Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

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Dark Chocolate Covered Stuffed Dates

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Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten-free treats are easy to love.

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chocolate covered dates on a white plate topped with salt and red strawberry powder

Dark chocolate covered peanut butter stuffed dates

Craving a healthy dessert for the holidays? My Dark Chocolate Covered Stuffed Dates a​​re made with 5 simple and vegan-friendly ingredients. Don’t even think about turning on your oven because this is an easy no-bake dessert! 

pinterest image of chocolate covered dates on parchment paper

Medjool dates are nice and sweet all on their own and only get better when stuffed with peanut butter. The caramel and nutty inside is the perfect complement to a rich dark chocolate coating. Add as many toppings to the coated dates as you like – think of it as a small canvas!

There are so many reasons to love this simple dessert, but these are my favorite features:

  • You can whip them up in under 30 minutes.
  • Made with 5 gluten free and vegan ingredients.
  • They freeze well for months at a time.
  • Give them away for sweet, easy, and beautiful gifts!
Removing pits from dates using a knife on a wood board.

If you’re craving more chocolatey treats, then you have to give my Dark Chocolate Almond Butter Cups and Chocolate Cardamom Banana Waffles a try!

small white bowls filled with chocolate chips, peanut butter, strawberry powder, and dates.
pinterest image of a womans hand picking up a chocolate covered date from a plate.

Peanut butter stuffed dates ingredients

  • Dates – Pitted Medjool dates are best because they’re large and easy to stuff, but can be a little expensive. You can also use Deglet Noor dates as a smaller, budget-friendly option.
  • Peanut butter – For stuffing! Feel free to substitute this for almond butter, cashew butter, tahini, or sunflower seed butter.
  • Dark chocolate – The chocolate is melted and used to coat the stuffed dates. If you’re not a fan of dark chocolate covered dates, you can use semi-sweet chocolate instead.
  • Coconut oil – Mixing coconut oil into the melted chocolate will ensure the chocolate coating hardens and forms a signature crackle with each bite.
peanut butter stuffed dates in a white baking dish
dipping dates into melted chocolate.
close up on rows of chocolate covered dates on parchment paper.

How to make chocolate coated dates

  1. Stuff the dates: Make a slit in each date and remove the pits. Pull them slightly apart and add 1-2 teaspoons of peanut butter into each cavity. Place them on a lined baking sheet and freeze while you prepare the chocolate coating.
  2. Melt the chocolate: Add the chocolate and coconut oil to a bowl. Melt it over a double boiler or in 30-second increments in the microwave.
  3. Coat the dates: Dip each peanut butter stuffed date into the chocolate until it’s fully coated. Transfer to a lined baking sheet.
  4. Decorate and freeze: Decorate the dates with sea salt and any other toppings before the chocolate sets. When they’re done, place the dates in the freezer to set, then serve or store them in the fridge for later.
chocolate covered dates on a white plate topped with salt and red strawberry powder

Decorating tips

Go wild and decorate the chocolate-coated stuffed dates with anything you like. You want to make sure they look their very best, especially if you’re gifting them to friends and family. Any of these toppings would look and taste divine:

  • Crushed nuts (almonds, peanuts, pistachios, or pecans)
  • Raw cacao nibs
  • Sprinkles
  • A drizzle of extra melted dark chocolate or white chocolate (once the chocolate coating is set)
  • Edible flowers
  • Shredded coconut
  • Freeze-dried raspberries
  • Strawberry powder
womans hand holding a chocolate covered date with a bite out of it.

Storing chocolate coated dates

You can store your stuffed and coated dates in the freezer for several months, which is perfect if you plan on serving them for the holidays or will be giving them away as gifts. If you plan on serving them sooner, keep them in a sealed container in the fridge so they’re easy to bite into.

chocolate covered dates on a white plate topped with salt and red strawberry powder

More sweet, healthy dessert recipes

Did you try these Dark Chocolate Covered Stuffed Dates? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 3 votes

Dark Chocolate Covered Stuffed Dates

Dark Chocolate Covered Stuffed Dates are an easy no-bake dessert you can serve around the holidays or gift to friends. Stuffed with peanut butter and coated in a chocolate shell, these vegan and gluten free treats are easy to love.
Prep Time10 mins
Freeze time15 mins
Total Time25 mins
Course: Dessert, Sweet
Cuisine: American
Keyword: dessert, easy dessert, edible gifts, gluten free, healthy snack, holiday gifts, snack, sweet, treat, vegan
Servings: 16 pieces
Calories: 160kcal
Author: Lena Gladstone

Ingredients

  • 16 large Medjool dates pitted
  • 8 tbsp peanut butter can substitute almond butter, cashew butter, or tahini
  • 1 tbsp flaky sea salt
  • 4 oz dark chocolate chopped or cut into small pieces and melted
  • ½ tbsp coconut oil

Instructions

Prep Optional Toppings

  • Shredded coconut, raw cacao nibs, finely chopped nuts, freeze-dried raspberry or strawberry powder.

Make the dates

  • Make a slit in each date, then remove the pits. Using your fingers, separate the dates to create a cavity, but don’t pull them completely apart.
  • Line a baking sheet or a plate with wax or parchment paper.
  • Spoon 1-2 teaspoons of peanut butter into each date cavity, depending on the size of each date. Chill in the freezer for 5 minutes to set.
  • In the meantime, add the chopped dark chocolate and coconut oil in a microwave-safe bowl. Either melt in a double boiler or in the microwave stirring with a rubber spatula every 30 seconds until chocolate is melted and smooth.
  • Dip each stuffed date into the chocolate, turning to fully coat. Then, use a fork to lift each date out of the chocolate and transfer to your baking sheet or plate. Top each with a pinch of flaky sea salt.
  • Sprinkle any optional toppings on top of the chocolate before the chocolate melts. Freeze the dates until the chocolate sets, about 10-15 minutes.
  • Keep stored in an airtight container in the fridge.

Nutrition

Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 474mg | Potassium: 270mg | Fiber: 3g | Sugar: 18g | Vitamin A: 39IU | Calcium: 24mg | Iron: 1mg
pinterest image of chocolate covered dates on a white plate topped with salt and red strawberry powder

Easy Baba Ganoush Recipe (Keto and Whole30)

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This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!

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creamy white dip with green herbs and red spices on top in a white bowl and surrounded by vegetables.

Easy baba ganoush from scratch

Whether you’re craving a healthy snack or need a platter of delicious options for your Mediterranean-inspired feast, this Easy Baba Ganoush Recipe (Keto and Whole30) is the answer! Made from roasted eggplant, lemon juice, oil, tahini, and garlic, this creamy and keto-friendly dip comes together easily and is packed with nutrients.

How gorgeous is this white eggplant I found at the farmers market last weekend? I knew I had to make some baba ganoush and share it with you guys.

white and purple eggplants on a white plate.

It’s hard to compete with homemade hummus but you may change your mind after making your own baba ganoush. The flavors are smoky, rich, creamy, and nutty. Yes, it’s similar to hummus, but the flavors are taken to a whole new level!

Make this creamy, keto, and Whole30 dip part of the spread on a Charcuterie Board with olives, veggies, and crackers or the flavorful appetizer before the Greek Chicken Kabobs are ready. The flavors are so hard to resist!

creamy white dip in a white bowl with oil, red spices, and green herbs on top.

What is baba ganoush?

Baba ganoush is a creamy eggplant dip made from cooked and mashed eggplant, lemon, oil, seasonings, and tahini. The recipe originated in Lebanon but is a popular snack or appetizer throughout the Eastern Mediterranean. Traditionally, baba ganoush is served as a dip with pita bread and vegetables.

spoon in a bowl of white creamy dip with plates of crackers and vegetables on the side.

Baba ganoush vs. hummus

Both baba ganoush and hummus are creamy, earthy, tangy, and nutty dips that go great with fresh pita bread. While they look so similar, they’re completely different in taste.

Hummus is made mostly from chickpeas whereas baba ganoush is made with cooked eggplant. The two are both seasoned with garlic and tahini, but baba ganoush ends up with a stronger earthy and smoky flavor (which is even more pronounced when the eggplant is grilled).

Both are also super healthy! Each dip has plenty of fiber, omega-3’s, and vitamins. You’ll find more protein in hummus (thanks to the chickpeas), but the eggplant gives baba ganoush a wider variety of vitamins, minerals, and fiber.

white and purple eggplants on a white plate next to cut lemons, herbs, spices, and oil.

Baba ganoush ingredients

  • Eggplant – The traditional Lebanese baba ganoush recipe calls for the eggplant to be grilled over an open flame. I prefer to slice and bake the eggplant because it’s less messy!
  • Tahini – Give the tahini a good stir before using it. The oil and sesame seeds separate, and you want to make sure you get a good mix of both.
  • Garlic – If you like it a bit more garlicky, you can add one more grated garlic clove.
  • Lemon juice – Just like hummus, fresh lemon juice will add plenty of brightness and tang.
  • Parsley – Use fresh parsley if you can.
  • Sumac – This is a must-have for Middle Eastern cooking. Used as a topping, the sumac provides a subtle citrusy flavor and a nice brightness to each bite. If you can’t find sumac, you can use smoked paprika instead.
charred and cooked eggplant on a white plate.
flesh from a cooked eggplant in a white bowl.
creamy white dip in a white bowl.

How to make baba ganoush from scratch

  1. Prepare the eggplant: Slice the eggplants lengthwise. Use a fork to poke holes in the flesh before drizzling all sides with olive oil. Place them cut side down on a lined baking sheet.
  2. Roast/Grill or Char the eggplant on the stove: If baking, cut the eggplant in half, oil both sides and roast until they collapse. See grilling instructions below. Charring on the stove is super easy, use a fork and prick the eggplant all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow to cool before following direction 3 and on from below.
  3. Mash and combine: When they’re cool, scoop the flesh from the baked eggplants into a bowl. Mash it with a fork. Add the lemon juice, garlic, tahini, salt, and oil, then stir everything together.
  4. Top and serve: Transfer the baba ganoush to a serving bowl. Top with more oil, sumac or smoked paprika, and freshly chopped parsley. Serve with crackers, pita, or veggies, and enjoy!

Can you grill the eggplant instead?

Grilling the eggplant will give your finished baba ganoush extra smokiness and depths of flavor. Grill it whole over an outdoor grill or the flame on a gas stove until the skin looks charred all over and is flaky. Peel all of the skin off, then mash the flesh with the rest of the ingredients.

close up on a creamy white dip in a white bowl with red spices, oil, and green herbs on top.

Can you char the eggplant on the stovetop instead?

Use a fork and prick the eggplants all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow the eggplant to cool before following the directions below to make the dip.

womans hand dipping a cucumber slice into a bowl of creamy white dip.

Can you make it in a food processor?

I prefer to mash the ingredients with a fork so the dip has a little texture. If you prefer it to be super smooth, you can blend everything together in a food processor.

Tips to make the best baba ganoush

  • Make it extra creamy – By straining the eggplant flesh. Pressing the flesh into a mesh strainer over a bowl will extract extra moisture, making the finished result super rich and creamy.
  • Baking the eggplant – Coat all sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Let them cool – Leave the baked eggplants to cool for at least 15 minutes. They’re very hot when they come out of the oven and you could burn yourself if you don’t wait.
  • Toppings – Add as many toppings to the dip as you like, such as pomegranate seeds, cayenne for a spicy kick, smoked paprika, cumin, pine nuts, feta cheese, more herbs, or lemon zest.
  • To serve – Enjoy the dip with a platter of pita chips, veggies, keto crackers, or fresh bread for dipping. Make it a meal with a side of olives, homemade hummus, and a tangy Greek Chicken Souvlaki Salad.

Storing and freezing

Baba ganoush will keep for about 3 to 5 days in the fridge. Store it in an airtight container and add an extra drizzle of olive oil on top before serving.

Unfortunately, homemade baba ganoush is not freezer-friendly. The texture is just never the same once it’s thawed.

More easy snack recipes

Did you try this Easy Baba Ganoush Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Easy Baba Ganoush Recipe (Keto and Whole30)

This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!
Prep Time10 mins
Cook Time35 mins
Resting Time15 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: appetizer, easy appetizer, healthy snack, keto, keto recipe, snack, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 268kcal
Author: Lena Gladstone

Ingredients

  • 2-3 eggplants about 2 lbs
  • 4 tbsp extra virgin olive oil divided
  • 3 ½ tbsp tahini
  • 1-2 cloves garlic grated
  • 1 lemon juiced (about 2 ½ tbsp)
  • 2 ½ tsp kosher salt more to taste if needed
  • 1 tbsp parsley chopped, for topping
  • ¼ tsp sumac or smoked paprika, optional for topping

Instructions

Stovetop instructions

  • Use a fork and prick the eggplants all over.
  • Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 10 minutes.
  • Allow the eggplant to cool before following directions 3 and on from below.

Grilling instructions

  • Preheat the grill to 400F.
  • Cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.

Oven instructions

  • Preheat oven to 400F
  • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the sheet pan. This should take about 35-45 minutes, or until the eggplant has collapsed.
  • Add the lemon juice, garlic, tahini, salt, and 3 tablespoons of olive oil into a bowl. Mix well with the fork to combine.
  • Let eggplants cool for about 10 mins and gently scoop out the flesh or peel it off into the bowl with dressing. I like to leave a few black bits for smoky flavor but that's optional.
  • Using a fork, mash the eggplant to break it down as much as you like texture-wise.
  • Transfer to a serving bowl, make some swirls with a spoon and add remaining 1 tablespoon of olive oil, sprinkle with sumac and chopped parsley. Enjoy with pita chips or veggies to keep it gluten-free.

Notes

Useful Tips:
  • How long will Baba Ganoush keep in the fridge? This will keep for 3-5 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
  • Does Baba Ganoush freeze well? Do not freeze homemade baba ganoush, it does not thaw well.
  • Baking the eggplant: Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Cooling the eggplant: Let the eggplant cool a bit before scooping out the flesh, you can burn your hands from the steam.
  • Can you use a food processor for this dip? I prefer to mash the ingredients with a fork because you want a little texture in the dip.
  • Garlic: If you like it a bit more garlicky, you can add one more grated garlic clove.
    After you’re done mixing your dip, always taste it and make adjustments on salt or lemon juice.
  • Tahini: Be sure to stir your tahini before using it. Usually, the oil from the sesame seeds will separate from the paste, so mix it well before using it in the dip.
  • What other toppings can you add to the dip? Pomegranate seeds, cayenne for a spicy kick, or smoked paprika, or cumin.

Nutrition

Calories: 268kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 631mg | Fiber: 8g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg

Spicy Salmon Sashimi with Ponzu Sauce

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This melt-in-your-mouth Spicy Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. Taking only minutes to assemble, the bold and tangy flavors are a real crowd pleaser!

large white platter with sliced raw salmon, dark brown sauce, and jalapeno slices

Bites of thinly sliced salmon, tangy ponzu sauce, and spicy jalapeno make up this impressive Japanese appetizer. Spicy Salmon Sashimi with Ponzu Sauce is a classic, yet always a delicious party-perfect treat. As a bonus, the entire dish takes less than 10 minutes to assemble!

If you don’t know by now, I’m a huge fan of rich and flavorful salmon dishes. Crusted Keto Salmon, Sesame Ginger Baked Salmon, and Smoked Salmon Eggs Benedict are just a few of my favorites. But on the nights where I want to keep things simple but still indulge in complex flavors, I turn to this spicy salmon sashimi.

The quick and easy yuzu ponzu sauce tastes tangy and citrusy, pairing so well with the fatty salmon and spicy jalapeno. It’s always the best dressing for this dish, even if you want to swap the spice for a cool and refreshing cucumber or ginger garnish.

I think you’re really going to love this easy Japanese appetizer! It’s:

  • Made with only 5 ingredients
  • Easy to put together.
  • Perfect for dinner parties, date night, or make your own sushi night!
close up on a platter of raw salmon slices topped with brown sauce and jalapeno slices

What is salmon sashimi?

Chances are you’ve seen sashimi on the menu at your favorite sushi restaurant. Sashimi is a Japanese delicacy made from thinly sliced raw fish or meat and served on its own unlike traditional sushi (served with rice and nori). It’s always served with a dressing or dipping sauce, like soy sauce or ponzu sauce.

Salmon sashimi (A.K.A. sake sashimi) is one of the more popular sashimi varieties. It can also be made with tuna, octopus, mackerel, squid, and even vegetables like avocado! The thin pieces are often served with a garnish to cut through the rich meat, such as ginger, jalapenos, wasabi, or garlic.

beige plates and bowls holding raw salmon, jalapeno slices, and dark brown sauces

Salmon sashimi ingredients

  • Salmon – You always want to look for sushi-grade salmon when making sashimi. My favorite is wild caught salmon or use your favorite sushi-grade fish (like fatty tuna) instead. Salmon belly sashimi is extra delicious because it’s so fatty, but often costs more.
  • Jalapenos – A jalapeno slice on each sashimi slice is what gives this delicious appetizer its signature spice. You can always swap these for cucumbers if you aren’t a fan of spice.
  • Ponzu sauce – Ponzu sauce is traditionally used as a dipping sauce for seared meats, dumplings, and sashimi. Instead of making homemade ponzu sace, I kept this recipe simple by dressing up storebought yuzu ponzu sauce instead. With a little soy sauce and sesame oil added, this elevated ponzu sauce is nicely balanced between sweet and savory.
woman slicing raw salmon on a white cutting board
white plate with slices of raw salmon and chopsticks
womans hand pouring dark brown sauce over a plate with raw salmon slices

How to prepare salmon sashimi

  1. Start by prepping the salmon. Cut it into thin sashimi-style slices using a sharp knife and place them on a serving plate.
  2. Next, mix the soy sauce, sesame oil, and yuzu ponzu sauce to make the sashimi dressing.
  3. Serve the sashimi by pouring the sauce over the salmon and top each piece with a slice of jalapeno. Enjoy!

Is salmon sashimi safe to eat?

Fresh fish is always best, right? Not when it comes to sashimi! Salmon, tuna, or any seafood that’s been caught and meant to eat raw must before frozen before it can be sold.

When buying your fish you NEED to make sure it says SUSHI GRADE fish, which means you can have it raw. I like to buy mine at an Asain market near me called H Mart.

The FDA requires all sushi-grade fish to be frozen before it’s sold to ensure any unwelcome bacteria or parasites are killed off before you dig in. When shopping for sushi-grade fish, make sure to talk to your local fishmonger to ensure the fish has been frozen first.

close up on a platter of raw salmon slices topped with brown sauce and jalapeno slices

Tips to make the best salmon sashimi at home

  • Equipment – A sharp knife will be your best friend when slicing the salmon. You want thin, even slices and a dull knife will make this difficult.
  • Garnish – Feel free to swap the spicy jalapeno garnish for cucumber, pickled ginger, wasabi, black sesame seeds, or leave all of them off entirely to enjoy the sashimi and ponzu on their own.
  • Serving a crowd – Easily double or triple the amount of salmon you buy to serve this appetizer to a crowd!
  • Storing – Unfortunately, salmon sashimi can’t be stored for later. It needs to be eaten right away or else unhealthy bacteria could form.
woman using chopsticks to pick up a piece of raw salmon sashimi from a white platter

Serve the sashimi next to these dishes on sushi night:

close up on chopsticks holding a piece of raw salmon and a jalapeno slice

If you give this Spicy Salmon Sashimi with Ponzu Sauce a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them on my page!

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5 from 4 votes

Spicy Salmon Sashimi with Ponzu Sauce

This melt-in-your-mouth Spicy Salmon Sashimi with Ponzu Sauce is a delightful and easy appetizer. Taking only minutes to assemble, the bold and tangy flavors are a real crowd pleaser!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Japanese
Keyword: 20 minute recipe, appetizer, easy appetizer, salmon, seafood, side dish, sides, snack
Servings: 2 servings
Calories: 150kcal
Author: Lena Gladstone

Ingredients

  • 6 oz sushi grade salmon or use your favorite sushi grade fish
  • ½ jalapeno thinly sliced (optional)

Sauce

  • 2 tbsp ponzu sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions

  • Prep Fish: Using a really sharp knife, cut the salmon into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be a rectangular shape.
  • Prep Sauce: Mix soy sauce, sesame oil and ponzu sauce for a delicious sauce.
  • Serve: Lay the sashimi slices on a plate and top each slice with a slice of jalapeño (optional). Pour over the sauce, enjoy right away!

Notes

Leftovers and Storage: Eat immediately. Do not store.
Buy the freshest salmon you can find, preferably wild-caught salmon, if it’s available.
This recipe can easily be doubled to serve more.

Nutrition

Calories: 150kcal | Carbohydrates: 2g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 880mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Citrus Grilled Shrimp and Avocado Salad

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This light, fresh, and zesty Citrus Grilled Shrimp and Avocado Salad makes for an outstanding summer meal. Top it off with the easy citrus vinaigrette for bright and tangy flavors!

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large green salad with shrimp, arugula, avocado, and corn in a white bowl next to small bowls holding shallots and dressing

Grilled Shrimp and Avocado Salad Recipe

You’re going to love this light and tasty summer salad! It’s:

  • Made with a handful of fresh ingredients.
  • Naturally gluten-free.
  • The best side dish for steak kebabs.
  • Perfect for summer!

The sun is shining and the pool is glistening. All we need is a refreshing and flavorful meal to pair with the perfect summer weather!

Whether you’re craving a light and healthy lunch or a flavorful side dish, this Citrus Grilled Shrimp and Avocado Salad is the answer. Made with zesty marinated shrimp, avocado, corn, greens, and an easy citrus vinaigrette, the entire meal is easy to put together and a great excuse to fire up the grill.

large green salad with shrimp, arugula, avocado, and corn in a white bowl

I love grilling shrimp in the summertime for salad, tacos, and surf and turf. What helps this salad stand out from the crowd is the simple, savory, and zesty marinade. The shrimp marinade not only adds bright flavors but gives you some time to prep the rest of the salad (or to sip on a Grapefruit Vodka Tonic).

white bowls holding raw shrimp, arugula, corn, lime zest, and almonds next to shallots and lemon

Ingredients you’ll need for Grilled Shrimp and Avocado Salad

  • Shrimp – Frozen, peeled, and deveined jumbo shrimp is your best bet for a quick and easy recipe. To thaw frozen shrimp, either leave it for a few hours in the fridge or place the bag in a bowl of cold water.
  • Shrimp marinade – This super simple marinade is made from fresh garlic, oil, salt, and lime zest. Letting the shrimp sit in the marinade for a few minutes is all it takes to infuse bright and zesty flavors into each bite.
  • Greens – For the salad! My favorites are arugula, spinach, or a spring mix.
  • Salad toppings – This Southwestern salad is its tastiest when it’s loaded with avocado, corn (I like frozen roasted corn from Trader Joes), shallots, and almonds.
  • Citrus vinaigrette – Dress this salad in the simple oil and citrus vinaigrette to round out all of the flavors. Both lemon and orange juice work!
small white plate holding grilled shrimp skewers

How to make a grilled shrimp corn salad

  1. Prepare the shrimp: Once the shrimp has thawed, rinse it well under water and dry it with paper towels. 
  2. Marinate the shrimp: Toss the dried shrimp in a bowl with the oil, salt, garlic, and lime zest. While it’s marinating, place your salad greens in a bowl and whisk the dressing ingredients together.
  3. Grill the shrimp: Add the shrimp to the skewers, then place them on the grill. When they’re done cooking, toss the shrimp in the lime juice and place them on top of the salad greens.
  4. Assemble the salad: Finish the salad by adding the toppings to the bowl with the shrimp and greens. Season it with some salt before tossing it all together with the vinaigrette.

Tips and substitutions

  • If using bamboo skewers, let them soak in a bowl of water for 30 minutes before grilling. This will keep them from burning.
  • For deeper flavors, grill ears of corn until they’re lightly charred and shave the kernels off and into the salad.
  • Want to add some spice? Add ⅛ to ¼ teaspoon of chili powder or cayenne to the marinade.
  • Add more toppings! Baked chicken breast, black beans, sliced radishes, cilantro, and cherry tomatoes would be delicious additions.
  • For sweeter flavors, dress the salad in my Honey Mustard Vinaigrette instead.
  • Forget the salad! The zesty lime shrimp would also be delicious in tacos with cabbage slaw.
2 large green salads with shrimp, arugula, avocado, and corn in white bowls next to slivered almonds and lemon

Can Grilled Shrimp and Avocado Salad be made ahead of time?

You can make the shrimp and salad up to 3 days ahead of time. Just keep the salad, shrimp, avocado, and dressing in separate airtight containers in the fridge so everything can stay as fresh as possible. When it’s time to eat, assemble the salad with the avocado and shrimp, add some dressing, and enjoy!

large green salad with shrimp, arugula, avocado, and corn in a white bowl

More light and fresh summer salads

Did you try this Citrus Grilled Shrimp and Avocado Salad? Let me know what you think! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 1 vote

Citrus Grilled Shrimp and Avocado Salad

This light, fresh, and zesty Citrus Grilled Shrimp and Avocado Salad makes for an outstanding summer meal. Top it off with the easy citrus vinaigrette for bright and tangy flavors!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: American
Keyword: 30 minute meal, dressing, healthy salad, salad, side dish, sides, summer
Servings: 2 servings
Calories: 649kcal
Author: Lena Gladstone

Ingredients

Grilled Shrimp

  • 12 jumbo shrimp peeled & deveined
  • 1 clove garlic grated
  • 1 ½ tbsp olive oil
  • 1 small lime zested and 1/2 juiced
  • ¼ tsp kosher salt

Salad

  • 4 cups greens such as arugula, spinach, or spring mix
  • 3 tbsp extra virgin olive oil
  • ½ lemon juiced, or use ½ orange
  • 1 avocado sliced or cubed
  • 1 cup corn defrosted (I like frozen roasted corn from Trader Joes)
  • 1 small shallot  finely shaved and rinsed in cold water
  • 2 tbsp slivered almonds toasted
  • ½ tsp kosher salt more to taste if needed

Instructions

  • Preheat grill to 450ºF.
  • Thaw out the shrimp. Rinse the shrimp with water and pat dry with paper towels. Peel and devein the shrimp if they aren’t already or leave the tails on if you prefer. Add the shrimp to a bowl and toss with the olive oil, salt, garlic, and the zest of 1 small lime. Let it marinate for 5 minutes or until the grill heats up.
  • Put the marinated shrimp on skewers and grill for 2-3 minutes per side. Remove from the grill and toss in a bowl with 1/2 lime juice. (If using wooden skewers, soak for 20 mins in cold water to prevent burning.)
  • Place the salad greens in a large bowl. Add the shrimp on top. Mix the olive oil with a generous squeeze of citrus and 1/2 teaspoon of kosher salt. Toss lightly to coat the shrimp and greens.
  • In the same bowl, add the avocado, shallots, corn, and toasted almonds, toss gently to combine everything together. Serve right away.

Nutrition

Calories: 649kcal | Carbohydrates: 38g | Protein: 16g | Fat: 53g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 1184mg | Potassium: 1012mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1281IU | Vitamin C: 60mg | Calcium: 130mg | Iron: 3mg

Italian Shaved Zucchini Salad with Feta

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This light and vibrant Italian Shaved Zucchini Salad with Feta is a simple dish you can serve on the side of all of your summer favorites. Made with marinated zucchini ribbons, feta, and herbs, it’s a flavorful recipe you can whip up in minutes.

Jump to Recipe
pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Thin ribbons of marinated shaved zucchini make up this simple and flavorful Italian Shaved Zucchini Salad with Feta. The flavors are delicate, zesty, and perfect for giving your Garlic Tuscan Salmon or Caprese Chicken Bake a pop of tang.

Marinating the zucchini in a simple lemon and oil vinaigrette before assembly infuses bright and vibrant flavors right into the raw vegetable. This means you don’t have to worry about needing a homemade dressing or tons of toppings! Crumbled feta cheese and fresh herbs are the perfect finishing touch.

Make this salad a part of the spread at your next summer barbeque or dinner party. The tangy flavors will compliment any main dish, whether it’s served next to fish, chicken, or steak!

zucchini's next to small white bowls filled with cheese, herbs, oil, and lemon zest

Ingredients you’ll need

  • Zucchini – Thin zucchini ribbons are easy to create using a vegetable peeler or mandolin. The ribbons will be marinated in a simple citrus dressing for a few minutes to ensure they’re tender and flavorful by the time you assemble the salad.
  • Feta cheese – As one of the salads only toppings, crumbled feta will give this dish a pop of saltiness and creamy flavors. If you prefer, swap this out for goat cheese or shaved parmesan.
  • Fresh herbs – All you need is fresh dill and chives but you could also add basil if you like. If you don’t have fresh herbs, use dried instead.
  • Lemon, extra virgin olive oil, and salt – To marinate the zucchini ribbons.
raw zucchini ribbons in a pink bowl next to a wood board with raw zucchinis
raw zucchini ribbons in a pink bowl next to small bowls of cheese, oil, lemon, and herbs
raw zucchini ribbon salad dressed with cheese and herbs in a pink bowl

How to make a shaved zucchini salad

  1. Shave the zucchini: Use a vegetable peeler or a mandolin to create thin zucchini ribbons. Alternatively, use a spiralizer to make zucchini noodles instead!
  2. Marinate the zucchini: Place the lemon zest and juice, oil, and salt in a bowl. Toss the zucchini ribbons in the marinade and let them sit for 5 minutes.
  3. Assemble the salad: Transfer the marinated zucchini to a serving plate. Top with feta cheese and fresh herbs, then enjoy!
pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Add-ins

This salad is easy to customize and will accommodate plenty of add-ins or substitutions. Make it more filling with thinly sliced Italian deli meats or swap the feta cheese for another favorite! I recommend complementing the salad with Italian or Mediterranean additions to keep the flavors consistent.

This is what I recommend adding in:

  • Shaved parmesan
  • Proscuitto
  • Pesto
  • Shaved cucumber
  • Basil
  • Pine nuts
  • Lime juice and zest
  • Goat cheese
  • Shallots
  • Kalamata olives
  • Heirloom tomatoes
close up on a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Serving suggestions

Light and zesty, this zucchini salad would make a flavorful side dish or appetizer during the hot summer months. It’s especially delicious at backyard parties when you need something refreshing to pair with grilled cauliflower steak and ribeye crostinis. Thankfully, it’s easy to make when you need something quick to add to the spread.

Serve the zucchini salad next to any of these delicious and summery main dishes:

pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

More salad recipes to try

Lighten things up with these bright and vibrant summer salad recipes:

If you try this Italian Shaved Zucchini Salad with Feta, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 2 votes

Italian Shaved Zucchini Salad with Feta

This light and vibrant Italian Shaved Zucchini Salad with Feta is a simple dish you can serve on the side of all of your summer favorites. Made with marinated zucchini ribbons, feta, and herbs, it’s a flavorful recipe you can whip up in minutes.
Prep Time5 mins
Marinate Time5 mins
Total Time10 mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Keyword: 20 minute recipe, appetizer, easy appetizer, healthy salad, salad, side dish, summer, vegetarian, veggies
Servings: 4 servings
Calories: 129kcal
Author: Lena Gladstone

Ingredients

  • 3 medium zucchini shaved
  • 2 oz feta cheese crumbled
  • 2 tbsp dill roughly chopped
  • 2 tbsp chives finely chopped
  • ½ large lemon zested and juiced
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt

Instructions

  • Finely shave the zucchini into thin ribbons using a vegetable peeler or a mandolin. Make them as thin as possible without ripping.
  • In a bowl, add the lemon zest, lemon juice, olive oil, and salt. Whisk together to combine. Add the zucchini ribbons and toss lightly to combine. Let them sit for 5 minutes before plating.
  • Place the marinated zucchini in a bowl or on a serving plate. Twist the strands to create some circular shapes in the salad. Top with feta cheese, fresh dill, and chives.

Notes

It’s important to give the zucchini ribbons a few minutes to marinate – it makes them more pliable to roll when you plate the salad.
This recipe is very flexible – you can substitute other types of cheese if you don’t like feta cheese (goat and pecorino would both be great).

Nutrition

Calories: 129kcal | Carbohydrates: 6g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 752mg | Potassium: 417mg | Fiber: 2g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 35mg | Calcium: 99mg | Iron: 1mg
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs
pinterest image of a pink bowl of zucchini ribbons topped with crumbled cheese and green herbs

Fresh Italian Tomato Burrata Salad

by

Ripe and juicy heirloom tomatoes and creamy burrata cheese make up this Fresh Italian Tomato Burrata Salad. It’s colorful, creamy, and has the perfect combination of flavors. Serve it at a BBQ or as a decadent side dish to any weeknight dinner!

Jump to Recipe
tomato, cheese, and cucumber salad in a large white bowl next to torn pieces of bread

I love spending more time outside during the warmer months and a garden-fresh summer salad only makes the time in my lush backyard so much more enjoyable. This Fresh Italian Tomato Burrata Salad is bursting with crisp vegetables and creamy cheese, takes minutes to put together, and is one of my favorite summer recipes.

Unlike Caprese salad, burrata salad isn’t made with mozzarella or balsamic vinaigrette. Instead, it has salty kalamata olives, heirloom tomatoes, and fresh herbs that heir on the side of Mediterranean. The real star of the show, however, is the creamy and delicious burrata cheese!

You can serve this creamy tomato burrata salad right alongside a juicy Ribeye Steak or a tender piece of Vinegar Chicken for the perfect summer meal. Alternatively, try it as a light appetizer with crispy toasted crostini and a Fizzy Pear Cocktail at your next summer get-together.

What is burrata?

Burrata is a special type of cow’s milk cheese that has an outer casing similar to fresh mozzarella. Inside the white ball of cheese contains stracciatella and cream which has a very soft and creamy texture with a milky fresh mozzarella taste. Burrata can be served as is with a sprinkle of salt and pepper, or it can be combined with the fresh flavors of salads or even berries. 

close up on a tomato, cheese, and cucumber salad in a large white bowl

Ingredients you’ll need

  • Burrata – This soft cow’s milk Italian cheese adds a creamy texture and light milky taste that pairs well with the vegetables and herbs.
  • Tomatoes – The perfect summer vegetable, these juicy red tomatoes give the salad a sweet taste and some added acidity. Make this salad with on the vine heirloom tomatoes or a mix of colorful cherry tomatoes if you prefer.
  • Cucumbers – For a healthy crunch and a pop of green.
  • Kalamata olives – These small purple olives add a salty and tangy bite to the salad.
  • Fresh herbs – You’ll need a combination of fresh basil and dill to make each bite extra herbaceous.
  • Extra virgin olive oil – To bring all of the flavors together.
  • Lemon juice and zest – Fresh citrus juice and zest add a pop of vibrancy into the dressing.
individual white bowls with vegetables, oil, lemon, and cheese with green herbs on the side

How to make a salad with burrata

  1. Prep the salad ingredients: Slice the cucumbers and tomatoes, then tear the burrata gently into about 8 pieces.
  2. Assemble the salad: On a large platter, assemble the sliced cucumbers, tomatoes, torn burrata, and olives evenly.
  3. Make the dressing and serve: Lastly, whisk the olive oil, lemon juice, and lemon zest together in a small bowl. Drizzle it over the salad, add a generous sprinkle of salt along with the herbs, and enjoy!
tomato, cheese, and cucumber salad in a large white bowl

Tips and substitutions

  • Instead of the vinaigrette, dress the salad with balsamic reduction or homemade pesto instead.
  • You don’t have to make this with tomatoes! You can use your favorite greens in this salad to replace the tomatoes such as kale, spinach, or fresh arugula. 
  • Can’t find burrata? Use fresh mozzarella packed in water instead.
  • Sweeten it up by tossing in sliced strawberries, blackberries, tart cherries, or sliced summer peaches. 
  • For a bite-sized salad, use sweet cherry tomatoes chopped in half instead of sliced heirloom or roma tomatoes.
  • Spice it up by sprinkling some red chili flakes on the final dish. 
  • Make it smoky. Top the dish with flaky smoked sea salt for a slightly smoky flavor.

What to serve with burrata salad

This salad makes a beautiful centerpiece at any dinner or party. For example, you can serve it with fresh herbs and a pinch of salt on top and eat it as is before dinner. Similarly, top the salad on slices of toasted Italian bread for a colorful appetizer.

Burrata salad can be paired with many different appetizers including these favorites: 

close up on a tomato, cheese, and cucumber salad in a large white bowl

More Italian recipes

If you loved making this burrata salad, try making more of my Italian-inspired recipes:

If you try this recipe for Fresh Italian Tomato Burrata Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 1 vote

Fresh Italian Tomato Burrata Salad

Ripe and juicy heirloom tomatoes and creamy burrata cheese make up this Fresh Italian Tomato Burrata Salad. It’s colorful, creamy, and has the perfect combination of flavors. Serve it at a BBQ or as a decadent side dish to any weeknight dinner!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Keyword: cheese, easy, easy appetizer, healthy salad, italian, mediterranean, salad, summer, vegetarian
Servings: 4 servings
Calories: 328kcal
Author: Lena Gladstone

Ingredients

  • 4 small cucumbers or 1 english cucumber, sliced
  • 2 large tomatoes or 5 smaller on the vine tomatoes, cut into wedges
  • 8 oz burrata torn
  • ½ cup kalamata olives pitted and cut in half
  • ½ cup fresh herbs basil and dill coarsely chopped
  • ¼ cup extra virgin olive oil
  • ½ lemon juiced and zested
  • sea salt to taste

Instructions

  • Assemble the sliced cucumbers on a large platter.
  • Now add the tomatoes.
  • Lastly, add the torn burrata and halved olives.
  • Make the dressing by whisking the extra virgin olive oil, lemon juice, and lemon zest together in a small bowl. Drizzle is over the veggies and cheese. Sprinkle the salad generously with flaky sea salt and fresh herbs. Serve with toasted bread and enjoy.

Nutrition

Calories: 328kcal | Carbohydrates: 9g | Protein: 12g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 275mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1970IU | Vitamin C: 35mg | Calcium: 354mg | Iron: 1mg

Keto Smoked Salmon Avocado Salad

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Enjoy a bowl full of this Keto Smoked Salmon Avocado Salad for brunch or lunch. Dressed in a vibrant lemon dill vinaigrette, the bright flavors and healthy fats in each bite shine. It’s completely low-carb and gluten-free!

Jump to Recipe
white bowl of salad topped with eggs, tomatoes, salmon, and avocado

My nourishing Keto Smoked Salmon Avocado Salad with a homemade lemon dill vinaigrette makes for a beautiful entree you can serve at brunch, for Mother’s day, or for a bright and vibrant lunch. The soft boiled eggs, avocado, and smoked salmon served over a bowl of greens makes each bite filling, flavorful, and perfectly harmonized.

This keto and low-carb salad reminds me of my favorite bagel brunch board but without any of the heavy ingredients. The creamy avocado and eggs are full of healthy fats and protein, plus the buttery soft slices of cold smoked salmon give each bite just a little bit of saltiness. Topped with fresh dill, lemon juice, and cherry tomatoes, you end up with a light and fresh salad that will complement your main dish or a bowl of soup!

This brunch-worthy salad would be the perfect pairing to a bowl of Tomato Soup or on the side of a Keto Everything Bagel topped with cream cheese, pickled onions, and lox. Don’t forget my homemade Strawberry Pop Tarts for dessert!

2 white bowls of salad topped with eggs, tomatoes, salmon, and avocado

Ingredients you’ll need

  • Smoked salmon – Use your favorite storebought wild-caught cold smoked salmon, homemade dill cured salmon, or smoke the salmon filets yourself.
  • Eggs – Topping the salad with soft-boiled eggs almost turns this recipe into a smoked salmon cobb salad. They give each bite a boost of protein and healthy nutrients, making the salad a perfect option for lunch.
  • Avocado – Creamy avocado gives this salad some healthy fats to help fill you up. It’s a light alternative to the more traditional mayonnaise.
  • Cherry tomatoes – For a little freshness and a pop of color.
  • Arugula – I like the peppery taste of arugula but you could use butter leaf lettuce or mixed greens instead.
  • Everything But The Bagel Seasoning – To give the salad some crunch and savory flavors.
  • Dill and lemon juice – To season the eggs and salad.
  • Lemon dill salad dressing – This easy homemade vinaigrette perfectly complements the fresh and creamy salad. It’s made with a handful of simple ingredients, like extra virgin olive oil, dijon mustard, lemon juice, and fresh dill.
white bowls of salad greens next to plates of salmon, eggs, avocado, and seasonings

How to make smoked salmon salad with lemon dill vinaigrette

  1. Soft boil the eggs: Simmer the eggs for a few minutes or until you see small bubbles around the eggshells. When done, place them in a bowl of cold water to keep them from cooking. Peel off the shell when they’re cool to the touch.
  2. Make the lemon dill dressing: Chop the dill and add it to a mason jar along with the rest of the dressing ingredients. Shake it well and put it aside until it’s time to assemble the salad.
  3. Assemble the salad: Divide the greens between two bowls and top each with dressing. Add the tomatoes and smoked salmon. Add in the avocado and season with salt and lemon juice, then add the halved eggs and season with salt and dill. Top both bowls with everything but the bagel seasoning and serve with lemon wedges on the side.
sliced soft boiled eggs on a wood board

Substitutions

  • If you don’t have extra virgin olive oil, use light olive oil or safflower or sunflower oil instead.
  • Make it creamier: Replace the oil in the dressing with homemade mayonnaise or blend the ingredients together with half of an avocado instead.
  • More salad toppings: Add in sliced radishes, cucumbers, red onion, shredded chicken, bacon, or chives.
individual white bowls with greens, salmon, tomatoes, and eggs

Make ahead

Both the salad dressing and the soft boiled eggs can be made ahead of time so you can have this salad ready in minutes:

  • The make the salad dressing ahead: Combine all of the ingredients in a sealed jar and keep it in the fridge. It will stay fresh for 1 or 2 weeks.
  • To prepare the eggs ahead: Cook as instructed and store the unpeeled soft boiled eggs in a sealed container in the fridge. They’ll stay fresh for up to 2 days.

Serving suggestions

This salad would pair well on the side of a low-carb main for dinner or with a bowl of soup for a more filling meal:

white bowls of salad topped with eggs, tomatoes, avocado, and salmon

More salad recipes

Freshen things up with more of my entree salad recipes:

If you try making your own Keto Smoked Salmon Avocado Salad, let me know what you think. Leave a comment and don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
5 from 1 vote

Keto Smoked Salmon Avocado Salad

Enjoy a bowl full of this Keto Smoked Salmon Avocado Salad for brunch or lunch. Dressed in a vibrant lemon dill vinaigrette, the bright flavors and healthy fats in each bite shine. It’s completely low-carb and gluten-free!
Prep Time5 mins
Cook Time7 mins
Total Time13 mins
Course: Appetizer, Brunch, Salad, Side Dish
Cuisine: American
Keyword: 30 minute meal, egg salad, gluten free, healthy salad, keto, keto recipe, keto salmon, low carb, salmon, smoked salmon
Servings: 2 servings
Calories: 544kcal
Author: Lena Gladstone

Ingredients

Smoked Salmon Salad

  • 4 oz smoked salmon divided
  • 4 eggs soft-boiled
  • ½ avocado peeled and sliced
  • 10 cherry tomatoes divided
  • 2 ½ oz arugula or mixed baby greens
  • salt to taste
  • 2 tsp everything but the bagel seasoning
  • ¼ lemon cut into wedges serve on the side
  • 2 tbsp dill roughly chopped

Lemon Dill Dressing

  • ¼ cup extra virgin olive oil
  • ½ tsp dijon mustard
  • ¼ lemon juiced
  • 1 tbsp dill finely chopped
  • sea salt to taste

Instructions

Soft-boiled eggs:

  • Bring a medium pot of water to a boil. Afterward, lower the heat to a simmer. Use a slotted spoon to carefully and slowly add the eggs one by one into the water.
  • Turn the heat up to medium-low and simmer the eggs for about 6 ½ minutes. You should see small bubbles coming from the eggshell. After about 3 minutes, use a spoon to gently push and move the eggs around in the water so that the yolks will remain in the center. Place the eggs in a bowl and run cold water over top to cool off completely. Peel once they are cool to touch.

Lemon Dill Dressing:

  • Finely chop the dill, add it to a small mason jar along with the rest of the ingredients. Shake well and set aside.

Salad:

  • Divide the greens between two serving bowls, drizzle with the dressing, then toss. Add smoked salmon, sliced avocado, and tomatoes. Sprinkle avocado with salt and a squeeze of lemon juice.
  • Peel and cut the eggs in half and add them to the bowls. Season eggs with salt. Sprinkle with fresh dill. Sprinkle everything with everything but the bagel seasoning. Serve with lemon wedges on the side. Enjoy the salad right away.

Nutrition

Calories: 544kcal | Carbohydrates: 12g | Protein: 25g | Fat: 46g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 868mg | Potassium: 824mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1908IU | Vitamin C: 45mg | Calcium: 137mg | Iron: 4mg

Blistered Shishito Peppers with Garlic Aioli

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A plate of these Blistered Shishito Peppers with Garlic Aioli showcases vibrancy and brightness on any summer snack board. In minutes, the pan-fried mild peppers are ready to be dunked in the homemade aioli dipping sauce, making for a light and healthy snack or side dish.

Jump to Recipe
white bowl filled with charred green peppers and orange dipping sauce

Healthy snack incoming! These Blistered Shishito Peppers with Garlic Aioli are a keto, gluten-free, and vegetarian’s dream dish. The crunchy peppers are dressed up with a little salt and lime juice to create a vibrant snack you can dip in the delicious and savory homemade garlic aioli.

There’s something about a plate of mini colorful peppers that makes me want to dig in immediately. Each bite is always crunchy, light, and satisfying. Thankfully, the blistered shishitos in this recipe need less than 10 minutes to cook in a hot pan, making for a low-maintenance snack that’s perfect for dipping.

Don’t worry – shishitos are not as spicy as other chile peppers! They have a sweet and mild taste, plus their charred skin will give each one a touch of smokiness. All of these flavors play so well among the savory and creamy paprika garlic aioli dipping sauce.

Turn to these peppers when you need a summer-ready snack. They’d be delicious at the family cookout with more summer favorites, like Steak and Shrimp, Brussels Sprouts Salad, and Garlic Grilled Shrimp.

What are shishito peppers?

These slender, bright green, and wrinkled peppers come from Japan. Shishito peppers are not spicy and have a more sweet and mild flavor. They make a delicious and dippable snack when they’re blistered in a cast iron pan or on the grill.

close up on a white bowl filled with charred green peppers and orange dipping sauce

Shishito peppers vs. Padron peppers

Shishito peppers have a lot of similarities to Spanish Padron peppers. Both are green, long, and wrinkled. You can easily swap one for the other and prepare them in the same way.

If you want to snack on some shishitos but you can only find Padrons, go ahead and use them as a substitute! Just be ready for a little heat. Padron peppers have a Scoville heat unit of 500 – 2,500 SHU and are about as spicy as a banana pepper.

Ingredients you’ll need

  • Shishito peppers – You should be able to find a bag of these peppers at most grocery stores nowadays. I can almost always find them at Trader Joe’s or Whole Foods.
  • Avocado oil – The peppers need to cook at a high temperature which is why you need an oil with a high smoke point. Avocado oil is best but if you don’t have it, you can use canola or sunflower oil instead.
  • Salt flakes – This ups the flavor when you crunch into a blistered pepper.
  • Lime juice – A spritz of fresh lime juice on top of the peppers makes everything extra bright and tangy.
  • Garlic aioli – This homemade dipping sauce is an easy creation you can whip together in less than 1 minute. All you need is mayonnaise, lime juice, garlic, salt, and paprika. Garlic aioli is the best sauce to turn to when you’re snacking on steamed artichokes, when you need a spread for a sandwich, or as a last minute salad dressing.
individual white bowls filled with mayonnaise, lemon juice, green peppers, spices, and garlic

How to make cast iron blistered shishito peppers

  1. Make the garlic aioli: Mix all of the dip ingredients in a bowl. Keep it covered in the fridge until you’re ready to serve. If you want, feel free to make this a few days ahead of time.
  2. Pan-fry the peppers: Heat the oil in your cast iron. Once the pan is hot, add the peppers and cook until all sides are blistered evenly.
  3. Dress and serve: To finish, toss the peppers in flaky sea salt and add to a serving platter. Serve with the garlic aioli and a spritz of lime on top.
white bowl filled with blistered green peppers and an orange dipping sauce

Tips and substitutions

  • To make this recipe completely vegan, replace the mayonnaise in the aioli with a plant-based alternative.
  • Want to lighten up the aioli? Replace the mayonnaise with Greek yogurt.
  • You may find a spicy shishito pepper in your bag. Rumor has it that 1 out of 10 shishito peppers have some spice. It may come as a surprise but, thankfully, they only have between 50 – 200 Scoville units so the heat won’t be overwhelming.

What to serve with shishito peppers

These blistered shishito peppers make for an easy snack you can enjoy with garlic aioli, hummus, romesco sauce, yogurt sauce, or another dipping sauce. They would also work in a stir fry or sauteed bok choy with soy sauce or on the side of any main dish, like Baked Chicken Breast, Chili Lime Chicken Burgers, Ginger Baked Salmon, or Ribeye Steak.

woman's hand dipping a green blistered pepper in an orange dipping sauce

More healthy snacks to enjoy

Serve your shishitos next to a platter of more fun snacks, like:

If you try these Blistered Shishito Peppers with Garlic Aioli let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 3 votes

Blistered Shishito Peppers with Garlic Aioli

A plate of these Blistered Shishito Peppers with Garlic Aioli showcases vibrancy and brightness on any summer snack board. In minutes, the pan-fried mild peppers are ready to be dunked in the homemade aioli dipping sauce, making for a light and healthy snack or side dish.
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Keyword: 20 minute recipe, appetizer, asian, easy appetizer, gluten free, healthy snack, keto, side dish, sides, snack, vegetarian
Servings: 2 servings
Calories: 325kcal
Author: Lena Gladstone

Ingredients

Blistered Shishito Peppers

  • 1 bag shishito peppers
  • 1 tbsp avocado oil
  • 1 tsp flaky sea salt
  • ½ lime cut in half

Garlic Aioli Dip

  • ⅓ cup mayonnaise
  • 2 tsp lime juice
  • 1 garlic clove grated or pressed
  • ¼ tsp sea salt
  • ¼ tsp smoked paprika

Instructions

Garlic Aioli Dip

  • Mix all the dip ingredients together in a small bowl. Store in an airtight container in the fridge until you're ready to serve.

Blistered Shishito Peppers

  • Heat the oil in a cast-iron skillet over medium/high heat. Once the pan is nice and hot, add in the shishito peppers.
  • Cook the peppers for about 7 minutes, pressing them down with the wooden spoon to ensure each pepper touches the heat. Move them around every few minutes so each side is blistered evenly.
  • Once they are evenly blistered, remove the peppers from the pan. Toss them with the flaky sea salt and serve with garlic aioli and lime wedges.

Nutrition

Calories: 325kcal | Carbohydrates: 3g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1691mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

Easy Chili Lime Chicken Burgers (Trader Joe’s Copycat)

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Fresh and zesty Easy Chili Lime Chicken Burgers (Trader Joe’s Copycat) are packed with finely chopped vegetables, lime juice, and seasonings. The southwestern flavors go perfectly in a lettuce wrap or on a salad to keep this recipe keto-friendly!

Jump to Recipe
close up on a pink plate full of vegetables and chicken burgers

Trader Joe’s is notorious for inspiring some of my favorite meals and snacks, such as Cauliflower Gnocchi, Keto Crackers, and Everything Bagels. Therefore, it’s no surprise that I’m sharing these copycat Easy Chili Lime Chicken Burgers next!

pile of homemade chicken burgers on a parchment lined plate

Light, juicy, and zesty, a batch of these copycat Trader Joe’s chili lime chicken burgers should be kept in your freezer at all times. Furthermore, they’re easy to prepare ahead of time and freeze beautifully. They’re delicious whether you eat them on a bun, a protein-packed salad, or tucked into fajitas or a vegetable wrap.

These naturally gluten-free and keto chicken burgers are filled with finely chopped vegetables, lime juice, and seasonings to infuse tangy southwestern flavors. I topped my patties with avocado, tomato slices, and cilantro but you could add even more, like a fresh avocado salsa or a slice of pepper jack cheese. Most importantly, you’ll end up with juicy burgers that bring fresh and bright flavors to any summer meal!

individual white bowls filled with raw ground chicken, herbs, vegetables, and spices

Chili lime chicken burger ingredients

  • Ground chicken – Ground chicken burgers pair well with the tang and spice in this southwestern recipe. Unlike beef or pork, the meat is tender and lean with just a little bit of fat to give each bite a boost of flavor and moisture.
  • Veggie filling – Mixing minced green onion, bell pepper, cilantro, and garlic with the ground meat gives these burgers texture and lots of fresh flavors.
  • Lime juice – The acid in the fresh lime juice and zest will add a nice balance to these burgers.
  • Seasonings – All you need is salt and red pepper flakes to give the burgers just a hint of spice.
  • Burger toppings – Like avocado, lime juice, tomato slices, and cilantro. Feel free to add more if you wish! Melted cheese, guacamole, avocado salsa, queso fresco, pico de gallo, or corn and peach salsa would all go well with the burgers.

How to make Trader Joe’s chili lime burgers

  1. Form the chicken burgers: Mix the ground chicken, green onions, red bell pepper, cilantro, garlic, salt, red pepper flakes, and lime juice together in a bowl. Form the mixture into 4 patties.
  2. Cook the burgers: Add olive oil to a pan. Sear the burgers in a skillet for 2 and a half minutes per side on medium-high heat.
  3. Assemble everything together: Toss salad with olive oil, lime juice, and salt. Add to a plate, place burger patties, sliced avocado, and tomatoes. Sprinkle with cilantro and a squeeze of the remaining lime.
  4. How to enjoy these chicken burgers: You can eat them on a bun, over a salad, on a low-carb keto bagel, rice, cauliflower mash, or in a wrap.
2 pink plates with salad, chicken burgers, and avocado on each

Can I use turkey instead of chicken?

You can make this recipe with ground turkey instead of chicken if you want. Turkey is naturally lean, meaning it can sometimes turn out dry or bland. I recommend using ground dark meat from turkey thighs and drumsticks, which have more fat and flavor than white meat.

close up of a chicken burger cut in half on a pink plate next to salad

How to serve chili lime chicken burgers

You can’t go wrong with these chicken burgers on a good ol’ fashioned hamburger bun. Pair them next to baked asparagus, Mexican street corn salad, and grilled shrimp skewers for a healthy meal. They were made to be served at a summer barbecue or weeknight dinner!

Most importantly, the flavors in these burgers are so versatile. Cook them, slice them, or add the burgers to a brussels sprouts salad for extra protein. They’re a quick and easy solution when you need filling for a sandwich or lettuce wrap, and go so well topped on a grain bowl!

Double or triple the batch to bring to your next backyard cookout. They’re a gluten-free, dairy-free, and keto-friendly option that will make everyone happy.

Can I make the burgers ahead of time?

Yes! You can easily prepare and shape the burgers and then freeze them for later. Here’s how it’s done:

  1. Combine the ground chicken, green onions, red bell pepper, cilantro, garlic, salt, red pepper flakes, and lime juice in a bowl. Shape into 4 equal sized patties.
  2. Flash freeze the burgers in a single layer on a baking sheet.
  3. When they’re frozen, add a piece of parchment paper between each patty and transfer them to a sealed freezer bag. Remove as much air as possible, seal, and label the bag with the date.
  4. Lastly, when it’s time to cook, defrost the burgers in the fridge and cook according to the recipe instructions.
2 pink plates with salad, chicken burgers, and avocado on each

More fresh summer recipes

Don’t go to the family barbecue empty handed! These fresh recipes were made to be eaten under the summer sun:

If you try these Easy Chili Lime Chicken Burgers, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

Print Recipe
4.75 from 4 votes

Easy Chili Lime Chicken Burgers (Trader Joe’s Copycat)

Fresh and zesty Easy Chili Lime Chicken Burgers (Trader Joe’s Copycat) are packed with finely chopped vegetables, lime juice, and seasonings. The southwestern flavors go perfectly in a lettuce wrap or on a salad to keep this recipe keto-friendly!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Diet: Gluten Free
Keyword: 30 minute meal, burger, chicken, chicken burger, gluten free, healthy salad, keto, low carb, lunch, summer
Servings: 2 servings
Calories: 605kcal
Author: Lena Gladstone

Ingredients

Chili Lime Chicken Burgers

  • 1 pound ground chicken
  • ¼ cup green onion finely chopped
  • ¼ cup bell pepper finely diced
  • 2 tbsp cilantro finely chopped
  • 2 cloves garlic minced
  • ½ large lime juiced
  • ¾ tsp kosher salt
  • ½ tsp red pepper flakes
  • 1 tbsp olive oil for cooking

Salad

  • 3 cups mixed greens divided
  • 1 avocado sliced
  • ½ lime
  • salt to taste
  • 2 tbsp cilantro finely chopped
  • 2 tomatoes sliced or chopped

Instructions

  • In a bowl, combine the ground chicken, green onions, red bell pepper, cilantro, garlic, salt, red pepper flakes, and lime juice. Mix thoroughly to combine.
  • Divide in 4 balls. Using wet hands, form the balls into 4 equal flat patties.
  • Add 1 tablespoon of olive oil in a pan. Pan sear over medium-high heat in a skillet for 2 ½ minutes on each side, until cooked through.
  • Toss salad with olive oil, lime juice, and salt. Add to a plate, place burger patties, sliced avocado and tomatoes. Sprinkle with cilantro and a squeeze of remaining lime.
  • You can eat them on a bun, over a salad, on a low carb keto bagel, rice, cauliflower mash, or in a wrap.

Notes

To freeze for later:
  1. Combine the ground chicken, green onions, red bell pepper, cilantro, garlic, salt, red pepper flakes, and lime juice in a bowl. Shape into 4 equal sized patties.
  2. Flash freeze the burgers in a single layer on a baking sheet.
  3. When they’re frozen, add a piece of parchment paper between each patty and transfer them to a sealed freezer bag. Remove as much air as possible, seal, and label the bag with the date.
  4. When it’s time to cook, defrost the burgers in the fridge and cook according to the recipe instructions.
 
Can I use turkey instead of chicken?
You can make this recipe with ground turkey instead of chicken if you want. Try to use ground dark meat rather than white meat so the burgers have a little more fat and lots of flavor.

Nutrition

Calories: 605kcal | Carbohydrates: 22g | Protein: 44g | Fat: 41g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1050mg | Potassium: 2200mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2780IU | Vitamin C: 78mg | Calcium: 75mg | Iron: 4mg
close up on a pile of chicken burgers on a parchment lined plate
close up on a pile of chicken burgers on a parchment lined plate
pinterest image of a pink plate filled with salad and homemade chicken burgers

Keto Cheeseburger Stuffed Mini Peppers

by

Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!

Red and orange beef stuffed peppers on parchment paper

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own

These Keto Cheeseburger Stuffed Mini Peppers are a low-carb dinner or appetizer filled with juicy and lean ground beef, mushrooms, onion, and bound together with an egg white. Topped with melted cheese and marinara sauce, the peppers are so delectable and so much lighter than a regular hamburger.

Red and orange stuffed peppers next to packaged ground beef, herbs, and marinara sauce

This light meal prep or family dinner option is made extra delicious using Laura’s Lean Ground Beef. Unlike most other “natural” beef, Laura’s Lean is always sourced from suppliers that never use added hormones or antibiotics and are always vegetarian fed. I always feel good about serving it to both my family and guests!

Using mini peppers in this recipe means everything is ready in record time! They’re also bite-sized, meaning you can serve the keto stuffed peppers as an appetizer, snack, or for a tasty main with Creamy Cauliflower Mash and Baked Asparagus on the side.

White and brown bowls filled with mini peppers, cheese, beef, mushrooms, and onions

Ingredients you’ll need

  • Mini peppers – Making this recipe with cute and colorful sweet mini peppers means you can serve it as an appetizer or for a keto and low-carb party snack.
  • Laura’s Lean Ground Beef – Using Laura’s 92% lean beef will cut down on the grease and make this dish much lighter. I recommend buying in bulk so you always have beef ready to use in your freezer.
  • Mushrooms – Cooked mushrooms double down on the meaty flavor in this recipe.
  • Worcestershire sauce – For a little bit of umami flavor that helps elevate the flavors from the meat and cooked veggies. Your Worcestershire sauce is not gluten-free if it contains malt vinegar. In this case, replace it with tamari.
  • Onion – This will be grated and blended right into the hamburger filling. 
  • Egg white – To help bind everything together in the filling.
  • Mozzarella – Shredded mozzarella is added right before the stuffed peppers are done baked to give them a creamy and stretchy melted cheese topping.
  • Marinara sauce and parsley – For a savory finish!
Baked beef stuffed mini peppers in a white pan

How to make mini stuffed peppers with ground beef

woman's hand holding a marinara-dipped stuffed pepper
  1. Cook the veggies: In a pan, cook the mushrooms with butter. Add in the garlic and cook until soft and fragrant.
  2. Make the beef filling: Combine the beef, cooked mushrooms, salt, grated onion, Worcestershire Sauce, and egg white in a large bowl.
  3. Stuff the peppers and bake: Cut each mini pepper in half lengthwise, remove the seeds, and place each one in a baking dish. Spoon some of the beef mixture into each pepper before baking for 15 minutes.
  4. Add the cheese, then serve: Top each pepper with cheese before adding them back in the oven for another few minutes. Add the parsley and warm marinara sauce on top when they’re done!

Tips and substitutions

  • Want to add rice? You can add pre-cooked rice or cauliflower rice to the beef filling.
  • If you’re craving a little spice, mix some chopped jalapenos into the filling.
  • No need to parboil the peppers! Their small size helps the peppers cook and tenderize in record time and without cooking them beforehand.
  • Make sure to use sugar-free marinara sauce. This way it will be keto-friendly.
  • The egg white is optional. Feel free to leave it out if you want.
Serving platter holding stuffed mini peppers and white bowls with marinara sauce

Can I make these ahead of time?

Every element of this dish can be made ahead of time for meal prep. Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. You can also slice, prepare, and store the peppers in the fridge until you’re ready to put the dish together.

Not quite ready to cook the stuffed peppers yet? The mini peppers can easily be stuffed and then left covered in the fridge. Just throw them in the oven right before dinner time!

More keto and low-carb recipes

Put all of these dishes to create the keto and low-carb meal of your dreams:

Did you try this recipe? Don’t forget to tag me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through the photos of your recreations!

Print Recipe
5 from 1 vote

Keto Cheeseburger Stuffed Mini Peppers

Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: appetizer, baked, beef, easy appetizer, healthy snack, keto, keto dinner, low carb, low carb dinner
Servings: 4 servings
Calories: 536kcal
Author: Lena Gladstone

Ingredients

  • 1 lb ground beef Laura’s Lean 92% lean
  • 14 mini peppers halved and deseeded
  • 4 oz mushrooms stems removed and finely chopped
  • 2 tbsp butter unsalted
  • 1 ½ tsp salt
  • 2 cloves garlic minced
  • 2 tbsp Worcestershire Sauce
  • 1 small onion grated, with the juice
  • 1 egg white large
  • 1 ½ cup shredded mozzarella
  • 1 cup marinara sauce
  • 2 tbsp parsley finely chopped

Instructions

  • Preheat the oven to 350ºF. Spray a baking sheet with olive oil spray.
  • In a pan on medium-high heat, melt the butter and add the finely chopped mushrooms. Cook for 5 minutes, moving the mushrooms around a few times. Add garlic and cook for an additional 1 minute.
  • In a large bowl, combine the beef, cooked mushrooms and garlic, salt, grated onion, Worcestershire Sauce, and egg white. Mix to combine.
  • Cut each pepper in half lengthwise and remove the seeds. Place them in the baking dish. Spoon some of the ground beef mixture into each pepper.
  • Bake for 15 minutes or until the peppers have softened and the beef is cooked through.
  • Top the peppers with cheese. Place them back in the oven and bake for additional 3-4 minutes. Top with chopped parsley and marinara sauce or serve more on the side for dipping.

Notes

To make ahead of time: Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. The peppers can also be sliced, prepped, and kept in the fridge until you’re ready to put the dish together.
You can also stuff the peppers, place them in a covered baking dish, and leave them in the fridge for a few hours until it’s time to bake.

Nutrition

Calories: 536kcal | Carbohydrates: 15g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1685mg | Potassium: 962mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3968IU | Vitamin C: 136mg | Calcium: 270mg | Iron: 4mg

Instant Pot Steamed Artichokes with Garlic Aioli

by

Steaming artichokes has never been easier with the help of your Instant Pot. By pressure cooking artichokes, you’ll end up with these perfectly cooked Instant Pot Steamed Artichokes with Garlic Aioli that’s great as an appetizer, side dish, or healthy snack.

Jump to Recipe
halved artichokes on a white plate next to dipping sauce and lemon

Even though artichokes may seem a bit rough and intimidating, they are actually a wonderful veggie to enjoy once they’re soft and tender. After trying this recipe once, you’ll undoubtedly agree that cooking artichokes in a pressure cooker is the way to go! 

This delicious recipe for Instant Pot Steamed Artichokes begins by giving the artichokes a trim before adding them to the pot with some water, sliced lemons, and other aromatic seasonings. While they cook, you can whip up the easy garlic aioli dipping sauce by mixing together homemade mayonnaise with garlic, paprika, and lemon juice.

2 artichokes next to garlic, lemon, bay leaves, and water

These fragrant and soft steamed artichokes turn out to be the perfect low-carb appetizer or snack. They also make for a quick and unique side dish alongside an Oven Cooked Ribeye Steak or a flavorful Low Carb Chicken Caprese Bake. 

How to choose the best artichokes

It’s really important to choose the right artichoke before making this recipe because the wrong ones will impact the flavor and texture of the dish. Follow these tips to choose the best artichoke at the grocery store or farmers market:

  • Look for ones that have tightly packed leaves. Even though the leaves on the outside can be rough, a tightly packed artichoke will better protect the meaty insides. This also means the cooked artichoke will turn out softer and take little time to cook. 
  • Choose one that feels firm and heavy for its size. This is similar to choosing a citrus fruit. The heavier it is, the more water, fiber, and nutrients it will retain. 
  • The best artichokes will have green leaves with some purple. Avoid artichokes that have browning leaves. 
  • Gently squeeze the artichoke to see if it squeaks slightly. This is the sign of a healthy ripe artichoke that is ready for pressure cooking.
trimming an artichoke on a cutting board with a knife

Ingredients you’ll need

  • Artichokes – These can be found at your local grocery store or farmers market. The best time to buy artichokes is between March and May. 
  • Aromatics – You’ll need to add water, lemon, bay leaves, and garlic to the Instant Pot in order to make sure the fresh flavors infuse into the artichokes as they cook.
  • Smoky garlic aioli – You’ll whisk together garlic, smoked paprika, lemon juice, sea salt, and mayo to make a creamy and smoky dipping sauce for the artichoke leaves. It’s a great go-to sauce to use with veggies, chicken tenders, or even as a spread for sandwiches.
2 steamed artichokes on a plate with dipping sauce

How to steam artichokes in the Instant Pot

  1. Prepare the artichokes: Trim the artichokes by slicing off the tip and peeling 2 rows of leaves off from the bottom. Remove any sharp ends.
  2. Add the aromatics: Add the lemon, garlic, and bay leaves to the bottom of the pot along with some water. 
  3. Pressure cook in the Instant Pot: Place your artichokes stem side up on the steaming rack over the aromatics and water. Pressure cook on high for 10 minutes then manually release the pressure.
  4. Make the aioli: Whisk all of the aioli ingredients together in a bowl. Set it aside or keep it in the fridge until you’re ready to serve.
  5. Serve steamed artichokes: Remove the artichokes from the pot with tongs and serve alongside a bowl of smoky garlic aioli. 
overhead view of a steamed and trimmed artichoke

How to eat an artichoke

To eat your steamed artichokes, remove the leaves one at a time from the outside and dip them into your favorite sauce. Then, scrape off the meaty light-colored part of the leaf with your teeth and discard the rough top part. 

After the leaves have all been removed, you’ll reach the bottom of the artichoke. Spoon out the inedible fuzzy choke, slice off the stem, and eat the meaty heart.

halved artichoke on a white plate
halved artichoke with the choke removes

Tips and substitutions

  • Do not overfill the Instant Pot if you’re cooking more than 2 artichokes. Place them stem side up on the steamer rack with enough space apart from each other so they can cook evenly. 
  • If you do not have a steamer basket, use the trivet that the Instant Pot came with or place them on a ball of aluminum foil to keep the artichokes off the bottom of the pot. 
  • Want to make it spicy? Add some cayenne pepper to the aioli for a kick. 
  • If you don’t have aioli for dipping, use melted butter and a squeeze of lemon juice on top as an alternative.
  • Looking for a garnish? Sprinkle the artichoke petals with crumbled feta cheese for a salty bite. 
  • When storing uncooked artichokes, do not wash them until you are about to cook them. Artichokes should be cooked within 1 week of purchasing for the best results. 
  • Make the aioli ahead of time. The garlic aioli can be prepared up to 5 days ahead of time. Just keep it in a sealed jar or container in the fridge until you’re ready to eat.

Can you freeze cooked artichokes?

While cooked artichokes will last in the fridge for up to 3 days, they can also be frozen for up to 3 months if stored in an airtight container or freezer bag with the air removed. For best results, sprinkle with a bit of lemon juice to prevent darkening.

woman's hand holding an artichoke leaf with aioli

What to serve with steamed artichokes

Artichokes are versatile because they make a great appetizer, snack, or side dish. You’ll love pairing them with these easy recipes: 

Did you try these Instant Pot Steamed Artichokes with Garlic Aioli? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

Print Recipe
5 from 1 vote

Instant Pot Steamed Artichokes with Garlic Aioli

Steaming artichokes has never been easier with the help of your Instant Pot. By pressure cooking artichokes, you’ll end up with these perfectly cooked Instant Pot Steamed Artichokes with Garlic Aioli that’s great as an appetizer, side dish, or healthy snack.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: 30 minute meal, appetizer, easy appetizer, healthy snack, sauce, side dish, sides, snack, vegetarian, veggies
Servings: 42 servings
Calories:
Author: Lena Gladstone

Equipment

  • instant pot

Ingredients

Artichokes

  • 2 medium artichokes trimmed
  • 1 cup water
  • ½ lemon sliced
  • 2 bay leaves
  • 3 cloves garlic peeled and smashed

Smoky Garlic Aioli

  • 2 cloves garlic grated
  • ½ tsp smoked paprika
  • 3 tbsp lemon juice
  • ¼ tsp sea salt
  • ½ cup mayonnaise

Instructions

Artichokes

  • Cut the stalks off of the artichokes and slice off 1 inch from the tip of the artichoke. Peel the bottom two rows of leaves. Use scissors to trim off the sharp ends of the remaining leaves, about ¾- 1 inch off each leaf.
  • Add the sliced lemons, smashed garlic, bay leaves, and water to your Instant Pot and insert a steamer rack. Place your artichokes stem side up inside the pot. It's ok to stack them if you’re making more than 2.
  • Close the lid and make sure the valve is set to sealing. Pressure cook on high for 10 minutes (see tips for cooking time for different sizes). When the timer goes off, hit cancel. Manually release the pressure with the pressure valve.
  • Remove the artichokes with tongs. Leave them whole or slice in half.
  • To eat, peel off each leaf and dip in aioli or your favorite sauce. (See eating tips below in notes).

Smoky Garlic Aioli

  • Add all of the aioli ingredients to a bowl. Mix well and set aside until ready to serve. Save time and make this a few days in advance instead.

Notes

Recipe Notes: Cook times will vary. Try 8 minutes for small or halved artichokes, 10-11 minutes for medium, and 13-15 for large. All with a manual release at the end.
Eating an Artichoke: Remove the leaves one at a time from the outside and dip them in sauce. Then, scrape off the meaty light-colored part of the leaf with your teeth and discard the rough top part. After the leaves have all been removed, you’ll reach the bottom of the artichoke. Spoon out the inedible fuzzy choke, slice off the stem, and eat the meaty heart.

Easy Keto Homemade Mayonnaise

by

Blend up a batch of this Easy Keto Homemade Mayonnaise to use in all of your meals! Ready in seconds, all you have to do is blend the 5 ingredients together in 1 jar. Easy, mess-free, and delicious!

Jump to Recipe
jar full of mayonnaise on a wood board with a spoon on the side

Making mayonnaise at home has never been so easy! Made in one jar and with a handful of easy ingredients, this Easy Keto Homemade Mayonnaise will save you countless trips to the grocery store.

This creamy and easy homemade mayo is made in 1 jar and blended together with an immersion blender. Cleanup is virtually nonexistent! It’s a great recipe to use when you’re looking to cut down on waste, save time, and keep your wallet happy. 

This tasty immersion blender mayo is:

  • Just as delicious as storebought mayo
  • Contains real ingredients
  • Stays fresh for up to 1 week
  • Perfect to pair with tons of recipes!

Made with only 4 ingredients, you can whip this up in seconds and spread it onto sandwiches, baked with crusted salmon, or mixed into dressings to enjoy on tacos, nachos, salads, and more!

Is homemade mayo keto?

Yes! This homemade mayonnaise is made with eggs, olive oil, dijon mustard, and lemon juice, meaning it’s completely keto, Whole30, Paleo and low-carb friendly. It’s perfect to use with your favorite keto meals, like a bagel sandwich, as a dip for buffalo chicken tenders, or mixed into tuna egg salad.

overhead view of mayonnaise ingredients in small bowls

Ingredients you need

  • Egg – All you need is 1 large egg for this recipe! The bigger, the better. If the egg isn’t big enough, you may need to add another small or medium egg.
  • Light olive oil – It must be light oil or else you’ll end up with a strongly flavored mayo. Quite a bit of oil is added to the mayonnaise, so it’s important to like the flavor of the oil you use. 
  • Dijon mustard – This sugar-free mustard adds a nice tangy flavor that pairs well with the egg and helps emulsify the mayonnaise. Feel free to use regular yellow mustard if you don’t have dijon.
  • Lemon juice – We need a little acid to bring it all together. Lemon juice adds incredible fresh flavors while remaining keto, low-carb, and paleo-friendly. Feel free to replace it with apple cider vinegar or white vinegar instead.
small jar full of homemade mayonnaise on a wood board

How to make mayonnaise at home

Place the ingredients in the jar: Grab a tall and narrow glass jar and an immersion blender. Add in the light olive oil, the whole egg, mustard, lemon juice, and salt.

Blend it up: Use the immersion blender to blend everything together for at least 10 to 15 seconds. Once it starts to emulsify and thicken, slowly move the blender up and down to fully combine the ingredients.

Stir and store: Remove the blender from the jar when it’s done. Give the mayo a few final stirs with a spoon before sealing the jar with a lid and placing the mayo in the fridge.

overhead view of a small jar full of homemade mayonnaise on a wood board

Recipe tips

  • The bigger the eggs, the better. It’s very important to use large or extra-large eggs for this recipe or else you might need to add an extra one. 
  • It’s very important that you use light olive oil or neutral oil. Extra virgin olive oil is too strong for mayonnaise and will mess up the flavor. If you don’t have light olive oil, use avocado, canola, grape seed, or safflower oil instead.
  • Want your keto mayo to be paleo and Whole30 compliant as well? Swap the light olive oil for avocado oil instead.
  • Use a tall, narrow, and wide-mouthed jar. Mixing everything in one jar, like a pint and half wide mouth mason jar, makes for easy clean up, blending, and storage.
  • I strongly recommend using an immersion blender to make your mayo. It’s a magic handheld tool that’ll make your mayonnaise come together so easily, unlike a food processor or regular blender.

Mayonnaise flavor boosters

Play around with the flavors and add fun mix-ins to this recipe! Here’s what I recommend:

  • Roasted garlic mayo: Add in 2 tablespoons of roasted garlic and maybe a little horseradish for some tang.
  • Herbed mayo: Stir some fresh or dried chives, parsley, basil, dill, or cilantro into the finished mayonnaise. Use it to make an easy and herby salad dressing.
  • Spicy mayo: Blend in crushed chili peppers or a tablespoon of sriracha to create a spicy and easy dipping sauce. Keep things simple and give the mayo a more subtle kick with some fresh cracked pepper.
closeup of a jar with homemade mayonnaise and a spoon inside

Frequently asked questions

Mayo can be tricky sometimes! Find the answers to all of your questions below:

My mayo is too thin! How do I thicken it? 

Sometimes mayo can “break” or separate as it blends, leaving it much thinner than desired. Using an immersion blender should help avoid this but just in case, you can thicken your broken mayo by blending in an extra egg yolk. If that doesn’t work, a little extra mustard or some hot water should help it thicken.

Do I have to use mustard? 

I highly recommend using dijon mustard for not only tangy flavors but to help the mayonnaise stabilize. Without it, the mayo may not emulsify and is more likely to break.

Is homemade mayonnaise safe to eat?

Raw eggs can be kind of scary to eat but they’re necessary when making homemade mayo. If you’re worried about salmonella, make sure the eggs you use were refrigerated at all times before making this recipe and are not cracked or dirty. You can always use pasteurized eggs if you feel raw eggs aren’t safe to eat.

How long does homemade mayonnaise last?

Your mayo will last in a sealed jar in the fridge for up to 2 weeks.

womans hand taking a spoonful of mayonnaise out of a jar

How to use your homemade mayo

If you try making your own Easy Keto Homemade Mayonnaise, let me know what you think. Leave a comment and don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.74 from 15 votes

Easy Keto Homemade Mayonnaise

Blend up a batch of this Easy Keto Homemade Mayonnaise to use in all of your meals! Ready in seconds, all you have to do is blend the 4 ingredients together in 1 jar. Easy, mess-free, and delicious!
Prep Time1 min
Total Time1 min
Course: Condiment, Sauce
Cuisine: American
Keyword: aioli, condiment, hot sauce, keto, low carb, mayo, mayonaise
Servings: 12 oz
Calories: 167kcal
Author: Lena Gladstone

Ingredients

  • 1 large egg
  • 1 cup extra light olive oil or use avocado oil
  • 1 tbsp dijon mustard
  • 3 tbsp lemon juice about half a lemon
  • salt generous pinch

Equipment

  • tall and narrow glass jar, for making and storing the mayo
  • immersion blender

Instructions

  • Add the light olive oil to the mason jar. Next, add the whole egg, dijon mustard, lemon juice, and salt to the jar.
  • Using an immersion blender, press it against the bottom of the jar and blend for at least 10-15 seconds. Once the mayonnaise starts to emulsify and thicken, slowly move the blender up and down to fully combine the ingredients.
  • Once it's all blended, remove the blender. Give it a few stirs with a spoon, seal the lid on top, and place it in a storage container in the refrigerator. It will stay fresh for up to one week.

Notes

Recipe tips:
  • You must use LIGHT olive oil or a neutral oil. Extra virgin olive oil is too strong for mayonnaise and will mess up the flavor. If you don’t have light olive oil, use avocado, canola, grape seed, or safflower oil instead.
  • Want your keto mayo to be paleo and Whole30 compliant as well? Swap the light olive oil for avocado oil instead.
  • Use a tall, narrow, and wide-mouthed jar. Mixing everything in one jar, like a pint and half wide mouth mason jar, makes for easy clean up, blending, and storage.
  • I strongly recommend using an immersion blender to make your mayo. It’s a magic handheld tool that’ll make your mayonnaise come together so easily, unlike a food processor or regular blender.
 
Storage: Keep the jar of mayo covered and in the fridge for up to 1 week.

Nutrition

Serving: 0g | Calories: 167kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 21mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Keto Baked Asparagus with Parmesan

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Tender and cheesy Keto Baked Asparagus with Parmesan is the perfect side dish. It takes minutes to prepare and the pantry staple ingredients keep things simple while still providing big flavors.

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baked asparagus with cheese on top on a piece of parchment paper

Your favorite keto and low-carb meals won’t feel lonely now that they can be paired with this easy and delicious Keto Baked Asparagus with Parmesan. The vibrant green asparagus takes minutes to bake and while the simple seasonings give each bite big flavors. Plus, with cheese on top, it’ll be a miracle if you end up with leftovers!

What keeps this asparagus side dish keto-friendly is the simple list of seasonings. All it needs is garlic, oil, lemon juice, and a little salt. The flavors are bright, savory, and so satisfying.

close up of baked asparagus with cheese on top next to a lemon wedge

Cheesy asparagus can be enjoyed year-round for dinners, backyard cookouts, or with a seafood extravaganza. It goes perfectly on the side of Lemon Butter Scallops, Baked Crusted Salmon, and even with Soft Scrambled Eggs for breakfast.

Ingredients you’ll need

  • Asparagus – The best asparagus is firm, straight, and bright green. The tips should be firm and not loose or starting to sprout.
  • Parmesan cheese – A sprinkle of freshly grated parmesan on top of the asparagus will melt in the oven, giving each bite a bit of creaminess. Try to use fresh parmesan for the best flavors.
  • Garlic – Because it isn’t a savory dish without garlic.
  • Olive oil – This will help soften and tenderize the asparagus and provide healthy fats.
  • Lemon juice – For brightness and acidity that will help bring balance.
  • Salt – To round out all of the flavors.
raw asparagus on a wood board next to lemon, cheese, oil, garlic, and salt

How to make parmesan asparagus in the oven

  1. Prepare the asparagus: Once the woody bottoms are trimmed from the asparagus, spread them out on a baking sheet. Drizzle on the oil before using your hands to rub the garlic and salt all over the asparagus. Finish with a sprinkle of parmesan cheese.
  1. Roast the asparagus in the oven: Bake the asparagus for about 10 minutes or until the asparagus is slightly tender and the cheese has melted.
  1. Plate and serve: When they’re finished baking, place the asparagus on a serving platter and add more cheese and a squeeze of lemon juice. Serve and enjoy!

Air fryer instructions

Prepare and season the asparagus as normal. Lay them in an even layer in the air fryer basket (work in batches if you need to) and grate the parmesan on top. Set the air fryer to 400ºF and cook for around 7 minutes.

At what temperature do you bake asparagus?

Roasting asparagus in a 425ºF oven for 7 to 10 minutes will give you the best results. The cook time will depend on the thickness and age of the asparagus, so make sure to watch it carefully as it bakes. Once it hits the 7 minute mark, pierce it with a fork to see if it needs additional time.

baked asparagus with cheese on top on a piece of parchment paper

Tips and substitutions

  • To trim asparagus, remove the bottom inch to 1 ½ inches. The bottom is very woody, tough, and not fun to eat.
  • To tell when the asparagus is cooked through, pierce it with a fork. It should be fork tender but still have a slight crunch. You don’t want it too soft or mushy.
  • Top with any garnish you like, such as sliced almonds, fresh cracked pepper, lemon slices, or parsley.
  • If you don’t have parmesan cheese, use mozzarella, cheddar, swiss, or provolone instead. You can also make this recipe vegan by using dairy-free cheese.
  • For an added crunch, combine the cheese with panko breadcrumbs or pork rinds to keep the recipe low-carb.
  • To store uncooked asparagus, trim the ends and place the bunch upright in a tall glass or jar filled with an inch of water. This will keep it fresh, crisp, and green. Make sure to change the water every other day or so.

Can it be made ahead of time?

To make this recipe ahead of time, toss the asparagus in the oil and seasonings before placing it in an airtight container. The seasoned asparagus should stay fresh in the fridge for 1 or 2 days. Add the cheese on top right before it’s time to bake.

How to store and reheat baked asparagus

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

To maintain its texture, reheat the asparagus in a 400ºF oven for around 4 minutes. You can also reheat it in the microwave in 30-second intervals until warmed through. Just know that it may turn out mushier this way.

baked asparagus with cheese on top on a piece of parchment paper

What goes well with keto baked asparagus?

Almost everything! Serve this cheesy asparagus on the side of these keto-friendly recipes:

Did you try this Keto Baked Asparagus with Parmesan? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.88 from 8 votes

Keto Baked Asparagus with Parmesan

Tender and cheesy Keto Baked Asparagus with Parmesan is the perfect side dish. It takes minutes to prepare and the pantry staple ingredients keep things simple while still providing big flavors.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Keyword: air fryer, appetizer, baked, gluten free, keto, low carb, roasted, side dish, sides, vegetarian, veggies
Servings: 2 servings
Calories: 291kcal
Author: Lena Gladstone

Ingredients

  • 1 lb asparagus trimmed
  • 3 cloves garlic crushed
  • 3 tbsp olive oil
  • ¼ cup parmesan cheese freshly grated
  • ¼ tsp sea salt more to taste if needed
  • ¼ lemon juiced

Instructions

  • Preheat the oven to 425℉ and then line a baking sheet with parchment paper.
  • Trim the bottom of the asparagus (1-2 inches) and then spread it out across the baking sheet. Drizzle with olive oil and crushed garlic. Use your hands to rub the oil, salt, and garlic over the spears to ensure they are well coated. Sprinkle with half of the shredded parmesan cheese.
  • Roast in the oven for 7-10 minutes. The cooking time will depend on the thickness of your spears. The asparagus is ready when the tips have crisped and the cheese is nice and melty.
  • Remove from oven, add to a serving platter, add the remaining cheese, and squeeze some fresh lemon juice on top.

Notes

Making ahead of time: Toss the asparagus in the oil and seasonings before placing it in an airtight container. The seasoned asparagus should stay fresh in the fridge for 1 or 2 days.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat the asparagus in a 400ºF oven for around 4 minutes. You can also reheat it in the microwave in 30-second intervals until warmed through. Just know that it may turn out mushier this way.

Nutrition

Calories: 291kcal | Carbohydrates: 12g | Protein: 10g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 497mg | Potassium: 507mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1816IU | Vitamin C: 21mg | Calcium: 214mg | Iron: 5mg

Roasted Cauliflower Salad with Lemon Tahini Dressing

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This vibrant and nutritious Roasted Cauliflower Salad with Lemon Tahini Dressing is made with vegan and gluten-free ingredients. Try it as a light dinner or pack it away for healthy lunches.

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large white serving dish holding a cauliflower salad

Warm flavors and hearty bites of spiced cauliflower and lentils make up this delicious Roasted Cauliflower Salad with Lemon Tahini Dressing. It’s a dish you can enjoy year-round for meal prep, as a healthy side dish, or to bring to your next potluck.

This creamy and warm salad is made with roasted cauliflower, lentils, toasted almonds, and lots of fresh greens. It’s tossed together in a simple 3-ingredient lemon tahini dressing that brightens the flavor and adds plenty of tang. It’s a great go-to recipe to keep in your back pocket the next time you’re craving something savory, filling, and healthy.

large white serving dish holding a cauliflower salad

I love bright and colorful salads, like my Keto Thai Steak Salad and Mediterranean Chopped Salad, but this one takes the cake. The simple ingredients come together to give you a perfectly balanced salad that is still light, vegan-friendly, and satisfying.

What is tahini?

Think of it like a nut-free peanut butter. Made from toasted ground sesame seeds, tahini is a paste that has a creamy texture and tastes slightly bitter and nutty. This Middle Eastern condiment can be used to make creamy dressings, in baba ganoush, or as a dip with falafel. 

bowls of cauliflower, lentils, onions, greens, and salad dressing ingredients

Roasted cauliflower and lentil salad ingredients

  • Roasted cauliflower – I love how tender and meaty cauliflower becomes after it roasts in the oven. The florets only need a little oil and warming spices to help the flavors shine through. They’re the real star of this salad!
  • Seasonings – Simple spices will infuse flavor into the cauliflower as it bakes. All you need are smoked paprika, cumin, garlic powder, and kosher salt.
  • Lentils – You’ll need beluga or green lentils to beef up this salad. They have plenty of protein and heartiness to make this salad a meal all on its own.
  • Lemon tahini dressing – This simple dressing is made with tahini, lemon juice, and water. It’s flavorful and bright, vegan, and oil-free. It’s an easy salad dressing recipe to turn to when you don’t have anything else on hand.
  • Toppings – Toasted almonds, red onion, and lots of fresh greens make up the rest of this salad.

How to make roasted cauliflower salad

Cook the lentils: Combine the lentils and water in a pot and bring it to a boil on the stove. Lower the heat and let them simmer until tender. Drain and season with salt.

Roast the cauliflower: Toss the cauliflower florets in the oil and spices. Roast in the oven until they’re tender and golden brown.

Make the dressing: Whisk the dressing ingredients together in a large salad bowl.

Assemble the salad: Add the lentils to the bowl and toss them in the dressing. Next, add the cauliflower along with the onions and greens. To finish, add the almonds and toss the salad together before serving.

white bowl holding a spinach, cauliflower, and lentil salad

Tips and substitutions

  • The best lentils to use in this salad are black beluga or green lentils. Both of these will stay firm and hold their texture after they’ve been cooked. Don’t use red lentils as they’re much softer and will turn to mush.
  • If you don’t have lentils, you can replace them with cooked quinoa, chickpeas, or any other bean you like.
  • There are so many toppings you can add to this warm salad! Like parmesan crisps, roasted chickpeas, feta cheese, cucumber, radishes, pumpkin seeds, shaved brussels sprouts, or fresh parsley.
  • The lemon tahini dressing doesn’t need much to taste amazing, but you can always blend it together with two garlic cloves and nutritional yeast to make it more savory.
close up of a large white serving dish holding a cauliflower salad

Storing leftovers

Because this is a warm salad, it’s best served hot and fresh. You can always store the leftovers in an airtight container in the fridge to enjoy for weekday lunches. They should stay fresh for 3 to 5 days. If you’re making this ahead of time, don’t dress everything. Add dressing and spinach right before serving.

The tahini salad dressing can be stored in a jar in the fridge and used on plenty of other dishes throughout the week. Add a dollop to more salads, use it as a dipping sauce, or spread it on a sandwich.

large white serving dish holding a cauliflower salad

More cauliflower recipes to enjoy

Cauliflower is one of my favorite veggies to use in main dishes, sides, or as a hearty topping in healthy dishes:

Did you try this Roasted Cauliflower Salad with Lemon Tahini Dressing? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

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5 from 1 vote

Roasted Cauliflower Salad with Lemon Tahini Dressing

This vibrant and nutritious Roasted Cauliflower Salad with Lemon Tahini Dressing is made with vegan and gluten-free ingredients. Try it as a light dinner or pack it away for healthy lunches.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Keyword: cauliflower, cauliflower recipe, gluten free, healthy salad, salad, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 474kcal
Author: Lena Gladstone

Ingredients

Lentils

  • 1 cup lentils rinsed (beluga or green lentils)
  • 2 cups water
  • 1 ½ tsp kosher salt add after cooking

Roasted Cauliflower

  • 1 head cauliflower cut into bite-size florets
  • ¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp kosher salt

Lemon Tahini Dressing

  • 2 tbsp tahini
  • 4 tbsp lemon freshly juiced
  • 2 tbsp water

Toppings

  • 1/2 small red onion thinly sliced
  • 4 cups spinach or arugula loosely packed
  • ¼ cup sliced almonds toasted

Instructions

  • Preheat the oven to 450ºF.
  • In a small pot, combine the lentils with 2 cups of water and bring them to a boil. Cover with a lid, simmer over medium heat until tender, 20 minutes. Drain well and let cool.
  • On a rimmed baking sheet, toss the cauliflower with the 1/4 cup of olive oil and the spices and salt. Roast for 15 minutes, flipping them halfway through until the cauliflower is tender and golden brown.
  • In a bowl, whisk the tahini with the lemon juice and 2 tablespoons of water until smooth.
  • Add most of the dressing to the lentils, season with 1 ½ teaspoon of salt, toss to coat.
  • Add the roasted cauliflower into the bowl along with onion, and spinach or arugula. Toss the salad, transfer to a platter, sprinkle with toasted almonds, and drizzle with remaining dressing.

Nutrition

Calories: 474kcal | Carbohydrates: 45g | Protein: 21g | Fat: 26g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 1243mg | Potassium: 1250mg | Fiber: 21g | Sugar: 5g | Vitamin A: 2967IU | Vitamin C: 89mg | Calcium: 153mg | Iron: 6mg

Keto Chicken Kofta With Herb Yogurt Feta Sauce

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This tasty Baked Keto Chicken Kofta is made with ground chicken, herbs, and spices. Served with a tangy homemade yogurt sauce, you can enjoy this light and fresh meal as an appetizer or with a side dish for dinner.

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Large white serving plate holding cooked chicken kebabs. Small bowls with herbs and vegetables on the side.

This perfectly seasoned and fresh Baked Keto Chicken Kofta With Yogurt Sauce is a must-try when you’re craving a light dinner or appetizer. Slightly different from the traditional Greek chicken kabobs we know and love, kofta kebabs are a Middle Eastern recipe that is made with ground meat, fresh herbs and seasonings, onion, and garlic. Bake or grill them for a fun change-up in your weekly meal plan!

This recipe is completely keto and low-carb friendly and uses gluten-free ingredients. Place the oven-baked chicken kofta kebabs on top of a salad for extra protein, enjoy them on their own for lunch, or prepare and keep the kebabs in your freezer when you need dinner in a hurry. You’ll love the full flavors that come from the chicken dipped in homemade yogurt and feta sauce.

What are chicken kofta kebabs?

Kofta is a Middle Eastern dish traditionally made from ground lamb, beef, chicken, pork, or a mix. The meat is mixed with plenty of herbs, spices, onions, and garlic and then formed into meatballs or around skewers. Kofta kebabs can be grilled or baked, depending on their shape or how they’ll be served.

Chicken kofta kebabs are much lighter than other varieties. The mixture of both chicken breasts and thighs is juicy, tender, and well seasoned. Serve one or two kebabs to each guest with fresh vegetables, rice, or salad.

Close up of the inside of a cooked chicken kebab next to lettuce, cucumber, and tomatoes on a white plate

Ingredients you’ll need to make keto chicken kofta kebabs

  • Ground chicken – You’ll need both ground chicken breast and thighs for this recipe.
  • Eggs – To act as a binder for the kofta meat and spice mixture.
  • Herbs and spices – Paprika, cumin, sumac, za’atar, and parsley transform the plain chicken into a Middle Eastern favorite.
  • Onion and garlic – For extra savory flavor in the chicken filling.
  • Fresno chili pepper – This red pepper will add a slight spice to the kofta without being overwhelming. Feel free to swap this with chili powder or a jalapeno pepper for more heat.
  • Homemade yogurt feta sauce – This is a light and simple dipping sauce you can make from yogurt, feta cheese, lemon, salt, and fresh dill.
Ground chicken and an egg in a bowl next to spices and chopped vegetables.

How to make keto chicken kofta in the oven

Making chicken kofta is a hands-on process, literally! You’ll need clean hands or gloves to form the seasoned chicken patties around the skewers. From there, bake and enjoy! This is how it’s done:

  1. Make the kofta pulp mixture: Use a food processor or blender to combine the onion, parsley, chili pepper, and garlic. Process until everything is finely minced, then transfer to a fine-mesh strainer. Press it down with the back of a spoon to drain any excess liquid.
  2. Mix everything together: Combine the ground chicken, egg, salt, smoked paprika, cumin, sumac, and za’atar in a large bowl. Add the strained kofta pulp to the bowl and gently mix everything together with your hands until it has a paste-like consistency.
  3. Form the chicken patties: Scoop two heaping spoonfuls of meat mixture into your hands and flatten it into an elongated patty. Next, form the kofta patty around each skewer.
  4. Bake the chicken kofta: Add the kebabs to your prepared baking sheet and bake for around 10 minutes. 
  5. Make the yogurt sauce: While the chicken is baking, make the yogurt sauce by mixing all of the ingredients together in a bowl.
  6. Serve: Serve the kebabs on a platter lettuce, tomatoes, red onion, cucumbers, and olives with yogurt sauce on the side for dipping!
Woman's hand forming ground chicken around a wood skewer
Woman's hand forming ground chicken around a wood skewer
Woman's hand forming ground chicken around a wood skewer

How to serve baked keto chicken kofta kebabs

This is a bright and savory meal you can serve with a few accompaniments to really boost the presentation and flavor:

Tips and variations

  • Don’t have any chicken at home? You can replace it with ground beef or turkey instead.
  • Can’t find ground chicken thighs? Instead, cut the whole thighs into smaller pieces and pulse in a food processor.
  • If using bamboo or wood skewers, soak them in water for 30 minutes so they don’t burn or catch fire in the oven.
  • Don’t have skewers? Form the patties into meatballs instead and serve them in lettuce cups.
  • If you’d rather grill the chicken kebabs, I recommend using a grill pan as the chicken mixture can be a little loose and some pieces may fall through the grill.
  • Protect your hands when working with the sticky chicken filling by wearing gloves or dampening your hands with water.
  • Use a meat thermometer to ensure the chicken is done cooking. The chicken kebabs are ready when their internal temperature has reached 165ºF.
Chicken kebab on a white plate next to a large platter of kebabs and surrounded by lettuce, herbs, and fresh vegetables

Storing and reheating leftovers

You can make the chicken kofta kebabs ahead of time by forming the patties around the skewers and then placing them in the freezer. Cover them well in foil and freeze for up to 3 months. Let them thaw overnight in the fridge before baking.

The yogurt sauce will also stay fresh in the fridge for about 2 or 3 days if you decide to make it ahead of time. Keep it in a sealed container or jar.

I recommend enjoying the chicken kofta immediately after it’s done baking for the tastiest and juiciest bite. If you end up with leftovers, simply store them in a shallow, airtight container in the fridge for up to 4 days.

To reheat, place the chicken kebabs on a baking sheet and bake in a 400ºF oven for about 15 minutes or until heated through.

Chicken kebab on a white plate surrounded by lettuce, herbs, and fresh vegetables

More light and flavorful keto recipes

Try any of these keto recipes for a healthy dinner, light lunch, or for a flavorful appetizer:

Don’t forget to tag me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through the photos of your recreations!

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4.8 from 5 votes

Baked Keto Chicken Kofta With Yogurt Sauce

This tasty Baked Keto Chicken Kofta is made with ground chicken, herbs, and spices. Served with a tangy homemade yogurt sauce, you can enjoy this light and fresh meal as an appetizer or with a side dish for dinner.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Dinner, Lunch
Keyword: 30 minute meal, chicken, gluten free, keto, keto dinner, low carb, low carb dinner
Servings: 10 koftas
Calories: 199kcal
Author: Lena Gladstone

Ingredients

Chicken Kofta Mixture

  • 1 lb ground chicken breast
  • 1 lb ground chicken thighs If you can’t find ground chicken thighs, cut whole thighs into smaller pieces, and pulse in the food processor.
  • 1 large egg
  • 3 tsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp sumac optional
  • 1 tsp za’atar optional

Pulp for Kofta Mixture

  • 1 small sweet onion peeled and quartered
  • 2 cups parsley loosely packed
  • 4 cloves garlic
  • ½ Fresno chili pepper seeds removed, or use ¼ tsp chili powder

Yogurt Feta sauce

  • 1 cup yogurt full fat
  • ¼ cup feta crumbled
  • ½ lemon
  • 2 tbsp fresh dill or other soft herbs
  • Salt to taste

For Serving

  • 1 head red leaf lettuce
  • 5 small campari tomatoes
  • 5 small cucumber
  • ¼ cup dill and parsley chopped
  • ½ cup kalamata olives
  • ½ small red onion sliced

Instructions

  • Preheat the oven to 450ºF. Line a large baking sheet with parchment paper and set it aside.

Pulp for Kofta Mixture

  • In a food processor or blender, combine the onion parsley, chili pepper, and garlic. Process until everything is finely minced and creates a pulp. Transfer to a fine-mesh strainer and use the back of a spoon to drain off any excess liquid.

Kofta Mixture

  • In a large bowl, combine the ground chicken breast and thighs, egg, salt, smoked paprika, cumin, sumac, and za'atar.
  • Add the onion, parsley, garlic, and chili pepper pulp to the bowl and lightly mix the mixture with your hands. Don’t over mix. After a minute it will have a sticky paste-like consistency.
  • Tip: Use water and damp your hands to help make working with the sticky paste easier. Scoop two heaping spoonfuls of meat mixture into a damp hand, flatten it in your hand into an elongated flat pattie.
  • Add a skewer stick to the pattie and start forming the kofta around the skewer.
  • Add to the baking sheet. Repeat for the rest until you get 10 koftas.
  • Bake for 10 minutes on the top rack, until the kofta patties are cooked through or no longer pink when cut through the center and golden brown. A meat thermometer should read 165ºF when they're done.

Yogurt-Feta Sauce

  • Add all ingredients to a bowl and mix well. Add additional salt as needed, then set aside until serving.

Serving

  • Serve the kebabs on a platter with lettuce, tomatoes, red onion, cucumbers, olives, and yogurt sauce.

Notes

Tip: If you can’t find ground chicken thighs, cut whole thighs into smaller pieces, and pulse in the food processor.
Tip: Use water and damp your hands to help make working with the sticky paste easier.
Tip: Soak the skewers in water for 15 mins.
Make-Ahead: Form the patties around the skewers and place them in the freezer. Cover them well in foil and freeze for up to 3 months. Let them thaw overnight in the fridge before baking. The yogurt sauce will also stay fresh in the fridge for about 2 or 3 days if you decide to make it ahead of time. Keep it in a sealed container or jar.
Storing: Store the leftover chicken in a shallow, airtight container in the fridge for up to 4 days.
Reheating: Place the chicken kebabs on a baking sheet and bake in a 400ºF oven for about 15 minutes or until heated through.

Nutrition

Calories: 199kcal | Carbohydrates: 9g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 952mg | Potassium: 719mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3696IU | Vitamin C: 31mg | Calcium: 115mg | Iron: 3mg

Butter Lettuce Salad with Lemon Chive Dressing

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Treat yourself to this refreshing Butter Lettuce Salad with Lemon Chive Dressing. Full of fresh veggies and Parmesan crisps, each bite is light and tangy. It’s the perfect side to any meal!

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Large black plate holding a salad with cucumbers, radishes, and parmesan crisps on top.

Fresh and vibrant flavors are plentiful in this Butter Lettuce Salad with Lemon Chive Dressing. Layers of crisp radishes and cucumber pair perfectly with Parmesan crisps and the homemade salad dressing. It’s an easy salad recipe you can whip up before a hearty steak dinner or on the side of brunch.

This is clean eating at its finest, as all of the ingredients are gluten-free, keto, vegetarian, and low-carb. Butter lettuce, radishes, cucumber, and Parmesan cheese tossed together in the simple lemon herb dressing creates bursts of flavor without messing with your budget.

Large black platter with lettuce and sliced cucumber. Small bowls with sliced radish, parmesan crisps, and salad dressing on the side.

What is butter lettuce?

Butter lettuce, also known as Bibb or Boston lettuce, has vibrant green leaves that are round, smooth, and loose. It has a sweet and tender bite, making it the perfect choice for refreshing spring or summer salads. You can even use the large leaves as a replacement for pita bread or tortillas when you want to enjoy a healthy appetizer or lunch.

Large black platter with lettuce and sliced cucumber and radishes

Ingredients you’ll need to make this butter lettuce salad recipe

  • Butter lettuce – This vibrant and hearty lettuce isn’t only great for lettuce cups. Butter lettuce has round, thick, and vibrant green leaves. It has a tender and crisp taste that has a little more substance than iceberg or romaine lettuce.
  • Toppings – Thinly sliced cucumbers and radishes are fresh, light, and crisp. They’re all you need for this simple yet delicious salad, but you’re welcome to add sliced avocado, croutons, baked chicken breast, or hard-boiled eggs to make it a little more hearty.
  • Parmesan crisps – So easy to make at home! All you need is shredded Parmesan cheese and a hot oven. If you’re in a rush, just substitute them with shaved Parmesan. If you want to try the one I am using, get a bag or two of these ParmCrisps Everything.
  • Lemon chive dressing – This is a simple homemade dressing made with lemon juice, fresh chives, oil, and dijon mustard. You can keep a batch of this dressing in the fridge to use with a Mediterranean salad or even fish.
Individual white bowls holding ingredients for a salad and salad dressing

How to make this salad with homemade lemon dressing

  1. Make the lemon dressing: Add all of the dressing ingredients to a jar and shake well to combine.
  2. Prepare the veggies: Wash and dry the lettuce before adding it to a large bowl or platter. Slice the radishes and cucumber using a mandolin or a sharp knife. Keep the radishes in a bowl with cold water until everything is prepared.
  3. To make homemade parmesan crisps: Preheat the oven to 400ºF. Spoon small piles of shredded Parmesan onto a parchment-lined baking sheet and pat each one down slightly. Bake for around 5 minutes or until each pile of cheese is golden and crisp.
  4. Assemble the salad: Pat the radishes dry and add them to the lettuce and cucumbers in the bowl. When the homemade Parmesan crisps are cool, add them in as well. Finish by drizzling on the dressing and serve with your favorite meal!
Large black plate holding a salad with cucumbers, radishes, and parmesan crisps on top.

Tips and substitutions

  • I recommend using a mandolin to create paper-thin veggies. If you don’t have one, slicing the veggies carefully with a sharp knife will work as well.
  • Letting the sliced radishes sit in cold water while you prep will keep them nice and crisp.
  • Can’t find butter lettuce? Replace it with another large, green leaf lettuce like romaine.
  • Serve the salad with a creamy dressing instead. Both Caesar and ranch dressing would go well on this simple salad.
  • If you can’t find fresh chives, you can use dried chives or dill as a replacement.
Close up of a salad with parmesan crisps, sliced radishes, and cucumber.

What goes well with butter lettuce salad?

You can serve this fresh simple salad with a heavy or light dinner, lunch, or on the side of brunch. It’s a refreshing side dish next to a ribeye with chimichurri sauce or a buttery slice of prime rib roast. If you want to keep things on the lighter side, serve the salad next to a baked chicken breast, keto crusted salmon, or a creamy bowl of pasta.

Large black plate holding a salad with cucumbers, radishes, and parmesan crisps on top.
Large black plate holding a salad with cucumbers, radishes, and parmesan crisps on top.

More salad recipes

Add some color to your meal with these vibrant and tasty salads:

Did you try this Butter Lettuce Salad with Lemon Chive Dressing? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!

Print Recipe
5 from 1 vote

Butter Lettuce Salad with Lemon Chive Dressing

Treat yourself to this refreshing Butter Lettuce Salad with Lemon Chive Dressing. Full of fresh veggies and Parmesan crisps, each bite is light and tangy. It’s the perfect side to any meal!
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: 20 minute recipe, gluten free, healthy salad, keto, keto dinner, low carb, salad, vegetarian
Servings: 4 servings
Calories: 315kcal
Author: Lena Gladstone

Ingredients

Salad

  • 1 head butter lettuce washed, patted dry, and torn
  • 3 small cucumbers thinly sliced
  • 4 radishes thinly sliced
  • ½ cup parmesan crisps or substitute with shaved parmesan

Lemon Chive Dressing

  • ½ cup extra virgin olive oil
  • 1 tbsp dijon mustard
  • ½ lemon juiced
  • 3 tbsp chives finely chopped
  • sea salt to taste

Instructions

Lemon Chive Dressing

  • Add all of the dressing ingredients to a small jar with a lid and shake well to combine.

Butter Lettuce Salad

  • Wash the lettuce and dry it using a clean kitchen down or a salad spinner. Add to a large serving platter or bowl.
  • Use a mandolin to thinly slice the radishes. Keep them in a bowl with cold water until everything else is prepared. When ready to serve, dry the radishes and add to the platter.
  • Use a mandolin to thinly slice the cucumber.
  • Add cucumbers in clusters to the platter with the lettuce. Then add radishes in clusters too.
  • Top the salad with parmesan crisps or shaved parmesan, drizzle with dressing, and serve.

Notes

Get a few bags of my new favorite crunchy topping: ParmCrisps Everything
Or make homemade parmesan crisps at home:
  • Preheat the oven to 400ºF.
  • Spoon small piles of shredded Parmesan onto a parchment-lined baking sheet and pat each one down slightly. Add a sprinkle of everything but the bagel seasoning if you’d like.
  • Bake for 3 to 5 minutes or until each pile of cheese is golden and crisp.
  • Let cool and enjoy.

Nutrition

Calories: 315kcal | Carbohydrates: 6g | Protein: 6g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 250mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1636IU | Vitamin C: 14mg | Calcium: 188mg | Iron: 1mg

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