Caramelizing your vegetables is one of the simplest flavor upgrades you can make – it takes no additional tools and creates a mouthwatering, complex palette that’s perfect for experimenting with unusual or even downright simple pairings. This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course – to be very clear, this gluten-free, vegan masterpiece is a knife and fork salad, a true meal in a bowl, just the way we like it. For my meat-eating friends, this salad pairs well with rotisserie chicken if you have a craving for additional protein!

Watch Me Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

If you’re in need of some more healthy and delicious salads, be sure to follow me on Facebook, or see my full Hungry Lady Salad series (and so many other delicious recipes!) over on Pinterest.

How To Make My Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing

Step 1. Preheat the oven to 475 degrees F. 

Step 2. Pat the drained chickpeas very well with a kitchen or paper towel.  Add the dried chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper.  Mix with your hands and set aside.

Step 3. Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges, keeping the core intact on the wedges if you can. Arrange the wedges in a single layer on a large baking sheet.

Step 4. Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.

Step 5. Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned.

Step 6. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

Step 7. While the vegetables cook, make the dressing: add the tahini and yogurt to a glass bowl or jar and whisk together. Add the rest of the dressing ingredients and whisk to completely combine.  

Step 8. On a large serving platter, lay out all of your cabbage wedges.  Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas. 

Step 9. Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve

Step 10. Enjoy!

What Else Can I Use?

• Feel free to use purple cabbage instead of green.  I suggest green because it’s more visually appealing in my opinion, but you do you!
• If you have extra dill, mint, or cilantro hanging around feel free to throw some herbs on top with the fennel fronds before serving.
• When I call for “olive oil” I’m referring to light or regular olive oil as opposed to extra-virgin which has a stronger taste.  You can also use avocado, vegetable, sunflower, or canola oil.
• If you want to add some animal protein, rotisserie chicken would be great in here.
• If you’re one of the lucky ones that has grilling weather in January, these cabbage wedges can be thrown on the grill instead of cooked in the oven.

This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is special because:

It’s easy! The cabbage and chickpeas cook separately, but at the same temperature and time.

Cabbage is inexpensive and lasts a long time in the fridge, so it’s easy to whip this salad up anytime

This is a knife and fork kind of salad, aka a meal in a bowl!

Got another can of chickpeas? You’ll want to check out…

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

Saucy Coconut Spiced Chickpeas (Vegan, Gluten-Free)

Arugula And Blistered Tomato Salad With Creamy Balsamic Dressing (Vegan, Gluten-Free)

Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)

If you make my Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Caramelized Cabbage Salad with Fennel, Chickpeas and Tahini Yogurt Dressing (Vegan, Gluten-Free)

A knife and fork style cooked salad that will have your mouth watering and your friends asking for the recipe…

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Salad, Salad Dressing

Servings 6

Calories 204 kcal

Ingredients

  

1x2x3x

Salad:

• 1 15-oz can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• Kosher salt
• Fresh cracked black pepper
• 1 medium to large head of green cabbage
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes
• 1 small head of fennel sliced thin and fronds reserved for finishing

Dressing:

• ¼ cup tahini
• ¼ cup unsweetened plain yogurt dairy-free or cow’s milk works, just don’t use Greek as it’s too thick
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon maple syrup
• 1 garlic clove grated or finely minced
• Kosher salt
• 2 tablespoons cold water

Instructions

 

• Preheat the oven to 475 degrees F.
• Pat the drained chickpeas very well with a kitchen or paper towel. Add the dried, cooked chickpeas to a large sheet pan, drizzle with 1 tablespoon of the olive oil and season with ¼ teaspoon salt and a few cracks of black pepper. Mix with your hands and set aside.
• Cut the head of the cabbage in half, then slice each half into 1-2 inch wedges (keeping the core intact on the wedges if you can, to make handling them easier.) Arrange the wedges in a single layer on a large baking sheet. If they overlap a little it’s okay, they will shrink a little as they cook.
• Drizzle with the remaining 2 tablespoons of oil then season with coriander and red pepper flakes and generously with salt and black pepper. Rub the seasonings into each of the wedges with your hands.
• Placing the cabbage on the top oven rack, and the chickpeas below, roast cabbage and chickpeas for about 10 minutes, or until edges of the cabbage and the bottom of the wedges are nicely browned. Shake the pan of chickpeas, then turn each cabbage wedge over with tongs and a spatula, and roast both the chickpeas and cabbage for 10-15 minutes more, until they are both nicely browned and cooked through.

While the vegetables cook, make the dressing:

• Note: if your tahini has been around for a little while and is hard, you’ll want to use a blender or immersion blender to get it mixed into the dressing well.
• Otherwise, add the tahini and yogurt to a glass bowl or jar and whisk together.
• Add the rest of the dressing ingredients and whisk to completely combine. If the dressing appears too thick, add a tablespoon more of water at a time until it reaches desired consistency.

Then, assemble:

• On a large serving platter, or plates, lay out all of your cabbage wedges. Top with fennel, nestling into the crevices between the cabbage, and roasted chickpeas.
• Drizzle with dressing, top with reserved fennel fronds, a sprinkle of flaky salt, and serve.

Nutrition

Calories: 204kcalCarbohydrates: 15gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 58mgPotassium: 493mgFiber: 6gSugar: 8gVitamin A: 242IUVitamin C: 61mgCalcium: 110mgIron: 2mg

Keyword Cabbage, chickpeas, Hungry Lady Salads, salad

Tried this recipe?Let us know how it was!

My Chili Caramel Brussels Sprouts are an adventure in flavor, featuring a stunning umami glaze and picture perfect caramelization that honestly makes me want to stand over the stovetop and finish them all by myself.

The real star of this dish is the balance of sweet and spicy in the chili caramel glaze: a beautiful golden color and rich, nuanced flavor that pairs perfectly with the roasted brussels sprouts. The sweetness is cut by the kick of chili without being overpowering. Loosely inspired by Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette, this recipe is perfect for Christmas Eve dinner or Christmas Day, pairing beautifully with turkey, beef or ham.

If you, or someone you know doesn’t care for Brussels sprouts, try making them this way and then report back to me. These just might convert them.

Watch Me Make My Chili Caramel Brussels Sprouts

If you’re in need of some more holiday ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Chili Caramel Brussels Sprouts

Step 1. Heat a frying pan over medium heat and add 1 tablespoon of the oil.

Step 2. Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them.

Step 3. Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.

Step 4. Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.

Step 5. Add sriracha, fish sauce and lime juice and whisk further to combine.

Step 6. Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce.

Step 7. Serve immediately.

Step 8. Enjoy!

What Else Can I Use?

• Another high-smoke point oil can be used in place of the coconut oil, such as avocado or vegetable oil
• Instead of coconut sugar, use brown sugar or white granulated sugar
• If you don’t have fish sauce, use soy sauce
• Some pomegranate seeds tossed after cooking makes for an even more obvious holiday side dish
• Try this technique with large cauliflower florets as well, just be mindful they won’t take quite as long to cook

These Chili Caramel Brussels Sprouts are special because:

They’re a fast and delicious addition to any dinner party

They pack a flavor punch but aren’t overpowerinng

They’re guaranteed to make a brussels sprouts hater stop in their tracks

More Christmas Ready Recipes:

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)

Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

Easy Vegan Eggnog

Frosted Gingerbread Blondies (Gluten-Free, Dairy-Free, Grain-Free)

If you make my Chili Caramel Brussels Sprouts, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Chili Caramel Brussels Sprouts (Gluten-Free, Dairy-Free, Refined Sugar Free)

Featuring a stunning umami glaze and picture perfect caramelization that makes this the perfect side for your Christmas Eve dinner

5 from 1 vote

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Dinner, Side Dish

Cuisine American

Servings 4 As A Side

Calories 106 kcal

Ingredients

  

1x2x3x

• 2 Tablespoons Coconut oil
• 3/4 pound Brussels Sprouts trimmed and halved
• 1⁄4 teaspoon Kosher salt
• 1 tablespoons Sriracha
• 1 Tablespoon Coconut sugar or brown sugar
• 1 teaspoon Fish sauce
• Juice from 1⁄2 of a lime

Instructions

 

• Heat a frying pan over medium heat and add 1 tbsp of the oil.
• Once melted, add the Brussels Sprouts and cook for 5-6 minutes, without moving them. If they start to brown too fast, add a few tablespoons of water to keep them from burning.
• Flip, add salt and one tablespoon of water and continue cooking for 2-3 minutes. Remove the Brussels Sprouts from the pan.
• Over medium-low heat, add the remaining tablespoon of coconut oil and coconut sugar to the pan and whisk to combine.
• Add sriracha, fish sauce and lime juice and whisk further to combine.
• Simmer for 30 seconds, then add sprouts back to the pan. Toss to coat a few times until the sprouts are completely tender and coated in sauce. Serve immediately.

Nutrition

Calories: 106kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gSodium: 8364mgPotassium: 343mgFiber: 3gSugar: 5gVitamin A: 647IUVitamin C: 75mgCalcium: 42mgIron: 1mg

Keyword Brussels sprouts, caramel, chili

Tried this recipe?Let us know how it was!

I love Delicata Squash for its cute scalloped edges and its vibrant orange color, but I especially love it for its buttery texture and sweet, nutty flavor. Delicata squash are smaller than other varieties such as spaghetti squash or your traditional pumpkin, and subsequently a recipe will require two or three of them in order to replace one larger-sized option. But, compared to its larger relatives, Delicata is a breeze to slice and is an excellent choice for roasting because it cooks up tender yet holds its shape nicely. It’s a great addition to fall salads, but one of my favorite ways to serve it is this Roasted Delicata Squash with Cinnamon Maple Butter. It makes for a healthy addition to any Thanksgiving spread and the kids are sure to devour it! 

Watch Me Make My Roasted Delicata Squash With Cinnamon Maple Butter

If you’re in need of some more delicious holiday-ready sides, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Roasted Delicata Squash With Cinnamon Maple Butter

Step 1. Preheat the oven to 425ºF. Line a baking sheet and prepare your squash: Using a heavy chef’s knife, cut each squash into one inch wide rings. Scoop out the seeds and strings and place on the baking sheet.

Step 2. Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.

Step 3. Toss Squash with the maple cinnamon butter and salt.

Step 4. Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. 

Step 5. Sprinkle with flaky salt on top before serving and serve it hot.

Step 6. Enjoy!

What Else Can I Use?

• A Butternut Squash is a great alternative to Delicata
• Substitute maple syrup for honey or brown sugar
• If cinnamon is not your style, experiment with allspice or nutmeg
• Don’t worry about peeling the squash, you can eat the Delicata skin!

This Roasted Delicata Squash With Cinnamon Maple Butter is special because:

It is fast, easy and delicious!

It’s the perfect vegetarian, gluten free and refined sugar free addition to any holiday spread

Delicata squash is much easier to slice than other larger varieties

The oven does all the work and the kids will love how sweet and tender it is!

More Squash Season Recipes:

Fall Roasted Vegetable Salad

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

Hasselback Butternut Squash with Maple Sage Butter, Red Chile and Pumpkin Seeds (Vegan, Gluten Free)

Squash Pasta with Sage Lemon Butter

If you make my Roasted Delicata Squash With Cinnamon Maple Butter, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Roasted Delicata Squash with Cinnamon Maple Butter (Vegetarian, Gluten Free, Refined Sugar Free)

The perfect addition to your thanksgiving spread, and a great way to get your kids to try squash!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Sides

Cuisine American

Servings 6 Servings

Calories 188 kcal

Ingredients

  

1x2x3x

• 3 medium delicata squash
• 5 tablespoons unsalted butter melted
• 3 tablespoons maple syrup
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• Flaky sea salt for serving

Instructions

 

• Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
• Using a heavy chef’s knife, carefully cut each squash into one inch wide rings.  Using a spoon, scoop out the seeds and strings.  Place onto the baking sheet.
• Add the maple syrup, cinnamon, and salt to the melted butter and whisk to combine.
• Toss with the maple cinnamon butter and salt.
• Place the squash in the oven and bake until tender, about 20 minutes, flipping over halfway through. The squash should be lightly browned and just tender, don’t overcook or it will become mushy (we don’t want that!)
• Sprinkle with flaky salt on top before serving and then serve hot.

Nutrition

Calories: 188kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 25mgSodium: 399mgPotassium: 819mgFiber: 3gSugar: 11gVitamin A: 3388IUVitamin C: 28mgCalcium: 79mgIron: 1mg

Keyword cinnamon, Holiday, squash, thanksgiving

Tried this recipe?Let us know how it was!

My Bakery-Style Pumpkin Ginger Muffins were so popular that I had to make another variation on the recipe. Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices.

To all of my fellow pumpkin-spice lovers, consider this your go-to pumpkin bread recipe. It’s perfect for breakfast, an afternoon snack, or even dessert! It’s incredibly versatile: you can eat it plain or with your favorite spread (butter, nut butter or even jam), enjoy it on the go, or pull it out when unexpected guests arrive for afternoon tea. Go one step further and surprise a friend of neighbor with a loaf to brighten their day! It may be gluten, dairy, and refined sugar free, but we’re not sacrificing any flavor here.

Watch Me Make My Ultimate Bakery-Style Pumpkin Bread

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

If you’re in need of some more cozy comfort fall recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Ultimate Bakery-Style Pumpkin Bread

Step 1. Preheat oven and spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.  

Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.

Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.

Step 4. Add the eggs and whisk for 10 seconds more to combine.

Step 5. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the bread. 

Step 6. Sprinkle the top with demerara sugar, if desired.

Step 7. Bake for 55-60 minutes until a tester comes out clean.

Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.

Step 9. Enjoy!

What Else Can I Use?

• Don’t have coconut sugar? Use brown sugar, or a combination of brown and white instead
• The Demerara sugar (otherwise known as cane sugar) is optional, but adds that quintessential, crystalized bakery-style crunchy top
• Use regular all purpose flour instead of gluten free if desired
• If you have Pumpkin Pie Spice on hand you can replace the ginger, cinnamon, and nutmeg with about 2 teaspoons of that
• Neutral Oils include vegetable, light olive oil, sunflower oil, canola, and the like. Use any you have.

This Ultimate Bakery-Style Pumpkin Bread is special because:

You get that delicious, melt in your mouth, bakery-style loaf without having to leave your house

The loaf freezes well, perfect for pulling out for unexpected guests

It’s the perfect after school snack because it is gluten free, dairy free and refined sugar free (if you choose to make it this way), great for any variety of dietary requirements

It stays moist and tender for up to 4 days

Comfy Cozy Pumpkin Recipes?

Bakery-Style Pumpkin Ginger Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

Pumpkin Spice Latte Bread

No-Bake Pumpkin Truffles (Gluten Free, Dairy Free, Refined Sugar Free)

One-Bowl Pumpkin Banana Bundt Cake (Gluten Free)

If you make my Ultimate Bakery-Style Pumpkin Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

The Ultimate Bakery-Style Pumpkin Bread (Gluten-free, Dairy-free, Refined Sugar Free)

Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Cooling Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Bread, Brunch, Lunch, Snack, Vegetables

Servings 1 Loaf

Calories 2287 kcal

Ingredients

  

1x2x3x

• ½ cup almond flour
• 1 ½ cup GF all purpose baking flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 15 oz. pumpkin puree
• 3 large eggs room temperature
• ¼ cup neutral oil
• 1 cup coconut sugar
• Demerara sugar for sprinkling if desired

Instructions

 

• Preheat the oven to 350 degrees F.
• Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
• In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
• Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
• Add the eggs and whisk for 10 seconds more to combine.
• Transfer the batter to the prepared pan and smooth the top.
• Using a sharp knife, make a 1 inch slit down the length of the bread. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
• Sprinkle the top with dermera sugar, if desired.
• Bake for 55-60 minutes until a tester comes out clean.
• Cool for 10 minutes in the pan before transferring to a rack to cool completely.
• Enjoy!

Nutrition

Calories: 2287kcalCarbohydrates: 323gProtein: 52gFat: 104gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 42gTrans Fat: 0.3gCholesterol: 491mgSodium: 4791mgPotassium: 1101mgFiber: 39gSugar: 127gVitamin A: 66903IUVitamin C: 18mgCalcium: 927mgIron: 18mg

Keyword Bakery-Style, dairy-free, gluten free, pumpkin, pumpkin loaf, Refined Sugar Free

Tried this recipe?Let us know how it was!

Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know that Hungry Lady Salads are so much more than just salads. They are delicious meals that satisfy all of your flavor cravings while also satisfying your hunger, and today I’m sharing 5 of our favorites.

If you have been searching for the perfect addition to your end of summer party, cookout, picnic, or barbecue, then you have come to the right place. These recipes are simple, packed full of flavor and can be made in advance so that you can spend more time with family and friends, and less time in the kitchen this Labor Day.

To some, Labor Day is the day we all gather around turkey sandwiches and give thanks to the corny one-liners on screen, but to me, what takes the cake (pun intended) are the sweet treats that finish off your meal and round everything out.

As we head into the home stretch of beach-going season, Labor Day is a great chance to enjoy some homemade goodies, and these 5 healthier desserts aren’t just delicious, they’re guaranteed crowd-pleasers.

“Cheesy” Vegan Kale Salad with Farro (Vegan)

This recipe is so simple and straightforward, but it packs a huge punch of flavor. The combination of chewy farro, tender kale, bright tomatoes, toasty almonds and a savory, umami-packed lemon dressing will make your tastebuds dance. It’s also incredibly filling and holds up in the fridge—the hearty kale and farro make it ideal for meal prep lunches (save it for back to school!), or use its keeping-power to your advantage by prepping ahead for your labor day festivities.

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

This is one of those salads that comes together to create the perfect bite. It is crunchy, creamy, salty and sweet all at once – the perfect blend and balance of flavors. It takes 20 minutes from start to finish, and the dressing… oh the DRESSING! That’s what has everyone (including Rachel Ray) so excited. It is only 5 ingredients, takes 30 seconds in a blender and is packed with flavor.

Air Fried Artichoke Salad With Lemon Parmesan Dressing (Gluten-Free)

I know I say this with every salad, but this one is special. It’s hearty, but light at the same time. When you dress it, the lettuce soaks up all of the juices and dressing but still keeps its crunch. You’re left with a delicious combination of flavors and textures that makes this salad a meal in itself. I don’t know how many times I’ve eaten the leftovers for lunch… and then dinner. And sometimes an afternoon snack thrown in there too (if it lasts that long!).

Revolutionary Broccoli Salad (Gluten-Free, Vegetarian)

Who said a broccoli salad couldn’t taste as good as it looks?! Admittedly, I’ve never been a big fan of traditional broccoli salad (they often lack a little pizzazz), but this is not your Aunt Mary’s broccoli salad. (No offence, Aunt Mary.) This revolutionary version is a full meal in a bowl thanks to the addition of quinoa, and is sweet, tart, chewy, and crunchy all at one. Plus it will keep all week in the fridge!

Lentil Chopped Salad With Honey Walnut Dressing (Vegetarian, Gluten-Free)

Hand me a regular lentil salad and you can guarantee I’ll be craving more crunch, more texture, more complex flavor… I won’t apologize for being a girl who knows what she wants! This is my answer to that personal problem, and perhaps to yours too. Get ready for lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat (read: devour) this with a spoon, or with tortilla chips as a salad dip of sorts.

If you make any of these 5 Hungry Lady Salads for Labor Day, and I hope you do, please leave me a comment and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations! 

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

Many years ago, I took a vacation with some girlfriends to Tulum, Mexico. I had heard wonderful things about Tulum, not the least of which was the incredible food. No surprise, I always educate myself on the regional cuisine before I plan a trip.

Tulum is known for such innovative restaurants as Hartwood, which is as magical as they say, but one of my favorite memories is eating simple fish tacos on the beach day after day.

I was struck by the freshness of the fish, of course, but also the consistency of the guacamole. It wasn’t smooth like you will find at most restaurants and markets here in America. It was textured and filled with big pieces of avocado. I loved the contrast of salty, herb flecked lime juice and pure avocado meat.

With Cinco de Mayo around the corner, I figured it was time to share this guacamole, which is the only guacamole I’ve made ever since that dreamy trip to Tulum.

How To Make The Best Chunky Guacamole

Step 1. Chop the vegetables finely.

Step 2. Score avocado on both sides.

Step 3. Scoop into the bowl with the vegetables.

Step 4. Add lime juice and salt and mash just slightly to combine.

Step 5. Taste for seasoning and serve.

Watch Me Make The Best Chunky Guac:

The Best Chunky Guacamole (Vegan, Gluten-Free)

What Else Can I Use?

• This recipe is easily doubled or tripled for a large crowd. Similarly, it can be halved using just one avocado for guacamole for one or two.
• The question of whether tomato is authentic in guacamole is up for debate. I like it, but it’s not necessary, so don’t sweat it if you don’t have any on hand.
• You can use underripe avocados if you can’t find any that are ripe or don’t have time to wait. The texture will be more firm, and it might be a bit more bland, so use more salt if needed.
• This is a great base guacamole recipe, have fun with it. Add in some salsa verde or even diced ripe mango for that sweet and savory twist.

This easy guacamole is special because:

It is bright and creamy with lots of flavor.

It requires only a handful of ingredients to make.

It comes together in less than 10 minutes.

The combination of smashed avocado bits and diced avocado makes for the perfect texture.

It’s vegan and gluten-free, so it’s a perfect choice to serve when guests have varying dietary restrictions.

If you’re an avocado lover like me, check out these other recipes:

Roasted Cauliflower Tacos Avocado Lime Crema

Avocado Ceasar Salad Dressing

Roasted Sweet Potato + Kale Salad

Easy Teriyaki-Glazed Salmon Bowls

Roasted Carrot + Avocado Salad

If you make the best chunky guacamole, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

The Best Chunky Guacamole

With Cinco de Mayo around the corner, I figured it was time to share this guacamole – only guacamole I've made ever since my dreamy trip to Tulum!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Sides, Snack

Cuisine Mexican

Calories 686 kcal

Ingredients

  

• 3 Scallions
• 1 Cup Tomatoes
• 1/4 Cup Cilantro
• 2 Avocados
• 1-2 tsp Salt
• 1-2 tbsp Lime Juice

Instructions

 

• Chop the vegetables finely.
• Score avocado on both sides.
• Scoop into the bowl with the vegetables.
• Add lime juice and salt and mash just slightly to combine.
• Taste for seasoning and serve.

Nutrition

Calories: 686kcalCarbohydrates: 44gProtein: 10gFat: 59gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gSodium: 2369mgPotassium: 2441mgFiber: 30gSugar: 8gVitamin A: 2464IUVitamin C: 73mgCalcium: 95mgIron: 3mg

Keyword Cinco de Mayo, guacamole

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