This salad is sure to make you glow from the inside out! It’s not only packed with bright Spring flavors and crisp textures, but it also contains ingredients that are full of a whole host of skin-supporting nutrients.

Carrots, turmeric, quinoa, pears, and lemon are all powerhouse ingredients when it comes to gut and skin health. Carrots are high in vitamin A which helps to repair skin tissue, turmeric has anti-inflammatory properties that can reduce inflammation in the body, and quinoa is a great source of plant-based protein and contains all nine essential amino acids. Pears are rich in antioxidants and vitamin C, which can help protect your skin from damage caused by free radicals and lemon is high in vitamin C and helps to detoxify your body and promote healthy digestion.

With every bite, I really am trying to help you cover all bases…

And for some of you who may be saying “But cheese doesn’t make you glow!” Cheese makes me happy, and being happy makes you glow, and that’s all I’ll say on that subject!

Watch Me Make My Quinoa Glow Salad

If you’re in need of some more meal in a bowl salads, 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 Quinoa Glow Salad

Step 1. Preheat the oven to 400 Degrees F.

Step 2. In a large serving bowl, whisk together the dressing ingredients.  You will use this bowl to toss your salad so set that aside.

Step 3. On a large baking sheet, toss carrots, olive oil, ½ teaspoon of salt, pepper and shallots.  

Step 4. Roast for about 30 minutes until browned and tender, shaking the pan around halfway through.

Step 5. Meanwhile, bring a medium saucepan filled with generously salted water to a boil.  Add the quinoa and cook it like pasta, simmering until just tender according to package directions.  Drain and return the quinoa to the pan.  Cover the top with a paper towel, then the lid and set aside.

Step 6. Into your serving bowl of dressing, shave the cabbage using a mandoline right into the bowl.  If you don’t have a mandoline, slice very thin with a knife and add it to the bowl.  

Step 7. Top with the roasted carrots and shallot, quinoa, pear, goat cheese, and parsley.  

Step 8. Toss to fully coat the salad with the dressing, finish with a sprinkle of flaky salt and serve.

Step 9. Enjoy!

What Else Can I Use?

• You can use sweet potatoes or butternut squash instead of carrots, like in my Harvest Bowl Salad with Apple Cider Vinaigrette or Roasted Sweet Potato + Kale Salad with Cashew Herb Dressing
• You can use green cabbage instead of red
• If you have a hard time digesting raw cabbage, you can roast the cabbage quickly to soften it.
• If you don’t have turmeric, you can use half as much ground ginger or simply leave it out.
• Apples would be nice in here instead of pear, and Bosc pears can be used instead of Bartlett.

This Quinoa Glow Salad is special because:

It’s packed full of texture, flavor and skin-supporting ingredients

Every bite is incredibly satisfying

It’s a fantastic meal-prep salad as it keeps all week in the fridge

Even More Spring Salads

Shaved Brussels Sprouts and Butternut Squash Salad (Vegetarian)

Celery Chopped Salad with Apricots, Gorgonzla and Pecans

Berry Caprese Salad

If you make my Quinoa Glow Salad, 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 very first Hungry Lady Salad of 2023! This will make you rethink celery.
I’ve been making variations of this salad for years, usually when I don’t have salad greens on hand but crave that fresh, bright flavor that only a salad can bring. And before you question the usability of the celery you forgot in the back of your refrigerator, I have a hack for you! If your celery is a little wilted, simply place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing. You can thank me later.

Watch Me Make My Celery Chopped Salad with Dates, Feta and Nuts

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 Celery Chopped Salad with Dates, Feta and Nuts

Step 1. Seperate the celery stalks and leaves. Slice the stalks thinly on a bias and roughly chop the leaves.  

Step 2. To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes. 

Step 3. Place sliced celery stalks and leaves in a medium sized bowl.  

Step 4. Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine. 

Step 5. Enjoy!

What Else Can I Use?

• Queso fresco is a great substitute for feta, as is parmesan
• Pecans or walnuts are my preference here, almonds are good too.
• If you’re nut-free, try using toasted sunflower seeds
• With the meaty dates, cheese, and nuts I find this a satisfying light lunch on its own, though you could throw in some leftover rotisserie chicken as well.

This Celery Chopped Salad with Dates, Feta and Nuts is special because:

It’s fast, easy and incredibly filling

It’s gluten-free and vegetarian

You can make the salad ahead of time – just leave the nuts off until you’re ready to serve to preserve their crunch!

It’s a great way to use up celery, or improvise when you don’t have traditional salad greens on hand.

Chopped Hungry Lady Salads

Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing (Vegetarian, Gluten Free)

The Famous La Scala Chopped Salad

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

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

Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Vegetarian, Gluten-Free)

If you make my Celery Chopped Salad with Dates Feta and Nuts, 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!

If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.

Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

• Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
• I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
• Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

Roasted Sweet Potato + Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

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

‘Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus 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!

We all know that sweet ricotta toast is delicious.  Berries, figs, peaches… it’s a thing of beauty.  However, if you haven’t tried savory ricotta toast, this may be the nudge you needed to do just that.

As you probably can surmise by now, I am a big fan of no-cook and minimal-cook lunches when summer comes around.  I usually crave something refreshing, crunchy, and light while also being satisfying.  This savory, summery toast fits the bill.

I’ve been eating this for lunch the last week or two, and it also makes a perfect appetizer for a summer get together… just use your favorite baguette in place of the sourdough I call for.

Watch Me Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs

How To Make My Ricotta Toast with Cucumber, Lemon, and Lots of Herbs

Step 1. Slice Cucumbers and place in a bowl.

Step 2. Add salt and pepper, basil, parsley, chives, mint, shallot and lemon juice.

Step 3. Toss gently to combine.

Step 4. Spread ricotta generously over each piece of toast along with a pinch of salt to each.

Step 5. Pile on the cucumber mixture.  Some pieces will fall off, that’s ok.  

Step 6. Enjoy!

What Else Can I Use?

• When I make toast, I either use my own gluten-free bread recipe (which will be in my cookbook, I promise!) or a quality sourdough. I find that sourdough is really kind to my digestive system, and it tastes divine too. I know many people with gluten sensitivities that can eat sourdough without issue. However, use any bread you like!
• As noted above, use a toasted baguette to make smaller versions as an appetizer.
• Lime juice works well in place of the lemon juice.
• You can use any herbs you have on hand for this, I’ve just listed my favorite combination here.
• Shallot can be replaced with thinly sliced white or red onion.
• I love using a bit of flaky salt to top the toasts with, but your regular Kosher salt is fine too.

This Ricotta Toast with Cucumber, Lemon, and Lots of Herbs is special because:

It takes just 10 minutes to make.

It is vegetarian.

It is refreshing and satisfying without leaving you feeling sluggish.

It takes no cooking, just a quick flick of the toaster oven.

Want more ideas for summer toasts?

Low-Sugar Strawberry Chia Jam (Vegan, Gluten Free)
Pear + Proscuitto Crostini with Whipped Goat Cheese
Butter Pecan Overnight French Toast

If you make my Ricotta Toast with Cucumber, Lemon, and Lots of Herbs, 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!

My husband Michael’s favorite dessert is Lemon Meringue Pie. It’s easy to understand, it’s a beautiful dessert that is simultaneously bright and rich with that pleasant pucker that gathers in the back of your cheeks. I make it a few times a year, canned condensed milk and all, but it’s more work and indulgence than fits into my regular lifestyle. This is my solution to that.

There is a reason I don’t have the key ingredient in this pudding in the title. I don’t want to scare you off. If you are serving this for Easter, and I suggest you do, maybe keep that part to yourself until after everyone takes a taste. It’ll be fun, I promise you.

If you’ve been here for a while, though, and have made my Vegan Chocolate Tofu Mousse, you already know how magical tofu can be in sweet preparations like this. It is basically flavorless when combined with sugar, chocolate and fruit and provides a lusciously creamy texture without using any dairy at all.

It is tart, sweet, creamy, and unlike lemon meringue pie, it is light. It’s easy to throw together and a dessert you can and should enjoy any time and as frequently as you please.

Watch Me Make My Magic Lemon Meringue Pie Pudding

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

How To Make Magic Lemon Meringue Pie Pudding

Step 1. Drain the tofu well for 20 minutes.

Step 2. Blend all ingredients in a high speed blender until smooth.

Step 3. Transfer to serving glasses or ramekins.

Step 4. Refrigerate, covered, for at least 6 hours.

Step 5. Garnish and serve.

What Else Can I Use?

• I call for soft tofu in this recipe as I find it’s the perfect texture for a creamy pudding that isn’t watery. You can also use silken tofu, just be sure to drain and pat dry VERY well so you don’t end up with water settling on the bottom of your pudding. Stay away from firm tofu as it will turn out too thick and a bit more textured… similar to a mousse rather than a pudding.
• The turmeric in the pudding is mostly for its vibrant color. Feel free to omit it if you do not have it on hand.
• You can use a high quality bottled lemon juice in this pudding if you prefer. This is the one I recommend. It is 100% natural. Use the same amount as the recipe calls for.
• Honey is my sweetener of choice, partly because it omits the simple syrup step of simmering to dissolve the sugar. If you prefer you can certainly use sugar and make a quick simple syrup. You can also replace part of the sugar or all with a sweetener like Monkfruit.
• I love a big mound of coconut whipped cream on top of these puddings, as pictured. Trader Joe’s and Aldi carry the Sweet Rose brand which is my go-to. Regular whipped cream is lovely too.

This Magic Lemon Meringue Pie Pudding is Special Because:

It is luscious and creamy without the use of any dairy.

It requires only a handful of ingredients to make.

It tastes like lemon meringue pie but it is much lighter and nutritious.

No cooking or baking is required.

It is a perfect dessert for a spring holiday or dinner party because not only can it be made ahead, it must be made ahead!

Here are some other Easter desserts to check out:

Vanilla Bean Pavlovas with Lemon Curd

Carrot Spice Snacking Cake

Berry Zucchini Cake

Coconut Lime Sheet Cake with Lime Glaze

If you make this Magic Lemon Meringue Pie Pudding, 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 can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.

It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.

Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.

How To Make Meal Roasted Carrot + Avocado Salad

Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.

Step 2. Assemble the citrus vinaigrette and shake to combine.

Step 3. Compose the salad and drizzle the vinaigrette on top.

Step 4. Serve.

What Else Can I Use?

• Feel free to use white or even purple carrots for a unique presentation.
• No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
• No coriander? Use the same amount of ginger or cumin.
• I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
• Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
• I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.

This Roasted Carrot + Avocado Salad is Special Because:

It is SO beautiful, and has a restaurant-worthy presentation.

This salad has lots of protein and healthy fats without any animal protein.

It is easy to make, and the beauty is in the composition rather than complicated technnique.

It’s creamy, crunchy, and bright with lots of flavor and texture.

Be Sure To Check Out These Other Vegetarian Salad Recipes:

Erewhon’s Famous Kale + White Bean Salad

The Best Mayo-Free Tuna Salad

“Cheesy” Vegan Kale Salad with Farro

Revolutionary Broccoli Salad

If you make this Roasted Carrot + Avocado Salad, 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!