The Lean Green Bean

Shrimp Cobb Salad

Lindsay — Fri, 24 Oct 2025 10:00:00 +0000

This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

*Originally published 5/2011. Updated 10/2025*

Hi friends!
Popping in to share this quick and easy Shrimp Cobb Salad for an easy lunch or dinner. Shrimp is one of my favorite quick-cooking proteins and cobb salads are perfect for packing in a ton of healthy ingredients. If you don’t like shrimp, try my Steak Cobb Salad.

If you’re on a salad kick and need more ideas, try:

Or try this Ultimate List of Salad Topping Ideas for some inspiration!

Why You’ll Love This Healthy Shrimp Cobb Salad

This shrimp cobb salad is easy to love for a lot of reasons:

Fully customizable. Feel free to swap out any toppings you don’t like or add your own.
Great for meal prep – All the components of this salad can be prepped ahead of time which makes it quick and easy to assemble at meal time.
Has protein and healthy fats – The shrimp is an easy quick-cooking protein and the avocado and salad dressing, especially homemade, both add healthy fats to help boost satiety.
It’s heart-healthy, packed with lean protein and veggies and healthy fats.

Shrimp Cobb Salad Ingredients

To make this salad, you’ll need:

Shrimp – Feel free to use any size you prefer
Bacon – I prefer to cook the bacon myself and chop it up but you could use bacon bits if you want
Hard boiled eggs – make your own or buy them pre-bought. Here’s how to make hard-boiled eggs in the instant pot.
Red onion – feel free to swap green, white, yellow onions etc for a milder flavor
Tomato – grape or cherry tomatoes halved or quartered work well
Avocado
Feta – I use crumbled feta. It does have a stronger flavor so feel free to swap with a different cheese if you prefer
Dressing – I like a lighter vinaigrette like the one I share below but you could use something creamy like ranch, etc if you want!

How To Cook Shrimp

You can choose to prepare the shrimp for this salad whatever way you prefer. A few ideas:

Sauteed – This is the method I typically use. Just heat some butter or oil in a skillet, add shrimp and seasonings and cook for 4-6 minutes, until shrimp are pink.
Grilled – If you have the grill fired up, thread the shrimp onto a few skewers, season and grill 2-3 minutes per side.
Baked – You can also bake them in the oven. Here’s a recipe for Oven-Baked Shrimp.

How To Make An Easy Shrimp Cobb Salad

To make this salad:

Cook the bacon, eggs and shrimp via your preferred method. To save time, you can grab pre-cooked shrimp and/or hard-boiled eggs.
Start with a bed of lettuce. Feel free to grab a bag of packaged salad greens to save time!
Add toppings. In a traditional cobb salad, ingredients are grouped into sections or rows on top of the lettuce but you can skip this step and combine everything mixed together on top.
Top with dressing – homemade or store-bought.

Shrimp Cobb Salad Dressing Options

The dressing options for this salad are endless. I typically use a maple mustard vinaigrette to keep it light but a lemon garlic dressing would also be great. If you want something a little more robust, try ranch or blue cheese to add some creaminess to the salad.

Cobb Salad Protein

The great thing about the cobb salad is that it pairs well with almost any protein. If you don’t like shrimp, try:

Steak – I’ve used leftover flank steak before!
Chicken – This is a great way to transform leftover grilled chicken.
Tofu – My Honey Garlic Air Fryer Tofu would work well on this salad. If you want to keep it vegetarian, you could swap the bacon for some beans
Salmon – If you don’t want shrimp but still want seafood, try adding my Air Fryer Salmon Bites.

Shrimp Cobb Salad Meal Prep & Storage

This salad is PERFECT for meal prep! Prep all of the components ahead of time and store separately until you’re ready to serve. Shrimp can be cooked and stored in a glass container in the fridge for up to 3 days. Same with bacon and hard-boiled eggs. They can be sliced/chopped ahead of time as well.

Save the avocado to slice right before serving so it doesn’t turn brown but the tomatoes and onions could be cut ahead of time and stored as well.

To prep your lettuce ahead of time, chop, wash and spin dry and store in a bag with a paper towel to absorb excess moisture and squeeze all the air out before sealing the bag.

If you choose to make homemade dressing, that can be prepped and stored in a mason jar in the fridge. Just give it a good shake before serving.

Shrimp Cobb Salad Tips and Tricks

A few tips and tricks:

Don’t overcook your shrimp! When shrimp take on a pinkish color and form a “C” shape, they’re done. If they curl up tight into an “O” shape, they are overcooked.
To keep your lettuce crisp, chop, wash and spin dry, then store in a bag. Add a paper towel to soak up the excess moisture and squeeze the air out before sealing the bag shut.
Vary the veggies – Salad is a great way to utilize veggies that are in season. Try nice ripe tomatoes in the summer. In the Fall, add some roasted squash!

Shrimp Cobb Salad Recipe

Here’s the recipe I use:

Shrimp Cobb Salad

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This Shrimp Cobb Salad comes together quickly and is perfect for a fresh, healthy lunch or dinner! Customize the toppings to your liking and top with a light vinaigrette.

Author: Lindsay
Yield: serve 4

Ingredients

For the shrimp

1 pound raw shrimp, peeled, devined and thawed
2 Tbsp butter (or oil if you prefer)
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the salad:

4–6 hard boiled eggs, sliced
1 medium avocado, diced
8 strips bacon, cooked and chopped
1 cup diced red onion
1 pint cherry or grape tomatoes, halved
1/3 cup crumbled feta
8 cups mixed greens or leaf lettuce

Optional dressing:

3 T oil (I use avocado oil)
3 Tbsp red wine vinegar
1 Tbsp dijon mustard
1 Tbsp maple syrup

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Instructions

Melt butter or heat oil in a large pan. Add shrimp and seasonings and saute over medium heat for 4-6 minutes until shrimp are just pink and form a C shape.
Place 2 cups of lettuce in each bowl.
Divide toppings evenly among 4 salads and add toppings in rows of shrimp, hard-boiled eggs, avocado, bacon, onion and tomatoes.
Top with crumbled feta.
Combine oil, vinegar, mustard and maple syrup in a jar. Seal and shake to combine. Taste and add salt and/or pepper if desired. You can also double the dressing recipe if you like more dressing!

Shrimp Cobb Salad FAQs

What is the best dressing for shrimp cobb salad

If you’re looking for a lighter option, most vinaigrette dressings would be great. Try honey mustard or balsamic vinaigrette. If you want something creamier, ranch or blue cheese would add great flavor to the salad!

Can I make shrimp cobb salad ahead of time?

Yes! All the components of this salad can be prepped ahead of time, making it quick and easy to assemble when you’re ready to eat.

How do I grill shrimp for cobb salad?

The easiest way to grill shrimp is to thread them onto skewers, season and grill 2-3 minutes per side.

Is shrimp cobb salad healthy?

Yes. This salad is packed with lean protein, vegetables and healthy fats making it a great balanced meal option for lunch or dinner.

Can I use frozen shrimp in cobb salad?

Shrimp cooks best from a thawed state. Feel free to use frozen shrimp, just thaw before cooking either under cold running water or in refrigerator overnight.

How long does shrimp cobb salad last in the fridge?

You can store the components separately for 3-4 days. Once you combine them into a salad, it’s best to eat within a day to avoid things getting brown or soggy.

What toppings go best with shrimp cobb salad?

Traditional cobb salad toppings include, bacon, hard boiled eggs, avocado, onion, tomato and crumbled cheese like blue cheese or feta. You can make it seasonal by adding things like roasted squash, corn, apples or berries depending on the season.

Can I make shrimp cobb salad without eggs?

Yes, feel free to omit the hard boiled eggs from this recipe.

What’s the difference between shrimp cobb salad and a regular cobb salad?

The biggest difference is the protein. The most traditional protein for a cobb salad is chicken breast or turkey, but this recipe uses shrimp and almost any protein source would work well on this salad.

Can I meal prep shrimp cobb salad for lunches?

Yes! This salad is perfect for meal prep because all the components can be cooked and prepped ahead of time!

Enjoy!
–Lindsay–

Mediterranean Meatballs

Lindsay — Sun, 16 Feb 2025 13:25:03 +0000

These Mediterranean Meatballs are easy to make and full of flavor. Made with ground turkey, spinach, feta and spices, they are versatile and protein-packed – perfect for lunch or dinner!

Hi friend!

I’m excited to share these Mediterranean Turkey Meatballs with you today. If you’ve been around a while, you know we love meatballs. They’re easy to make, taste good hot or cold and can often be eaten with or without sauce.

For a while, they were my favorite post-workout snack! Here are some of my favorites:

Mediterranean Turkey Meatballs

So what’s so good about these Mediterranean Turkey Meatballs? They’re versatile and protein-packed, perfect for Mediterranean-inspired meals.

They’re packed with spinach and feta plus lots of spices to add flavor. Using ground turkey makes them a source of lean protein and they pair well with pasta, rice, salads and more.

Mediterranean Meatball Variations

If you’re not a fan of ground turkey, you could easily use another ground meat like beef, chicken or lamb. Want recipes specific to those types of meat? Try:

What to serve with Mediterranean meatballs?

I like to serve these meatballs in a bowl with lots of other Mediterranean goodness. Think things like:

Rice, couscous or orzo
Lettuce mix
Naan
Tzatziki sauce
Chopped olives
Veggie mix – a combination of onion, tomato, red peppers, cucumbers and feta works really well with the flavors of the meatballs

If you don’t have a store-bought tzatziki you like, try this homemade version: Tzatziki Sauce Recipe. Or try this Spicy Red Feta Dip instead.

Ingredients for Mediterranean Meatballs

These meatballs don’t require any fancy ingredients. A few of the things you’ll need:

Ground turkey – I go for 93/7 or 85/15 so they don’t dry out too much
Egg
Panko breadcrumbs – regular or gluten-free to help bind the meatballs together
Spinach – I use half an 8oz box of frozen spinach, thawed and then squeezed to remove moisture
Feta – crumbled feta adds tons of flavor
Fresh parsley – feel free to add some mint or dill as well if you’d like

How To Make Easy Mediterranean Meatballs

To make these meatballs you just need one bowl!

Be sure to squeeze the excess moisture out of the frozen spinach once you thaw it. I also like to give the spinach a rough chop, even though it’s already chopped just to make the pieces a little smaller.

Once you’ve done that, combine all of the ingredients in a bowl. Use your hands to mix everything together so that it’s well combined.

Then use your hands or a cookie scoop to form into meatballs of your desired size. I prefer smaller meatballs so I typically make 20-24 per batch.

Then bake, flipping after about 9 minutes.

Mediterranean Meatballs Recipe

Mediterranean Meatballs

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These Mediterranean Meatballs are easy to make and full of flavor. Made with ground turkey, spinach, feta and spices, they are versatile and protein-packed – perfect for lunch or dinner!

Author: Lindsay
Yield: serves 4

Ingredients

1 pound ground turkey (i use 85/15 or 93/7)
1 egg
1/3 cup panko breadcrumbs (gluten-free if needed)
1 tsp cumin
1 tsp oregano
1/2 tsp salt
1/2 tsp garlic powder
2 Tbsp minced fresh parsley
1/3 cup crumbled feta
4 oz chopped frozen spinach (thawed and squeezed to remove excess water)*
Bowl additions: rice, pita, tzatziki sauce, chopped veggie mixture, lettuce, etc

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Instructions

Combine all ingredients in a large bowl.
Use your hands to mix well and combine.
Form into 20-24 meatballs of desired size.
Bake at 400 degrees F for 14-15 minutes, flipping after 9 minutes.
Serve in a bowl with rice, lettuce, mixture of chopped tomatoes, cucumber, onion, red pepper and feta, tzatziki sauce and naan.

Notes

*After squeezing spinach to remove moisture, I roughly chop it a few more times to get smaller pieces.

Mediterranean Meatballs FAQs

What can I add for more herby Mediterranean meatballs?

This recipe calls for fresh parsley but if you wanted to add even more fresh herbs, you could try some chopped mint leaves or dill. You could also add dried oregano or a little cinnamon.

Are these healthy Mediterranean meatballs?

Yes! These meatballs are a great source of lean protein. They’re low-carb, can be made gluten-free and make a great addition to most diets.

Can these Mediterranean diet meatballs be gluten-free?

Yes. To make these meatballs gluten-free, simply use gluten-free panko breadcrumbs. I use Kikkoman.

Do you have to make these Mediterranean meatballs with feta?

I personally think the feta plays a big part in this recipe. It’s so flavorful and really gives the meatballs a Mediterranean spin. However, if you don’t like feta, you could leave it out. I would suggest adding 1 tsp oregano to ramp up the flavor instead.

Can you make Mediterranean meatballs in the air fryer?

Yes. Grease the air fry grates and cook at 400 for about 5 minutes, flipping half way through.

How to add spicy Mediterranean meatballs?

To make these meatballs spicy, try adding 1/2 teaspoon to 1 tsp of cayenne pepper or some dried chili flakes.

Can you serve Mediterranean meatballs with couscous?

Yes! Couscous pairs well with these meatballs as a source of carbohydrates. If you don’t like couscous, try rice (white or brown), orzo or even something like farro or wheatberries.

Can you pair Mediterranean meatballs with tomato sauce?

These meatballs are so versatile that you could easily pair them with tomato sauce and serve them on your next spaghetti night. If you want them to lean more Italian, just leave out the feta and pair them with tomato sauce and pasta.

Mediterranean Turkey Meatballs with Tzatziki

Need more Mediterranean recipes?

Try one of these:

Enjoy!
–Lindsay–

Mediterranean Chopped Salad

Lindsay — Thu, 30 Jan 2025 19:25:07 +0000

This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Hi friend!

I’ve got an easy new salad recipe for you this week. This Mediterranean Chopped Salad is perfect for food prep and full of flavor. You can chop and mix the vegetables with the chickpeas, chicken and dressing to let the flavors develop and then toss with lettuce right before serving to keep it from getting soggy!

It’s a light, flavorful, Mediterranean-inspired meal that’s perfect for everything from a busy weeknight dinner to a holiday gathering.

Mediterranean Chopped Salad with Chickpeas

While I include chicken in this recipe, you could easily keep this vegetarian by omitting the chickpeas and doubling the chickpeas in the recipe.

Chickpeas are an affordable pantry staple and a great source of plant-based protein and fiber. They’re also a great source of many nutrients including magnesium and potassium. In addition, they’re a great source of iron!

If you’re looking for other recipes using chickpeas, try:

Chopped Mediterranean Salad Recipe Ingredients

This salad comes to life with just a few basic ingredients. You’ll need:

Tomatoes – grape or cherry tomatoes that can be easily quartered work well for this recipe
English cucumber – different than a traditional cucumber because it’s less watery. If you can only find regular cucumbers, slice in half lengthwise and scoop out the seeds before dicing.
Chickpeas – if you don’t like them, try swapping in great northern beans
Red onion – you can slice and soak in water for a few minutes before dicing to help make the flavor more mild
Bell pepper – red is my favorite but you could use yellow or orange as well
Feta – crumbled feta adds great flavor
Olives- optional. Feel free to leave them out if you don’t like them
Chicken- any kind of cooked chicken will do. Use up leftovers, grab a rotisserie chicken or cook some in the air fryer and dice it up!
Romaine lettuce – take the time to chop it up into small pieces so it mixes will with all the chopped veggies
Avocado – save this to add just before serving!

For the dressing you just need to combine a few pantry staples like oil, red wine vinegar, lemon juice, dijon mustard and a few spices, plus a little honey or maple syrup for sweetness.

How To Make Chopped Mediterranean Chicken Salad

Making this salad requires just a few simple steps and a lot of the work can be done ahead of time!

It tastes best when the chopped veggies, chickpeas and chicken have time to marinate in the dressing so feel free to chop and combine these ingredients a day ahead of time and let them sit in the fridge.

Chop the veggies and mix with drained chickpeas, cooked chicken, feta and olives.

Combine all of the dressing ingredients and shake well. Pour over the veggie mixture.

When ready to serve, toss in a large bowl with the finely chopped lettuce and add avocado.

Chopped Mediterranean Chickpea Salad Variations

Mediterranean Chopped Salad Sandwich Pitas

The finely diced parts of this salad might make it difficult to eat as a traditional sandwich but it would work really well in a wrap or pita pocket!

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

If you’re looking for a change from the oil and vinegar dressing for this salad, it would be great with a red pepper dressing as well. Try one of these:

Thin out this Spicy Red Pepper Feta Dip to use as a dressing
Roasted Red Pepper Vinaigrette
Mediterranean Chopped Salad with Roasted Red Pepper Dressing

Chopped Mediterranean Chickpea Salad Bowl

If you want to make this more of a grain bowl, skip the lettuce and serve over rice, quinoa or farro! Or keep the lettuce and simply add your favorite grain to the mix!

Vegan Chopped Mediterranean Salad

To make this recipe vegan, leave out the chicken. You could add extra chickpeas or even toss in some crispy marinated tofu. Try this recipe for The Best Vegan Greek Tofu.

Easy Mediterranean Chopped Salad Recipe

Here’s how to make it:

Mediterranean Chopped Salad

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This Mediterranean Chopped Salad is perfect for lunch or dinner and a great way to repurpose leftover chicken! Let the veggies marinate and toss with lettuce just before serving!

Author: Lindsay

Ingredients

For the salad:

1 pint cherry or grape tomatoes, quartered
half an English cucumber (more if desired)
1/2 a medium red onion, diced (approx 1 cup)
1 red bell pepper, diced
1 (14.5) oz can chickpeas, drained
1/2 cup crumbled feta
1/4 cup fresh parsley, chopped
2 oz can sliced black olives, optional
1 pound cooked chicken, diced
6 cups Romaine lettuce, finely chopped
1 medium avocado, diced

For the dressing:

1/4 cup oil (I use avocado oil)
1/4 cup red wine vinegar
juice from half a lemon
2– 3 tsp dijon mustard
1/2 tsp oregano
1/4 tsp salt
1/4 tsp garlic powder
1 – 2 tsp maple syrup or honey (to taste)

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Instructions

Place diced tomatoes, cucumber, red onion, bell pepper, chickpeas, feta, fresh parsley, olives and chicken in a large bowl or container.
Combine all dressing ingredients in a glass jar with a lid and shake until well combined.
Pour over the veggie and chicken mixture and let marinate at least an hour, up to overnight.
When ready to serve, pour the mixture over the lettuce and toss well. Top with avocado and serve.

Chopped Salad Mediterranean FAQs

Is this Chopped Mediterranean Salad gluten-free?

Yes! Just leave off the crusty bread it is served with. This salad recipe is gluten-free as written.

How to store this chopped Mediterranean salad?

If you think you’ll have leftovers, I would not mix all the veggies and chicken mixture with the lettuce. Storing them together with cause the lettuce to get soggy.

However the veggies, chicken and chickpeas can be mixed ahead of time so feel free to prepare in advance and just store separately from the lettuce until ready to serve.

Is this better than an organic Mediterranean chopped salad kit?

I think so When you make it homemade you have total control over the ingredients, freshness, dressing type etc. But if you’re in a pinch and craving something similar, try this Mediterranean Crunch Chopped Salad Kit from Taylor Farms.

How can I make this a more Mediterranean crunch chopped salad?

To up the crunch factor, try adding chopped walnuts or slivered almonds. You could also mix in some coleslaw or chopped cabbage for additional crunch! You could also add pepperoncini and extra olives for more flavor.

More Mediterranean Recipes

Want more Mediterranean-inspired recipes? Try one of these:

Enjoy!
–Lindsay–

Broccoli Pesto Pasta

Lindsay — Sun, 29 Sep 2024 04:00:00 +0000

This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

*Originally published 5/2016. Updated 9/2024.*

Hi Friends!

This broccoli pesto pasta recipe has been on the blog for years now but I recently made it and decided it was time to breathe some new life into the post!

It’s a fun twist on traditional pesto and super easy to make at home. Add some pasta, chicken and your veggies and boom! Dinner is served. Or if you don’t have broccoli, try this Creamy Tomato Chicken Pasta instead!

Broccoli works well in this recipe because it’s green and blends seamlessly into a typical pesto recipe.

Broccoli Pesto Pasta Ingredients

You only need a few ingredients to make the broccoli pesto:

Fresh basil – This recipe only uses about 1 cup. If you’re not growing it in your garden, it can be tricky to find at the grocery store so I didn’t want to require you to find a huge amount!
Garlic – You can control the number of cloves you add depending on how strong of a garlic flavor you like. I use 3 cloves but if you want a more subtle flavor you can use 2 or even 1.
Oil – I use avocado oil but olive oil also works great.
Pumpkin Seeds/Pepitas – I know pine nuts are expensive so this recipe uses pepitas because it’s something I always have on hand to add to my smoothies. You could also try sunflower seeds or even cashews or almonds.
Parmesan cheese – I buy a block and shred my own but you could buy it already grated if you need to.
Broccoli – I’ve found fresh broccoli to work best in this recipe. Frozen broccoli steamed in the microwave tends to add a bit too much water.
Pasta water – In this recipe, you cook the broccoli in boiling water and then remove it and add the noodles. After the noodles are cooked, save just a bit of the water to add to the pesto at the end. It’s filled with starch and will help bring everything together.
Salt – to taste!

How To Make Pasta with Broccoli Pesto

To make this pesto all you really need is a food processor. I’ve tried making this in a blender but since there’s not that much liquid, it can be tricky.

So grab your food processor, (big or small!) and add all ingredients except the pasta water. Blend until smooth. Slowly add the pasta water until the pesto is your desired consistency. I use about 1/4 cup. Then toss with your favorite pasta!

Chicken Broccoli Pesto Pasta

In my opinion, chicken and roasted veggies are the perfect addition to this recipe. They pair well with the flavors of pesto and the chicken adds protein to the dish helping to round it out and make it a complete meal.

This Broccoli Pesto would be a great sub for regular pesto in my Slow Cooker Pesto Chicken Tortellini or my Pesto Chicken Quinoa Bowls. Or try this One Pot Creamy Pesto Chicken Pasta.

Broccoli Pesto Pasta Recipe

Broccoli Pesto Pasta

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This Broccoli Pesto Pasta is easy to make and perfect for a quick weeknight dinner. Pair with chicken for extra protein and customize with your favorite veggies.

Ingredients

1 cup fresh basil leaves, loosely packed
2–3 cloves garlic (depending on how strong you want the garlic flavor)
1/3 cup oil (avocado oil or extra virgin olive oil)
1/3 cup pepitas (or pine nuts or sunflower seeds)
1/2 cup Parmesan cheese
2 cups fresh broccoli florets
1/2 cup pasta water, reserved
pasta
1 box orecchiette pasta, boiled
1/3 cup crumbled feta cheese
⅓ cup pine nuts

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Instructions

Bring a pot of water to a boil.
Add 2 cups broccoli and let cook for 2 minutes.
Remove with a slotted spoon and run under cold water to stop cooking.
Add pasta to the water and cook according to package directions.
Meanwhile, in a food processor, combine basil, garlic. oil, pepitas, parmesan and drained broccoli and process until smooth.
When pasta finishes cooking, reserve 1/2 cup pasta water before draining.
To finish pesto, add 1/4 cup pasta water to the food processor and process until smooth.
Taste and add salt as desired. Add remaining pasta water if you want the pesto a little thinner.
Toss desired amount of pesto with pasta and serve.

Broccoli Pesto Pasta FAQs

How do you store broccoli pesto pasta?

If you’re making the pesto ahead of time, I would store it separately and toss it with warm pasta when you’re ready to serve it. Pesto can be stored in an airtight container in the fridge for a week or two. Extra can be frozen.

How do you freeze broccoli pesto?

Pesto can be stored in the freezer if you’re not able to use it all. Just use a Tablespoon to scoop onto a plate lined with parchment paper. Freeze and then transfer the pesto spoonfuls to a Ziploc bag.

Can you make broccoli pesto without basil?

I’ll be honest- I think basil is really what gives pesto its classic flavor. I tried this recipe using curly parsley and it just wasn’t the same. I’ve seen people recommend trying arugula instead of basil but I haven’t tried it myself.

This post has ideas for The Best Substitutes for Basil in Pesto.

Can you make this vegan broccoli pesto?

To make this recipe vegan you would need to replace the Parmesan cheese. You could try replacing the Parmesan in this recipe with nutritional yeast or try this Easy Vegan Pesto recipe.

Could you use this to make broccoli pesto pizza?

Yes! This would be the perfect addition to a white pizza. Pair it with fresh mozzarella slices, blistered tomatoes and even some chicken!

Could you make roasted broccoli pesto?

Yes. If you wanted to kick the flavor up a bit, roasted broccoli would be great in this recipe!

Can you use frozen broccoli in this recipe?

I wouldn’t recommend it. It’s a big too watery and changes the consistency of the pesto.

Could you serve this as broccoli pesto pasta salad?

Yes! This would be good hot or cold. Feel free to use shells or another type of pasta and add raw veggies for a little crunch and toss with pesto.

Or try this Pesto Pasta Salad or this Tortellini Pesto Pasta Salad.

Need more broccoli recipes?

Check out these:

Enjoy!
–Lindsay–

Mexican Street Corn Dip

Lindsay — Thu, 15 Aug 2024 18:12:57 +0000

This Mexican Street Corn Dip is sure to be a hit at your next party or gathering. Spicy, flavorful and easy to make it’s perfect for dipping with chips!

Hi friends!

If you’re looking for an easy dip to serve at a party or something to bring to the next summer potluck, this dip is it! It’s super easy to make, requires just a few ingredients and is bursting with flavor!

My husband is a huge fan of sweet corn but I like my corn on the cob plain. However, if you cut that plain corn off the cob, add some seasonings and Greek yogurt to make it creamy and give me some chips for scooping, I will eat the whole bowl!

Mexican Street Corn Dip Ingredients

You just need a few basic ingredients to make this dip:

Corn – If you’re using corn on the cob, cook it however you’d like- on the stove, in the microwave, on the grill etc and then cut it off the cob. You could also try this recipe with canned or frozen corn.
Butter – To add a little richness
Garlic – For flavor.
Jalapeno- This is optional, but I think this dip tastes best with a little kick to it!
Lime juice – Fresh is best!
Seasonings – Just a simple mix of paprika, chili powder and salt
Green onion – Thinly sliced
Feta – If you can find cojita cheese you can use that but I find feta to be more readily available
Plain Greek yogurt – Many recipes will use sour cream or mayo to add creaminess but I prefer Greek yogurt to add a little extra protein!

How To Make Mexican Street Corn Dip

Here’s how you make it:

Cook the corn and cut it off the cob.
In a saute pan over medium heat, melt the butter and add in the garlic, jalapeno, lime juice and seasonings.
After sauteing for a few minutes, add the corn and green onions and saute a few minutes more.
Remove from heat, stir in the feta and yogurt and mix until well combined. Taste and adjust seasonings.
Top with green onions and feta and serve with chips.

Mexican Street Corn Salad

You may be wondering what the difference is between this dip and Mexican Street Corn Salad and the answer is probably the chips! Serve this dip by itself in a big bowl and people can eat it as a side dish salad, or put it in a bowl next to some chips and people will eat it as a dip!

More Easy Appetizers

Need more easy party appetizer ideas? Try one of these:

Homemade Pepperoni Bread
Crispy Pulled Pork Potato Skins
Cream Cheese Fruit Dip
Homemade Soft Pretzel Bites
Spicy Shrimp Tacos – make them street taco sized!

Street Corn Dip Recipe

Here’s the exact Mexican Street Corn Dip recipe:

Mexican Street Corn Dip

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This Mexican Street Corn Dip is sure to be a hit at your next party or gathering. Spicy, flavorful and easy to make it’s perfect for dipping with chips!

Author: Lindsay
Yield: Serves 6

Ingredients

4 ears of corn, cooked and cut off the cob (approx 3 cups)
2 Tbsp unsalted butter
1 jalapeno, minced
2 cloves garlic, minced
juice from one lime
1 Tbsp paprika
1 Tbsp chili powder
1/2 – 1 tsp salt
1/2 cup green onion, thinly sliced
1/2 cup crumbled feta
1/2 cup plain Greek yogurt
extra green onion and feta for topping, optional

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Instructions

Cook corn as desired (stovetop, grill, microwave, etc) and cut off the cob if needed.
In a medium saucepan, melt butter over medium heat.
Add jalapeno, garlic, lime juice and spices and saute 3-4 minutes.
Add corn and green onions and saute another 2-3 minutes.
Remove from heat and stir in yogurt and feta until well combined.
Taste and adjust seasonings, top with more green onions and feta and serve warm with chips for scooping.

Notes

For a less spicy dip, omit the jalapeno or cut back on the chili powder!

Mexican Street Corn Dip FAQs

What is the best street corn seasoning?

For this Mexican Street Corn Dip, we stick to just chili powder, paprika and salt and uses fresh garlic but you could try garlic powder, cumin or even add fresh cilantro. Or try making your own DIY Elote (Street Corn) seasoning.

Can you make Mexican street corn on the grill?

You can definitely use the grill whether you’re making this dip or regular Mexican street corn. Here’s directions for How To Grill Corn. Just follow those directions and cut it off the cob to use it in this dip. OR here are a couple of recipes for Grilled Mexican Street Corn. (Or try this one for Grilled Mexican Street Corn Elotes).

Other Mexican street corn salad recipes?

My recipe uses plain Greek yogurt but a lot of recipes out there use mayo or sour cream to make it creamy. Try this Mexican Street Corn Salad with mayo. Or this Mexican Street Corn Dip with cream cheese.

Can you make Mexican street corn casserole?

This recipe is pretty much a casserole as well. When I think of casseroles, I think baked in the oven so you could try mixing everything together and baking in a baking dish in the oven until warm and bubbly if desired!

What are some other easy Mexican street corn recipes?

If you happen to have extra street corn dip/salad and are looking for ways to use it up, here are some ideas:

Need more Mexican recipe ideas?

The Ultimate Hot Taco Layer Dip

This easy Hot Taco Layer Dip is perfect for tailgating. This vegetarian appetizer is made with easy homemade refried beans, creamy hummus, corn salsa and cheese. Perfect for scooping with chips!

Grab the recipe!

Baked Ranch Chicken Taquitos

These Baked Ranch Chicken Taquitos are a quick and easy, kid-friendly option for lunch or dinner and a great way to use up leftover chicken. Make a double batch and freeze some for a busy week!

Grab the recipe!

Slow Cooker Creamy Mexican Chicken

This Crockpot Mexican Chicken makes a quick, easy dinner or freezer recipe. Made with simple ingredients but full of flavor, it’s great on its own or served over rice, farro or cauliflower rice.

Grab the recipe!

Mexican Burgers

These Mexican Burgers are perfect for your summer cookout or party. Topped with grilled corn salsa, pepper jack cheese and lots of guacamole, each bite is packed with flavor!

Grab the recipe!

Cilantro Lime Chicken {Slow Cooker or Instant Pot}

This Cilantro Lime Chicken is the perfect healthy dinner recipe and can be made in the slow cooker or the Instant Pot. Serve it over rice or as a filling for tacos. You can even prep it ahead of time and freeze until you need it.

Grab the recipe!

Enjoy!
–Lindsay–

Greek Quinoa Salad with Feta

Lindsay — Wed, 22 Jun 2022 10:44:45 +0000

This Greek Quinoa Salad with Feta is made with just a few simple ingredients and packed with flavor! Enjoy this salad alone or pair it with chicken for a full meal.

Hi friends!

Today I’m going to introduce you to my favorite summer lunch – Greek Quinoa Salad with Feta, plus chicken and chips for scooping. Oh and I top mine with guacamole!

The main reason I love this salad is that it makes quinoa taste good. I’m not a fan of plain quinoa so I’m always looking for ways to jazz it up and it only requires a few simple ingredients to do it.

If you’re looking for more quinoa recipes, try one of these:

Quinoa Salad with Feta Ingredients

Let’s run down the basic ingredients:

Quinoa- I used tricolor quinoa but white, red or black is fine!
Tomato – I use quartered cherry tomatoes
Red pepper – Red, orange or yellow bell peppers will work
Green onion – I prefer green onion to red but red onion would probably be more suitable for this salad so feel free to use either.
Cucumber – I slice them in half lengthwise and scoop out the seeds before chopping.
Crumbled feta – I prefer smaller chunks but feel free to leave them large if you prefer.

Quinoa Salad with Feta Dressing

The dressing for this salad is super simple yet full of flavor! I don’t even measure anymore when I make it. Just pour a little of this and that and shake it all up.

Oil – I use avocado oil but olive oil would work well too.
Red wine vinegar – Most important! Adds the best flavor.
Lemon juice – You’ll definitely want fresh lemon juice.
Dijon mustard – pairs well with vinegar and lemon.
Maple syrup – you could sub honey. This is optional for a little added sweetness. Taste it without and decide if you want to add!

What To Serve with a Greek Quinoa Salad with Feta

As I mentioned, this can be enjoyed in a variety of ways. It makes a great vegetarian meal or side dish all on its own. If you want to add more protein, I often add chicken. I use this Simple Chicken Marinade for Meal Prep, cook the chicken in the air fryer and then thinly slice it. I add it to a bowl with some of this quinoa salad, top with guacamole and add chips for scooping.

Looking for other things to pair with this quinoa salad? Try these:

So here’s the quinoa salad recipe:

Greek Quinoa Salad with Feta

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This Greek Quinoa Salad with Feta is made with just a few simple ingredients and packed with flavor! Enjoy this salad alone or pair it with chicken for a full meal.

Author: Lindsay
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 minutes

Ingredients

3/4 cup dry quinoa
1 bell pepper, diced
1 pint cherry tomatoes, quartered
1/2 cup sliced green onion (or red onion)
1 cup cucumber, diced
1/3 cup crumbled feta

3 Tbsp avocado oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp oregano
1–2 tsp honey, optional

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Instructions

Cook quinoa according to package directions.
Let cool at least 10 minutes, then combine quinoa with pepper, tomato, onion, cucumber and feta.
In a small bowl or jar, combine oil, red wine vinegar, lemon juice, dijon mustard and oregano. Stir or shake well to mix. Taste and add honey to sweeten if desired.
Pour over quinoa mixture and stir until well combined.

Notes

Feel free to add garlic to the salad or dressing if you’d like!

This salad is best served cold and the flavors will deepen as it sits which makes it perfect for meal prep! Want to learn more about how to meal prep? Check out my course Mastering Food Prep.

Want more quinoa recipes?

Enjoy!

–Lindsay–

Spicy Red Pepper Feta Dip

Lindsay — Tue, 23 Mar 2021 04:00:00 +0000

This Spicy Red Pepper Feta Dip recipe is the perfect party appetizer. Made with beans for added fiber, it’s full of flavor and tastes great with crackers or vegetables!

*Originally published June 2012. Updated Mar 2021*

Hi Friends!

This Spicy Red Pepper Feta Dip is a must-try for sure! I first made this roasted red pepper feta dip way back in 2012 and it’s still a favorite of my husband and I. I’ve made a few adjustments to the original recipe – mainly cutting out the yogurt and using a whole can of beans instead of just one cup but I think these changes make it even better!

I originally developed this recipe after one of our favorite restaurants stopped serving it on their hummus platter. I was devastated and knew I needed to recreate it for us to enjoy at home.

Spicy Red Pepper Feta Dip Ingredients

Here’s what you need for this simple dip:

White beans – I use great northern beans. They’re very mild in flavor so they allow the flavor of the feta to shine through, while still adding some protein and fiber to the dip!
Roasted red pepper – I make mine at home – just stick one in the oven on a baking tray for 30 minutes or so and then remove the skin, stem and seeds.
Roasted garlic – Since I already roast my red pepper, I just roast some garlic at the same time. Roasted garlic has a milder flavor so if you replace it with minced garlic, use less!
Feta cheese – You can buy a block and crumble it or buy it pre-crumbled like I do.
Cayenne pepper – This is what gives it that kick. Use as much or as little as you’d like!

Roasted Red Pepper Feta Dip

Here’s how you make it:

Spicy Red Pepper Feta Dip

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This Spicy Red Pepper Feta Dip recipe is the perfect party appetizer. Made with beans for added fiber, it’s full of flavor and tastes great with crackers or vegetables!

Author: Lindsay L

Ingredients

1 red bell pepper
6 cloves roasted garlic (I roast one small bulb)
1 (14.5 oz) cannellini beans, drained and rinsed
1 tsp cayenne pepper
1 Tbsp oil
1 (4oz) container crumbled feta (approx 3/4 cup)

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Instructions

Place the red pepper on a baking sheet. Cut the top off the bulb of garlic, drizzle with olive oil and wrap in foil. Place it on the baking sheet as well.
Roast the pepper and garlic in the oven at 400 degrees for 40 minutes.
Let pepper cool slightly, peel off the skin and remove stem, seeds and extra liquid.
In a food processor, combine roasted pepper and garlic, crumbled feta, oil, cayenne pepper and beans. Process until well combined.
Taste and add additional cayenne pepper if desired. Serve with crackers, veggies or pita or use as a topping in Greek bowls, on burgers etc.

Notes

The original recipe called for 1/2 cup Greek yogurt. I don’t use that anymore but you can certainly add to give it a boost of protein.

Serve this at your next party and it’s sure to be a hit!

Enjoy!
–Lindsay–

Strawberry Chicken Spinach Power Salad

Lindsay — Tue, 18 Aug 2020 04:00:00 +0000

This Strawberry Chicken Spinach Power Salad is perfect for summer! It’s packed with protein, fresh produce & nuts and topped with a lemon poppyseed dressing. A great recipe for lunch or dinner!

*Originally published June 2016*

Hi Friends!

Allow me to share this Strawberry Chicken Spinach Power Salad with you because it’s about to become your new favorite summer salad. I’ve been a fan of a simple strawberry spinach salad for years now but more often than not, I want to make it a bit heartier. This salad has all my favorite components:

Leafy greens – I use spinach but if you’re not a fan, you could use whatever type of lettuce you have on hand, spring greens, kale etc.
Lean protein – I usually opt for chicken because I always have it on hand but steak would be good or you could try chickpeas, hard boiled eggs or white beans for a vegetarian version
Fruit- If you haven’t tried fruit on your salad you’re missing out! Any type of berries are a fabulous addition in the summer. Peaches are also great!
Healthy fats – Both avocado and nuts add healthy fats to the salad and help boost the satiety factor. I grab pecans when I have them but slivered almonds or even pumpkin or sunflower seeds would add a nice crunch!
Cheese – I love adding some crumbled feta to my salads for a boost of flavor
Vegetables – Corn and red onion are a few of my favs but carrots, red peppers and roasted sweet potatoes are also great!

Strawberry Chicken Spinach Power Salad

I have a simple homemade lemon poppyseed dressing that I love but feel free to use storebought balsamic, honey mustard or even Italian dressing!

Here’s how you make this salad:

Strawberry Chicken Spinach Power Salad

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This Strawberry Chicken Spinach Power Salad is perfect for summer! It’s packed with protein, fresh produce & nuts and topped with a lemon poppyseed dressing. A great recipe for lunch or dinner!

Yield: serves 2

Ingredients

4 cups baby spinach
6–8 ounces cooked chicken
1/2 cup cooked corn
1/2 cup sliced strawberries
3 Tbsp crumbled feta cheese
1/3 cup pecans
1/2 cup avocado
1/4 cup red onion
juice from 1 lemon
1 Tbsp vegetable oil
2 Tbsp white wine vinegar
1/2 – 1 tsp sugar
1 tsp poppyseeds

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Instructions

Divide spinach evenly between two bowls.
Top with chicken, corn, berries, cheese, pecans, avocado and red onion.
In a small bowl, mix remaining ingredients. Taste and add more sugar if needed.
Serve salads with dressing!

Notes

Feel free to adjust ingredient quantities to your liking!

Pretty simple. Like with most of the salads I share, you don’t really need specific quantities and feel free to add or subtract ingredients based on your preferences.

To make this salad even easier, use food prep! Grill or bake some chicken ahead of time and cook some fresh corn on the cob. You could also slice some strawberries and red onion and store in tupperware containers in the fridge. Then, when it’s time for lunch or dinner, just quickly assemble everything!

Looking for more salad ideas? Check out these posts:

Enjoy!
–Lindsay–

Steak Cobb Salad

Lindsay — Thu, 18 Jun 2020 04:00:00 +0000

This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

*Originally published April 2016. Post updated June 2020*

Hi Friends!

Allow me to introduce this Steak Cobb Salad. If you’re a long-time reader, you know that I’m not a huge red meat eater, but that it’s hubby’s fav. My older kids eat burgers and my oldest loves steak like his daddy so we’ve been adding it into the rotation lately.

That being said, if you’re not a steak fan like me, you can easily sub chicken for steak in this salad and it’s still delicious. This is one our summer favorites because it’s easy to throw together and makes such a filling meal without heating up the kitchen.

Steak Cobb Salad

You guys know that hubby is the salad lover out of the two of us. While he would happily eat a bowl of lettuce with some dressing alongside a meal, sometimes it’s fun to “beef up” the salad (see what I did there?!) and turn it into a full meal.

This is a bit of a non-traditional cobb salad. I used crumbled feta instead of blue cheese and added a honey mustard dressing…but the flavors all work well together and it’s both light and hearty….perfect for lunch or dinner as the weather starts to warm up!

Here’s how you make it:

Steak Cobb Salad

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This Steak Cobb Salad Recipe is packed with protein and nutrients, easy to assemble and makes a great lunch or dinner option as the weather gets warmer.

Yield: serves 4

Ingredients

1 – 1.5 pound flank steak
1/2 cup olive oil
3 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1/2 cup chopped onion
1/3 cup red or white wine vinegar
2 Tbsp honey
4 hard boiled eggs, halved or quartered
4–6 strips of bacon, cooked and crumbled
1/2 cup crumbled feta cheese
1 cup cherry tomatoes, halved
1/2 cup red onion, chopped
8 cups chopped romaine lettuce or mixed greens
2 medium avocados, sliced or chopped

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Instructions

Combine first 8 ingredients in a ziploc bag and let marinate at least 4 hours or overnight.
Remove steak and grill to desired doneness.
Let rest and slice into strips.
Put 2 cups of lettuce in each bowl. Top each with bacon, feta, tomatoes, onion, egg, avocado and steak, arranging as desired.
Serve with your favorite dressing.

Because it’s our favorite, I served this with a basic honey mustard dressing made by combining mustard, honey, oil and a little vinegar. But feel free to use whatever type of dressing you prefer! Ranch or blue cheese would be good!

Let me know if you try this salad this summer!

Enjoy!
–Lindsay–

Loaded Strawberry Spinach Salad

Lindsay — Tue, 25 Jun 2019 04:00:00 +0000

This Loaded Strawberry Spinach Salad is a summer favorite. Serve it as a side dish or add some protein and make it an easy lunch or dinner.

Hi friends!

This Loaded Strawberry Spinach Salad has long been my favorite summer salad. I’ve been making it for at least 10 years now and it just never gets old. It’s the perfect combination of flavors and also easy to customize to fit your taste preferences. There aren’t even any specific quantities needed. You can make as much or as little as you want to feed your family or feed a crowd. I tried to give you a rough estimate for 4 servings but don’t stress over the amounts. They’re not exact.

I love this salad because it has so many flavors but you can throw it together super quickly. If you’re really in a hurry, you can leave off the roasted sweet potatoes because those are really the only thing that takes any time to make, but I’d highly suggest including them. I usually roast them a day or two before I plan to make the salad and then just toss everything together.

Loaded Strawberry Spinach Salad

This makes a great side salad to pair with your favorite dinner, but can also easily be turned into a meal of its own by adding your favorite protein. Add some grilled chicken or steak, some hard boiled eggs or even some chickpeas or lentils to keep it vegetarian.

Here’s how you make it:

Loaded Strawberry Spinach Salad

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This Loaded Strawberry Spinach Salad is a summer favorite. Serve it as a side dish or add some protein and make it an easy lunch or dinner.

Author: Lindsay
Yield: serves 4

Ingredients

8 cups baby spinach
2 cups strawberries, sliced
3/4 cup onion, thinly sliced
1– 2 cups apples, chopped
2–3 cups roasted sweet potatoes, diced
1 large avocado, diced
1/4 cup crumbled feta, optional
juice from two lemons (approx 1/4 cup
1/4 cup oil (i use avocado)
1/4 cup white wine vinegar
1 Tbps poppy seeds (or chia seeds)
2 tsp sugar (or to taste)
optional protein: chicken, steak, lentils, chickpeas, hard boiled eggs

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Instructions

Combine lemon juice, oil, vinegar, poppyseeds and sugar in a small bowl and whisk to combine. Taste and add more sugar if needed. Makes about 3/4 cup dressing.
Add remaining ingredients to a large bowl and toss to combine. Divide between 4 bowls.
Add dressing just before serving.

Notes

Quantities are approximate and can be adjusted to make more or less servings.

Isn’t it just beautiful?!

Enjoy!
–Lindsay–

PS. Want more salad recipes? Check out these Salad Recipes for Lunch or Dinner or these 7 Easy Salads for Summer.