Category: Salad

Avocado Toast Breakfast Salad Bowl

Avocado Toast Breakfast Salad Bowl

A fresh salad recipe for the avocado toast lovers! Made with avocado roses, heirloom veggies, and a hard boiled egg for the best breakfast ever.


2 large eggs
5 ounces spring salad mix
4 radishes, chopped
2 persian cucumbers, chopped
8 ounces heirloom cherry tomatoes
1 green onion, chopped
¼ cup chopped cilantro
1 tablespoon olive oil
Salt and pepper to taste
2 avocado, ripe but firm
2 pieces toast


Carefully add 2 eggs to a saucepan, covered by at least 1 inch of water. I always make a few hard boiled eggs at a time.

Bring the water to a boil, cover, and remove from heat. Let stand for 15 minutes then place them in ice water.

Add 5 ounces of salad mix to a bowl with 4 radishes, 2 persian cucumbers, 8 ounces cherry tomatoes, 1 green onion, ¼ cup cilantro, 1 tablespoon olive oil, and salt and pepper to taste.

Toss until everything is evenly coated in the oil.

Divide the salad between 2 bowls for serving.

Make the avocado roses: Half and pit the avocados. Peel off the skin of one half, and cut the flesh into thin strips width-wise. Take half of the avocado half, and set the other to the side. Stretch out the slices such that they make a long strip. Then carefully roll one end inward until it is all rolled up. It should look like a rosebud. You can press the avocado slices down a bit from the top to make it look like an opened rose. Repeat for all the avocados. You should have 8 roses.

Cut the crust off of 2 pieces of toast and cut the slices into 4 equal parts. Place an avocado rose on each piece of toast. Again, you should have a total of 8 mini avocado toasts with avocado roses on them.

Add 4 of the avocado rose toasts to each salad. Peel and half the eggs, adding an egg to each salad. Salt and pepper to taste.


Avocado Toast Breakfast Salad Bowl

Christmas Salad with Pesto & Couscous Main

Christmas Salad with Pesto & Couscous

A festive Christmas salad recipe brought to you by Raley’s private label program. This pesto salad is packed with veggies and gorgonzola cheese. Plus it’s as tasty as it is fun to look at!


1 ½ cups cooked pearl couscous
1 cup basil pesto
12 ounces cherry tomatoes, halved
¾ lb cucumbers, peeled & halved
1 orange bell pepper, cubed
½ cup chopped red onion


Carefully remove the leaves from the romaine heart. Press the leaves down such that they will lay flat. They probably will crack doing so.

Starting at the top of a serving tray or board, using the smaller romaine leaves first, lay out the romaine leaves to build a Christmas tree. They don’t have to lay entirely flat as the weight of the pesto salad will hold them in place. Lay the larger leaves at the bottom and a few smaller ones near the tree’s trunk, which is made from the romaine stem, cut in half lengthwise.

To best store cucumbers, don’t put them in the fridge. It’s too cold for them. They are better stored on the counter and will last much longer this way. Celery should be refrigerated but not wrapped in plastic. Wrap it in tinfoil and it will keep for weeks. Any ribs that soften can be revived quickly in an ice water bath.

Add the 1 ½ cups cooked pearl couscous to a mixing bowl with the 1 cup of basil pesto and mix to combine.

You may want to reserve a bit of each item to “decorate” your tree once the salad is prepared. Add the 12 ounces of cherry tomatoes, ¾ pound cucumbers, 2 diced celery ribs, 1 cubed bell pepper, ½ cup chopped red onion. 4 ounces gorgonzola cheese, and ½ teaspoon sea salt. Fold to combine.

Raley’s private label items (Raley’s, Raley’s Purely Made, and Nob Hill Trading Co.) make it easy to save time and money cooking and to eat healthy. That’s pretty darn cool! Get holiday-ready and your pantry stocked by ordering online for same-day pickup or delivery at

Add olive oil as needed to fully mix the salad. Store-bought pestos can vary in viscosity and you want to coat all ingredients evenly.

Olive oil keeps for about a year or so if stored properly. Keep it in a cool dark place, especially away from your oven and the stovetop.

Carefully spoon the pesto salad on top of the romaine Christmas tree. Decorate with any remaining items.

Serve and enjoy!

Christmas Salad with Pesto & Couscous Recipe

Winter Fruit Salad with Spiced Yogurt Main

Winter Fruit Salad with Spiced Yogurt

A combination of winter fruits, such as apples, grapefruits, pomelos, and pomegranate, covered in a spiced yogurt dressing.


1 cup vanilla yogurt
1 grapefruit, supremed
1 pomelo, supremed
2 fuyu persimmons
2 cups grapes, mixed varieties
2 honey crisp apples
3 mandarin oranges
2 avocados
¼ cup chopped pistachios
¼ cup pomegranate arils
Fresh mint


Rip open the tea pouch and pour it into the 1 cup of vanilla yogurt. Mix well. Cover and refrigerate for an hour. This allows the tea to fully infuse the yogurt.

Take half of the yogurt and spread it out onto a serving plate.

Place the grapefruit across the plate. Place the pomelo across the plate.

The best way to store citrus, by the way, is not on your counter. Yes, fruit bowls look amazing with lemons, limes, oranges, and more packed in there but the fruit won’t last as long. Store citrus fruit in the fridge in the vegetable drawer if you can. Don’t keep them in plastic bags or anything airtight. Stored this way, they will last for weeks. Let the fruit come to room temperature before consuming for the best flavor.

Cut the 2 persimmons into wedges and place across the plate. Add the grapes. Cut the apples into wedges and add them. Peel the mandarin oranges and break into slices and add them. Pit and cut the avocado into wedges and add.

For unripe avocados, you wish to consume quickly, place them in a paper bag with a banana or apple. Sealed this way, they will quickly ripen from the ethylene gas put off by the fruit. Once ripened, consume or place them in the fridge to slow down any further ripening.

Drizzle remaining yogurt over the top.

Top off with chopped pistachios and pomegranate arils. Garnish with fresh mint and serve.

Place any leftover mint in a small jar with water, just like cut flowers. Only the stems should be submerged, not the leaves. Store in the fridge this way, it will keep for weeks.


Winter Fruit Salad with Spiced Yogurt Final

Fig, Strawberry & Spinach Salad Main

Fig, Strawberry & Spinach Salad with Lemon Cucumber, Pearl Couscous

This hearty pasta salad is packed with fruit and vegetables, such as fresh figs, strawberries, and cucumbers. Tossed with Koroneiki olive oil to give it a peppery and herbal flavor. Plus, there are food storage tips so you’ll get the most out of your fresh produce!


¾ pound California figs, quartered
½ pound strawberries, halved
6 ounces spinach
2 lemon cucumbers, diced
1 ⅓ cups pearl couscous
2 cups vegetable broth
3 tablespoons California olive oil, divided
½ lemon, juiced
Salt & pepper to taste


Add the pearl couscous and the vegetable broth to a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until tender, about 15 minutes.

When the pearl couscous has finished cooking, turn off the heat, and remove the cover. Drain off any excess broth. Add 1 tablespoon of olive oil to the couscous and mix until fully coated. Transfer to the fridge to cool down.

Add the spinach to a large serving bowl and here is a storage tip for any remaining spinach you have leftover. Place it in a container that has the bottom and sides lined with a paper towel. Stored properly, fresh spinach can keep for weeks. See my video on how to store spinach for more information.

Add the cooled pearl couscous to the spinach along with the remaining olive oil. I’m using Koroneiki Extra Virgin Olive Oil from Rosenthal Olive Ranch, here in California. The Koroneiki olive is peppery and vibrant, with hints of fresh herb. It really makes this salad shine.

Salt and pepper to taste.

Add the lemon juice and check out these great ways to use any remaining lemons, from a DIY disinfectant to homemade lemon pepper. to homemade lemon pepper.

Add in the sliced strawberries. For any leftover strawberries, wash them in a mixture that is 1 part vinegar and 3 parts water. Dry them completely and then store them in a container lined with a paper towel. See my video on how to store strawberries for more information.

Here’s a fun tip on preparing the strawberries: You can use a straw to easily hull strawberries , and it is super kid-friendly.

Add the figs and the lemon cucumber to the salad, gently toss the salad and salt and pepper to taste.

By the way, lemon cucumbers do not taste like lemon. They are called lemon cucumbers because they resemble lemons in both shape and color.

This salad makes about six servings and should be enjoyed immediately. Fresh figs only last a few days in the fridge, and once you break the seal and cut them, you are on borrowed time. If you wish to make this salad beforehand, you can only make the couscous ahead of time as it will stay fresh in the refrigerator for about five days. The chopped produce, not so much.


Fig, Strawberry & Spinach Salad Recipe

Cucumber Radish Salad with Citrus Vinaigrette Dressing Main 1

Cucumber & Radish Salad with Citrus Vinaigrette Dressing

Every day feels like summer with this easy and delicious cucumber salad with sunny tangerines and tangy radishes. Plus the citrus dressing is super easy to make and great on almost any salad.


Citrus Vinaigrette Dressing
1 tablespoon white balsamic vinegar
2 tablespoon orange juice
2 tablespoon grapefruit juice
1 tablespoon lime juice
⅓ cup olive oil
Salt and pepper to taste
Cucumber & Radish Salad
3 large cucumbers, thinly sliced
6 radishes, thinly sliced
5 tangerines, peeled and thinly sliced
1/3 cup pomegranate seeds
Salt and pepper to taste


Citrus Vinaigrette Dressing: Add the balsamic vinegar, orange juice, grapefruit juice, lime juice, and olive oil in a large mixing bowl. Salt and pepper to taste. Then whisk together to create the citrus vinaigrette.

Cucumber & Radish Salad: Add the cucumbers, radishes, and tangerines. Mix to fully coat the ingredients with the dressing. Salt and pepper to taste.

Top with the pomegranate seeds and serve.

Cucumber Radish Salad with Citrus Vinaigrette Dressing 1

Cucumber Lime Cilantro Rice Salad 1

Cucumber Lime & Cilantro Rice Salad

This summer rice salad recipe is everything you need for your next potluck, BBQ, or just to eat your feelings. Cucumber, yellow squash, and cilantro tossed with fresh lime juice, basmati rice, and avocado oil. It is so refreshing and yet filling.


1 cup basmati rice
½ lime, juiced
6 cups vegetable broth
cup chopped cilantro
1 small yellow squash, small dice
1 large cucumber, small dice
¼ cup avocado oil


Bring the vegetable broth to a boil. Add the basmati rice and cook until tender; about 10 minutes.

Strain the rice and place it in the fridge to cool for 30 minutes.

In a large mixing bowl, add the cooked rice, lime juice, cilantro, squash, cucumber, and avocado oil. Toss until fully mixed.


Cucumber Lime Cilantro Rice 1

Asparagus Chopped Salad

Asparagus Chopped Salad Recipe (Vegetarian)

Want a chopped salad recipe that just screams Spring? Here you go! This recipe is bursting with fresh asparagus, artichokes, orange bell peppers, red onions, chickpeas and more. Topped off with avocado oil for a light fresh taste and white balsamic vinegar for that tang you love. Healthy and tasty, you are going to love this!


1 lb asparagus, trimmed & chopped
15 ounces can of chickpeas, drained & rinsed
1 carrot, peeled & chopped
6 easter radishes, trimmed & sliced
1 English cucumber, peeled & chopped
¼ cup chopped red onion
1 pint cherry tomatoes, halved
1 orange bell pepper, seeded & chopped
15 ounces can artichoke hearts, drained & chopped
¼ cup avocado oil
cup white balsamic vinegar
2 ounces crumbled feta cheese
Sea salt and pepper


Add all of the chopped vegetables to a large mixing bowl.

Add avocado oil (any light oil will do) and the white balsamic vinegar (regular balsamic is just fine). Toss until all of the veggies are fully coated.

Salt and pepper to taste.

Top with crumbled feta and serve.


Asparagus Chopped Salad Recipe 1


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