These Almond Joy Stuffed Dates are a delicious, no-bake sibling to my Snickers Stuffed Dates, offering a healthier version of homemade candy bars. Naturally sweetened and packed with wholesome ingredients, they’re sure to win over any crowd.
What makes this homemade Almond Joy recipe special is the coconut butter, which you can find from brands like Artisana. I’ve recently started using it in everything, from drizzling over oatmeal to blending into smoothies, and here it creates a creamy center that pairs perfectly with the rich dark chocolate for a truly delicious dessert.
If you’re new to coconut butter, this recipe is the perfect introduction to this sweet treat!
Ingredients – Almond Joy Stuffed Dates
Dates: The foundation of this recipe, offering a natural sweetness and chewy texture
Coconut Butter: Use either store-bought or homemade coconut butter to recreate the classic sweet coconut flavor of Almond Joy.
Toasted Almonds: Essential for that authentic Almond Joy crunch. Toasting them enhances their flavor and gives the perfect nutty contrast.
Dark Chocolate Chips (preferably at least 80% cocoa solids): Its richness balances the sweetness of the dates.
Coconut Oil: While not mandatory, coconut oil helps keep the chocolate coating glossy and smooth as it cools.
Coconut Flakes: A light dusting of coconut flakes adds the final touch to these homemade almond joys.
Substitutions
Coconut butter: Swap for cashew butter, or macadamia nut coconut blend butter
Toasted Almonds: use another nut such as pecans or macadamia nuts.
Dark Chocolate: for a sweeter option use milk chocolate.
Coconut Oil: Option to omit this ingedient or use vegetabke oil.
Coconut Flakes: replace the coconut flakes with chopped nuts or a sprinkle of sea salt.
Almond Joy Stuffed Dates Detailed Instructions
Making Almond Joy Stuffed Dates is very similar to my Snickers Dates recipe with just a couple extra steps!
Prepare the Dates
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren’t already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it’s worth it!
Storage
Once the dates are set, transfer them to an airtight container or ziplock bag and store them in the fridge for up to a week.
Chocolate at a glance: Milk, White, and Dark Chocolate
Chocolate comes in three main forms, Milk, White, and Dark. Each crafted from varying amounts of chocolate liquor, cocoa butter, sugar, and milk.
Milk Chocolate: A creamy blend of chocolate liquor, sugar, and milk solids. In the U.S., it must contain at least 10% chocolate liquor and 12% milk solids.
White Chocolate: Made from cocoa butter, sugar, and milk, but contains no chocolate liquor. It’s not technically chocolate, but the presence of cocoa butter qualifies it. Check labels to ensure it contains cocoa butter, not just a confectionary coating.
Dark Chocolate: Contains at least 15% chocolate liquor, though it’s often less sweet due to its higher cocoa content. The popular 70% variety means 70% of the bar is made from cacao solids, providing a rich, intense flavor.
Dietitian Approved Recipe
Here’s why this Almond Joy Stuffed Dates recipe gets my dietitian stamp of approval:
Naturally Sweetened: Dates provide natural sweetness along with fiber, which helps balance blood sugar levels.
Rich in Antioxidants: Dark chocolate (at least 80% cocoa) is packed with antioxidants while being lower in sugar than milk chocolate.
Healthy Fats: Coconut butter contains medium-chain triglycerides (MCTs), which are a quick energy source and help you feel full longer.
Protein and Fiber: Toasted almonds add a satisfying crunch along with plant-based protein and fiber to support heart health and keep you fuller longer.
No Added Sugar: This recipe uses only natural ingredients with no added sugars, making it a nutritious alternative to traditional candy.
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren't already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it's worth it!
Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter
This easy side dish is a great way to use fresh produce from the local markets in late spring when flavorful asparagus and booming and cherry tomatoes are just in season here in the pacific northwest.
Whether you’re grilling, roasting, or sautéing, this vibrant combination of tender asparagus and juicy cherry tomatoes coated in garlic herb butter is the perfect addition to any meal, highlighting the fresh flavors of the season.
Ingredients In Asparagus and Cherry Tomatoes Recipe
Fresh asparagus
Cherry tomatoes
Garlic herb butter
Salt
Substitutions
Cherry tomatoes: Swap with grape tomatoes for a similar burst of flavor.
Asparagus: Substitute with green beans for a slightly different but equally delicious option.
Garlic herb butter: Use regular butter or extra-virgin olive oil, I love Graza, and season with fresh garlic or garlic powder along with dried herbs like Italian seasoning or oregano. Finish with a sprinkle of fresh herbs for added flavor.
Step By Step Instructions
Step 1: Trim the asparagus Snap off the woody ends of the asparagus.
Step 2: Season In a large bowl, toss the asparagus and cherry tomatoes with melted garlic herb butter and a pinch of salt. Make sure everything is evenly coated.
Preheat grill to medium-high heat (around 375°F to 400°F).
Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don’t have one, you can use foil.
Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
Roasted
Preheat oven to 400°F (200°C).
Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.
Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
Sauteed
Heat a large skillet over medium heat.
Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air Fryer
Preheat air fryer to 375°F (190°C).
Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.
Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Serving Suggestions
Once cooked, arrange the asparagus and cherry tomatoes on a serving platter, then drizzle with any remaining garlic herb butter and a pinch of salt to taste. For extra flavor, try adding a balsamic reduction, a sprinkle of freshly grated Parmesan, or some fresh basil on top.
This dish makes a delicious side for a variety of meals. It is perfect for a dinner party, special occasions, or even busy weeknights. Pair it with baked tofu, lemon grilled shrimp or salmon, or a hearty quinoa and chickpea bowl for a complete, well-rounded meal.
Dietitian Approved
Here are five reasons why this recipe is dietitian approved.
Nutrient-Rich: Packed with fiber, folate, and vitamin K from asparagus.
Antioxidant Power: Provides vitamin C and lycopene from cherry tomatoes.
Seasonal Freshness: Highlights nutrient-dense, fresh produce at its peak.
Balanced: Fiber-rich veggies and simple prep create a satisfying, healthy dish.
Quick & Easy: Minimal prep and straightforward cooking make it an effortless, nutritious option.
Asparagus Cherry Tomatoes Recipe
Sarah Harper MS, RD, LDN
A simple side dish for a evening spent grilling out. With less than 4 ingredients, this recipe is simple, easy, and flavorful.
GrilledPreheat grill to medium-high heat (around 375°F to 400°F).Prepare a grill basket: Cover a grill basket with foil will help keep the cherry tomatoes from falling through the grates and the butter and tomatoes own juices from dripping into the grill. If you don't have one, you can use foil.Grill the asparagus and tomatoes: Place the asparagus and cherry tomatoes in the grill basket and cook for 4-6 minutes. Use tongs to turn occasionally until they have cooked.
RoastedPreheat oven to 400°F (200°C).Arrange on a sheet pan: Spread the asparagus and cherry tomatoes on a parchment paper lined sheet pan in a single layer.Roast: Roast asparagus and tomatoes in the oven for 15-20 minutes, flipping the asparagus halfway through. The asparagus should be tender, and the tomatoes should start to blister and soften.
SauteedHeat a large skillet over medium heat.Sauté asparagus: Add 1 tbsp of garlic herb butter to the pan. Once melted, add the asparagus and tomatoes and cook for 10-15 minutes, stirring occasionally.The asparagus will be tender and tomatoes softened. If you want a little crunch in your asparagus cook for 8-10 minutes.
Air FryerPreheat air fryer to 375°F (190°C).Arrange in the basket: Place the asparagus and cherry tomatoes in the air fryer basket in a single layer.Air fry: Cook for 5-10 minutes, shaking the basket halfway through to ensure even cooking. The asparagus should be tender, and the tomatoes will be slightly blistered.
Notes
Grill Basket: You can find these at you local grocery store or cooking supply store. They are also available on Amazon.
You may have seen pumpkin pie Rice Krispie treats, turley leg lollipop stick, or even adorable turkey shaped treats, but have you ever tried Pecan Pie Rice Krispie Treats? This easy, no-bake, fun treat is the perfect addition to your Thanksgiving dessert table and might just become your new favorite holiday treat.
This Chocolate Pecan Rice Krispie Treat Pie is a fun twist on traditional pie, adding a playful yet delicious variety to your dessert lineup. Soft yet sturdy, gooey, and sweet. Just like classic Rice Krispie Treats, this pie is elevated with rich chocolate and toasted pecans, bringing a special touch to your Thanksgiving table.
No baking is required, making it super convenient for the busy holiday season. It’s the ultimate combination of indulgence and simplicity for that time of year when we all crave something special.
Why You Will Love These Crispy Treats
If you’re looking for a festive and easy Thanksgiving recipe, these delicious treats are sure to be a hit. Here’s why you’ll love them:
A fun twist on classic holiday desserts, perfect for Thanksgiving gatherings.
Great for bake sales, school parties, or family get-togethers.
Easy and enjoyable for kids to help with—no food coloring needed!
No-bake and hassle-free, making it perfect for busy holiday prep.
Combines holiday flavors with the simplicity of Rice Krispie Treats.
Tools
A Piece of Parchment paper or A Piece of Wax paper (optional for easier cleanup)
Pie crust tin
Non-stick cooking spray
Large bowl
Greased spatula
Microwave-safe bowl or Large Saucepan (for melting marshmallows and chocolate)
Ingredients in These Thanksgiving Rice Krispie Treats
Rice Krispies: We’re using a combination of plain and Cocoa Rice Krispies. The plain Rice Krispies form the crust, while the Cocoa version gives the pie center a rich, chocolatey flavor.
Marshmallows & Melted Butter: Whether mini or large, marshmallows are key to holding everything together, and butter adds a creamy, smooth texture. Together, they create the gooey base that makes this pie sliceable while still keeping that classic Rice Krispie Treat feel.
Chocolate: Semi-sweet or dark chocolate chips are perfect here. The bitterness of the chocolate balances out the sweetness from the marshmallows and cereal, giving the pie a more sophisticated, cocoa-rich taste.
Vanilla Extract: A small amount of vanilla enhances the overall sweetness and brings warmth to the flavor profile.
Pecans: No pecan pie is complete without pecans! Toasted pecans add a buttery crunch and balance the sweetness with their nutty flavor, perfect for a Thanksgiving treat.
Fun Fact: Pecans are native to the United States, making them a truly American addition to this creative twist on the classic pie.
Ingredient Substitutions In This Recipe
If you’re looking to put your own spin on this Rice Krispie Treat Pecan Pie, here are some fun ingredient substitutions to try:
Peanut Butter Cups: Swap chocolate chips for peanut butter cups for a rich, nutty twist that pairs perfectly with toasted pecans.
Butterscotch Chips: Add a sweet, caramel-like flavor that pairs beautifully with pecans.
Cereal Swap: You can substitute the Rice Krispies with Cocoa Pebbles or Frosted Flakes.
Step By Step Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
How To Serve
Slice into 8 wedges, just like a traditional pie.
Top this dessert with:
A dollop of whipped cream
A drizzle of melted chocolate
A scoop of ice cream
Or all three for an indulgent treat!
Optional extras:
Sprinkle with extra toasted pecans for added crunch
Dust lightly with cinnamon for a warm, spiced finish.
Serve immediately for a decadent dessert perfect for holidays or special occasions!
Storage
To keep your Rice Krispie Treat Pecan Pie fresh, store it in an air-tight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it, but allow the pie to come to room temperature before serving for the best texture. This will help maintain the crunchiness of the cereal and the richness of the chocolate!
Pecan NUTrition
Pecans are packed with nutrients, offering soluble fiber, vitamins, and minerals like copper, zinc, and thiamine. Studies show that pecans can support heart health and help manage blood glucose levels.
Some research even suggests that pecans may benefit cognitive function, and they do resemble tiny brains, don’t they?
Adding More Pecans to Your Diet
Snacking on a handful of pecans is a great way to enjoy their benefits, but why stop there? Pecans are incredibly versatile, and there are many creative ways to add them to your meals:
Mix them into desserts like cookies, pies, and brownies for a buttery crunch.
Sprinkle them over roasted vegetables or casseroles—especially a classic green bean casserole.
Use them as a crust for salmon or chicken for a flavorful, nutty coating.
Toss them into chicken salad, spinach salad, or any of your favorite salads for added texture and nutrition.
Pecans make a delicious and nutritious addition to a wide variety of dishes! For more abut Pecan nutrition check out this Healthline article.
4cupscocoa krispie cereal or other chocolate flavored puff rice cereal
9oz marshmallows(a little under 2/3 of the bag)
3tbspbutter (melted)
½cupchocolate chips
½cuppecanstoasted
1tspvanilla extract
Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
These bite-sized Eggless Chocolate Chip Scones are a less sweet take on classic chocolate chip cookies. With simple ingredients like butter, flour, sugar, and chocolate chips, it’s easy to see why they’re so delicious.
This quick and easy recipe takes less than 30 minutes to make, making them ideal for a snack, dessert, or a sweet addition to breakfast. I love pairing these scones with a hot cup of coffee in the morning!
Why You Will Love This Recipe
Many traditional scones call for eggs, but these tasty eggless scones are perfect for those with egg allergies. They’re so delicious that the whole family will enjoy them, whether or not they have dietary restrictions!
The Ingredients in This Easy Scone Recipe
You only need 8 simple ingredients to make these delicious scones:
Flour: I use bread flour for a chewier texture, but all-purpose flour works perfectly too.
Sugar: Cane sugar or coconut sugar adds a subtle sweetness, but white sugar is a great alternative.
Baking Powder: This is the leavening agent that helps give the scones a light, fluffy texture.
Kosher Salt: For balanced flavor.
Cold Butter: Slice the butter and pop it in the freezer to keep it cold. You can also use vegan butter if needed.
Pure Vanilla Extract: Adds a warm, sweet note that complements the chocolate. You can also try almond extract or a touch of maple syrup as alternatives.
Milk: Whether it’s 2% milk, whole milk, or plant-based milk, all work great in this recipe.
Chocolate Chips: Any dark or semi-sweet chocolate chips will do, so choose your favorite brand.
Step-By-Step Instructions
Step 1: Preheat Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Fluffy Scones Different Ways
You can easily switch up these eggless scones by swapping out the chocolate chips and creating endless flavor variations:
Fresh Fruit: Add fresh blueberries, raspberries, or chopped strawberries for a fruity twist.
Lemon Scones: Mix in fresh lemon juice, lemon zest, and top with a lemon glaze for a refreshing citrus flavor.
Plain Scones: Bake them plain, then slather the sweet scones with homemade strawberry jam or drizzle with a simple glaze for extra sweetness.
Savory Scones: Add chopped chives and cheddar cheese for a delicious savory option.
Vegan Scones: Substitute unsalted butter with vegan butter and use a non-dairy milk alternative like almond or oat milk to make the recipe fully vegan.
How To Store Leftover Scones
You can store scones at room temperature for about 1 to 2 days. To keep them fresh, place them in an airtight container or wrap them in plastic wrap.
For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
To reheat biscuits, pop one or all in a preheated oven at 400 degrees F with a bake time of 5 to 7 min. Enjoy!
½cupbutter, chilled and cut into 10 uniform pieces see recipe note
Wet Ingredients
¾cup2% milkwhole, or plant based milk will work as well
1tbspvanilla extract
Add-ins
½cupsemi-sweet chocolate chipsand more for topping
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients
In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones
On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve
Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Notes
Butter: 1/2 cup = 1 stick. Margarine can be subbed as a plant-based alternative. Before you start the recipe, allow the butter to chill, cut up, in the freezer for at least 5 minutes.
Simple and Easy 3 Ingredient Salad with Cucumber and Corn
This 3-ingredient Cucumber and Corn Salad is my go-to for both summer and fall.
It’s the perfect combination of sweet, crisp, and refreshing, with minimal effort required. It pairs beautifully with just about any BBQ or cookout spread, and it’s a lifesaver on those nights when I’m skipping the charcoal grill.
For an easy and delicious meal, I love serving this salad alongside hot, crispy Air fryer chicken wings. It’s light, refreshing, and provides a cool contrast to the heat of the wings!
Why I love making this Cucumber and Corn Salad
There’s nothing quite like the fresh, vibrant flavors of this salad, especially when cucumbers and corn are at their peak in the summer and fall.
It’s a favorite of mine when my garden cucumbers are thriving or when I pick up fresh ones from the farmers market. Plus, cucumbers are so easy to grow, making this dish not only tasty but rewarding too! I will make a double batch of this recipe for meal prep and delicious lunches all week long!
This 3 Ingredient Salad is Versitile
This salad has simple ingredients and is delicious on its own, but can easily be customized with some extra ingredients to fit your mood.
Vegetables: Boost the fresh flavors with additions like cherry tomatoes, green onions, or bell peppers for added crunch and color.
Cheese: Elevate the creaminess and flavor by mixing in a soft cheese like goat cheese, feta cheese, or blue cheese. Each cheese adds its own unique richness and flavor.
Pasta: Craving something more substantial? Turn this into a pasta salad by tossing in your favorite short pasta like penne, bow tie, or macaroni.
Protein: Make it a protein-packed lunch by pairing it with a classic egg salad, roasted chicken, or baked tofu is also a good choice. It’s a light yet satisfying option that complements a variety of dishes!
Easy Plant-based Protein Tip: The next time you are grocery shopping, be on the lookout for baked tofu. Baked Tofu is an easy way to add in plant-based protein to any meal. Many times the tofu is already flavored. Baked Tofu can be found in most grocery stores where ever you would find the plant-based products such as tofu and Tofurkey.
Corn: Corn on the cob is best enjoyed in-season for its sweet, juicy flavor. Growing up, I had my fair share of disappointing, flavorless corn from off-season batches my dad would bring home, so now I always wait for peak season to buy it fresh. When it’s out of season, I happily turn to canned or frozen corn, both of which are pantry staples in my kitchen.
Cucumber: Crisp and refreshing, cucumbers add the perfect crunch to balance the sweetness of the corn.
Onion: I opted for red onion in this recipe because it adds a sharp, zesty bite. If you prefer something milder, green onions or chives work well as substitutes.
Optional Ingredients:
Fresh Herbs: I used Thai basil in this version, which pairs wonderfully with the flavors of rice wine vinegar and sesame oil. However, cilantro, mint, or any other variety of basil would work beautifully.
Sesame Seeds: I often add sesame seeds for a bit of crunch, but forgot to include them in the photos for this recipe! If you’re looking for extra texture, feel free to substitute with sliced almonds, peanuts, cashews, or sunflower seeds. These add both crunch and a little extra protein to the salad, making it more filling.
A Bit of Salt: A sprinkle of salt ties everything together, enhancing all the fresh flavors.
Corn Tip: An Easy Way to Cut Corn Off the Cob
Here’s a simple and mess-free method to cut corn off the cob:
Start with two bowls, one large and one smaller.
Place the smaller bowl upside-down inside the larger bowl, so the small bowl’s bottom is elevated above the rim of the larger one.
Break the corn cob in half, and place the flat end of the cob against the surface of the upside-down small bowl.
As you slice the corn kernels off, they’ll neatly fall into the large bowl below!
This method keeps the process so easy, less messy, and oh-so-satisfying!
The Three Ingredient Salad Dressing
This dressing is better than any store-bought dressing and a perfect match for the Cucumber and Corn Salad It’s so versatile you can use it with many other salad recipes too.
The key ingredients are:
Rice Wine Vinegar: You can also substitute apple cider vinegar or lime juice for a different flavor twist.
Honey: Adds a touch of sweetness to balance the acidity.
Extra-Virgin Olive Oil
Sesame Oil: Brings a rich, nutty flavor.
Soy Sauce: For less sodium, use reduced-sodium soy sauce.
Black Pepper
I especially love this dressing on cucumbers because it gives a nod to Chinese cucumber salad with its tangy and slightly sweet notes. The honey and corn bring a natural sweetness, which pairs beautifully as a side to spicy dishes and is a sweet and spicy combination I can’t get enough of.
Try A Different Dressing!
Another dressing I enjoy for a corn, cucumber, and onion salad is myBasil Balsamic Dressing made with balsamic vinegar.
Option to make it with red wine vinegar. This dressing made with simple ingredients but packs big flavor, with little bits of basil throughout. For extra tang and creaminess, you can add Dijon mustard, which also acts as an emulsifier to bring the dressing together.
Step By Step Instructions
Step 1: Prepare the Corn
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.
Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
FAQ (Ask A Dietitian!)
What are the 5 basic parts of salad?
The five basic parts of a salad are the base (usually leafy greens), the body (main ingredients like vegetables, fruits, or proteins), the dressing, garnishes (such as nuts, seeds, or cheese), and a topping (like croutons or crispy elements).
What makes salad taste better?
To make a salad taste better, focus on balancing flavors (sweet, salty, tangy) and adding texture through crunchy or creamy components.
Like this 3 ingredient salad? You might also like some of these other summer salads.
This 3 Ingredient Salad with Cucumber and Corn is great for hot summer days and pairs well with spicy grilling foods. Bring this to your next potluck and it will not disapoint.
If using fresh corn, cook the corn on the cob, then cool and cut the kernels off (see tip above for an easy method!). If using canned or frozen corn, simply drain or thaw.
Step 2: Make the Dressing
In a small bowl, whisk together the rice wine vinegar, honey, olive oil, sesame oil, soy sauce, and black pepper until well combined.
Step 3: Assemble the Salad
In a large mixing bowl, combine the corn, cucumber, and red onion. Drizzle the dressing over the salad and toss to coat.
Step 4: Optional Add-ins and Serve
Directly in the salad bowl, layer in any additional ingredients like herbs, seeds, cheese for extra flavor and texture.Chill the salad for about 15 minutes before serving to let the flavors meld. Serve as a refreshing side dish, or enjoy it as part of a light meal with chopped eggs, rotisserie chicken, or baked tofu.
Notes
To make vegan: Omit honey and use vegan sweetener insteadCucumbers: English cucumbers also work well in this recipe.Basil: Thai Basil is optional, other herbs you could use in this dish include cilantro, sweet basil, or mint.
Learn how to make rhubarb jam! Rhubarb might not be on your regular shopping list, but it’s a springtime gem!
Raw rhubarb has a crunchy texture, similar to celery, but with an intense, lip-puckering tartness. The magic happens when you cook it down, rhubarb softens, and that harsh tartness mellows into the perfect balance of sweet and tangy.
Why You Will Love This Recipe
If you’re like me, finding rhubarb jam in the grocery store is nearly impossible. That leaves farmers markets or, better yet, making your jam right in your kitchen! Luckily, making Homemade rhubarb jam is easy and a great way to use spring rhubarb!
This is a small batch recipe and maybe the easiest way to make the perfect jam. No need for added pectin, knowledge of canning, or special equipment such as a canning pot, jar lifter, or special canning jars either.
Just a few simple ingredients and a medium saucepan!
Rhubarb’s Versatility
Rhubarb is incredibly versatile, and beyond jam, it shines in a variety of dishes. You can cook it into desserts, whip up a honey-sweetened rhubarb compote, or even sauté it to serve alongside roast chicken, pork, or tofu. I love turning rhubarb into a compote that’s perfect for keeping in the fridge or freezer. One of my favorite ways to use it is in a oney Rhubarb Yogurt Parfait.
Just 3 Ingredients for This Homemade Rhubarb Jam
You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!
Fresh Rhubarb: Look for crisp, firm stalks that are tender when you slice them. The chopped rhubarb will bring that signature tart flavor and a perfect texture when cooked down.
Honey: I love using liquid honey like clover, orange blossom, or sage for a natural sweetness. You can also swap it for white sugar—adjust the amount based on your desired sweetness.
Lemon Juice: One lemon does double duty here! You’ll use both the juice and zest to brighten up the flavors and balance the tartness.
Optional Add-Ins:
Strawberries: Add them for a delicious strawberry rhubarb jam.
Orange Juice & Zest: For a citrusy twist, use fresh orange juice and zest.
Red Pepper Flakes: If you’re craving a little heat, sprinkle in red pepper flakes for a spicy rhubarb jam.
How to Make This Easy Rhubarb Jam Recipe
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
How to Use Rhubarb Sauce and Jam
Rhubarb jam is not only delicious but also incredibly versatile! Here are a few creative ways to incorporate it into your meals and snacks:
Spread on Toast: A classic, simple way to enjoy rhubarb jam for breakfast.
Fancy PB&Js: Upgrade your peanut butter and jelly sandwiches with a layer of rhubarb jam for a sweet and tart twist.
Turkey and Cheese Sandwich: Add a spoonful of jam to a turkey and cheese sandwich for a surprising pop of flavor.
Yogurt Parfaits: Layer it into yogurt parfaits with granola for a fruity, tangy touch.
Over Ice Cream: Drizzle over vanilla or strawberry ice cream for a homemade strawberry rhubarb sundae!
Baked Goods: Bake it into muffins, scones, or cakes for a fruity burst in every bite.
In Smoothies: Blend a spoonful into smoothies for added sweetness and tartness.
In a Vinaigrette: Whisk it into a vinaigrette and drizzle over springtime greens or a hearty grain bowl.
Storing Rhubarb Jam
This recipe can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Yes, you can freeze jars of jam—this is called freezer jam! It’s a fantastic option if you’re not quite ready to tackle traditional canning but still want to preserve your jam for longer.
I like to store my jam in half-pint jars with straight sides and a wide mouth. These are freezer-safe, making them perfect for batches of rhubarb jam that I can enjoy year-round!
Canning Rhubarb Jam
This year marks my first attempt at growing my rhubarb, and while I’m new to gardening, I’m also just beginning to explore the art of canning. I haven’t done much canning yet, but it’s a skill I’m excited to master!
If you’re ready to try canning, here’s some helpful information on how to use this recipe. Rhubarb jam is a great gift!
Rhubarb
What is Rhubarb and how does it taste?
Rhubarb is an early spring vegetable, but it’s often treated like a fruit in the kitchen. The vibrant pinkish-red stalks are the edible part of this hardy perennial plant, and the redder the stalk, the sweeter the flavor. Rhubarb has a tart, almost lemony sourness, which is why it’s often cooked with sugar to balance out its sharpness. It’s commonly paired with strawberries in desserts, making a perfect sweet-tart combination.
How to Cook with it
Rhubarb can be used in both sweet and savory dishes. Here are some ideas:
Savory Dishes: Slice it up and incorporate it into savory recipes like a chard stir-fry, or roast it alongside chicken for a unique flavor contrast.
Sweet Creations: Cook rhubarb down into a compote and use it in smoothies, yogurt parfaits, or even a Lemon Rhubarb Vinaigrette for a tangy salad dressing. The possibilities are endless!
Tip: Sometimes you’ll find rhubarb with green stalks—don’t worry, they’re completely edible
How to Store Rhubarb Stalks
Refrigerator: Wrap the stalks in a reusable produce bag, oraluminum foil, or store them in a covered container. Keep them in the crisper drawer of your fridge for 2-3 weeks.
Freezer: For long-term storage, slice the stalks into 1 to 2-inch pieces. Spread them in a single layer on a baking sheet and freeze for about 4 hours. Once frozen, transfer the pieces to a reusable freezer bag. Rhubarb can be stored in the freezer for 6 months to a year.
More Rhubarb Recipes?
Whether you are enjoying this recipe simply with some buttered toast or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing its spring!
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Easy Honey Rhubarb Jam
Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
2tbsplemon juiceor the juice of 1 lemon - optional
Instructions
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.
