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Parsley and Icing

Salads, Sides, and Appetizers

Tomato Beef Soup (Harira)

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Delicious and savory harira soup with bits of beef, parsley, pasta and pureed tomatoes.

Moroccan harira soup is a soup that you’ll find literally allover Morocco. It’s enjoyed every night during Ramadan and is also made throughout the year as a light dinner. Fresh tomatoes are slowly stewed in a beefy broth, herbs and spices and it makes a hearty, healthy, satisfying soup!

Just about every family in Morocco has a different recipe for this soup. You’ll find a slight variations in ingredients, flavor and appearance, but you always find a base of beef and onion, spices, parsley and cilantro and at least a couple of pounds of tomatoes.

Harira is served along with dates and lots of sweets every night during the month of Ramadan. Throughout the rest of the year, it shows up as a light dinner. Like many soups, harira is even more rich in flavor the next day. I’ve even seen it served with breakfast along with some rghaif or traditional Moroccan crepes (which I used to love with some Laughing Cow cheese!) I know soup for breakfast sounds a little odd, but it’s such a nutritious, soothing way to start the day.

Cubed beef and chopped onions in a pot with some olive oil.

The soup gets started by sauteeing cubed beef and an extra large onion in oil. Once the meat is browned and the onions are soft, you add the water, turmeric, ginger, a cinnamon stick, celery. chick peas and lentils. I’ve sometimes seen dried fava beans in harira which I loved! I need to add some next time. You can use dried chick peas or canned. If you use dried chick peas, be sure to soak them the night before.

Halved and seeded tomatoes on a cutting board.

While the beef is simmering away, peel your tomatoes. You should use at least two pounds. To peel my tomatoes, I like to cut an x in the bottoms of my tomatoes and drop them one at a time in boiling water for about 20 seconds. Makes them so much easier to peel!

A closeup picture of halved, seeded tomatoes in a blender to be pureed for moroccan harira soup.

Once peeled and deseeded, put them all in a blender (or in a “molinex” which is the word for blender in Moroccan Arabic). 🙂 Pour the tomatoes into a large pot on the stove and simmer on low. You’ll add some salt, pepper, chopped parsley and cilantro, and tomato concentrate. Once the beef and chick peas are cooked through, add the tomato mixture.

A pot full of freshly chopped parsley, pepper, pureed tomatoes and tomato concentrate.

To thicken the soup, I whisk some flour in water and pour that into the soup. Make sure the flour mixture is free of lumps before pouring it in the soup. Add pasta during the last few minutes. If you have smen, or preserved butter, add that towards the end as well. Smen has a strong smell and tastes a little like cheese. I think it adds a lot of taste to the soup and recommend using it if you can get your hands on some!

a delicious bowl of harira soup with pasta, bits of onion, chick peas and parsley and pureed tomatoes

I hope you enjoy this hearty, delicious harira soup recipe! It’s perfect year round and can go on your healthy but delicious food list!

For more North African recipes, try my:

Chicken Tagine with Preserved Lemons and Potatoes

Creamy Garlic Potato Fritters (Maakouda)

Shakshuka

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tomato beef soup with chick peas in white bowls

Tomato Beef Soup

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Moroccan
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Description

Make this healthy from scratch recipe for Moroccan tomato beef soup. It’s homemade, hearty, and delicious!

Scale

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1/2 pound beef, chopped into small 1/2 inch cubes
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 cinnamon stick
  • salt
  • 1 teaspoon pepper, divided
  • 8 cups water, divided
  • 2 stalks celery, leaves included, chopped
  • 3/4 cup dried chick peas, soaked and drained or canned and drained
  • 3/4 cup dried lentils, washed and drained
  • 6–7 tomatoes (about 2 pounds), peeled, seeded and blended
  • 1 tablespoon tomato concentrate
  • 1/4 cup plus 1 tablespoon parsley and cilantro, chopped, plus more for serving
  • 1/2 cup crushed vermicelli or acini di pepe
  • 3/4 cup flour
  • 1 teaspoon smen (aged butter), optional

Instructions

  1. In a large pot, saute the onions and meat in the oil over medium-high heat. Cook, stirring, until the onions are tender and the meat browns, about 5 minutes.
  2. Add the ginger, turmeric, the cinnamon stick, some salt, 1/2 teaspoon pepper, chick peas, lentils, celery, 7 cups water. Bring to a boil then reduce heat to medium, cover, and cook until the meat is cooked and the chick peas and lentils are tender.
  3. When the meat mixture is about halfway cooked, place the peeled, seeded tomatoes in a blender and blend until smooth. Pour the tomatoes into a large pot and gently cook over low heat. Add 1/2 teaspoon of pepper, the tomato concentrate, the chopped parsley and cilantro, and a pinch of salt. Stir to combine and warm through.
  4. When the meat mixture is cooked, whisk together the flour and 1 cup of water in a large mixing bowl. Pour the flour mixture into the tomato mixture and stir nonstop until flour is incorporated. Pour the tomato mixture into the beef mixture. Stir well to combine. Add the pasta and cook an additional 10 minutes.
  5. Adjust salt and add a bit more ginger and turmeric if desired. Stir in smen (if using) and top with additional parsley and cilantro.

Notes

*Add salt as you go and to taste and adjust salt once cooked. Add additional pinch of ginger and turmeric during the last 10 minutes of cooking, if desired, depending on taste.

Healthy Cranberry Quinoa Salad

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A bowl of healthy cranberry quinoa salad.

Here is a quinoa salad that is as delicious as it is beautiful. Full of fresh flavor and crunchy and chewy texture, everyone loves this healthy cranberry quinoa salad! Whether you make it for a weeknight dinner or as part of your holiday table, it’s a flavortul, healthy side.

Nutrient-rich quinoa is an awesome weeknight side to fish or other protein. It’s delicious and easy to cook up in some water or broth with just the simple addition of salt and pepper. You can imagine how tasty quinoa becomes when it’s mixed with vegetables, pumpkin and sunflower seeds, chewy cranberries and is coated in a fresh, vibrant lemon dressing!

A bowl of chopped tomatoes, carrots, onions.

To make this salad, start by cooking the quinoa. While it’s cooking, chop the vegetables. Aim to chop the vegetables and finely as possible so that you get bits of each vegetable with every forkful. I typically use one whole small onion, but anything from half a small onion to a whole small onion is delicious.

Once the veggies are all chopped, add the cranberries, pepitas and pumpkin seeds. Next, whisk up the dressing. I prefer the dressing with olive oil, but have made it with vegetable oil before and it works. Lemon-olive oil dressing is one of my favorite dressings. This dressing ups the lemon flavor by including fresh lemon zest!

Fresh lemon olive oil dressing, quinoa and vegetables.

The last step in this easy recipe is to add the cooked quinoa. Make sure to give all the ingredients a good stir so that all the flavors are well combined!

A bowl of healthy cranberry quinoa salad with lemon olive oil dressing.

I wish I could say what my favorite part of this healthy cranberry quinoa salad is, but I’m a little obsessed with everything about it. From the fresh dressing to the combination of chewy and crunch bites, it’s a gorgeous looking, super interesting and super tasty salad!

For more delicious, healthy salads, try my:

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Healthy cranberry quinoa vegetable salad with lemon dressing.

Healthy Cranberry Quinoa Salad

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Salads
  • Method: Stovetop
  • Cuisine: Mediterranean
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Description

This healthy cranberry quinoa salad recipe makes the best side dish! Full of vegetables, cranberries, seeds and a fresh lemon dressing, it’s easy and tasty. Gluten free and vegan!

Scale

Ingredients

FOR THE QUINOA

  • 1 cup quinoa
  • 2 cups water
  • 1/4 teaspoon salt

FOR THE VEGETABLES AND SEEDS

  • 1/2 to 1 small onion, finely chopped
  • 1 stalk celery, chopped plus 2 tablespoons finely chopped celery leaves
  • 1 medium carrot, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 3/4 cup dried cranberries
  • 2 tablespoons pepitas
  • 2 tablespoons raw sunflower seeds

FOR THE DRESSING

  • 1/4 cup lemon juice
  • 1/4 teaspoon lemon zest
  • 1/4 cup plus 1 tablespoon olive or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Rinse the quinoa then place it in a saucepan with the water and 1/4 teaspoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and cook 15 minutes or until all the water has been absorbed. Remove from heat and cover. After five minutes, fluff the quinoa and set aside.
  2. To a large bowl, add the onion, celery and celery leaves, carrot, red pepper, cranberries, pepitas and sunflower seeds.
  3. Whisk the ingredients for the dressing together and pour over the vegetables. Stir in the quinoa and mix well until quinoa and vegetables are coated in the dressing. Serve cold or at room temperature.

Keywords: quinoa, salad, side dish, cranberries, healthy, lemon dressing, seeds

Green Salad with Healthy Yogurt Dressing

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a close up picture of a large white bowl with green salad and creamy yogurt dressing

Can you believe you can make a refreshing, flavorful salad dressing using mainly yogurt!? Being that yogurt is both creamy and tangy, it makes sense. You’ll love the simplicity of both the flavor and the actual recipe in this Green Salad with Healthy Yogurt Dressing.

a close up of chopped romaine lettuce with shredded carrots and green onions and red peppers

I have some students to thank for this recipe! I met two sisters from Afghanistan while student teaching at a high school in Connecticut . One day after giving them (and their mom and brother) a ride to Walmart to buy a TV, they invited me for lunch. They showed me how to make Ashak and this salad and we spent the afternoon watching Bollywood movies on their new TV. I love that this salad always reminds me of that day!

When I want a delicious, creamy dressing that I can throw together, I go for this simple yogurt dressing. It literally involves dumping some yogurt in a bowl, adding some salt and pepper and herbs and (when I feel like it) a little garlic that’s it.

yogurt with dried parsley and mint on top of it in a bowl

You just stir the yogurt, herbs, garlic, salt, and pepper together and you’re ready to dress your salad. I love it with romaine lettuce, but it works with any greens. You can also substitute chives or onions for green onions.

a mixing bowl with yogurt and dried herbs in it

This salad is delicious as is, but can be turned into a meal or heartier salad if you like. I usually make this salad alongside grilled chicken or beef, but if you’re not serving it along with meat, there are other ways to make it a bit more substantial. Some things you can add are:

  • grilled chicken
  • feta cheese (as listed in the recipe below)
  • chick peas
a large white bowl with green salad and creamy yogurt dressing and three forks and small white plates next to it

If you love a good salad recipe, check out my:

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Green Salad with Healthy Yogurt Dressing

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4–6 servings 1x
  • Category: Salad
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Description

You’ll love how simple this Green Salad with Healthy Yogurt Dressing recipe is! Toss the ingredients together in minutes and enjoy a fresh, delicious salad with homemade dressing! 

Scale

Ingredients

FOR THE SALAD

  • 1 head romaine lettuce, chopped
  • 2 green onions, chopped
  • 1 carrot, grated into 1 ” strips using a vegetable peeler
  • 1 bell pepper, any color, chopped
  • 1/2 cup feta cheese, crumbled

FOR THE DRESSING

  • 1 1/2 cups yogurt
  • 1 small clove garlic, minced (optional)
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • 1 teaspoon dried mint (or 1 tablespoon fresh)
  • 3/4–1 teaspoon salt
  • pepper to taste

Instructions

  1. In a large bowl, combine the vegetables and feta cheese. 
  2. In a medium-sized bowl, mix the yogurt, garlic (if using), herbs, salt and pepper. 
  3. Pour dressing over salad and mix to coat. 

Keywords: healthy salad, dressing, yogurt, mint, parsley

Creamy Zucchini Soup

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an overhead view of two white bowls with green creamy zucchini soup and a small white bowl with dried herbs and a measuring spoon and a zucchini next to it and some chopped vegetables

This savory Creamy Zucchini Soup is both a comfort food and a healthy food! Full of healthy vegetables and a hearty broth, this pureed soup will be what you crave on chilly fall and winter days.

I came up with this recipe this past August. I know-not the time most people make soup! With all the zucchini growing in my parents’ garden and people giving away zucchini from their gardens at work, it was the best time to experiment with some new zucchini recipes. Thanks to all the zucchini that came my way, I developed my Double Chocolate Zucchini Bread and this Creamy Zucchini Soup recipe!

You won’t believe how tasty AND healthy this Creamy Zucchini Soup is! Made with potato, onion, celery, and FOUR zucchini, this soup gets its richness, color and flavor from vegetables, broth, herbs and just a little bit of butter and milk! I’m happy to share this soothing, healthy, easy zucchini soup recipe for everyone to enjoy!

After washing and chopping your vegetables, all you’ll do is saute the onion in the butter and olive oil. Once the onion begins to soften and before it takes on color, you’ll add the rest of the vegetables, the broth, salt, pepper and herbs. Cover the pot and let the soup simmer until the vegetables are fork tender. I usually take a piece of potato out of the soup and if I can pierce it easily with a knife, I know the vegetables are cooked through.

Once cooked, puree the soup. If you have an immersion blender, now is the time to put it to use! If you don’t have one, just use a ladle to spoon the soup into a blender. Since the soup is hot, try not to fill the blender to the top. I fill it about 3/4 full, put the top on and cover the top with kitchen towel before blending. You’ll most likely need to puree the contents in two batches.

Once the soup is pureed, return it to the pot on medium heat. Add the milk and stir until heated through. That’s it! Remove it from heat and enjoy!

an overhead view of two white bowls with green creamy zucchini soup and a small white bowl with dried herbs and a measuring spoon and a zucchini next to it and some chopped vegetables

You’ll love this Creamy Zucchini Soup alongside sandwiches for a tasty lunch or light dinner. You can also enjoy it as a starter for dinner! For another tasty soup, make my Healthy Homemade Vegetable Soup!

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an overhead view of two white bowls of green creamy zucchini soup with a small bowl of dried herbs next to it and a bowl of chopped vegetables and a zucchini next to it

Creamy Zucchini Soup

  • Author: Natalie
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup, Appetizer, Lunch, Dinner
  • Method: Stove top
  • Cuisine: American
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Description

This Creamy Zucchini Soup is full of healthy vegetables. It’s savory, tasty, comforting, and easy to make! 

Scale

Ingredients

  • 1 medium onion, chopped
  • 4 medium zucchini, chopped
  • 1 branch of celery, leaves included, chopped
  • 1 potato, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon Herbes de Provence or dried Italian seasoning
  • 1 liter low sodium chicken or vegetable broth or water
  • 1/2 cup milk
  • salt and pepper

Instructions

1. Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and stir occasionally, for about five minutes or until the onions have softened slightly. 

2. Add the zucchini, potatoes, celery, herbs, salt, pepper and broth. Cover and cook for about 25 minutes or until vegetables are fork tender.

3. Puree the soup with an immersion blender or in a blender. Put the soup back in the saucepan over medium heat and add the milk. Once the soup is warmed through, remove it from heat and serve. 

Keywords: soup, zucchini, potatoes, celery, vegetarian

Healthy Homemade Vegetable Soup

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Here’s a recipe that proves that you don’t need a long ingredient list or all afternoon to make something tasty and healthy. This Healthy Homemade Vegetable Soup uses some basic herbs, vegetables, and ingredients, most of which you may already have in your kitchen!

In addition to using a simple list of common ingredients, this soup couldn’t be easier to make. You chop and simmer potato, zucchini, carrot, onion, garlic, celery, tomato, parsley, cilantro with some broth and a bay leaf. Puree it and that’s it!

The flavors of the vegetables, broth and bay leaf are savory and delicious! I love this soup for lunch and dinner. Try it alongside a melt, sandwich or wrap!

The flavors in this Healthy Homemade Vegetable Soup definitely marry and get better with time so you’ll enjoy it just as much the second day. If you’re not planning on having it the next day, you can simply freeze the leftovers and defrost them when you want a homemade bowl of soup.

This soup can be made using vegetable, chicken or beef broth. I usually make mine with chicken broth, but I’m sure it’s delicious with vegetable and beef broth too. You can also swap out olive oil for butter if you want to add a bit of creaminess.

I love it as is, but there are lots of ways you can change it up or add to this soup. If you want some added protein and nutrition, go ahead and stir in a cup of cooked quinoa into the soup after it’s been pureed.

In addition to stirring in quinoa, here are are some of my toppings I like for this soup:

  • a dollop of creme fraiche or cream cheese
  • some Parmesan cheese
  • chopped green onions
  • shredded cheddar cheese
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a large glass bowl with a spoon and vegetable soup in it next to two soup bowls filled with soup and some bread on a white plate behind them

Easy Healthy Vegetable Soup

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner, Appetizer
  • Method: Stovetop
  • Cuisine: American
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Description

This recipe for Healthy Homemade Vegetable Soup is makes the best soup! It’s an easy, versatile recipe and is perfect for lunch or dinner!

Scale

Ingredients

  • 2 tablespoons olive oil
  • 2 potatoes, chopped
  • 2 zucchini, chopped
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • 2 branches of celery with leaves, chopped
  • 1 tomato, chopped
  • 2 tablespoons fresh parsley and cilantro, chopped
  • 4 cups of chicken broth (can substitute vegetable or beef broth)
  • 1 bay leaf
  • salt and pepper

 

Instructions

  1. Wash and chop all the vegetables. Add them to a large pot along with the olive oil, broth, and bay leaf. Season with salt and pepper. Bring to a boil over medium heat. 
  2. Once boiling, cover and reduce heat to medium low. Cook for about 30 minutes or until all the vegetables are cooked through. Adjust the seasoning. Using an immersion blender or a blender, puree the soup then serve! 

Keywords: vegetarian, vegetable soup, lunch, dinner, appetizer, homemade, healthy

Baked Shrimp with Tomato Sauce and Goat Cheese

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a white baking dish with baked shrimp covered with tomato sauce, goat cheese, and herbs on a blue oven mitt and a bunch of parsley beside it

Meet your new favorite healthy dish featuring baked shrimp, a super flavorful, from scratch tomato sauce and goat cheese! Baked Shrimp with Tomato Sauce and Goat Cheese will impress your guests and your taste buds!

This dish is so versatile. It’s great as an appetizer, lunch, or dinner. It works on a relaxed weeknight in or when you have friends over on the weekend.

Serve it with some crusty bread as a standout appetizer. You’ll also love it as a a light lunch or dinner with alongside quinoa or couscous and a nice green salad.

There’s nothing about this dish that’s difficult to make. You cook up a refreshing, hearty tomato sauce in about 20 minutes, arrange the shrimp in a dish, and top it with the sauce and goat cheese. It all goes into the oven and then…..it’s done!

a striped wooden cutting board with chopped garlic on it and a white bowl with two peeled tomatoes in it and a bunch of parsley behind it and a knife on the cutting board

As with most Mediterranean-style recipes, this dish is fresh-tasting, lively, and colorful! To make it, you start by making the tomato sauce. The sauce is simply a base of sauteed onion and garlic with a combination of fresh and canned tomatoes and fresh and dried herbs.

a closeup of fresh diced tomatoes, chopped parsley, onions and garlic in a tomato sauce

Next, add a little sauce to the bottom of your dish then begin arranging the shrimp in four rows of three in your casserole dish. Arranging the shrimp only takes an extra couple of minutes and you end up with these fun little towers (that sometimes topple over) of shrimp! Top with sauce, goat cheese, drizzle with olive oil and an extra sprinkle of oregano and bake it in the hot oven!

an overhead image of a baking tray with tomato sauce on the bottom of it and rows of uncooked shrimp on it and a bowl of uncooked shrimp next to it
a close up image of a baking tray with tomato sauce on the bottom of it and rows of uncooked shrimp on it

I made this dish the first time my now husband Joe met my family. While we were having lunch, my dad noticed that Joe was enjoying the shrimp. When Joe finished his shrimp, my dad quickly picked up the dish of shrimp and passed it to me and said “give Joe more shrimp!” It was a hit and so was Joe!

For a healthy (cooked tomatoes are so healthy), protein rich, savory dish, this recipe has you covered! It’s a reasonably simple dish to make and brings so many wonderful flavors and gorgeous foods together!

a white baking dish with tomato sauce on the bottom of it and rows of shrimp topped with goat cheese and a glass measuring cup on the side full of tomato sauce with a spoon in it

Love this sauce?! Save this sauce recipe and serve with your favorite pasta! To give it a bit of a more long-simmered marinara flavor for pasta simply simmer it on low for about 45 minutes. This recipe will give you about 3 cups of sauce which is enough for 12 ounces pasta. For another delicious tomato sauce, try my Bite Sized Meatballs with Tomatoes and Onions!

a white baking dish with baked shrimp covered with tomato sauce, goat cheese, and herbs on a blue oven mitt and a bunch of parsley beside it

VARIATIONS

–Instead of arranging the shrimp in rows, you can simply add all the ingredients to your dish in the same order without any arranging.

–Use your favorite fresh and dried herbs. I have made this sauce with fresh basil instead of the parsley and it’s sooo good. Dill or thyme are also good options. If you want to spice it all up, sprinkle about 1/4 teaspoon of red pepper flakes into your sauce!

–Use feta or halloumi instead of goat cheese.

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Baked Shrimp with Tomato Sauce and Goat Cheese

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Category: Dinner, Lunch, Appetizer
  • Method: Stovetop and Baked
  • Cuisine: Mediterranean
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Description

This healthy, easy Baked Shrimp with Tomato Sauce and Goat Cheese recipe features shrimp topped with a refreshing tomato sauce and creamy goat cheese. Enjoy it for lunch, dinner, or an appetizer!

Scale

Ingredients

  • 3 tablespoons olive oil plus more for drizzling 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 tomatoes, peeled and chopped
  • 1 (28 oz) can diced tomatoes
  • 1/4 cup chicken broth
  • 3 tablespoons parsley, chopped
  • 1 tsp oregano, plus extra for sprinkling
  • 1 pound raw medium shrimp, peeled and deveined with tails removed
  • 4 ounces goat cheese
  • salt and pepper

Instructions

1. Preheat oven to 425 F. Warm the oil in a large skillet over medium heat. Add the onion. Cover, stir occasionally and cook until soft and lightly browned, about 7 minutes. Season with salt and add the garlic. Saute the garlic and onions for just about one minute.

2. Add the tomatoes and canned tomatoes (with their juices), chicken broth, and the teaspoon of the oregano. Increase heat to medium-high and simmer uncovered for ten minutes. Add the parsley and season with salt and pepper to taste.

3. Coat the bottom of a casserole dish with one cup of the tomato sauce (just enough to barely cover the bottom of the dish). Place a layer of shrimp next to each other along the bottom of the dish. You should have four rows of three shrimp for the first layer. Make sure all the shrimp are facing the same direction. Season the shrimp lightly with salt and pepper. Add another layer of shrimp on top of the first layer. Again take care to make sure all the shrimp are facing the same direction. Add a final layer of shrimp on top of the existing shrimp.

4. Season with salt and pepper and spoon with the remaining tomato sauce on top. Gently place goat cheese over top each “layer” of shrimp. Drizzle with olive oil and sprinkle the top with remaining oregano. Bake in oven for 15-20 minutes until cheese has browned slightly.

Notes

To make enough for six rather than for four, make the same amount of sauce, but use a pound and a half of shrimp instead of one pound.

Shrimp Salad with Avocado and Mango

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a large bowl of shrimp salad with avocado, mango, green peppers, tomatoes, celery and parsley and lemons in the background

This gorgeous Shrimp Salad with Avocado and Mango recipe is hearty yet light and impressive yet easy to make! Ready in twenty minutes, it’s ready to star as a healthy main dish. It’ll also lighten up any lunch or dinner table as an eye catching side.

an avocado cut in half and diced next to a large bowl of chopped vegetables

COMBO INSPO

One of the best tagines I had when I lived in Morocco was a unique stew with shrimp and mangoes. I wouldn’t have thought of those two together, but the combination made perfect sense once I tried it! Both have a lightness and healthiness to them. I loved that bright fresh look and taste of the mango with the light yet filling shrimp.

The shrimp-mango tagine is great in cooler months, but this salad is the answer to my summertime shrimp-mango cravings! To this tasty duo, I add avocado, more fresh veggies and my favorite lemon-olive oil dressing.

COLOR AND HEALTH

Whether you make it for a crowd or as a quick weeknight meal, the colors in this dish will brighten up your table! It literally looks like summer to me and makes me feel healthy and happy just looking at it.

The colors give this salad an “eat the rainbow” vibe. The vibrant and varied colors are definitely indicative of all the health benefits packed in each ingredient and of the salad as a whole.

a small white bowl of lemon olive oil dressing with garlic and a small whisk in it and a large bowl of shrimp, avocado, green peppers, tomatoes

MAKING IT

Since it’s a salad, I cook the shrimp first to allow them time to cool. You can use any size shrimp. I use medium (31-40 Count), but you can use something smaller or larger. If you use jumbo shrimp, I recommend chopping them once they’re cooked so that they’re bite sized.

After you prep your shrimp, pat them dry with paper towels. Drying them will help the olive oil mixture to better coat to them. Toss your shrimp with the olive oil, salt, pepper and whatever dried herbs or spices you choose. I like 1/4-1/2 tsp of herbs or spices to my shrimp. For this recipe, I used dried oregano, but you can also use a combo of paprika and cumin, or a spice mix such as Old Bay or Cajun spice.

The shrimp cook up in minutes. While they cool, whisk the dressing together and chop the mango and vegetables. In addition to changing up the herbs and spices added to the shrimp, you can also change up the veggies. Cucumber and fresh roasted corn also add awesome color and fresh flavor!

a large white bowl with grilled shrimp, mango, avocado, tomatoes, celery and parsley salad with a lemon in the background

You’ll love how easy and versatile this Shrimp Salad with Avocado and Mango is. It’s quickly become one of my favorite go-to summer meals. I can also see myself making it in the winter when I’m craving a taste of summer!

a large white bowl of shrimp salad with chopped green peppers, parsley,mangoes, tomatoes,

FOR MORE DELICIOUS SALAD RECIPES, CHECK OUT MY:

CRANBERRY FETA SALAD

ROSE WATER QUINOA SALAD

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a large white bowl of shrimp salad with avocado and mango and a lemon next to it

Shrimp Salad with Avocado and Mango

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4–6 servings 1x
  • Category: Main dishes, Salads
  • Cuisine: American
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Description

It’s hard to believe this fresh, delicious Shrimp Salad with Avocado and Mango is both easy and healthy! Make it in minutes and enjoy it for lunch or dinner!

Scale

Ingredients

  • 1 avocado, diced
  • 1 mango, diced
  • 2 tomatoes, chopped
  • 1 cup celery, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup green onions, chopped (about two green onions)
  • 1/4 cup parsley, finely chopped
  • 1 lb medium raw shrimp, peeled and deveined
  • 1/4 tsp dried oregano (optional)
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • salt and pepper

FOR THE DRESSING

  • 3 tbsp lemon juice
  • 4 tbsp olive oil
  • 2 cloves garlic, chopped
  • salt and pepper

Instructions

1. Combine the shrimp, garlic, oregano, olive oil, salt and pepper in a bowl. Mix well to make sure shrimp is well coated.

2. Arrange the shrimp in a single layer in a large skillet over medium heat. Cook for 2-3 minutes, until the shrimp becomes pink. Flip and cook 1-2 more minutes on the other side until shrimp are cooked through. Remove from heat and set aside.

3. In a smaller bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Set aside.

4. Combine the avocado, mango, tomatoes, celery, pepper, green onions, and parsley in a large bowl. Add the dressing and shrimp and mix well.

Notes

The dried oregano with shrimp is optional. I also like using the 1/4 tsp paprika with 1/4 tsp cumin or 1/4-1/2  tsp Old Bay or Cajun Seasoning.

Keywords: shrimp, healthy, salad, summer, dinner, lunch

Healthy Red and Green Cabbage Slaw with Raisins and Apples

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A beautiful red cabbage slaw with flecks of carrot and apple and plump raisins in a large white bowl on a wooden table with four turkey burgers on a white plate and a small white plate next to the turkey burgers with sliced tomatoes and lettuce on it and a bread tin lined with parchment paper and full of brioche hamburger rolls

This creamy, fresh Healthy Red and Green Cabbage Slaw with Raisins and Apples is summer in a dish. I always crave fresh, fun, festive food in the summer since it’s such a short season here in Canada/Northern New York. This side is perfect for summer and can be enjoyed year round. It stays tasty for days and adds a burst of color and flavor to your table!

COLOR AND FLAVOR!

I first made this Healthy Red and Green Cabbage Slaw with Raisins and Apples for my brother’s outdoor August birthday party. I wanted something special, colorful, and delicious to help us celebrate. This unique slaw has both green and red cabbage, but the red cabbage definitely takes over in the color department! I looked for solutions for this, but realized I liked that unique pink color that kept developing every time I made it. (Even though you can’t see the green cabbage, I like having it in there for the added health benefits!) The red onion, carrots, apples, and raisins also add pops of color.

This side dish is literally drenched in fresh flavor. It’s a moist but not soggy slaw that’s full of juice from all the fresh ingredients. Lemon juice, grated celery, and grated Granny Smith apples lend juicy wet flavor! The mustard and apple cider vinegar in the dressing also add a nice tangy zest and the raisins round it all out with their sweetness. You’ll love how the raisins plump up as they soak up some of the flavor of the dressing! It adds so much flavor to whatever dishes it’s served alongside!

FRESH, CREAMY DRESSING

The first thing I do when making this Healthy Red and Green Cabbage Slaw with Raisins and Apples is make my dressing. The mayo and sour cream are what takes this from healthy to healthyish, but I love the creamy flavor and texture it adds. The lemon juice, apple cider vinegar and Dijon mustard add a bit of brightness and tang. Once you get the dressing mixed together, it’s time to prep your fruits and veggies!

a white bowl with mayonnaise, sour cream, Dijon mustard and apple cider vinegar and lemon juice in it and a half juiced lemon next to it and some metal measuring spoons on a cutting board

PREPPING THE VEGGIES

I use my food processor to shred my cabbages, carrots, celery, and apples. I shred pretty much everything but the onions and raisins. Shredding everything does make the salad a bit juicier, but all that juice equals flavor to me. If you prefer a little less juice, the celery and Granny Smith apples could be chopped rather than shredded. It’ll be delicious either way!

an overhead view of a shiny metal food processor on the left and a big mixing bowl with washed and cut green cabbage, two celery stalks, and chopped carrots in it

If you don’t have much time, you can buy a 12-ounce bag of slaw mix along with a bag of shredded carrots and then shred and add your shredded red cabbage to the mix. If you don’t have a food processor, you can use a grater, mandoline or a sharp knife work just fine.

HANG OUT IN THE FRIDGE

Like most cole slaws, it’s a good idea to let the flavors develop and come together in the fridge for at least an hour. This salad gets better with time, so this slaw makes delicious leftovers.

a large white bowl filled with red cabbage slaw and flecks of shredded carrot and plump raisins and a spoon in it on a wooden table and a bread tin lined with parchment paper and brioche rolls and a white plate with lettuce and tomatoes in the background behind the bowl of slaw

You’ll love the color this adds to your table and how it wakes up your taste buds. It’s full of brightness and freshness just like summer!

Try more of my favorite salad recipes:

Fresh Tomato, Pepper and Onion Salad with Mint

Cranberry Feta Salad

Rose Water Quinoa Salad

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a large white bowl full of red and green cabbage slaw with flecks of apple and carrots and a bread tin lined with parchment paper and full of brioche rolls in it in the background

Healthy Red and Green Cabbage Slaw with Raisins and Apples

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 15
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 to 10 servings 1x
  • Category: Salads, Sides
  • Cuisine: American
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Description

This fresh, healthy slaw recipe is packed with red and green cabbage, carrots, celery, red onion, green apples, and raisins and has a creamy, tangy mustard-lemon mayonnaise. 

Scale

Ingredients

  • 1/4 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 2 medium carrots, grated and shredded
  • 2 branches of celery, shredded or finely chopped
  • 2 Granny Smith apples, cored and shredded or finely chopped
  • 1 small red onion, finely chopped
  • 1 cup raisins (any type)

DRESSING

  • 1 cup mayonnaise 
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp-1 tbsp sugar (optional)
  • salt and pepper to taste 

Instructions

  1. In a large bowl, whisk together the lemon juice, apple cider vinegar and sugar (if using) until dissolved. Add the mayonnaise and sour cream then add salt and pepper to taste.
  2. Add the cabbage, carrots, celery, red onion, apples and raisins to coat well. Cover and let sit at least 1 hour.

 

Keywords: slaw, coleslaw, side dish, salad, cabbage, raisins, Granny Smith apples

Fresh Tomato, Pepper, and Onion Salad with Mint

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This Fresh Tomato, Pepper, and Onion Salad is a perfect example of the simple, fresh, delicious taste that I love about Mediterranean cuisine. When I think of Tunisia, I think of friendly people, miles of Mediterranean beaches, fields of parsley and this Fresh Tomato, Pepper and Onion Salad, also known as Selata Tounsiya!  It’s hard to go anywhere in the tiniest and northernmost country in Africa without coming across this salad. It’s on pretty much every menu in the country and is a go-to recipe for most families.

Fresh Tomato, Pepper and Onion Salad is one of those salads that works with everything and is liked by everyone. It goes great with grilled meats and is also tasty scooped up as a salsa with some chips. However you serve it, you’ll love the taste of the fresh veggies bursting with flavor from the addition of olives, green apple, and mint!

a wooden cutting board with bits of chopped tomatoes and peppers and pitted green olives

Another cool thing is that this Tomato, Pepper and Onion Salad is easy and throw together. It’s just a matter of combining a few chopped vegetables with a four ingredient dressing (vinegar, olive oil, salt and pepper) and the ingredients are things I typically have on hand in my fridge and pantry.

a bag of green olives in a bowl a colander with two tomatoes a pepper and a green apple, a bag of dried mint, an onion, a lemon and olive oil on the counter and a kitchen towel

When I was teaching English in Tunisia, I used to go for lunch in a little sandwich shop where I’d sometimes get a grilled chicken sandwich with a little harissa, this Tomato, Pepper and Onion Salad and fries IN it. Yep- the salad and fries IN the baguette with the chicken and it was amazing!

Variations/Additions

There are a few popular additions that I’ve seen to this salad that you can definitely add to yours. Most of the additions are for added protein- all of which are tasty! Veggie wise you can add a chopped cucumber and/or a red pepper in addition to the green pepper. Protein wise, my favorite is the addition of a can of tuna (tuna in oil preferred but optional!) Other hearty ingredients you can add with or without the tuna are eggs (two hard boiled eggs quartered or sliced and added to the finished salad) and cheese.

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chopped tomatoes, green peppers, onions, olives with a spoon in it

Fresh Tomato, Pepper and Onion Salad

  • Author: Natalie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Category: Salads
  • Cuisine: Vegetarian, Mediterranean
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Description

This Fresh Tomato, Pepper and Onion Salad with Mint is bursting with Mediterranean flavors! It’s delicious as a salad or salsa.

Scale

Ingredients

  • 2 tomatoes, finely chopped
  • 1 small onion,  chopped
  • 1/4 cup olives, green or black, pitted and chopped
  • 1 green pepper, chopped
  • 1/2 an apple (Any kind is delicious but I prefer Granny Smith apples)
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • A pinch of dried mint
  • Salt and pepper 
  • 1 lemon (cut into wedges for serving) 

Instructions

1. Combine all the chopped vegetables in a large bowl.

2. Whisk together the vinegar and olive oil pour over the vegetables. Season with salt, pepper and mint.

3. Mix and serve!

Keywords: Tomato, Onion, Peppers, Olives, Mint, Salad

Recipe for Grilled or Fried Halloumi Cheese

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Freshly fried halloumi slices arranged on a bed of lettuce next to a red cabbage salad.

Halloumi cheese can be grilled or fried without losing its shape. It’s slightly salty, delicious and easy to cook! Make this recipe for grilled or fried halloumi cheese in less than five minutes. Enjoy it as an appetizer or as a hearty addition to salad. I am sure you’ll love halloumi cheese!

WHAT IS SPECIAL ABOUT HALLOUMI?

Halloumi is a special and impressive cheese because of its high melting point. It can be fried in a hot pan or cooked on a 400 degree grill without melting! It will get nice and brown when fried and develop grill marks when grilled. It’s somewhat soft, chewy, salty and incredibly delicious.

Lightly browned fried halloumi slices in a frying pan with olive oil.

HOW TO GRILL HALLOUMI CHEESE

  1. Slice the cheese into slices about 1/3″ thick, blot them dry with paper towels to remove excess water then brush them with a little olive oil to prevent sticking.
  2. Put the slices on a hot grill until you see golden brown grill marks (1-3 minutes). Flip them and cook the other side for about a minute. That’s it!

HOW TO FRY HALLOUMI CHEESE

Some people like adding olive oil for added flavor and to ensure that it doesn’t stick to the pan. If you’re using a non stick pan, you don’t need olive oil unless you want the additional flavor.

My husband think halloumi is fatty enough on its own, so he doesn’t add oil. My husband’s cousin goes all out and fries halloumi in butter! I’ll have to try that sometime!

To fry halloumi:

  1. Slice the cheese into slices about 1/3″ thick, blot them dry with paper towels to remove excess water. If using a nonstick pan, then add a touch of olive oil only if desired for flavor. If you’re not using a nonstick pan, it’s a good idea to use at least a little olive oil to prevent sticking. Heat your pan over medium heat.
  2. Add the halloumi slices and fry for about 1-3 minutes on the first side or until it starts to get golden brown. Flip the slices and fry for an additional 1-2 minutes on the other side.
Grilled halloumi cheese slices cooking on a grill.

HOW TO EAT HALLOUMI CHEESE

  • Grill or fried for a few minutes on each side and eat it as is! This is my favorite way of eating it!
  • Serve it on top of a salad or simply along with sliced tomatoes with a balsamic vinaigrette. It’s also delicious served with shakshuka or a simple salad.
  • Enjoy it in a wrap with tomatoes, olives and a drizzle of olive oil.
  • Add it to your favorite bread and make a panini or grilled cheese!
  • Enjoy it with some watermelon and mint! Can’t wait to try it this way this summer!
  • A nice addition to halloumi is black sesame seeds. Sprinkle some on top of the hot slices right before serving. They are nutritious but serve mostly as decoration since it’s gives a pretty contrast of white and black.

Halloumi is best enjoyed as soon as it’s been fried or grilled. It can be refrigerated, but does not reheat well.

Freshly grilled slices of halloumi cheese on a bed of arugala and baby tomatoes.

WHERE TO BUY HALLOUMI

Halloumi is increasingly making its way into cheese counters in North American grocery stores! I don’t always find it, but it’s worth looking for.

Since it’s common in Middle Eastern cuisine, you can almost always find it in Middle Eastern stores.

HALLOUMI CHEESE POEM

My love for halloumi cheese actually inspired me to write a poem about it! I know-so nerdy but once I started my Instagram food page, I felt like I could finally let out my inner food nerd! Maybe after trying halloumi, you’ll write a poem about it too. 

Halloumi Cheese
As an app or as a side, 
at breakfast, lunch, or dinner

Have it grilled or have it fried, 
it really is a winner!

I hope you enjoy the poem AND halloumi cheese recipe. I also hope you enjoy some halloumi for breakfast, a snack or your next barbeque. Make it and you’ll see it’s pretty much awesome any time of the day or year!

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slices of grilled halloumi cheese on a platter of lettuce with a cabbage coleslaw salad, a stack of plates, and a yellow tablecloth next to it

Grilled and Fried Halloumi Cheese Recipe

  • Author: Natalie
  • Prep Time: 1 minute
  • Cook Time: 4 minutes
  • Total Time: 5 minutes
  • Yield: Dependent Upon the Number of People (2-3 slices per person)
  • Category: Appetizer, Breakfast, Salad
  • Method: Grilled or Fried
  • Cuisine: Mediterranean, Middle Eastern, Vegetarian
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Description

This quick, easy recipe for Grilled and Fried Halloumi Cheese Recipe will tell you how to cook and eat delicious halloumi cheese! 

Ingredients

  • halloumi cheese, sliced into 1/3″ slices and blotted dry (quantity of cheese depends on number of people and number of slices per person)

Instructions

FOR GRILLING:

  1. Slice the halloumi into 1/3″ slices and blot dry.
  2. Heat your grill to 400 F.
  3. Brush the slices with a little olive oil and arrange them on the hot grill, making sure the slices are not touching.
  4. Grill for 1-3 minutes on the first side (until you see golden brown grill marks).
  5. Flip and grill another 1-2 minutes. 
  6. Remove from the grill and serve right when they come off the grill.

FOR FRYING:

  1. Heat a nonstick pan over medium heat.
  2. Slice the halloumi into 1/3″ slices and blot dry.
  3. Add a little olive oil to your pan (optional) and arrange the slices in the pan making sure the slices aren’t touching.
  4. Fry for about 1-3 minutes on the first side or until it starts to get golden brown. Flip the slices and fry for an additional 1-2 minutes on the other side.
  5.  Enjoy immediately!

Notes

As mentioned, the amount of halloumi used is dependent upon the number of people you’re making it for. I usually plan on 2-3 slices per person.

Keywords: halloumi, cheese, halloumi cheese, appetizer, grilled, salad, breakfast