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Arugula Grape Avocado Salad

Arugula Grape Avocado Salad is a fresh, colorful salad featuring peppery arugula, juicy grapes, creamy avocado, tangy goat cheese, toasted walnuts, and a delicate white balsamic vinaigrette. It’s a light yet satisfying dish that’s perfect for lunch, as a side, or for entertaining.

Couverts4 servings

Preparation 10 minutes mins

Total time 10 minutes mins

estimated costs pp $3.25

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Equipment

• large salad bowl
• Measuring cups
• Small bowl
• Whisk

Ingredients

• ▢ 6 cups fresh arugula
• ▢ 1 avocado peeled, pitted, and diced
• ▢ 2 cups seedless grapes halved
• ▢ ½ cup crumbled goat cheese
• ▢ ½ small red onion thinly sliced
• ▢ ½ cup toasted walnuts or pecans chopped
• ▢ For the Vinaigrette
• ▢ ⅓ cup extra virgin olive oil
• ▢ 3 tablespoons white balsamic vinegar
• ▢ 2 tablespoons honey or agave nectar
• ▢ ¼ teaspoon sea salt
• ▢ ⅛ teaspoon freshly ground black pepper

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Instructions

• Whisk together the olive oil, white balsamic vinegar, honey, sea salt, and black pepper until the dressing is well combined.
• Place the arugula, avocado, grapes, goat cheese, red onion, and toasted walnuts in a large salad bowl.
• Drizzle the vinaigrette over the salad.
• Gently toss until everything is lightly coated.
• Serve immediately while the avocado and arugula are at their freshest.

Notes & Wine Advice

Recipe Notes

Toast the walnuts or pecans for a few minutes to bring out their rich, nutty flavor.

Add the avocado just before serving to keep it fresh and prevent browning.

White balsamic vinegar provides a lighter appearance, but traditional balsamic also works beautifully.

This salad pairs wonderfully with grilled chicken, salmon, or fresh crusty bread for a complete meal.

Wine Advice

A crisp Pinot Grigio highlights the fresh fruit and creamy avocado.

A dry Rosé is another excellent pairing with the sweet grapes and tangy goat cheese.

Nutrition values

Calories: 380 kcal | koolhydraten: 25 g | Eiwitten: 8 g | Vet: 30 g | Verzadigd vet: 6 g | Natrium: 260 mg | Suiker: 15 g

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Course; Fruit / Lunch / Salad / Side Dish

Cuisine; American

Season: Summer

Diets; Gluten-Free / Vegetarian

Occasions Brunch / Lunch / Summerpartys

About This Recipe

Arugula Grape Avocado Salad is a vibrant combination of peppery arugula, juicy grapes, creamy avocado, tangy goat cheese, and crunchy toasted walnuts, all brought together with a light white balsamic vinaigrette. This refreshing salad balances sweet, savory, and tangy flavors beautifully, making it an excellent choice for warm-weather meals, elegant lunches, or as a colorful side dish for grilled meats and seafood.

Why You’ll Love Arugula Grape Avocado Salad

This avocado grape salad is incredibly easy to prepare while looking impressive enough for entertaining. The peppery arugula contrasts perfectly with the sweetness of fresh grapes, while creamy avocado and goat cheese create a luxurious texture. Toasted walnuts add crunch, and the homemade white balsamic dressing ties every ingredient together. If you enjoy fresh seasonal dishes, browse our Salad Recipes, Fruit Recipes, Lunch Recipes, Vegetable Recipes, and Vegetarian Recipes.

How To Make Avocado Grape Salad

Begin by whisking together the olive oil, white balsamic vinegar, honey, salt, and pepper until smooth and well blended. Combine the arugula, grapes, avocado, goat cheese, red onion, and toasted walnuts in a large serving bowl. Drizzle the vinaigrette over the salad and gently toss everything together just before serving to keep the avocado fresh and the leaves crisp.

Serving Arugula Grape Avocado Salad

Serve this avocado grape salad alongside grilled chicken, steak, salmon, or roasted vegetables. It also makes a light standalone lunch with fresh artisan bread or a bowl of homemade soup.

Storage Tips

Arugula Grape Avocado Salad is best enjoyed immediately after assembling. If preparing ahead, keep the dressing separate and add the avocado just before serving. For additional food safety guidance, visit the FDA Food Safety website.

Fresh, colorful, and packed with contrasting textures, Arugula Grape Avocado Salad is an effortless recipe that works equally well for everyday lunches and special occasions. Its combination of fruit, vegetables, creamy cheese, and crunchy nuts makes every bite refreshing and satisfying.

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Balsamic Ribeye Steak Salad

Balsamic Ribeye Steak Salad combines juicy grilled steak with crisp romaine, green beans, tomatoes, eggs, goat cheese, and crunchy walnuts. A homemade balsamic vinaigrette completes this satisfying main-course salad.

Couverts4 servings

Preparation 20 minutes mins

Preparation time:12 minutes minutes

Resting Time 10 minutes mins

estimated costs pp $6.50

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Equipment

• grill
• Large mixing bowl
• Serving plates
• Small mixing bowl
• Small saucepan
• Whisk

Ingredients

For the Ribeye Steak

• ▢ 1 pound Ribeye Steak
• ▢ ½ teaspoon Kosher Salt
• ▢ ¼ teaspoon Black Pepper freshly ground

For the Balsamic Vinaigrette

• ▢ ¼ cup Balsamic Vinegar
• ▢ 2 tablespoons Dijon Mustard
• ▢ 1 clove Garlic minced
• ▢ 1 teaspoon Dried Basil
• ▢ ½ cup Olive Oil
• ▢ ½ teaspoon Kosher Salt
• ▢ ¼ teaspoon Black Pepper freshly ground

For the Salad

• ▢ 1 head Romaine Lettuce chopped
• ▢ 1 pint Cherry Tomatoes halved
• ▢ 1 cup Green Beans cut into 1-inch pieces
• ▢ 4 large Eggs hard-boiled and quartered
• ▢ 4 ounces Goat Cheese crumbled
• ▢ ½ cup Walnuts raw and roughly chopped

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Instructions

For the Ribeye Steak

• Preheat the grill to medium-high heat.
• Season both sides of the ribeye steak with kosher salt and black pepper.
• Place the steak on the hot grill.
• Grill for 5 to 6 minutes per side or until it reaches your preferred doneness.
• Transfer the steak to a clean plate.
• Let the steak rest for 10 minutes before slicing it thinly against the grain.

For the Balsamic Vinaigrette

• Add the balsamic vinegar, Dijon mustard, garlic, dried basil, kosher salt, and black pepper to a small mixing bowl.
• Whisk until thoroughly combined.
• Slowly pour in the olive oil while whisking continuously until the vinaigrette is emulsified.
• Set the balsamic vinaigrette aside until serving.

For the Salad

• Bring a small saucepan of water to a boil.
• Add the green beans and cook for 3 minutes.
• Immediately transfer the beans to a bowl of ice water to stop the cooking process.
• Drain the green beans thoroughly.
• Divide the chopped romaine among four serving plates.
• Arrange the cherry tomatoes, green beans, hard-boiled eggs, goat cheese, walnuts, and sliced ribeye over the lettuce.
• Drizzle each salad with the balsamic vinaigrette.
• Serve immediately while the steak is warm and the vegetables are crisp.

Notes & Wine Advice

Serving Suggestions

Serve the salad immediately so the ribeye remains warm while the romaine and green beans stay crisp. Add crusty bread or roasted baby potatoes when you want a more substantial dinner.

Recipe Notes

Allow the steak to rest for 10 minutes before slicing so its juices remain inside the meat. Cut against the grain for tender slices. Shocking the green beans in ice water stops the cooking process and preserves their bright colour and crisp texture.

Variations

Replace the walnuts with pecans, almonds, or pumpkin seeds. Blue cheese or feta can replace the goat cheese. Baby spinach, mixed leaves, cucumber, avocado, or thinly sliced red onion can also be added. For a lighter version, reduce the olive oil in the dressing.

Make-Ahead Tips

Prepare the vinaigrette, hard-boiled eggs, and blanched green beans one day ahead and refrigerate them separately. Grill and slice the ribeye shortly before serving. Do not dress the romaine in advance because it will lose its crisp texture.

Wine Advice

A medium-bodied Cabernet Sauvignon complements the grilled ribeye and walnuts. A dry Merlot offers softer tannins that pair particularly well with the goat cheese and balsamic vinaigrette.

Nutrition values

Calories: 550 kcal | koolhydraten: 15 g | Eiwitten: 40 g | Vet: 35 g | Verzadigd vet: 10 g | Natrium: 650 mg | Suiker: 5 g

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Course; Beef / Lunch / Main Course / Salad / Vegetables

Cuisine; North America

Season: All Seasons

Diets; Gluten-Free / Keto / Low Carb

Occasions Family Dinner / Party / Quick Dinner / Summerpartys / Weekend

About Balsamic Ribeye Steak Salad

Balsamic Ribeye Steak Salad turns a juicy grilled steak into a colourful and satisfying main course. Crisp romaine lettuce provides the base, while cherry tomatoes, blanched green beans, hard-boiled eggs, goat cheese, and walnuts create contrasting flavours and textures. A tangy homemade balsamic vinaigrette balances the richness of the beef and cheese without overwhelming the fresh vegetables.

This recipe is ideal when you want the substance of a steak dinner with the freshness of a composed salad. The ribeye contributes rich flavour and tenderness, while the eggs and goat cheese make each portion especially filling. Tomatoes add sweetness, green beans bring a pleasant bite, and walnuts provide a crunchy finish.

Balsamic Ribeye Steak Salad

Begin by preheating the grill thoroughly. A properly heated grill helps the ribeye develop a deeply browned exterior while keeping the centre juicy. Season the steak simply with salt and freshly ground black pepper so its natural flavour remains prominent. Grill it for approximately 5 to 6 minutes on each side, adjusting the cooking time when necessary for its thickness and your preferred doneness.

Resting the meat is essential. During grilling, moisture moves toward the centre of the steak. Giving it 10 minutes to rest allows those juices to redistribute before the meat is cut. Slice the ribeye thinly against the grain to shorten the muscle fibres and produce more tender pieces that are easy to eat with the salad.

Preparing the Vegetables and Dressing

The green beans are briefly blanched rather than cooked until completely soft. Three minutes in boiling water gives them a tender-crisp texture. Transferring them directly to ice water stops further cooking and helps preserve their fresh colour. Drain them well so excess water does not dilute the vinaigrette.

The dressing combines balsamic vinegar with Dijon mustard, garlic, basil, and olive oil. Dijon mustard contributes flavour while also helping the vinegar and oil form a smooth emulsion. Pour the olive oil into the vinegar mixture gradually while whisking continuously. Taste the finished dressing and adjust the seasoning before adding it to the salad.

Warm Grilled Steak Salad

This warm grilled steak salad is best assembled immediately before serving. Divide the romaine among four plates and arrange the remaining ingredients evenly over the lettuce. Adding the sliced ribeye last keeps it warm and prevents its juices from collecting beneath the vegetables. Drizzle over only as much vinaigrette as needed and serve the remaining dressing separately.

The ingredients are also easy to adapt. Pecans or almonds can replace the walnuts, while feta or blue cheese offers a stronger alternative to goat cheese. Avocado adds creaminess, red onion provides sharpness, and cucumber contributes additional crunch. For another satisfying salad dinner, try our Honey Mustard Chicken Salad.

Storage and Food Safety

Store leftover steak, salad ingredients, and vinaigrette in separate covered containers whenever possible. Refrigerate cooked beef and eggs promptly and use them within three days. Dressed romaine softens quickly, so only combine the quantity you intend to serve. Review current FDA safe food-handling guidance when preparing, storing, and serving beef and eggs.

Balsamic Ribeye Steak Salad delivers richness, freshness, and crunch on one plate. With properly rested steak, crisp vegetables, creamy goat cheese, and balanced dressing, it makes an impressive yet practical lunch or dinner throughout the year.

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Greek Chickpea Avocado Salad

Greek Chickpea Avocado Salad combines colourful cherry tomatoes, cucumber, chickpeas, avocado, parsley, and feta with a fresh lemon-herb dressing. It is a satisfying vegetarian salad for lunch, picnics, or summer dinners.

Couverts4 servings

Preparation 15 minutes mins

Resting Time 5 minutes mins

estimated costs pp $2.50

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Equipment

• blender
• Chef’s knife
• Cutting board
• large salad bowl
• Measuring cups
• Measuring spoons
• Salad Tongs

Ingredients

• ▢ For the Salad
• ▢ 2 cups Red Cherry Tomatoes halved
• ▢ 1 cup Yellow Cherry Tomatoes halved
• ▢ 1 cup Chickpeas drained and rinsed
• ▢ 1 medium Cucumber peeled and quartered lengthwise then sliced
• ▢ 1 large Hass Avocado peeled, pitted and diced
• ▢ 2 tablespoons Fresh Parsley chopped
• ▢ 1½ ounces Feta Cheese crumbled
• ▢ For the Greek Lemon Dressing
• ▢ ¼ cup Extra-Virgin Olive Oil
• ▢ 2 tablespoons Fresh Lemon Juice
• ▢ ½ teaspoon Dijon Mustard
• ▢ 1 clove Garlic minced
• ▢ ⅛ teaspoon Kosher Salt
• ▢ 1½ teaspoons Fresh Basil chopped
• ▢ ½ teaspoon Dried Oregano

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Instructions

• Prepare the Greek Lemon Dressing
• Pour the olive oil and lemon juice into a blender.
• Add the Dijon mustard, minced garlic, and kosher salt.
• Blend until the dressing is smooth and emulsified.
• Add the fresh basil and dried oregano.
• Pulse briefly until the herbs are evenly distributed.
• Set the dressing aside.
• Prepare the Salad
• Place the red cherry tomatoes and yellow cherry tomatoes in a large salad bowl.
• Add the drained chickpeas and sliced cucumber.
• Toss gently until evenly combined.
• Add the diced avocado and chopped parsley.
• Fold gently to avoid crushing the avocado.
• Finish and Serve the Salad
• Pour the desired amount of Greek lemon dressing over the salad.
• Add the crumbled feta.
• Toss gently until the ingredients are lightly coated.
• Let the salad rest for 5 minutes.
• Serve within 1 hour for the best texture and appearance.

Notes & Wine Advice

Serving Suggestions

Serve the salad as a light vegetarian lunch or alongside grilled chicken, fish, lamb, falafel, or warm pita bread. It also works well as part of a picnic or summer buffet. Add cooked quinoa or couscous when a more substantial meal is preferred.

Recipe Notes

Use a ripe but still firm avocado so the pieces retain their shape while tossing. Drain and rinse the chickpeas thoroughly. Add the avocado and feta near the end and toss gently to prevent them from becoming mashed.

Variations

Add Kalamata olives, red onion, roasted peppers, fresh mint, or cooked quinoa. Cannellini beans can replace the chickpeas. Goat cheese can replace feta, while a dairy-free feta alternative makes the salad suitable for vegan meals.

Storage

The salad is best served within 1 hour because avocado softens and discolours after cutting. Refrigerate leftovers in an airtight container for up to one day. The dressing can be prepared separately and refrigerated for up to four days.

Wine Advice

A crisp Sauvignon Blanc complements the lemon, tomato, herbs, and salty feta. A chilled Pinot Grigio is another refreshing choice for this colourful summer salad.

Nutrition values

Serving: 1 bowl | Calories: 375 kcal | koolhydraten: 30 g | Eiwitten: 9 g | Vet: 27 g | Verzadigd vet: 5 g | Natrium: 420 mg | Suiker: 8 g

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Course; Beans / Cheese / Lunch / Salad / Vegetables

Cuisine; Greece

Season: Summer

Diets; Gluten-Free / Vegetarian

Occasions Family Dinner / Healthy Eating / Lunch / Picnic / Summerpartys

About Greek Chickpea Avocado Salad

Greek Chickpea Avocado Salad is a colourful vegetarian dish made with red and yellow cherry tomatoes, cucumber, chickpeas, avocado, parsley, and feta. This Mediterranean vegetable salad is finished with a fresh dressing containing olive oil, lemon, Dijon mustard, garlic, basil, and oregano. It offers a satisfying balance of creamy, crisp, juicy, and savoury ingredients.

The salad requires no cooking and can be prepared in approximately 15 minutes. Chickpeas provide body and plant-based protein, while avocado and olive oil contribute richness. Fresh vegetables keep the overall dish bright and refreshing, making it particularly suitable for warm summer days.

Preparing Greek Chickpea Avocado Salad

Begin by draining and rinsing the chickpeas. Rinsing removes the thick canning liquid and some of the added sodium. Leave them in a strainer for several minutes so excess water does not dilute the lemon dressing.

Halve the cherry tomatoes so their juices become part of the salad without making the pieces difficult to eat. Using both red and yellow tomatoes creates visual contrast, although a single colour works equally well.

Peel the cucumber when its skin is thick or bitter. Quarter it lengthwise before slicing to produce manageable pieces. When the cucumber contains a particularly watery centre, remove some of the seeds to prevent excess liquid from collecting in the bowl.

Mixing the Mediterranean Vegetable Salad

Prepare the dressing before cutting the avocado. Blend the olive oil, lemon juice, Dijon mustard, garlic, and salt until emulsified. Dijon helps the oil and lemon juice remain combined while adding subtle sharpness.

Add the basil and oregano after the dressing is smooth. Pulsing them briefly distributes the herbs without processing them so finely that the dressing becomes cloudy. Taste before adding more salt because feta contributes additional seasoning.

Combine the tomatoes, cucumber, and chickpeas first because these sturdy ingredients can withstand thorough tossing. Add the avocado and parsley afterwards and fold them in gently.

Choosing and Handling the Avocado

Select an avocado that yields slightly when gently pressed but does not feel soft or hollow. An overripe avocado will collapse during tossing, while an underripe one may taste firm and bland.

Cut the avocado immediately before assembling the salad. Lemon juice in the dressing slows browning, but it cannot prevent it indefinitely. This is why the salad looks and tastes best when served within 1 hour.

Add the crumbled feta at the same time as the dressing. Large crumbles provide noticeable salty and creamy bites, while finely crumbled cheese coats more of the vegetables.

Serving Ideas and Variations

Serve the salad as a vegetarian lunch or side dish for grilled chicken, fish, lamb, or falafel. Warm pita bread, hummus, and olives can turn it into a Mediterranean-style meal. It also pairs well with our Lemon Zucchini Pasta Salad on a summer buffet.

Kalamata olives, red onion, roasted peppers, fresh mint, or quinoa can be added. Cannellini beans provide a softer alternative to chickpeas. A dairy-free feta substitute can be used when preparing a vegan version.

Storage and Food Safety

Serve the assembled salad promptly. When preparing it ahead, store the dressing, avocado, feta, and remaining ingredients separately. Combine them shortly before serving to preserve the best texture.

Refrigerate leftovers promptly and eat them within one day. Follow current FDA safe food-handling guidance when washing fresh produce and storing salads containing cheese and cut vegetables.

Fresh vegetables, creamy avocado, hearty chickpeas, salty feta, and lemon dressing make Greek Chickpea Avocado Salad a satisfying summer meal.

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Honey Mustard Chicken Salad

Honey Mustard Chicken Salad combines seasoned baked chicken with crisp romaine, tomatoes, red onion, feta, crunchy wonton strips, and a sweet honey mustard dressing. It is an easy main-course salad for lunch or dinner.

Couverts4 servings

Preparation 15 minutes mins

Preparation time:20 minutes minutes

Resting Time 5 minutes mins

estimated costs pp $3.50

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Equipment

• Aluminium Foil
• Baking Dish, Shallow
• Chef’s knife
• Cutting board
• Large mixing bowl
• Meat thermometer
• oven
• Salad Tongs

Ingredients

For the Chicken

• ▢ 2 boneless skinless Chicken Breasts pounded to ½-inch thickness
• ▢ ½ teaspoon Kosher Salt
• ▢ ½ teaspoon Black Pepper freshly ground
• ▢ ½ teaspoon Garlic Powder
• ▢ Cooking Spray for greasing

For the Salad

• ▢ 6 cups Romaine Lettuce chopped
• ▢ 2 Roma Tomatoes diced
• ▢ ½ medium Red Onion diced
• ▢ ½ cup Feta Cheese crumbled

For Serving

• ▢ 1 cup Crunchy Wonton Strips
• ▢ 1 cup Honey Mustard Dressing

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Instructions

Prepare the Chicken

• Preheat the oven to 375°F (190°C).
• Lightly coat a shallow baking dish with cooking spray.
• Season both sides of the chicken breasts with kosher salt, black pepper, and garlic powder.
• Arrange the chicken breasts in a single layer in the prepared baking dish.
• Cover the baking dish with aluminium foil.
• Bake for 20 minutes until the chicken is cooked through.
• Check that the thickest part has reached an internal temperature of 165°F (74°C).
• Remove the chicken from the oven.
• Let it rest for 5 minutes.
• Dice the chicken into bite-sized pieces.

Prepare the Salad

• Place the chopped romaine lettuce in a large mixing bowl.
• Add the diced tomatoes, red onion, crumbled feta, and diced chicken.
• Toss gently until all the ingredients are evenly distributed.

Finish and Serve the Salad

• Divide the salad among four bowls.
• Top each portion with crunchy wonton strips.
• Drizzle the honey mustard dressing over each serving.
• Serve immediately.

Notes & Wine Advice

Serving Suggestions

Serve the salad immediately while the chicken is warm and the wonton strips are crisp. Add crusty bread, garlic toast, fresh fruit, or a light soup for a larger meal. It also works well as a packed lunch when the dressing and wonton strips are stored separately.

Recipe Notes

Pounding the chicken breasts to an even thickness helps them cook at the same rate. Use a meat thermometer rather than relying only on clear juices. Let the chicken rest before cutting so more of its moisture remains inside the meat.

Variations

Replace feta with cheddar, goat cheese, blue cheese, or avocado. Add cucumber, sweetcorn, grated carrot, bacon, boiled egg, or sliced apple. Tortilla strips, croutons, or toasted nuts can replace the wonton strips.

Storage

Refrigerate the chicken and vegetables in separate airtight containers for up to three days. Store the dressing and wonton strips separately. Assemble only the quantity needed so the lettuce and crunchy topping do not become soggy.

Wine Advice

A fresh Sauvignon Blanc balances the sweet dressing, salty feta, and fresh vegetables. A lightly oaked Chardonnay is another suitable choice for the baked chicken and creamy dressing.

Nutrition values

Serving: 1 bowl | Calories: 585 kcal | koolhydraten: 52 g | Eiwitten: 31 g | Vet: 28 g | Verzadigd vet: 7 g | Natrium: 1150 mg | Suiker: 27 g

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Course; Chicken / Lunch / Main Course / Salad / Vegetables

Cuisine; North America

Season: All Seasons

Diets; High-Protein

Occasions Family Dinner / Healthy Eating / Lunch / Quick Dinner / Weekend

About Honey Mustard Chicken Salad

Honey Mustard Chicken Salad is a substantial main-course salad made with seasoned baked chicken, chopped romaine, Roma tomatoes, red onion, feta, crunchy wonton strips, and sweet honey mustard dressing. This chopped chicken salad combines warm protein, cool vegetables, creamy cheese, and a crisp topping in one colourful bowl.

The chicken is baked beneath foil, which helps prevent the lean breast meat from drying out. While it cooks, the vegetables can be chopped and the remaining ingredients prepared. This makes the recipe suitable for a quick lunch, family dinner, or weekend meal.

Preparing Honey Mustard Chicken Salad

Begin by pounding the chicken breasts to an even thickness of approximately ½ inch. Chicken breasts often have one thick end and one thin end, which can cause the thinner section to overcook before the centre is safe to eat. Evening out the meat produces more consistent results.

Season both sides with salt, black pepper, and garlic powder. These simple seasonings complement the honey mustard without competing with its sweetness and acidity. Arrange the chicken in a single layer so the pieces cook evenly.

Cover the baking dish with foil before placing it in the oven. The foil traps moisture around the chicken and creates a gentle cooking environment. Begin checking near the end of the stated cooking time because ovens and chicken breast sizes differ.

Checking and Resting the Chicken

The chicken must reach an internal temperature of 165°F (74°C) in its thickest section. A digital meat thermometer provides a more dependable result than judging the colour or juices alone.

Allow the cooked chicken to rest for approximately 5 minutes before cutting it. Resting gives the hot juices time to redistribute through the meat. Dice it into pieces that are small enough to combine evenly with the chopped vegetables.

Building the Chopped Chicken Salad

Romaine lettuce provides a crisp and sturdy base that holds up well beneath warm chicken and creamy dressing. Wash and dry it thoroughly before chopping. Water left on the leaves can dilute the dressing and make the salad less flavourful.

Roma tomatoes contain less watery pulp than many larger tomato varieties, making them suitable for a chopped salad. Red onion contributes sharpness, while feta adds saltiness and a creamy contrast. Dice the onion finely so it does not dominate individual bites.

Toss the vegetables, feta, and chicken before adding the dressing. This distributes the heavier ingredients without coating the lettuce too early. Add the wonton strips only at the point of serving so they retain their crunch.

Serving Ideas and Variations

Serve the salad while the chicken is slightly warm or allow it to cool completely. Cucumber, carrot, sweetcorn, avocado, bacon, boiled egg, or sliced apple can be added. For another seasoned chicken dinner, try our Lemon Pepper Chicken Drumsticks.

Honey mustard dressing varies considerably in sweetness and thickness. Start with a smaller quantity when you prefer a lightly dressed salad and serve the remainder at the table. Tortilla strips, croutons, or toasted nuts can replace the wonton topping.

Storage and Food Safety

Keep the cooked chicken, vegetables, dressing, and wonton strips in separate containers when preparing the salad ahead. Refrigerate the chicken and vegetables for up to three days. Keeping the wet and dry components apart preserves the texture.

Never leave cooked chicken or dressed salad at room temperature for an extended period. Follow current FDA safe food-handling guidance when handling raw poultry and cooling, storing, or serving prepared food.

With seasoned chicken, crisp vegetables, salty feta, sweet dressing, and crunchy wontons, Honey Mustard Chicken Salad provides a satisfying combination of flavour and texture.

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Lemon Poppy Seed Broccoli Salad

Lemon Poppy Seed Broccoli Salad is a crisp and refreshing side dish featuring fresh broccoli, sharp cheddar cheese, dried cranberries, toasted almonds, sunflower seeds, and a creamy lemon poppy seed dressing. Perfect for picnics, barbecues, potlucks, or family dinners.

Couverts4 servings

Preparation 15 minutes mins

Total time 15 minutes mins

estimated costs pp $2.95 per person

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Equipment

• Large bowl
• pot
• Salad spinner (optional)
• Small bowl
• Whisk

Ingredients

• ▢ ½ cup sliced almonds
• ▢ ½ cup toasted salted sunflower seeds
• ▢ ½ tablespoon poppy seeds
• ▢ ¾ cup dried cranberries
• ▢ 1 cup full-fat mayonnaise
• ▢ 1 large lemon
• ▢ 1 package 225 g / 8 oz sharp cheddar cheese, cubed
• ▢ 1 tablespoon red wine vinegar
• ▢ 2 to 4 tablespoons sugar
• ▢ 4 heads fresh broccoli cut into bite-sized florets
• ▢ Salt
• ▢ Black pepper

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Instructions

• Wash and cut the broccoli into small florets.
• Optional: Bring a pot of salted water to a boil.
• Blanch the broccoli for 30 seconds.
• Transfer immediately to ice water.
• Drain thoroughly and pat dry.
• Place the broccoli into a large mixing bowl.
• Add the dried cranberries, sliced almonds, sunflower seeds, and cubed cheddar cheese.
• In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, lemon zest, and 1 tablespoon fresh lemon juice.
• Season with salt and black pepper.
• Whisk in the poppy seeds.
• Pour the dressing over the salad.
• Toss until everything is evenly coated.
• Refrigerate for 15 to 30 minutes before serving.
• Toss once more and serve chilled.

Notes & Wine Advice

Recipe Notes

Blanching the broccoli is optional but helps create a brighter color while keeping the florets crisp.

Allow the salad to chill before serving so the dressing has time to coat every ingredient.

Toast the almonds lightly to enhance their nutty flavor and add even more crunch.

This salad can be prepared several hours in advance, making it ideal for barbecues, picnics, and potlucks.

Wine Advice

A crisp Pinot Grigio pairs beautifully with the fresh lemon dressing and crunchy vegetables.

For a slightly fruitier pairing, enjoy a chilled Dry Riesling alongside this refreshing salad.

Nutrition values

Calories: 380 kcal | koolhydraten: 25 g | Eiwitten: 10 g | Vet: 30 g | Verzadigd vet: 8 g | Natrium: 410 mg | Suiker: 15 g

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Course; Cheese / Fruit / Salad / Side Dish / Vegetables

Cuisine; International / Global

Season: Spring / Summer

Diets; Gluten-Free

Occasions Barbecue / Picnic / Weekend

About This Recipe

Lemon Poppy Seed Broccoli Salad is a crisp, colorful side dish that combines fresh broccoli, sharp cheddar cheese, dried cranberries, toasted almonds, and sunflower seeds with a creamy lemon poppy seed dressing. Every bite delivers a wonderful balance of crunchy vegetables, sweet fruit, nutty texture, and bright citrus flavor. It’s an easy salad that’s equally at home on a summer barbecue table, at a family picnic, or as a refreshing side for everyday meals.

Why You’ll Love Lemon Poppy Seed Broccoli Salad

This broccoli crunch salad is quick to prepare and filled with fresh ingredients that create layers of texture and flavor. The creamy dressing is perfectly balanced by fresh lemon juice and poppy seeds, while the cheddar, cranberries, almonds, and sunflower seeds add richness and crunch. If you enjoy fresh salads, browse our Salad Recipes, Vegetable Recipes, Cheese Recipes, Gluten-Free Recipes, and International Recipes.

Preparing Broccoli Crunch Salad

Fresh broccoli is cut into bite-sized florets and may be lightly blanched to enhance its bright green color while keeping its crisp texture. The creamy lemon dressing is whisked together separately before being tossed with the vegetables, cheese, fruit, and nuts. Chilling the salad for a short time allows the dressing to coat every ingredient while the flavors blend beautifully.

Serving Suggestions

Lemon Poppy Seed Broccoli Salad pairs wonderfully with grilled chicken, burgers, steaks, barbecue ribs, roasted pork, or baked fish. It is also an excellent addition to picnics, potlucks, buffets, and holiday gatherings because it can be prepared ahead of time. Garnish with a little extra lemon zest or toasted almonds just before serving for an attractive finishing touch.

Storage Tips

Store leftover broccoli crunch salad in an airtight container in the refrigerator for up to three days. Stir gently before serving again, as the dressing may settle slightly during storage. For additional food storage recommendations, visit the FDA Food Safety website.

Lemon Poppy Seed Broccoli Salad is a fresh, colorful recipe that combines crisp vegetables, creamy dressing, sweet cranberries, and crunchy nuts into a delicious side dish you’ll enjoy throughout spring and summer.

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Sesame Ginger Soba Steak Salad

Sesame Ginger Soba Steak Salad combines tender grilled flank steak with soba noodles, crisp vegetables, toasted sesame seeds, and a bold sesame ginger dressing. This fresh Asian-inspired main course is packed with flavor and perfect for lunch or dinner.

Couverts4 servings

Preparation 30 minutes mins

Preparation time:10 minutes minutes

Total time 40 minutes mins

estimated costs pp $4.95 per person

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Equipment

• Grill or grill pan
• Large bowl
• pot
• Shallow baking dish
• Whisk

Ingredients

• ▢ ¼ cup plus 2 tablespoons vegetable oil
• ▢ ¼ cup rice vinegar
• ▢ ½ cup low-sodium soy sauce
• ▢ 1 carrot peeled and thinly sliced
• ▢ 1 cucumber peeled, seeded, and thinly sliced
• ▢ 1 lb flank steak
• ▢ 2 cloves garlic minced
• ▢ 2 green onions thinly sliced and divided
• ▢ 2 tablespoons honey
• ▢ 2 tablespoons minced fresh ginger
• ▢ 2 tablespoons sesame seeds
• ▢ 2 tablespoons sriracha
• ▢ 2 tablespoons sesame oil divided
• ▢ 8 oz soba noodles
• ▢ Freshly ground black pepper
• ▢ Kosher salt

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Instructions

• Whisk together the soy sauce, 1 tablespoon sesame oil, rice vinegar, sriracha, honey, garlic, and ginger in a large bowl.
• Slowly whisk in the vegetable oil until smooth.
• Transfer one-third of the dressing to a shallow baking dish.
• Add the flank steak.
• Marinate for 10 minutes.
• Bring a large pot of water to a boil.
• Cook the soba noodles according to the package directions.
• Drain and rinse under cold water.
• Place the noodles in a large bowl.
• Add the carrot, cucumber, half of the green onions, and sesame seeds.
• Pour the remaining dressing over the noodles.
• Toss until evenly coated.
• Heat a grill or grill pan over high heat.
• Remove the steak from the marinade and discard the marinade.
• Season with kosher salt and black pepper.
• Grill for about 5 minutes per side for medium doneness.
• Rest the steak for 5 minutes.
• Slice thinly against the grain.
• Arrange the noodle salad on serving plates.
• Top with the sliced steak.
• Drizzle with the remaining sesame oil.
• Garnish with the remaining green onions.

Notes & Wine Advice

Recipe Notes

Marinate the steak for a little longer if time allows to deepen the sesame and ginger flavors.

Rinse the cooked soba noodles under cold water to stop the cooking process and prevent sticking.

Slice the steak thinly against the grain to keep every bite tender and juicy.

This salad is delicious served warm or chilled, making it an excellent meal-prep recipe.

Wine Advice

A chilled Dry Riesling complements the ginger, sesame, and soy flavors beautifully.

If you prefer red wine, a light Pinot Noir pairs wonderfully with the grilled flank steak.

Nutrition values

Calories: 550 kcal | koolhydraten: 50 g | Eiwitten: 35 g | Vet: 25 g | Verzadigd vet: 5 g | Natrium: 820 mg | Suiker: 10 g

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Course; Beef / Main Course / Noodles / Salad

Cuisine; Asia

Season: Spring / Summer

Diets; Dairy-Free

Occasions Family Dinner / Weekend

About This Recipe

Sesame Ginger Soba Steak Salad combines tender grilled flank steak, nutty soba noodles, crisp vegetables, and a bold sesame ginger dressing into one satisfying meal. Fresh cucumber, carrot, green onions, and toasted sesame seeds add plenty of texture, while the savory dressing brings together soy sauce, ginger, garlic, honey, and a gentle touch of heat. This colorful recipe is ideal for a quick family dinner, meal prep, or a refreshing summer lunch.

Why You’ll Love Sesame Ginger Soba Steak Salad

This Asian steak noodle salad is packed with fresh ingredients and balanced flavors. The dressing combines salty soy sauce, fragrant sesame oil, fresh ginger, garlic, and honey into a smooth glaze that coats both the steak and noodles beautifully. If you enjoy Asian-inspired recipes, browse our Asian Recipes, Beef Recipes, Noodle Recipes, Salad Recipes, and Main Course Recipes.

Preparing Asian Steak Noodle Salad

Marinate the flank steak briefly before grilling it over high heat until perfectly cooked. While the steak rests, cook the soba noodles and combine them with the fresh vegetables and sesame dressing. Slice the steak thinly against the grain before serving it over the dressed noodles for the most tender texture and even flavor in every bite.

Serving Suggestions

Sesame Ginger Soba Steak Salad is delicious served warm immediately after grilling or chilled as a refreshing meal the next day. Add edamame, shredded cabbage, avocado, or fresh cilantro to create your own variation. A squeeze of fresh lime and a sprinkle of extra sesame seeds provide an excellent finishing touch.

Storage Tips

Store leftover Asian steak noodle salad in an airtight container in the refrigerator for up to two days. Keep the sliced steak separate if possible to preserve its texture, then combine everything just before serving. For additional food storage recommendations, visit the FDA Food Safety website.

Sesame Ginger Soba Steak Salad is an easy homemade meal that combines fresh vegetables, tender grilled steak, and flavorful soba noodles into a healthy dish you’ll enjoy throughout the year for lunch, dinner, or meal prep.