A Compilation of 32 Invigorating Summer Salad Recipes
Summertime produce is in full bloom, and I couldn’t be more thrilled! Salads are my forte, so I’ve put together a selection of my finest summer salad recipes. They’re ideal for gatherings, barbecues, and warm summer nights at home. These recipes boast hundreds of five-star reviews, ensuring they’ll be a favorite on your dinner table.
You’ll discover classic potluck salads, such as potato salad and cowboy caviar, beloved international options like tabbouleh and caprese salad, along with a range of fresh green salads, naturally. These seasonal salads showcase a wealth of fresh greens, tender herbs, and summer vegetables, including tomatoes, cucumbers, green beans, as well as fruits like berries, peaches, and watermelon.
These invigorating salads are perfect for the hottest days of summer. Many use raw ingredients and call for little to no cooking. Whether you’ve overindulged at the farmers’ market or have an abundance from your garden, you’ll find your answer here.
Save this page and take advantage of the season! Which salad will you try first?
1. **Best Quinoa Salad**: This quinoa salad recipe is the ultimate! Everyone adores this nutritious quinoa salad featuring quinoa, chickpeas, red bell pepper, cucumber, parsley, and lemon. It’s also vegan and gluten-free! Recipe yields 4 medium salads or 8 side servings.
2. **Erin’s Peach & Avocado Salad**: This summer salad recipe from The Well Plated Cookbook includes ripe peaches and avocado atop fresh arugula. It’s both healthy and scrumptious! Recipe yields a very large salad (sufficient for 8 side servings or 3 to 4 main servings); halve the recipe for a smaller gathering.
3. **Caprese Pasta Salad**: This Caprese pasta salad recipe is simple, delightful, and perfect for the summer! Just sauté cherry tomatoes with olive oil to create the ultimate pasta sauce. Recipe yields 4 moderate servings.
4. **Mediterranean Bean Salad**: This Mediterranean-inspired bean salad recipe is wonderfully crisp and fulfilling. Its fresh tastes feature kidney beans, chickpeas, lemon, garlic, and leafy herbs. This healthy salad is vegan and gluten-free, but mainly just delicious! Recipe yields around six 1-cup servings.
5. **Watermelon Salad with Feta and Mint**: This classic watermelon salad recipe showcases crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios elevate it immensely! Recipe yields 6 to 8 side servings.
6. **Herbed Potato Salad (no mayo!)**: This nutritious potato salad recipe brims with fresh taste. It’s free of mayo, easy to prepare, and sure to impress at your potluck! This salad is vegan, egg-free, and gluten-free. Recipe yields 6 side servings.
7. **Spinach Salad**: Whip up this delectable spinach salad recipe to accompany your main dish! It features fresh spinach, creamy goat cheese, and seasonal fruits like raspberries or strawberries. Recipe yields 6 side salads.
8. **Heirloom Caprese Salad**: The finest Caprese salad you’ll ever enjoy! Quality ingredients are essential. Use ripe summer tomatoes, burrata or mozzarella, fresh basil, and olive oil. Recipe yields 4 generous or 6 smaller servings.
9. **Cowboy Caviar**: This cowboy caviar recipe (also referred to as Texas caviar) is crafted from scratch using all-natural ingredients! Serve it as a dip, salsa, or salad—it’ll be a sensation at your next gathering. Recipe yields a large amount of “caviar,” about 8 cups.
10. **Summertime Fruit Salad**: This straightforward fruit salad recipe is fresh and nutritious! It features strawberries, peaches, and blueberries with a dash of balsamic vinegar and basil. It’s a delightful side dish or dessert (for dessert, you can serve it as is or add whipped cream for a more indulgent touch). Recipe yields 6 side servings.
11. **Ultimate Tabbouleh**: Discover how to create delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) surpasses what you’d find at your favorite Lebanese restaurant. It’s made with bulgur wheat, fresh parsley, mint, tomato, and cucumber. Recipe yields 6 servings (a little over 1 cup each).
12. **Best Chickpea Salad**: This mouthwatering chickpea salad recipe features crisp-tender elements like chickpeas, red bell pepper, red onion, and celery. Keep this healthy chickpea salad stored in the fridge—it’s the perfect side dish, snack, and meal addition. It’s also vegan and gluten-free! Recipe yields 4 generous side salads or 6 medium.
13. **Simple Healthy Slaw**: This nutritious coleslaw recipe is absolutely delicious! Made with a simple lemon dressing, it features cabbage, carrots, toasted
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How to Create Poppy Seed Dressing at Home
**Celebrate Poppy Seed Dressing!**
Poppy seed dressing is a subtly creamy, tangy dressing that pairs beautifully with delicate greens and fresh fruits. The poppy seeds contribute a subtle crunch and nutty taste that elevate your salads.
**This Recipe is Simple to Prepare with Premium Ingredients**
This dressing far surpasses commercially available options. It includes poppy seeds, fresh lemon juice, and zest. It’s sweetened naturally with honey, providing more depth than regular sugar. Dijon mustard and a clove of garlic add an intriguing twist, while mayonnaise or Greek yogurt makes it gently creamy (your choice—mayonnaise gives a richer mouthfeel, while yogurt adds a delightful acidity).
Some poppy seed dressing variations can be overly sweet or rich, but this one strikes the perfect balance. Below, you’ll find the recipe along with complementary flavors to create a fantastic salad.
**How to Use Poppy Seed Dressing**
Poppy seed dressing is a subtly creamy, vibrant yet harmonious dressing. It pairs excellently with tender baby greens, fresh fruit, a sprinkle of toasted nuts, and creamy goat cheese or ripe avocado. It particularly enhances spring and summer fruits, such as berries and stone fruits.
I created the salad featured here using baby arugula, strawberries, diced avocado, thinly sliced radish, and toasted sunflower seeds.
**Here’s a Collection of Ingredients That Pair Well with Poppy Seed Dressing**
– Apple
– Avocado
– Berries: Strawberries, blueberries, raspberries, blackberries
– Goat cheese
– Greens: Arugula, spinach, spring greens, baby lettuces like baby gem
– Nuts and seeds: Almonds, pistachios, sunflower seeds
– Radish
– Stone fruit: Peaches, apricots, nectarines, plums, cherries
**Additional Salad Dressings to Explore**
Once you start crafting your own salad dressings, you’ll find it hard to revert to store-bought options. These dressings are equally light and refreshing, with bright citrus notes.
**Poppy Seed Dressing Recipe**
This poppy seed dressing recipe delivers a zesty and lemony poppy seed taste. It’s lightly creamy, perfectly balanced, and straightforward to make with common ingredients. Recipe yields 1 cup dressing.
**Instructions**
1. In a liquid measuring container, mix all of the ingredients as listed. Whisk until the mixture is thoroughly blended and creamy.
2. Sample, and if it’s too sour for your preference, whisk in an additional 1 to 2 tablespoons of oil. Use as desired. Any leftover dressing can be stored in the refrigerator, covered, for up to 10 days. The olive oil may solidify in the refrigerator, which is normal. Allow the dressing to come to room temperature for 5 minutes or microwave it for about 10 seconds before use.
**Notes**
– **Alter it:** You could create lime or orange-flavored poppy seed dressing by adjusting the citrus zest and juice accordingly.
– **Make it dairy-free:** Opt for mayonnaise instead of yogurt.
– **Make it egg-free:** Use yogurt rather than mayonnaise.
– **Make it vegan:** Substitute with vegan mayonnaise and maple syrup.
Please share how your poppy seed dressing turns out in the comments! I’d love to hear about the salads you create with it.
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Peanut Sauce with Thai Tastes
This peanut dressing offers a charming variation on classic peanut sauce, turning it into an adaptable salad dressing. Its creamy, robust, and nutty flavor makes it an ideal match for Thai-inspired meals. The dressing complements wonderfully with components such as bell pepper, carrots, cabbage, and mango, among various others.
**Ingredients:**
– Creamy peanut butter
– Lime juice
– Tamari or soy sauce
– Maple syrup or honey
– Fresh garlic
– Red pepper flakes (optional)
**Preparation:**
1. In a bowl, mix peanut butter, tamari, maple syrup, garlic, and, if desired, red pepper flakes.
2. Whisk in half of the lime juice until it reaches a creamy consistency, then incorporate the rest.
3. Modify the sweetness with more maple syrup if required.
**Salad Suggestions:**
– Avocado
– Bell pepper
– Cabbage
– Carrot
– Cilantro or mint
– Cucumber
– Edamame
– Green onion
– Lettuce
– Mango
– Quinoa
– Peanuts
– Snow peas or sugar snap peas
– Soba noodles or rice noodles
**Notes:**
– For the finest texture, select ultra-creamy peanut butter.
– To create a vegan option, substitute maple syrup for honey.
– For a gluten-free variation, choose tamari over soy sauce.
This dressing not only comes together quickly but also enhances the flavor profile of any salad. Whether you’re preparing a straightforward salad or a more intricate dish, this peanut dressing is guaranteed to impress.
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Step-by-Step Instructions for Slicing a Mango
Mango season has arrived! I’m honoring it with a guide on how to prepare mango, whether you prefer it sliced or diced. Mango ranks among the world’s beloved fruits, though I didn’t eat it during my childhood and had to learn its preparation. I’ve experimented with various techniques, and today I’m sharing the best way to cut a mango.
Mango has a taste reminiscent of a juicy tropical peach, featuring hints of honey. Even when perfectly ripe, it often possesses a slight tanginess, compelling me to indulge again. I enjoy incorporating mango for a touch of sweetness in salads, salsas, and savory dishes—not to mention munching on them.
Mangoes reach their prime in the summer months, usually from May to September. I’ve been thrilled to discover Ataulfo mangoes (also referred to as honey or Champagne) on sale at Whole Foods recently. That’s the variety illustrated here, known for being particularly creamy and tasty. My preparation techniques apply to any variety or size of mango!
Mango Preparation Tips
How to Determine if a Mango is Ripe
Seek out mangoes that give slightly under gentle pressure, akin to a ripe avocado or peach. It should display a bright hue, which varies based on the type, and emit a sweet aroma at the stem end.
Underripe mangoes will feel quite firm. Steer clear of overripe ones that have wrinkled skin or brown spots—they may be overly sweet but tend to have a more stringy and mushy texture inside.
Watch How to Prepare Mango
You’ll find written directions in the recipe at the end of the post. For visuals, take a look at this short video:
Note on Mango Skin
If you’re asking, “Can I just eat the skin of a mango?” the answer is technically yes, but you may prefer not to. The skin contains fiber and nutrients, but I’ve been told it’s not particularly palatable.
Mango skin can cause irritation to human skin due to its urushiol content, the same compound found in poison ivy that can lead to contact dermatitis. As someone with sensitive skin, I take care not to ingest mango directly from the skin.
How to Serve Fresh Mango
Ripe mango makes for a tasty snack by itself. I enjoy it with a dash of chili-lime seasoning like Tajín, which provides a salty-spicy contrast to the sweetness.
You can freeze diced mango for smoothies or simply to save extra. To stop the pieces from clumping together, arrange the mango on a parchment paper-lined tray, freeze until solid, then move it to a freezer bag.
Mango pairs particularly well with ingredients such as black beans, berries, chili peppers, cilantro, coconut, ginger, lime, mint, red onion, peanuts, pineapple, and yogurt. Many of these ingredients feature in the recipes below.
Recipes with Fresh Mango
Here are several recipes highlighting mango on Cookie and Kate. You’ll notice that I love blending sweet mango with savory and spicy flavors for equilibrium:
Please share your experience with this method in the comments. I enjoy receiving your feedback.
How to Cut a Mango
Discover how to slice or dice a mango! It’s simple once you’re familiar with this technique. Prepare as many mangoes as necessary, and consult the recipe notes for freezing guidance.
Instructions:
1. With one hand, position the mango upright with the stem on top. Utilize a sharp chef’s knife to remove one broad side of the mango, about ½-inch from the center (if you encounter something hard or hear a scratching noise, you’re too close to the pit and need to cut further from the center). Next, cut off the other side similarly.
2. Taking one piece at a time, gently run your knife through the flesh (don’t apply too much pressure or you’ll cut the skin). For sliced mango, make long, narrow vertical cuts. For diced mango, create wider vertical cuts followed by horizontal cuts to form a grid pattern. You can likely slice more flesh from each side of the pit and score it as well.
3. Employ a large spoon to remove the flesh from the skin, then use your slices or cubes as desired. If your mango was sizeable, you might manage to carve out a bit more flesh around the pit, though these pieces won’t be uniform like the others—they’re great for snacking!
Notes:
To freeze leftover mango: Place the mango on a parchment paper-lined tray that fits into your freezer. Freeze until the mango is solid, then transfer it to a freezer bag.
27 Easy and Tasty Starter Recipes
**Dazzle Your Guests with These Simple Appetizer Recipes**
When throwing a get-together, the right starters can establish the atmosphere for the entire occasion. Whether you’re getting ready for an unexpected drop-in, attending a friend’s celebration, or hosting an elaborate meal, having a collection of quick and tasty appetizers is crucial. This guide presents a variety of the simplest and most enjoyable appetizer recipes that are guaranteed to wow your guests.
**1. Silky Avocado Dip**
A charming variation of classic guacamole, this silky avocado dip requires merely four essential ingredients. Ideal as a party dip alongside vegetables or chips, it also pairs well with tacos, nachos, and quesadillas. The recipe produces approximately 1 1/2 cups, but feel free to double it for larger events.
**2. Luscious Mango Salsa**
Vibrant and appealing, this mango salsa is both sweet and spicy. It’s an adaptable dish that goes well with chips, tacos, salads, or can even be savored by itself. The recipe yields about 3 cups of salsa, making it an excellent option for sharing.
**3. Charred Shishito Peppers**
These peppers provide a straightforward yet captivating appetizer. With just shishitos, olive oil, and a skillet, you can whip up a dish that serves 4. For bigger crowds, simply double the recipe.
**4. Pimento Cheese Spread**
This spreadable cheese is a hit with crowds, delivering a cheesy, tangy, and spicy flavor. The recipe yields 2 cups, making it perfect for slathering on crackers or bread.
**5. Kalamata Bean Dip**
Crafted with pantry basics, this white bean dip is enhanced with Kalamata olives and optional fresh basil. It produces about 1 3/4 cups, making it a practical and delicious choice for any occasion.
**6. Ideal Stovetop Popcorn**
Skip the microwave popcorn for this stovetop alternative that takes under 10 minutes to prepare. The recipe yields around 10 cups, providing sufficient servings for about 4.
**7. Top-Notch Red Salsa (Ready in 10 Minutes)**
This genuine Mexican salsa is fresh and tasty, needing only 6 ingredients and 10 minutes to whip up. The recipe yields 2 cups but can easily be increased for larger gatherings.
**8. Green Goddess Hummus**
Infused with fresh herbs, this green hummus offers a delightful twist on the classic. The recipe yields approximately 1 3/4 cups and can be tailored with your preferred herbs.
**9. Zesty Red Pepper & Feta Dip**
Drawing inspiration from Greek cuisine, this roasted red pepper and feta dip is bold and piquant. The recipe produces 1 1/2 cups and can be doubled for bigger parties.
**10. Dill Pickle Spread**
Rich and creamy, this dill pickle spread is a healthier homemade alternative that’s ready in just 10 minutes. It yields about 3 1/2 cups, sufficient for 7 to 10 servings.
**11. Simple Tapenade**
This fresh-flavored French olive spread pairs perfectly with crackers, crostini, or cheese platters. The recipe yields 1 1/2 cups of tapenade.
**12. Easy Caprese Skewers**
Featuring cherry tomatoes, basil, and mozzarella balls, these skewers are drizzled with balsamic vinegar and olive oil. The recipe produces around 20 skewers, making it perfect for summer celebrations.
**13. Effortless Blue Cheese Dip**
This creamy blue cheese dip complements Buffalo Cauliflower, bell pepper, celery, or carrot sticks. The recipe yields about 2 cups.
**14. Quick Quesadillas (Ready in 10 Minutes)**
Fast and simple, these vegetarian quesadillas are ready in under 10 minutes. The recipe yields 1 quesadilla (3 slices), but can be multiplied as necessary.
**15. Green Goddess Tahini Spread**
This vegan spread is perfect alongside crudités, crackers, or pita wedges. The recipe yields a generous 1 cup.
**16. Rosemary Roasted Nuts**
These party nuts offer a blend of spicy, sweet, and herbed flavors. The recipe yields 5 1/2 cups, making it an excellent snacking option.
**17. Silky Spinach Artichoke Dip**
A classic comfort dish, this hot and creamy dip is simple to prepare with basic ingredients. The recipe yields 2 cups, but can be doubled for larger gatherings.
**18. Crunchy Roasted Chickpeas**
Extra crispy and bursting with flavor, these roasted chickpeas are a versatile snack. The recipe yields 1 scant cup, with guidance for doubling.
**19. Strawberry Salsa**
Vivid and simple to prepare, this strawberry salsa is ideal for spring or summer events. The recipe yields enough for 4 to 6 servings.
**20. Baked Goat Cheese**
This creamy, honey-drizzled baked goat cheese is a swift and simple
Revitalizing Watermelon Frozen Treats Recipe
Who is to determine when a popsicle qualifies as a popsicle? Allow me to clarify: these watermelon popsicles consist of frozen segments of watermelon on sticks. (Or not on sticks—you could freeze slices or wedges and utilize the rind for a solid grip.) I experimented with making watermelon popsicles in molds and honestly prefer the texture and taste of these uncomplicated pops.
These watermelon popsicles are invigorating, easy, and fruity treats perfect for summer. Here are a few more reasons to whip up these watermelon wonders:
– They are the simplest popsicles I’ve ever created, needing just one ingredient and meticulous slicing.
– They serve as an excellent way to use up excess watermelon. Watermelons can be quite large.
– They are less messy for young children to consume than fresh watermelon (watermelon juice stains can be surprisingly tough to clean off fabrics). Adults will like them too, perhaps even more so with a squeeze of lime juice or a dash of chili-lime seasoning.
Moreover, how adorable are the cookie-cutter shapes? The star design would be a hit for Independence Day celebrations or summer birthdays. I’m already planning to make these for Grace’s birthday bash. You’ll discover a photo guide and recipe below.
How to Prepare Watermelon Popsicles
To start, determine if you’d prefer cookie-cutter shapes, wedges, or slices. Here are your options:
– Cookie-cutter shapes are enjoyable. For this, you will need cookie cutters and popsicle sticks. This technique results in some leftover scraps, and ideas for those can be found in the section below.
– Wedges are simple to handle.
– Slices remind me of classic popsicle mold shapes. You can even grate the frozen slices on a large box grater to create watermelon shaved ice!
Cut your watermelon accordingly. Find a rimmed baking sheet or tray that fits in your freezer shelf, and line it with parchment paper to avoid sticking. Arrange each popsicle on the paper with a bit of space; you can layer more parchment paper and popsicles on top.
Freeze until firm (about four hours), then enjoy or move them to a freezer bag to avoid freezer burn.
Watermelon Selection Advice
Your popsicles will taste as delicious and sweet as the watermelon you choose, so pick a good one. My preferred variety is Sugar Baby watermelons, but any flavorful watermelon will do.
When selecting a watermelon, look for one that is:
– Heavy for its size
– Dull, not shiny
– Symmetrically shaped
– Dark green, featuring a yellow to orange “field spot” that signifies it has ripened properly on the vine (the more vibrant the yellow-orange hue, the better)
Ideas for Leftover Watermelon
If you transform your entire watermelon into frozen wedges or slices, you won’t have any scraps to deal with. If you create cookie-cutter-shaped popsicles, there will be leftover pieces of watermelon.
Perhaps you only wish to convert a portion of a big watermelon into popsicles. Here are some ideas for those leftovers:
More Popsicles and Frozen Treats
If you like this recipe, consider trying one of these next:
Kindly share your thoughts on your frozen watermelon in the comments. It’s such a simple and refreshing summer treat!
Watermelon Popsicles
Frozen watermelon is the ideal chilled summer indulgence! Create these watermelon popsicles and savor them throughout the summer. The yield varies depending on the size of your watermelon; make as many or as few popsicles as you desire.
1. Using a sharp chef’s knife, remove the stem end and the opposite end. Position the watermelon upright on a flat side. Slice it in half vertically. Set one half against the cutting board with the flat side facing down.
2. For cookie-cutter shapes, cut across the watermelon to create ½-inch thick slabs. Press the cookie cutter down to form shapes. Repeat with the other half of the watermelon. Insert popsicle sticks approximately ¾-inch into the base of each shape.
3. For wedges, slice lengthwise down the center for large wedges or generate smaller wedges by slicing lengthwise one-third of the way from each side, meeting in the middle. Then cut across the watermelon repeatedly to produce ½-inch wide wedges. Repeat with the other half of the watermelon.
4. For long strips, slice lengthwise along the watermelon to create about 4 to 5 even sections, then slice across those segments to produce ½-inch wide strips.
5. Locate a tray or baking dish that fits in your freezer. Line it with parchment paper and arrange the watermelon in a single layer, ensuring space between each piece to prevent sticking. If more space is required, add an additional layer of parchment paper on top to create a new layer. Freeze until solid, approximately 4 hours.
6. Transfer the popsicles to a freezer bag for storage in the freezer for up to 3 months (the bag helps to prevent freezer burn). Enjoy!
Quinoa-Powered Tabbouleh Salad Recipe
**Quinoa Tabbouleh: A Gluten-Free Variation on a Classic**
For tabbouleh fans, have you thought about substituting quinoa for bulgur wheat? This creative recipe turns the cherished Lebanese salad into a gluten-free treat. Quinoa, known for its airy texture and mildly nutty taste, blends perfectly into the dish, preserving the spirit of classic tabbouleh.
**Ingredients and Optional Additions**
Although quinoa is the main replacement, don’t hesitate to try adding ingredients like chickpeas and feta cheese. These extra elements enhance the dish’s heartiness, making it substantial enough to serve as a light meal.
**Refreshing and Herbaceous**
This colorful salad is ideal for sunny days, incorporating fresh parsley, mint, tomato, cucumber, olive oil, lemon juice, and garlic. The ratios respect the traditional recipe, ensuring parsley shines as the main ingredient, accentuated by a lively lemon flavor.
**Recipe Tips & Tricks**
1. **Perfect Quinoa**: Utilize a dependable quinoa cooking technique for optimal fluffiness.
2. **Flavor Concentration**: Salt and drain tomatoes and cucumbers to elevate their taste and avoid excess moisture in the salad.
3. **Parsley Preparation**: Use a generous amount of parsley, finely chopping it for the best texture and flavor.
4. **Seasoning**: Use ample lemon juice and salt to create a zesty, flavorful salad.
**Serving Suggestions**
This quinoa tabbouleh complements a variety of gluten-free choices, enhancing its flexibility for different dietary needs.
**Recipe Instructions**
1. Rinse quinoa and cook until all water is absorbed. Allow it to steam, then fluff using a fork.
2. Salt the tomatoes and cucumbers and let them sit before draining the extra juice.
3. Finely chop parsley, using a food processor if you have one.
4. In a bowl, combine the cooled quinoa, mint, green onion, and drained vegetables.
5. Mix olive oil, lemon juice, garlic, and salt, and then incorporate it into the salad. Include chickpeas or feta if you wish.
6. Let the salad sit to allow the flavors to combine or serve right away. It can be stored in the fridge for up to four days.
**Notes**
– To make a dairy-free or vegan version, exclude feta cheese.
– Nutritional information is approximate and should not substitute professional guidance.
Savor your gluten-free quinoa tabbouleh, and don’t hesitate to share your thoughts in the comments!
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Pesto Prepared with Avocado
Avocado pesto offers a wonderfully creamy and playful twist on traditional basil pesto. This avocado pesto recipe includes ripe avocado along with the standard basil, Parmesan, olive oil, and pine nuts (in these images, I opted for pepitas, which are also delightful). A squeeze of fresh lemon enhances and balances the flavors while helping to keep the avocado looking fresh.
You can certainly use avocado pesto with pasta. It also serves as an outstanding veggie dip and sandwich spread. More suggestions and tips for use can be found below. One important note is that avocados can brown over time, so it’s best to use it right away or store it in a jar until you’re ready to serve.
Avocado Pesto Serving Suggestions
Pasta
Experiment with this pesto on spaghetti or shapes like fusilli. If you’re a fan of saucy pasta, like I am, this recipe nicely coats 8 ounces of pasta, but you can stretch it to lightly coat 12 to 16 ounces.
Tips: Save some of the starchy cooking water and splash it in with the pesto to help loosen it. Wait until the pasta has cooled slightly to mix in the pesto. If you plan to have leftovers, keep the pesto and pasta stored separately for best results, as the color begins to brown rather quickly when exposed to air and heat.
Veggies: Grilled, roasted, or raw
This avocado pesto will elevate simple vegetables, whether you serve it as a dip, swoosh it underneath, or dollop it on top. It pairs particularly well with bell peppers, carrots, tomatoes, mushrooms, or artichokes.
Sandwiches or toast
Spread this pesto on crusty bread and layer it with sliced tomato and mozzarella for a delightful summer sandwich. It’s also delightful on toast topped with a fried egg for breakfast.
More Unexpected Pesto Recipes to Explore
I would love to hear how you enjoy your avocado pesto in the comments!
Avocado Pesto
Enhance your pesto’s creaminess and richness by adding ripe avocado! This fresh basil and avocado pesto recipe is fantastic on pasta, sandwiches, vegetables, and various dishes. The recipe yields about 1 ½ cups.
Instructions:
1. Toast the pepitas or pine nuts to enhance their flavor. Place them in a small skillet and cook over medium-low heat, stirring often (don’t leave them unattended, or they might burn), until fragrant and lightly golden on the edges, about 3 to 4 minutes. Move them to a bowl to cool.
2. To prepare the pesto, pit and halve the avocados, then scoop the flesh into the bowl of a food processor. Add the Parmesan, garlic, lemon juice, and salt. Blend until smooth, stopping to scrape down the sides as needed.
3. Incorporate the toasted pepitas and basil, pulsing until they’re broken down into small pieces and the mixture is well combined. Taste, and add more salt if the flavor is not impressive yet.
4. This pesto is best when used right away, but can be stored for up to 3 days in the refrigerator (try to push out any air pockets from the mixture, as they will brown more than the rest).
Notes:
Recipe adapted from my Avocado Pesto Toast.
Make it dairy free/vegan: Simply omit the Parmesan cheese. You might enjoy topping your dish with vegan Parmesan.
How to combine your pesto with pasta: I prefer pasta with plenty of sauce, so I suggest using this pesto on 8 ounces of pasta (it can lightly coat up to 16 ounces). Reserve some starchy cooking water and splash it in along with the pesto to help loosen it and coat the noodles (I used about ¼ cup of cooking water for 8 ounces of pasta). If you expect leftovers, store the pesto and pasta separately for optimal freshness, as the color tends to brown fairly quickly once exposed to air and heat.
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Tex-Mex Inspired Scrambled Eggs with Tortilla Strips
**Do You Know About Migas?**
If you’re not acquainted, allow me to present them! Migas (pronounced mee-guhz) consist of cheesy scrambled eggs mixed with crumbled tortilla chips, imparting a delightful salty-crunchy-corn flavor. Usually, you’ll also find sautéed onions and peppers or tomatoes incorporated, along with your choice of toppings.
Migas go by various names in Mexican cuisine, but this particular recipe is inspired by the Tex-Mex version served in Austin, Texas. It’s a truly fulfilling and tasty dish perfect for breakfast, brunch, lunch, or even dinner.
**I Discovered My Love for Migas During a Month-Long Visit to Austin, Texas**
During my time there, Ali and I tried migas from numerous places, and naturally, some are superior to others. I returned to Austin with my family for spring break, eager to revisit my cherished migas recipe. This streamlined and enhanced recipe makes *the ultimate migas*, in my view!
## The Origins of Migas
The term migas in Spanish literally means “crumbs,” and there is a classic Spanish dish featuring eggs and bread crumbs known as migas. For this recipe with Mexican roots, we’re discussing tortilla chip crumbs.
Migas remind me a bit of [chilaquiles](https://cookieandkate.com/best-red-chilaquiles-recipe/), which is another Mexican dish with saucy tortilla chips, typically topped with fried eggs. In contrast, migas primarily consist of scrambled eggs with tortilla chips integrated, plus optional sauces as garnishes.
## Tips for Making Migas
You’ll find the complete recipe below. Here are my insights from testing this recipe:
### Not All Tortilla Chips Are the Same
While many recipes suggest frying your own tortilla chips, using high-quality store-bought chips yields excellent results. Siete’s Maiz chips are outstanding for this dish.
### Cheddar Is Preferable to Monterey Jack
Cheddar melts well, similar to Jack, but provides a sharper and more distinct taste.
### Importance of Vegetables
For the best flavor, I recommend using a mix of red bell pepper, red onion, and jalapeño. I also experimented with poblano pepper, but red bell pepper is more visually appealing and allows the corn flavor of the tortilla chips to stand out better.
You can omit the jalapeño if you prefer a milder option or if chopping a tiny pepper sounds tedious (you can always add a drizzle of hot sauce later to compensate).
### Serve Migas Immediately
While reheated leftovers are decent, the chips lose their coveted crispness. You might sprinkle some freshly crushed tortilla chips on top of leftovers to remedy this.
### Customize Toppings as You Wish
Keep it simple or let your creativity flow! I highly suggest adding a dollop of sour cream and a squeeze of fresh lime juice. You can also incorporate a spoonful of salsa or a few dashes of hot sauce, sliced avocado or guacamole, and chopped fresh cilantro.
## Serving Migas
These migas provide protein, vegetables, and carbs all in one bowl, so you might consider it a complete meal on its own.
**You can also create migas tacos** using this recipe—just warm up small corn or flour tortillas, fill them with the migas mixture, and add a couple of toppings.
If you’re on the lookout for accompaniments to pair with migas, consider these selections for a complete spread:
## More Egg-Centric Mexican Recipes
I adore the tastes of Mexican and Tex-Mex cuisine with eggs any time of the day! Here are a few favorites from my [Mexican-inspired category](https://cookieandkate.com/category/vegetarian-mexican-recipes/):
## Tex-Mex Migas
This Tex-Mex migas recipe features cheesy scrambled eggs blended with crumbled tortilla chips, sautéed peppers and onions, along with toppings of your choice! Savor a taste of Austin, Texas, with these delightful homemade migas. This recipe yields 4 servings (or 8 to 12 migas tacos).
### Ingredients
– Scrambled eggs
– Pepper blend
– Optional toppings (choose as you like)
### Instructions
1. In a bowl, combine the eggs, cream, salt, and a few twists of freshly ground black pepper. Use a small whisk or fork to blend the eggs until they appear uniformly yellow. Set the eggs aside for later.
2. Sauté the peppers and onions: Heat the olive oil in a large stainless steel skillet over medium heat. Add the chopped onion, bell pepper, jalapeño (if using), cumin, and salt. Cook, stirring frequently, until the onions become translucent and the peppers are soft, roughly 5 to 7 minutes.
3. Move the peppers to a bowl. Allow the skillet to cool for a few minutes, then wash it before proceeding (or use another large skillet).
4. Return
How to Prepare a Traditional Gimlet Cocktail
The gimlet is a timeless cocktail that truly merits more recognition! Crafted with gin, lime juice, and sweetened with simple syrup, it belongs to the sour category of cocktails. Reserve the intricate cocktails with obscure ingredients for upscale bars—enjoying a straightforward, citrusy, not overly sweet cocktail at home is one of life’s genuine delights.
The gimlet exudes a light and vibrant essence, akin to a more relaxed iteration of a martini that you can leisurely enjoy on a porch. I relish a gimlet during spring or summer—they’re refreshing and just perfect. If you take pleasure in ordering a quality gin cocktail or a margarita made with genuine lime juice, you will adore a homemade gimlet.
Gimlet Ingredients
Gimlets are shaken concoctions comprising three straightforward components: gin, fresh lime juice, and simple syrup. When I worked as a bartender after college, we prepared gimlets with Rose’s sweetened lime juice, which tastes syrupy and synthetic. A blend of fresh lime and simple syrup is vastly superior.
Certain bartenders maintain that gimlets should be made with homemade lime cordials, but I believe a proper lime twist garnish is all you require. We can all agree that gimlets must be shaken, not stirred. They’re best served ice-cold, which is why my instructions recommend chilling the glass beforehand.
The Best Gin for Gimlets
Plymouth gin is the classic selection for a gimlet, and it’s an excellent one. If you’re ever put off by the intensity of juniper flavor in London dry gin like Tanqueray, you’ll appreciate having Plymouth gin in your bar. It’s less dry and more balanced.
I also enjoy using Hendrick’s gin in my gimlets. Its distinctive notes of cucumber and rose petals blend beautifully with the fresh lime, which is why I chose Hendrick’s for these images.
Feel free to use London dry gin in your gimlet with good results, if that’s available at home. Beefeater or Fords are solid choices.
Gimlet Variations
Now we’re getting exciting! Gimlets adapt wonderfully to fresh enhancements. You can discover a few variations on my blog already. Check out my Basil Gimlet, Cucumber Elderflower Gimlet, and Cucumber Mint Gimlet.
Here are some variations to experiment with. You can combine them freely for fantastic outcomes.
Fresh basil: Consider adding 8 medium basil leaves to your cocktail shaker.
Fresh mint: Incorporate up to 10 fresh mint leaves into your shaker. This creation is known as a Southside cocktail.
Cucumber: Include one 2-inch slice of peeled cucumber, halved and quartered. This variant is termed an Eastside cocktail.
Elderflower liqueur: Substitute St-Germain elderflower for the simple syrup to impart a subtle floral essence. This variation is referred to as the “French Gimlet.” St-Germain is less sweet than simple syrup, so you’ll want to use just over 1 ounce of St-Germain to maintain the sweetness balance.
Honey simple syrup: For richer flavors, replace the quantity of regular simple syrup with honey simple syrup. Opt for a light-colored honey, such as clover or orange blossom, for delightful floral nuances. This version brings to mind the Bee’s Knees, a similar cocktail featuring gin, lemon in place of lime, and honey simple syrup.
More Cocktails to Try
More Classic Gin Cocktails
I enjoy a fine gin cocktail. Here are a few more to explore:
More Citrusy Cocktails
These cocktails originate from the sour family, similar to the gimlet:
Please share how your gimlet turns out in the comments. I love hearing from you and hope the gimlets are a success at your next dinner gathering.
Gimlet Cocktail
The gimlet cocktail is a delightful mix of gin, fresh lime juice, and simple syrup, garnished with a twist of lime. Recipe yields 1 serving; you can prepare up to 3 in a standard cocktail shaker simultaneously.
Instructions:
1. Chill your coupe glass by filling it to the brim with ice and water. Set it aside while you prepare the cocktail.
2. Next, fill a cocktail shaker with ice. Add the gin, lime juice, and simple syrup. Securely fasten the lid and shake the mixture for about 20 seconds, or until the outside of the shaker is completely ice cold.
3. Discard the ice water from your glass and gently shake out any excess water droplets. Strain the mixture into your prepared glass. Lightly twist the lime peel over the drink to release the oils, then softly draw it over the rim of the glass before dropping it in. Savor.
Notes:
*To create simple syrup: Combine equal parts sugar (or honey) and water in a small saucepan or in a microwave-safe bowl. Heat over medium heat or in 30-second increments in the microwave, stirring occasionally.
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