Keto salads

List of keto friendly salad recipes

name	category	ingredients	prep & cook time	servings	yield	calories	net carbs	directions
Simple Salad Dressing	salad	1 cucumber ; 1 head iceberg lettuce, cut into bite-sized pieces ; 1 head romaine, cut into bite-sized pieces ; 4 plum tomatoes, cut into wedges ; ½ head chicory, cut into bite-sized pieces ; ½ cup extra-virgin olive oil, or to taste ; 3 tablespoons balsamic vinegar, or to taste ; 1 teaspoon Italian seasoning ; 1 teaspoon lemon juice ; ½ teaspoon celery seed ; ½ teaspoon garlic salt ; ⅛ teaspoon ground black pepper ; ⅛ teaspoon ground ginger ; ¼ cup pignoli (pine nuts) (Optional); ¼ cup freshly grated Parmesan cheese	30 mins	4	4 servings	387.3	10	Run a fork down the length of the cucumber to create thin stripes. Cut cucumber into thin slices. Mix cucumber, iceberg lettuce, romaine, tomatoes, and chicory together in a large bowl. Add olive oil and balsamic vinegar; toss to coat. Season with Italian seasoning, lemon juice, celery seed, garlic salt, pepper, and ginger. Garnish salad with pignoli and Parmesan cheese.
Joni's Leftover Turkey Salad	salad	2 cups cooked turkey meat, chopped ; ½ cup mayonnaise, or to taste ; 1 teaspoon sweet pickle relish ; 1 teaspoon Dijon mustard ; 1 teaspoon white sugar ; ¼ cup slivered almonds ; ¼ cup dried cranberries ; salt and ground black pepper to taste ; 1 pinch celery salt, or more to taste	1 hr 15 mins	4	4 servings	387.1	9.1	Mix turkey, mayonnaise, sweet relish, Dijon mustard, and sugar together in a bowl. Fold in almonds and cranberries. Season with salt, pepper, and celery salt. Chill for at least 1 hour before serving.
Chicken Salad with Bacon and Dates	salad	1 cup cubed cooked chicken ; 1 cup crumbled cooked bacon ; ½ cup mayonnaise ; ¼ cup dates, finely chopped ; ¼ cup chopped pecans ; salt and ground black pepper to taste	10 mins	6	6 servings	385.5	5.3	Mix chicken, bacon, mayonnaise, dates, and pecans together in a bowl; season with salt and pepper.
Marie's Iceberg Wedge Salad	salad	1 head iceberg lettuce, quartered ; 1 cup Marie's® Chunky Blue Cheese Dressing ; 4 slices cooked bacon, chopped ; 2 green onions, diced ; 2 small tomatoes, chopped	15 mins	4	4 salads	349.5	6	Divide iceberg head into 4 quarters and place each wedge on individual salad plates. Top each wedge with 1/4 cup Marie's Chunky Blue Cheese dressing. Sprinkle bacon, green onions, and tomatoes on top of each wedge.
Oven-Baked Beef Tagliata	salad	3 large cloves garlic, minced ; 2 teaspoons finely chopped fresh rosemary ; 1 teaspoon chopped fresh oregano ; 1 tablespoon sea salt, divided ; 2 teaspoons ground black pepper, divided ; 2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick ; 1 tablespoon extra-virgin olive oil ; 6 cups loosely packed arugula ; 2 teaspoons extra virgin olive oil ; 1 teaspoon lemon juice ; ¼ lemon, sliced ; 2 ounces Parmesan cheese, shaved	50 mins	6	6 servings	333.3	2.2	Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C). Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks. Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total. Transfer steak to a cutting board and let rest for 10 minutes; then slice. Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.
Fruity Chicken Salad with Tarragon	salad	1 ½ cups grilled skinless, boneless chicken thighs, chopped ; ½ red apple - peeled, cored, and diced ; ½ cup halved green grapes ; ⅓ cup toasted chopped pecans ; ¼ cup diced red onion ; ¼ cup diced celery ; ¼ cup mayonnaise ; ¼ cup low-fat plain Greek yogurt ; 2 tablespoons chopped fresh tarragon ; 1 teaspoon Dijon mustard ; 1 lime, zested and juiced ; salt and freshly ground black pepper to taste	30 mins	4	4 servings	322.6	9.4	Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl. Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.
Tilapia and Avocado Salad	salad	2 tablespoons extra-virgin olive oil, or as needed ; 1 lemon, zested and juiced ; 2 cloves garlic, minced ; 1 teaspoon dried dill weed ; ¼ teaspoon salt ; ¼ teaspoon ground black pepper ; 1 pound tilapia, cut into bite-size cubes ; 2 stalks celery, chopped ; 1 avocado - peeled, pitted, and diced ; 1 cup diced fresh tomato ; ½ cup sliced black olives ; 2 tablespoons chopped jarred jalapeno peppers ; 2 tablespoons capers	1 hr 30 mins	4	4 servings	297.1	5.5	Mix olive oil, lemon zest, lemon juice, garlic, dill, salt, and pepper together in a skillet over medium heat; cook and stir tilapia in the oil mixture until opaque, about 10 minutes. Transfer tilapia to a bowl and refrigerate until chilled, at least 30 minutes. Reserve liquid in skillet. Combine chilled tilapia, celery, avocado, tomato, olives, jalapeno peppers, and capers in a bowl. Drizzle reserved olive oil-lemon mixture over tilapia mixture; toss to coat. Allow salad to marinate in the refrigerator, at least 30 minutes.
Chicken Salad with Mango Chutney	salad	1 tablespoon chopped fresh rosemary ; 3 skinless, boneless chicken thighs ; ½ apple, chopped ; ¼ cup chopped celery ; 2 tablespoons chopped red onion ; 5 tablespoons mayonnaise ; 2 tablespoons Major Grey mango chutney ; ½ lime, juiced ; 1 teaspoon hot curry powder ; 1 pinch salt and ground black pepper to taste	25 mins	4	4 servings	265.5	6.9	Bring a pot of water to a boil, reduce heat, and simmer; add rosemary. Poach chicken in the hot water until no longer pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken with a slotted spoon and allow to cool. Discard broth. Chop chicken into chunks. Mix chicken, apple, celery, red onion, mayonnaise, chutney, lime juice, curry powder, salt, and black pepper in a bowl. Chill in refrigerator to allow flavors to blend, at least 2 hours. Serve cold or at room temperature.
Sashimi Tuna Salad With Mint Lime Cilantro Dressing	salad	2 tablespoons olive oil ; 1 ½ teaspoons lime juice ; 1 ½ teaspoons chopped fresh cilantro ; ½ teaspoon garlic, minced ; 1 teaspoon chopped fresh mint ; ½ teaspoon lemon juice ; ⅛ teaspoon salt ; 1 ½ cups mixed baby salad greens ; ½ cup torn romaine lettuce ; 2 tablespoons diced mango ; 1 ½ teaspoons roasted peanuts ; 4 slices cucumber, quartered ; 2 tablespoons crisp chow mein noodles ; 1 (3 ounce) fresh ahi (yellowfin) tuna steak ; 1 pinch salt and ground black pepper to taste ; ¼ avocado, sliced	1 hr 35 mins	2	2 servings	251.8	5.7	Whisk olive oil, lime juice, cilantro, garlic, mint, lemon juice, and salt in a bowl. Refrigerate salad dressing for at least 1 hour or overnight for best flavor. Preheat an outdoor grill for high heat and grease the grate. Toss salad greens, romaine lettuce, mango, peanuts, cucumber, and chow mein noodles in a salad bowl. Sprinkle tuna with salt and black pepper. Grill tuna on the preheated grill until the outside is seared and brown and the inside is still red, about 1 1/2 minutes per side for rare. Slice the grilled tuna. Top salad with slices of avocado and grilled tuna; drizzle with salad dressing to taste.
Pecan Chicken Salad with Apples and Grapes	salad	2 cups chopped cold rotisserie or roasted chicken ; ½ cup chopped celery ; 1 Fuji apple - washed, cored, and chopped ; 1 cup red grapes, halved ; ½ cup chopped pecans ; ½ cup mayonnaise ; 3 tablespoons Thousand Island dressing ; 1 tablespoon minced red onion, or to taste ; ½ teaspoon ground ginger ; ¼ teaspoon curry powder ; ¼ teaspoon dry mustard ; salt and ground black pepper to taste	25 mins	6	6 servings	242.6	5.8	Combine chicken, celery, apple, grapes, and pecans in a large bowl. Combine mayonnaise, Thousand Island Dressing, onion, ginger, curry powder, and dry mustard in a small bowl. Whisk together and pour dressing over salad ingredients. Mix to combine. Season with salt and pepper.
Dana's Greek Salad	salad	6 romaine lettuce leaves, chopped into bite-sized pieces ; 4 sprigs purslane, leaves and stems chopped ; 1 cucumber, halved lengthwise and sliced ; ½ onion, sliced ; 3 small tomatoes, cut into wedges ; 16 pitted Spanish black olives ; ½ cup cubed low-salt feta cheese ; ¼ cup olive oil ; 3 tablespoons lemon juice ; 1 clove garlic, minced ; 1 ½ teaspoons salt ; ½ teaspoon dried oregano ; ½ teaspoon dried basil ; ¼ teaspoon ground black pepper	30 mins	4	4 servings	240.7	9.5	Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate. Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper together in a bowl to make dressing. Drizzle dressing over salad before serving.
Puerto Rican Cabbage, Avocado, and Carrot Salad	salad	½ teaspoon olive oil ; ½ teaspoon lime juice ; ½ carrot, shredded ; ½ cup shredded cabbage ; 4 slices Hass avocado	10 mins	1	1 serving	234.9	5.6	Whisk olive oil and lime juice together in a bowl; add carrots and cabbage and stir to coat. Gently fold avocado slices into salad.
Polish Egg Salad	salad	1 (8 ounce) package cream cheese, softened ; 1 tablespoon butter, softened, or more to taste ; 4 hard-boiled eggs, chopped ; 1 small onion, chopped ; salt and ground black pepper to taste ; 1 tablespoon chopped fresh parsley, or to taste	10 mins	6	6 servings	203.8	2.3	Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.
Delicious Spinach Salad	salad	8 cups baby spinach leaves ; 2 carrots, sliced ; ¼ cup croutons, or as desired ; 2 green onions, sliced ; ¼ cup sliced black olives ; ¼ cup crumbled feta cheese, or more to taste ; ¼ cup drained and rinsed black beans, or more to taste ; ¼ cup toasted pine nuts ; 2 tablespoons extra-virgin olive oil ; 2 tablespoons red wine vinegar ; ½ lemon, juiced ; salt and ground black pepper to taste	20 mins	4	4 servings	198.2	8.4	Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
Arugula-Fig Salad with Creamy Gorgonzola	salad	¼ cup extra-virgin olive oil ; 2 tablespoons lemon juice ; 1 tablespoon orange blossom water, or more to taste ; 1 tablespoon orange juice ; 1 teaspoon grated orange zest ; 4 cups baby arugula ; 4 fresh figs, stemmed and quartered ; 3 ounces creamy Gorgonzola cheese, diced into small cubes ; ¼ cup crushed pistachios ; sea salt and cracked black pepper to taste	15 mins	6	6 servings	193.7	7.2	Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified. Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.
My Favorite No-Mayo Egg Salad	salad	1 tablespoon plain yogurt ; 2 teaspoons tahini ; 2 teaspoons za'atar ; salt and ground black pepper to taste ; 1 tablespoon chopped cornichon pickle (Optional); 4 hard-boiled eggs, peeled and coarsely chopped	10 mins	2	2 servings	186.6	3.7	Mix yogurt, tahini, za'atar, salt, and pepper together in a bowl; fold in pickle. Gently stir eggs into tahini mixture.
Italian Grilled Shrimp Salad	salad	1 pound uncooked medium shrimp, peeled and deveined ; ½ cup Italian-style salad dressing ; ½ cup lime juice ; 2 medium red bell peppers, chopped ; 1 medium onion, finely chopped ; 1 stalk celery, chopped ; 1 tablespoon chopped fresh cilantro ; 1 pound romaine lettuce, torn	1 hr 35 mins	6	6 servings	154.1	7.7	Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl. Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour. Place lettuce on a serving plate. Top with shrimp mixture and serve.
Sesame Jellyfish Salad	salad	9 ounces ready-to-eat shredded jellyfish ; 3 tablespoons sesame oil ; 2 teaspoons low-sodium soy sauce ; 2 teaspoons rice vinegar ; 1 teaspoon white sugar, or to taste ; ¼ teaspoon chili oil, or to taste (Optional); 1 teaspoon grated fresh ginger root, or to taste ; 2 tablespoons white sesame seeds ; 2 tablespoons chopped fresh cilantro ; 2 tablespoons thinly sliced green onion	30 mins	4	4 servings	148	2	Rinse and drain jellyfish; place into a bowl. Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes. Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes. Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
Spicy Ahi Poke Salad	salad	1 pound ahi tuna, cut into 1/2-inch cubes ; ¼ cup minced green onion ; 2 tablespoons ground roasted macadamia nuts ; 2 tablespoons chopped fresh cilantro, or more to taste ; 1 tablespoon fresh lime juice ; 2 teaspoons sesame oil, or more to taste ; 1 teaspoon minced fresh ginger ; 1 teaspoon red pepper flakes ; 1 teaspoon sriracha sauce, or to taste	2 hrs 15 mins	5	5 servings	144.4	1	Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.
Broccoli Slaw with Spicy Dressing	salad	1 (12 ounce) package broccoli coleslaw mix ; ½ cup light mayonnaise ; 2 limes, juiced ; 2 teaspoons white sugar ; 1 teaspoon brown sugar ; ½ teaspoon chili powder ; ½ teaspoon ground cumin ; ¼ teaspoon ground cayenne pepper	10 mins	4	4 servings	142.6	9.7	Place broccoli coleslaw mix in a bowl. Mix mayonnaise, lime juice, white sugar, brown sugar, chili powder, cumin, and cayenne pepper together in a separate bowl. Pour over the broccoli slaw.
Vegan Chilean Salad	salad	10 pounds roma tomatoes, sliced, or to taste ; 4 red onions, sliced ; 2 tablespoons salt ; 2 tablespoons freshly ground black pepper ; 2 cups olive oil ; 1 ½ cups lemon juice ; 1 ½ bunches fresh cilantro, chopped	20 mins	40	40 servings	123.9	4.9	Arrange tomatoes and onions on a large platter. Season with salt and black pepper. Whisk olive oil and lemon juice together in a medium bowl; pour over salad and toss to coat. Sprinkle with cilantro.
Roasted Brussels Sprouts and Corn Salad	salad	2 pounds Brussels sprouts, divided ; 1 tablespoon extra-virgin olive oil, or to taste ; sea salt and ground black pepper to taste ; 2 ears corn, husked ; 6 slices bacon ; 1 tablespoon butter ; 1 medium shallot, minced ; 1 red bell pepper, diced ; 2 tablespoons white balsamic vinegar, or to taste	1 hr	10	10 servings	115.8	9.5	Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper. Toss 1/2 of the Brussels sprouts with olive oil, salt, and black pepper. Spread in the prepared pan. Roast in the preheated oven, turning occasionally, until sprouts are blackened on the outside and soft on the inside, about 20 minutes. Meanwhile, thinly slice remaining sprouts and cut corn kernels away from the cobs. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into pieces. Drain bacon grease, reserving 1 tablespoon in the skillet. Melt in butter. Add sliced Brussels sprouts, corn kernels, shallot, salt, and pepper. Saute until sprouts are just cooked through, 12 to 15 minutes. Add roasted Brussels sprouts, crumbled bacon, and red bell pepper to the skillet. Drizzle in balsamic vinegar and toss to combine.
Tomato and Feta Salad	salad	4 teaspoons white wine vinegar ; 4 teaspoons olive oil ; ¼ teaspoon coarse salt ; 1 pint cherry tomatoes, halved ; 2 tablespoons finely chopped shallot ; ¼ cup crumbled feta cheese ; 2 tablespoons chopped fresh basil	10 mins	4	4 servings	103.2	4.1	Whisk vinegar, olive oil, and salt in a salad bowl. Stir in cherry tomatoes, shallot, feta cheese, and basil.
Apple Slaw With Pineapple	salad	½ cup heavy whipping cream ; ½ cup mayonnaise ; 1 tablespoon white sugar ; 4 cups finely shredded cabbage ; 1 large red apple, cored and diced ; 1 (8 ounce) can crushed pineapple, drained	15 mins	12	12 servings	102.7	9.2	Whisk cream, mayonnaise, and sugar in a large salad bowl until sugar has dissolved. Gently fold in cabbage, apple, and pineapple to coat with dressing. Refrigerate until serving time.
Pomegranate Spinach Salad	salad	1 tablespoon butter ; ⅓ cup sliced almonds ; ¼ cup vegetable oil ; 2 tablespoons white sugar ; 2 tablespoons white wine vinegar ; 2 tablespoons cider vinegar ; 1 tablespoon sesame seeds, toasted ; 1 ½ teaspoons poppy seeds ; 1 teaspoon minced onion ; ⅛ teaspoon paprika ; 1 (10 ounce) package fresh spinach ; ½ cup pomegranate arils ; 1 tablespoon toasted sesame seeds	15 mins	12	12 servings	102.4	4.3	Melt butter in a small saucepan over medium heat. Add almonds; cook, stirring frequently, until lightly toasted. Whisk oil, sugar, vinegars, sesame seeds, poppy seeds, onion, and paprika together in a bowl for the dressing. Toss spinach, toasted almonds, and pomegranate arils together in a large bowl. Drizzle with dressing and toss to coat.
Deviled Ham Spread	salad	1 ½ pounds smoked ham, cubed ; ¼ cup diced onion ; ¼ cup chopped celery, including some leaves ; ½ cup shredded hot pepper Cheddar cheese (Optional); ¼ cup Dijon mustard ; 2 tablespoons sriracha sauce, or more to taste ; 1 teaspoon cayenne pepper (Optional); 1 tablespoon Worcestershire sauce ; ¾ cup mayonnaise, divided, or to taste ; salt to taste	2 hrs 20 mins	32	4 cups	101.2	0.8	Combine ham, onion, and celery in a food processor. Pulse on and off until very finely ground, about 1 minute. Transfer mixture into a large bowl. Add Cheddar cheese and mustard. Drizzle in sriracha sauce, sprinkle cayenne pepper on top, and add Worcestershire sauce. Finish off with 2/3 cup mayonnaise and season with salt. Mix together thoroughly with a spatula until smooth and spreadable. Taste; add remaining mayonnaise if too dry and crumbly. Cover the top with plastic wrap and chill in the refrigerator until flavors meld, at least 2 hours. Transfer ham spread to a serving bowl.
Chilled Cucumber and Wood Ear Mushroom Salad	salad	½ ounce dried wood ear mushrooms ; 1 tablespoon lime juice ; 1 tablespoon light soy sauce ; 1 tablespoon sesame oil ; 1 teaspoon grated ginger ; 1 teaspoon palm sugar ; ½ teaspoon chopped Thai chile pepper ; 1 Japanese cucumber, thinly sliced ; 1 teaspoon sesame seeds	1 hr 22 mins	2	2 servings	94	4.7	Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool. Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.
Tropical Hearts of Palm Salad with Mango and Avocado	salad	2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds ; 1 mango - peeled, seeded, and diced ; 1 avocado, diced ; ¾ cup watercress ; ⅓ onion, sliced ; 1 tablespoon chopped cilantro ; ¼ cup rice wine vinegar ; 1 teaspoon white sugar ; ¼ teaspoon ground black pepper ; ¼ teaspoon salt	15 mins	8	8 servings	91.3	7.9	Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl. Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.
Fabienne's Cucumber Salad	salad	2 cucumbers - peeled, seeded, and diced ; 1 pinch salt, or as needed ; 1 onion, diced ; ¼ cup crushed pistachios, or to taste ; 1 lemon, juiced and zested ; 2 cloves garlic, pressed ; ⅛ teaspoon ground black pepper ; ⅛ teaspoon cayenne pepper ; 3 tablespoons low-fat Greek-style yogurt, or to taste ; 4 lettuce leaves ; 4 small tomatoes, quartered	1 hr 20 mins	5	5 servings	75.7	7.1	Place cucumbers in a colander and sprinkle with salt. Set aside until water is drawn out of cucumbers, about 30 minutes. Pat cucumbers dry to remove excess salt. Mix cucumbers, onion, pistachios, lemon juice, lemon zest, garlic, black pepper, and cayenne pepper in a bowl; stir in yogurt. Garnish a serving bowl with lettuce leaves; pour cucumber mixture into middle of the bowl. Surround cucumber mixture with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.
German Beet Salad with Caraway Seeds	salad	4 beets ; 2 tablespoons apple cider vinegar ; 1 tablespoon olive oil ; 1 teaspoon white sugar ; ¼ teaspoon salt, or to taste ; freshly ground pepper to taste ; 1 teaspoon caraway seeds	3 hrs 5 mins	4	4 servings	73.1	6.8	Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl. Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
Japanese Cucumber Sunomono	salad	2 large cucumbers ; 1 teaspoon salt ; 4 teaspoons white sugar ; 1 ½ teaspoons minced fresh ginger root ; 5 tablespoons rice vinegar ; 1 tablespoon soy sauce ; 2 teaspoons sesame seeds, or to taste	1 hr 20 mins	4	4 servings	48.5	9.1	Peel 4 strips off each cucumber using a vegetable peeler, leaving some of the peel in place for a striped look. Slice off the ends and cut cucumbers in half lengthwise. Slice cucumbers into very thin slices using a mandoline, or carefully with a knife. Place in a bowl and sprinkle with salt. Stir until well combined and set aside for 5 minutes. Meanwhile, whisk sugar, ginger, vinegar, and soy sauce in a bowl until well combined. Squeeze excess liquid out of cucumbers using your hands or a clean tea towel. Toss cucumbers with the dressing. Stir well and chill in the refrigerator for 1 hour before serving. Just before serving, sprinkle each portion with sesame seeds. Enjoy!
Greek Watermelon Pizza	salad	1 center-cut slice of watermelon, about 1 inch thick ; ¼ cup crumbled feta cheese ; ⅛ cup diced tomato ; 1 tablespoon Kalamata olives, pitted and finely chopped ; 1 tablespoon chopped fresh mint	10 mins	8	8 servings	24.9	2.9	Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle. Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon. Serve immediately.

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