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Easy Steps for How to Dice a Tomato

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Learn how to dice a tomato the best way so you're a more confident cook and get your prep work done faster. Learn the quick way to chopping tomatoes for using in recipes or freezing diced tomatoes for later use. Here are step-by-step instructions with photos. If you've been looking for the easiest way to chop tomatoes, look no further.

Diced red tomatoes in a glass bowl on a the counter.

Diced tomatoes are used in many recipes and are a versatile ingredient. From soups and stews to salsa and sauces, tomatoes are everywhere. While canned tomatoes are called for in many recipes, sometimes fresh diced tomatoes are needed.

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Why You'll Like This Recipe

  • It's a method or classic culinary technique.
  • Follow it once and you'll always know how to it.
  • Use fresh diced tomatoes in many recipes.
  • Handy in summer months when tomatoes are their best and abundant.

Here's a terrific use for fresh diced tomatoes; use them as part of my recipe for classic steam mussels in white wine.

Recipe Ingredients

A round sieve with whole ripe Roma tomatoes draining after washing.
  • Tomatoes: The type of tomato best for dicing is Roma tomatoes because they are meatier, but this method works for most any kind of tomato. Romas tomatoes are also called plum tomatoes or Italian tomatoes. Buy ripe tomatoes but not overly-ripe (squishy) tomatoes.

Sizes in tomatoes vary a lot. For reference, the first pound I bought at the grocery store were smaller tomatoes; 5 Romas were a pound. The next 5 I bought were larger tomatoes and weighed 1 ¾ pounds. Of the 1 pound batch, after seeding and dicing the yield was 11 ounces.

Use fresh diced tomatoes in Tabouli, a terrific Mediterranean salad recipe.

Substitutions and Variations

Can I substitute fresh diced tomatoes for canned diced tomatoes?

It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. Possibly tomato juice or pureed tomato.

If the recipe has broth, like a soup recipe, you might be able to compensate with broth. If the recipe needs a boost of tomato-y goodness, try adding a little tomato paste.

Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If the peel will not be appealing in your recipe, peel your tomatoes. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry or be willing to experiment.

Freezing Tomatoes

What about freezing tomatoes? Frozen tomatoes last 6-9 months in the freezer. Raw tomatoes can be frozen whole, sliced, chopped (diced), or even puréed. After thawing use tomatoes in cooked dishes because the texture will be mushy due to changes in cell structure. Unfortunately frozen tomatoes don't substitute well for fresh tomatoes in most recipes.

To freeze diced tomatoes, use freezer zip bags. Gently spread tomatoes into a single layer, then gently press the air out before sealing the bag.

A zip bag of fresh diced tomatoes ready for the freezer.

Here's a great guide on tomatoes from UC Davis and how to freeze foods from the University of Minnesota.

Terminology & Tomato Tips

What does dice mean?

To dice is to cut an ingredient into even small cubes, whether small, medium, or large. For dice size, technically fine dice is ⅛", small dice is ¼", medium dice is ½", and large dice is ¾". It's a common term. This method works great for dicing bell peppers too, even cucumber.

What is the best knife to dice tomatoes?

You need the right knife for dicing tomatoes. There are two I use for slicing, chopping or dicing tomatoes. You need a sharp chef's knife or a handy utility knife called a Santoku.

For tomato slices, a serrated knife is handy because tomato skins can be stubborn to cut through unless you have a very sharp knife. Serrated edges make it easy and you can cut nice thin tomato slices. Instead of a long serrated bread knife, get an inexpensive tomato knife. It's a smaller serrated kitchen knife and a great addition to your knife collection, handy for many uses.

Some people use a paring knife to core the tomatoes first, but I find this method faster and easier when I need diced tomatoes.

Chef's Tip: A cook's best friend is a sharp knife. Have them professionally sharpened a few times a year. I use a mobile service and get their notifications when they are in my area. Sharp knives make a huge difference! Dull knives are dangerous and make everything harder. Sharp knives are a pleasure to use.

Recipe Instructions

Follow along step-by step for how to dice a tomato. It's good knife skills practice and the first thing you learn in culinary school. Once you get comfortable with this method you can get through a bunch of tomatoes in no time with minimal effort.

First step for cutting tomatoes, top sliced off and cut it in half, then quarters.
Step 1: Slice a thin piece off of the stem end (top) of the tomato and slice in half from top to bottom. Then slice the halve into quarters.
Slicing seedy centers out of tomatoes on a walnut cutting board with a sharp knife.
Step 2: Holding your knife parallel to the cutting board, slice out the tomato seeds. It's a bit of a juicy mess so push that aside and have a clear place to dice. A bench scraper is a handy tool.
Roma tomatoes cut in strips for dicing crosswise into nice cubes.

Step 3: Once the seeds are gone, slice each quarter tomato into long thin strips. Thick slices or thin slices, it depends on the size of diced tomato you need. The thinner the strips, the small the diced tomato will be. If you want perfect cube edges, clean up the strip edges before dicing.

Cubes of chopped tomatoes on a dark brown cutting board.
Step 4: Create your dice by chopping your tomato strips crosswise into cubes.

Serving Suggestions

Once you know how to dice a tomato, here's just a few ways to use your newly developed culinary prowess.

  • Make a fresh salsa like pico de gallo with diced tomatoes, onion, jalapeno, and lime juice.
  • Top crispy crostini drizzled with balsamic dressing as an appetizer.
  • Skip canned tomatoes and use fresh diced tomatoes in this tortilla soup recipe, or Instant Pot Beef Stew recipe.
  • Sprinkle them into grilled shrimp tacos or any tacos.
  • Scatter them over pizza or flatbread drizzled with olive oil, salt and pepper, and maybe some freshly chopped basil leaves.

Diced tomatoes keep in an airtight container 3-5 days. Beyond that, freeze them.

FAQs

Do I need to remove the seeds before dicing a tomato?

Most of the time I remove the seeds before dicing a tomato. Tomato seeds are surrounded by a juicy gel-like fluid, and if you don't want the extra juice added to your recipe, it's best to remove the seeds before dicing a tomato.

How do I dice a tomato without making a mess?

If your tomatoes are super juicy, using a cutting board with a juice edge helps contain any running juices (and use a good size cutting board not a tiny one). The other thing is to slice all of your tomatoes into quarters following my method then sweep your cutting board clean of the seeds and core before continuing with chopping tomatoes.

What's the difference between dicing, chopping, and mincing a tomato?

Dicing, chopping and mincing are all descriptions for the same culinary job. Mincing means very small or very fine chopping. Dicing technically refers to a specific size of the cube: ¼", ½", or ¾" in a professional kitchen. Chopping can mean more general and not necessarily a specific size as how it is cut may not matter.

Should I use a cutting board or a special surface for dicing tomatoes?

Use a heavy enough cutting board with enough real estate (size) to work on. I like to use a cutting board in the 12"x18" size or larger. Don't use a flimsy cutting mat. Another trick is to put a damp clean kitchen towel under the cutting board for stability. Also, if you're dicing a lot of tomatoes, use a cutting board with a juice groove to contain the mess of the juices from over flowing onto your counter.

Should I peel the tomato before dicing it?

Peeling depends on the intended use and recipe. Many times you don't have to peel tomatoes before dicing plus there is fiber and nutrition in the peels you might as well retain. Not peeling tomatoes before dicing helps them hold their shape better. If you want diced tomatoes to soften and almost disappear into a recipe, them yes, you can peel them as canned tomatoes are peeled.

Recipes with Tomatoes

You can substitute fresh diced tomatoes in many recipes where cherry tomatoes are called for. Usually canned diced tomatoes can be substituted as long as they don't need the juice in the can. If the recipe needs it you will have to compensate for the liquid.

⭐️Did you Make This Recipe?

If this how-to post helped you, please add your comment. I enjoy writing these types of posts to help you be a more confident cook and I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A glass bowl of perfectly diced tomatoes on a cutting board.

How to Dice a Tomato

Sally Cameron
1 pound of Roma tomatoes (plum tomatoes) seeded and diced yields approximately 11 ounces of diced tomatoes or 2 cups. A pound is about 5 medium tomatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 Yield 11 ounces
Calories 14 kcal

Equipment

Ingredients
  

  • 1 pound Roma tomatoes or plum tomatoes

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Instructions
 

  • Slice a thin piece off of the top of the tomato, then slice vertically into halves then quarters.
    Lay the quarters flat and with your knife parallel to the cutting board, slice out the seeds and gel like fluid. Next slice the cleaned quarter into long thin strips, the crosswise into nice cubes (dice).
  • Diced tomatoes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer in a flat zip bag with the air pressed out for 3 months. Remember to label with the quantity and date.

Notes

Dice sizes, technically: small dice = ¼", medium dice = ½", large dice = ¾"
Substituting fresh diced tomatoes for canned diced tomatoes. 
It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. If the recipe needs a boost of tomato-y goodness without the canned juices, try adding a little tomato paste.
Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry. See more tips in the post.
 
 
 

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 10mgCalcium: 8mgIron: 0.2mg
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Gluten Free Peach Cobbler

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Gluten free peach cobbler has all the juicy sweetness of fresh summer peaches with a tender, golden crust - no boxed cake mix here. This easy, from-scratch recipe uses a simple pour-over batter that's poured on top of the fruit and bakes up into a classic cobbler crust. Serve it warm with a scoop of vanilla ice cream for the ultimate summer comfort food. And when peaches aren't in season, you can make this cobbler year-round with frozen peaches.

A shallow bowl of peach cobbler with a scoop of vanilla ice cream on top melting, baking dish behind.

When ripe peaches are in season, this gluten free fresh peach cobbler recipe is irresistible and comes together in minutes. The pour-over method keeps it fuss-free with no biscuits to roll or cut, making it an easy gluten free peach cobbler anyone can master. You can sweeten it with regular sugar or a natural alternative like a monk fruit-allulose, blend and it's always a crowd-pleaser for cookouts, weekend gatherings, or a cozy dessert at home.

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Why You'll Love This Peach Gluten Free Peach Cobbler

  • Gluten-Free & Delicious - Made with a GF flour blend for a tender topping.
  • Fresh, Juicy Peaches - The star of the show, sweetened just enough to shine.
  • Easy Homemade Batter - No cake box mixes here, just pantry basics for a quick pour-over topping.
  • Perfect for Summer Gatherings - Serve warm with vanilla bean ice cream or a dollop of whipped cream.

Ingredients You'll Need

Ingredients for a peach cobbler in prep bowls on a marble counter.

For the Peach Filling

  • Fresh peaches - About 4½ to 5 pounds (around 12 medium). Freestone varieties are easiest to work with.
  • Sugar - I prefer natural cane sugar for its cleaner flavor and gentle sweetness, but regular granulated sugar works just fine. If your peaches are tart or under-ripe, add 1-2 extra tablespoons.
  • Cornstarch - Thickens the juices without making the filling gummy.
  • Vanilla extract - Adds warm depth and rounds out the fruitiness.

For the Cobbler Batter

  • Gluten-free flour blend - I use one with xanthan gum (King Arthur Measure-for-Measure). Other GF blends may work, but this is what I test with. If your blend doesn't contain xanthan gum, add ¼ teaspoon.
  • Baking powder - Gives the batter lift and lightness.
  • Baking soda - Helps with browning and a tender crumb.
  • Sugar- Natural cane sugar for balanced sweetness or regular granulated sugar.
  • Unsalted butter - Adds richness and flavor to the topping.
  • Milk - I use whole milk, but buttermilk works equally well.
  • Acid - Either lemon juice or white vinegar to acidify the whole milk. Skip if using buttermilk.
  • Egg - Provides structure and extra richness.
  • Vanilla extract - For classic warm flavor.

Please see the recipe card for measurements and salt.

Chef's Tip - Skip the Lemon Juice
Many cobbler recipes call for a splash of lemon juice to "brighten" the flavor of peaches. In my testing, good ripe peaches need no help. The lemon can actually mute their natural sweetness. In testing, we preferred the "no lemon juice" cobbler. Unless your peaches are bland or underripe, skip it and let the fruit shine.

Substitutions and Variations

  • Dairy-Free - Swap dairy milk for almond or oat milk, and use plant-based butter.
  • Add Warm Spices - Cinnamon, nutmeg, ginger, or cardamom add cozy flavor. Use ½-1 teaspoon in the batter or toss with the peaches before baking.
  • Lower Sugar - Replace the sugar with a monk fruit/allulose blend.
  • Almond Twist - Add ¼-½ teaspoon almond extract to the batter for a subtle nutty note that complements peaches beautifully.
  • Swap the Fruit - Use nectarines instead of peaches, or a mix of both, with no change in the method.

For another fruity dessert option, try this blueberry compote over a scoop of vanilla ice cream, or with overnight oats which makes breakfast like dessert!

Chef's Tip - Whole Milk Powder.
While testing a batch of cobbler, I ran out of milk. Not wanting to make another store run, I grabbed my whole milk powder, mixed ⅔ cup water with 3 tablespoons powder, and let it stand for 5 minutes. Then I added vinegar to acidify it for the batter-voilà! It worked perfectly. Whole milk powder is a terrific pantry backup and one of my secret weapons. I also use it in my gluten-free pound cake and vanilla bean ice cream for richer flavor and texture.

How to Make This Easy Gluten Free Peach Cobbler

Baking Dish Size Tip: I use a 9-inch square, 2 ½-quart baking dish to ensure the peaches and batter have enough room to rise and bubble. If your pan is smaller, set it on a foil-lined baking sheet to catch any drips. Butter the dish to prepare for the cobbler.

START HERE: Set up an ice bath and bring a medium pot of water to a boil. Add the vinegar or lemon juice to the whole milk and let it stand (skip if using buttermilk).

A pot of boiling water with peaches blanching for peeling.

1. Slice a shallow X in the bottom of each peach. Add a few at a time to the boiling water and blanch for 30-40 seconds.

Peaches in an ice bath chilling for peeling.

2. Place peach in the ice bath and chill for 15-30 seconds.

A peeled peach after blanching with peeled peaches in the background.

3. Remove the peaches and peel with a paring knife. The skin slips right off. Repeat blanching and shocking process with all peaches.

A glass bowl of flour and dry ingredients for baking a cobbler.

4. For the batter, whisk together flour, sugar, baking soda, baking powder, and salt.

A glass bowl of eggs, milk and melted butter.

5. In another bowl, whisk together the wet ingredients: melted butter, acidulated milk, egg, and vanilla.

Wet and dry ingredients being whisked together to create a batter.

6. Combine the wet and dry ingredients.

Smooth whisked batter to pour over a peach cobbler.

7. Whisk until smooth, then let batter rest for 15-20 minutes to hydrate (for GF flour).

Golden sliced yellow peaches in a large mixing bowl.

8. Slice the peaches ¼" - 1 ½" thick, add the sugar, cornstarch, lemon juice if using, and vanilla. Toss gently to coat well.

A square baking dish filled with sliced peaches to make ap each cobbler.

9. Add peaches to the buttered baking dish.

A white baking dish spread over the top with creamy batter for a cobbler.

10. Spread the batter evenly over the top.

A baked peach cobbler with a golden crusty top on a cooling rack.

11. Bake peach cobbler at 350°F for approximately 50 minutes until the top is golden brown and firm to the touch. Watch timing as ovens vary. Allow the peach cobbler to stand at least 10 minutes before slicing to thicken and settle so you're not serving peach cobbler soup. It will still be warm and delicious.

How to Serve Peach Cobbler

Peach cobbler is best enjoyed warm, when the juices are syrupy and the topping is tender inside with a delicate golden crust. It's just as delicious at room temperature, and leftovers can be enjoyed cold straight from the fridge for a refreshing treat.

  • With Ice Cream - Vanilla bean is the classic pairing, but butter pecan, cinnamon, or simple vanilla ice cream makes it unforgettable.
  • With Whipped Cream - Lightly sweetened whipped cream (or coconut whipped cream for dairy-free) adds an airy contrast to the rich, fruity filling.
  • In a Shallow Bowl - Cobblers are juicy, so use small shallow bowls instead of plates to keep every drop of syrupy peach goodness where it belongs.
  • With Yogurt - Try frozen yogurt or sweetened Greek yogurt for a lighter, tangy option.
  • Extra Texture - Sprinkle on toasted sliced almonds, pecans, or a pinch of cinnamon sugar just before serving.

Storage

Gluten-free peach cobbler is best the day it's made - the topping stays tender and the fruit is perfectly juicy. By the next day, the crust softens from all of the juiciness. If you do have leftovers, refrigerate them and enjoy within 24 hours.

Salvage Tip: When the crust is too soggy to enjoy, I toss it and just enjoy the peaches like stewed fruit or applesauce. They're still delicious alone, on yogurt, oatmeal, or over ice cream. Can't waste those terrific peaches!

Freezing

Honestly, I do not recommend freezing a peach cobbler. The ice crystals that develop in the process break down both the fruit and topping, so when thawed you get watery filling and gummy crust. This is just one of those desserts that is best served fresh, and maybe at best the next day.

Recipe FAQs

Does this work with all-purpose flour?

Yes. While my version is gluten-free, you can substitute regular all-purpose flour 1:1. The crust texture might be slightly different, but still delicious.

Can I use frozen peaches in this gluten free peach cobbler?

Yes, but thaw completely and dry well them first for the best texture and flavor. Frozen peaches release a lot of water as they bake, which can make the cobbler too juicy or the topping soggy. And you might need to slightly increase the thickener when you toss the peaches.

Can I make this cobbler ahead?


This gluten free peach cobbler recipe is best fresh, but you can bake it earlier in the day and rewarm in a 325°F oven for about 20 minutes before serving.

Why didn't my cobbler brown on top?

If using a sugar-free sweetener, like a monk fruit blend, it won't caramelize as much as regular sugar. For more color, sprinkle with a tablespoon of sugar before baking.

More Summer Dessert Recipes

If you love a good GF peach cobbler, try these other gluten-free summer desserts that keep the summer flavors going.

Did You Make This Recipe?

If you make a peach cobbler, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

A white bowl of golden peach cobbler with vanilla bean ice cream scoop.

Gluten Free Peach Cobbler

Sally Cameron
Sweet summer peaches shine in this easy gluten-free pour-over style peach cobbler. Fresh fruit is lightly sweetened and thickened, then topped with a simple batter that bakes into a golden, tender crust. Great with a scoop of vanilla ice cream.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 50 minutes
Cooling time 30 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 385 kcal

Equipment

  • 9x9 2 ½ quart baking dish

Ingredients
  

For the cobbler batter

  • ⅔ cup whole milk or use buttermilk
  • 1 teaspoon lemon juice or white vinegar skip if using buttermilk
  • 1 cup GF flour blend with xanthan gum King Arthur M4M
  • 3 tablespoons natural cane sugar or regular white sugar or monk fruit /allulose blend for lower sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 tablespoons unsalted butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract

For the cobbler filling

  • 4 ½ - 5 pounds fresh peaches about 12 medium
  • ⅓ cup natural cane sugar or regular white sugar or monk fruit /allulose blend for lower sugar
  • 2-3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

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Instructions
 

Pre-heat oven and prep dish

  • Preheat oven to 350°F (175°C). Butter or spray a 9x9-inch, 2 ½ quart baking dish. If you use an 8x8 3-quart dish, place a tray with foil underneath to protect from possible overflow.
  • Add 1 teaspoon of lemon juice to the milk and allow it to stand 5-10 minutes to curdle or acidulate. If using buttermilk, skip this step.

Peel Peaches

  • Use the blanch-and-shock method to peel peaches. Start a medium pot of water to boil and set up an ice bath by filling a large bowl half full of ice and cold water.
  • Slice about a 2" long, shallow X in the bottom of the peaches. When the water is boiling, add a few peaches at a time to the boiling water and blanch for 30-40 seconds. Remove the peaches to the ice bath for another 15-30 seconds, then drain on a kitchen towel or paper towels. Peel with a paring knife or your fingers. Repeat with all of the peaches.

Make the batter

  • In a medium bowl, whisk together the dry ingredients - flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the wet ingredients - melted butter, acidulated milk, egg, and vanilla.
  • Pour wet ingredients into dry and whisk until smooth. For gluten-free flour, let the batter rest for 20 minutes at room temperature while you finish the peaches.
    Batter note - The batter may thickens as it rests. If it feels too stiff to pour, stir in 1-2 tablespoons extra milk, one at a time, until slightly more fluid and pourable.

Assemble the peach cobbler

  • Slice the peaches into ¼" - ½" slices. Add sugar, cornstarch, and vanilla to a bowl and mix, then add the peaches and toss gently to completely coat. Spread the peach mixture evenly in the prepared baking dish. Pour the batter evenly over the top, it will bake up over the fruit.

Bake cobbler

  • Bake for approximately 50 minutes, until the top is golden and a toothpick inserted into the batter comes out clean. Timing may vary as ovens vary.

Cool and serve

  • Cool for at least 10 minutes before serving to allow juices to set. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Video

Notes

Sweetener Note: If using monk fruit/allulose sweetener for a lower-sugar option, the topping will brown better if you use a little regular sugar on top. For the best color and caramelization, sprinkle the top with a little regular sugar before baking if desired.
Nutrition Note: This recipe’s nutrition calculation is based on using natural cane sugar. If you make it with monk fruit sweetener instead, subtract approximately 16.7 g carbohydrates per serving (based on ⅓ cup + 3 tablespoons sugar divided into 6 servings). That is 100 grams of carbs per the whole cobbler. 
Cornstarch – The 2 tablespoons in the recipe lightly thicken the peach juices. If your peaches are especially ripe and juicy, add up to 1 additional tablespoon for a slightly thicker filling.

Nutrition

Calories: 385kcalCarbohydrates: 70gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 281mgPotassium: 475mgFiber: 7gSugar: 48gVitamin A: 1431IUVitamin C: 15mgCalcium: 107mgIron: 2mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!

Vanilla Bean Ice Cream

by 3 Comments

Let me give you the inside scoop on making ultra-premium vanilla bean ice cream at home. Getting it rich and creamy-without additives or corn syrup like the commercial brands took plenty of testing and fine-tuning. This French-style custard base uses a carefully balanced ratio of heavy cream, whole milk, and egg yolks, plus one secret ingredient that boosts both texture and flavor. And the star of the show? Vanilla bean paste for deep, aromatic flavor-easier to use than whole vanilla beans.

A perfect scoop of vanilla bean ice cream in a white ceramic loaf pan with silver scooper.

The phrase 'plain vanilla' always makes me laugh, because real vanilla is one of the most beautiful (and yes, expensive) flavors on the planet. Too often taken for granted, it truly shines when turned into homemade vanilla bean ice cream - a cool, creamy, luxurious treat. I've been making this recipe for years, tweaking and fine-tuning until I finally got it perfected. This is the best vanilla bean ice cream! And now I'm sharing it with you. Just one thing - you'll need an ice cream maker.

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Vanilla Bean Ice Cream Snapshot

  • No junk - No corn syrup, no artificial flavors, no titanium dioxide or propylene glycol-just real food. Thank heavens.
  • French-style custard - This is true French vanilla bean ice cream, made the classic way with egg yolks and a high butterfat ratio.
  • Ultra-creamy texture - With deep vanilla flavor you'd expect from a premium pint.
  • Butterfat magic - At ~19% butterfat, it rivals top-shelf brands like Häagen-Dazs in richness and scoop-ability.

To take summer dessert over the top, start with this easy one pan cherry cake or peach cobbler. They're fantastic topped with vanilla bean ice cream.

Chef's Tip: Vanilla Paste vs Extract. Vanilla bean paste gives you the best of both worlds-the rich flavor of extract plus those beautiful little vanilla bean flecks. It's easier than scraping pods and more flavorful than extract alone. Check your label! Some brands are single-strength, while others are double or triple-strength. If you use just vanilla extract, you're making vanilla ice cream, not vanilla bean ice cream. You can do either.

Ingredients You'll Need

  • Dairy - A mix of heavy whipping cream and whole milk gives this ice cream the ideal balance of richness and smooth texture-without being overly heavy or cloying.
  • Eggs - Yolks give the ice cream a silky texture and a sometimes yellowish color.
  • Sugar - You can use all cane sugar, or swap part for monk fruit sweetener to reduce sugar. Just note: ice cream made with alternative sweeteners will freeze harder than one made with all sugar. Sugar not only sweetens-it acts like anti-freeze to help keep ice cream scoop-able.
  • Vanilla bean paste offers deep, aromatic flavor and beautiful specks of real vanilla bean, easier than using a whole vanilla bean pod. Both are delicious but vanilla bean is just a little more special. The flavor of vanilla beans is unmatched.
  • Whole Milk Powder - This is my secret weapon. It boosts the milk solids without adding extra water, enhancing richness and reducing iciness-especially helpful when you're skipping gums or corn syrup.
  • Almond extract (optional) - Just a little enhances the vanilla and adds a subtle complexity. It doesn't make the ice cream taste like almonds-it deepens the overall flavor.

Please see the recipe card for measurements.

Chef's Tip: Why Whole Milk Powder? Whole milk powder gives homemade ice cream a smoother, creamier texture. It adds milk solids (like proteins and natural sugars) without adding water, which helps reduce iciness and improves body-especially in recipes without commercial stabilizers. It's my secret ingredient that really works.

Substitutions and Variations

This vanilla bean ice cream recipe is beautiful just as is, or try some of these fun variations:

  • Towards the end of churning add finely chopped chocolate or mini chocolate chips for chocolate chip ice cream.
  • Make strawberry swirl ice cream with pureed or chopped strawberries (or other berry).
  • Drizzle in caramel sauce for caramel ribbon ice cream.
  • Add chopped nuts such as walnuts, pecans, or pistachios.

How to Make Vanilla Bean Ice Cream (step-by-step)

This recipe was developed of using an electric ice cream maker. You can make the ice cream base a day, eve two days, ahead of time, and keep in an airtight containers in the refrigerator until you are ready to churn.

Set up an ice bath with a fine strainer on the top.
  1. Set up an ice bath and place a fine sieve over the top.
Bright yellow whisked egg yolks with sugar, and a silver whisk.
  1. Whisk egg yolks and sugar until smooth.
A stainless steel pan with heavy cream and milk powder, and a whisk.
  1. Heat the cream and milk, whisk in milk powder until smooth.
Pouring cooked egg yolks and cream into a stainless steel pan for cooking an ice cream base.
  1. When cream is steaming (not boiling), pour a little at a time into the bowl with the yolks and sugar whisking quickly until half is used, then pour it all back into the pan (tempering).
Cooked base for vanilla bean ice cream with thermometer at 175°
  1. Over medium-low heat, cook the custard base, stirring, until it reaches 170°F - 175°F. It does not take long.
Back of the spoon test to see if custard is ready.
  1. Without a digital thermometer, use the spoon test to see if the custard is done, just don't over-cook or it will be grainy.
Straining custard through a sieve into a bowl in an ice bath.
  1. Pour the base through a fine mesh sieve in the ice bath. Add the extracts. Cool to 70° or less before covering and refrigerating to chill further.
Chilling vanilla bean ice cream base in an ice bath until cold.
  1. Vanilla bean ice cream base is ready to churn after an hour or few hours of further chilling in the refrigerator.
Vanilla bean ice cream after churning in an ice cream maker, ready for the freezer to set up.

How to Serve

I probably don't need to tell you how to serve ice cream! But if you want those perfect, round scoops of vanilla bean ice cream, this is the tool to get - the best ice cream scooper I've ever used.

Rich gluten-free chocolate brownies are a great base for a scoop of vanilla bean ice cream.

Chef's Tip: Crème Anglaise Bonus!
Before you churn this custard into ice cream, you've actually made crème anglaise - the classic French dessert sauce. Serve it warm or chilled over fresh berries, cakes, or tarts for an elegant twist. Two desserts in one! And it's great over my gluten-free pound cake and cherry clafoutis.

How to Store Vanilla Bean Ice Cream

I've tested all kinds of containers over the years-stainless steel, loaf pans, cardboard tubs with lids, and while they all work, a few stand out:

  • Best overall: A freezer-safe ice cream tub with a silicone lid seals well and keeps your ice cream fresh, soft, and scoopable.
  • Also great: A long, narrow container like this one makes it easy to get those pretty, rolling scoops.
  • Loaf pan: I used to use metal loaf pans, but they freeze ice cream too hard and can lead to icy edges. I don't recommend them for this ultra-creamy custard base, unless it's a ceramic loaf pan (like the Le Creuset loaf pan I shot the lead photo in). They work well.

Tip: Whatever container you use, press a piece of parchment or wax paper directly against the surface of the ice cream before sealing. It helps prevent ice crystals and keeps your scoops ultra-smooth.

More Summer Dessert Recipes

Here are few things to serve with this vanilla bean ice cream, or try the strawberry sauce over the top. For more ideas, check out the dessert recipe page.

⭐️Did You Make This Recipe?

If you make this vanilla bean ice cream, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

📖 Recipe

A scoop of cream vanilla bean ice cream on a silver ice cream scooper.

Vanilla Bean Ice Cream

Sally Cameron
Rich, creamy, and smooth with flecks of real vanilla bean, this is the ultra-premium vanilla ice cream of your dreams! This recipe requires an ice cream maker.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Churning and chilling 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 6 Yield 1 quart
Calories 453 kcal

Equipment

  • Ice Cream Maker

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • 5-6 large egg yolks
  • ⅔ cup sugar
  • 2 tablespoons whole milk powder
  • ½ teaspoon vanilla bean paste see note below
  • ½ teaspoon almond extract optional
  • 1 pinch sea salt

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Instructions
 

Set up an ice bath

  • Fill a large bowl half full with ice and cold water. Place a medium bowl inside with a fine strainer inside to strain the cooked ice cream base. This is to chill the custard base quickly after cooking.

Separate eggs

  • Separate the eggs, saving the yolks for the custard base. Save the whites for another use. Whisk the egg yolks and sugar in a medium bowl until smooth and lighter yellow. Tip - eggs are easier to separate cold.

Heat the dairy

  • Combine the milk, heavy cream, and milk powder in a medium saucepan. Heat over medium-low heat until steaming but not boiling.

Temper the eggs

  • Move the pan to a cool burner. Slowly ladle small amounts of the hot dairy into the egg yolks, whisking constantly. This is tempering. It gently warms the eggs so they don't scramble.

Cook the custard

  • When about half of the hot dairy has been whisked into the yolks, pour the egg mixture back into the saucepan. Return the pan to medium-low heat.
    Cook, stirring constantly, until the custard reaches 170°F–175°F. Do not go over 180°F. The custard should lightly coat the back of a spoon.
    Draw your finger through it; the line should hold. A digital thermometer is more accurate.

Strain and flavor

  • Pour the custard through a fine sieve into a chilled bowl set over an ice bath. Stir in the vanilla and almond extracts.

Cool custard

  • Stir occasionally to release heat. Cool to 70°F or below, about 15-20 minutes.

Chill thoroughly

  • Refrigerate the custard base until very cold, at least 1-2 hours. You can also make the base one day ahead.

Churn the ice cream

  • Churn the cold base according to your ice cream maker's directions.
  • To serve, enjoy straight out of the machine like soft serve or scrape the ice cream into a container and freeze for several hours or overnight.
    If ice cream gets too hard, allow it to stand at room temperature for about 20 minutes checking to see it does not get too soft. Scoop and enjoy!

Freeze or serve

  • Serve right away for soft-serve-style ice cream. For scoopable ice cream, transfer to a freezer-safe container and freeze several hours or overnight.

Soften before scooping if needed

  • If the ice cream is very firm, let it sit at room temperature for about 15 minutes before scooping.

Notes

About vanilla paste: I use Tahitian Gold triple strength vanilla bean paste, so if you're vanilla bean paste is single strength, you will want to use 1 - 1 ½ teaspoons. 
For fun variations, try adding  finely chopped chocolate or mini chocolate chips towards the end of churning.  Make strawberry swirl ice cream with pureed or chopped strawberries (or other berry), drizzle in caramel sauce for caramel ribbon ice cream, add chopped nuts such as walnuts, pecans, or pistachios.
Yolk notes: I've made vanilla bean ice cream with both 5 and 6 egg yolks. Both are great! The extra yolk adds even more richness but 5 is fine. 

Nutrition

Serving: 0.66cupCalories: 453kcalCarbohydrates: 29gProtein: 7gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 252mgSodium: 67mgPotassium: 216mgSugar: 29gVitamin A: 1493IUVitamin C: 1mgCalcium: 169mgIron: 0.5mg
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Italian Ribollita Soup (Ribollita Toscana)

by 21 Comments

This Italian ribollita soup is so thick and hearty it's practically a stew. Ribollita Toscana brims with vegetables, creamy cannellini beans, herbs, and a savory broth, making it incredibly satisfying and perfect for cold weather. I've included simple variations for grain-free, dairy-free, and vegan diets so everyone can enjoy this classic Tuscan dish.

A pot of ribollita soup ready to serve with a ladle in the pot.

We fell in love with ribollita (also known as ribollita Toscana) in Siena, Italy - a stunning medieval city steeped in history and good food. This hearty vegetable-and-bean soup is a staple throughout Tuscany. The name ribollita means "reboiled," a nod to the tradition of thrifty Tuscan cooks who turned leftover vegetables, beans, and bread into a rich, comforting soup. It's a true meal in a bowl - perfect for making a big, flavor-filled pot for your family. Make it a day ahead for even better flavor.

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Why You'll Love Ribollita Toscana

  • Hearty and satisfying - Thick, rustic, and almost stew-like, this is true meal-in-a-bowl comfort.
  • Make-ahead friendly - Ribollita is even better the next day, and it reheats beautifully, true to its "reboiled" roots.
  • Packed with good-for-you ingredients - Loaded with vegetables, beans, herbs, and olive oil, it's nourishing as well as cozy.

For another hearty Italian-inspired soup, try this chicken minestrone soup recipe.

An old stone street in Siena, Italy.

Ingredients You'll Need

Don't let the long list scare you; a lot of it is vegetables and some prep work but it's worth it.

  • Olive oil - Extra-virgin, for sautéing the vegetables and adding that classic Tuscan flavor.
  • Prosciutto or pancetta - A little goes a long way; adding savory depth and a subtle smokiness. Skip it to keep the soup vegetarian or vegan.
  • Onion - Adds gentle sweetness and a flavorful base as it softens and cooks down.
  • Garlic - Fresh cloves are a must in an Italian soup, adding warmth and aroma.
  • Carrots - For natural sweetness, color, and another layer of vegetable flavor.
  • Celery - Part of the classic soup base and essential for depth of flavor.
  • Fennel - Widely used in Italian cooking; it adds a delicate, slightly sweet anise note and more vegetable texture.
  • Dried Italian herb blend - An easy way to layer in classic Tuscan flavors.
  • Greens - Tuscan or lacinato kale (the big flat, crinkly leaves) for hearty texture and color.
  • Beans - Canned cannellini beans keep things simple and add creaminess and protein.
  • Broth - Chicken broth, low sodium vegetable broth, or turkey broth. Homemade is best, but a good-quality refrigerated or frozen store brand is a fine shortcut.
  • Bread - Stale, crusty bread is essential for authentic ribollita. Use day-old sourdough or ciabatta (regular or gluten-free); the drier, the better. It absorbs the broth, thickens the soup, and gives it that hearty, almost porridge-like texture without turning mushy.
  • Tomatoes - Canned diced tomatoes (petite diced if available) for acidity, sweetness, and color.
  • Fresh basil - Adds a bright, fresh finish; skip it if it's not in season.
  • Parmesan cheese - Finely grated for serving, if you'd like a salty, savory finish.

Please see the recipe card for measurements, salt, black pepper, and red pepper.

Chef's Tip - What Makes Ribollita "Real"
Ribollita means "reboiled," and the bread is part of the soup, not a garnish. True ribollita isn't vegetable bean soup with croutons or garlic toast on top-the stale, crusty bread is stirred in and melted into the broth to thicken it into a hearty, rustic bowl.

Substitutions and Variations

The beauty of ribollita is that it's a flexible dish made with what's available. Don't hesitate to make substitutions that suit your taste and pantry. 

  • Sub swiss chard for the kale.
  • Bean swap - Try botlotti beans (cranberry beans), red kidney beans, chickpeas, or even navy beans.
  • For grain-free, skip the bread cubes, it is just not as thick.
  • If you have mixed dietary preferences in your home, you can use the crisped Prosciutto as a garnish instead of cooked in so each person can choose. Same for the cheese.
  • Add a parmesan rind to the simmering soup for more flavor (and remove before serving).
Cooking vegetables for ribollita in a pot.

Chef's Tip - Preparing the Bread for Ribollita
For the best texture, use stale, crusty bread. Sourdough or ciabatta (gluten-free if needed) works well once it's had time to dry out, such as a day on the counter uncovered. If you don't have day-old bread, cut it into pieces and dry it in a low oven until firm but not browned - this helps it thicken the soup instead of dissolving into paste.

How to Make Ribollita Soup

There is a bit of prep work to making ribollita with chopping all of the vegetables, but think of it as great knife skills practice. You can do your prep ahead and cook when ready. Originally I used pancetta, but if prosciutto is easier to find, that works too.

  • Chop the meat and all of the vegetables. Drain and rinse the beans and open the tomatoes.
  • Brown the meat briefly until crisped, remove, then saute the vegetables.
  • Add kale, tomatoes, beans, broth and bread, then simmer until thickened.
  • Add the fresh basil before serving and enjoy ladled into shallow wide bowls and sprinkle with Parmesan.
A pot of Italian soup called Ribollita in a gray pot with beans, veggies, and kale.

Serving Ribollita

This is a hearty, rustic Italian soup that is traditionally served as a stand-alone meal, but there are plenty of ways to complement your meal. Here are some serving suggestions:

  • Serve with toasted crusty bread or garlic toast (GF).
  • Drizzle the top with a little good olive oil.
  • The salty finish of grated Parmesan cheese or Pecorino Romano cheese is delicious.
  • Garnish with freshly chopped parsley or basil for a pop of freshness.

Storing and Freezing

Ribollita keeps in an airtight container in the refrigerator 3-4 days. If you won't finish it by then, freeze it.

Ribollita freezes well overall, especially if you freeze it without the bread. Even with the bread, it can still be delicious-just expect a thicker consistency that may need some adjustments (like extra broth) during reheating.

The best way to freeze ribollita is before adding the bread. Thaw in the refrigerator overnight then simmer on the stovetop until hot and add the bread. For freezing:

  • Cool Completely, then transfer to airtight containers.
  • Portion: Freeze in individual portions or family-sized batches for easy reheating.
  • Leave Space: Leave about an inch of space in the container to allow for expansion during freezing.
  • Label: Add a label with the date and contents for easy identification.

Recipe FAQs

What kind of greens work best in ribollita?

The best greens for ribollita include lacinato kale (aka Tuscan kale or dino kale), Swiss chard, or spinach.

Is ribollita vegan or vegetarian?

To make ribollita vegan or vegetarian, skip the meat (pancetta or prosciutto), use vegetable broth, and omit any grated cheese for garnish. You can also use a vegan, plant-based parmesan. Try topping it with a sprinkle of nutritional yeast for a cheesy flavor. Make these simple changes and you'll love the vegan or vegetarian version of ribollita.

What's a good substitute for Parmesan cheese?

Good substitutes for Parmesan cheese include Pecorino Romano (sharper, saltier Italian cheese made from sheep's milk), Grana Padano (similar to Parmesan but milder and less expensive), Manchego (a Spanish cheese with a rich, buttery taste), or Asiago (with a nutty, slightly tangy flavor.)

More Hearty Soup Recipes

Nothing like a hearty bowl of soup on a cold day to warm you up from the inside out. Here are a few recipes that meet that need exactly!

Did You Make This Recipe?

If you make ribollita, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating.

📖 Recipe

Ribollita in a gray pot.

Italian Ribollita Soup

Sally Cameron
This hearty, thick soup is filled with vegetables, beans and bread cubes that melt in to create a thick, stew-like consistency. Perfect for a cold day when you need something warming, and a great way to use up vegetables and bread in the Italian tradition. For a vegetarian or vegan version, use homemade vegetable broth and skip the pancetta or Prosciutto (or use it as a garnish). Leftovers are great and freeze well. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 Yield 2 ½ quarts
Calories 315 kcal

Equipment

  • Large soup pot or Dutch oven (5 ½ qt)

Ingredients
  

  • 1 ½ - 2 cups bread cubes sourdough bread, GF or not, day old staled
  • 2 tablespoons olive oil divided use
  • 3 ounces prosciutto, chopped or pancetta
  • 1 large onion diced, 2 cups
  • 3-4 large cloves garlic chopped fine
  • 1 cup diced carrots 2 large
  • 1 cup diced celery 2-3 ribs
  • 1 cup diced fennel bulb 1 medium bulb
  • 1 ½ teaspoons dried Italian herb blend
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups chopped kale 5-6 large leaves without center ribs
  • 15 ounces canned cannellini beans rinsed and drained
  • 4 cups low sodium chicken broth preferably homemade
  • 1 28-ounce can diced tomatoes
  • ¼ cup chopped fresh basil leaves
  • ½ cup grated Parmesan cheese optional

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Instructions
 

Ready the bread

  • Either stale the bread by leaving slices on the counter overnight uncovered or oven dry it at 300°F, 1503- minutes depending on the bread.

Cook the prosciutto or pancetta

  • Heat 1 teaspoon olive oil in a large heavy pot (5½-6 quarts) over medium heat. Add the chopped prosciutto or pancetta and cook until lightly crisp, about 4-5 minutes. Transfer to a small plate and set aside.

Sauté the aromatics

  • Add the remaining olive oil to the pot. Stir in the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute, stirring so it doesn't brown.

Add the vegetables

  • Add the carrots, celery, and fennel. Cook until tender, 5-7 minutes, stirring occasionally. Stir in the dried Italian herbs, salt, pepper, and red pepper flakes.

Add the kale

  • Stir in the chopped kale and cook 4-5 minutes, until slightly wilted. This step helps the greens integrate into the base rather than floating.

Build the soup

  • Add the tomatoes with their juices, cannellini beans, and broth. Stir to combine.

Add the bread

  • Stir in the cubed, day-old bread. It will begin to soften and thicken the soup as it absorbs broth.

Simmer gently

  • Raise the heat just until the soup is almost boiling, then cover and reduce to low heat. Cook 15 minutes until the kale is tender and the bread has melted into the pot.

Finish soup

  • Return the cooked prosciutto or pancetta to the soup, stir in the fresh herbs, remove the parmesan rind if using, and taste for seasoning. Ladle into bowls and top with grated Parmesan if desired (and remember parmesan is salty).

Notes

Recipe Notes: This soup is even better the next day. I like it very thick as we had it in Italy. If you want a more brothy soup, add more broth. Leftovers freeze well. 
 

Nutrition

Calories: 315kcalCarbohydrates: 32gProtein: 15gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 17mgSodium: 597mgPotassium: 796mgFiber: 7gSugar: 4gVitamin A: 5222IUVitamin C: 19mgCalcium: 225mgIron: 4mg
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Baked Corn Tortilla Chips or Strips

by 2 Comments

My family went crazy over these baked corn tortilla chips so I had to share my easy recipe. The right little garnishes make a simple soup or salad a lot more fun and tasty to eat so I baked them into strips to garnish chicken tortilla soup. They provide a nice satisfying crunch. Be sure to bake extra!

baked tortilla strips
Homemade baked corn tortilla strips in a pan on a rustic wood table

Baked Corn Tortilla Chips or Strips

Baking homemade tortilla strips for garnishing soups and salads takes just minutes in a 350 oven. I discovered sprouted corn tortillas made by Food For Life. These fantastic tortillas are made from freshly sprouted 100% organic whole kernel corn, not corn meal or corn flour. And being organic, they are not made with GMO (genetically modified) corn. New to sprouted grains? Here is why they are good for you.

Why Sprouted Tortillas

The process of sprouting a grain increases its digestibility (in this case corn) and absorption of minerals. Sprouting also releases more antioxidants that are naturally stored in grains and seeds. Read more about this on the Food For Life site.

Sprouted corn tortillas are more rustic in texture compared to standard corn tortillas. I found them at Whole Foods in the refrigerated deli section.

Alternatively you can use regular corn tortillas. Choose organic corn tortillas if you can because corn is one of the top GMO crops.

Chicken Tortilla Soup

Fresh Baked in Minutes

Cut the tortillas in half, then cut the halves into thin strips. Toss with a little olive oil and a sprinkle of salt and bake at 350 degrees for 9-10 minutes or until they are golden and crisp. If you cut the strips larger, you can have chips instead of strips.

Ideas to Use Them

Use strips or chips to garnish Chicken Tortilla Soup, Gazpacho or Vegetable Chili. I've also used them on salads, like a Southwestern chicken salad I did recently for a catered lunch.

Top chopped hearts of Romaine with black beans, corn kernels, tomatoes, avocado and sliced chicken breast. Drizzle with a cumin-lime vinaigrette, then finish with these crunchy strips.

📖 Recipe

baked tortilla strips

Baked Corn Tortilla Chips or Strips

Sally Cameron
The right garnish can make a simple soup or salad a lot more fun, interesting and tasty to eat. Thin baked tortilla strips are easy to make and definitely hard to stop eating! They give a satisfying crunch to many dishes. I like to use organic sprouted corn tortillas. Cut them wider and you'll have homemade tortillas chips. Find them in the refrigerated section of health-oriented grocers. Leftovers keep awhile in an airtight container in the pantry.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Garnish, Snack
Cuisine Mexican
Servings 4
Calories 74 kcal

Ingredients
  

  • 4 corn tortillas organic if possible
  • 2 teaspoons olive oil
  • ⅛ teaspoon sea salt

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Instructions
 

  • Pre-heat oven to 350 degrees. Cut tortillas in half, then cut them crosswise into thin strips or wider for chips. Scatter the strips on a metal rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Toss with your hands to coat the strips. Bake for 9-10 minutes (convection oven) or until crisp and golden. The timing will depend on your oven.

Nutrition

Serving: 4Calories: 74kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 84mgPotassium: 48mgFiber: 2gSugar: 1gCalcium: 21mgIron: 1mg
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Smoked Turkey Breast (Bone-In, No Brine)

by 6 Comments

Smoked turkey breast makes a delicious, elegant, alternative to a whole bird-perfect for Thanksgiving, Christmas, or a summer cook out. It's great for anytime you want all the flavor without the fuss. A bone-in turkey breast rubbed with savory herbs and spices and smoked at a moderate 275°F stays tender and juicy while developing a golden-brown crust that's as beautiful as it is flavorful. It's simple to carve, and great for everything from weeknight dinners to holiday meals.

A whole smoked turkey breast on a pewter platter with fresh bay leaves and orange wedges.

I've always loved the aroma of food cooking over smoke, and when we built our backyard, I finally had the perfect spot for a pellet grill. It quickly became one of my favorite ways to cook - the gentle, steady heat keeps turkey breast juicy, while the clean wood smoke infuses every bite with rich flavor. This recipe has become a holiday standby in my kitchen, and once you try it, I think it will be in yours too.

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Why You'll Love Smoked Turkey Breast

  • All white meat - Perfect for families or gatherings where everyone prefers lean, tender turkey breast over dark meat.
  • Hands-off cooking - The smoker (or pellet grill) does the heavy lifting-just season and let it go.
  • Moist and flavorful - The bone-in breast stays juicy and tender, with just the right amount of smoky goodness.
  • Great for leftovers - Slice for sandwiches, shred into soups, salads, or chili, or freeze extra for future meals.

For a faster dinner on your pellet grill, try these smoked chicken breasts, done in about an hour.

What You'll Need

Ingredients for whole smoked turkey breast in a tray with prepped spices.

You'll need a smoker or pellet grill for this recipe. And be sure you have enough pellets.

  • Turkey - Use a bone-in, whole turkey breast for maximum flavor and moisture.
  • Binder - A mix of Dijon mustard and mayonnaise helps the seasoning stick without overpowering the meat.
  • Seasoning - Go simple with salt and pepper, use your favorite BBQ-style rub, or try a more traditional turkey rub with herbs (see the recipe card for my recipe).
  • Glaze - Brush with plain melted butter or a blend of butter and a touch of maple syrup or honey near the end for extra flavor and shine.

Please see the recipe card for measurements, salt, and pepper.

Chef's Note: Whole turkey breasts can be tricky to find outside of the holiday season. I've ordered them online at times. If you're planning ahead, buy one to cook now and another to freeze another for a future smoked turkey dinner. They'll keep well in the freezer for up to 3 months.

Substitutions & Variations

  • Pellets - I use a premium hardwood blend of hickory, cherry, hard maple, and apple. It gives the turkey a balanced, subtly sweet smoke without overpowering the meat's natural flavor. These pellets have no fillers and no additives, best for good smoking.
  • Single wood - Try using milder fruitwoods like apple or cherry on their own-or combine them with a little hickory or pecan for deeper flavor. Avoid mesquite, which can be too strong for turkey. Another good options is pecan shell pellets.

New to pellet grills? Try these smoked chicken legs for an easy win.

Chef's tip on salt: I don't include salt in the rub itself-I prefer to season the meat separately for better control. If you'd like to add it to the rub, start with 1 to 1½ tablespoons of kosher salt per batch (the rub yields about 7 tablespoons total). For reference, Morton Kosher and La Baleine Kosher have very similar density, so they measure about the same. Diamond Crystal Kosher is much lighter and flakier, so a tablespoon contains significantly less salt by weight. If you're using Diamond Crystal, you may want to use the higher end of the range; if using Morton or La Baleine, stay closer to the lower end and adjust to taste.

How to a Smoke Turkey Breast

About 20 minutes before you are ready to smoke the turkey, fire up your pellet grill to 275°F. Be sure the grates are clean and the hopper full.

A raw whole turkey breast on a parchment covered sheet tray for perp.
  1. Remove the turkey breast from the refrigerator and unwrap to get the chill off 1 - 1 ½ hours prior to smoking. Be sure to unwrap on a rimmed baking sheet to catch juices.
Turkey breast covered in dry rub seasoning on a baking tray.
  1. Trim the excess fat at the neck. Season the bird with salt if using separately. Lightly coat with the mayo-mustard binder, then coat with the seasoning rub.
Seasoned whole turkey breast on the grill for smoking.
  1. When the grill is to temperature, place the turkey breast on the grill. Note your time so you know how long it has been going and use a probe or wireless thermometer set to 160°F, as carry over cooking will finish it as it rests.
Smoking a turkey breast with a meat probe on the grill.
  1. During the smoking, check the turkey occasionally. I like to give it a quick spritz of avocado oil for shine. Towards the end, glaze with melted butter with a little honey (or without) if desired for color, flavor, and moisture.
A foil covered turkey breast resting before carving.

5. Wrap the smoked turkey in foil and allow it to rest for approximately 20 minutes before carving.

Half of a smoked turkey breast sliced on a black cutting board.

6. Slice each half breast off of the whole, then slice crosswise for serving.

Chef's Tip: Avocado Spray! During smoking, I give the turkey a quick mist of avocado oil spray a couple of times when I am checking on the bird. It helps lock in surface moisture, adds a gentle sheen, and encourages a more beautiful, even crust-especially when paired with a sugar-containing rub or glaze.

Tips for Smoking Turkey Breast

Smoking times will vary depending on the size of turkey breast you use and the temperature you smoke at, so here's a helpful guide to get it just right:

How Long to Smoke a Turkey Breast

  • At 275°F: Plan on about 38 minutes per pound. A 4-pound bone-in breast takes around 2½ hours, a 6-pound about 4 hours.
  • At 250°F: Plan on about 50 minutes per pound. A 6-pound breast takes just over 5 hours.

Use a probe thermometer and cook to 160°F internal, then let it rest to 165°F. (Always go by temperature, not just time.)

Best Temperature for Smoked Turkey Breast

I like 275°F as my go-to - it cooks faster and gives better browning. If you want extra smoke flavor and have the time, 250°F works too. Feeling impatient? Start at 250°F for smoke, then raise to 275°F near the end for color and a faster finish.

Cook to Temperature, Not Time

Use a thermometer and pull the turkey breast at 160°F. Resting will bring it to the safe 165°F while keeping it juicy.

Resting is a Must

Loosely cover with foil and rest for 20 minutes before slicing so the juices redistribute for tender, moist meat.

Use a Reliable Thermometer

Use your smoker's built-in probe, a good instant-read, or a wireless thermometer like the Meater to monitor without lifting the lid.

Turkey Breast Size and Yield

A bone-in turkey breast yields about 55% - 60% edible meat. A 6-pound breast gives roughly 3.3 - 3.65 pounds cooked meat, enough for 8 -10 servings.

A sliced smoked turkey breast on a pewter platter with bay leaves and orange wedges.

Serving Suggestions

What to serve with smoked turkey breast? It pairs well with both classic holiday sides and lighter summer dishes. For Thanksgiving side dishes or for Christmas, serve with mashed potatoes, stuffing, cranberry sauce, and roasted vegetables. In summer, try fresh salads, grilled corn, or a cold green bean salad. Leftovers make excellent sandwiches and wraps.

Storage

How to store smoked turkey breast: Cool completely, then wrap in foil or place in an airtight container. Refrigerate for up to 4 days, or freeze sliced or whole portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recipe FAQs

How long does it take to smoke a turkey breast?

It depends on the size of the turkey breast and your smoker temperature. A 6-pound bone-in turkey breast typically takes around 3½ hours at 275°F, a 4-pound maybe 2 ½ hours, but this has been my experience on my grill. Always go by internal temperature, not time. Use a probe thermometer and pull the turkey when it reaches 160°F, then rest 15-20 minutes before carving.

Can I smoke a boneless turkey breast?

Yes! Boneless turkey breast works too, and will cook faster. Just know you may sacrifice some moisture and flavor compared to bone-in, and you can considering brining it for more moisture and flavor. Keep a close eye on temperature-boneless breasts can be done in as little as 1½ to 2 hours, depending on size.

Do I need to brine the turkey first?

Not with this method. The bone-in cut, a good rub, and careful temperature control result in tender, juicy meat-no brine needed. That said, if you're a briner, go for it! I have a turkey brining recipe on this site. Just pat the meat dry before adding the binder and rub, and skip extra salt.

Can I make this ahead of time?

Absolutely. Leftovers store well in the fridge for up to 4 days and freeze beautifully. I often freeze a second raw turkey breast to smoke later-it's a great way to enjoy smoked turkey beyond the holidays when they can be harder to find in the stores.

What's the best temperature to smoke turkey breast-250°F or 275°F?

Both temps work well, but 275°F is my preferred sweet spot. It develops beautiful color, keeps things moving without drying out the meat, and delivers a lightly smoky flavor a little faster. Smoking at 250°F adds more smoke exposure but takes longer, which can be a bonus for smoky flavor. Choose based on your schedule and smoker setup.

More Smoked Recipes

Craving more smoky flavor? Try these other pellet grill favorites and expand your smoking recipes game with these tested favorites.

Did You Make This Recipe?

If you make this smoked turkey breast, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

A browned, whole smoked turkey breast in a silver platter with bay leaves, potatoes on side,

Smoked Turkey Breast (Bone-in)

Sally Cameron
Juicy, flavorful smoked turkey breast-made easy! This bone-in recipe skips the brine and uses a simple rub plus a light glaze for perfect results. Yield will vary with size, but expect about 50-55% of the raw weight after cooking. Nutrition is calculated for 10 servings (approx. 5 ounces each) from a 6-pound turkey breast.
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Prep Time 1 hour
Cook Time 3 hours
20 minutes
Total Time 4 hours 20 minutes
Course Christmas, Entree, Main Course, Thanksgiving
Cuisine American
Servings 8 to 10 servings
Calories 241 kcal

Equipment

  • Pellet grill

Ingredients
  

  • 6 pound whole bone-in turkey breast yield approximately 3.3 pounds meat
  • 4 tablespoons unsalted butter
  • 2 ounces bbq-style dry rub or turkey rub Notes below
  • salt optional
  • 1 ½ tablespoons creamy Dijon mustard
  • 1 ½ tablespoons mayonnaise

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Instructions
 

Pull the turkey

  • Remove the turkey breast from the refrigerator an hour ahead of smoking to get the chill off. Trim any extra hanging fat at the neck.
    About 20 minutes before smoking fire up the pellet grill to 275°F. Fill the hopper with pellets, and be sure grates are clean.

Salt, binder, and seasoning

  • Salt the turkey breast (unless the rub you're using has salt). Combine the mayonnaise and mustard for the binder until smooth, pat the turkey dry and apply binder to the turkey in a light but even coating. You may not use it all. Season with turkey rub, bbq-style rub, or your favorite rub.

Smoke the turkey breast

  • Place the turkey directly on the grates and set a timer depending on the size of your turkey breast. Occasionally check on the bird and give it a spray of avocado oil for shine (optional). Timing notes below.
    Occasionally check on the turkey, and give it a quick spray of avocado oil if desired.

Finish and glaze

  • Near the end of smoking, use a pastry brush and brush a little melted butter on the turkey for a nice shine, finish, flavor, and moisture. Add a little honey or maple syrup if you'd like.

Rest and slice

  • Pull the turkey from the grill and wrap loosely in foil for 20 minutes. With a long slicing knife, free each breast half from the sides of the turkey, then slice them crosswise for serving into slices.

Notes

Savory Turkey Rub  (Make 2 ounces, about 7 tablespoons)

  • 2 tablespoons brown sugar
  • 1½ teaspoons rubbed sage
  • 1½ teaspoons granulated garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika (smoked or sweet)
  • ½ teaspoon black pepper
  • ¼-½ teaspoon onion powder
  • (Optional) ¼-½ teaspoon ground fennel
  • (Optional) 1½ teaspoons kosher salt
Note: I usually salt the turkey separately for more control, and leaving it out helps salt-sensitive people. For my bbq-style rub please see this recipe

Turkey Temp and Timing Notes: 

I've tested both 250°F and 275°F on my pellet grill for smoked turkey breast.
    • 275°F is my go-to for a slightly faster cook and better browning.
    • 250°F adds a touch more smoke flavor but takes quite a bit longer. If you're craving more smoke and have time, go low and slow. If you're getting impatient, raise the heat!
A 4-pound bone-in breast takes about  2½ hours at 275°F (38 minutes per pound), while a 6-pounder smoked at 250°F took just over 5 hours (50 minutes per pound). I bumped it to 275°F near the end to finish and improve the glaze. I recommend 275°F.
 

Nutrition

Serving: 5ouncesCalories: 241kcalCarbohydrates: 0.004gProtein: 41gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 117mgSodium: 390mgPotassium: 459mgSugar: 0.1gVitamin A: 213IUCalcium: 28mgIron: 1mg
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Cold Green Bean Salad With Tomatoes and Corn

by 14 Comments

Cold green bean salad with tomatoes and corn is a crisp, colorful summer side that's ready in 30 minutes. Tender green beans, sweet cherry tomatoes, golden corn, and salty feta are tossed with a tangy Dijon vinaigrette for fresh flavor in every bite. It's make-ahead friendly, perfect for BBQs, picnics, and summer cookouts, and pairs beautifully with grilled steak, chicken, or ribs.

Summery cold green bean salad with cherry tomatoes, corn kernel, and feta cheese with vinaigrette.

I had a friend whose idea of an easy summer green bean salad meant draining canned green beans and dousing them in bottled Italian salad dressing for an Italian green bean salad. The memory of those drab, soggy beans as a green bean salad still makes me grimace. When summer vegetables are at their best, make a fresh green bean salad.

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Why You'll Love This Cold Green Bean Salad

  • Colorful & crunchy - made with fresh summer produce.
  • Veggie-packed - a delicious way to eat more vegetables.
  • Make-ahead friendly - dress just before serving.
  • Flexible serving - enjoy chilled or at room temperature.
  • Goes by other names - also called string bean salad.

Since most of us eat green beans year round, try these 12 ways to dress up green beans to keep thing interesting.

Ingredients for a green bean salad in bowls.

Recipe Ingredients

Salad

  • Green beans: For a cold green bean salad I prefer the tender baby green beans called by their French name, haricot verts. Blue Lake green beans are a favorite too. Get the freshest green beans at the market, bright green, no spots. Take time to really pick out good ones from a bin or look at the packaged options. If the beans are very long, you can cut them in 2-3 pieces for the salad.
  • Tomatoes: Choose sweet grape tomatoes or cherry tomatoes and get a variety of colors for more eye appeal.
  • Corn kernels: Get fresh corn on the cob or buy the frozen roasted corn kernels and thaw them.
  • Onion: Slice slivers of red onion or thinly slice shallots into rings.
  • Feta cheese: Buy either a block and cube or get the already crumbled to save time. See cheese options below. For vegan or dairy-free diners, skip the cheese or serve it on the side.
  • Herbs: Herbs are optional. Mint is a nice twist or use fresh oregano or parsley.

French Vinaigrette

  • Extra virgin olive oil: For the easy tangy vinaigrette dressing.
  • Vinegar: Use red wine vinegar, apple cider vinegar, or white wine vinegar. Lemon juice is great too.
  • Garlic: Fresh is best. Grate it on a microplane zester so it disappears into the dressing (optional).
  • Mustard: For the vinaigrette, creamy Dijon is the best. Provides great flavor and emulsifies the dressing.

Please see the recipe card for measurements and seasoning.

For another terrific vegetable medley, try this colorful vegetable mix with zucchini, sweet bell peppers, corn, herbs and garlic.

Chef's Tip: How do you make red onions milder for salad? To make red onions milder, slice them and soak in cold water for 10 minutes, then drain and dry before adding to your salad. This reduces their pungent bite. In a hurry, rinse them well under cold water.

Cold Green Bean Salad Variations & Substitutions

This salad is flexible and easy to adapt to your taste or what's in your kitchen. Here are some simple swaps to try:

  • Change up the cheese - swap feta for goat cheese, blue cheese, or gorgonzola.
  • Add briny flavor - toss in pitted Kalamata olives.
  • Add crunch - chopped walnuts, sliced almonds, or pine nuts work beautifully.
  • Flavor the vinaigrette - try lemon, basil, or rosemary-infused olive oil.
  • Go balsamic - use balsamic vinegar for a simple vinaigrette, or make a rich balsamic glaze for extra depth.
  • Grill the corn - adds smoky sweetness. Here's how to grill corn on the cob.
  • Dress it right - use your favorite vinaigrette or try my homemade Italian dressing. It beats bottled and works with leafy greens, too.
  • Switch the tomatoes - use oil-packed sun-dried tomatoes instead of fresh, cut into strips if whole.

Recipe Instructions

While a large pot of water is coming to a boil over high heat, set up a a large bowl of ice water. Trim the green beans if needed and make the homemade dressing. Either whisk it together in a small bowl or shake it in a jar. For a creamy dressing, make it in the blender as the Dijon mustard emulsifies it.

Corn cobs cooking in boiling water on stovetop.
Step 1: Boil corn in salted water for 3 minutes to keep kernels tender and sweet.
Green beans cooking boiling water.
Step 2: Blanch green beans in the same pot to keep them crisp-tender and bright green.
Green beans chilling in an ice bath after cooking.
Step 3: Chill beans in an ice bath to stop cooking and lock in color.
Soaking thinly sliced red onions in cold water to reduce their pungency.
Step 4: SoakSoak sliced red onions in cold water for 10 minutes to mellow their bite.
Slicing cherry tomatoes in half for a salad.
Step 5: Slice tomatoes in half for easier eating and better vinaigrette coverage.
Slicing corn off of cobs.
Step 6:Slice corn off the cobs for fresh, juicy kernels.
Ingredients for a green bean salad prepped and in a large glass bowl.
Toss all prepped ingredients gently to mix without bruising vegetables.

Serving Suggestions

Can you serve cold green bean salad at room temperature? Yes - this salad is delicious served either chilled or at room temperature.

Cold green bean salad is a terrific side dish for barbecued meats, ribs, poultry, and fish. It's easy and healthy for picnics, summer cookouts, and tailgating.

For an extra flourish, scatter fresh chopped mint or chives over the top before serving and pass extra vinaigrette if desired. Any leftover vinaigrette can be used for green salads or as a marinade for grilled chicken or shrimp.

How to Store Cold Green Bean Salad

How long does cold green bean salad last? Store in an airtight container in the refrigerator for 3-4 days. Even if dressed, the hearty vegetables hold up well without getting soggy.

Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

Recipe FAQs

Are string beans considered green beans?

Yes - string beans are another name for green beans. They can also be called snap beans and come in bush or pole (runner) varieties. Most modern green beans are stringless.

How do I cook green beans for salad?

For crisp-tender beans, blanch them in salted boiling water for 5 minutes, then transfer to an ice bath to stop the cooking and keep their bright green color. Drain and dry before using. You can store blanched beans in the refrigerator for up to 5 days.

Should I add cheese or nuts to my green bean salad?

Yes - cheese and nuts add flavor, texture, and visual appeal. Try feta, goat cheese, Parmesan, or mozzarella. For nuts, use walnuts, pecans, pine nuts, or sliced almonds, and pair flavors that complement each other.

Can I use frozen green beans for green bean salad?

Yes - cook frozen beans according to the package, then shock in an ice bath to stop cooking and keep their bright color. Drain and dry before adding to the salad.

Can you make green bean salad ahead of time?

Yes - prep ingredients up to a day ahead and dress just before serving for best texture.

More Summer Veggie Side Dish Recipes

For another complimentary salad, try this Mediterranean potato salad with lemon, capers and herbs.

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If you make this cold green bean salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

Cold Green Bean Salad with Tomatoes and Corn

Sally Cameron
This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and its easy and healthy summer cookouts, picnics and tailgating. For a vegan version, leave out the feta.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Green Beans, Salad, Side Dish
Cuisine American
Servings 6 servings
Calories 299 kcal

Equipment

  • Large pot 5-6 quarts

Ingredients
  

Classic Vinaigrette

  • 9 tablespoons extra virgin olive oil ½ cup + 1 tablespoon
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 large garlic clove finely chopped and smeared, or zested
  • ½ teaspoon honey optional but tames the tartness
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon ground black pepper

Green Bean Salad

  • 16 ounces baby green beans or regular green beans haricot vert
  • 8 ounces sweet grape or cherry tomatoes in mixed colors
  • 4-6 ounces feta cheese crumbled or cubes
  • 2 ears corn on the cob or 9 ounces of corn kernels, 1 ¾ cups
  • ¼ red onion
  • Fresh chopped mint, chives or herbs optional garnish
  • 4 tablespoons kosher salt for blanching

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Instructions
 

Cook beans and corn

  • Put a big pot of cold water on to boil, adding 1 tablespoon of kosher salt per quart of water for blanching. This seasons the vegetables (and you don't consume all that salt so don't worry.) Ready a large bowl filled with half ice and half cold water to shock the green beans after cooking. This stops the cooking process and keeps the beans bright green.
  • While water is coming to a boil, halve the tomatoes and thinly slice the red onion. Add the red onion to a small bowl of cold water and soak for 10-15 minutes. Drain and dry on a paper towel.
  • When water is boiling, cook corn first for 3 minutes. Remove the cobs, drain and cool, the slice the kernels off of the cobs. Keep water boiling.
    Next cook the green beans in the same pot for 5 minutes or until just tender, then remove immediately to the ice water. Drain and dry. If beans are long, cut them in 2-3 pieces.

Make vinaigrette

  • Add oil, vinegar, Dijon, honey, garlic, salt and pepper to a jar and shake well ir add to a bowl and whisk until smooth. Garlic tip: Use a microplane zester to get it really fine so you have no bit of raw garlic in your dressing. Alternatively chop fine and smear into a paste with the back of your chef's knife.
  • When ready to serve, add the green, tomatoes, corn, onion, and feta to a large bowl. Toss with a few tablespoons of the vinaigrette. Add nuts and herbs is using. Pass extra dressing at the table.

Notes

Substitutions and variations: 
  • Swap sun dried tomatoes for fresh
  • Use a Balsamic vinaigrette or Balsamic glaze
  • Add nuts: walnuts, almonds, pine nuts
Nutritional note: the calculation includes all of the vinaigrette and it makes extra. Use any extra vinaigrette for green salads or try it as a marinade for grilled chicken breasts or shrimp.

Nutrition

Calories: 299kcalCarbohydrates: 14gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.002gCholesterol: 17mgSodium: 297mgPotassium: 352mgFiber: 3gSugar: 6gVitamin A: 844IUVitamin C: 20mgCalcium: 130mgIron: 1mg
Tried this recipe?Let us know how it was with a comment and leave a star rating!
Chef Sally Cameron at her kitchen counter making a vinaigrette, whisk in hand.

Chef Sally

Sally is a professionally trained chef, certified health coach, and recipe developer with 20+ years of culinary experience. She shares healthy, flavorful recipes made with fresh, whole ingredients - naturally gluten-free and easily adaptable for special diets so everyone can eat well and feel their best. Her recipes have been featured in two New York Times bestselling cookbooks. Join Sally's email list for seasonal recipes, cooking tips, and fresh ideas straight to your inbox.

    Chia Pudding with Coconut Milk

    by Leave a Comment

    Creamy, satisfying, and packed with wholesome ingredients, this chia pudding with coconut milk is a simple, make-ahead breakfast that feels like a treat but is serious fuel. Made with canned coconut milk for richness and chia seeds for fiber, protein, and healthy fat, it's easily customizable with your favorite toppings and mix-ins. Whether you're going for high protein, dairy-free, or vegan, this recipe flexes with your needs and tastes great straight from the fridge.

    Glasses of chia pudding with coconut milk topped with blueberries and raspberries.

    I first fell in love with coconut chia pudding while traveling-especially a creamy version served at a luxury Las Vegas buffet, and recently at a lodge near Glacier National Park. Both reminded me how delicious (and convenient) it is for breakfast. Once home, I started creating my own versions with canned coconut milk for creaminess, protein for staying power, chia seeds, and just a little sweetener. The result? A nourishing breakfast that's easily customizable and easy to meal prep for grab-and-go mornings.

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    Chia Pudding with Coconut Milk Recipe Highlights

    • Creamy & Satisfying - Made with full-fat coconut milk, this coconut chia pudding recipe is rich and feels indulgent-naturally gluten-free, dairy-free, and works for a variety of lifestyles.
    • Totally Customizable - Add fresh fruit, a swirl of nut butter, a dash of cinnamon, or some protein powder.
    • Make Ahead Meal Prep - A blender makes it easy but you can whisk by hand, then portion, chill, and you're done. Make it once, enjoy it all week.

    For another terrific recipe with chia seeds, try high protein overnight oat with chia seeds.

    What You'll Need

    Ingredients for chia pudding with coconut milk in prep bowls on a counter.
    • Coconut Milk - Use full-fat canned coconut milk for the richest, creamiest texture. Light coconut milk will work too, but it won't be as satisfying.
    • Almond Milk - I use my homemade almond milk, which is thicker because it's unstrained. If you're using store-bought, it still works fine-just be sure to choose an unsweetened variety and read labels for additives.
    • Chia Seeds - I prefer white chia seeds for aesthetics-they look prettier in the finished pudding, but black chia seeds work just as well.
    • Flavoring - A splash of pure vanilla extract adds warm flavor.
    • Sweetener - Use what suits your lifestyle: maple syrup, honey, or a sugar-free option like monk fruit maple syrup, monk fruit honey, or a plain monk fruit blend.
    • Protein Powder (Optional) - For extra staying power, stir in half a scoop of your favorite protein powder. I use whey, but plant-based or collagen powders are great too.

    Please see the recipe card for measurements and salt.

    Chef's Note: The thickness of chia pudding depends in part on the milk you use. Canned coconut milk varies-some are thicker (with guar gum), others more fluid (no gums). Store-bought almond milk is usually thinner (strained) than my homemade (unstrained). If your pudding is too loose, stir in another tablespoon of chia seeds and chill overnight until you get your desired consistency.

    For a delicious smoothie with coconut, try this creamy mango banana smoothie.

    Substitutions and Variations

    I haven't tried every single combo (there are so many), but you'll have fun experimenting. Make chia and coconut pudding your own and discover your favorite twist!

    • Milk Options - I recommend full-fat canned coconut milk for creaminess, but you can swap the almond milk for oat, cashew, flax, or hemp milk. Just be sure to choose unsweetened varieties for more control over sugar.
    • Toppings - Go savory or sweet. Add diced mango, fresh berries, sliced banana, or copped seasonal fruit. This blueberry compote is one of my favorites (and what's in the photo). Shredded coconut, cacao nibs, or chopped nuts work too.
    • Flavor Boosters - Stir in cinnamon, cardamom, ginger, cocoa powder, espresso powder, to change things up.
    • Sweeteners - Maple syrup, honey, date syrup, agave, or sugar-free options like stevia, monk fruit, or allulose all work. Start with less and adjust to taste.
    • Protein Options - Use collagen, pea protein, or a naturally flavored powder to match your morning goals. For a nut-free option, skip the almond milk and use oat or flax milk.

    Chef's note: If your chia and coconut pudding doesn't set as thick as you'd like, simply stir in another tablespoon of chia seeds and let it rest a bit longer, and adjust next time you make it. Also, try making homemade almond milk. It's quick, easy, and makes a difference. It's what I use.

    How to Make Chia Pudding With Coconut Milk

    A blender container with milk and protein powder inside.
    1. Add milks and protein powder to a blender container and blend smooth.
    Blending milks and chia seeds for chia pudding with coconut milk in a blender container.
    1. Add the chia seeds, honey, vanilla, and a pinch of salt, and blend briefly on low until mixed.
    chia seed and coconut milk pudding poured into 4 glasses on a white tray.
    1. Pour the chia pudding into 4 containers or glasses to set up, ready for the refrigerator.

    Chef's Note: Why Add Protein? Chia pudding is rich in fiber and healthy fats, but low in protein on its own. Adding protein-whether from protein powder or collagen, helps keep you full longer, balances your macros, and gives you a stronger start to the day. It's an easy way to make this breakfast work harder for you.

    Serving Suggestions

    Serve chia pudding chilled straight from the fridge, or gently warm it in cooler months for a cozy, porridge-like feel. Top with:

    • Fresh seasonal fruit - berries, peaches, or pomegranate seeds.
    • My blueberry compote - a naturally sweet, antioxidant-rich topping.
    • Sliced banana and a drizzle of maple syrup - simple and comforting.
    • Chopped nuts or seeds - for a little crunch and extra staying power.

    Customize it to fit your mood or what's in season-it's one of the best parts of making chia pudding with coconut milk.

    Storage Tips for Chia Pudding

    Chia pudding is perfect for make-ahead breakfasts or snacks.

    • Refrigerate: Store in an airtight container in the fridge for up to 4-5 days. Stir before serving, as it can thicken or settle slightly as it sits. Add a splash of milk if it gets too thick.
    • Freeze? Technically yes, but… Because of the high fat content in coconut milk, the texture may change once thawed and can separate. While you can freeze it for up to a month, I recommend making it fresh for the best texture and flavor. It's quick, easy, and lasts 4-5 days in the fridge.

    Recipe FAQs

    Can I use light coconut milk instead of full-fat?

    Yes, but the texture will be thinner and less creamy. If you're using light coconut milk, try adding a little less liquid or more chia seeds to help it set properly.

    Why didn't my chia pudding thicken?

    It could be the type of milk (some are thinner than others), or the chia seeds may be older. To fix it, stir in an extra tablespoon of chia seeds and refrigerate overnight.

    How do I add protein to chia pudding?

    Stir in a half scoop of your favorite protein powder collagen peptides, or top it off with some Greek yogurt. This makes it more filling and balanced, especially as a make-ahead breakfast.

    Can I warm up chia pudding?

    Yes, it is nice warmed up. While chia and coconut pudding is often served chilled, you can warm it gently in the microwave at lower power for a cozy breakfast, especially in cooler weather.

    Can I use black chia seeds?

    Yes, black chia seeds set up the same wasy as white chia seeds, the white ones just look nicer in the pudding. Use whatever you prefer and is available.

    More Delicious Breakfast Recipe Ideas

    For more breakfast recipe ideas from pancakes to waffles, and smoothies to avocado toast, pleas check out the breakfast index page.

    Did You Make This Recipe?

    If you make chia pudding with coconut milk, please add your comment and let me know how you liked it. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    A glass of cream chia coconut pudding topped with blueberries and raspberries with a silver spoon.

    Chia Pudding With Coconut Milk

    Sally Cameron
    Creamy chia pudding made with coconut milk is an easy, make-ahead breakfast. Gluten-free, dairy-free, and perfect with your favorite toppings. Easily customizable to your needs. Use no-sugar honey to reduce the sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    set up time in refrigerator 8 hours
    Total Time 8 hours 10 minutes
    Course Breakfast
    Cuisine American
    Servings 4
    Calories 116 kcal

    Equipment

    Ingredients
      

    • ½ cup unsweetened almond milk
    • ¼ cup canned coconut milk
    • 1 ½ tablespoon protein powder
    • 3 tablespoons white chia seeds
    • 2 teaspoons honey or sugar-free honey maple syrup or monk fruit,
    • ½ teaspoon vanilla extract or almond extract
    • 1 pinch sea salt

    Optional

    • ⅛ teaspoon cinnamon or other warm spice

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    Instructions
     

    • Add the almond milk and coconut milk to a blender along with the protein powder, blend briefly on low until smooth. Add the chia seeds, sweetener of choice, vanilla, a salt and blend briefly until incorporated, the portion into jars or glasses. Refrigerate overnight for the chia pudding to set up.
      Serve chilled or warmed up in the microwave on lower power for a minute.

    Notes

    • Milk Options -  Swap the almond milk for oat, cashew, flax, or hemp milk. Just be sure to choose unsweetened varieties for more control over sugar. The viscosity of the milk may effect the thickness.
    • Flavor Boosters - Stir in cinnamon, cardamom, ginger, cocoa powder, espresso powder, to change things up.
    • Sweeteners - Maple syrup, honey, date syrup, agave, or sugar-free options like monk fruit, or allulose all work. Start with less and adjust to taste.
    • Protein Options - Use collagen, pea protein, or a naturally flavored powder to match your morning goals.
    • Tree nut allergies - For a tree nut-free option, skip the almond milk and use oat or flax milk.

    Nutrition

    Calories: 116kcalCarbohydrates: 8gProtein: 21gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 9mgSodium: 62mgPotassium: 94mgFiber: 4gSugar: 4gVitamin A: 19IUVitamin C: 1mgCalcium: 114mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Whipped Ricotta Cheese (Dip or Spread)

    by 2 Comments

    Whipped ricotta cheese is a deceptively simple recipe that transforms mild, creamy ricotta into something smooth, elegant, and endlessly useful. With just a few ingredients-ricotta, lemon, olive oil, and a little seasoning-you can create a light, versatile whipped ricotta dip or ricotta spread in minutes. Serve it savory under roasted vegetables or with crostini, or make it sweet with fruit and honey. This whipped ricotta recipe works for everyday meals, appetizers, or weekend brunch-sweet or savory, always easy.

    A bowl of whipped ricotta cheese with herbs, with endive leaves and crostini.

    This whipped ricotta recipe is endlessly customizable. For a savory whipped ricotta dip or spread, I often add finely zested garlic and finish with a sprinkle of my homemade everything bagel blend or a pinch of chili flakes. I originally created this to accompany tomato avocado toast, since whipped ricotta adds protein, flavor, and moisture to simple dishes.

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    Why You'll Love Whipped Ricotta

    • Light and creamy - Perfect as a ricotta dip or spreadable layer on toast or crostini.
    • Quick and easy - Just 5 minutes and a few ingredients.
    • Sweet or savory options - Serve with honey and fruit or top with herbs, spices, or roasted vegetables.
    • Great for entertaining or meal prep - Make it ahead and keep it in the fridge for easy lunches or appetizers.
    • Naturally protein-rich - A satisfying, wholesome option for snacks or sides.

    What You'll Need

    Ingredients for whipped ricotta dip in prep bowls on a counter.
    • Ricotta cheese - Whole milk ricotta is best for this recipe. It whips into a rich, creamy texture with smooth flavor. Skim milk ricotta tends to be drier and grainier, and won't give the same results.
    • Olive oil - Use good-quality extra virgin olive oil for a silky finish and flavor depth. A small amount adds richness without overpowering.
    • Lemon - Both zest and juice brighten the flavor. Adds acidity and lift-especially great in sweet whipped ricotta or lemon ricotta toast.
    • Garlic - Optional. A small clove adds subtle savory depth. Skip it for sweet or dessert-style versions.

    Please see the recipe card for measurements, salt and black pepper.

    Substitutions & Variations

    • Toppings - Finish with toasted pine nuts, chopped pistachios, pomegranate seeds, or a swirl of honey. These simple touches give your sweet or savory whipped ricotta extra texture and contrast.
    • Herbs - Chives, basil, mint, or thyme all work beautifully depending on the season. Use thyme or mint for lemon ricotta crostini, or pair basil with tomatoes for a summery ricotta toast.
    • Add some heat - A pinch of red pepper flakes or a drizzle of chili oil adds subtle spice to your savory whipped ricotta dip.
    • Sweet variation - Top with figs, roasted berries, or a spoonful of fruit compote (like my blueberry compote). Or try whipped ricotta with honey on toast, pancakes, or as a light lemon ricotta spread for dessert.
    • Make ricotta cheese toast - Just spread it on good toast. Simply divine.
    • Sun-Dried Tomato Pesto Ricotta Dip - Blend a few spoonfuls of my Sun-Dried Tomato Pesto into the ricotta until smooth for a rich Mediterranean twist. It's an easy, flavor-packed appetizer that's perfect with crostini or crackers.

    Chef's tip: This is a light, creamy whipped ricotta. If you want a thicker, more spreadable style, drain the ricotta through a fine sieve or cheesecloth for 20-30 minutes to remove excess moisture before whipping. I've also added up to ¼ cup of whole dried milk powder, which thickens without changing the taste.

    How to Make Whipped Ricotta Cheese

    Ingredients for whipped ricotta in the bowl of a food processor.
    1. Add all ingredients for whipped ricotta to the bowl of a food processor, omit garlic for a sweet version.
    Pureed whipped ricotta cheese dip in a food processor.
    1. Puree briefly until smooth. It's ready to serve.

    Chef's tip: Blender or Food Processor? You can make whipped ricotta in either a food processor or a high-speed blender. I recommend a food processor, because it's easier to control the texture, and much easier to scrape out. Blenders can over-whip and make the ricotta more fluid, and the narrow base makes it harder to remove every bit.

    A bowl of whipped ricotta cheese dip with endive leaf in for scooping.

    Serving Suggestions

    This whipped ricotta recipe can be served so many ways-both sweet and savory. Experiment to find your favorites:

    • Spread under roasted vegetables - Almost like a sauce, it adds creaminess and richness to dishes like roasted carrots, beets, or zucchini.
    • Use as a dip - Spoon it into a bowl and surround with crostini, crackers, or crisp veggies like endive and bell pepper for a creamy whipped ricotta dip.
    • Make it sweet - Drizzle with honey or maple syrup and top with fresh fruit. Serve on toast, pancakes, or waffles, or use as a sweet whipped ricotta spread for crostini or gluten-free crepes.
    • Go savory - Sprinkle with everything bagel seasoning, dukkah, or lemon zest and flaky sea salt for a snackable finish.
    • Serve as a simple dessert - Layer it in a parfait with berries and crumbled cookies, or dollop onto gluten-free pound cake with seasonal fruit.

    Make Ahead and Storage

    Whipped ricotta cheese can be made a day or two in advance of serving. Store it in an airtight container in the fridge. Give it a quick stir before serving, and add any garnishes.

    Whipped ricotta keeps in the refrigerator for 3 to 4 days stored in an airtight container. If it begins to separate or lose its creamy texture, give it a quick stir before serving. For best results, enjoy within 3 days. Freezing is not recommended.

    Recipe FAQs

    Can I make a sweet version of whipped ricotta?

    Yes, sweet versions are delicious! For a sweet ricotta spread, skip the garlic and stir in lemon zest, honey, or maple syrup. Use sugar-free honey and maple if you don't want the sugar. Serve it with fruit, on toast, or as a light dessert topping.

    Why isn't my whipped ricotta smooth?

    It might be the brand of ricotta or using a part-skim version. Try adding a drizzle of olive oil. For an extra-smooth texture, start with whole milk ricotta and use a food processor or high-speed blender.

    How can I make whipped ricotta thicker?

    For a thicker, more spreadable whipped ricotta, try these two things: drain the ricotta through a fine sieve or cheesecloth to remove extra moisture, or add dry powdered milk when blending. I use ¼ cup.

    Is whipped ricotta the same as lemon ricotta cheese?

    Not exactly. Whipped ricotta is a technique, while lemon ricotta cheese refers to a flavor variation. You can easily make your whipped ricotta lemony by adding zest and juice.

    Did You Make This Recipe?

    If you make this whipped ricotta cheese, please add your comment and let me know what version you made. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!

    📖 Recipe

    A bowl of whipped ricotta cheese dip with endive leaf in for scooping.

    Whipped Ricotta Cheese

    Sally Cameron
    Light, creamy, and incredibly versatile-this whipped ricotta recipe takes just minutes and works as a savory spread, dip, or sweet topping. Make it your own with herbs, lemon, or a drizzle of honey.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Course Appetizer, spread
    Cuisine American
    Servings 8 Yield 2 cups
    Calories 108 kcal

    Equipment

    Ingredients
      

    • 15 ounces Ricotta cheese whole milk
    • 1 tablespoon extra virgin olive oil
    • 1-2 teaspoons lemon zest optional for lemon ricotta or garnish
    • 1 tablespoon fresh lemon juice
    • 1 small garlic clove, zested finely optional (for savory)
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

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    Instructions
     

    • Add the ricotta and olive oil to a food processor and pulse until smooth and creamy. For lemon ricotta, add the zest and juice. For a savory version, add garlic if desired. The lemon can be used with the savory version as well.
      Finish with salt and pepper to taste, depending on whether you're going sweet or savory. See the recipe notes for optional variations and serving ideas.

    Notes

    • For a sweet whipped ricotta: Omit the garlic and add honey-use regular, sugar-free, or maple syrup to taste. Serve with pancakes, waffles, toast, or fresh fruit.
    • For savory variations: Serve as a dip with crostini or crudités (endive leaves work great), or spread under roasted vegetables as a creamy base.
    • Topping ideas: Try everything bagel seasoning, dukkah, flaky sea salt, lemon zest, finely chopped herbs (mint, parsley, thyme, chives), or a drizzle of good olive oil.
    • Want it thicker? Add a few tablespoons of organic whole milk powder (I've used up to ¼ cup). I use SolSpring brand-also great for ice cream and gluten-free baking.

    Nutrition

    Serving: 0.25cupCalories: 108kcalCarbohydrates: 2gProtein: 6gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 117mgPotassium: 58mgFiber: 0.01gSugar: 0.2gVitamin A: 237IUVitamin C: 1mgCalcium: 110mgIron: 0.2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    How to Skin Salmon (Step-by-Step Guide)

    by Leave a Comment

    How to skin salmon at home? It's not difficult. With the right technique and the right knife, you can remove the skin before cooking quickly and cleanly-no advanced skills required. Whether you're preparing salmon for steaming, roasting, or flaking into a salad, this step-by-step guide will walk you through the process with clear photos and chef-tested tips.

    Beautiful orange salmon fillets after skinning on a wax paper covered sheet tray ready for cooking.

    I've cooked salmon many ways (we love it)-steamed, air fried, grilled, roasted, and pan-seared. Over the years, I've prefer to skin salmon fillet. But since salmon is sold with the skin on, you either need to ask the fishmonger to remove it (if the store has one), or learn how to remove salmon skin yourself.

    It's not hard to do, and you might find you like the results better for many salmon dishes. So if you've never learned how to skin salmon, let me show you-it's a simple technique that makes a big difference.

    [feast_advanced_jump_to]

    Why Skin Salmon

    Why skin salmon fillet? While you can certainly cook salmon with the skin on, I often remove it-mainly to get rid of the bloodline, that darker purple area between the skin and flesh. It can have a stronger, more "fishy" flavor, and I've found it's one of the reasons many people think they don't like salmon.

    Yes, crispy skin can be delicious when done right-but that's a different technique entirely. When I'm steaming, roasting, pan-searing, or air frying salmon, I prefer to skip the skin altogether. It's cleaner, more flavorful, and no surprises. So let's talk about how to get salmon skin off.

    Chef's Tip: Talk to your fishmonger. When buying salmon, don't be afraid to speak up and ask for what you want. I always ask for center-cut fillets-they're thicker, more even, and easier to portion and cook than tail pieces. If the salmon in the case doesn't looks tired and not so fresh, ask if they have more in the back (they may or may not). A good resource for buying salmon is the Seafood Watch salmon guide for the most sustainable options.

    Here's a simple steamed salmon recipe that's easy to make with skinned salmon.

    What You'll Need

    The only special tool you really need for skinning salmon is a sharp, flexible fillet knife. That's it.

    A chef's knife won't work well here-the blade is too thick and stiff to glide cleanly between the flesh and the skin. A proper fillet knife gives you the control and precision you need to make quick, clean cuts without tearing the fish.

    I keep a few different fillet knives in my kitchen:

    • A classic, flexible fillet knife.
    • A longer, flexible Japanese-style blade with a razor-sharp edge.
    • And my sentimental favorite-my father-in-law's old fishing fillet knife.

    Now, you don't need to have three (I'm a bit of a knife nut!), but a fillet knife is the best knife to skin salmon-hands down.

    Chef's Tip: Your fillet knife doesn't have to be expensive, but it does need to be sharp and flexible. That's what makes all the difference. And since you will likely only buy one in your life, get a good one if you can, and have it sharpened occasionally.

    Crisp sesame crusted salmon is another delicious, easy salmon recipe.

    How to Skin Salmon (Step-by-Step)

    Note: Some of these step-by-step photos are from an earlier post and in a different format-but they still show the technique clearly!

    How to skin salmon, starting with a sharp fillet knife and fillets on a brown butcher paper.

    Step 1: Start at the tail end
    Place the salmon skin-side down on your cutting board. Slip the knife between the skin and the flesh at the tail end, creating a small "notch" to hold onto.

    Step 2: Position your knife
    Hold the knife parallel to the cutting board, with the blade angled just slightly upward. Grip the skin with your non-cutting hand-if it's too slippery, use a paper towel for better grip.

    Step 3: Glide the knife forward
    With gentle pressure, push the knife forward while pulling the skin taut. Let the knife do the work as you slice along the length of the fillet, separating the skin from the flesh in one smooth motion. And if an area sticks, flip the fillet over and remove it.

    Trimming the purple bloodline from a salmon fillet before cooking.

    Step 4: Trimming bloodline from salmon (optional)
    The bloodline is the darker purple-red strip on the skinned side of the salmon. Sometimes it is wide and sometimes it is more narrow. It varies by the fish. Most importantly, the bloodline can have a strong, assertive flavor. For a milder taste, you can trim it away by slicing along either side and lifting it out. Leave it or remove it-totally your call.

    Removing pin bones from raw salmon with pliers.

    Step 5: Check for pin bones
    Run your fingers gently along the fillet to feel for any remaining pin bones in salmon. If you find any, use tweezers or needle-nose pliers to remove them. Damp fingers help detect them more easily.

    Trimming salmon filets into portions with a filet knife.

    Step 6: Portion the salmon
    Cut the salmon into portions if needed. A standard serving is typically 4-6 ounces, depending on the meal.

    Chef's tip on skinning salmon: It's easier to start with individual fillets or small portions of salmon. A full side of salmon is doable but can be a bit unwieldy until you've practiced.

    For another terrific salmon recipe, try this homemade smoked salmon on a pellet grill.

    How to Skin Salmon FAQs

    Do I have to remove the salmon skin before cooking?

    Nope-it depends on how you're cooking it and what you prefer. If you're grilling or pan-searing, leaving the skin on can help protect the flesh and crisp up nicely. But for techniques like steaming, roasting, or flaking into salads, removing the skin gives you a cleaner result and lets you trim away the bloodline if desired. And like me, you might just prefer it skinned.

    Can I remove the skin after cooking?

    Yes-especially if the fish was steamed or poached. Once it's cooked, the skin often peels off easily. That said, it's harder to trim the bloodline or get clean portions after cooking, which is why I usually remove it first.

    What if I don't have a fillet knife?

    You can try using a very sharp, flexible utility knife. Just avoid thick, heavy blades like chef's knives-they don't offer the precision you need and can tear the fish. If you enjoy salmon, it's worth investing in a filet knife, and you'll probably end up using it for other things too.

    Is it OK to eat the bloodline in salmon?

    Yes, it's safe-it just has a stronger flavor. Some people like it, others don't. I usually trim it out for a milder taste.

    Should you eat salmon skin?

    You can if you like to! Salmon skin is safe to eat, and when it's crisped up (like pan-seared or grilled), it can be tasty. It also offers a bit of omega-3 fat and some nutrients. That said, the texture really depends on how it's cooked.
    When salmon is steamed or poached, the skin turns rubbery-not exactly appealing. I usually remove it for those cooking methods. Whether you eat the skin really comes down to personal preference.

    Salmon Recipes to Try

    Harissa Chicken (Grilled Skewers)

    by 1 Comment

    Smoky, bold, and packed with North African flavor, this recipe for harissa chicken is just what your summer dinner routine needs. Boneless, skinless chicken breasts are marinated in harissa paste, olive oil, lemon, garlic, and warm spices, then grilled on skewers until juicy and charred. It's simple, flavorful, and ideal for summer grilling. No grill? You can broil or cook harissa chicken in your air fryer instead.

    A tray of bright orange harissa chicken skewers with a harissa sauce and pastry brush.

    This grilled harissa chicken delivers smoky heat and bold flavor with very little effort. It's ideal for threading onto skewers and tossing on the grill, especially during warmer months. Serve it with my bright orange harissa aioli for a creamy dipping sauce. Whether it's a weeknight dinner or a relaxed summer cookout, this chicken and harissa paste combo brings serious flavor.

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    Harissa Chicken Recipe Highlights

    • Big flavor, minimal effort - An easy to make harissa paste marinade with big flavors.
    • Customizable heat level - Use mild harissa paste or spicy harissa paste.
    • Versatile for serving - Serve it with simple sides, like rice and veggies, with flatbread, or in a rice or grain bowl.

    For another delicious grilled skewers recipe that's quick and easy, try these shrimp skewers with a lemon, garlic, olive oil marinade.

    Chef's Tip: What Is Harissa Paste? Harissa paste is a bold, spicy condiment made from chili peppers, garlic, olive oil, and warm spices like cumin and coriander. It originated in Tunisia and is used throughout North African and Middle Eastern cuisines. Harissa adds instant depth to marinades and sauces-bringing heat, smokiness, and earthy flavor to proteins like chicken, shrimp, or lamb. It comes in mild or hot versions depending on your spice preference.

    Ingredients You'll Need

    Ingredients for harissa chicken in prep bowls on a marble counter.
    • Chicken - Boneless, skinless chicken breasts hold up well on the grill and take on the marinade's flavor beautifully.
    • Olive oil - Adds richness and helps carry flavor while marinating.
    • Harissa paste - Brings smoky heat and depth. Use mild for balance-you can always add spice for more heat.
    • Lemon juice - Brightens everything and helps tenderize the chicken.
    • Garlic - Fresh cloves add a bold, unmistakable kick.
    • Ground cumin - A warm, earthy base note that complements harissa.
    • Ground coriander - Another earthy spice that rounds out the flavor.
    • Smoked paprika - Boosts flavor with a smoky-sweet layer and deep color.

    Please see the recipe card for measurements, salt and pepper.

    Tools - You'll need bamboo skewers for grilling or a grill basket.

    Substitutions and Variations

    • Spice level - Like it hot? Use spicy harissa paste, or start with mild and stir in chili flakes, cayenne, or hot sauce to taste.
    • Chicken thighs - Boneless, skinless thighs work beautifully and tend to stay juicier, especially if you're grilling.
    • No grill? Use a hot stovetop grill pan, or cook under the broiler on a foil-lined baking sheet. An air fryer works too (see FAQs for tips). No matter the method, cook to 165°F, turning as needed to prevent overcooking.

    Chef's tip on harissa types: Harissa brands vary a lot. Some are smoky and smooth, others chunky and rustic. I've tested a few brands and the flavor profiles vary widely. My favorite is a rose harissa with visible chile skins and dried rose petals. For reference, I've used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe's Traditional Tunisian Harissa (fiery hot). If you're new to harissa, find your favorite. Sometimes I even blend them.

    Three brands of Harissa paste in small glass bowls.

    How to Make Harissa Chicken

    Cut the chicken into approximately 1 ½" chunks before marinating. This increases the surface area for maximum flavoring. After marinating, thread the pieces onto bamboo skewers that have been soaked in water for 30 minutes then sprayed with avocado oil for easy grilling.

    Bright orange red harissa marinade in a glass jar.
    1. Make the marinade either whisking well by hand or in a blender.
    Pieces of chicken breast in a bright orange harissa marinade in a glass bowl.
    1. Add the marinade and chicken to a medium bowl. Reserve ¼ cup to glaze the chicken with after grilling (optional).
    Covering a bowl of chicken in marinade in plastic for resting in the refrigerator.
    1. Cover chicken in marinade and refrigerate for 6-8 hours or overnight for best flavor.
    Harissa chicken chunks threaded onto bamboo skewers on a tray.
    1. Remove chicken from the refrigerator 1 hour ahead of grilling. Thread the meat onto skewers and grill, turning once 8-10 minutes (to 165°F).
    Tray of grilled harissa chicken on bamboo skewers with harissa sauce.

    Chef's Tip: Prevent Sticking on the Grill
    Make sure your grill grates are hot, clean, and well-oiled before cooking. I also give the chicken a light spray with avocado oil to help prevent sticking-especially important with lean cuts like chicken breast.

    Serving Suggestions

    Pair this harissa paste chicken with sides that complement its bold, smoky flavor:

    • Lemon herb rice - A zesty base that balances the heat. Stir in lemon zest and chopped herbs like parsley or mint.
    • Cucumber salad - Cool, crisp, and refreshing-especially with a sprinkle of feta.
    • Simple green salad - Tossed with a homemade vinaigrette for contrast and crunch.
    • Grilled vegetables - Try grilled zucchini, bell peppers, eggplant, or red onion. Great on their own or layered into a rice or grain bowl.
    • Orzo pasta - A neutral, satisfying side. Use traditional or gluten-free orzo, warm or chilled.

    Storing and Leftovers

    Refrigerate: Store in an airtight container in the fridge for up to 4 days, be sure to label and date.

    Reheat: Warm gently in a skillet or microwave until heated through, or enjoy cold in salads or wraps. We use them chopped in tacos!

    Freeze: You can freeze grilled harissa chicken for up to 2 months. Let it cool completely, then wrap tightly and freeze in portions. Thaw overnight in the fridge before reheating.

    Recipe FAQs

    How spicy is harissa chicken?

    That depends on the harissa you use! Mild harissa adds warmth without too much heat, while hot versions can bring serious spice. You can always adjust by adding chili flakes or hot sauce to taste to a mild harissa (which is my suggestion).

    What cut of chicken is best for harissa chicken?

    Boneless, skinless chicken breasts or thighs both work well. Thighs are juicier, while breasts stay tender when marinated properly and grilled or roasted.

    Can I make harissa chicken in the oven or air fryer?

    Yes! Oven roast at 425°F for 20-25 minutes or air fry at 380°F for about 15 minutes, flipping halfway through. Always cook to an internal temp of 165°F.

    Where can I buy harissa paste?

    Look for it in the international aisle at most grocery stores, or online. Brands vary widely-some are fiery hot, others milder and more complex.

    Did You Make This Recipe?

    If you make harissa chicken, please comment and let me know. I enjoy hearing from you and appreciate your feedback. If you loved it, please give it 5 stars! Ratings help other readers.

    📖 Recipe

    Tray of grilled harissa chicken on bamboo skewers with harissa sauce.

    Grilled Harissa Chicken

    Sally Cameron
    A bold and smoky grilled chicken recipe made with harissa paste, lemon, garlic, and warm spices. Easy to make, full of flavor, and perfect for summer grilling-or cook it in the oven broiler or air fryer year-round. See the post for serving suggestions if needed.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Marinating time 8 hours
    Total Time 8 hours 22 minutes
    Course Dinner, Entree, Main Course
    Cuisine Mediterranean
    Servings 4
    Calories 333 kcal

    Equipment

    Ingredients
      

    • ¼ cup olive oil
    • 3 tablespoons harissa paste mild, hot, or combo
    • 2 tablespoons fresh lemon juice
    • 2 large garlic cloves chopped finely or zested
    • 1 ½ teaspoons smoked paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ¼ teaspoon sea salt
    • 1 ½ pounds boneless skinless chicken breast

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    Instructions
     

    Make the marinade

    • For the marinade, add olive oil, harissa paste, lemon juice, garlic, and spices to a blender and blend until smooth. Alternatively, whisk together in a medium bowl until smooth.

    Marinate the chicken

    • Cut chicken breasts into large chunks, about 1 ½" pieces. Reserve 2-3 tablespoons of the marinade to glaze the chicken after grilling. Pour the rest over the chicken and toss to coat evenly. Cover and refrigerate for 8 hours or overnight.

    Bring to room temp

    • Remove the chicken from the refrigerator about 1 hour before grilling to take the chill off for more even cooking. Soak the bamboo skewers for 30 minutes, then dry and coat with avocado spray.

    Prep to grill

    • Preheat your grill on high heat. Once hot, reduce the heat to medium. Clean and oil the grill grates well to prevent sticking. Line a quarter sheet baking tray with plastic wrap. Drain marinade from chicken and arrange chunks on the skewers. Give the chicken a quick spray of the avocado oil as well to prevent sticking.

    Grill chicken

    • Grill chicken skewers about 8 minutes turning once part way through to create crosshatch grill marks. Turn skewers and cook another 2-3 minutes, or until the chicken reaches 165°F. If you are using chicken thigh, grill to 175°F.
      Remove from the grill and brush with the reserved clean marinade for extra color and flavor. Ready to serve.

    Notes

    Store leftovers in an airtight container in the fridge for up to 4 days, be sure to label and date.
    Reheat gently in a non-stick skillet or microwave until heated through on lower power, or enjoy cold in salads or wraps. We use them chopped in tacos!
    Freeze: You can freeze grilled harissa chicken for up to 2 months. Let it cool completely, then wrap tightly and freeze in portions. Thaw overnight in the fridge before reheating.

    Nutrition

    Calories: 333kcalCarbohydrates: 4gProtein: 37gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 109mgSodium: 496mgPotassium: 717mgFiber: 1gSugar: 2gVitamin A: 504IUVitamin C: 7mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Blueberry Compote Recipe

    by 5 Comments

    This deep purple-blue easy blueberry compote recipe is simple to make and full of rich, natural flavor. Ripe blueberries and a little monk fruit or sugar keep it lightly sweet, while a splash of blueberry vinegar adds depth and a savory edge-a nod to a classic French sauce called a gastrique. This balance makes it just as good over ice cream and cheesecake as it is with goat cheese or grilled meats. Frozen blueberries make it doable anytime, and you only need three ingredients.

    A jar of deep purple blueberry compote with a silver spoon and golden crostini.

    With its sweet-tart flavor and deep purple hue, this blueberry compote is as versatile as it is beautiful. It pairs just as easily with desserts and breakfast favorites as it does with savory dishes, making it a go-to recipe year-round. It's a simple way to enjoy blueberries anytime. If you've ever wondered how to make blueberry compote from scratch, here's how!

    [feast_advanced_jump_to]

    Why You'll Love This Blueberry Compote

    • Quick and simple: Ready in about 30 minutes.
    • Super versatile: Enjoy with breakfast, desserts, appetizers, or savory mains.
    • Blueberries: I make blueberry compote with frozen blueberries but fresh work too.
    • Sweetener options: Use sugar or a monk fruit-allulose blend for sugar-free.

    What You'll Need

    Frozen blueberries in a glass bowl, with sugar, and balsamic vinegar for blueberry compote.
    • Blueberries - Frozen blueberries work best for making blueberry compote. They're affordable and available year-round. In summer blueberry season, freeze your own blueberries.
    • Sweetener - A monk fruit-allulose blend keeps it sugar-free while still tasting naturally sweet, but of course sugar is fine.
    • Vinegar - It might sound unusual, but vinegar adds bright acidity and deepens the flavor. Blueberry balsamic vinegar is what I use (it's delicious).

    Please see the recipe card for measurements.

    What else to do with blueberry vinegar? Make this rich purple blueberry vinaigrette for summer salads.

    Substitutions and Variations

    • Vinegar: Blueberry vinegar adds the best flavor, but a good balsamic vinegar works nicely too.
    • Using Fresh Blueberries: Fresh blueberries work as well, but they don't release as much moisture as frozen berries, which thaw as they cook down. Start with ¼ cup of water to help them break down, and add more as needed to keep them juicy while they simmer. Just keep an eye on the pan and stir occasionally to prevent sticking.

    Love blueberries? How about a chocolate blueberry smoothie for breakfast? Delicious and healthy!

    How to Make Blueberry Compote

    A stainless steel pan filled with frozen blueberries.
    1. Add frozen blueberries to a medium (3 qt) pan over medium-low heat.
    Putting a lid on a pan of berries as the cook down.
    1. Add a lid to the pan and thaw the berries until juicy, about 15 minutes.
    Blueberries cooking down in a pot on the stove.
    1. Remove the lid and cook the blueberries down until thickened, add the sweetener.
    Adding balsamic vinegar to a pan of cooking blueberries.
    1. When juice is reduced and berries thickened, add the vinegar. If you get it too thick, add a little water.
    Finished deep purple blueberry compote, thickened, with a spatula.

    Chef's note:
    Compote is the classic French term for stewed fruit. It's simply fruit cooked gently with a little sweetener until it becomes a thick, chunky sauce. Unlike jam, a compote isn't meant to be fully set or firm-it stays loose and spoonable, perfect for topping desserts, breakfasts, or savory dishes. Another benefit, it uses a lot less sugar, and in this case, no sugar optionally, thanks to a monk fruit and allulose blend.

    A glass cup of vanilla ice cream topped with purple blueberry compote.

    Serving Suggestions

    One of my favorite ways to enjoy blueberry compote is as a blueberry topping for vanilla panna cotta or ice cream. But it's terrific in many other ways for:

    Leftovers and Storage

    Store blueberry compote in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 3 months. Thaw in the refrigerator before using. For freezing in small portions, use these Super Cubes trays.

    Recipe FAQs

    Can I make this without blueberry vinegar?


    Yes-while blueberry vinegar adds amazing depth, a good balsamic vinegar or red wine vinegar makes a great substitute. The blueberry vinegar is worth seeking out, buy it online, then use it to make blueberry vinaigrettes as well.

    Can I blend the compote for a smoother texture?


    You can! If you prefer a smooth, sauce-like consistency, use an immersion blender or regular blender to puree the compote once it cools slightly. You can also make it more like a thick blueberry coulis.

    Is this recipe sugar-free?


    This recipe uses a monk fruit-allulose blend as the sweetener, but you can use regular sugar or honey if preferred. Another option is a monk fruit-based simple syrup. Adjust the sweetness to your taste.

    More Berry Recipes

    From smoothies to sauces, muffins and desserts, how could we live without berries? Here are a few more berry recipes to try.

    Did You Make This Recipe?

    If you make this blueberry compote recipe, please add your comment and let me know how you liked it. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Deep purple blueberry compote in a glass jar with a silver spoon.

    Blueberry Compote Recipe

    Sally Cameron
    This simple blueberry compote is lightly sweetened with monk fruit and finished with a splash of blueberry vinegar for tangy depth. Use frozen or fresh berries for a jammy, pourable topping that works beautifully on everything from yogurt and pancakes to pork tenderloin and cheese boards.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 0 minutes
    Cook Time 30 minutes
    Total Time 30 minutes
    Course condiment
    Cuisine French
    Servings 8 Yield 1 cup
    Calories 34 kcal

    Equipment

    Ingredients
      

    • 1 pound frozen blueberries
    • 1 ½ tablespoons monk fruit/allulose blend or sugar
    • 1-2 tablespoons blueberry balsamic vinegar sub balsamic vinegar

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    Instructions
     

    • Add frozen blueberries to a 3 quart pot or pan. Cover and cook over low heat about 15 minutes until the berries thaw and are juicy. Turn the heat up to medium and without the lid, cook the berries down until they are thickened adding the monk fruit, or sugar about another 10 minutes.
    • Add the vinegar and cook until thickened and you can draw a line through the compote in the pan, about 5 minutes. If you over-thicken the compote, add a little water.
    • Cool completely and taste. If you want it sweeter or more tangy, adjust with more sweetener or vinegar.

    Notes

    Here is the delicious blueberry balsamic vinegar I use to make the compote. It good for making vinaigrettes too if you love blueberries!
    How to serve: Blueberry compote can be used so many ways!
    • At breakfast over oatmeal, yogurt, porridge, waffles, and pancakes.
    • As an appetizer over crostini spread with goat cheese and a little compote.
    • With dessert such as cheesecake, ice cream, frozen yogurt, and especially panna cotta (my favorite)
    • With savory dishes like seared pork tenderloin or seared duck breast, classic combinations. 

    Nutrition

    Serving: 2tablespoonsCalories: 34kcalCarbohydrates: 11gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 1mgPotassium: 46mgFiber: 1gSugar: 6gVitamin A: 31IUVitamin C: 6mgCalcium: 4mgIron: 0.2mg
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    Hemp Mylk (hemp milk recipe)

    by Leave a Comment

    If you love plant-based milk for smoothies, porridge, and more, give this homemade hemp mylk a try. Packed with protein, healthy fats, and nearly no carbs, hemp milk a nutritious addition to your plant-based milk options. With an earthy, nutty flavor, it's a great alternative for those seeking something unique and wholesome. Best of all, it comes together in just 1 minute and costs only pennies per serving.

    White hemp milk in a glass and pitcher with seeds in a jar.

    Along with drinking smoothies for 25 years came making my own homemade plant milks. Here's one I've been enjoying lately in place of nut milks and oat milk: hemp mylk, also spelled hemp milk.

    Hemp mylk has an earthy, nutty, mild taste for a non-dairy milk and is nutritionally terrific. You don't have to be on a vegan diet to enjoy hemp milk, everyone can enjoy it. Use it lots of ways, like in smoothies, overnight oats, and more. Give it a try and skip store-bought options.

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    Why You'll like This Recipe

    • Super easy and takes 1 minute!
    • Fresh and homemade, no additives.
    • Inexpensive to make.
    • A nice alternative or addition to nut milks, rice milk, soy milk, and cow's milk. 
    • Hemp seeds are a complete protein with all 9 essential amino acids.

    For another delicious recipe with hemp seeds, make this kale and avocado salad with a creamy tahini dressing, with hemp seeds for added protein.

    Chef's note on nut allergies: Hemp seeds are technically a type of seed (achenes) and not tree nuts, but they can still cause allergic reactions in some individuals. Although severe reactions are rare, if you have any history of nut or seed allergies, consult your healthcare provider before consuming hemp seeds. They are often listed as safe for people with peanut allergies. For more information, see this post on hemp seeds from the Cleveland Clinic, and this article with more on hemp seed nutrition.

    If you enjoy making hemp seed milk, try my easy homemade almond milk too.

    Recipe Ingredients

    Simple ingredients for hemp milk: water and raw shelled hemp seeds.
    • Raw organic hemp seeds: You will find them labeled whole hemp seeds, hulled hemp seeds or hemp hearts, as they have a hard outer shell that is removed before packaging. Find them at most grocery stores.
    • Water: Clean filtered water is the best choice.
    • Sea salt: just a pinch of salt to amplify flavor.
    • Optional flavors: Please see below.

    Please see the recipe card for measurements.

    Chef's Tip: If the name concerns you, not to worry. Hemp seeds don't contain the level of psychoactive ingredients (THC) in cannabis that gives you a buzz. Hemp seeds are super healthy tiny powerhouses! Here's a great article on the health benefits of hemp seeds.

    Raw hulled hemp seeds in a glass jar.

    Substitutions and Variations

    Try flavoring homemade hemp milk or just keep it plain and simple. I had honey cinnamon this morning. Yum!

    • Vanilla hemp milk: add 1-2 teaspoons of vanilla extract or a teaspoon of vanilla paste.
    • Sweetened hemp milk: add raw honey, maple syrup, brown rice syrup, or date syrup.
    • Sugar-free sweetened hemp milk: for no added sugars, use sugar-free monk fruit-based honey, zero sugar maple syrup, or plain simple syrup. They blend in easier than natural sweeteners like chopped medjool dates. Also try granulated monk fruit blend or powdered monk fruit blend. All are handy to keep in the pantry for a variety of sweetening needs.
    • Strawberry hemp milk: Blend in a few fresh or frozen strawberries untli smooth.
    • Chocolate hemp milk: add cocoa powder until it is as chocolaty as you want. Start with a tablespoon.
    • Spiced hemp milk: try a blend of cinnamon, ginger, allspice, nutmeg, etc. In fall try a pumpkin spice blend.
    • Almond hemp milk: add a little almond extract.

    For more recipes with hemp seeds, try these no-bake chocolate chip energy balls with hemp seeds for a delicious power snack.

    Chef's note: Milk or Mylk? The alternative spelling helps distinguish non-dairy, plant-based beverages from traditional cow's milk, especially in contexts where labeling standards require clarity. Some countries regulations restrict the use of the word "milk" to animal-derived dairy products only, prompting plant-based brands to use "mylk" instead.

    Recipe Instructions

    Hemp seeds do not contain phytic acid, so they do not have to be soaked as many other nuts and seeds do. Just add cold filtered water and raw hemp seeds to a high-speed blender and blend smooth for 1 minute. That's it! Hemp mylk in a minute.

    You can make hemp mylk with two different protein levels by varying the quantity of hemp seeds. Using a ½ cup of seeds you get 9 grams of protein per 8-ounce cup. At ¾ cup you get 14 grams of protein per 8-ounce cup. See the nutrition notes at the end of the recipe card for details.

    Hemp seeds in a blender with water.
    Step 1: Add seeds and 4 cups of water to a high speed blender.
    Hemp seeds and water blended into milk in a blender.
    Step 2: Blend 1 minute until smooth.

    There is no need to strain hemp mylk as the seeds are small. soft, and blend easily. If you want to strain it, use a fine mesh strainer or reusable nut milk bag. But why toss all of that nutrition?

    Hemp seed milk n a glass pitcher on a tray with hemp seeds.

    Serving Suggestions

    Serve hemp mylk cold or warm it up on a chilly day. Stir before using. It will separate upon standing. If you don't drink dairy milk, it's nice to sip as you would milk. Warm it up and sip it on a cold day, especially the flavored versions.

    Try it in smoothies, overnight chia oats, with coffee, with crunchy homemade gluten-free granola, and many places you would use a plant-based milk. I use it for a quick refuel after strength training blended with a scoop of protein powder.

    More Plant Milk Recipes

    Be sure to try my homemade almond milk, pale green pumpkin seed milk, 1 minute coconut milk, and easy cashew milk. All are delicious so switch up your plant-based milks.

    Recipe FAQs

    Do I need to soak hemp seeds before blending them into milk?

    As hulled hemp seeds or hemp hearts do not contain anti-nutrients such as phytic acid, no soaking is required to make homemade hemp milk. Just add to water in a blend and process until smooth, about 45 seconds. And no need for straining as the seeds are soft.

    How does homemade hemp milk taste compared to store-bought versions?

    Without any additives or preservatives, homemade hemp milk has a fresher, cleaner taste, and it is so easy to make. Skip buying it and make your own in 1 minute. Saves money too!

    What are the nutritional benefits of hemp milk?

    Homemade hemp milk is high in protein, low in carbs, with healthy fat and a gram of fiber. It has a super nutritional profile and is a terrific non-dairy alternative for people who cannot or choose not to consume dairy milk. Additionally, hemp seeds are a complete protein, with all nine essential amino acids.

    But beware if you are nut-allergic. Hemp seeds are technically nuts, so best not to drink it.

    More Plant Milk Recipes

    Be sure to check out the smoothies recipe page for ways to use hemp mylk along with my other tasty recipes for plant milks. For a great breakfast, try hemp milk in this overnight chia oats.

    ⭐️Did you Make This?

    If you made hemp mylk, please comment and let me know, I love to read your comments. If you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    White round platter with a glass of hemp seed milk, a pitcher, and hemp seeds.

    Hemp Mylk (hemp milk)

    Sally Cameron
    With a nutty flavor, hemp seed milk is a great addition to your plant milk list. No soaking required, no straining, just add water and blend for 1 minute. Enjoy it flavored or not. Options for flavors below.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 minute
    Total Time 1 minute
    Course Beverage, Breakfast
    Cuisine American
    Servings 4 1 cup per serving
    Calories 145 kcal

    Equipment

    Ingredients
      

    • ½ cup hemp seeds or hemp hearts use ¾ cup for higher protein
    • 4 cups water
    • 1 pinch sea salt optional

    Optional Sweeteners

    • 1 tablespoon honey, maple syrup, brown rice syrup, simple syrup or to taste
    • 1 tablespoon sugar-free honey, maple, simple syrup or to taste

    Optional Flavors

    • 1-2 teaspoons vanilla extract or vanilla paste or to taste
    • 1-2 tablespoons cocoa powder (for chocolate) or to taste
    • 2-3 fresh or frozen strawberries (for strawberry) or to taste
    • ¾ teaspoon cinnamon or other warm spices or to taste

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    Instructions
     

    • Unlike other nuts and seeds, hemp seeds have no phytic acid, so no soaking required. Just add the seeds to your blender with the water and blend until smooth, about 45-60 seconds.
      Keep refrigerated for up to 5 days in an airtight container and enjoy.
    • If making flavored hemp milk, blend the milk first, taste, then add any flavors and blend briefly again. Taste and adjust flavors to your preference.

    Notes

    Nutrition notes
    When making higher protein milk, use ¾ cup of raw, hulled hemp seeds. The nutritional numbers as as follows for an 8-ounce portion:
    • 218 kcals, 1 gram saturated fat, 1  gram fiber, 59 mg calcium, 3 grams carbs, 5 grams iron, 12 mg sodium, 14 grams protein
    Optional flavors:
    • Vanilla: add 1-2 teaspoons of vanilla extract or a teaspoon of vanilla paste.
    • Sweetened: add raw honey, maple syrup, brown rice syrup, or date syrup.
    • Sugar-free sweetened: use sugar-free monk fruit-based honey, zero sugar maple syrup, or plain simple syrup. Also try granulated monk fruit blend or powdered monk fruit blend. 
    • Strawberry: Blend in a few fresh or frozen strawberries until smooth.
    • Chocolate: add cocoa powder until it is as chocolaty as you want. Start with a tablespoon.
    • Spiced try a blend of cinnamon, ginger, allspice, nutmeg, etc. In fall try a pumpkin spice blend.
    • Almond: add a little almond extract.

    Nutrition

    Serving: 8ounceCalories: 145kcalCarbohydrates: 2gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 9gMonounsaturated Fat: 2gSodium: 22mgPotassium: 0.003mgFiber: 1gVitamin A: 130IUCalcium: 42mgIron: 3mg
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    Easy Lemon Posset Recipe

    by 10 Comments

    Here's a simple dessert you probably never heard of, a chilled cream dessert called a Posset. This is custard-style lemon posset, and it takes just minutes to make with 3 simple ingredients. So if you love easy creamy lemon desserts, make this now! I bet it will become one of your favorites as it is mine. They are always a hit and no baking required.

    Pale lemon colored lemon possets in glass cups topped with raspberries and blueberries.

    I am a lemon lover, so anything lemon whether it's grilled lemon chicken, a lemony Mediterranean pasta salad, or a lemon olive oil cake I'm up for. If that's you too, you'll love this simple lemon posset. With friends coming for dinner who love lemon desserts, I knew just what to make. Here's a new one for your dessert recipe file. I can't wait to make it again.

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    Why You'll Love This Recipe

    • Make ahead - Make it 4 hours ahead or the night ahead.
    • Luscious lemon flavor - Bright lemon flavor and creamy texture.
    • Simple - Only 3 ingredients.
    • Great for entertaining - Terrific for your next dinner party.
    • Super easy recipe - Anyone can make this successfully.

    For another much-loved creamy lemon dessert, try this light as air lemon mousse.

    Ingredients You'll Need

    Lemons, sugar, and heavy cream to make lemon possets.
    • Cream - Either heavy cream or heavy whipping cream, they are the same thing. Buy one with a butterfat level between 36% to 40%.
    • Lemons - Fresh lemons are the major flavor player, also providing the acidity to thicken the heavy cream into a posset. I use Meyer lemons but all lemons work. If your lemon juice is very tart, you might need a bit more sugar. You need both lemon juice and lemon zest.
    • Citric acid - Only needed if using lower acid lemons such as Meyer lemons, as the posset need the acid to set the cream. Buy it in powdered form.
    • Sweetener - Sugar is the standard sweetener for a lemon posset If you have superfine sugar, also called caster sugar, that works too.
    • Fresh fruit - To top the posset use fresh berries.
    • Mint leaves - Optional for garnish and color.

    Please see the recipe card for measurements.

    Chef's tip if using Meyer lemons: Meyer lemons are less acidic than regular lemons. That lower acidity can prevent the cream from setting fully, especially since the acid is the main coagulating agent in a posset. To avoid this problem, add ¼ teaspoon of powdered citric acid. Some stores sell it but I order on Amazon.

    Substitutions and Variations

    • Instead of a lemon posset, make it with other citrus varieties such as lime posset.
    • Instead of berries, use seasonal sliced fruit like peaches, plums, or nectarines.

    For an over-the-top lemon dessert, make this lemon meringue tart with Italian meringue topping.

    How to Make Lemon Posset

    You need 4 approximately 6-ounce small cups, bowls, ramekins, or jars to portion the posset for serving. Here are the glass cups I use for lemon posset. Some recipes serve posset in hollowed out lemon halves but I think it's more elegant and easier to use cups.

    Lemons being juice and zested on a white cutting board with a microplane zester.
    Step 1: Zest and juice the lemons. You need ½ cup juice, 2 teaspoons zest.
    A pot of heavy cream and lemon zest on the stovetop.
    Step 2: Add the heavy cream, sugar and lemon zest to a medium-sized saucepan. Bring to a simmer (small bubbles), 2-3 minutes.
    Straining lemon zest through a fine sieve into a large glass measuring cup.
    Step 3: When cream is reduced to 2 cups and sugar dissolves, strain through a fine mesh sieve to remove zest. Add lemon juice (and citric acid if needed).
    Four lemon posset desserts in individual glass cups on a tray and white cutting board.
    Step 4: Slowly pour the cream mixture into 4 serving cups. Cover with plastic wrap. Refrigerate 4 hours minimum or overnight until completely set with a thick consistency.

    Chef's tip: Why does this recipe work? What sets the heavy cream into a lovely soft custard is the acidity in lemon juice. The lemon juice acts as a thickening agent coagulating the proteins in the heavy cream. Magic! Here is the dairy I usually buy with 40% butterfat. Note - I have not tried making posset with double cream, which is 48%-50% butterfat.

    Serving Suggestions

    Four lemon posset custard dessert cups topped with fresh berries.

    Serve lemon posset chilled topped with fresh berries or other sliced seasonal fruit for an elegant dessert. Another option is to pour a thin layer of homemade strawberry sauce on top and add sliced strawberries.

    Lemon posset lasts in the refrigerator up to 3 days covered in an airtight container. If you like creamy dessert, try these chocolate-mint Grasshopper Pie Cups.

    Recipe FAQs

    Do I need to cook the posset?

    The heavy cream is briefly simmered but there is no other cooking or baking required as in some other custard-type desserts (like creme brûlée for example).

    Can I make posset ahead of time?

    Yes, lemon posset is a perfect make-ahead dessert. Make them a day or even two days ahead of time, or in the morning to be served after dinner. That allows for plenty of set up time. Be sure to keep them covered and refrigerated. All that's needed to serve is fruit or berries to top the posset.

    How is a custard-style posset different from a traditional posset?

    A custard-style posset is thicker and more like a chilled pudding or custard than a traditional British posset which is liquid, drinkable, and sometimes served warm. A custard-style posset is achieved by using all heavy cream and setting the cream with lemon juice. The acidity in the lemon juice thickens the cream as it sits.

    Is a posset like panna cotta?

    Panna cotta and lemon posset are both creamy desserts, but they differ significantly in ingredients and preparation methods. Both desserts are delightful in their own ways and offer different flavor profiles and textures.

    A panna cotta is more versatile in terms of flavors and toppings while lemon posset is known for its simplicity and refreshing lemon taste. Panna cotta is Italian in origin and a posset is British in origin.

    Panna cotta uses gelatin to set up and is often served un-molded onto a plate. A posset uses the acidity of the lemon juice to set the custard and is served chilled in its container.

    Why did my posset not set?

    There are a few reasons a posset might set. You didn't use heavy whipping cream (it needs at least 36% fat to set). The cream wasn't simmered long enough to reduce slightly and concentrate. You used Meyer lemons, which are lower in acid-add ¼ teaspoon citric acid to compensate. It didn't chill long enough-give it at least 4 hours, preferably overnight.

    More Super Dessert Recipes

    For more dessert ideas, please check out the dessert recipe collection page. And if you are an ice cream lover, try this lemon custard ice cream.

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    If you make this lemon posset, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers

    📖 Recipe

    Four lemon posset custard dessert cups topped with fresh berries.

    Easy Lemon Posset

    Sally Cameron
    Easy, creamy, lemony and just 3 simple ingredients! Top with fresh berries or sliced summer stone fruit. You need 4 ramekins or other 6 ounce containers or dessert cups. Make it with monk fruit it pretty much no carbs except for the fruit you add on top.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Refrigerator setting time 4 hours
    Total Time 4 hours 15 minutes
    Course Dessert
    Cuisine british
    Servings 4
    Calories 412 kcal

    Equipment

    Ingredients
      

    • ½ cup lemon juice 2-3 large lemons
    • 2 teaspoons lemon zest
    • 2 cups heavy whipping cream
    • ½ cup sugar
    • ¼ teaspoon powdered citric acid **only is you are using Meyer lemon juice

    Optional Toppings

    • 1 pint fresh berries or sliced seasonal fruit

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    Instructions
     

    • Zest and juice the lemons. You need ½ cup of lemon juice (strained) and 2 teaspoons lemon zest.
    • In a medium pan, bring the heavy cream to a simmer (small bubbles). Add the sugar and lemon zest and stir until the sugar melts in. Cook the cream and sugar until it reduces to 2 cups in total, 7-8 minutes.
      Tip-Cream boils over quickly so don't walk away from the stove. If it starts to boil over, stir and gently move the pan to a cool burner until it settles down, then place back on the heat.
    • Remove pan from the heat and stir in the lemon juice. Pour the posset mixture through a fine strainer (to remove the zest) into a large heat proof measuring cup like a 4-cup pyrex. This make it easier to pour and portion the possets into the ramekins.
      Pour lemon posset into ramekins or bowls, cover, and refrigerate for 4 hours or overnight until they set. Serve chilled topped with fresh berries or other fresh fruit.

    Notes

    Lemon Posset Nutrition Notes:
    • The nutrition numbers are calculated with sugar. If you make this with granulated  monk fruit (here is the brand I use), there are no net carbs as it is a monk fruit/allulose blend and allulose is not just a sugar but fiber. If you eat keto or low carb, it's a terrific dessert! Not including the carbs in any fruit that you top the posset with. 
    • I've tried making this with all monk fruit but it did not set up completely. As I experiment to make this low carb I will update the recipe asap.
    • Using half sugar and half monk fruit should produce a better result and still reduce carbs (sugar). 
    • Note - some people are sensitive to monk fruit. 

    Nutrition

    Calories: 412kcalCarbohydrates: 27.6gProtein: 2.4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 32mgPotassium: 146mgFiber: 0.2gSugar: 25gVitamin A: 1.752IUVitamin C: 14mgCalcium: 82mgIron: 0.2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Strawberry Panna Cotta with Strawberry Sauce

    by 1 Comment

    Rich and creamy, this strawberry panna cotta is a simple yet luxurious dessert. Made with a blend of heavy cream and milk, lightly sweetened and infused with vanilla, it pairs beautifully with fresh or frozen strawberries (or other berries). The classic version uses sugar, but it can easily be made sugar-free. Best of all, this silky panna cotta is an easy make-ahead dessert for get togethers and holiday celebrations.

    Dessert glass of vanilla panna cotta topped with bright red strawberry sauce and berries.

    Instead of the traditional Italian classic molded version (which can be tricky to un-mold), this strawberry panna cotta recipe (cooked cream in Italian) is served in glasses for an easier, no-fuss approach. The result? A creamy, elegant dessert with no stress about perfect plating. It's a lovely choice for holiday gatherings, special occasions, or simply when you need a sweet treat during the week.

    Why You'll Like This Recipe

    • Easy to make - Just a few ingredients and simple technique.
    • Flexible sweetener - Use sugar or go sugar-free with great results.
    • Individual servings - Elegant presentation and perfect portions.
    • Make-ahead - Make the panna cotta and the strawberry sauce the day ahead.

    A terrific topping option to the strawberry sauce is this blueberry compote, made with frozen blueberries.

    Recipe Ingredients

    Ingredients for strawberry panna cotta in prep bowls on a gray counter.
    • Heavy cream: Get heavy whipping cream with 35%-40% fat. Standard is 35% but there are dairies who make the higher level fat styles.
    • Milk: Whole milk for the richness.
    • Gelatin: I recommend leaf gelatin (notes below) but you can use standard gelatin powder.
    • Strawberries: Use fresh strawberries or frozen strawberries.
    • Sweetener: Use regular sugar, superfine sugar (aka caster sugar), see sugar-free options below.
    • Vanilla: Use good vanilla extract or the vanilla paste, easier than messing with vanilla pods.

    Please see the recipe card for measurements and salt.

    Chef's Note: Leaf Gelatin vs Powdered Gelatin
    Leaf gelatin (also called sheet gelatin) and powdered gelatin both set panna cotta; they're just used a little differently. Leaf gelatin dissolves very cleanly and gives a silky, restaurant-style set, which is why many chefs prefer it (as do I). To use it, soften the sheets in cold water, gently squeeze out the excess, then melt them into the warm dairy. Powdered gelatin is more widely available and easy to measure-sprinkle it over cold water to bloom before adding it to warm liquids. For this recipe, you can use either: 1 sheet of 170 leaf gelatin is roughly equal to 1 teaspoon powdered gelatin.

    Substitutions and Variations

    • Flavor swap - Use almond extract instead of vanilla.
    • Sugar-free option - Use pure allulose powder or a granular monk fruit-allulose blend (skip erythritol).
    • Berry swap - Try blueberries, raspberries, or blackberries in the sauce.
    • Alternative setting agent - Use agar agar instead of gelatin if needed.

    In fall, this cinnamon apple compote is a perfect seaonal toping instead of the strawberry sauce.

    How to Make Strawberry Panna Cotta

    Both powdered and leaf gelatin blooming in small bows of water.
    1. Bloom gelatin in water. Sprinkle gelatin over 2 tablespoons of cold water or use enough water to cover leaf gelatin in a small bowl. Let stand 5-10 minutes to hydrate.
    Sugar pouring into a small pan on a stove top with cream.
    1. Add heavy cream and milk to a small saucepan (2 qt) and add the sugar. Stir until smooth and bring to just under a boil, 180°F - 190°F, 5-7 minutes.
    Bloomed leaf gelatin ready to use in panna cotta.
    1. Add bloomed gelatin to the pan. For the leaf gelatin, squeeze out water first, then add.
    Heavy cream in a small pot with a spoon stirring in gelatin.
    1. Stir gelatin until smoothly incorporated into hot cream mixture, remove pan from the heat. Add vanilla.
    Chilling cooked cream and sugar in an ice bath with a red digital thermometer.
    1. Pour panna cotta into a a bowl in an ice bath to cool to 70°F or below.
    Four clear glasses with liquid panna cotta base ready for chilling.
    1. Equally portion panna cotta into glasses and refrigerate until set, preferably overnight.

    Chef's Tip: What kind of vessels work best for panna cotta? The serving glasses shown are 10-ounce, but 8-ounce glasses or porcelain ramekins also work beautifully. Choose whatever size and shape suits your occasion-just be sure they're heat-safe for pouring in the warm cream mixture.

    Make the Strawberry Sauce

    While the panna cotta is setting up (it takes mine about an hour and a half), make the easy strawberry sauce for the top.

    Set aside 4 big perfect strawberries for garnish and use the rest of the strawberries (11-12 ounces) to make the sauce.

    Chopped strawberries in a blend for pureeing into sauce.
    1. Wash and chop the berries, add to a blender with 1-2 teaspoons of lemon juice (optional) and a little sugar or allulose powder to sweeten if needed and puree berries.
    Straining strawberry puree through a fine sieve to remove seeds with a ladle.
    1. Pour pureed strawberries through a fine sieve, push the seeds out with a ladle or flexible spatula for a super smooth sauce.

    Refrigerate the strawberry sauce until serving time. If you'd like to make this sauce on its own or want more detailed tips, see my full Strawberry Coulis recipe.

    Chef's tip: This is a basic panna cotta so you can use whatever fruit is best seasonally. Try raspberries, blackberries, blueberries, pineapple, mango, or a mix! One simple dessert to serve many occasions from a fancy dinner party to a casual get-together. Vanilla panna cotta is a perfect dessert for your recipe file.

    A glass of creamy vaniilla panna cotta with strawberries, berry sauce, and mint.

    Serving Suggestions

    When ready to serve strawberry panna cotta, divide the strawberry sauce between the four glasses and top with a sliced strawberry or two for garnish. A mint leaf adds a pop of pretty color. For more garnish, shave dark chocolate or white chocolate over the top using a microplane zester.

    Another serving option is to use a mix of berries for more color and flavor. Love lemon crud? Add a layer of my easy lemon curd to the strawberry panna cotta, first the lemon, then the strawberry, or use just the lemon curd for a lemon panna cotta.

    Storing and Freezing

    Strawberry panna cotta keeps up to 4 days in the refrigerator covered tightly with plastic film.

    I do not recommend freezing panna cotta as the lovely texture will not be the same. While I've read that it can be frozen for up to a month, I've never tried it. It's a simple recipe so I make it fresh and ahead if needed. If you do try freezing, be sure to thaw gently in the refrigerator overnight, and freeze the sauce separately.

    Recipe FAQs

    How long does panna cotta need to set in the fridge?

    Optimally, allow panna cotta to set in the refrigerator for a few hours or overnight. Check it at the 1 hour mark to see how it is doing. Mine are often set enough around and hour and 15 minutes.

    What's the best way to unmold panna cotta?

    If you are using ramekins instead of glasses and want to unmold the panna cotta, dip the ramekin into very hot water for about 3 second. Run a thin bladed knife around the inside edge to loosen. Place a small plate on top and invert the panna cotta onto the plate.

    Can I make panna cotta ahead of time?

    One of the great things about panna cotta is you can make it 3-4 days ahead of time. Keep it tightly covered with plastic film until serving, then add sauce and garnishes.

    More Strawberry Recipes

    Love strawberries? Try more of my favorite recipes featuring this sweet, juicy berry-from muffins and salads to sauces and smoothies. There's something here for everyone.

    Did You Make This Recipe?

    If you make strawberry panna cotta, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    a single glass of strawberry panna cotta with berries and mint.

    Strawberry Panna Cotta

    Sally Cameron
    This rich and creamy Italian dessert is light yet indulgent, with a silky-smooth texture and a delicate vanilla flavor. Topped with fresh strawberries, it's a simple yet elegant treat that's perfect for spring, summer, or any special occasion. For sugar-free use allulose powder, see end notes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Chilling time 1 hour
    Total Time 1 hour 15 minutes
    Course Dessert
    Cuisine Italian
    Servings 4
    Calories 331 kcal

    Equipment

    Ingredients
      

    Panna cotta

    • 2 sheets 170 leaf gelatin or 2 teaspoons powdered gelatin
    • 1 ½ cups heavy whipping cream 36%-40%
    • ½ cup whole milk
    • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
    • ½ cup sugar notes below for sugar-free version

    Strawberry sauce

    • 1 pound fresh strawberries
    • 1-2 tablespoons sugar or monk fruit or more to taste, or if needed
    • 1 pinch sea salt

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    Instructions
     

    For powdered gelatin

    • Add the gelatin powder to a small bowl with 2 tablespoons of water and allow it to soften for 5 minutes, then it is ready to use.

    For leaf gelatin

    • Break or (cut with scissors ) the leaf gelatin sheets in smaller pieces so they and add them to a small bowl. Cover with cold water and allow to soak for 5 minutes until soft and hydrated. Squeeze out excess water and gelatin is ready to use. Discard water. Use 2 leaves for softer panna cotta or 3 for firmer texture.

    Heat the dairy

    • First, set up an ice bath. Fill a large bowl ½ full with ice and cold water.
    • Add the heavy cream and milk to a 3 quart pan, stir in your sweetener until smooth. Bring it up to a strong simmer, but not a boil. Remove the pan from the heat, add the squeezed out gelatin, and stir until smooth and the gelatin has melted in. Lastly add the vanilla and a pinch of salt.
    • Pour the cream mixture into a medium bowl and carefully place it in the ice bath. Chill until 70°F or lower, 15-20 minutes. When cold, divide the panna cotta it between 4 ramekins or glasses and move them to the refrigerator to set up, preferably overnight. Cover with plastic film.

    Make the strawberry sauce (or make it ahead and refrigerate)

    • While the panna cotta is chilling, make the sauce. With a paring knife slice the top off of the strawberries. Save 4 nice berries for garnish if desired.
    • Quarter the strawberries and puree in a food processor or blender. Pour the strawberry puree through a fine sieve into a large measuring cup. Push the puree through with a flexible or a small ladle (faster).
      Add 1-2 tablespoons of sugar or a little more allulose powder depending on the sweetness of the berries and your sweetness preference. Cover sauce and refrigerate until serving.

    To serve

    • When panna cotta is set, top it with tablespoons of the strawberry sauce nd garnish with a fresh strawberry if desired.
      Panna cotta lasts up to 4 days in the refrigerator, covered. Do not freeze, it ruins the texture.

    Notes

    For sugar-free strawberry panna cotta:
    For sugar-free version: Replace the sugar with ⅔-3/4 cup of powdered allulose for similar sweetness. Allulose is 70% as sweet as sugar so it takes more. Granular monk fruit/allulose blend also work beautifully, and no sifting required. It is as sweet as sugar so can be used 1:1 and works great.
    For the sauce, use 1½ tablespoons of powdered allulose in place of 1 tablespoon of sugar. Be sure to sift it before adding it to the cream mix so there are no lumps.
    Because powdered allulose is not metabolized by our bodies, remove 72 carbs from the overall nutrition calculation, or 18 carbs per serving! And it tastes great!
    Tips for using leaf gelatin (which is what I prefer)
    You need 2-3 gelatin leaves of silver level (170 bloom); 2 leaves for a softer panna cotta or 3 leaves for a firm panna cotta. 
    I use Perfectagel leaf gelatin. Buy it on Amazon, Walmart online, or other kitchen and cooking supply resources. 
    Don't leave the leaf gelatin to soak in the water too long as this will diminish its setting properties. 5-10 minutes is all you need, then squeeze out the water and use.
    When adding any gelatin to a liquid make sure that it is not boiling as this weakens the setting capability of the protein.
    Panna Cotta Nutritionals Alone - 331 kcals, 4 carbs (if made with the monk fruit, no sugar), 4 protein, 33 fat. No topping or sauce. 
     

    Nutrition

    Calories: 331kcalCarbohydrates: 4gProtein: 4gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 38mgPotassium: 134mgSugar: 4gVitamin A: 1361IUVitamin C: 1mgCalcium: 97mgIron: 0.1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Air Fryer Chicken Patties (Homemade not Frozen)

    by Leave a Comment

    These air fryer chicken patties are everything the frozen ones wish they could be: juicy, flavorful, and made with real, wholesome ingredients. No bread crumbs, no fillers-just clean protein combined with fresh herbs, shallot, and a touch of Dijon mustard for extra depth. Formed into tender patties and air fried to golden perfection, they're ready in about 15 minutes. Once you try them homemade, you'll never want to settle for the packaged frozen version again.

    Four golden chicken patties on a plate of greens with tomatoes and red onion slices.

    I had a chicken patty like this at a café recently-just a simple salad with a juicy chicken patty on top. It was such a satisfying, healthy lunch that I've been recreating it at home ever since. These chicken patties are light yet full of flavor, and super easy to make. Skip the frozen ground chicken patties and make your own!

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    Why You'll Love These Air Fryer Chicken Patties

    • Easy recipe - From mixing bowl to crispy golden patties in under 20 minutes.
    • Healthy and satisfying - High in protein, naturally gluten-free, and made with real whole ingredients.
    • Versatile - Serve them over salads. in lettuce wraps, grain bowls, or tucked into a bun, great for meal prep.
    • Easy meal - For busy weeknights with your favorite toppings.

    Instead of mustard, mayo, or ketchup, serve with a swipe of harissa aioli.

    What You'll Need

    Ingredients for air fryer chicken patties on the kitchen counter in prep bowls.
    • Ground Chicken - Buy the 93/7 lean to fat blend (dark and light meat). To grind your own chicken see note below.
    • Shallot - A small shallot, finely chopped, adds a subtle, aromatic layer of flavor without overpowering.
    • Dijon Mustard - Adds moisture, a tangy punch, and helps the patties hold together. It's a little thing that makes a big difference.
    • Fresh Parsley - Adds bright, herbaceous flavor and a bit of green flecked freshness. Flat leaf (Italian) is best.
    • Oregano or Dill (Optional) - Just a pinch of dried oregano or dill brings a Mediterranean touch. Use fresh if you've got it on hand.
    • Worcestershire - For a little umami flavor punch and savory depth (optional).

    Please see the recipe card for measurements, salt, and black pepper.

    Serve air fryer chicken patties atop this avocado, corn, and black bean salad for a quick and healthy meal.

    Substitutions and Variations

    • Ground Turkey: Make air fryer turkey burgers, swap in ground turkey.
    • Herbs: Try fresh dill, basil, cilantro, or chives in place of parsley. A little lemon zest also brightens things up.
    • Add Garlic: Freshly zested (because it disappears in) is best, but garlic powder works in a pinch.
    • Make it Spicy: Add a pinch of chili flakes or a little hot sauce.
    • Mediterranean Twist: Fold in finely crumbled feta, lemon zest, great over a Greek salad or tucked in a pita with tzatziki.
    • Shallot Substitute: Use finely chopped white onion or ¼ teaspoon onion powder in place of shallot.

    Chef's tips on buying ground chicken: Ground chicken comes 99% lean or 93/7 lean to fat ratio, which is a blend of thigh and breast meat. Skip the 99% lean. You don't want bland dry chicken patties. Remember this simple principle: fat carries flavor. So no fat, no flavor. If all you can get is the 99% lean, add 1 tablespoon of extra virgin olive oil to the mix for more fat and flavor.

    How to Make Air Fryer Chicken Patties

    Ingredients for chicken burgers in a glass bowl to be mixed.
    1. Add all ingredients to a large bowl and mix gently. Wear disposable kitchen gloves.
    Formed raw chicken patties ready for the air fryer on a white pan.
    1. Divide the chicken mixture into 4 equal portions and form them into ½"thick patties. Use a kitchen scale for accuracy.
    Chicken patties in an air fryer for cooking.
    1. Lightly spray air fryer basket with oil. Place chicken patties in the basket in a single layer leaving space between each one.
    Finished air fryer chicken patties ready to enjoy.

    4. Air fry chicken patties 7-8 minutes, flipping halfway if desired, until golden brown and internal temperature reads 165°F. Optional-add slice of cheese at the end.

    Chef's Tip: Prep these chicken patties in advance to make mealtime even easier. Mix the ground chicken and seasonings a day ahead and refrigerate covered with plastic wrap (up to 24 hours before cooking). They also freeze beautifully-raw or fully cooked-making them perfect for quick weeknight meals.

    Serving Suggestions

    Air fryer chicken patties are as versatile as they are delicious. Here are a few of my favorite ways to serve them:

    • On a salad - Keep it light with fresh greens, cucumber, cherry tomatoes, and a drizzle of lemon vinaigrette or lemon tahini dressing.
    • In a wrap or lettuce cup - Add avocado, pickled onions, and a swipe of harissa aioli or your favorite sauce.
    • Air fryer chicken burgers - Serve on hamburger buns or roll with crisp lettuce, tomato, red onion, and a slice of cheddar cheese.
    • Meal prep hero - Cook once, eat all week. These patties store well and reheat beautifully for grab-and-go meals.
    • Sauce it up - Top chicken patties with BBQ sauce, harissa aioli, or avocado sauce. 

    Chef's Tip: Grind Your Own Chicken
    Grind your own chicken using boneless, skinless chicken thighs for better flavor and texture. Trim cold chicken into small pieces, then use a hand grinder or a KitchenAid attachment for a stand mixer (what I use). I buy a little more than a pound. The result? Juicy, flavorful ground chicken with a natural 90/10 fat ratio-better than most store-bought. From now on I will always grind my own! Takes minutes and worth it.

    Freezing & Storing Chicken Patties

    To Store Leftover Chicken Patties
    Cooked patties keep well in the fridge for up to 4 days. Let them cool completely, then store in an airtight container. Reheat in the air fryer at 350°F for 5-7 minutes or until warmed through.

    To Freeze (Cooked):
    Cool burger patties completely, then wrap and freeze. Reheat in the air fryer at 350°F for 6-8 minutes or until heated through.

    To Freeze (Raw):
    Form the patties and place on a parchment paper lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag with parchment (or wax paper) between.

    To Cook from Frozen:
    Air fry at 375°F-385°F for 12-16 minutes, flipping halfway through, until the internal temp reaches 165°F. Because frozen patties can brown quickly on the outside, check early and lower the heat slightly if needed to prevent over-browning.

    A white plate of golden air fryer chicken patties with slices of red onion and red tomatoes.

    Recipe FAQs

    Do I need egg or breadcrumbs to hold them together?

    No. These patties hold together beautifully without either. The Dijon adds moisture and a little emulsifying power-no filler required.

    How long do they last in the fridge?

    Cooked patties keep for up to 4 days in an airtight container. Great for lunches, bowls, or wraps all week.

    Can I make these in a skillet instead of an air fryer?

    Absolutely. Heat a little oil in a nonstick or cast iron skillet over medium heat. Cook 4-5 minutes per side, until golden and cooked through, to 165°F.

    Can I use ground turkey instead of chicken?

    Yes, ground turkey (especially dark meat) works well. Just avoid ultra-lean varieties, which can dry out.

    More Air Fryer Recipes

    Love you air fryer? Me too. And here are a few more air fryer recipes for you to try, with more coming soon!

    ⭐️Did You Make This Recipe?

    If you make these air fryer chicken patties, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers. If you had a question, comment and I will help you.

    📖 Recipe

    A plate of air fried chicken patties with lettuce, tomatoes, and red onion.

    Air Fryer Chicken Patties

    Sally Cameron
    These easy air fryer chicken patties are tender, flavorful, and made with simple ingredients-no breadcrumbs or fillers. Just ground chicken, herbs, and a few pantry staples. Perfect for meal prep, quick dinners, or lettuce-wrapped burgers.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Course Dinner, lunch, Main Course
    Cuisine American
    Servings 4
    Calories 240 kcal

    Equipment

    Ingredients
      

    • 1 - 1 ¼ pounds ground chicken thigh dark meat or a dark meat blend
    • 1 small shallot, finely chopped 2 tablespoons, white onion, or onion power ¼ tsp.
    • 1 tablespoon Dijon mustard
    • 2 tablespoons fresh chopped parsley
    • 1 teaspoon worcestershire
    • ½ teaspoon dried oregano or dill optional
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • avocado spray for the air fryer basket

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    Instructions
     

    Pre-heat air fryer

    • Preheat your air fryer to 385°F. Spray lightly with avocado spray.

    Mix chicken patties

    • In a medium bowl, gently combine all ingredients. Mix just until incorporated-don't overwork. Wear disposable kitchen gloves if desired. Divide mixture into 4 equal portions. Shape into patties about ½" thick.
      Tip - Keep the ground chicken cold, it's is easier to shape and will cook more evenly.

    Air fry

    • Place patties in the basket, leaving space between each one. Air fry for 8 minutes, flipping halfway, until golden and internal temperature reaches 165°F. Let them rest a few minutes before serving.

    Leftovers

    • Cooked air fryer chicken patties keep well in the fridge for up to 4 days. Let them cool completely, then store in an airtight container. Reheat in the air fryer at 350°F for 5-7 minutes or until warmed through.

    Notes

    The nutrition numbers were calculated with ground chicken thigh  (I grind my own), which is about a 90/10 lean to fat ratio. The protein and fat content will depend on what you use, ground thigh, or a ground dark meat and breast mix (93/7). Check the package on what you buy. A leaner grind has lower protein and fat.
    To grind your own chicken thighs, buy boneless, skinless chicken thighs and use either an old fashioned hand grinder or do as I do and use a KitchenAid standing mixer with the grinding accessory attachment. It takes 5 minutes and is way better than store ground chicken!
    If your store only has the 99% lean, add 1 tablespoon of extra virgin olive oil to the mix to increase the fat and flavor of your chicken patties. 

    Nutrition

    Calories: 240kcalCarbohydrates: 2gProtein: 29gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 98mgSodium: 402mgPotassium: 631mgFiber: 0.5gSugar: 1gVitamin A: 172IUVitamin C: 3mgCalcium: 15mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Gluten-Free Garlic Toast Recipe (with Parmesan)

    by 1 Comment

    Think going gluten-free means giving up garlic toast? Not a chance. This easy, cheesy gluten-free garlic toast is here to prove otherwise-with golden, crunchy edges, a melty, savory parmesan top, and all the garlicky goodness you've been craving. I've been making this for years, and it's still one of those recipes that vanishes the second it hits the table. It's simple, satisfying, and honestly irresistible. Use your broiler or air-fryer!

    An oval plate of cheesy golden garlic toast sprinkled with parmesan and parsley.

    I've been making this simple homemade garlic bread forever, and it recently occurred to me that you might love it too! It's a simple formula that works every time: a quick mix of butter and olive oil, a sprinkle of garlic powder, and a generous dusting of Parmesan. Broil it until crisp and golden, and you've got the kind of garlic toast that goes with everything-soups, salads, grilled meats, or just as a snack straight off the tray.

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    Why You'll Love Gluten-Free Garlic Toast

    • Simple Recipe - Just 5 simple ingredients and a few minutes of prep.
    • Crispy, Cheesy, Garlicky - Everything you want in garlic toast.
    • Year-Round Favorite - Perfect savory side dish with soups, salads, grilled mains, or even as a base for appetizers.
    • Adaptable - Works with dairy-free butter and vegan cheese too.

    This buttery gluten-free garlic bread is great paired with gluten-free meatballs for a fantastic dinner.

    Ingredients You'll Need

    Ingredients for gluten-free garlic bread on a marble counter.
    • Bread - Gluten-free bread-sourdough, artisan bakery loaf or baguette, French bread, or your favorite sandwich bread. This works with wheat bread too if you're not GF.
    • Oil - Extra virgin olive oil for flavor and richness.
    • Butter - I use unsalted butter and add salt myself for better control.
    • Garlic - Granulated garlic and garlic powder both work. The powder is finer and more concentrated, so use a little less.
    • Parmesan - Finely grated Parmigiano-Reggiano adds that irresistible salty, savory finish.
    • Fresh herbs - A sprinkle of chopped fresh parsley is nice at the end for color, but optional.

    Please see the recipe card for measurements, salt, and black pepper. 

    Chef's Tips on salt and butter
    Don't use garlic salt-it's easy to overdo it. Granulated garlic powder gives you more control, and you can season with salt separately to taste-which brings me to butter. I use unsalted butter so I control the saltiness-especially since Parmesan already adds plenty of salt. If you use regular butter (salted butter), don't add more salt.

    Substitutions and Variations

    • Dairy-Free Option- Use vegan butter, adding 1-2 teaspoons of nutritional yeast for a cheesy flavor, and use a dairy-free Parmesan-style topping if desired.
    • Fresh Garlic - If you prefer, rub a fresh garlic cloves on the toasted bread instead of using garlic powder in the mix.
    • Cheese Swap - Try Pecorino Romano, aged Asiago, or Grana Padano.
    • Use gluten-free hot dog buns for a softer, pull-apart garlic toast.
    • Melty cheese variation: For cheesy garlic bread, sprinkle grated mozzarella cheese over the top before broiling until bubbly and golden.

    Try this garlic toast with fast and crispy chicken parmesan, a reader favorite recipe.

    Chef's tip: Why mix butter and olive oil?
    Mixing butter with olive oil gives you the best of both worlds: flavor and function. The olive oil helps keep the butter from burning under the broiler, while the butter adds rich flavor and browning. It's a trick I've used for years.

    How to Make Gluten-Free Garlic Toast (oven broiler)

    Pre-heat the broiler and position the oven rack to the second level from the top.

    A loaf of artisan sliced bread on a black cutting board.
    1. Sliced bread into 1" thick slices.
    Olive oil, butter, and garlic powder melted together in a glass bowl.
    1. In a small bowl, melt butter, olive oil, and garlic together and stir.
    Slices of bread on a baking sheet brushed with olive oil butter mix.
    1. Arrange bread on an aluminum foil lined baking sheet. Brush garlic butter mix onto slices with pastry brush.
    Sliced of crusty bread sprinkled with parmesan cheese on a foil lined tray.
    1. Sprinkle the bread with parmesan cheese.
    Golden cheesy broiled garlic toast with parmesan top.

    5. Broil garlic toast until golden brown and bubbly, about 5 minutes. Watch carefully so it doesn't burn.

    Gluten-Free Garlic Toast (air fryer option)

    To use your air fryer for gluten-free garlic toast, follow all of the steps above until you're ready to bake then:

    1. Air fry bake first at 350°F for 2-3 minutes to warm and start crisping the bread.
    2. Air fry broil for 1-2 minutes to brown the top.

    This gives you the perfect combination: crispy edges, melty top, and no soggy bottoms. Check and adjust. If you prefer extra crispiness, air fry an additional 1-2 minutes, but watch closely.

    Chef's Tip: Skip the frozen Texas toast.
    Unlike store-bought Texas toast, which is often thick, overly processed, and loaded with palm oil and additives, this garlic toast is made from real gluten-free bread and just a few fresh ingredients-no mystery fats or preservatives. It's crisp, crunchy, and tastes like real food-because it is.

    Serving Suggestions

    This gluten-free garlic toast goes with just about anything where you want a little crunch and flavor. It's the perfect side dish to serve:

    • Alongside grilled fish, seafood, grilled lemon chicken, or steak.
    • With soups and stews, especially in cooler months.
    • Paired with a big salad for a light, satisfying meal.
    • Cut into strips (like breadsticks) and serve as dippers for tomato soup, marinara or tomato sauce.
    • Classic with pasta dishes. 
    • Use as a tasty base for bruschetta-style toppings-think tomatoes, goat cheese, or tapenade (maybe without the parmesan).

    Leftovers and Storage

    If you happen to have any leftover garlic toast (a rare event!), let it cool completely before storing. Layer the slices between parchment or wax paper in an airtight container and refrigerate. To reheat, place on a sheet pan and broil for 1-2 minutes, or warm in a hot oven until crisp and heated through.

    Any leftover garlic butter keeps well in the fridge for 3-4 days. Use it to brush on veggies, melt over grilled shrimp, or spread on fresh bread for quick garlic toast.

    Freezer Friendly

    Gluten-free garlic toast freezes well. Once cooled, layer slices between parchment or wax paper and store in a freezer bag. Reheat straight from frozen under the broiler or in a hot oven until warmed through and crispy.

    Recipe FAQs

    Can I make gluten-free garlic toast ahead of time?

    You can mix the butter-oil-garlic topping ahead and store it in the fridge for a few days. Melt before using and aplly with a pastry brush. For best texture, assemble and broil just before serving.

    What's the best gluten-free bread for garlic toast?

    Choose a gluten-free bread that toasts well-either artisan-style loaves, GF sourdough, or baguette-style bread. Avoid overly soft sandwich breads unless you toast them longer for structure.

    Does this work with a toaster oven or air fryer?

    Yes, both work great. Toast or broil the bread until golden and melty-just keep a close eye on it, as timing may vary.

    More Easy Gluten-Free Basics

    Never made your own croutons? They take salads to a new level. And if you enjoy gluten-free baking, try these versatile basics. And that soda bread is not just for St. Patrick's, it's good year round.

    ⭐️Did You Make This Recipe?

    If you make this gluten-free garlic toast, please comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Golden cheesy gluten free garlic toast on a platter.

    Gluten-free Garlic Toast

    Sally Cameron
    Crispy edges, melty parmesan, and buttery garlic flavor-this easy gluten-free garlic toast is your new go-to for soups, salads, and just about anything else! I love it as a side dish in place of rice or potatoes. You might have extra of the butter oil blend, if so it's good on a lot of things.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Garnish, Side Dish
    Cuisine American
    Servings 6
    Calories 351 kcal

    Equipment

    Ingredients
      

    • 12 ounces slices artisan style gluten-free bread bread notes below
    • 4 tablespoon unsalted butter
    • 4 tablespoons extra virgin olive oil
    • ¾ teaspoon granulated garlic powder
    • 1-2 pinches sea salt if using unsalted butter
    • 1-2 pinches ground black pepper optional
    • 4-5 tablespoons finely grated parmesan cheese

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    Instructions
     

    • Pre-heat the broiler with the rack positioned at the second level from the top.
    • Melt the butter, then add the olive oil, garlic, and pinch salt. Brush the mixture over the bread slices, and sprinkle evenly with cheese.
    • Broil the toast until golden and bubbly. Timing depends on your broiler.

    Notes

    Choose a gluten-free bread that toasts well-either artisan-style loaves, GF sourdough, or baguette-style bread. 
    Instead of Parmesan try Grana Padano, aged Asiago cheese, or Pecorino Romano, all hard grating cheeses like parmesan. 
    Serving note:
    The number of slices this translates into depends on your bread and how thick you slice it or how thickly it comes sliced. I sliced my 12-ounce loaf (a round French boule) into 1" thick slices, and discarded a thin end slice.
    If you live in California, the gluten-free bakery I buy from ships state wide. Check out Deux Pates Bakery. Order several loaves and baguettes and freeze them. They are located in Orange County.

    Nutrition

    Calories: 351kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 35mgSodium: 354mgPotassium: 8mgFiber: 2gSugar: 5gVitamin A: 413IUCalcium: 119mgIron: 0.4mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Cucumber and Dill Salad with Feta

    by 3 Comments

    Cool, crisp, and full of flavor, this cucumber and dill salad with feta is a fresh summer favorite. Made with crunchy cucumbers, briny feta, bright lemon, and plenty of fresh dill, it's the kind of quick salad you'll want on repeat. With simple ingredients and bold flavor, it comes together in just minutes. Unlike many cucumber salads weighed down by creamy dressings, this version lets the cucumber, herbs, lemon, and tangy feta truly shine.

    A salad of chopped green cucumbers, dill, feta, and red onions in a bowl with serving spoon.

    Discovering Persian cucumbers turned me into a cucumber lover in one bite. Their thin, crisp skin and mildly sweet flavor make them ideal for salads-plus, they're nearly seedless. English cucumbers are another go-to, especially now that I grow them myself. Tossed with fresh dill, tangy feta, and a splash of lemon, this cucumber salad is crisp, creamy, and full of summer flavor in every bite.

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    Why You'll Love Cucumber and Dill Salad

    • Cooling + Hydrating - Perfect for hot summer days.
    • Quick + Easy - Simple ingredients and minimal prep.
    • Cucumber Lover's Dream - A fresh way to use up summer's bounty.

    Here's another way to use cucumbers, in this Greek pasta salad recipe.

    Ingredients You'll Need

    Here what you need to make a terrific cucumber and dill salad.

    Ingredients for cucumber salad on the counter with feta, onion, herbs, and lemon.
    • Cucumbers - Use English (also called hothouse or seedless), Persian, or mini cucumbers. All are crisp, tender, and low in seeds-perfect for cucumber salad.
    • Red onion - Adds a pop of color and sharp flavor.
    • Fresh herbs - Dill, mint, or a combination of both add brightness and a classic Mediterranean touch.
    • Feta cheese - Choose a block and crumble it yourself for the best texture, or use pre-crumbled for convenience. I prefer the tang of real Greek feta.
    • Lemon - Adds fresh acidity and flavor, and add a little lemon zest.
    • Oil - Extra virgin olive oil or avocado oil are both healthy and flavorful choices. Skip vegetable oils-they're highly processed, often made from GMO soy, and not ideal for real food cooking.

    Please see the recipe card for measurements.

    For another delicious and easy way to use cucumbers, try this cucumber smoothie! It might sound crazy but it's delicious.

    Chef's tip: Cucumbers are sensitive to heat. When buying at the grocery store, choose from the refrigerated case. They should be firm with smooth, deep green skin, not wrinkled, limp, or wilted. At home, store in the refrigerator and enjoy within a few days as they are perishable.

    Substitutions and Variations

    • Swap the acid - Use lime juice or red wine vinegar instead of lemon juice.
    • Change the herbs - Try chopped cilantro, basil, or another variety of mint.
    • Feta alternative - Use crumbled goat cheese instead.
    • Milder onion flavor - Swap red onion with thinly sliced shallot.

    For another refreshing summer salad try this watermelon feta salad with basil or this green leafy Greek salad.

    Chef's tip: If red onions are too strong for you, chop them and place them in a bowl of ice water for about 10 minutes, then drain and dry before adding to the salad. It tempers the strength of red onions.

    How to Make a Cucumber and Dill Salad

    Chopping cucumbers for salad on a white cutting board with a knife.
    Step 1: Chop cucumbers. Slice the cucumbers into quarters lengthwise. Slice out the seedy centers, chop into small pieces.
    A glass bowl of chopped cucumbers ready for salad.
    Step 2: Chopped cucumber ready for salad. Next chop the dill.
    Chopped red onions in ice water to temper their heat.
    Step 3: Chop (or slice) onion and add to ice water to temper their bite (optional). Drain and dry for the salad.
    A glass bowl of lemon vinaigrette with a silver whisk on a marble counter.
    Step 4: Zest lemon, then juice. Whisk olive oil and lemon juice together, season with salt and black pepper.
    A glass bowl with chopped cucumber, red onion, feta cheese, herbs, and lemon zest.
    Step 5: Add everything to a large bowl and toss, then toss with lemon vinaigrette.

    Serving Suggestions

    • Serve cucumber and feta salad as a delicious side dish along side grilled meats like this grilled lemon chicken, finished off with a bowl of dark chocolate ice cream.
    • Try it along side of baby back ribs as a nice counterpoint for the sticky sweet sauce.
    • Can you say summer cookouts? Serve it with burgers.

    Recipe FAQs

    Do I need to peel the cucumbers for cucumber salad?

    There is no need to peel cucumbers when making cucumber salad. Cucumber peel not only adds color but has many important vitamin, mineral, and fiber, so leave them on. Just be sure to wash them well. Cucumber is really a fruit so think of it like eating an apple, with the peel on.

    Can I make cucumber salad ahead of time?

    To make cucumber salad ahead of time and keep it crisp and fresh, seed your cucumbers before chopping. Prep the rest of your ingredients separately and store them refrigerated until serving time, then toss together with dressing right before serving.

    How do I prevent my cucumber salad from becoming watery?

    The trick to prevent cucumber salad from becoming watery is to seed the cucumbers. Slice the cucumbers lengthwise, then slice out the seedy centers and discard. Then slice or chop the pieces for a cucumber salad. Another t ip is to buy mini or Persian cucumbers that have less moisture and tend to be crisper.

    Is cucumber salad healthy?

    Cucumber salad is definitely healthy, but as with all recipes it depends on what else you add. Cucumber themselves have a high water content and are full of vitamins, minerals and fiber, plus they are low in calories.

    A gray bowl of chopped cucumbers with lemon zest, feta cheese, fresh herbs and red onion.

    More Summer Salad Recipes

    You know how else cucumbers are terrific? In fresh pressed juices! Try this cucumber celery juice or this watermelon cucumber juice.

    ⭐️Did You Make This?

    If you make this cucumber and dill salad, please comment and let me know, and if you loved it, please give it a 5 star rating. They really help other readers. Any questions? Just ask. I'm here to help.

    📖 Recipe

    cucumber mint salad with feta

    Cucumber and Feta Salad

    Sally Cameron
    Cool, crisp, refreshing and good for you, this quick salad features the wonderful mini cucumbers called Persians. You may also find them called Lebanese cucumbers at the market. For herbs, mint works perfectly, and you can add dill if you likes lots of fresh herbs. Feta is optional, skip for no dairy.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course Salad, Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 99 kcal

    Equipment

    Ingredients
      

    Cucumber Salad

    • 2 English cucumbers or 4-6 mini's or Persian cucumbers
    • 3 tablespoons finely chopped red onion or thinly sliced, or sub shallot
    • 2-3 tablespoons finely chopped fresh dill or mint, or use both
    • 2 -3 ounces crumbled feta cheese or goat cheese
    • 2 teaspoons lemon zest

    Lemon Vinaigrette (makes extra)

    • 3 tablespoon lemon juice
    • 3 tablespoons olive or avocado oil
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

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    Instructions
     

    Slice the cucumbers

    • Slice cucumbers lengthwise into quarters. Lay quarters flat and slice out the seedy centers. Cut quarters into small pieces on the diagonal or crosswise. Add to a medium bowl. Add red onion, herbs, and feta and lemon zest if using.

    Make vinaigrette

    • Whisk together the lemon juice, oil, salt, and pepper until smooth. Using 2 tablespoons of vinaigrette, dress the cucumber salad just before serving. Serve chilled. Use ore vinaigrette if preferred.

    Notes

    Red onion tip: if red onions are too strong for you, after chopping or slicing put them in a bowl of ice water for about 10 minutes, then drain and dry well before adding to the salad. It tempers the strength of red onions. 

    Nutrition

    Calories: 99kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 6mgSodium: 229mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 225IUVitamin C: 5mgCalcium: 57mgIron: 0.5mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    How to Make Gluten-Free Croutons

    by 1 Comment

    Crunchy, garlicky, and the perfect addition to salads, soups, and more, gluten-free croutons are hard to stop eating! So easy to make just cube gluten-free bread, toss with my butter-oil-garlic mixture, and bake until crisp. They beat anything from the store hands down. Make them ahead and keep a batch in the pantry. Don't be surprised if they disappear. Dairy-free option too.

    A tall glass jar of golden brown homemade croutons with some on the table.

    Once you taste these homemade gluten-free croutons and see how easy they are to make you will skip store-bought croutons. Beware though, they are absolutely addictive! Not devouring these tasty croutons when they come out of the oven is the trick. Seriously, I had a friend eat much of this batch for shooting and had to make more. Skip the store bought and make your own croutons.

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    Why You'll Like This Recipe

    • Gluten-free croutons are super easy to make with simple ingredients.
    • Dairy-free, vegan option.
    • Usable for garnishes in many ways.

    Recipe Ingredients

    Ingredients to make homemade croutons, bread, olive oil, butter, salt, and garlic powder.
    • Bread: I prefer Canyon Bakehouse gluten-free bread. I use their Heritage Style Honey White bread as it's a larger loaf of bread (24-ounces) with larger slices. If you use other bread, just be sure you have 24 ounces. At the grocery store look in the freezer section.
    • Butter: I only buy unsalted butter, (sweet butter) so I control the salt. Once you get used to unsalted butter you won't believe how salty regular butter tastes.
    • Oil: Extra virgin olive oil adds nice flavor, and the combination with butter makes for extra flavorful croutons.
    • Garlic: Use garlic powder or granulated garlic.

    For measurements, salt and black pepper, please see the recipe card.

    Here's another terrific recipe I make using this bread, my traditional gluten-free Thanksgiving stuffing. You'd never know it's gluten-free.

    Chef's tip on bread: While I use fresh bread, you can use stale bread if you want to or have bread to use up. You'll need to reduce baking time. When buying bread, look for larger slices as many brands have small slices. Crusts off or on? Crusts provide nice texture and a rustic feel, plus there is no waste. If you want to trim the crusts, please do. I've made them both ways.

    Substitutions and Variations

    Want to get creative? Try these options:

    • For plain croutons, skip the garlic, or add a little onion powder.
    • For dairy-free croutons or vegan croutons, use plant butter and bread with no dairy (like milk powder).
    • Spice them up! Add a little smoked paprika, chili powder, or cumin to the oil-butter mixture before tossing with the bread cubes. Turmeric adds more golden color.
    • If you like Hawaiian Sweet bread, use this gluten-free bread.
    • Add herbs! Either dried, like Italian seasoning, or fresh herbs, like finely chopped thyme. Add to the butter-oil mixture when tossing the bread cubes.
    • Toss with finely grated Parmesan cheese before baking for cheesy croutons.

    Great croutons are a must for Caesar Salads and even better with homemade Caesar dressing.

    How to Make Gluten-Free Croutons

    Melted butter, olive oil, and garlic in a small glass bowl.
    Step 1: Melt together the butter, oil, and garlic in the microwave.
    Plain cubes of bread with crusts in a glass bowl for making croutons.
    Step 2: Cut bread slices into ¾-inch to 1- inch cubes, using the crusts. Skip the heels.
    Bread cubes tossed with butter and olive oil in a glass bowl.
    Step 3: Toss the bread cubes with the butter-oil blend in a large bowl until you have well coated bread cubes.
    Golden baked bread croutons on a baking sheet with parchment.
    Step 4: Scatter bread cubes on a parchment paper lined baking sheet in a single layer. Sprinkle with salt now if using.
    Golden brown baked croutons on a baking sheet with parchment.
    Step 5: Bake croutons for approximately 30 minutes. Timing depends on your oven, the type of bread you are using, and how crisp you like your croutons. Eat one to test. They will crisp a little more upon fully cooling.

    Chef's tip: For crispier croutons, bake them a few minutes longer. You can also reduce the oven temperature and bake them a little longer, which dries the croutons more. If after baking and cooling you want them crisper, pop them back into the oven for a few additional minutes until you get a satisfying crunch.

    Serving Suggestions

    Use croutons to garnish your favorite soups and to give simple salads a little oomph. Crush gluten-free croutons a bit and scatter over vegetable dishes, especially simply blanched green beans. They add great texture, flavor, and visual interest. And for tomato soup? Gluten-free croutons are a must!

    If somehow the croutons got soft in storage and you want them crisped up, pop them into a 300°F oven on a baking tray for a few minutes.

    Check out this recipe to make gluten free breadcrumbs.

    A bowl of golden baked croutons in a glass bowl on a counter.

    Storage

    Before storing gluten-free croutons, be sure they are fully cooled and crisp. Leftover croutons last approximately 2 weeks in a cool pantry in an airtight container, if they are well baked, crisp, and the moisture is out of them. Otherwise they risk developing mold. If you see any signs of spoilage, toss them and make a new batch. Mine never seem to last that long (we eat them!).

    While some recipes say you can freeze them and re-crisp in the oven, I've never tried this. This is such an easy recipe, fresh croutons are always better than frozen.

    Recipe FAQs

    Should I remove the crusts before making croutons?

    It's personal preference as to whether you trim the crusts. Crusts add a nice rustic texture, plus more crunch and color. If you prefer trimmed crusts, go ahead and trim. It's up to you. It's also up to you how large of bread cubes you cut. Larger croutons require a little longer baking. This is true for regular croutons and gluten free croutons as well.

    Do gluten-free croutons taste the same as regular ones?

    The way I make them, yes, gluten-free crotons taste juts as good as croutons made with wheat bread. The trick is in the butter-olive oil blend I make for baking croutons. It gives amazing flavor and you'd never know they are gluten-free.

    What oil should I use for croutons?

    I prefer the flavor of olive oil, then mix it with unsalted butter for great flavor. You can also use avocado oil or a healthy neutral oil. Skip vegetable oil, canola oil, seed oils, and industrially produced oils in general for healthier croutons.

    Recipes for Using Gluten-free Croutons

    If you can't think of ways to use croutons, try them on these recipes.

    ⭐️Did You Make This?

    If you make gluten-free croutons, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you, and I'll respond to each comment.

    📖 Recipe

    A bowl of golden baked croutons in a glass bowl on a counter.

    Gluten-free Croutons

    Sally Cameron
    Golden, crunchy, crispy, garlicky, no one will know these croutons are gluten-free. Yield is 13 ounces of baked croutons. Recipe can be halved for a smaller batch.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Salad, Snack
    Cuisine American
    Servings 10 to 12 servings
    Calories 294 kcal

    Equipment

    Ingredients
      

    • 24 ounces gluten free bread loaf See note below on the bread I use
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons unsalted butter
    • 1 teaspoon granulated garlic or garlic powder
    • ¼ teaspoon sea salt optional
    • ⅛ teaspoon black pepper optional

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    Instructions
     

    • Pre-heat the oven to 350°F and line a baking sheet with parchment.
    • Slice the bread into ¾-inch to 1-inch cubes, using the crusts (or removing them first). Using the crusts makes more croutons and adds rustic charm. Add the bread cubes to a large bowl.
    • Melt the butter, oil, and garlic together in the microwave, then add to the bread cubes and toss well with your hands or large spoons. Spread the bread cubes in a single layer on the baking sheet. Sprinkle with salt if using. Bake croutons until crisp, about 30 minutes. Eat one to feel the crunch and see if they are baked enough for you. Croutons will dry a little more upon cooling.
      Leave the tray on the counter to cool and dry, then package in an airtight container. Croutons last approximately 2 weeks in a cool dry place like your pantry.

    Notes

    I use Canyon Bakehouse Heritage Style Honey White bread. Find it in the freezer section in many grocery stores. 
    Bread note: I use most of this loaf of bread, skipping the heels and allowing extra pieces for possible holes in the middle. I used 11-12 slices in total.  You can easily cut this recipe in half. 
    There are lots of substitutions and variations, please see the post.

    Nutrition

    Serving: 0.33cupCalories: 294kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 340mgPotassium: 5mgFiber: 2gSugar: 6gVitamin A: 289IUVitamin C: 0.004mgCalcium: 93mgIron: 0.4mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Classic French Mushroom Duxelle

    by 14 Comments

    If you love mushrooms, you'll love mushroom duxelle-also called mushroom duxelles or even duxelles mushroom. It's a classic French preparation made by finely chopping mushrooms, shallots, garlic, and herbs, then slowly cooking them in butter until rich, savory, and deeply flavorful. It may sound fancy, but it's surprisingly simple to make and versatile to use-and it freezes beautifully.

    A small blue bowl of mushroom duxelles with crisp crostini on a platter.

    Mushroom duxelle is an earthy, umami-packed flavor bomb that goes far beyond just appetizers. It's essentially a mixture of mushrooms, cooked down with butter and other flavor enhancements. You can stir it into pasta and risotto, tuck it into omelets or puff pastry, spread it on toast or crostini, top a baked potato, or layer it into beef Wellington. It's simple, versatile, and full of depth. Keep reading for how to make it-plus plenty of creative ways to use every last delicious spoonful.

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    Why You'll Love Mushroom Duxelle

    • If you love mushrooms - you'll love duxelles deep, earthy flavor.
    • Easy to make -Just a few simple ingredients.
    • Versatile - Use it in appetizers, pasta, eggs, beef dishes, and more.
    • Freezer-friendly - Cooked mushrooms freeze beautifully.

    Ingredients You'll Need

    Ingredients for mushroom duxelles on gray counter.
    • Mushrooms - Common white button or brown cremini mushrooms work perfectly for duxelle. Choose firm, fresh mushrooms with closed caps-no visible gills and definitely no slimy texture.
    • Butter - Use good-quality unsalted butter so you can control the seasoning.
    • Shallots - A member of the onion family, shallots are milder than onions and a staple in French cooking. I always keep them on hand.
    • Herbs - Fresh thyme leaves and fresh parsley are my go-tos, but tarragon is a classic French addition.
    • Garlic - A must. Fresh garlic cloves give the duxelle depth and backbone.
    • Deglazing Liquid - Cognac, dry sherry, dry white wine, or vermouth all work beautifully. Just a splash lifts the flavor and releases any bits from the pan.
    • Crème Fraîche (Optional) - Thick, French-style sour cream adds richness and helps the duxelle hold together-especially nice if you're spreading it on toast or using it in pastry. Omit for a vegan version.

    Please see the recipe card for measurements, salt, and black pepper.

    If you love mushrooms, try this hearty mushroom pasta sauce. You won't miss the meat.

    Chef's Tip - How to Clean Mushrooms
    Forget the old advice about never getting mushrooms wet-a quick rinse is perfectly fine. The key is to rinse, not soak. Hold 1-2 mushrooms in your hand under a gentle trickle of cold water and rub them together to loosen any dirt, then pat dry right away with a clean towel. You can also wipe them with a damp paper towel or use a soft brush, but a brief rinse like this is faster, effective, and won't waterlog the mushrooms.

    Substitutions and Variations

    • Mushrooms: Feel free to mix mushroom varieties. White button and cremini are classic, but shiitake, portobello, or even oyster mushrooms add deeper, more complex flavor.
    • Vegan Option: For a dairy-free version, use olive oil or a plant-based butter (choose a solid block or stick-avoid whipped tubs (which often contain extra water).

    For another classic dish with mushrooms, try this Chicken Marsala recipe without cream. The mushroom sauce is terrific.

    Chef's Note: Why is this called duxelles? This recipe is named for the 17th century French Marquis d'Uxelles by his Chef, François Pierre La Varenne.

    How to Make Mushroom Duxelle

    Using a food processor makes duxelles quick and easy. Use short pulses with the pulse button. You don't want pureed mushrooms. Without a food processor, chop the mushrooms into very small pieces by hand with a chef's knife.

    A black cutting board with chopped herbs, shallots and garlic.
    1. Chop the shallots, herbs, and garlic.
    A pile of cleaned white mushrooms on paper towels.
    1. Briefly rinse the mushrooms under a slow trickle of cold running water, rubbing 2-3 together in your hands, then dry.
    Adding quartered mushrooms to a food processor workbowl.
    1. Quarter mushroom and put in the food processor.
    Mushrooms now chopped fine in a food processor.
    1. Pulse mushrooms fine. Without a food processor, chop finely by hand.
    Cooking chopped shallots and garlic in melted butter in a skillet.
    1. In a large skillet, melt butter and saute garlic and shallot in butter.
    Chopping mushroom cooking for duxelles in a fry pan.
    1. Add mushrooms and stir, cooking down the moisture.
    Mushrooms almost finished cooking, getting drier in the pan.

    7. When mushroom mixture is almost dry, add the herbs, wine, salt and pepper.

    Finished mushroom duxelles, brown with green chopped herbs.

    8. Cook off the wine. Finished mushrooms duxelle, almost like a paste. Add creme fraiche if using.

    Chef's Tip: Cooked mushrooms freeze very well, but do not try to freeze raw mushrooms.

    Serving Suggestions

    Mushroom Duxelle is one of those great classic recipes that is easy, quick to make, and can turn every day recipes into something special. Think of it as a building block for terrific dishes. Here are a few creative uses for incorporating duxelles into recipes:

    • Serve duxelles with crisp crostini, toast points, or crackers as appetizers.
    • Fold into an omelet or with poached or scrambled eggs.
    • Toss with warm buttered noodles.
    • Stir into risotto for mushroom risotto (heavenly) or just simple rice.
    • Make stuffed chicken breast by stuffing a boneless, skinless chicken breast with a combination of duxelle and soft cheese such as cream cheese, boursin, or garlic herb goat cheese, then bake.
    • Stuff a pork tenderloin.
    • Make grilled cheese and spread a little duxelles in with the melting cheese. Heavenly.

    Freezing Mushroom Duxelle

    Mushroom duxelle freeze beautifully, making it a great make-ahead ingredient. If you're making a big batch, here's how to store it:

    • Portion first: Spoon cooled duxelles into silicone ice cube trays or tablespoon-sized mounds on a parchment-lined tray. Freeze until solid.
    • Store: Transfer frozen cubes to a zip-top freezer bag or airtight container, label, and freeze for up to 3 months.
    • For best results, let frozen duxelles thaw in the fridge or defrost in a pan over low heat before adding to delicate dishes like eggs or sauces. Adding a frozen cube straight to warm food can cool the dish too much or introduce excess moisture. For heartier dishes like pasta or soups, a frozen portion works fine-just give it a minute or two to warm through before stirring everything together.
    Closeup of mushroom pate in a white ramekin with a spoon.

    Recipe FAQs

    Can I freeze duxelles?

    Yes, duxelles are freezeable. I recommend freezing portions in silicone ice cubes trays and thawing portions that you need overnight in the refrigerator.

    What's the difference between duxelles and mushroom pâté?

    Duxelles is generally made without dairy such as cream or cream cheese. Cheese is often incorporated into pate recipes to give them additional creaminess for more spreadability.

    What dishes can I use duxelles in?

    There are many things you can do with duxelles. Toss it with warm buttered pasta, stir into risotto or rice, fold into an omelet, stuff boneless chicken breasts, stir in cream cheese or ricotta cheese for more of a mushroom pate. Serve with sliced baguette or crostini as an appetizer, spread on filet of sole and roll, then bake, make a grilled cheese sandwich and add a layer of duxelles. Delicious!

    Can I use different types of mushrooms for duxelles?

    You can make duxelles with a variety of mushrooms. Common white or button mushrooms work great, are inexpensive, and always available. Other mushrooms that work for duxelles are beech mushrooms, brown cremini mushrooms, small "baby bella" portabella mushrooms, or small shitakes. Save the more expensive and exotic wild mushrooms like chanterelles and morels for simple preparations where their marvelous flavor, color and texture shine, like simply sautéing in butter.

    More Recipes With Mushrooms

    If you love mushrooms, try some of these terrific mushroom recipes.

    ⭐️Did You Make This Recipe?

    If you made mushroom duxelle, please add your comment. I enjoy hearing from you! If you loved it, please give it a 5-star rating. They really help other readers.

    📖 Recipe

    Closeup of mushroom pate in a white ramekin with a spoon.

    Mushroom Duxelle

    Sally Cameron
    The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in butter. For vegan use plant-based butter and skip creme fraiche. See recipe notes for ways to use.
    3.93 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, condiment
    Cuisine French
    Servings 6 Yield 1 ½ cups
    Calories 110 kcal

    Equipment

    Ingredients
      

    • 1 pound white mushrooms
    • 4 tablespoons unsalted butter
    • ¼ cup finely chopped shallot 1 large shallot
    • 2 garlic cloves finely minced
    • 1 tablespoon cognac or dry sherry optional
    • 1 tablespoon finely chopped parsley
    • 1 tablespoon finely chopped fresh thyme or tarragon
    • ¼ teaspoon sea salt
    • 2 pinches ground black pepper
    • 2 tablespoons creme fraiche or thick sour cream, optional

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    Instructions
     

    • Lightly rinse mushrooms in a slow trickle of cold water, rubbing gently with your hands and dry with paper towels or a clean kitchen towel. Alternatively wipe any dirt off with a damp paper towel. Quarter the mushrooms. Add mushroom quarters to a food processor and pulse until finely chopped. You can also chop them finely by hand with a chef's knife.
    • Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and cooked off, 12-14 minutes (mushrooms are mostly water).
      Stir in the herbs, salt and pepper, cook another minute or two. Stir in cognac or sherry (if using) and cook until liquid is about gone. Duxelles should be thick, almost like a textured paste. Add the duxelles to a bowl and stir in the creme fraiche.
    • Cool and refrigerate in an airtight container for 5 days or use immediately as an appetizer spread. Duxelles freezes well up to 6 months. Be sure to label and date.

    Notes

    Duxelles can be made with different types of mushrooms, such as beech mushrooms, baby bellas (small portabellas), small shitakes, or brown creminis. Save the expensive wild mushrooms like chanterelles and morels for enjoying simply prepared on their own.
    just a few ideas for what to do with mushroom duxelles:
    • Serve with crisp crostini (wheat or gluten-free) or crackers as appetizers.
    • Fold into an omelet or with poached or scrambled eggs.
    • Toss with warm buttered noodles or pasta.
    • Stir into risotto for mushroom risotto (heavenly) or just simple rice.
    • Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast with a soft cheese, then bake.
    • Stuff a pork tenderloin.

    Nutrition

    Calories: 110kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 109mgPotassium: 323mgFiber: 1gSugar: 2gVitamin A: 341IUVitamin C: 4mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Avocado Corn and Black Bean Salad

    by 1 Comment

    Fresh and colorful, this avocado corn and black bean salad with Mexican flavors is the perfect, easy summer side. Made with sweet corn, creamy avocado, black beans, and a zesty lime-cumin vinaigrette, it's quick, healthy, and no one will guess is started with frozen corn and canned beans. The great thing is there, no cooking!

    Avocado, corn, and black bean salad in a white bowl with serving spoon and fork.

    I first created this black bean salad recipe in 2013, and after one bite tonight, I was glad I resurrected the recipe! With so many summer dishes competing for attention, this one delivers everything you'll love: ease, flavor, nutrition, and versatility. It's been sleeping in my archives for too long, so I'm giving it a well-deserved refresh and re-publish-because when something this good is also this simple, it's time to bring it back to the table.

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    Why You'll Love This Black Bean Salad

    Corn, avocado, and black bean salad ingredients in prep bowls.
    • Bright, fresh flavors - With creamy avocado and a tangy lime dressing.
    • No cooking required - Just chop, mix, and serve.
    • A go-to summer side - Perfect for BBQ, grilled seafood, chicken, or steak.
    • Easy ingredients - Made with frozen corn and canned beans.

    Have a pellet grill? This is a great side for smoked chicken breasts.

    What You'll Need

    Salad Ingredients

    • Avocado - Buttery and rich. Choose a firm-ripe avocado that dices well.
    • Corn - Frozen and thawed, or fresh off the cob and cooked; both work great. Choose yellow corn over white corn for more nutrition.
    • Black beans - Use canned black beans, rinsed and drained
    • Tomatoes - Use Roma tomatoes.
    • Cheese - Crumbled feta adds a nice tang. Get real Greek feta for best flavor. Omit for dairy-free.
    • Herbs - Fresh cilantro or Italian parsley adds garden flavor and brightness.
    • Red onion - Adds a pop of color and mild bite; dice it finely.
    • Herbs - Fresh cilantro is perfect but you can use Italian parsley.

    Lime-cumin vinaigrette

    • Olive oil - A good-quality extra virgin olive oil adds body and richness.
    • Lime juice - Fresh lime juice for tangy flavor, and a little lime zest if you prefer.
    • Spices - Ground cumin, and a pinch of chili powder if you like (optional), gives the vinaigrette a warm Southwestern flair.
    • Garlic - One small clove, finely chopped and smeared or zested, adds bold flavor.

    Please see the recipe card for measurements salt and pepper.

    Substitutions and Variations

    • Swap the cheese - Queso fresco, cotija cheese, and goat cheese all work.
    • Add crunch - With toasted pepitas.
    • Use lemon juice for the lime juice.
    • Tomato swap - Use halved cherry tomatoes, grape tomatoes, or even red bell pepper.
    • Bean swap - Substitute kidney beans or pinto beans for black beans.
    • Out of limes - Use apple cider vinegar.

    These grilled tequila lime shrimp are great with this salad.

    Chef's tip: About the corn. You'll need 3 large ears of corn to get 2 cups of kernels. If using fresh, boil the corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife. Using frozen corn? Technically frozen corn kernels don't need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw them and use!

    How to Make Avocado Corn and Black Bean Salad

    Rinsing and draining black beans in a sieve under sprayer in a sink.
    1. Rinse and drain the black beans.
    A glass bowl of golden corn kernels on a marble counter.
    1. Thaw frozen corn completely, no need to cook as it is blanched before freezing.
    Chopped avocado, tomatoes, peppers, red onion, and feta cheese.
    1. Chop avocado and squeeze lime juice over it to prevent browning, chop jalapeno, tomato, onion, and cube the cheese.
    A golden yellow vinaigrette in a small glass bowl on a counter.
    1. Whisk together the lime vinaigrette in a small bowl, add a pinch of salt.
    Colorful bowl of red onion, black beans, tomatoes, corn, and jalapeno.
    1. Add everything to a large bowl.
    Mixing a black bean corn and avocado salad.
    1. Mix and add a few tablespoons of the vinaigrette, taste before adding more. Season with salt and pepper.
    Bright colored avocado , black bean, and corn salad with tomatoes and jalapenos in a white bowl.

    When the weather cools off, try this black bean pumpkin soup. Super easy, healthy, and delicious.

    Serving Suggestions

    What goes well with avocado corn and black bean salad? Glad you asked!

    • Perfect for BBQs or cookouts - Serve as a refreshing side for grilled chicken, air fryer fish, smoked baby back ribs, or steak. It balances smoky flavors beautifully.
    • Scoop it with chips - Turn it into a chunky summer dip with crisp tortilla chips.
    • Make it a meal - Add shrimp, leftover chicken, or shredded rotisserie chicken for a quick, satisfying lunch bowl.
    • Serve over greens - Toss it with arugula or romaine for a light, no-cook dinner salad.
    • Tacos - Fold it into tortillas for vegetarian tacos.
    • Make it a main meal - add chopped cooked chicken breast for extra protein.

    Chef's tip: For the best texture, add the vinaigrette just before serving to keep the avocado and tomatoes fresh and vibrant.

    Recipe FAQs

    Can you make black bean and corn salad ahead of time?

    Yes, you can prep this salad ahead by chopping all the ingredients and storing them separately. Wait to add the avocado and dressing until just before serving to keep everything fresh. It comes together in minutes, making it ideal for entertaining or meal prep.

    How long does black bean and corn salad last in the fridge?

    If the salad has already been tossed with dressing and avocado, it's best enjoyed within 24 hours while the textures and flavors are at their peak. After that, the avocado may brown and soften too much.

    Is black bean and corn salad healthy?

    Absolutely. This salad is packed with feel-good ingredients-healthy protein, fiber, good fats, and the kind of carbs that keep you energized. With so many colorful vegetables, you're getting a variety of phytonutrients and antioxidants in every bite.

    Can I use canned corn?

    While you can use canned corn in a pinch, it won't have the same fresh taste or crisp texture. Canned corn tends to be soft and lacks the sweet flavor of fresh or frozen corn.

    More Super Summer Side Dishes

    ⭐️Did You Make This Recipe?

    If you make this avocado corn and black bean salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Bright colored avocado , black bean, and corn salad with tomatoes and jalapenos in a white bowl.

    Avocado Corn and Black Bean Salad

    Sally Cameron
    A fresh and colorful summer salad made with black beans, corn, avocado, tomatoes, feta, and a zesty lime-cumin vinaigrette. Easy, healthy, and ready in minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 0 minutes
    Total Time 20 minutes
    Course Salad, Side Dish
    Cuisine American
    Servings 6 Yield 1 quart
    Calories 272 kcal

    Ingredients
      

    Black bean salad

    • 15 ounces canned black beans rinsed and drained
    • 10 ounces frozen corn kernels fully thawed
    • 2 roma tomatoes
    • 1 medium avocado ripe but firm
    • ½ large jalapeno
    • ½ small red onion 3-4 tablespoons
    • 1 tablespoon chopped cilantro or Italian parsley
    • 4-5 ounces feta cheese

    Cumin Lime Vinaigrette

    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons fresh squeezed lime juice
    • 1 small garlic clove
    • 2 pinches sea salt
    • 1 pinch ground black pepper
    • ¾ teaspoon ground cumin

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    Notes

    About corn - If you want ot use fresh corn, you'll need 3 large ears of corn to get 2 cups of kernels. Boil corn on the cob for 3 minutes in salted water, drain, and slice the kernels off the cob with a sharp knife.
    Using frozen corn? Technically frozen corn kernels don’t need cooking because they are usually blanched before freezing (which almost all commercially frozen corn is). That blanching process partially cooks them to preserve texture, flavor, and nutrients. Just thaw and use.

    Nutrition

    Serving: 4cupCalories: 272kcalCarbohydrates: 25gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 17mgSodium: 718mgPotassium: 533mgFiber: 9gSugar: 3gVitamin A: 348IUVitamin C: 13mgCalcium: 132mgIron: 2mg
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    3-2-1 Ribs (Smoked Baby Back Ribs Recipe)

    by 2 Comments

    If you're looking for foolproof smoked ribs with tender, fall-off-the-bone results, the popular 3-2-1 ribs method is hard to beat. These smoked baby back ribs are rubbed with my homemade spice blend, spritzed with apple juice and vinegar, wrapped, then finished with a BBQ glaze. Whether you're smoking ribs for the first time or you've been using a pellet grill for years, this easy 3-2-1 timeline turns out crowd-pleasing ribs every time.

    A rack of smoked baby back ribs before slicing, wiht a knife and sauce on a sheet tray.

    I make these ribs every BBQ season, and they're still one of my go-to crowd pleasers. The 3-2-1 method-3 hours smoked, 2 hours wrapped, 1 hour glazed-is easy to follow and delivers tender ribs with great smoke flavor. They're perfect for backyard gatherings, cookouts, and anytime you want reliable smoked baby back ribs. I'll walk you through every step and share the tips that make the method work consistently.

    [feast_advanced_jump_to]

    3 2 1 Smoked Ribs Recipe Snapshot

    • Great bark + tender ribs - A flavorful bark on the outside with tender, pull-apart meat.
    • Easy 3-step timeline - The 3-2-1 method breaks ribs into clear stages: smoke, wrap, then glaze-beginner friendly.
    • Balanced, not overly sweet - Plenty of smoky depth and bold seasoning with just enough sweetness for a glossy BBQ finish (no sugar-bomb sauce).
    • Crowd-pleaser - Perfect for backyard BBQs, cookouts, and game days.

    Ingredients You'll Need

    • Ribs - Use baby back ribs (not St. Louis or spare ribs). They're leaner and cook faster, which is why the 3-2-1 timeline is built around them. (Link to your rib cuts section.)
    • Rib rub - I use my homemade BBQ dry rub (salt-free), then season the ribs with salt separately for better control. Use your favorite rub if you prefer.
    • Barbecue sauce - Brush on a thin layer at the end for a glossy finish. Homemade BBQ sauce is the best; store-bought works too. Thin slightly if it's very thick so it glazes easily.
    • Spritz - A simple mix of fruit juice (apple, pineapple, or orange) plus a splash of apple cider vinegar helps keep the surface moist during the smoke stage so bark develops without drying out.

    Substitutions and Variations

    • Add bourbon (optional) - A splash of bourbon in the spritz adds a little extra depth, but the ribs are fantastic without it.
    • Use a bottled BBQ sauce - Store-bought sauce works great for the glaze. If it's very sweet, apply it later and watch closely-high-sugar sauces can burn.
    • Try a hoisin finish - For a fun twist, brush the ribs with my homemade hoisin sauce during the final hour. It creates a rich, sticky glaze with a different flavor profile that's always a hit.
    • Spicy finish: add cayenne/chipotle to the glaze or use spicy BBQ sauce

    Choosing the Right Cut for 3-2-1 Ribs

    Please see the recipe card for measurements, salt, and pepper.

    Not all pork ribs cook the same way, and the 3-2-1 method is best suited to baby back ribs-it's the cut that consistently gives that tender, fall-off-the-bone result.

    Tools You'll Need

    You'll need a small spray bottle (for spritzing), a pastry brush (for glazing), heavy-duty foil (for wrapping), and a rimmed baking sheet to catch drips and make moving ribs easier.

    • Baby back ribs - Cut from the top of the rib cage near the spine, baby backs are smaller, leaner, and naturally tender. They cook faster and are ideal for the 3-2-1 timeline. Look for packaging labeled baby back ribs or loin back ribs.
    • St. Louis ribs - Cut from the belly area, these ribs are flatter, meatier, and a bit fattier. They smoke beautifully too, but may need a small timing adjustment to reach the same fall-apart tenderness.
    • Spare ribs - Larger and more irregular, with more connective tissue and fat. You can use them, but they generally need more time to get truly tender.

    Chef's Tip: Why I don't use a binder on ribs: A binder like mustard or oil isn't necessary for ribs-especially if you salt first and let the rub sit overnight. The salt draws a little moisture to the surface, which is enough to help the seasoning stick and build great bark. I skip a binder and still get deep flavor and beautiful color. If you prefer using one, a thin layer of yellow mustard is the classic choice.

    How to Make 3-2-1 Ribs

    Prep the Ribs
    For the best results, season the ribs the night before and refrigerate overnight. This gives the salt time to work and helps the rub cling for better bark. If you're short on time, don't worry-seasoning 30-60 minutes ahead still delivers delicious ribs.

    A table knife skipped under the silver skin on the under side of a rack of ribs.
    Pulling off the silver skin from a rack of ribs with a paper towel.

    Step 1. Start by removing the membrane (silver skin). It's a thin, tough layer on the underside of the ribs that won't break down during cooking and can block seasoning and smoke (and it's chewy). Slide a table knife under the membrane at the smaller end, then grab it with a paper towel for traction and pull it off in one sheet if possible. If it tears, just keep working until it's removed.

    Step 2. Season both sides of the ribs. Because my dry rub is salt-free, I salt the ribs separately for better control-sprinkle with salt first, then apply the rub generously and press it in. If your rub already contains salt, skip the extra salt.

    Seasoning baby back ribs with a bright red dry rub on a sheet pan.
    Wrapping seasoned baby back ribs with plastic wrap for the refrigerator.

    Step 3. Wrap the seasoned ribs tightly and refrigerate overnight. I place the racks on a half sheet pan, then wrap well with plastic wrap to keep them from drying out. This rest gives the salt and rub time to season the meat and helps build deeper flavor before smoking.

    Short on time? Let the ribs rest at least 30-60 minutes before smoking-overnight is best, but not required.

    Smoking Ribs (6 hours of cooking)

    Preheat your pellet grill to 225°F. If your grill has it, use Super Smoke for extra flavor. Make sure the hopper is full and the grates are clean. I like a blend of fruit woods + hardwoods.

    Unwrap the ribs and let them sit at room temperature for about 1 hour to take the chill off before smoking. Don't leave ribs out longer than about an hour; you just want to take the chill off.

    Seasoned rack of ribs on grill grates of a pellet grill smoker.

    Phase 1: Smoke (3 Hours)

    Place the ribs directly on the grates, bone side down, and smoke for 3 hours. Use this time to prep for the next phase: tear sheets of heavy-duty foil slightly longer than each rack of ribs.

    Chef's tip: Foil vs Pink paper. For 3-2-1 ribs, I use foil because it traps steam and speeds up tenderizing-perfect for baby back ribs and that fall-apart texture. Pink butcher paper is a great option if you prefer a firmer bite and more bark. Just know it breathes more than foil, so ribs won't be quite as soft and may need a little longer to finish.

    Phase 2: Wrap (2 Hours)

    Smokes baby back ribs on a large piece of foil with a rib spritz bottle ready for wrapping.

    Remove the ribs from the smoker and place each rack on a double layer of heavy-duty foil. Spritz the ribs, then fold the foil around them to form a sealed packet. Crimp the edges well to prevent leaks, but don't wrap so tightly that the foil is plastered to the meat-leave a little space for heat and steam to circulate. Return the foil-wrapped ribs to the smoker and cook for 2 more hours.

    Ribs wrapped in a foil packet for phase two of smoking, on grill grates.

    Phase 3: Glaze & Finish (1 Hour)

    For the final hour, carefully open the foil packets (watch for hot steam) and brush the ribs with thinned BBQ sauce or glaze. Leave the foil open and return the ribs to the smoker to set the sauce. Brush on another light layer during the last 10-15 minutes if you want extra shine.

    How to Know When Ribs are Done: The Bend Test

    Ribs are done when they pass the bend test: lift the slab with tongs from one end-if it bends into a gentle arc and the bark cracks slightly between the bones, they're ready. (If it still feels stiff, give them another 10-15 minutes and check again.)

    smoked baby back ribs with a few sliced on a sheet tray with bbq sauce.

    Serving Suggestions

    These tender, smoky ribs pair well with just about anything you'd serve at a summer cookout. Here are a few of my favorite sides to serve with 3-2-1 ribs-pick your favorites!

    And of course, these ribs are perfect for holidays like 4th of July, Father's Day, Labor Day or any summer weekend where you want to wow a crowd.

    Leftovers and Storage

    • Refrigerate: Store whole racks or cut ribs in an airtight container for up to 4 days.
    • Reheat: Warm in a low oven covered with foil, or reheat on the grill over low heat.
    • Repurpose: Strip meat off the bone for tacos, sandwiches, salads, or loaded potatoes.
    • Freeze (best as meat): Ribs are best fresh, but you can strip the meat and freeze it for later.
    Sliced, smoked baby back ribs on a black cutting board outside by the grill.

    Recipe FAQs

    What does 3-2-1 mean for smoking ribs?


    3-2-1 describes the three phases of smoking ribs: 3 hours unwrapped, 2 hours wrapped, then 1 hour unwrapped and glazed to finish. It's a great method for baby back ribs.

    Can I use the 3-2-1 ribs method for St. Louis or spare ribs?

    Yes, but you may need to adjust the cook time slightly. These cuts are larger and fattier than baby backs, so they often need more time in the final (unwrapped) phase to fully tenderize and glaze.

    Do I have to use foil?

    Foil is ideal for the 3-2-1 method-it locks in steam during the second phase and guarantees tenderness. You can use pink butcher paper for a firmer texture and more bark, but the ribs may need a little extra time.

    Should I use a binder for the rub?

    I don't. A binder like mustard or mayo isn't necessary for ribs-especially if you're salting first and resting the ribs overnight. The natural moisture of the meat helps the rub stick just fine. If you want to use one, yellow mustard is the classic choice of many pit masters.s

    Can I make 3-2-1 ribs on a gas grill?

    Yes, if you can cook indirect and hold a steady 225°F-250°F. Add smoke with a smoke tube or smoker box, keep the ribs on the cool side, and monitor heat closely (you may need to rotate for even cooking).

    More Recipes From the Pellet Grill

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    If you make these 3-2-1 ribs, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Smoked baby back ribs being sliced on a sheet tray with BBQ sauce.

    3-2-1 Rib (smoked baby back ribs)

    Sally Cameron
    These 3-2-1 ribs come out fall-off-the-bone tender with great smoky flavor-perfect for summer BBQs and cookouts. This foolproof method takes the guesswork out of smoking ribs. Leftovers last up to 4 days in the fridge. Shred the meat for amazing tacos!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 6 hours
    Overnight resting time 10 hours
    Total Time 16 hours 15 minutes
    Course Entree, Main Course
    Cuisine American
    Servings 4
    Calories 565 kcal

    Equipment

    • Small spray bottle
    • Half sheet trays
    • Large rolls heavy duty foil
    • Pastry brush

    Ingredients
      

    • 3 pounds baby back ribs about 2 racks
    • 4-6 tablespoons BBQ dry rub my recipe or your own, note below.
    • ½ cup Bbq sauce or hoisin
    • sea salt or smoked salt if your rub does not contain salt

    Rib spritz

    • ½ cup juice pineapple, apple, or orange
    • 2 teaspoon bourbon optional but good!
    • 1 ½ teaspoons apple cider vinegar

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    Instructions
     

    Prep the ribs

    • Start by removing the silver skin. Use a table knife. Start at the smaller end, wiggle your knife under the membrane, and using a paper towel to hang on to it, pull the length of the ribs.
    • Season the ribs with a dry rub. Because I use my dry rub recipe without salt, I salt separately for control, then generously with the spice blend on both sides and rub onto the ribs. If your rub has salt, don't use extra.
    • Wrap and rest the ribs. Place the racks on half sheet trays, then wrap tightly in plastic wrap and place them in the fridge overnight. This gives the seasoning time to penetrate and builds flavor before smoking.

    Get ready to smoke

    • Remove the ribs from the refrigerator and unwrap 1 hour ahead of smoking to get the chill off. Check the hopper of your pellet grill to see it's full, and the grates are clean. 20 minutes before smoking set the temperature to 225°F and heat the grill.

    Smoking ribs: Phase 1 - 3 hours

    • Place the ribs directly on the grill grates, curved (meat) side up on the smoke or super smoke setting for 3 hours.
      Near the end, prepare your foil for the rib packets by tearing pieces of heavy duty foil a little longer that the ribs. Prepare your rib spritz.

    Smoking ribs: Phase 2 - 2 hours wrapped

    • Place the ribs on the foil and spray with the ribs spritz (you don't need to soak them). Wrap each rack of ribs in a foil packet, crimping the edges to seal. Place the ribs back on the grill for 2 more hours.

    Smoking ribs: Phase 3 - 1 hour unwrapped

    • A few minutes before you are ready to unwrap the ribs, thin your BBQ sauce into more of a glaze.
      Open the rib packets so the ribs are again exposed to the smoke. At this point you can glaze the ribs with a pastry brush. Glaze them again abut 15 minutes before serving.
      Ribs are done when you pick up a rack by one end and get a gentle bend in the rack. Slice between the bones and serve, with extra sauce if desired.

    Notes

    A binder like mustard or oil isn't necessary for ribs-especially when you're salting first and letting the rub sit overnight. The moisture from the meat and salt is enough to help the seasoning stick. But if you want try try one, a thin layer of yellow mustard is the classic choice.
    Dry Rub Note:
    For these ribs, I use my homemade dry rub—savory, smoky, and not overly sweet. Here’s a scaled-down version that makes about 8 tablespoons, perfect for 2 racks of ribs:
    • 2 tablespoons smoked paprika
    • 1½ tablespoons granulated garlic or ¾ tablespoon garlic powder
    • 1 tablespoon brown sugar
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1 ½ teaspoons ancho chili powder
    • 1 ½ teaspoons ground black pepper or smoked black pepper
    • ½ teaspoon onion powder
    • ⅛-¼ teaspoon chipotle powder or cayenne (optional, for heat)
    Prefer sweeter ribs? Add 1 to 2 more tablespoons of brown sugar to the mix before using.

    Nutrition

    Calories: 565kcalCarbohydrates: 18gProtein: 41gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 148mgSodium: 556mgPotassium: 645mgFiber: 0.4gSugar: 15gVitamin A: 128IUVitamin C: 0.5mgCalcium: 81mgIron: 2mg
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    Baby Back Ribs Recipe (Oven Method)

    by 10 Comments

    Sticky, tender, and packed with flavor, this baby back ribs recipe delivers all the sweet and savory satisfaction of BBQ-no grill required. Inspired by my mom's oven method and finished with a Chinese-style hoisin glaze (or bbq sauce), they're fall-off-the-bone delicious and perfect for year-round cooking. Whether it's a rainy day or you're just keeping things simple, this rib recipe is a guaranteed crowd-pleaser. Don't forget the napkins!

    oven baby back ribs

    This is my baby back ribs recipe before I had a smoker-adapting my mom's recipe, cooking them in the oven, and finishing them with a quick broil for that irresistible sticky glaze. You don't need a big grill or fancy equipment-just an oven and a craving for something sweet, savory, and satisfying. Whether you're cooking in a spacious kitchen or a small apartment, these baby back ribs are easy, approachable, and full of flavor. If you do have a grill, you can finish them on the grill.

    [feast_advanced_jump_to]

    Why You'll Love This Baby Back Ribs Recipe

    • No smoker? No problem - just use your oven and broiler.
    • Sticky, sweet-savory glaze - made with hoisin for bold, irresistible flavor.
    • Weeknight-friendly - ready in 90 minutes.
    • Make-ahead option - prep early, broil just before serving.
    • Small space approved - perfect for apartment kitchens or rainy-day cooking.

    If you have a pellet grill, make these 3-2-1 baby back ribs. They are amazing and I walk you through every step!

    Recipe Ingredients

    • Baby back ribs - Tender and meaty, these cook beautifully using this oven method.
    • Onion - Use yellow, white, brown, or sweet-whatever you have on hand.
    • Orange - One large navel or two smaller oranges for natural sweetness and moisture.
    • Lemon - Adds brightness and helps tenderize the ribs.
    • Sauce - Choose from:
      • My homemade hoisin sauce, thinned into a glaze.
      • Bottled hoisin sauce.
      • Your favorite BBQ sauce.
      • Or my homemade BBQ sauce.

    Please see the recipe card for measurements, salt, black pepper, and granulated garlic.

    Substitutions and Variations

    • Make It Spicy - Add red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the glaze or before broiling.

    Chef's Tip: Baby back ribs are cut from the top of the rib cage and are naturally more tender and lean than other types like St. Louis or spare ribs. That makes them ideal for this faster oven method. Look for ribs labeled "baby back" or "loin back" for best results. You can use St. Louis-style ribs too. Just increase the baking time slightly since they're meatier.

    How to Make Oven Baby Back Ribs

    Remove the ribs from the refrigerator about an hour ahead of time to get the chill off.

    Baby back ribs covered in slice onions, lemons and orange on foil tray.

    1. Prep the ribs:
    Remove the silver skin from the back of the ribs. Use a table knife and run it under the small end under side of the ribs, then tear the silve skin off with a paper towels. Pat dry with paper towels. Season both sides with kosher salt, freshly ground black pepper, and granulated garlic.

    If you prefer to brine your pork, use my pork brine recipe in advance.

    2. Add citrus and onion:
    Place the rib racks meat-side up on a rimmed baking sheet or roasting pan. Top with thin slices of onion, orange, and lemon.

    3. Cover and bake:
    Cover the pan tightly with foil. Bake in a preheated 350°F (175°C) oven for 1 hour, until the ribs are tender but not falling apart.

    4. Glaze and finish:
    Carefully discard the citrus and onion slices. Brush ribs generously with hoisin glaze (thinned hoisin sauce) or your favorite barbecue sauce. See notes in recipe card.

    Option 1: Finish on the Grill

    • Preheat the grill to medium-low.
    • Place ribs directly on the grates.
    • Cook for 20-25 minutes, turning every 5-7 minutes.
    • Brush with more sauce each time you turn them to build up a sticky, caramelized coating.

    Option 2: Finish Under the Broiler

    • Adjust oven rack 1-2 levels below the top to avoid burning.
    • Set broiler to high.
    • Place ribs on a foil-lined baking sheet and brush with sauce.
    • Broil for a few minutes at a time, brushing with more sauce between rounds, until caramelized.

    Slicing Tip:
    Flip ribs over on the cutting board and slice from the back side where you can easily see the bones. This makes cleaner cuts and better portions.

    Oven Baby Back Ribs with Hoisin-Bourbon Sauce.

    Chef's tip: When you unwrap the ribs from the foil there will be delicious juices accumulated. Pour them into a cup and save them in case you need to thin the barbecue sauce.

    Serving Suggestions

    These sweet and savory hoisin-glazed ribs are rich, sticky, and packed with flavor, so simple, classic sides are the way to go. Here are a few ideas to round out your meal:

    • Potato Salad - Try my French-style potato salad with fresh herbs or a classic creamy version.
    • Coleslaw - Cool and crunchy coleslaw balances the richness of the ribs beautifully.
    • BBQ Baked Beans - A backyard favorite that pairs perfectly with smoky, glazed ribs.
    • Corn on the Cob - Grilled or boiled corn on the cob, with butter and a sprinkle of salt.
    • Watermelon Slices - Juicy and refreshing, especially on hot summer days, and here is a post in ways to cut watermelon.
    • Simple Green Salad - A light, crisp counterpoint with a tangy vinaigrette.

    For drinks, serve iced tea, lemonade, or chilled rosé-and don't forget the extra napkins!

    Leftovers and Storing

    Store cooked ribs in an airtight container in the fridge for up to 3-4 days. Reheat in a 300°F oven, covered with foil, until warmed through. Add a little extra sauce to keep them moist.

    Another option is to shred the meat off the bones and use it for amazing tacos!

    Recipe FAQs

    Can I make baby back ribs in the oven without a grill?

    Yes! This recipe is designed for exactly that. The ribs bake in the oven with citrus and onions for flavor and tenderness, then finish under the broiler for a caramelized glaze. No grill required.

    Can I use another sauce besides hoisin?

    Definitely. You can use your favorite bottled BBQ sauce, homemade BBQ sauce, or even go spicy with a chili garlic glaze. I often use my homemade hoisin-style sauce for a sweet-savory twist.

    Do I need to remove the silverskin from the ribs?

    Yes-removing the silverskin (a tough membrane on the bone side) helps seasoning penetrate and keeps the ribs tender. Use a small knife to loosen a corner, then grab it with a paper towel and peel it off. It's worth the extra step.

    More Ways to Love Ribs

    Try these rib-worthy side salads pair perfectly with sticky fingers, whether an easy bean sakad, a pasta salad, or a summer burrata peach salad.

    Did You Make This Recipe?

    If you make these oven baby back ribs, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    baby back ribs | AFoodCentricLife.com

    Baby Back Ribs Recipe (Oven Method)

    Sally Cameron
    There's something about the flavor of grilled meat that makes our primal instincts kick in. Fire and meat equals wonderful flavors. Baby back pork ribs coated with a Chinese-inspired barbecue sauce, is one of the great dishes of summer. Best served with plenty of napkins. Use your favorite BBQ sauce to simplify the recipe and make it faster.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes
    Course Main Course
    Cuisine American
    Servings 4
    Calories 531 kcal

    Ingredients
      

    Ribs

    • 3-4 pounds baby back ribs
    • 1 medium onion thinly sliced
    • 1-2 lemons thinly sliced
    • 1-2 oranges thinly sliced
    • 1 ½ teaspoons sea salt
    • 1 ½ teaspoons granulated garlic
    • ¾ teaspoon black pepper
    • ¾ cup Hoisin sauce or BBQ sauce

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    Instructions
     

    Prep the Ribs

    • Pre-heat oven to 350 degrees.
      Remove baby back ribs from the refrigerator 1 hour ahead of baking time to get the chill off.
      Remove the silver skin (the tough membrane) from the back of the ribs. Slide a table knife under the thin layer at the small end of the underside, then grip it with a paper towel and pull to peel it off—it should come off in one piece.

    Season ribs and create foil packet

    • Pat the ribs dry with paper towels, then season both sides generously with kosher salt, freshly ground black pepper, and granulated garlic.
    • On a half-sheet (13" x 18") size rimmed baking sheet, place a large piece of heavy duty foil. Place rib racks in a single layer. Two racks will fit on one half sheet baking pan. Sprinkle ribs liberally with salt, garlic, and pepper. Top ribs with the onion slices, lemon and orange slices. Squeeze any extra orange pieces over the ribs. With more heavy-duty foil, enclose the ribs in a foil packet.

    Bake the ribs

    • Place the ribs in the oven for 50-60 minutes. When ribs are done, open the foil packet carefully, releasing the steam away from you. Drain the juices into a container and reserve if needed to thin sauce. If not, discard.

    Finish the Ribs - grill

    • Brush ribs with sauce on the top side (rounded side). Place ribs on a hot grill turned down to low and allow to cook for 20-25 minutes, turning occasionally with brushing with additional sauce until the ribs are thickly coated with caramelized sauce.
      Remove ribs from the grill, slice between the bones, serve with extra sauce on the side. For easier slicing, turn the ribs over and slice from the under side where you can see the ribs.

    Finish the ribs - oven broiler

    • Adjust oven rack 1-2 levels below the top to avoid burning. Set broiler to high. Place ribs on a foil-lined baking sheet and brush with sauce. Broil for a few minutes at a time, brushing with more sauce between rounds, until caramelized.

    Notes

    Nutrition note
    As I do not know what sauce you will use, this nutrition analysis is for the ribs only. 
    Glaze Options
    For the final step, glaze the ribs with a thick sauce that clings and caramelizes under heat. You can use:
    • Hoisin sauce - bottled or my homemade
    • Your favorite BBQ sauce
    For multiple layers of glaze, thin slightly with a splash of orange juice or water—just enough to make it brushable but still sticky. This lets you build flavor as it caramelizes during grilling or broiling.
    Note on Hoisin Sauce
    It’s worth seeking out an organic brand of Hoisin Sauce. The standard stuff in the Asian aisle has caramel coloring as well as food dye red 40, along with other unhealthy additives. Link to my homemade hoisin,

    Nutrition

    Calories: 531kcalCarbohydrates: 13gProtein: 42gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 148mgSodium: 1062mgPotassium: 729mgFiber: 3gSugar: 7gVitamin A: 160IUVitamin C: 42mgCalcium: 104mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Quick and Simple Grilled Zucchini

    by 4 Comments

    Can you tell that I'm in grilling mode? Flank steak, rotisserie chicken, corn on the cob and now zucchini. This recipe for summery quick and simple grilled zucchini takes just minutes to get on the table. Plus it tastes good and is good for you. We've eaten this so often these past few weeks,  I thought I would share it to give you an idea for a fast vegetable side. It's a great summer basic.

    Grilled Zucchini | AFoodCentricLife.com

    Quick and Simple Grilled Zucchini

    Markets are overflowing with one of my favorite summer vegetables - zucchini. While I slice it for a gratin or make zucchini noodles out of it, lately I've been chopping it up and tossing with olive oil plus a little seasoning, then onto a hot grill for a few minutes. Grilled zucchini makes for a fast and healthy summer side dish. Sometimes I'll eat it over steamed brown rice or quinoa as a meatless main dish.

    grilled zucchini | AFoodCentricLife.com

    Grill Tools Make It Easy

    The last few years have seen an explosion in tools that make grilling easier. With this inexpensive non-stick grill pan with holes, small items don't fall through the grates. And when you pre-heat the pan on a hot grill, food cooks quickly. They make summer outdoor cooking a lot more fun.

    Grilled Zucchini

    How To Prep Zucchini

    While many people grill rounds of zucchini or even long, thin strips, I prefer to cut them as shown in the photo. Quarter the zucchini lengthwise, slice out the seedy center, then cut them into pieces on a diagonal. That's it. Good knife practice too.

    chopping zucchini for grilling | AFoodCentricLife.com

    Figure one good sized zucchini per person. When you cut it up you might think wow, that looks like a lot of zucchini, but it will shrink on the grill as the moisture cooks off, so don't worry. And when you take your first bite, you will be glad you did so much.

    chopped zucchini | AFoodCentricLife.com

    After cutting up the zucchini, place it in a bowl and toss with the olive oil, salt, pepper and granulated garlic. Toss well to coat. Go easy on the salt if you are using the Parmesan, as the cheese is salty on its own. For a vegan, non-dairy option use my dairy-free cheesy sprinkle. It's delicious!

    Grilled Zucchini | AFoodCentricLife.com

    Need more ideas on what to do with summer zucchini? Here are 14 ideas on what to do with zucchini.

    Sally at the grill | AFoodCentricLife.com

    📖 Recipe

    Grilled Zucchini|AFoodCentricLife.com

    Quick and Simple Grilled Zucchini

    Sally Cameron
    It takes just minutes to get on this the table, plus it tastes good and is good for you! I like to dust mine with a sprinkle of Parmesan cheese, but it's optional if you don't eat dairy. For a non-daiyry option use my cheesy vegan sprinkle. Chopped fresh herbs are good too for a lift of fresh flavor. Recipe doubles easily, but you need a large enough grill pan. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 76 kcal

    Equipment

    • Non-stick grill pan with holes

    Ingredients
      

    • 4 medium zucchini about a half poun
    • 1 tablespoon olive oil
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon granulated garlic

    Optional Garnishes

    • 2 tablespoons grated Parmesan cheese
    • 1 tablespoon your favorite fresh chopped herb

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    Instructions
     

    • Trim ends off zucchini and cut lengthwise into quarters. With the white site up, slice out the seedy centers. See photo in post for help. Lay zucchini flat and cut crosswise on a diagonal into pieces about a ½″ to ¾″ wide. Place zucchini in a bowl and toss with the olive oil, salt, pepper and garlic until well coated.
    • Place your empty grill pan on the grill and heat it up until hot. Pour the zucchini into the hot grill pan and stir with a heat-safe spatula. Close the lid and allow zucchini to grill for a couple of minutes. Open the lid and shake the pan around (use an oven mitt!) to distribute the zucchini or stir with your spatula. Grill until zucchini is nicely browned and has some black edges. Sprinkle with cheese if using and serve.

    Notes

    For my non-dairy cheese sprinkle here is the recipe link.

    Nutrition

    Calories: 76kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 199mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 414IUVitamin C: 35mgCalcium: 60mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Gluten Free Pound Cake with Cream Cheese

    by 1 Comment

    This gluten-free pound cake is so rich and buttery, you'd never guess it's gluten-free. The secret? A bit of cream cheese in the batter, plus a few other non-traditional ingredients that work especially well in gluten-free baking. This recipe rivals classic bakery-style pound cake-it's golden on the outside, tender on the inside, and just sweet enough. It delivers dessert every time. And if you've never made a pound cake before, don't worry-I walk you through it step by step.

    Golden sliced pound cake on a white marble board with dessert plates and forks.

    This gluten-free pound cake is baked in a standard 9x5 loaf pan, perfect for smaller gatherings and much easier to unmold than a traditional Bundt pan. The loaf shape also makes slicing and storing simple. Because gluten-free baking behaves a little differently, a few purposeful tweaks make all the difference. From carefully chosen ingredients to mixing technique, this recipe includes the subtle but essential steps needed for a classic golden crust and tender crumb. No one will guess it's gluten-free.

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    Gluten-Free Pound Cake Highlights

    • Moist and buttery - Classic pound cake texture with a tender, velvety crumb-the only thing missing is the wheat flour.
    • Simple ingredients - Made with pantry staples and a few strategic upgrades for gluten-free success, because GF baking is not the same.
    • Loaf pan friendly - Bakes beautifully in a 9x5 pan for easy slicing and serving.
    • Perfect for any season - Serve plain, with berries, whipped cream, or ice cream.

    Here's terrific gluten-free bakery recipe made in a loaf pan, gluten-free pumpkin bread. It's good year round!

    Ingredients You'll Need

    Ingredient for pound cake in prep bowls on marble counter.
    • Flour - I bake with King Arthur Measure for Measure gluten-free flour blend, which gives a light, tender crumb and consistent results. If you're using a different 1:1 gluten-free blend, like Bob's Red Mill, keep in mind that some blends may produce a slightly different texture due to varying starch and flour ratios. For best results, use a blend that includes xanthan gum, or add ½ teaspoon if your blend doesn't have it.
    • Butter - High-quality unsalted butter makes a difference in flavor.
    • Eggs - Large eggs provide essential structure, moisture, and richness to the cake.
    • Sugar - I use superfine cane sugar, which blends more easily for a finer crumb, but you can use regular granulated sugar. I'll be testing a reduced-sugar version soon using a monk fruit/allulose blend.
    • Cornstarch - Just a small amount helps lower the protein content of the flour blend, making the final texture more like cake flour-tender and soft.
    • Milk Powder - Not traditional, but it's a game-changer in gluten-free baking. It promotes browning and improves texture and flavor. I use whole milk powder.
    • Extracts - I love a mix of vanilla extract and almond extract for extra dimension. Use all vanilla if you prefer.
    • Cream Cheese - Full-fat cream cheese adds richness and structure. I tested this recipe with yogurt too, but found the cream cheese produced a more consistent crumb and better flavor. I skipped sour cream due to the wide variance in texture and additives across brands.
    • Baking Powder - Essential for rise and lift, especially in gluten-free cakes.

    Please see the recipe card for measurements and salt.

    Chef's Tip: Superfine Sugar
    Superfine sugar dissolves more easily than regular sugar, making it ideal for smooth, fine-crumbed cakes like pound cake. Organic superfine sugar doesn't exist at most stores-and there's a reason. Nearly all commercially produced superfine sugar in the U.S. comes from GMO sugar beets, but organic is cane sugar. That's why I make my own. Just pulse organic cane sugar in a food processor or high-speed blender for a few seconds until the grains are visibly finer, but not powdered. It's quick and easy-and helps your pound cake achieve a smooth, delicate crumb without compromising on quality. You'll love baking with superfine sugar.

    Substitutions and Variations

    • Lemon Pound Cake Variation: Add the zest of 1 large lemon and ½ to ¾ teaspoon lemon extract to the batter for a bright citrus twist. Keep the 1 teaspoon almond extract (and skip the vanilla)-it complements the lemon beautifully without overpowering it. For extra lemon flavor, finish with a simple glaze made from powdered sugar and fresh lemon juice.
    • Dairy-free pound cake? - I have not tested it. Classic pound cake relies on real butter and cream cheese for its structure, moisture, and flavor. Plant-based alternatives would produce a very different result. Other kinds of cakes? Yes, but not true pound cake.

    Chef's Tip - Choose the Right Loaf Pan
    For the best results, use a light-colored metal 9x5-inch loaf pan with straight, sharp corners. Avoid pans with rounded corners, which can distort the classic shape of a pound cake and affect how evenly it bakes. Also, a true 9x5 pan holds 1¼ pounds of batter-not 1 pound. Many modern 9x5-inch pans run small, which can lead to overflow. Newer pans with corrugated sides are fine if you line the pan with parchment, which neutralizes any texture impact.

    How to Bake Gluten-free Pound Cake

    Before you begin, the butter, eggs, and cream cheese MUST be at room temperature. I let mine sit out a few hours unwrapped. If they are not, the crucial creaming step will not work properly. Note - you can use either a hand mixer or a stand mixer. It's easier with a stand mixer but a hand version works fine.

    A buttered light metal loaf pan with butter wrappers.
    1. Use the butter wrappers to grease the loaf pan well.
    Parchment paper lining a loaf pan with parchment wings over the sides.
    1. Cut a piece of parchment the width of the pan with overhang and smooth against the pan sides.
    Sugar and butter in a glass bowl ready for creaming step.
    1. Add butter and sugar to a large mixing bowl and "cream" the butter with a mixer until light a fluffy, 3 minutes. Start at low speed and work up to high.
    Beating eggs into pound cake batter one at a time in a glass bowl.
    1. After the initial creaming, beat in 1 egg at a time completely on high, 4 minutes total. Scrape down the bowl occasionally.
    Adding cream cheese and vanilla to the creamed butter and sugar with eggs.
    1. After eggs are incorporated, beat in cream cheese and extracts, beat 4 minutes on high.
    Pale yellow creamed butter and sugar in a bowl with beaters.
    1. Pound cake batter in a bowl, light and airy, ready for dry ingredients.
    Flour, salt, cornstarch, and milk powder in a sieve for sifting.

    7. Sift dry ingredients through a fine sieve, then fold flour mixture into batter by hand, gently but throughly.

    Finished pound cake batter in a bowl with a spatula.

    8. Finished cake batter ready for loaf pan.

    Pale yellow pound cake batter smoothed into a loaf pan with parchment.

    9. Smooth pound cake batter into the prepared loaf pan. A small offset spatula helps. Rest batter for 20 minutes before baking to hydrate.

    Gold baked pound caked cooked to the right temperature checked with a digital thermometer.

    10. Bake at 325°F for 75-80 minutes until golden and temperature reaches 205°F - 210°F. Cool for 10 minutes, remove from pan with parchment overhang. Cool 1 hour before slicing on wire rack.

    Chef's note: You may notice fine holes in the sliced pound cake-this is completely normal in gluten-free baking, especially when using added starch and milk powder to mimic the structure of traditional cake flour. These air pockets are a sign that the leavening and mixing created good lift and tenderness. The result is a soft, cohesive crumb that's rich but not gummy.

    Serving Suggestions

    This gluten-free pound cake is delicious all on its own, but it also makes a beautiful base for simple summer desserts.  Serve it in 1-inch thick slices. It's perfect served at room temperature. Try it with:

    • Lightly sweetened whipped cream and fresh berries.
    • A scoop of vanilla ice cream or lemon sorbet.
    • Sliced seasonal stone fruit like peaches, nectarines, or plums.
    • A drizzle of this fresh strawberry coulis or lemon curd.
    • A dusting of powdered sugar.

    For the lemon glaze, please see the recipe card notes.

    For an easy, one-pan cake in summer, try this gluten-free cherry cake.

    Freezing Pound Cake

    Gluten-free pound cake freezes well-perfect for make-ahead desserts or saving leftovers. Cut the cooled cake into individual slices, then wrap each slice tightly in plastic wrap. Place the wrapped slices in an airtight container or freezer bag. Freeze for up to 2 months. To serve, thaw at room temperature (unwrap while still frozen to avoid condensation).

    Sliced pound cake ona marble board with strawberries and whipped cream on the side.

    Recipe FAQs

    Why do the ingredients need to be at room temperature?

    Room temperature butter, eggs, and cream cheese whip together smoothly, creating better structure, lightness, and even baking. Cold ingredients will not emulsify properly. Don't even try. It's not worth it. Get your ingredients to room temperature for best results.

    Why is resting the batter important in gluten-free baking?

    Resting the batter for 15-20 minutes allows gluten-free flour to hydrate, improving texture and crumb. It's a simple step that makes a big difference.

    How do I know when the pound cake is done?

    The top should be golden with a classic center crack. A tester should come out clean, and the internal temp should reach 205-210°F.

    Can I substitute yogurt for cream cheese?

    I tested both, and while yogurt worked, the cake had a looser crumb and little more tang. Cream cheese produced better structure and flavor. The flavor was still great. If you choose this way, use 2 tablespoons full fat Greek yogurt. The batter will at some point look curdled but it smooths out just fine. Either way, be sure all ingredients are at room temperature for best results.

    Why is it called pound cake?

    The original, classic recipe for pound cake is a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs, baked in a bundt pan or tube pan (like for angel food cake). That is where I started from for this gluten-free pound cake. Gluten-free baking requires more than simple substitutions. This recipe uses strategic changes-like cream cheese for richness and moisture-to replicate the dense, buttery texture of traditional pound cake.

    More Gluten-Free Desserts

    Looking for more gluten-free bakery treats that don't compromise on texture or flavor? These recipes are trusted, and perfect for any occasion.

    ⭐️Did You Make This Recipe?

    If you make this gluten-free pound cake, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Sliced of golden pound cake with strawberries and a small bowl of whipped cream.

    Gluten-Free Pound Cake

    Sally Cameron
    This gluten-free pound cake is rich, buttery, and everything a classic pound cake should be-just without the wheat. It bakes up with a golden top, tender crumb, and subtly sweet flavor that's perfect on its own or served with fresh berries and whipped cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Resting and cooling 1 hour 20 minutes
    Total Time 2 hours 55 minutes
    Course Dessert
    Cuisine American
    Servings 9 1" slices
    Calories 417 kcal

    Equipment

    Ingredients
      

    Wet Ingredients

    • 8 ounces unsalted butter at room temperature
    • 1 cup sugar
    • 4 large eggs at room temperature
    • 3 ounces full fat cream cheese at room temperature
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract or use all vanilla extract

    Dry Ingredients

    • 1 ½ cups gluten-free flour blend **King Arthur Measure 4 Measure, 7 ounces
    • 2 tablespoons cornstarch
    • 2 tablespoons whole dry milk powder
    • ¾ teaspoon baking powder
    • ½ teaspoon fine sea salt

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    Instructions
     

    Pre-heat the oven and ready the pan

    • Preheat the oven to 325°F (conventional). Grease a 9x5-inch light metal loaf pan with the butter wrappers. Cut a piece of parchment paper to fit the width of the pan, press it smooth along the buttered sides, and let the ends hang over for easy removal.

    Sift dry ingredients

    • Sift the dry ingredient together in a medium bowl: gluten-free flour, cornstarch, baking powder, milk powder, and salt.

    Creaming

    • Cream the butter and sugar in a large bowl using a hand or stand mixer. Start on low speed, then increase to high. Beat for 3 minutes until light, fluffy, and pale yellow. Add the eggs one at a time, beating for 1 minute after each. Scrape the bowl as needed. Add the cream cheese, vanilla, and almond extract. Beat for 3 more minutes. (Total creaming time: about 11 minutes.)

    Add dry ingredients

    • Gently fold in the dry ingredients by hand until fully incorporated. Pour the batter into the prepared pan and smooth the top. Let the batter rest in the pan for 20 minutes to hydrate.

    Bake

    • Bake for 75-80 minutes, but check early as ovens vary. Pound cake should be a light golden brown, firm to the touch, with the classic crack in the center that may still look a little moist.
      Cake is done when it reaches between 205°F - 210°F. Remove from the oven and cool for 10 minutes. Using parchment wings, lift the cake from the pan and cool completely on a wire rack for at least 1 hour before slicing.

    Notes

    Measuring flour - To measure flour, I stir the flour in my canister to aerate it, then I scoop and dip, then level off the flour with a straight edge of a knife. If you prefer to measure, which is an excellent idea in gluten baking, the flour weight is 7 ounces. 
    Lemon Glaze - Mix ½ cup of sifted powdered sugar (for no lumps), and 1 ½ - 2 tablespoons of fresh squeezed lemon juice. 
    Digital thermometer - Using a digital thermometer is much more accurate than using a cake tester for doneness. 
    Flour – I bake with King Arthur Measure for Measure gluten-free flour, which gives a light, tender crumb and consistent results. If you're using a different 1:1 gluten-free blend, like Bob’s Red Mill, keep in mind that some blends may produce a slightly different texture due to varying starch and flour ratios. For best results, use a blend that includes xanthan gum—or add 1 teaspoon if your blend doesn’t contain it.

    Nutrition

    Calories: 417kcalCarbohydrates: 40gProtein: 6gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 148mgSodium: 235mgPotassium: 74mgFiber: 2gSugar: 24gVitamin A: 892IUVitamin C: 0.1mgCalcium: 76mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Tomato Avocado Toast

    by 14 Comments

    Tomato avocado toast is more than just a brunch trend-it's a healthy, craveable staple. This version gets a creamy upgrade with whipped ricotta, adding extra flavor, protein, and staying power. It's quick to make, endlessly customizable, and perfect for breakfast, light lunch, or dinner side dish.

    A round plate of colorful tomato and avocado toasts topped with microgreens and carrot strips.

    Avocado toast with tomato may have started as a brunch trend, but it's earned its place as a go-to favorite. It's healthy, satisfying, and easy to customize. Start simple with just avocados and ripe summer tomatoes or build it up with flavorful extras. A stay at a wine country resort inspired me to add the ricotta and extra veggies, and now it's how I make it at home.

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    Why You'll Love Tomato Avocado Toast

    • Easy breakfast or lunch - Ready in minutes with just a few fresh ingredients.
    • Healthy and satisfying - Full of healthy fats, fiber, and optional protein.
    • Flexible and fun - Great as-is or topped with a variety of customizable options.

    Make this burrata caprese salad as another use for gorgeous summer tomatoes.

    Recipe Ingredients

    • Bread - Use your favorite, whether gluten-free, whole grain wheat, or classic sourdough.
    • Tomatoes - Use freshly sliced heirloom tomatoes, roma tomatoes, halved cherry tomatoes, or even these garlic roasted cherry tomatoes.
    • Avocados - Choose a ripe avocado for the best creamy texture and flavor.
    • Ricotta cheese - For a creamy, high protein base. Use simply as is or make my whipped ricotta cheese.
    • Microgreens - Add a dose of nutrition, flavor, and crunch.
    • Citrus - A squeeze of lemon or lime brightens everything and lifts the flavors.

    Please see the recipe card for measurements, salt, and black pepper. 

    Chef's tip on the best bread: The size of the slices of bread you use will help determine the portion size. Larger slices of sourdough or artisan bread typically serve one, while smaller slices-like many gluten-free bread options-may require two slices per person. Toasting the bread helps hold all the toppings without getting soggy. Toast in the oven broiler, toaster, or air fryer on the broiler setting, brushed with a little olive oil or olive oil and butter blend for nice flavor.

    Avocado Toast Variations

    Tomato avocado toast is easy to customize. Try one or two of these simple upgrades:

    • Add a protein boost - Top (or serve on the side) with a poached egg, soft-boiled egg, hard boiled egg, or scrambled egg.
    • Swap ricotta cheese - Try cream cheese, goat cheese, whipped feta cheese, or cottage cheese.
    • Add crunch - Thinly sliced radishes, carrots, cucumbers, scallions, or sunflower seeds work beautifully.
    • Finish with flavor - Drizzle with a good olive oil, balsamic glaze, or a pinch of flaky salt and red pepper flakes.
    • Herbs - Add a few basil leaves for fresh garden flavor.

    How to Make Avocado Toast with Tomato and Ricotta

    Making tomato avocado toast is so simple! No cooking (well, toasting bread), just easy assemble.

    A silver tray of sliced artisan bread.
    1. Slice and toast bread with olive oil or melted oil and butter mixture.
    Bread spread with ricotta cheese, waiting for the next layer of tomato and avocado toast.
    1. Spread toasts with ricotta cheese.
    Slices of bright red tomatoes atop toasted bread with ricotta cheese.
    1. Add slices of tomatoes and sprinkle with salt and pepper.
    Avocado and tomatoes toasts complete with microgreens and ready to eat.
    1. Add the mashed avocado and layer of microgreens and you're ready to eat except for any garnishes.

    Chef's tip on slicing tomatoes: A serrated knife called a tomato knife works best for slicing juicy tomatoes without crushing them. You can also use a sharp Santoku or a granton-edge slicing knife, which helps reduce drag and gives you clean, smooth cuts.

    Avocado tomato toast with baby greens on top and basil leaves.

    Serving Suggestions

    Tomato and avocado toast is great on its own, but you can easily turn it into a more complete meal.

    • Serve it with thin slices of smoked salmon on the side or instead of the tomato if there are no good tomatoes in season.
    • Serve alongside a green salad with a light vinaigrette or lemon-dressed arugula.
    • Pair with a cup of soup (like tomato soup or fennel soup) for a simple lunch.
    • For brunch, add fresh fruit, yogurt, or a smoothie on the side.
    • Finish toasts off with a drizzle of olive oil, flavored olive oils are nice. 

    Chef's tip on storing tomatoes: Store raw tomatoes at room temperature, out of direct sunlight. Refrigeration can dull their flavor and alter the texture, making them mealy. Only refrigerate if they've been sliced or are fully ripe and starting to spoil.

    Recipe FAQs

    What's the best bread for avocado toast?

    Use any bread you like-gluten-free, sourdough, whole grain, or sprouted grain all work well. Choose a sturdy slice that will hold the toppings without getting soggy.

    Can I make avocado toast ahead of time?

    It's best assembled fresh-avocado browns quickly and the toast can get soggy. To prep ahead, toast the bread and prep the toppings separately, then assemble just before serving.

    Can I use fresh tomatoes instead of roasted?

    Yes, but roasted cherry tomatoes bring a deeper, sweeter flavor. Fresh tomatoes work in a pinch-just make sure they're ripe and well-seasoned. Do what you prefer!

    More Recipes With Tomato and Avocado

    Can't get enough tomato and avocado? Same here. This duo brings fresh flavor, healthy fats, and vibrant color to just about anything. Try one of these easy, delicious recipes next that include these terrific summer ingredients.

    Did You Make This Recipe?

    If you make tomato avocado toast, please add your comment. I appreciate your feedback and enjoy hearing from you. They really help other readers. If you loved it, please give it a 5-star rating!

    📖 Recipe

    Avocado tomato toast with baby greens on top and basil leaves.

    Tomato Avocado Toast

    Sally Cameron
    Fresh, simple, and endlessly customizable, tomato avocado toast is a quick, healthy breakfast or light lunch made with just a few flavorful ingredients.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Breakfast, Snack
    Cuisine American
    Servings 4
    Calories 380 kcal

    Ingredients
      

    • 4 large slices artisan bread gluten-free, whole grain or whole wheat
    • 1-2 tomatoes
    • 1 large avocados or 2 small
    • ⅔ cup ricotta cheese
    • 1 tablespoon extra virgin olive oil
    • 1 lime or lemon
    • ½ tablespoon unsalted butter or salted butter
    • sea salt as needed
    • black pepper as needed

    Optional Toppings

    • ½ cup microgreens of your choice
    • 4 radishes thinly sliced
    • ¼ small red onion thinly sliced

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    Instructions
     

    • Brush bread slices with either olive oil or melted olive oil and butter together. Toast bread crisp under the broiler, air fryer, or toaster.
    • Peel and seed avocado and mash with a little salt and a squeeze of lemon or lime juice. Top toast with sliced tomatoes and mashed avocado. Top with microgreens or other toppings. Squeeze citrus over the top and season with a little more salt and pepper if desired.

    Notes

    Add-ons for garnishes, color, and flavor:
    • Sprinkle with everything bagel seasoning.
    • Add finely sliced radishes or carrots.
    • Add thinly sliced red onion or pickled onion.
    • Try sunflower seeds or pepitas. 
    • For more protein, serve with eggs, poached, hard boiled, soft boiled, or scrambled.

    Nutrition

    Calories: 380kcalCarbohydrates: 41gProtein: 13gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 25mgSodium: 427mgPotassium: 458mgFiber: 5gSugar: 5gVitamin A: 564IUVitamin C: 11mgCalcium: 132mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Summer Burrata Peach Salad With Prosciutto

    by 1 Comment

    This burrata peach salad is summer magic in a bowl: juicy fresh peaches, creamy burrata cheese, crisp greens, buttery avocado, ribbons of salty prosciutto, and fresh basil leaves. It's all lightly dressed in a simple vinaigrette and finished with a drizzle of balsamic. A no-cook salad layered with flavor and texture-perfect for warm evenings, backyard dinners, or when you're craving something simple and seriously satisfying.

    A colorful burrata and peach salad with greens, avocado, basil, and nuts in a white salad bowl.

    My husband's two favorite foods? Peaches and burrata. So when I created this burrata peach salad, it was love at first bite. It's the kind of dish everyone falls for. The sweet peaches, creamy cheese, buttery avocado, and fresh basil hit all the right notes-sweet, salty, cool, and creamy. Serve it with grilled chicken, steak, or seafood, and maybe a slice of crusty grilled bread. It's the perfect summer salad when it's peach season.

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    Why You'll Love This Salad

    • Incredible flavor balance - Sweet peaches, salty prosciutto, creamy burrata, and crisp greens hit every note-all in one bite.
    • No cooking required - Just slice, assemble, and drizzle. Perfect for hot days when you want something light and satisfying.
    • Showcases peak summer produce - Juicy peaches, fragrant basil, and ripe avocado make this salad a seasonal standout that screams summer.

    For another terrific salad with burrata, try this burrata caprese salad with fresh tomatoes.

    Recipe Ingredients

    These fresh, flavorful ingredients come together for a salad that's equal parts creamy, sweet, salty, and satisfying.

    Ingredients for a burrata peach salad in prep bowls for assembling the salad.

    Burrata Peach Salad

    • Fresh salad greens - Peppery arugula is my favorite here, but red leaf lettuce, baby spinach, spring mix, or baby kale all work perfectly.
    • Burrata cheese - The star of the salad. Creamy and rich with a soft, milky center that melts into every bite-burrata takes this from simple to show-stopping.
    • Peaches - Look for ripe peaches that give slightly to the touch. Yellow peaches add vibrant color, but white peaches are equally sweet and delicious.
    • Avocado - Buttery avocado adds richness and smooth texture that contrasts beautifully with the salty prosciutto and juicy fruit.
    • Fresh herbs- Aromatic basil ties all the summer flavors together and adds that essential herbal freshness. Fresh mint is another nice addition.
    • Prosciutto - Thinly sliced prosciutto adds salty, savory depth balancing the sweetness of the fruit and the creaminess of the burrata.
    • Nuts (optional) - I use pine nuts for their buttery flavor but slivered almonds, pistachios, or chopped walnuts work too, or skip for nut-free.

    Please see the recipe card for measurements, sea salt, and pepper. 

    Balsamic Vinaigrette

    • Olive oil - Use a good-quality extra virgin olive oil for the vinaigrette.
    • Balsamic vinegar - Balsamic adds just the right sweetness and tang. Use it for a quick balsamic vinaigrette and as a final drizzle over the finished salad.
    • Garlic (optional) - Just a small clove, finely grated or mashed, adds depth to the vinaigrette without overpowering.
    • Dijon mustard (optional) - Helps emulsify the vinaigrette.

    Please see thee recipe card for measurements, sea salt, and black pepper.

    For a simple salad with summer fruit, try this grilled fig salad.

    Substitutions and Variations

    • Greens - Try baby spinach, red leaf, or spring mix, all work well.
    • Fruit - Swap peaches for other stone fruits such as ripe nectarines or plums. Figs are good too. Grilled peaches are great too.
    • Cheese - Use mozzarella cheese balls (bocconcini), crumbled goat cheese, or whipped ricotta.
    • Prosciutto - Try jamón or speck (smoked prosciutto) or skip it for a vegetarian version.
    • Vinaigrette - Try a lemon vinaigrette for a lighter, citrusy twist.
    • For dairy-free - Make it a peach and prosciutto salad and omit the burrata.

    Chef's Tip - Burrata is an Italian cheese that looks like fresh mozzarella. It comes in a container filled with brine to keep it fresh and creamy. Drain off the brine and pat dry before tearing into the balls. Inside it's filled with creamy stracciatella (shredded cheese mixed with cream). When you tear it apart, the center spills out-rich and soft. You eat the outer casing as well, as it is all part of the cheese. Serve it at room temperature for the best texture and flavor.

    How to Make Burrata Peach Salad

    This salad is all about effortless assembly-no cooking required!

    • Wash and dry your greens - Arugula or any mix you love.
    • Slice the peaches and avocado - Or dice them if they're very ripe and soft.
    • Tear the prosciutto - Swirl into ribbons for easy layering.
    • Gently pull the burrata apart by hand - Nestle chunks over the greens.
    • Make the vinaigrette - Whisk together olive oil, balsamic, a touch of Dijon and garlic if using.
    • Assemble - Layer everything in a large salad bowl or on a large platter.
    • Top with basil - Tear large leaves and scatter over the top.
    • Optional - Sprinkle with toasted nuts for a little crunch.

    If you love peaches, try this nectarine and goat cheese crostini as an appetizer.

    Serving Suggestions

    Colorful summer salad or burrata cheese, golden peaches, greens, basil, and balsamic dressing.

    Serve it as a light lunch, a summery starter, or the centerpiece of a backyard dinner. Burrata peach salad is almost a meal on its own, thanks to the creamy burrata, prosciutto, and avocado. But if you want to round it out, try:

    • Crusty bread or grilled sourdough - Perfect for scooping up every bite.
    • Grilled chicken, shrimp, or salmon - A simple protein on the side makes it a satisfying dinner. Try this grilled lemon chicken.
    • Add toasted nuts - Like pine nuts, pistachios, or almonds for a little crunch and even more staying power.
    • If your balsamic is fluid and thin, try finishing the salad with a drizzle of balsamic glaze.
    Balsamic glaze dripping off a silver and gold spoon into a glass jar.

    Prep Ahead & Storage

    This is one of those salads that's best enjoyed fresh, right after it's assembled. The peaches and avocado soften, the burrata melts, and the greens wilt quickly. If you need to prep ahead, keep the ingredients separate and assemble just before serving for the best texture and flavor.

    Recipe FAQs

    Can I use mozzarella instead of burrata?

    Yes, but the texture will be different. Burrata has a soft, creamy center that adds richness. Fresh mozzarella is firmer but still works well in a pinch. Try the small mozzarella balls called pearls or bocconcini.

    Can I make this salad ahead of time?

    Not entirely. You can prep the vinaigrette, wash the greens, and slice the peaches in advance (toss peach slices with a little lemon juice to prevent browning), and tear the prosciutto into ribbons, but assemble just before serving for best results.

    What dressing goes best with this salad?

    I use a simple balsamic vinaigrette, but lemon vinaigrette also works beautifully. Keep it light and let the ingredients shine.

    Can I use nectarines instead of peaches?

    Absolutely! Nectarines are a great substitute.

    More Terrific Summer Salads

    Summertime is salad time, and there is so many ways to make great summer salads. Check out the salads recipe index for more inspiration, from green salads to grains, beans, veggies, and more.

    Did You Make This Recipe?

    If you make this burrata peach salad, please add your comment how it turned out. I appreciate your feedback and enjoy hearing from you. They really help other readers.

    📖 Recipe

    Colorful summer salad or burrata cheese, golden peaches, greens, basil, and balsamic dressing.

    Peach Burrata Salad

    Sally Cameron
    Juicy summer peaches, creamy burrata, silky prosciutto, and buttery avocado come together in this fresh, colorful salad. Finished with herbs and a drizzle of balsamic, it's elegant enough for entertaining yet simple to make in minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 0 minutes
    Total Time 20 minutes
    Course lunch, Main Course, Salad, Side Dish
    Cuisine American
    Servings 4

    Ingredients
      

    Peach burrata salad

    • 5-6 ounces arugula baby spinach, red leaf, or spring mix
    • 1 large ripe peach or 2 small
    • 8 ounces burrata cheese
    • 4-6 ounces prosciutto or speck optional
    • 1 large avocado
    • 1 handful basil leaves
    • 1-2 tablespoon pine nuts almonds, walnuts, or pistachios

    Balsamic vinaigrette (doubles easily)

    • 4 tablespoons extra virgin olive oil
    • 1 ½ tablespoons balsamic vinegar plus extra for drizzling if desired
    • 1 small garlic clove optional
    • ½ teaspoon Dijon mustard optional
    • pinch sea salt
    • pinch black pepper

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    Instructions
     

    Assemble the salad

    • Wash and dry your greens if needed, sliced the peaches and avocado, or dice them if they're very ripe and soft.
      Tear the prosciutto into pieces and swirl into ribbons. Gently pull the burrata apart into chunks to nestle into the greens.
      Layer everything in a shallow bowl or platter and top with basil leaves. Add baby leaves whole or tear larger leaves into pieces. Scatter over the top of the salad.
      Optional – Sprinkle with raw or toasted nuts for a little crunch.

    Make the vinaigrette

    • Make the vinaigrette - Whisk together olive oil, balsamic, a touch of Dijon and garlic if using. Toss the salad with a little and serve the rest on the side or just serve it all oh the side. If desired, drizzle with a little balsamic before serving if you have a nice aged, syrupy balsamic.

    Notes

    Vinaigrette options - For other vinaigrette options try lemon vinaigrette or a classic French vinaigrette. For a high quality aged balsamic vinegar at a good price, I use Calivirgin 18 year balsamic., (no affiliate)
    Cheese options – No burrata? Use mozzarella balls, goat cheese, or whipped ricotta.
    Prosciutto – Try jamón or speck (smoked prosciutto) or skip it for a vegetarian version.
    Fruit - Try nectarines or fresh figs. 
    This homemade balsamic glaze is great drizzled over the salad at the end. 
     
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    French Vinaigrette (Classic Homemade Dressing Recipe)

    by Leave a Comment

    A classic French vinaigrette is a staple for a reason. Made with just olive oil, vinegar, Dijon, and seasoning, it's the go-to salad dressing that comes together in minutes. But the real beauty? Once you learn the simple formula, you can mix and match oils, vinegars, and add-ins to create endless variations. Think of it as your vinaigrette recipe blueprint-reliable, flexible, and way better than anything in a bottle.

    A jar of French vinaigrette dressing with a silver spoon and salad greens behind.

    We eat salads all year round, but in summer they're on the table even more often. That's when a quick homemade vinaigrette like this really shines. This classic French vinaigrette is fresh and far better than bottled. Skip the preservatives and poor-quality oils. Make a small batch or scale it up for the week-you'll never go back to store-bought. And when it's this easy, why would you? Time to make your own vinaigrette.

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    Why You'll Love This French VInaigrette

    • Simple ingredients - Made with just oil, vinegar, mustard, salt, and pepper (plus optional garlic), this dressing comes together in minutes.
    • Customizable and versatile - Master the basic ratio and swap in different oils, vinegars, or seasonings to suit any salad.
    • Better than bottled - No preservatives, cheap oils, or gums, just fresh flavor you control, every time. The perfect vinaigrette for salads.

    Here's my recipe for a lemon vinaigrette if you are a lemon lover.

    French Vinaigrette Ingredients

    Ingredients for a French vinaigrette salad dressing in prep bowls.
    • Oil - Use a good extra virgin olive oil as your base. It adds richness and body. You'll find more oil options below for customizing your vinaigrette. My basics are California Olive Ranch and Calivirgin.
    • Vinegar - Red wine vinegar is the classic choice for a French vinaigrette, giving it that signature tang. See below for other vinegar variations to change things up.
    • Mustard - A creamy Dijon mustard helps emulsify the vinaigrette and adds just the right zip. It's essential for both texture and flavor.
    • Garlic (optional) - A little fresh garlic goes a long way. Optional, but it adds subtle depth if you enjoy a garlicky finish.
    • Shallot (optional) - Finely minced shallots add lovely flavor and texture to a simple vinaigrette.

    Please see the recipe card for measurements, sea salt, and black pepper. 

    Substitutions and Variations

    A collection of oils and vinegars for making vinaigrettes and salad dressings.

    Changing up your oils and vinegars when making a French vinaigrette has almost endless possibilities! It's why I have 9 olive oils and as many vinegars (not kidding, that's the collection so far) in my pantry.

    • Oil - Flavored olive oils like lemon, lime, blood orange, or basil add complexity. Nut oils (like walnut) also shine here. I love using the high quality flavored California-made oils from Calivirgin (no affiliation).
    • Vinegar - In addition to red wine, champagne vinegar, sherry vinegar, rice vinegar, and of course apple cider vinegar, other good ones are white wine vinegar and white balsamic vinegar. I always keep a few fruit-infused vinegars like raspberry and blueberry on hand, as well as fig balsamic, and a good quality basic balsamic. Another much used favorite is a German apple cider vinegar. Each one brings something unique to the table. 
    • Mustard - Use good Dijon to emulsify and add flavor to a French vinaigrette. After traveling in France, I truly came to appreciate the difference. While smooth and creamy Dijon is my go-to for vinaigrettes, whole grain and flavored options like tarragon add their own delicious twists. My favorite: Edmond Fallot Dijon from Beaune, France is often ranked #1 in taste tests. Maille is another solid, more widely available brand in most grocery stores.
    • If your vinaigrette is too tangy, add a pinch of sugar, a little honey or maple syrup.

    Chef's Tip: Try swapping vinegar with fresh lemon juice, lime, or even grapefruit juice for a citrusy twist. You may need a little more juice than the standard vinegar ratio-just taste and adjust until it's bright and balanced.

    For a simple raspberry vinaigrette, try the recipe in this grilled shrimp salad with fresh raspberries.

    How to Make a French Vinaigrette

    The best part about learning how to make a classic French vinaigrette is that once you know the formula, you'll never need a recipe again.

    Ingredients for a French vinaigrette in a glass bowl.
    1. Combine oil, vinegar, Dijon, garlic if using, salt, and pepper to a small bowl.
    A vinaigrette dressing whisked smooth in a glass bowl, ready to use.

    2. Whisk until smooth. Transfer to a jar.

    Traditional technique says to slowly drizzle in the oil in a steady stream while whisking to form an emulsion-but honestly, I never do that. When you're making a small batch, good Dijon mustard handles the emulsifying for you. Just add all the ingredients to a bowl and whisk until smooth. It's the simplest way to make a homemade vinaigrette that's creamy, balanced, and full of flavor.

    If you're making a small amount (enough for 2 to 4 people), whisk it directly in your salad bowl before adding the greens-one less dish to wash!

    You can also combine everything in a jar with a tight-fitting lid and give it a good shake. Want a slightly creamier texture? Blend it for a smooth, emulsified vinaigrette in seconds.

    Chef's garlic tips: Use a microplane zester to help raw garlic melt into the vinaigrette. It gives you that punch of flavor without any harsh bits of garlic. No zester? Mince, then mash the garlic with the side of your knife into a paste. Out of fresh garlic? A small pinch of garlic powder works-just let it sit in the dressing a few minutes to fully hydrate and bloom.

    Deep red and golden roasted beets tossed with vinaigrette, herbs, feta, and nuts in a salad bowl.

    Serving Suggestions

    I prefer to lightly toss fresh greens with just enough French vinaigrette to coat-never drenching. You can always serve extra at the table for those who like more dressing. Serve it at room temperature for the best flavor. 

    But don't stop at simple green salad! This classic vinaigrette brings bright, tangy flavor to pasta salads, bean salads, a beet salad with feta cheese (photo above) grilled or roasted vegetables, grain bowls, and more. Plus, it works beautifully as a marinade for chicken and seafood. It's one of those kitchen staples that's endlessly versatile and adds a punch of flavor wherever it lands.

    Storing Vinaigrette

    If stored in a sealed jar in the fridge, it will last up to a week. Always give it a shake or stir before using, and taste to adjust seasoning if needed.

    Chef's Tip: Want to change it up? Add tender herbs like parsley, tarragon, or dill. Whisk them in for a burst of fresh flavor, or blend everything for a creamy, herb-infused vinaigrette with vibrant color. It's great on greens, veggies, or grilled chicken.

    Small glass jar on a kitchen counter of French vinaigrette with salad behind.

    Recipe FAQs

    What is the ratio of oil to vinegar in French vinaigrette?

    The classic ratio is 3 parts oil to 1 part vinegar. That said, it's perfectly okay to adjust to your taste-some prefer a sharper, more acidic dressing and go closer to 2:1.

    Can I make vinaigrette without mustard?

    Yes, but the mustard helps emulsify the dressing and gives it that signature tang. Without it, your vinaigrette may separate more easily, so give it a good whisk or shake before serving.

    Can I use lemon juice instead of vinegar?

    Absolutely. Lemon juice makes a delicious, bright vinaigrette. You might need to use a little more than you would vinegar-taste and adjust as you go. And for even more lemon flavor use a little finely zested lemon zest, as that's where all of the essential oils are.

    More Delicious Dressing Recipes

    Did You Make This Recipe?

    If you make this French Vinaigrette, add your comment and please give it a rating. I appreciate your feedback and enjoy hearing from you. They really help other readers. Any questions? Let me know.

    📖 Recipe

    Small glass jar on a kitchen counter of French vinaigrette with salad behind.

    French Vinaigrette

    Sally Cameron
    Skip the bottle and master this simple, classic French vinaigrette-just oil, vinegar, Dijon, and salt and pepper. It's the base recipe you'll return to again and again, with endless ways to customize. Makes a bit over ¼ cup-just enough to lightly dress a large bowl of greens (serves 4-6), and easy to double or triple.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Dressing, Salad
    Cuisine French
    Servings 8 Yield ½ cup
    Calories 95 kcal

    Equipment

    Ingredients
      

    • 6 tablespoons extra virgin olive oil
    • 2 tablespoons red wine vinegar vinegar options below
    • 1-2 teaspoons Dijon mustard
    • 1 small garlic clove optional, zested
    • 2 pinches fine sea salt
    • 2 pinches ground black pepper

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    Instructions
     

    • Whisk together in a bowl or shake in a jar. For a larger batch use a blender for more of a creamy vinaigrette.

    Notes

    Dijon mustard: My favorite Dijon is the one that started it all, Edmond Fallot Dijon from from Beaune, France. It's worth finding it as it's the real deal, and consistently ranks #1 in Dijon taste tests! See more info and a link in the post. 
    Vinegar options: Try Champagne vinegar, white wine vinegar, balsamic vinegar, o apple cider vinegar, all will give you a little different flavor profile. Experiment and have fun!
    Oil options: Try a flavored olive oil such as lemon, lime, basil, or blood orange. See notes in the post!

    Nutrition

    Serving: 1tablespoonCalories: 95kcalCarbohydrates: 0.3gProtein: 0.1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 21mgPotassium: 6mgFiber: 0.1gSugar: 0.04gVitamin A: 1IUVitamin C: 0.3mgCalcium: 3mgIron: 0.1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Smoked Chicken Legs Recipe

    by Leave a Comment

    If you've only smoked chicken drumsticks, it's time to upgrade to the full leg-thigh combo. These smoked chicken legs, made with whole chicken legs or leg quarters, are meatier, more flavorful, and just as easy. Lightly smoky with tender, juicy meat, they're a simple but satisfying way to level up your summer grilling. Finish them with a BBQ glaze or serve as is. And save those leftovers for amazing tacos!

    smoked chicken legs on a white tray with parchment and a big silver serving fork.

    I use my go-to all-purpose dry rub for smoking chicken legs, then finish the legs with a quick glaze of BBQ sauce for great color. This recipe is budget-friendly, foolproof, and perfect for outdoor cooking on a pellet grill or smoker. You'll get rich meat and tender results every time with the slow smoking process. It's our new summer favorite.

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    Why You'll Love Smoked Chicken Legs

    • Budget-friendly - Whole leg quarters are affordable and satisfying.
    • Big flavor, easy method - A simple rub and optional glaze give you smoky, juicy chicken with minimal prep.
    • Versatile cooking - Works on a pellet grill, smoker, or a gas grill setup using indirect heat with a smoker box or a smoke tube.
    • Great leftovers - Shred extras for tacos, salads, or wraps the next day.
    • Better than just drumsticks - More meat, richer flavor, and still just as easy to cook.

    Here's a terrific side dish for smoked chicken legs - sweet corn succotash with bacon.

    Ingredients You'll Need

    I use a pellet grill for this recipe (you may know it as a pellet smoker)-it delivers steady, even heat and delicious smoky flavor with minimal effort.

    Ingredients for smoked chicken legs with chicken, dry rub, mayo, and sauce.
    • Chicken - I use whole chicken leg quarters (also known as chicken quarters) for meaty, flavorful results. You can also use just chicken legs or drumsticks if preferred. Dark meat chicken has so much flavor and is perfect for smoking.
    • BBQ Rub - I use my homemade BBQ dry rub, a balanced sweet rub with smoky spices and just a touch of brown sugar. It's not overly sweet, so it won't turn your smoked chicken legs into candy, and it adds beautiful flavor.
    • Binder - A thin layer of mayo makes a great binder for smoked chicken. It helps the rub stick evenly and holds up well during long, slow smoking. Try it instead of olive oil or vegetable oil.
    • BBQ Sauce - Optional for a glaze. Use your favorite bbq sauce or my homemade sauce. For easier glazing, thin with apple juice, pineapple juice, or orange juice, apple cider vinegar, water-or even a little bourbon for extra depth and flavor.

    Please see recipe card for measurements, salt, and pepper.

    If you love to smoke your foods, try these 3-2-1 baby back ribs, they are fantastic.

    Chef's tip on pellets and type of wood: Use your favorite wood pellets for smoking. I like either 100% pecan shell pellets or a pure hardwood blend of hickory, cherry wood, maple, and apple wood-no fillers, just clean wood flavor.

    Substitutions and Variations

    • Drumsticks instead of whole legs - If leg quarters aren't available, you can use just drumsticks. They cook faster, so keep an eye on the internal temp.
    • Different dry rubs - Use your favorite spice rub-sweet, spicy, or smoky blends all work. Use a poultry rub if that's what you have on hand, especially one with herbs like thyme, sage, or rosemary. I haven't tested it with this recipe, as I prefer a bold, smoky spice rub-but it could be a nice variation if you're aiming for a more herb-forward flavor.
    • Change the glaze - Swap the barbecue sauce for thinned hoisin sauce.

    For another easy smoker recipe, try these smoked chicken breasts.

    Chef's Tip: Cook to Temperature, Not Time
    For tender, juicy chicken legs, always cook to internal temperature-not just by the clock. Dark meat is best when it reaches 175°F, and up to 180°F is fine too. You can smoke chicken legs at 250°F for about 1½ hours, or at 275°F for around 70 minutes-choose based on your schedule. Both temps produce great results (I've done both). And if you're short on time, it's fine to crank the heat to 375-400°F for the last 10-15 minutes to speed things up. Just know that pellet grills won't give you super crispy skin, even at higher heat-the skin stays tender, but the flavor is fantastic.

    How to Smoke Chicken Legs

    Remove chicken legs from the refrigerator an hour before smoking to take the chill off.

    Trimming raw whole chicken legs of extra fat on a chtting board.
    1. Trim extra fat from the chicken legs. Pat them dry if needed.
    Seasoned chicken legs in a bright orange red dry rub on a wire rack and sheet pan.
    1. Lightly coat the chicken legs with mayonnaise. Season well with dry rub, and salt if your rub does not have salt.
    Dry rubbed chicken legs on a grill for smoking.
    1. Place the chicken legs on clean grill grates for about 1 ½ hours or until they reach an internal temperature of 175°F. Cook to temp not time. Use a digital meat thermometer.
    Golden brown smoked whole chicken legs ready to pull from the grill.
    1. Finished chicken legs. If you'd like, glaze them with thinned BBQ sauce with a basting brush

    Chef's Tip: Why Make Your Own Rubs and Sauces?
    No fillers, no preservatives, and no excess sugar-just pure, bold flavor you control. Whether you lean smoky, spicy, or herbaceous, customizing your rubs and sauces is one of the simplest ways to elevate your cooking.

    Serving Suggestions

    Smoked chicken legs pair perfectly with almost any summer side. Whether you're hosting a BBQ or just firing up the smoker for family dinner, here are a few favorite sides to try:

    Store leftover chicken legs in an airtight container. Shred or chop the meat, they make the most amazing tacos!

    Recipe FAQs

    How long does it take to smoke chicken legs?

    At 250°F - 275°F, smoked chicken legs typically take about 1½ - 2 hours to cook. Always use a meat thermometer and cook to temperature, not just time-dark meat is done at 175°F - 180°F for the best texture and flavor.

    Do I need to brine chicken legs before smoking?

    Brining is totally optional for chicken legs since they stay moist during low and slow cooking, and they are dark meat. That said, a dry brine (just salt) or overnight seasoning rub can boost flavor and tenderness.

    What's the best temperature to smoke chicken legs?

    For juicy, tender meat and great smoke flavor, 250°F - 275°F is ideal. You can go a little higher if you need a faster smoke. Cook smoked chicken legs to a minimum of 175°F, not 165° as you would for chicken breasts.

    Can I season chicken legs ahead of time before smoking?

    Yes! While it's not required, seasoning chicken legs a few hours ahead-or even overnight-can help the flavors develop and slightly dry the surface of the skin. That drier surface can improve browning and overall flavor. Just place the seasoned chicken on a rack and let it rest uncovered in the fridge. It's a great step to try if you have the time.

    More Chicken Recipes

    For more inspiration check out the chicken recipes index page. And if you'd like another chicken thighs recipe, try these Italian chicken thighs or teriyaki chicken thighs.

    Did You Make This Recipe?

    If you make smoked chicken legs, please add your comment. I appreciate your feedback and enjoy hearing from you. Any questions? Let me know! If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Whole smoked chicken legs in dry rub and bbq sauce on a white tray.

    Smoked Chicken Legs

    Sally Cameron
    Juicy, flavorful whole chicken legs are seasoned with dry rub and smoked low and slow until tender, then glazed with BBQ sauce for a delicious finish if desired. Leftovers are great so do extra!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 1 hour 45 minutes
    Total Time 1 hour 55 minutes
    Course Entree, Main Course
    Cuisine American
    Servings 4
    Calories 429 kcal

    Equipment

    Ingredients
      

    • 3 ½ pounds whole chicken legs 4 pieces
    • 2 tablespoons dry rub
    • 1 tablespoon mayonnaise
    • sea salt if not in your rub

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    Instructions
     

    Prep chicken legs

    • Lay chicken legs top side down and trim any excess fat. Lightly coat them with your binder. If your dry rub doesn't include salt, season the legs with salt, then apply the rub generously on both sides. Allow the chicken legs to stand for a 45-60 minutes at room temperature.

    Prep the smoker

    • Fill the pellet hopper and preheat your pellet grill to 275°F. Make sure the grates are clean and lightly oiled or sprayed to prevent sticking.

    Smoke the chicken legs

    • Place the chicken legs directly on the grates. Smoke until the internal temperature reaches 175°F - 180°F, about 1½ - 2 hours. Measure with a digital thermometer.

    When done (optional)

    • When you pull the chicken legs from the grill, glaze them with thinned bbq sauce if desired, using a basting brush or pastry brush.
      Note - you can also glaze them the past few minutes of smoking.

    Notes

    My dry rub recipe does not contain salt, for two reasons: first, I prefer to salt my meat separately for control, and second, some people are salt-sensitive or do not (or cannot) use salt. You  if use salt, try a smoked salt for more smoked flavor! 
    Spices needed for my dry rub:
    • 4 ½ tablespoons smoked paprika
    • 3 tablespoons granulated garlic powder 
    • 2 tablespoons brown sugar
    • 1 ½ tablespoons cumin
    • 1 ½ tablespoons coriander
    • 1 tablespoon ancho chile powder
    •  1 tablespoon ground black pepper  
    •  1 teaspoon onion powder 
    •  ¼ - ½ teaspoon chipotle powder or cayenne pepper  

    Nutrition

    Calories: 429kcalCarbohydrates: 2gProtein: 32gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 181mgSodium: 192mgPotassium: 408mgFiber: 0.2gSugar: 0.2gVitamin A: 233IUVitamin C: 1mgCalcium: 38mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Lentil Quinoa Salad with Lemon Vinaigrette

    by Leave a Comment

    If you are looking for a delicious and nutritious salad, this lentil quinoa salad is a colorful medley of flavors and textures. Perfect for summer days, this high protein salad combines the hearty goodness of lentils and quinoa with crunchy fresh vegetables, and the sweet-tart burst of pomegranate seeds or dried cranberries. Fresh herbs add a vibrant garden-fresh flavor. Easy to make ahead and great for meal prep.

    A white bowl of lentil quinoa salad with basil leaves and a serving spoon.

    This recipe for lentil salad grew out of needing lunch after a workout. I pulled everything out of the fridge that looked possible to work with and this is what I created. I've been enjoying it for lunch the past few weeks and decided it was time to share it with you. It's so good I don't mind eating it for a few days on repeat.

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    Lentil Quinoa Salad Recipe Snapshot

    • Great for meal prep and making ahead.
    • Cool and refreshing.
    • Great texture, flavors and good protein.

    For another terrific quinoa salad, try this one with grilled corn and herbs. 

    Ingredients You'll Need

    Lentil Quinoa Salad

    • Quinoa: Use either white quinoa or tri-color blend.
    • Lentils: Choose green, Puy, French green or brown lentils. I use French green lentils for this salad.
    • Celery: For crunch and base flavor.
    • Carrots: For sweetness, color, and crunch.
    • Cucumber: Persian, mini, or English cucumber (seedless) are all good options.
    • Fruit: Use either pomegranate seeds or dried cranberries.
    • Nuts: Pine nuts are my first choice but chopped walnuts work as well.
    • Cheese: Feta cheese (use Greek for more tang) and goat cheese are both delicious.
    • Shallot: Adds aromatic flavor, or use red onion.
    • Fresh herbs: Mint leaves and thyme leaves for wonderful fresh flavor.

    Lemon Vinaigrette

    • Oil: Here's the place to use a nice fruity extra virgin olive oil.
    • Lemon juice: For a fresh bright acidity to balance the oil.
    • Mustard: A creamy Dijon mustard is the best choice for flavor and emulsifies the dressing.
    • Garlic: Fresh cloves are best but the puree in a tube works too.

    Please see the recipe card for measurements.

    Chef's tip on lentils: Cook your own lentils or buy the cooked and packaged steamed green lentils. Find them at Trader Joes in the refrigerated produce section. Another option, try black lentils, called beluga lentils, because they look like caviar and hold up well in salad.

    Substitutions and Variations

    Use these ideas to change up lentil quinoa salad to make it work for you:

    • Skip the cheese for dairy-free or vegan.
    • Use cooked, packaged lentils instead of cooking your own.
    • Swap red wine vinegar for lemon juice if preferred. Balsamic vinegar works too.
    • Skip the nuts for nut allergies.
    • If you like a little kick in your dressing, add a pinch of red pepper flakes.

    For another terrific quinoa salad recipe try this gluten-free quinoa tabbouleh.

    Chef's tip on cucumbers: When prepping cucumbers for salad, slice them into quarters lengthwise, then slice out the seedy centers. It reduces extra juice and seeds for a less soggy salad.

    Recipe Instructions

    Step 1. Rinse quinoa well and cook according to package directions, about 15 minutes. Cook the lentils according to package directions.

    After cooking, lay both lentils and quinoa out on rimmed baking sheets to cool quickly, then refrigerate in airtight containers until ready to complete and serve the salad.

    Step 2. Next, chop the celery, carrots and cucumber, cube or crumble the cheese, chop shallot and herbs.

    Step 3. For the vinaigrette, add ingredients to a jar and shake well or whisk in a small bowl.

    To assemble, add all ingredients to a medium salad bowl and mix gently, then toss with vinaigrette. Serve chilled or room temperature.

    Brightly colored lentil salad in glass jars on a tray with forks.

    Recipe Tips

    And a few shortcuts.

    • Buy pre-crumbled cheese.
    • Cook the lentils and quinoa a day ahead and chill.
    • To use this for meal prep, package into an airtight container alone or add cooked shrimp or chicken. You might want a little extra vinaigrette.
    mediterranean lentil quinoa salad | afoodcentriclife.com

    Serving Suggestions

    Lentil quinoa salad can be used as a side salad or a main course (entree) salad with added protein if desired. Serve it chilled for a cool refreshing salad or at room temperature. Serve extra lemon vinaigrette on the side if people like more dressing.

    For another delicious quinoa salad, try this one avocado quinoa salad with a spinach vinaigrette.

    Recipe FAQs

    What are some good protein additions to a lentil quinoa salad?

    To turn lentil quinoa salad into more of an entree salad by adding protein, try the addition of cooked or grilled sliced chicken, shrimp, steak, or salmon. As lentil and quinoa both offer a good amount of protein, you have a super high protein, satisfying salad.

    What type of lentils are best for a lentil quinoa salad?

    The best lentils are lentils that don't fall apart or get mushy upon cooking. The best options are French green lentils, green lentils, or try the beautiful black beluga lentils. Skip the orange or red lentils as the breakdown upon cooking and are best used in soups and dips.

    What are some good dressing options for a lentil quinoa salad?

    Stick with a light dressing such as a vinaigrette so the dressing doesn't overpower the salad. Lemon vinaigrette, champagne vinaigrette, or a red wine vinaigrette all whisked with a little Dijon mustard. The mustard adds flavor and helps emulsify the vinaigrette.

    More Great Salad Recipes

    For a great picnic packable recipe try this Greek pasta salad or my three bean salad. And don't miss the salad index page for all kinds of salad ideas!

    ⭐️Did You Make This Recipe?

    If you make this lentil quinoa salad, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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    A white bowl of lentil quinoa salad with basil leaves and a serving spoon.

    Lentil Quinoa Salad with Lemon Vinaigrette

    Sally Cameron
    Crisp and crunchy with lots of vegetables, protein, and garden herbs, this salad is a great main course on its own or side dish along side chicken or seafood. It transports well for picnics and potlucks or lunch at work or school. Skip the feta cheese for vegan or non-dairy preferences.  Recipe halves easily for 3-4 servings.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Course Main Course, Side Dish
    Cuisine Mediterranean
    Servings 6 to 8
    Calories 322 kcal

    Equipment

    Ingredients
      

    Salad

    • 2 cups cooked, cooled quinoa tri-color or white
    • 2 cups cooked, cooled green lentils homemade or purchased
    • 2 ribs celery chopped fine
    • 2 carrots chopped fine
    • 2 Persian or mini cucumbers chopped fine
    • ½ cup pomegranate seeds
    • ¼ cup pine nuts
    • 2-4 ounces feta cheese crumbled or chopped into small cubes
    • 1 medium shallot chopped fine
    • 8 large mint leaves chopped fine
    • 1 tablespoon fresh thyme leaves

    Lemon Vinaigrette Dressing

    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons fresh squeezed lemon juice
    • ¾ teaspoon Dijon mustard
    • 1 small garlic clove finely chopped and smeared or zested
    • 2 pinches sea salt
    • 2 pinches ground black pepper
    • pinch sugar or a little honey optional if too tangy

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    Instructions
     

    • Once your vegetables are chopped and prepped, this salad goes together in a snap. Add all salad ingredients to a large bowl and mix gently. Whisk the vinaigrette ingredients together in a small bowl and toss with the salad. Add any additional salt, pepper or fresh lemon juice for your taste preference.

    Notes

    Look for ready-to-eat cooked lentils in the refrigerated produce area of your market to make this recipe fast and easy. Find them at Trader Joe's and by Melissa's Produce.

    Nutrition

    Calories: 322kcalCarbohydrates: 37gProtein: 13gFat: 15gSaturated Fat: 3gCholesterol: 8mgSodium: 275mgPotassium: 633mgFiber: 10gSugar: 6gVitamin A: 3642IUVitamin C: 8mgCalcium: 102mgIron: 5mg
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    Roasted Cauliflower With Parmesan Cheese

    by Leave a Comment

    Roasted Cauliflower with Parmesan is one of those simple, irresistible sides you'll find yourself making on repeat. Tender florets turn golden and crisp in the oven, with nutty browned edges and a savory hit of Parmesan that makes them almost addictive. Think of it as the candy of the vegetable world-only healthy. I made this to go with my kale salad last week, and it was so good it deserved its own spotlight.

    A platter of roasted cauliflower with golden brown edges and parmesan cheese.

    As a kid, cauliflower meant steamed and smothered in cheese sauce (which I loved). This is the grown-up version-roasted until golden with olive oil, granulated garlic, and Parmesan for deep, nutty flavor and crispy edges. Slice your own florets from a whole head for the best browning. It's simple, savory, and just as good with roast chicken as it is tossed into a grain bowl.

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    Why You'll Love This Recipe

    • Ridiculously tasty - Golden roasted edges, nutty Parmesan, and tender florets make this an irresistible side dish.
    • Simple ingredients, big flavor - All you need are a few pantry staples to turn cauliflower into something special.
    • Versatile and meal-friendly - Pairs perfectly with chicken, steak, or salmon, for a savory bite.

    For another great and easy side dish, try Roasted Balsamic Glaze Brussels Sprouts.

    Roasted Cauliflower Ingredients

    Scattered cauliflower florets on a cutting board.
    • Cauliflower - Use one large head or two small ones. For the best texture and caramelization, skip the pre-cut bagged florets and slice your own.
    • Olive Oil - Just enough extra virgin olive oil to coat the florets and help them roast to golden perfection.
    • Garlic - Granulated garlic adds mellow flavor without burning-easy and effective.
    • Parmesan - A shower of grated Parmesan melts and crisps in the oven, adding irresistible salty, nutty flavor to every bite.

    Chef's tip on buying cauliflower: While cauliflower occasionally comes in beautiful shades of orange or lavender, white cauliflower is the most common. Choose heads that feel heavy for their size with tightly packed florets and no brown spots or discoloration. Store it in the refrigerator and use within a week for best freshness. And yes-colored cauliflower roasts just as well and keeps its vibrant color!

    Need another easy side dish? Try these roasted carrots with honey. Simple and alwasy a hit.

    Substitutions and Variations

    • Cheese Swap - No Parmesan? Try Pecorino Romano for a sharper bite or nutritional yeast for a dairy-free option with cheesy flavor.
    • Spice It Up - Add a pinch of red pepper flakes for heat, or toss with smoked paprika or cumin before roasting for a flavor twist.
    • Curry Version - A reader suggestion! Add ½ of curry powder to the oil before tossing for a warm, aromatic variation.
    • Garlic Options - Fresh minced garlic works too, but keep an eye on it to prevent burning. Granulated garlic is more forgiving.
    • Add Herbs - Finish with chopped fresh parsley after roasting for a pop of color and freshness.

    Chef's tip: For the best coverage and browning, toss the cauliflower florets in a bowl with the olive oil (and any added spices) before spreading on the baking sheet. If you're keeping it simple-just oil, garlic, salt, and pepper-you can drizzle the oil straight over the pan and toss gently with your hands or a spatula. But when adding spices, mixing them into the oil first ensures even coating and better flavor.

    How to Make Roasted Cauliflower with Parmesan Cheese

    Pre-heat the oven to 400°F and line a half sized rimmed baking sheet with parchment.

    1. Cut the core out of the head of cauliflower, then break off large florets with your hands. Trim stems. Slice florets into wedges about ½″ thick. Place wedges onto the baking sheet. Drizzle with olive oil and toss with your hands, then sprinkle with salt, pepper and granulated garlic.
    2. Roast for 22-25 minutes, depending on your oven. You want the top edges to be browned, but when you flip the pieces over they are mostly golden brown underneath.
    3. Scatter grated Parmesan cheese over the roasted cauliflower st the end of roasting and let it stand to melt a bit in the hot over, or add the Parmesan over the top at serving time.
    Golden roasted cauliflower florets on a sheet tray lined with parchment paper.

    Roasted broccoli and parmesan is another terrific side you'll love.

    Serving Suggestions

    This roasted cauliflower makes an easy side for almost any main dish-perfect with roast chicken, grilled steak, baked salmon, or even as part of a vegetarian plate. It's also great tucked into grain bowls or served on top of a hearty salad.

    Recipe FAQs

    Can I use frozen cauliflower for this recipe?

    It's best to use fresh cauliflower for optimal texture and browning. Frozen cauliflower tends to release more moisture and won't roast as well or get crispy. Save frozen for making cauliflower soup.

    What's the best way to get crispy roasted cauliflower?

    Dry your florets well after rinsing, use a high heat oven (400°F - 425°F), and don't overcrowd the pan. Give everything enough room to brown-use two pans if needed for a larger batch.

    What seasonings can I add besides garlic and Parmesan?

    This recipe is super flexible-try curry powder, smoked paprika, za'atar, or chili flakes. For the best flavor and even distribution, mix your spices into the olive oil before tossing with the cauliflower. This helps the spices bloom in the heat and coat the florets evenly without burning.

    Heads of fresh cauliflower.

    More Cauliflower Recipes

    Cauliflower is so good for you, and there are many ways to enjoy it. Try a few of thee cauliflower recipes.

    Did You Make This?

    If you make roasted cauliflower with parmesan cheese, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    A platter of roasted cauliflower with golden brown edges and parmesan cheese.

    Roasted Broccoli and Cauliflower

    Sally Cameron
    Roasting cauliflower brings out its natural, nutty sweetness. Make more than you think you need. It is terrific! Parmesan cheese adds a wonderful savory cheesy flavor, but you can skip for no-dairy or vegan diners.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 127 kcal

    Equipment

    Ingredients
      

    • 1 large head of fresh cauliflower or two small heads
    • 1 ½ -2 tablespoons extra virgin olive oil
    • ½ teaspoon granulated garlic
    • ¼ teaspoons sea salt
    • ¼ teaspoon ground black pepper
    • ¼ cup grated Parmesan cheese

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    Instructions
     

    • Pre-heat oven to 400°. Line a rimmed baking sheet with baking parchment paper. Break off any green leaves from a head of cauliflower.  Cut the core from the head and with your hands, break off large florets. Slice florets into approximately ½″ wedges. You will have some rounded ends and pieces. Don't be concerned.
    • Place cauliflower onto rimmed baking sheet, laying flat sides down. Drizzle with olive oil and season with salt, pepper and garlic. Roast for 22-25 minutes until the top edges are browning, and the bottom edges are browned and golden. Right before it's done or at serving time, sprinkle with the Parmesan.

    Nutrition

    Calories: 127kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 318mgPotassium: 646mgFiber: 4gSugar: 4gVitamin A: 55IUVitamin C: 101mgCalcium: 102mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Easy Three Bean Salad Recipe

    by 4 Comments

    This easy three bean salad is a healthy classic salad you can whip up in minutes. Packed with plant protein and fiber, it's made with fresh green beans and canned beans, then dressed in a quick, tangy homemade dressing. Perfect for summer picnics, potlucks, and parties, it pairs beautifully with burgers, ribs, or chicken. Want to switch it up? Turning this into a five-bean salad is a breeze, and there's lot more tasty options to customize.

    Colorful 3-bean salad in a glass bowl with a silver spoon and vinaigrette.

    Our favorite lunch spot on the spectacular California coastal area of Big Sur is Nepenthe restaurant. Visitors come from far and wide to enjoy their famous Ambrosia burger, sandwiches, salads, and soups (plus a great wine list). Alongside, you choose coleslaw or their easy classic three bean salad. I ordered the three bean salad with lunch and was reminded how good this super easy salad is. Here's my version of the Nepenthe three bean salad.

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    Why You'll Like This Recipe

    • Takes just minutes to make.
    • Delicious source of fiber and plant protein.
    • Great along side of soup, burgers, ribs, and added to a green salad.
    • Turn it into a 5 bean salad in a minute.

    For another recipe with garbanzo beans (aka chickpeas), try this kale salad with avocado, beans, and a creamy tahini dressing.

    The outdoor dining deck of Nepenthe restaurant in Big Sur, California, overlooking the Pacific Ocean.
    Nepenthe restaurant, Big Sur, California.

    Three Bean Salad Ingredients

    Three simple types of beans make a winning combination, and using canned beans and fresh green beans makes it easy.

    Ingredients for a three beans salad and vinaigrette on a marble counter.

    For the Bean Salad

    • Kidney beans: Buy the canned red kidney beans, either light red or dark red. Buy low sodium or no-sodium added beans so you control the salt.
    • Garbanzo beans: Also called chickpeas, same as the sodium advice above.
    • Green beans: I prefer the tender, slender French green beans called Haricot Vert. If you can't get them, use regular fresh green beans. If fresh beans are not available, use frozen whole green beans, or canned green beans. 

    For the French Vinaigrette

    • Oil: Extra virgin olive oil provides the best flavor. Don't use vegetable oil, it adds no flavor.
    • Vinegar: Red vine vinegar is traditional for a French vinaigrette, but you can use apple cider vinegar, white wine vinegar, or champagne vinegar.
    • Mustard: Creamy Dijon mustard is my go-to. It helps to emulsify the dressing a bit and gives it a bit of a kick plus great flavor.

    Please see the recipe card for measurements. 

    For a hearty soup with white kidney beans (cannellini beans), make a pot of this Tuscan white bean soup.

    Chef's tip on kidney beans: Dark red kidney beans or light red kidney beans? Light red kidney beans are a little softer in texture than dark red kidney beans, with well balanced flavor. Both have a firm texture and work in soups and salads such as this three bean salad. White kidney beans are called cannellini beans. Don't ever eat kidney beans raw as they are naturally toxic before cooking. Canned beans are cooked.

    Substitutions and Variations

    There are lots of fun ways to change this 3 bean salad up!

    • Make it a 5 bean salad by adding either cannellini beans, black beans, great northern beans, navy beans, or lima beans.
    • Change up the dressing with this easy homemade Italian vinaigrette or add some lemon juice. 
    • Add freshly chopped herbs like thyme or fresh parsley for color and flavor. 
    • Add corn kernels for color.
    • Add chopped celery, finely red chopped onion or shallot, for more flavor and color. Chopped bell peppers are another good addition.
    • Swap the green beans for yellow wax beans (yellow green beans).
    • For cheese, add a tangy crumbled Greek feta.
    • No fresh green beans? Use canned green beans, chopped.

    Here's another super easy bean salad, my white bean salad, made with either canned beans or dried beans.

    How to Make Three Bean Salad

    A small pot of boiling green beans on the stovetop.
    Step 1: Cook fresh green beans in boiling salted water until tender, 5 minutes. For crunchy green beans, cook 3-4 minutes and try one.
    Cooked green beans in an ice bath chilling.
    Step 2: Shock green beans in ice water to stop the cooking process and keep them bright green, drain.
    Chopped green beans on a white cutting board with a knife.
    Step 3: Chop the green beans.
    Gold and red beans in a stainless steel sieve draining in the sink.
    Step 4: Drain and rinse with cold water.
    Kidney beans, green beans, and chickpeas mixed in a glass bow.
    Step 5: Mix the beans in a large bowl.
    Ingredients for a vinaigrette in a glass bowl with a steel whisk.
    Step 6: Whisk the vinaigrette together and combine with the beans. Ready to serve.
    Colorful 3-bean salad in a glass bowl with a serving spoon.

    How to a Make French Vinaigrette

    Here's simple tasty dressing for bean salad. Making a homemade vinaigrette is easy and skips additives you might get in a bottle. Add extra virgin olive oil, red wine vinegar a little Dijon mustard plus a sprinkle of sea salt and pepper to a jar and shake until smooth. This is a good basic tangy dressing for many salads, so make extra to use during the week.

    Chef's tip for garlic: Adding a little garlic to dressings is delicious, but biting into raw garlic is not. For really fine garlic use one of my tricks: chop it finely then use the back of your chef's knife to smear it into a paste, zest it with a microplane zester, or use the garlic paste in a tube.

    Serving Suggestions

    Three bean salad is good alongside a cup of soup, as a side to many dishes such as grilled meats or roast chicken, and over fresh salad greens as an entree salad. I prefer it served at room temperature for more flavor, but it's good served cold too.

    Meal Prep the Salad

    To meal prep three bean salad, add ¾ of a cup of the bean salad to the bottom of a large glass jar or other airtight container. Top with chopped tomatoes and stuff full of salad greens. Pack vinaigrette for the greens separately so they stay crisp and add when ready to eat.

    Good additions for a green salad are pitted black kalamata olives, crumbled feta cheese (if you enjoy dairy), chopped bell pepper, chopped celery or a little finely chopped red onion or shallot. Chopped fresh herbs are good too.

    For more protein, add chopped leftover roast chicken breast.

    A tall jar of meal prepped bean salad with lettuce, tomatoes and dressing.

    Recipe FAQs

    How long will 3 bean salad keep in the refrigerator?

    Three beans salad lasts 4-5 days in the refrigerator and it's best to store it without dressing. Add the dressing just before serving or a few hours before serving for the beans to soak up the flavor.

    Is three bean salad high in carbs?

    Three bean salad is higher in carbs when compared to a green salad, but you also get a good amount of plant protein and fiber in a serving. Plus you're talking healthy carbs, not refined carbs.

    What is bean salad made of?

    Bean salad is usually made with a combination of beans such as red kidney beans, white kidney beans (cannellini beans), green beans, yellow wax beans, garbanzo beans (chickpeas), pinto beans, or black beans and dressed with a vinaigrette dressing. Using a variety of beans keeps a bean salad colorful, flavorful, and easily made with what you have on hand.

    More Bean Recipes

    Beans are so versatile! Here are a few more recipes with beans for you to try. Of course this golden hummus with turmeric is always a great option.

    ⭐️Did you Make This?

    If you make this three bean salad recipe, please comment and let me know. I enjoy hearing from you. Love it? Please give it a 5 star rating. They really help other readers.

    📖 Recipe

    Colorful 3-bean salad in a glass bowl with a serving spoon.

    Three Bean Salad

    Sally Cameron
    Three bean salad is a simple, healthy classic. It's high in plant protein and fiber and takes minutes to make with canned beans. Dress with an easy vinaigrette. It makes extra to use on other salads. Choose the baby French green beans called haricot vert if you can find them.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Course Salad, Side Dish
    Cuisine American
    Servings 5 ¾ cup
    Calories 127 kcal

    Equipment

    • Small pot to blanch green beeans

    Ingredients
      

    Three Bean Salad

    • 4 ounces fresh green beans I prefer the slender French green beans
    • 1 15 ounce can red kidney beans rinsed and drained
    • 1 15 ounce can garbanzo beans rinsed and drained

    French Vinaigrette

    • 2 tablespoons extra virgin olive
    • 2 teaspoons red wine vinegar
    • ½ teaspoon Dijon mustard
    • 1 small garlic clove finely chopped
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

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    Instructions
     

    Ready the Beans

    • Cook green beans: Set up an ice bath by filling a medium bowl half full of ice and cold water. Bring a medium pot of water to a boil, adding 1 tablespoon salt. Add the green beans and boil for 5 minutes. Drain beans and immediately place them in the ice bath to stop the cooking process and keep them bright green. Chill until cold, about 5 minutes.
      Drain and dry the beans, dump the ice water, dry the bowl.
    • Add the oil, vinegar, mustard, salt and pepper to the bowl and whisk smooth for the vinaigrette. Add the kidney beans and garbanzo beans to the bowl. Chop the green beans into approximately ½-inch pieces, add to the bowl. Toss to coat with the dressing and it's ready to serve.

    Notes

    Note - I prefer no-salt added beans from Eden Foods, then adding my own salt. 
    Three bean salad will last up to five days refrigerated and undressed. Dress before serving. 
    To make it a 5 beans salad, add black beans and cannellini beans. 
    Other options: Add a little chopped celery, a little chopped red onion or shallot, chopped chives and chopped herbs like a little fresh parsley or mint (mint is terrific), and even some crumbled feta.

    Nutrition

    Serving: 0.66cupCalories: 127kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 342mgPotassium: 274mgFiber: 5gSugar: 2gVitamin A: 157IUVitamin C: 4mgCalcium: 35mgIron: 1mg
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    Easy Smoked Chicken Breast

    by Leave a Comment

    Fire up your pellet grill and make juicy, flavorful smoked chicken breast. Smoking chicken breasts low and slow keeps them moist and tender, while a simple dry rub adds bold flavor to every bite. Whether you're cooking just a couple or loading up the grill, always make extra - the leftovers are perfect for tacos, salads, or quick lunches. The result? Smoky, succulent chicken you'll want on repeat.

    A gray platter of smoked chicken breasts with bbq dipping sauce and a bowl of broccoli salad.

    I've always loved smoky flavor and the smell of wood smoke. When we built our backyard, I was thrilled to finally have space for a pellet grill (also called a pellet smoker). Food from a pellet grill is tender, juicy, and full of flavor. This smoked chicken breast recipe has become a weekly staple because it's so easy and always turns out delicious. Never smoked chicken breast before? This simple method is sure to please.

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    Why You'll Love Smoked Chicken Breasts

    • Easy and mostly hands-off - Let your smoker do the work while you relax.
    • Great for dinner and leftovers - Perfect for meal prep or sandwiches the next day.
    • Cook a little or a lot - Make two for a small meal or a dozen for a crowd.
    • Simple, everyday ingredients - No special shopping trip required.

    If you have an air fryer, try these crispy golden air fryer chicken cutlets! Dinner made in minutes.

    What You'll Need

    Boneless skinless chicken breasts on a glass plate with, pink salt, dry rub, and mayonnaise.
    • Chicken: Get boneless chicken breasts the same size so they smoke at the same time.
    • Mayonnaise: Instead of olive oil, I use mayo as my 'binder' for dry rub. I prefer the light clean taste of this brand, but use your favorite. I use the soy-free. Use just a little to make the rub stick.
    • Dry rub: Use your favorite BBQ seasoning. I use my homemade BBQ spice rub, a blend of smoked paprika, garlic powder, cumin, chili powder, and more. Check out the link and make a batch. It's super versatile.

    Please see the recipe card for measurements. You'll also need avocado oil spray.

    Chef's tip: For my BBQ dry rub you need smoked paprika, granulated garlic, ground cumin and coriander, brown sugar, onion powder, ancho chili powder, ground black pepper, and a little chipotle powder for some kick. There is no salt in my dry rub, as you have more control salting the meat separately. It also helps salt-sensitive people. Find the dry rub recipe here.

    Substitutions and Variations

    • If you prefer dark meat, use boneless skinless chicken thighs, cook to 175°F.
    • Try different dry rubs.
    • Try brining to understand the texture difference, and what you prefer.

    For more smoker recipes, try my smoked salsa recipe, or this smoked queso dip.

    A glass jar of bright brick red colored dry rub spice blend.

    Chef's tip: Always smoke to temperature, not to time. Time varies with weather conditions, your grill, and other factors. Use a digital kitchen thermometer to check the internal temperature of the meat. Be sure to insert the probe in the thickest part of the breast. Smoked chicken breasts will be firm with a little give but not rock hard when done.

    How to Smoked Chicken Breasts

    Get the chicken breasts out of the refrigerator and unwrap them 45-60 minutes ahead of time to get the chill off. Yes, this is food safe.

    Ready The Grill

    Make sure your grill grates are clean and check the pellet level, then pre-heat your pellet grill to 225°F. I use the smoke plus setting. My pellet grill is a Twin Eagles but other grills like a Traeger pellet grill, Camp Chef, or Pit Boss, all work. I have not tried this on a charcoal smoker or an electric smoker.

    For pellets, I use a blend of hickory wood, cherry, hard maple, and apple pellets from this company.

    A gray tray of chicken breasts coated with dry rub ready for the grill.

    Step 1: Get the chicken ready. If you're using my dry rub (no salt recipe), sprinkle the chicken breasts with salt on both sides. Next, smear the chicken breasts with 1-2 teaspoons of mayonnaise per chicken breast. You only need a thin coat.

    Lastly, shake a good amount of BBQ dry rub on the chicken on both sides so it is well coated. Start on the under side, the do the top side last so it's stays nicer.

    Note - If you brined your chicken breasts, pat them dry with paper towels, skip the salting and just use the mayonnaise and dry rub. Discard the brine. If you're using your favorite seasoning blend, check the label as most contain a lot of salt (it's the first ingredient). You won't need extra.

    Boneless skinless chicken breasts coated with dry rub on grill grates for smoking.
    Step 2: Smoke the chicken breasts. Place chicken breasts rounded side up on clean grill grates and close the lid.
    Dry rubbed chicken breasts finished smoking on grill grates, ready for dinner.
    Step 3: Smoke chicken breast to a few degrees short of their finished temperature of 165°F.

    Those last few degrees will rise when you pull the chicken off the grill due to carry over cooking. Cook time is between 60-75 minutes. Remember to cook to temperature, not time. Large chicken breasts could take longer.

    Chef's tip: A little before the chicken breasts are done, I give them a quick spray with avocado oil. It gives them a little shine and moisture, which is why mine don't look dry. I do this when smoking other meats too such as boneless pork chops.

    Basic Chicken Brine (If Brining)

    While I am a big fan of brining (see my how to brine a turkey post), for simple smoked chicken breast I skip brining. It's up to you. The texture is good, and not brining gets the chicken on the grill faster.

    Brining is like seasoning and adding moisture from the inside out. By using the mayonnaise, you're adding moisture plus the dry rub adds big flavor. Additionally, these chicken breasts are smoked at a fairly low temperature compared to high heat grilling (less risk of drying them out).

    Brining changes the physical structure of the protein in chicken (the texture). If you cook the chicken to the correct temperature (don't over-cook it), it will be moist without brining. This is one time you can skip brining and still get great results.

    If you want to brine, use my simple basic brine recipe. Smoked chicken breasts are fine with a short brine. Brine for 1 hour, and you can do this at room temperature as long as your kitchen is below 90°F (yes it is food safe to do so). If you are brining longer, say 2 hours, the chicken must be refrigerated.

    You need enough brine to completely cover the chicken breasts:

    • 4 cups of water (a quart). You can also skip the sugar and use part apple juice here.
    • ¼ cup kosher salt (1 tablespoon per cup). Don't use table salt.
    • ¼ cup of sugar (either brown sugar or white).
    Sliced and whole smoked chicken breasts on a gray serving plate with a small bowl of BBQ dipping sauce.

    Serving Suggestions

    Here are suggestions for side dishes and what to do with leftover smoked chicken breast:

    For a terrific dipping sauce, make a batch of my favorite BBQ sauce. It's great alongside the smoked chicken.

    Leftover chicken keeps refrigerated in an airtight container up to 4 days. If frozen after smoking and cooling, cooked chicken will taste best if kept frozen up to 4 months.

    Recipe FAQs

    What internal temperature should smoked chicken breasts reach?

    The food safe temperature for smoked chicken (and all chicken) is 165*F. Plan to pull your chicken a few degrees short of that temperature and allow carry over cooking to finish the job as the chicken rests for a few minutes. This insures moist smoked chicken breast.

    Can I smoke frozen chicken breasts?

    Simply put, no. Thaw frozen chicken completely in the refrigerator overnight before smoking or use the quick thaw method. To quick thaw frozen chicken, place the chicken in an airtight bag and squeeze out the air. Submerge the chicken in cold water, changing the water every 20-30 minutes until the chicken is totally thawed. Depending on the cut, it may take an hour or several hours. Weight the chicken down if the package floats.

    Do not ever thaw frozen chicken on the kitchen counter at room temperature. It's not food safe.

    What wood chips work best for smoking chicken breast?

    Popular choices for wood chips or all wood pellets include apple, cherry, hickory, and mesquite. Apple and cherry provide a milder, sweeter smoke, while hickory and mesquite offer a stronger, more robust flavor. For the best of all, use a blend containing these woods.

    More Chicken Recipes

    Here are more chicken recipes to keep things interesting for your family! Be sure to check out the chicken recipe index page for more inspiration.

    ⭐️Did You Make This Recipe?

    If you make smoked chicken breast, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.

    📖 Recipe

    Sliced and whole smoked chicken breasts on a gray serving plate.

    Smoked Chicken Breast

    Sally Cameron
    Smoking chicken breasts low and slow ensures they remain moist and tender while a flavorful dry rub enhances every bite.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Course Entree, Main Course
    Cuisine American
    Servings 4
    Calories 211 kcal

    Equipment

    • Pellet grill or other grill with smoking capabilities.

    Ingredients
      

    • 1 ½-2 pounds boneless, skinless chicken breast 4 pieces
    • 2 tablespoons mayonnaise I use Vegenaise
    • dry rub (with or without salt) as needed

    Optional

    • sea salt, if using my dry rub recipe my rub as no salt included
    • avocado oil spray

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    Instructions
     

    • Remove the chicken from the refrigerator 45-60 minutes before smoking to get the chill off. If your dry rub does not have salt (like my recipe). Check your grill for clean grates and pellet level.
    • Pre-heat the grill to 225°F. Sprinkle both sides of the chicken breasts with salt (if using a no salt rub). Then starting with the underside, sprinkle with dry rub, turn and coat the top (rounded) side with dry rub. Smoke the chicken until the internal temperature reaches just short of 165°F, 60-75 minutes. Cook to temperature, not to time. Use a digital thermometer to measure the internal temperature.
    • Remove chicken from the grill and allow it to rest for a few minutes, covered, then serve.
      Leftovers keep for up to 4 days in an airtight container in the refrigerator. To freeze, cooked chicken will taste best if kept frozen up to 4 months. Be sure to label and date.

    Notes

    Nutrition calculation does not take into consideration the dry rub you are using and salt levels. 
    • 2 tablespoons smoked paprika
    • 1 ½ tablespoons granulated garlic
    • 1 tablespoon brown sugar
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ancho chili powder
    • 2 teaspoons ground black pepper
    • ½ teaspoon onion powder
    • ¼ teaspoon ground chipotle powder or cayenne pepper. 
    The full dry rub recipe is here. 

    Nutrition

    Calories: 211kcalCarbohydrates: 1gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 110mgSodium: 255mgPotassium: 632mgSugar: 0.3gVitamin A: 56IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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    Easy Green Goddess Dip (and dressing)

    by 2 Comments

    Green Goddess Dip (and dressing) bursts with garden-fresh flavor from a blend of vibrant herbs. It's creamy, quick to make, and seriously multitasking-my go-to snack dip with crisp veggies, a flavorful sauce for fish, chicken, or shrimp, and easily thinned down into a Green Goddess dressing. It keeps well for days in the fridge and can be made dairy-free and vegan too.

    A jar of Green Goddess dip with a wooden spoon, small plates, and raw veggies.

    This recipe became my go-to snack dip a few years ago when my histamine intolerance went crazy and I needed a simple safe dressing and dip for snacking. It's kind of a green goddess ranch combo. Recently I served it at a catered party and guests asked for my recipe, so here it is.

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    Why You'll Like This Recipe

    • Fresh, fast, and easy - Bursting with flavor thanks to a big handful of fresh herbs.
    • Versatile - Serve it as a dip with raw veggies, drizzle as a sauce over fish or chicken, or thin it slightly for a flavorful green goddess dressing.
    • Simple ingredients - fresh herbs, vinegar, mayo, and seasonings.

    Recipe Ingredients

    My Green Goddess recipe uses more fresh herbs, skips the dairy and anchovies, and uses plain white vinegar. It's dairy-free, vegan, histamine friendly and tastes terrific for everyone.

    Ingredients for green goddess dressing and dip with lots of fresh green herbs.
    • Mayonnaise: I use this egg-free mayo for it's light clean taste, but you can easily substitute your favorite mayo. My problem with standard mayo is it's often based on highly processed soy oil, which is GMO. Find it in the refrigerated dairy area, not on the shelf. Here is another mayo option I've used.
    • Fresh herbs: Parsley, dill, chives and tarragon.
    • Vinegar: Organic distilled white vinegar gives green goddess dressing a little tang.
    • Flavor powders: Onion powder and garlic powder blend in easily and add flavor

    Please see the recipe card for mesaurements, salt and pepper )preferably white pepper).

    Fresh herbs for Green Goddess dressing in a glass bowl on a gray board.

    Substitutions and Variations

    • Instead of distilled white vinegar, use white wine vinegar, champagne vinegar, or unseasoned rice vinegar.
    • Use fine black pepper instead of white pepper.
    • I use what is growing in my garden; parsley, mint, chives, mint, and tarragon, but you can switch up the herbs and vary them to the season and your liking.
    • If you can't get some of the fresh herbs, substitute dried herbs using ⅓ as much as fresh.

    The original green goddess recipe contains sour cream, mayonnaise, anchovies, chives, parsley, lemon and white wine vinegar. If you love anchovies, try a little paste in a tube added to my recipe. It gives it a special depth of flavor and does not taste fishy. If your after a plant-based dressing or dip, skip anchovies. A nice swap for anchovies is rinsed, chopped capers.

    Creamy green goddess dip flecked with lots of green herbs surrounded by raw vegetables for dipping.

    Recipe Instructions

    Wash and dry your herbs well, then chop fine. Make it by hand or in a food processor. If you make it by hand, the dressing is white with green flecks from the herbs as in the photo.

    If you make it in a small personal blender or mini food processor, green goddess dressing will be light green, as the herbs give it more color made this way.

    Green Goddess dressing being mixed.

    Chef's tip: Be sure your herbs are clean and dry. Dry herbs chopped much better than wet ones (actually wet ones don't chop at all).

    Why Make it Yourself

    Many people like Panera Green Goddess dressing and popular bottled grocery brands. While they might taste good, they aren't so good for you. Ingredients like canola and soy bean oils (genetically modified), sugar, corn starch, corn syrup, modified food starch, cheese, whey protein concentrate, and yogurt (all dairy if you are dairy-free), are a few ingredients that might cause concern. And if you are gluten-free, forget it.

    Then there is the is polysorbate 60, phosphoric acid, and artificial colors. None of those are in a homemade green goddess. The bottom line is make it at home because it tastes great, is simple, and healthy.

    Serving Suggestions

    As a DIp

    Serve green goddess dip with lots of fresh color trimmed veggies such as carrots, zucchini, sweet peppers in red, orange or yellow, broccoli florets, raw sugar snap peas, and endive leaves. It's nice at the heart of a crudite platter.

    As a Dressing

    Thin the green goddess dip down with your milk of choice to the thickness you desire and pour over fresh crisp salads greens. As it is a sturdy dressing, leaves such as romaine or an iceberg wedge will do nicely.

    Chef's Tip: The rule for pairing dressing and greens is light leaves with light dressings and vinaigrettes, creamier heavier dressing go with sturdier leaves.

    Green Goddess Dressing and Dip

    Recipe FAQs

    What can I use Green Goddess Dressing for?

    As a salad dressing, as a dip for raw veggies or crackers, as a sauce or dip for fish, shellfish, chicken. It's super versatile and multipurpose.

    What herbs go in Green Goddess dressing?

    Choose soft leafy herbs such as flat leaf (Italian) parsley, tarragon, feathery dill, and chives. Mint and cilantro provide a nice twist too. You need a half cup of finely chopped fresh herbs.

    What if I don't have all fresh herbs?

    Parsley and chives are always around, but if you can't find a few others fresh use one third of the amount in dried herbs. Give the dressing time for the dried herbs to rehydrate and provide their full flavor.

    What does Green Goddess dressing taste like?

    If you are a fan of creamy ranch dressing, then you'll probably love Green Goddess. All of the herbs give it amazing flavor.

    More Terrific Dip Recipes

    Easy to make ahead and always crowd pleasers, try a few of the delicious dips. Find more ideas in the appetizer and snack category or on the sauces and dressings page.

    ⭐️Did You Make This Recipe?

    If you make this green goddess dip or use it as a dressing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Green goddess dip and dressing in a jar with a wooden spoon for serving.

    Green Goddess Dip and Dressing

    Sally Cameron
    Creamy and bursting with herbs, use Green Goddess recipe as a dressing, dip or sauce. Super versatile! Enjoy with raw veggies, over a salad (thinned a bit if needed), or with chicken, fish or seafood. You need a ½ cup of finely chopped herbs total. See herb note at end.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Course Appetizer, Sauce, Snack
    Cuisine American
    Servings 6
    Calories 221 kcal

    Ingredients
      

    • 1 cup your favorite mayo I use Vegenaise
    • 2 tablespoons fresh chopped parsley
    • 2 tablespoons fresh chopped dill
    • 1 tablespoon fresh chopped chives
    • 1 tablespoon fresh chopped tarragon
    • 1 tablespoon organic white vinegar
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ⅛ teaspoon white pepper

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    Instructions
     

    • Add all ingredients to a bowl and stir until smooth. Alternatively add to a small blender or small bowl of a food processor and blend.
      Because of the dried powders, and if you use and dried herbs, the flavor of this dip improves after sitting for a few minutes.

    Notes

    Choose soft leafy herbs such as flat leaf (Italian) parsley, tarragon, feathery dill, and chives. Mint and cilantro provide a nice twist. To change it up, add a tablespoon of Dijon mustard or a little horseradish.
    If you don't have all fresh herbs, substitute a few dried herbs at ⅓ the quantity, then allow the dressing to stand for 20-30 to rehydrate the dried herbs for full flavor.

    Nutrition

    Calories: 221kcalCarbohydrates: 1gProtein: 1gFat: 24gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gSodium: 339mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 3mgCalcium: 20mgIron: 1mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Avocado Dip with Yogurt and Fresh Basil

    by 4 Comments

    This creamy avocado dip is rich, fresh, and full of bright flavor-thanks to the addition of Greek yogurt and fresh basil. It's a little unexpected, a lot delicious, and comes together in minutes. Thicker than guacamole and with a tangy, herby twist, it's perfect for parties, snacking, or spreading on toast. Serve it with pita chips, raw veggies, or alongside grilled chicken or shrimp. However you scoop it, this dip adds bold flavor to just about everything.

    Veggie and cracker board with creamy avocado basil dip.

    Unlike many avocado dips, this version skips the usual cumin or chili powder and lets fresh basil shine. The yogurt adds a subtle tang and keeps it creamy without feeling heavy. It's a great alternative to guacamole when you want something a little lighter, herbier, and just as versatile. Whether you're serving it at a gathering or keeping it all to yourself, this dip is a fresh take worth making on repeat.

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    Why You'll Love This Avocado Dip

    • Super quick and easy - Just a few ingredients and ready in minutes.
    • Make it your way - Use a food processor or mash by hand.
    • Creamy and satisfying - Smooth texture that melts in your mouth.
    • Guac lover? - If you love guacamole, you'll want to try this twist.

    Recipe Ingredients

    Ingredients for creamy avocado dip with basil.
    • Avocados - Be sure they are ripe by gently pressing with your fingers at the top and sides. You want them soft but not squishy (over-ripe).
    • Yogurt - Use plain Greek yogurt, which gives the dip creaminess and a nice tang. Don't use flavored yogurt like vanilla.
    • Fresh herbs - Basil is my first choice, but you can use other mint-family herbs. See the substitutions section. Use just the leaves, not the stems.
    • Citrus juice - Preferably fresh lime or lemon juice for bright flavor.
    • Garlic - Use garlic powder or fresh garlic. If using fresh, chop it finely and smear it into a paste with the back of your knife so no one bites into a raw chunk. Garlic powder blends in easily.
    • Pepper - I prefer white pepper for this recipe, but ground black pepper works too.

    Please see the recipe card for measurements, salt, and pepper.

    Chef's tip: How to make avocados ripen faster? Place them in a brown paper bag with a banana. Bananas release ethylene, a natural plant hormone that triggers ripening. The paper bag traps the gas that's produced and speeds up the ripening process. Apples and tomatoes work too. Read here about how avocados ripen.

    Substitutions and Variations

    • To make this vegan - Use vegan mayo in place of the yogurt.
    • To make it tangier - Replace the yogurt with sour cream.
    • Herbs - Instead of basil (or in addition to it), try fresh cilantro, flat-leaf parsley, feathery dill, or even mild mint. You can also mix herbs for added depth. No herbs? Use a handful of fresh baby spinach leaves for a milder green flavor.
    • For heat - Add a finely chopped jalapeño, a pinch of red pepper flakes or cayenne, or a splash of your favorite hot sauce.
    • Extra flavor - Stir in a little ground cumin or ground coriander for a subtle earthy warmth.

    Recipe Instructions

    With a Food Processor

    Avocados, basil leaves, lemon juice, and garlic in a food processor bowl for making dip.

    Add all ingredients to the workbowl of a food processor and process smooth. Taste and adjust with any additional citrus, yogurt or salt. So easy!

    Creamy green avocado dip with flecks of basil leaves in a food processor.

    Make Avocado Dip By Hand

    Mash the avocados as smoothly as possible with a fork in a medium bowl then use a whisk to make it creamy. Chop the basil leaves fine, then add the rest of the ingredients and continue whisking until it is as smooth as possible.

    Depending on how ripe your avocados are, it could be creamy or a little more chunky like traditional guacamole. Either way it will taste great.

    For another terrific avocado appetizer or snack, try my guacamole with pomegranate seeds.

    Serving Suggestions

    A platter of colorful veggies with carrots, red pepper, broccoli, radishes, and endive with avocado dip.

    Serve with raw veggies such as bell pepper strips, cucumbers, carrots, endive leaves, and snap peas, or your favorite chips and crackers. You can also:

    • Spread it on avocado toast or use in place of guacamole.
    • Serve with cooked shrimp instead of cocktail sauce.
    • Serve it with grilled chicken or kabobs.
    • Top grilled or baked fish like salmon or halibut.
    • Use as a sandwich or burger spread, or in turkey wraps and quesadillas.
    • Garnish deviled eggs (or fill them with the dip and top with bacon crumbles).
    • Spoon over enchiladas, tacos, or grain bowls in place of sour cream or crema.
    Close up of creamy basil and avocado dip in white bowl.

    How to Store

    Avocado dip is best enjoyed the same day, but leftovers keep for 1-2 days in the fridge in an airtight container. To reduce browning - Squeeze a little lemon or lime juice over the surface, then press plastic wrap directly on top to minimize air exposure.
    If it browns, just scrape off the top layer and stir the rest-it still tastes great. Add a splash of fresh citrus juice to revive the flavor if needed.

    Recipe FAQs

    What's the difference between guacamole and avocado dip?

    Both start with avocado but differ in ingredients and texture. Guacamole is usually chunky and includes lime, onion or shallot, garlic, tomato, and cilantro. Avocado dip, on the other hand, is creamy and smooth thanks to the addition of yogurt, sour cream, or mayo. Think of it as a cross between guacamole and a herby spread.

    Is avocado dip healthy?

    Yes! Avocados are loaded with heart-healthy monounsaturated fats, fiber, and important vitamins and minerals. Greek yogurt adds protein and gut-friendly probiotics-unless you're dairy-sensitive, in which case you can use a dairy-free alternative (see the substitutions section). Want to learn more? Here's a great article on avocado nutrition.

    More Terrific Dip and Spread Recipes

    Here's another nice appetizer for parties and gatherings, Endive leaves with herbed cream cheese. And for another veggie appetizer, make some rainbow vegetable spring rolls.

    ⭐️Did You Make This?

    If you make this avocado dip, please comment and let me know. If you loved it, please give it a 5 star rating! They really help other readers. Questions, comment and I will answer.

    📖 Recipe

    Close up of creamy basil and avocado dip in white bowl.

    Avocado Dip with Yogurt and Fresh Basil

    Sally Cameron
    A beautiful green creamy, healthy, avocado dip. Serve with fresh raw veggies or crackers. Ideas in notes at the end. If your avocados are small, get 3.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Course Appetizer, Dip, Sauce, Snack
    Cuisine American
    Servings 6 Yield 2 cups
    Calories 109 kcal

    Equipment

    Ingredients
      

    One Step Dip

    • 2 large ripe avocados peeled and seeded
    • 1 5 ounce container plain unsweetened Greek yogurt or Vegenaise for DF
    • 1 cup fresh basil leaves, loosely packed see swaps below
    • ¼ teaspoon garlic powder or 2 cloves fresh, chopped fine and smeared smooth
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground white pepper substitute black pepper
    • 1 half lime, juiced or half a lemon

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    Instructions
     

    Food processor directions

    • For the dip, place all ingredients in a food processor and puree until smooth, about 1 minute. Adjust the creaminess with more yogurt or a little more citrus, either lemon, lime or both. Adjust seasoning to your preferred taste.

    By hand directions

    • If you don't have a food processor, make it by hand. Mash the avocados as smoothly as possible in a large bowl and use a whisk to make it creamy. Chop the basil leaves fine then add the rest of the ingredients and continue whisking until smooth as possible. Adjust seasoning to your preferred taste.
      Depending on how ripe your avocados are, it could be creamy or a little more chunky.

    Notes

    For a dairy-free option, Use organic Vegenaise or Sir Kensington's mayonnaise instead of yogurt. Start with a few tablespoons, puree and add more until it's as creamy as you want. 
    Herb swaps: No basil or not enough? Combine or swap with cilantro, fresh flat leaf (Italian parsley) or dill. Even mild mint makes a nice dip. 
    Serving options: Colorful bell peppers, zucchini strips or slices, carrots, cucumber slices, sugar snap peas, broccoli florets, endive leaves, radishes, crackers, or corn chips.
    How else to use: Use in tacos, to top grilled fish or chicken, with skewers of grilled or sauteed shrimp. Think of it as a sauce, not just a dip. 

    Nutrition

    Calories: 109kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.01mgSodium: 102mgPotassium: 339mgFiber: 5gSugar: 0.5gVitamin A: 309IUVitamin C: 7mgCalcium: 16mgIron: 1mg
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    Easy Harissa Aioli With Garlic Recipe

    by 1 Comment

    I've been making this bold, creamy harissa aioli for years and never thought to share until now. It's one of those crazy delicious back-pocket sauces that takes a minute to whip up with just a few ingredients. It's fantastic on tacos, spooned over salmon, drizzled on grilled veggies, or dolloped onto anything that needs a flavorful punch. Make it mild or make it hot, you'll love this as one of your new sauces!

    A jar of bright orange harissa aioli with tacos in the back.

    Harissa is a North African red chili paste that ranges from fiery to mild, smoky to floral. I prefer a mild version as it's easier to add heat than take it away. Whatever style you choose, just a spoonful adds bold flavor and gorgeous color-perfect for whipping into this easy harissa aioli recipe. It's got a delicious kick!

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    Harissa Aioli Recipe in a Bite

    • Creamy, bold flavor - A rich aioli with smoky pepper heat and savory garlic.
    • Versatile - Use as a dipping sauce, spread, tacos sauce, for grilled meats, seafood and to top burgers.
    • Customizable heat - Start with mild harissa and spice it up to your liking.

    Harissa aioli goes great with this easy and fast air fryer mahi mahi.

    Ingredients You'll Need

    Harissa aioli ingredients in glass prep bowls on a marble counter.
    • Mayonnaise - Use your favorite brand or homemade. Classic, avocado oil-based, or vegan all work here.
    • Harissa paste - The main ingredient is chile peppers. Brands range from fiery to mellow. Unless you're a pepper head, start with a mild version. My favorite is a rose harissa (see below).
    • Spices - Smoked paprika brings depth, rich color, and adds to the smoky intrigue.
    • Garlic - Just a little fresh garlic goes a long way. It adds that essential punch and savory depth without overpowering.

    Please see the recipe card for measurements.

    Chef's Note:
    Not all harissa is created equal. Some are smoky and smooth, others chunky and rustic. The three in my fridge are all different! My favorite, a rose harissa, is textured with visible chile skins and dried rose petals. For a smoother sauce, blend it briefly in a mini food processor. I've tested a few brands and the flavor profiles vary widely. For reference, I've used Belazu Rose Harissa Paste (complex and rich), Mina Harissa (bright, mild and more vinegar-y), and Trader Joe's Traditional Tunisian Harissa (really hot). If you're new to harissa, try a few until you find your favorite.

    Use harissa aioli as a dip for these easy grilled shrimp skewers.

    Three brands of red Harissa paste in small glass bowls to show differences.

    Substitutions and Variations

    • Brighten it up - Add a splash of white vinegar, a little bit of lemon juice or lime juice for extra zip, especially if your harissa is on the milder or sweeter side.
    • Turn up the heat - Want more kick? Stir in a splash of Tabasco, Sriracha, or your favorite hot sauce to taste.
    • Use vegan mayo - For a dairy-free, egg-free version, swap in your favorite plant-based mayo. I use Vegenaise for the light clean taste.
    • No smoked paprika? - Use regular paprika plus a pinch of cumin for a similar warm, earthy flavor.

    For another homemade sauce you can make mild to hot, make this classic homemade cocktail sauce.

    Bright orange harissa sauce ina jar with paprika, mayo, paste, and garlic.

    How to Make Harissa Aioli

    Simply add everything to a small bowl and whisk until smooth and incorporated. To smooth it out, buzz in a mini food processor, but it's great chunky.

    Making harissa aioli, a chili sauce, in a stainless steel bowl.

    Serving Suggestions

    • As a dip - Serve with raw veggies, roasted potatoes, sweet potato fries, or warm pita wedges.
    • On tacos - Spoon over grilled chicken, shrimp, steak, or veggie tacos for a bold, creamy finish.
    • With grilled meats and seafood - Perfect with lamb, chicken kofta, salmon, shrimp skewers, or steak.
    • Drizzled on bowls - Add flavor to grain bowls, roasted veggie bowls, or Mediterranean-style salads.
    • As a sandwich spread - Use it in place of mayo for burgers, wraps, or pita sandwiches.

    Since this homemade harissa aioli is made with commercial mayonnaise, so it keeps well in the fridge for about 10 days. Store it in an airtight container and always use a clean spoon or knife when serving to maintain freshness. If it develops an off smell or texture, it's time to toss and make a new batch.

    Harissa aioli dolloped on chicken tacos with corn tortillas.

    Recipe FAQs

    What is harissa aioli made of?

    Harissa aioli is a sauce made with mayonnaise, harissa paste (a North African red peppers blend), garlic, and smoked paprika. Some recipes add coriander. It's rich, creamy, a little spicy, and a beautiful bright orange red color.

    Is harissa aioli spicy?

    It can be! The heat level depends on the brand of harissa you use. Start with a mild version, then adjust with hot sauce if you want more kick.

    How long does harissa aioli last?

    Store harissa aioli in an airtight container in the fridge for up to 5 days. If using homemade mayo, use within 3 days as there are no preservatives.

    Can I make it dairy-free or egg-free?

    Absolutely. Use your favorite vegan or plant-based mayonnaise for an egg- and dairy-free version.

    Can I freeze harissa aioli?


    It's not recommended. Mayo-based sauces tend to separate and lose their texture when frozen. Since this aioli is so quick to make, it's best enjoyed fresh from the fridge-no freezer needed.

    More Super Sauce Recipes

    For more delicious homemade sauces check out this recipe sauce index page. I love to make homemade sauce and there are many more to explore!

    Did You Make Harissa Aioli?

    If you make harissa aioli, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Chunky harissa aioli sauce in a jar with a cream colored spoon.

    Harissa Aioli

    Sally Cameron
    This bold and creamy harissa aioli is a quick, flavor-packed sauce you'll want to put on everything. Ready in minutes, it's perfect for tacos, grilled meats, seafood, grain bowls, and more. Start with mild harissa and adjust the heat to your liking. Make a small batch by hand or blend up a bigger one in seconds.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course condiment, Sauce
    Cuisine African
    Servings 4 Yield 1 cup
    Calories 69 kcal

    Ingredients
      

    • ¾ cup mayonnaise
    • 3 tablespoons harissa paste start with mild harissa
    • 2 teaspoons smoked paprika
    • 2 garlic cloves zested with a microplane
    • 1 teaspoon fresh lemon juice optional

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    Instructions
     

    • Add everything to a small bowl or good sized jar and stir well to combine. Store in a airtight container with a tight lid for up to 10 days in the refrigerator.

    Notes

    Tip: Homemade mayo makes this aioli extra rich and creamy. Start by hand, then switch to a blender and drizzle the oil in slowly. It takes about 20 minutes, but the flavor is worth it! Link below.
    If you don't have smoked paprika, use regular paprika and a tiny bit of cumin. 

    Nutrition

    Serving: 2tablespoonsCalories: 69kcalCarbohydrates: 4gProtein: 0.4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 307mgPotassium: 54mgFiber: 0.4gSugar: 2gVitamin A: 397IUVitamin C: 2mgCalcium: 5mgIron: 0.2mg
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    Shrimp Skewers (Grilled or Oven)

    by 1 Comment

    Shrimp skewers (aka shrimp kabobs) are one of the easiest ways to get a perfect dinner on the table fast-and this simple recipe lets the shrimp shine. Marinated in lemon, garlic, Dijon, and smoked paprika, they're juicy, flavorful, and ideal for grilling, oven-roasting, or broiling. With just a few ingredients, you'll get shrimp that's lightly smoky, citrusy, and perfectly seasoned-great for a weeknight dinner or backyard cookout and done in a matter of minutes.

    Gillred sheimp skewers piled on a round white plate with lemon slices and herb sauce.

    This is my go-to grilled shrimp skewers recipe when I want something quick, healthy, and full of flavor. Shrimp is America's favorite seafood for a reason-it's lean, high in protein, cooks in minutes, and practically tells you when it's done. The marinade adds just enough flavor without overpowering the shrimp. Just marinate, skewer, cook, and serve with your favorite summer sides or sauces like this fresh chimichurri sauce.

    Why You'll Love This Recipe

    • Quick and easy - Ready in about 30 minutes with minimal prep.
    • Simple ingredients - You likely have everything on hand.
    • Great for entertaining - Easy to scale for parties and summer meals.
    • Four cooking options - Grill, broil, roast, or indoor grill pan.

    For a shrimp recipe for cooler weather, tuck this Tom Yum Thai Soup with Shrimp into your recipe file.

    Recipe Ingredients

    Ingredients for shrimp skewers in prep bowls on the counter.
    • Shrimp - I use raw, jumbo shrimp and prefer to peel and clean my own (it only takes a few minutes), but pre-cleaned shrimp work fine too. Use thawed shrimp if buying frozen. 
    • Lemon - Fresh lemon juice adds brightness and acidity to the marinade. It also helps tenderize the shrimp slightly.
    • Olive oil - Extra virgin olive oil brings a rich, fruity flavor and helps the marinade coat evenly.
    • Smoked paprika - Adds subtle smokiness and beautiful color to the shrimp as they cook.
    • Garlic - Fresh garlic gives bold, savory flavor, or use garlic powder.
    • Dijon mustard - Adds tang and depth while helping the marinade emulsify and cling to the shrimp.

    Please see the recipe card for measurements, salt, and pepper.

    Try this harissa aioli with the shrimp, it adds terrific flavor! Make it mild to fiery, your choice.

    Chef's tip: Buying Shrimp - Shrimp are sold by count per pound (like 16-20 or 21-25)-the lower the number, the bigger the shrimp. I recommend large or jumbo shrimp for grilling, as they hold up well on skewers and are easier to flip. While farmed shrimp is common, I always buy wild-caught when available for better texture and cleaner flavor. And remember, with the size of the shrimp, smaller shrimp cook faster, so adjust your grill time if you're using a smaller size.

    Substitutions and Variations

    • To add some spice and keep the smoky theme, add a little ground chipotle powder.
    • Use a whole grain Dijon mustard.

    For another great grilled shrimp recipe, make Tequila Lime Shrimp!

    How to Make Shrimp Skewers (4 options)

    I grill shrimp skewers, and they take about 7-8 minutes on a clean, hot outdoor grill, turning about half way through. If you don't have a grill, place the skewers on a parchment paper lined baking sheet and roast at 425°F for 8-10 minutes, flipping halfway through. You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.

    Peeled and deveined large raw shrimp in a glass bowl.
    1. Peel and devein the shrimp and place in a medium bowl.
    Bright orange colored shrimp marinade in a large glass measuring cup
    1. Whisk together the olive oil, lemon juice, paprika, mustard, garlic, salt and pepper.
    Raw shrimp marinating in a glass bowl in olive oil, paprika, and lemon juice.
    1. Pour the marinade over the shrimp, let stand 20-30 minutes at room temperature.
    Bamboo skewers arranged on a plastic wrap lined sheet tray.
    1. Line a sheet pan with plastic and spray skewers with cooking spray.
    Marinated shrimp threaded onto bamboo skewers for grilling.
    1. Skewer the marinated shrimp head through tail, discard remaining marinade. 
    Shrimp skewers on hot grill grates starting to cook.
    1. Grill shrimp on a hot grill with clean grates, about 8 minutes, turning once.
    Grilled shrimp skewers ready for dinner on a tray on the grill.

    7. Shrimp are done when opaque pink and firm to the touch, about 8 minutes total.

    Grilled shrimp on bamboo sticks on a white platter with chimchurri sauce.

    8. Place skewers on a plate with lemon wedges and serve!

    Serving Suggestions

    Serve with a simple squeeze of fresh lemon juice, a sprinkling of fresh herbs, or your favorite summer sauce. Try this homemade tomatillo sauce, or even a pineapple mango salsa. Add grilled vegetables such as bell peppers, red onion, and zucchini, rice, or a simple green salad to complete the meal. 

    Leftover shrimp make terrific tacos for lunch the next day! remove the tails, chop the shrimp into bite-sized pieces, wrap in warm corn tortillas topped with the chimichurri sauce and grated cheese.

    Recipe FAQs

    How long should I marinate shrimp before grilling?

    Shrimp don't need a long marinade time-20 to 30 minutes is plenty. Because they're delicate, longer marinating times can effect the texture of the shrimp making them mealy or rubbery.

    Can I use frozen shrimp?


    Yes-frozen shrimp work great. Thaw them in the refrigerator overnight or quickly under cold running water (in a sealed bag), then pat dry before marinating.

    How do I know when shrimp are done?

    Shrimp cook fast, 3-4 minutes per side on a hot grill is usually enough, and the smaller ones cook a little faster. They're done when they turn pink and opaque and curl into a loose "C" shape. Don't overcook or they'll become rubbery.

    Can I cook these in the oven instead of on the grill?

    Yes! Place the skewers on a parchment-lined baking sheet and roast at 425°F for 6-8 minutes, flipping halfway through. You can also broil them for a little more char (but skip the parchment as it will catch fire).

    More Shrimp Recipes

    For more shrimp and seafood recipes, please see the seafood recipe index for more inspiration!

    Did You Make This Recipe?

    If you make these shrimp skewers, please add your comment. I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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    Grilled shrimp on bamboo sticks on a white platter with chimchurri sauce.

    Shrimp Skewers

    Sally Cameron
    Juicy, lightly smoky, and full of bright flavor, these easy shrimp skewers are a summer grilling favorite. They cook fast and make a perfect dinner or appetizer. Marinate and grill, roast, or broil in 30 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Marinate time 25 minutes
    Total Time 40 minutes
    Course Entree, Main Course
    Cuisine American
    Servings 4
    Calories 372 kcal

    Equipment

    Ingredients
      

    • 1 ½ pounds large raw shrimp, peel on or pre-peeled and deveined
    • ½ cup extra virgin olive oil
    • ½ cup lemon juice 2-3 lemons
    • 2 teaspoons creamy Dijon mustard
    • 1 ½ teaspoons smoked paprika
    • 2-3 fresh garlic cloves zested or very finely chopped
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper optional

    Optional garnishes

    • lemon wedges to squeeze over shrimp grill them too
    • chopped parsley or cilantro

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    Instructions
     

    Clean the shrimp

    • Peel the shrimp and with a paring knife, slice partially through the curved back of the shrimp and remove the vein (digestive tract).

    Make the marinade

    • Add the oil, lemon juice, mustard, paprika, garlic, salt, and pepper if using and whisk until smooth.

    Marinate the shrimp

    • Add the cleaned shrimp to a medium bowl and pour the marinade over them. Choose a bowl where the shrimp can be mostly submerged in the marinade. Alternatively, place the shrimp and marinade in a zip-style bag and press the air out. Marinate the shrimp 30-45 minutes, no longer, at room temperature.
    • While shrimp are marinating, cover a small platter or quarter sheet pan with plastic wrap, place skewers on the plastic, and spray with avocado spray or non-stick spray.

    Skewer the shrimp

    • When shrimp are done marinating, thread them onto the skewers head through near the tail section. How many shrimp per skewer depends on the length of the skewers. Discard the marinade.

    To grill the shrimp

    • Heat up a grill to high and be sure the grates are clean. Turn heat down to medium, spray the shrimp again for non-stick insurance, then grill until shrimp turn pink on both sides, about 8 minutes. Timing will depend on the size of the shrimp. The smaller they are the faster they grill.
      Tip - cook mostly on the first side to get grill marks then turn and finish for less time.

    To bake or broil the shrimp

    • Pre-heat oven to 425°F. Cover an sheet pan with parchment and lay the skewers flat. Bake until the shrimp turn pink on one side, then turn them over to finish baking, 8-10 minutes.
      To broil, set the oven rack to the second highest level. Pre-heat the broiler. Line a sheet pan with foil (parchment will burn) and broil until shrimp turn pink, turn and finish on the other side.

    Notes

    Alternative cooking methods:  You can also broil them (but skip the parchment, use foil), and watch so they don't over-cook. Use the second level down from the top of the oven. Last option, use a hot stovetop grill pan.
    Note on nutritional calculation: As most of the marinade is discarded, so is much of the fat. 

    Nutrition

    Calories: 372kcalCarbohydrates: 5gProtein: 24gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 214mgSodium: 1283mgPotassium: 252mgFiber: 1gSugar: 1gVitamin A: 680IUVitamin C: 12mgCalcium: 101mgIron: 1mg
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    Argentinian Chimichurri Sauce (salsa chimichurri)

    by 1 Comment

    If you've never made Argentinian chimichurri sauce, this is the recipe to try. Known as salsa chimichurri in Argentina, this bold, no-cook sauce is packed with fresh herbs, garlic, olive oil, and a tangy kick from vinegar. I even ran my recipe past Argentine friends-and got the thumbs-up for authenticity. Spoon it over steak, grilled chicken, shrimp skewers, or scrambled eggs, or use it as a marinade-chimichurri makes everything taste brighter. And it comes together in just minutes, no cooking required.

    A jar of bright green herb sauce called chimichurri, surrounded by herbs.

    Traditional chimichurri is an herb-based sauce from Argentina. It's the kind of sauce you'll want to keep in your fridge all summer long. No cooking required-just a handful of ingredients and five minutes to add big flavor to your plate. This easy fresh sauce brings a bright, herby kick that instantly lifts the whole dish. Use it as a chimichurri marinade too! It's the perfect sauce for summer.

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    Why You'll Love Chimichurri

    • Big flavor, fast - Just chop, mix, and serve in minutes-no cooking required.
    • Versatile sauce - Use it on grilled meat, chicken, seafood, eggs, grain bowls, grilled veggies, and use it as a marinade. 
    • Authentic chimichurri - Approved by my Argentine friends!

    For another versatile summer sauce, try this pesto rosso or sun-dried tomato pesto.

    Chimichurri Sauce Recipe Ingredients

    Ingredients for chimichurri sauce in prep bowls on marble counter.
    • Parsley - Fresh parsley is the backbone of chimichurri. Skip the curly parsley and use flat-leaf parsley (Italian parsley).
    • Fresh oregano - Earthy and slightly peppery; adds depth and balance.
    • Extra virgin olive oil - Rich and smooth; binds the sauce and carries the flavors.
    • Garlic - Bold and aromatic; fresh garlic cloves essential for punchy flavor.
    • Vinegar - Red wine vinegar is sharp, tangy, and brings brightness and acidity. Apple cider vinegar is a little softer and works too, or white vinegar. I use an organic cabernet red wine vinegar.
    • Onion - White onion is traditional in chimichurri for a sharp, fresh bite.
    • Red pepper flakes - Adds gentle heat and a touch of warmth and is easily adjustable.

    Please see the recipe card for the full recipe, measurements, kosher salt, and black pepper.

    Speaking of great summer marinades, make a batch of this blender lemon chicken marinade for delicious grilled chicken breasts.

    Chef's Tip: Want to add color to your chimichurri? Try finely chopped red onion instead of white, stir in a few crushed pink peppercorns, or add a minced red chili for heat and vibrant contrast. These non-traditional touches won't change the heart of the sauce but make it pop on the plate.

    Substitutions and Variations

    • Herbs variations - Flat-leaf parsley is traditional, but you can replace some of the parsley with cilantro or add a small amount of fresh mint for a bright, cooling note. Marjoram also works.
    • Shallot is a great, milder substitute for the white onion.
    • Texture - Hand-chopped is traditional, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree.
    • Too tangy? Add a pinch of sugar or honey.
    • More kick? Back to those hot peppers.
    • Swap the red wine vinegar with lemon juice.

    We never have enough sauce recipes, right? Try this bright orange, creamy Hungarian paprika sauce, also great over grilled meats, chicken, and more.

    Recipe Instructions

    Ingredients for salsa chimichurri in a glass bowl.
    1. Finely chop the parsley, oregano, onion, and garlic, then combine them in a bowl with oil, and vinegar.
    Chimichurri herb sauce mixed in a bowl on the cunter, ready to serve.
    1. Add the salt, black pepper, and red pepper, stir well.
    A jar of salsa chimichurri of parsley, oregano, olive oil, onion, and vinegar.

    Let chimichurri sauce sit for a few minutes before serving to let the flavors come together-or refrigerate and enjoy over the next few days.

    Chef's tip on using a food processor: Hand-chopped is traditional for the texture, but you can pulse everything in a food processor for a quicker, more uniform sauce-just don't over-blend it into a puree. To chop the herbs, drop them through the feed tube while the machine is running, same for the garlic. Be sure the herbs are clean and very dry for this to work well (or they'll just turn into a mush).

    Ways to Use Chimichurri

    Argentinian chimichurri sauce is traditionally served with grilled steak (I serve it with grilled flank steak and use it as the marinade too), but it's just as delicious on grilled chicken, shrimp, or pork. There are so many other ways to use it! Best served at room temperature for the most flavor. 

    Bonus use! Chimichurri makes a fantastic marinade for steak, chicken, or shrimp. Double the batch and use half the batch to marinate, and serve the rest as the sauce.

    For freezing, see the FAQ note below.

    Recipe FAQs

    How long does Argentinian chimichurri last in the fridge?

    Chimichurri is best within 3 days. It's still safe a little longer, but the herbs may darken and the flavor fades over time. Good thing is it super easy to make fresh whenever needed.

    Is chimichurri spicy?

    It has a mild heat from red pepper flakes, but it's not overly spicy. You can adjust the heat to your taste-or skip the flakes entirely.

    Can you freeze chimichurri sauce?


    Yes-chimichurri freezes well. Two ways to freeze: with or without oil.

    With oil: The easiest method. Portion it into ice cube trays or small containers, freeze, then transfer to a freezer bag. The oil may solidify and separate slightly when thawed, but just give it a stir and you're good to go.

    Without oil: Freeze just the chopped herb mixture (parsley, oregano, garlic, onion, pepper flakes) and stir in the olive oil and vinegar after thawing. This can help preserve color and freshness a bit better, especially for visual presentation.

    Either way works, and the flavor holds up nicely. Use within 1-2 months for best taste.

    More Fresh Summer Recipes

    Did You Make This Recipe?

    If you make Argentinian chimichurri sauce, please add your comment. I enjoy hearing from you and love to read your comments. If you loved it, please give it a 5-star rating! They really help other readers.

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    A jar of salsa chimichurri of parsley, oregano, olive oil, onion, and vinegar.

    Argentinian Chimichurri Sauce

    Sally Cameron
    This vibrant, herb-packed Argentinian chimichurri sauce is bursting with fresh flavor. Use it as a table sauce or a marinade for grilled steak, chicken, shrimp, and vegetables. Double the recipe if you plan to use it as both a marinade and a sauce.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Course Sauce
    Cuisine argentina
    Servings 6 Yield ¾ cup, serving 2 tablespoons
    Calories 126 kcal

    Equipment

    Ingredients
      

    • ½ cup packed finely chopped Italian parsley 1 bunch
    • 1 ½ tablespoons finely chopped fresh oregano
    • ½ cup extra virgin olive oil
    • 2 large garlic cloves zested with a microplane or finely chopped
    • 2 tablespoons red wine vinegar or apple cider vinegar
    • 2-3 tablespoons finely chopped white onion or finely chopped shallot
    • 2 pinches red pepper flakes
    • ¼ teasponn sea salt
    • ⅛ teaspoon black pepper

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    Instructions
     

    • Add all ingredients to a bowl and stir together. Taste and season with more salt, pepper, red pepper if desired, or add any additions. See below.

    Notes

    • Traditional recipes use parsley and oregano, but you can replace some of the parsley with cilantro or marjoram, or add a small amount of mint for a bright, fresh note. 
    • Add a fresh minced red or green chili such as a jalapeno, fresno, or serrano pepper. 
    • For color, add a few pink peppercorns.
    • Shallot is a great, milder substitute for the white onion.
    • Too tangy? Add a pinch of sugar or honey.

    Nutrition

    Serving: 2tablespoonsCalories: 126kcalCarbohydrates: 1gProtein: 0.3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 4mgPotassium: 41mgFiber: 1gSugar: 0.2gVitamin A: 339IUVitamin C: 5mgCalcium: 23mgIron: 1mg
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    Gluten-Free Dutch Baby (German Pancakes)

    by 4 Comments

    This easy gluten-free Dutch baby (aka German pancakes) puffs dramatically in the oven, then settles into a tender, open center perfect for filling with fresh berries, a drizzle of maple, powdered sugar, or savory finishes. Ready in about 30 minutes, it's a one-pan showpiece that's simple enough for weekend breakfasts and impressive enough for guests - use wheat flour if you're not GF. I've made it both ways. No fancy tools or ingredients required.

    Puffed, golden Dutch baby pancake right out of the oven in a cast iron skillet.

    This Dutch baby pancake recipe is from my husband's grandmother Della who ran a diner. She called them oven pancakes, though you may also see them listed as a Dutch puff, Hootenanny, Bismarck, or German pancakes. The batter is absurdly simple: whisk together, pour into a blazing skillet in the oven, and bake for about 20 minutes; top with fresh berries and maple syrup or go savory with cheese and herbs.

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    Why You'll Love This Gluten-Free Dutch Baby

    • Fun and easy to make - Simply whisk, pour, and bake,
    • Made with simple ingredients - Just eggs, flour, milk, and butter.
    • Customizable with your favorite toppings - Go sweet or savory.
    • Easy to make dairy-free - With non-dairy milk and plant butter.
    • Flour options - Make it gluten-free or with wheat flour.

    For another special breakfast treat, try these golden gluten-free waffles.

    Ingredients You'll Need

    Simple ingredients for a Dutch baby pancake in bowls on the counter.
    • Flour - Use gluten-free flour blend or regular all-purpose flour (wheat). I've used both King Arthur M4M GF blend, and Fioreglut GF flour.
    • Eggs - Large eggs, help the batter rise and set properly.
    • Milk - Use dairy milk, or dairy-free milks such as almond milk, oat milk, coconut milk.
    • Butter - Unsalted butter, clarified butter, or a good-quality plant-based butter.
    • Heavy whipping cream - Dairy cream or whipped coconut milk.

    Please see the recipe card for measurements, and salt.

    Chef's tip: This Dutch Baby recipe scales easily for a larger pan and bigger appetites. I've made it in a 2 ¼ quart braiser and a 1 ½x recipe, better for 4 hungry people, and still bakes in about 20 minutes.

    Dutch Baby Pancake Toppings

    Go sweet or savory. Our family favorite is berries and whipped cream, but there are so many delicious ways to top a Dutch baby pancake. For a sweet version, you'll need heavy whipping cream whipped softly with a little vanilla extract and sweetener.

    Chef's tip on cassava flour: While cassava flour is popular as a gluten-free alternative, disappointing recent testing by Consumer Reports and Lead Safe Mama raises serious concerns about its safety-even from well-known brands. In light of this, I don't recommend using cassava flour unless things change.

    Substitutions and Variations

    • Add a little vanilla extract to the batter for a sweet-style Dutch baby.

    Chef's tip: Rest the batter for a better rise. If you're using gluten-free flour, let the batter rest for 15 minutes before baking if you have time. This allows the flour to fully hydrate, improving texture and helping the Dutch baby puff properly.

    How to Make A Gluten-Free Dutch Baby

    I recommend a 10-inch cast-iron skillet or enameled cast iron to make an oven-baked pancake because they are heavy and hold heat.

    Whisking eggs in a pyrex measuring cup until smooth.
    1. Whisk eggs until smooth.
    Batter for a dutch baby pancake with a whisk in a glass measuring container.
    1. Add the flour, milk, salt, and whisk until smooth and any lumps are gone.
    Melted butter in a hot black cast iron skillet.
    1. Add the butter to the pre-heated hot pan, wait a few seconds until melted and brown.
    Pouring batter for a dutch baby oven pancake into a hot cast iron skillet
    1. Pour batter into the hot cast iron pan quickly.
    Cast iron fry pan filed with german oven pancake batter in oven.
    1. Place the dutch baby into the hot oven to bake for 18-20 minutes.
    Puffed and golden dutch pancake on the stovetop, ready to eat.
    1. When puffed and golden brown, it's ready (about 20 minutes). Remove from the oven, slice.

    Chef's tip: Use a hot skillet. For the best rise and crisp edges on your dutch baby, preheat your cast iron skillet in the oven until it's really hot (425°F)-then swirl in melted butter and pour in the batter quickly. The sizzle helps the pancake puff dramatically. And don't open the oven door to peak! Pre-heating the pan in the oven is a must!

    Serving Suggestions

    Cut gluten-free dutch babies into 4 pieces and top as you please! Our favorite way to enjoy them is topped with fresh berries and lightly sweetened whipped cream. But there are plenty of other ways to serve it-sweet or savory. Serve it warm right out of the oven while it's still puffed and golden.

    A single recipe serves 4 (but my husband will happily eat 2 pieces), so the number of serving you get will depend on what you serve with it, and how big the appetites are. If you have a second cast iron skillet, place it in the oven under the one baking and have more batter ready to go. When you serve one, start another right away.

    Recipe FAQs

    What is another name for a Dutch baby?

    Dutch baby pancakes are also called German pancakes, oven pancakes, puffed pancakes, a hootenanny, a Dutch puff, puff pancake, a Bismarck, or baked pancake. Dutch baby and Yorkshire pudding are closely related, but they're not quite the same. Both are egg-based batters that puff dramatically in a hot oven. Whatever you call them, make one! They are fun, easy, delicious, and customizable. Great for weekend breakfast, holiday breakfasts, and brunch.

    Why isn t my Dutch baby puffing up?

    If your Dutch baby is not puffing up, either your oven is not hot enough or you did not pre-heat both the oven and the pan. A heavy pan like a cast iron skillet works well for a Dutch baby pancake as they retain their heat well.

    Where did Dutch baby pancakes originate?

    The Dutch baby pancake is actually of German origin, not Dutch. It was originally served in a now-closed Seattle diner in the U.S for the first time.

    Can I make Dutch baby pancakes gluten-free?

    You bet! Make a gluten-free Dutch baby pancake by using a gluten-free flour blend instead of all purpose white wheat flour. Both flours work great. I've made them both ways. And honestly, no one would ever know they are gluten-free, they taste the same - delicious!

    More Breakfast Recipe Inspiration

    Of course smoothies are a healthy, easy breakfast. Try a green smoothie with mango, a chocolate blueberry smoothie, or in fall, this terrific pumpkin pie smoothie.

    Did You Make This Recipe?

    If you make this gluten-free dutch baby, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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    dutch baby pancakes | AFoodCentricLife.com

    Gluten-Free Dutch Baby (German Pancake)

    Sally Cameron
    A cross between a pancake, popover and soufflé, Dutch baby pancakes are easy and fun breakfast fare baked in a cast iron skillet or enamel coated cast iron pan. See topping list at end of the recipe and what to do for 4 larger servings (a 1 ½ x recipe).
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 18 minutes
    Total Time 38 minutes
    Course Breakfast
    Cuisine American, Dutch
    Servings 4 or 2 big appetites
    Calories 162 kcal

    Equipment

    Ingredients
      

    Dutch baby pancake

    • 4 large eggs
    • 1 cup milk dairy or almond milk
    • 1 cup gluten-free flour blend or all purpose flour (wheat, not GF)
    • 1 pinch sea salt
    • 1 tablespoon unsalted butter or plant butter

    Optional Toppings (see list in notes)

    • ¾ cup heavy whipping cream
    • ¾ teaspoon vanilla extract
    • 1 ½ tablespoons powdered sugar or 2 T powdered allulose for sugar free
    • 1-2 pints fresh berries

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    Instructions
     

    Pre-heat the oven

    • Place a rack in the center of the oven. If there is a rack directly above, move it lower or higher but out of the way. Pre-heat the oven to 425°F degrees.

    Make batter

    • In a medium bowl, whisk eggs together until smooth. Whisk in milk until smooth. Whisk in flour and salt until smooth. Set batter aside near oven, and let it rest for 15 minutes to hydrate.

    Bake the dutch baby

    • When the oven is at temperature, place a 10″ cast iron skillet on the center rack in the oven and allow it to heat up. Add butter and wait 30 seconds until melted and browned. Pour in the batter. It should sizzle.
      Pour in the batter and carefully slide the rack back into the oven. Bake until pancake is risen, puffed and has golden edges. Timing will depend upon your oven, about 18-20 minutes. Judge by the look and not just by timing.

    Serving

    • When done, remove from the oven. Slice into quarters and serve with either sweet or savory toppings of your choice.

    Notes

    For 4 larger servings, make this in a 2 ¼ quart braiser with a 1 ½x recipe, and still bakes in about 20 minutes. 
    Optional toppings, sweet or savory:
    • Fresh berries.
    • Frozen berries, thawed and warmed or pureed into a sauce.
    • Whipped cream sweetened with a little sugar or monk fruit.
    • Honey sweetened creme fraiche.
    • Crumbled cheddar cheese or crumbled goat cheese.
    • Sautéed mushrooms.
    • Your favorite jam,
    • Crisp bacon crumbles.
    • Finely chopped chives.
    • Nut butters.
    • Nutella.
    • Chocolate sauce.
    • Chocolate chips.
    • Horseradish cream for a savory option (and try some smoked salmon).
    • Lemon curd (is delicious!).
    Nutrition note - Calculations do not include the whipped cream, berries, or other toppings. 
     

    Nutrition

    Calories: 162kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 33mgPotassium: 92mgFiber: 3gSugar: 4gVitamin A: 186IUCalcium: 96mgIron: 1mg
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    Healthy Red Beet Smoothie with Berries

    by 1 Comment

    With it's vibrant color, this red beet smoothie has to be one of the prettiest smoothies. Beets add rich color and healthy nutrition, while berries sweeten, and almond or hemp milk keep it light and balanced. I use a touch of zero-sugar monk fruit sweetener to round out the earthy edge without adding sugar, but there are other sweetening options. It's a great way to start the day and a delicious use for extra roasted beets from salad prep.

    A bright fuchsia colored red beet smoothie in tall glass with red beets on side.

    Beets are rich in betalains (those deep red antioxidants) and natural nitrates, which have been linked to heart health and lower blood pressure. A few beets with raspberries or strawberries for sweetness, and a plant milk for creaminess, plus protein powder for higher protein make one terrific smoothie. Whether you're a beet lover or not, try this smoothie, and get a good dose of vitamin C as well.

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    Why You'll Love This Red Beet Smoothie

    • A delicious way to enjoy purple foods with real health benefits.
    • Packed with antioxidants, fiber, and plant-based nutrients.
    • Roasted beets add rich flavor without that raw, earthy bite.
    • Simple ingredients, dairy-free, and ready in minutes.

    Love beets? Try a favorite beet salad with feta cheese. It has great flavors and beautiful colors!

    Recipe Ingredients

    Ingredients for a red beet smoothie on the kitchen counter in prep bowls.
    • Red beets - Use fresh beets that have been roasted or steamed, then chilled. They blend smoothly and add rich flavor and color. Skip the beet greens, unless you want a brown smoothie! Please see my how to roast beets post.
    • Plant milk - Almond milk or hemp seed milk both work well. Hemp milk offers a little more plant-based protein.
    • Berries - Frozen strawberries or raspberries add natural sweetness, antioxidants, and a bright, fruity flavor, or try blueberries or blackberries.
    • Protein powder - A great way to add staying power. I use whey protein, but plant-based protein powders work too.
    • Sweetener - Instead of sugar or honey, I use a zero-sugar honey alternative made from monk fruit and allulose. It tastes great and blends right in. Alternatively use real honey, maple syrup, or a couple of medjool dates.

    Please see the recipe card for measurements.

    Instead of a beet smoothie, try a fresh beet juice, with carrot, celery, and tart green apple.

    Chef's tip: Smoothie Boosters - Want to take your smoothie to the next level? There are lots of great optional add-ins to boost nutrition and flavor. I list my favorites in my Healthy Smoothie Guide-check it out if you're ready to level up your blends.

    Substitutions and Variations

    • Go tropical - Add pineapple or mango with the beets for a sweeter, tropical flavor.
    • Use raw beets - You can use raw beets, just peel with a vegetable peeler and chop small first. Raw beets have a more earthy flavor and are fibrous, so you might need a touch more sweetener.
    • Add a little fresh ginger for zing.
    • Skip the berries and add a small frozen banana.
    • To add healthy fats, add a tablespoon of MCT oil or coconut oil.  

    Chef's Tip: Make Your Own Plant-Based Milk
    Homemade plant milks taste better, cost less, and let you control the ingredients-no gums, thickeners, or fillers. Each one has a slightly different texture and flavor, so pick what works best for your smoothie or dietary needs. Try one of my easy recipes:

    Recipe instructions

    Bright pink smoothie with red bees and raspberries in a blender container, pureed.

    So simple! Add everything to a high-speed blender and puree until smooth. For a colder smoothie, add a couple of ice cubes. For a thinner consistency, add a little more milk or water. 

    Serving Suggestions

    • Morning boost - Enjoy as a quick breakfast or part of a healthy morning routine.
    • Post-workout - Great after a workout to support recovery.
    • Light lunch or snack - Pair with a hard-boiled egg, slice of GF toast, or a handful of nuts for a light meal.
    • On-the-go - Make it ahead and pour into a travel bottle for busy mornings or afternoon errands.
    • Smoothie bowl - Blend it a bit thicker and top with granola, sliced fruit, or hemp seeds.

    Recipe FAQs

    Can I use raw beets instead of roasted?

    Yes, but the flavor will be earthier and the texture more fibrous. Roasting softens the beets and enhances their natural sweetness, making them smoother and easier to blend. If using raw, scrub well and chop small, or grate, to make blending easier. Wearing disposable gloves will save your hands from staining.

    Can I make this smoothie ahead of time?

    It's best fresh, but you can make it up to 24 hours in advance. Store in a sealed jar or bottle in the fridge and give it a shake or quick blend before serving.

    How can I make this smoothie sweeter without sugar?

    Use a zero-sugar monk fruit/allulose sweetener, it works beautifully in this recipe. You can also try a splash of orange juice, extra berries, or a pitted date but that is adding natural sugar. Try the monk fruit it's great!

    More Healthy Smoothie Recipes

    I've been making smoothies for more than 25 years and have lots of healthy recipes! Find a few more recipe on the smoothies and juice recipe index page.

    Did You Make This Recipe?

    If you make this red beet smoothie, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Beautiful bright pink red beet smoothies in tall glasses with red beets on the side.

    Red Beet Smoothie

    Sally Cameron
    This healthy red beet smoothie with berries is vibrant, dairy-free, and packed with nutrients. A refreshing, easy way to enjoy beets any time of day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast
    Cuisine American
    Servings 1 18 ounces
    Calories 217 kcal

    Equipment

    Ingredients
      

    • 10 ounces almond milk or help seed milk
    • ½ cup frozen strawberries or raspberries
    • ⅓ cup beets steamed or roasted, chilled
    • 1 scoop protein powder of choice
    • 1 tablespoon zero sugar honey or regular honey, or monk fruit

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    Instructions
     

    • Add all ingredients to a blender and puree until smooth. For a colder smoothie, add a few ice cubes.

    Notes

    Nutrition Note - You can zero out the 16 grams of carbs in the monk fruit/allulose blend (10 grams of allulose + 6 grams fiber) as they are net carbs. We do not metabolize it. So this smoothie has net 14 grams carbs, instead of 27.
    Optional add-in's for this smoothie
    • 1 teaspoon maca powder for an energy boost.
    • 1 teaspoon beet powder for more beet nutrition and color, or use a bit more in place of the fresh beets.
    • 1 teaspoon acacia powder as a prebiotic and for the fiber. 
    Find more add-in ideas in my Smoothie Guide. 

    Nutrition

    Calories: 217kcalCarbohydrates: 30gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 450mgPotassium: 347mgFiber: 10gSugar: 9gVitamin A: 104IUVitamin C: 45mgCalcium: 457mgIron: 3mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!