For other refreshing cool summer recipes, check out my Easy Shrimp Ceviche.

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Easy Mediterranean Quinoa Salad

A refreshing and healthy salad of quinoa, garbanzo beans, feta cheese, tomato, cucumber, and herbs.

Course Main Dish

Cuisine Mediterranean

Keyword chickpea salad recipe, Mediterranean salad, quinoa salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 2 hours hours

Servings 8 people

Ingredients

• 1 cup quinoa
• 1.5 cups water
• 1 8oz can garbanzo beans drained
• 2 ripe tomatoes finely diced
• 1 large cucumber seeded, diced
• 1/4 onion finely diced
• Juice and zest of 1 lemon
• 2 tbsp oil
• 2 tsp salt
• 1 tsp pepper
• 1 cup feta cheese crumbled
• 1/2 bunch parsley roughly chopped
• 1/2 bunch cilantro roughly chopped
• 1 tsp red pepper flake optional

Instructions

• In a small pot, add in quinoa and water. Cover with lid and bring to a boil. Once water is boiling, reduce to low heat and simmer for 15 minutes.
• Meanwhile, combine garbanzo beans, tomatoes, cucumber, onion, lemon juice, lemon zest, oil, salt, pepper, feta cheese, parsley, and cilantro. Mix until thoroughly combined.
• Allow quinoa to cool to room temperature. Then combine with the rest of the salad. Mix well. Taste for seasoning and add salt, lemon juice, or oil to taste. Optional: add red pepper flake for spice.
• Refrigerate at least 2 hours before serving.

Crave different flavors?

That may be a sign that you’re in a bit of a salad rut. I’ve been there.

Enter a delightful Chinese salad recipe to relieve your taste buds. Give it a try and see if it gets you out of your food rut! Add some chicken and you’ve got a tasty Chinese chicken salad.

Let’s be honest. This is not an authentic Chinese recipe. But it does represent a delightful fusion between Asian and Western cuisines.

Asian salad toppings

• citrus fruit (orange and tangerines)
• furikake
• sesame seeds
• cilantro
• green onion
• shredded carrot
• shredded red cabbage
• mint
• cucumber
• boiled or grilled chicken

Using Oranges in Asian Salads

Oranges, mandarin oranges, and tangerines are a delightful addition to Asian salads. They bring a burst of sweet, zesty juice to balance out the saltiness of dressing.

How to make an Asian salad dressing

Depending on what kind of Asian food you are going for, your Asian salad dressing recipe will be different.

Chinese

• soy sauce
• orange and lemon
• sesame oil
• ginger
• sugar
• rice vinegar or white vinegar

Vietnamese/Thai

• lime juice/lemon juice
• fish sauce
• garlic
• sugar
• rice vinegar or white vinegar
• lemongrass
• Thai bird chile
• shallot
• kaffir lime leaf
• basil

Japanese

• soy sauce
• miso paste
• sugar
• rice vinegar or white vinegar
• sesame oil
• grated onion

This Asian salad recipe is more of the Chinese influence. Which is why I used a Chinese salad dressing recipe with soy sauce and sesame oil as a flavor base.

How to Cook with Sesame Oil

Sesame oil provides a rich and unctuous earthy flavor to Asian food. But it needs to be used wisely. It should not be used thoughtlessly because it can easily overpower a dish.

Use only a small drizzle at a time, and then continue to taste and add little by little. Sesame oil adds a nice richness to this Asian salad dressing recipe.

For other salad ideas, check out my delicious Healthy Caesar Salad.

Price Comparison

How much did this Chinese salad recipe cost? This is how much I spent on the ingredients: butter lettuce ($1), tangerine ($.50), cilantro ($.20), orange juice ($.50), sesame oil ($.50), soy sauce ($.15).

Restaurant ($10-13) vs. Home-made ($1.45)

It’s definitely more economical to make this salad at home.

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Chinese Salad with Tangerines

A tangy and sweet Chinese inspired salad with tangerines. Perfect side dish.

Course Salad

Cuisine American, Chinese

Keyword Asian salad dressing, Asian salad recipe, Chinese salad, Chinese salad dressing, Chinese salad recipe

Prep Time 10 minutes minutes

Servings 2 people

Ingredients

Salad

• 1 head butter lettuce
• 1 carrot grated
• 1 handful cilantro chopped
• 1 tsp sesame seeds toasted
• 1 fresh tangerine peeled

Chinese salad dressing

• 1 tsp fresh ginger minced
• 1 tbsp soy sauce
• 1/2 tbsp sugar
• 1 lemon juiced
• 1 orange juiced
• 1/2 tsp sesame oil
• 1 tsp water

Instructions

• Chop up lettuce, grate carrot, and chop cilantro. Peel tangerine and separate into sections. Mix all salad ingredients together.
• Mix together minced ginger, soy sauce, sugar, lemon juice, orange juice, sesame oil, and water. Whisk together until incorporated.
• Dress salad and mix thoroughly but gently.
• Top with seame seeds and serve.

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This salad with apple and craisins is so satisfying. It has a sweetness from the apple, tartness from the craisins, sweetness from the dressing, saltiness from the blue cheese, and richness from the sunflower seeds.

You can grill your own chicken or use store-bought grilled or whole-roasted chicken to add to this salad for some protein.

What apples should you use in cooking?

Depends on what flavor profile you are trying to achieve. Also depends on the texture you want.

Granny smiths (sour & crisp): good for baking because they hold up when cooked and give a tart sourness to contrast in desserts; also great for salads because of their tart flavor

Honeycrisp (sweet and sour and crisp): great for serving fresh/raw in salads because of their crisp texture, juiciness, and strong sweet and tart flavor. Also great for cooking because of their strong flavor profile.

Fuji (sweet and crisp): great for serving fresh/raw because of their crisp texture and juiciness. Fuji apples have a milder flavor profile, so they would not hold up as much in desserts.

For other salad ideas, check out my delicious Healthy Caesar Salad.

Using soft cheeses in salads

Soft cheeses are very creamy and delicate. Make sure you toss your salad with dressing first. And then add in pieces of your soft cheese. Otherwise, the cheese will smear into your salad and dressing.

How to spice up a salad

Spice up your salads with a variety of:

• cheese (feta, brie, blue cheese)
• fruit (apple, peach, pear, raisins, dried cranberries)
• nuts (sunflower seeds, almonds, walnuts)
• protein (chicken, shrimp, steak)
• vinegars/acid (Champagne, balsamic, citrus, red wine, mulberry, lemon juice, mustard)

That way, you won’t get bored as easily.

Price Comparison

How much did this salad with apple and craisins set me back? This is how much I spent on the ingredients: mixed greens ($1), blue cheese ($.50), mulberry vinegar ($.50), honey ($.50), walnuts ($.50), apple ($.75).

Restaurant ($10-13) vs. Home-made ($1.88)

There is a steep mark-up when you buy salad from a restaurant vs. making it at home. It’s definitely more economical to make salad at home. Be a smart shopper and consumer.

Make your salads at home if you can and splurge on eating out for items that have less of a mark-up or are more difficult to make at home. With salads, it is easy because you can get pre-washed and pre-bagged mixed salad greens and have dinner ready in a jiffy.

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Mixed Green Salad with Apple, Crasisins, and Blue Cheese

A refreshing salad with sweet apple, tangy cranberries, and funky blue cheese.

Course Salad

Cuisine American

Keyword mixed green salad, salad with apple, salad with blue cheese

Prep Time 10 minutes minutes

Servings 2 people

Ingredients

• 3 cups mixed green salad
• 1 honeycrisp apple cored and sliced
• 1/4 cup blue cheese
• 1/4 cup craisins
• 2 tbsps sunflower seeds toasted

Mulberry dressing

• 1 tbsp mulberry vinegar
• 1 pinch salt
• 1 tsp honey
• 1 tsp lemon juice
• 2 tbsp olive oil

Instructions

• Prepare apples by removing their cores and cutting them into thin slices.
• Prepare dressing by mixing together mulberry vinegar, salt, honey, lemon juice, and olive oil.
• Gently toss mixed greens with apples, craisins, sunflower seeds, and dressing. Then gently sprinkle with blue cheese and toss gently until evenly dispersed in salad.

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My problem with clean and healthy eating is that it can be extreme and bland. I don’t enjoy foods that contain zero salt and zero fat. They are incredibly unsatisfying and leave me with almost irresistible cravings for fat, salt, AND sugar (salted caramel ice cream anyone?).

So to trick my mind into eating healthier, I often have to disguise my healthful foods and dress them up so that they feel more gourmet and not like I’m eating “grass,” in the words of Paula Dean.

As we were getting tired of salads without dressing, I thought I would venture out and try different ways to eat light and healthy, while incorporating lots of yummy and fiberful veggies and enough protein to keep us energized and strong throughout the day.

Healthy Eating Tips

Use lots of fresh herbs, spices, moderate amounts of salt, and even, dare I say, some sugar and fat!

For more healthy dishes, check out my healthy caesar salad recipe.

Asian cuisine uses a balance of these flavors and it seems to satisfy palates enough so that dessert is not needed on day-to-day basis. Fruit after a meal usually satisfies any lingering sweet tooth.

Chickpeas and quinoa are the perfect power couple for the job. They are both healthy and delicious in this quinoa chickpea salad.

This recipe for chickpea salad is perfect for cooling you off during summer. It will hydrate and fill you up. I hope that you enjoy this this chickpea salad with avocado as part of your backyard BBQ spread or as part of a healthy eating routine!

This chickpea salad recipes uses Persian cucumbers, which are extra crunchy compared with other types of cucumbers.

How to prepare cucumbers

One quick tip when making a cucumber dish is to remove the fleshy seeded part in the middle to prevent excess fluid from entering your dish.

The crunchy outer flesh is the more enjoyable part of the cucumber in my opinion.

Just remove the seeds and snack on the middle parts or use them as skin food for your face. =)

Price Comparison

What did I spend to make this salad? 1 cup quinoa ($1), bell pepper ($4), onion ($.25), shallot ($.33), parsley ($.80), cucumbers ($1.50), lime ($.50), avocados ($3).

Restaurant ($10) vs. Home-made ($1.90) per serving. That price difference is astounding! Since chickpea quinoa salad is so easy to put together, I’d recommend making it at home instead of ordering it out.

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Quinoa Chickpea Salad with Avocado

Course Salad

Cuisine American

Keyword chickpea salad recipe, quinoa chickpea salad, recipe for chickpea salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Ingredients

• 1 cup dry quinoa
• 2 cups water
• 2 red bell peppers diced
• 1/2 onion diced
• 1 shallot finely diced
• 1 bunch flat leaf parsley chopped
• 5 Persian cucumbers diced
• 1 can chickpeas drained
• 1 tsp Goya Adobo all-purpose seasoning
• 1 pinch pepper
• 1 lime juiced
• 1 tbsp Modena white vinegar
• 6 small avocados chopped, add when serving
• 1 tbsp extra virgin olive oil

Instructions

• Add quinoa and water into a pot and bring to a boil, then reduce to medium low heat. Allow to cook for ~20 minutes until quinoa is translucent and its spirals begin to separate from the grain. Set aside to cool after it is done.
• In the meantime, finely dice bell pepper, onion, shallot, and parsley and mix together.
• When cutting cucumbers, slice in half length-wise and remove seedy flesh in the middle. Save seedy flesh for skincare or for separate snacking.
• Mix chopped up vegetables with lime juice, vinegar, oil, and Goya seasoning. When juicing the lime, try to get some of the oils from the skin out-it intensifies the lemon flavor.
• Add garbanzo beans and cooled quinoa and mix well with diced vegetables. Add additional salt and pepper to taste.
• Let it sit for at least 2 hours. For best results, let sit overnight.
• Serve with fresh avocado. Do not pre-mix avocado into the salad as it will brown.

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On hot summer days, all I want is something cold, like a delicious Thai green papaya salad. I want cold breakfast, lunch, and dinner along with plenty of cold beverages throughout the day. I realize that this is very un-Asian of me. My parents still yell at me whenever I eat cold foods. They say it will give me arthritis when I grow older. Yeah…..

Salads definitely fit the bill and hit the spot on a hot summer day. But I get so tired of eating the same lettuce based salads with vinaigrette dressing. Bleh. Ever feel like you are in a salad rut? That’s why I am so excited to post this recipe for a Thai green papaya salad. It is a different kind of salad because it tastes rich at the same time that it is light and healthy. I love Thai food because of its complexity in flavor combinations and textures. Most Thai dishes have a delicate balance of savory, sour, sweet, and spicy. This mixture tantalizes your taste buds and keeps you coming back for more after every bite.

For other cold summer dishes, check out my recipe for: pina colada yogurt and Healthy caesar salad

What is Green Papaya?

Green papaya is such a wonderful base for a salad because it has very little flavor of its own beside a clean fresh taste. It is essentially unripened papaya. Whereas ripe papaya is sweet and has a strong flavor, green papaya is clean and bland in flavor. Its texture is also very crunchy, unlike ripe papaya, which is soft.

How do I cook with Green Papaya?

Green papaya is a chameleon that changes its flavor profile based on what is in its environment. It should be eaten raw, thinly sliced, and marinated in some acidic sauce. You can make green papaya into sweet and sour pickles for Vietnamese bun cha, a northern Vietnamese vermicelli noodle dish with barbecue meats and fish sauce. You can also make it the base of Thai green papaya salad or Vietnamese green papaya salad.

What is the difference between Thai and Vietnamese Green Papaya Salad?

The main difference between Vietnamese and Thai papaya salad is the method of preparation and choice of flavors. Both are delicious of course, but I chose the Thai route because I was craving a sour punch to my dinner tonight.

How to Make Thai Green Papaya Salad

Thai green papaya salad is essentially pounded into and marinated with limes, garlic, chili, and dried shrimp to create a flavor explosion in your mouth. You traditionally make Thai green papaya salad with mortar and pestle. You start by grinding together your aromatics and herbs first. Once that forms a nice paste, you begin pounding that flavor into the shredded papaya. The end result is a juicy, messy, delicious mix.

How to Make Vietnamese green papaya salad

Vietnamese green papaya salad involves no pounding at all. It is still shredded finely, but served plain. A sweet vinegary soy sauce dressing then drenches the shredded papaya, and then it is then topped with fresh basil, sweet and savory beef jerky, and freshly roasted peanuts.

Can I make Thai green papaya salad ahead of time?

The longer you have Thai green papaya salad sitting in its own juices, the tastier it becomes! It can keep in the refrigerator for 2 days! The flavors really develop and meld together after sitting overnight. I’ve seen this served with some boiled shrimp at Thai restaurants for some added protein.

Only put peanuts on to the specific portions you plan on eating. Adding peanuts to all of your papaya salad will lead to soggy peanuts the next day.

What equipment do I need to slice the green papaya?

Invest in a mandolin or some kind of food processor that has a shredder attachment. You won’t be sorry. This will open up a world of possibilities in terms of expanding your experience with fresh veggies. I much prefer eating raw veggies when they are cut finely and allowed to marinade in something delicious.

What if I do not own a mortar and pestle?

If you do not own a mortar and pestle, use a food processor to blend the garlic, shrimp, chile, sugar, lime juice, and fish sauce. Then use your hands to punch and squeeze the papaya salad into the lemon juice mixture. Just remember to wear sanitary cooking gloves while you do this; otherwise, your skin will become irritated from the acidity of the lime juice and chili.

Can I make this dish if I am vegetarian?

If you want to make this dish vegetarian, just omit the dried shrimp and substitute salt for the fish sauce. Make sure to taste as you go to adjust for seasonings.

Price Comparison

So let’s run the totals. The amount of Thai green papaya salad that I made was enough for 4-6 people. I spent the following: green papaya ($3), dried shrimp ($.25), garlic ($.33), limes ($2), cherry tomatoes ($2), green beans ($.50), peanuts ($.25), fish sauce ($.25), Thai bird chile ($.25).

Restaurant ($10) vs. Home-made ($2.13).

Thai green papaya salad is so easy to make that I would highly encourage you to make it at home instead of ordering it at a restaurant. Given the price markup when you order it out, let’s be kind to your bank account. Save restaurant outings to really complicated foods that you can’t make easily at home, e.g., dim sum, almost any Vietnamese noodle soup, or mole. I almost never make pho because it is so labor-intensive and requires so many ingredients.

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Thai green papaya salad

a refreshing and flavorful Thai green papaya salad

Course Salad

Cuisine Asian

Keyword Asian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Equipment

• mandonlin or food processor with julienne attachment

Ingredients

• 1 medium green papaya finely shredded into 3-inch long pieces
• 1/3 cup dried shrimp toasted
• 5 cloves garlic minced
• 1 pinch red chili flake or 1 Thai bird chili to taste, crushed
• juice of 4 limes freshly squeezed
• 1/4 cup fish sauce to taste
• 1 tbsp white sugar or to taste
• 1 cup tomatoes or cherry tomatoes
• 1 cup green beans cut into 2-inch pieces and sliced lengthwisehalf
• 1 cup toasted

Instructions

• Prepare papaya by peeling the skin off, cutting in half length-wise, and scooping out all the seeds. Using a mandolin, shredder, or food processor with shredding attachment, cut papaya into very thin julienne slices approximately 3-inches in length. Set aside.
• Using mortar and pestle or food processor, grind together dried shrimp, garlic, red chili flake, fish sauce, sugar, and lime juice.
• Place shredded papaya into a large mixing bowl. Pour sauce mixture into papaya salad and mix into papaya salad. Wearing gloves, use hands to squeeze papaya and pound it with your fist. This will help to enhance absorption of flavor and sauce.
• Then add in green beans and cherry tomatoes and continue to squeeze and pound until all tomatoes are slightly crushed.
• Serve a portion onto a plate and top with roasted peanuts. (Only put peanuts onto the specific portions you plan on eating.)

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I’ll be posting more and more salad recipes on my food blog as it is summertime in the Los Angeles area now, and I am in great need of refreshment and hydration. Thus, salads are my go-to quick and easy lunch or dinner during summer. And one of my favorites is this healthy caesar salad, with its garlicky creamy yogurt dressing. We are experiencing a bit of a heat wave this week, so the last thing I want to do is fire up the stove or oven for my meals. You can grill your own chicken or use store-bought grilled or whole-roasted chicken to add to this salad for some protein. For a delicious Asian salad, check out my Thai papaya salad.

Few salads deliver such unctuous satisfying colors, textures, and flavors like a good caesar salad. I especially love the powerful umami that you get from the Parmigiano Regianno and the anchovies in the dressing. The garlicky herby croutons also offer a nice rich buttery flavor as well as crispiness. I’m drooling just thinking about it.

What is a healthy caesar salad?

As much as I’d love to eat a classic caesar salad on most days, I am trying to be kind to my body and my waistline. So I have developed a healthy caesar salad recipe that definitely does not lack at all in flavor. The creaminess comes from the full-fat yogurt, and the zinginess comes from garlic and lemon juice.

You’ll have to trust me on this and take a leap of faith when trying this recipe. It will definitely fool most taste buds and make you think that you are eating the real thing.

Can I use Parmesan Cheese?

Always invest in a good quality Parmigiano Regianno. Costco has a fantastic aged version that is already pre-grated. But if possible, always grate your parm fresh. The flavor is incomparable. Please never ever buy the crumbled ones that are in the middle aisles of a grocery store. You know what I’m talking about.

How to pack a salad for lunch

If you are packing a lunch, put the dressing on the very bottom of the container.

Then add something to cover the dressing, like sturdier veggies (tomato, onion, cucumber, radishes), dried fruit (dried cranberries, raisins). Proteins, and cheese (e.g., blue cheese crumbles, feta crumbles) to create a buffer between the dressing and the leafy greens. Then add the leafy greens at the very top. That way, you can just shake and mix, and you have a perfect salad for lunch. And you don’t have to fuss with a separate dressing container.

How to spice up a salad

Spice up your salads with a variety of:

• cheese (feta, brie, blue cheese)
• fruit (apple, peach, pear, raisins, dried cranberries)
• nuts (sunflower seeds, almonds, walnuts)
• protein (chicken, shrimp, steak)
• vinegars (Champagne, balsamic, red wine, mulberry)

That way, you won’t get bored as easily. Blue cheese, apple, and walnuts are a classic combination for a spring mix salad. Or you can also do feta, peach, chicken, and sunflower seeds.

Price Comparison

How much did this healthy caesar salad set me back? Keep in mind I made 4 servings with this. Romaine lettuce ($1.5), Greek yogurt ($1), garlic ($.25), lemon ($.50), Parmigiano Reggianno ($1).

Restaurant ($8-13) vs. Home-made ($1.06)

Wow. Just wow. There is a steep mark-up when you buy salad from a restaurant vs. making it at home. If you are in a time crunch, I would recommend getting pre-made salads from a grocery store. That would be around $4-6, which is much better than the $8-13 price range when you order a salad at a restaurant. Be a smart shopper and consumer. Make your salads at home if you can and splurge on eating out for items that you cannot make well at home.

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Healthy Caesar Salad

Course Salad

Cuisine American

Keyword healthy caesar salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 4 people

Ingredients

• 1 head Romaine lettuce washed and cut
• 1 cup plain Greek yogurt
• 2 cloves garlic
• 1 tbsp pepper to taste
• 1 tsp salt or to taste
• 1 tsp sugar or to taste
• 1 lemon juiced
• 1 cup Parmigiano Reggianno grated

Instructions

• Wash and cut romaine lettuce into 1-inch thick slices and allow to drain.
• Meanwhile, prepare dressing. Add yogurt, garlic, pepper, salt, sugar, and lemon juice into a blender. Blend until smooth and adjust seasonings to taste.
• When ready to serve, toss salad in dressing and grated Parmigiano Reggiano.

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