Bean Sprout Salad – With Fresh Asian Dressing!

Bean sprout salad has fresh crisp bean sprouts, carrots, and cabbage tossed in a zesty soy ginger dressing. 

It’s easy to make and even easier to eat! Bean sprouts are have a juicy crunch and fresh taste, the perfect summer salad!

close up of Bean Sprout Salad with peanuts

Crunchy Summer Salad

Raw cold bean sprouts are incredibly fresh and crisp. This salad is a crisp favorite on a warm day and pairs well with anything from stir-fry to grilled chicken breasts.

Ingredients & Variations

VEGGIES
Go with the listed recipe ingredients or mix things up by adding red cabbage, bok choy, chopped fresh parsley or mint leaves from the garden! Get creative!

TOPPINGS Chopped peanuts are awesome, but feel free to sub any other crunchy nut, like crushed almonds or macadamia nuts. Even chopped wasabi peas work and give some extra zing! Chives work in place of green onion if desired!

FRESH TIP  Rinse and drain your bean sprouts well and refrigerate an hour or two before preparing the salad. The rinse adds moisture making the sprouts extra crisp as they chill.

ingredients to make a Bean Sprout Salad before putting in dressing

How to Make Bean Sprout Salad

It’s really easy to pull this salad together, and the result? Simply perfect crunch, every time!

  1. Whisk dressing ingredients together (per recipe below).
  2. Combine prepared veggies with cilantro and toss with dressing.
  3. Chill at least 20 minutes, then garnish with peanuts and green onion before serving! Yum!

PRO TIP: Grow your own bean sprouts by covering dried mung beans with water. It’s easy:

  1. Place mung beans in a single layer on top of clean cheesecloth.
  2. Cover in a sanitized container with fresh water and refrigerate. Change the water and rinse the cheesecloth with the beans in it each day.
  3. In a few days, fresh mung beans should be sprouted! Allow to grow to desired length before using.

Bean Sprout Salad with a peanuts

Cooking Tips & Tricks

  • Bean sprouts are best when served super fresh and cold. Choose sprouts that are spring green on top, with bright white stalks. Avoid sprouts that have a greyish color to the stems. Keep them refrigerated in the crisper and use them the same day if possible.
  • Fresh is always best, but for ease, purchase carrot matchsticks and bagged coleslaw.

  Side Dish Salads

Did you make this Bean Sprout Salad? Be sure to leave a comment and a rating below! 

close up of Bean Sprout Salad with peanuts

Bean Sprout Salad

Bean Sprout Salad is a fresh, crisp salad made with an Asian-inspired dressing!
Course Appetizer, Dressing, Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 121
Author Holly Nilsson

Ingredients

  • 3 cups bean sprouts washed and drained
  • 2 cups napa cabbage or green cabbage, shredded
  • 1 carrot julienned or shredded
  • 2 tablespoons cilantro chopped, extra for garnish if desired
  • 1 green onion finely sliced
  • 2 tablespoons crushed peanuts for garnish

Dressing

  • ¼ teaspoon fresh ginger grated
  • ½ teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or to taste
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons rice vinegar

Instructions

  • Whisk dressing ingredients in a small bowl.
  • Combine bean sprouts, cabbage, carrots, and cilantro in a large bowl.
  • Add dressing and toss to combine. Chill 1 hour, stirring occasionally.
  • Top with green onion and peanuts for serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. 
Refresh flavors before eating by mixing in fresh cilantro! 

Nutrition

Calories: 121 | Carbohydrates: 9g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 293mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2728IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 1mg
Bean Sprout Salad with writing
ingredients to make a Bean Sprout Salad with writing
close up of finished Bean Sprout Salad with a title
Bean Sprout Salad before and after mixing with a title

Best Ever Caesar Salad (Homemade Dressing)

This Caesar Salad is crisp and delicious with a rich parmesan garlic dressing and lots of fresh lemon.

Romaine is the perfect lettuce for this recipe and then we add in crunchy croutons and fresh parmesan cheese for one of the best classic salad staples! Serve with everything from lasagna to grilled shrimp.

close up of Caesar Salad with dressing

Classic Salad Recipe

Did you know that Caesar salad originated in Mexico?  It is one of those dishes that everyone loves and I can tell you without a doubt, this is the BEST recipe I’ve ever had!

The dressing is blended until creamy and has so much flavor. Toss with crisp romaine, and croutons (and sometimes I sneak in bacon bits too) for the perfect side for any meal!

ingredients to make Caesar Salad

Caesar Salad Ingredients

A classic caesar salad recipe has a few basic components to it.

DRESSING
Caesar salad dressing is creamy, rich, and tangy. It usually has an acidic component such as lemon juice, garlic, parmesan cheese, and anchovies in it.

To Anchovy or Not to Anchovy

I personally don’t love a really fishy taste but truly think this dressing needs anchovy. It’s salty and briny and with the right amount the salad doesn’t taste fishy. They add so much flavor.

That being said, if you literally can’t tolerate anchovy, skip them and add extra capers for a similar briny salty flavor.

process of making dressing for Caesar Salad

LETTUCE
Romaine lettuce has a darker color than iceberg lettuce and is slightly more bitter yet very flavorful. This makes it perfect for a caesar salad!

CROUTONS
Homemade Croutons are usually made by baking or quick frying your bread pieces in oil or butter on high for a short amount of time. They add an amazing crunch to your caesar salad.

PARMESAN CHEESE
A very fragrant and rich cheese, parmesan cheese pairs perfectly with the tanginess from caesar salad dressing.

If you have leftover anchovies, place them in a small sandwich bag. They can be used directly from the freezer next time you make dressing!

pouring dressing on Caesar Salad with lemons behind

How to Make Caesar Salad

Caesar salad is as simple as tossing everything together in a large salad bowl when the rest of your dinner is almost ready!

  1. Combine all dressing ingredients (per recipe below).
  2. Chop lettuce and top with croutons, parmesan and dressing.

Top with grilled chicken or serve immediately as a side with any meal!

Tips & Tricks

Caesar salad is an easy summer staple but with these few tips, you can create the perfect salad every time.

  • Ingredients (including the egg) should be at room temperature before making the dressing.
  • Drizzle the oil SLOWLY. The slower you drizzle, the thicker the dressing will be.
  • Use fresh lemon juice and fresh garlic for best results.
  • To save time, prep the dressing in advance and keep it in the fridge. Homemade caesar dressing will last up to 3 days in your fridge in an airtight container!
  • Wash and cut lettuce then wrap in a paper towel. This will ensure it dries correctly without drying out!
  • To make in advance, keep your toppings and dressing separately and add everything once you are ready to enjoy it!

Favorite Summer Salads

Did you enjoy this Caesar Salad? Be sure to leave a comment and a rating below!

close up of Caesar Salad with dressing

Caesar Salad

A rich creamy garlic, lemon dressing is the perfect additoin to this caesar salad recipe!
Course Dressing, Lunch, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 244
Author Holly Nilsson

Ingredients

  • 8 cups romaine lettuce
  • 1 cup croutons
  • cup parmesan cheese

Dressing

  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon dijon mustard
  • 10 small capers
  • 1 egg room temperature
  • 2 anchovy filets
  • fresh black pepper
  • ½ cup light olive oil or canola oil
  • ¼ cup parmesan

Instructions

  • Combine garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, raw egg, anchovy filets and pepper in a blender.
  • Blend until smooth. With blender on low speed, drizzle in olive oil in a thin slow stream (this should take a few minutes).
  • Add ¼ cup parmesan cheese and pulse to combine.  Refrigerate until using.
  • In a large salad bowl, combine lettuce, croutons and parmesan cheese. Top with dressing as desired and toss to combine.

Notes

Dressing will last up to 3 days in the fridge in an airtight container.

Nutrition

Calories: 244 | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 34mg | Sodium: 249mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5575IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 1.3mg
Caesar Salad with lemons on the side, with writing
pouring dressing on Caesar Salad with writing
bowl of Caesar Salad with a title
ingredients to make Caesar Salad with a finished bowl and a title

Red Cabbage Slaw – (quick homemade dressing)

Without a doubt, this simple recipe for red cabbage slaw will be the star of the side dish party!

The secret is in the fresh and tangy dressing, and it’s so easy to whip up! All it takes is an apple, a couple of carrots, and a half-head of red (or purple) cabbage! It’s the perfect crunchy summer salad!

red cabbage slaw

Tangy Cabbage Slaw

Everyone loves this recipe! It’s got all the colors and flavors of a side-dish, but can easily be a topper too!

Definitely not the average cabbage white slaw, this version is not only colorful, but it’s crunchy and even healthy! It’s a great side for tacos, pulled pork, or homemade chili.

It only takes minutes to prepare, making it a great option for an impromptu BBQ with friends or family!

Red cabbage slaw ingredients in a white bowl

Ingredients & Variations

The nice thing about slaw sides is that there are so many different ways to prepare them.

SLAW Red cabbage, shredded carrots, and julienned apple are combined to make this yummy slaw! Add in jicama or your other favorite crisp veggies.

DRESSING Orange juice, vegetable oil, cider vinegar, sugar, and dijon mustard are mixed together to create this tangy, creamy dressing.

VARIATIONS Why not switch out the nuts for slivered almonds or chopped peanuts? Try adding cucumbers or radishes fresh from the garden!

How to Make Red Cabbage Slaw

This tasty cabbage salad is ready in 1,2,3!

  1. Whisk together dressing ingredients (per recipe below) in a bowl and store, covered, in the refrigerator while prepping the remaining ingredients.
  2. Combine remaining ingredients (except for nuts) in a large bowl and toss with the chilled dressing. Chill for another hour.
  3. Top with pecans and serve immediately.

PRO TIP: Dry-saute nuts until they are just browned. This preserves their crunch and adds to their flavor!

dressing being poured over red cabbage slaw ingredients

How to Store Red Cabbage Slaw

  • Keep red cabbage slaw in an airtight container in the refrigerator for 3-5 days.
  • To serve it again, let it drain from a colander and maybe add some extra apples and salt and pepper to enhance the flavor again.

Our Favorite Slaw Recipes

Did you make this Red Cabbage Slaw? Be sure to leave a rating and a comment below! 

 

red cabbage slaw

Red Cabbage Slaw

Red Cabbage Slaw is perfect for those summer BBQs or potlucks! Everyone will enjoy the crisp, tangy taste of this salad!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 1 hour
Total Time 1 hour 23 minutes
Servings 4
Calories 236
Author Holly Nilsson

Ingredients

  • 4 cups shredded red cabbage about 1/2 head
  • 2 carrots shredded or julienned
  • 1 small apple julienned
  • 2 tablespoons parsley finely chopped
  • ½ cup chopped pecans or walnuts, optional

Dressing

  • 2 tablespoons orange juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon sugar
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
  • black pepper to taste

Instructions

  • Combine all dressing ingredients in a bowl and whisk. Set aside.
  • Shred the cabbage as finely as possible.
  • Combine all ingredients except the pecans in a bowl. Toss with dressing.
  • Refrigerate at least 1 hour before serving. Top with pecans and serve.

Notes

Store in an airtight container in the fridge for up to 5 days. 
Stir, drain and add salt and pepper to refresh. 

Nutrition

Calories: 236 | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Sodium: 199mg | Potassium: 446mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6299IU | Vitamin C: 62mg | Calcium: 65mg | Iron: 1mg
Close up of red cabbage slaw with writing
dressing being poured over red cabbage slaw with writing
prepped red cabbage slaw with writing
Top image - red cabbage slaw. Bottom image - dressing being poured over red cabbage slaw

Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!

Tomato and mozzarella appetizers start your menu off with great color and flavors, so try Easiest Bruschetta Recipe or Italian Avocado Cucumber Salad.  These fresh and colorful apps are great for entertaining or for a typical Tuesday.

Caprese Salad on a white plate.

Caprese Salad Recipe

Summertime is one of my very favorite seasons! Being outside and seeing the bright colors makes me happy. I seem to crave lighter meals during this time of year and love this caprese salad recipe. Fresh fruits and vegetables become my go-to snacks and adding them to each meal makes it even better. Tomatoes are rich in flavor but have a light and airy taste to them. The fresh flavors in this salad come alive and make the perfect combination!

Tomatoes and mozzarella are the two main ingredients. The sweet and colorful tomatoes were so juicy and soaked in the balsamic glaze. The mozzarella’s soft, creamy texture was perfect! The basil and coarse salt gave just the right Italian spices that are original to this salad.  Don’t overlook this salad, it may be simple to make, but it is so impressive and beautiful on the plate. This caprese salad is my first choice for a fantastic summer salad for sure!

Where did Caprese Salad Come From?

The name literally means “salad of Capri” due to its original home on the island of Capri.  It is pronounced “Cuh-prey-zey.” There is not a real reason behind it but a few myths that formed around fresh tomatoes and a type of cheese with a sweet basil leaf over top. It is popular in Italy and one of the most famous salads there.

What’s in a Fresh Caprese Salad?

Whenever I am at the farmers market in the summer and I see all the fresh tomatoes I get so excited to create this colorful salad.  This ingredient list is so short I have it memorized.  It is really such a simple list of ingredients that picking quality is vital! It will make all the difference to have fresh from the garden or farm ingredients.

  • Tomatoes: I love to use ripe summer tomatoes from my garden or the local farmers market.
  • Mozzarella: Slice and layer with tomatoes. If you can’t find fresh mozzarella look for burrata or bocconcini before opting for the packed version that has been wrapped and water soaked and will be rubbery and won’t absorb the oils and flavors as well.
  • Olive Oil: Extra virgin olive oil is the best for this salad.
  • Balsamic Glaze: Drizzle on top of the layers of mozzarella and tomatoes.
  • Sea Salt and Pepper: To taste.  My opinion is you must use a coarse salt and a freshly ground black pepper.
  • Basil: Fresh will give you the most vibrant flavor!

How to Prepare a Italian Caprese Salad:

To make this fresh and satisfying summer salad, you will just need to slice the ingredients, layer them, and drizzle with olive oil and balsamic glaze.  It will be ready in a flash and gone just as quickly because this caprese salad is unbelievably good!

  1. Slice tomatoes: Cut as evenly as possible into ¼ inch thick slices.
  2. Slice cheese: Use a cheese cutter to slice cheese into ¼ inch pieces.
  3. Layer: Place tomatoes and cheese on a plate in layers.
  4. Drizzle: Top with a drizzle of olive oil and balsamic glaze.   Then sprinkle with flaked sea salt, pepper and fresh basil.

The Recipe Critic Pro Tip:

To create a professional looking display use a serrated knife to cut easily through the tomato and make clean even slices.  Also, make sure to match your tomato size to the size slice of cheese for the best looking presentation.

Ingredients for Caprese salad.

 

What do I Serve with an Italian Salad:

This easy fresh salad has sweet and fresh flavors that pair very well with savory sidekicks.  Add meat or bread to make this amazing appetizer into a complete meal.

  • Cured meat slices
  • Flank steak
  • Grilled Chicken
  • Toast
  • Salad

Salad Variations:

I love the original layered and drizzled version of this salad.  It presents so beautifully.  The red and white colors are even a bit patriotic if you ask me.  Here are some great ideas to take this salad to the next level.  I guarantee you will be craving these fresh flavors and making this salad a ton!  So, you may want a few variations to keep it interesting! 🙂

  • Chopped salad: Chop all the ingredients and toss with vinaigrette instead of layering.
  • SkewersStack grape or cherry tomatoes and mini mozzarella balls then drizzle with balsamic.

Storing Tomato and Mozzarella Salad:

The fresh from the garden flavors are clearly going to be most vibrant and bold if served immediately.  However, that is not always possible.  Sometimes, making a salad ahead can be a lifesaver and this salad can be made ahead.  I recommend storing the ingredients separately and layering and plating at the last second. To store, you will need to cover tightly in a container, aluminum foil or plastic wrap and then follow the freshness timelines below:

  • Sliced Tomatoes: 3-4 days refrigerated 2 months freezer.
  • Freezing tomatoes: Although they will last for 2 months in the freezer, I don’t recommend using frozen tomatoes for this salad because they will become mushy when you thaw them. If you plan to use them in a sauce or cooked meal it would be different, but for this salad, frozen tomatoes just won’t do.
  • Mozzarella: Refrigerate 1-2 weeks, Freeze up to 6 months.
  • Storing tip: When storing mozzarella wrap the cheese in wax or parchment paper before you cover with plastic wrap or aluminum foil.

Close up on caprese salad.

More Caprese Recipes:

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Caprese Salad

Caprese Salad is made with layers of fresh tomato slices, basil, and mozzarella cheese, then drizzled with balsamic glaze and topped with a sprinkle of salt and pepper.  It is the perfect summer meal that you will crave all year!
Course Appetizer, Main Course, Salad, Side Dish, Snack
Cuisine Italian, Italian American
Keyword caprese salad, caprese salad recipes, salad caprese
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 People
Calories 742kcal
Author Alyssa Rivers

Ingredients

  • 4 medium ripe tomatoes
  • 1 pound fresh mozzarella
  • 1 teaspoon olive oil
  • balsamic glaze
  • flaked sea salt
  • pepper
  • fresh basil

Instructions

  • Start by slicing tomatoes 1/4 inch thick. Slice the cheese 1/4 inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt, pepper and fresh basil.

Nutrition

Calories: 742kcal | Carbohydrates: 15g | Protein: 52g | Fat: 53g | Saturated Fat: 30g | Cholesterol: 179mg | Sodium: 1434mg | Potassium: 755mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3582IU | Vitamin C: 34mg | Calcium: 1170mg | Iron: 2mg

 

Cabbage Salad – Easy & Fresh

Crisp and colorful, cabbage salad is the perfect complement to any meal!

This easy cabbage salad recipe is super tasty and nourishing too. The sweet and sour dressing goes quite well with the simple crunchiness of fresh green apples and cabbage.

close up of Cabbage Salad in a big white bowl

Why We Love this Cabbage Salad

Recipes for cabbage salad often involve a slightly soggy scoop of shredded slaw mixed with mayo, but not this recipe! With a tangy-sweet dressing drizzled over crispy, crunchy leaves, this is one salad that will redefine things for good.

It’s fresh and crisp and because the base is cabbage instead of lettuce, leftovers keep for a day or two as well! It can also be made ahead of time.

The dressing is homemade but with just a handful of ingredients, it’s ready in just minutes.

This salad pairs well with just about any entree.

ingredients to make Cabbage Salad

Ingredients & Variations

This salad has more additions than a traditional slaw recipe. It’s easy to get creative and mix things up with this recipe.

DRESSING: No maple syrup? No problem, just use honey or even brown sugar mixed with warm water. ½ teaspoon of dry mustard powder mixed with 1 ½ teaspoons of mayo can substitute for dijon in a pinch.

CABBAGE: Napa, red, Asian, purple cabbage – any of these can be used.  Feel free to matchstick some carrots, chop some kale, or even shred a broccoli stalk for extra flavor and nutrition.

TOPPINGS: Any crumbly, salty cheese can work, including goat cheese or even blue cheese. Toasted walnuts or toasted sunflower seeds can be substituted for pecans.

top view of ingredients and Cabbage Salad in a white bowl

How to Make Cabbage Salad

  1. Thinly slice cabbage and apple (as per recipe below).
  2. Shake dressing ingredients thoroughly in a sealed jar.
  3. Toss together in a salad bowl and top with feta, cranberry raisins, and nuts.

salad dressing being poured over Cabbage Salad

Tips for Success

  • If you aren’t serving this right away, a squeeze of lemon juice over keeps the apples from browning. (Or use Opal apples that never oxidize, keeping their fresh appearance).
  • Toss the cabbage and dressing thoroughly and let it sit a few minutes before serving if time allows.
  • Toast the raw sunflower seeds, chopped almonds, chopped walnuts or the pecans in a dry skillet for about 1 minute or until slightly browned.

Leftovers

Leftover cabbage salad doesn’t get soggy like tossed salad might. Just keep it covered tightly and refrigerate any leftovers.

Cabbage salad tastes great served atop pulled pork sandwiches or tucked into fish tacos!

Other Savory Salad Recipes

Did you enjoy this Cabbage Salad? Be sure to leave a rating and a comment below!

Cabbage Salad in a white bowl

Cabbage Salad

This easy cabbage salad recipe is super tasty and nourishing too.
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 servings
Calories 206
Author Holly Nilsson

Ingredients

  • 4 cups green cabbage thinly sliced
  • 2 cups purple cabbage thinly sliced
  • 1 small granny smith apple cored and sliced

Dressing

  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons maple syrup
  • 2 teaspoons dijon mustard
  • 1 small clove garlic minced
  • ½ teaspoon each salt & pepper
  • ¼ cup vegetable oil

Toppings

  • cup feta cheese
  • cup dried cranberries
  • 3 tablespoons toasted pecans chopped

Instructions

  • Place cabbage and apple in a large bowl.
  • Combine dressing ingredients in a jar and shake well to combine.
  • Pour dressing over cabbage (you may not need all of it) and toss to combine.
  • Sprinkle with feta, cranberries and pecans. Serve.

Notes

Cabbage salad can be prepared ahead of time and mixed shortly before serving.
Leftovers will keep 1-2 days in the fridge.
Cabbage can be replaced with store-bought coleslaw mix.

Nutrition

Serving: 0.75cup | Calories: 206 | Carbohydrates: 19g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 323mg | Potassium: 210mg | Fiber: 3g | Sugar: 13g | Vitamin A: 425IU | Vitamin C: 35mg | Calcium: 82mg | Iron: 1mg
Cabbage Salad in a white bowl with writing
Cabbage Salad in a white bowl with a title
Cabbage Salad in a white bowl and a bigger bowl behind it with a title
Cabbage Salad ingredients with a title and an image of finished dish

Pistachio Pudding Salad

This pistachio pudding salad is a super easy and delicious dessert made with only 5 ingredients!  Sweet and simple and bursting with pineapple, pistachio and marshmallow flavors, you will have a new favorite dessert salad after you try this recipe!

Pistachio is so unique but has that unforgettable flavor! For more pistachio flavored dessert ideas, try Pistachio Cream Bars or No Bake Pistachio Cream Pie.

Pistachio pudding salad in a bowl topped with whipping cream and a cherry on top.

The Best Ever Pistachio Pudding Salad

It has been warming up around these parts!  I feel like my life has been so busy trying to get ready for friends and family to get here on their visits. My family and I are so excited and I can’t believe it is just a little over a week until my best friend arrives!  You know what also comes with warmer weather right? Barbecues!! It is my favorite time of the year and I absolutely love grilling season.  Especially when I know I will be cooking delicious treats like this pistachio salad for those I love so much!

We had our first real family BBQ last Sunday to kick the season off. The first recipe I knew I had to make was this pistachio pudding salad.  It has been a part of my family for years. I remember my mom would take it everywhere when I was little. I’m pretty sure you could go to any family reunion in Utah and this salad is guaranteed to be there. It is clearly amazing! The pudding is so delicious and creamy and the flavors combined with the pineapple and marshmallow are awesome. It makes such a cool summer dessert. If you give it a try it will become a favorite in your house as well!

What is Pistachio Pudding Salad or Watergate Salad?

This dessert salad is a delicious side that is so easy to make and fall in love with!  It is a simple combination of 5 tasty ingredients.  The classic recipe calls for pistachio pudding, canned pineapple, whipped topping, crushed pecans, and marshmallows. It Is also known as a Watergate Salad.  There are actually many nicknames for this creamy dessert such as: Pistachio Delight, Shut the Gate Salad, Green Goop, and Green Fluff to name just a few.   Although the origin of the name is debated, one thing is for sure, this is a very popular and highly favored dessert!  It is very similar to an Ambrosia Salad with the fruit and marshmallow combination.

What’s in Pistachio Pudding Salad?

This pudding salad is made of only 5 simple ingredients…Wow!  I love it when I don’t have a long list of ingredients where I am digging around my pantry for 5 minutes before I can even begin a recipe.  That is definitely not the case here.  Five things, most of which I have on hand a great majority of the time or I can find easily in the store.  I love it!

  • Crushed pineapple: Use canned and do not drain the liquid.
  • Instant pistachio pudding: Do not make the pudding, sprinkle the mix in until combined with the pineapple juice.
  • Whipped topping: Thawed to room temperature until it can be easily folded in to pudding mixture.
  • Mini marshmallows: Fold in to pudding mix with whipped topping for instant sweetness.
  • Pistachios: Chop up some salty pistachios (or pecans) for garnish (optional, but amazing!)

How to Make Pudding Salad Recipe:

Making this Pistachio pudding is fun for the whole family.  My kids love it when I make it because it is so easy for them to help! They pour in the can of pineapple and sprinkle the pudding mix in.  Then they help me fold in the whipped topping and marshmallows (some may get eaten in the process..it happens!).  Finally, we sprinkle on the crushed pistachio (sometimes we leave this out if we are in a hurry or don’t have any on hand).  The hardest part is letting it set for a few hours before eating.

  1. Combine fruit and pudding mix: In a large mixing bowl combine the crushed pineapple and pistachio pudding mix.
  2. Gradually mix in other ingredients: Fold in the whipped topping and marshmallows.
  3. Garnish: Sprinkle with crushed pistachios.
  4. Chill: Allow to chill in the refrigerator at least 4 hours before serving, then enjoy!

Pistachio pudding salad ingredients in a glass bowl being stirred with a white spatula.

Storing Watergate Salad a.k.a. Pistachio Cream Pudding:

This pudding salad is best served chilled 1 hour to 1 day after preparing.  However, it can be stored as follows:

  • Refrigerator: Tightly wrap and store in the refrigerator for 1-2 days.
  • Freezer: Freeze for up to 3 months.  Then, serve frozen (Think of it as an ice cream of sorts).  For best results do not thaw.

Up close photo of pistachio pudding in a bowl with a silver spoon on the side.

More Cool and Creamy Pudding Recipes:

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Pistachio Pudding Salad

A cool and delicious pistachio dessert that will be a hit at any gathering!
Course Dessert
Cuisine American
Keyword pistachio pudding, pistachio pudding salad, pudding salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 Servings
Calories 214kcal
Author Alyssa Rivers

Ingredients

  • 1 can crushed pineapple 20 oz., drained
  • 1 package instant pistachio pudding 3 oz.
  • 1 container whipped topping 8 oz., thawed
  • 2 cups mini marshmallows
  • 1/4 cup pistachios chopped for garnish (optional)

Instructions

  • In a large mixing bowl combine the crushed pineapple and pistachio pudding mix. Fold in the whipped topping and marshmallows.
  • Garnish with crushed pistachios and enjoy!

Notes

Updated on June 17, 2020
Originally Posted on May 22, 2014

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 156mg | Fiber: 1g | Sugar: 36g | Vitamin A: 72IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 1mg

Oreo Fluff Dessert Salad

Oreo fluff dessert salad has the perfect sweet cream and marshmallow fluff with pops of crunchy Oreo cookies throughout.  This soft and sweet mixture is a hugely popular dessert you will love at first bite!

The unmistakable cookies and cream flavor is one of my favorites in a dessert.  Try Skinny Cookies and Cream Shake or Cookies and Cream Muddy Buddies for more of the perfect Oreo flavor!

Oreo fluff dessert in a bowl.

The Best Oreo Fluff Dessert Salad

Warning: This oreo fluff dessert salad is so easy to make and so delicious that my willpower for healthy eating is in real danger!!  The vanilla pudding and marshmallow flavors are so perfectly creamy and the Oreo bites are just heaven!  We have been moving, and it has been so hot!  We have all been working so hard and I wanted a no bake cold dessert that I could reward everyone with.  This was a huge hit with everyone!  The entire thing was gone in minutes! Everyone was scraping their plates to enjoy the last little bit!

You are going to be amazed how easy it is to throw together this awesome recipe!  I usually whip together the pudding while my kids are crushing the ores.  And let me tell you, they love to crush the Oreos!! Then I gradually fold in all the ingredients together, pop it in the fridge to cool, and my work is done! It doesn’t get any easier than that! And the payoff for such little effort is huge!!

What’s in Oreo Fluff Salad?

These ingredients belong together! The textures complement each other so perfectly! The dense pudding is so creamy and rich and then you bite into crushed Oreo and it is so amazing! I will definitely be coming back to this recipe again and again for more of this cookies and cream dessert salad!

  • Instant vanilla pudding: The vanilla pudding adds rich vanilla flavor and thick, smooth texture.
  • Milk: Used to make the pudding. Follow recipe to make pudding, not the box directions.
  • Cool Whip: Thaw in the refrigerator overnight. It needs to be able to fold into the pudding mixture easily.
  • Oreo cookies: Place in a sealed bag and crush with a rolling pin, or use a food processor.
  • Small Marshmallows: Great little pockets of fluffy texture and sweetness.

Quick and Easy Oreo Fluff:

Now, I was sold when I read the ingredients for this Oreo fluff dessert salad I knew it would taste good, but what I didn’t realize was how quick and easy it would be to put together!  In less than 5 minutes the salad was made! So simple! The only hard part was letting it chill for an hour! But, man it was worth the wait!  When the flavors have time to settle in together it is out of this world awesome!

  1. Whisk: In a medium sized bowl add the pudding and milk and whisk for 2 minutes until it is thickened.
  2. Mix: Add in the cool whip, Oreos and marshmallows.
  3. Chill: Cover and refrigerate for at least an hour.
  4. Add Toppings: Top with crushed Oreos if desired.

Steps to make oreo fluff salad

Pro Tips and Variations for Dessert Salad:

This oreo fluff dessert is the absolute perfect summer treat! It is cold and refreshing and not overly rich.  It is no bake and easy to transport to whatever park or campsite you are traveling to.  Best of all, it is cheap to make and won’t take away from that summer travel budget.  Here are some tips and tricks to consider when making this yourself…

  • Double it: I do recommend doubling this recipe if you are preparing for a large crowd.  There is nothing worse than running out before everyone has had a chance to try it!
  • Oreo Crush: Be careful not to over crush your oreos.  I like to Crush some oreos completely and leave some in bigger pieces for more dynamic texture.
  • Garnish: Personally, I love strawberry and chocolate flavors together.  So, I like to garnish with slices of strawberry. The black and white of the fluff with a pop of red on top looks gorgeous!
  • Flavor tweaks: Vanilla pudding can be swapped out for any flavor of pudding you love.  Some I think would be fantastic are white chocolate, cheesecake, or even half white chocolate and the other half strawberry or chocolate.

Storing Oreo Salad:

After making this delicious fluff, let it chill as long as you can stand it.  The longer it chills in the refrigerator, the better it tastes.  Allow it to chill for at least 1 hour, but overnight is even better!  It will last 3-5 days in the refrigerator if properly stored in an airtight container.

 

Oreo fluff on a black plate.

More Delicious Salad Recipes:

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Oreo Fluff Dessert Salad

Oreo fluff dessert salad has the perfect sweet cream and marshmallow fluff with pops of crunchy Oreo cookies throughout.  This soft and sweet mixture is a hugely popular dessert you will love at first bite!
Course Appetizer, Dessert, Salad, Side Dish
Cuisine American
Keyword dessert salad, oreo dessert salad, oreo fluff dessert, oreo fluff dessert salad, oreo fluff salad, oreo salad
Prep Time 15 minutes
Cover and refrigerate for at least an hour. 1 hour
Total Time 1 hour 15 minutes
Servings 8 People
Calories 372kcal
Author Alyssa Rivers

Ingredients

  • 3.4 ounce instant vanilla pudding
  • 1 1/2 cups milk
  • 1 8 ounce container cool whip thawed
  • 30 Oreo cookies crushed
  • 2 cups small marshmallows

Instructions

  • In a medium sized bowl add the pudding and milk and whisk for 2 minutes until it is thickened.
  • Mix in the cool whip, Oreos and marshmallows.
  • Cover and refrigerate for at least an hour. Top with crushed Oreos if desired.

Nutrition

Calories: 372kcal | Carbohydrates: 63g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 336mg | Potassium: 192mg | Fiber: 1g | Sugar: 43g | Vitamin A: 130IU | Calcium: 96mg | Iron: 4mg

Incredible Bacon Ranch Pasta Salad

This bacon ranch pasta salad is filled with colorful veggies and perfectly contrasting textures and flavors! Every bite is so satisfying it will be an incredible hit with anyone lucky enough to enjoy it!

If you love the flavors in this pasta salad, enjoy them as the main dish too! To turn these flavors in to a delicious, warm dinner try Cheesy Chicken Bacon and Broccoli Ranch Pasta or Slow Cooker Creamy Ranch Chicken.

Bacon Ranch Pasta salad on a plate.

Incredible Bacon Ranch Pasta Salad

Trust me when I say this is the best pasta salad ever!  My son and his friends ate the entire thing in 5 minutes and agreed that it was the best pasta salad that they have had.  I wasn’t surprised, because these flavors together are so amazing!  The combination of the bacon, pasta, veggies, and ranch flavor is to die for!

The crisp bacon and veggies are so nice in contrast to the al dente pasta.  The creamy ranch sauce coats every groove of this salad leaving no bite without its delicious flavor!  And, as if it couldn’t get any better, the cheese and olives bring their sharp and unmistakable tastes to this vibrant meal.  This is the only pasta salad I will take to potlucks from now on!

Easy Bacon Ranch Pasta Salad Ingredients:

Seriously, filling a fork with all these delicious ingredients is insanely good! Even my kids will eat this because of the creamy ranch dressing.  Finally, I found an easy way for them to get in their veggies!

  • Fusilli Tri-Color Pasta: I love using this colorful pasta to bring even more interest to this dish!
  • Bacon: Adds crunch and a savory element.
  • Roma Tomatoes: I love biting into the tomatoes for a burst of sweet flavor!
  • Broccoli: Adds crisp and fresh earthy flavor
  • Sliced Olives: Adds pieces of salty smooth richness.
  • Cheddar Cheese: Shredded (freshly shredded will give a stronger cheese flavor)
  • Mayonnaise: Mix together with ranch seasoning to make a creamy sauce to coat the veggies and pasta.
  • Dry Ranch Seasoning: Combines with mayonnaise to add the classic ranch flavor.

How to Make Cold Pasta Salad:

In just a few simple steps you can enjoy an amazingly nutritious and satisfying meal!  Cook your pasta, make your ranch sauce, then toss all the ingredients together with the creamy sauce and you are ready to enjoy a great combination of flavors and textures.  This is a great recipe to make with kids because there are so many easy ways for them to learn and help!

  1. Cook the pasta: Follow package directions to cook pasta. Drain and rinse in cold water.
  2. Combine: In a large bowl combine pasta, bacon, tomatoes, broccoli, olives, and cheese.
  3. Whisk: In a small bowl whisk the mayonnaise and dry ranch seasoning.
  4. Toss: Add the mayonnaise mixture to the bowl of pasta and veggies and mix until combined.

Mayonnaise mixture ingredients in a clear bowl.

Variations for Delicious Pasta Salad:

The thing I love most about this pasta salad is how versitile it is! If you are short on time or are out of an ingredient, this salad can easily be adapted to fit your needs and still taste amazing! Here are some recommendations of swaps and additions I have loved.

  • Add a protein: To make this a complete meal you could add in some proteins like shrimp or cubed deli ham or turkey.
  • Veggies: Add in anything you love like peas, red onion, or peppers.
  • Shortcuts: If you are in need of some corner-cutting, try grabbing these items from the store: shredded cheese, ranch dressing, or pre-cut veggies instead of preparing them yourself.
  • Allergies: If you have certain dietary restrictions this recipe works great with gluten free noodles or zucchini noodles.
  • Cheese: If you are cheese obsessed like me use a larger cut of cheese like a crumble or cubed cheese instead of shredded.  This will give more of the cheese flavor than a thinner shredded version.
  • Ranch dressing: Want to cut down on the mayonnaise?  Use ½ cup sour cream and ½ cup mayonnaise or replace it entirely by using ranch dip with a little bit of milk to thin it out.
  • Pasta: Use any bite size pasta you love.  My kids love Farfalle in anything or shells.  Use whatever you have on hand and brings a smile to the faces at your house!
  • Low Calorie/Low Fat options: Use plain greek yogurt instead of mayonnaise or a low fat version of the mayonnaise or sour cream in the dressing.  Also, you could leave out the cheese.

 

Bacon Ranch Pasta Salad ingredients in a clear bowl.

How to Store a Cold Pasta Salad:

If taking this to a BBQ or potluck of any kind you will want to double or triple this recipe.  Seriously, trust me, this stuff will go fast!  Also, I also recommend preparing it a little ahead of time so that it has time to chill in the refrigerator for at least an hour before serving.  The flavors will have time to settle together and it will be so much better.   If you are in the very rare situation of finding your self with leftovers use these guidelines.

  • Storing: Place in an airtight container in the refrigerator within 2 hours
  • Expiration: Pasta will be good in the refrigerator for a maximum of 5 days.
  • Note: If using Gluten free noodles, they do not last as long in the refrigerator.

Close up on bacon ranch pasta salad ingredients being scooped up with a wooden spoon.

More Amazing Pasta Salad Recipes to Try:

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Incredible Bacon Ranch Pasta Salad

Incredible Bacon Ranch Pasta Salad is filled with colorful veggies and perfectly contrasting textures and flavors! Every bite is so satisfying it will be an incredible hit!
Course Salad, Side Dish
Cuisine American
Keyword bacon ranch pasta salad, Pasta Salad, ranch pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 People
Calories 304kcal
Author Alyssa Rivers

Ingredients

  • 16 ounce fusilli tri-color pasta or pasta of choice
  • 10 slices bacon cooked and crumbled
  • 3 roma tomatoes diced
  • 2 cups broccoli chopped
  • 5 ounce sliced olives
  • 2 cups cheddar cheese shredded
  • 1 cup mayonnaise*
  • 1 packet dry ranch seasoning

Instructions

  • Cook the pasta according to package directions. Drain and rinse in cold water.
  • In a large bowl combine pasta, bacon, tomatoes, broccoli, olives, and cheese.
  • In a small bowl whisk the mayonnaise and dry ranch seasoning. Add it to the bowl of pasta and veggies and mix until combined.

Notes

*Can sub with greek yogurt

Nutrition

Calories: 304kcal | Carbohydrates: 3g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 546mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 16mg | Calcium: 153mg | Iron: 1mg

Vegan Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!

It’s summer time and there is an abundance of fresh produce ready to be eaten! A great way to enjoy all those vibrant vegetables is in a Buddha Bowl! For more well balanced meals, try Cilantro Lime Chicken Salad, Summer Cobb Salad, and Asian Turkey Lettuce Wraps.

A large Buddha Bowl with spinach, quinoa, carrots, cucumbers, tomatoes, chickpeas, and avocado with a jar or dark creamy dressing to the side.

VEGAN BUDDHA BOWL

If you’d like to eat a more balanced diet, start making Buddha Bowls! They are so easy to throw together, taste awesome, and make you feel so good. They are so versatile but here is a my fresh garden version that is loaded with raw crisp veggies, chickpeas, quinoa, spinach, basil, and topped with a yummy creamy balsamic dressing.

WHAT IS A BUDDHA BOWL?

A buddha bowl is a plant-based one-dish meal. It is usually made and served in a large bowl and consists of: a whole grain, greens, protein (usually vegan), vegetables, toppings, and a sauce. Some might also refer to it as a bliss bowl, power bowl, glow bowl, hippie bowl,…

A true Buddha bowl is vegetarian and typically vegan since Buddhists follow a plant-based diet but you will find that some “buddha bowls” have meat.

Various size bowls of vegetables, quinoa, seeds, chickpeas, and dressing.

WHERE DID BUDDHA BOWLS GET THEIR NAME?

It is thought that the name might come from the fact that people would place food into Buddha’s bowl as a donation as he walked the streets.

It could also possibly be called this because balance is an important Buddhist concept and this dish is a balanced meal of vegetables, protein, and healthy fats.

The large stuffed bowl, resembling Buddha’s belly could also be a reason.

A close up shot of chickpeas and vegetables in a bowl.

HOW TO MAKE A BUDDHA BOWL:

COOK THE QUINOA:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

MAKE THE CREAMY BALSAMIC DRESSING:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Place in jar and refrigerate until ready to use.

ASSEMBLE THE BOWLS:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

BUDDHA BOWL SAUCE:

You can really use any dressing or sauce for a buddha bowl. Some of my favorites are: tahini dressing, Creamy Cilantro Lime Dressing, pesto, a drizzle of plain olive oil, or this Creamy Balsamic Dressing.

To make this bowl completely vegan, use a vegan mayonnaise or yogurt. Regular mayo and Greek yogurt work great too.

Smooth creamy balsamic dressing in a jar with a spoon dripping dressing back into the jar.

WHAT ELSE CAN YOU PUT IN A BUDDHA BOWL?

Honestly, you can put whatever you heart desires into that bowl. Here are some ideas so you can make more Buddha Bowls:

  • Grains: brown rice, quinoa, barley, farro, bulgur wheat…
  • Greens: spinach, romaine, spring greens, arugula, kale…
  • Vegetables: these can be raw, steamed, or roasted- sweet potatoes, broccoli, radish, cabbage, bell peppers, onions, beets, tomatoes, carrots, cucumber, peas, corn…
  • Plant Based Proteins: Beans, lentils, chickpeas, tofu, tempeh, edamame…
  • Toppings: nuts, seeds, dried or fresh fruit, herbs…
  • Fats/Dressings: olive oil, avocado, hummus, pesto, tahini, peanut sauce…

A salad of spinach, cucumbers, grape tomatoes, carrot ribbons, avocado, chickpeas, and quinoa all mixed together.

HOW TO MEAL PREP:

If you are not planning on serving all 4 bowls in one sitting, you can store the remaining ingredients in the fridge in large 64 ounce jars.

Place ingredients into the jars in this order: dressing, quinoa, carrots, cucumber, tomatoes, and spinach. I recommend adding avocado just before serving since they brown. The sunflower seeds can be placed in the top of the jar but can get a little soft so I would add those just before serving as well so you get maximum crunchy texture.

 

A raw vegetable Vegan Buddha Bowl made up of with spinach, carrots, avocado, chickpeas, grape tomatoes, cucumbers, quinoa, basil, sesame seeds, and a creamy balsamic dressing.

MORE QUINOA SALAD RECIPES YOU’LL LOVE:

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Vegan Buddha Bowl

This Vegan Buddha Bowl is loaded with colorful raw summer vegetables, whole grains, good fats, and topped with a tangy creamy balsamic dressing. Make adjustments to use up whatever vegetables you have on hand and enjoy this delicious vegan meal for lunch or dinner all summer long!
Course Main Course
Cuisine American
Keyword Buddha Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 452kcal
Author Melanie Dueck

Ingredients

For the Quinoa:

  • 1 cup quinoa
  • 2 cups water
  • 1/2 teaspoon salt

For the Bowl:

  • 8 cups baby spinach
  • 1 1/2 cups grape tomatoes halved
  • 1 English Cucumber sliced
  • 1 can chick peas drained and rinsed
  • 1 large avocado sliced
  • 4 carrots peeled
  • 1/4 cup sunflower seeds
  • 8 basil leaves chopped

For the Creamy Balsamic Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoon balsamic vinegar
  • 3 tablespoon vegan mayonnaise or plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • Fresh cracked black pepper

Instructions

For the Quinoa:

  • Place water and quinoa in a 2 quart pot and bring to a boil over medium high heat. Reduce heat to low, stir in salt, and allow to simmer for about 15 minutes or until a white tail appears around the grains.
  • Remove from heat, cover with lid, and let sit for 5 minutes. Fluff and then serve or refrigerate.

For the Dressing:

  • Puree all dressing ingredients together in a blender or with an immersion blender until smooth. Refrigerate until ready to use.

For assembling the bowls:

  • Assemble bowls with spinach, quinoa (warm or cold), chick peas, carrots, cucumbers, tomatoes, avocado, sunflower seeds, and basil. Drizzle with dressing and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 49g | Protein: 12g | Fat: 25g | Saturated Fat: 3g | Sodium: 560mg | Potassium: 1323mg | Fiber: 11g | Sugar: 8g | Vitamin A: 16477IU | Vitamin C: 35mg | Calcium: 136mg | Iron: 5mg

 

 

Mouthwatering Watermelon Salad with Feta

Watermelon salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!

Summertime has the best flavorful watermelon and perfect for enjoying during the warmer months! For more fresh watermelon ideas try Watermelon Peach Cooler or Watermelon Lemonade.

Watermelon salad in a white bowl with a wooden spoon in the salad.

Watermelon Salad

Every year as the weather warms up, I find myself ordering more salads when I’m at a restaurant.  The other day when my kids and I were out shopping, we stopped at a favorite restaurant for lunch.  I ordered a watermelon mint salad and was in heaven!  I immediately started thinking about how easy this would be to re-create at home.  It is the perfect summer barbecue food.  The freshness of the salad is the perfect side for any grilled food.  The sweetness of the ingredients gives such a perfect balance to the smoky flavors of the grill. I know I will be making this all summer long now!

I have always loved ripe watermelon.  It is so juicy and refreshing.  This watermelon salad is packed with flavor enhancing ingredients that are unexpected and unbelievably good!  It is such a simple yet so impressive salad.  Perfect for entertaining since it is so crowd-pleasing. Your guests will be asking, why didn’t I think to make this?

Salad Ingredients:

Great ingredients are the key to any delicious meal! So be sure to choose fresh, flavorful watermelon, great quality cheese, and fresh mint for this salad.  Trust me, it will make a huge difference!

  • Watermelon: Juicy, freshly diced watermelon is the star of this salad!
  • Cucumber: Adds Clean crisp flavor.
  • Red Onion: Love the bite of flavor and crispy texture these add.
  • Mint: Fresh cool and sweet herb that balances the watermelon perfectly.
  • Feta Cheese: Both creamy, and tangy
  • Olive Oil: Choose high quality extra-virgin olive oil.
  • Juice of one lime: Fresh citrus flavor. (Tip: A little goes a long way)
  • Honey: Adds sweetness

Whip up a Watermelon Salad:

Making this fresh salad is so quick and easy.  You will be amazed that you haven’t made it a thousand times before! It’s as easy as whisking a few ingredients together then tossing to coat the watermelon.

  1. Combine Ingredients: In a large combine watermelon, cucumber, red onion, mint, and feta cheese.
  2. Whisk together dressing: In a small bowl whisk together the olive oil, lime, honey.
  3. Toss: Pour dressing on top of the watermelon and toss to coat.

Ingredients of the salad in a glass bowl separated and having the dressing being poured overtop.

How to Choose a Juicy Watermelon:

First of all I recommend buying your watermelon from a farmers market.  Farmers know their crop and will harvest and sell it at just the right time.  They often give samples and are available to help you choose one to take home if needed. However, choosing a great watermelon at the store can be done as well.  Here are things to look for:

  • Weight: Big or small, the watermelon should feel heavy for its size.
  • Color: Look for a yellow spot: Watermelons develop a splotch where they rest on the ground. When this splotch is creamy yellow, it’s ripe.
  • Sound: Tap the underbelly of the watermelon it should make a hollow sound if it is ripe.  If it is over or under ripe the sound will be more dull.

How to Slice a Watermelon:

I don’t know about you but watermelons can be intimidating.  Like most people, I love how they taste but I have talked myself out of buying them so many times because I didn’t want to go through the trouble of cutting it.  However, now I have figured out a quick easy way to cut my watermelon at home that takes all the frustration out of it.

  1. Cut the ends: Lay the watermelon on a cutting board and cut off the ends with a sharp knife.
  2. Remove the Rind: Stand the watermelon up on the flat ends you just created and run your knife down the inside of the rind to remove it. (Curve the knife as you go so that you don’t cut off the good part!)
  3. Slice it up:  Start by slicing it in half.  Then make a grid pattern to create slices which you can continue to cut into smaller squares.

Variations and Tips to Make the Best Watermelon Salad!

  • Go Nuts: Adding nuts into this salad gives it a great crunch to match the softness of the watermelon.  I suggest trying walnuts, cashews, almonds, or pistachios.
  • Avocado: Adding in avocado gives a little bit more creaminess to the salad.  Also the flavor of the avocado with the lime and watermelon is amazing!
  • Heat: Add Serrano peppers if you like to have a little spice in your food.
  • Lettuce: To turn this into a full blown salad put it on top of a bed of arugula or quinoa.
  • Drizzle: Balsamic Vinaigrette drizzled over the top of this watermelon salad is just simply delicious!
  • Fruit: An option would be to swap out the watermelon for another fruit like strawberry, however, I honestly think the watermelon is unbelievable and cannot be beat!
  • Presentation: Use a melon-baller to cut the watermelon to give this salad a more unique look!

Watermelon salad in a white bowl.

More Fresh Salad Ideas:

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Mouthwatering Watermelon Salad with Feta

Watermelon Salad is bursting with flavors from the juicy watermelon and salty feta cheese, then topped off with hints of lime and mint.  It is the perfect fresh sweet and savory mix of flavors that just scream summer!!
Course Salad, Side Dish
Cuisine American
Keyword watermelon salad, watermelon salad recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 People
Calories 91kcal
Author Alyssa Rivers

Ingredients

  • 3 cups diced watermelon
  • 1 medium cucumber sliced
  • 1/4 cup red onion sliced
  • 2 Tablespoon mint chopped
  • 1 cup feta cheese crumbled
  • 2 Tablespoons olive oil
  • Juice of one lime
  • 1 Tablespoon honey

Instructions

  • In a large bowl combine watermelon, cucumber, red onion, mint, and feta cheese.
  • In a small bowl whisk together the olive oil, lime, honey. Pour on top of the watermelon and toss to coat.

Nutrition

Calories: 91kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 210mg | Potassium: 26mg | Fiber: 1g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg