Ingredients for the perfect sauteed zucchini

After years of experimenting with different zucchini cooking methods, I’ve found that sautéing is one of the best ways to cook it. (Well, outside of using it in chocolate zucchini bread.) The key is using high heat to quickly cook the zucchini while making a golden-brown exterior that locks in flavor.

This recipe steals a bit of what I remember from my mom’s recipe: specifically oregano and Parmesan. The result? Zucchini that’s tender but not mushy, flavorful but not overwhelming, Here’s what you need for this recipe:

• Zucchini: Use small to medium to get the best-looking rounds, but you can also use large if it’s all you have. (If you have one of those massive summer zucchini, cut the slices into half circles.)
• Olive oil or butter: Make it vegan with oil, or use butter for intense savory flavor.
• Garlic powder and onion powder: You could also use a diced onion and fresh garlic if you prefer, but using dried keeps the recipe short and sweet.
• Oregano: This is my secret weapon! I use dried oregano for consistent flavor, but fresh works too.
• Parmesan cheese: While optional, this adds an incredible savory depth that makes the dish feel more substantial. I use freshly grated for the best flavor.

How to sauté zucchini: a few tips

Making sauteed zucchini is easy, and takes only 10 minutes in a hot pan. You do have to babysit the pan for the entire time, because you’ll want to make sure the layers of rounds cook evenly. Here’s what to know:

• Use your largest skillet. Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.
• Continue to move zucchini to the bottom of the pan as you cook. The zucchini at the bottom of the pan cooks the quickest and will brown quickly. Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.
• Cover in the first 2 minutes. Covering the pan helps to steam the entire pan and cook the zucchini on the top layer at the same time as the bottom layer. You’ll just do this for a few minutes at first, then do a traditional sauté for the remaining time.

Ways to serve sauteed zucchini

Once you’ve sauteed it up, add that Parmesan cheese and a little chopped basil if you like. It makes a stunning side dish that goes with just about anything: especially in the summer! Here are a few ideas:

• With seafood: The light flavors pair well with grilled salmon, lemon dill salmon, or pesto salmon. I also love it alongside grilled shrimp skewers or sauteed shrimp.
• With pasta: Serve as a side for creamy cavatappi or toss directly into pasta with olive oil and extra Parmesan. It’s also great mixed into pesto pasta for added veggies, and it inspired this zucchini pasta recipe.
• With grilled foods: During summer cookouts, I serve this alongside grilled vegetables, perfect grilled potatoes, or grilled portobello mushrooms.
• With Other Sautéed Vegetables: Serve with sautéed mushrooms, sautéed carrots, or sautéed spinach for a vegetable-forward meal.
• On Pizza: Use about ¼ of the finished zucchini as a pizza topping on homemade margherita pizza or cheese pizza. It would also be great on a white pizza (pizza bianca).

Perfect Sauteed Zucchini

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This sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Sauteed
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
• 2 tablespoons olive oil or butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• 2 tablespoons grated Parmesan cheese (optional)
• Finely chopped fresh basil, if desired (optional)

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Instructions

1. Slice the zucchini into 1/4-inch thick rounds.
2. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.
3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.
4. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.
5. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

Other zucchini recipes you’ll love

If you love this sautéed zucchini as much as I do, here are more of my favorite ways to use up summer’s zucchini bounty:

Main dishes: Try stuffed zucchini boats filled with herbs and cheese, or creamy zucchini pasta for a light but satisfying dinner. Zucchini lasagna is perfect for feeding a crowd.

Baked: Baked zucchini with breadcrumbs and Parmesan is equally delicious, and roasted zucchini and squash makes an excellent sheet pan side.

Sweet treats: Easy zucchini bread and zucchini muffins are perfect for using larger zucchini, while chocolate zucchini cake is a crowd-pleasing dessert.

Fresh: Zucchini ribbon salad is beautiful for entertaining, and grilled zucchini is perfect for outdoor cooking.

Pro tips for sauteed spinach and mushrooms

Through countless batches of sautéed vegetables, I’ve learned a few tricks that make all the difference:

• Don’t overcrowd the pan. Use your largest skillet. If you’re doubling the recipe, use a larger skillet or cook in batches. Crowded mushrooms steam instead of sauté, so you’ll miss out on the browning.
• Add garlic at the right moment. I wait until the mushrooms are nearly done before adding minced garlic, which prevents it from getting over cooked and infuses a stronger flavor.
• Finish with brightness. The fresh lemon juice and final pinch of salt are essential for balancing the flavors. Make sure to buy a fresh lemon: bottled juice just doesn’t cut it flavor-wise.

A few serving suggestions

This sautéed spinach and mushrooms recipe is great as a healthy side dish, but it’s also incredibly versatile. Here are my favorite ways to use it:

• Pizza topping: Add it to our margherita pizza or cheese pizza.
• Grilled cheese filling: Stuff it between slices of crusty bread with melted cheese to make a gourmet grilled cheese, or try grilled cheese in the oven.
• Lasagna layer: Use it as a filling layer in vegetarian lasagna for added nutrition and flavor.
• Pasta: Toss it with your favorite pasta shape: it’s great with creamy goat cheese pasta or simple marinara sauce.
• Eggs: Fold it into morning scrambled eggs or a classic omelette.
• Grain bowl: Serve in a grain bowl over quinoa or farro with a drizzle of tahini dressing for a healthy lunch.

Sauteed Spinach and Mushrooms

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This easy sautéed spinach and mushrooms recipe pairs cremini mushrooms with spinach, garlic, and lemon for a bright, healthy side dish! Ready in 10 minutes, it’s great for busy weeknights or for grilled cheese, lasagna, or pizza toppings.

• Author: Sonja Overhiser

Ingredients

• 16 ounces baby bella (aka cremini) mushrooms*
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• Fresh ground black pepper, to taste
• 2 garlic cloves, minced
• 5 ounces baby spinach leaves
• 2 tablespoons fresh lemon juice
• 1 sprinkle grated Parmesan cheese

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Instructions

1. Clean the mushrooms, then slice them.
2. In a large sauté pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 4 minutes, stirring often. Add the kosher salt and a few grinds of black pepper and cook 2 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender.
3. Add the garlic and cook 1 more minute, then add the spinach and cook 2 minutes until the spinach is wilted. 
4. Turn off the heat and add lemon juice and 2 pinches of salt and stir. Taste and add more salt or fresh ground pepper as necessary. If desired, garnish with a sprinkle of Parmesan cheese. This would be great in a grilled cheese, as a lasagna filling, or a pizza topping!

Ingredients for sauteed peppers and onions

This sauteed peppers and onions recipe is perfect for when you have lots of bell peppers on hand. Ever bought a pack of those multi-colored peppers and then forget about them in the fridge? Here’s how to use them up. The ingredients you’ll need are:

• 3 bell peppers: It’s nice to use a variety of colors, like red, yellow and green.
• 2 onions: A variety is nice here too: I like using 1 red and 1 white.
• Olive oil: This healthy oil is perfect for sautéing.
• Dried oregano: Seasoning with just salt and oregano sounds overly simple, but it really allows the caramelized flavor of the peppers and onions to shine.

How to sauté peppers and onions: some tips

Sautéing is one of the fastest methods to cook vegetables! This method for cooking browns the outside of the food, helping complex flavors to develop (called the Maillard reaction, if you want to get technical!). The word sauté means “jump” in French, meaning you need to keep the food moving by stirring or flipping the pan. Here’s what to know about how to sauté peppers and onions:

• Thinly slice the veggies. The thinner the slices, the faster it will cook.
• Add the fat. You can use olive oil or butter for sautéing. Butter has a richer, more savory flavor.
• Cook on medium high heat and stir occasionally. Watch that the heat is not too high.
• Cook until crisp tender, or very tender: you choose! You’ll need about 10 to 12 minutes for crisp tender, and about 15 for very tender.

Want another variation? Try Ultimate Sauteed Vegetables, Roasted Bell Peppers or Roasted Peppers and Onions.

Seasoning variations to try

While I love the simplicity of just salt and oregano, there are so many ways to customize this recipe:

• Mexican or Tex Mex: Add 1 tablespoon of taco seasoning or fajita seasoning for a flavor that’s perfect for tacos and burritos.
• Mediterranean: Finish with a sprinkle of dried basil, a squeeze of lemon juice, and a handful of fresh parsley.
• Italian: Add minced garlic during the last minute of cooking and finish with a drizzle of balsamic vinegar.
• Cajun: Use Cajun seasoning or blackened seasoning for a spicy version that’s incredible with seafood.

Ways to serve sauteed peppers and onions

So, you’ve got the beautiful rainbow pan of sauteed peppers and onions! How to use them to complete a healthy dinner? There’s a myriad of ideas; here are some of our favorites:

• In sandwiches: They’re incredible in an avocado grilled cheese or layered in a vegetable sandwich.
• With seafood: I serve them alongside garlic butter shrimp, blackened salmon, or baked salmon.
• For breakfast: I love adding them to a breakfast vegetable scramble or folding them into a goat cheese omelette.
• For Mexican or Tex Mex meals: They’re great in fajitas, with black beans and tortillas, as a quesadilla filling, or on nachos or tacos.
• Pizza topping:  I scatter them over homemade pizza for extra flavor.

Quick Sauteed Peppers and Onions

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Here’s how to make sauteed peppers and onions: tender, caramelized vegetables bursting with sweet flavor! It’s a healthy side dish is ready in just 15 minutes and works in everything from fajitas to sandwiches.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Side Dish
• Method: Sauteed
• Cuisine: Vegetarian
• Diet: Vegan

Ingredients

• 3 multi-colored bell peppers
• 1 medium yellow onion
• 1 medium red onion
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• Fresh ground pepper

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Instructions

1. Thinly slice the peppers. Thinly slice the onions. Toss them in a bowl with 1 tablespoon olive oil, oregano, salt and pepper.
2. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers and onions together until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Taste and add additional salt to taste. Serve immediately.

Notes

Leftovers store in the refrigerator for up to 5 days. I store them in an airtight container and reheat them in a skillet over medium heat. 

Ingredients in a classic wedge salad

The first ever recipe for an iceberg lettuce wedge salad was printed in 1916 in a book by Marion Harris Neil. It was called “Lettuce Salad with Roquefort Dressing” and calls for smothering lettuce hearts with a creamy blue cheese dressing and hard boiled egg whites cut into rings.

In the 1950’s, the wedge salad took on the blue cheese crumbles and bacon bits that you’ll see in today’s salad. By the 1970’s, it became popular at steakhouses where it still is today. Most restaurants and chefs these days like to put their own creative touches on wedge salads (which we’ll cover below). The basic elements of a classic wedge salad are:

• Iceberg lettuce forms the foundation – I look for heads that have tightly packed, crisp leaves. The outer leaves should be removed before cutting into wedges.
• Blue cheese dressing is non-negotiable for the authentic experience! I make my own using a combination of mayonnaise and Greek yogurt for a lighter but still creamy texture.
• Fresh tomatoes add color, acidity, and freshness. You can use sliced cherry tomatoes or diced regular tomatoes.
• Chives provide a subtle onion flavor and nice green color. It’s easy to slice them thinly with kitchen shears!
• Crunchy topping traditionally comes from bacon, but I’ve developed a great meatless alternative using smoky breadcrumbs that delivers similar flavor and texture. Feel free to use bacon if you prefer!

Try smoky breadcrumbs in place of bacon

Here’s where I put my own spin on the classic – instead of bacon, I like to make smoky breadcrumbs that give you all the crunch and flavor without the meat. I realized I could recreate the essential smoky, salty element using pantry staples.

I toast panko breadcrumbs in olive oil with smoked paprika, onion powder, garlic powder, and salt until they’re golden and fragrant. The smoked paprika is the star – it adds that signature smoky flavor that makes you think of bacon. You can find smoked paprika (sometimes labeled as pimentón) in most grocery stores, and it’s worth seeking out for this recipe.

A fresh spin on blue cheese dressing

This wedge salad also uses my fresh spin on blue cheese dressing. Here are a few of the features of this dressing that makes it a go-to:

• Uses Greek yogurt. My go-to method involves whisking together the mashed blue cheese, Greek yogurt, mayonnaise, and seasonings until smooth. The result is a dressing that coats the lettuce beautifully and has both creamy and chunky elements.
• Easy to whisk up. It takes just a few minutes: you’ll just mash the blue cheese crumbles with a bit of vinegar, then mix it together with the yogurt, mayo and spices.

Creative variations and substitutions

Blue cheese is a strong flavor, and several people in my family aren’t fans. You can mix things up in the wedge salad and use a different salad dressing, then top with feta cheese crumbles! Here are a few ideas for alternate dressings:

• For blue cheese skeptics: I do understand that blue cheese isn’t for everyone! You can easily substitute this homemade ranch dressing or even Thousand Island dressing, and top with crumbled feta cheese.
• For a bacon version: If you prefer traditional bacon, cook 3-4 strips until crispy, then crumble them over the salad. You can also try tempeh bacon or coconut bacon for a plant-based alternative with a similar smoky flavor.
• For extra indulgence: Add sliced hard-boiled eggs or avocado chunks for additional richness and texture.

Expert tips for cutting wedges

There are a few things to note when you cut an iceberg head for your wedge salad:

• Look for a small to medium iceberg head. Some iceberg lettuce heads you can find at the store are massive! Small to medium makes the best wedge.
• Remove the outer leaves first. The outer leaves can be dirty and sometimes are damaged. Pull them all off first!
• Cut into 4 for a small head or 6 for large. If all you can find is a very large iceberg head, you can cut it into 6 wedges. This will make it more manageable on a plate!

Classic Wedge Salad

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This classic wedge salad recipe features crisp iceberg lettuce, creamy homemade blue cheese dressing, and crispy breadcrumbs for the perfect easy side. It’s ready in just 15 minutes and works with almost any meal.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side dish
• Method: Raw
• Cuisine: Salad
• Diet: Vegetarian

Ingredients

For the salad

• 1 recipe Blue Cheese Dressing*
• 1 small head iceberg lettuce
• 1 cup cherry tomatoes, quartered (or 4 sundried tomatoes, chopped)
• 2 chives, thinly sliced
• 3 tablespoons blue cheese crumbles
• Smoky breadcrumbs, for the garnish (1 handful crushed potato chips or crumbled bacon)

For the smoky breadcrumbs

• 1 tablespoon olive oil
• ½ cup panko (or homemade breadcrumbs)
• 1 teaspoon smoked paprika
• ½ teaspoon each onion powder and garlic powder
• 1/4 heaping teaspoon kosher salt

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Instructions

1. Make the Blue Cheese Dressing. 
2. Make the smoky breadcrumbs, if using: Heat the olive oil in a small skillet over medium heat. In a small bowl, mix the panko with the smoked paprika, onion powder, garlic powder and kosher salt. Add them to the skillet and toast, stirring frequently, until golden and crisp, about 2 to 3 minutes. Remove to a bowl. 
3. Remove the outer leaves of the iceberg head, then slice it into wedges (4 for a small head, 6 for a large head). Prep the chives and tomatoes.
4. To serve. place a wedge on a plate. Top with dressing, tomatoes, chives, blue cheese crumbles, and smoky breadcrumbs. Serve immediately. 

Notes

*Not a blue cheese lover? Make our Ranch Dressing and add ½ teaspoon smoked paprika for a smoky flair. Then top with crumbled feta cheese. 

Other classic salads you’ll love

Love the wedge? You’ll love these super classic salads too:

• Try our favorite, the Perfect Caesar Salad (or Vegan Caesar Salad)
• Opt for a Tex Mex main dish salad, the Ultimate Taco Salad (or Vegan Taco Salad)
• Go for the 1950’s favorite, Classic Egg Salad or Classic Tuna Salad

Why red cabbage makes for a good slaw

I often choose red cabbage over green because it holds its crunch longer and has that gorgeous deep purple color.

In my experience, red cabbage stays crisp for days in the refrigerator, while green cabbage can get soggy or brown faster. This makes red cabbage slaw perfect for meal prep or when you’re entertaining.

Ways I like to serve it

This red cabbage slaw is great with grilled dinners like grilled salmon or grilled shrimp, or with a collection of salads at a cookout like potato salad and bean salad.

Easy Red Cabbage Slaw

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This vibrant red cabbage slaw recipe is the perfect balance of creamy, tangy, and sweet in 15 minutes with a short ingredient list! My easy recipe makes a fresh side dish using mostly pantry ingredients.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8
• Category: Side Dish
• Method: Raw
• Cuisine: American
• Diet: Vegan

Ingredients

• 8 cups thinly sliced red cabbage (1 medium cabbage, about 2 1/2 pounds)
• ¼ red onion
• ½ cup mayonnaise (or vegan mayo)
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar or maple syrup
• ½ teaspoon dried dill
• ½ teaspoon celery seeds
• 1 teaspoon kosher salt
• Fresh ground black pepper

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Instructions

1. Thinly slice the red cabbage. Thinly slice the onion into slivers.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, dried dill, celery seeds, kosher salt, and fresh ground black pepper.
3. Add the cabbage and red onion and toss to combine. Serve immediately or refrigerate until serving. Store refrigerated for up to 4 days. 

Other slaw recipes you might enjoy

There are lots of spins on coleslaw! We love this red cabbage slaw for its simplicity, but here are a few other variations you can use depending on the ingredients you have on hand:

01

Best Coleslaw Recipe

02

Easy Vinegar Coleslaw Recipe

03

Mexican Coleslaw Recipe

04

Broccoli Slaw

 Air fryer recommendation: We use this large air fryer, which has a basket that lets you cook larger quantities at once. You can use it for more easy recipes like air fryer chicken, air fryer asparagus, and our favorite quick dinner—air fryer taquitos!

A few secrets to this recipe

Here are a few tips to consider before starting the recipe:

• Choose the right carrots. I prefer organic carrots when possible, not just for health reasons but because they tend to be sweeter. Avoid baby carrots—they’re actually whittled down from larger carrots and lack natural sweetness. Look for carrots that are firm, bright orange, and at least 1 inch in diameter at the thick end.
• Use cornstarch. Just 1 tablespoon creates a crispy coating that rivals any deep-fried fry. I discovered this by accident when I was trying to recreate restaurant-style sweet potato fries. The cornstarch absorbs moisture and creates tiny crispy bits all over the surface.
• Try the ranch seasoning blend. It’s optional, but the garlic powder onion power, and dried dill adds a fun element to these fries!

How to make air fryer carrot fries

3. Air fry for 10 to 12 minutes, shaking once.

Cook for 5 minutes, then shake the basket vigorously. This prevents sticking and ensures even cooking. Cook another 5-7 minutes until they’re golden and crispy. You’ll know they’re done when they are browned and have shrunk slightly.

Frequently asked questions

Air Fryer Carrot Fries

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These crispy air fryer carrot fries are about to become your new obsession! Ready in just 15 minutes, they’re a fun healthy side dish alternative to French fries.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4
• Category: Side dish
• Method: Air fryer
• Cuisine: Vegetables
• Diet: Vegetarian

Ingredients

For the carrot fries

• 1 1/2 pounds carrots, medium to large
• ¾ teaspoon garlic powder
• ½ teaspoon dried dill
• ¼ teaspoon onion powder
• ¾ teaspoon kosher salt
• 1 ½ tablespoon cornstarch
• 1 tablespoon olive oil
• Finely chopped fresh parsley, for garnish (optional)

For the Cool Ranch Aioli (optional): 

• ¼ cup Greek yogurt 
• ¼ cup mayonnaise
• 1 sprinkle dried dill
• 1 to 2 teaspoons pickle brine or lemon juice
• 1 pinch kosher salt 
• Fresh ground black pepper to taste

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Instructions

1. Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips. 
2. Preheat the air fryer for 5 minutes to 390°F. 
3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
4. Cook for 5 minutes, then shake and cook 5 to 7 minutes more, until crispy. 
5. Meanwhile if desired, stir together the ingredients for the Cool Ranch Aioli. When the fries are done, serve immediately with the aioli. (Fries are best right out of the oven; they become softer as they sit.)

Notes

If you prefer, you can omit the ranch seasoning in the carrot fries and simply use garlic powder. 

Carrot fries are best eaten immediately—the crispiness starts to fade after about 10 minutes. But if you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. For reheating, pop them back in the air fryer at 350°F for a few minutes. They won’t be as crispy as fresh, but they’ll still be delicious.

Other carrot recipes you might enjoy

01

Roasted Carrots

02

Carrot Soup

03

Simple Carrot Salad

04

Perfect Boiled Carrots

How to make nachos on the grill

Grilled nachos are a perfect grilled dinner idea to wow a crowd for summer entertaining! Making nachos on the grill brings a smoky, charred flavor to the nachos and they look stunning in a cast iron skillet. They’re a fun summer recipe to share with guests on the patio. You can eat them as a main dish with a side salad, or as an appetizer for a summer happy hour.

The basic concept of how to make nachos on a grill is to place the nachos in a cast iron skillet, cover it with foil, and grill it for a few minutes to melt the cheese. But Alex and I wanted to amp up the grilled flavor in these loaded nachos. So in this recipe, we’ve used the grill not once but twice: once to grill the veggie toppings, and then again to melt the cheese.

Grilling the vegetables for the nacho toppings amps up the smoky, grilled flavor so it’s there in every bite! If you don’t have a cast iron skillet, it’s not necessary for this recipe. You can use any grill proof pan for the recipe, including an aluminum sheet pan.

The best loaded nachos toppings

What are the very best nachos toppings to make loaded nachos? For this recipe, we used these nachos toppings:

• Quick “refried” beans: We smashed pinto beans with salsa and stirred in some garlic powder and salt for a quick topping that tastes like refried beans. You also could use canned refried beans or Homemade Refried Beans.
• Grilled vegetables: We used the grill twice in this recipe, first to grill up vegetable toppings for the grilled nachos to infuse that smoky flavor. This recipe has red bell pepper,  jalapeño peppers, and red onion, but you could use any vegetables you like.
• Cheese: Cheese is a must for nacho toppings! We found it’s best to place the cheese on top of the beans layer so that it stays gooey, instead of right onto the chips which makes it harden. For vegan or plant based, you can omit.
• Guac: Another favorite vegetarian nacho topping of ours is guacamole: it adds a super savory, creamy deliciousness to each bite!
• Cilantro: Cilantro makes for stunning confetti and adds a fresh undertone as vegetarian nacho toppings!
• Other: To add a zing. try our Pickled Jalapeños or Pickled Onions.

To us, these are the best nacho toppings: but what are we missing? What are your favorite nacho toppings? Tell us in the comments below.

Also try our Spicy Chipotle Sauce and Vegan Nacho Cheese!

Grillable Loaded Nachos

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Wondering how to make nachos on a grill? These Loaded Grilled Nachos take summer grilling to a new level with the best vegetarian nacho toppings!

• Author: Sonja
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 main dish servings, 8 appetizer servings
• Category: Main Dish, Appetizer, Side Dish
• Method: Grilled
• Cuisine: Mexican

Ingredients

• 1 red bell pepper
• 1 medium red onion
• 2 jalapeño peppers
• 1 15-ounce can pinto beans
• ½ cup Private Selection Salsa
• 1 tablespoon olive oil, plus additional for drizzling
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• 5 ounces Mission Restaurant Style Tortilla Chips
• 1 cup shredded Colby Jack cheese
• 1 large green onion, thinly sliced
• Sour cream (or Vegan Sour Cream), for garnish
• Guacamole, for garnish
• Fresh cilantro leaves, for garnish

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Instructions

1. Heat a grill to medium heat.
2. Prep the veggies: Cut the bell pepper in half, top-to-bottom, and remove seeds and pith. Cut the stem off the jalapeños and use a paring knife to carefully remove seeds, leaving peppers whole. Cut the onion into quarters top-to-bottom, leaving the bottom root attached the pieces stay together on the grill. Place the peppers and onion into a bowl, then drizzle them lightly with olive oil and sprinkle with kosher salt.
3. Grill the veggies: Place the peppers and onion directly onto the grate and grill for 6 to 10 minutes until charred and slightly tender, turning occasionally. Remove from the grill and use for topping the nachos (below).
4. Make the beans: Drain the pinto beans and add them to a small bowl with the salsa, olive oil, garlic powder, and kosher salt. Mash with a fork until all beans are mashed and the texture is similar to chunky refried beans.
5. Assemble and grill the nachos: Place the tortilla chips into a medium cast-iron skillet or grillable pan. Top the chips with the beans, then cheese, and then the grilled veggies. Place the skillet on the grill until the cheese is melted, about 5 minutes.
6. Load the nachos: Chop the cilantro. Top the finished nachos with sliced green onions, sour cream, guacamole, and cilantro.

Notes

If you don’t have a grill, you can make these loaded nachos under the broiler as well. The timing and preparation will be the exact same.

Looking for more summer barbecue recipes?

Outside of these loaded grilled nachos, here are other summer barbecue recipes:

• Cheesy Skillet Cornbread
• Ultimate Grilled Veggie Burger
• Crunchy Peanut Butter Cookies
• Incredible No Mayo Potato Salad
• Vanilla Sheet Cake with Grilled Strawberries
• Grilled Eggplant with Herbed Quinoa
• Grilled Buffalo Cauliflower Sandwich
• Summer Dinner Recipes to Eat Al Fresco

This kohlrabi slaw is bright and crunchy, with apple, carrots, and a tangy vinaigrette dressing! It’s an easy recipe that turns this vegetable into a delicious side dish perfect for any meal.

Why I love kohlrabi

Kohlrabi, also known as the German turnip, is a cruciferous vegetable. It’s in the same family as cabbage, broccoli, cauliflower and kale: so it’s no surprise that it has the flavor of broccoli stems!

You can typically find kohlrabi at farmer’s markets, though I’ve noticed more grocery stores carrying it lately. Sometimes it comes with the leaves attached (which are edible and great in salads), and other times you’ll find just the bulb.

The texture is what this vegetable is all about: it’s incredibly crunchy and hydrating, kind of like jicama but with a more complex flavor profile. This makes it perfect for eating raw like in slaws and salads.

Ingredients in kohlrabi slaw

This kohlrabi slaw is a simple way to highlight its super powers: use it thinly sliced into matchsticks along with carrots and apple with a tasty vinaigrette-style dressing. Here’s what you’ll need:

• Kohlrabi: The star that provides that signature crunch. The key is cutting it properly – more on that in my pro tips section.
• Carrots: I use large carrots and julienne them to match the kohlrabi’s texture. They add natural sweetness and a pop of color that makes the slaw visually appealing.
• Apple: The apple adds a touch of natural sweetness and tartness that balances the earthiness of the kohlrabi. I prefer using a crisp variety like Pink Lady, Honeycrisp or Granny Smith.
• Green onions: These provide a mild onion flavor without overwhelming the delicate flavor of the kohlrabi.
• Fresh parsley: This adds a bright, herbaceous note that elevates the entire dish.
• Dressing: I keep it simple with olive oil, white wine vinegar, maple syrup (or honey), Dijon mustard, and kosher salt. This Mediterranean-style vinaigrette enhances all the flavors with a sweet tart pop.

Tips for cutting matchsticks

The main time-consuming portion of this recipe is cutting the kohlrabi! It can take a while to cut the matchsticks, so be patient. Here are the main steps for how to cut kohlrabi:

• Remove any attached greens. Sometimes kohlrabi is sold with the greens, so remove these.
• Peel the bulb. You can cut off extras when you’re chopping matchsticks so it doesn’t have to be perfect.
• Cut thin slices, then place the slices on their side and slice into thin sticks. Then cut off the ends to remove more of the peel.

How to serve kohlrabi slaw

And that’s it! All you need to know about making kohlrabi slaw. There are so many different ways to serve this tasty kohlrabi recipe:

• Serve it as a side dish for Cajun shrimp or lentil Sloppy Joes
• Use it as a topping for a salmon burger or BBQ sandwich
• Add it to a bowl meal like grain bowl or rice bowl

Kohlrabi Slaw

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5 from 8 reviews

This kohlrabi slaw is bright and crunchy, with apple, carrots, and a tangy vinaigrette dressing! It’s an easy recipe that turns this vegetable into a delicious side dish perfect for any meal.

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Salad
• Method: Raw
• Cuisine: American
• Diet: Vegan

Ingredients

• 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
• 1 cup carrots (about 2 large carrots), julienned or shredded
• 1 sweet tart apple, cut into matchsticks (like Pink Lady, Honeycrisp or Granny Smith)
• 2 green onions, thinly sliced
• 2 tablespoons chopped parsley
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon maple syrup, honey or sugar
• ½ tablespoon Dijon mustard
• ½ teaspoon kosher salt

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Instructions

1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

Other kohlrabi recipes to try

This unique vegetable is fun to use in recipes throughout the winter months! Here are a few more ideas to try:

• Try these Kohlrabi Recipes
• Go for Kohlrabi Carrot Fritters or refreshing Kohlrabi Salad
• Cut matchsticks for dipping into Beet Hummus

01

10 Fun Kohlrabi Recipes

02

Kohlrabi Carrot Fritters with Avocado Cream Sauce

03

Kohlrabi Salad with Grapefruit Vinaigrette

Ways to serve this dish

I love a good kale salad, but kale is even more versatile when it’s sautéed. You can serve sautéed kale as an easy veggie side dish or as a vegan addition to your favorite mains. I really like it with Italian or Mediterranean-style recipes or as a leafy base in quinoa or farro bowls. 

Here are a few of my favorite ideas for sautéed kale:

• Breakfast: Tuck your kale into a breakfast burrito, layer it on toast, or top it with a fried egg for a quick, savory breakfast or brunch.
• Pasta: I love kale with Italian-inspired dishes. Try it with a creamy gnocchi sauce, vegan lasagna, baked rigatoni, or roasted eggplant pasta.
• Shrimp: Kale’s sturdier texture works well alongside tender seafood. Try it with my sautéed shrimp or shrimp scampi.
• Salmon: Sautéed kale is great for soaking up the juices of a baked salmon or lemon dill salmon, making each bite a little more flavorful.
• Grain bowls: Make an easy lunch or weeknight dinner bowl by serving it with your favorite grain, topped with tahini sauce or cilantro sauce.

Simple Sautéed Kale

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5 from 6 reviews

Sautéed kale is the tastiest way to enjoy this powerhouse green! Cooked in olive oil with fragrant garlic until perfectly tender, it’s so good, you’ll crave it daily.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 3 minutes
• Total Time: 8 minutes
• Yield: 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

• 1 pound or 2 bunches Tuscan kale*
• 2 garlic cloves
• 2 tablespoons olive oil
• ¼ teaspoon kosher salt
• Fresh ground pepper
• Optional: Lemon wedges, shredded Parmesan cheese

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Instructions

1. Wash and dry the kale leaves, then destem and roughly chop the kale.
2. Smash and peel the garlic cloves.
3. Add the olive oil to a large skillet and heat over medium-high heat. 
4. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently, until wilted and bright green.
5. Remove from the heat and add the kosher salt and several grinds of fresh ground pepper. 
6. Discard the garlic cloves and serve immediately. If desired, you can add lemon juice or Parmesan, but neither is necessary with the sweet flavor of Tuscan kale!

Notes

You have choices when it comes to shopping for kale! If you’re using a more bitter kale, like curly kale, you may want to keep that optional step of adding citrus or apple cider vinegar and Parmesan after taking your kale out of the sauté pan. 

Red kale has a similar flavor profile, but it has reddish leaves and stems. Treat it as you would curly kale. 

Baby kale is tasty with other greens in a salad. It’s gentle enough to include in a spinach artichoke dip, too.

More Sautéed Sides

Easy Sautéed EggplantPerfect Sautéed CarrotsSautéed MushroomsSautéed Rainbow Chard Sautéed Spinach

Sauteed Onion

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5 from 2 reviews

These sautéed onions come out golden brown and tender every time for an easy, savory addition to breakfast, lunch, or dinner.

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings as a side
• Category: Side Dish
• Method: Sauteed
• Cuisine: American
• Diet: Vegan

Ingredients

• 3 medium yellow onions (or sweet onions)
• 2 tablespoons olive oil or butter (or 1 tablespoon of each)
• ½ teaspoon kosher salt
• Fresh ground black pepper
• Optional adder: Add 1 tablespoon balsamic vinegar with the kosher salt

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Instructions

1. Slice the onions. 
2. In a large sauté pan or large skillet, heat the olive oil or butter over medium-high heat. 
3. Add the onions and cook for 4 minutes, stirring occasionally.
4. Add the kosher salt and fresh ground black pepper and cook another 4 to 5 minutes, stirring occasionally. 
5. Taste to assess doneness and add a few pinches of salt, to taste.

FAQs

More Sauté Recipes to Try

Quick Sautéed Brussels SproutsSautéed Apples (à la Mode!)Sautéed BroccoliniSautéed Shiitake MushroomsUltimate Sautéed Vegetables

Pro Tip: If it’s your first time making quinoa – or you just need a quick refresher on the best way to cook quinoa – check out my step-by-step guide here!

Seasoned Quinoa

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5 from 11 reviews

My go-to seasoning blend turns quinoa into a flavorful, crave-worthy side dish. With a few pantry staples, you’ll have perfectly seasoned and fluffy quinoa in no time!

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 cups cooked quinoa (1 cup dry)*
• 1 tablespoon butter (olive oil or coconut oil for vegan)
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ teaspoon kosher salt
• Optional: ¼ cup finely chopped fresh herbs, like chives, basil, dill, oregano, thyme, cilantro, or Italian parsley, ¼ cup feta cheese crumbles

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Instructions

1. Rinse the quinoa using a fine mesh strainer to reduce some of the bitterness, then drain completely. 
2. Place the quinoa in a saucepan with 1 ¾ cups water. Bring the water to a boil on the stovetop, then reduce the heat to low.* 
3. Cover the pot and simmer where the water is just bubbling for about 15 to 17 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
4. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
5. Stir in the butter, dried oregano, garlic powder, and kosher salt. If using fresh herbs, stir in the herbs (and feta cheese, if using). Taste and add additional salt if necessary.**
6. Store leftovers refrigerated for up to 5 days.

Notes

*You can also use chicken or vegetable broth instead of the 2 cups of water the recipe calls for. This allows the quinoa to absorb extra flavor — just be aware that you might not need to add as much salt if you substitute the water for veggie or chicken broth. 

**Other seasoning options: 

• Mix the quinoa with ¼ cup of basil pesto or vegan pesto instead of the herbs 
• Stir in 2 teaspoons Italian seasoning, herbes de Provence, Greek seasoning, Cajun seasoning, blackened seasoning, taco seasoning, or fajita seasoning 
• Stir in a bit of soy sauce, toasted sesame oil, and thinly sliced green onions

FAQs

Quinoa Recipes I Love

Go-To Quinoa SaladBreakfast Quinoa BowlQuinoa Fried Rice Green Enchiladas with QuinoaQuinoa Burger Recipe

Ingredients for the best carrot fries

You’ll need just a handful of ingredients for carrot fries: and most of them are the spices you’ll need of the ranch seasoning. Here’s what you’ll need to have on hand:

• Carrots: medium to large carrots work best, since they’re easiest for cutting fries
• Olive oil
• Spices: garlic powder, onion powder, dried dill, dried parsley
• Cornstarch
• Salt

How to cut carrots into fries

The hardest part of this recipe is actually cutting the carrots into fries! How to get those perfect rectangle fry shapes? Well, it’s similar to the steps for cutting fries out of a potato. Here’s what to do:

• Slice off the ends of the carrot.
• Square off each of the sides of the carrot to make a rectangular box shape.
• Cut into 3/8-inch wide slices, then cut each slice into strips.

The tricks to crispy baked carrot fries

Here’s the thing. When you bake carrots, they turn out beautifully tender: like with these roasted carrots. But that’s not what you want with fries! We don’t have a deep fryer and typically don’t like frying at home (it’s messy and not worth the effort). So we’ve found a few tricks to making lightly crispy baked carrot fries! They don’t come out crunchy like they would in a deep fryer, but they’re lightly crisp and totally satisfying. Here are a few tricks:

1. Coat in cornstarch. Cornstarch helps to form a crispy coating for the carrots, which can turn soggy and tender in the oven.
2. Place on parchment paper. Don’t use a Silpat or silicon baking sheet, which can make for soggy fries! Paper is the way to go.
3. Spread apart on the baking sheet. Spread the fries as far apart on the baking sheet as possible: this allows for maximum airflow and enhances crispiness. Bake a maximum of 2 pounds of carrots in the oven at once.
4. Or, use an air fryer. The easiest way to get very crispy carrot fries is to use an air fryer: try our air fryer carrot fries.

Are these healthy fries?

We think so! These healthy carrot fries are part of a whole food plant based diet. Here’s why these fries pale in comparison to those from your favorite fast food chain:

• The ingredients are just carrots, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically baked carrots!
• They have all the nutrients of carrots. Scroll down for more on that.
• The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.

Carrots nutrition

Carrot are one of the best vegetables you can eat! They’re not just good for your eyesight. Here are some of the top nutritional benefits of this tasty orange veggie:

• Low in calories, high in fiber: One cup of chopped carrots has only 52 calories and 3.6 grams of fiber. (source)
• Packed with Vitamin A (beta carotene): This root veggie has 428% of your daily vitamin A in 1 cup! It’s present as beta-carotene, an antioxidant that could help in cancer prevention. Your body converts beta carotene into Vitamin A.
• High in Vitamins C, K and potassium: Carrot are also are high in these vitamins.

Yes, all these good things are present in a recipe of carrot fries! So why not give them a taste?

Dipping sauces for carrot fries

These carrot fries are delicious on their own, as an easy healthy side dish for dinner. But of course you can spice them up with a dipping sauce! Here are a few we’d recommend:

• Homemade Ranch Dressing: This creamy ranch dressing is lower calorie than most and full of big flavor. A fan favorite!
• Cilantro Lime Ranch: Or try this cilantro spin on ranch! Cilantro and carrots are in the same plant family, so they go well together.
• Cilantro Lime Dressing or Creamy Cilantro Sauce (vegan): These creamy green sauces pair beautifully with these fries.

Serving these fries

These carrot fries are a fantastic healthy side dish to complete a meal. They’d be perfect with all sorts of dinner ideas — here are a few of our top choices:

• Falafel Burger or Ultimate Falafel Sandwich: Insanely good and bursting with Mediterranean flavor! An epic vegetarian or vegan dinner. (Top them like these Greek Fries.)
• Chickpea Burgers: A hugely satisfying plant-based dinner! Painted with BBQ and served topped with vegan bacon and spicy mayo.
• Egg Salad Sandwich, Tuna Salad Sandwich or Ultimate Fried Egg Sandwich: Make these classic recipes shine with a unique fry.
• Jackfruit BBQ Sandwich:g This jackfruit BBQ sandwich tastes just like pulled pork, nestled on a bun with tangy coleslaw.

Crispy Carrot Fries

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These crispy carrot fries are about to become your new favorite healthy side dish! Baked until perfectly crispy with a homemade ranch spice blend, they’re delicious comfort food packed with nutrients. Oven and air fryer variations included! Or go to Air Fryer Carrot Fries.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4
• Category: Side Dish
• Method: Baked
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 pounds carrots, medium to large
• 1 teaspoon garlic powder
• ½ teaspoon onion powder (optional)
• 1 teaspoon dried dill (optional)
• 1 teaspoon kosher salt, plus more for sprinkling
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• Finely chopped fresh parsley, for serving (optional)

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit. (See notes for air fryer variation.)
2. Peel the carrots. Cut the carrots into thin fries: slice off the ends, then square off each of the sides to make a rectangular box shape. Cut into 3/8-inch wide slices, then cut the slices into strips. 
3. Place the fries in a large bowl. Mix the garlic powder, onion powder, dried dill, dried parsley, salt, and cornstarch in a small bowl. Drizzle the carrots with the olive oil, then add the spices and cornstarch. Mix thoroughly to combine.
4. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible. 
5. Bake 12 minutes on one side, then flip the fries and bake 12 to 17 additional minutes until the fries are dry and slightly browned; watch them carefully as the cooking time can depend on the thickness and the heat of your oven. Thinner fries will turn out crispier than larger fries (you’ll likely have some variation).
6. Cool a few minutes, then serve immediately. (Note: Fries are best right out of the oven; they become softer as they sit.)

Notes

Air fryer variation: Preheat the air fryer for 5 minutes to 390°F. Cook the fries for 5 minutes, then shake and cook 5 to 7 minutes more, until crispy.

FAQs

Easy Lion’s Mane Mushrooms Recipe

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5 from 23 reviews

With just a bit of cleaning and simple prep, you can have a savory, meaty dish that’s completely vegan-friendly. Enjoy them as a satisfying main, side, or add-on to any of your favorite dishes.

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Cook Time: 4 minutes
• Total Time: 6 minutes
• Yield: 2 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mushrooms
• Diet: Vegan

Ingredients

• 8 ounces lion’s mane mushrooms, sliced with bottoms removed
• 1 tablespoon olive oil
• 1 tablespoon butter (or more olive oil for vegan)
• ¼ teaspoon garlic powder
• ½ tablespoon soy sauce or tamari
• 1 pinch kosher salt, plus more to taste

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Instructions

1. In a medium skillet, heat the olive oil and butter. 
2. Add the mushrooms and cook on medium-high heat until browned, about 2 minutes.
3. Flip and allow the mushrooms to brown another 1-2 minutes. 
4. Stir in the garlic powder, soy sauce, and salt. 
5. Taste and add more salt as needed.

Beech MushroomsCremini MushroomsKing Oyster MushroomsMaitake MushroomsStuffed Portobello Mushrooms

More Sweet Potato Dishes to Try

Baked Sweet PotatoMashed Sweet PotatoesSweet Potato EnchiladasSweet Potato FriesSweet Potato Wedges

Roasted Sweet Potatoes

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4.8 from 11 reviews

Dice, season, and bake. That’s it! Make them once, and they’ll be part of your regular rotation in no time

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 to 6
• Category: Side Dish
• Method: Roasted
• Cuisine: American

Ingredients

• 2 pounds sweet potatoes (about 4 medium)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper, to taste

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Instructions

1. Preheat oven to 450°F.
2. Dice the sweet potatoes into 3/4” cubes, leaving the skins on. 
3. In a large bowl, mix sweet potatoes with olive oil, garlic powder, pepper, and salt.
4. Place the sweet potatoes on a baking sheet lined with parchment paper in a single layer. 
5. Bake for about 25 minutes until the cubes are fork-tender and browned on the bottom. Serve warm. Leftovers store up to 5 days refrigerated. 

Notes

If your sweet potatoes aren’t coming out crispy, they may be overcrowded on your baking sheet, causing them to steam instead of roast. A single layer at high heat should do the trick. 

Remember: You don’t need to stir these while they’re roasting. You don’t need to peel, parboil, or soak them, either. That’s why they’re one of my favorite sides. There’s so little prep!

Fun fact: The difference between fajitas and tacos comes down to the cooking method. Fajita ingredients are usually grilled or pan-seared!

Fajita Veggies

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5 from 5 reviews

This easy recipe combines colorful peppers and onions with my favorite spices for a flavorful addition to your favorite fajitas. Add a protein of your choice or keep it vegetarian for a delicious weeknight dish.

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 to 6
• Category: Essentials
• Method: Stovetop
• Cuisine: Tex Mex
• Diet: Vegan

Ingredients

• 3 bell peppers, sliced into thin strips
• 1 medium red onion, sliced into thin strips
• 2 portobello mushrooms, stems removed and sliced into strips
• 3 garlic cloves, peeled and mashed
• 3 tablespoons olive oil (or avocado oil)
• 2 teaspoons cumin
• 1 teaspoon chili powder 
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 ½ teaspoons kosher salt
• ¼ teaspoon black pepper

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Instructions

1. Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices. 
2. In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. 
3. Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally. 
4. Add additional salt to taste. Remove and discard the garlic cloves before serving. 

Notes

While this is a stovetop recipe, you can also roast or grill your veggies for even smokier flavors. I like adding grilled veggies to my fajita salad, especially if you’re already grilling chicken.

Fajita veggies are generally pretty tender, but you can reduce the cooking time if you want them to retain some crunch. Don’t overdo it on the olive oil and avoid overcrowding in the pan.

More Tex-Mex Recipes to Try

Chicken TacosQuick Shrimp TacosSheet Pan NachosEnchilada CasseroleVegetarian Enchiladas

• Ripe strawberries: Finding truly ripe berries is my number one priority! I look for fully red berries with a sweet aroma. If local berries aren’t available, I buy them in summer when they’re in season (late spring to early summer) for the best flavor.
• Mixed greens: I use a blend of spinach and lettuce for the ideal texture. The slight bitterness of the greens perfectly balances the sweet berries.
• Red onion: This adds a savory punch that complements the sweetness. My game-changing trick: soaking the slices in cold water for 15 minutes eliminates harsh onion breath while keeping the flavor! Or even better, make a batch of pickled red onions.
• Toasted nuts: These provide essential crunch. I typically use pecans, walnuts, or sliced almonds, and always take the extra two minutes to toast the nuts—it makes a world of difference. Pistachios are also nice.
• Cheese crumbles: Optional but highly recommended! I usually choose feta, but goat cheese adds lovely creaminess that ties everything together.

How to make strawberry salad—step by step

The key to making this recipe is taking the time to mix up your own strawberry salad dressing: our homemade balsamic vinaigrette. When Alex and I first started cooking most of our meals at home, we threw out our store-bought salad dressings and start making homemade! It makes a world of flavor difference for a great salad. Here’s how to make this salad in just 15 minutes (or jump to the full recipe for exact quantities):

Step 1: Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion (Pro tip: Soak it in cold water for 15 minutes before serving to mellow the flavor).

Step 2: Toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn. Immediately remove the nuts to a plate.

Step 3: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil until fully emulsified and creamy.

Step 4: To serve, spread the greens on a plate and top with strawberries, red onion, nuts, cheese crumbles, vinaigrette, and several grinds of black pepper.

Frequently asked questions

Strawberry Salad

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4.8 from 4 reviews

This easy strawberry salad recipe features a creamy homemade balsamic dressing and sweet ripe berries. It’s the perfect side dish!

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4
• Category: Side Dish
• Method: Raw
• Cuisine: Italian

Ingredients

For the salad

• 2 cups ripe strawberries
• 8 cups mixed salad greens (mix of spinach and lettuce)
• 1/2 red onion
• ⅓ cup pecan pieces, chopped walnuts, or sliced almonds*
• ⅓ cup feta cheese crumbles**
• Fresh ground black pepper
• Optional: make it a main dish with a protein adder***

For the balsamic vinaigrette

• 2 tablespoons aged balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup or honey
• ¼ teaspoon kosher salt
• 6 tablespoons olive oil

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Instructions

1. Clean the strawberries and slice them. Wash and dry the salad greens. Thinly slice the red onion. To mellow the flavor, soak the onion slices in cold water for about 15 minutes prior to serving, then drain.
2. Optional: In a small saucepan over medium heat, toast the nuts for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don’t burn.
3. Make the balsamic vinaigrette: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until fully emulsified and creamy.
4. To serve, spread the greens on a plate and top with strawberries, red onion, nuts, feta cheese crumbles, vinaigrette, and several grinds of black pepper.

Notes

*If you have time, toasting the nuts is a great way to step up the flavors! Add the nuts to a dry skillet and toast for 3 to 5 minutes over medium heat, stirring frequently. Immediately remove to a plate. See How to Toast Pecans, How to Toast Almonds, or How to Toast Walnuts. Other variations on the nuts include hazelnuts, chopped pistachios, candied pecans, or candied walnuts.

**Cheese is optional but adds a welcome savory contrast. We like feta cheese or goat cheese crumbles. Gorgonzola or Parmesan cheese also work. Omit cheese for a vegan salad and use maple syrup in the dressing. 

***Consider adding protein to make it a main dish! Try chicken like Parmesan crusted chicken, grilled chicken, or blackened chicken, salmon like baked salmon, pan seared salmon, or grilled salmon, or tofu like baked tofu, crispy tofu, or grilled tofu.

Leftover and make ahead tips: Salads are notoriously suboptimal as leftovers, as they get soggy over time. We like to plate individual salads when serving and simply drizzle the dressing over each plate or bowl. If making in advance, chop the components and store them refrigerated in separate individual containers. Directly before serving, allow the dressing to come to room temperature, then plate each salad. 

Other salad dressing options include Poppy Seed Dressing, Strawberry Vinaigrette, or Citrus Salad Dressing.

Apple SaladPear SaladSweet Potato SaladGrapefruit SaladBest Salad Recipes

Styles of potato salad recipes

There are many different style of potato salad recipes from various cuisines. Here are a few of my favorites:

• This classic potato salad recipe is creamy and American style
• A French potato salad is zingy with vinegar, shallots and capers
• This dill potato salad features a vinegar dressing and fresh herbs
• It’s easy to omit the dairy with this vegan potato salad

01

Best Potato Salad

02

French Potato Salad

03

Dill Potato Salad

04

Best Vegan Potato Salad

Frequently asked questions

How Long to Boil Potatoes for Potato Salad

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5 from 2 reviews

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8
• Category: Side dish
• Method: Boiled
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3 pounds Yukon gold potatoes*
• 3 tablespoons white wine vinegar, divided
• 1 ¼ teaspoon kosher salt, divided
• 3 large celery stalks
• 5 green onions, thinly sliced (both white and green portions)
• ¼ cup red onion, minced
• 2 tablespoons chopped fresh dill
• ½ cup sweet pickle relish (or chopped dill pickles)
• ½ cup mayonnaise
• ½ cup Greek yogurt or sour cream
• 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
• 1 teaspoon celery seed

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Instructions

1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.