Prepare to be amazed by the flavors of this easy and quick tomato salad!

Ingredients:

• 800-900 grams of tomatoes.
• 50ml olive oil
• 25ml 9% vinegar
• 30ml water
• 1 teaspoon of salt
• 3 teaspoons of sugar
• 1 pepper
• 1/2 chili pepper
• 6 cloves of garlic
• A bunch of dill and parsley

Instructions:

1. Slice the tomatoes into thin rounds and arrange them on a serving platter.
2. In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
3. Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
4. Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
5. Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
6. Refrigerate the salad for 2-3 hours to let the flavors meld together.
7. Serve and enjoy your magic tomato salad as a delightful appetizer!

Crunchy Cucumber Salad

Introduction

Discover the refreshing and nutritious Crunchy Cabbage and Cucumber Salad, a perfect addition to your daily meals. Packed with fiber, vitamins, and antioxidants, this salad not only promotes a healthy lifestyle but also supports weight management goals. With its combination of fresh vegetables and a light dressing, this recipe is a delightful way to enjoy a satisfying and low-calorie dish.

Ingredients

• 1 cucumber, thinly sliced
• 1/2 teaspoon salt
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 1/2 head of cabbage, thinly shredded
• 1 carrot, grated
• 2 cloves of garlic, minced

Instructions

1. Prepare the Cucumbers:
   • Start by placing the thinly sliced cucumbers in a colander and sprinkling them with salt. Allow them to sit for about 10 minutes to draw out excess moisture. Afterward, rinse the cucumbers under cold water and pat them dry with a paper towel.
2. Combine Ingredients:
   • In a large mixing bowl, combine the cucumbers, sliced onion, shredded cabbage, grated carrot, and minced garlic.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil and any additional seasonings or herbs you prefer. A dash of black pepper or a squeeze of lemon juice can enhance the flavors.
4. Toss and Chill:
   • Pour the dressing over the vegetable mixture and toss gently until everything is evenly coated.
5. Refrigerate and Serve:
   • Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. This salad is best served chilled.

Useful Information

• Health Benefits: Cucumbers are hydrating and low in calories, while cabbage and carrots provide fiber and essential nutrients. This salad is an excellent source of vitamins C and K, promoting immunity and bone health.
• Variations: Add fresh herbs like dill or parsley for an extra burst of flavor. You can also incorporate diced tomatoes or bell peppers for added color and nutrients.
• Meal Prep: This salad can be made ahead and stored in the refrigerator for up to 2 days. It’s ideal for meal prepping lunches or as a quick side dish for dinners.

Nutrition Facts (per serving)

• Servings: 4
• Calories: 80 kcal
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0 mg
• Sodium: 320mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 5 g
• Protein: 2 g

Smart WW Points

• Green Plan: 2 points per serving
• Blue Plan: 2 points per serving
• Purple Plan: 2 points per serving

Conclusion

The Crunchy Cabbage and Cucumber Salad is not only a flavorful addition to any meal but also a nutritious choice for those aiming to maintain a balanced diet. With its low calorie and high fiber content, this salad supports weight loss efforts while providing essential vitamins and minerals. Enjoy the crisp texture and refreshing taste of this salad as a satisfying side dish or a light lunch option. Incorporate it into your weekly meal plan for a delicious way to stay healthy and energized. Embrace the benefits of fresh vegetables and indulge in this simple yet fulfilling recipe today!

Zero Point Dill Pickle Chicken Salad

A protein-packed, tangy twist on classic chicken salad using Greek yogurt and plenty of fresh herbs.

• Prep time: 20 minutes

• Chilling time: 30 minutes

• Servings: 4

• WW Points: 0 (on most plans using fat-free yogurt and skinless chicken breast)

Ingredients

For the Chicken Salad:

• 2 cups cooked chicken breast, shredded or diced (skinless/boneless)

• 1 cup celery, diced

• 1 cup red bell pepper, diced

• 1 cup cucumber, diced

• 1/2 cup red onion, finely diced

• 1/2 cup fresh dill, finely chopped

• 1/2 cup dill pickles, chopped

• Salt and pepper, to taste

For the Tangy Dressing:

• 1/2 cup fat-free Greek yogurt

• 2 tbsp Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil* * 1 tsp garlic powder

• 1/2 tsp onion powder

• Optional: 1 tsp honey (note: this may add points depending on your plan)

Note on Olive Oil: While the original recipe lists 1 tbsp of olive oil, if you are strictly following a Zero Point plan, you may choose to omit the oil or replace it with a splash of pickle juice to maintain the zero-point status!

Directions

1. Prep the Chicken: Ensure your chicken is fully cooked and cooled. Shred it into bite-sized pieces for the best texture.

2. Chop the Veggies: Dice the celery, bell pepper, cucumber, and red onion into uniform pieces. The smaller the dice, the better the flavor distribution.

3. Prepare the Herbs & Pickles: Finely chop the fresh dill and the pickles.

4. Whisk the Dressing: In a small bowl, whisk together the Greek yogurt, Dijon mustard, apple cider vinegar, olive oil (if using), garlic powder, and onion powder until smooth.

5. Combine: In a large mixing bowl, toss the chicken, vegetables, dill, and pickles together.

6. Coat: Pour the dressing over the mixture and fold gently until everything is evenly coated. Season with salt and pepper to taste.

7. Chill: Cover and refrigerate for at least 30 minutes. This is crucial—it allows the vinegar and spices to penetrate the chicken and softens the “bite” of the raw onion.

Serving Ideas & Tips

• The “Low Carb” Boat: Scoop the salad into romaine lettuce leaves or hollowed-out bell pepper halves for a satisfying crunch.

• The Pickle Power-Up: For extra “zing,” add a tablespoon of the brine from your pickle jar directly into the dressing.

• Meal Prep: This salad actually tastes better on day two! Store it in an airtight container for up to 3–4 days.

• Texture Check: If the salad seems a bit dry after sitting in the fridge, stir in an extra tablespoon of Greek yogurt or pickle juice right before serving.

🍗 Zero-Point High-Protein Chicken Salad

A creamy, satisfying staple that works perfectly for meal prep.

Ingredients

• 1.5 lbs Chicken Breast, cooked and shredded (poached or rotisserie works best)

• 1 cup Non-fat Plain Greek Yogurt (the “zero-point” secret to creaminess)

• 2 tbsp Dijon Mustard

• ½ cup Celery, finely diced

• ¼ cup Red Onion, finely minced

• 1 tbsp Fresh Parsley, chopped

• ½ tsp Garlic Powder

• Salt and Black Pepper to taste

• Optional: A squeeze of lemon juice for brightness.

Instructions

1. Prep the Chicken: Ensure your chicken is fully cooked and finely shredded or diced.

2. Mix the Dressing: In a large mixing bowl, whisk together the Greek yogurt, Dijon mustard, garlic powder, salt, and pepper.

3. Combine: Fold in the shredded chicken, diced celery, onion, and fresh parsley until everything is evenly coated in the dressing.

4. Chill: For the best flavor, let it sit in the refrigerator for at least 30 minutes before serving.

5. Store: Divide into airtight containers (like the ones in your photo) for up to 4 days of easy lunches.

Why it fits your 5-week streak:

• High Protein: Shredded chicken and Greek yogurt provide a massive protein hit to keep you full.

• Low Carb: No heavy mayo or added sugars, making it ideal for fat loss and muscle tone.

• Versatile: You can eat it straight with a fork, scoop it with cucumber slices, or wrap it in large lettuce leaves.

Southwest Chicken Salad | Easy & Flavorful Recipe

This Southwest Chicken Salad is packed with vibrant flavors, healthy ingredients, and a satisfying combination of textures. It’s perfect for a quick lunch or dinner and can be customized to your taste.

Ingredients:

• For the Salad:

  • 2 cups cooked chicken (shredded, can use rotisserie chicken)

  • 1 cup cherry tomatoes, halved

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1/2 cup black beans (rinsed and drained if canned)

  • 1 avocado, diced

  • 1 cup romaine lettuce, chopped

  • 1/2 cup shredded cheddar cheese (or your preferred cheese)

  • 2 tablespoons green onions, chopped

  • Fresh cilantro (optional, for garnish)

• For the Dressing:

  • 1/4 cup ranch dressing (or a light version for fewer calories)

  • 1 tablespoon lime juice (freshly squeezed for best flavor)

  • 1 teaspoon chili powder (for a bit of heat and flavor)

  • 1/2 teaspoon cumin (adds a smoky flavor)

  • Salt and pepper to taste

Instructions:

1. Prepare the Salad:

   • Start by shredding the cooked chicken into bite-sized pieces. You can use leftover chicken or rotisserie chicken for convenience.

   • Halve the cherry tomatoes, dice the avocado, and chop the romaine lettuce. Place all of these ingredients in a large salad bowl.

   • Add the corn, black beans, and green onions to the bowl with the other vegetables.

2. Make the Dressing:

   • In a small bowl, whisk together the ranch dressing, lime juice, chili powder, cumin, and salt and pepper to taste. Adjust the seasoning to your preference, adding more chili powder for extra heat or lime juice for more tang.

3. Assemble the Salad:

   • Drizzle the dressing over the salad and toss everything together gently, making sure the chicken, veggies, and dressing are well combined.

   • Top the salad with shredded cheddar cheese and fresh cilantro for garnish.

4. Serve and Enjoy:

   • Serve immediately for the freshest flavors or chill in the fridge for a short time before serving.

   • This salad works great as a standalone meal, but you can also pair it with tortilla chips, rice, or a side of beans for a more hearty dish.

Q&A:

Q: Can I use a different dressing?

• A: Yes! You can swap the ranch dressing with a homemade dressing using Greek yogurt and lime juice for a lighter option, or try a salsa-based dressing for an extra burst of flavor.

Q: Can I make this salad in advance?

• A: You can prep the salad ingredients in advance (chop veggies, shred the chicken) and store them in separate containers in the fridge. However, it’s best to add the avocado and dressing just before serving to keep everything fresh.

Q: Can I make this salad spicy?

• A: Absolutely! Add some diced jalapeños to the salad or increase the amount of chili powder in the dressing. You could also top it with a drizzle of hot sauce for an extra kick.

Q: What can I add to make this salad more filling?

• A: You can add more protein like grilled shrimp, steak, or even blackened tofu. For extra texture, try adding crunchy tortilla strips or crushed tortilla chips.

Q: Can I make this salad vegetarian?

• A: Yes, simply omit the chicken and replace it with a protein like black beans, chickpeas, or roasted vegetables like sweet potatoes for a satisfying vegetarian version.

Crunchy Cabbage, Carrot & Cucumber Salad with Creamy Dressing

Servings: 4–6  |  Prep Time: 20 min  |  Total Time: 20–25 min

Introduction

Cabbage Carrot Cucumber Salad is a refreshing, vibrant dish that delivers satisfying crunch, bright flavors, and a creamy dressing that ties everything together beautifully. This salad is special because it uses simple, affordable vegetables and turns them into a nutrient-packed bowl that feels both light and comforting. The cabbage offers crisp texture, the carrots bring natural sweetness, and the cucumbers add cool, juicy contrast. When coated in a silky, tangy dressing, the result is a balanced side dish that pairs effortlessly with grilled meats, rice dishes, or sandwiches.  Quick tip: Salt the cucumbers lightly to draw out excess moisture and keep the salad crisp longer.

Ingredients

For the Salad

• 3 cups (210 g) shredded green cabbage
• 1 cup (120 g) shredded red cabbage (optional but adds color)
• 2 large carrots, shredded
• 1 large cucumber, thinly sliced or julienned
• ¼ cup (10 g) chopped fresh cilantro
• 2 green onions, sliced

For the Creamy Dressing

• ½ cup (120 ml) Greek yogurt or mayonnaise
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 g) honey or sugar
• 1 garlic clove, minced
• ½ tsp (2.5 g) salt
• ¼ tsp (1 g) black pepper

Step-by-Step Instructions

1. Prepare the vegetables.Shred the cabbage using a knife or mandoline, grate the carrots, and slice the cucumber. Keep pieces relatively uniform for balanced texture. If the cucumber is very watery, pat it dry or sprinkle lightly with salt.
2. Mix the creamy dressing.In a bowl, whisk together yogurt (or mayo), apple cider vinegar, lemon juice, honey, garlic, salt, and black pepper. The dressing should taste tangy, slightly sweet, and creamy. Adjust lemon or honey for flavor balance.
3. Combine the salad base.Add cabbage, carrots, cucumber, cilantro, and green onions to a large mixing bowl. Toss gently to distribute colors and flavors.
4. Dress the salad.Pour in the creamy dressing and toss until the vegetables are well coated. The creamy mixture should cling lightly to the shredded veggies without making them soggy.

5. Taste and adjust.Add more salt, pepper, or lemon juice if needed. If you prefer a thicker dressing, add an extra spoonful of yogurt; for a lighter one, add a splash of water.
6. Serve immediately or chill.Serve the salad right away for maximum crunch, or chill for 15 minutes to let the flavors meld. Note that cabbage holds up well and stays crisp longer than most salads.

FAQs

1. Can I make this Cabbage Carrot Cucumber Salad ahead of time?

Yes! Prepare the vegetables and dressing separately. Combine them right before serving to keep the salad crunchy and fresh.

2. What protein can I add to turn this into a full meal?

Grilled chicken, chickpeas, tofu, or shrimp all work wonderfully. You can also add quinoa for extra fiber and plant-based protein.

3. How can I keep the salad from getting watery?

Salt the cucumbers lightly and pat them dry, and make sure the cabbage is fully drained. Adding the dressing right before serving also helps maintain crisp texture.

Here’s your full Creamy Mexican Street Corn Cup (Esquites-Style) recipe, written in about 400 words:

Creamy Mexican Street Corn Cup

This Creamy Mexican Street Corn Cup is a warm, flavourful twist on classic Mexican street corn (Elote), served conveniently in a cup. It’s rich, tangy, slightly spicy, and topped with crumbly cheese and fresh herbs. Perfect as a side dish, party appetizer, or snack, this easy recipe comes together in under 20 minutes.

Ingredients

• 4 cups corn kernels (fresh, grilled, or frozen & thawed)

• 3 tbsp butter

• 3 tbsp mayonnaise

• ½ cup Mexican crema (or sour cream)

• ½ cup crumbled cotija cheese (plus more for garnish)

• 1–2 cloves garlic, minced

• ½ tsp chili powder (or Tajín)

• ¼ tsp smoked paprika (optional)

• Juice of 1 lime

• Salt and black pepper to taste

• 2 tbsp chopped fresh cilantro

• Extra lime wedges for serving

Instructions

1. Cook the Corn:
   If using fresh corn, cut kernels off the cob. In a large skillet over medium heat, melt the butter. Add the corn and cook for 6–8 minutes, stirring occasionally, until tender and slightly charred. If using frozen corn, cook until heated through and lightly caramelized.

2. Add Garlic & Seasoning:
   Stir in the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in chili powder, smoked paprika (if using), salt, and black pepper. Stir well to coat the corn evenly.

3. Make it Creamy:
   Reduce heat to low. Add mayonnaise and Mexican crema (or sour cream), stirring until the corn is fully coated and creamy. Let it simmer gently for 1–2 minutes to blend flavors.

4. Finish with Flavor:
   Remove from heat. Stir in lime juice, cotija cheese, and chopped cilantro. Taste and adjust seasoning if needed—add more lime for brightness or chili powder for extra heat.

5. Serve:
   Spoon the creamy corn mixture into small cups. Top with extra cotija cheese, a sprinkle of chili powder or Tajín, and additional cilantro. Serve warm with lime wedges on the side.

Tips & Variations

• Add diced jalapeño for extra spice.

• Stir in a dash of hot sauce for heat.

• Substitute feta cheese if cotija isn’t available.

• For a smoky flavor, use grilled corn.

Introduction

This Copycat KFC-Style Coleslaw delivers that classic creamy, sweet-tangy flavor everyone knows and loves. The secret is the combination of buttermilk and fresh lemon juice, which creates a smooth, balanced dressing that coats the cabbage perfectly. After chilling, the flavors blend together into that signature creamy slaw that pairs perfectly with fried chicken, barbecue, or sandwiches.

 Ingredients

• 8 cups coleslaw mix or finely shredded green and red cabbage

• 1 cup shredded carrots

• 1/4 cup finely minced onion

• 1 1/2 cups full-fat mayonnaise

• 1/3 cup buttermilk

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• 2 tablespoons milk

• 1/4 cup granulated sugar

• 2 tablespoons fresh lemon juice

• 1 tablespoon white vinegar

• 1/2 teaspoon salt

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• 1/4 teaspoon black pepper

 Directions

1. Prepare the Vegetables
   If not using pre-shredded mix, finely shred the cabbage. Place cabbage, carrots, and onion in a large bowl and toss gently to combine.

2. Make the Dressing
   In a separate bowl, whisk together mayonnaise, buttermilk, milk, sugar, lemon juice, vinegar, salt, and pepper until smooth and creamy.

3. Combine the Slaw
   Pour the dressing over the vegetables and fold gently until everything is evenly coated.

4. Chill
   Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to fully develop.

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5. Serve
   Stir well before serving to redistribute the creamy dressing. Serve chilled.

 Conclusion

This KFC-Style Coleslaw is creamy, refreshing, and packed with that familiar sweet-tangy flavor everyone loves. It’s the perfect make-ahead side dish for cookouts, picnics, or weeknight dinners, and it tastes even better the next day. Once you try it, you’ll never go back to store-bought coleslaw again!

Introduction

has been my summer lifesaver since that scorching July afternoon when I first whipped it up for an impromptu beach picnic. You know those dishes that just transport you somewhere? This one’s it. The tender shrimp and sweet crabmeat, kissed with fresh lemon and herbs, create this incredible medley that’s somehow both light and satisfying. I love how the celery adds this perfect crunch—it’s like waves breaking on the shore (okay, maybe I’m getting carried away, but seriously!). It’s become my go-to for everything from fancy dinner parties to lazy Sunday lunches.

Timing

• • Prep time: 15 minutes

• Cook time: 5 minutes (just for the shrimp)
• Total time: 20 minutes

Ingredients

• • 1 pound medium shrimp, peeled and deveined (frozen works fine—I use it all the time)

• 8 oz lump crab meat (splurge on the good stuff if you can!)
• 3 celery stalks, diced super tiny
• 1/2 red onion, finely chopped (or shallots if you’re feeling fancy)
• 3/4 cup mayo (light mayo works too but… why?)
• 2 tbsp fresh lemon juice
• 1 tbsp Old Bay seasoning (my secret weapon!)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste (be generous!)

Step-by-Step Instructions

Step 1: Cook the Shrimp

Bring a pot of water to boil—and yes, salt it like the ocean! Drop those shrimp in and cook just until they turn pink, about 3 minutes tops. Don’t even THINK about walking away—overcooked shrimp are just… sad. Plunge them into an ice bath immediately. Trust me on this one!

Step 2: Prep the Mix-ins

While the shrimp are cooling, chop your celery and onion. Make ’em tiny—nobody wants to bite into huge chunks! And here’s a little trick I learned from my grandmother: pat the crab meat dry with paper towels. Makes everything blend better!

Step 3: The Magic Moment

In a big bowl (bigger than you think you need), mix the mayo, lemon juice, and Old Bay. Fold in the seafood and veggies super gently—we’re not making seafood mush here! The key is to keep those beautiful chunks intact. Sometimes I add an extra squeeze of lemon right at the end… or two… or three…

Healthier Alternatives

Look, I’ve tried every possible variation of this recipe (my sister’s on keto, my best friend’s dairy-free—it’s been a journey). You can swap the mayo for Greek yogurt mixed with a little olive oil or do avocado mashed with lemon juice.  Seafood Salad: Just don’t use fat-free mayo—I tried it once in 2024 and still haven’t recovered from the disappointment!

Ingredients for Weight Watchers Egg Roll in a bowl

1.5 lbs Lean ground turkey, 99% fat-free

¼ c. water

3 c. green cabbage, shredded

1 medium carrot, shredded

½ tsp garlic powder or fresh minced garlic

2 tbsp toasted sesame oil

½ tbsp. fresh ginger, finely minced

2 tbsp. green onions, chopped

1 tbsp. rice vinegar

Sea salt and black pepper, to taste

Optional: 2 tbsp. coconut aminos or tamari, hoisin sauce, sesame seeds

How to Make Weight Watchers Egg Roll in a bowl

1. Heat a large skillet over medium-high heat. Brown turkey until no longer pink, then drain if needed
2. Add water. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions.
3. Season with salt and black pepper to taste and cook, stirring frequently, until the cabbage and carrots are soft, approximately 4-5 minutes.
4. Add rice vinegar. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with sesame seeds, if using, and serve immediately. Enjoy!

Weight Watchers information for Egg Roll in a Bowl

Servings: 6; divide evenly

Green:  2 Smartpoints  Blue: 1 Smartpoint     Purple: 1 Smartpoint

If you decide to use any other meat other than lean ground turkey, be sure to check the points in your Weight Watchers app. Also, if you add other sauces, this may change point values as well.

 Tips for Making Weight Watchers Egg Roll in a Bowl

• Account for extra points when adding additional ingredients.
• You can use a premade coleslaw mix versus cabbage and carrots separately
• If you are using additional sauces, add them at the end after adding rice vinegar

Ingredients

• 1.5 lbs Lean ground turkey, 99% fat-free
• ¼ c. water
• 3 c. green cabbage, shredded
• 1 medium carrot, shredded
• ½ tsp garlic powder or fresh minced garlic
• 2 tbsp toasted sesame oil
• ½ tbsp. fresh ginger, finely minced
• 2 tbsp. green onions, chopped
• 1 tbsp. rice vinegar
• Sea salt and black pepper to taste
• Optional: 2 tbsp. coconut aminos or tamari hoisin sauce, sesame seeds

Instructions

• Heat a large skillet over medium-high heat. Brown turkey until no longer pink, then drain if needed
• Add water. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions.
• Season with salt and black pepper to taste and cook, stirring frequently, until the cabbage and carrots are soft, approximately 4-5 minutes.
• Add rice vinegar. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with sesame seeds, if using, and serve immediately. Enjoy!

Weight Watchers Points: 2 on Green, 1 on Blue and Purple

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently.

A crisp, refreshing, briny salad that comes together in minutes and brings BIG Mediterranean vibes.

⭐ Serves: 3–4

⭐ Time: 15 minutes

Ingredients

Salad Base

• 3 cups celery, thinly sliced

• ½ cup green olives, sliced (or whole pitted)

• ¼ cup black olives, sliced

• ¼ cup red onion, thinly sliced

• ¼ cup fresh parsley, chopped

• 2 tbsp capers (optional but highly recommended)

• ¼ cup feta cheese, crumbled (optional)

Dressing

• 3 tbsp extra-virgin olive oil

• 1 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1–2 garlic cloves, minced

• ½ tsp dried oregano

• Salt & black pepper to taste

🍋 Directions

1. Prep the veggies

Slice the celery into thin half-moons so it stays crunchy but not chunky. Slice both olives, thin out the red onion, and chop up the parsley. Set aside in a mixing bowl.

2. Make the dressing

In a small bowl, whisk together:
olive oil + lemon juice + red wine vinegar + garlic + oregano + salt + pepper.
The mix should be tangy and fragrant.

3. Combine everything

Add celery, olives, onions, parsley, and capers to a bowl. Toss gently to distribute the flavors.

4. Add the dressing

Pour the dressing over the salad and toss well until everything is lightly coated and glossy.

5. Finish with feta

Sprinkle crumbled feta on top.
Chill for 10–15 minutes to let the flavors mingle and the celery get extra crisp.

6. Serve cold

Enjoy as a side dish, snack, or lunch bowl.

❓ Q&A

Q1: Can I make it ahead?
Yep! It stays fresh and crisp for up to 24 hours. Add feta right before serving.

Q2: Best olives?
A combo of green olives (salty/briny) and black olives (mild) gives the perfect balance. Kalamata works great too.

Q3: Substitute for red wine vinegar?
Use apple cider vinegar or more lemon juice.

Q4: Is it vegan?
Yes — just leave out the feta.

Q5: What to serve it with?
Perfect with:

• Grilled chicken or fish

• Mediterranean rice

• Hummus & pita

• Falafel

• Pasta dishes

Q6: How to make it more filling?
Add:

• Chickpeas

• White beans

• Quinoa

• Avocado cubes

Creamy Garlic Cucumber Salad

Hydrating, light, and packed with gut-healthy probiotics.

Prep time: 10 mins | Chill time: 30 mins | Servings: 2

Ingredients

• 2 Large Cucumbers: Sliced thin (English or Persian cucumbers work best for a tender skin).

• 1 cup plain Greek yogurt: Provides a creamy, high-protein base that supports weight loss.

• 1 Garlic Clove: Minced or finely grated.

• Fresh Dill: Finely chopped (adjust to your taste preference).

• Salt: To taste (this also helps draw out excess moisture).

• Optional Garnish: A sprinkle of sesame seeds and red chili flakes (as shown in the photo).

Instructions

1. Prepare the Cucumbers: Slice the cucumbers into thin, uniform rounds.

   • Tip: If you want a crunchier salad, sprinkle the slices with a little salt and let them sit in a colander for 10 minutes to drain excess water, then pat dry.

2. Make the Dressing: In a medium mixing bowl, whisk together the Greek yogurt and the minced garlic.

3. Season: Add the salt and the finely chopped fresh dill to the yogurt mixture. Stir well to combine all the flavors.

4. Combine: Add the cucumber slices to the bowl. Toss gently until every slice is thoroughly coated in the creamy garlic dressing.

5. Chill: For the best flavor and texture, cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving.

6. Serve: Give it one last toss before serving. Garnish with sesame seeds or red pepper flakes if you want that extra pop of color and texture seen in the photo.

Health Benefits

• Hydration: Cucumbers are naturally high in water, making this a perfect light dish for warm days.

• Gut Health: The probiotics in Greek yogurt support a healthy digestive system.

• Weight Management: The high protein content in the yogurt helps you feel full and satisfied longer.

Crunchy Sesame Cucumber & Carrot Salad

Prep time: 15 mins | Servings: 2-4

Ingredients

The Vegetables:

• 2 Large English Cucumbers: Julienne-sliced or spiralized (English cucumbers are preferred because they have thinner skins and fewer seeds).

• 2 Large Carrots: Peeled and julienned into thin matchsticks.

• 1 tsp Salt: (For sweating the cucumbers).

The Dressing:

• 3 tbsp Rice Vinegar: (Unseasoned is best for controlling salt).

• 1 tbsp Soy Sauce: (Or tamari for gluten-free).

• 1 tbsp Toasted Sesame Oil: For that deep, nutty aroma.

• 1 tbsp Honey or Maple Syrup: To balance the acidity.

• 1 clove Garlic: Grated or finely minced.

• 1 tsp Fresh Ginger: Grated.

• Optional: A pinch of red pepper flakes for heat.

Garnish:

• 1 tbsp Toasted Sesame Seeds

• Fresh Cilantro or Scallions: Roughly chopped.

Instructions

1. Prep the Cucumbers: After slicing the cucumbers into thin strips, place them in a colander and sprinkle with 1 tsp of salt. Let them sit for about 10 minutes. This draws out excess water so your salad doesn’t get soggy. Rinse briefly and pat them dry with a paper towel.

2. Whisk the Dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, garlic, and ginger until well combined.

3. Combine: In a large mixing bowl, toss the prepared cucumbers and julienned carrots together.

4. Dress: Pour the dressing over the vegetables and toss gently to coat every strand.

5. Finish: Sprinkle with toasted sesame seeds and fresh herbs.

Pro Tip: This salad is best served cold. Let it chill in the refrigerator for 20 minutes before serving to allow the flavors to meld together.

Viral Creamy Protein Salad

This “everything but the kitchen sink” protein bowl is designed to keep you full for hours while hitting those savory, tangy cravings.

Ingredients

• Protein Base:

  • 1 cup Cooked shredded chicken (rotisserie chicken works great here)

  • 1 Large boiled egg, chopped

• The “Cream” Factor:

  • ½ cup Low-fat cottage cheese (small curd works best for texture)

  • 1 tbsp Light mayo or plain Greek yogurt

• The Crunch & Zing:

  • ¼ cup Cucumber, finely diced

  • ¼ cup Pickles or pickled jalapeños, chopped

• Seasonings:

  • ¼ tsp Garlic powder

  • Salt and black pepper to taste

  • Optional: 1 tsp Everything Bagel seasoning or a sprinkle of sharp cheddar

Instructions

1. Prep the Base: In a medium mixing bowl, combine the shredded chicken and the chopped boiled egg. Use a fork to slightly mash the egg if you prefer a more cohesive “salad” texture.

2. Add the Creaminess: Fold in the cottage cheese and the mayo (or Greek yogurt). Stir until the protein is evenly coated.

3. Mix in the Crunch: Add the diced cucumbers and your choice of pickles or jalapeños.

4. Season: Sprinkle in the garlic powder, salt, and pepper. Give it one final, thorough toss.

5. Chill & Set: For the best flavor, cover and refrigerate for at least 15 minutes. This allows the seasonings to meld and the cottage cheese to firm up slightly.

6. Serve: Enjoy it on its own, scooped into large romaine lettuce leaves, or as a high-protein dip with bell pepper slices or seed crackers.