I tend to think of salads as being boring. After all, aren’t they what you eat before a meal to feel better about the decadent meal that you’re about to have?
They’re typically a starter or side course when eating out that’s drenched in bulk ranch dressing. Or the thing that you eat to make you feel better about eating an enormous amount of gravy for Thanksgiving. Maybe one of those sides drenched in mayonnaise during a summer barbecue? That ones that are really just mayonnaise disguised as something edible!?
While ranch drenched calorie drain and I don’t even know if we can legitimately call ambrosia or potato salad an actual salad, I do in fact eat a lot of salads! I just don’t make what you would typically consider a side or appetizer dish.
Generally speaking, a salad is any cold dish that’s served with a dressing or dip.
Knowing me, this oftentimes means making something that’s large enough to be a meal in and of itself. It’s packed with enough protein to be filling and flavorful enough to be worth it.
In my back-to-back-to-back series of salmon dishes, ranging from my Salmon Salad w/ Avocado Dip to Salmon Bruschetta w/ Avocado Dip & Poached Eggs to now this Salmon & Vermicelli Salad. I am in full on seafood mode. I grew up on the West Coast […]
I made several variations of vermicelli salad last month and have been absolutely obsessed! Vermicelli is a thin pasta made out of rice noodles. It’s often used in stir fries. But I’ve opted to bring a lighter touch to it and toss in a mix […]
Last week I made Blackened Tilapia. So, it seemed only fitting to keep the seafood trend going and opt for salmon today! I’m particularly fond of baked salmon. So, it should be no surprise that it’s the natural progression. I also still have a plethora […]
I’ve been in kind of a Mexican and Mediterranean kick. I just made a fresh Avocado Salsa and I’ve been obsessed with making Avocado Dip lately. So, when it came down to what to eat today? I knew that both of those would have to feature […]
I have been making quite a bit of vermicelli salads lately. Vermicelli is a thin pasta created from brown rice, oftentimes used in stir fry. And, as much as I’m obsessed with vermicelli, which I’ve been making as kind of a cross between a salad […]
Sweet potato and tahini quinoa is one of my favorite go-to recipes. It’s a great thing just to have in the refrigerator to toss in a burrito, nachos, or scramble alongside an egg. I’ve even in a pinch tossed it into potato salads and vegan […]
I have radish ripening in the garden. Last week I used my English breakfast radish for Falafel w/ Hummus, Tzatziki, Radish, & Sprouts. But today I have white icicle radish that absolutely is ready to come out of the ground! I’ve also been obsessed with […]
I started making Vermicelli Salad the other day. Vermicelli is my new find at my favorite out of the way grocery store! It’s a thin rice noodle ordinarily used for stir fry, soup, and spring rolls. I’ve been buying the brown rice version and making […]
I went to my favorite kind of out of the way grocery store and ended up with kohlrabi. Now, I wasn’t necessarily intending to make vermicelli and kohlrabi salad with it, but I am certainly not disappointed with the outcome! I have become obsessed with […]
I’ve been on this kick lately where I’m not following any particular kind of recipe. I’m just looking at what’s in the pantry and what produce I have on hand or growing in the garden, and just end up with a meal. So, at the […]
