Fresh basil & artichoke hearts are added to this traditional Italian panzanella salad, consisting of toasted bread & juicy tomatoes! This salad is easy to make & perfect served as a spring or summer side dish, or a light lunch or dinner.
When it comes to salads, I know that most people immediately think a base of greens with various toppings. Well, the panzanella salad says forget the greens, we’re going straight for the bread and tomatoes!
This classic Tuscan bread salad is popular in the summer when tomatoes are at their peak. A traditional panzanella salad is composed of stale Italian bread and ripe tomatoes. It’s tossed in a dressing of olive oil and vinegar. The juice from the tomatoes, combined with the dressing, softens the stale bread and creates a deliciously fun salad!
I don’t know about you, but I’m always down to add a little crispy deliciousness to my salads! This Crispy Eggplant Caprese Salad gets regular requests from friends when I host dinner parties. And this Crispy Goat Cheese Salad is always in the rotation at our house!
The best part about a panzanella salad is that it’s so easy to make! If you don’t already have stale or toasted bread, toast that up first, then simply toss everything together in a bowl.
I added fresh basil, sliced red onion and artichoke hearts to my version of the panzanella salad. All of these fresh ingredients combined with crunchy pieces of bread creates one seriously delicious salad!
This juicy turkey burger recipe can be cooked on the stove or on the grill. It’s easy to make and topped with the most delicious Tomato Basil Bruschetta for a healthy, flavorful meal!
Serve these burgers in lettuce wraps without the cheese to create a gluten free, paleo and whole 30 compliant meal! Without the buns, this turkey burger recipe is only 3 carbs per serving and perfect for those of the keto diet.
And once you try this Bruschetta Salmon recipe, you’ll never eat salmon any other way! Now for this turkey burger recipe topped with tomato basil bruschetta.
Turkey burgers get a bad rap for being dry and tasteless. But I can tell you that these turkey burgers are quite the opposite. They are so juicy and flavorful! I can guarantee you’ll be adding them to your regular grilling menu!
No grill? No problem! This turkey burger recipe can easily be cooked on the stove in a cast iron skillet, or heavy-bottomed pan.
This recipe is easy enough to make for a weeknight dinner, but also perfect for parties and BBQ’s. The bruschetta topping and turkey burgers can both easily be prepped ahead of time. When it’s party time, all you have to do is toss the burgers on the grill!
This Greek Quinoa Salad is bursting with delicious Mediterranean flavors, healthy ingredients & plant based protein! It’s vegetarian, gluten free & easily made vegan! This recipe is easy to make, perfect for meal prep and can be served hot or cold.
I love creating quinoa salads. They’re filling enough to eat as a meal, but they’re also great as a side dish! They’re filled with plant based protein, healthy and gluten free.
I love incorporating the flavors of the Mediterranean into my recipes. Sun dried tomatoes, olive oil, garlic and fresh herbs all add a ton of flavor to this Mediterranean style quinoa salad.
Chickpeas and quinoa are both wonderful sources of plant based protein. This is a great recipe for vegetarians or vegans looking to add more protein to their diet. It’s easy to make this quinoa salad vegan by simply omitting the crumbled feta cheese on top.
I love to meal prep this salad at the beginning of the week, then eat it for lunches throughout the week. A little drizzle of lemon juice and a dash of salt and pepper really brightens up this salad after taking it out of the fridge! Trust me, after trying this salad once, you’ll be hooked!
Crispy bacon, juicy tomatoes and creamy avocado dressing make THE BEST pasta salad recipe! This BLT Pasta Salad is quick and easy to prepare. It’s delicious served warm or cold and the perfect side dish for summer BBQ’s!
I was never a big fan of potato or pasta salads growing up. Blasphemy, I know! I’m not a big fan of mayonnaise, which is the base for a lot of potato and pasta salad dressings.
I also found a lot of pasta salads to be boring. They were lacking in that delicious kick of flavor I was looking for!
But today, I’m here to introduce you to THE SECRET ingredient for making a creamy, flavorful pasta salad dressing without mayonnaise. Avocado! That’s right, the creamy avocado dressing in this salad packs a serious punch of flavor and the texture is deliciously creamy.
Bonus, it’s so much healthier than a mayonnaise based dressing! And you only 6 ingredients to make it, two of which are salt and pepper! Simply add all of the ingredients to a blender and boom, you’ve got one tasty pasta salad dressing!
I love replacing mayonnaise with avocado on a BLT sandwich. So I decided to make a BLT Pasta Salad with my homemade avocado dressing. Who can deny the combination of crispy bacon, creamy avocado and juicy tomatoes?! I know I sure can’t!
This recipe will be your new go-to summer and BBQ staple! My family loves this recipe. And every time I make it for a party or BBQ, it gets rave reviews from all my friends!
Thin slices of zucchini replace tortillas in this easy recipe for Low Carb Enchiladas. Topped with pepper jack cheese, filled with taco seasoned ground beef & smothered in a delicious red sauce, you won’t even miss the tortillas in this scrumptious recipe! It’s perfect for those on a gluten free or keto diet.
Instead of corn tortillas, traditionally used to make enchiladas, I used thinly sliced zucchini. I layered the zucchini with taco seasoned ground beef, red enchilada sauce and pepper jack cheese. All of the enchilada flavor is there and it’s SO DELICIOUS, but only 17 carbs per serving! This is half of the carbs in traditional enchiladas.
This recipe is not just for those on a low carb diet. It’s also great for those that are gluten free or simply wanting to eat a little healthier. Zucchini is lower in carbs and calories than tortillas. It also provides a significant amount of vitamins C and B6!
It’s so easy to layer up this low carb enchilada recipe and have it on the table in less than 45 minutes!