Category: Salads

Dinners, Salads

Recipe—Thai Shrimp Lettuce Wraps

Diva di Cucina

During the hot summer months my body craves lighter refreshing meals and I just hate running the oven when it is 105º outside. We eat a lot of salads and tacos to keep it quick and simple, but it is always fun to mix it up with some new flavors. 

I just absolutely LOVE this peanut sauce with all the other ingredients coming together. You have this flavor medley of peanuts, garlic, and ginger which are so good together and then you get this nice sweetness from the mangos and a little kick from the jalapeño, and that is all just in the sauce and toppings! Don’t forget about all those flavor packed veggies and shrimp in the layered in the lettuce cup too.

This recipe is incredibly versatile. While I myself enjoyed these as lettuce wraps, my husband and son had theirs in a flour tortilla as more of a fusion style taco (they like their carbs) but this would make an amazing entrée salad too if you just wanted to chop up the lettuce and use the sauce as a dressings. Either way, you will not be disappointed!

Note: These take less than 15 minutes to cook and assemble but there is a little bit of prep time needed to slice and dice all the veggies. If you have a busy week ahead, you can absolutely prep ahead of time by chopping up all the veggies and storing them in some sealed containers or bags.

PEANUT SAUCE INGREDIENTS
1 1/2 tbsp peanut butter
2 tsp rice vinegar 
2 tsp coconut milk  
3 tbsp soy sauce 
2 tbsp honey 
1 tsp ginger paste
1 tsp garlic, minced

SHRIMP LETTUCE WRAP INGREDIENTS
1 tbsp olive oil  
1 onion, sliced
2 carrots, julienned
1 red bell pepper, sliced
1 lb raw shrimp, peeled and deveined
1 zucchini, julienned
1/4 c soy sauce
2 tsp garlic, minced
1 tbsp ginger paste
1 tsp crushed red pepper  
1/2 tsp cumin 
1 jalapeños, seeded and sliced
3 green onions, chopped
1 mango, diced
1 head butter leaf lettuce, leaves separated 

STEPS

  • In a small bowl whisk together all the peanut sauce ingredients until smooth and set aside.
  • In a large skillet or wok, heat the olive oil over medium high heat.
  • Add the onion, carrots, and bell pepper to the skillet and cook until they begin to soften, about 3–4 minutes.
  • Add the shrimp, zucchini, and soy sauce to the skillet and cook until the shrimp are golden and almost cooked through, about 3–4 minutes.
  • Stir in the garlic, ginger paste, crushed red pepper, and cumin and cook for another 1–2 minutes.
  • Remove the skillet from the stove top and set aside.
  • To prepare, scoop some of the vegetables into the lettuce cups and top with a few of the shrimp. 
  • Garnish with a couple of jalapeño slices, some green onions, and diced mangos and then drizzle with the peanut sauce.
  • Grab a napkin or three and enjoy!
Salads, Side Dishes

Recipe—Red, White, & Blue Potato Salad

Diva di Cucina

Hello grilling season! It is great to have you back in my life! (And all of you amazing followers too!) Nothing says summer like lazy days with friends, sun shining on your skin, hot grilled meat, and some tasty side salads! 

With 4th of July just around the corner it feels like the perfect time to share one of my favorite summer side dish recipes with y’all. This Red White and Blue Potato salad is packed with all my favorite flavors and by favorite flavors, I mean bacon and blue cheese. 

This salad is an amazing complement to any bbq dish, but we especially love it with a nice steak and some red wine. Just something about the way all those flavors come together is top notch. *chef’s kiss*

Note: I like to set aside some of the bacon, blue cheese crumbles, and green onions to garnish the top of the salad with.

INGREDIENTS
3 lbs baby red potatoes, chopped into 3/4” cubes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp dill
1/2 tsp salt  
1/4 tsp ground mustard 
1/2 tsp onion powder  
8 slices bacon, cooked and chopped
3/4 c blue cheese
1/2 c green onion, sliced

STEPS

  • Place the chopped potatoes into a large pot and cover with water. 
  • Bring to a boil and cook for approximately 12–15 minutes, or until the potatoes are soft and tender.
  • Drain the potatoes and transfer them into a large bowl and allow to cool for 30 minutes. 
  • In a medium bowl mix together the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder. 
  • Add the bacon, blue cheese, and green onion to the bowl with the potatoes. 
  • Pour the dressing over the top of the potatoes and other ingredients and stir to combine.
  • Cover and chill for at least 2 hours before serving. 

Here are some other amazing summer side dishes to try out!

Classic Macaroni Salad
Classic Macaroni Salad
Italian Pasta Salad
Italian Pasta Salad
Potato Salad
Potato Salad
Salads, Side Dishes

Recipe—Creamy Dill Red Potato Salad

Diva di Cucina

Summer is upon us! Well not quite, but we are so close! I can literally smell it! The smell of grilled meat has infiltrated the warm evening air in my subdivision and I am itching for a good ol’ fashioned cookout.

One thing I absolutely love about summer BBQs are all the cold salads. Macaroni salads, potato salads, mmmmmmm… mmmm… mmmm! (I really should not write these posts when I am hungry because right now, I am salivating just thinking back to this potato salad.)

I have a go to potato salad that is loaded with bacon, olives, bell peppers, onions, and so much more and it is amazing, but sometimes I am looking to mix it up with something a little more simple and lighter. 

The red potatoes really come out fluffy and then the super creamy dressing is a little tangy from the vinegar and sour cream and then you have this delicious dill flavor. So simple and so lite. Perfect for these warm summer days!

INGREDIENTS
8 large red potatoes, diced
1 c sour cream
1 c mayonnaise
1/2 c red wine vinegar
1 1/2 tsp dill
salt and pepper
4 green onions, chopped

STEPS

  • Add 1–2 tablespoon of salt to a large pot of water and bring to a boil.
  • Add the diced potatoes and boil for 10–14 minutes or until fork tender.
  • While the potatoes are boiling whisk together the sour cream, mayonnaise, vinegar, dill, salt and pepper in a small bowl.
  • When the potatoes are done cooking drain them in a colander and transfer to a large bowl.
  • Add most of the green onions (saving a handful for garnish) and dressing and toss to coat. 
  • Garnish with the leftover green onions and a little bit of the dill.
  • Cover with a lid or saran wrap and refrigerate for at least 4 hours. The longer it rests, the better the flavors.

If you like this recipe, then I highly recommend you check out these other awesome salads that make for great additions to your BBQ menu!

Italian Pasta Salad

Italian Pasta Salad

Classic Macaroni Salad

Classic Macaroni Salad

Orzo Pesto Pasta

Orzo Pesto Pasta

Salads, Side Dishes

Recipe—Cauliflower Tabbouleh

Diva di Cucina

To me, spring means transitioning those hearty comfort foods to lighter more refreshing dishes. Gotta start getting this body bikini ready! Just kidding, this mom bod hasn’t rocked a bikini in over 11 years. A good ol’ tankini is more my style. LOL In reality, I just crave lighter foods as the weather warms up, and the produce section of the grocery store transitions with the season. Everything just seems more vibrant and robust.

This cauliflower tabbouleh is perfect for warmer weather as it requires no cooking, so you can leave that hot stove off. The flavors in this dish are so refreshing as it is PACKED with herbs! You have lemon zest, mint, garlic, and red pepper. Freaking delish!

This dish is one of those that actually gets better as it sits. I like to make it the day before I plan on eating it so the cauliflower bits really take on all those yummy flavors. It is one of those perfect dishes to make on Sunday to have for lunches throughout the week. You know I am all about that meal prep! (Just beware, you may have some garlic breath so pack some gum too.)

While traditional tabbouleh is made from bulgar wheat, I actually use a bag of riced cauliflower in this recipe making it keto friendly and low calorie. It goes fantastic with some grilled Greek chicken and tzatziki!

INGREDIENTS
10 oz bag frozen riced cauliflower, thawed
cucumber, peeled and chopped
1 cup small tomatoes, cut in half
1 c fresh parsley, chopped
1/4 c mint leaves, chopped 
2 green onions, thinly sliced
1 tsp garlic, minced
2 tbsp extra virgin olive oil
1/4 tsp lemon zest
2 tbsp lemon juice
1/4 tsp crushed red pepper flakes
1 tsp salt

STEPS

  • Combine all ingredients in a large bowl and stir to combine. (Yes, it really is that easy.)
Salads, Side Dishes

Recipe—Summertime Marinated Tomatoes

Diva di Cucina

Summertime Marinated Tomatoes

Summertime means my garden is going nuts and producing more tomatoes than we can get through in a day. No joke. I am sometimes getting 4–5 huge ripe tomatoes a day! I love it! You just can’t beat the smell and flavor of a tomato that has been able to fully ripen on the vine. Even if you go to the grocery store or farmers market, the smell of fresh tomatoes wafts through the air. That is the smell of summer!

The other day I was looking at a pile of 10–12 tomatoes on the counter that needed to be eaten within the day and I knew just what to do with them. Marinade them! The marinade for this recipe is out of this world! The red wine vinegar really brings out the flavors of the tomatoes and then you get all these great flavors from the fresh herbs and garlic. I mean seriously, just look at that layer of herbs over the top of the tomatoes!

Summertime Marinated Tomatoes

These make for a great side dish with some grilled meat or even as a salad. I served it with some garlic bread and it was so good to soak up all those yummy tomato juices, olive oil, and vinegar with the bread. This recipe is for sure a summertime staple as it is so easy to make and I am all about cooking with what is in season.

Notes:

  • The key to this recipe is making sure to marinade the tomatoes at room temperature for at the very least 2 hours. You MUST let them marinade! The tomatoes need time to soak up all the red wine and herb flavors.
  • Do not refrigerate as the texture and natural flavor of the tomatoes will change.
  • Consume within 6–8 hours of marinating.
  • If you want to prepare in advance, just make the marinade ahead of time and store in a jar in your refrigerator until 3 hours before you plan to serve. Then pour the chilled marinade over the tomatoes.

INGREDIENTS
5 or 6 extra-large tomatoes, cut into 1/2″ slices
2/3 c extra-virgin olive oil
1/2 c red wine vinegar
4 tbsp red onion, minced
2 tbsp garlic, minced
2 tbsp parsley, chopped
2 tbsp basil, chopped
2 tsp kosher salt
1/2 tsp black pepper

STEPS

  • Arrange the sliced tomatoes in a shallow serving dish.
  • Combine all the remaining ingredients and mix to combine.
  • Pour the marinade over the tomatoes.
  • Cover the dish with a lid or saran wrap.
  • Allow the tomatoes to rest/marinade at room temperature for 2–3 hours.
  • Enjoy!
Salads

Recipe—Panzanella Salad

Diva di Cucina

Panzanella Salad

Panzanella salad is essentially just an Italian tomato and bread salad. This is one of my all-time favorite summertime dishes. It is so easy and comes together in minutes. You can make this with pretty much any tomatoes, just make sure they are juicy and ripe. Heirloom are always a good safe bet. Traditional panzanella salads don’t have mozzarella but I am a girl who LOVES her cheese. Call me a rebel. This salad is all about taking simple ingredients and bringing them together to create a fresh and flavorful dish perfect for those warm spring and summer nights out on the patio.

Note: This salad pairs perfectly with grilled steak and some red wine. My favorite is the Rombauer Vineyards Barbera. 

INGREDIENTS

4 c tomatoes, chopped
1/2 c fresh basil, chopped
1/4 c shallots, thinly sliced
8 oz mini mozzarella balls
4 tbsp butter
1 tsp garlic, minced
4 c sour dough bread, cut into cubes
1 tbsp olive oil
balsamic glaze
salt and pepper

STEPS

  • Place your chopped tomatoes, basil, shallots, and mozzarella balls in a large bowl.
  • Melt the butter in a large skillet over medium high heat and add garlic cooking until the garlic is nice and fragrant.
  • Add the bread cubes to the skillet and toss to coat in the melted garlic butter.
  • Toast the bread cubes on all sides until they are golden and crispy on the outside.
  • Add the toasted bread cubes to the bowl.
  • Toss the “salad” and season with salt and pepper.
  • Drizzle with a little extra olive oil and finish with some balsamic glaze.
  • Serve and enjoy!
Salads, Side Dishes

Recipe—Mexican Street Corn Salad

Diva di Cucina

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
Salads, Side Dishes

8 Must Try Summer Salads

Diva di Cucina

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

Salads

Recipe—Fiesta Salad

Diva di Cucina

When most people think of salads they think of a big pile of greens topped with a handful of other veggies and dressing. Well this is not your ordinary salad. It consists of avocados, tomato, cilantro, and a sweet onion all tossed in a lime olive oil dressing. No lettuce here! I always make this with my Rio Grande Spice Rub New York Steaks and Cornbread Muffins. Seriously amazing! I also love this recipe with a nice piece of grilled fish. This simple salad is made up of fresh summer ingredients and is so light, and refreshing. Perfect for those nights you want a quick and easy side dish but just don’t want to fire up the oven.

Note: Since avocados can become mushy and brown quickly, wait to add the avocadoes until right before serving.

INGREDIENTS
2 c cherry tomatoes, cut in half OR 2 large tomatoes, chopped
1/2 sweet onion, chopped
1/4 c cilantro, chopped
kosher salt to taste
1/4 c olive oil
1/4 c lime juice
2 avocados, chopped (see note above)

STEPS

  • In a medium bowl combine the tomatoes, onion, cilantro, salt, olive oil, and lime juice. Toss to combine.
  • Add the avocado last and gently stir it in.
Salads

Crunchy Apple Bacon Coleslaw

Diva di Cucina

Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

I am always looking for new and tasty side dishes to serve up throughout the summer. One day on Pinterest I stumbled upon a recipe for apple bacon coleslaw. I did some more poking around and actually found that there were lots of variations of this type of recipe out there. In true Diva form I pulled from several of the recipes and came up with this one. It, of course, is the best. 😉

Not only did the flavors compliment each other well but so did the textures. Coleslaw usually tends to all be the same consistency but the sweet apples added a really nice crunch to the mix and went so well with the salty bacon and tang from the dressing. I really like to enjoy this dish with some BBQ chicken or ribs for a perfect summer meal.

INGREDIENTS
1/4 c cider vinegar
1 c mayonnaise
1/4 c sugar
1/4 orange juice
2 tbsp lemon juice
2 teaspoons kosher salt
1 tsp pepper
1 fennel bulb, shredded
1 cabbage head, shredded
6 strips of bacon, cooked and chopped
2 green onions, thinly sliced
1/2 c parsley leaves, chopped
4 firm apples, chopped

STEPS

  • In a medium bowl whisk together the vinegar, mayonnaise, sugar, orange juice, lemon juice, salt and pepper until most of the sugar is dissolved.
  • Place the fennel, cabbage, bacon, green onions, parsley, and apples together in a bowl and mix together.
  • Pour the dressing over the coleslaw and toss to coat.
  • Cover and place in the fridge until ready to serve.

 

If you think this recipe looks great then check out these ones too!

Kohlrabi Dill Coleslaw

Crunchy Pea Salad

Broccoli Salad