Walnut Miso Noodles

A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.

Continue reading Walnut Miso Noodles on 101 Cookbooks

The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl.
Walnut Miso Noodles in a Bowl
I made a quick, creamy walnut-miso dressing and used it to coat whole wheat noodles, plenty of sliced asparagus, leftover tofu, and a few other ingredients I had within reach. I was quite hungry or I might have taken the time to top off with a poached egg or two. Something I’ve done many times in the years since I first made this.

Ingredients for Noodle Bowls
The main components here are whole wheat noodles tossed in a walnut-miso dressing. To make this seasonal I added the asparagus, scallions, and a big dollop of warming chile paste. I tossed some leftover tofu on top as well. The noodles and dressing are the foundation here, play around with all the different ways you can finish off the bowl to make a balanced meal of it.

Two Bowls of Noodles on a Table
For example, in the past I’ve used vibrant chard leaves and stems (pictured below), and another version using caramelized onions, roasted squash, greens, and a bit of cheese. If you’re looking for a summer or early fall version try roasted tomatoes, basil, and roasted peppers.
Noodles in a Bowl with Chard

The Ingredients

Noodles: you can use a range of noodles here. My favorite for this recipe is this farro spaghetti but use whatever whole wheat, or whole grain pasta you like. Soba noodles are another good option!

Chard leaves

Toppings: Blanched (grilled or roasted) seasonal vegetables, herbs and scallions, something spicy (Calabrian chile paste, sesame chile paste, or sriracha), a poached egg, sliced avocado

Miso: Feel free to experiment with the type of miso you use in the dressing. I started off using a mild white miso paste, but now tend to use red miso.
Walnut Miso Noodles in a Bowl

Nuts: I nearly always use toasted walnuts here, but toasted cashew or almonds are also fair game if that’s what you have.

The name of the game here is flexibility. Once you have the pasta and dressing dialed in, really focus on making the vegetables and other toppings great. And if you like this recipe, here’s where you can find many more pasta recipes

Continue reading Walnut Miso Noodles on 101 Cookbooks

Watercress Salad with Orange, Avocado & Red Onion

This joyful Watercress Salad is peppery and bright, tossed in a flavorful Citrus-Turmeric Vinaigrette with orange slices, avocado and red onion. Here’s a delicious Watercress Salad that we have been loving lately!  Peppery watercress, fragra…

watercress salad on a plate
This joyful Watercress Salad is peppery and bright, tossed in a flavorful Citrus-Turmeric Vinaigrette with orange slices, avocado and red onion. Here’s a delicious Watercress Salad that we have been loving lately!  Peppery watercress, fragrant oranges, creamy avocado, red onion and a Turmeric-Citrus dressing all come together here and the flavors delight the palate. This…

Butternut Squash Salad

This colorful butternut squash salad features roasted butternut squash, tender greens, flavorful toppings, and a maple Dijon vinaigrette.

The post Butternut Squash Salad appeared first on Budget Bytes.

One of the best ways you can keep your food budget in check is to make sure you’re using up what you’ve got in your pantry. So this week I used up a bunch of “leftover” ingredients I had on hand to make this absolutely gorgeous butternut squash salad. It’s simple but elegant, and very easy to prepare. Plus, it meal preps great, so I’m definitely going to eating this for lunch for the next few days!

Overhead view of a butternut squash salad in a bowl with a fork.

What’s in This Butternut Squash salad?

I had a bunch of leftovers from the Roasted Brussels Sprouts Salad that I made for Thanksgiving, so I repurposed the flavors into this Butternut Squash Salad. Instead of using Brussels sprouts as the “green” I used simple mixed greens. I swapped out the roasted sweet potatoes for roasted butternut squash (because I had gotten a bunch of those on sale a couple of weeks ago), added some dried cranberries, and then topped the salad with the same combination of pecans, goat cheese, and a homemade maple Dijon vinaigrette. It’s so simple, but feels so ✨fancy✨.

Make it a Meal

I would serve this salad, as written, as a side dish or as part of a meal. If you want to bulk it up a bit and turn this into a “meal salad” here are a few things you can add:

  • Cooked turkey breast
  • Cooked chicken breast
  • Cooked bacon
  • Cooked farro or barley
  • Cooked wild rice
  • Diced apples or pears
  • Thinly sliced red onions

Other Cheese Options

Not everyone is a fan of goat cheese and it’s not always the most affordable cheese on the shelf, so if you need to swap that out for another option try diced white cheddar, shaved Parmesan, or maybe something like manchego.

How to Store Butternut Squash Salad for Meal prep

As I mentioned above, I’m going to be meal prepping this salad for my lunches. The best way to keep this salad fresh for a few days is to use the proper layering technique. Layer this salad in your meal prep container with dressing and toppings on the bottom and the delicate greens on top. So it would go in this order: dressing, butternut squash, pecans, cranberries, goat cheese, greens. This keeps the greens away from the dressing and prevents them from being squished by the heavy toppings. When you’re ready to eat, just shake or stir! The salad should stay good in the refrigerator for about four days.

Butternut squash salad in the serving dish with wooden utensiles.
Close up overhead shot of one serving of butternut squash salad in a bowl.
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Butternut Squash Salad

This colorful butternut squash salad features roasted butternut squash, tender greens, flavorful toppings, and a maple Dijon vinaigrette.
Course Dinner, Lunch, Salad
Cuisine American
Total Cost $6.43 recipe / $1.61 serving
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 378kcal

Ingredients

Roasted Butternut Squash

  • 2 lbs. butternut squash $1.78
  • 1 Tbsp olive oil $0.13
  • 1 pinch salt $0.01
  • 1 pinch pepper $0.01

Maple Dijon Vinaigrette

  • 1/4 cup olive oil $0.52
  • 2 Tbsp maple syrup $0.64
  • 2 Tbsp apple cider vinegar $0.15
  • 1 tsp Dijon mustard $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 4 cups spring mix $1.75
  • 1/4 cup dried cranberries $0.27
  • 1/4 cup chopped pecans $0.59
  • 1 oz. goat cheese $0.50

Instructions

  • Preheat the oven to 400ºF. Peel and slice 2 lbs. of butternut squash into ½-inch cubes (about 4 cups cubes).
  • Place the cubed butternut squash on a parchment-lined baking sheet, drizzle with olive oil, and add a pinch of salt and pepper. Toss the squash until well coated in oil.
  • Roast the squash in the oven for about 30 minutes, stirring once after about 20 minutes of roasting. After 30 minutes the squash should be tender with a little bit of browning on the edges. Allow the squash to cool.
  • While the squash is roasting, make the vinaigrette. Whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Set the dressing aside.
  • When the squash is cool to your liking (you can use it warm or room temperature), build the salad. Place the spring mix on the bottom, then top with the roasted squash, dried cranberries, chopped pecans, and crumbled goat cheese.
  • If serving right away, add about half of the dressing and toss to coat. Add more dressing to each serving as needed.

See how we calculate recipe costs here.

Nutrition

Serving: 1salad | Calories: 378kcal | Carbohydrates: 42g | Protein: 5g | Fat: 24g | Sodium: 216mg | Fiber: 6g

How to Make Butternut Squash Salad – Step by Step Photos

Butternut squash being prepped for roasting.

Preheat the oven to 400ºF. Peel and dice about 2 lbs. of butternut squash into ½-inch cubes (about 4 cups once diced). Add the squash to a parchment-lined sheet pan, then drizzle with 1 Tbsp olive oil and add a pinch of salt and pepper. Toss until the butternut squash is evenly coated.

Roasted Butternut squash on a sheet pan.

Roast the butternut squash in the preheated oven for 30 minutes, stirring once after about 20 minutes in the oven. After 30 minutes the squash should be tender and have some caramelization on the edges (brown color). Allow the squash to cool slightly.

Close up of maple do

While the butternut squash is in the oven, prepare the maple Dijon vinaigrette. Whisk together ¼ cup olive oi, 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Layered salad in the serving bowl with dressing in a jar on the side.

You can serve this salad with the squash still slightly warm, room temperature, or chilled. Once the squash has cooled to your liking, it’s time to build the salad. Add 4 cups spring mix to a large serving bowl, then top with the roasted butternut squash, chopped pecans, dried cranberries, and crumbled goad cheese. If meal prepping the salad, add the ingredients to individual containers in the opposite order (dressing first, toppings, then spring mix).

Dressing being poured over the salad in the serving bowl.

Add about half of the dressing, then toss the salad to coat. Add more dressing to each serving to taste.

Close up overhead shot of one serving of butternut squash salad in a bowl.

I like to top each salad bowl with a little more pepper and a pinch of salt, but that’s just me! No matter how you serve it, this butternut squash salad is the perfect mix of sweet, savory, nutty, and creamy flavors!

The post Butternut Squash Salad appeared first on Budget Bytes.

Tassajara Warm Red Cabbage Salad

Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sautéed shredded red cabbage. Feta, balsamic vinegar and golden raisins make it sweet and salty, rich with color, texture and flavor.

Continue reading Tassajara Warm Red Cabbage Salad on 101 Cookbooks

The other day a neighbor asked me how often I cook. I think he was curious to know if I cook everyday. I told him I cook most days, and most of the meals most days. While this might have kicked off visions of elaborate brunch buffets, or of me standing over simmering pots for hours on end, it usually means I’m doing something simple like reheating a leftover pot of soup for lunch. Or pouring some muesli from a jar into a bowl of yogurt before adding a kiss of something special. But that’s not how I ended up making this magnificent cabbage salad.
Skillet full of red cabbage

A few times a week I cook something completely new. Sometimes it’s my own idea, other times the recipe comes from elsewhere. That’s how we ended up here. I came across a Warm Red Cabbage Salad with Dried Fruit and Feta in the Complete Tassajara Cookbook I bought a few weeks back. I liked the idea of a warm winter salad – sweet and salty, rich with color, texture, and flavor and was excited to give it a try.

Red Cabbage Salad on a Platter

Warm Red Cabbage Salad: The Concept

This salad is has a number of components. You start by making some sugar-crusted sunflower seeds for crunch. Beyond that, it’s basically a skillet saute with a short list of components that sing together – rosemary, garlic, vinegar cheese and dried fruit. It’s so good.

It’s Also Super Adaptable

I used the Tassajara recipe as a jumping off point, tweaking it to my preferences. Cooking the cabbage uncovered, and for less time than the recipe called for, retains a bit of structure. I also used considerably smaller amounts of cheese and fruit and generally trusted my own instincts and tastes along the way. You can use my version of it as your own jumping off point, and then play around with it to suit your tastes as well.
Skillet full of red cabbage

Substitution Ideas

Some things I thought about along the way – I used golden raisins here, but I imagine any number of dried fruits would work nicely – dates, dried figs or persimmons. A few toasted walnuts or hazelnuts tossed in the pan at the last minute might be a welcome way to up the crunch factor. There can never be too much crunch.
Toasted Sunflower Seeds

Tassajara Cabbage Salad: Serving Ideas

This salad is great as a stand-alone. It’s also perfect on top of a bowl of risotto or polenta. I’ve put a bit on a slice of hot nettle pizza before. And it’s nice as a filling for a piadine along with some extra cheese. You might think about using it as the finishing touch on a savory spinach tart or mix it into a quiche filling (after letting it cool). A recipe like this one can launch you in many different directions so have fun with it. There are a lot of ideas on the comments & some make a meal of it by adding a poached egg on top. Perfect.
Close-up of red cabbage sliced into wedges

So, discovering recipes like this is part of the magic for me. When I think about how often I cook, I naturally think about why I rarely get tired of cooking. It’s because I find the task endlessly challenging and continually inspiring. A rhythm has emerged through it all – it goes something like this: old, new, me, you. Meaning – I cook an old favorite one night, next I might explore a technique or region that is entirely new to me, then maybe I’ll try out an idea of my own, and then a recipe I’ve learned about in a book, magazine, website, or from a friend – like this one.

And I have to say, it’s rhythm that works for me. Despite the hours I spend cooking, I still enjoy pulling my apron over my head, tying the knot behind my back, turning the knob on the stove and hearing the whoosh of the flame catch.

More Cabbage Recipes

Cabbage is a forever favorite ingredient to cook with. It lasts longer than you’d believe in the refrigerator and plays nice with others. it’s equally at home in dumpling fillings, salads, slaws, soups and stir-fries. If you’re looking for more inspiration, browse the cabbage recipes and pay particular attention to these favorites: red pozole, spicy sesame coleslaw and vegan fish tacos.

Continue reading Tassajara Warm Red Cabbage Salad on 101 Cookbooks

Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple dijon dressing.

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

This post is sponsored by ALDI. Ingredient prices and availability may vary. Visit ALDI on FacebookTwitterPinterest, or Instagram.

Every year I like to work something new and unique into my Thanksgiving meal, and this year it’s going to be this Roasted Brussels Sprouts Salad. Whether you’re planning a big family gathering this year, or something more cozy and intimate, this Roasted Brussels Sprouts Salad will steal the show. This gorgeous mix of roasted Brussels Sprouts, sweet potatoes, pecans, goat cheese, and a tangy-sweet maple Dijon dressing is as gorgeous as it is delicious. And not only is it easy to make, but it was also super budget-friendly because I got all of the ingredients at ALDI—my favorite one-stop-shop for Thanksgiving. 🙌

Overhead view of a wooden bowl full of roasted Brussels sprouts salad with ingredients on the sides.

Keep Your Thanksgiving Budget In Check

Putting together a Thanksgiving meal takes a lot of planning and, if you’re working with a tight budget, you’ve got to be extra careful to keep those costs in check. Thankfully, ALDI is coming through for us again this year! ALDI has hit the rewind button on over 50 classic Thanksgiving ingredients, reducing their prices to the lowest level since 2019. SCORE! So if you’re nostalgic for the grocery prices from a few years ago, get to your local ALDI store pronto! (P.S. You can also do delivery or curb-side pick-up, which is super handy during the busy holiday season!)

What’s in Roasted Brussels Sprouts Salad

This salad is super simple, but totally elegant. It has a very short list of ingredients (all of which I got at ALDI), including the homemade maple dijon vinaigrette. Here’s what you’ll need for this salad:

  • Fresh Brussels sprouts*
  • Fresh sweet potatoes*
  • Southern Grove Chopped Pecans*
  • Emporium Selection Original Goat Cheese Log
  • Simply Nature Organic Extra Virgin Olive Oil
  • Salt & Pepper

*2019 Thanksgiving Price Rewind on select ALDI products based on average retail at ALDI from November 2–29, 2019. Available in store and online from November 2-19, 2022. Taxes and online and delivery fees not included. Products with reduced prices are marked with the Thanksgiving Price Rewind icon. Prices for other Thanksgiving-related products may be higher than 2019 prices at ALDI. Wine and beer are available at select ALDI stores.

And then the homemade vinaigrette is made with: Specially Selected 100% Pure Maple Syrup, Simply Nature Organic Apple Cider Vinegar, Burman’s Dijon Mustard, Simply Nature Organic Extra Virgin Olive Oil, Stonemill Garlic Powder, salt, and pepper. BOOM. So easy.

Ingredients for Roasted Brussels Sprouts Salad laid out on a surface.

How Much Does THis Make?

This recipe makes about 5 cups of salad or about 4-6 regular dinner-sized servings. If you want to make a bigger batch for a larger Thanksgiving, simply double the recipe and roast the Brussels Sprouts and Sweet Potatoes on two baking sheets (one for each).

What Else Can I Add?

If you want to take this salad up a notch, you have a few great options. Try browning some bacon in a skillet and using the bacon grease to oil up the Brussels and sweet potatoes before roasting, then crumble the bacon over the salad at the end. You can also add dried cranberries for a little extra sweetness.

Side view of a wooden bowl full of roasted brussels sprouts salad with ingredients in the back.
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.
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Roasted Brussels Sprouts Salad

This cozy Roasted Brussels Sprouts Salad features roasted vegetables, toasted pecans, creamy goat cheese, and a tangy maple Dijon dressing.
Course Dinner, Side Dish
Cuisine American
Total Cost $7.20 recipe / $1.44 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5 1 cup each
Calories 366kcal

Ingredients

Salad

  • 1 lb. Brussels sprouts* $2.89
  • 1 lb. sweet potatoes* $0.86
  • 2 Tbsp extra virgin olive oil $0.26
  • 1/8 tsp salt $0.01
  • 1/8 tsp pepper $0.01
  • 1/3 cup Southern Grove Chopped Pecans* $0.78
  • 2 oz. goat cheese $1.00

Maple Dijon Vinaigrette

  • 2 Tbsp maple syrup $0.64
  • 2 Tbsp apple cider vinegar $0.15
  • 1 tsp Dijon mustard $0.02
  • 1/4 cup extra virgin olive oil $0.52
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Wash the Brussels sprouts and cut them in half. Peel and dice the sweet potatoes into ¾-inch cubes.
  • Line a large baking sheet with parchment, then add the Brussels sprouts to one side and the sweet potatoes to the other side. Drizzle olive oil over the vegetables and add a pinch of salt and pepper. Toss until the vegetables are coated in oil.
  • Transfer the vegetables to the oven and roast for 20 minutes. Give the vegetables a good stir, keeping them each on their own side, then roast for an additional 10 minutes or until the Brussels sprouts are browned and the sweet potatoes are tender.
  • While the vegetables are roasting, make the maple Dijon vinaigrette. Whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, garlic powder, salt, and pepper.
  • Add the chopped pecans to a skillet and place over medium heat. Stir and cook the pecans for 2-3 minutes, or just until they begin to smell toasty, then remove them from the heat.
  • Once the vegetables have finished roasting, transfer them to a large bowl and add the toasted nuts. Drizzle with half of the vinaigrette and toss to coat. Add more dressing to your liking.
  • Crumble the goat cheese over the salad just before serving. Enjoy!

See how we calculate recipe costs here.

Notes

*Get special rewind prices on these ingredients at ALDI this Thanksgiving season, featuring the lowest prices since 2019! Prices listed are what I paid. The prices and ingredient availability may vary by location. 

Nutrition

Serving: 1cup | Calories: 366kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Sodium: 301mg | Fiber: 7g
Close up view of roasted Brussels Sprouts Salad in a wooden bowl.

How to Make Roasted Brussels Sprouts Salad – Step by Step Photos

Prepped Brussels sprouts on a cutting board.

Preheat the oven to 400ºF. Wash one pound of Brussels Sprouts and slice them in half.

Diced sweet potatoes on a cutting board.

Peel and dice one pound of sweet potatoes into ¾-inch cubes.

Brussels sprouts and sweet potatoes being seasoned on a sheet pan.

Place the prepared Brussels sprouts and sweet potatoes on a large sheet pan lined with parchment paper. Drizzle with 2 Tbsp olive oil and a pinch of salt and pepper. Toss each vegetable until well coated in oil, keeping the two vegetables separated on the sheet pan.

Vegetables on the sheet pan ready to roast.

Make sure the vegetables are spread out in a single layer on the sheet pan. Transfer the sheet pan to the preheated 400ºF oven and roast for 20 minutes, then stir, and roast for an additional 10 minutes, or until the Brussels sprouts are nicely browned and the sweet potatoes are tender. If one vegetable reaches doneness before the other, simply scoop it off the sheet pan and continue roasting the other until it reaches your desired level of doneness.

Maple Dijon vinaigrette in a small bowl with a fork.

While the vegetables are in the oven, prepare the maple Dijon vinaigrette. Whisk together 2 Tbsp maple syrup, 2 Tbsp apple cider vinegar, 1 tsp Dijon mustard, ¼ cup olive oil, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Set the dressing aside.

Chopped pecans being toasted in a skillet.

Add ⅓ cup chopped pecans to a skillet and heat over medium, stirring often, for about 2-3 minutes or until the pecans begin to smell toasty. Remove them from the heat as soon as you begin to smell the nutty aroma.

Roasted vegetables on the sheet pan.

Once the sweet potatoes are tender and the Brussels sprouts are browned, remove them from the oven.

Dressing being poured over the bowl of vegetables with pecans.

Add the roasted vegetables to a large bowl, then add the toasted pecans. Drizzle half of the dressing over top, then gently toss until everything is combined. Add more dressing to your liking.

Overhead view of a bowl of Roasted Brussels Sprouts salad with ingredients on the sides.

Crumble about 2 oz. goat cheese over the salad just before serving. Enjoy!

Side view of a bowl of Roasted Brussels Sprouts Salad with ingredients in the back.

The post Roasted Brussels Sprouts Salad appeared first on Budget Bytes.

Thai Oyster Mushroom Salad

Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 

Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 

The Spicy Coconut Milk Dressing I Love on Everything Lately

This spicy coconut milk dressing is wildly delicious on so many things – tacos, noodles, grilled vegetables, and salads. Make a jar and keep it on hand for quick meals.

Continue reading The Spicy Coconut Milk Dressing I Love on Everything Lately on 101 Cookbooks

We spent the past week on the west shore of Lake Tahoe not far from where my family would stay each summer when I was young. The cabins along the lake are larger now, the water low. Teens fling themselves from piers into the clear, icy, waist-deep water. When the sky is cloudless, it’s the bluest place imaginable. The first thing I made once we were settled into our camp was a spicy coconut dressing (sauce?) that would go on *everything* throughout the week. It’s a variation on other spicy coconut milk dressings I’ve made in the past, but this version has a lot going on with grilled peppers and minced onions. You can see how I used it here, tossed with rice flake noodles, grilled tofu and whatever needed to be used up in the cooler – roasted tomatoes, cilantro, and lemon.
Spicy Coconut Milk Dressing Over Rice Noodles on a Plate
Here’s a view of the lake. Amazing blue overload. It never gets old.
Picnic Views of Lake Tahoe
The key to this dressing is blistering chiles before chopping and adding them to the rest of the ingredients. It takes the flavor from bright and green to something deeper and less sharp – still spicy though. You can see serrano chiles and Padron peppers below in a wide skillet. I really like to try to get color on all sides if possible.
Spicy Coconut Milk Dressing Over Rice Noodles with Roasted Tomatoes and Herbs
The super-creamy coconut base of this dressing is seasoned with lemon juice and spiked with spicy, blistered chiles. Next, more depth and dimension are added, coming from chopping lots of scallions and onions into juicy oblivion and stirring them in.
Ingredients Arrange in a White Bowl

Spicy Coconut Milk Dressing: What It’s Good On

So, let’s free-style about all the ways to use it. This recipe makes a good amount of dressing. You can use it as a finishing touch on tacos. It’s perfect tossed with just about any noodle or pasta. It’s a game-changer the next time you make potato salad dressing – use the potatoes plus this dressing and build from there. Bonus points if the potatoes are grilled or cooked in a fire. I love the spicy coconut drizzled over corn and grilled vegetables. And it’s great on a structured salad. Last night I put a few dollops in a classic red pasta sauce for a bit of je ne sais quoi and didn’t regret it one bit.

A Jar of Spicy Coconut Milk Dressing

Ingredient: Vegan Fish Sauce

For the salty component in this dressing I call for vegan fish sauce. I’ve been making a homemade version of it lately, using a recipe from Andrea Nguyen’s forthcoming Ever-Green Vietnamese cookbook. I’ve made other versions in the past, but her recipe is the best vegan fish sauce I’ve made. Now 100% my go-to. When the book is out you should absolutely give the recipe a try. In the meantime, there are some good vegan and vegetarian fish sauces available for purchase, including this Ocean’s Halo vegan fish sauce. Or, if you want to make the dressing pronto, swap in soy sauce, tamari, or coconut aminos for the fish sauce, if that is what you have on hand. Just add it as the last ingredient in the dressing, and add it to taste.
Close up of Platter of Rice Noodles and Tofu
Let me know if you give this dressing a try. Even better, let me know what you use it on! 
If you’re looking for more salad inspiration, here’s where you can browse all the salad recipes. I’m going to use this dressing on this this favorite heirloom apple salad this Fall. Or on this Grilled Wedge Salad as we wind down grilling season.

Continue reading The Spicy Coconut Milk Dressing I Love on Everything Lately on 101 Cookbooks

BBQ Chicken Salad

Perfect for your next BBQ, Potluck, or Picnic, this BBQ Salad recipe with hearty black beans, corn, and creamy avocado paired with
The post BBQ Chicken Salad appeared first on Salty Side Dish Recipes.

Perfect for your next BBQ, Potluck, or Picnic, this BBQ Salad recipe with hearty black beans, corn, and creamy avocado paired with

The post BBQ Chicken Salad appeared first on Salty Side Dish Recipes.

Watermelon Salad

 The combination of the incredible sweet watermelon, crumbled feta cheese, and fresh herbs might seem simple but will taste just like summer.
The post Watermelon Salad appeared first on Salty Side Dish Recipes.

 The combination of the incredible sweet watermelon, crumbled feta cheese, and fresh herbs might seem simple but will taste just like summer.

The post Watermelon Salad appeared first on Salty Side Dish Recipes.

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer’s fresh flavors, like tomato, avocado, lime, and cilantro.

The post Avocado and Tomato Salad appeared first on Budget Bytes.

Guacamole is one of my most favorite foods ever, but avocados can get really pricey. So when I’ve got that guac craving I mix up a batch of this simple avocado and tomato salad. It has all the same amazing flavors as guacamole, but with a slightly different ratio of ingredients to make it a bit more budget-friendly. This salad is so good that I love to spoon it over everything–eggs, chicken, fish, green salads, tortilla chips, and sometimes I just scoop it up right out of the bowl with a spoon. 😅

Originally posted 3/31/2010, updated 8/31/2022.

A chip dipping into a bowl of avocado and tomato salad on a yellow background.

Keeping it Budget-Friendly

Avocados are definitely one of the higher-priced items in the produce aisle, so we’re using Budget Bytes principle #2, Use Ingredients Wisely, to help keep the price of this recipe in check. Whenever you use a higher-priced ingredient make sure to bulk up the recipe with plenty of lower-priced ingredients to help stretch the cost over more servings. For this recipe, I’ve bulked it up with plenty of Roma tomatoes to make those avocados go twice as far.

What Else Can I Add?

I love this salad because it’s not only great as-is, but you can take it in so many other directions. If you want to bulk it up even more by adding some more inexpensive ingredients, try adding some rinsed and drained black beans or thawed frozen corn kernels. You can also make it similar to ceviche by adding some boiled shrimp (whole or chopped).

How to Serve Avocado and Tomato Salad

Whenever I make this salad, I literally put it on everything. It’s good on chicken and fish, I pile it onto scrambled or fried eggs, I scoop it up with tortilla chips, and I also use it as a topper for a big bowl of salad. And sometimes I just serve it on my plate with dinner as its own stand-alone side dish!

How Long Does it Last?

To be honest, I’ve always eaten this entire batch within about 2-3 days, so I’m not sure how it holds up past that point. The lime juice in the salad helps keep the avocados from turning too brown, although their color does become less vibrant as it sits in the refrigerator and everything does soften a bit. That being said, the flavors in the salad begin to blend as it refrigerates and I think it’s absolutely wonderful the next day! So, if I were making this for company I’d definitely assemble it just before serving. If I was making it for myself I’d happily gobble up the leftovers over the next couple of days.

close up side view of a bowl full of avocado and tomato salad.

Overhead view of a bowl full of avocado and tomato salad.

Avocado and Tomato Salad

This simple avocado and tomato salad is a chunky mix of all of summer's fresh flavors, like tomato, avocado, lime, and cilantro.
Course Appetizer, Dip, Side Dish
Cuisine Southwest
Total Cost $6.13 recipe / $1.02 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 ½ cup each
Calories 194kcal
Author Beth - Budget Bytes

Ingredients

  • 3 avocados $3.75
  • 3 small tomatoes $1.08
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1 jalapeño $0.18
  • 1/4 bunch cilantro $0.23
  • 1 Tbsp olive oil $0.08
  • 1 lime $0.59
  • 1/2 tsp salt $0.03

Instructions

  • Dice the avocados and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro.
  • Add the avocados, tomatoes, jalapeño, red onion, garlic, and cilantro to a large bowl. Drizzle the olive oil over top. Juice the lime and add about 1 Tbsp to the salad to start, along with ¼ tsp salt.
  • Give the salad a brief stir, then taste and add more lime juice and salt to your liking. I ended up using 2 Tbsp lime juice total and ½ tsp salt. Enjoy immediately or refrigerate until ready to serve.

Nutrition

Serving: 0.5cup | Calories: 194kcal | Carbohydrates: 12g | Protein: 3g | Fat: 17g | Sodium: 204mg | Fiber: 7g

How to Make Avocado and Tomato Salad – Step by Step Photos

Avocado and tomato salad ingredients on a cutting board.

For this recipe, you’ll need 3 avocados, 3 small tomatoes, ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro, 1 lime, and one jalapeño (oops, forgot to add that one to the pic!). 

Prepped salad ingredients in the bowl, oil being drizzled over top.

Dice the avocado and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro. Add the avocado, tomato, jalapeño, onion, and garlic to a large bowl. Juice the lime and add 1 Tbsp of the juice to the bowl along with 1 Tbsp olive oil, and ¼ tsp salt.

Stirred avocado tomato salad in the bowl.

Give everything a brief stir to combine, then taste and add more salt or lime if desired. I ended up using ½ tsp salt and 2 Tbsp lime juice total.

A chip dipping into a bowl of avocado and tomato salad.

Serve the salad with your favorite meal or just enjoy it straight out of the bowl (with or without chips)!

 

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