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0 items – $0.00

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

Tag: marcona

SALADS March 10, 2025

Sweet Potato, Fennel and Kale Salad with Smoked Paprika and Orange Dressing

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YOUR FINGERS WILL THANK YOU!

Cucumber and Kale Salad with Greek Yogurt Dressing

6-8 Persian cucumbers (appx. 1 1/2 lbs.) 4 oz. lacinato kale 2 lemons 8 oz. Greek Yogurt (I prefer 2%, but whole would work too) 1 tbsp extra virgin olive oil 1 garlic clove, minced or grated a pinch (1/4-1/2 tsp) of sugar (optional, but recommended) 4 oz. feta cheese 1/2 cup parsley leaves, finely chopped 1/2 cup dill, coarsely chopped Kosher salt black pepper

Using a mandoline slicer on the second thinnest setting, slice the cucumbers lengthwise. Place into a medium bowl and sprinkle with 1/2 tsp Kosher salt. Rub the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal). 
While the cucumbers drain, slice the kale thinly into ribbons and place in a bowl. Sprinkle a scant 1/4 tsp of Kosher salt onto the kale. This will cause it to wilt slightly, which is ideal for the salad.  
Remove the zest from both lemons and juice both lemons. Prepare the dressing by whisking together in a large bowl: 4 tbsp lemon juice, yogurt, garlic, olive oil, sugar and half the lemon zest. Season to taste and add more lemon zest if desired.  
Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with a paper towel and transfer to the bowl with the dressing. Add the kale to the bowl. Add the feta, parsley and dill to the bowl and toss. Season salad to taste and garnish with more lemon zest, if desired.

#howtouseamandoline #mandolineslicer #thesaladwhisperer #cucumbersalad

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

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YOUR FINGERS WILL THANK YOU! Cucumber and Kale Salad with Greek Yogurt Dressing 6-8 Persian cucumbers (appx. 1 1/2 lbs.) 4 oz. lacinato kale 2 lemons 8 oz. Greek Yogurt (I prefer 2%, but whole would work too) 1 tbsp extra virgin olive oil 1 garlic clove, minced or grated a pinch (1/4-1/2 tsp) of sugar (optional, but recommended) 4 oz. feta cheese 1/2 cup parsley leaves, finely chopped 1/2 cup dill, coarsely chopped Kosher salt black pepper Using a mandoline slicer on the second thinnest setting, slice the cucumbers lengthwise. Place into a medium bowl and sprinkle with 1/2 tsp Kosher salt. Rub the salt into the cucumbers gently with your hands. Transfer the cucumber to a colander and allow to drain for at least 10 minutes (30 minutes is ideal).  While the cucumbers drain, slice the kale thinly into ribbons and place in a bowl. Sprinkle a scant 1/4 tsp of Kosher salt onto the kale. This will cause it to wilt slightly, which is ideal for the salad.   Remove the zest from both lemons and juice both lemons. Prepare the dressing by whisking together in a large bowl: 4 tbsp lemon juice, yogurt, garlic, olive oil, sugar and half the lemon zest. Season to taste and add more lemon zest if desired.   Using a paper towel, gently press on cucumbers in the colander to release more moisture. Pat the cucumbers dry lightly with a paper towel and transfer to the bowl with the dressing. Add the kale to the bowl. Add the feta, parsley and dill to the bowl and toss. Season salad to taste and garnish with more lemon zest, if desired. #howtouseamandoline #mandolineslicer #thesaladwhisperer #cucumbersalad

6 days ago

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1/9

RECIPE BELOW!

Of course, I had to put my own spin on it, crisping up the salami first to add a little textural intrigue, swapping fresh mozzarella for the shredded, and chopping the chickpeas so they don’t sink to the bottom of the bowl. I also added in some artichoke hearts for extra heft.

Ingredients:
(Serves 2)
2-3 tsp honey 4 tsp Dijon mustard 4 tbsp white balsamic vinegar (you could sub red wine vinegar) 4 tbsp extra virgin olive oil 1/4 tsp Italian seasoning 1/4 tsp granulated garlic 2 tbsp grated Parmesan or Pecorino cheese
Freshly ground black pepper 12 pieces of thinly sliced salami (I typically use soppressata, or Calabrian salami, which is a little spicier) 1 Romaine lettuce heart, chopped 1 small head of iceberg lettuce, chopped 1 pint cherry tomatoes, halved 1 cup artichoke hearts, coarsely chopped 1 cup chickpeas, drained and coarsely chopped 1/4 cup thinly sliced red onion 8 oz. small fresh mozzarella balls (I prefer the ones called “ciliegine”), sliced

Preheat oven to 375° (F). Prepare the dressing by whisking together the honey, Dijon mustard and vinegar. Slowly whisk in the extra virgin olive oil. Add the Italian seasoning, garlic and grated Parmesan or Pecorino cheese. Add a smidge of black pepper and set aside.  
Arrange the salami in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of salami. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy salami from pan immediately and place on a paper towel lined plate. 
In a large bowl, combine the romaine lettuce, iceberg lettuce, tomatoes, artichoke hearts, chickpeas, mozzarella and red onion. Add a few tablespoons of the dressing and toss. Crumble the crispy salami on top. Add more dressing and garnish with extra Parmesan/Pecorino cheese, if desired.
#thesaladwhisperer #lascalasalad

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thesaladwhisperer

•

RECIPE BELOW! Of course, I had to put my own spin on it, crisping up the salami first to add a little textural intrigue, swapping fresh mozzarella for the shredded, and chopping the chickpeas so they don’t sink to the bottom of the bowl. I also added in some artichoke hearts for extra heft. Ingredients: (Serves 2) 2-3 tsp honey 4 tsp Dijon mustard 4 tbsp white balsamic vinegar (you could sub red wine vinegar) 4 tbsp extra virgin olive oil 1/4 tsp Italian seasoning 1/4 tsp granulated garlic 2 tbsp grated Parmesan or Pecorino cheese Freshly ground black pepper 12 pieces of thinly sliced salami (I typically use soppressata, or Calabrian salami, which is a little spicier) 1 Romaine lettuce heart, chopped 1 small head of iceberg lettuce, chopped 1 pint cherry tomatoes, halved 1 cup artichoke hearts, coarsely chopped 1 cup chickpeas, drained and coarsely chopped 1/4 cup thinly sliced red onion 8 oz. small fresh mozzarella balls (I prefer the ones called “ciliegine”), sliced Preheat oven to 375° (F). Prepare the dressing by whisking together the honey, Dijon mustard and vinegar. Slowly whisk in the extra virgin olive oil. Add the Italian seasoning, garlic and grated Parmesan or Pecorino cheese. Add a smidge of black pepper and set aside.   Arrange the salami in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of salami. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy salami from pan immediately and place on a paper towel lined plate.  In a large bowl, combine the romaine lettuce, iceberg lettuce, tomatoes, artichoke hearts, chickpeas, mozzarella and red onion. Add a few tablespoons of the dressing and toss. Crumble the crispy salami on top. Add more dressing and garnish with extra Parmesan/Pecorino cheese, if desired. #thesaladwhisperer #lascalasalad

1 week ago

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2/9

HOW TO BLANCH & SHOCK BROCCOLI

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 broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently.

#howtoblanch #thesaladwhisperer

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thesaladwhisperer

•

HOW TO BLANCH & SHOCK BROCCOLI 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 broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. #howtoblanch #thesaladwhisperer

1 week ago

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3/9

Easy Beet Hummus
(Serves 4)

3 medium beets
3 tbsp extra virgin olive oil, divided (plus extra for garnish)
Kosher salt
Black pepper
1 1/2 cups cooked chick peas, drained
1 peeled garlic clove
1 1/2 tbsp tahini
1 tbsp seasoned rice vinegar
1/2 cup ice water
Sesame seeds, for garnish (optional)

Preheat oven to 400° (F). Peel beets then place on a footlong piece of tin foil. Rub the beets with 1 tbsp olive oil then season lightly with Kosher salt and black pepper. Wrap the beets tightly in the foil then place on a small sheet pan. Roast the beets until tender, about 1 hour, but cook time depends on size. Beets are tender when they can easily be pierced by a fork.

When the beets are cool enough to handle, add them to the work bowl of your food processor with the drained chickpeas, garlic clove, tahini, seasoned rice vinegar, 2 tbsp olive oil and 1 tbsp ice water. Process until smooth. If needed, add more ice water, 1 tbsp at a time until the hummus is your desired consistency. Process for 3-5 minutes to aerate the hummus and make the texture smooth. Season to taste. Garnish with sesame seeds and drizzle with extra olive oil if desired.
#thesaladwhisperer #beethummus

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thesaladwhisperer

•

Easy Beet Hummus (Serves 4) 3 medium beets 3 tbsp extra virgin olive oil, divided (plus extra for garnish) Kosher salt Black pepper 1 1/2 cups cooked chick peas, drained 1 peeled garlic clove 1 1/2 tbsp tahini 1 tbsp seasoned rice vinegar 1/2 cup ice water Sesame seeds, for garnish (optional) Preheat oven to 400° (F). Peel beets then place on a footlong piece of tin foil. Rub the beets with 1 tbsp olive oil then season lightly with Kosher salt and black pepper. Wrap the beets tightly in the foil then place on a small sheet pan. Roast the beets until tender, about 1 hour, but cook time depends on size. Beets are tender when they can easily be pierced by a fork. When the beets are cool enough to handle, add them to the work bowl of your food processor with the drained chickpeas, garlic clove, tahini, seasoned rice vinegar, 2 tbsp olive oil and 1 tbsp ice water. Process until smooth. If needed, add more ice water, 1 tbsp at a time until the hummus is your desired consistency. Process for 3-5 minutes to aerate the hummus and make the texture smooth. Season to taste. Garnish with sesame seeds and drizzle with extra olive oil if desired. #thesaladwhisperer #beethummus

2 weeks ago

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4/9

VIRAL ANNA PAUL TURKISH PASTA INSPIRED CAULIFLOWER STEAKS

Unfortunately the full recipe is too long for the caption, but if you comment RECIPE I will DM it to you!

Here is the INGREDIENT LIST:

1 large head of cauliflower (if you can’t find a large one, use two small)
2 tsp ground cumin
2 tsp Aleppo pepper, divided
1 tsp smoked paprika, divided
3/4 tsp ground cinnamon
1/2 tsp sumac
1/2 tsp dried oregano
Kosher salt
1 cup canned chickpeas, rinsed and drained
1/2 English cucumber, diced
1 cup cherry tomatoes, quartered
1/2 cup chopped parsley
1/4 cup chopped mint
2 small lemons
3 tbsp extra virgin olive oil, divided
black pepper
1 1/2 cups Greek yogurt (I prefer 2%)
3 peeled garlic cloves, divided
1/2 small white onion
4 tbsp butter
1 lb. ground beef (chuck is ideal, but something leaner will work too)

P. S. My oldest sister lived in Turkey for over a decade so I created the spice blend from food memories of visiting her there. I didn’t use the actual @annapaul recipe, but took inspo from the many variations I saw online!

#thesaladwhisperer #cauliflower #cauliflowersteak #annapaulturkishpasta #viralturkishpasta# #thefeedfeed #allclad

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thesaladwhisperer

•

VIRAL ANNA PAUL TURKISH PASTA INSPIRED CAULIFLOWER STEAKS Unfortunately the full recipe is too long for the caption, but if you comment RECIPE I will DM it to you! Here is the INGREDIENT LIST: 1 large head of cauliflower (if you can’t find a large one, use two small) 2 tsp ground cumin 2 tsp Aleppo pepper, divided 1 tsp smoked paprika, divided 3/4 tsp ground cinnamon 1/2 tsp sumac 1/2 tsp dried oregano Kosher salt 1 cup canned chickpeas, rinsed and drained 1/2 English cucumber, diced 1 cup cherry tomatoes, quartered 1/2 cup chopped parsley 1/4 cup chopped mint 2 small lemons 3 tbsp extra virgin olive oil, divided black pepper 1 1/2 cups Greek yogurt (I prefer 2%) 3 peeled garlic cloves, divided 1/2 small white onion 4 tbsp butter 1 lb. ground beef (chuck is ideal, but something leaner will work too) P. S. My oldest sister lived in Turkey for over a decade so I created the spice blend from food memories of visiting her there. I didn’t use the actual @annapaul recipe, but took inspo from the many variations I saw online! #thesaladwhisperer #cauliflower #cauliflowersteak #annapaulturkishpasta #viralturkishpasta# #thefeedfeed #allclad

3 weeks ago

View on Instagram |

5/9

#ad Huge thanks to @baptisthealthsf for such a lively and informative experience at The Heart of Cooking!

I had the best time learning how to keep our hearts healthy—Miami style! After the most entertaining cooking lesson by Chef Mika (@mikabites) and Chef Brad (@chefbrad), a panel of South Florida’s top heart and vascular experts shared with us small actionable changes we can all make to improve our longevity by prioritizing the care and maintenance of our cardiovascular health.

Here are a few key takeaways, concisely stated in @baptisthealthsf’s “Life’s Essential 8 to a Healthy Heart”:

- Control Cholesterol
- Eat Better
- Get Active
- Get Healthy Sleep
- Lose Weight
- Manage Blood Pressure
- Reduce Blood Sugar
- Stop Smoking

Also, this February, Baptist Health is offering heart scans (CT Calcium Scoring) at a reduced rate to those eligible. Head over to https://baptisthealth.net/heartscan for more information!

#LiveHeartHealthy #LiveBaptistHealthy #ad #foodietribe

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thesaladwhisperer

•

#ad Huge thanks to @baptisthealthsf for such a lively and informative experience at The Heart of Cooking! I had the best time learning how to keep our hearts healthy—Miami style! After the most entertaining cooking lesson by Chef Mika (@mikabites) and Chef Brad (@chefbrad), a panel of South Florida’s top heart and vascular experts shared with us small actionable changes we can all make to improve our longevity by prioritizing the care and maintenance of our cardiovascular health. Here are a few key takeaways, concisely stated in @baptisthealthsf’s “Life’s Essential 8 to a Healthy Heart”: - Control Cholesterol - Eat Better - Get Active - Get Healthy Sleep - Lose Weight - Manage Blood Pressure - Reduce Blood Sugar - Stop Smoking Also, this February, Baptist Health is offering heart scans (CT Calcium Scoring) at a reduced rate to those eligible. Head over to https://baptisthealth.net/heartscan for more information! #LiveHeartHealthy #LiveBaptistHealthy #ad #foodietribe

4 weeks ago

View on Instagram |

6/9

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook.

This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER?

It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you!

Comment BOOK, and I will DM you the link to purchase!

📸: @erikarojasphotos
Published by: @pagestreetpublishing

#thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

<img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" class="lazyload" style="--smush-placeholder-width: 42px; --smush-placeholder-aspect-ratio: 42/42;" /><noscript><img class="lazy" src="data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2042%2042'%3E%3C/svg%3E" data-src="https://thesaladwhisperer.com/wp-content/plugins/instagram-widget-by-wpzoom/dist/images/backend/icon-insta.png" alt="thesaladwhisperer" width="42" height="42"/>

thesaladwhisperer

•

While we all love getting recipes online, there is nothing like having a portable, thoughtfully compiled collection of recipes in the form of a cookbook. This Valentine’s Day, why not treat yourself to something beautiful and useful, like my recently published cookbook, SALAD WHISPERER? It’s full of innovative salads that go beyond bagged lettuce and bottled dressing but are still simple and use easily found ingredients. If you are looking to level up your salad game, then this book is for you! Comment BOOK, and I will DM you the link to purchase! 📸: @erikarojasphotos Published by: @pagestreetpublishing #thesaladwhisperer #saladcookbook #saladrecipes #saladdressing #saladdressingrecipes

4 weeks ago

View on Instagram |

7/9

RECIPE BELOW!
Broccoli Lentil and Avocado Salad
(Serves 4)

2 cups cooked lentils (black or puy lentils preferably)
1 1b. broccoli florets
1-2 avocados, sliced
3 radishes, julienned
1/2 cup coarsely chopped dill
3-4 oz feta, crumbled (I prefer Sheep’s milk)
Kosher Salt
black pepper
Creamy Scallion Dressing (recipe below)
1/4 cup roasted sunflower seeds

Blanch the broccoli florets in boiling salty water (use about 1 tbsp salt per quart of water) for 30-40 seconds, then immediately transfer the vegetables to an ice bath (don’t skimp on the ice) to halt the cooking process and preserve the vibrant green color. Once cold, drain the broccoli and pat dry gently with a kitchen towel (or salad will be soggy). Cut the broccoli into 1 inch pieces and place in a large mixing bowl. Add the lentils, radishes, dill, and feta. Dress, season, and toss. Top with avocado and sunflower seeds.

Creamy Scallion Dressing

10 oz. Greek yogurt
6-8 scallion tops, rinsed well
1 1/2 tbsp extra virgin olive oil
The juice of 1 1/2 lemons
Scant 1/2 tsp sugar
1-3 tbsp cool water
Kosher salt
black pepper

Prepare the dressing by blending together the yogurt, scallion tops, oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste with salt and pepper.

#thesaladwhisperer #lentilsalad #saladdressing #broccolisalad #avocadosalad

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thesaladwhisperer

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RECIPE BELOW! Broccoli Lentil and Avocado Salad (Serves 4) 2 cups cooked lentils (black or puy lentils preferably) 1 1b. broccoli florets 1-2 avocados, sliced 3 radishes, julienned 1/2 cup coarsely chopped dill 3-4 oz feta, crumbled (I prefer Sheep’s milk) Kosher Salt black pepper Creamy Scallion Dressing (recipe below) 1/4 cup roasted sunflower seeds Blanch the broccoli florets in boiling salty water (use about 1 tbsp salt per quart of water) for 30-40 seconds, then immediately transfer the vegetables to an ice bath (don’t skimp on the ice) to halt the cooking process and preserve the vibrant green color. Once cold, drain the broccoli and pat dry gently with a kitchen towel (or salad will be soggy). Cut the broccoli into 1 inch pieces and place in a large mixing bowl. Add the lentils, radishes, dill, and feta. Dress, season, and toss. Top with avocado and sunflower seeds. Creamy Scallion Dressing 10 oz. Greek yogurt 6-8 scallion tops, rinsed well 1 1/2 tbsp extra virgin olive oil The juice of 1 1/2 lemons Scant 1/2 tsp sugar 1-3 tbsp cool water Kosher salt black pepper Prepare the dressing by blending together the yogurt, scallion tops, oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste with salt and pepper. #thesaladwhisperer #lentilsalad #saladdressing #broccolisalad #avocadosalad

4 weeks ago

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8/9

Don’t rake me over the coals too hard for this! For what it’s worth, I don’t think that everything tastes better in an air fryer. I made my chicken cutlets and tenders in my air fryer and they were too dry for my liking. Salmon works well because it’s an oily fish. P.S. I still get angry when I see someone with a kitchen full of Wolf or Viking appliances cook all their food in an air fryer!

Air Fryer Miso Glazed Salmon
(Makes 3 servings)

1 tablespoon sweet white miso paste
1 tablespoon seasoned rice vinegar
2 teaspoons honey
3 1/2 teaspoon toasted sesame oil, divided
1 1/4 lb. center cut salmon
sesame seeds, for garnish (I prefer black sesame seeds)
sliced scallion, for garnish
1 tbsp chili crisp

In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil. 
Cut the salmon into 3 evenly sized fillets and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours. 
Remove salmon from the marinade and wipe gently with a paper towel. You don’t want it to be bone dry, but you don’t want marinade clinging to it.  
Arrange the salmon, evenly spaced, in your air fryer basket. Cook at 400° (F), flipping once halfway through cook time, for 12-14 min, or until your desired degree of doneness. I test the salmon’s doneness using an instant read thermometer: 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer the salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.  
Combine the remaining 1 tbsp toasted sesame oil with 1 tbsp chili crisp, and brush it over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired.

#thesaladwhisperer #misoglazedsalmon #airfryersalmon

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thesaladwhisperer

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Don’t rake me over the coals too hard for this! For what it’s worth, I don’t think that everything tastes better in an air fryer. I made my chicken cutlets and tenders in my air fryer and they were too dry for my liking. Salmon works well because it’s an oily fish. P.S. I still get angry when I see someone with a kitchen full of Wolf or Viking appliances cook all their food in an air fryer! Air Fryer Miso Glazed Salmon (Makes 3 servings) 1 tablespoon sweet white miso paste 1 tablespoon seasoned rice vinegar 2 teaspoons honey 3 1/2 teaspoon toasted sesame oil, divided 1 1/4 lb. center cut salmon sesame seeds, for garnish (I prefer black sesame seeds) sliced scallion, for garnish 1 tbsp chili crisp In a small bowl, combine the miso paste, rice vinegar, honey and 1/2 tsp toasted sesame oil.  Cut the salmon into 3 evenly sized fillets and place in a small glass dish (I use a glass storage container). Coat the salmon with the miso marinade. Cover the container and refrigerate for at least 12 and up to 24 hours.  Remove salmon from the marinade and wipe gently with a paper towel. You don’t want it to be bone dry, but you don’t want marinade clinging to it.   Arrange the salmon, evenly spaced, in your air fryer basket. Cook at 400° (F), flipping once halfway through cook time, for 12-14 min, or until your desired degree of doneness. I test the salmon’s doneness using an instant read thermometer: 125–130°F (52–54°C) will give you “medium” (moist and slightly translucent center) salmon and 135°F (57°C) will give you “well-done” (more opaque and firm) salmon. If you prefer the salmon cooked all the way through (I do because I serve it to a small child), cook the salmon to 145°(F), per the USDA recommendation.   Combine the remaining 1 tbsp toasted sesame oil with 1 tbsp chili crisp, and brush it over the cooked salmon. Garnish with the sliced scallions and sesame seeds. Drizzle remaining sesame oil/chili crisp over rice, if desired. #thesaladwhisperer #misoglazedsalmon #airfryersalmon

1 month ago

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9/9

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