Most days of the week, you’ll find me devouring vegetable-rich meals that reflect what’s in season—a surefire way to savor delicious, nutrition-packed, exciting lunches and dinners even when I’m short on time. There are limitless variations on a spring salad thanks to the bounty of fruits and vegetables to choose from. And thanks to Salad Seasons, Sheela Prakash’s inspired new cookbook, I’ve been experimenting with some new favorites. Bursting with colorful salads that never feel repetitive, this book makes me excited to create big colorful bowls that deliver a powerful dose of nutrients, and (just as important) bring joy to all the senses.

Warm Spinach-Artichoke Salad with Quinoa Crunchies

If the onset of spring has you excited to embrace this way of cooking, here’s how to start: first, scoop up your copy of Salad Seasons and discover genius flavor combinations that will make you swoon. And second, try this Warm Spinach-Artichoke Salad with Quinoa Crunchies. With a short list of simple ingredients, this is one you can whip up last-minute, and the final dish tastes much more complex than the sum of its parts.

I think it makes a perfect main-course lunch or a genius side for any warm-weather dinner party. Scroll on for Sheela’s recipe, and the not-so-secret shortcut that makes this spinach-artichoke salad super easy without sacrificing flavor.

The Not-So-Secret Ingredient: Marinated Artichoke Hearts

Sheela credits this salad’s unique, seasonal flavor to the use of jarred artichoke hearts. “While it’s hard to beat the flavor and texture of fresh spring artichokes,” she writes in the recipe’s headnote, “they’re a bit tedious to work with and they’re not always readily available.” Of course, there’s no better time than spring to enjoy artichokes’ earthy taste. By using marinated artichoke hearts, Sheela notes that you’re not only streamlining your spring cooking, but your salad will benefit from the brown, crisp edges artichokes develop when roasted.

To finish off your salad, Sheela tosses the roasted artichoke hearts with baby spinach leaves. Then, she adds this recipe’s supporting star: crispy-crunchy quinoa. She calls it “a light yet warming bowl” that we’ll be digging into all throughout the spring.

Other Ways to Use Marinated Artichoke Hearts

Often compared to hazelnuts or almonds, artichoke hearts have a delicious nuttiness that makes their taste quite unique as a vegetable. There are several ways you can incorporate these flavorful bite-sized into your everyday dishes.

• Top your favorite salads.
• Toss into pasta dishes.
• Fold into your favorite dip.
• Add to your favorite antipasti platter.
• Enjoy straight from the jar!

Ready to add classic, Mediterranean flavor to your cuisine?

Keep reading for Sheela’s Warm Spinach-Artichoke Salad with Quinoa Crunchies and be sure to pick up her latest book, Salad Seasons: Vegetable-Forward Dishes All Year.

Salad Seasons: Vegetable-Forward Dishes All Year by Sheela Prakash

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Salad Seasons: Vegetable-Forward Dishes All Year, $33.75

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Warm Spinach-Artichoke Salad with Quinoa Crunchies

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  Author: Sheela Prakash
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  Total Time: 1 hour 15 minutes
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  Yield: 4 servings

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If you haven’t welcomed jarred artichokes into your always-on-hand list of pantry staples, this recipe is the place to start. Sheela Prakash uses them as the base of this fresh and satisfying grain salad. It’s our spring go-to.

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Ingredients

• 1/2 cup quinoa
• 3/4 cup water
• Kosher salt
• 2 (12-ounce) jars marinated quartered artichoke hearts, drained
• 2 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground black pepper
• 5 ounces baby spinach (about 5 packed cups)
• Juice of 1/2 medium lemon (about 1 1/2 tablespoons)
• 3 ounces feta cheese, crumbled (about 3/4 cup)
• 2 scallions (white and green parts), thinly sliced

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Instructions

1. Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F.
2. Place the quinoa in a fine-mesh strainer and rinse well. Transfer the quinoa to a small saucepan, add the water and 1/4 teaspoon salt, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Taste and season with additional salt as needed. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate to cool while you roast the artichokes.
3. Meanwhile, place the artichokes on a rimmed baking sheet, toss with the olive oil, 1/4 teaspoon salt, and several grinds of pepper, and spread into a single layer. Roast on the bottom rack, tossing halfway through, until browned, 18 to 20 minutes. Remove from the oven and immediately scatter the baby spinach over the roasted artichokes to very lightly wilt while you toast the quinoa. Switch the oven to broil on high.
4. Use your fingers to break up any large clumps of quinoa, ensuring it’s spread into a single layer. Transfer the baking sheet of quinoa to the top rack and broil, tossing frequently, until the quinoa is browned and crispy, 5 to 7 minutes.
5. Gently toss the vegetables with the lemon juice, a generous pinch of salt, and several grinds of pepper on the baking sheet. Taste and season with additional salt and pepper as needed. Divide among 4 individual plates or shallow bowls. Sprinkle with quinoa crunchies, feta, and scallions and drizzle with olive oil.

• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Category: Salad

Keywords: Spinach-artichoke salad, salad seasons

SALAD SEASONS: VEGETABLE-FORWARD DISHES ALL YEAR by Sheela Prakash © Rizzoli, 2023. Photography © Kristin Teig

The post Spring Is Our Favorite Time for Salads—This Warm Spinach-Artichoke Salad is Proof appeared first on Camille Styles.

I grew up in a fruit household. Let me explain: my mom’s love language is fruit. It’s her favorite thing to eat all day, every day. As a result, we constantly had an abundance of fruit overflowing on the counter and in the fridge. To her delight, my brother and I caught on. We love fruit on its own, in a smoothie, eaten as a snack, and slathered in chaat masala. And as we enter the best season for fruit, I’m looking for all the ways to get as much of the sweet stuff as possible into my weekly menus. My favorite way to make it happen? This green salad with fruit that, like me, you’ll be eating all spring and summer long.

But let’s back up: green salad with fruit? I’m sure that description initiated a few eye raises. Contrary to popular belief, as a self-proclaimed foodie, there’s little I crave more in spring than the combo of crisp, peppery greens and seasonal fruit. And when it’s served alongside basil-infused ricotta, this perfect-for-spring salad becomes all the more crave-worthy.

Fitting for the warm weather, this is definitely a no-recipe recipe, letting you work with what you’ll find at the farmer’s market and letting the flavor of fresh produce speak for itself. With a few simple tricks and an understanding of how to let fruit really stand out, you’re on your way to the best green salad with fruit recipe. It’s ideal for spring—and even better for summer.

Tips for Picking the Best Fruit

Picking fruit in its prime is an art form. After grocery shopping with my dad who is very particular about the fruit he brought home and would be willing to stand and inspect every piece of fruit at the shop, I’ve learned a few tips to help you pick the most delicious fruit every time.

• Shop with the season. Buying in-season fruits is the best way to ensure you’re eating fruit at the peak of its flavor.
• The sniff test. It might be weird to stand in the aisle and smell every piece of fruit in front of you. But fresh and ripe fruits will tell you they’re ready with their beautiful fragrance.
• Pay attention to color, texture, and weight. This will depend on the fruit you’re choosing. But when you’re selecting strawberries, keep in mind their vibrancy of color. When you’re after avocados, consider the texture of their exterior. And when you want the perfect melon, a weight that feels substantial goes a long way in helping you pick one at its prime. I love this visual chart which I keep saved in my phone for reference when at the store or market.

Pair Sweet and Savory Flavors

This is especially important when it comes to in-season fruit that’s at the peak of its sweetness. Be sure to pair your fruit with savory vegetables, salty dressings, and spices that will help balance your salad’s overall flavor.

For this salad, I paired the fruit with cucumbers, buttery avocados, and spicy citrus greens for a little extra bite. From there, I added a big swipe of ricotta that I blended with black pepper and basil to add a creamy and savory flavor note. Drizzle the whole plate with lemon juice and extra salt and pepper—trust that it will be beyond addictive.

My Go-to Fruit Combinations

When it comes to salads, both sweet and savory, my overarching philosophy follows the less-is-more rule. Pick a few stand-out ingredients and let their flavors shine without muddling the whole dish. Here are a few combinations I really love:

• Peaches, strawberries, and avocados, paired with torn bread and mozzarella for a panzanella salad vibe.
• Berries, mint, pistachios, and goat cheese for a vibrant combination.
• Citrus, avocados, onions (or radishes), with mint and chaat masala is one of my go-to combinations for citrus season.
• Watermelon, tomatoes, cucumbers, and mozzarella combine for the ultimate summer snack.

Keep dressings simple by using leftover fruit juice, a little lemon and olive oil, a healthy helping of salt and pepper, and extra fresh herbs. Be ready for your guests to be beyond impressed.

Tips for Storing Leftovers and Making Fruit Salad Ahead of Time

Fruit salad is one of those recipes that I love making ahead of time. Chop your fruits up and toss them together in an airtight container ahead of time, keeping additional ingredients like cheeses, herbs, and dressings separate until ready to serve. Important: Keep everything ice cold for the most refreshing bite.

Personally, I don’t like storing leftover fruit salad, especially with chopped ingredients, longer than a day or two. There’s nothing worse than a soggy piece of fruit, so be sure to use only what you need. Keep any chopped fruits separate to make a fresher version for the next day.

Scroll on for the recipe for this green salad with fruit, and if you make it, be sure to leave a rating and comment below!

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Green Fruit Salad with Ricotta and Herbs

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  Author: Suruchi Avasthi

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Spring and summer are all about salads. This no-recipe recipe lets you make the most of what’s fresh and in-season for the most flavorful lunch or dinner side.

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Ingredients

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• 1 pound strawberries, halved
• 2 peaches, sliced
• 2 mini cucumbers, sliced
• 1 avocado, sliced
• 2 handfuls greens, citrus greens, arugula, or spinach
• 1/2 cup ricotta cheese
• 2 bunches basil
• 2 teaspoons black pepper, crushed
• pinch of salt
• juice of 1/2 lemon
• olive oil for serving

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Instructions

1. Make the ricotta. In a food processor, add the ricotta, basil, pepper, and salt. Blend until smooth. Set aside.
2. Add all of the fruit and vegetables to a large serving bowl or platter, toss with lemon juice, olive oil, salt and pepper.
3. To serve, swipe ricotta onto a serving platter (or keep on the side for people to serve themselves), and add fruit on the side. Serve cold. Enjoy!

The post Your Fruit Salad Needs an Upgrade—This Sweet-Meets-Savory Recipe Delivers appeared first on Camille Styles.

What makes a perfect lunch? For me, the midday meal is a time to hit pause on my to-do list and treat myself to something delicious and satisfying. It’s a welcome break in the day where I can get restored for whatever comes next. It’s also an opportunity to pack in as many energy-boosting nutrients as possible—that 3pm slump is real, and in my experience it’s directly tied to what I ate for lunch that day. This Mediterranean Grain Bowl is my current lunchtime obsession. Not only is it easy to meal prep completely on the weekend, it also combines so many of the top longevity foods into a delicious meal that boosts heart and brain health.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

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Mediterranean Grain Bowl

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★★★★★

5 from 1 reviews

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  Author: Camille Styles
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  Total Time: 20 minutes
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  Yield: 4 servings
• 
  Diet: Vegetarian

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This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

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Ingredients

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• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

One thing that most of us have learned from years of posting to Instagram? A visually stunning dish that looks as beautiful as it tastes can add major wow factor to a meal. And though a leafy green salad piled high with aesthetic toppings and colorful vitamin-rich veggies is always a standout, today’s salad breaks the norm. The springtime winner of “most photogenic” side officially goes to: this pink radicchio salad with blood oranges and hazelnuts.

Camilla Marcus made this salad at the garden-to-table lunch she hosted in LA last month (be sure to hop on over for the other recipes she prepared that day). And if you’re new to the world of radicchio, you’re in for a treat. It’s one of my favorite colorful veggies to grill, roast, or add to a salad raw, bursting with a delicious bitterness that’s just made to combine with olive oil. Here’s what you need to know.

What is the best way to eat radicchio?

Radicchio is one of those ingredients that can be enjoyed in plenty of dishes without spending hours prepping in the kitchen. In this recipe, radicchio is served raw and accompanied by a vinaigrette that adds the perfect amount of pop to this veg. However, the possibilities extend far beyond salads with radicchio. You can grill, sauté, or roast any variation of radicchio to experiment with texture and flavor.

How to Take the Bitterness Out of Radicchio

When radicchio is cut or chewed, certain chemical compounds are released, making this veggie a tad bitter. To cut down on this acidity, radicchio is sometimes soaked in water after the leaves are cut. In this recipe, the vinaigrette for the salad is used to combat the pesky bitterness.

How to Prepare Radicchio

As the texture and flavor of radicchio differ from that of lettuce, the preparation process is a bit different. Choosing radicchio heads with firm leaves is key, especially when using the leaves in a raw salad like this one. Start by removing any leaves that look wilted and cut the radicchio in half before removing the v-shaped stem. From there, it’s up to you how to further dissect your veggie before cooking. Once you’ve chosen your method of cooking, pairing radicchio with salty or tangy flavors helps tone down the bitterness.

More Spring Salad Recipes You’ll Love

Need more salad inspo this spring? These recipes have you covered.

The Best Simple Green Salad

Charlie Bird Farro Salad

Pea Salad with Mint and Microgreens

Radish & Fennel Citrus Salad

Scroll on for the recipe, and if you make this pink radicchio salad, be sure to leave a rating and comment below!

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Pink Radicchio Salad

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  Author: Camilla Marcus

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The surprising shade of pink isn’t the only thing to love about this salad—it’s filled with a variety of delicious toppings and a tangy vinaigrette.

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Ingredients

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• 4 heads pink radicchio (Camilla used Wiser farms)
• 1 cup hazelnuts
• 4 blood oranges
• 4 ounces ricotta salata or aged cheddar
• 1 cup fresh herbs (fennel fronds, parsley, chives, dill, mint, basil—whatever you’ve got)

Dressing:

• 1/2 cup west~bourne extra-virgin avocado oil
• 1/4 cup white wine or champagne vinegar
• 1/4 cup fresh fruit juice—use whatever you have on hand!
• Kosher salt and freshly ground black pepper
• Pinch of ground cumin, to taste
• Pinch of ground coriander, to taste

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Instructions

1. Make dressing: shake up everything in a mason jar. Taste and adjust seasonings as desired.
2. Toast hazelnuts and rub between towels to remove some of the skin.
3. Wash and dry radicchio. Remove whole leaves and pile into large salad bowl.
4. Remove peel and pith from blood oranges. Slice thinly into wheels.
5. Shave ricotta salata.
6. Top the radicchio with the blood orange slices, cheese, and hazelnuts. Add a liberal amount of dressing, season with salt and pepper, then use your hands to massage it into all the leaves. Top with fresh herbs, give it another toss and serve.

The post A Pink Radicchio Salad That’s a Real Spring Stunner appeared first on Camille Styles.

If you’ve heard of einkorn, it’s likely because you’re familiar with its flour form. Einkorn is typically used for baking purposes in everything from bread to muffins to cake to waffles—yes, waffles. If that’s where your knowledge of the ancient grain ends, I don’t blame you. But there’s a wide world to be discovered when you start mixing einkorn into your meals. Used as a grain, einkorn can be layered with fresh greens and fruits, creating a perfectly nutty, satisfying einkorn salad that doubles as the perfect spring side.

Chef and entrepreneur, Camilla Marcus knows these truths of einkorn well. It’s why she used it as the base for this irresistible spring salad at the lunch she hosted in her backyard in LA. See, grain salads boast endless possibilities. They’re perfect for large gatherings or a simple weeknight salad. Einkorn berries pair well with a variety of different rich cheeses, like chèvre or feta, and are a great textural addition to veggies like spinach and kale.

What is einkorn?

Einkorn is a wheat grain whose use dates back thousands of years. (Fun fact: it’s often considered “man’s first wheat.”) Einkorn also doesn’t contain the D chromosome, which has been discovered to cause wheat intolerance in many people. Its low gluten content has led to the popularity of einkorn flour, which is used both for flavor and to limit allergy symptoms for people with wheat or gluten allergies.

How do you use einkorn?

Einkorn can be milled into flour and used as a substitute for all-purpose flour. This einkorn salad uses einkorn berries straight from the husk as a texture-filled topping for salad. It’s a great, low-gluten substitute for rice in risotto or used to round out a plant-based meal with a little protein. Einkorn is versatile and totally delish—it might just become one of your pantry staples.

Einkorn Berries Versus Flour

Whether you choose the flour or berry form of this diverse grain, there are plenty of options that’ll make you fall in love with einkorn. As mentioned above, einkorn berries can be used as a healthier alternative to rice in risotto, cooked the same way, or as a topping for a salad like in this recipe. In its flour form, options include anything from a flour substitute used in a delicious dessert crisp to a loaf of sourdough bread that you can use throughout the week.

Tips for Cooking Einkorn

Cooking einkorn berries is simple and only requires two ingredients. Bring water to a boil and simmer berries on low for 30-35 minutes, depending on the amount being prepared. Typically, you can add two cups of water to every cup of wheat berries. Once it’s cooked, simply fluff it with a fork and season.

Scroll on for the recipe, and if you make this einkorn salad, be sure to leave a rating and comment below!

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Einkorn Salad with Charred Squash

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  Author: Camilla Marcus

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This irresistible, nutty, and rich grain is about to be your new go-to. It’s the perfect way to turn squash and seasonal veggies into a satisfying salad. 

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Ingredients

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• 2 cups einkorn
• 1 whole kabocha squash
• 8 radishes
• 1/4 cup pickled mustard seeds
• 1/4 cup toasted pine nuts
• 1 cup fresh herbs (parsley, chives, dill, mint, cilantro basil—whatever you’ve got)

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Instructions

1. Cook einkorn and season. 
2. Cook whole kabocha squash by nestling it into the hot coals of a grill, or roasting in the oven, until it’s soft and tender throughout. Cut it down the middle, then remove the seeds. Let cool. 
3. Add einkorn to a serving bowl. Slice radishes and add to the bowl. Add mustard seeds, pine nuts, and herbs. Season with salt and pepper, then toss together. 
4. Use your hands to tear the kabocha squash into bite-size pieces. Add to bowl, then gently toss. Taste to adjust seasoning and serve. 

The post This Einkorn Salad With Charred Squash is So Satisfying appeared first on Camille Styles.

Everyone needs a delicious spring pasta salad in their repertoire. There’s something about a colorful, packable pasta that just tastes like beach days and picnics in the park. That said, the family reunion-style macaroni salad, made with mayo and highly questionable when served at room temperature, is a hard pass for me. Thankfully, today’s recipe is a far cry—made with green olives, artichoke hearts, lemons, and tons of shaved parm, it’s got that zesty, briny, salty punch that elevates this to summer dinner party status. Read on to see how this very green, spring pasta salad comes together, plus a few tips for pasta salad success.

My inspiration for this pasta salad actually came from one of my favorite pizzas at Gjelina, IMHO the best Italian spot in LA. It’s got green olives, guanciale (an Italian cured meat), and chiles for heat, and the combo is absolutely addictive. I wanted to achieve that same flavor profile in pasta form, swapping in crispy crumbled bacon for the guanciale and parmesan instead of the mozzarella. The goal? To get that delicious combination of flavors in every single perfect bite.

How to make this spring pasta salad

A recipe that’s made for breezy warm weather gatherings should be just as breezy to make, so I created this pasta salad to be super easy—you can toss it together in less than 30 minutes.

First, I put my pasta water on to boil, since I want to cook the pasta and let it cool down a bit before I add it to the rest of our ingredients.

While the pasta is cooking, I make the bright zingy dressing by adding parsley, lemon zest and juice, shallot, garlic, and olive oil to a blender. I thin it a little with hot water, then blend it up and store in a mason jar until I’m ready to use it.

I grab the biggest serving bowl I’ve got, add my cooked and drained pasta, then toss in our green olives, artichokes, crumbled bacon, and pistachios (that crunch is absolutely essential.)

Next I drizzle on a big pour of our green dressing along with some salt and pepper, toss it around until each piece of pasta is lightly coated, then add handfuls of arugula and a ridiculous amount of shaved parmesan. Toss it again, add as much heat with red pepper flakes as you like, and it’s ready to roll.

Bring it to a potluck or picnic

I often get questions from you guys about what dishes to bring to a gathering, and this pasta salad happens to make the perfect potluck side.

For one, it can be made completely in advance, and holds up beautifully when transported. Back in my catering days, I quickly learned which dishes taste just as good after sitting on a buffet for an hour, versus those that got sad and wilty. Pasta salads proved to be one of the heartier options, and the ingredients in this one really lend themselves to hanging out for awhile.

This is also a really versatile dish that’s a crowd pleaser with kids and adults alike. I made it for a pool party last weekend, and everyone went back for seconds and took home leftovers. It’s full of veggies and makes a delicious side dish with grilled chicken or steak, but it’s also filling enough to stand in as a main course.

Tips for success

Here are a few things to know that will make this recipe a home run.

What to serve with this spring pasta salad

For a simple weeknight dinner, this pasta salad is hearty enough to be a one-dish meal—pair with a glass of chilled rosé and it’s officially spring.

For a gathering, I love to grill some marinated chicken, salmon, or steak, and serve this alongside. Since it’s packed with veggies and pasta, it’s the only side dish you need.

How to store leftovers

I can say from experience that this pasta salad is just as delicious the next day—just store leftovers in an airtight container in the fridge, and serve cold or room temp.

Ideas for swaps and modifications

This pasta salad is the perfect dish for riffing based on what’s in season and your personal preference. A few ideas:

• Make it vegetarian by omitting the bacon.
• Turn it into an antipasto salad by adding those tiny balls of fresh mozzarella.
• Swap in any green veggies for the olives and artichokes—blanched sugar snap peas, grilled zucchini, or lightly cooked broccoli would all be delicious additions.
• You can use any short pasta—gemelli, fusilli, or even penne all work great in this dish.

Other spring pasta salads you’ll love:

We obviously love warm weather pasta salads around here, and these are a few other favorites from our archives:

Green Goddess Pasta Salad

Pasta Salad with Feta and Tahini Dressing

Grilled Veggie Pasta Salad

Scroll on for the recipe, and if you make this spring pasta salad, be sure to leave a rating and comment below.

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Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

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★★★★★

5 from 2 reviews

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  Author: Camille Styles
• 
  Total Time: 30
• 
  Yield: 6 servings

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Description

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

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Ingredients

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• 1 pound cavatappi or other curly short pasta, cooked according to package directions
• 1/2 cup green olives, halved (I buy pitted Castelvetrano or Cerignola)
• 1/2 cup chopped roasted and salted pistachios
• 2 – 3 strips crispy bacon, crumbled
• 1/2 cup Artichoke hearts, quartered
• Spring Green Dressing (below)
• 2 cups arugula
• Kosher salt and freshly ground black pepper
• red pepper flakes, to taste
• lots of freshly grated parmesan, to taste

For the green dressing:

• 1/2 bunch parsley
• 2 lemons, zest and juice
• 1/2 shallot
• 1 garlic clove
• 3/4 cup olive oil
• 2 tbsp honey
• 2 tbsp hot water
• Salt and pepper

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Instructions

1. First make the dressing by combining all ingredients in a blender. Store in a mason jar in the fridge until ready to use.
2. Add the cooked pasta to a large serving bowl.
3. Add the olives, pistachios, bacon, artichoke hearts, and a big drizzle of the dressing. 
4. Toss well to combine—add more dressing if needed.
5. Add the arugula, red pepper flakes, and parmesan. Give it a light toss, taste for seasoning.
6. Serve, passing more red pepper flakes and parmesan at the table.

Notes

• You can make this pasta salad ahead—combine all ingredients and store in the fridge until ready to serve.
• Use any short pasta you like: gemelli, fusilli, cavatappi, or penne all work great.
• Feel free to make it vegetarian by omitting the bacon.
• Double or triple the recipe to serve a crowd.

• Prep Time: 30
• Cook Time: 10
• Category: pasta, side dish

Keywords: spring pasta salad, easy side dish, potluck side

The post Pack This Bright & Zesty Pasta Salad for Every Spring Picnic in Your Future appeared first on Camille Styles.

Earlier this week, I watched an interview with legendary music producer Rick Rubin, in which he described himself as more of a “reducer” than a producer. When he’s in the studio, his aim is to strip the music down, “just to see what’s actually necessary. Getting it down to that essence is really helpful in understanding what it is.” His words resonated with my own pull towards simplicity this year—whether it’s editing a story, styling a room, or creating a recipe, getting down to the essence of anything requires a commitment to dig deep. You can’t dial it in when something is made up of just a few parts—each one has to be necessary and it has to be great. One shining example of this approach is the simple green salad at beloved NYC restaurant Via Carota. If you know, you know.

Walking into Via Carota is like entering a friend’s home in the Italian countryside (the fantasy version.) You’re greeted by exposed brick walls, charming antiques, rustic plates of shared pasta, and most definitely a cluster of people waiting for a table. If you look closely, you’ll notice a plethora of towering green salads on the center of tables, with layers upon layers of ruffly Bibb, little gem, and frisée lettuces tossed with a shallot vinaigrette and artfully arranged on each plate. It’s striking in its simplicity, yet looks and tastes undeniably special. Those who frequent Via Carota know not to miss ordering what is truly the best simple green salad on the planet.

And now we interrupt my Via Carota fantasies and teleport to my kitchen in Austin, I’ve been slowly perfecting my own version of the perfect simple green salad—very much inspired by Via Carota’s but with a few twists that make it my own. I’ve landed on our family’s favorite that I’ve been making nightly, tossing whatever mixed lettuces we have in the fridge together, then stacking them in my perfect wood salad bowl. We’ve started calling it our “House Salad,” and each Sunday, I blend up a batch of our House Vinaigrette and pour it into a mason jar so I have it at the ready for salads all week.

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What makes this salad different from Via Carota’s Insalata Verde?

Although the simplicity and overall flavors of this salad is inspired by the one at Via Carota, I should make clear that this isn’t a copycat version—if you want the exact recipe, grab their cookbook and enjoy. As authors Jody Williams and Rita Sodi say, “We are devoted to this salad. We eat it every day. We crave it, and it’s at our dinner table nightly. Spring, Summer, Autumn, Winter.”

I used their recipe as a jumping off point and made a few changes based on my own leanings:

The mixed lettuces

In Via Carota’s version, butter lettuce, frisée, little gem, watercress, and endive are tossed together. Here in Austin at least, it can be tricky to get my hands on Little Gem, and I’ve realized that a great substitution for Little Gem is to use the hearts (the inner leaves) of romaine, chopped into 3” lengths. I also don’t love buying tiny $5 heads of endive on the regular, so my version omits those and instead keeps it to three types of lettuces: Butter lettuce (often labeled Bibb or Boston lettuce), Romaine lettuce (inner leaves only), and arugula for its peppery kick. However, the beauty of having your own “House Salad” is that you can sub in whatever mixed lettuces you have in your produce drawer. Consider this your permission to add radicchio, baby spinach, iceberg lettuce, or red leaf lettuce—I’d probably stay away from the kale and other cruciferous greens for this one since we want the end result to be light and airy.

I’ve also take some liberty with the fresh herbs used, which give this salad its intriguing, can’t-quite-put-your-finger-on-it specialness. I like to use mint and chives in this salad, but the sky is really the limit. You just want your herbs to be of the fresh variety (not woody), which means that cilantro, parsley, dill, and basil are all fair game. Rosemary, thyme, and sage are not. (See our handy guide to keeping herbs fresh in the refrigerator.)

The salad dressing

I’ve shared my Sunday Night Vinaigrette in our Breathing Space newsletter, but I think this is the first time I’ve posted it here on the site. Get excited, because it’s my favorite dressing in the world. It shares the shallot-forward flavors of Via Carota’s vinaigrette, but adds Dijon mustard, apple cider vinaigrette, and honey, and I truly don’t think it could be better.

The walnuts

Okay, here’s where I took some real liberties—Via Carota’s green salad has absolutely no nuts whatsoever. No breadcrumbs, no seeds, no accoutrements. But for a salad to make it to “best green salad” standing at our house, I needed to add just a handful of crunch in the form of toasty, buttery, finely chopped walnuts that play so perfectly against the freshness of all those greens. If you’re now protesting that I’ve dramatically diverged from the original, you’re right—and you can leave them off. But I don’t recommend it (hehe.)

How to make the best simple green salad

Roll up your sleeves and prepare to use your hands—here are a few tips for success to nail the perfect green salad every time.

Make sure your lettuces are completely dry

The Via Carota recipe calls for a double wash and extensive drying regimen, which is great for a restaurant setup, but I am giving you permission to wash your lettuces once, then dry them in a salad spinner or in paper towels like a normal person at home. The key here is to just make sure they’re completely and totally dry, so I like to wrap them up in a clean dishtowel while I’m prepping other ingredients to make sure they’re good to go. The reason for this is that we want the vinaigrette to lightly coat each leaf of lettuce, and since water and oil don’t mix, dryness is key before drizzling with the olive oil and vinegar based dressing.

Use your biggest bowl for tossing the lettuce with dressing

You guys know that I wouldn’t ask you to use two bowls unless it was absolutely necessary—I detest washing dishes and avoid dirtying extra dishes at all cost. However, here it’s a must. Use the biggest mixing bowl you own to add all your lettuces. You’ll use way more than you think you’ll need because they shrink down when coated with vinaigrette. Toss them thoroughly in this mixing bowl, then get out your handmade wood salad bowl and transfer by the handful, stacking up each bunch of lettuces into a ruffly tower.

Use your hands

Pull up your sleeves and use those hands to toss together the lettuces and herbs with the vinaigrette, plus the salt and liberal amounts of freshly ground black pepper. Trust me, you cannot get the same effect using tongs or spoons here—you’re kind of massaging the dressing and seasonings into the lettuce so that it barely coats each leaf and everything is completely evenly distributed.

Toss it with dressing right before serving

Although you can prep your lettuce in advance—wash, dry, and put in a big mixing bowl in the fridge—you’ll want to wait until right before serving to toss it with the vinaigrette and top with your walnuts so it stays fresh, perky, and not at all soggy.

Other ingredients that are amazing in this salad

One of the beautiful things about having a standby simple green salad recipe is that you can riff off the original and adapt it to be a first course or perfect side dish to whatever you’re making. Some of my favorite add-ins based on my mood are:

• Freshly shaved Parmesan
• Halved cherry tomatoes
• Finely chopped and toasted almonds, pecans, or sunflower seeds (in place of the walnuts)
• Crumbled goat cheese or feta
• Green olives (I like to use pitted and halved Castelvetrano olives)
• Thinly sliced red onion
• Shaved fennel
• Grated carrots
• Thinly sliced cucumber

And that’s it my friends! Scroll on for the recipe, can’t wait to hear if you make this, and for a little extra inspiration to make your own House Salad…

We’re offering 15% off our 12” handmade wood salad bowl at Casa Zuma using code HOUSESALAD until January 31! This is THE salad bowl I put on our table every night, and I designed it to be absolutely perfect.

Handcrafted Wood Salad Bowl

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Set of 4 Individual Wood Salad Bowls

The perfect pairing for our larger wood serving bowls, these heirloom-quality bowls are made of solid beechwood with a light walnut finish that lets the unique wood grain shine. 

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Be sure to rate and leave a comment, and tag us on Instagram so we can see your perfect simple green salad.

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The Best Simple Green Salad (Inspired by Via Carota)

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  Author: Camille Styles

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This simple green salad is a staple on my dinner table. Inspired by the famous salad at Via Carota, it’s healthy, delicious, and the perfect side dish.

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Ingredients

Units
USM

• 8 handfuls mixed lettuces (the more the merrier—bibb, romaine hearts, and arugula is my jam, but do what you love)
• 1 cup mixed fresh herbs (mint and chives get my vote)
• Kosher salt
• Freshly ground black pepper
• Very finely chopped toasted walnuts

Camille’s Shallot Vinaigrette

• 1 shallot, peeled and halved
• 1 clove garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons warm water
• 2 teaspoons dijon mustard
• Squeeze of honey
• big pinch of salt and pepper
• 1/2 cup extra-virgin olive oil

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Instructions

1. Add all the vinaigrette ingredients to a blender. Blend until smooth, then transfer to a mason jar.
2. Wash and dry your lettuces, then wrap up in a towel to remove all moisture.
3. Drizzle 3 tablespoons vinaigrette into a very large mixing bowl, coating sides and bottom of bowl. Add greens and herbs, season with salt and pepper, then use your hands to fold greens until coated with vinaigrette. Drizzle more if needed.
4. Mound salad into a towering pile in your 12” wood salad bowl, sprinkle with the toasted walnuts and a final pinch of salt and pepper. Eat!

The post I’ve Finally Nailed the Perfect Green Salad, Thanks to Via Carota in NYC appeared first on Camille Styles.

Don’t worry, I’m well aware that we’re smack-dab in the middle of soup season. But no matter the weather outside, I’ll never tire of a fresh and satisfying salad. And since my TikTok saved folder is chock full of fun salad recipes (and my weekly menu is getting pretty stale), I knew it was time to mix things up a little. Enter: The Viral TikTok Salads Taste-Test.

The process required a lot of chopping (and even more dishwashing), but with the help of a few girlfriends and a couple of glasses of wine, we made it through. We tried everything from Baked By Melissa’s famous “green goddess salad” to the salad Bella Hadid swears by. Keep reading to find out which one was worth the chopping time.

Featured image by Nihel Ayari.

The best thing about these salads is their penchant for creativity—none of them come anywhere close to rabbit food. Lettuce-only, boring salads are out and a new era of salads is sweeping our social media feeds. And these viral TikTok salads, dear readers, will make you start craving the green stuff.

Some of these salads should be more appropriately called “dips” to be eaten with chips, but however you dice it, you’re getting a big bowl of vegetables. So if you’ll allow me a bit of flexibility on the criteria of “salad,” keep reading for the most delicious salad recipes on TikTok, ranked!

Top 5 Best TikTok Salads, Ranked

#5 The Bella Hadid Salad (By the modern nonna)

With a salad lineup as solid as this one, anything short of perfect was going to stick out like a sore thumb. Unfortunately, the Bella Hadid salad was the black sheep of the bunch. There’s nothing wrong with this salad per se, but it is definitely underwhelming. It would be fine as a side salad to a beautifully cooked meal, but unlike its namesake, it does not have main character energy. If there’s one thing that carries it though, it’s the crunchy red bell pepper.

#4 Caesar Salad From Scratch

I’m embarrassed to say I never really realized that Caesar salad contained anchovies, capers, or a raw egg yolk. (Or frankly, that pro chefs make the dressing in a wooden bowl, smashing the garlic, salt and capers together with two forks.) Needless to say, my technique needs a lot of work, but it was fun to learn this new method to make Caesar dressing from scratch. I recommend using an extra large wooden bowl to make things as seamless as possible. This bowl from Camille’s new line is the perfect size. I can’t wait to make this one again and toss on some grilled chicken for an extra protein boost. It’s a classic done right—just be sure to add a healthy dose of parm.

#3 Cowboy Caviar (By Love & lemons)

I’ll be honest, this was the salad I had the least amount of faith in. Perhaps it was the name or the list of ingredients that made me skeptical, who’s to say. But I have to tell you—this salad surpassed all my expectations. The combination of bell peppers, corn, and red onion adds beautiful color and creates an interesting flavor profile that’ll make you reach for another chip. Bonus: This one kept so well in the fridge and made for the perfect snack all throughout the week. If you like your food super spicy, add a couple more chopped jalapeños to take the heat up a notch. Be sure to serve this at your next get-together—it’s literally bursting with flavor.

#2 The Jennifer Aniston Salad

Upon taking our first bite of this salad, we all burst out in vocal praise. (I won’t lie, we got dangerously full on this salad before trying the rest.) Suffice it to say that I will be adding this salad to my weekly rotation and enjoying it once a week, maybe more. This salad is best enjoyed warm, which might be a strange requirement, but it makes a world of a difference. The recipe calls for a full can of chickpeas, but I recommend lowering to a half-cup to make it easier to digest. Otherwise, it’s absolute perfection and is the perfect balance between hearty and light.

#1 The Green Goddess Salad

If you’ve thought about making this salad, please take this as your sign to dive in. It easily won our top spot for the best salad of the bunch. Packed with flavor and full of nutrients, this salad is going to be the main star of any potluck you’ll attend. The base is made from thinly chopped cucumber and cabbage, and the dressing is full of flavorful ingredients like garlic, walnuts, nutritional yeast, shallots, basil, and some sneaky spinach for added nutrients. It pairs perfectly with tortilla chips and will disappear in no time. Note: We adjusted this recipe slightly by adding a full avocado to make the dressing creamier and more filling. Highly recommend.

Which of the viral TikTok salads are you trying first? And let us know if there are any others we should try next!

The post I Tried 5 Viral TikTok Salads—Here’s What I *Really* Thought About Bella Hadid’s Fave appeared first on Camille Styles.

Recent years have seen the entire concept of salads get a glow-up. In lieu of sad, wilted greens, we have crisp lettuces, bitter radicchio, and spicy arugula coming to the forefront. Candied nuts add crunch and our favorite winter squashes ground these seasonal sides with warming goodness. And I don’t know about you, but I dismissed my aversion to blue cheese long ago. And in the case of this fall harvest salad, we’ve found the perfect way to add fresh flavor and stunning color to all of your fall gatherings.

Even with my salad diatribe to introduce this recipe, I know you’re probably still thinking: a salad’s still just a salad. And while I understand that it can be hard to outshine a truly stellar main dish, this fall harvest salad is main character material. It follows a formula I know well and enjoy often. Hardy greens meets crunchy seeds meets fall fruit meets the most decadent addition of cheese you’ve ever tossed into a salad.

Recipe creator Sophie Collins loves a simple salad served alongside her favorite dishes for dinner. And even when she’s entertaining friends, this salad makes a regular appearance. It brings the perfect refreshing bite to heavier courses—and I can guarantee, it’s one that your guests will remember.

So as you ready your ovens for the multi-month baking marathon to come, bookmark this salad for the moments your taste buds crave a break from the sugar. Don’t worry, this fall harvest salad is decadent in its own delicious way.

Scroll on for Sophie’s Fall Harvest Salad Recipe Below

The post Your Search for the Perfect Fall Salad Ends Here appeared first on Camille Styles.

If you’ve cruised the recipe-verse lately, then you don’t need to step outside to know that fall is back. From apple cider bevs to butternut squash soups to pumpkin-spice everything, my feed has been inundated with autumn’s best flavors. And spoiler: I’m here for it. Between breaking out my warmer jackets and decking out the front porch, there’s so much to celebrate. To honor the abundant autumnal harvest, I made an apple walnut salad that combines all of my favorite fall flavors.

While October has only just gotten underway, I’ll confess: I’ve already felt the urge to begin decking the halls for Christmas. Try as I might, I have a hard time shaking my excitement for the holiday season as soon as the first few leaves start to turn. But this year I’m forcing myself to slow down, be present, and channel that fall mood.

With fresh apple slices, tangy dried cranberries, toasted walnuts, and creamy goat cheese, this salad is fall in a bowl. And this recipe couldn’t be simpler! Easy to whip up in 15 minutes, this salad is perfect for fall gatherings, or to make ahead for lunch during the week. Now let’s get into it!

Ingredients for Apple Walnut Salad

This is truly a no-fuss salad, with no tricky steps or out-of-left-field ingredients. Here’s what you’ll need to make the perfect apple walnut salad for fall.

Arugula. I love the bitter taste of arugula against the sweeter flavors in this salad. I haven’t tried this salad with lettuce, but dinosaur kale is a great substitute.

Apples. I look forward to apple season every year, and while many debate the best types of apples for fall salads, I prefer to use Honeycrisp apples for their extra juicy flavor.

Red onion. The underrated ingredient in this recipe. It calls for raw red onions, thinly sliced, but I’ve also caramelized them beforehand to enhance their flavor and sweetness.

Toasted walnuts. I chose walnuts for their depth of flavor and crunchy texture.

Dried cranberries. Dried cranberries are a sweet addition to any salad. Soak them in hot water beforehand to make them extra plump and delicious!

Goat cheese crumbles. There’s something about the combination of goat cheese, walnuts, and apples that speaks to my taste buds.

What kind of nuts are best in a fall salad?

Toasted nuts are the option for any fall salad. I included toasted walnuts in this recipe to get that extra dose of healthy fats and of course, some crunch. For a flavor upgrade, you can use candied walnuts instead! To make them yourself, follow Camille’s instructions below:

1. In a saucepan, combine 1 cup walnuts, 1 cup sugar, and 2 cups water. Bring to a boil, then cook over medium heat, stirring occasionally, for 5 minutes.
2. Use a slotted spoon to transfer the walnuts to a parchment-lined baking sheet, letting a little of the syrup drip onto the sheet with it.
3. Sprinkle lightly with flaky salt, and bake at 350 degrees for 10-12 minutes, or until the nuts are lightly caramelized. They’ll harden and get nice and crunchy as they cool.

While walnuts are my personal favorite, pecans will also work well in this recipe.

Tips for Making This Apple Walnut Salad Recipe

This apple walnut salad comes together in 15 minutes or less. After chopping, shake up the vinaigrette in a mason jar and throw all of the ingredients in a bowl. If you’d like to go the extra mile, here are some tips for success when making this salad:

1. Slice your apples and red onions on a mandolin to get that thinly-sliced goodness.
2. If you’re prepping this salad ahead of time, wait to add the goat cheese and walnuts until after you’ve dressed the salad so they don’t get soggy.
3. Toast your walnuts in a big batch ahead of time and keep them on hand in a mason jar in the freezer. They’ll last much longer!

What type of salad dressing pairs well with apple walnut salad?

Finally, we’ve made it to the best part of this salad, the dressing! You’ll want to drizzle this maple cider vinaigrette over everything this season. With maple syrup, EVOO, mustard, and apple cider vinegar, it’s tangy and savory with just the right amount of sweetness.

Many people opt for honey to sweeten their vinaigrettes, but maple syrup’s warming fall flavors are the perfect complement to this salad. Just shake, mix, or whisk the ingredients together. Be sure to save any leftover dressing in an airtight container in the fridge. It’s good for up to one week!

The post An Apple Walnut Salad That’s Bursting with Fall Flavors appeared first on Camille Styles.

Sometimes I think Mexican food gets a bad rap for being greasy and indulgent, especially here in Texas where enchiladas, chips, and queso reign supreme. And while those adjectives might hold true for a typical night out at your favorite Tex-Mex spot (hello, frozen margs), the real cuisine of Mexico is full of bright, nourishing, and veggie-forward fare. It’s these dishes—fish tacos, grilled meat with salsa verde, charred corn salad—that I make most often at home, and when I’m looking for the perfect light and satisfying side dish, I frequently turn to this Mexican Chopped Salad with Honey-Shallot Dressing.

These ingredients were inspired by one of my favorite lunches in Austin, the Jerez Salad at Fresa’s. With marinated chickpeas, spicy shredded carrots, and creamy queso fresco, it features layers of texture and flavor that make every bite so satisfying. My version of this Mexican chopped salad recipe is equally healthy and packed with protein. It’s hearty enough to be a vegetarian Mexican main course, or the best easy side dish for tacos & enchiladas.

What goes in this Mexican Chopped Salad?

As with any chopped salad, it’s all about layering textures and flavors so you get a good mix of creamy and crunchy, spicy and sweet in each bite. Here’s what goes in this one:

• Fresh Greens. I like to buy a box of “power greens” featuring a mix of kale, spinach, and baby chard. Feel free to use any mix of your favorite lettuces, or just spinach or kale alone works great, too.
• Spicy marinated chickpeas. This is a great little recipe to always have in your back pocket. I make a big batch and store extras in a mason jar in the fridge. To make them, just combine a can of chickpeas (rinsed and drained) with 1 tablespoons honey, juice of a lemon, 2 tablespoons rice vinegar, 2 tablespoons olive oil, a pinch of chili flakes, and a pinch of salt. Let it marinate for at least 2 hours, and up to a week. It’s a great plant-based protein to throw into salads all week.
• Spicy marinated carrots. Just marinate shredded carrots in the same mixture as the chickpeas (in a separate container.) Easy!
• Cucumber. Thinly sliced or chopped.
• Pumpkin seeds and sunflower seeds. I like a mix. Toast them in a dry skillet on the stove for a minute to release their fragrance.
• Crumbled queso fresco. Feta works great, too.
• Cilantro.
• Honey-Shallot Vinaigrette. More on that below.

Tips for Making Chopped Salad

The beauty of a chopped salad is that you can get all the delicious flavors you’ve combined in one perfect bite. Plus, when you toss it all together, you can evenly distribute the dressing so that each bite is coated in max flavor (without being the slightest bit soggy.)

In addition to greens, you always want to add other flavor-packed veggies for variety. This salad would also be great with a handful of halved cherry tomatoes or chopped bell peppers thrown in the mix. When I’m turning a chopped salad into the main course of my meal, I’ll often throw in cooked vegetables to make it a bit more satisfying—cubed sautéed zucchini or roasted sweet potato would be delish here.

And finally, balance out all those veggies with grains or beans (ie these chickpeas), nuts or seeds (like our pumpkin/sunflower seed mix here), and something creamy like avocado, goat cheese, or the queso fresco we used in this salad. These are the ingredients that add healthy proteins and fats, and will help ward off any post-salad hunger.

Ingredients in Honey-Shallot Dressing

If you’re tempted to skip this step and use a store-bought salad dressing, may I humbly convince you otherwise. This dressing makes the salad, and you’re going to want to have the leftovers to pour over your salads all week. It’s so good, and you zip it up in the blender for maximum ease. Here’s what goes in it:

• Shallot
• Garlic
• Apple cider vinegar
• Dijon mustard
• Honey
• Extra-virgin olive oil
• Salt and Pepper

Scroll on for the recipe, and if you give this Mexican Chopped Salad a try, be sure to leave a rating and tag us on Instagram so we can see your version!

p.s. Looking for more inspired salad ideas? Here are a few that I’ve had on repeat lately:

Watermelon Chopped Greek Salad

Fennel and Tomato Panzanella

White Bean and Raddichio Salad

The post Mexican Chopped Salad with Honey-Shallot Dressing—It’s Easy, Delicious, & Your Taco Night Needs It appeared first on Camille Styles.

This will be controversial, I know, but I’m not a corn on the cob fan. Growing up, summer dinner could often be as simple as my mom’s masala bhutta, aka masala corn. It’s prepared like street corn, with corn cobs roasted over the open fire of the stove. The kernels are charred before being slathered in butter and topped with chaat masala. Hands down, it’s one of my favorite flavor combinations in the world.

But unlike my brother who lives for corn on the cob, I preferred slicing my kernels off. And so, thanks to a recent craving for my mom’s no-recipe recipe for masala corn, I set out to recreate those corn cobs in salad form—no cob in sight.

While it might look impressive (re: complex), this is one of the easiest recipes to make. Plus, it all comes together in a pinch thanks to a stellar roster of flavor-packed ingredients. Get ready for a new favorite way to use up your summer corn.

The Secrets to a Good Masala Corn Salad

And by good, of course I mean delicious. Thankfully too, the answer is simple: it starts with really good corn! Because corn is the base of this salad, starting with a solid foundation only makes everything else in this masala corn taste better. Fresh corn cobs from the market have the most flavor and are the easiest to grill over an open flame, but you can also use frozen corn in a pinch.

If you’re using frozen corn, thaw the corn either in the microwave or let sit at room temperature for an hour. Drying the corn is the trick to getting it perfectly charred in the pan. Either place the corn onto a paper or kitchen towel and dry the kernels off after thawing, removing extra water from thawing. Then toss into a large pan on high heat with a little oil and let the corn sit for a few moments for beautifully charred pieces.

With corn on the cob that’s fresh and in season, I char mine on the open flame of my stovetop and let the flame toast the kernels until they’re dark and have that delicious smoky flavor that makes the corn that much more delicious.

How to Remove Corn Kernels (Without Making a Mess!)

For the visual learners, I caught wind of this simple trick a few years ago and it’s changed the game in terms of corn kernel clean-up. The trick is to let your knife get as close to the cob as possible without getting tough pieces of the cob in your food. They do make specific corn cob peelers these days, but who needs another tool when you have professional knife skills on your side?

What spices do I use for this masala corn salad?

I use two spice blends and one extra spice to take this masala corn salad to the next level: garam masala, chaat masala, and red chili powder.

You can find garam masala blends at almost any grocery store. The best way to get the most flavor out of it is to activate the spices with a little heat. This is why I add that garam masala to hot butter that gets drizzled over the whole salad—it allows the spices to get fragrant and flavorful. I also use red chili powder to add some heat, but this is optional if the jalapeños are spicy enough for you!

To finish the dish, I sprinkle on my absolute favorite: chaat masala. My mom would always top her roasted vegetables with chaat masala or use it to spice up some sliced fruit—no dinner was more simple or delicious. You’ll have to venture out to the Indian grocery store or order online, but I always keep chaat masala on hand for its signature funky and fabulous flavor profile.

Tips for Serving and Storing This Masala Corn Salad

You could always leave out the avocado if you prefer, and using pickled onions instead of red onions makes for a delicious swap. I also think using a queso fresco or feta cheese on the salad would be so tasty, but you can leave it vegan otherwise. Toss the salad with your favorite pasta for a flavorful pasta salad or over greens for something lighter.

Store leftover corn salad (if you have any!) in an airtight container in the fridge for up to three days. I personally think this salad gets better with time as all the spices and flavors blend together, but it’s just as delicious eaten warm or at room temperature.

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Chickpea salads have the makings of the perfect weekday lunch. Satisfying texture, satiating protein, and a colorful mix of veggies to help you meet your daily quota. But when it comes to flavor, that’s where this category of summer meals tends to be lacking. Well let me tell you, this chickpea salad—starring mint chutney—might just be the most flavorful salad you’ve ever had.

Thanks to some fond memories from my mom’s kitchen and a trifecta of flavor-packed ingredients, your mind is about to be blown. Growing up, every dinner was served with a side of kachumber. Kachumber is a salad made simply from tomatoes, onions, and cucumber. Similar to a chopped salad, my mom would dress it up with a squeeze of lemon and add a little spice with some chaat masala.

Palate-cleansing and fresh, my brother and I would dive into the giant bowl and devour it with our hands (between bites of channa masala and palak paneer). And while it didn’t cut it as a main meal, I’ve since turned the salad into one of my go-to’s for a quick and easy dish packed with a punch of flavor.

Tips for Making This Chickpea Salad

Real talk: On their own, chickpeas can be kind of bland. While this salad requires minimal cooking time, I like to add flavor by flash-sautéing the chickpeas in the tastiest combo of spices.

If you’ve tried my recipes before, you know that I’m the poster child for fresh spices and getting the most flavor from them as possible. The simplest way to do that is to activate those spices with some heat in a pan. Toast your spices in a pan until fragrant, then add the chickpeas and toss until coated. Flavor, fulfilled.

How To Pack Your Mint Chutney Full of Flavor

Every desi mom I know has her own mint chutney recipe—tastes and preferences vary, and everyone has their own (strongly-held) opinions about what flavors should come forward. So take this as my permission to use this mint chutney that I’ve adapted from my mom as you see fit.

Ingredients needed: mint, cilantro, lime or lemon, a spicy pepper, onion, and sugar. My mom is adamant about ensuring that all the flavors are balanced (it’s key to making this chutney the star of the show). You won’t know what you need to add without tasting as you go. I used a very spicy serrano and went a little heavy handed with the lime, balancing everything out with a little more sugar than I thought I needed.

When you hit the right balance, your chutney will pack an unbeatably bright and fresh amount of flavor—it’s truly next-level. The chutney makes this salad so delicious, but it would also be tasty spread on a sandwich, mixed with yogurt and served as a dip, or drizzled onto chaat (my personal favorite).

Can I make this chickpea salad ahead of time?

Absolutely! In fact, I suggest making this salad about an hour ahead of time to let the flavors meld. Or, you could pre-chop all the veggies as part of your weekly meal prep and dress individually-portioned salads fresh to go.

I hate raw onions. How can I tone down their flavor?

If you’re not a fan of raw onion, chop your onion in half and soak it in water for about an hour or so. This helps to cut the raw red onion’s bite.

How To Serve Your Chickpea Salad

I like to serve this salad with a side of naan for dinner to make it a bit more hearty. You can also use this salad like a salsa inside of a pita with fresh greens and/or your favorite protein of choice. I’ll sometimes add chopped avocado if I have some in the fridge, or with hummus to eat with pita chips. However you serve it, this chickpea salad will be a flavor-packed addition to the table.

This post was originally published in May 2017, and has since been updated.

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One of my favorite lunch spots on the planet, Malibu Farm, has a Greek Salad on the menu that’s served on top of a thick wedge of juicy watermelon. It’s a surprising presentation that’s as beautiful as it is delicious—turns out that sweet watermelon is the perfect foil for the briny olives, salty feta, and summery tomatoes that make up a more traditional Greek salad recipe.

I recently hosted a Greek Isle-inspired bridal shower dinner for our producer Michelle, and I immediately started dreaming about Malibu Farm’s summery spin on the classic salad. Since I wanted to serve everything family style, I decided to turn those flavors into a watermelon chopped Greek salad. Instead of doing individually plated watermelon wedges requiring a knife and fork, I chopped everything into equal-sized pieces that would create the perfect flavor combination in every bite. Here’s how it came together…

My trick for making the best chopped Greek salad

The secret to the best chopped Greek salad is cutting everything into roughly the same size, so that each forkful is bursting with salty-sweet-crunchy-briny goodness. I love that this uses the classic Greek salad ingredients—tomatoes, cucumber, feta, and olives—and combines them with the surprising addition of watermelon to make this salad feel special and worthy of a summer dinner party.

What to serve with this Chopped Greek Salad

This salad is hearty enough to be the centerpiece of a light vegetarian dinner. Just pair with pita bread and hummus to make it a meal. Or, add a protein boost by adding chickpeas or serving alongside falafel, roast chicken, or sliced steak.

Since it holds up great on a buffet (see notes below), this is the perfect elevated summer salad to bring to a barbecue or potluck since it can hang out at room temp for awhile and only gets better.

Leftovers notes

Unlike salads that contain leafy greens, this Watermelon Chopped Greek Salad holds up beautifully in the fridge. I pack it in my Zwilling Fresh & Save and devour it for lunch (with some pita) all week long. I would say that it even gets a little better when it sits in the fridge for a bit. The lemon juice and oil, combined with the brined olives, give a slight “pickled” flavor to the watermelon that is actually addictive.

Hope you love this watermelon chopped Greek salad as much as we do! If you make it, be sure to leave a comment and tag us on Instagram so we can see your version.

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When it comes to summer sides, the usual suspects take center stage. There’s the corn (grilled, cooked on the stovetop, or skillet-roasted), potatoes however you like them best, and just about every take on the classic pasta salad. Of course, thick slices of watermelon are served alongside—and often overshadowed by—everyone’s favorite summertime sweets. But as this grilled watermelon salad proves, your warm-weather faves only improve when the fruit is given the spotlight it deserves.

This is the sort of universal summer salad that, as the recipe’s creator, Sarah Smith notes, kids will love just as much as adults. (How many salads can that be said for? Not many.) Along with her husband Blake, Sarah owns and runs Walden Retreats, a glamping experience outside of Austin. At a recent dinner the couple hosted on the property, Sarah served this salad to guests. Set against the neutral tablescape, the vibrant side was a sight to behold.

Of course, watermelon wedges are the star of the show, serving as the colorful backdrop to the salad’s other components. If you’re wary of a fruit-forward salad, take heart—and trust that the combo works wonders. With cubed feta or goat cheese crumbled on top, this grilled watermelon salad does the salty-sweet pairing perfectly. The mixture of basil and/or mint leaves offers up a nice, fresh herby bite to round out the contrasting flavors. If you’re not yet prepared to enjoy the perfect summer salad, buckle up—this recipe is sure to satisfy.

Sarah suggests serving your grilled watermelon salad over arugula, as skewers, or with toothpicks to keep it all together. Of course, you can take a cue from Sarah and serve the thick wedges on a wood slab for an elegant, but rustic effect. Laidback, thoughtful, and definitely flavorful—we’ll be making this grilled watermelon salad long past July is through.

Get Sarah’s Recipe for Grilled Watermelon Salad

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The best part of adding a new cookbook to my collection is learning to fall in love with ingredients, both familiar and new, in ways that leave me jaw-dropped and saying how did I not think of that? That’s the magic of food, after all. Every cook can use the same ingredient and create a recipe entirely their own. When I added In Praise of Veg, the latest cookbook from award-winning author and broadcaster, Alice Zaslavsky, to my collection, I found myself not only flipping through pages of vibrant imagery but taking note of the techniques that can make vegetables the highlight of any meal in ways that I had never thought of.

While many of us are leaning more on plant-based lifestyles these days, even I must admit that it’s easy to get into a recipe rut with vegetables. But most of the time it’s because I’ve forgotten to treat vegetables like the flavor-packed stars they can be. Especially when leaning on in-season produce, a few simple techniques paired with a unique perspective can turn even the most humble of vegetables (hello sweet potatoes I’m looking at you) into something exciting again. Luckily, that’s where this book, labeled the ULTIMATE cookbook for vegetable lovers, comes in.

I was excited to chat with Alice about some of the highlights from the book – including a new take on a classic tomato panzanella salad recipe – along with the secret to making vegetables taste delicious every time you cook them.

All recipes and images excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

How did your cooking philosophy influence your new book, In Praise of Veg?

I’m a pretty slap-dash kind of cook – I like to find shortcuts, I’m always looking to quality condiments, pickles, herbs, and spices to do the heavy-lifting, and I love colour… which is why vegetables are always where my cooking starts. I’m also still very much a teacher at heart, and I believe that the more you know, the better your quality of life, which is why In Praise of Veg is just as much a reference book as it is a cookbook. I want people to be able to absorb the wisdom of what to do with each vegetable, and then riff on it themselves. And there are plenty of shortcuts and vibrancy throughout – including the way the chapters are laid out based on the colour of the veg, so it’s super easy to flip to the right page when you need it. 

What would you share with someone who wants to incorporate more plant-based recipes into their life?

Veg-forward is the best way to describe my food philosophy – not vegetarian or vegan necessarily, but when you start with the veg, it’s much easier to reduce your intake of animal protein, and think of it more as an accoutrement rather than the main event. Over time, you’ll naturally find yourself leaping more confidently into full meals that are plant-based, without feeling like you’re missing out. 

All recipes and images excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

This Panzanella Salad Recipe is so delicious! Any tips for success our audience should know when making it?

The number one tip for any recipe – particularly one that’s so seasonal, is to seek out the best produce you can. Tomatoes are so glorious in summer, and the knobbier they are the better. Follow your nose – aroma is super important, as is the vibrancy of the tomato’s glossy skin, whether that’s bright crimson, or a deeper shade of plum. And if the prospect of making your own ricotta puts you off (I promise – it’s much easier than you think!) just grab a good quality one from the shops and sprinkle some fennel seeds through. No judgment!

Which three recipes from the book should someone cook first?

Ahh! There are over 150! This is a toughy! I would say, at this time of year, the fool-proof corn fritters, the feel-good nachos, and maybe the blender beet brownie… they’re the kind of recipes that’ll go on high-rotation after one try.  

What do you hope people experience when they make one of your recipes?

I love making friends and connecting with people, and my greatest discovery has been the immediate way in which writing recipes has created this delightfully direct like with people from all around the world.  The thing about cookbooks that’s extra special (and I know this myself, because I’m a cookbook fiend!) is that they feel like you’re being handed somebody’s journal. It’s a deeply personal experience to commit your cookery to paper, and the process is fairly lengthy, so each recipe has to count.

My hope is that when I meet someone who’s got In Praise of Veg at home, or even in their hands at an event, that they admit to how splattered its pages are with passata, or how grubby the edges of pages are with olive oil. I want these recipes to be used – and I want the book to be read like a novel. For there to be moments of delight… maybe a joke we share, an ‘aha’ at an alliteration, or a feeling that they’re deeply seen. I want them to know that it’s worth it to grab the book off the shelf rather than just google the recipe for a pumpkin soup. 

All recipes and images excerpted from In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers by Alice Zaslavsky. Text Copyright © 2022 Alice Zaslavsky. Design and Illustrations Copyright © 2022 by Murdoch Books. Photography Copyright © 2022 by Ben Dearnley. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

What’s the secret to making vegetables taste really good every time?

When in doubt, treat veg like meat!

Burnish your brassicas! Chargrill your lettuce! Roast a squash like you would a rib, and you’ll never go back.

The quality of the veg itself makes a difference – the more seasonal it is, the better it’s been grown, the freshness – all of that means you don’t have to do much to make it taste good. The book’s full of tips on how to pick the best, how to store it, and the like, but if I had to choose just the one, I’d say: find a local CSA box (community supported agriculture), a farmer’s market, or just a really great grocer – that way, you always know that what you’re buying is the best you can find, and then all you need to do is final touches!  

Scroll on to get the recipe for Alice’s Fennel and Tomato Panzanella Salad Recipe…

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