Spicy Thai Salad Serves/ Yield: 4 Prep Time: 5 minutes Cook/ Assembly Time: 20 minutes Total Time: 25 minutes Ingredients: Romaine Lettuce, 1 bunch chopped 1 bunch Cilantro, chopped Oil Shredded carrots, one bag 1 red bell pepper, seeds and membranes discarded, thinly …
I would love for lunch to be my biggest meal of the day, but #merica. It just doesn’t work out around here. Lunch needs to be fairly quick or easy to prep and pack, and portable is a big plus. Tuna salad is endlessly adaptable …
Ranch mix is a versatile condiment to have in your culinary arsenal. Add or use less coconut milk to adjust the thickness. To add a little zip thin with up to 2 Tbsp. apple cider vinegar. Another great variation is to blend the dip with an avocado, puree until smooth. The dip and dressing can be stored covered in the refrigerator for up to a week.
I like mine heavy on the dill and garlic!
Serves/ Yield: misc.
Prep Time: 3 minutes
Cook/ Assembly Time: 2 minutes
Total Time: 5 minutes
Ingredients:
Recipe:
Mix the dry ingredients and store in an airtight container. It will make about a ½ cup.
When you are ready to make Ranch dressing or dip whisk together mayonnaise, coconut milk, and dry ranch mix, to taste. At least 4 teaspoons. Whether you are making dressing or dip will determine how much coconut milk you use to thin the mixture.
Chill for at least 30 minutes before serving.
It’s summer which means it is salad time! This checks every box for a summer salad and you get to make zoodles. Give it a try! Cold Zoodle Salad Serves/ Yield: 4 Prep Time: 15 minutes Cook/ Assembly Time:15 minutes Total Time: 30 …
This is so good! Bonus, it makes a huge amount so it’s great for bringing to a party or eating over many, many days! Chinese Chicken Salad Serves/ Yield: 4-6 Prep Time: 15 minutes Cook/ Assembly Time: 5 minutes Total Time: 20 minutes …
How about we put some real food on here already – check out these Crab Salad Stuffed Peppers!
I know a crazy controversial start, but here we go.
I loved these, my head taste tester did not. I’m going to say different strokes for different folks. Or maybe bell peppers.
For whatever reason, when I went to make these Crab Salad Stuffed Peppers with my red bell peppers they looked like gnarly little half-formed versions of their usual vibrant Rubinesque selves. So, I made them with green. There’s nothing wrong with green. Loads of people love green and green tends to be more budget-friendly anyway, so I made them with green.
Because I am stubborn and needed to try them on the reds I did make two, what could only be described as slider versions, on my little mutant reds. While plenty tasty, they were not pretty enough for the Internet (don’t you wish people could edit themselves that way too, sometimes? ). Moral of the story, if you like red bell peppers use them. If you like green, get crazy on that too. Both are delicious variations.
These crab salad stuffed peppers are easy and crunchy. Perfectly refreshing lunch for a spring or summer day! And, they are very customizable. If peppers do not agree with you swap them out for an avocado (if you are doing a Whole30 do not forget to add a side salad or something similar so you have a vegetable in your meal).
4
servings5
minutes5
minutes10
minutesThese stuffed pepper are easy and crunchy and super quick!
1 lb. can of lump crab meat
4 bell peppers, any color
2 scallions, thinly sliced
2 Tbsp. Italian (or Flat Leaf) Parsley, chopped
1 Tbsp. lemon juice
1-2 Tbsp. mayonnaise
Salt & Pepper, to taste
Avocado, diced
Red onions or shallots, finely diced
I would love to hear how you found them. What tweaks you did to make them your own. Variety is the spice of life and anything “salad” is so customizable. Please share your ideas, and culinary creative genius in the comments below!
Alright, that’s it! Let’s head to the kitchen, pull out the cutting board, and get cooking!
