salad

03.30.18

Tomato Cucumber Salad with Crispy Chickpeas (& Green Yogurt Dressing)

Posted on by Lexi , Views: 14802
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This Tomato Cucumber Salad with Crispy Cumin Chickpeas & Green Yogurt Dressing is my new favorite cucumber tomato salad to date. This vegetarian cucumber salad is made with fresh tomatoes and cucumbers, easy pickled onions, crunchy cumin roasted chickpeas, and paired with an amazing dairy-free yogurt dressing that is packed with herbs. Made in partnership with Silk Almondmilk Yogurt Alternative.

Cucumber Tomato Salad

Cucumber Tomato Salad

I am excited to partner with Silk today for this recipe. We absolutely love using Silk Almondmilk Yogurt Alternative in our recipes! It’s creamy and mimics traditional yogurt perfectly, especially for yogurt dressing! There are five delicious flavors in single-serve cups which have 5-6g protein from California almonds. They also now have NEW Almondmilk 24oz tubs (Plain & Vanilla) which are great for a variety of occasions. All these products have 7-8g protein from California almonds and offer a smooth, creamy texture!

Dairy Free Yogurt Salad Dressing Recipe

How do you make a tomato cucumber salad

This salad is:

  • Flavorful
  • Fresh
  • Packed with a crunch
  • Nutritious
  • Great for a party

How do you make a tomato cucumber salad ingredients

Use Silk’s store locator to find Silk Almond Dairy Free Yogurt Alternative in your area, and visit https://silk.com/spoonfulofsilk for a coupon!

Dairy Free Yogurt Salad Dressing

How do you make crispy chickpeas:

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
  4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes.  Let cool.

Tomato Cucumber Salad with Crispy Roasted Chickpeas

If you like this salad recipe, you’ll also love these fresh salads:

Tomato and Cucumber Salad with Crispy Chickpeas and Green Yogurt Dressing

Print shopping list
Prep Time 00:20 Cook Time 00:45 Total Time 1:05 Yields 4

Ingredients

For Crispy Chickpeas

  • 2-15oz cans chickpeas
  • 2 tablespoon oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Zest from 1 lemon

For Quick Pickled Red Onion

For Green Yogurt Dressing

  • 1 1/2 cup Silk Almond Milk Plain Yogurt
  • 3 garlic cloves
  • 1/4 cup cilantro
  • 1/4 cup dill
  • 1/4 cup parsley
  • 2 scallions, roughly chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder

For Base Salad

  • 3 tomatoes, rough chopped
  • 1/2 large english cucumber or 1 cucumber, sliced
  • 1 cup roasted red pepper, rough chopped
  • 1 cup pickled red onion or pepperoncini (see notes)
  • 1 scallion, sliced
  • 1 cup feta (optional)

Directions

Make chickpeas: 

  1. Pre-heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
  2. Drain and rinse chickpeas really well. Pour on to clean kitchen towel and rub chickpeas dry. The skins will start to loosen.
  3. Place dried chickpeas in large bowl leaving behind any skins. Add 1 tablespoon oil, salt and pepper and toss to coat. Place chickpeas on baking sheet and bake for 40 minutes.
  4. Place chickpeas back in bowl and toss to coat with remaining 1 tablespoon oil, cumin, garlic powder and lemon zest. Place back on baking sheet and continue baking for 5 minutes. 
  5. Let cool.

Make Quick-Pickled Red Onion:

  1. Put 2 cups water in medium sauce pan and bring to boil.
  2. Place 3/4 cup vinegar, 1/4 cup water, salt, honey and peppercorns in mason jar.
  3. Once water has boiled, turn off heat and place in onion slices. Leave in hot water for 1 minute.
  4. Drain and using tongs place blanched onions inside mason jar.
  5. Place in refrigerator to cool at least 30 minutes.

Make Dressing:

  1. Place all ingredients in a blender and blend until dressing just starts to tint green.

Assemble Salad: 

  1. Toss tomato, cucumber, roasted peppers, scallions, optional feta and 1 cup pickled onions and season to taste with sea salt and ground pepper.
  2. Add 1/3 cup of dressing and toss.
  3. When ready to serve top with crispy chickpeas.

Recipe Notes

  1. This salad taste phenomenal with the pickled red onion, but if you preferred to skip this step you can swap it out with pepperoncini.
  2. This salad is best served the day it is made, but if you prefer to make ahead for meal prep keep the chickpeas separate and add when ready to serve only to ensure crispness.
  3. Crispy chickpeas will keep for 5 days at room temperature in a sealed jar.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

09.06.17

Loaded Chicken Salad: Four Ways

Posted on by Sabrina Brown , Views: 32568
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Loaded Chicken Salad: Four Ways | Lexi's Clean Kitchen

This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!

Loaded Chicken Salad | Lexi's Clean Kitchen

This Chicken Salad is filled with some of my favorite lunch flavors:

Perfectly seasoned baked (or boiled) chicken

Fresh chopped scallions

Crisp red grapes

Sweet royal raisins

Chopped walnuts, or nuts of choice

& crispy, smoky bacon

It seriously doesn’t get much better than that!

Loaded Chicken Salad | Lexi's Clean Kitchen

I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.

Loaded Chicken Salad | Lexi's Clean Kitchen

Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.

Loaded Chicken Salad Celery Logs | Lexi's Clean Kitchen

If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!

Loaded Chicken Salad Lettuce Wraps | Lexi's Clean Kitchen

Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!

Loaded Chicken Salad | Lexi's Clean Kitchen

More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!

Loaded Chicken Salad Sandwich | Lexi's Clean Kitchen

Loaded Chicken Salad

Print shopping list
Prep Time 10 minutes Cook Time 15 minutes Total Time 0:25 Serves 4

Ingredients

    Chicken Salad

    • 1 pound boneless, skinless chicken breasts, cooked and diced
    • 1/4 cup red grapes, sliced
    • 1/4 cup royal raisins, roughly chopped
    • 1/4 cup walnuts, or another nut of choice
    • 1/4 cup scallions, thinly sliced
    • 1/2 red onion, diced
    • 1/3 cup good quality mayonnaise
    • 1 tablespoon dijon mustard, more to taste
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon black pepper, more to taste
    • optional: 1/4 cup bacon, roughly chopped

    Chicken Salad Celery Sticks

    • 12 celery ribs, cleaned and sliced in half or thirds depending on size

    Chicken Salad Sandwich

    Lettuce Wraps

    Chicken Salad Over Salad

    Directions

    1. Place all of the chicken salad ingredients in a large mixing bowl.
    2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
    3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!

    Recipe Notes

    *Store in your refrigerator for 3-5 days!

    *You can sub the mayo for 1/3 cup Greek yogurt if desired!

     

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This post is sponsored by Nuts.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

    08.23.17

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette

    Posted on by Lexi , Views: 116066
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    Grilled Sweet Potato Salad [paleo-friendly, grain-free, gluten-free] | Lexi's Clean Kitchen

    Delicious flavors come together in this Grilled Sweet Potato Salad with Honey Mustard Vinaigrette! Grilled-to-perfect sweet potatoes, aromatic grilled red onion, fresh herbs, and the best creamy dressing to toss it all together with! Serve this as a side at any BBQ or summer gathering, or make it for a weeknight meatless dinner! Made in partnership with Stop & Shop!

    I am so excited to bring you today’s blog post in partnership with Stop & Shop. I love their Buy Local campaign throughout their stores right now, and that they work hard to support local New England farmers. As of right now, they offer locally sourced produce from 35 New England farmers! The produce is picked at the farm and the next day it is in stores – you can’t get any fresher than that! Fun fact: Stop & Shop has been supporting local farmers for decades sourcing potatoes, corn, cucumbers, squash, tomatoes, and apples; to name a few!  I shopped at the Watertown, MA location for ALL of the ingredients for this recipe, and the produce for this recipe came from Paquette Farms in Shrewsbury, MA. How cool is that?

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    First, you’ll need to toss your sweet potatoes with olive oil, salt, and pepper!

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Now, while that’s grilling, whisk together your dressing! I love the Nature’s Promise organic line of products that Stop & Shop has. The products are affordable and are a great quality. In this dressing alone we used their Dijon mustard, apple cider vinegar, and wild honey! Even the sweet potatoes are Nature’s Promise! Affordable, delicious, and good quality- my three musts!

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Combine, assemble, and devour!

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Every bite is flavorful and delicious! Grilling season is my favorite season and if you haven’t grilled sweet potatoes yet, you must! They are SO good. Plus it’s one of those great transitional veggies that’ll get you grilling from Summer into Fall!

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette (Vegetarian & Gluten-Free) - Lexi's Clean Kitchen

    Grilled Sweet Potato Salad with Honey Mustard Vinaigrette

    Print shopping list
    Prep Time 00:10 Cook Time 00:40 Total Time 0:50 Serves 4

    Ingredients

      Grilled Sweet Potatoes

      Honey Mustard Vinaigrette

      Everything Else

      • 1 large red onion, sliced
      • 1 lime, cut into wedges for serving
      • 1/4 cup parsley or cilantro
      • 1/3 cup chopped scallions
      • Optional: feta cheese
      • Optional: 1 cup black beans, drained and rinsed
      • Optional: crispy bacon

      Directions

      1. Preheat your grill to 350ºF and grease the grates.
      2. In a large bowl, toss sweet potatoes with oil, salt, and pepper.
      3. Place on grill and let cook for 15 minutes on each side until tender.
      4. While grilling, add all dressing ingredients into your blender and blend until smooth. Set aside.
      5. When the sweet potatoes have 10 minutes left on the grill, add sliced onion to the grill and let cook for 10 minutes or until soft and fragrant.
      6. Once done grilling, gently toss sweet potatoes and grilled onion with dressing (amount as desired).
      7. Assemble: Place sweet potatoes and red onion on a plate. Top with more dressing if desired, feta (optional), black beans (optional), bacon (optional), parsley, cilantro, and scallions. Serve warm or cold with lime wedges.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Want to master the grill this summer? This guide is a good start to becoming a grill master, and not having overcooked (or undercooked) meals!

      Grilling 101 - Lexi's Clean Kitchen

      This post is sponsored by Stop & Shop. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Stop and Shop has an expanded section or organic and natural foods which I am extra excited about! Thank you for continuing to support LCK and the brands I work with!

      GIVEAWAY

      I am giving way FOUR $50 Stop & Shop giftcards to (4) readers!

      Simply comment below with your favorite things to make on the grill to be entered to win! Winners will be picked on September 16th at 12pm EST. US only.

      07.11.17

      Candied Pecan and Herb Chicken Salad

      Posted on by Sabrina Brown , Views: 286732
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      Herb Chicken Candied-Pecan Salad | Lexi's Clean Kitchen

      This Herb Chicken and Candied Pecan Salad is the perfect low-carb, flavorful, and tasty Summer salad! With a little bit of crunch, a hint of sweet, and a lot of flavor, this salad is my new favorite! Made in partnership with the American Pecan Council!

      Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

      I am so excited to partner with my friends at the American Pecan Council to bring you today’s delicious salad. I am seriously obsessed with this one!

      Pecans are one of my all-time favorite nuts. Their crisp and buttery texture and naturally sweet taste makes them my go-to for salads and other savory dishes.

      They are low in carbs, high in fiber, and they contain the same heart-healthy unsaturated fats that are found in other nuts, but they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!

      Another fun fact? Pecans have 3 grams of protein per ounce and 11% daily value of fiber per ounce! A heart healthy, nutritious snack that is so delicious! 

      These candied pecans are next level amazing. You may remember my gift giving series this December. I packaged similar candied pecans as little gifts and they were an absolute hit. They’re even better in a salad!

      Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

      I love this salad because it uses tons of fresh herbs from my garden and CSA, local mixed greens, and an AMAZING dressing.

      Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

      A little bit of sweet, a little bit of salty, plus the candied pecan crunch!

      Herb Chicken Candied Pecan Salad | Lexi's Clean Kitchen

      Candied Pecan and Herb Chicken Salad

      Print shopping list
      Prep Time 15 minutes Cook Time 30 minutes Total Time 0:45 Serves 4

      Ingredients

        Candied Pecans

        Grilled Herbed Chicken

        Shallot Vinaigrette: (makes 1/2 cup)

        Other Salad Ingredients

        • Fresh apples, peaches, or apricots, sliced thin
        • 2-4 cups mesclun greens or mixed greens
        • 1/4 cup fresh mozzarella, diced or brie cheese
        • 1 red onion, sliced thin
        • 3 fresh figs, sliced in half

        Directions

        1. Preheat oven to 250°F and line a half-sheet tray with parchment paper.
        2. In a small mixing bowl, beat egg white and water together until frothy.
        3. In a separate bowl mix together maple sugar and sea salt and set aside.
        4. Toss pecans in the frothed egg white mixture first and then place in spice mixture until evenly coated. Place on sheet tray and bake for 30 minutes. The pecans should be well coated in the maple sugar.
        5. Pat chicken dry and season with salt and pepper.
        6. In a small mixing bowl, mix together garlic powder, 1 tablespoon extra-virgin olive oil, and fresh herbs.
        7. Coat chicken well in herb mixture.
        8. Place chicken on a greased grill or grill pan for about 3-4 minutes on each side, or until fully cooked through. If using a grill pan, make sure to cover the chicken to ensure even cooking. Take chicken off heat, slice, and set aside until ready to eat.
        9. While chicken cooks, whisk salad dressing ingredients together in a small mixing bowl.
        10. Assemble all salad ingredients on a serving platter of choice. Save half of the candied pecans for snacking!  Drizzle with shallot vinaigrette (1/4 cup or more, as desired) and devour!
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        This post is sponsored by the American Pecan Council. All thoughts and opinions are always 100% my own!

        07.05.17

        Watermelon Ahi Tuna Salad

        Posted on by Lexi , Views: 14125
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        Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

        The combination of juicy watermelon, marinated zesty ahi tuna, and fresh cucumber in this Watermelon Ahi Tuna Salad makes for the perfect light and refreshing summer salad or meal starter!

        Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

        I am so excited to share a few fabulous recipes, along with a recap, from our Hampton’s blogger retreat I co-hosted last month! I shared the Frosè last week, and this week I am sharing this amaing salad. We hired Chef Renee Blackman,  A seasoned talent with experience in the culinary industry,

        Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

        For one of our dinners, we decided to stay in and we hired Chef Renee Blackman, a super talented chef who was also on Food Network’s CHOPPED! We knew she was the right fit and could make a creative, Instagram-worthy meal for us!

        Hamptons Retreat Chef Renee BlackmanPhoto by Raul Velasco of Alejandro Photography

        Chef Renee made us the most amazing meal, including this salad, and I knew I had to recreate it for all of you!

        Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

        Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

        Check out this amazing video she made of our special evening!

        I made a few swaps to the recipe so it would be a perfect fit for all of you, plus I fried up those shallots with a new tip I learned to ensure they fry perfectly without burning!

        Watermelon Ahi Tuna Salad (gluten-free, soy-free, low carb) - Lexi's Clean Kitchen

        Watermelon Ahi Tuna Salad

        Print shopping list
        Prep Time 10 minutes Cook Time 5 minutes Total Time 0:15

        Ingredients

          Chili marinade

          Everything else

          • 1 lb. sushi-grade tuna
          • 1 shallot, finely sliced

          Directions

          1. Using a very sharp knife, trim away any skin from the tuna fillet. Cut the tuna into 1/4-inch cubes and place in a bowl. Add the chili marinade ingredients, minus the chili paste, to the blender and emulsify. Mix in the chili paste into the marinade then pour onto tuna and add salt to taste at the very end.
          2. Use a mandolin (or a vegetable peeler) slice the cucumbers to be paper thin in the end result. When the cucumbers are sliced, roll them up and set to the side.
          3. Slice the shallots then and then fry them. To fry the shallots: Place 1/4 cup of avocado oil or oil of choice into a small saucepan. While the oil is cold, add in the sliced shallots. Bring to frying temperature (375ºF) and fry until golden. Watch often to avoid burning. Set aside on a plate lined with paper towel until ready to serve. *The key is not heating the oil beforehand.
          4. While the tuna is marinating, cut the watermelon into half-inch cubes (2 cups) and lightly season with salt t o the watermelon to bleed.
          5. Assemble: Add the tuna and place a few watermelon cubes, garnish with shallots and cucumber rolls, top with cilantro and micro greens.

          Recipe Notes

          Adapted from Chef Renee Blackman

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          There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

          04.24.17

          Arugula Salad with Mint Chia Dressing

          Posted on by Lexi , Views: 19099
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          Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

          This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

          Arugula Salad with Mint Chia Dressing

          A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

          The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

          Round Hill Resort

          Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

          For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

          My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

          Arugula Salad with Mint Chia Dressing

          This dressing is…

          Creamy

          Tangy

          Sweet

          Flavorful

          Fresh

          Arugula Salad with Mint Chia Dressing

          Arugula Salad with Mint Chia Dressing

          Print shopping list
          Prep Time 5 minutes Cook Time 00:00 Total Time 0:05 Yields 8

          Ingredients

            Mint Chia Dressing

            Everything Else

            • 6 cups arugula
            • 1/2 cup slivered almonds
            • 2 oranges, segmented

            Directions

            1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
            2. Slowly pour in olive oil while blending until smooth and creamy.
            3. Assemble salad and serve!

            Recipe Notes

            This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

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            There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

            This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!