Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, grilled lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

If you try this Mediterranean Hummus Recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

The post Mediterranean Hummus Recipe appeared first on Foolproof Living.

What is 1905 Salad?

The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original).

Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant.

Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.

Ingredients

The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.

Columbia Restaurant Salad Dressing

This Columbia 1905 salad dressing has become so popular over the years, that it is now sold as a salad dressing in grocery stores like Publix and even online stores like Amazon. While you can always buy a bottle, making it at home is so easy. Here’s what you will need:

• Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder.
• Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor.
• Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor.
• Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand.
• White Wine Vinegar: White wine vinegar provides a nice bit of acidity.
• Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon.
• Kosher Salt + Black Pepper

Salad Ingredients

• Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it.
• Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes.
• Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home.
• Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne.
• Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch.
• Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.

How to Make 1905 Salad Recipe?

The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:

1. Make the 1905 Salad Dressing: In a small bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Slowly add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt, and pepper, while still whisking until smooth.
2. Assemble the Salad: In a large salad bowl, combine lettuce, tomatoes, ham, Swiss cheese, and green olives.
3. Toss: Toss salad ingredients with the dressing. Sprinkle with Romano cheese, taste for seasoning, and add more, if desired. Serve and enjoy!

What to Serve With the 1905 Salad?

This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:

• Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon. 
• Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread.
• Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.

FAQs

Other Meal-Worthy Salad Recipes You Might Also Like:

• Beet and Goat Cheese Salad
• Shredded Brussel Sprout Salad
• Broccoli Cauliflower Salad

If you try this 1905 Salad recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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1905 Salad Recipe

Be a part of the viral sensation and make the famous 1905 salad right at home! Made with the iconic Columbia Restaurant’s garlic salad dressing, sweet ham, and creamy cheese, it is an easy salad you can make in 15 minutes.

Course Salad

Cuisine Cuban

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

• 4 garlic cloves minced
• 2 teaspoons dried oregano
• 2 tablespoons Worcestershire Sauce
• ½ cup extra virgin olive oil
• 3 tablespoons white wine vinegar
• 4 tablespoons lemon juice
• ½ teaspoon Kosher salt plus more to taste
• ¼ teaspoon black pepper

For The Salad:

• 1 head iceberg lettuce sliced and rinsed (~7-8 cups)
• 1 large ripe tomato sliced
• ½ cup ham slices* julienned – about ¼ lb or 5 slices of ham
• ½ cup Swiss cheese julienned – 5-6 slices
• ½ cup green olives pitted and chopped
• ¼ cup Pecorino Romano grated or grated Parmesan cheese

Instructions

• To make the dressing, whisk garlic, dried oregano, and Worcestershire sauce in a bowl. Gradually add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt and pepper. Whisk until thoroughly combined.
• To assemble the Columbia restaurant salad, place iceberg lettuce, sliced tomatoes, julienned ham and Swiss cheese, and green olives in a large bowl.
• Drizzle the salad with the dressing. Give it a toss until combined. Sprinkle it with Romano cheese.
• Taste for seasoning, add more if necessary, and serve.

Video

Notes

• Yields: This recipe yields a large bowl of salad (about 7-8 cups), which is ideal for 6 servings as a side dish.
• Ham: The original recipe uses baked ham. If you have some on hand, go ahead and use it. Otherwise, deli-style ham slices are a good substitution. You can also use deli-style chicken/turkey breast or even shrimp.
• A word on salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss cheese, salty green olives, and Romano cheese. Be sure to give it a taste right after mixing it and adjust it according to your taste buds.
• Store: This salad is best on the day it is made. However, leftovers can be stored in an airtight container in the fridge for one day. Please be aware that it gets watery as it sits, so it is best to give it a good mix before serving.

Nutrition

Calories: 306kcal | Carbohydrates: 8g | Protein: 9g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 756mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 857IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post 1905 Salad appeared first on Foolproof Living.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

FAQs

Other Fresh Tomato Recipes You Might Also Like:

• Piyaz Salad Recipe
• Cucumber Tomato Mozzarella Salad
• Tomato Galette Recipe
• Tomato Ricotta Tart

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

• 3 cups cherry tomatoes
• ½ cup onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 jalapeno seeded and roughly chopped
• ½ cup cilantro chopped
• 4 tablespoons lime juice
• 1 teaspoon Kosher salt
• ¼ teaspoon ground pepper

Instructions

Make it by Hand:

• Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
• Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
• Drizzle it with lime juice and sprinkle with salt and pepper.
• Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

• Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
• Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
• Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
• Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

• Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
• Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
• Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
• Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 596mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 37mg | Calcium: 24mg | Iron: 1mg

The post Cherry Tomato Salsa appeared first on Foolproof Living.

And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of  tropical flavors, including the following ingredients:

• Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
• Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
• Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
• Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
• Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
• Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

1. Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
2. Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
3. Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

• Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
• Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

FAQs

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

• Rosemary Lemonade
• Strawberry Basil Limeade
• Ginger Iced Tea

If you try this Pina Colada recipe without alcohol, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

• 2 cups frozen pineapple chunks (8 ounces)
• 1 can unsweetened coconut milk (13.5 ounces) – Shake well
• ½ cup unsweetened pineapple juice
• 1 cup ice
• 2 tablespoons coconut sugar more if necessary

Garnishes

• 4 wedges pineapple
• 4 Maraschino cherries Optional

Instructions

• Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
• Blend until smooth. Taste for sweetness and add more if necessary.
• If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

• Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
• Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
• Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
• Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
• Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

Calories: 144kcal | Carbohydrates: 27g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 331mg | Potassium: 204mg | Fiber: 5g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

The post Virgin Pina Colada appeared first on Foolproof Living.

So, go ahead and make a batch and bring the most-loved flavors of the Mediterranean region to your own kitchen with this unique combination of warming spices you probably already have in your spice cabinet.

What is in Mediterranean seasoning?

Also referred to as a Mediterranean herb blend, this seasoning is a classic mixture of common Mediterranean spices and herbs—basic, natural ingredients you likely already have in your spice cabinet!

• Garlic powder: I use garlic powder here. However, you can use granulated garlic if you can’t get your hands on it. The granulated version is thicker compared to its powdered version. Therefore, if you prefer a finer Mediterranean spice mix, simply use a food processor or spice grinder to crush your granulated garlic into smaller fragments.
• Onion powder
• Dried basil
• Dried oregano: I prefer Italian oregano in this spice blend recipe due to its minty, herbaceous undertones. Mexican oregano will add too much citrusy flavor, resulting in a different flavor profile. 
• Dried dill weed
• Dried parsley
• Dried rosemary
• Dried thyme
• Ground black pepper
• Dried Lemon peel: This is probably the only ingredient that may require a trip to the store, but it is worth it. Dried lemon peel (affiliate link) lends this simple spice mixture an irresistible hint of fresh, tart flavor—in addition to its signature bright color. However, you could also use orange peel. And if that doesn’t work, you can add fresh lemon zest right before you are ready to use this Mediterranean seasoning in your recipe.

How to Make This Recipe?

You can have a sumptuous flavoring for all your favorite dishes in just five minutes and one step.

Simply add your ingredients to a small mixing bowl, adjusting the salt and seasoning levels to your taste. Mix until thoroughly blended. Use it in your recipe right away, or transfer the Mediterranean herb seasoning to an airtight jar for later use.

Storage Instructions

Whether you’re using this Mediterranean spice blend recipe for weeknight meals or a special occasion, use these storage tips to ensure that your mix stays fresh and flavorful for months.

• Airtight container: It’s essential that you store your Mediterranean herb mix in an airtight container to ensure the ingredients don’t lose their flavor over time. A jar with a tight-fitting lid is ideal.
• Check for dryness: Ensure your storage container is fully dry before adding your spice mixture. Also, if you dried your own fresh herbs, ensure all ingredients are completely dry before storing them. Any moisture will make your blend difficult to use, dull its flavors, and may result in unwanted bacteria or mold.
• Store in a dark place: To keep your spices’ flavors as robust and fresh as possible, store your mixture in a cool, dark place, such as a pantry or cupboard. Exposure to heat and sunlight can strip your herbs of their flavors and limit how long you can use them. 
• Date and label: I recommend dating and labeling your Mediterranean spices and herbs before storage to keep track of their freshness. This way, you won’t have to fret over your calendar every time you prepare a new dish.
• Use within six months: To ensure maximum flavor, I suggest using it within six months of preparation. Though the seasoning won’t go bad, it will likely lose its potency the longer it sits.

Uses of this Mediterranean Spice Mix

There are endless ways to incorporate it into your cooking. In minutes, you can add fresh, sunny flavors to fan-favorite recipes, from hearty chicken to light seafood.

• Rub for chicken and turkey: This Mediterranean rub does wonders to enhance the succulent, tender flavors of chicken and turkey recipes. Use it to season chicken thighs in my Mediterranean Chicken with Lemon to bring out their zesty profile. Or, sprinkle a bit over my Baked Split Chicken Breast for a savory, herby addition perfect for soups, salads, and everyday meal prep. For an elegant recipe made for presentation, you could use this spice in my Baked Turkey Tenderloin or add it to my Middle Eastern Chicken Kabob recipe for a summer-ready dish any party crowd will love.
• Beef and steak seasoning: Using Mediterranean spices for beef is an easy way to balance the hearty flavor of steaks, burgers, meatballs (hello, Turkish Kofte!), and roasts with delicately fresh flavors. 
• Lamb: If you’re a fan of its grassy, robust taste, I recommend using your Mediterranean spices for lamb. Take your recipe to the next level by adding this seasoning mix to lamb shanks, grilled chops, or lamb burgers with feta.
• Grilled seafood: It’s no secret that Mediterranean cuisine and fresh seafood go hand in hand. Rub fresh-caught fish with olive oil, lemon juice, sea salt, and Mediterranean seasoning for a delectable dish that comes together in minutes. Or, add a dash of this tasty rub on some of my favorite seafood recipes, like Grilled Mahi Mahi and Shrimp Kabobs. 
• Marinades and sauces: You won’t be able to resist eating your favorite sauces by the spoonful when you include this simple recipe. Add a touch of authentic Mediterranean taste to flavorful kitchen staples, like Basil Tomato Sauce, Green Pasta Sauce, or Garlic Butter Sauce. Or, elevate your meat marinades using it in my basic Easy Shrimp Marinade or Greek Yogurt Chicken Marinade recipes.
• Salad Dressings: Looking for an easy way to bring your weekday salads to life? Mix your Mediterranean seasoning with olive oil, minced garlic, and either lemon juice or vinegar, and you’ll have a light, healthy salad dressing you can use all week long. You can also embellish my tart Lemon Dressing or creamy Yogurt Dressing by adding a pinch of this easy mixture.
• Soups and stews: There’s no reason why your favorite soups shouldn’t explode with flavor. Add this Mediterranean blend to my healthy Broccoli and Feta Soup, creamy Red Lentil Soup, or hearty beef stews (hello, Eggplant Beef Stew!) to enliven every spoonful with herby, savory flavors.   
• Bread dipping oil: The only thing better than a piece of freshly baked bread is one that you serve alongside delicious dipping oil. This Olive Oil Bread Dip would be the perfect accompaniment to dozens of menu ideas—with the addition of this spice mix, of course!
• Sautéed or roasted vegetables: While some may only think to use this Mediterranean rub for chicken, this fragrant spice mix is one of the easiest ways to add mouthwatering flavor to your favorite veggie dishes. I love including this simple spice in tasty sides, like Pan Roasted Eggplant, Roasted Whole Carrots, and Roasted Cauliflower. 

FAQs

Other Homemade Seasoning You Might Also Like:

• Blackened Seasoning
• Baharat Spice Blend

If you try this Mediterranean Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Mediterranean Seasoning Recipe

This Mediterranean spice mix is perfect for flavoring meats, vegetables, soups, stews, sauces, and more. Use this unique blend of spices and herbs in your recipes and bring the Mediterranean to your table.

Course Seasoning

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 21kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• ½ tablespoon dried dill weed
• ½ tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon lemon peel
• 1/2 teaspoon Kosher salt
• 1 teaspoon coarsely ground black pepper

Optional

• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

Instructions

• In a small bowl, mix all the ingredients and transfer the mixture to an airtight jar.

Notes

• Yields: This recipe yields 1/3 cup of spice blend. However, it can be multiplied as many times as you need.
• Storage: B sure to store your mixture in a cool, dark place, such as a pantry or cupboard. As long as it is kept in an airtight container, it should be fresh for up to 6 months. It would technically still be good after then, but we find that you get the freshest flavors if you use it within the first 6 months.

Nutrition

Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 296mg | Potassium: 110mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

The post Mediterranean Seasoning appeared first on Foolproof Living.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

• Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
• Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
• Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
• Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
• Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

• 2 cups pineapple peeled, cored, and cut into 1-inch pieces
• 1 cup grapes rinsed and halved
• 1 cup strawberries rinsed, hulled, and quartered
• 1 cup blueberries rinsed
• 1 cup blackberries rinsed
• 1 orange peeled and cut into 1-inch pieces
• 2 Kiwis peeled and cut into 1-inch pieces
• 1 banana peeled and sliced – optional

For The Salad Dressing

• ¼ cup orange juice freshly squeezed
• 1 teaspoon orange zest
• 2 teaspoons lime zest
• 4 tablespoons lime juice from approximately 2 limes
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Handful of fresh mint leaves chopped – Optional

Instructions

• Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
• To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
• Drizzle the fruit salad with the dressing and gently toss to combine.
• If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
• Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
• Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
• Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
• Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 93mg | Calcium: 46mg | Iron: 1mg

The post Breakfast Fruit Salad appeared first on Foolproof Living.

What is Blackened Seasoning?

Blackened seasoning, also referred to as “Blackening Seasoning”, is a traditional Louisiana spice blend that creates a crisp, blackened exterior when added to meat, poultry, or seafood and cooked in a hot cast iron skillet. 

Popular in Cajun cooking, this iconic spice mixture often includes paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt. 

What is in Blackened Seasoning?

You only need a handful of pantry-ready ingredients to make this iconic Louisianian spice mix:

• Paprika: Smoked paprika is ideal for giving this Cajun blackened seasoning its signature smoky flavor. However, regular paprika will also work.
• Onion powder
• Garlic powder
• Dried oregano
• Dried thyme
• Ground black pepper
• Kosher salt: Salt is the key ingredient to livening up the other spices’ unique flavors. However, if you’re watching your sodium intake or simply want to limit how much salt you use, you can easily make a salt-free blackened seasoning by omitting the salt. 
• Cayenne pepper: Though cayenne pepper is optional, it’s a great addition if you want to give your rub a spicy kick. Feel free to heat level according to your taste buds.
• Other optional additions: While these are the basic blackened spice mix ingredients, you can also add other spices for more complex flavor profiles. Some of my favorites include ground cumin, white pepper, and dried basil—though there are countless others to try.

How to Make It?

Making blackening seasoning is an easy way to infuse your kitchen with bold, aromatic flavors. With a total time of five minutes, making this recipe is as easy as it gets.

1. Mix the spices: Place all the blackened seasoning ingredients in a small bowl. Stir them together until they blend evenly.
2. Store: Transfer the mixture into an airtight container with a tight-fitting lid—such as a mason jar and store it in a cool, dry space. Your blackened seasoning will stay fresh for up to a year.

How to Use Blackened Seasoning?

You’ll add countless mouthwatering dishes to your recipe book when you make your own blackened seasoning. Prepare to cook like a master Lousianian chef with these tasty menu ideas.

• Meat: The traditional way to enjoy this blackening spice blend is by using it to create a flavorful crust on meats. I love dredging my favorite meats (i.e., shrimp and salmon) through this homemade seasoning, making the perfect blackening recipe for fish, chicken, seafood, and steak. I even use this seasoning as the flavor base of my Blackened Mahi Mahi recipe. 
• Vegetables: This blackening spice recipe is essential when adding a savory, piquant flavor to grilled or roasted vegetables. Sprinkle it on veggies like corn, zucchini, potatoes, and eggplant for a simple veggie dish.
• Pasta, rice, and grains: One of the best ways to use this versatile seasoning is in your favorite grain recipes. Add this secret ingredient to creamy pasta sauces, or sprinkle it in a bowl of plain rice to give it a kick of New Orleans flavor.
• Nuts and popcorn: Transform your everyday snacks into five-star fare by adding a dash of this robust seasoning. I love sprinkling this DIY blackened seasoning over a bowl of nuts or popcorn, giving each bite an out-of-this-world taste.
• Soups and stews: Just like Italian seasoning, this easy blackened seasoning recipe is just what you need to take your soup-making to the next level. With just a few simple ingredients, every tablespoon will burst with delicious, bold flavors.

Expert Tips

There’s no guesswork when making this easy blackening seasoning recipe. These pro tips will make your kitchen smell like a gourmet market any day of the week.

• Fresh spices: The best blackened seasoning begins with fresh spices. Not only do quality spices have a more potent flavor, but they’ll also keep your seasoning fresher for longer. Be sure to check the expiration date of all your ingredients before adding them to your mixture, and use new ingredients whenever possible. 
• Sealed storage: Tightly seal your blackened seasoning in an airtight container to keep it fresh during storage. I also recommend placing your sealed seasoning in a cool, dark place to keep the flavors from drying out.
• Mix well: To give every teaspoon of this blackening spice mix a well-balanced taste, evenly blend the spices. Each spoonful should have an equal amount of every ingredient.
• Make it your own: The best part about the ingredients in blackened seasoning is how easy they are to adjust. Feel free to experiment with each spice’s proportions to satisfy your own preferences. For example, you could give your rub more heat by increasing the amount of cayenne pepper. Or, add more paprika for a smokier, deeper taste.
• Adjust salt: If you’d prefer a low-sodium blackening seasoning, add less salt to your mixture or omit it altogether.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your spices to smoke, resulting in coughing or irritation if inhaled directly. To avoid this from happening, I recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

FAQs

Still have questions about this homemade blackened seasoning? Don’t worry! This simple guide covers everything from cajun seasoning vs. blackened seasoning to how to adjust spice levels.

If you try this Blackening Seasoning recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackened Seasoning Recipe

Learn how to make your own blackened seasoning and use it to blacken fish, chicken, steak, and vegetables. This unique seasoning mix is an inexpensive and easy way to add spicy, smokey, and earthy flavors to all your favorite dishes.

Course Condiment

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 13kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons smoked paprika
• 1 ½ teaspoon onion powder
• 1 ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• ½ teaspoon Kosher salt

Optional:

• ½ teaspoon cayenne pepper

Instructions

• Mix all the ingredients in a small bowl and stir to ensure that they are evenly blended.
• Store in a jar with a tight-fitting lid (such as a mason or a small glass jar) for up to a year.

Notes

• Yields: This recipe makes ¼ cup of blackened seasoning. It can be multiplied as needed.
• Make it your own: Feel free to adjust the amount used according to your taste buds. This also applies to the amount of salt used. If you prefer to salt your food separately, we recommend omitting salt.
• Safety: Proper air ventilation is a must when you cook with blackened seasoning. The high heat of the cooking process may cause your seasoning mix to smoke, resulting in coughing or irritation if inhaled directly. To avoid discomfort, we recommend turning on your kitchen’s overhead fan and, if possible, opening nearby windows.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 293mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Homemade Blackening Seasoning appeared first on Foolproof Living.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

• Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
• Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
• Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
• Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
• Fresh cilantro
• Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
• Salt

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

1. Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
2. Mix: Stir until you thoroughly combine the ingredients.
3. Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
4. Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

• Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
• Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

• Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
• On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
• Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
• Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
• Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
• Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
• Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

FAQs

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

• Mango Ginger Turmeric Smoothie
• Avocado and Mango Salad
• Mango Peach Smoothie

If you try this Mango Pineapple Salsa recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

• 1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
• 1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
• ¼ cup red onion roughly chopped (1 ounce)
• 1 jalapeno seeded and roughly chopped (1 ounce)
• 3 tablespoons fresh cilantro roughly chopped
• 4 tablespoons lime juice freshly squeezed; approximately 2 limes
• ½ teaspoon kosher salt

Optional add ins:

• ¼ cup red bell pepper roughly chopped

Instructions

• In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
• Stir to combine.
• Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
• Serve as a condiment or with your favorite tortilla chips on the side.

Notes

• Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
• Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 176mg | Fiber: 2g | Sugar: 11g | Vitamin A: 828IU | Vitamin C: 56mg | Calcium: 16mg | Iron: 0.3mg

The post Mango Pineapple Salsa appeared first on Foolproof Living.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

• Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
• Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
• Lemon juice: Freshly squeezed lemon juice is the best. 
• Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
• Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
• Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
• Kosher Salt and Pepper

For The Salad, you will need:

• Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use. 
• Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

1. Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
2. Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
3. Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated. 
4. Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

• To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
• To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

• Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
• Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
• Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
• With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh. 

FAQs

Other Cucumber Salad Recipes You Might Also Like:

• Cucumber Watermelon Salad
• Mozzarella Tomato Cucumber Salad
• Quinoa Tabbouleh Salad
• Avocado Jicama Cucumber Salad

If you try this Greek Yogurt Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

• 1 cup plain Greek yogurt full fat
• 2 cloves garlic ~ 2 teaspoons, minced
• ⅓ cup lemon juice freshly squeezed – from 2 lemons
• 1 teaspoon extra virgin olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• ¼ cup chopped fresh dill optional
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• 1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
• ¼ cup thinly sliced red onion or scallions – optional

Instructions

• To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
• Place cucumber and red onion slices in a large salad bowl.
• Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
• Taste for seasoning and add more if necessary. Serve.

Notes

• Yields: This cucumber salad yields approximately 4 cups of salad (with 1 ¼ cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
• Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers. 
• To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
• To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 609mg | Potassium: 177mg | Fiber: 1g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg

The post Greek Yogurt Cucumber Salad appeared first on Foolproof Living.

Ingredients

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:

• Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
• Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
• Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
• Balsamic vinegar
• Extra virgin olive oil
• Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:

1. Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
2. Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
3. Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!

How to Store Leftovers

Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

What to Serve It With?

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:

• Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
• Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
• Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
• Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
• Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
• Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

Other Caprese Recipes You Might Also Like:

Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:

• Caprese Chicken Sandwich
• Pizza Caprese

If you try this Burrata Caprese recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

• 4-5 large tomatoes
• ¾ teaspoon kosher salt or flaky sea salt
• 2 balls burrata 8 ounces in total
• ¼ cup fresh basil leaves torn
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons extra virgin olive oil plus more for finishing
• 2 tablespoons balsamic vinegar or reduced balsamic vinegar

Instructions

• Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
• Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
• Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
• Garnish it with basil leaves. Serve!

Video

Notes

• Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
• You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
• Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg

The post Burrata Caprese appeared first on Foolproof Living.

If you are looking for more cucumber recipes, be sure to also check out our Greek Yogurt Cucumber Salad, Cucumber Mozzarella Salad, and Watermelon Cucumber Smoothie.

Ingredients

This summer watermelon salad with feta and cucumber starts off with an easy honey-lime dressing and a short list of ingredients. Here’s a look at what we need:

• Olive oil: We recommend using a brand of extra virgin olive oil that you like.
• Lime juice: Freshly squeezed lime juice works best for this watermelon salad dressing, but you can use bottled juice in a pinch. The flavors would be slightly different, but freshly squeezed lemon juice can also be used when making the dressing.
• Kosher salt
• Honey
• A small watermelon: Seedless watermelon is preferable for this watermelon cucumber mint salad. However, if a regular watermelon is all that is available, pick out the watermelon seeds as you go.
• Cucumbers: Persian cucumbers have a great crunch, but regular cucumbers or English cucumbers can be substituted. It is optional, but you can remove the seeds if you like.
• Herbs: A handful of fresh mint leaves is all you need. However, fresh basil would be a great substitute.
• Feta cheese: Crumble a whole block of feta cheese rather than buying pre-crumbled feta.

How to Make Watermelon Salad with Cucumber?

This watermelon and cucumber salad recipe comes together in 15 minutes, start-to-finish! Here’s how to do it in just a few easy steps:

1. Make the dressing: In a mason jar or small bowl, add olive oil, fresh lime juice, salt, and honey. Shake or whisk vigorously until emulsified.
2. Assemble the salad: In a large bowl, add diced watermelon, cucumber, mint, and basil.
3. Drizzle with the dressing: Just before serving, pour the dressing over the salad and toss gently.
4. Finish with feta: Finish with salty feta cheese, mix once more, and serve in your favorite serving bowl. A final sprinkle of sea salt is optional but a great addition!

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

• Make Ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in separate containers with a tight-fitting lid. Assemble the watermelon salad right before serving.
• Storage: Leftover watermelon cucumber salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

What to Serve with Watermelon Salad?

There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:

• Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.
• Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.
• Picnic & Potluck Dishes: Make it a show-stopping accompaniment at BBQs and potlucks, alongside my No Mayo Coleslaw or Greek Yogurt Coleslaw, Caper Potato Salad, or Peach Salsa.
• With cooked grains: Turn it into a filling lunch by adding a cup (or two) of cooked bulgur, quinoa, or even wild rice.

FAQ’s

Other Savory Fruit Salads You Might Also Like:

• Blueberry Salad
• Apple Salad
• Strawberry Salad with Poppyseed Dressing
• Mango and Avocado Salad
• Peach and Avocado Salad

If you try this Watermelon Cucumber Salad recipe or any other recipe on Foolproof Living, please take a minute to give it a star rating and leave a short comment about your experience. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 10 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice from 1 lime
• ¼ teaspoon kosher salt
• 1 tablespoon honey

For The Salad:

• 8 cups fresh watermelon cut into 1-inch cubes ~ 5 to 6 lbs – preferably seedless
• 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
• 3 tablespoons fresh mint roughly torn
• 2 tablespoons fresh basil roughly torn
• ½ cup crumbled feta cheese or goat cheese

Instructions

• Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
• Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
• Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
• Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Serve.

Notes

• Yield: This recipe yields about 6-8 cups of cucumber watermelon salad.
• You can use a melon baller to scoop out the watermelon for a special presentation.
• Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
• Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
• Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
• Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
• Storage: Leftovers of this salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and toss with a touch more the honey lime dressing to bring it back to life before serving.
• Balsamic glaze: A light drizzle of balsamic glaze is optional but highly recommended if you have some in your fridge.
• Short on time? The most time-consuming part of this recipe is the cutting of the watermelon. If you want to make it even quicker, you can buy pre-cut watermelon when you are at the store.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 365mg | Potassium: 434mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 1mg

The post Watermelon Cucumber Salad appeared first on Foolproof Living.

The good news is that our recipe archives have so many dressings to choose from. For a simple yet satisfying option, try our Lemon Olive Oil Dressing, or indulge in the rich flavors of Balsamic Lemon Vinaigrette for a more elevated taste experience. And if you like spicy food, our Chili Lime Dressing is a must-try!

Ingredients

All you need is 5 simple ingredients for this honey lime dressing. And guess what? You probably already have everything in your pantry. Below is what you’ll need:

• Extra virgin olive oil: Olive oil is the base of this honey-lime vinaigrette. However, a neutral oil like avocado oil can also be used.
• Fresh lime juice and lime zest: Every dressing needs an acid! For the best lime vinaigrette recipe, be sure to use fresh lime. Keep in mind that it is best to zest the lime before squeezing it.  
• Honey: Honey is the perfect way to balance the tartness of the lime. However, for a vegan version, you can use maple syrup instead.
• Kosher Salt: A pinch of salt will bring out these wonderful flavors.

How To Make Honey Lime Dressing?

You can make a jar of this simple honey lime dressing with only 5 minutes of hands-on time. Juice, zest, whisk, and pour. Here is how to make lime vinaigrette in just 4 simple steps:

1. Combine: Lime zest, lime juice, honey, and salt in a small bowl and whisk together. If you decide to use garlic, shallot, or ground cumin, you can add it here. 
2. Emulsify until creamy: Slowly pour in the extra virgin olive oil and constantly whisk until emulsified.
3. Season: Give it a taste and adjust it to your liking.
4. Pour: Drizzle it over your favorite fresh salad or store it in a mason jar and refrigerate for later.

How To Make Ahead and Store?

The best part of this honey lime vinaigrette recipe is that it keeps well in the fridge, so you can make it ahead and refrigerate it until you are ready to use it. 

To store, pour the lime honey dressing into a mason jar (or an airtight container) and keep it in the fridge for up to one week.

How To Use Lime Honey Dressing

Wake up your taste buds with the many ways to use this recipe. Try fruit salad with honey lime dressing or marinade chicken before grilling for some mouth-watering goodness. Here are a few ways to use it:

• Fruit Salads: This dressing is my favorite way to bring together a brunch side dish like summer fruit salad with strawberries, blueberries, pineapple, red grapes, kiwi, or other tropical fruit you like. 
• Savory Salads: This honey lime salad dressing is the perfect compliment whether your salad is the main course or the side. Pour it over leafy greens like spring mix, butter lettuce, arugula, or kale for a natural sweetness with a kick of citrus. Mix with nuts, cheese, and beans for a sweet and savory combination. It’s my first choice when making Mexican-inspired salads and the ultimate last step for my Southwest Chicken Salad and Corn and Black Bean Salad.
• Grain Bowls: Another way to use this flavorful honey and lime juice recipe is for grain bowls. It perfectly soaks into couscous, bulgur, and quinoa mixed in with roasted veggies and proteins. You’ve got to try it on my Southwest Quinoa Bowl or even this Caribbean Jerk Chicken Bowl!
• Marinades: This recipe has more intent than just honey lime dressing for salad. I also use it for marinating chicken, pork, beef, and seafood. The acid from the lime tenderizes the meat, and the honey will caramelize it when cooked. This dressing is one of my go-to recipes when I make Grilled Mahi Mahi and Grilled Shrimp Skewers. I like playing with the ingredients by adding paprika for the Mahi Mahi Marinade and parsley for the Shrimp Marinade.  

Other Salad Dressings You Might Like

It is no secret that a salad is as delicious as its dressing. If you agree, you will love our collection of salad dressing recipes below:

• Maple Mustard Dressing
• Yogurt Salad Dressing
• Healthy Poppy Seed Dressing
• Ginger Sesame Dressing
• Yogurt Tahini Sauce

If you try this Honey Lime Dressing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Honey Lime Dressing Recipe

This honey lime dressing recipe is a versatile savory vinaigrette you can make with just a few basic ingredients. Endlessly customizable with a number of optional add-ins, it can be used as a drizzle for fruit or savory salads or as a marinade for meats.

Course Salad Dressing

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 161kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon lime zest
• ¼ cup lime juice ~ 2 limes (freshly squeezed)
• 2 tablespoons honey
• ½ teaspoon Kosher salt
• ¼ cup extra virgin olive oil

Optional Add-Ins:

• 1 clove garlic minced
• 1 small shallot or ¼ cup thinly sliced red onion
• ¼ teaspoon ground cumin

Instructions

• Whisk together lime zest, lime juice, honey, and salt in a small bowl. If using, add in the garlic, shallot, and ground cumin.
• Slowly pour in the extra virgin olive oil while whisking constantly until emulsified.
• Taste for seasoning and add in, if necessary.
• Use it right away or store it in a mason jar in the refrigerator up to a week.

Notes

• Yield: This recipe yields approximately 1/2 cup of honey lime dressing.
• Storage: You can store the dressing in the fridge for up to 7 days.
• Taste for seasoning: Be sure to give it a taste and add more if necessary before using it in your recipe. 
• If you make it ahead, be sure to give it a good shake before using it.
• While it is convenient to combine all the ingredients in a mason jar and give it a shake, the secret to making an ultra-creamy honey lime dressing lies in the two-step process we are using here. Slowly pouring olive oil into the lime and honey mixture while constantly mixing it ensures perfect emulsification resulting in a smooth dressing. So, for the most creamy dressing, do not skip this part.

Nutrition

Calories: 161kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 293mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg

The post Honey Lime Dressing appeared first on Foolproof Living.

Whether you want to turn it into a Tuna Chickpea Sandwich or keep it light over a bed of greens, there are so many possibilities. If you are a tuna fan, be sure to check out this Tuna Melt Sandwich and Tuna Steak Salad to incorporate more seafood into your life, too.

Ingredients

I like to think of this garbanzo bean tuna salad as a nice mix of pantry staples and fresh ingredients from the grocery store. The list of ingredients has been broken down into the dressing and the salad for ease.

To make the salad dressing, you will need:

• Mayonnaise: I like to use vegan mayo made with avocado oil (affiliate link.) However, feel free to use a brand you like.
• Extra virgin olive oil
• Dijon mustard: You can use Dijon mustard, stone ground, or whole grain mustard.
• Lemon juice: As it is in any other salad recipe, freshly squeezed lemon juice provides the best flavor, and this garbanzo tuna salad is no exception.
• Red wine vinegar: A splash of vinegar helps with brightening up the flavors. You can also use apple cider vinegar or white wine vinegar.
• Fresh garlic cloves: When making salad dressing, I prefer chopped fresh garlic, but in a pinch, garlic powder would also work.
• Kosher salt + black pepper

To assemble the salad, you will need:

• Chickpeas: I used canned chickpeas as they are convenient. Of course, you can cook your own chickpeas for this recipe. If you used canned beans, make sure to drain and rinse beforehand.
• Canned tuna: When buying tuna, look for sustainably sourced wild-caught tuna in water. This has exceptional flavor, and the tuna will naturally flake when mixing the salad. Keep in mind if you use tuna packed in olive oil, you will have to adjust the quantity of olive oil in the recipe.
• Tomatoes: You can use grape, Roma, or cherry tomatoes.
• Celery stalks
• Green onions: Alternatively, you can also use a thinly sliced small red onion, or Pickled Red Onions would also work.
• Yellow bell pepper: I used yellow peppers, but any color of bell peppers would work in this recipe.
• Cucumber: Persian cucumber has a great crunch and holds up well, but a regular cucumber or English cucumber can also be used.

How to Make Chickpea Tuna Salad?

This tuna garbanzo bean salad recipe is made in a few easy steps. Simply:

1. Make the dressing: Whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, salt, and pepper in a small bowl or measuring cup.
2. Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions ( or sliced red onion), bell pepper, cucumber, and tomatoes in a large salad bowl.
3. Toss: Drizzle over the dressing and gently toss to combine. 
4. Serve: If you have the time, marinate for at least 30 minutes before serving.

How to Make Ahead and Store Leftovers

This simple chickpea tuna salad is the perfect lunch salad that you can incorporate into your weekly meal plan. I’d like to make it over the weekend as it stores well. Here’s how I like to do it:

• Make Ahead: Prepare the tuna salad as directed. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage. 
• Storage: Leftover tuna salad with garbanzo beans will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

What to Serve It With?

Tuna chickpea salad is wonderful all its own, but it can easily be elevated to the next level by serving it in any of the following ways:

• Bread: Serve it with crusty bread, like Olive Bread, or turn it into a crostini platter with toasted French baguette, cheese, and fruit. I also love it with soft pita bread or pita chips for scooping.
• Serve it with Grains: Make it the main dish by serving it with a side dish of cooked Quinoa or Bulgur wheat.
• Make it a side dish with a bowl of soup: Enjoy it throughout the summer months alongside a bowl of Basil Tomato Soup or Cold Cucumber Soup.
• Turn it into a Sandwich: Layer it between a few slices of your favorite bread (I like pita bread or brioche) or stuff it into a pita bread to make Tuna Chickpea Sandwich, along with green leaf lettuce and a tomato slice.

FAQs

Other Lunch Salads You Might Also Like:

Need more inspiration for creative lunch salads that are also on the healthier side and packed with protein? Here are a few more ideas:

• Greek Yogurt with Chicken Salad
• Waldorf Salad with Chicken
• Kardashian Chopped Salad
• Quinoa Tabbouleh
• Caprese Pasta Salad with Pesto and Mozzarella
• Cucumber Tomato Salad
• Broccoli and Cauliflower Salad with Bacon

If you try this Chickpea Salad with Tuna recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Chickpea Salad with Tuna Recipe

This Chickpea Salad with Tuna recipe is the perfect weekday lunch. Made with canned tuna and packed with veggies, this is a quick and easy to make salad recipe that is also meal prep friendly.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Resting time (optional) 30 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 267kcal

Author Aysegul Sanford

Ingredients

For The Dressing

• ¼ cup mayonnaise or Greek Yogurt
• 1 tablespoons extra virgin olive oil
• 1 teaspoons Dijon mustard
• ⅓ cup freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 4 cloves garlic minced
• 1 teaspoon Kosher salt
• ½ teaspoon ground black pepper

For The Salad

• 1 can chickpeas 15 ounces – drained and rinsed
• 1 can solid packed Tuna in water 5-ounces – drained
• 1 cup tomatoes – grape or cherry; approximately 5 ounces – halved
• 3 tablespoons chopped celery about 1 stalk
• 2 tablespoons chopped scallions or sliced red onions
• 1 small yellow bell pepper chopped
• 2 Persian cucumbers sliced and quartered

Optional Add Ins:

• 1 tablespoon dill pickle relish or olives- roughly chopped
• 1 cup canned artichokes quartered
• 1 avocado sliced
• 2 cups salad greens such as arugula or spring mix – loosely packed

Instructions

• Prepare the dressing: In a bowl or large measuring cup, whisk mayonnaise, extra virgin olive oil, Dijon mustard, lemon juice, vinegar, garlic, and salt and pepper. Taste for seasoning and add more if needed. Set aside while preparing the salad.
• Prepare the salad: Place the chickpeas, tuna, tomatoes, celery, scallions, bell pepper, cucumber, and tomatoes.
• Add the dressing and toss to combine.

Video

Notes

• Make Ahead: Prepare the recipe as written. If it is a part of your weekly meal prep lunches, divide it amongst small single-serve airtight containers and keep them in the fridge until ready to eat. With that being said, I usually do not keep tuna past the 3-day mark to avoid spoilage.
• Storage: Leftover tuna and chickpea salad will keep in an airtight container with a tight-fitting lid for 2-3 days. If you are making this salad using greens, keep in mind that greens such as butter lettuce, and spring mix will wilt quicker than more sturdy greens such as arugula or kale.

Nutrition

Calories: 267kcal | Carbohydrates: 7g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 18mg | Sodium: 869mg | Potassium: 315mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 49mg | Calcium: 27mg | Iron: 1mg

The post Chickpea Salad with Tuna appeared first on Foolproof Living.

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients 

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

• Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
• Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
• Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
• Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.  
• Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
• Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

1. Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

2. Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
3. Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
4. Top with cucumber: Arrange the sliced cucumber evenly on top.
5. Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion. 

6. Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch. 
7. Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend: 

• Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
  • After making the guacamole, evenly spread it in an airtight container.
  • Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
  • Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly. 

• Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.  

FAQs

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

• Avocado Salad Dressing
• Quinoa Salad with Avocado
• Avocado Watermelon Salad
• Mango and Avocado Salad

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes,  it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 2 pieces toast multi-grain bread and sourdough bread would all work
• 1 large avocado ripened
• 1 ½ teaspoons lemon juice plus lemon wedges to serve with
• 1 garlic clove minced – optional
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
• 4 oz. smoked salmon packaged
• ½ cup micro greens or arugula
• 1 tablespoon pickled red onions optional
• A drizzle of extra virgin olive oil
• 1 teaspoon Everything Bagel Seasoning optional

Instructions

• If preferred, toast your bread and let it cool for a few minutes.
• Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
• Spread each slice of toast with the avocado mixture.
• Top each slice with the cucumber slices.
• Place smoked salmon pieces and pickled onion (if using) on top.
• Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
• Serve with a lemon wedge on the side.

Notes

• Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in. 
• Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
• To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
• Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 240kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 1170mg | Potassium: 636mg | Fiber: 7g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

If you enjoy smoothies like this Peanut Butter Spinach Smoothie, you might also like our Turmeric Green Smoothie and Vegan Banana Smoothie, which are both packed with a variety of nutrients for a satisfying breakfast. And if you need more smoothie recipe inspiration, be sure to browse our collection of superfood smoothies.

Ingredients

The ingredient list of this peanut butter banana spinach smoothie is short and sweet, with plenty of substitutions and optional add-ins to make it even more nutritious. Below is everything you need to know to make this healthy green smoothie your own:

• Frozen banana: I usually freeze ripe bananas when they start changing their colors. If all you have is a fresh banana (and want your smoothie to be super cold), then just add in a cup of ice cubes.
• Natural Peanut Butter: I prefer unsalted and unsweetened creamy peanut butter to avoid added sugars and excessive sodium. However, you can also use other nut butter options like almond butter or cashew butter. And if you have nut allergies, you can substitute peanut butter with a seed butter of your choice.
• Non-Dairy Milk: I prefer dairy free unsweetened almond milk (or vanilla almond milk), but any kind of milk would work here. Soy milk, oat milk, and coconut milk would all work. 
• Fresh Spinach Leaves: I recommend using prewashed and rinsed baby spinach for ease of use. While I prefer fresh spinach for its milder flavor, you can make it with frozen spinach as well.

How To Make Peanut Butter Banana Spinach Smoothie?

The best part of this spinach breakfast smoothie recipe is that it takes just a few minutes to make. Simply:

1. Blend: Put spinach leaves, peanut butter, milk of your choice, and frozen banana (and all the optional add-ins) into a blender and blend until creamy and smooth. 
2. Serve: Pour into a few glasses (or mason jars) and serve right away.

How To Make Ahead and Store Spinach Banana Smoothie?

Whether you make green smoothies like this for breakfast or enjoy them as a post-workout snack, with just a few minutes of advance prep, you can have them in minutes. Here is how I do it:

• Make Ahead: Portion out all the ingredients (except peanut butter) and place them into a Ziplock bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

FAQs:

Other Smoothie Recipes You Might Like:

It is no secret that green smoothies like this Spinach Banana Smoothie have a long list of benefits and incorporating them in your daily diet (especially as a substitute for your sweet cravings), will help you feel energized and full. If you agree, here are a few other smoothie recipes you might like:

• Turmeric Mango Smoothie
• Mango Peach Smoothie
• Kale and Pineapple Smoothie
• And if you have some leftover peanut butter, be sure to try this Keto Peanut Butter Mousse recipe to treat yourself.

If you try this healthy peanut butter green smoothie recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach Peanut Butter Smoothie Recipe

Treat yourself to a refreshing Spinach Peanut Butter Smoothie, crafted with creamy peanut butter, vibrant fresh spinach and a frozen ripe banana. This naturally sweetened green smoothie is ready in 5 minutes and great as a healthy breakfast or post work-out fuel.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

• 2 cups baby spinach leaves
• 2 cups unsweetened almond milk or any other regular or plant based milk
• 1 large banana frozen*
• 3 tablespoons peanut butter creamy and unsalted natural peanut butter
• 1 tablespoon ground flaxseeds optional – plus more as garnish

Instructions

• Place all the ingredients into a blender. Blend in high speed until smooth.
• Pour into glasses and sprinkle with ground flaxseeds (and/or chia seeds.) Serve right away.

Notes

• Banana: If you do not have a frozen banana, you can use a ripe one and add 1 cup of ice cubes into the blender.
• Optional sweeteners: If you want your peanut butter smoothie to be sweeter, you can add in a few tablespoons of maple syrup, honey or a few pitted dates and blend until smooth.
• Consistency: For a thicker smoothie, use an additional half a banana and for a thinner one, use more almond milk.
• To Make Ahead: Portion all the ingredients (except peanut butter) and place them into a plastic bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

Nutrition

Calories: 257kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 541mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2851IU | Vitamin C: 14mg | Calcium: 353mg | Iron: 2mg

The post Spinach Peanut Butter Smoothie appeared first on Foolproof Living.

I love to make a big batch of healthy overnight oats with Greek yogurt at the beginning of the week, especially when I know I have busy weekdays ahead. It’s convenient, filling, yummy, and prevents me from skipping the most important meal of the day! 

If you’re looking to incorporate similar recipes into your breakfast routine, you have to try this Overnight Steel Cut Oats Recipe, my Almond Milk Oatmeal, and Muesli Overnight Oats. 

Ingredients

This simple yogurt and oats recipe requires four basic ingredients that you likely already have on hand or can easily pick up at the grocery store. To amp up the flavor, add as many additional ingredients or toppings as you’d like. Here’s what you’ll need:

• To make creamy overnight oats with yogurt, gather Greek Vanilla Yogurt, old-fashioned rolled oats, honey (or maple syrup), cinnamon, and water.
• As optional toppings, use fresh fruit (such as fresh berries), chopped nuts or nut butter (such as almond butter, peanut butter, or sunflower seed butter), and even homemade granola. 

Ingredient Substitutions

This easy overnight oats with yogurt recipe is very forgiving when it comes to substitutions. Feel free to customize it to your liking to accommodate the ingredients you have on hand or your dietary restrictions or preferences. Here are some suggestions: 

• Yogurt: While plain Greek yogurt gives this oatmeal with yogurt recipe a creamy texture and a perfect consistency, feel free to use plain yogurt or your favorite yogurt instead. I love to make vanilla yogurt at home, so I can control the sweetness, but you can also purchase vanilla yogurt from your local store. You can even make overnight oats with strawberry yogurt or your favorite fruit-flavored yogurts. If you wish to make the recipe vegan and dairy-free, simply substitute your favorite vegan yogurt. Just remember that vegan yogurt is typically thinner in consistency than regular yogurt, so your yogurt with oats recipe may not be super creamy if you use vegan yogurt (but it’ll still taste great). 
• Oats: In my opinion, amongst all types, the best oats for yogurt overnight oats are old-fashioned rolled oats. My personal favorite is the organic brand One Degree (affiliate link), which offers old-fashioned oats and gluten-free oats. You can also use quick oats to make instant oatmeal with Greek yogurt. Not sure about how rolled oats are different than quick oats? Check out our comprehensive guide on quick oats vs. rolled oats. Or, to really pack in some extra superfoods, substitute equal parts of Homemade Muesli for the oats. 
• Water vs. milk: Some cold oatmeal cereal recipes use milk, but I thought water would suffice since we’re also using yogurt. If you want to use milk to make this refrigerator oatmeal recipe extra rich and creamy, you can use cow’s milk or non-dairy milk, such as almond milk, coconut milk, or even cashew milk. 
• Sweetener: While I love the flavor and sweetness of honey, you can use whatever type of sweetener you prefer or have on hand. I recommend maple syrup, coconut sugar, or brown sugar, as they all pair well with this overnight yogurt oatmeal. 
• Spices: If ground cinnamon just isn’t enough, you can amp up the flavor with all your favorite “sweet” spices. Ground nutmeg, cardamom, ginger, and cloves would all pair beautifully with your oatmeal and yogurt breakfast. 

Optional Toppings and Add-Ins

You can easily customize this recipe’s flavor profile and sweetness by adding your toppings of choice. Feel free to get creative, but here are some of my favorites: 

• Fruit: Fresh fruit is a classic breakfast topping, and Greek yogurt with strawberries and oats pairs so well. I also love to top mine with a ripe mashed banana, raspberries, or blueberries. You can always use thawed frozen fruit if berries or your favorite fruits aren’t in season. 
• Additional sweeteners: If you have leftover Cranberry Maple Sauce sitting around from holiday baking, use it to sweeten up this recipe! Other fruit sauces and jams, like Blueberry Sauce or Homemade Applesauce, are also great natural sweeteners to flavor your oats with Greek yogurt. 
• Nuts: To add some crunch to your simple overnight oats with yogurt, use chopped nuts, such as almonds, cashews, pecans, or walnuts. For a high-protein breakfast that’s the perfect pre or post-workout fuel, add a tablespoon or two of nut butter, such as peanut butter or almond butter. To make your Greek yogurt with oats recipe extra decadent, try topping it off with chocolate chips (which pair great with peanut butter). 
• Granola: You can also top your oat and yogurt breakfast with my Chunky Granola Recipe or this Quinoa Crunch for additional texture, flavor, and a boost of nutrients. 
• Superfoods: If you’re looking for a great way to incorporate an extra dose of health benefits into your daily diet, add a pinch of superfoods, such as chia seeds, hemp seeds, or ground flax seeds, into your yummy breakfast. 

How to Make Overnight Oats with Yogurt

In only five minutes, you can whip up this basic vanilla overnight oats recipe with yogurt to have it ready to go first thing in the morning. If you’d like to make your own vanilla yogurt from plain yogurt to use in this recipe, follow the first two steps below. If you purchased vanilla yogurt from the store, you can skip to step three. Here’s how to do it:

1. Make the vanilla yogurt: Place plain, whole milk yogurt (regular or Greek), honey, and vanilla extract in a bowl. Whisk to combine. 
2. Taste and adjust: Give it a taste and add more honey or vanilla if needed. 

3. Combine the ingredients: Add the vanilla yogurt, honey, and water to a large mixing bowl. Whisk until well combined. 
4. Stir in the oats: Add in the oats and ground cinnamon (if using) and give it a stir until the mixture is well combined. 

5. Rest: Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 6 hours. 
6. Stir: In the morning, take the vanilla yogurt overnight oats out of the fridge and give them a good stir to reincorporate the ingredients. 
7. Serve or store: If you’re ready to serve, place your desired amount of oats in a bowl and garnish with your toppings of choice and a drizzle of honey. If you wish to store your Greek yogurt and oats recipe, divide it into jars and store it in the fridge. 

How to Serve Overnight Yogurt Oats?

It’s no secret that starting your day with Greek yogurt is an excellent habit because of its many health benefits, such as its high calcium and protein content. Once your overnight oatmeal with yogurt is ready in the morning, you can enjoy it as-is or store it in jars as part of your weekly meal prep. Here are some tips:

• Make breakfast in a jar with yogurt: For a truly grab-and-go, single-serving breakfast, make overnight oats in a mason jar! Mix up a big batch of this recipe (multiply the recipe as many times as you’d like), let it sit overnight, and divide it into 16 oz mason jars (or another one of your favorite containers) in the morning. To make things even easier, you can add your favorite toppings, such as fruit, into each 16-ounce jar. You can also layer the oats with granola, as you would in my Yogurt Parfait recipe. However, I recommend adding the granola to the jars right before you’re ready to serve, as granola tends to get soggy as it sits.
• Serve it in a bowl: For a quick way to serve your easy breakfast recipe, whip up a batch of Greek oats and add your desired amount to a bowl in the morning. Don’t forget to add the toppings!

How to Store

This overnight oats yogurt recipe is super meal prep friendly, especially if you store the recipe in mason jars. If you store it in an airtight container, such as a mason jar, in the fridge, it will stay fresh for up to four days.

FAQs

Other Breakfast Porridge Recipes

Make-ahead breakfasts like this refrigerator yogurt oatmeal are a perfect option for busy mornings, as they’re quick, filling, nutritious, and tasty. If you’re looking for more easy, healthy breakfast ideas, browse the links below for inspiration: 

• Quinoa Breakfast Porridge
• Overnight Buckwheat Porridge
• Kasha Porridge

If you try this Overnight Oats in Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Overnight Oats with Yogurt Recipe

This Overnight Oats with Yogurt recipe is a quick, nutritious, and high-protein breakfast that's easy to add to your weekly meal plan. Simply combine the ingredients, let them soak overnight, and enjoy in the morning! Plus, this basic recipe pairs perfectly with a variety of different toppings, making it easily customizable to suit your preferences.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Resting Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 2

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 1 cup Vanilla Yogurt or Greek Vanilla Yogurt
• 2 tablespoons honey or maple syrup more to taste
• 1 cup water or milk of your choice
• ½ teaspoon ground cinnamon optional
• 1 ½ cups old-fashioned rolled oats

Optional Toppings:

• ½ cup fresh fruit such as fresh berries
• A handful of nuts or a few tablespoons of nut butter
• Granola

Instructions

• Combine the ingredients: In a large mixing bowl, whisk together vanilla yogurt, honey, and water until well combined.
• Stir in the oats: Stir in the rolled oats and ground cinnamon (if using) and mix until fully incorporated.
• Cover and rest: Cover with plastic wrap or a tight-fitting lid and place in the refrigerator for at least 6 hours or overnight.
• Stir: In the morning, give it a quick stir.
• Garnish and serve: Divide the overnight yogurt oats into bowls (or jars) and, if preferred, garnish them with your favorite toppings and a drizzle of honey.

Video

Notes

• Yogurt: You can make your own vanilla yogurt or buy any of your favorite yogurt brands from the grocery store to make this recipe. You can also use your favorite fruit flavored yogurt in this recipe. 
• Oats: You can make this recipe with instant oats, but I do not recommend using steel-cut oats as they do not soften properly even after a whole night in the fridge.
• Store: Store in an airtight container or jar in the fridge for up to four days.
• Meal prep: If you are making the refrigerator oatmeal as a part of your weekly meal prep, you can easily multiply this recipe. As a general rule, my go-to overnight oats ratio with yogurt and water is 1 ½ cups rolled oats, 1 cup yogurt, and 1 cup water (or any milk of your choice.)
• Calorie info: Calorie information below does not include the optional toppings.

Nutrition

Calories: 203kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 334mg | Fiber: 1g | Sugar: 41g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 0.4mg

The post Overnight Oats with Yogurt appeared first on Foolproof Living.

Few breakfasts are as filling, nutritious, or versatile as this homemade muesli recipe. Every bite will satisfy your tastebuds, whether you prepare it with almond milk, like my Almond Milk Oatmeal, or top it with fresh fruit, like my Apple Cinnamon Oatmeal. And if you love the health-conscious ingredients in this easy muesli recipe, you’ll adore other oatmeal dishes, including my Vegan Baked Oatmeal.

Muesli Ingredients

Below, you will find the formula I follow to make this muesli recipe along with recommendations on brands I like and buy all the time. However, if you are living outside the US (or in an area where you do not have access to these specific ingredients), please know that you can substitute pretty much every single ingredient in this recipe, which is listed under the formula.

Some of the links in this section are affiliate links, which means if you make a purchase using a link, I will get a commission at no cost to you.

With that being said, these ingredients and brands are just a suggestion, and I suggest you take this basic muesli recipe and change it up according to your taste buds. My only recommendation is that you read the labels while you are shopping for these ingredients. 

When I am at the store, I make sure to buy products that are unsweetened, unsalted, and organic as much as possible. I prefer organic ingredients because USDA organic requirements prohibit the use of pesticides in farming, and I prefer that my muesli breakfast bowl in the morning has none of that in it. 

This recipe results in 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. Please refer to the formula sheet below for ingredients and their amounts.

Ingredient	Amount
Quick Cooking Rolled Oats	3 cups
Other Grain Cereals	5 cups
Dried Fruit	3 cups
Superfoods	1 cup
Seeds and Nuts	2 1/2 cups

Quick Cooking Rolled Oats VS. Old Fashioned Rolled Oats

You can use either quick-cooking or old-fashioned oats for muesli. I prefer using quick oats because they don’t require any extra cooking to soften them. Add in milk or yogurt, and they’re ready to eat!

If you are not sure about how they are different, be sure to check out this comprehensive article on rolled oats vs. old-fashioned oats.

However, if you prefer to use old-fashioned oats—a thicker cut than quick-cooking oats—I recommend roasting them in the oven before eating. Simply spread the rolled oats on a large baking sheet alongside nuts and seeds (if desired) at 350 degrees F. for 10-12 minutes. Just make sure to give it a toss halfway through the process.

Other Grain Cereals

Adding breakfast muesli cereals to your mixture is an excellent way to give your recipe a delectable crunch. Some of my favorite brands include Brown Rice Crisps, Rice Puffs, Kamut Khorasan Wheat Puffs (not gluten-free), Bran Flakes (not gluten-free), and Quinoa Flakes—all of which should be available in the health section of your local grocery store. Of course, you can order them online as well. Be sure to use a gluten-free cereal brand if you want to keep this recipe gluten-free.

Dried Fruit

To give your muesli mixture an irresistible sweetness, you can add any dried fruit that’s unsweetened and doesn’t contain sulfur (marked as “unsulfured”). Some of my favorite dry fruits include dried apples, golden raisins, dried apricot, goji berries, and dried mango. 

If I am making this DIY muesli during the holidays, I like using dried cranberries. However, be aware that most dried cranberries are sweetened with sugar as they are pretty bitter without it. That being said, you can find use orange juice-sweetened cranberries at health food stores like Whole Foods, Sprouts, and Trader Joe’s.

Superfoods

If you’re wondering how to make muesli extra nutritious, superfoods are just what your recipe needs. Heart-healthy hemp seeds and antioxidant-packed chia seeds are two of my favorite health-conscious add-ins. 

You could also add ground flax seeds to your muesli to increase its omega-3 fatty acids. However, don’t add them to the cereal mixture until just before you eat it, as they must be refrigerated until use.

Seeds and Nuts

Want to add more protein to your vegan muesli? Any unsalted raw seeds or nuts will work. My go-to additions to this muesli cereal recipe include pumpkin seeds, sliced or slivered almonds, sunflower seeds, pecans, and walnuts.

Other Optional Add-Ins & Topping Suggestions

Give your muesli a healthy crunch by filling it with unsweetened coconut flakes. Or, add ½ cup of wheat germ for a power food with tons of healthy fats. Sesame seeds, fresh berries, apricots, and bananas also add a bright taste to your muesli breakfast. 

I also enjoy adding ground warm spices for additional flavor, stirring in a pinch of ground cinnamon, ground nutmeg, ground cloves, ground ginger, or ground cardamom. Just remember that a small amount goes a long way!

How to Prepare Muesli at Home?

This healthy muesli recipe is one of the simplest breakfast dishes in my recipe book. Simply place all of the ingredients in a large bowl or glass jar, mix to combine, top it off with a lid, and serve as desired. That’s it!

How to Serve?

There are several ways to serve this DIY muesli recipe. From homemade muesli cereal to fruity almond milk oatmeal, these tasty suggestions will have you craving a muesli breakfast daily.

• Serve it as cereal with milk: Prepare your muesli as a breakfast cereal by mixing it with an equal amount of cold milk (I recommend one cup for every cup of muesli). You can use cow or plant-based milk, such as oat or almond milk (which you can even make at home using my effortless recipes for Almond Butter Milk or DIY Almond Milk!). Then, top off your cereal muesli with fresh fruit (strawberries and blueberries are my faves) for extra juicy and sweet flavors.
• With yogurt: Give your muesli an irresistibly creamy texture by soaking it overnight in plain Greek yogurt. If you don’t want your muesli quite as soft, you could make a yogurt bowl by topping off your mixture with Homemade Vanilla Yogurt or your favorite store-bought brand. Or, make your muesli part of your favorite yogurt parfait with recipes like my fresh and flavorful Greek Yogurt Parfait. Alternatively, you can use this muesli to make my Overnight Oats with Yogurt by simply using this muesli mixture instead of rolled oats.
• With juice: Enjoy your muesli in European style by serving it with fruit juice, such as orange juice.
• Make oatmeal: To make muesli oatmeal, mix 1 cup of water or milk for every ½ cup of muesli. Then, bring the mixture to a quick boil on the stovetop or in the microwave, give it a quick stir, and serve. This simple oatmeal comes together in just 5-10 minutes. If you need further instructions, check out my Almond Milk Oatmeal recipe.
• With fruit on top or on the side: Top it off with a handful of fruit, or better yet, make a batch of my Fruit Breakfast Salad and serve it on the side.
• Optional sweeteners: If you have a sweet tooth, in my opinion, the best muesli recipe is one that has delicious natural sweeteners, like Pureed Blueberries, Unsweetened Applesauce, or Cranberry Maple Sauce. Alternatively, a drizzle of honey is yet another way of adding some sweetness to your morning bowl.

How to Store Homemade Muesli?

You can store your muesli mix in an airtight container or airtight jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.

I use this one-gallon glass jar to store my muesli mixture. If you want to keep your muesli for longer than a month, place the cereal in smaller containers and remove as much air as possible.

Expert Tips

Learning to make muesli at home is one of my favorite beginner-level recipes. With these pro suggestions, your dream breakfast will come together in seconds.

• Use a large bowl to mix: I highly recommend using a large bowl to combine your ingredients, as this recipe results in 16 cups of muesli, and you need enough space to distribute your ingredients evenly. When I made muesli on Instagram, I mixed all the ingredients in a large, 1-gallon glass jar, and as you can see, it is best to do it in a big bowl and then transfer it to the container.
• Use organic and gluten-free certified ingredients: Reduce your gluten intake, cut unhealthy chemicals from your diet, and support all-natural farms by using organic and gluten-free ingredients in this muesli dish.
• Halve or multiply the recipe as you please: You can prepare as many or as few servings of this breakfast dish as you’d like. Refer to the formula to increase or decrease your ingredients accordingly.
• Get creative: There are countless different ways to customize this easy homemade muesli recipe, and trying out new combinations is the best way to vary your diet without the hassle of everyday prep time. Whether you try this dish using an overnight oats-style, mix in some peanut butter, or top it with additional fresh fruits, don’t be afraid to have fun with it!
• Eat smaller portions for weight loss: If you’re trying to shed some pounds, I recommend consuming it in smaller portions (perhaps, ½ cup per serving.) Though it is made using healthy and nutritious ingredients, consuming muesli in smaller portions is ideal for weight loss.

FAQs

Wondering how to cook muesli, what muesli’s nutritional information is, or how muesli differs from other breakfast staples? Here are all your homemade muesli questions answered:

Other Breakfast Bowl Recipes You Might Also Like

When you make your own muesli, you’re bound to fall in love with tasty breakfast foods. Try these other fan-favorite breakfast bowl recipes, and you’ll start every morning energized and satisfied.

• Microwave Quinoa Breakfast 
• Quinoa Breakfast Porridge
• Steel Cut Overnight Oats
• Buckwheat Overnight Oats
• Crock Pot Steel-Cut Oats
• Can’t get enough? Check out the rest of our breakfast bowl ideas.

If you try this How to Make Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Muesli Recipe

Once you learn How to Make Muesli at home, you'll never have to buy store-bought cereal again. Not only is homemade muesli a nutrient-dense and filling breakfast, but it's also meal-prep friendly for busy mornings. This helpful guide also features plenty of substitutions and serving suggestions to accommodate your preferences, the ingredients you have on hand, and dietary restrictions and allergies.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 16 cups

Calories 406kcal

Author Aysegul Sanford

Ingredients

• 3 cups Quick-Cooking Oats* 10.2 oz
• 3 cups Brown Rice Crisps 5.3 oz.
• 2 cups Rice Puffs 1.5 oz
• 2 cups Unsweetened Shredded Coconut 4.6 oz.
• 1/2 cup Hemp Seeds 2.5 oz.
• 1/2 cup Chia Seeds 3 oz.
• 1 cup Unsalted Pumpkin Seeds 5.2 oz.
• 1 1/2 cups Sliced almonds 5.8 oz.
• 1 cup Unsalted Sunflower Seeds 4.9 oz.
• 2 cups Dried Apples chopped – 4.4 oz.
• 1 cup Dried Raisin or Cranberries roughly chopped – 4 oz.

US Customary – Metric

Instructions

• Combine ingredients: Place all ingredients in a large bowl (or a glass jar, like I did) and stir to combine.
• Serve/store: Cover it tightly with a lid. Enjoy it with your favorite milk and fresh fruit.

Notes

• When shopping for these ingredients, be sure to read the label. I recommend choosing ingredients that are made with no added sugar and are naturally gluten-free (if that is important to you) and organic, if possible.
• The basic formula: The ratio that I follow for making muesli is 3 cups of Quick Cooking Rolled Oats, 5 cups of grain (or non-grain) cereals, 3 cups of dried fruit, and 1 cup of superfoods. You can find further information on substitutions within the blog post.
• Serving amount and suggestion: This recipe yields 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. 
• Quick Cooking Oats vs. Old-Fashioned Rolled Oats: I use quick-cooking oats in my muesli because they require no cooking and are softened as soon as they are mixed in with the liquid. However, if you prefer using rolled oats, I recommend roasting them in a preheated 350-degree oven for 10-12 minutes, along with the seeds and nuts you are using. 
• Calorie Information: Please know that the nutritional values below are approximate and may change depending on the brand you use.
• Storage: Store it in an airtight container or jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli. 
• Longer storage: If you want it to last longer, you can store it in separate airtight containers (or jars) in smaller portions for up to 3 months. 
• Serving suggestions:
  • Serve it with any of your favorite dairy or non-dairy milk (like you would serve store-bought cereal). 
  • Make it a warm bowl of oatmeal by cooking it with milk. My ratio is ½ cup muesli to 1 cup liquid (plant-based or regular milk or water).
  • Mix it with milk or yogurt (1 to 1 ratio) to make it overnight muesli.

Nutrition

Calories: 406kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 442mg | Fiber: 9g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 5mg

The post How To Make Muesli appeared first on Foolproof Living.

I always keep a tub of Greek yogurt stocked in my fridge, but not only for breakfast! Greek yogurt makes the perfect thick, creamy, and healthy base for countless delicious dips and dressings. No wonder why my Yogurt Salad Dressing is one of the most popular recipes on the blog!

If you like healthy dip recipes with Greek yogurt, you’ll love my Greek Yogurt Fruit Dip, Blue Cheese Dressing Without Sour Cream, Yogurt Tahini Sauce, Tzatziki Sauce, and Turkish Aubergine Dip. 

Ingredients

You don’t need a lot of fancy ingredients to make this homemade Greek yogurt ranch dip recipe. In fact, you likely already have the ingredients stocked in your fridge and spice cabinet. We’re using a combination of garlic and onion powder to achieve that classic ranch flavor, and adding a hint of lemon juice ramps up the tang. 

To make this Greek yogurt dip, you’ll need plain Greek yogurt, garlic powder, onion powder, kosher salt, lemon juice, and freshly chopped chives (or chopped green onion). 

Ingredient Substitutions

If you don’t have all the ingredients, don’t run to the store just yet. This yogurt veggie dip is very forgiving when it comes to substitutions, so feel free to swap similar ingredients to make it your own. Here are a few suggestions: 

• Yogurt: I prefer to use low-fat or non-fat Greek yogurt to make a guilt-free and low calorie dip for veggies. You can also make a plain yogurt dip by swapping the Greek yogurt for low-fat or non-fat plain yogurt, but keep in mind that it will have a thinner (but just as tasty) consistency. I sometimes use plain yogurt in my Yogurt Dill Sauce for a lower-calorie version, which turns out great. 
• Ranch seasoning: Our homemade ranch seasoning with Greek yogurt combines garlic powder, onion powder, and salt. You can stick to this recipe to keep it super basic or throw in some dried herbs (or fresh herbs) to amp up the flavor. I recommend adding ¼ teaspoon each of dried chives, dried dill, and dried parsley per cup of ranch Greek yogurt dip. 
• 2-ingredient option: While the homemade ranch seasoning is a healthy, preservative-free, and low-sodium alternative to traditional ranch seasoning, you can still use a premade seasoning mix, such as a Hidden Valley ranch packet, if you’re in a pinch. To make a Hidden Valley ranch dip with Greek yogurt, I recommend using 2 teaspoons of seasoning per cup of yogurt. 
• Chives: Chives add a mild, onion-like flavor that complements this healthy ranch dip, but they can be hard to find at the grocery store. If you can’t find fresh chives, you can use freshly chopped green onions or fresh dill instead.
• Add a drizzle of olive oil: For a special presentation, add a drizzle of olive oil to top off your healthy veggie dip. 

How to Make Ranch Dip with Greek Yogurt

You’ll never need to buy ranch dressing from the store once you learn how quick and easy it is to whip it up at home. Plus, this low fat veggie dip is healthy, inexpensive, and (in my opinion) tastier than any store-bought dip. To make this Greek yogurt dip, simply: 

1. Add ingredients to a bowl: In a small bowl, add Greek yogurt, garlic powder, onion powder, salt, and lemon juice. 
2. Combine and serve: Use a whisk to mix the ingredients until smooth and fully combined. Garnish your easy Greek yogurt dip with freshly chopped chives or green onions, and serve. 

How to Serve

You can serve this homemade ranch dip with Greek yogurt anywhere you’d normally serve ranch dip. It’s the perfect accompaniment to a colorful veggie tray for a healthy snack, but it’s just as delicious when paired with fun, handheld party foods. Feel free to get creative, but here are some serving suggestions: 

• Serve it with your favorite veggies: Ranch dip and fresh veggies? A match made in heaven! Whip up a large bowl of this vegetable dip as a healthy dip for carrots, cucumbers, celery sticks, and peppers. This recipe also makes the perfect Greek yogurt chip dip for all your favorite potato chips.
• Make it a part of your cheese board: Serve it as a part of your meat and cheese board, along with pita bread or crackers.
• Pair it with party foods: From chicken wings to burgers, this low-calorie ranch dip is the ideal accompaniment to all your favorite Game Day Foods. If you’re looking for recipe ideas, these Slow Roasted Chicken Wings are always a hit at parties, and this Spinach Cheese Quesadilla is a true crowd-pleaser. You also can’t go wrong with serving it as a dipping sauce for fries (especially if you have kids). 

How to Store?

If you have leftover ranch yogurt dip or wish to make it ahead of time, you can easily store it in an airtight glass or plastic container in the fridge for up to 3-4 days. 

Just make sure to give it a stir before serving, as the ingredients tend to separate as they sit. If your yogurt dip for vegetables appears too watery after stirring, you can add a tablespoon or two of Greek yogurt to return it to a creamy consistency.

FAQs

What is the difference between yogurt and Greek yogurt?

The main difference between regular yogurt and Greek yogurt is its consistency. Greek yogurt is strained to remove the liquid remains of milk (also known as whey), which gives it a thick consistency. Regular yogurt contains whey and has a thinner consistency.

Can I substitute yogurt for sour cream in ranch dressing?

Yes, you can. Yogurt is a great substitute for sour cream in Greek yogurt-based dips because it provides a similar creaminess but is lower in calories and total fat. You can make a delicious, homemade Greek ranch dip by combining Greek yogurt with a half teaspoon of onion powder, a tablespoon of garlic powder, and a little sea salt and lemon juice.

How can I turn this Greek yogurt dip into a salad dressing?

To turn it into a homemade Greek yogurt ranch dressing, you can add 2 tablespoons of olive oil and 2 tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and add more if necessary.

Other Greek Yogurt Recipes You Might Like

Greek yogurt is a staple ingredient in many of my recipes because it’s healthy, delicious, and versatile. From sweet to savory recipes, Greek yogurt does it all! If you’re a yogurt fanatic like me, or if you’re trying to finish off that tub of yogurt in your fridge, you need to try these easy recipes:

• Breakfast Parfait with Greek Yogurt
• Greek Yogurt Chicken
• Yogurt Coleslaw Dressing

If you try this Veggie Dip with Greek Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Ranch Dip Recipe

This Greek Yogurt Ranch Dip is made with a few simple, healthy ingredients for a "skinny" version of the classic, store-bought ranch dressing. Serve this creamy, zesty dip with veggies for a healthy snack, or bring it to your next Game Day party as a dip for chips, wings, or any of your favorite party foods.

Course Condiment – Dip

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 cup

Calories 205kcal

Author Aysegul Sanford

Ingredients

• 1 cup Plain Greek Yogurt*
• 1 tablespoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• 1 tablespoon lemon juice freshly squeezed
• ½ teaspoon chives or chopped green onion

Instructions

• Add ingredients to a bowl: Place Greek yogurt, garlic powder, onion powder, kosher salt and lemon juice in a bowl.
• Combine: Whisk until fully combined. Taste for seasoning and add in if necessary.
• Serve: Transfer into a bowl and garnish with chives (or scallions). Serve.

Notes

• Yogurt: This healthy Greek yogurt ranch recipe would work with any type of plain Greek yogurt, including full-fat, low-fat, or non-fat varieties. You can also use plain yogurt, but be aware that it will have a thinner consistency. 
• Storage: You can store leftovers of this yogurt dip in an airtight container in the fridge for up to 3-4 days. Be sure to stir it before serving. If it is too thin, you can stir in a tablespoon of Greek yogurt to thicken it.
• Make it a salad dressing: You can turn this dip into a yogurt ranch salad dressing by adding 2 tablespoons of olive oil and 2 (additional) tablespoons of lemon juice.  If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and adjust as necessary.

Nutrition

Calories: 205kcal | Carbohydrates: 17g | Protein: 24g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 13mg | Sodium: 1261mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 1mg

The post Greek Yogurt Ranch Dip appeared first on Foolproof Living.

You can serve restaurant-quality eats for any weeknight dinner, holiday meal, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

• For the salad ingredients, you’ll need one large bunch of Tuscan kale, shaved Brussels sprouts, grated Parmesan cheese, and (if desired) dried cranberries or pomegranate seeds. 
• To make the dressing, gather olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot, salt, and black pepper. 
• For the nuts, I suggest using sliced almonds, chopped walnuts, or chopped pecans.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

1. Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the kale stems and thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
2. Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale. 
3. Mix the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
4. Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

5. Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly brown. 
6. Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

• Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
• Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Similar Salad Recipes You Might Also Like:

• Shredded Brussel Sprout Salad
• Roasted Pear Salad
• Apple Salad
• Roasted Butternut Squash Salad
• Acorn Squash Salad

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Kale Brussels Sprout Salad Recipe

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 438kcal

Author Aysegul Sanford

Ingredients

For The Salad:

• 1 large bunches of Tuscan Kale or Curly Kale ~1 lb
• 1 pound Brussels sprouts finely chopped – I used my food processor
• 1 cup grated Parmesan cheese
• ½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

• ½ cup extra virgin olive oil
• ¼ cup lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic minced
• ½ small shallot minced (about 2 tablespoons) or red onion
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper

For The Nuts:

• 1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

• Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.
• Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
• Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
• Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
• Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
• To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

• When it comes to shredding brussels sprouts, you have two other options:
  • Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
  • Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
• To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
• To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

Calories: 438kcal | Carbohydrates: 24g | Protein: 13g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 535mg | Potassium: 537mg | Fiber: 7g | Sugar: 11g | Vitamin A: 901IU | Vitamin C: 70mg | Calcium: 253mg | Iron: 2mg