What you’ll love about this no mayo potato salad recipe:

• Made with protein-rich Greek yogurt. 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.

This creamy Greek yogurt potato salad is everything you love about classic potato salad but without the mayonnaise

My aversion to mayonnaise had always prevented me from enjoying this delicious salad until one day when I saw a creamy, tangy potato salad made with a combination of hummus and plain Greek yogurt. It 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!

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:

• Wonderfully Refreshing: Perfect for cooling down on those sweltering summer days.
• Easy to Assemble: With just a handful of ingredients, you’ll have your spritzer in no time. You can even prep them ahead!
• Health-Friendly: No added alcohols or artificial sweeteners — just pure, refreshing flavor.

Chill Out with A Fresh Cucumber Spritz

I developed this cucumber spritz recipe in June 2011, after having a cucumber mojito at Cuba Libre in Washington, DC. It was the first time I had a cucumber based drink outside of the spa, and I was completely smitten.

Since then, cucumber drinks have become more popular and I’ve has everything from cucumber-blackberry seltzer to cucumber gatorade (which is AMAZING on the beach!), but this OG cucumber spritz is still my favorite.

Made with the fresh cucumbers and aromatic basil, this drink is the essence of summer in a glass. They’re perfect for a cookout, a casual get-together, or a quiet moment for yourself.

Ingredients You’ll Need

Cucumbers: You can use a traditional cucumber or a seedless one. Whichever you choose, look for a firm cucumber with smooth, dark skin for the crispest flavor.
Limes: Look for limes that are bright and firm to the touch; they’ll give you the most juice.
Basil Leaves: Fresh basil is non-negotiable for this recipe. If you don’t have any, you can swap it out for fresh mint.
Sugar: We’ll use this to make a lime and basil infused simple syrup that adds the perfect touch of sweetness and gives this drink a mocktail vibe. If you prefer, you can swap it out for sugar or agave nectar.
Sparkling Water or Club Soda: Because everything is better with bubbles! I use my Sodasteam to carbonate tap water. I love the convenience! Bottled club soda or plain seltzer also works.

How to make a cucumber-basil mocktail

Make the simple syrup by simmering sugar, water, and fresh lime zest. Strain out the lime and you’re good to go!

Peel and puree the the cucumber. You can use a food processor, blender, or handheld mini chopper for this step. Strain the puree for a smoother drink or use it as is if you don’t mind a little texture. I personally enjoy the little bits of cucumber in the drink, so I don’t usually bother to strain it.

Muddle the cucumber puree, simple syrup, lime juice, and simple syrup.

Top with club soda and garnish as desired.

Pro tips

• Use a vegetable peeler to create thin cucumber ribbons for garnishing your glass. It adds a touch of elegance!
• Not a fan of sugary drinks? Adjust the amount of simple syrup to suit your taste without compromising the spritzer’s refreshing quality.
• As mentioned above, you can feel free to swap out the basil for mint.

Commonly asked questions

More summer drink recipes

• Sparkling Watermelon Mocktail
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• 3 Ingredient Blackberry Gin Cocktails
• Honey-Sweetened Frozen Lemonade

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Cucumber Spritz

Splash into summer! This easy Cucumber Spritz recipe will your new go-to for chilling in style. Perfect for sunny afternoons, garden parties, or just because. Mix, sip, and revel in the simple joy of homemade refreshments.

Course 40+ Healthy Drinks Recipes

Cuisine American

Keyword cucumber basil spritz, cucumber mocktail, cucumber spritz, cucumber spritzer

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 84kcal

Author Lauren Keating

Ingredients

• 1 Cucumber
• ½ cup Water divided
• 2 Limes zested and juiced
• ⅓ cup Sugar
• 8 fresh Basil Leaves
• 32 ounces Club Soda

Instructions

• Peel and seed the cucumber. Add the cucumber and 1/4 cup water to the bowl of a food processor, blender, or chopper. Process until the cucumber is liquefied. Strain if desired.
• Make the lime simple syrup by combining the sugar, lime zest, and remaining water in a small saucepan. Heat until the sugar has melted. Chill until ready to serve.
• For each drink drink: place 2 basil leaves, 1 Tablespoon fresh lime juice, and 1 Tablespoon of your simple syrup in the bottom of a glass. Use the back of a spoon to muddle the basil. Add 2 Tablespoons of cucumber puree and top with ice and 8 ounces of club soda. Stir gently to mix.

Notes

You can also make this as a pitcher drink by combining all ingredients. Stir well before serving, since the cucumber and basil will settle.

Nutrition

Serving: 1drink | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 52mg | Potassium: 147mg | Fiber: 1g | Sugar: 18g | Vitamin A: 176IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 0.5mg

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 recipe:

• A Healther Option. Filled with nutrients, antioxidants, and particularly hydrating for those hot summer days.
• Easy. Make a pitcher of this watermelon-lime mocktail in just a few minutes, then spend the rst of the day kicking back and enjoying it.
• Gluten Free, Vegan, and Non-Alcoholic.

Conquer the Heat with the Ultimate Watermelon Mocktail!

I’m gonna let you in on a secret: I don’t really love watermelon.

I know, I’m a freak.

There’s just something about the texture that I can’t stand. As much as I want to love that watermelon, feta, and mint salad that everyone makes this time of year, I can’t do it.

I do, however, love drinking watermelon.

Once it gets pureed, the texture is no longer an issue and it’s totally delicious and refreshing. Here, I combine fresh watermelon juice with lime, simple syrup, club soda, and loads of fresh mint to make a gorgeous sparkling pink mocktail.

It’s heavy on watermelon flavor, but still plenty tart and complex. And, since the watermelon is so naturally sweet, you can cut way down on the added sugar.

Combining fresh, juicy watermelon with the perfect balance of tangy lime and fizzy seltzer, this drink is a real crowd-pleaser. Make a pitcher and taste the magic for yourself!

Ingredients You’ll Need

Seedless Watermelon. The star of this beverage, providing natural sweetness and vibrant color. Choose a ripe, seedless watermelon with a uniform, symmetrical shape without any flat sides or dents.

Limes. For acidity and tanginess that makes this mocktail extra refreshing. Choose limes with smooth, shiny skin and a fresh scent.

Club Soda. To bring the fizz and complete the refreshing experience. You can also use seltzer – experiment with different flavors like lemon or lime to put your own spin on this drink.

Fresh Mint Leaves. A fun garnish that adds a touch of coolness and complexity. Choose fresh, vibrant green mint leaves free of blemishes.

Sugar. Adds a touch of sweetness to highlight the natural flavors of the watermelon and lime. You can also use honey, agave, or your favorite sugar substitute.

Salt. Just a pinch to elevate the flavors and create a more balanced taste.

You’ll also need a blender. A fine mesh sieve or strainer is also helpful for ensuring your watermelon juice is silky smooth.

How to make a refreshing watermelon lime mocktail

1. Combine the water, sugar, and salt in a saucepan to make a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
2. Peel the watermelon and cut the flesh into cubes.
3. Blend the watermelon until smooth. Strain, if desired for a smoother consistency.
4. Mix in the lime juice, simple syrup, and club soda.
5. Serve over ice with muddled mint.



Commonly asked questions

More delicious summer drink recipes

• Honey-Sweetened Frozen Lemonade
• Creamy Mango Smoothies
• Grilled Pineapple Mojitos
• Low Carb Frozen Coffee (Frappuccino)
• Dairy Free Horchata

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Sparkling Watermelon Mocktail

Stay refreshed this summer with our delicious Watermelon Mocktail recipe! Quick, easy, and perfect for health-conscious sippers.

Course Drinks

Cuisine American

Keyword watermelon mocktail, watermelon pitcher drink

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 people

Calories 105kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• 3 cups water
• ¾ cups sugar
• 1 pinch salt
• 1 seedless watermelon
• 8 limes
• 4 cups club soda
• ¼ cup fresh mint

Instructions

• Combine the water, sugar, and salt in a saucepan to create a simple syrup. Bring to a rapid simmer to dissolve the sugar. Once the sugar is dissolved, set aside to cool.
• Peel the watermelon and cut the flesh into cubes (you should have about 2 cups.)
• Use a blender to puree the watermelon until smooth.
• Place a fine-mesh strainer over a bowl or pitcher and pour the watermelon puree through it to remove any seeds or pulp. Use a spoon to press the puree against the strainer and extract as much liquid as possible.
• Juice 6 of the limes and add to the watermelon juice.
• Slice the remaining limes into thin rounds and add to a pitcher. Add the mint and muddle to release the flavors.
• Pour in the watermelon juice and club soda. Stir gently to combine.
• Chill well and serve over ice. Garnish each glass with a sprig of fresh mint and a slice of watermelon, if desired.

Nutrition

Serving: 1glass | Calories: 105kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 36mg | Potassium: 122mg | Fiber: 2g | Sugar: 22g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg

Double Chocolate Chai Zucchini Muffins Are Exactly What You Need to Use Up All that Zucchini

Do you ever get a recipe idea in your head that you just can’t shake?

That’s how I felt about these chocolate zucchini muffins with chai spices – once I dreamed up the idea, I couldn’t stop thinking about them! Rich chocolate and warm chai spices are delicious together and I had a feeling that they’d make an especially delicious treat when added to zucchini muffins.

It took me a few tries to perfect this recipe, but I’m glad I kept going until I nailed it.

The chocolate and chai flavors are nicely balanced, and the muffins are moist and cakey. I love that they’re healthy enough for breakfast, but decadent enough for dessert.

What you’ll love about this zucchini muffin recipe:

• A great way to use garden-fresh zucchini with unexpected flavor from chai spices
• Grab and Go. Muffins are a great option for a breakfast or snack on the go. 
• Under 200 calories each

What you’ll need to make them

To make these double chocolate zucchini muffins, you’ll need:

• Unsweetened Coconut Milk. For this recipe, you’ll need refrigerated coconut milk beverage (not canned coconut milk). You could also use almond milk or dairy milk if you prefer. 
• Spiced Chai Tea bags. For the best flavor and texture, I found that using chai spice tea bags works best. I like the ones from Tazo a lot!
• Zucchini. One medium to large zucchini should be plenty. 
• Coconut Oil. Cocout oil is a nice alternative to butter in this muffins. If keeps them dairy free and adds lots of moisture. 
• Unsweetened Cocoa Powder. My absolute favorite is Ghirardelli but you can never go wrong with Hershey’s either!
• Chocolate Chips. Milk, dark, or semi-sweet. It’s your choice!

You’ll also need standard baking supplies like flour, sugar, eggs, and vanilla. 

Substitutions:

• Try applesauce instead of coconut oil
• For a healthier muffin, use whole wheat pastry flour in place of all purpose flour
• You can also use a cup for cup gluten-free flour blend. 

How to make them:

1. Brew the chai. Heat the coconut milk until it’s lukewarm, then steep the tea bags until it take on a deeply spice flavor. Press as much moisture form the tea bags and as you before discarding them.

2. Combine the dry ingredients. Be sure to whisk everything well so you don’t end up with clumps of baking powder in your muffins!

3. Stir the wet ingredients into the dry ingredients. The method of adding wet ingredients into the dry ones is key to muffin-making and is one of the key differences between muffins and cupcakes!

4. Scoop the batter into your muffin pan. I like to use a large cookie scoop or ice cream scoop for this. It’s less messy and means all of the muffins will be the same size. If you want, sprinkle the top of each muffin with a few chocolate chips. 

5. Bake until a toothpick inserted into the top of a muffin comes out clean. 

Frequently Asked Questions

More delicious muffin recipes

• Peanut Butter and Jelly Muffins
• Spiced Sweet Potato Blender Muffins with Pecan Streusel
• Apple Cheddar Corn Muffins with Honey Butter
• Chocolate Cinnamon Muffins
• Roasted Peach Muffins with Cinnamon Streusel
• Bakery Style Raspberry-Chocolate Chip Muffins
• Peanut Butter, Banana + Bacon Muffins

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Chocolate Chai Zucchini Muffins

Moist and decadent double chocolate zucchini muffins with chai spices. These amazing muffins make a great grab and go breakfast or snack!

Course 14 Sweet Breakfast Recipes

Cuisine American

Keyword zucchini muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12

Calories 194kcal

Author Lauren Keating

Ingredients

• ½ cup unsweetened coconut milk
• 2 bags chai
• 1 ¼ cup all-purpose flour
• ¾ cup sugar
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup coconut oil melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1 ½ cups shredded zucchini about 1 large
• ½ cup chocolate chips

Instructions

• Heat oven to 350ºF. Line a 12 cup muffin tin with paper liners or spray it with cooking spray.
• In a small saucepan, heat the coconut milk over medium heat until its lukewarm. Add the tea bags. Remove from heat and let steep 5 minutes. Squeeze out as much liquid from the tea bags as you can, then discard the bags.
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a second bowl, combine the brewed chai, coconut oil, and vanilla. One at a time, whisk in the eggs. Stir in the zucchini.
• Fold the dry ingredients into the wet ingredients until combined. Add the chocolate chips and stir to combine.
• Divide the batter between the muffin cups, filling each cup 3/4 of the way to the top. If desired, top each muffin with a few chocolate chips.
• Bake 22-25 minutes.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 193mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg

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We’ve been eating a lot of salads lately. Mostly because it’s too hot to cook but also because we’ve been cutting back on carbs. Have you tried cutting back on carbs? IT’S HARD! We’re not anywhere near keto-levels, but there are only so many ways you can combine meat and vegetables and boy does it get old fast. At least with salad you can drown your sorrows with spicy peanut dressing. Right? Right.  

Even before you get to that delicious dressing, this Thai salad definitely isn’t boring! Plus since it’s made with hearty ingredients that don’t wilt or break down quickly, it’s great for meal prep. Just be sure to store the dressing separately until you’re ready to eat – I use little 2-ounce cups like these. 

The key to a delicious salad is to make sure you use a variety of flavors and textures that keep every bite interesting. Samin Nosrat, culinary goddess that she is, has even broken it down into an easy-to-follow formula – every balanced salad needs salt, fat, acid, crunch, and umami. 

Let’s break down this Thai chicken salad and see how it stacks up:

Salt. This comes from the peanuts and also the peanut butter and soy sauce in the dressing.  

Fat. Again, this one comes down to the peanuts and the dressing. They’re both super important in this recipe, so you don’t want to take too many liberties by leaving them out or you’ll really throw things off. If you need to, you can swap in cashews and use sunbutter to make the dressing. 

Acid. A generous squeeze of fresh lime juice brightens this salad up and brings all of the flavors together. Again, this component of the salad really makes a huge difference, so don’t be tempted to skip it! 

Crunch. I love using kale and red cabbage for a crunchy, slaw-like base in this salad. I also add a handful of snow peas – they’re unexpected and make this salad feel extra special. Finding crunchy ingredients to add is pretty easy, so there’s more flexibility here – if you prefer romaine hearts to kale or can’t find snow peas, it’s not a dealbreaker. 

Umami. Umami is always a tricky flavor to nail down. Most salad recipes will get this flavor from tomatoes. This salad gets it from the soy sauce and fish sauce in the dressing. 

It all comes together to make a super delicious salad that will make your mouth water. 

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Thai Chicken Salad with Spicy Peanut Dressing

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 445kcal

Author Lauren Keating

Ingredients

• 2 boneless skinless chicken breasts
• 8 cups shredded kale
• 1 cup shredded red cabbage
• 1 cup snow peas
• 2 carrots shredded
• 4-5 basil leaves torn into small pieces
• 4-5 sprigs cilantro chopped
• 4-5 mint leaves chopped
• ⅓ cup salted peanuts
• 2 limes quartered

For the dressing:

• ¼ cup creamy natural peanut butter or sunbutter
• ½ lime juiced
• 1 Tablespoon rice vinegar
• 1 Tablespoon low sodium soy sauce
• 1 teaspoon fish sauce
• 1-2 teaspoons sambal oelek chili paste, to taste

Instructions

• Season the chicken with salt and pepper. Add 1 tablespoon oil to a pan set over medium-high heat. Add the chicken and cook, turning once, 10-12 minutes, or until cooked through. Remove from heat and let cook, then dice into bite-sized pieces.
• In a large bowl, combine the kale, cabbage, snow peas, carrots, and fresh herbs. Squeeze 4 of the lime wedges over the salad base; gently toss to combine. Top the salad with diced chicken and peanuts.
• Combine the dressing ingredients in a blender; blend until smooth and combined. If necessary, add a tablespoon or two of water to thin it out.
• Drizzle the dressing over the salad and serve with remaining lime wedges.

Nutrition

Serving: 1g | Calories: 445kcal | Carbohydrates: 36g | Protein: 35g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 51mg | Sodium: 589mg | Fiber: 13g | Sugar: 10g

When I was a kid, I used to beg my mom to buy frozen chicken cordon bleu for dinner. I’d always pick it when I was allowed to choose a special dinner.

When I got older, it was one of the very first meals that I made from scratch. I mostly wanted it because it was French and therefore “fancy” and that just about sums up who I’ve always been as a person. Back in the 80s, it was pretty much the ultimate.

Chicken cordon bleu is a little fussy to make, and it seems to have fallen out of style over the last few decades — but I think it’s making a comeback!

I had an amazing chicken cordon bleu sandwich at a farm to table restaurant a few months ago, and I’ve seen it mentioned on menus a few times recently.

It shouldn’t be surprising. The classic combination of chicken, ham, and creamy Swiss cheese is comfort food at it’s best. Plus we’re wearing “vintage” high waist jeans and scrunchies again so it only makes sense that 80-90s food is back in style, too. 

Of course, these days I don’t really have the time or patience to painstakingly roll the chicken around the fillings or deep fry it. Plus with traditional cordon bleu there’s the matter of having to make sides at the same time. 

Meh. 

I’d rather dump everything on top of a giant salad, drizzle some honey mustard dressing over the top, and call it a day. 

How to make air fried chicken cordon blue salad

The trickiest part of this salad is making the chicken.

Dredge boneless chicken breasts in flour, then egg.

Coat the chicken with panko breadcrumbs and spritz it with oil to help it brown. You can add regular oil to a spray bottle for this – that way it’s one less product to buy and you know exactly what kind of oil you’re using.

Arrange the chicken in your air fryer and cook for 8-10 minutes at 400ºF until browned and crispy. 

While the chicken cooks, you can chop your produce, roll ham and Swiss into cute little pinwheels, and make the honey mustard dressing. 

Can I make this without an air fryer? 

I cooked the chicken for this salad in the air fryer because I love how crispy it gets that way. Plus doesn’t heat up the house the way the oven does, so it’s perfect for summer.

If you don’t have an air fryer, you can bake it instead! Arrange the chicken in a single layer on a sheet pan and bake it at 450ºF, turning it once, until the breading is deep brown and crispy.

If you’re feeling ambitious, you can also use my baked buttermilk chicken tenders recipe. 

What is honey mustard dressing made of? 

Honey mustard dressing is the perfect match for this chicken cordon bleu salad. I love how the tangy mustard cuts through the rich flavors of the meat and cheese.

To make it, combine Dijon mustard with honey, Greek yogurt, white wine vinegar, and olive oil. Season to taste with salt and pepper.

Can’t get enough of the ham-Swiss-mustard combo? Give my Cubano stuffed pork loin recipe a try! 

More air fryer recipes to love:

• Frozen Salmon in Air Fryer
• Garlicky Air Fryer Broccoli
• Air Fryer Chicken Nuggets
• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Meatballs
• How to Make Air Fryer Tortilla Chips

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Air Fried Chicken Cordon Bleu Salad

All the flavor of chicken cordon bleu in a giant salad! The chicken is air fried, so it's extra-crispy.

Course Healthy Salad Recipes

Cuisine American

Keyword air fryer recipe, salad, salad with chicken

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 servings

Calories 511kcal

Author Lauren Keating

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons flour
• 1 egg beaten
• ¼ cup seasoned bread crumbs
• 4 tablespoons white wine vinegar
• 2 Tablespoons nonfat plain Greek yogurt
• 2 Tablespoons Dijon mustard
• 2 Tablespoons honey
• 4 tablespoons olive oil
• 8 slices deli ham
• 4 slices Swiss cheese cut in half
• 12 cups lettuce
• 1 seedless cucumber chopped
• 1 cup tomatoes halved
• ¼ cup thinly sliced red onion

Instructions

• 1. Lightly coat the chicken with flour, then dip it into the egg. Dredge in bread crumbs to coat. Spritz with oil.
• 2. Air fry at 400 degrees for 12 minutes, or until cooked through. Slice into bite-sized pieces.
• 3. Meanwhile, make the dressing by whisking together the vinegar, yogurt, mustard, and honey until smooth. Drizzle in the olive oil. Season with salt and pepper.
• 4. Layer together one piece of ham and one piece of cheese. Roll together, then slice into 4 pinwheels. Repeat with remaining ham and cheese.
• 5. Pile the lettuce onto a platter. Top with cucumber, tomatoes, onion, chicken, and ham and cheese pinwheels. Drizzle with dressing.

Notes

To cook in the oven, arrange the breaded chicken on a baking sheet in a single layer. Bake at 450, turning once, for 20 minutes or until golden brown and cooked through.

Nutrition

Serving: 1g | Calories: 511kcal | Carbohydrates: 27g | Protein: 39g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 139mg | Sodium: 909mg | Fiber: 5g | Sugar: 13g

A Cubano, but make it low carb!

I was craving a Cuban sandwich the other day, but Shawn has been following a low carb diet so we haven’t been eating a lot of bread. Enter, Cubano stuffed pork loin!

That’s right, I rolled ham, Swiss cheese, dill pickles, and mustard into a pork tenderloin marinated in garlicky mojo. Then I threw it on the grill until it was charred on the outside and gooey on the inside.

It was the best damn pork loin I’ve ever eaten. It was so juicy and flavorful! I’ll be making this keto pork tenderloin all summer long. It would be perfect for the 4th of July!

To keep our meal low carb, I served this stuffed pork tenderloin loin with grilled asparagus and mashed cauliflower. If you aren’t watching carbs, slide a slice right onto a burger bun for a super awesome Cuban style sandwich. Leftovers – if you have any – are delicious straight from the fridge.

If you love Cuban flavors, you’ll also love these Cuban-Style Beef Lettuce Wraps with Pickled Onions (Paleo, Whole 30, Dairy Free) or Cuban Bean Patties with Pineapple Rice.

How to stuff and tie pork loin:

Stuffed pork tenderloin so much easier to make than it looks! First, you’ll want to butterfly your pork and pound it really thin. Hold a sharp knife parallel to your cutting board and split to pork nearly in half, length-wise. It should open like a book.

Next, cover the pork with plastic wrap and pound it with a meat mallet until it’s about ½ inch thick. Layer on your stuffing ingredients – mustard, pickles, ham, and Swiss cheese for this recipe – then, starting at the long side, tightly roll the pork around the filling.

To keep the fillings secure, you’ll need to tie the pork tenderloin with kitchen twine. You can use short pieces of twine and knot each one at the top, or use one long piece and twist it around itself to secure it every time it comes around the top.

Here’s a video that shows you how to cut and tie the pork tenderloin:

If you don’t have twine, you can use toothpicks to keep everything closed up tightly. In a pinch, unwaxed and unflavored dental floss with also does the job.

How to grill a stuffed pork Tenderloin:

To grill the stuffed pork tenderloin, heat your grill to high heat. Place the pork on the grill, seam-side down, then grill for 4 minutes on each side, or until deeply browned and charred. Next, turn the heat down to medium-low and cook the pork over indirect heat for 20 minutes, or until a meat thermometer shows that it’s reached an internal temperature of 155 degrees.

Remove the pork from the grill and let it rest for at least 5 minutes before removing the twine and slicing it.

How to bake a stuffed pork Tenderloin:

If you don’t have a grill or the weather isn’t cooperating, you can also bake this Cubano pork loin in the oven.

Preheat your oven to 450 degrees and place the pork seam-side down in a roasting pan. Bake 10 minutes, or until the pork begins to brown. Then reduce the heat to 350 degrees and bake 45-55 minutes, or until the pork reaches an internal temperature of 155 degrees. As with the grilled tenderloin, you’ll want to be sure to let the pork rest for at least 5 minutes before slicing.

looking for more ways to cook pork loin? Try this German-inspired pork loin slow cooker recipe .

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Cubano Stuffed Pork Loin

A Cubano, but make it low carb! This pork tenderloin is marinated in garlicky mojo, then stuffed with ham, Swiss cheese, pickles, and mustard. Yum!

Cuisine South American

Keyword cubano pork loin, cubano stuffed pork loin, stuffed pork loin

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 4 servings

Calories 424kcal

Author Lauren Keating

Equipment

• Kitchen Twine in Holder
• Instant Read Meat Thermometer

Ingredients

• 1 pound pork tenderloin loin
• ¼ cup olive oil
• 1 orange juiced
• 1 lime juiced
• 3 garlic cloves minced
• 1 Tablespoon Dijon mustard
• ¼ pound sliced ham
• ¼ pound sliced Swiss cheese
• ½ cup dill pickles sliced

Instructions

• Butterfly the pork tenderloin and pound it to a 1/2-inch thickness. Place the pork in a shallow dish. Cover with the olive oil, orange juice, lime juice, and garlic; turn to coat. Cover and refrigerate at least 1 hour.
• Remove the pork from the marinade and place it on a cutting board. Spread the pork with mustard, then layer it with ham and Swiss. Scatter the pickles over the cheese. Starting at the long end, tightly roll the pork around the filling; secure with kitchen twine or toothpicks.
• Heat your grill to high. Place the pork onto the grill, seam-side down. Cook for 4 minutes on each side, until browned. Reduce heat to medium low; cook the pork loin over indirect heat for 20 minutes, or until it reaches an internal temperature of 150-155 degrees. (You can also make this stuffed pork loin in the oven: Bake it for 10 minutes at 450 degrees, then cook at 350 degrees for 45-55 minutes or until it's cooked through.)
• Remove the pork tenderloin from the grill and tent it with foil. Let it rest for at least 5 minutes, then remove the twin and slice into rounds.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 7g | Protein: 45g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 635mg | Fiber: 1g | Sugar: 4g