What you’ll love about this recipe:

• Protein Boost. Traditional mayo is swapped out for a delicious dressing made with protein-packed Greek yogurt and hummus.
• Perfect for Sharing. So many people have told me this is the best potato salad they’ve ever had. Even mayo lovers ask me for the recipe (before they even know that it’s mayo-free!)
• Quick and Easy. This potato salad is delicious warm or cold, so you can eat it right away or prep it in advance.

Say Hello to You New Favorite Potato Salad with Greek Yogurt

There’s a first time for everything:

• Eating rhubarb. 
• Making steamed buns.
• Eating cool, creamy potato salad.

Yeah, you read that right. I only recently had my first bite of creamy potato salad.

My aversion to mayonnaise (sorry, I know some of you think it’s good, but I find it repulsive!) had always prevented me from enjoying this delicious salad. Until now.

I was flipping through a recent issue of Food+Wine when I saw this idea. It looked like a normal homemade potato salad, but it used hummus and yogurt.

And, most notably, no mayo.

This potato salad recipe immediately got added to my “to try” list.

So one night we decided to grill up some burgers, and I knew that it was the perfect time to try this Greek yogurt potato salad.

I mixed it up, but I have to confess it looked so much like the potato salad dressing that I’ve been avoiding all these years that I was a little hesitant to take a bite. (Which was ridiculous since I made the stuff and I knew that there was absolutely no mayonnaise in it.)

So I took a small nibble.

And it. was. awesome.

It turns out that the combination of yogurt and hummus makes the perfect mayo substitute!

I mean, we were lucky that there was any left by the time the burgers were done – I couldn’t keep out of it!

For those of you who hate mayo, or who just love potato salads, this is a great substitute. Those of you that do eat mayo will enjoy it too – Shawn said that it actually tastes very similar. It’s cool, creamy, and slightly tangy. The hummus flavor isn’t nearly as pronounced as you might imagine it would be, and it has a whole lot less fat (about 3 grams of fat in mine, compared to over 20 grams in traditional versions.)

This has become one of those recipes that I make over and over again, and it’s something of a signature dish for me at summer cookouts. If you’re looking for a lighter alternative to potato salads that’s made with real food ingredients, go ahead and give it a try — I bet you’ll become a huge fan, too!

So how do you cook a rump roast? That’s what I’m here for! I’ve got all your answers—including what do to with those leftovers.

Ingredients You’ll Need

Yukon Gold Potatoes. The waxy texture of Yukon golds holds up nicely in salad without being grainy or mealy. Plus they have thin skin, which means you don’t need to peel them!

Fat Free Greek Yogurt. Using fat free yogurt is actually important here since it’s a little thinner than whole milk yogurt. If you don’t use fat free and find your dressing it too thick, think it out with a tablespoon or two of the water you boiled the potatoes in. My favorite yogurt to use is Chobani.

Hummus. Hummus ads so much flavor to the salad, which is great because it means less seasonings for you to add. I usually use plain hummus (Sabra is my go-to brand) but you can definitely mix it up with a flavor like roasted red pepper or even a spicy version.

White onion. Adds a little sharpness and crunch.

Celery. For even more flavor and crunch.

Gherkins. Whatever you do, do NOT skip these sweet little pickles. This potato salad just isn’t the same without the sweet and tangy flavor that they add. If you absolutely have to use a substitute, swap in pickle relish.

Fresh dill.

How to make potato salad without mayonnaise

Boil the potatoes in heavily salted water until they’re fork-tender.

Mix the yogurt and hummus together.

Stir in the onions, celery, pickles, and dill. Add salt to taste.

Combine the dressing and the cooked potatoes.

Serve immediately or refrigerate for later.

Pro tips for the best potato salad

• Cube your potatoes to speed up the cooking process. They will break down a little as you stir them into the dressing, so don’t worry too much about making them look perfect, but try to make the pieces generally the same size for even cooking.
• Salt the water to season the potatoes from the inside out.
• Add the dressing while the potatoes are warm for maximum flavor absorption.

Commonly asked questions

More mayo free potato salad recipes:

• Red Potato Salad with Chimichurri and Spring Vegetables
• Warm Fingerling Potato Salad with Spring Vegetables and Sherry Vinaigrette
• Nicoise-Style Potato Salad
• Dijon Potato Salad with Crispy Ham

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Creamy Potato Salad, Hold the Mayo

A combination of fat free yogurt and hummus make a cool, creamy sauce for this mayo-free potato salad. I used Greek yogurt to prevent the sauce from becoming to watery, but regular yogurt could also be used. Add in whatever your favorite potato salad ingredients are; this recipe is only a guideline. I do like the crunch that the celery and pickles added though – without them the salad would be too mushy.

Course Side Dish

Cuisine American

Keyword greek yogurt potato salad, hummus potato salad, potato salad, potato salad without mayo

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 247kcal

Author Lauren Keating

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 yellow onion chopped
• ¾ cup hummus (10 ounce container)
• ½ cup plain fat-free Greek yogurt
• 3 ribs celery chopped
• 2 Tablespoons chopped gherkins
• ¼ cup fresh dill chopped
• salt

Instructions

• Cut the potatoes into 2-inch cubes. Place in a large stockpot and cover with cold water. Salt generously.
• Bring the potatoes to a a boil, then reduce heat and let simmer until potatoes are tender, about 15 minutes. Drain.
• While the potatoes cook, combine the yogurt and hummus in a large bowl. Stir until completely blended.
• Stir in the onion, celery, pickles, and dill. Season to taste with salt.
• Add the cooked potatoes and stir to combine. Serve immediately or refrigerate until chilled.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 47g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 154mg | Potassium: 1142mg | Fiber: 8g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 48mg | Calcium: 74mg | Iron: 3mg

This post was originally published May 11, 2010. Updated July 13, 2025 with new text and photos.

What you’ll love about this recipe:

• Quick and Convenient: From prep to plate, this Brussels Sprouts Salad is made with simple ingredients and can be ready in under 20 minutes! That makes it perfect for a hassle-free weeknight dinner or a quick lunch.
• Nutrient-Packed: Brussels sprouts are a superfood packed with antioxidants, vitamins, and fiber. Combined with the protein from pancetta and healthy fats from the goat cheese, this salad is as nourishing as it is delicious.

A Delightful Fall Salad

Finding delicious ways to sneak in more veggies is a constant struggle in my kitchen, so when I had the opportunity to taste an amazing Brussels Sprouts Salad at a local restaurant, I immediately knew I had stumbled on a winner. 

It’s a dish I had been eyeing for a while because it sounded so good, but it was on the pricy side for an appetizer so I always skipped it. Finally one day when I wasn’t very hungry I gave in. I was pleasantly surprised by the generous portion and amazed at just how flavorful it was. I had it with a small order of macaroni and cheese (a personal favorite!) but it easily could have been a meal on it’s own. In fact, there was enough of each left over for lunch the next day. 

This salad is a testament to the versatility of a humble vegetable that often gets a bad rap. Gone are the memories of mushy, overcooked sprouts on your plate — these are fantastically tender-crisp and perfectly charred in the air fryer, which brings out their inherent sweetness. Chewy raisins, crunchy apple, creamy goat cheese, and crispy pancetta provide loads of textural contrast and flavor to support the star ingredient. It’s a delicious way to transform a once humble veggie into a treat you’ll want to make again and again.

The beauty of this roasted brussels sprouts salad recipe lies in its flexibility. Served as an entree in its own right, this incredible dish goes equally well as a veggie side dish with butternut squash mac and cheese or a grilled cheese sandwich. The process of making the salad itself is straightforward and easy enough for weeknight cooking, but the result is so impressive it would be a welcome addition to your holiday table this Thanksgiving or Christmas.  

Ingredients You’ll Need

Brussels Sprouts: Look for Brussels sprouts that are firm, bright green, and uniform in size. You can usually find them in the fresh produce section of your local grocery store.

Pancetta: A good quality Italian pancetta adds a deep, savory flavor to the salad. Look for small packets of diced pancetta by the packaged deli meats at your supermarket. It will be refrigerated. If you can’t find pancetta, you can substitute crispy bacon or prosciutto for a similar salty and meaty flavor.

Raisins: These add an unexpected sweetness and a great texture to the salad. If you don’t like how chewy raisins are, soak them in hot water for a few minutes to soften them and plump them up before adding them to the salad. 

Apple: Opt for fresh and crisp apples; a variety like Honeycrisp or Fuji works well. You can find these in the fruit section of your grocery store.

Goat Cheese: Soft goat cheese, like chevre, gets ever so slightly melted from the warm Brussels sprouts. It’s so deliciously creamy and tangy! 

Balsamic Glaze: Choose a high-quality balsamic glaze or balsamic vinegar reduction that’s not overly sweet and has a nice balance of acidity. I like Alessi brand, which is usually available in a squeeze bottle in the condiments or vinegar aisle of your supermarket. It’s pricey, but a little goes a long way and it lasts for practically forever! If you don’t have balsamic glaze, you can substitute your favorite balsamic vinaigrette. 

• Take advantage of the convenience and efficiency of an air fryer, which give the Brussels sprouts to a delicious char without excessive oil. Check out my guide on how to air fry Brussels Spouts for more tips!
• Want more crunch? Try topping the salad with toasted pecans or pomegranate arils
• For a unique twist, experiment with replacements for the raisins, like dried cranberries or cherries 
  If you’re a fan of heat, a sprinkle of red pepper flakes is never a bad idea
  
  

Commonly asked questions

More Brussels Sprout You’ll Love

• Raw brussels sprouts salad with maple vinaigrette
• Asiago Roasted Brussels Sprouts with Speck
• Noodles with Brussels Sprouts, Caraway, and Lemon
• Deep Dish Pizza with Brussels Sprouts & Bacon

More Salad Recipes:

• Greek Yogurt Caesar Salad Dressing
• Air Fryer Sourdough Croutons
• 5-Minute Cilantro Lime Vinaigrette
• Basic Vinaigrette Recipe
• Harvest Kale Salad with Pomegranate + Apples
• Cauliflower Tabbouleh Salad
• Lobster Farro Salad with Citrus Vinaigrette
• Crunchy Chopped Salad with Asian Dressing

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Charred Brussels Sprouts Salad

This Charred Brussels Sprouts Salad is a heartfelt recreation of a memorable restaurant dish, bursting with a medley of flavors and textures that will absolutely delight your palate. Happy cooking, and above all, enjoy your meal!

Course Healthy Salad Recipes

Cuisine American

Keyword brussels sprouts salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 153kcal

Author Lauren Keating

Ingredients

• 1 pound brussels sprouts halved through the stems
• 1 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• 2 ounces pancetta diced
• ¼ cup raisins
• 1 apples diced
• 2 ounces soft goat cheese crumbled
• 1 teaspoon balsamic glaze

Instructions

• Preheat your air fryer to 400ºF. In a large mixing bowl, combine the Brussels sprouts, olive oil, and salt. Mix well until the sprouts are evenly coated.
• Pour the sprouts into the air fryer basket and cook for 5 minutes.
• Give the basket a good shake to redistricute the sprouts and add the pancetta to the air fryer basket. Cook another 5 minutes, or until the sprouts are golden brown and cooked through.
• Transfer the cooked brussels sprouts to a serving bowl. Add the apples, raisins, and goat cheese. Stir to combine.
• Drizzle with balsamic glaze.

Notes

No air fryer? No problem! Check out the post narrative above for helpful tips as well as instructions on how to make this Brussels sprout salad in the oven. 

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 312mg | Potassium: 398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 688IU | Vitamin C: 66mg | Calcium: 49mg | Iron: 1mg

What you’ll love about this recipe:

• Simple Shopping List: All you need are 8 ingredients, and most of them are likely sitting in your pantry already!
• Palate Party: It’s astounding how something so simple can explode with complex flavors – crunchy, tangy, and a delightful burst of fresh herbs.
• Textures Galore: This simple salad has so many different textures, from crunchy celery to creamy chickpeas to soft artichokes. Every bite is interesting, and it’s a great way to introduce peopel to the flavor of kale. 

Savor Simplicity: An Easy Kale and Chickpea Salad That’s Packed with Flavor

I love the comfort of a well-made, nutrient-rich salad!

This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!

I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks. 

It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters. 

The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch! 

This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks! 

It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.

Ingredients You’ll Need

Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!

Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers. 

Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture. 

Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!

Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!

Caesar Vinaigrette

This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options. 

To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper. 

Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.

Pro Tips

• To soften the kale leaves and remove some bitterness, massage them with a little salt before adding the other ingredients. It’s a trick I learned in cooking school and it’s a real game changer if you think you don’t like kale!
• Rinse canned chickpeas to reduce sodium content and improve the flavor.
• Let the salad chill out in the fridge for an hour or so to let all of the flavors meld together. The chilling step is crucial – the salad completely transforms in that hour and goes from being kind of blah to being totally awesome.

Variations and optional add-ins

This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:

• Using crispy chickpeas instead of fresh ones for a different textural experience
• Add sunflower seeds or pistachios
• Stir in feta cheese crumbles or blue cheese
• Swap the chikpeas for white beans, cannellini beans, black beans, or even frozen and thawed edamame
• Don’t like Caesar dressing or need a vegan option? Try a lemon tahini dressing, Greek dressing, or my basic vinaigrette. In a pinch a drizzle of olive oil and apple cider vinegar is also delicious! 

More hearty salad recipes you’ll love:

• Brussels Sprouts Salad with Maple Vinaigrette
• Cauliflower Tabbouleh Salad
• Harvest Kale Salad with Pomegranate + Apples
• 5-Minute Summer Corn Salad with Curry and Lime
• Lobster Farro Salad with Citrus Vinaigrette
• Millet and Chicken Greek Salad

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Chickpea and Kale Caesar Salad

Course Healthy Salad Recipes

Cuisine American

Keyword kale chickpea salad

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 136kcal

Author Lauren Keating

Ingredients

• 4 stalks celery
• 1 red bell pepper
• ½ seedless cucumber
• ½ small red onion
• 1 cup (packed) kale leaves
• ¼ teaspoon kosher salt
• 1 can (15.5 ounces) chickpeas drained and rinsed
• 1 can (8.5 ounces) artichoke heart quarters roughly chopped
• 1 Tablespoon freshly chopped oregano
• 1 Tablespoon freshly chopped mint
• ¼ cup olive oil
• 2 garlic cloves minced
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Instructions

• Cut the celery, pepper, and cucumber into bite sized pieces. Thinly slice the onion. You should end up with about 1 cup celery, 1 cup cucumber, and 1/4 cup onion.
• Discard the tough kale stems. Slice the kale into shreds, then roughly chop.
• Add the kale to a large bowl and sprinkle with the salt. Using clean hands, massage the kale until it begins to soften and releases some butter green liquid. Pour off the liquid, then add the chopped vegetables, artichoke hearts, chickpeas, and herbs to the salad.
• In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season the dressing to taste with salt and pepper.
• Pour the dressing over the salad and mix well. Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4748IU | Vitamin C: 74mg | Calcium: 164mg | Iron: 1mg

What you’ll love about this cucumber salad recipe:

• Bold Flavor. An irresistible combination of garlic, chili oil, and sesame seeds that will keep you coming back for more.
• Nutrition-Packed. Cucumbers are low in calories and high in vitamins and minerals, making this salad a healthy choice.
• Naturally vegan and low-carb!

Spice Up Your Life with This Easy Cucumber Salad

One of my favorite hobbies is exploring local ethnic markets and farm stands, looking for fun and unique new foods to try. One of my favorite recent finds was the homemade cucumber kimchi at our local Korean market. 

Cucumbers have always been one of my favorite vegetables to snack on, and the spicy crunch of these had me hooked at first bite.  

This spicy cucumber salad is inspired by that kimchi, but with the heat level taken back a few notches. I also focused on using ingredients that you can find in any American supermarket, so you can enjoy it even if you aren’t lucky enough to have a specialty market in your neighborhood. 

My take on this cucumber salad isn’t 100% traditional, but it’s delicious and I’m excited to share it with you! 

It’s great as a side dish to add some excitement to your burger and hot dog at barbecues this summer, but I also love adding it to stir fry noodles for a super easy, satisfying meal. 

Ingredients and Substitutions

Seedless Cucumbers. The star of this salad! Choose firm, dark green cucumbers with thin skin and no soft spots or blemishes. 

Salt. Salt helps draw excess moisture from the cucumbers and enhance their flavor. You can use flaky kosher salt or sea salt.

Soy Sauce. Adds a savory, umami flavor to the salad. For a gluten-free option, use tamari or coconut aminos instead.

Garlic. Crushed fresh garlic brings a bold and aromatic element to the dish. If you’re not a fan of raw garlic, try using garlic powder or roasted garlic for a milder taste.

Rice Vinegar. This mild, slightly sweet vinegar helps bring the flavors of this salad into balance. You can substitute apple cider vinegar or white wine vinegar.

Chili Oil. For a spicy kick! Adjust the amount to your desired spice level.

Sugar. Adds a touch of sweetness to the salad. You can use any granulated sugar or substitute honey or agave syrup for a natural option.

Sesame Oil. This fragrant oil adds extra depth and a hint of nuttiness to the dish – it’s one of my absolute favorite ingredients! If you don’t have sesame oil, try using a mild-flavored oil like avocado or grapeseed oil, but be aware that your salad will be far less flavorful. 

Toasted Sesame Seeds. These tiny seeds give the cucumbers extra crunch and nutty flavor. You can use black or white sesame seeds, or a combination of both! 

Green Onion. You can also use chives or thinly sliced red onion for a different twist.

How to make it

Cut the cucumber into thin rounds or spirals (see note below).

Add the cucumber to a large bowl and mix with salt. Let the cucumbers sit for 10 minutes, then drain any liquid that has accumulated.

Mix the ingredients for the spicy dressing in a small bowl.

Spoon the dressing over the cucumbers. For the best results, let the cucumbers sit 10 minutes before serving.

Pro Tip: How to Make cucumber Spirals

Cutting the cucumbers into spirals is super fun, plus it helps that delicious dressing cling to each and every bite.

To cut cucumbers the way, balance them between two chopsticks and slice the cucumbers thinly at an angle, using the sticks as a guide to prevent you from cutting all the way through.

Flip the cucumber over, and repeat the same process, cutting straight slices from the other side. (Cutting an an angle on one side and straight on the other will help ensure you don’t accidentally cut all the way through!)

If you don’t want to make spirals, you can also use julienne peeler or spiralizer for fun noodle-like shapes.

Commonly asked questions

More summer salad recipes and side dishes

• Grilled Zucchini
• Easy Grilled Carrots With Basil Vinaigrette
• Roasted Beet And Citrus Salad With Cilantro-Lime Dressing
• Strawberry Cucumber Salad With Feta And Mint
• Dilled Pea Pasta Salad
• 5-Minute Summer Corn Salad
• Creamy Homemade Coleslaw (No Mayo!)

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Spicy cucumber salad

Get ready to turn up the heat on your summer cookouts with the spicy crunch of this irresistible salad. One bite and you’ll be hooked!

Course Healthy Salad Recipes

Cuisine Asian

Keyword cucumber salad, spicy cucumber salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 77kcal

Author Lauren Keating

Ingredients

• 6 Persian cucumbers
• 1 tablespoon kosher salt
• 1 Tablespoon rice vinegar
• 1 Tablespoon chili oil
• 1 Tablespoon sugar
• 2 teaspoons soy sauce
• 3 garlic cloves minced
• 2 green onions sliced
• 2 teaspoons sesame seeds
• 1 teaspoon sesame oil

Instructions

• Add rice vinegar and all of the oil. Mix.
• Cut the cucumber as desired and place them in a large bowl.
• Add the salt and mix well. Let sit for 10 minutes, then drain away any liquid that has accumulated.
• In a small bowl, mix the remaining ingredients. Pour the dressing over the salted cucumber slices.
• For the best flavor, let the cucumbers sit in the dressing for 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1915mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

What you’ll love about this recipe:

• Make it in 5 minutes. This recipe is incredibly quick and easy to make. With just a few simple ingredients and a whisk, you can have a delicious homemade vinaigrette in just five minutes.
• Healthy. This homemade salad dressing is made with fresh ingredients like cilantro, lime juice, and olive oil.
• Special diet friendly. Naturally gluten-free, dairy-free, and egg-free.

The Perfect Summer Dressing: Cilantro Lime Vinaigrette

If you’re anything like me, you’re always on the lookout for new ways to add a little pizzazz to your meals. If there’s one thing I’ve learned over the years, it’s that a great dressing can make all the difference — and actually make you look forward to eating salad!

I know cilantro can be polarizing, but trust me when I say that if you’re a fan, this vinaigrette is a game-changer. The fresh, zesty flavor of the cilantro combined with the tangy lime juice creates a dressing that’s bright and refreshing.

What I love most about this vinaigrette, though, is its versatility.

Whether you’re tossing it with a simple green salad, drizzling it over grilled chicken, or using it as a marinade for your favorite seafood, it can add a little extra something to so many meals.

Plus, it’s super easy to make and can be stored in the fridge for up to a week, making it perfect for meal prep or those busy weeknights when you want to whip up something delicious in a hurry.

Ingredients You’ll Need

Fresh cilantro. Lots of it!

Lime juice. 1-2 juicy limes should do it!

Olive oil. You can also use avocado oil, or your favorite neutral oil.

Garlic. For a little extra punch!

Kosher salt.

For a smoother dressing, you’ll also need a blender. I use my nutribullet, which is great for blending small amounts.

Tips and Tricks:

For a creamier salad dressing, add a tablespoon of sour cream or Greek yogurt to the mixture.

If you prefer a spicier vinaigrette, add a pinch of red pepper flakes, a few dashes of hot sauce, or a chopped jalapeño pepper to the mixture.

This vinaigrette is also delicious as a marinade for chicken, shrimp, or fish. Simply marinate the protein for 30 minutes to an hour before grilling or baking.

How to serve it:

On a salad (I love it on this Southwest Barbecue Chicken Salad)

As a marinade for chicken.

Drizzled over grilled vegetables or corn on the cob.

As a sauce for tacos (especially grilled fish tacos!)

On meal prep rice bowls with black beans, sweet potato, and avocado (I love making these for lunch!)



Commonly asked questions

More salad dressing recipes you’ll love:

• Healthy Greek Yogurt Caesar Dressing
• Basic Vinaigrette
• Easy Homemade Miso Sauce
• Pesto Vinaigrette
• Hummus Vinaigrette

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Cilantro Lime Vinaigrette

There are few things more delightful than a bright, fresh vinaigrette to elevate your favorite dishes. This cilantro-lime vinaigrette is just the thing to bring an irresistible burst of flavor to your table. Inspired by the vibrant, zesty flavors of summer, this dressing is a harmonious blend of tangy lime juice, earthy cilantro, and a touch of garlic. I know you'll just adore it as much as I do!

Course Healthy Salad Recipes

Cuisine American

Keyword cilantro dressing, cilantro-lime vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 130kcal

Author Lauren Keating

Equipment

• high-power blender optional

Ingredients

• ½ cup fresh lime juice
• ½ cup olive oil or avocado oil
• ½ cup fresh cilantro
• 2 teaspoons honey
• 2 cloves garlic grated
• ¼ teaspoon kosher salt

Instructions

• Combine the lime juice, oil, cilantro, and honey in a blender container.
• Blend for 15-10 seconds, or until your desired consistency is reached.
• Stir in the garlic and season with salt.

Notes

If you don’t have a blender, or if you just don’t want to use one, you can finely mince the cilantro with a knife and whisk the ingredients together. Note that the oil and lime juice will separate faster if you use this method, but you can give it a good shake or stir to reincorporate them. 

Nutrition

Serving: 1serving | Calories: 130kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 74mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.1mg

What you’ll love about making your own vinaigrette:

• Make it in 5 minutes, keep it all week: This recipe is so easy to mix up, and it keeps well in the fridge for weeks!
• Less Processed: This homemade vinaigrette avoids many of the artificial flavors, preservatives, and added sugars found in commercially bottled dressings.
• Tastier: Let’s be honest, homemade dressings just taste better! They’re fresher, more flavorful, can be customized to your specific taste preferences.
• More sustainable: Making your own vinaigrette is a great way to reduce food waste and use up ingredients you already have in your kitchen. Why buy something new when you can make it in minutes with ingredients that you already have?

Master the Basics: How to Make a Simple Vinaigrette

If you’re like me, you’ve probably found yourself standing in the grocery store aisle, staring at the dizzying array of salad dressings and feeling a little overwhelmed.

Which one is the best? Which one is healthiest? And, let’s be honest, which one actually tastes good?

While some store-bought salad dressings can be okay in a pinch, there’s really no substitute for homemade vinaigrette.

And, honestly, whipping up a basic vinaigrette is so simple that you really don’t have any reason not to – especially since they use simple ingredients that you probably have in your kitchen already.

What is a vinaigrette?

Vinaigrette is a mixture of oil and vinegar that’s commonly used on salad.

While people tend to consider vinaigrettes to be salad dressings, there is technically a difference: a vinaigrette is an unstable emulsion (it will separate as it sits) while a dressing incorporates protein to create a stable emulsion.

For the purposes of this post, I’ll use the terms interchangeably.

Ingredients

Grab your favorite oil and vinegar and let’s get to it!

Vinegar. Keep things simple with white wine vinegar, which has a neutral flavor, or go bolder with balsamic or red wine vinegar. Apple cider vinegar will add a sweet and tangy flavor thats delicious with winter squash, and sherry vinegar is great with Spanish-style tapas or paella.

Oil. Olive oil is standard, but you can also use avocado oil or any other neutral oil that you enjoy.

Dijon mustard. Mustard helps emulsify the dressing, bringing all of the ingredients together. I have a strong preference for Maille, but you can use whatever is in your fridge.

Honey. To add a touch of sweetness that balances out the acidic vinegar.

Salt and Pepper.

Substitutions and Variations

Use fresh lemon juice instead of vinegar for a citrusy salad dressing.

Try a fruit vinegar, like a blackberry or fig, for a fun and unique dressing.

Swap the honey for maple syrup for a homemade dressing that goes beautifully with Brussels sprouts salad or winter squash. You can also sweeten it with agave nectar.

Replace the oil with buttermilk or plain yogurt for a creamy dressing.

Add 1-2 grated garlic cloves for a flavorful dressing that holds up to hearty greens like kale.

Add a tablespoon of fresh herbs (dill is wonderful!), dried herbs or herb blends like Italian seasoning, or minced shallots to complement the flavors in your salad.



Commonly asked questions

More homemade dressings and sauces

• Easy Homemade Ketchup
• Homemade Beer-Caraway Mustard
• Maple Vinaigrette
• Homemade Tzatziki Sauce
• Spicy Peanut Dressing
• Cilantro Lime Dressing
• Gingery Miso Sauce
• Greek Yogurt Caesar Salad Dressing
• Tomato Cream Sauce

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Basic Vinaigrette Recipe

Discover the joy of homemade dressing with this basic vinaigrette recipe. Made with just 4 ingredients, it's sure to become a staple in your kitchen.

Course Healthy Salad Recipes

Cuisine French

Keyword basic vinaigrette, classic vinaigrette, vinaigrette recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 194kcal

Author Lauren Keating

Ingredients

• ⅓ cup vinegar
• ½ teaspoon mustard
• ½ teaspoon honey
• 1 cup olive oil
• ½ teaspoon kosher salt

Instructions

• Add the vinegar, mustard, and honey to a bowl or jar. Whisk to combine.
• Drizzle in the olive oil while whisking constantly.
• Season with salt to taste.

Nutrition

Serving: 2Tablespoons | Calories: 194kcal | Carbohydrates: 0.3g | Protein: 0.01g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 3mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.3g | Vitamin A: 0.2IU | Vitamin C: 0.003mg | Calcium: 1mg | Iron: 0.1mg

5-minute Greek yogurt Caesar dressing: Your salads will never be the same

I’ve never been a fan of mayonnaise, so creamy dressings are usually a no go for me.

That’s why I’m always on the lookout for alternatives that are made with wholesome ingredients like yogurt, avocado, or tahini instead.

I recently started making this homemade Caesar salad dressing with Greek yogurt and I can’t get over how good it is. I want to eat it on everything!

I love that I know exactly what’s in it (no anchovies, no raw eggs), and as an added bonus it’s healthier than traditional Caesar dressings, too!

Ingredients and Substitutions

Plain Nonfat Greek Yogurt. This makes the perfect creamy, tangy base for this healthy Caesar dressing. My favorites are Chobani and Fage, but I typically grab whatever’s on sale. In a pinch, you can also use light sour cream.

Fresh garlic cloves. For punch-you-in-the-face flavor.

Dijon mustard. I use a creamy version for the smoothest dressing. My favorite is Maille.

Worcestershire sauce. This provides that deep, umami flavor that Caesar dressing usually gets from anchovies.

Traditional Worcestershire actually contains anchovies, but you can use an vegetarian version if you prefer. Annie’s makes a good one, but I find that it has a stronger flavor so you can cut it back to 1/2 teaspoon.

Fresh lemon juice. To thin the dressing and add some brightness.

Grated parmesan cheese. You can’t have a Caesar dressing without it!

Tip and Tricks

Grate your garlic using a fine microplane grater. If you don’t have one already, it’s a great investment – I use mine all the time! Otherwise, combine minced garlic and kosher salt on your cutting board and use the side of your knife to mash it into a paste. This will help it distribute evenly throughout the dressing so you don’t end up eating big pieces of raw garlic.

Always use fresh garlic in this recipe. Refrigerated minced garlic has a very distinct flavor that isn’t really great eaten raw.

A fine mesh strainer is great for catching lemon seeds.

How to use it

Make a Caesar Salad! All you need is some romaine lettuce or massaged kale, shaved parmesan, and homemade sourdough croutons for the absolute best healthy Caesar salad!

Marinate chicken or pork chops. This dressing makes a great marinade for grilled chicken breasts or pork chops. Cost them thoroughly and let them hang out in the fridge for up to 24 hours before cooking.

Add to your veggie tray. It makes a delicious and flavorful dip for raw veggies! My favorite are sugar snap peas.

Spread it on your next sandwich or wrap.

Add shredded rotisserie chicken for a quick and easy chicken salad.

Commonly asked questions

More homemade dressings and sauces

• Easy Homemade Ketchup
• Homemade Beer-Caraway Mustard
• Maple Vinaigrette
• Homemade Tzatziki Sauce
• Spicy Peanut Dressing
• Cilantro Lime Dressing
• Easy Homemade Miso Sauce
• Tomato Cream Sauce

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Healthy Greek Yogurt Caesar Dressing – No Anchovies

This healthy Greek yogurt Caesar dressing is made without anchovies or mayonnaise. Perfect for salads, sandwiches, or as a dip, it has all the indulgent flavor of classic Caesar salad dressing but with more protein and less fat!

Course Healthy Salad Recipes

Cuisine American

Keyword Greek yogurt caesar dressing, Greek yogurt caesar dressing no anchovies, healthy caesar dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 135kcal

Author Lauren Keating

Equipment

• microplane grater

Ingredients

• 1 container (5.3 ounces) plain nonfat Greek yogurt (about ⅔ cup)
• 2 garlic cloves
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ¼ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Add the yogurt to a small bowl.
• Grate in the garlic using a fine grater.
• Stir in the lemon juice, Worcestershire sauce, mustard, and Parmesan cheese.
• Season with salt and pepper.

Nutrition

Serving: 2Tablespoons | Calories: 135kcal | Carbohydrates: 9g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 252mg | Potassium: 299mg | Fiber: 1g | Sugar: 6g | Vitamin A: 49IU | Vitamin C: 10mg | Calcium: 244mg | Iron: 0.3mg

Ingredients you’ll need to make air fryer croutons

How to make them

Pro Tips and Ingredient Variations

• Use a serrated knife in a sawing motion to cut the bread into cubes. This prevents the bread from getting squishes and gives the croutons are rougher texture that’s perfect for grabbing onto seasonings.
• Shake the air fryer basket two or three times during the cooking process to ensure the croutons are evenly toasted. This is especially important if your basket is on the fuller side.
• Swap avocado oil or melted butter in for the olive oil.
• No poultry seasoning? I highly recommend buying some but you can use your favorite seasonings blend. Try using Old Bay seasoning, garlic powder, onion powder. seasoned salt, or Italian seasoning or parsley flakes. You’ll need a total of 1 Tablespoon of dreidd spices in total.
• No sourdough? Instead of sourdough bread cubes, try white bread or Italian bread. I also really love pumpernickel croutons, but they have a much more robust flavor that isn’t as versatile. The only thing I tend to stay away from is whole wheat bread, which I find takes on a butter flavor when used for croutons.

Commonly asked questions

More air fryer recipes you’ll love

• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Nuggets
• How to Cook Frozen Salmon in the Air Fryer
• How to Cook Frozen Chicken in the Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Meatballs
• Spicy Air Fryer Steak Fingers with Dill Pickle Dip
• Air Fryer Empanadas

More pantry staple recipes

• How to Make Air Fryer Tortilla Chips
• Easy Homemade Ketchup
• Homemade Beer-Caraway Mustard
• Maple Vinaigrette
• Dilly Beans
• Homemade Tzatziki Sauce

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Air Fryer Sourdough Croutons

Sourdough croutons add a delicious crunch to all of your favorite salad and soup recipes. Made in the air fryer in minutes, they're a fantastic way to repurpose leftover bread and keep it from going stale.

Course Healthy Salad Recipes

Cuisine American

Keyword air fryer croutons, sourdough croutons

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 4 servings

Calories 152kcal

Author Lauren Keating

Equipment

• Air Fryer

Ingredients

• 2 slices sourdough sandwich bread
• 1 Tablespoon poultry seasoning
• 2 Tablespoon olive oil
• ¼ teaspoon Kosher salt

Instructions

• Preheat your air fryer to 370ºF.
• Cut the sourdough bread into 1-inch cubes using a serrated knife.
• Place the bread cubes into a large mixing bowl and drizzle with olive oil, poultry seasoning, and salt. Use your hands or a rubber spatula to thoroughly mix the bread cubes and seasoning- they bread should take on a uniform golden hue from the oil.
• Transfer the seasoned bread cubes to your air fryer basket.
• Air fry for 5-6 minutes, shaking the basket once or twice, until the croutons are crisp and golden brown.
• To store: Let cool completely, then store croutons in an airtight container for up to 2 weeks.

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 338mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 2mg

Brussels sprouts are a polarizing vegetable–either you love them or hate them. Personally, I’m a huge fan.

They weren’t always my favorite though; like many people who grew up in the ’80s I thought they were bitter and had a weird texture.

But that’s because I only ever had them boiled to death! Now, they’re one of my favorite Fall vegetables.

The first time I ever tried (or even heard of) eating raw brussels sprouts salad as was when I reviewed the Power Foods Cookbook. (It’s still one of my favorites!)

Eating them raw might seem odd at first, but it totally works. In fact, this Brussels sprouts salad is one of my favorite fal lside dishes now!

Shaved Brussels sprouts are similar to cabbage, but with a richer flavor that I absolutely adore.

They’ll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn’t unlike coleslaw – which makes sense considering brussel sprouts are basically tiny cabbages. See? Not that weird.

It’s basically the perfect side dish to balance out heavier fall and winter meals!

Ingredients for Brussels Sprout Salad

In addition to the Brussels sprouts, you’ll need:

The best part about this salad is how easy it is to make – just combine your ingredients, give everything a good toss, and enjoy! 

• Bacon. Choose a nice smoky bacon and cook it until it’s crispy. You can do this in a pan on the stovetop or throw it in your air fryer at 350ºF for 8-10 minutes. If you have leftover bacon from breakfast, that works here, too!
• Chopped Hazelnuts. I love the bold crunch that chopped hazelnuts add to this salad. If hazelnuts aren’t your jam, you can swap them for walnuts or pecans. For a nut-free option, try adding roasted pumpkin seeds or sunflower seeds!
• Maple Syrup. Maple syrup adds a great sweetness that balances out the bitter sprouts beautifully. If you prefer, you can use a a few teaspoons honey instead.
• Apple Cider Vinegar. Apple cider vinegar adds the perfect amount of tang to the maple vinaigrette. You could also use champagne vinegar or sherry vinegar if you prefer. Avoid red wine vinegar, which is too harsh.
• Dijon Mustard. Grainy or smooth, it’s your choice!

Make the best maple vinaigrette for Brussels sprouts salad

Brussels sprouts can be bitter sometimes, so the sweetness from the maple vinaigrette really balances things out. Plus maple is such a classic autumn ingredient!

To make the dressing, whisk together maple syrup, Dijon mustard, vinegar, and olive oil until combined.

Add a few generous grinds of cracked black pepper to balance out the sweetness of the dressing and give it a taste. If it’s too sweet, you can add a little more vinegar.

This is one of my favorite seasonal salad dressing recipes.

Besides being the perfect salad dressing for winter, it makes a great marinade for chicken or pork chops. When using this as a vinaigrette, I like to add a generous pinch of kosher salt.

How to shred Brussels Sprouts

Once your dressing is ready, you just need to combine it with the rest of the ingredients.

But how do you shred Brussels spouts? There are a few options!

First is the easy way: buy them pre-shredded. I’ve seen bags of shredded sprouts in the produce section of some grocery stores, like Trader Joes. It doesn’t get much more convenient than that!

If you have a food processor, that also makes quick work of shredding your raw sprouts. Just attach the slicing blade and you’ll be good to go in no time at all.

You can also shred your sprouts by hand using a sharp knife. Cut the sprouts in half lengthwise, through the stem. Place the cut side down and cut cross-wise into thin strips. It’s a little tedious, but only takes a few minutes once you get into a good groove.

Variations on this great salad recipe

As written this is a really great salad, but if you’re looking to mix things up you can:

• Add thinly sliced red onions or shallot
• Incorporate shaved celery root
• Stir in some finely diced honeycrisp apples
• Add shredded parmesan cheese or feta cheese
• Stir in some pomegranate arils
• Swap the dressing for a bright citrus vinaigrette

More tasty fall side dish ideas

• Roasted Brussels sprouts with Asiago and Speck
• Potatoes au Gratin
• Vegetarian Rice Pilaf with Apples and Cranberries
• Harissa Brussels Sprouts
• Fresh Green Bean Casserole
• Broccoli Casserole

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Brussels Sprout Salad with Maple Vinaigrette

This Brussels sprout salad recipe is great if you're looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it's easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.

Course Healthy Salad Recipes

Cuisine American

Keyword brussels sprouts, brussels sprouts salad, shaved brussels sprout salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 147kcal

Author Lauren Keating

Ingredients

• 1 pound Brussels sprouts
• 2 Tablespoons maple syrup
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon extra virgin olive oil
• cracked black pepper
• 2 slices bacon cooked and crumbled
• 2 Tablespoons chopped hazelnuts

Instructions

• Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.
• Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.
• Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.

Notes

If you plan to make this salad more than an hour or so in advance, I recommend mixing the vinaigrette up in a small bowl or jar and dressing the salad just before serving. This will keep the shredded sprouts from wilting too much.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 508mg | Fiber: 5g | Sugar: 9g | Vitamin A: 859IU | Vitamin C: 97mg | Calcium: 67mg | Iron: 2mg

I originally posted this brussels sprout recipe on 10/7/2012. This post was updated with new photos on 11/15/2021. Here are the originals!

Make this Cowboy Caviar recipe for your next get-together and watch how quickly it disappears from the table!

Lime vinaigrette adds a tangy flavor that pairs perfectly with this vegetarian-friendly dish. You can serve it on its own as a salad or dip, or incorporate it into a full meal.

If you’re looking for a way to spice up your summer potlucks or fall tailgates, you need to try this cowboy caviar recipe!

It’s packed with protein and fiber from black-eyed peas, beans, and vegetables, so it’s perfect if you’re looking for a light but filling snack that will leave you feeling satisfied.

I love serving it with air fryer tortilla chips as a fresh take on salsa, but you can also spoon it over salad greens, add it to tacos, or even serve it as a side dish with grilled chicken.

Go ahead and make extra because leftovers keep well in the fridge for days and there are plenty of ways to enjoy this tasty treat throughout the week.

Jump To:

1. Ingredients
2. Method
3. Substitutions and Variations
4. Recipe Card

What is it called Cowboy Caviar?

Cowboy caviar, also known as Texas caviar, is a bean and corn dish that’s a cross between a salad and a salsa.

Many people think the name “cowboy caviar” comes from the idea that this salad was traditionally made by cowboys as tasty and convenient way to supplement their diet while working hard outdoors. While that’s a fun image, it was actually created in the 1940s by a New Yorker living in Texas and was dubbed cowboy caviar as a tongue-in-cheek nod to expensive salted fish caviar.

Ingredients

The ingredients for this cowboy caviar recipe are inexpensive and easy to find at any grocery store, which is one of the reasons I love it so much!

To make it, you’ll need:

• Fresh Tomatoes. I like using roma or plum tomatoes for this recipe, since they’re nice and meaty. For the best results, remove the seeds and dice the tomato. You could also use halved cherry or grape tomatoes!
• Black Eyed Peas and Black Beans. You’ll use one can of each type of bean for this recipe. I buy low sodium versions and always make sure to rinse the beans well!
• Frozen Corn.
• Bell Peppers.
• Jalapeno Pepper.
• Cilantro.

You’ll also need some pantry staples to make the delicious lime vinaigrette that brings everything together and adds so much flavor:

• Fresh Lime Juice.
• White Wine Vinegar.
• Maple Syrup.
• Chili Powder.
• Garlic Powder.
• Dried Oregano.
• Dried Basil.

Tip for making cowboy caviar

Start by mixing up the vinaigrette in a large mixing bowl. One well mixed, you can add the beans and vegetables right into the same bowl. This way, you only end up with one dirty dish!

Once the vegetables are coated with vinaigrette, you can serve the salsa immediately. For the best flavor though, I like to refrigerate it for about 20 minutes. This gives the flavors time to mingle and the vegetables to take on a lightly pickled flavor.

You can also make Texas caviar in advance. It stores well in the refrigerator for about 5 days, but the vegetables will soften as it sits. If I’m serving it to guests or bringing it to a party, I don’t like to make it more than one day ahead of time. I do not recommend freezing this recipe.

Pro Tip: Finely diced cilantro has a tendency to clump up in a way that makes it difficult to blend well when added along with other ingredients. Adding it by itself at the end helps it distribute more evenly throughout the recipe.

Substitutions and Variations

As written, this dish has medium heat. You can adjust the spiciness by reducing or eliminating the jalapeno — or adding more! You can also use jarred pickled jalapenos instead of fresh ones.

Here are some other easy swaps that you might want to consider based on what you have in your kitchen:

Try sweet onions instead of red onions.

Hate cilantro? You can use parsley instead.

You can use honey instead of maple syrup. Just keep in mind that the recipe will no longer be vegan.

Add salty crumbled cheese, like cotija or feta.

More healthy dips and salads for tailgating

• Low Carb Buffalo Chicken Dip
• Spicy Bacon and Scallion Dip
• Pumpkin Beer Cheese Dip
• Beet Hummus with Walnuts and Feta
• Cauliflower Tabbouleh

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Cowboy Caviar

Course Healthy Snack Recipes

Cuisine Southwest

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 15 servings

Calories 93kcal

Author Lauren Keating

Ingredients

For the dressing:

• ¼ cup fresh lime juice
• 2 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1 Tablespoon pure maple syrup
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon oregano
• ¼ teaspoon basil

For the salad:

• 4 Roma or plum tomatoes seeded and diced
• 1 can 15 ounces blackeyed peas, rinsed and drained
• 1 can 15 ounced black beans, rinsed and drained
• 20 ounces frozen corn thawed
• 1 red onion diced
• 1 green bell pepper seeded and diced
• 1 red bell pepper seeded and diced
• 1 jalapeno pepper seeded and minced
• 2 Tablespoons finely chopped cilantro

Instructions

• In a large mixing bowl, make the vinaigrette by whisking together the lime juice, vinegar, oil, maple syrup, and spices.
• Add the black-eyed peas, black beans, tomatoes, corn, peppers, onion, and jalapeno. Mix gently until coated.
• Stir in the chopped cilantro.

Nutrition

Serving: 1cup | Calories: 93kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 147mg | Fiber: 3g | Sugar: 6g