Lena's Kitchen

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

veggies

Herb Pesto Green Bean Salad

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Turn simple summer green beans into a flavorful masterpiece with this Herb Pesto Green Bean Salad recipe. Tossed in an herby homemade pesto, this easy salad takes 15 minutes to put together and is perfect for picnics, barbecues, or dinner parties.

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cooked green beans tossed in pesto in a pink bowl

Spring and summer are a time for fresh and colorful produce, including one of my favorites: green beans! They’re always on my shopping list in the summer so I can make my Garlic French Green Beans, pair on the side of a Garlic Butter Ribeye Steak, or use in this picnic-perfect Herb Pesto Green Bean Salad.

Blanched green beans are tossed in a homemade herb pesto to make this easy vegetarian side dish. The pesto is a little different from your average pesto recipe and uses walnuts, parsley, and dill instead of basil and pine nuts! The layers of flavors bring lots of excitement to this simple vegetable.

Every bite of this green bean salad is crisp and vibrant! Pair it with all of your favorite summer meals or bring a batch to your next party. It’s a real crowd-pleaser you can have ready in just 15 minutes!

overhead view of cooked green beans tossed in pesto in a pink bowl

Can you make pesto with other herbs?

A classic pesto recipe is made with fresh basil, garlic, oil, pine nuts, and hard cheese like Parmigiano Reggiano. If you’re ever out of basil, pesto pairs well with other fresh herbs and leafy greens like parsley, spinach, kale, dill, arugula, or tarragon.

I made this herb pesto with parsley and dill instead of basil, as well as walnuts instead of pine nuts. With a few other substitutions, this herby version tastes bright and tart.

Cold green bean salad ingredients

  • Green beans – Fresh green beans are best in this recipe because they need to be crisp and tender before being tossed in the homemade pesto. Head to your local farmer’s market between May and October for the best seasonal green beans!
  • Herb walnut pesto – This homemade pesto recipe is a little different from your average Italian pesto sauce because it’s made with dill, parsley, walnuts, red wine vinegar, dijon mustard, and lemon. The flavors are slightly savory thanks to the garlic and oil but are also fresh, tart, and bright.
small white bowls with green beans, oil, nuts, salt, and vinegar

How to make pesto green bean salad

  1. To start, make the herb pesto by adding the walnuts, oil, lemon juice, and garlic to a food processor. Blend until smooth, then add the rest of the ingredients and blend again. Set the finished pesto aside until the green beans are ready.
  2. Prepare a bowl of ice water for the cooked green beans.
  3. Bring some water to a boil in a pot and add the green beans. Blanch until they’re bright green and tender.
  4. Immediately drain the water and place the beans in the ice bath.
  5. Dry the beans really well with paper towels, then transfer them to a bowl. Toss them in the pesto, as well as some extra lemon juice and salt. Serve and enjoy!
cooked green beans in a bowl of ice water
homemade pesto in a food processor
using a spoon to toss green beans in pesto in a white bowl

Tips and tricks

  • Salad toppings – Keep it simple with lemon and salt on top of the assembled salad or add a little extra flavor with feta cheese, crumbled bacon, crushed walnuts, lemon zest, slivered almonds, shaved parmesan, or sunflower seeds.
  • Serving – This green bean salad is best served cold instead of warm. It’s meant to be crisp and refreshing!
  • Making ahead – The pesto can be made a few days ahead of time and stored in the fridge to save time. To store in the fridge, press a piece of plastic wrap on the top of the pesto in an airtight container so it doesn’t brown.
  • Freezing pesto – Make the pesto ahead and pour it into ice cube trays. Let the pesto cubes freeze, then transfer them to a ziploc bag and freeze for about 2 or 3 months. Just let them sit on the counter or in the fridge for a few hours to thaw.
  • Storing – Store the leftover salad in an airtight container in the fridge for up to a week.

Serving suggestions

This green bean salad screams summertime! I recommend serving it alongside more refreshing sides like a peach burrata salad and potato salad at barbecues or summer parties. As for the main, the herby flavors of the salad will complement grilled skirt steak and chicken kabobs, or go the vegetarian route and make my colorful beet terrine instead.

Did you end up with leftover pesto? Use it to dress up boiled baby potatoes, toss it with grilled or roasted veggies, or use it as a salad dressing with a little extra olive oil.

close up on cooked green beans tossed in pesto in a pink bowl

More vegetable side dishes

Did you try this Herb Pesto Green Bean Salad? 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 1 vote

Herb Pesto Green Bean Salad

Turn simple summer green beans into a flavorful masterpiece with this Herb Pesto Green Bean Salad recipe. Tossed in an herby homemade pesto, this easy salad takes 15 minutes to put together and is perfect for picnics, barbecues, or dinner parties.
Prep Time5 mins
Cook Time2 mins
Chill time5 mins
Total Time12 mins
Course: Appetizer, Salad, Side Dish
Keyword: 20 minute recipe, appetizer, easy appetizer, healthy salad, salad, side dish, sides, vegan, vegetarian
Servings: 6 servings
Calories: 182kcal
Author: Lena Gladstone

Ingredients

Green beans

  • 1 ½ lbs green beans trimmed and cut into 1” pieces

Herb pesto

  • ¼ cup walnuts toasted (other nuts can be almonds, pistachios or cashew)
  • 1 bunch dill roughly chopped without stems
  • ½ bunch parsley roughly chopped without stems
  • 1 clove garlic
  • ⅓ cup olive oil
  • 1 tsp kosher salt plus extra flaky salt for finishing
  • 1 lemon divided and juiced
  • 1 tsp red wine vinegar
  • 1 tsp Dijon mustard

Instructions

Herb Pesto

  • While green beans chill, make the pesto. In a food processor, add toasted walnuts, olive oil, ½ lemon juiced, and garlic. Blend until smooth.
  • Then add chopped dill, chopped parsley, vinegar, mustard, and salt.
  • Blend until smooth.

Green beans

  • Before you cook the beans, prepare an ice bath – fill a large bowl with ice and cold water.
  • In a large pot, bring water to a boil. Once it’s boiling, add the green beans that were trimmed and cut into 1 inch pieces. Cook for 2 minutes.
  • Use a strainer or tongs to immediately transfer the beans to the ice bath. Let them chill in the bath for 5 minutes. Using a paper towel, pat the beans dry before tossing in the pesto.
  • Add the beans to a bowl, toss with the pesto. Squeeze the other half of the lemon and sprinkle a pinch of flaky salt if needed and toss again.
  • Transfer to a serving dish. Serve immediately.

Notes

  • Making ahead – The pesto can be made 2 days ahead of time. To store in the fridge, press a piece of plastic wrap on the top of the pesto in an airtight container so it doesn’t brown.
  • Freezing pesto – Pour the finished pesto into ice cube trays. Let the pesto cubes freeze, then transfer them to a ziploc bag and freeze for about 2 or 3 months. Just let them sit on the counter or in the fridge for a few hours to thaw.
  • Storing – Store the leftover salad in an airtight container in the fridge for up to a week.

Nutrition

Calories: 182kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 407mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1201IU | Vitamin C: 30mg | Calcium: 60mg | Iron: 2mg

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

Greek Chicken Kabobs with Lemon Garlic Marinade

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Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.
Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.

With summer on the horizon, we’re going to need a long list of delicious meals to add to our repertoires. These Greek Chicken Kabobs with Lemon Garlic Marinade are a perfect summer staple, and are sure to impress at your next barbecue. Even for your usual weeknight dinner, mix it up with this fun and flavorful step away from the usual routine.

How to Make Greek Chicken Kabobs

This Greek Chicken Kabobs with Lemon Garlic Marinade recipe is made entirely out of ingredients you most likely already have in your house. We’ll start using either chicken tenders or two fresh chicken breasts. The breasts will need to be butterflied, which is done by simply cutting each piece in half horizontally. Afterwards, slice each half into strips.

Marinating the meat for at least 30 minutes (but no more than 3 hours) will allow the flavors to soak in and meld together, resulting in a tender, tangy bite. While the marinade is performing its magic, soak bamboo or wood skewers in water for the same amount of time. This will prevent the wood or bamboo from burning while on the grill. Alternatively, use metal skewers and forget about soaking.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

Thread the prepped and marinated Greek Chicken Kabobs onto your skewers. Pack them tightly as each piece will shrink as it cooks. For even more flavor, add slices of veggies like red onion, peppers, zucchini, mushrooms, or cherry tomatoes to the kabobs in between the chicken pieces.

How to cook Greek chicken kabobs in the oven

Don’t fret if you don’t own a grill! These Greek Chicken Kabobs can easily be made in the oven. Here’s how to do it:

  1. Preheat oven to 400ºF. Line a large baking sheet with foil.
  2. Thread the chicken (and veggies if you want) onto the skewers as directed in the recipe.
  3. Place skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through. The chicken is done when it is no longer pink, or when a meat thermometer reads 165ºF.

The Easiest Marinade Ever

Can you believe that this marinade has only four ingredients? To create this easy masterpiece, throw the ingredients in a bowl and blend together using an immersion blender. The lemon-garlic concoction is a traditional Greek flavor that is not only light and healthy, but adds a wicked zing to each bite. Make sure to allow the chicken to sit in the marinade for at least 30 minutes or up to 3 hours for the most delectable flavor.

If you’re in the mood for a creamier result, add a tablespoon or two of plain Greek yogurt. As it grills, the yogurt will tenderize the Greek Chicken Kabobs and be super juicy.

If you’re not in the mood for an entire Greek feast, but are still intrigued by the flavors, try marinating my Everyday Chicken Breast in the same recipe. You’ll still end up with a delicious and keto-friendly chicken dinner, but without the hassle of preparing and plating a variety of garnishes. Serve on a bed of Lemon Risotto for added elegance.

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

Serving and Plating Options

Picture this: it’s a perfect summer day, and you’ve just finished grilling these beautiful Greek Chicken Kabobs with Lemon Garlic Marinade. How would you want to plate them to turn a simple chicken dinner into an irresistible summer feast?

I began by resting the chicken on a spoonful of my homemade hummus, then added fresh summer vegetables on the side. Ripe tomatoes, cucumbers, crisp greens, and olives gave my plate huge pops of color and elevated flavors. To finish, I topped everything with a squeeze of lemon and a sprinkle of Za’atar. If you can’t find Za’atar, paprika will be a great substitution. So beautiful and colorful, how could anyone resist this setup?

Additionally, serve a plate of fresh-cut vegetables and pita along with the rest of the feast so guests or family can enjoy extra dips of the hummus. If it’s a hot day, don’t forget the ice-cold white wine or beer!

Greek Chicken Kabobs with Lemon Garlic Marinade served with fresh greens, veggies, za'atar, hummus, and lemon.

More Summer-Ready Meals

I love offering up epic meals to serve your entire guest list, and with summer around the corner, we need to have as many on hand as possible! For a backyard BBQ to remember, serve any of these yummy options:

If you try these Greek Chicken Kabobs with Lemon Garlic Marinade, please leave me a comment below or tag me on Instagram @lenaskitchenblog! I would love to know what you think.

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5 from 4 votes

Greek Chicken Kabobs with Lemon Garlic Marinade

Turn everyday ingredients into a one-of-a-kind feast! These Greek Chicken Kabobs with Lemon Garlic Marinade are tender, juicy, and full of flavor. Perfect for a summer BBQ or a weeknight dinner, they will for sure add some ‘wow’ to the table.
Prep Time10 mins
Cook Time10 mins
Marinating30 mins
Total Time50 mins
Course: Dinner
Cuisine: Greek, Mediterranean
Keyword: chicken, dinner, easy dinner, gluten free, grill, grilled, grilled recipe, kabobs, keto, keto dinner, mediterranean, summer
Servings: 6 skewers
Calories: 171kcal
Author: Lena Gladstone

Equipment

  • Grill or grill pan
  • Skewers, metal or bamboo
  • Immersion blender or blender

Ingredients

  • 1 lb or 2 large chicken breasts or chicken tenders breast cut in half and then into strips

Marinade

  • 4 large garlic cloves
  • ¼ cup olive oil
  • ½ lemon juiced
  • 1 tsp sea salt

Sides

  • pita bread
  • hummus
  • cucumbers
  • tomatoes
  • arugula or any other greens
  • olives
  • lemon grilled
  • fresh herbs like cilantro, parsley, or dill
  • za'atar or smoked paprika, optional to sprinkle on top
  • olive oil, optional to drizzle on top

Instructions

Marinade

  • Add all ingredients into blender or a jar. Use an immersion blender and blend until creamy and combined.
  • Cut chicken breasts in half so they open like a butterfly. You can also ask your butcher to butterfly the breasts for you, or use chicken tenders instead.
  • Add the chicken into a bowl with the marinade and let the flavors combine for 30 minutes to an hour. Do not let sit for more than 3 hours.

Cooking Chicken

  • If using bamboo or wood skewers, make sure to soak them for at least 30 minutes in water to ensure they don't burn while grilling. Metal skewers will work as well (and do not require soaking).
  • Thread 3 to 4 pieces of chicken onto each skewer. I like to weave the pieces in and out a few times so each can cook evenly.
  • Preheat grill to medium-high heat. Grill for 3-5 minutes a side, depending on how thick your chicken is. Flip and cook for another 3-5 minutes. Chicken should reach an internal temperature of 165ºF.
  • While grilling the chicken, cut a lemon in half and add it to the grill until grill marks appear. When serving, add a squeeze of the grilled lemon juice to the cooked chicken. This is optional, but so delicious.

Plating

  • Add a few spoonfuls of hummus to a plate, a handful of your favorite greens, olives, a few tomatoes, and cucumbers. Place the chicken skewer on top of the hummus, drizzle with some olive oil, and top with a sprinkle of Za'atar or smoked paprika.

Nutrition

Calories: 171kcal | Carbohydrates: 2g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 476mg | Potassium: 300mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg

The Best Homemade Loaded Hummus

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The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 

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The Best Homemade Loaded Hummus with fresh vegetables and feta

Homemade hummus is a staple in our household. Whether enjoyed by dipping carrots or pita, served alongside an elegant charcuterie, or spread on a sandwich, it’s delicious and filling. So creamy and flavorful, it’s no wonder a batch barely lasts longer than a weekend.

I’ve turned this ordinary dip into the extraordinary by adding heaps of toppings and integrating fresh ingredients into the recipe. Smooth and creamy, your family or guests won’t be able to get enough. Loaded with olives, feta, tomatoes, herbs, and spices, one bite feels like an explosion of flavor in your mouth!

Ingredients for The Best Homemade Loaded Hummus

Peel the chickpeas for a velvety Homemade Hummus

If you want a creamy-as-butter Homemade Loaded Hummus, I highly recommend peeling the skins off the chickpeas. While this can be time-consuming, there are a few ways to speed up the process:

  1. Once the canned chickpeas are rinsed and drained, toss them with a teaspoon of baking soda, and heat in a microwave for 1 to 2 minutes (until the beans are hot). Rinse them in cold water while rubbing off the skins, which should be quite easy to remove.
  2. Get the kids involved! Each individual chickpea will need its skin removed, which could easily be turned into a fun game. My kids are always helping me in the kitchen, as I find it provides them with easy entertainment while ingraining important skills. My 11-year-old, Franchesca, often assists during my live videos on Instagram, and she’s even becoming integral to the process.

Make the food processor your new best friend

A food processor is the fastest, most efficient tool you can use to achieve The Best Homemade Loaded Hummus. It’s perfect for quickly turning beans into butter, and to properly combine the rest of the ingredients and flavor-enhancers. If you don’t own a food processor, no problem! A good-quality blender will work just as well. To ensure the ingredients are incorporated, it’s a good idea to stop and stir the batch intermittently.

Toppings for The Best Homemade Loaded Hummus

What’s your favorite flavor?

Classic Homemade Hummus is my favorite. The natural flavors and a slight tang from the lemon and tahini is perfection all on its own in my opinion. Plus, it offers more flexibility when loading up the toppings and garnishes.

When you’re feeling a little more adventurous, try adding roasted garlic, squash, red pepper, or black beans when processing all of the ingredients. The base of this hummus, whether plain or a flavor of your choosing, is perfect to serve with any of the following:

The Best Homemade Loaded Hummus topped with olives, tomatoes, feta, sumac, and parsley

Loading up your Homemade Hummus

Once your Homemade Hummus is ready, load it up with your favorite toppings. I’ve given you a great list to start with:

  • olives
  • crumbled feta
  • tomatoes
  • cucumbers
  • a drizzle of olive oil
  • a sprinkle of ground sumac or smoked paprika
  • chopped fresh parsley

All of these traditional Greek flavors are not only delicious, but presents beautifully. The pops of red and green are sure to wow anyone you’re serving. For a southern flair and an emerald green hue, consider replacing the olives with a few dollops of my fresh chimichurri. 

The beautiful thing about The Best Homemade Loaded Hummus is that it can be served as a show-stopping meal all on its own, or even as an elevated snack. Pack up personal-sized portions to include with your weekly lunches and make your coworkers jealous!

Serving The Best Homemade Loaded Hummus

Whether you plan to enjoy The Best Homemade Loaded Hummus with a group or on your own, make sure to Pin this recipe so you can always have a batch ready in your fridge.

If you do end up making this recipe, please let me know what you think in the comments, or tag me on Instagram @lenaskitchenblog! I love reading about your thoughts, and seeing your recreations (use hashtag #lenaskitchenblog).

Print Recipe
4.75 from 8 votes

The Best Homemade Loaded Hummus

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Greek
Keyword: 20 minute recipe, appetizer, beans, charcuterie, dip, dipping, easy, easy appetizer, gluten free, healthy snack, hummus, mediterranean, snack, vegan, vegetarian, veggies
Servings: 2 cups (6-8 servings)
Calories: 428kcal
Author: Lena Gladstone

Equipment

  • Food Processor or High Powered Blender

Ingredients

  • 1 15 oz can of chickpeas rinsed and drained. Reserve a few for topping.
  • ¼ cup lemon juice from 1 ½ to 2 lemons plus more to taste
  • 1 medium to large garlic clove roughly chopped
  • ½ teaspoon fine sea salt to taste
  • ½ cup tahini
  • ½ teaspoon ground cumin
  • 2 to 4 tablespoons ice water plus more as needed
  • 1 tablespoon extra-virgin olive oil

Garnishes

  • a drizzle of olive oil
  • a sprinkle of ground sumac or paprika
  • fresh parsley chopped
  • olives
  • baby tomatoes
  • crumbled feta
  • reserved chickpeas, optional

Instructions

  • In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
  • In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
  • While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
  • Taste, and adjust flavors as necessary.
  • Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.

Notes

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
For an alternative method to removing each individual chickpea skin, toss the rinsed the beans in a teaspoon of baking soda. Heat in a microwave for 1 to 2 minutes (until the beans are hot), then rinse with cold water while rubbing off the skins with your hands.

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 606mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg

Easy Tuna Egg Salad (Keto & Gluten-Free)

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With minimal steps and a handful of fresh ingredients, this Easy Tuna Egg Salad will keep you full and satisfied. Served overtop a garden of fresh greens, this recipe will give regular salad a run for its money.

Jump to Recipe
Easy Tuna Egg Salad served with fresh greens

This flexible and Easy Tuna Egg Salad makes for a quick lunch you can throw together in a pinch. Serve it overtop a bed of greens, take it to go in a portable Weck Jar, or include it in a wrap. No matter how you enjoy it, this is a high-protein and keto-friendly option that will keep your body nourished all day long. 

What kind of tuna is best?

There are a handful of tuna options you could use in this salad, but it will come down to your personal preference and desire for quality. My personal favorite is a high-quality albacore tuna with sea salt. With a dolphin-safe label and no added water or oil, I highly recommend using this or a similar option.

Albacore vs. Chunk Light Tuna

While this recipe calls for albacore tuna, you could use chunk light as an alternative. Albacore offers large, meaty pieces and has an excellent texture. If you’re looking for a large forkful of meaty tuna while enjoying your Easy Tuna Egg Salad, then albacore is where it’s at. 

The alternative is a lighter, softer option. Canned chunk light has more water and the pieces are significantly smaller and flakier. It’s a cost-effective option that will still produce a delicious salad.

Easy Tuna Egg Salad served with fresh greens and veggies

How to Make Easy Tuna Egg Salad

Lucky for you, there are only a handful of simple steps to create this Easy Tuna Egg Salad.

If you fall in love with this dish and want to make it all the time, it’s a great idea to keep a few hard boiled eggs on hand in the fridge. Once these are prepped, the hard work is basically over.

This is a creamy salad with healthy fat from avocado and mayonnaise, and protein from the eggs and tuna. To really elevate this dish, I’ve included some great additions to include in the salad, with my favorites being avocado, cornichons, and green onion. To the greens, add fresh tomatoes and bell peppers for crunch and a pop of colour. Consider finishing the salad off with fresh dill or paprika in addition to lemon juice for an extra savoury meal.

Once you have everything chopped and mixed in a bowl, you’re done and ready to eat!

Serving your tuna egg salad

This is a beautiful, fresh meal that I personally love to prep and pack for lunches for my husband and I throughout the week. 

If you opt to pack up your Easy Tuna Egg Salad for school or work lunches, grab a mason or Weck jar. Add a couple scoops of the tuna egg salad, then top with fresh greens and vegetables. I personally love arugula for its peppery flavor and ability to withstand moisture, unlike romaine or spinach.

If you want to mix it up throughout the week, use the tuna egg salad in wraps or sandwiches, or enjoy with crackers for a low-carb, protein-full snack.

Easy Tuna Egg Salad served with fresh greens

Avoid the panic of whipping together a subpar lunch and quickly prep this delicious, nutritious EASY TUNA EGG SALAD instead! 

If you try this recipe, please be sure to leave a comment and/or give this recipe a rating! Your feedback means the world to me and I always do my best to respond to each and every comment. 

Don’t forget to also tag me on Instagram! Looking through the photo’s of your creations is my favorite!

Print Recipe
5 from 5 votes

Easy Tuna Egg Salad (Keto & Gluten-Free)

With minimal preparation using a handful of fresh ingredients, this Easy Tuna Egg Salad will keep you full and satisfied. Served overtop a garden of fresh greens, this recipe will give regular salad a run for its money.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Lunch
Cuisine: American
Keyword: 30 minute meal, appetizer, deviled eggs, egg salad, eggs, gluten free, healthy salad, keto, salad, seafood
Calories: 685kcal
Author: Lena Gladstone

Ingredients

Tuna Egg Salad

Green Salad

  • 2-4 cups arugula
  • 4-8 baby tomatoes halved
  • ¼-½ bell peppers sliced
  • lemon wedge
  • Everything But The Bagel seasoning

Instructions

  • Once all of your ingredients are prepped, add them to a large bowl and mix.
  • If serving all at once, add the arugula to a serving bowl and top with the finished tuna egg salad. Add the chopped tomatoes, bell peppers, and Everything But The Bagel seasoning.
  • Add a lemon wedge and squeeze overtop right before serving.

Nutrition

Calories: 685kcal | Carbohydrates: 41g | Protein: 50g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 430mg | Sodium: 3536mg | Potassium: 2543mg | Fiber: 17g | Sugar: 21g | Vitamin A: 7321IU | Vitamin C: 124mg | Calcium: 336mg | Iron: 7mg

Creamy Grilled Smashed Potato Salad

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This Creamy Grilled Smashed Potato Salad is crispy on the outside and creamy inside. Topped with a tangy and herby creamy sauce.

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This Creamy Grilled Smashed Potato Salad is crispy on the outside and creamy inside. Topped with a tangy and herby creamy sauce. #lenaskitchenblog #sides #potatosalad #4thofjulyrecipe #easydinnerrecipes #grillingrecipes
PIN this Creamy Grilled Smashed Potato Salad for later.

PIN IT NOW! CLICK HERE TO PIN THIS CREAMY GRILLED SMASHED POTATO SALAD TO YOUR PINTEREST BOARD.

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LUNCHES FOR BACK TO SCHOOL

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To make sure that you don’t put the same old things into your kids lunches for back to school, I’ve got three easy, delicious and fun lunch ideas.

LUNCHES FOR BACK TO SCHOOL

For most parents, it’s so easy to get into a school lunch rut. We find ourself sending kids to school with the same thing day after day. And that fact that most kids are picky eaters doesn’t make it any easier. With these 3 easy lunches for back to school, you can switch things up, rotate out of the sandwich line and get creative. [Read more…] about LUNCHES FOR BACK TO SCHOOL

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Crispy Skin Salmon with Veggies and Noodles

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Here’s a simple recipe for an Asian style salad with Crispy Skin Salmon with Veggies and Noodles. I love using beautiful fresh green veggies like asparagus, broccolini, snow peas and spinach – all tossed in a sesame-ginger dressing along with some noodles to add a freshness to your bowl of noodles.CRISPY SKIN SALMON WITH VEGGIES AND NOODLES

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GRILLED ASIAN SALMON WITH MUSTARD DRESSING

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Memorial Day is around the corner and I spent the day grilling outside yesterday to create this delicious Grilled Asian Salmon on one sheet with mustard dressing. It’s super simple and not a lot of prep work. Turns out very flavorful and done in no time. Perfect easy recipe for a sunny weekend. [Read more…] about GRILLED ASIAN SALMON WITH MUSTARD DRESSING

MAPLE ROASTED PUMPKIN

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SUPER BOWL SUNDAY EATS + DIP

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Tomorrow people will be gathering in homes, bars, stadiums to celebrate a big day for Football fans. Funny thing is I am not a fan of football at all, even though I work on women’s apparel at Nike. My husband likes to watch it once in a while and I just enjoy the gathering around good food part with the gals. Tomorrow we are off to our friends house to celebrate a birthday and let the boys and gals who enjoy watching the game watch the game and the rest of us gather around a table with some good homemade meals. I am prepping a few dishes to bring with me. I wanted to make sure there are some healthy options to enjoy besides the chilly and other heavy foods that will be provided already. [Read more…] about SUPER BOWL SUNDAY EATS + DIP

SPICY VEGETABLE COCONUT CURRY SOUP

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I have been loving Thai food lately, it’s fresh, it’s colorful and it always hits the spot! Curries have been one of my favorite flavors to add to veggies since I started the new year and eating healthy – and this Spicy Vegetable Coconut Curry is chock full of fresh veggies and vibrant colors that just make it absolutely mouthwatering. [Read more…] about SPICY VEGETABLE COCONUT CURRY SOUP

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