This vegetable quinoa bowl, packed with fresh ingredients like blueberries, tomatoes, and a zesty lemon Dijon dressing, is the perfect balance of flavor and health. The combination of sweet and savory ingredients makes it a refreshing and satisfying option for any meal.
Why I Love This Recipe
Here are three reasons why you’ll love this recipe:
Light and Refreshing: This dish is light and invigorating, making it a perfect choice for a revitalizing meal that leaves you feeling satisfied without being overly full.
Nutrient-Dense: Packed with fresh vegetables, fruits, and whole grains, this bowl is brimming with essential nutrients, making it a nourishing choice for any meal.
Ideal for Meal Prep: Easily prepare a large batch at the beginning of the week for convenient, healthy lunches or quick dinners. You can also boost its heartiness by adding proteins like soy curls, roasted chicken, or baked fish.
Ingredients in Vegetable Quinoa Recipe with Blueberries
Here’s a closer look at the key ingredients that make this dish so vibrant and delicious:
Blueberry: Blueberries are in peak season during the summertime, making them a perfect addition to this dish.
Quinoa: Quinoa can be cooked in vegetable or chicken broth for extra flavor. I typically use white quinoa because it highlights the vibrant colors of the veggies. Fun fact: quinoa is a complete protein, containing all nine essential amino acids.
Tomato: Any variety of tomato works wonderfully in this recipe, or mix different types to add a range of colors and flavors.
Cucumber: You can choose to de-seed the cucumber or leave the seeds in. For a crunchier texture, I prefer to remove the seeds.
Green Onion: I use green onions in this recipe to maintain a mild onion flavor that complements the sweet-tart blueberries. Chives are also a great option for a more delicate flavor.
Fresh Herbs: Fresh parsley is my choice for adding a burst of herbal freshness, giving the dish tabbouleh vibes.
The Simple Tabbouleh Dressing For This Veggie Quinoa Salad
This salad dressing is incredibly simple, and that’s part of its charm! I love making lemon vinaigrette for all sorts of summertime salads because it adds a vibrant, zesty flavor that complements fresh, seasonal produce perfectly.
Olive Oil: Use a high-quality olive oil for the best flavor. If you only have extra virgin olive oil, that’s perfectly fine too. Alternatively, avocado oil is another excellent choice for this dressing.
Lemon: Freshly squeezed lemon juice is key to this dressing. I always keep a few lemons on hand, either on the counter or in the fridge, for dressings, a lemon fizz, or to add a splash of flavor to dishes like pesto to prevent oxidation and browning.
Dijon Mustard: Adds a tangy depth of flavor and helps emulsify the dressing, creating a smooth and well-blended mixture.
Honey: Provides a touch of sweetness to balance the acidity and tang.
Kosher Salt and Black Pepper: Season to taste
Step-By-Step Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Pairings For Vegetable Quinoa Bowl
Enjoy this dish as a complete meal by adding your favorite protein on top, or serve it as a flavorful side at a potluck or party. It pairs well with a variety of foods—try it as part of a meze platter with hummus and falafel, or serve it alongside grilled seafood for a light, refreshing side.Enjoy this dish as a complete meal with some additional protein right over top or as a side dish to a potluck or party. Try it along side Grilled Shrimp with a Lemon Garlic Butter Sauce, or Air Fryer Chicken Wings.
Variations
You can easily customize this recipe by adding or omitting ingredients to make it your own.
Veggies: Include roasted vegetables such as butternut squash, sweet potatoes, red onion, broccoli florets, or red bell pepper for extra flavor and nutrition.
Nuts/Seeds: Add some crunch with pine nuts, almonds, walnuts, sunflower seeds, or pumpkin seeds.
Cheese: Mix in some goat cheese, feta cheese, or mozzarella for a creamy texture.
Whole Grains: Swap the quinoa for other whole grains like farro, amaranth, or brown rice if you prefer.
More Flavors: Enhance the salad dressing by adding garlic powder, lemon zest, a splash of vinegar, or a pinch of red pepper for an extra kick.
Course Appetizer, dinner, lunch, Main Course, Side Dish
Cuisine American
Servings 4servings
Calories 313kcal
Equipment
1 large bowl
1 rubber spatula
1 Mason Jar with lid
1 measuring utensils
Ingredients
Quinoa Blueberry Tabbouleh Salad
1cupdried quinoa
1¾vegetable broth
1cup blueberries
1cupdiced tomato
1cucumber, seeded and diced
2green onions, thinly sliced
½cupfresh parsley
Dressing
3tbspolive oil
2tbspfresh lemon juice
1tbsphoney
1tspDijon mustard
kosher salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
In a medium pot, bring 1 ¾ cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and allow to cool slightly.
Step 2: Prepare the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Step 3: Assemble the Bowl
In a large bowl, combine the cooked quinoa, blueberries, cherry tomatoes, cucumber, green onions, and parsley.
Step 4: Toss and Serve
Drizzle the dressing over the quinoa mixture and toss everything together until well coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy chilled or at room temperature.
Notes
For a vegan alternative, you can swap out the honey for maple syrup, which will add a similar touch of sweetness while keeping the recipe plant-based.
This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
Simple Ingredients: Easy to find and even easier to prepare.
Versatility: Pairs well with a variety of dishes.
Plant-Based: Dairy and egg-free, making it suitable for everyone.
Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion:In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.
Here’s a breakdown of the ingredients:
Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
Vegan Mayonnaise: Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
Vinegar: I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon Mustard
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
Step 3: Combine
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
Optional Toppings:
Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers: This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza: Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.
BBQ Tofu or Jackfruit Sandwiches: The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos: Tuck some of this slaw into a bean burrito for a burst of freshness.
This inspired dish, japanese glass noodles recipe (Harusame) is a new mealtime staple. It’s quick and easy to prepare, while also nutritious and delicious.
My GlassNoodle Salad recipe is inspired by a local takeout spot that closed in my area. I loved their Vermachelli Noodle Salad, so much so, I keep coming up with different delicious varioations of this recipe.
To make a Harusame inspired Glass Noodle Salad, you need some fresh veggies, 1 or 2 herbs, glass noodles, and a savory sauce of dark soy sauce, rice vinegar, sesame oil, and honey. Depending on my mood I’ll whip up different sauces from a harusame-inspired sauce to Nuoc Cham Sauce to peanut sauce.
If it is your first time experimenting with glass noodles in the kitchen this will be one of your favorite new recipes!
Why You Will Love This Japanese Glass Noodles Recipe
This recipe is easy to make and a versatile dish. You will want to create this every week. This recipe is:
Nutrient-Packed: This salad is full of fiber from the glass noodles and veggies. Moreover, fiber is essential for maintaining a healthy digestive system. This is a great recipe for adding lots of veggies to your day.
Quick and Easy: This is a quick and easy recipe because it is easy to throw together and can be ready in under 30 minutes!
Versatile: This recipe can be inspired by Japanese noodles, Vietnamese noodles, Thai noodles, or Korean noodles. It can be made into a vegan or vegetarian version. It makes for a great main dish or side dish.
Makes Great Leftovers: This recipe might be even better when eaten the next day.
Now, let’s dive into the ins and outs of why I love this recipe, the recipe ingredients, how I make this Glass Noodle Salad, and more information on one of my favorite noodles, Glass noodles.
The Ingredients in This Glass Noodles With Vegetable Recipe
Glass Noodles
Chewy Glass noodles have many names, sometimes sweet potato noodles or Harusame noodles. You can find these noodles at Asian grocery stores or online.
Don’t have Glass Noodles? No worries, you can substitute with another kind of noodles, such as spaghetti, ramen, cellophane noodles, or rice noodles. Sweet potato starch noodles have a chewy texture and are bland with a bit of starchiness. They do not taste like a sweet potato.
The Veggies!
Here are the veggies I used, but feel free to use your favorites!
Grated Carrots: I like to use grated carrots for a light texture, flavor distribution, and sauce adherence.
Chopped Salad Greens: Chopped salad greens means every bite is full of greens.
Cucumber: Half-moon slices make for the perfect bite-size delicate cucumber.
The Garnish: Green Onion, Cilantro, and Peanuts: The garnish for this dish adds flavor, texture, and brightness.
Harusame Inspired Savory Sauce: Dark soy sauce, rice vinegar, sesame oil, and honey.
Optional Add-ins: Some other optional ingredients include baby spinach, red bell pepper, shiitake mushrooms, or sesame seeds.
How to Make Glass Noodles With Vegetables Recipe
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooked and slightly cooled noodles. Add the prepared colorful vegetables, arranging them evenly over the noodles.
Step 2: Make the Savory Sauce
Whisk the Sauce: In a small bowl, combine dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until well blended.
Step 3: Finish the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with freshly cut cilantro, green onion, and chopped peanuts.
Drizzle with Nuoc Cham Sauce: Right before serving, drizzle the salad with your savory sauce.
Step 4: Add Protein (Optional)
Choose Your Protein: For a more filling meal, consider adding your protein of choice. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Add the prepared protein to the top of your salad, and enjoy!
More Glass Noodle Salad Recipe Ideas!
Some other recipes that include glass noodles include:
Korean Japchae Noodles: You can even make a variation of Vietnamese vermicelli noodle salad with glass noodles. Often found in Korean restaurants these Korean glass noodles are made with red bell peppers, beef, and onions. Keep it a vegetarian japchae by using tofu instead of meat.
Vietnamese-inspired noodle salad with Nuoc Cham Sauce: In a small bowl, whisk together the sugar into 3 tbsp water. Stir in the lime, fish sauce, sweet chili sauce, garlic, and bird’s eye chilis.
Glass Noodles with Peanut Sauce: Toss your glass noodles in a simple, flavorful peanut sauce for a delicious and savory meal.
FAQ: Glass Noodles
What are they: Glass noodles are made from the starch of mung beans, sweet potatoes, or tapioca. They are translucent in appearance when cooked.
These noodles are often sold dried. To rehydrate just soak the noodles in hot water or add to boiling water for 3-5 minutes (or per package instructions.)
Where to buy Glass Noodles: If you are lucky, your local grocer might sell them in the International Food Section. Also, you can find glass noodles in International and Asian Markets.
However, I live in a small town, so I purchase my glass Noodles off Thrive, but they can also be purchased off Weee! or Amazon.
How to use Glass Noodles: Glass noodles are versatile. Use them in stir-fries, soups, rice paper rolls, and salads. They absorb the flavors of the other ingredients in the dish prepared. Oh, and they are a gluten-free food!
Like This Recipe? More Recipes On The Addy Bean
Below are a few other recipes of mine you may enjoy.
Japanese Inspired Glass Noodles with Vegetables Recipe
Sarah Harper MS, RD, LDN
This Japanese Inspired Glass Noodles with Vegetables Recipe will be a new favorite. Inspired by one of my favorite Japanese Noodle dishes, Harusame, this salad is bright, refreshing, nutritious and delicious.
1 cupcilantro, choppedor other soft herbs like basil, mint etc
2scallions, thinly sliced
Instructions
Step 1: Prepare the Noodles and Vegetables
Cook the Noodles: Follow the package instructions to cook the glass noodles. Once cooked, drain and allow them to cool slightly.
Arrange the Salad: In a large mixing bowl, place the cooled noodles. Add the grated carrots, chopped salad greens, and cucumber slices. Toss gently to combine.
Step 2: Harusame Sauce
Whisk the Sauce: In a small bowl, combine the dark soy sauce, rice vinegar, sesame oil, and honey. Whisk together until the ingredients are well blended and the sauce is smooth.
Step 3: Finishing the Salad
Top with Fresh Herbs and Nuts: Sprinkle the salad with green onions, fresh cilantro, and chopped peanuts for added flavor and texture.
Drizzle with Harusame Sauce: Pour the Harusame sauce over the salad and toss until the noodles and vegetables are evenly coated.
Step 4: Add Protein (Optional)
Choose Your Protein: For a heartier dish, add your choice of protein. Options include baked tofu, pressure-cooked chicken breasts, or grilled shrimp. Arrange the protein on top of the salad.
Notes
Glass Noodles: You can purchase at some grocery store chains. I purchase my sweet potato glass noodles through Thrive Market. Glass Noodles are also available on Weee! and Amazon.
Ode to the most popular seafood in the United States. Here is my Grilled Shrimp on the barbie with a Lemon Garlic Butter Sauce, your new favorite grilling recipe.
Shrimp is, by far, the most consumed seafood product in the United States. Shrimp is delicious, versatile, and better yet, easy to cook with! Below, I’ll review how to make grilled shrimp, the sauce, some pairings, and some nutritional information about shrimp!
Why You Will Love This Recipe
This recipe is great for meal prepping for the week. I like to grill the shrimp on the weekend and make extra for shrimp salads, grain bowls, and sandwiches!
I love to make this recipe when the weather is nice! I love to spend time outside, so if I can cook dinner outside that’s even better!
Tools
Metal skewers (wooden skewers work too) – if you don’t have skewers you can cook the shrimp on a grill pan or even in a cast iron skillet.
Tongs
Grill – charcoal grill or gas grill works
Serving platter
Ingredients
Shrimp – I use Wild Gulf Large or Jumbo Shrimp
Melted Butter – you could use olive oil
Spice mixture: Old bay seasoning, kosher salt, chili powder, cayenne pepper, onion powder, garlic powder, black pepper. If you don’t have old bay seasoning a cajun seasoning will suffice.
Garlic cloves
Fresh Lemon Juice
Fresh Parsley
Optional Ingredients: Hot Sauce, red pepper flakes, lime juice, brown sugar, soy sauce, or even some lemon zest.
Step – By – Step Instructions
I usually like to keep a pound of raw shrimp in the freezer. Shrimp is super quick to thaw and easy to cook healthy recipes. From beginning to end, anyone can whip up a shrimp dinner in less than an hour.
Step 1: Prepping Shrimp
To thaw shrimp, take it out of the freezer and dump it into a large bowl. Place the bowl in the sink and run cold water over the shrimp. The shrimp will be thawed out in 15-20 min
Step 2: Cooking Shrimp
To cook this recipe you need a hot grill. Then, all you need to do is to skewer the shrimp and lay them on the grill. Flip the shrimp skewers halfway through and take them off when they are pink and curled in a “C” shape!
Enjoy the grilled shrimp alone, with my Garlic Lemon Butter Sauce, or with a delicious dip! Perhaps something creamy, BBQ-y, or spicy!
How to Make The Sauce
Okay, this is possibly the easiest sauce ever.
Microwave option: Add all the ingredients to a microwave-safe bowl and heat for a minute. Butter pops when melting in the microwave so make sure you cover your bowl!
Sharper Tip: I cover it with the paper wrapping my butter comes in.
Stove-top option: To make this sauce over the stove-top, add butter to the saucepan and melt over low heat. Once the butter is melted, add garlic salt, and pepper and continue to cook on medium-low heat for 5min. Cut the heat and your sauce is done!
Pairings with Grilled Shrimp with Lemon Garlic Butter Sauce
There are infinite possibilities of pairing this grilled shrimp with lemon garlic butter sauce. I like to make extra shrimp so I can make easy simple shrimp recipes during the week.
Plain alongside a delicious remoulade sauce: Think of this recipe as an easy homemade copycat Outback shrimp recipe.
Grilled Vegetables: I like grilled squash and peppers with my shrimp but any of your favorite veggies works! Potatoes in a foil pocket are delicious, crunchy, and creamy!
Air Fryer Potatoes: Include as many herbs as you would like. Once, I was eating pasta with a friend and they dumped almost the entire dried basil container in the sauce. Honestly, it was frickin’ good.
Rice: Shrimp and wild rice or white rice. Save a little of that garlic lemon butter and spoon it over top of your rice.
Salad: Eat this over top of a colorful green salad with a spritz from a lemon wedge. Some other great salad pairings include Yogurt Cilantro Lime Slaw or Greek Salad.
Beverages: Some great beverage pairings include a Frozen Strawberry Margarita, white wine, or my favorite, a Komchua Mocktail!
I LOVE Shrimp, But…
I love shrimp, I grew up eating shrimp on summer nights at the beach, but… from a sustainability point, I only enjoy shrimp every so often.
I’ve done some research into how to shop for sustainable shrimp and learned quite a bit!
When purchasing shrimp, stick with shrimp from North America, avoiding foreign imported shrimp. North American-caught shrimp is more likely to be caught sustainably. Specifically, Wild Gulf Shrimp is the best to buy due to its stricter management protocols. However, one 2014 report shows, that despite those stricter management protocols, the discard rate of other sea creatures from those shrimp trawls is still at 64%. You can also look for certifications like Monterey Bay’s Seafood Watch, Wild American Shrimp, or the Marine Stewardship Council.
Look for the Best Aquaculture Practices (BAP) label when purchasing Farm-Raised shrimp. The BAP makes sure the shrimp is raised without antibiotics and in the correct conditions to meet local environmental regulations.
Bottom Line:
Eat less shrimp and more sustainable seafood local to the region. For instance, purchasing from local fishermen and purchasing seafood like mussels, oysters, and clams can have a positive impact on our oceans and their ecosystems.
If you are interested in reading more about sustainable practices in the shrimp industry check out the references below.
Easy Lemon Cucumber Salad Recipe with a Lemon Vinaigrette
This Lemon Cucumber Salad is a quick, versatile, and entirely plant-based dish that’s the perfect salad or side dish for showcasing fresh, seasonal produce.
With just a few simple ingredients, you can create a refreshing salad that highlights the crispness of cucumbers, the zing of lemon, and the subtle sweetness of cherry tomatoes.
Why I Made This Recipe
My favorite way to use cucumbers is in a simple salad. This is a great recipe because it lets the natural flavors of fresh produce shine.
When summer and autumn bring an abundance of fresh vegetables, I prefer to keep things simple, using just lemon juice, quality olive oil, and a touch of salt to enhance their natural taste.
For this recipe, I chose lemon cucumbers because they are less bitter, have a beautiful sun-yellow hue, and add a unique twist to traditional cucumber dishes. If you’re growing these cucumbers, you’ll find them to be prolific and relatively easy to care for, making them a fantastic addition to your garden and your kitchen.
Additionally, this makes for a fantastic busy day recipe! Simple salads are a great way to bump up your veggie intake without much effort.
Ingredients in This Cucumber Salad Recipe
Veggies
Fresh Cucumbers – Choose your favorite cucumber slices for this recipe or whatever garden cucumbers you have growing in your garden or picked up from the farmers market.
From English cucumbers, to lemon cucumbers, to Persian cucumbers any will work well in this recipe and you’ll even notice the different flavor profiles.
I like to cut my cucumbers into cubes or quarter inch slices.
Cherry or Grape Tomatoes
Green Onion (Scallions) – For more flavor you could use red onion
Optional: More fresh herbs such as mint leaves, fresh basil leaves, or fresh dill.
Lemon Vinaigrette
Fresh Lemon Juice
Lemon Zest
Olive Oil
Kosher Salt
Cracked Black Pepper
You have the option to garnish with lemon slices.
How To Make This Easy Recipe
Prepare the Lemon Vinaigrette
In a small bowl, combine all the vinaigrette ingredients. Whisk thoroughly until the mixture is well emulsified.
Assemble the Salad
In a large bowl, combine all the salad ingredients.
Finish and Serve
Drizzle the lemon vinaigrette over the salad. Serve immediately for a crisp, fresh taste, or refrigerate for up to a day to allow the flavors to marinate and deepen.
Other Ingredient Additions
The beautul thing about this recipe is it is adaptable. If you have some bell peppers feel free to throw some of those in, lots of herbs, or even some yogurt to make this a creamy cucumber salad.
Storing This Recipe
This recipe will last a couple of days in the refrigerator.
FAQ (Ask a Dietitian!)
What does lemon cucumber taste like?
Lemon cucumbers do not have a lemon flavor. They taste like a cucumber with no bitterness that sometimes comes with certain cucumber varietals.
They are called “Lemon” Cucumbers because they visually look like a lemon!
How do you eat Lemon Cucumbers?
You can eat lemon cucumbers in many ways, they are quite a versatile vegetable. I love them as an accent in a tomato salad, use them in a grain bowl creation, or make easy lemon cucumber pickles with mustard seed!
However, the recipes do not end there. Lemon cucumbers work in a variety of cuisines from Italian recipes Indian recipes, Japanese recipes, Chinese Recipes, and Mexican Recipes. For more inspiration, check out this article on 8 Must-Try Lemon Cucumber Recipe Ideas.
Can you put lemon and cucumber in water?
Yes, Lemon cucumber water is a delicious and refreshing beverage.
You can use any cucumber you would like, including lemon cucumbers. Lemon and cucumber in water is a refreshing and fun way to stay hydrated all year long.
For more flavor add the juice of a whole lemon or even some bottled lemon juice will taste great.
Growing Lemon Cucumbers
After moving to Washington, my husband and I have a beautiful backyard garden! This is my first year trying to grow Lemon Cucumbers. From what I have heard and researched lemon cucumbers are very easy to grow!
What I do know from growing other varietals of cucumber plants, they grow quickly, they like well-draining soil that is evenly moist. From my experience, when I was inconsistent with watering my cucumbers taste bitter. Additionally, they like full sun but are prone to scorching so they also need some shade (think about those big cucumber leaves!)
Interested in growing cucumbers? Here are a couple of resources.
When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata cheese, all topped with peppery, locally grown microgreens.
Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, andavocado, or go for the classic caprese salad with mozzarella.
Why You Will Love This Recipe
This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes.
You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread.
Ingredients
For this recipe, all you need are 5 simple ingredients!
Burrata Cheese: A simple twist on the traditional caprese salad is a ball of burrata. You can find this cheese at many grocery stores.
Fresh Tomatoes: I’m using cherry tomatoes in this recipe but during tomato season use whatever ripe tomatoes you like. Some other fresh summer tomatoes you could use include thick slices of juicy heirloom tomatoes, quartered grape tomatoes, or even Roma tomatoes.
Fresh Basil Leaves: Fresh and fragrant basil ensures lots of flavor.
Good Olive Oil: I use a quality Extra Virgin Olive Oil such as Graza.
Kosher Salt
Optional Ingredients: Microgreens, pickled onions, a sweet balsamic glaze, and black pepper.
Step By Step Instructions
Prepare Burrata: Place the burrata cheese on a serving platter.
Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt: Sprinkle salt over the burrata and tomatoes to taste.
Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
FAQ (Ask A Dietitian!)
What is Burrata
Burrata is an Italian cheese known for its rich and creamy texture. It is made of cow’s milk, however it can also be made with Buffalo milk.
Burrata has a milky, buttery taste with a hint of sweetness and a soft, luxurious, and creamy texture.
It is excellent in salads, served with some crust bread, spooned alongside grilled veggies, or even a topping for pasta and pizza!
Why is it called Caprese
The Caprese Salad is named after the island of Capri a region in Italy. The traditional ingredients include tomatoes, fresh mozzarella, basil, olive oil, and salt. These ingredients are readily available in that region.
The fresh, high-quality ingredients are a big component of Italian Cuisine the minimal preparation allows the ingredients to shine.
More Recipe Ideas
You can get creative with a classic caprese salad. Let your taste buds guide you for it is a matter of personal preference how you enjoy your caprese salad.
Besides the juicy tomatoes, you can include fresh peaches or salad greens. Below are some ways I like to enjoy this salad.
An appetizer for a dinner party.
A simple recipe for a light lunch.
The perfect summer salad with dinner paired with some grilled chicken or fish and some crusty bread or roasted potatoes.
More Tips
Below are some tips when considering this salad this summer!
Think Local Fresh Tomatoes: This recipe shines when tomatoes are as fresh as possible. I especially love this recipe when I’m swimming in my homegrown garden tomatoes.
Season Well: This recipe is excellent when you season the tomatoes with either flaky sea salt or kosher salt to taste. I also enjoy a bit of cracked black pepper to enhance the natural flavors in the ingredients.
Serve Immediately: I am all for that easy recipe that can be made in advance for even easier dinner preparations, however, this recipe is best served right after it is made.
Enjoy The Beautiful Colors: This is a beautiful salad to make with all its layers, colors, textures, and shapes, this salad is truly a work of art. Feel free to snap a picture and appreciate its beauty before diving in!
3tbspextra virgin olive oil (adjust amount per preference)
½tspkosher salt
Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
Instructions
Prepare Burrata
Place the burrata cheese on a serving platter.
Prepare Tomatoes
Arrange the halved cherry tomatoes around the burrata on the platter.
Add Fresh Basil
Sprinkle the julienned basil leaves over the burrata and tomatoes.
Drizzle with Olive Oil
Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.
Season with Salt
Sprinkle salt over the burrata and tomatoes to taste.
Serve & Enjoy
Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.
