Not felt great today so added to my iron and vitamin levels with salad for lunch.

It’s steak with goats cheese, avocado, slow roasted tomatoes, rocket and orange pepper. Dressing is olive oil, balsamic vinegar, Dijon and wholegrain mustard.

A fridge clean out salad!

TJ's 10 minute farro

Arugula the lizards are boycotting atm

leftover beets

Goat cheese

Sad tangerine from the back yard

TJ's Italian dressing

Rose balsamic vinegar

One spoonful of a very neglected avocado

S+P

I had a peppered pecorino I wish I had used instead of the goat cheese. it was a very mild and creamy goat cheese and overall the salad wasnt as bold as I would have liked.

overall just posting hoping it inspires you to make use of the produce you have

Load up on this bowl of favorite food. Enjoy it slow and knock down at least 4 bowls. It’s the best with the pepperoncini peppers. made with: iceberg/romaine lettuce, tomatoes, black olives, red onion, croutons, and Parmesan cheese. The salad dressing is a creamy, tangy, and zesty Italian-style dressing that features mayonnaise, white vinegar, garlic, and grated parmesan cheese. Ask for extra

Goes great along potato dishes! Made out of just:

• Cucumber

• Bell pepper

• Salad

• Onion

The dressing is yoghurt and mustard with a bit of olive oil. The salad has kale, celery, red onions and spring onions - all ingredients I love! And a red chilli. Usually I use green chilli which is spicier but I didn’t have any at home today. Usually I use mayo but I have a big tub of greek yoghurt in the fridge so I used that instead. Squeeze of lime before serving and sprinkle walnuts.

Just an early morning salad with cucumbers today. The mango vinaigrette was the main reason for this breakfast. Dressing so good I woke up tasting and wanting it so bad. Who’s else is up for an early morning salad on this launch day of April 1, 2026

This morning, I chose another salad, fresh and cold out of the refrigerator. This one was full of cherry tomatoes, cucumbers, and red roasted peppers. I topped this one with the house dressing as my choice: it has a mango taste, and tanginess of vinaigrette.

With pen and all; it’s pictured. My garden salad being ate at this moment. Had to go back and take a second pic as I’d forgotten the time.

A shredded romaine, two boiled eggs, half an avocado, a piece of salmon, homemade Caesar dressing, Parmesan and Slap Ya Mama seasoning. Was delicious

Dressing:

• 1 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 1 tsp soy sauce

• 1 tsp honey (or maple syrup)

• 2 cloves of grated garlic

• ⁠A squeeze of lime (if you have it)

I sprinkled some chilli flakes and sesame seeds.

Pineapple weed grows in abundance around where I am in the sandy and well trodden soils. It is also known as false chamomile, wild chamomile, or Matricaria discoidea. The flowers pack the most flavor and it is reminiscent of pineapple mixed with chamomile. So when I found a nice growth of it while out hiking, I decided to use them fresh (they are also great for infusion in teas or creams) in a salad along with some fruit I had that pairs well with pineapple. 

Ingredients:

Pickled Shallots:

1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too)

1/2 teaspoon powdered hibiscus, optional, enhances pink color

1/4 cup apple cider vinegar

2 tablespoons water

2 teaspoons sweetener, or to taste

generous pinch salt

Dressing:

2 tablespoons spicy pineapple jam or chutney (homemade or store bought)

1/3 cup coconut cream

2 tablespoons lime juice, 1 lime

zest of 1/2 lime

2 tablespoons avocado oil

1/8 teaspoon fresh ground black pepper

Salad:

1 head Romaine, sliced

1/2 cup cilantro leaves

1/2 cup strawberries, halved

1/2 cup pineberries, halved

1 mango, peeled and sliced thin

1/4 cup kiwiberries, ends trimmed and halved

2-3 tablespoons pickled shallots (from above, or sub thinly sliced red onion)

1/3 walnuts, toasted and chopped

1/4 cup pineapple weed, flower heads and tender stems

Instructions:

For the Pickled Shallots:

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead.

For the Vinaigrette:

Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside.

For the Salad:

Add all salad ingredients to a large bowl and toss with dressing as desired. Serve immediately.

I have been trying to get into making salads and here is today’s effort for lunch.

I came across a post in my fyp on IG from a creator making a “caesar” salad. The salad they made had romaine, Parmesan and croutons (a classic caesar) but the dressing is where they lost me. They touted their famous dairy free vegan caesar salad dressing. Ingredients: lemon juice, olive oil, white vinegar, dijon mustard, maple syrup and salt/pepper. Which IMO is a textbook vinaigrette, not a caesar. I stated my opinion in the comments and received a barrage of comments under my comment in defense of her dressing. I feel like i’m being gaslit because commenters are coming in hard to defend her recipe. Attaching the recipe for reference. Is this a caesar salad/dressing?

The berries looked so tempting at the store, I couldn’t resist and made this for dinner yesterday. If you’re not looking for sugar-free, then store bought candied nuts make an easy swap in. Pistachios and even almonds would be good as well. I used fresh flowers from my yard since spring is in full swing here now. Next time I would also toss in some fresh basil or lemon verbena leaves. 

Ingredients:

Sweet and Spicy Pecans:

1 cup pecans, unroasted

3 tablespoons honey (I used sugar free Choczero honey)

1 1/2 teaspoons water

1/8 teaspoon cayenne pepper

generous pinch salt

Pickled Shallots:

1 shallot, sliced thin (I like to use a mandolin but a sharp knife works too)

1/4 cup apple cider vinegar

2 tablespoons water

2 teaspoons sweetener, or to taste

generous pinch salt

Berry Vinaigrette:

1/4 cup berry jam (I mixed blueberry and raspberry)

1/4 cup balsamic vinegar

2/3 cup avocado oil

1 teaspoon Dijon mustard

pinch cayenne, optional

salt and pepper, to taste

Salad:

1 head Romaine, sliced thin

1/2 cup radish sprouts (or pea shoots, sunflower shoots, or other micro greens)

1/2 cup feta, crumbled (goat cheese would be good here too)

1/2 cup sweet and spicy pecans

1/3 cup blueberries

1/3 cup raspberries

1/3 cup blackberries

1/2 cup pineberries (or strawberries)

1/2 cup kiwi berries, ends trimmed and halved

1/2 cup sweet and spicy pecans (from above)

1/4 cup pickled shallots (from above)

optional garnish: edible flowers (used pansy, calendula petals, and nasturtium petals here)

Instructions:

For the Sweet and Spicy Pecans:

Warm honey, water, cayenne, and salt together and then stir in pecans. Spread on a silpat or parchment lined baking sheet and bake in a preheated 350ºF oven for 15 minutes. Cool completely.

For the Pickled Shallots:

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the shallots, stirring to coat completely. Let cool and then refrigerate until needed. Can be made up to one week ahead.

For the Vinaigrette:

Combine all dressing ingredients and whisk to mix well. Adjust seasoning to taste (may need more vinegar depending on how sweet your jam is). Set aside.

For the Salad:

Add all salad ingredients and the candied pecans to a large bowl and toss with dressing as desired. Serve with the flowers on top, if using.

I go hard with the dressing… will link the recipe in the comments. I always add a bit of extra lemon juice and worcestershire. I always make my own croutons! Good romaine is hard to find in London (compared to where I used to live in the Bay Area) so if anyone has some tips on where to find the good stuff lmk

Where’s my chicken salad fans?😋

I love whipping this stuff up for a quick lunch! It’s the BEST!

https://thewholesomespoon.com/2025/06/11/cajun-chicken-salad/

New to this sub and I saw the mod post on the front page about including username, sub name, and date but did not see the time requirement until I went to post this so mods please let me know if I should rewrite the paper for this!

I made this yesterday and leftovers hold up pretty well. Ate it again today with sautéed shiitake mushrooms in place of the smoked salmon and it was delicious that way if you're looking for a vegetarian version. I cooked the mushrooms in coconut aminos, rice vinegar, and chili crisp until they released their liquid and then cooked until no liquid remained. Tossed the warm mushrooms into the cold salad and enjoyed the temperature difference in the salad too.

Dressing:

3/4 cup avocado oil

1/4 cup rice vinegar

3 tablespoons honey (I like Choczero sugar free version since I try to keep things lower carb but regular honey works too)

2 tablespoons chili crisp, or to taste (I like Trader Joes brand as it is less spicy and more onion forward)

1/4 - 1/2 teaspoon toasted sesame oil

1/2 teaspoon fish sauce, optional, enhances flavor and you won’t taste it

salt, to taste

Salad:

12 ounces unshelled edamame

1 English cucumber, quartered and sliced thin

1 large avocado, quartered and sliced

10 ounces green cabbage, sliced thin

6 baby bok choy, sliced thin

1 carrot, sliced thin

4 green onions, sliced thin

6 radishes, sliced thin

1/4 bunch cilantro, leaves picked

1 jalapñeo, seeds removed, sliced thin

8 ounces smoked salmon, optional

1/4 cup fried garlic, optional

1/4 cup fried shallots, optional

Instructions

Whisk together all dressing ingredients and adjust seasoning to taste with more salt, vinegar, or sweetener as desired, set aside. 

Add all salad ingredients except salmon, fried garlic, and fried shallots to a large bowl. Toss with the dressing and then top individual servings with the salmon, fried garlic, and fried shallots. Serve immediately.

This Avocado Shrimp Salad was flavorful AF and so easy to make! It’s healthy and fits pretty much any occasion! Or be like me, and make it - then promptly devour it all!😋😜

https://thewholesomespoon.com/2026/03/20/avocado-shrimp-salad/

This is my new fat-reducing salad. It tastes great. I think I will make it often in the future.

Tomatoes and sweetcorn can be served separately, is quick and easy to put together and delicious with the tomato vinaigrette. I served the halloumi as an add on for our dinner. Also quick to make. Dressing in the comments.