Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!

You’ll also love this sweet and tangy healthy honey mustard dressing.

Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.

It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.

It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!

Why You’ll Love This Recipe

• Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
• Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
• Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
• Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!

Ingredients for Sweet and Spicy Mustard Recipe

Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.

• Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
• Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
• Honey: This balances out the spicy with some sweet.
• Red pepper flakes: You can adjust the amount to your preference.

How to Make Spicy Mustard

You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.

There is a full recipe card below.

• Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
• Drain: This is optional, I like to drain the juices for a thicker sauce.
• Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.

Tips for Best Results

Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!

• Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
• Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
• Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
• Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
• Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
• Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.

What Does It Taste Like?

This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.

What to Serve Spicy Mustard With?

I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.

But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!

It also goes very well with roasts like:

• Eye of round roast
• Crockpot sirloin tip roast
• Boneless turkey breast roast
• Roasted leg of lamb
• Sirloin tip roast
• Instant Pot pot roast

How to Store

Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.

Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.

Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.

FAQs

More Condiment Recipes to Try

• Healthy BBQ sauce
• Greek yogurt tartar sauce
• Hawaiian BBQ sauce recipe
• Easy peanut sauce
• Thai sweet chili sauce
• Chimichurri sauce

Print

Homemade Sweet Spicy Mustard Recipe

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it's so good on everything!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 39kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 1 small red bell pepper cored & coarsely chopped
• 1/2 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
• Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 7-10 days.

Freeze: In small portions, in airtight container, for up to 3 months. Thaw and give it a stir as water might accumulate on top.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 7g

The post Sweet and Spicy Mustard Recipe appeared first on iFoodReal.com.

The best Blueberry Coffee Cake recipe! Moist, fluffy, and naturally gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

For a lighter version, try my healthy coffee cake with whole wheat flour.

Say good morning with a slice of blueberry coffee cake that’s deliciously soft and tender with a sweet blueberry center, crisp streusel topping, and drizzled in a light citrus glaze.

I recently treated my family to this freshly baked blueberry cake, and it was gone in minutes! It’s the perfect sweet treat to enjoy for breakfast or as a healthy dessert with a scoop of vegan vanilla ice cream.

Why You’ll Love This Recipe

• Uses lots of blueberries: Inspired by my blueberry breakfast cake, I am excited to share a new way to use up your fresh seasonal berries. Think classic coffee cake meets blueberry pie, yum!
• Super moist: Wholesome ingredients like coconut oil, maple syrup, and almond milk make this cake extra soft and moist.
• It’s gluten-free: We eliminate wheat flour by using a blend of almond flour and oat flour, so you can make blueberry crumb cake for a crowd, worry-free.
• Easy to make: A tasty, beautiful cake that comes together easily with no fancy mixer needed! It’s super easy to make, even for a novice baker.

Ingredients for Blueberry Coffee Cake

This blueberry coffee cake recipe is carefully curated with pantry-friendly ingredients, so you can enjoy a fun breakfast whenever the mood strikes.

• Eggs and milk: These ingredients act as a binder, provide structure, and add moisture. Any milk will work, I used almond milk.
• Maple syrup: Unrefined sugars like maple syrup add moisture and a sweet taste.
• Coconut oil: Melted coconut oil is a great substitute for butter and other oils, and gives your cake an upgraded texture. Any coconut oil will work, if you use a refined coconut oil you will not notice a coconut-y flavor.
• Baking extracts: Equal amounts of vanilla extract and almond extract adds the sweetness of vanilla with a hint of nutty flavor.
• Flour: Blending almond flour and oat flour yields a soft, cake-like structure. They’re both gluten free and packed with nutrients. Using almond flour also means you don’t need any butter for this healthy dessert recipe.
• Baking essentials: Baking powder, baking soda, and salt.
• Blueberries: I recommend fresh blueberries, if you have some. Frozen blueberries work also, but do not thaw.
• Brown sugar: A sprinkle of brown sugar makes the streusel topping sweet.
• For the glaze: The mixture of icing sugar and fresh lime juice holds just the right balance of sweet and tart. If you don’t have lime, just use lemon juice or water.

How to Make Blueberry Coffee Cake

This simple blueberry coffee cake comes together quickly in three parts: the cake, the streusel, and the glaze. The hardest part is letting it cool.

There is a full recipe card below.

Preheat your oven to 350 F and spray a springform pan with cooking spray. Set aside.

• Mix wet ingredients: Add eggs, milk, maple syrup, coconut oil, vanilla extract, and almond extract to a large bowl. Whisk and set aside.
• Mix dry ingredients: In another large bowl, whisk the almond flour, oat flour, baking powder, baking soda and salt together.
• Combine: Add the flour mixture into the bowl with wet ingredients and use a spatula to stir until smooth.
• Assemble the cake: Pour the batter into the greased cake pan. Top with blueberries, keeping the majority in the center. Set aside.

• Make the streusel topping: In a medium bowl, use a fork to combine the softened coconut oil, oat flour, almond flour and brown sugar. Mash until crumbly, then sprinkle the crumb topping over the blueberries.
• Bake: Set the pan in the oven and bake for 45-50 minutes. Blueberry coffee cake is ready when the top is brown, the middle is barely jiggly, and a toothpick inserted into the center comes out clean without any batter. Wet blueberry marks on the toothpick are OK, you should be able to see some blue liquid in between the blueberries but not the gooey batter.
• Let the cake cool: Once you remove the cake, let it cool for 3 hours until it’s slightly cooler than room temperature.
• Make the glaze: Whisk icing sugar with lime juice in a small bowl. Drizzle the glaze on the top and sides of the cake, then let it sit for another 30 minutes, so the glaze solidifies. When ready to serve, use a sharp knife and slice into 10 pieces. Enjoy with a hot cup of coffee or tea.

Tips for Best Results

Here are my top tips for baking blueberry streusel coffee cake.

• Measure flour correctly: Too much flour will result in a dry cake. The best way to avoid this is with the scoop and level method. Use a spoon to fill the measuring cup, then level with the back edge of a knife.
• Spreading the blueberries: I like to dump most berries in the middle for that blueberry pie filling look and more empty edges. You can spread them evenly on top of the batter if you like.
• Glazing: First drizzle the glaze on top, then to make pretty, bakery-style glaze drippings on the side, drizzle the edge in a side-to-side motion all around and it will drip down.
• All ovens vary: My blueberry crumb cake was ready right around 45 minutes but remember all ovens are different, even brand new ones. Go by how the cake looks, and test with a toothpick in a couple different areas including the center.
• Cake is ready when: Remove your coffee cake from the oven when the top is golden brown and crumb topping looks wet. Insert a toothpick, if blueberries are liquidly but its brown then you’re OK to remove. However, if you see a lot of liquid between blueberries let it bake a bit more. When you shake the pan, the middle shouldn’t jiggle, except the topping a bit.
• If cake starts to brown too much: If you notice this, move it to middle shelf or cover with foil. Speaking from experience, almond flour can start burning a bit in some ovens.
• Let it cool: The blueberry filling will set and thicken as cake cools. It doesn’t have to be completely cold, but room temperature is best for glazing and slicing.
• Let glaze thicken: For better presentation and taste, let the glaze sit for about 30 minutes before slicing.

Variations

• Make lemon blueberry coffee cake: Swap lime juice with lemon juice, and add lemon zest to the batter.
• Omit almond extract: If you’re not a fan of the strong flavor of almond extract, you can use lemon juice or zest instead.
• Use any kind of berry: Substitute blueberries with strawberries, raspberries, or blackberries. I may even try peaches one day.
• Sour cream coffee cake: Cut the milk in half and replace the other half with sour cream for an extra rich and fluffy cake.
• Add spices: This is the perfect cozy treat to enjoy as we transition into Fall. Add cinnamon, nutmeg, ginger, or cardamom to the batter or streusel for that signature warm flavor.

How to Store

Store: Cover the cake with a kitchen towel and store at room temperature on day 1. On day 2, transfer to an airtight container with the lid half ajar. Store in the refrigerator for day 3, and the freezer after that.

Freeze: Once the glaze has set, transfer the blueberry cake to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight or on the counter.

FAQs

More Blueberry Recipes

• Blueberry oatmeal bars
• Healthy blueberry muffins
• Healthy blueberry pancakes
• Lemon blueberry muffins
• Almond flour blueberry muffins
• Healthy lemon blueberry muffins
• Healthy lemon blueberry bread

More Cake Recipes to Try

• Berry trifle
• Almond flour cake

Print

Blueberry Coffee Cake

The best Blueberry Coffee Cake recipe! Moist, fluffy, and gluten free, this scrumptious homemade cake is perfect with a cup of coffee or tea.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 466kcal

Author Olena Osipov

Equipment

• 9-inch springform pan

Ingredients

For the Cake:

• 3 large eggs
• 1/2 cup milk I used almond milk
• 1/2 cup maple syrup
• 1/3 cup coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups almond flour
• 1 1/2 cups oat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups blueberries fresh or frozen
• Cooking spray I use Misto

For the Crumb Topping:

• 1/4 cup coconut oil softened
• 1/2 cup oat flour
• 1/4 cup almond flour
• 2 tablespoons brown sugar or coconut sugar

For the Glaze:

• 1/2 cup icing sugar
• 1 1/2 tablespoons lime juice or lemon juice, or water

US Customary – Metric

Instructions

• Preheat oven to 350 F and spray sides and bottom of springform pan with cooking spray well. Set aside.
• In large bowl, add eggs, milk, maple syrup, coconut oil, vanilla extract and almond extract. Whisk and set aside.
• In another large bowl, combine almond flour, oat flour, baking powder, baking soda and salt. Whisk and transfer to a bowl with wet ingredients. Using spatula, stir well.
• Pour batter into previously prepared pan and top with blueberries, concentrating majority in the center. Set aside.
• Make streusel topping by combining softened coconut oil, oat flour, almond flour and brown sugar in a medium bowl. Mash with a fork until it's incorporated and sort of crumbly, and sprinkle on top of blueberries.
• Bake cake for 45-50 minutes or until top is brown, middle isn't jiggly and toothpick inserted into the center comes out without batter but wet blueberry marks are fine. Your cake is ready if you see some blue liquid in between the blueberries but not the liquidy batter. Blueberry filling will set.
• Remove cake from the oven and let cool for 3 hours or until barely room temperature.
• Make glaze by whisking icing sugar with lime juice in a small bowl. Then drizzle on top and sides of cake, let sit for 30 minutes to solidify and slice cake with sharp knife into 10 slices, and serve.

Notes

Store: On day 1 – keep cake covered with kitchen towel. Day 2 – transfer to an airtight container and keep lid half ajar. Day 3 – place in the fridge. Freeze after.

Freeze: Freeze cake in airtight container for up to 3 months. Thaw in the fridge overnight or on the counter.

Nutrition

Serving: 1 slice | Calories: 466kcal | Carbohydrates: 47g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 245mg | Fiber: 4g | Sugar: 25g

The post Blueberry Coffee Cake appeared first on iFoodReal.com.

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

Print

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce. Once you learn how to grill salmon on cedar plank, you will make it all summer long!

We also love this grilled salmon recipe and sweet chili salmon made under the broiler.

If you’ve never tried to make cedar plank salmon on a grill, then you’re missing out.

I first learned this grilled cedar plank salmon recipe from a close friend over 20 years ago. It is so easy and good, it became one of our bi-weekly grilling recipes. Everyone loves it and everyone can make it! This method has never failed to impress yet!

Why You’ll Love This Recipe

• Easy: All you have to do is soak the cedar plank, slather salmon in sauce and grill.
• Simple ingredients: You will need just 2 ingredients and a cedar plank.
• Delicious: When grilling salmon on a cedar plank, you end up with fish lightly infused with the wood’s earthy, smoky flavors.
• Show stopping: It makes you feel like a professional chef every time you pull out the cedar planks. And if there’s anything I can get behind, it’s restaurant quality without the price tag!
• Mess free: You don’t have to worry about salmon falling apart or between the grill grates as you try to flip or remove it.

Ingredients for Grilled Cedar Plank Salmon

• Salmon: Boneless salmon fillet with skin on or off that fits your cedar plank. You can use any wild salmon like sockeye salmon, coho salmon or spring salmon. Farmed salmon or Atlantic salmon works as well.
• Thai sweet chili sauce: I use my homemade Thai sweet chili sauce or you can also use store-bought one. I like Thai kitchen brand.

Using Cedar Plank for Grilling

• Buy cedar planks: You can find them in the grill or seafood section of major grocery stores and online. Alternatively, buy untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save money.
• Size: Be sure to buy cedar planks that are at least 5 inches wide and length depends on the size of your salmon. When I get my planks at a hardware store, I ask them to be cut into 13-15 inches long planks because we fish and our salmon is large.
• Soak cedar plank: Soak wood in a sink with cold water for at least 1 hour and up to 24 hours. This is a vital step, so the planks don’t burn while grilling. Use a heavy glass dish or can to weigh the board beneath the water to ensure even soaking.
• Wipe it dry: After soaking, you want to dry it with a kitchen towel or paper towels to ensure proper grilling.
• Cedar planks can be soaked in advance and then frozen: That way, you don’t need to consider the hours of soaking every single time. Just soak it for anywhere up to 24 hours, lightly pat with a kitchen towel and then wrap in plastic wrap to store in the freezer. You can warm up plank on the grill before adding salmon or bring it to room temperature for 30 minutes before using.

How to Grill Salmon on a Cedar Plank

Here is how to make cedar plank salmon on the grill with only 4 steps. All you need to do is to soak the cedar plank, prepare or buy the sauce and grill the salmon.

• Soak the cedar plank: Soak it for at least 1 hour. I usually do this in my kitchen sink using a few inches of cold water and a heavy meat mallet to weigh it down. Pat dry with kitchen towel before adding salmon.
• Prepare Thai sweet chili glaze: Simply follow this Thai chili sauce recipe. It’s super simple to make by combining all the ingredients in a small pot and simmering for 10 minutes. If your grill has a side burner, you can cook the entire dish outside.
• Grill salmon on a cedar plank: Preheat your gas grill or charcoal grill to medium-high heat around 450-500F. Then place salmon skin side down on the cedar plank and brush with some sauce. Grill covered for about 10 minutes.
• Glaze the salmon more: Open the grill and brush salmon with remaining sauce. Then cover and grill for another 10 minutes or until cooked to your preferred level.

How Long to Grill Cedar Plank Salmon?

There are several ways you can check the cooked level of grilled cedar plank salmon.

Salmon will change from a deeper red color to a lighter opaque pink when cooked. Gently press the top of salmon with a fork and if it easily separates into tender flakes with a soft, moist center, then it’s ready.

We like to rely on an instant read thermometer to ensure our salmon is safe to eat. Here is a handy chart to consult when cooking salmon on the grill to your desired level of readiness.

Tips for Best Results

• Keep a spray bottle with water on hand: Just in case the board catches on fire slightly, spray it with cold water. It shouldn’t happen but it’s good to be prepared.
• If your salmon fillet doesn’t fit: You can tuck the end underneath the salmon fillet or cut it into thin strips and place on the sides of the board.
• Grilling times vary: Cook time will vary based on the size and thickness of your salmon fillet plus your BBQ. If using individual small fillets, they may not need much longer after the initial 10 minutes, so keep an eye on them.
• Keep skin on or off: It truly will not affect final results except only if you like grilled salmon skin, then do not remove it.
• Do not reuse cedar planks: For food safety reasons, even if it’s not charred too much, do not use cedar plank to grill salmon second time. I’ve seen some sources say that it’s OK but I wouldn’t risk it. To save money, see my hardware store tip above! The charred wood can be used as a fire starter or broken up for smoking chips.
• Extra smoky: Char cedar plank on the grill for a few minutes before adding the salmon fillet.

What to Serve with Cedar Plank Salmon?

Cedar plank salmon is excellent year-round and pairs really well with simple side dishes like grilled vegetables and roasted vegetables.

During the warmer months, pair it warm or cold with healthy salads like simple bell pepper salad and cucumber tomato feta salad. Make grilled romaine lettuce or grilled zucchini while cooked salmon is resting.

For a heartier salad, serve salmon with this Mediterranean orzo salad, Mediterranean pasta salad or Instant Pot potato salad.

In the cooler months, serve it up with heartier sides like mashed potatoes, grains like Instant Pot quinoa or Instant Pot brown rice, and roasted vegetables like roasted cauliflower.

Can I Make It Ahead of Time?

Yes. Grilled cedar plank salmon is a perfect recipe to entertain your guests with or serve on a special occasion. It looks impressive, is easy to make ahead and tastes delicious. Here are a few make ahead tips:

• Soak cedar planks the night before.
• Make homemade Thai sweet chili sauce up to 1 week in advance.
• In a large baking dish, coat salmon fillet in sweet chili sauce the day before, cover and refrigerate for up to 24 hours. It will be even more flavorful.

How to Store and Reheat

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy it cold or reheat. You can also freeze cooked salmon in individual portions in airtight containers for up to 3 months. Thaw in the fridge overnight.

Reheating: Add cooked salmon to a skillet with a splash of water and reheat for 5-7 minutes or until warmed through.

FAQs

More Salmon Recipes to Try

• Baked salmon in foil
• Honey garlic salmon
• Peanut butter salmon
• Baked teriyaki salmon
• Air fryer salmon and brussels sprouts
• One pan salmon and veggies
• Peanut butter salmon with miso

If you enjoyed this cedar plank salmon on the grill, you may also be interested in my collection of other healthy grill recipes!

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Grilled Cedar Plank Salmon

This Grilled Cedar Plank Salmon gently steams and smokes yielding tender and flaky salmon coated in delicious Thai chili sauce.

Course Dinner

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cedar Plank Soaking Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 301kcal

Author Olena Osipov

Equipment

• Cedar planks

Ingredients

• 3 pounds salmon fillet skin on or off
• 1/2 cup maple syrup
• 1/4 cup water
• 2 tablespoons white vinegar or rice vinegar
• 1 tablespoon cornstarch
• 1 small garlic clove grated
• 1 teaspoon salt
• 1/2 teaspoon red chili pepper flakes

US Customary – Metric

Instructions

• Soak cedar plank in water for at least 1 hour and up to 24 hours. I like to fill up sink with a few inches of cold water and place weight on top.
• In a small saucepan, add maple syrup, water, vinegar, cornstarch, garlic, salt and red chili pepper flakes; whisk well. Bring to a boil, reduce heat to low and simmer for 7-10 minutes or until thickened.
• Reserve 1/2 cup sauce for this recipe, transfer remainder to a glass jar and refrigerate for other recipes.
• Preheat grill to medium-high heat (450-500 degrees F). Place salmon on pre-soaked cedar plank and brush with 1/4 cup Thai sauce. Place on a grill, cover and cook for 10 minutes.
• Open the grill, brush salmon with remaining sauce, cover and grill for another 10 minutes or until the thermometer inserted in the deepest area reads 130 degrees F.
• Cut salmon with spatula into 8 slices and serve warm right off the plank placed on a platter. You can brush salmon with more Thai sweet chili sauce, if desired.

Video

Notes

• Store: Refrigerate salmon in an airtight container for up to 5 days. To reheat add it to a skillet with a splash of water. Then cover and cook on low for about 5-7 minutes or until warmed through.
• Where to buy cedar planks? You can find them in the grill or seafood section of most major grocery stores. Costco also sells multipacks in their seasonal aisle. Alternatively, buy an untreated full cedar plank at Home Depot and ask an employee to cut it into 7-8 planks to save tons of money!
• Soak the cedar planks for at least 1 hour: Up to 24 hours. This is a vital step, so the planks don’t burn while grilling while also keeping the salmon wonderfully moist. Use a heavy glass or can, to weigh the board beneath the liquid while soaking and flip them over halfway to ensure even soaking.

Nutrition

Serving: 1 slice | Calories: 301kcal | Carbohydrates: 15g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 368mg | Sugar: 12g

The post Grilled Cedar Plank Salmon appeared first on iFoodReal.com.

Fresh Cucumber Tomato Feta Salad tossed with a simple olive oil dressing, fresh garlic, and dill. This summer must have is perfect as a light lunch or side dish.

Add it to your summer menu along with cucumber tomato salad and arugula feta salad.

I call this cucumber tomato feta salad “summer in a bowl”. Sweet and juicy tomatoes, crisp cucumbers, and Mediterranean flavors are three of my seasonal favorites.

There are many salads labelled as the perfect summer salad like my Mediterranean quinoa salad and traditional Greek salad, but this cucumber tomato salad with feta has very little prep and no cooking making it the easiest!

Why You’ll Love This Recipe

• Simple and delicious: Made with 9 simple ingredients, including salt and pepper! We use fresh summer produce, creamy feta, and a homemade dressing that’s full of flavor.
• Quick: You’ll only need 10 minutes total time for this fresh salad.
• Versatile: Perfect on a hot day and it goes with anything you’ll find at a BBQ, picnic or potluck. It’s also a pretty basic salad recipe so you can easily add other vegetables, herbs, and even salad dressing.
• Healthy: This low carb side dish is full of veggies, healthy fats, vitamins, and minerals.

Ingredients for Cucumber Tomato Feta Salad

Cucumber tomato feta salad recipe comes together easily with a short list of simple on hand ingredients.

• English cucumber: Don’t worry about peeling, just chop it into even pieces for the perfect amount of crunch.
• Tomatoes: Enjoy this veggie salad year round and use whatever tomatoes are ripe in season. For summer, heirloom varieties are my favorite, and I will always opt for tomatoes on the vine for store-bought. Cherry tomatoes or grape tomatoes will work too because of their sweet flavor.
• Feta cheese: Adds a creamy, salty kick. If you know me, you know I love to crumble my own fresh feta cheese but for this recipe I cut it into cubes for better texture and presentation.
• Red onion: Add color and texture to any salad with red onion. You can also use sweet onion or shallots, or omit all together. If you want a milder flavor, you can soak the sliced red onion in cold water for 30 minutes before using.
• Fresh dill: Fresh herbs enhances the flavor and increases the aroma of any dish. I added finely chopped dill for a classic Greek salad taste.
• Garlic: Grated fresh garlic clove spreads flavor throughout the dish.
• Olive oil: I used extra virgin olive oil, it is the best quality for salad dressings.
• Spices: Salt and pepper to taste.

How to Make Cucumber Tomato Feta Salad

Make cucumber tomato salad using one large bowl in 10 minutes or less, it’s super easy! Here’s a quick overview, I have also included a full recipe card below.

• Make the salad dressing: Add olive oil, garlic, salt, and pepper to your large salad bowl, then whisk with a fork.
• Add remaining ingredients: Next you’ll add the chopped cucumbers, tomatoes, feta cheese, red onion and dill.
• Toss salad with dressing: Use a large spoon and gently stir until well combined. Treat yourself to a taste and adjust any seasonings if you wish.
• Serve: Tomato cucumber feta salad tastes best fresh and served within a few hours.

Tips for Best Results

Here are my top tips for making even the simplest of healthy salad recipes the tastiest.

• Cut ingredients into same size pieces: With a short list of ingredients, you’ll want to taste each one in every bite, so cut everything into uniform bite-sized pieces, including feta, for best results.
• Don’t crumble feta cheese: The taste will be much better when the feta is cut in cubes, and this salad looks a bit messy when it’s crumbled.
• Mix gently: Don’t squish those perfectly ripe tomatoes, make sure to mix gently.
• Dress before serving: It’s always best to dress tomato salad right before serving and consume within a few hours. Tomatoes will let off their juices as soon as they are mixed with salt and dressing, so your salad will become watery.
• Let chill: If you have time you can let it chill in the fridge, but it’s not mandatory. Even if it’s just 10 minutes, while you set the table to allow the flavors to develop.
• Other fresh herbs that work: You can add fresh basil, fresh cilantro, fresh parsley, fresh mint, green onion, or dried oregano.
• Adjust seasoning to taste: I always try my salad after it chills to see if anything needs to be adjusted. If you don’t love garlic, or going to be around people, you can skip it.

Variations

• Add other vegetables: Take this opportunity to load up on veggies and use what you have. Add some bell peppers, celery, corn, lettuce, or kalamata olives.
• Try different cheese: There are many cheeses that pair well with cucumber and tomato. Goat cheese is a personal favorite, and fresh mozzarella or bocconcini would create a variation of a Caprese salad or my tomato mozzarella avocado salad.
• Experiment with salad dressings: Toss the vegetables in your favorite salad dressing or add a splash of balsamic vinegar, or red wine vinegar. You can also add a bit of zest with a squeeze of fresh lemon juice.
• Try it with protein: Sometimes I want a heartier lunch or a quick and easy dinner, so I’ll add in some leftover chicken, shredded rotisserie chicken, or top it with tuna.
• Add canned beans: Keep it vegetarian and mix in some plant-based protein with chickpeas or cannellini beans.

What to Serve This Salad with?

You can serve this gluten-free, low carb, delicious salad as a side or an entrée, the options are endless.

The Mediterranean inspired flavors pair incredibly well with various lamb recipes. We love it with air fryer lamb chops, braised lamb shanks, and lamb loin chops.

We’re still firing up the grill almost every night while we can and this refreshing salad is delicious next to yogurt marinated chicken. It’s also great alongside grilled steaks, grilled chicken burger or grilled salmon with an extra side of grilled zucchini.

And during the cooler months, you can never go wrong with baked chicken for a simple weeknight dinner. Our favorites are juicy oven baked chicken, baked chicken caprese and baked BBQ chicken breast.

How to Store

Store: If you do have leftovers, you can place them in an airtight container and refrigerate for up to 24 hours. I recommend using a slotted spoon to serve the leftovers, so the juices stay on the bottom of the dish.

FAQs

More Salad Recipes to Try

• Mediterranean pasta salad
• Tomato pasta salad
• Creamy cucumber tomato salad
• Mediterranean chickpea salad
• Cucumber tomato avocado salad
• Mediterranean orzo salad
• Bell pepper salad

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Cucumber Tomato Feta Salad

Fresh Cucumber Tomato Feta Salad tossed with a simple olive oil dressing, fresh garlic, and dill. 10 minute lunch or side dish!

Course Salad

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Author Olena Osipov

Ingredients

• 1 1/2 English cucumber chopped
• 3 medium tomatoes chopped
• 1 cup feta cheese cubed
• 3/4 cup red onion finely chopped
• 1/4 cup dill finely chopped
• 1 garlic clove grated
• 3 tablespoons olive oil extra virgin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add olive oil, garlic clove, salt and pepper. Whisk with a fork.
• Then add cucumbers, tomatoes, feta cheese, red onion and dill.
• Stir gently with a large spoon until well combined. Adjust seasonings to taste, if you wish.
• Salad tastes best when served within a few hours.

Notes

• Store: Refrigerate salad for up to 24 hours.
• Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, garlic, salt and pepper right before serving.
• Best tomatoes to use: In summer heirloom varieties and tomatoes on the vine tomatoes are the best when it comes to store-bought tomatoes.

The post Cucumber Tomato Feta Salad appeared first on iFoodReal.com.

Refreshing Shrimp Orzo Salad is picture perfect and full of flavor. Cooked shrimp is paired with soft orzo, crisp veggies, feta, and herbs for a side dish everyone will love!

Eat light during the summer season with Mediterranean orzo salad and shrimp avocado salad.

The best part about shrimp orzo salad is everything! I love the levels of fresh, healthy ingredients dressed in olive oil and lime juice then seasoned with salt, pepper, and flavorful herbs. It’s 10/10 delicious!

Enjoy a restaurant quality dish that’s easy to make in your very own kitchen. We love filling our bowls to the rim for a savory weeknight dinner, and this cold pasta salad is also great for potlucks, picnics, and meal prep.

Why You’ll Love This Recipe

• Easy: Simply a breeze to make. Once you’ve cooked the shrimp and pasta, everything is tossed together in one bowl, chilled, and ready to serve.
• Tasty: I personally rank this as one of my top tier salad recipes. From presentation to texture and flavor, it’s always a huge hit.
• Filling: Even with its short list of ingredients, you’ll find this shrimp salad with orzo is a protein-packed and filling meal.
• Healthy: Made with wholesome, good-for-you ingredients, this is one healthy salad you’ll want on repeat all year round.

Ingredients for Shrimp Orzo Salad

All you need to make this shrimp orzo salad recipe are some incredibly simple ingredients, you probably have most in your kitchen already.

• Orzo pasta: Cooks up quickly with a soft texture. I always have regular orzo pasta on hand. Whole wheat orzo is hard to find but if you have it, feel free to use it.
• Fresh vegetables: Chopped English cucumber and sliced red onion add crunch with a sweet, slightly sharp taste.
• Feta cheese: I prefer to buy a block of feta cheese to crumble myself. You can also use goat cheese. Both add a burst of flavor and creamy texture.
• Raw shrimp: Look for peeled and deveined shrimp, and remember to take the tails off! You can use any size shrimp, if they are large I would cut them in half or thirds so you can enjoy some in every bite.
• Olive oil: We will be using oil to cook the shrimp and to make the salad dressing, I used extra-virgin olive oil.
• Simple spices: Salt and ground black pepper.
• Garlic cloves: Freshly grated garlic is always best.
• Lime juice: Gives the salad dressing an added zing and balances other flavors.
• Fresh herbs: Fresh mint and fresh cilantro compliment each other so well. I love this herb combo together with garlic and lime.

How to Make Shrimp Orzo Salad

You need just 30 minutes of prep time to make shrimp orzo salad recipe, and while it chills you can relax.

Here are step-by-step instructions with photos, there’s also a full recipe card below.

• Cook orzo pasta: Add cold water and a pinch of salt to a large pot, bring to a boil. Add orzo pasta and cook for about 6-8 minutes until al dente. Stir occasionally.
• Make the salad dressing: Meanwhile, to a large mixing bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk to combine and set aside.
• Dress the orzo: Once orzo pasta is al dente, drain in a colander, and add it to the bowl with the dressing. Gently stir to combine and set aside so the flavors soak in.
• Cook shrimp: Add oil to a hot non-stick skillet and swirl to coat. Place shrimp in the pan, sprinkle with a bit of salt and pepper, and cook undisturbed on medium heat for 2-3 minutes. Once the shrimp is pink and browned on the bottom, flip and cook for 1-2 more minutes until opaque. Add cooked shrimp to the bowl with orzo along with the bits off the bottom of the skillet.
• Assemble the salad: Add cucumber, red onion, and feta cheese to the salad bowl. Use a spoon to gently stir, cover and marinate in the fridge for at least 30 minutes.

Tips for Best Results

I’ve made this shrimp salad a few times now, here are my tested tips for the best results.

• Cook orzo al dente: This rice shaped pasta will soak up the dressing and juices from the veggies as it sits. For best results, follow the package instructions and cook until al dente so your salad doesn’t turn to mush.
• Cook pasta in salted water: The easiest way to get the most flavor, and right from the start. Pasta cooked in salted water will result in evenly seasoned noodles and will not clump.
• Pat dry shrimp: Any excess water will yield a steamed, mushy texture to pan fried shrimp. Use a paper towel to pat dry the shrimp before cooking and the result will be delicious crispy shrimp.
• Don’t overcook the shrimp: Overcooked shrimp will have a tough texture. Watch them closely, shrimps only take a few minutes on each side and are done once opaque in color.
• Combine hot orzo with the dressing: After draining the orzo add it to the dressing right away, without rinsing. A lot of recipes will tell you to rinse orzo after cooking, but rinsing removes the light coating of starch which actually helps the dressing cling to the pasta.
• Let salad marinate a bit: Trust me on this one, letting the orzo salad marinate will yield the tastiest results. You want all those flavors to blend and mingle.

Variations

• Add tomatoes: Toss in some halved cherry tomatoes for extra flavor.
• Try it with goat cheese: I always find goat cheese the best substitute for feta, it’s similar in taste and creamy texture.
• Use avocado: Instead of cucumber add some diced avocado, it pairs well with cilantro and lime here.
• Use other herbs: If you’re not a fan of mint or cilantro try parsley and fresh dill.
• Cook shrimp differently: Feel free to roast the shrimp on a sheet pan, boil them in salted water then squirt with lemon juice, or avoid the oven on a hot day and grill the shrimp.
• Other pasta that works: If you don’t have orzo, swap with another short textured pasta like penne, fusilli, macaroni or bow tie pasta.

What to Serve Shrimp Orzo Salad with?

Orzo pasta salad is a delicious dish all on its own, and you can serve it year round warm or cold. We like it both ways, the most important thing is let it marinate a bit.

I like to serve it warm in the colder months with a side of roasted asparagus as the perfect comfort meal. For lunches and potlucks, I find cold is best and pairs nicely with a simple spring mix salad.

How to Store and Make Ahead

Store: Orzo salad can be kept in an airtight container and refrigerated for up to 3 days. To reheat, microwave for 20 seconds to “melt” the olive oil.

Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days.

If you keep the dressing separate, add it 30 minutes prior to serving. The orzo will be slightly less flavorful, but still delicious.

Another tip for making ahead, is to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

FAQs

More Pasta Salad Recipes to Try

• Mediterranean pasta salad
• Healthy pasta salad
• Tomato pasta salad
• Italian pasta salad
• Caprese pasta salad

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Shrimp Orzo Salad Recipe

Course Salad

Cuisine North American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 236kcal

Author Olena Osipov

Ingredients

For the Salad:

• 1 1/2 cups orzo pasta uncooked (10 ounces)
• 1/2 long English cucumber cubed
• 1 cup feta cheese cubed
• 1 pound raw shrimp peeled & deveined
• 2 teaspoons olive oil extra virgin
• Pinch of salt and pepper

For the Dressing:

• 1/3 cup olive oil extra virgin
• 1/2 cup fresh lime juice
• 2 large garlic cloves grated
• 1/2 cup red onion finely chopped
• 1 cup mint finely chopped
• 1/2 cup cilantro finely chopped
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Bring a pot of salted water to a boil and add orzo pasta. Cook until al dente, stirring occasionally, for about 6-8 minutes.
• While pasta is cooking, in a large bowl add olive oil, lime juice, garlic, red onion, mint, cilantro, salt and pepper. Whisk and set aside.
• Drain orzo pasta in a colander, add to the bowl with the dressing and stir gently to combine. Set aside to soak up the flavors.
• Preheat large non-stick skillet on medium heat and swirl oil to coat. Add shrimp, sprinkle with a bit of salt and pepper and cook undisturbed for 2-3 minutes or until pink and browned on the bottom. Flip and cook for 1-2 more minutes or until opaque. Transfer to the bowl with orzo, scraping the bits off the bottom of the skillet.
• Add cucumber and feta cheese. Stir orzo salad gently with a spoon, cover and let marinate in the fridge for 30 minutes.

Notes

• Store: Refrigerate orzo salad in an airtight container for up to 2-3 days. Reheat 20 seconds in a microwave warm to “melt” the olive oil.
• Make ahead: You can store salad with the dressing mixed in or keep the dressing separate until ready to serve for up to 2 days. Combine orzo and dressing 30 minutes prior serving. Orzo will be a bit less flavorful this way because it won’t be hot, but still salad will be delicious. If making ahead, I recommend to rinse cooked orzo with cold water, drain and mix with a bit of oil to prevent it from sticking during storage.

Nutrition

Calories: 236kcal | Carbohydrates: 20g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 71mg | Sodium: 452mg | Fiber: 1g | Sugar: 1g

The post Shrimp Orzo Salad appeared first on iFoodReal.com.

Tomato Cucumber Bell Pepper Salad is flavorful and ready in 10 minutes. Tossed in a simple olive oil dressing, it’s a delicious way to showcase summer’s finest veggies.

Use up more produce with my traditional Greek salad and Thai cucumber salad.

This is my kind of salad! A little crunchy, a little juicy, and a lot healthy. When I was a kid, we made cucumber bell pepper salad often. It’s always been a vibrant addition to the dinner table.

It’s a simple variation of cucumber and tomato salad with the addition of bell peppers. We’ll add, or not add, fresh herbs depending what’s on hand. This time I wanted a more simple salad with a bright olive oil flavor dressing.

Why You’ll Love This Recipe

• Easy: As many know already, I absolutely love easy, one bowl salad recipes with little prep time and minimal clean up. You just need 10 minutes to make this amazing side dish.
• Beautiful: Super bright and flavorful, this veggie salad has a rainbow of color, texture, and taste.
• Healthy: This bell pepper salad is light, delicious, and gluten-free! Instead of a heavy dressing, the fresh ingredients are tossed in olive oil then seasoned with salt and pepper.

Ingredients for Cucumber Bell Pepper Salad

You’ll need a healthy mixture of fresh, wholesome ingredients to make this cucumber bell pepper salad.

• Bell peppers: Use any color of sweet bell pepper you like. I used yellow bell pepper and red bell pepper this time, you can also add orange bell pepper.
• Cucumber: I like English cucumber because it is sweeter, adds the perfect crunch, and you can leave the skin on.
• Tomatoes: Any tomato in season such as heirloom tomatoes or Roma tomatoes will add juiciness and a balanced tangy taste. My preferred store-bought kind is “tomatoes on the vine”. Cherry tomatoes or grape tomatoes are always great for salads too.
• Red onion: I love adding sharp flavor and crispy texture with thin strips of red onion.
• Salad dressing: Extra virgin olive oil, salt and pepper perfectly coat the vegetables, add a hint of nutty flavor, and some healthy fats.

How to Make Bell Pepper Salad

All it takes to make this bell pepper salad is chopping up your veggies then tossing in a simple dressing. Here’s a quick overview, there is a full recipe card below.

• Combine vegetables: Add all chopped bell peppers, cucumbers, tomatoes and red onion to a large mixing bowl.
• Add dressing ingredients: Drizzle vegetables with olive oil, then sprinkle with salt and pepper.
• Stir and chill: Using a big spoon or fork, start from the bottom of the bowl in the center and gently stir until well combined. Set the mixed salad in the fridge for 10 minutes, this is important to let the flavors blend and mingle. Give it a taste, adjust any seasonings to taste, and toss once more.
• Serve: This tomato bell pepper salad is best served fresh, enjoy!

Tips for Best Results

This salad recipe is super easy to make, here are some easy tips that make it the best!

• Use sharp knife: Always slice vegetables with a sharp knife. It’s much easier and won’t mash the veggies.
• Pick fresh vegetables: Your salad will have the best flavor and texture when you pick fresh vegetables.
• Don’t use green bell pepper: This is a sweet, tangy salad and green bell peppers are too bitter, they’ll throw off the flavor.
• Let it chill: Even a short 10 minute chill gives the flavors time to mingle for a much tastier salad.
• Adjust seasonings to taste: Season as per recipe first and then adjust after sitting with more salt, pepper, and fresh herbs if you wish.

Variations

With all great salads comes a wide range of variations. Here’s a few ways you can make it your own and use what you have on hand.

• Use sunflower seed oil: Original bell pepper salad recipe calls for unrefined sunflower oil. It adds a very distinct flavor. You can find it in many Slavic and Eastern European stores.
• Add toasted sesame oil: Another oil with a very distinct taste. Add 1-2 tablespoons instead of some olive oil and this salad will taste next level amazing! But be sure to use only toasted sesame oil not just regular sesame oil.
• Add fresh herbs: I think most fresh herbs would add a nice finishing touch. Try fresh dill, flatleaf parsley, cilantro, or oregano. You can even add green onion as a garnish.
• Add white vinegar: Make a vinaigrette dressing by adding 1-2 tablespoons of white vinegar in addition to the olive oil. This also softens the bite of the red onion. If you don’t like vinegar, swap with fresh lemon juice.
• Add cheese: I’ll always add freshly crumbled feta cheese if I have it.
• Make it taste like viral salad: Sprinkle some everything but the bagel seasoning, chili crisp or red pepper flakes, and dress it with a sesame ginger dressing and it will taste like the viral cucumber bell pepper salad. I’m excited to give it a try!

What to Serve Bell Pepper Salad with?

This colorful salad is the perfect side dish to pair with all roasts, summery chicken, or your favorite grilled meat. Our favorites include boneless leg of lamb, chimichurri chicken, ground chicken burgers, and grilled salmon.

If you’d like to make it a meal just mix in some protein or grains. Make a veggie-loaded tuna salad, add chickpeas for a vegetarian main dish, or mix in some cooked quinoa.

How to Store

Store: What I love about this salad is you can store it in an airtight container for up to 24 hours and it stays crisp and tasty.

Freeze: This salad is not freezer friendly, the vegetables will go mushy once thawed.

FAQs

More Salad Recipes to Try

• Tomato avocado cucumber salad
• Creamy tomato cucumber salad
• Mediterranean chickpea salad
• Italian chopped salad
• Cucumber tomato feta salad

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Tomato Cucumber Bell Pepper Salad

Easy Tomato Cucumber Bell Pepper Salad is flavorful, refreshing, veggie loaded with simple olive oil dressing. Takes only 10 minutes to make!

Course Salad

Cuisine Ukrainian

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 83kcal

Author Olena Osipov

Ingredients

• 2 large bell peppers coarsely chopped
• 1 long English cucumber coarsely chopped
• 3 medium tomatoes coarsely chopped
• 1/3 cup red onion thinly sliced
• 1/4 cup olive oil extra virgin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add bell peppers, cucumbers, tomatoes and red onion.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Stir gently from the bottom of the bowl in the center until well combined. Let salad chill in refrigerator for 10 minutes (don't skip!). Then taste and adjust any seasonings to taste, if you wish.
• Salad tastes best when served immediately.

Notes

• Store: Refrigerate salad for up to 24 hours.
• Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, salt and pepper right before serving.
• Best tomatoes to use: In summer heirloom varieties, Roma tomatoes. Year-round we love tomatoes on the vine.
• Other additions to taste: Fresh dill or parsley, grated garlic clove, white vinegar, a touch of toasted sesame oil.

Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Fiber: 2g | Sugar: 3g

The post Tomato Cucumber Bell Pepper Salad appeared first on iFoodReal.com.

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing and perfect for parties and snacking!

The name says it all. This healthy 7 layer dip recipe is full of your favorite Mexican ingredients, neatly layered together for a colorful, crunchy, and delicious party staple.

Always a crowd favorite and perfect for any occasion, I make this delicious layered dip all the time. Serve it on game day, Cinco de Mayo, or enjoy a fuss-free weeknight healthy dinner with no cooking or baking.

What Is 7-Layer Dip?

Also known as “taco dip” or “Tex-Mex dip”, 7-layer dip is a popular American appetizer. There are endless variations of 7-layer dip recipes out there, you’ve most likely made it or tried it before.

The classic seven layer dip recipe has a base of refried beans topped with sour cream, guacamole, salsa, cheese, and fresh veggies. I like to make my dip healthier by replacing the sour cream with taco seasoned Greek yogurt, yum!

Ingredients for Healthy 7 Layer Dip

Seven layers of your favorite Mexican flavors! Here’s what you need to make healthy 7 layer dip.

• Refried beans: This Mexican side dish is high in dietary fiber and makes the perfect base. You can use store-bought, I love Eden Organic refried beans, or make your own refried beans in Instant Pot.
• Greek yogurt: This lightened up version has been a huge hit. Instead of sour cream, mayo, or cream cheese, we use Greek yogurt or plain yogurt. It’s still tangy with an extra boost of protein.
• Taco seasoning: Mixed with the yogurt to really spread out the flavor. I used my homemade taco seasoning mix but you can also buy low sodium packets from the store. Cumin, chili powder, and cayenne work great too.
• Guacamole: For me, nothing beats homemade guacamole made with avocado, lime, garlic, salt, and cilantro. You can also use store-bought to save on time.
• Salsa: Use whatever salsa you have on hand. I usually stick to medium salsa when feeding a crowd but mild and spicy salsas work too. You can also use pico de gallo.
• Shredded cheese: I like to use Tex Mex cheese, Colby Jack cheese or cheddar cheese. You can use a blend or whichever cheese you like.
• Vegetables: Crisp lettuce and tomatoes. You’ll want to finely shred the lettuce and cut the grape tomatoes in half for easier dipping.
• Toppings: Black olives, sliced jalapeno, and fresh cilantro are a colorful addition and finish off this delicious dip.

How to Make Healthy 7-Layer Dip

Here’s a quick overview of how to make healthy 7-layer dip. There’s no baking required, just grab your baking dish and layer it.

There is also a full recipe card below.

• Mix yogurt and seasoning: In a small bowl, mix yogurt and taco seasoning together.
• Add refried beans: In a medium-sized baking dish, I always use my 8×11 baking dish, start layering the dip. Spread the refried beans in the bottom of the dish and use a tablespoon to gently level into a clean single layer.
• Add the Greek yogurt layer: Spread the seasoned yogurt over the beans and gently level into a clean layer.
• Add the guacamole: Next, gently spread the guacamole in a single layer.

• Pour on the salsa: Next comes the salsa. Pour in the salsa and spread it over the guacamole.
• Add cheese and lettuce: Sprinkle with cheese and shredded lettuce.
• Add toppings: To finish the dip add tomatoes, olives, cilantro and jalapenos.
• Serve: Enjoy immediately with tortilla chips, or veggies for dipping or refrigerate until ready to serve.

Tips for Best Results and Variations

Here are my top tips that guarantee rave reviews for this party favorite. I’ve also included some fun variations for you to try.

• Make it dairy-free: Super easy to make dairy-free by swapping your favorite dairy-free plain yogurt and dairy-free cheese. If you don’t have those, you can omit the yogurt and cheese, the taste will be different but you can mix the taco seasoning in with the refried beans.
• Use thick yogurt: The yogurt is most runny layer. You know how Greek yogurt, after sitting in the fridge for a few days, separates?! For this reason, I recommend not mixing or stirring the yogurt before scooping, instead just use thick part.
• Add another layer: No need to stop at seven layers, get creative! Make it heartier with a layer of drained black beans or pinto beans. Cook up some ground beef, I’d season it with a bit of taco seasoning, let it cool and add it between the beans and yogurt. Or use up leftover shredded chicken. For additional toppings you can sprinkle some green onions or bell peppers on top.
• Other cheese: Queso fresco or cotija cheese are popular choices. 
• Refried beans substitute: Make this dip even healthier by mashing up some drained black beans with taco seasoning, cilantro and jalapeno to taste.
• If you don’t like spicy dips: Not everyone likes spice, and that’s OK. Omit jalapenos on top or deseed it first and then chop.

What to Serve with 7-Layer Dip?

We love entertaining and snacking! Traditional 7-layer dip is the perfect addition to any appie spread and always the first to disappear.

Our favorite dippers are crispy tortilla chips, celery sticks, carrots sticks, and cucumber. You can also serve crackers and pita chips.

If you’re creating an appetizer spread I love serving this 7 layer taco dip alongside cream cheese stuffed mini peppers, healthy spinach dip, and cottage cheese dip.

While this dip is amazing for game day and parties, we’ve been known to polish off the entire dish ourselves. It’s pretty much a healthy taco salad, and so addictive.

Can I Make It Ahead of Time?

7 layer dip is best served fresh the day you make it because of the fresh ingredients. I will always assemble it right before serving or a few hours ahead of time.

If you would like to meal prep the night before I recommend layering the beans and yogurt, cover, and refrigerate. Then finish the dip with the remaining layers when you’re ready to serve.

How to Store

Store: Tightly cover leftovers, place in the fridge, and enjoy within 1-2 days. Actually, day 2 and 3 it’s not bad, I found even the guacamole didn’t brown and lettuce didn’t wilt.

Guacamole and vegetables do not thaw well, so do not freeze.

FAQs

More Dip Recipes to Try

• Healthy spinach artichoke dip
• Healthy spinach dip
• Healthy cheese ball
• Garlic olive oil bread dip
• Garlic hummus
• Sweet potato hummus
• Healthy French onion dip
• Cottage cheese dip

Print

Healthy 7 Layer Dip

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing!

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 15 ounces can refried beans I use Eden organic
• 1 cup plain Greek yogurt
• 1 tablespoon taco seasoning low sodium
• 1 1/2 cups guacamole homemade or store-bought
• 1 cup salsa mild, medium or hot
• 1 1/2 cups Tex Mex, Colby Jack or cheddar cheese shredded
• 1/3 cup black olives pitted & sliced
• 2 cups iceberg lettuce finely shredded
• 1 cup grape tomatoes cut in halves
• 3 tablespoons fresh cilantro finely chopped
• 1 jalapeno sliced

US Customary – Metric

Instructions

• In a small bowl, add yogurt and taco seasoning. Stir to combine.
• Grab 8×11 baking dish or any medium-sized baking dish and start layering the dip. First spread refried beans, then yogurt mixture followed by guacamole, gently leveling with a tablespoon into a clean single layer.
• Then spread salsa on top. Sprinkle with cheese and shredded lettuce.
• Finish the dip with olives, cilantro and jalapenos.
• Serve immediately or refrigerate until ready to serve. Serve with tortilla chips, celery and carrots sticks, any veggies for dipping and healthier chips.

Notes

Store: It’s best to enjoy the dip within 1-2 days. Store tightly covered in the refrigerator.

Nutrition

Calories: 345kcal | Carbohydrates: 40g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 408mg | Fiber: 16g | Sugar: 10g

The post Healthy 7 Layer Dip appeared first on iFoodReal.com.

This easy Crock Pot Corn On the Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Another way to skip the stove is with Instant Pot corn on the cob.

Make your favorite summer vegetable with crock pot corn on the cob. Take it with you to parties, picnics, potlucks, camping, you name it! This foolproof method makes that crisp, flavorful corn everyone craves during grilling season.

Of course, there are many ways to make this great side dish. You can boil it, bake it in the oven, grill it, air-fry it, even microwave it. But slow cooker recipes will always be my first choice for feeding a large crowd.

Why You’ll Love This Recipe

• Cool kitchen: Don’t sweat over the stove or grill, Crockpot keeps you and your house cool.
• Hands free: Set it and forget it! Making corn on the cob in the slow cooker keeps your hands free, saves space on the grill or stove, and allows more time for prepping your main entrée. The clean up is next to nothing too, just a quick rinse is all it needs.
• Potluck friendly: In a pinch and not sure what to take to your family cookout? Make corn on the cob in the crock pot! Make it ahead of time, take it with you, and keep it warm, it’s perfect!
• Quantity: The bigger the slow cooker, the more you can add. I can easily fit 4 – 10 ears of corn in my Crockpot, you can also break the cobs in half to fit more.

Ingredients for Crock Pot Corn on the Cob

You only need 2 ingredients to make this corn, it really is the easiest side dish!

• Corn on the cob: I love hitting the local farmer’s market during corn season, but you can stop by the grocery store year round. For sweet corn, look for bright green husks with moist stems, and tassels.
• Water: 1 cup of cold water, that’s it!

How to Cook Corn on the Cob in Crock Pot

Here’s a quick overview of how to cook corn on the cob in the crock pot with just 5 minutes of prep time. Full recipe card is located below.

• Prep corn: Start by removing the husk and silk from each ear of corn, then rinse under cold water. Cut or snap in half.
• Add water: Pour water into a large slow cooker, add corn, and close the lid.
• Cook: Cook on high for 2-3 hours, or on low for 5-6 hours until hot and tender.
• Serve: Season with butter and salt. Enjoy!

Tips for Best Results

Here are some simple tips for the best corn on the cob in slow cooker results.

• To pick the best corn at the store: You want corn that’s tightly wrapped in green husks. The silk should be soft, perky, and moist. If the silk is sticky, and brown then it is not fresh, and going bad. Peel the husk a bit and look for white kernels or yellow kernels in tight rows that are plump.
• Cook time is forgiving and slow cookers vary: Know your slow cooker and remember you can extend the total time.
• My favorite large Crock Pot: I love and recommend this 7 quart crockpot!
• Use tongs: Cooked low and slow, it comes out hot. Use tongs to safely remove the corn from the slow cooker.

Variations and Toppings

You can eat cooked corn plain or add flavor, here are some of our go-to topping ideas.

• Butter and salt: My personal favorite! If you have salted butter you can skip the salt.

• Cheese and garlic: Rub freshly grated garlic on a hot ear of corn and sprinkle with crumbled feta cheese, cotija cheese, goat cheese, or parmesan cheese for a delicious garlic cheese sauce.
• Seasonings: Popular seasonings are black pepper, chili powder, red pepper flakes, cayenne pepper, smoked paprika, garlic powder, and onion powder.
• Fresh herbs: Add an earthy taste with basil, cilantro, chives, or parsley.
• Other spreads: Instead of regular butter, brush with some flavored butter, mayonnaise, or pesto.
• Add a citrus-y twist: With freshly squeezed lime juice or lemon juice.

What to Serve Slow Cooker Corn on the Cob with?

Make it a meal! Fresh corn on the cob is a summertime staple for us, but we also enjoy it as a delicious side dish any time of year.

Some of our favorite recipes to serve slow cooker corn on the cob with are:

• Turkey chili
• Eye of round roast
• Instant Pot pulled pork
• Chimichurri chicken
• Grilled bruschetta chicken
• Grilled chicken burgers

How to Store

Store: Place your leftover corn in an airtight container and refrigerate for 5-6 days.

Freeze: To freeze kernels, cut them off the cob, transfer to an airtight container, and keep in the freezer for up to 3 months. Use leftovers for soups and stews.

You can also freeze whole ears of corn by wrapping each one in plastic wrap or tinfoil, then place in a resealable Ziploc bag.

FAQs

Use Leftover Corn in These Recipes

• Avocado corn salad
• Healthy white chicken chili
• Chicken and corn recipe
• Mexican street corn salad

More Crock Pot Recipes to Try

• Crockpot BBQ pulled chicken
• Slow cooker pulled pork
• Slow cooker eye of round roast

Print

Corn on the Cob in Crock Pot

This easy Crock Pot Corn On The Cob recipe makes tender, juicy corn every time. Make this summer staple for your next picnic or potluck!

Course Side Dish

Cuisine North American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 4-10 ears of corn cleaned and cut in half
• 1 cup cold water

US Customary – Metric

Instructions

• Remove husk and silk from each corn, rinse under cold water. Cut or snap in half.
• In a large slow cooker, add corn and water. Close the lid.
• Cook for 2-3 hours on High heat or for 5-6 hours on Low heat.
• Season and enjoy!

Notes

Store: Store leftover corn in an airtight container in the fridge for 5-6 days.

Freeze: Cut off kernels from the cob, transfer to an airtight container and freeze  for up to 3 months. Thaw in the fridge overnight. To freeze whole ears of corn, wrap each one in plastic wrap or aluminum foil and place in resealable Ziploc bag.

Nutrition

Serving: 1 ear of corn | Calories: 148kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 5mg | Fiber: 4g | Sugar: 7g

The post Crock Pot Corn On The Cob appeared first on iFoodReal.com.

Grilled Romaine Lettuce is brushed with a salty and savory sauce made with 5 simple ingredients. It is tender yet crisp, full of smoky flavor and will surprise even the biggest sceptics! Serve alongside a grilled protein or on an appetizer tray, and add depth of flavor to any salad.

I know what you’re thinking – “Grilled lettuce, why on earth would you want to do that?!”. Lettuce is meant for salads and to make lettuce wraps, not for grilling, crazy woman.

Well, I would have agreed with you too, up until the point I made grilled romaine lettuce for the first time. Learning how to grill romaine lettuce is not only ridiculously simple, but the results will knock your socks off!

I genuinely thought of grilled romaine hearts as one of those $15-20 dishes best left to pretentious restaurants.

Well, we’ve all been misled, I’m telling you! These grilled romaine hearts are now actually requested by my friends and family!

Why You’ll Love This Recipe

• It’s so delicious: When the lettuce is grilled, the natural sugars within it caramelize, and the grill adds extra depths of smoky flavor. The result is something you’d barely even recognize as lettuce. It’s smoky, slightly sweet, savory, and tender but still crunchy!
• With secret sauce: My simple sauce contains a secret ingredient that boosts the flavor to insane levels.
• So easy: Grilled romaine lettuce recipe requires just 5 ingredients and 10 minutes.
• Versatile: This lettuce recipe is super versatile – serve it up as an appetizer, salad, or side dish.
• Crowd pleasing: If there’s any dish that will encourage you and your kids to eat more salad, it’s this grilled romaine!

Ingredients for Grilled Romaine Lettuce

• Romaine lettuce: You can use the whole heads of romaine lettuce or just the hearts. It depends mostly on their size. 
• Olive oil: I use extra virgin olive oil. You can use another high-heat oil like avocado oil. 
• Garlic: Fresh grated garlic elevates this dish so much!
• Anchovy paste: The special “secret ingredient”. You can use anchovy paste or minced anchovies. I prefer to use paste that comes in a tube since it lasts forever in the fridge. If you’re not a fan of anchovies, omit it or substitute it for something like steak seasoning, all-purpose seasoning or fresh lemon juice. 
• Salt: Just a little to help season the romaine lettuce.

How to Grill Romaine Lettuce

Here is a photo overview how to grill romaine lettuce. Full recipe card is located below. All you have to do is brush lettuce halves with sauce and grill on both sides.

• Slice the romaine: Cut the romaine lettuce in half lengthwise. Discard any broken or brown leaves. You can also remove the top 1-2 inches of the lettuce where the leaves are most likely to wilt. Make sure not to remove the core as it holds all the leaves together, which is important!
• Mix the sauce: In a small bowl, combine the oil, garlic, salt, and anchovy paste. 
• Brush the lettuce: Preheat grill to medium-high heat and oil grill grates with oiled paper towel. Then brush both sides of each romaine heart lightly with the sauce.
• Grill the lettuce: Place the romaine wedges on the grill and cook for 2-3 minutes or until lightly charred, pressing on it slightly with tongs. Then flip and grill for a further 2-3 minutes. Then transfer to a platter.

• Dress the lettuce: Brush both sides of the grilled romaine hearts once more, this time being liberal, so all the layers soak up the delicious flavor. Then serve warm or cold!

Tips for Best Results

Here are my top tips on how to grill romaine lettuce that will convert even lettuce haters into lettuce lovers.

• Brush lightly before grilling: For the grilling stage, you don’t need too much sauce. Just brush it lightly and try not to get too much of the anchovies on the brush. Also, oversaturating the lettuce with the oil mixture can cause fire flare-ups on your grill. 
• Oiling the lettuce: While you don’t want to fully saturate the lettuce before grilling, it’s a good idea to make sure the entire lettuce is brushed with a little oil. This will prevent the leaves from sticking to the grill and protect them from burning too much.
• Don’t overheat the lettuce: If the grill is too hot, then you’ll end up with limp lettuce. Perfect results should be slightly charred grilled romaine hearts with just slightly wilted leaves, especially at the top.
• Don’t touch the lettuce while it grills: That’s how you’ll get clean grill marks. You can even lightly press on the lettuce for more pronounced grill marks.

Variations

• Lemon: Add a squeeze of lemon to the sauce for added bright flavor. Especially, if you omit anchovies this is a good add-in.
• Fresh herbs: Add a bit of chopped fresh oregano, rosemary, or thyme. Especially if you choose not to use anchovy paste. In fact, you can whip up a simple herb vinaigrette for this grilled lettuce and it will taste delicious!
• Balsamic and olive oil: You could swap out the olive oil and anchovy sauce for our olive oil bread dip with balsamic vinegar. Bonus: serve the olive oil dip you don’t use with some crusty bread!
• Drizzle with chimichurri sauce.
• For heat: You can add a pinch of red pepper flakes to the sauce. Alternatively, swap out some of the olive oil for chili oil instead.
• Cheese: This entire recipe is for lettuce, so even if you’re watching your weight, you can feel fairly guilt-free in sprinkling the grilled romaine with a little grated Parmesan cheese. You can also add crumbly cheese like feta cheese or blue cheese on top.
• Prosciutto: This is a version a friend told me about that I have yet to try. You can wrap the lettuce in a bit of prosciutto before grilling, and it will help infuse the grilled lettuce with tons of flavor.
• Sesame oil: Instead of olive oil, try it with toasted sesame oil for extra flavor.

What to Serve with Grilled Romaine Lettuce?

Whether you plan on serving this dish as an appetizer, side dish, or salad, there are several ways to serve it, including:

• As a grilled romaine salad: Sprinkle the grilled lettuce with Parmesan cheese, top with chopped nuts or croutons, and add a little of any creamy salad dressing like healthy ranch or healthy caesar dressing.
• Replace regular lettuce in a salad: Use in place of non grilled lettuce in this lettuce salad recipe or butter lettuce salad for a smoky salad summertime favorite!
• With grilled meat: With grilled chicken breast or carne asada steak as a side dish.
• With seafood: Other grill favorites like grilled salmon and grilled shrimp skewers will pair nicely with it.
• With pasta: Serve alongside pasta dishes and pasta salads like this healthy pasta salad or caprese pasta.
• With burgers: Like these grilled chicken burgers and spinach feta turkey burgers.

How to Store

Store: Grilled romaine lettuce tastes best fresh. However, you can chill any leftovers covered in the refrigerator and enjoy them the next day chilled as a simple side salad.

Make ahead: It is only recommended to make the anchovy marinade in advance – make your paste up to 24 hours in advance and store in the refrigerator until ready to grill and use with your romaine.

FAQs

More Yummy Grilled Recipes to Try

• Balsamic grilled vegetables
• BBQ chicken salad
• Grilled chicken salad
• Grilled cedar plank salmon

Browse all my favorite healthy grill recipes!

Print

Grilled Romaine Lettuce

Grilled Romaine Lettuce is brushed with salty savory sauce made with 5 simple ingredients. It is tender, crisp and full of smoky flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories 134kcal

Author Olena Osipov

Ingredients

• 3 romaine lettuce hearts
• 3 tbsp olive oil extra virgin
• 1 tsp anchovy paste
• 1 garlic clove grated
• 1/4 tsp salt

US Customary – Metric

Instructions

• Cut romaine lettuce in half lengthwise.
• In a small bowl, add olive oil, anchovy paste, garlic and salt; stir with brush to combine. Brush each side of romaine heart lightly (just for grilling, so try not to get much anchovies on the brush) and place on a platter.
• Preheat grill to medium-high heat (500 degrees F) and brush with oil. Place romaine hearts on a grill and grill for 2-3 minutes or until charred a bit, pressing onto it with tongs. Flip, grill for another 2-3 minutes and transfer onto the same platter.
• Brush each side, especially the cut side with lots of layers to soak up the sauce, with magic sauce and serve warm or cold. Grilled romaine lettuce basically replaces salad and helps you eat more vegetables.

Notes

• Use full heads of romaine or the hearts. Really depends on a size.
• Skip anchovy paste if not a fan or use minced anchovies.
• Can be made on a stovetop grill pan.

Nutrition

Serving: 2halves | Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 270mg | Fiber: 1g | Sugar: 1g

The post Grilled Romaine Lettuce appeared first on iFoodReal.com.