Mexican-Inspired Corn Salad (Esquites)

This is my third recipe for Esquites, not to mention some other Esquites-inspired recipes on this site (soup, dip, etc). I love the flavors. This recipe is a little different and I really, really liked it. I made it for the first time recently for a potluck, and everyone loved it. I didn't get enough of it then, so I made it again after that just for our family. You can make this with fresh corn off the cob (see the original recipe link, below.) Here, I cannot get that, so I just use good-quality frozen corn. 

Mexican-Inspired Corn Salad (Esquites)

Salad:

4 large cups frozen corn, thawed and drained
1/2 teaspoon garlic powder
1 jalapeño de-seeded and minced (I used pickled)
¼ cup diced red onion
¾ cup crumbled cotija OR Feta cheese, divided
2 scallions green and white parts, thinly sliced, divided
¼ cup fresh cilantro leaves for the top (I mixed about 1/2 cup into the actual salad)
1 jalapeño thinly sliced, for garnish (optional)
1 lime cut into 6 wedges, for serving (optional)

Dressing:

3 tablespoons mayo
3 tablespoons sour cream
2 tablespoons fresh lime juice (or bottled key lime)
¼ teaspoon chili powder
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon black pepper (can sub 1 heaping tsp TJ's Elote Seasoning for all spices except smoked paprika)
⅛ teaspoon smoked paprika

1. Add the corn, red onion, garlic powder, jalapeno, ½ cup crumbled cotija cheese, and ½ of the sliced scallion to a large bowl. Toss gently. If you want cilantro in the salad, add that in now.

2. Stir together all ingredients for the dressing in a medium bowl. Add the dressing to the corn mixture and toss gently. Top with the remaining ¼ cup crumbled cotija cheese, ½ of the sliced scallion, the cilantro leaves, and the sliced jalapeño. Serve along with the optional lime wedges to squeeze on top.

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Honey Chipotle Lime Chicken Bowls

These bowls were so full of flavor and delicious. You have a bed of cilantro-lime rice, topped with spinach and other veggies, and then you add the grilled chipotle chicken and finish it off with a cilantro-lime ranch dressing. So much flavor! The leftover dressing and grilled chicken really dress up a plain salad, too. You can make the cilantro-ranch ahead, plus set the chicken to marinate. 

Honey Chipotle Lime Chicken Bowls   

adapted from Mel's Kitchen Cafe 

Honey Chipotle Lime Chicken:

2 tablespoons olive oil

2 tablespoons freshly squeezed lime juice (I use bottle key lime)
2 tablespoon honey
2 tablespoons finely chopped chipotle peppers and adobo sauce, mostly sauce if you can (I use jarred paste)
1 tablespoon Dijon mustard
4 to 5 cloves garlic, finely minced or pressed through a garlic press
2 to 3 tablespoons chopped fresh cilantro
½ teaspoon salt, I use coarse, kosher salt
Pinch of black pepper
2 pounds thin cut boneless skinless chicken breasts 

Bowls:

Spinach, lettuce or spring mix
Chopped tomatoes
Chopped or sliced avocado
Fresh limes

Pickled jalapenos or banana peppers
Cilantro lime rice, recipe below
Cilantro lime dressing, recipe below

1.  For the marinade, whisk together the olive oil, lime juice, honey, chipotle peppers and sauce, Dijon mustard, garlic, cilantro, salt and pepper. Place the chicken in a shallow dish or ziploc bag and pour the marinade over the top. Make sure the chicken is evenly coated. Cover and refrigerate for 2 to 24 hours (the flavor gets better the longer it marinades).

2,  Cook the chicken on a grill, in a skillet or in the oven (broiled) until cooked through, about 4-5 minutes per side, depending on how it’s cooked. Let rest for 5-10 minutes. Slice the chicken into strips and serve with any or all of the bowl ingredients. (Add your own to the list, too!)

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime (I used 2 TBS key lime juice)
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

Rice cooker (stovetop directions below)- Add all of the ingredients to your rice cooker except the lime juice and cilantro. Turn the rice cooker on to cook. When rice is done cooking, stir in the lime juice and cilantro with your rice paddle. Serve. 

Stovetop- In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Cilantro Lime Dressing

½ cup buttermilk (I used buttermilk powder + water with good results)
½ cup mayonnaise
½ cup sour cream, light or regular
¼ cup salsa verde or a small can of Hatch chilis
1 tablespoon fresh lime juice, from about 1 medium lime (I used bottle key lime)
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon onion powder
Pinch of dried dill, about 1/8 teaspoon
Pinch of salt, I use coarse, kosher salt
Pinch of black pepper, I use coarsely ground black pepper
½ cup coarsely chopped cilantro
1 green onion, white and green parts coarsely chopped, or small bunch of chives (can be left out if needed)

1. Combine all the ingredients in a blender (or use an immersion blender) and process until smooth. Thin with additional buttermilk, milk, or lime juice, if you want to adjust the consistency. Refrigerate until ready to serve (the taste gets better with time – it can be made several days in advance).

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Grilled Zucchini Salad

I loved this zucchini side dish. (I LOVE ZUCCHINI!! Anyways....)  Slices of zucchini are grilled (over a gas or charcoal grill) and then tossed with lemon juice, herbs, and feta. The grill adds such great flavor to this. I make a similar side dish just on the stove; the grill really takes it up a notch. The original recipe has you cutting the zucchini in a weird way, so it doesn't fall through the grill grates. Even better: just skewer the zucchini or use a veggie grilling basket if you have one. I used metal skewers. Summer has been over for a bit, but this recipe still works for fall.

Grilled Zucchini Salad

adapted from The Kitchn

3 pounds medium green zucchini or yellow summer squash
5 tablespoons olive oil, divided
Finely grated zest of 1 medium lemon
2 tablespoons freshly squeezed lemon juice (I used all the juice from my lemon)
1/4 teaspoon dried oregano
1 1/4 teaspoons kosher salt, divided
Freshly ground black pepper
1 cup crumbled feta cheese (about 4 1/2 ounces)
1 tablespoon coarsely chopped fresh mint or basil leaves

1. Heat a grill pan or outdoor grill to high (450°F to 550°F). Meanwhile, prepare the zucchini and dressing.

2. Cut the zucchini into slices; place in a large bowl and set aside. If using skewers, threat all of the zucchini onto skewers. They can be semi-close together. Place 3 tablespoons of the oil, lemon zest, lemon juice, oregano, and 1/4 teaspoon of the salt in a small bowl. Season with pepper and whisk to combine; set aside.

3. When the grill is ready, drizzle the zucchini with the remaining 2 tablespoons of oil, sprinkle with the remaining 1 teaspoon of salt and pepper, and toss to combine. Place in a single layer on the grill (using a veggie basket or skewers.) (Reserve the bowl; no need to wash). Cover and grill, turning occasionally, until charred in spots and crisp-tender, about 8 minutes total.

4. Transfer the squash back to the reserved bowl, drizzle with the dressing, and toss to combine. Set aside to cool to just warm or room temperature, at least 15 minutes. Add the feta and mint or basil and gently toss to combine.

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Classic Potato Salad

This delicious potato salad from Mel's Kitchen Cafe tastes just like my mom's. It's an old-fashioned style with mayo, mustard, and pickles. (Actually, the original recipe had olives instead of pickles, but I swapped the olives for pickles. I also added some pickle juice and increased the mustard.) We had this with fried chicken we picked up from a local chicken restaurant, and other sides like watermelon. I made it ahead of time and we ate it after a full day at the pool. Good times!

Classic Potato Salad

adapted from Mel's Kitchen Cafe

Recipe is cut in half- still makes a ton

1 cup mayonnaise 
1/3 cup buttermilk
1 teaspoon dried parsley
3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper

2 tablespoons pickle brine (from the pickle jar)
2-3 tablespoons yellow mustard, to taste (I like more)
2 1/2 pounds potatoes 
1/2 - 3/4 cup diced dill pickles (add more or less to taste)
4-5 diced hard-boiled eggs (see note)

1. For the dressing, whisk all dressing ingredients (up to and including yellow mustard). 

2. For the salad, peel (optional- I didn't peel), dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.

3. Add pickles and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. Can make this salad the night before and pour a thin coating of dressing over the potatoes, pickles and eggs while they rest in the fridge overnight.

4. Before serving the next day, add the rest of the dressing and mix until it looks right. Most importantly be sure and taste so you can add extra salt and pepper if needed!

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Italian-American Iceberg Salad

This salad was surprisingly good! It seems like a simple and basic salad but there's a lot of good flavor here. It's a bit similar to Olive Garden's famous salad. If I make it again, I don't think it needs the mini fresh mozzarella balls; the Provolone provided enough cheese flavor.  (Note: Provolone piccante is a more aged cheese, but it's still soft. It's easy to find over here in Italy; not sure about the US.)

Italian-American Iceberg Salad 

adapted from Epicurious

1/2 cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt, freshly ground pepper
1 small head of iceberg lettuce
1/2 small red onion, sliced into rings
2 ounces provolone piccante cheese, thinly sliced 
1 cup drained small mozzarella balls, torn (optional- it ends up being a lot of cheese)
10 pepperoncini, halved if large

1. Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

2. Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over, nestling in among leaves. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.

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BBQ Chicken Salad w/Creamy Cilantro Dressing

This salad was so flavorful and just fun to eat.  The chicken is supposed to be tossed in BBQ sauce, but I skipped that.  I did include the BBQ sauce in the dressing like the recipe stated, and that was good.  I need to make big salads like this more often.  Now that spring is here, I plan on more salads like this.  

BBQ Chicken Salad w/Creamy Cilantro Dressing

adapted from Mel's Kitchen Cafe

CHICKEN AND SALAD:
3 cups cooked, shredded chicken
2 cups BBQ sauce, optional (see below)
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2-4 ounces sharp cheddar cheese, cubed small or shredded
2-4 ounces Monterey jack cheese, cubed small or shredded

CREAMY BBQ CILANTRO LIME DRESSING:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk 
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white or apple cider vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

1.  For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. (I chose to just use plain chicken here, no BBQ.  But it'd be good either way.)

2.  In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. OR, you can serve the dressing on the side, which is what we did. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

3.  For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. I choose to mix in my food processor for a smoother dressing.  Refrigerate until ready to serve.

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Pistachio Fluff Salad

My mom made this often growing up, especially for holidays like Christmas and Thanksgiving.  Last time we were with my parents for Christmas, my mom made it and my kids really loved it.  I don't think I've ever made it myself, but I finally did a few days ago for Thanksgiving when my kids requested it.  It was gone too fast.  Most people use Cool Whip for this, but my mom just whips cream and it's so good that way.  I used 2 containers of European shelf-stable cream, which ends up being about 1.5 cups.  You can use just one cup or 1.5 cups.  It's good either way.  Also, it needs to be made the day before for best results, or the pudding mix doesn't seem to fully incorporate smoothly.  

Pistachio Fluff Salad

from my mom

2 boxes (3.4 oz each) Jell-O Instant Pistachio pudding mix
1 can (20 oz) crushed pineapple (in juice)
1 can (15 oz) mandarin oranges, drained
1 1/2 cups heavy whipping cream (can use just 1 cup, can probably use 2 cups as well)

1.  Whip the heavy cream- I use a stand mixer but you can use a hand mixer, as well.  After it's whipped to soft peaks, fold in the dry pudding mix (do not add any milk).  Then, fold in the crushed pineapple (you can drain a bit of the juice, but leave some).  Fold in the drained mandarin oranges.  Transfer to an airtight container, cover, and refrigerate, overnight, if possible.  

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Caprese Salad in a Bowl

I make regular Caprese Salad all the time- just layer fresh mozzarella or burrata on a serving tray with fresh tomatoes and basil, and top with salt, pepper, oregano, olive oil and balsamic reduction.  I guess I don't really have a recipe on here for it- but I just make it like described above.  I can add one soon.  Anyway, this recipe is a variation on that and great for summer.  You just mix everything in a bowl.  Be sure to use the tiny balls of fresh mozzarella. 

Caprese Salad in a Bowl

adapted from Dinner at the Zoo

5 cups tomatoes, chopped, more or less (can use cherry tomatoes)

1 cup mini fresh mozzarella balls

1/4 cup red onion, chopped small

1/3 cup chopped fresh basil leaves

1/4 cup olive oil

1 1/2 tablespoons red wine vinegar

1/4 teaspoons sugar

1/4 teaspoon dried oregano

1/4 dried marjoram

1.  Place tomatoes, mozzarella, red onion, and basil in a serving bowl.  In another small bowl, whisk together olive oil, red wine vinegar, sugar, oregano and marjoram.  Pour over tomato mixture and stir to combine.  Serve immediately, or cover and store in the fridge until serving. 

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Grilled Flatbread with Israeli Salad

I made this recipe twice because I could not get the bread right.  It looks great in the pics, but it was a pain to make.  The recipe calls for equal amounts of flour and yogurt (plus salt and baking powder), for a flatbread without yeast, but I think the proportions are wrong.  I thought maybe I had messed up, so I tried again, and it was even worse the second time.  A giant mess where I had to keep adding flour until I finally got so frustrated I gave up and we threw the sticky breads onto the grill, where they made a mess, but at least still tasted good.  Anyway, all that to say, this recipe is so tasty that I'd make it again, with my no-fail grilled naan bread for the flatbread.  The taste is similar, since there's yogurt in both, and that recipe has never failed me. I've made it probably 100 times.  (Hopefully everyone can get yeast now!)  I'll include my naan recipe below instead of the original flatbread one from the Kitchn.

The hummus topping the warm flatbread, covered with the veggie salad and feta and olives.... such wonderful flavors all together!  A good meatless meal for summer too.  I really like the salad recipe and the whole idea of this; I can't wait to make it again, this time using my beloved naan bread recipe.  :) Note: If you don't like mint, use basil instead.

Grilled Flatbread with Israeli Salad
adapted from the Kitchn; Naan recipe here

Grilled Naan Bread:
3+ cups flour (Can use one cup of whole wheat flour)
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons yeast
2/3 cup warm milk
2/3 cup Greek or regular yogurt (room temp)
Ghee or vegetable oil for greasing
olive oil
1 Tablespoon za'atar, optional

Israeli Salad:
1 pound multi-colored cherry tomatoes, halved (about 3 cups)
1 English cucumber, diced
1 medium red bell pepper, seeded and diced
1/2 medium red onion, diced
2 tablespoons finely chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh mint leaves (can use basil, instead or in addition)
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 1/2 teaspoons ground sumac (optional)
2 tablespoons olive oil, plus more for the grill
Kosher salt
Freshly ground black pepper

For assembly:
3/4 cup hummus
Crumbled feta cheese and pitted kalamata olives, for serving (optional)

Naan Bread:
1. In a large mixing bowl (I used my Kitchenaid) dissolve the yeast in the milk and sugar, and stir in the yogurt. Add the flour and stir in the salt and baking powder. Mix thoroughly with the flour to form a dough.

2. Using your Kitchenaid or your hands, knead the dough until it is smooth and only slightly sticky (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for 2-4 hours.

3.  Heat the grill to medium-high, direct heat (400 to 450°F). Toss the tomatoes, cucumbers, bell pepper, onion, parsley, and mint together in a large bowl. Add the lemon juice, sumac, and 2 tablespoons of the olive oil, and toss to coat. Season to taste with salt and pepper; set aside.

Grill the flatbreads:
4.  Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other. (Or you can just use a rolling pin; I find that easier).

5.  Rub your grill grates with oil. Preheat your grill for 5-10 minutes on high (for gas). You want it nice and hot when that dough comes into contact. Place rolled-out naans onto grill and wait for the one side to cook and brown a little. The raw side should bubble up. Brush the raw side with olive oil, and flip over to cook the other side. Cook until you reach your desired color. (You can brush the other side with oil, too).

6. If cooking indoors: Grease a griddle or heavy based frying pan lightly with olive oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Spread the raw side with oil, and flip and cook the other side until browned.

Assemble:
7.  Divide the hummus evenly among flatbreads, followed by Israeli salad. Top with feta, olives, and another drizzle of olive oil, if desired.

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Spinach Salad with Warm Bacon Dressing

This is an Alton Brown recipe.  I'm getting it from Food.com, though since FN blocks me, living in Italy.  For some reason! I made this using pancetta, and it didn't make enough grease for the dressing, so I added olive oil to make up the difference.

Spinach Salad with Warm Bacon Dressing
adapted from Alton Brown, via Food


8 ounces fresh baby spinach
2-3 large eggs, hard boiled
8 pieces thick-sliced bacon (or one pack of chopped, smoked pancetta)

3 tablespoons reserved bacon/pancetta great (use olive oil to make up the difference if using pancetta)
3 tablespoons red wine vinegar
1 teaspoon sugar
1⁄2 teaspoon Dijon mustard
1 pinch kosher salt
black pepper, freshly ground
3 ounces red onion, very thinly sliced (1 small)

1.  Shell the eggs and slice each into 8 slices.  Set aside. 

2. In a skillet, cook the bacon or pancetta until crisped to your liking.  Remove to paper towels, and measure out 3 tablespoons of the rendered fat.  (If not enough, you'll use olive oil to make up the difference later.) Set aside.  Slice the bacon in 1/2" pieces and set aside.

3. You can use the same skillet to make the dressing, or a small saucepan.  If using a new saucepan, transfer the bacon fat (and olive oil, if using) to the small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Do the same if using the bacon skillet. 

4.  Add the spinach and sliced onion to a salad bowl and toss.  Add the dressing and toss.  Top with sliced egg and reserved bacon/pancetta.  Serve immediately. 

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Corn, Tomato & Feta Salad

This is a great summer salad.  I should have made it in the US, where copious amounts of fresh corn on the cob were available, but I didn't.  I made it in Italy, and therefore had to use frozen corn.  It was still good though.  Imagine how good this would be with fresh corn- and please try it if you have that available.

Corn, Tomato & Feta Salad
adapted from The Kitchn

4 ears fresh corn, husks removed (OR 3 cups frozen corn, thawed)
4 medium Roma or plum tomatoes, diced
1/2 small red onion, diced
2 ounces feta cheese (about 1/2 cup), crumbled
1/4 cup torn fresh basil leaves
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1.  If using fresh corn, cut the kernels off the cobs into a large bowl. You should have about 3 cups kernels. If using frozen corn, place that in a medium to large serving bowl.  Add the tomatoes, onion, feta, basil, vinegar, oil, salt, and pepper, and stir to combine. Cover and refrigerate for 30 minutes before serving.

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Tomato Salad

I really liked this salad.  The little tiny fresh mozzarella balls ("cherry" size, or ciliegia, locally) are the perfect size to go with these halved grape tomatoes (local- get "datterino" tomatoes).  If the tomatoes are too small, you can even cut the mozzarella balls in half.  I made this a few weeks ago, but I think one might still be able to get good tomatoes from farmer's markets or maybe your own garden. :)  If not, save this for next summer.  It's really good.

I LOVE Penzey's spices .  Both their wonderful spices and their values.  I order from them frequently.  I have so many different spices and spice blends now, I'm always looking for ways to use them.  There are many great recipes on their website (or in their catalogs, if you get those).  They sent me a (huge) free sample of the "Mural of Flavor" spice and I found this recipe on the website.  If you don't have that spice blend, just use your favorite spice blend for this recipe.  It will be good.

Penzey's Tomato Salad
adapted from Penzey's 

2 pints red and/or yellow grape tomatoes, halved
6-7 fresh basil leaves, cut in thin strips
6 oz. fresh mozzarella balls (mini sized)
2 tsp. Penzey's Mural of Flavor or fave spice mix
1 tsp. granulated garlic powder
1/8-1/2 tsp. salt, to taste
1/8-1/2 tsp. black pepper, to taste
1/4 Cup olive oil

1. In a serving bowl, combine the tomatoes, basil, mozzarella and seasonings. Stir gently to combine. Add the olive oil and toss to coat.

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Marinated Tomatoes

This is my mom's recipe.  She used regular-sized sliced tomatoes, but I had all of these good grape tomatoes (datterino) that needed used up.  So I just sliced them in half and put the marinade over them.  They were very good.  This would be a good thing to take to a pot-luck.  It's a change from the usual carbs, you can make it ahead, and it can sit out for a long time. I'd like to try this with regular tomatoes, too.

Marinated Tomatoes 
recipe from my Mom

6 regular tomatoes or about 2 cups grape tomatoes
1 clove garlic, minced fine
1/2 tsp. dried thyme or 2 Tablespoons fresh
1/4 cup green onions or a few Tablespoons fresh chives, sliced
1/4 cup minced parsley, or a little bit dried
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup red wine vinegar
1/3 cup sunflower, canola or olive oil

1. Cut tomatoes in 1/2 inch thick slices (peel first, if desired).  If using grape tomatoes, rinse and halve them.  Place in a bowl or shallow dish.

2.  In another bowl, combine garlic, thyme, green onions or chives, parsley, salt, and pepper.  Sprinkle mixture over tomatoes.

3. Combine oil and vinegar in a jar, shake to blend well.  Pour over tomatoes.  Cover; refrigerate at least 2 hours.  Spoon marinade over tomatoes from time to time.

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Thai-Style Cucumber Salad

This is a great easy salad I made a few times to go with the Panang Curry.  It went perfectly together, I could make this salad a few hours ahead of time, and it's pretty healthy as well.  For gluten free, make sure your sweet chili sauce is gluten free.  (Sweet chili sauce is also used for lumpia dipping.  It looks like this, (pic below), there are a few different brands.)

Thai-Style Cucumber Salad
adapted from King Arthur Flour
I cut this in half, using one English cuke

1/2 cup sugar
1/2 cup rice wine vinegar
1 tablespoon sweetened chili garlic paste
1 teaspoon salt

SALAD
3 cups (1 Euro or English-style) cucumber, unpeeled and sliced thin
1/4 cup sliced sweet or red onion
1/2 cup thinly sliced red bell pepper
all of the marinade

GARNISH (OPTIONAL)
fresh mint or cilantro leaves
chopped peanuts

1.  For the marinade: Combine the sugar and vinegar in a small saucepan. Cook over medium heat, stirring occasionally, just until the sugar melts. Remove from the heat and stir in the chili sauce and salt. Cover and refrigerate until needed, or let cool on the stove.

2.  In a medium bowl, combine the cucumbers, onion, and pepper. Add the marinade to the vegetables, stir, and chill for 1 hour before serving. (Can chill longer; leftovers are also good.) Garnish with fresh mint or cilantro and chopped peanuts if desired.

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Greek Salad (With Lettuce)

I have a few versions of Greek Salad on here, but none of them contain lettuce.  I read awhile ago that a "real" Greek salad doesn't contain lettuce, but this recipe looked too good not to try.  (And I'm not sure the lettuce thing is true anyway.)  I used a crunchy Romaine lettuce and loved this salad.  So flavorful and fresh. 

Greek Salad 
adapted from Jessica Gavin

1/2 cup red onion, (58g) sliced thin
7 tablespoons red wine vinegar, (105ml) divided
8 cups romaine lettuce, (234g, 8 ounces) chopped (estimate amount)
3/4 cup red or yellow bell pepper, (88g) 3/4 inch dice
1 cup english cucumber, (143g) sliced thin
1 cup cherry tomatoes, (160g) halved
1/2 cup pitted kalamata olives, (64g)
4 ounces feta cheese, (114g) 1/4 inch cubes
1 tablespoon lemon juice, (15ml)
1 teaspoon dijon mustard, (5ml)
1 teaspoon honey, (5ml) optional
2 teaspoons minced garlic, (7g)
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil, (120ml)

1.  Add sliced red onions and 1/4 cup red wine vinegar to a small bowl. Allow to sit for about 15 minutes, then drain. Meanwhile, prepare the rest of the salad.

2.  In a large bowl, add the lettuce. Evenly arrange bell pepper, cucumber, tomatoes, drained red onions, kalamata olives and feta cheese on top of the salad.

3.  In a medium-sized bowl combine 3 tablespoons red wine vinegar, lemon juice, dijon mustard, honey if using, garlic, oregano, salt, and pepper.

4.  Slowly drizzle in the olive oil into the dressing mixture, vigorously whisking until a thickened dressing is achieved. Season with salt and pepper as desired. If not serving dressing right away, whisk again right before adding to salad as it may separate over time.

5.  Serve salad with dressing on the side, or toss to combine before serving.

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Black Bean, Corn & Avocado Salsa

I love this salsa.  I've been making something similar for years.  It's actually almost exactly the same, but I'm posting this anyway, because there are a few differences.  This is so good.  Such a fresh flavor. Add extra avocado if you want.  You can also use more black beans.  I just used one can.

Black Bean, Corn & Avocado Salsa
adapted from Sally's Baking Addiction

1 and 1/2 cups fresh, canned, or frozen (and thawed) corn kernels
1 can (15 oz) black beans, rinsed and drained
1/2 small red or sweet white onion, diced
1 cup diced tomato
1 avocado, chopped
1/2 cup chopped cilantro- I use 1/2 or even a full bunch, sometimes
2 Tablespoons olive oil
juice of 1 lime
1 clove garlic, minced
1 teaspoon salt
pinch ground pepper
pinch cayenne pepper
optional: 1 small jalapeno pepper, seeded and chopped (I used pickled jalapenos, chopped)

1.  Add everything to a large bowl. Stir. Taste and add more salt/pepper/cayenne as needed. Cover and let sit in the refrigerator for 1 hour or up to 1 day before enjoying.

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