOTE
    SALAD WHISPERER TOTE
    $23.00
    Add to cart

Instagram

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
thesaladwhisperer
•
Follow
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
1 day ago
View on Instagram |
1/9
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
thesaladwhisperer
thesaladwhisperer
•
Follow
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
2 days ago
View on Instagram |
2/9
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
thesaladwhisperer
•
Follow
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
3 days ago
View on Instagram |
3/9
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
thesaladwhisperer
•
Follow
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
4 days ago
View on Instagram |
4/9
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
thesaladwhisperer
•
Follow
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
4 days ago
View on Instagram |
5/9
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
thesaladwhisperer
•
Follow
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
View on Instagram |
6/9
In case I haven’t mentioned, my cookbook contains 90% brand new, never before published recipes, but it does contain a few classics such as this one. This Eggless Caesar Dressing has been a blog favorite for years and inspired an entire chapter in my cookbook titled “What Will She Caesar Next?” that contains all of the recipes shown in this reel. Comment BOOK and I will send you the link to purchase it. But here is the Dressing Recipe, in case you’d like to play around with it yourself. Enjoy! EGGLESS CAESAR DRESSING (Makes appx. 1 1/4 cups) 4 tbsp lemon juice 1 tbsp capers, drained 1/2 tbsp Dijon mustard 3 peeled garlic cloves 1/2 tsp Worcestershire sauce 2/3 cup neutral flavored oil (such as avocado or grapeseed 2 tbsp extra virgin olive oil Kosher salt Black pepper Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender. Blend until the garlic and capers are finely chopped. With the blender motor running, drizzle in the neutral oil, then the olive oil, in a slow steady stream and season to taste. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes
thesaladwhisperer
thesaladwhisperer
•
Follow
In case I haven’t mentioned, my cookbook contains 90% brand new, never before published recipes, but it does contain a few classics such as this one. This Eggless Caesar Dressing has been a blog favorite for years and inspired an entire chapter in my cookbook titled “What Will She Caesar Next?” that contains all of the recipes shown in this reel. Comment BOOK and I will send you the link to purchase it. But here is the Dressing Recipe, in case you’d like to play around with it yourself. Enjoy! EGGLESS CAESAR DRESSING (Makes appx. 1 1/4 cups) 4 tbsp lemon juice 1 tbsp capers, drained 1/2 tbsp Dijon mustard 3 peeled garlic cloves 1/2 tsp Worcestershire sauce 2/3 cup neutral flavored oil (such as avocado or grapeseed 2 tbsp extra virgin olive oil Kosher salt Black pepper Add the lemon juice, garlic, capers, Dijon mustard and worcestershire sauce to a blender, or a pint sized receptacle, if using an immersion blender. Blend until the garlic and capers are finely chopped. With the blender motor running, drizzle in the neutral oil, then the olive oil, in a slow steady stream and season to taste. #thesaladwhisperer #saladrecipes #saladrecipe #saladdressing #saladwhisperer #saladdressingrecipes
1 week ago
View on Instagram |
7/9
You’ve already spent time and effort building your dream salad…why shortchange it of greatness by slacking on the dressing? The good news is that it’s not difficult to make a restaurant quality salad dressing at home. Comment DRESSING and I will send you all the recipes shown in this reel! And if you like these, I guarantee you will love the salads and dressings in my cookbook SALAD WHISPERER which contains dozens of never before shared salad and salad dressing recipes! It’s available through Amazon, Barnes & Noble, Target and independent booksellers! #thesaladwhisperer #saladrecipes #saladdressing #saladwhisperer #saladdressingrecipes
thesaladwhisperer
thesaladwhisperer
•
Follow
You’ve already spent time and effort building your dream salad…why shortchange it of greatness by slacking on the dressing? The good news is that it’s not difficult to make a restaurant quality salad dressing at home. Comment DRESSING and I will send you all the recipes shown in this reel! And if you like these, I guarantee you will love the salads and dressings in my cookbook SALAD WHISPERER which contains dozens of never before shared salad and salad dressing recipes! It’s available through Amazon, Barnes & Noble, Target and independent booksellers! #thesaladwhisperer #saladrecipes #saladdressing #saladwhisperer #saladdressingrecipes
2 weeks ago
View on Instagram |
8/9
Shaved Baby Zucchini Salad with White Beans, Avocado and Spiced Pepitas (Serves 3-4) 12 oz. baby zucchini 2 cups canned white beans (cannellini or Great Northern), rinsed and drained 1 1/2 cups chopped Italian parsley 2 ripe avocados Spiced Pepitas (Recipe Below) Sherry Vinaigrette (Recipe Below) Kosher salt Black pepper Shave zucchini thinly on a mandolin slicer (I use the second thinnest setting) or with your food processor. Place the zucchini into a colander and sprinkle with a scant 1/2 teaspoon of Kosher salt. Rub salt gently into zucchini and place the colander in sink. Let the zucchini drain for 30 min.  DO NOT SKIP THE SALTING/DRAINING! If you do, your salad will be a watery mess. 
 Make Spiced Pepitas (recipe below). Prepare dressing by whisking together the honey, Dijon mustard and sherry vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it’s okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste.
 After zucchini is finished draining, press on it gently with a few paper towels to release more moisture, then place the zucchini into a large bowl. Add the beans and parsley to the bowl. Slice the avocado and add to bowl with 1/2 cup dressing and toss. Season with additional salt and pepper if desired. Top the salad with the spiced pepitas and serve.  Sherry Vinaigrette 1 tbsp honey 1/2 tbsp Dijon mustard 3 tbsp Sherry vinegar 1/2 cup olive oil Prepare dressing by whisking honey, Dijon, and Sherry vinegar together, then drizzle in olive oil. Season w/ S&P. Spiced Pepitas 2/3 cup pepitas 1/2 kosher salt 1/2 tsp smoked paprika 1/2 tsp sugar 1/2 tsp granulated garlic 1/2 tbsp olive oil In a small bowl, combine salt, sugar, granulated garlic and smoked paprika. Heat olive oil in a 10 inch nonstick pan over medium heat and add pepitas. Stir to coat pepitas in oil and cook until pepitas start to brown and crackle a little (about 4-6 min). Remove from heat and toss with spice mixture. Allow to cool on a sheet tray or heat safe plate. #thesaladwhisperer #saladwhisperer #zucchinisalad #saladrecipe #saladrecipes
thesaladwhisperer
thesaladwhisperer
•
Follow
Shaved Baby Zucchini Salad with White Beans, Avocado and Spiced Pepitas (Serves 3-4) 12 oz. baby zucchini 2 cups canned white beans (cannellini or Great Northern), rinsed and drained 1 1/2 cups chopped Italian parsley 2 ripe avocados Spiced Pepitas (Recipe Below) Sherry Vinaigrette (Recipe Below) Kosher salt Black pepper Shave zucchini thinly on a mandolin slicer (I use the second thinnest setting) or with your food processor. Place the zucchini into a colander and sprinkle with a scant 1/2 teaspoon of Kosher salt. Rub salt gently into zucchini and place the colander in sink. Let the zucchini drain for 30 min.  DO NOT SKIP THE SALTING/DRAINING! If you do, your salad will be a watery mess. 
 Make Spiced Pepitas (recipe below). Prepare dressing by whisking together the honey, Dijon mustard and sherry vinegar until fully dissolved. Drizzle in the olive oil slowly and incrementally (it’s okay to put the bottle down), integrating all of the oil into the vinegar mixture before adding more oil. Season to taste.
 After zucchini is finished draining, press on it gently with a few paper towels to release more moisture, then place the zucchini into a large bowl. Add the beans and parsley to the bowl. Slice the avocado and add to bowl with 1/2 cup dressing and toss. Season with additional salt and pepper if desired. Top the salad with the spiced pepitas and serve.  Sherry Vinaigrette 1 tbsp honey 1/2 tbsp Dijon mustard 3 tbsp Sherry vinegar 1/2 cup olive oil Prepare dressing by whisking honey, Dijon, and Sherry vinegar together, then drizzle in olive oil. Season w/ S&P. Spiced Pepitas 2/3 cup pepitas 1/2 kosher salt 1/2 tsp smoked paprika 1/2 tsp sugar 1/2 tsp granulated garlic 1/2 tbsp olive oil In a small bowl, combine salt, sugar, granulated garlic and smoked paprika. Heat olive oil in a 10 inch nonstick pan over medium heat and add pepitas. Stir to coat pepitas in oil and cook until pepitas start to brown and crackle a little (about 4-6 min). Remove from heat and toss with spice mixture. Allow to cool on a sheet tray or heat safe plate. #thesaladwhisperer #saladwhisperer #zucchinisalad #saladrecipe #saladrecipes
2 weeks ago
View on Instagram |
9/9
View on Instagram

THE SALAD WHISPERER

Copyright © 2025 THE SALAD WHISPERER — Gourmand Theme by WPZOOM
error: Content is protected !!