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These PRESSURE COOKER SOUPS are easy, delicious and so satisfying on a chilly evening.

If you love cozy, homemade soup but don’t always have hours to simmer a pot on the stove, the Instant Pot is about to become your best friend. With pressure cooking, sauté, and slow cook functions all in one appliance, you can create deeply flavorful soups in a fraction of the time.

Instant Pot soups are fast, flavorful, and perfect for busy weeknights or meal prep. Whether you’re craving a classic chicken noodle, a creamy tomato basil, or a hearty beef and barley, there’s a pressure-cooked soup to satisfy every comfort food craving.

1

Instant Pot Lentil Soup

This Instant Pot Lentil Soup is easy to make and filled with vegetables and tender lentils in a richly flavored broth.

Check out this recipe

2

INSTANT POT TOMATO SOUP

Instant Pot Tomato Soup is an easy and comforting lunch or dinner. This is the perfect pressure cooker recipe for beginners.

Check out this recipe

3

Instant Pot Creamy Tortellini Soup

This hearty and creamy Instant Pot tortellini soup is perfect to be served to your family on a cold winter day! It’s so easy to make.

Check out this recipe

4

Instant Pot Chicken Tortilla Soup

Easy Instant Pot Chicken Tortilla Soup is loaded with spicy flavours & tender shredded chicken and ready in less than 30 minutes!

Check out this recipe

5

Instant Pot Sweet Potato Soup

A delicious, beautifully balanced Instant Pot Sweet Potato Soup! A family treasure – now healthier and easier but still “PERFECT”! Freezable, too!

Check out this recipe

6

INSTANT POT CHICKEN NOODLE SOUP

This Pressure Cooker Chicken Noodle Soup Recipe is comfort food at its best. Quick and easy homemade chicken soup made right in your Instant Pot!

Check out this recipe

7

Instant Pot Chicken Vegetable Soup

Easy Instant Pot Vegetable Soup with Shredded Chicken makes a hearty and healthy meal. This healthy chicken vegetable soup can be made in an Instant Pot or pressure cooker. Recipe at www.fearlessdining.com

Check out this recipe

8

Instant Pot Poblano Turkey White Chili

Put your turkey leftovers to the BEST use in this turkey white chili that’s made entirely in the instant pot, extra hearty, and kicked up with poblano!

Check out this recipe

9

Instant Pot Butternut Squash Bell Pepper Soup

Instant Pot Butternut Squash Bell Pepper Soup with ginger and carrots is thick, creamy and delicious and perfect with bread or salad.

Check out this recipe

10

Instant Pot Beef Stew

This is the best Instant Pot Beef Stew Recipe around! Tender beef, a flavorful broth, and hearty veggies and potatoes.

Check out this recipe

11

Instant Pot Tortellini Soup

This Instant Pot Tortellini Soup is super rich and creamy with cheesy tortellini, fresh baby spinach, and carrots. It’s perfect for a quick and easy, hearty meal for busy weeknight dinners. Can easily be made

Check out this recipe

12

Instant Pot Beef and Barley Soup

Instant Pot Beef and Barley Soup is warm, hearty, and loaded with flavor. Perfect for the whole family to enjoy!

Check out this recipe

13

Classic Pasta e Fagioli

Classic Instant Pot Pasta e Fagioli is packed with wholesome ingredients in a hearty soup recipe. Two types of beans, pasta, Italian sausage and seasonings make this comfort food dish a favorite.

Check out this recipe

14

Carrot Ginger Soup

Carrot Ginger Soup is smooth, flavorful and so easy to make! This healthy vegan soup is perfect for Easter or for meal prep, and the recipe includes stove top and Instant Pot instructions!

Check out this recipe

15

Pressure Cooker Broccoli Cheese Soup

This really is the Best Pressure Cooker Broccoli Cheese Soup. You’re going to love how easy this great-tasting soup is to make and serve. With a 1-minute pressure cook time, you’ll want to make it again and again, no matter the season! My family prefers soups with at least a little texture. So I adapted …

Check out this recipe

16

Instant Pot Golden Lentil Soup with Spinach

Hearty lentils, turmeric & spinach team up in this bursting-with-flavor Instant Pot Lentil Soup recipe. Easy and fast to make! Vegan & GF.

Check out this recipe

17

Instant Pot Potato Soup

Instant Pot Potato Soup is creamy, comforting. It is the ULTIMATE comfort food, topped with all your favorite loaded potato toppings! [VIDEO]

Check out this recipe

18

Ham and Cabbage Soup

This Instant Pot Ham and Cabbage Soup is a delicious blend of cabbage, ham, potatoes and carrots that is both comforting and satisfying!

Check out this recipe

19

Instant Pot Chicken Soup with Mushrooms and Kale

Perfect for a cold winter day, this Instant Pot Chicken Soup with Mushrooms & Kale is quick to make but has an all-day taste thanks to the pressure cooker.

Check out this recipe

20

INSTANT POT BONE BROTH

Save loads of money with this Chicken Bone Broth Pressure Cooker Recipe. Make your own Instant Pot Bone Broth!

Check out this recipe

Tips for Perfect Instant Pot Soup

• Don’t overfill: Never exceed the max fill line.
• Layer ingredients properly: Deglaze after sautéing to avoid burn warnings.
• Adjust seasoning at the end: Flavors concentrate under pressure.
• Add dairy after pressure cooking: Prevents curdling.

What To Serve With Pressure Cooker Soup

Corn Zucchini Fritters – No Knead Bread – Oat Rolls – Lemon Garlic Kale Salad

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Lemon Kale Salad With Chickpeas

This Lemon Kale Salad is as versatile as it is delicious. Serve it as a side for grilled dishes, pack it in your lunchbox, or enjoy it solo as a light, energizing main. It’s a refreshing reminder that healthy food can be both simple and satisfying.

Why You’ll Love It

• Nutrient-Rich: Kale is loaded with vitamins A, C, and K, while chickpeas bring protein, fiber, and staying power.
• Bright & Tangy: The lemon dressing adds zing and balance to the earthy greens and creamy chickpeas.
• Meal Prep Friendly: Holds up well in the fridge for 2–3 days, making it perfect for weekday lunches.

Serving Ideas

• Serve as a main course for a light lunch or dinner.
• Pair with grilled chicken, salmon, or tofu for extra protein.
• Great as a meal prep salad — it keeps well for up to 3 days in the fridge.
• Serve with this Pan Fried Cod

Ingredients

Here’s what goes into this salad:

• olive oil
• white onion
• red bell pepper
• garlic
• lemon
• red pepper flakes
• sweet smoked paprika
• chickpeas
• kale

What To Serve With This Kale Salad:

• PAN FRIED PORK CHOPS
• PAN FRIED RIBEYE
• BAKED BUTTERMILK CHICKEN

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Chickpea Kale Salad

If you're craving something light, refreshing, and packed with plant-based power, this LEMON KALE CHICKPEA SALAD hits every note. Bright citrus, hearty greens, and protein-packed chickpeas come together in a vibrant, nutrient-dense dish that's as satisfying as it is simple.

Course Side Dishes

Cuisine American

Keyword kale salad

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 149kcal

Author Nicole Harris

Ingredients

• 2 tbsp extra-virgin olive oil divided
• ½ white onion chopped
• 1/3 cup red pepper deseeded and finely chopped
• 3 cloves garlic finely chopped
• 1 tsp lemon zest
• ⅛ tsp red pepper flakes
• ½ tsp sweet smoked paprika divided
• 1 can chickpeas drained and rinsed
• 2 cups chopped kale

Instructions

• In a large frying pan, heat half the olive oil and add the chopped onion and red peppers.
• Saute for 3 minutes or until soft and fragrant.
• Add the minced garlic, chili flakes and lemon zest. Stir and cook for an additional minute.
• Add ½ tsp paprika, chickpeas and ¾ cup water. Simmer on low for 10 minutes or until the chickpeas are tender and the liquid is of a saucy consistency.
• Add the chopped kaleand simmer for an additional 2 minutes. Remove from heat.
• Toss the chickpea and kale mixture with the lemon juice.

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 37mg | Calcium: 18mg | Iron: 0.4mg

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Comfort Food Dinner: Slow Cooker Loaded Potato Soup Recipe

With hearty potatoes, crispy bacon, melty cheese, and all your favorite toppings, this recipe is like a loaded baked potato in soup form. The addition of ranch mix and cream cheese makes this soup so intensely indulgent. It is sure to be a Winter and Fall favorite.

Ingredients Needed For Loaded Potato Soup

• 4 Cups Diced Potatoes, peeled
• 4 Cups Chicken Broth
• 2 Cups Shredded Cheddar Cheese
• 1 10.5oz Can Cream of Chicken Soup
• 1 Medium White Onion, diced
• 1 8oz Block Cream Cheese, cubed
• 5 Thick Strips of Bacon, fried and crumbled
• 1oz Pack Ranch Seasoning
• 1 tsp Black Pepper
• 1 tsp Salt
• Chopped Green Onions (optional garnish)
• Extra Crumbled Bacon (optional garnish)
• Extra Shredded Cheddar Cheese (optional garnish)

Toppings:

• Crumbled cooked bacon
• Shredded cheddar cheese
• Chopped green onions or chives
• Chopped Fresh Parsley
• Additional sour cream
• Freshly ground black pepper

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SLOW COOKER POTATO SOUP

There’s something undeniably comforting about a warm bowl of potato soup. This Slow Cooker Potato Soup is the perfect dish for chilly days, lazy weekends or easy weeknight dinners.

Course Slow Cooker Meals

Cuisine American

Keyword slow cooker potato soup

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Servings 1

Calories 659kcal

Author Nicole Harris

Equipment

• Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Stainless Steel” class=”wprm-recipe-equipment-link” target=”_blank” rel=”nofollow”>Hamilton Beach Slow Cooker

Ingredients

• 4 Cups Diced Potatoes peeled
• 4 Cups Chicken Broth
• 2 Cups Shredded Cheddar Cheese
• 1 10.5 oz Can Cream of Chicken Soup
• 1 Medium White Onion diced
• 1 8oz Block Cream Cheese, cubed
• 5 Thick Strips of Bacon fried and crumbled
• 1 oz Pack Dry Ranch Seasoning
• 1 tsp Black Pepper
• Salt – to taste if needed
• Chopped Green Onions optional garnish
• Extra Crumbled Bacon optional garnish
• Extra Shredded Cheddar Cheese optional garnish

Instructions

• Add all ingredients, except for the shredded cheddar cheese and garnishes, to slow cooker. Stir ingredients together.
• Cook on low for 6 hours and 45 minutes. Turn off slow cooker.
• Add the cheddar cheese to soup and let melt for 15 minutes.
• Stir soup before serving. Garnish with shredded cheese, crumbled bacon, and chopped green onions.

Notes

4 cups of potatoes is about 6 medium russet potatoes.

Nutrition

Serving: 1g | Calories: 659kcal | Carbohydrates: 51g | Protein: 32g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2983mg | Fiber: 5g | Sugar: 6g

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This salad recipe is inspired by a favorite at Portillo’s – the Chopped Portillo’s Salad. It is filled with textures and flavors. So filling and perfect for a full meal.

Since we are making this salad at home you can adjust the ingredients to fit your preferences.

Ingredient Options:

• Use store bough rotisserie chicken and/or bacon crumbles to make this salad even easier to prepare.
• Gorgonzola Cheese can be substituted with your favorite cheese. Crumbled goat cheese is a good substitute.
• Add or subtract any ingredient to fit your tastes.

More Full Meal Salads:

BLT SALMON SALAD – CHICK FIL A COBB SALAD – BIG MAC SALAD

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COPYCAT PORTILLO'S SALAD

Make this COPYCAT PORTILLO'S SALAD for a full-meal salad. Chicken, pasta, bacon, lettuce, cabbage, cheese, tomatoes, onion and dressing.

Course Dinner

Cuisine American

Keyword portillo's salad

Prep Time 20 minutes minutes

Servings 6

Calories 720kcal

Author Nicole Harris

Equipment

• Knives
• Pot & Lid

Ingredients

• 2 cups cooked diced or shredded chicken
• 2 cups cooked Ditalini pasta drained and cooled
• 1 lb bacon cooked and diced
• 2 ½ cups Romaine lettuce washed and chopped
• 2 ½ cups Iceberg lettuce washed and chopped
• 2 cups red cabbage diced
• 1 cup crumbled gorgonzola cheese
• 1 cup cherry tomatoes halved
• 1 cup green onions sliced
• ¾ cup Sweet Italian or Sweet Balsamic Dressing

Instructions

• In a large serving bowl, toss together the chopped romaine lettuce, iceberg lettuce and red cabbage.
• Add the remaining ingredients and dressing and toss until evenly mixed and well coated with the dressing.
• Serve pasta salad at room temperature or chill covered in the refrigerator until ready to serve.

Nutrition

Serving: 1g | Calories: 720kcal | Carbohydrates: 31g | Protein: 47g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Cholesterol: 125mg | Sodium: 1976mg | Fiber: 4g | Sugar: 8g

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The main reason we all go to Olive Garden – that delicious salad and breadsticks. And maybe the soup too.

In fact, if you are wanting to serve an entire Copycat Olive Garden meal – make this ZUPPA TOSCANA SOUP.

• You can make this salad for up to 8 hours before combining all but the dressing in a large serving bowl. Cover with plastic wrap and chill in the fridge until ready to serve. Once you’re ready to serve, toss the salad with dressing and enjoy.
• This salad is best enjoyed fresh, but if you have leftovers they will store in an airtight container in the fridge for up to 1 day. Anything past that will make the lettuce and croutons soggy.
• Roma tomatoes are best for this recipe, but if you can’t find any at the store you can use any type of tomato.

What To Serve With This Olive Garden Italian Salad:

ZUPPA TOSCANA SOUP – SAUSAGE TORTELLINI SOUP – BEEF RAGU – MILLION DOLLAR SPAGHETTI

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COPYCAT OLIVE GARDEN ITALIAN SALAD

Make this COPYCAT OLIVE GARDEN ITALIAN SALAD to go with just about any dinner. Or serve with breadsticks for a light meal.

Course Salad

Cuisine American

Keyword Olive Garden Italian salad

Prep Time 15 minutes minutes

Servings 4

Calories 188kcal

Author Nicole Harris

Equipment

• Knives

Ingredients

• 1 24-ounce bag garden salad mix
• 3 roma tomatoes sliced
• 1 small red onion sliced
• ½ cup large black olives
• ½ cup croutons
• 3 pepperoncini
• ¼ cup shredded Parmesan cheese
• ⅔ cup Store-bought Olive Garden Salad Dressing

Instructions

• In a large salad bowl combine the garden salad mix, tomatoes, red onion, black olives, croutons, pepperoncini, and parmesan cheese.
  
• Pour the dressing over the salad. Toss to combine. Serve immediately.

Nutrition

Serving: 1g | Calories: 188kcal | Carbohydrates: 16g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 1282mg | Fiber: 4g | Sugar: 6g

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This is just the fresh, healthy, flavorful meal to help us get this year started right! With the vibrant colors and flavors this dinner will not leave you bored and unsatisfied.

Ingredient Options:

• Feel free to use your favorite store bought dressing. But there is no comparison to this Herby Buttermilk Salad Dressing.
• Instead of spring mix you can use romaine, kale, iceberg or spinach.
• Add more topping if preferred, such as: sliced red onion, croutons, black olives, bell peppers, sunflower seeds, walnuts, hard-boiled eggs, and beets.
• Skin on or off salmon works for this recipe.

MORE AMAZING SALAD RECIPES:

PANZANELLA SALAD – BLUE CHEESE WEDGE SALAD – CHICK-FIL-A COBB SALAD

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BLT SALAD WITH SALMON

This BLT SALAD WITH SALMON is a combination of spring greens, tomatoes, cucumbers, avocado and bacon. Topped with a juicy pan fried salmon and herb buttermilk ranch dressing.

Course Dinner

Cuisine American

Keyword salad with salmon

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 724kcal

Author Nicole Harris

Equipment

• OXO Nonstick Frying Pan, 12"
• Mini Processor
• Knives

Ingredients

• DRESSING:
• ½ cup buttermilk
• ½ cup mayonnaise
• Juice from ½ a lemon
• A handful of fresh parsley and chives or 2 tablespoons chopped
• 2 garlic cloves peeled
• 1 packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix - 1oz
• Salt/Pepper - to taste
• SALMON:
• 1 lb salmon fillets skin on or off about 4 fillets
• ½ teaspoon Kosher salt
• ½ teaspoon freshly cracked black pepper
• 6 slices bacon
• 1 tablespoon reserved bacon fat
• SALAD:
• 6 cups spring mix greens
• 1 cup cherry tomatoes halved
• 1 cup chopped cucumbers
• 1 avocado sliced

Instructions

• DRESSING:
  In a food processor or blender, blend together the buttermilk, mayonnaise, lemon juice, fresh herbs, garlic, dry ranch dressing mix until smooth. Season to taste with salt and pepper. Set aside in the refrigerator until ready to serve.
• SALMON:
  Pat the salmon dry with a paper towel. Season the salmon with salt and pepper. Set aside.
  Heat a large skillet over medium-high heat. Add the bacon slices and cook until crisp. Remove from the skillet and drain on a paper-towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
  Place the salmon skin side down in the skillet with the reserved bacon fat and cook for 4 to 5 minutes on each side, adjusting for preference and thickness.
  Remove the salmon to a plate and assemble the salad.
• SALAD:
  Layer the greens with bacon, tomatoes, cucumbers, and sliced avocado. Top with salmon.
  Drizzle the herb ranch dressing over the top of the salad and salmon. Serve.
  

Notes

Instructions for baking the salmon instead of pan frying: Preheat the oven to 400 degrees F and bake the salmon for 10 to 12 minutes.

Nutrition

Serving: 1g | Calories: 724kcal | Carbohydrates: 22g | Protein: 36g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 41g | Cholesterol: 106mg | Sodium: 1135mg | Fiber: 6g | Sugar: 12g

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This version of a Tuscan Bread Salad has a summertime vibe with fresh corn and blue cheese for a unique twist.

Hey, who can argue with a salad that includes bread? I’m certainly not going to question it!

what is panzanella?

Panzanella is a Tuscan salad of stale bread, onions and tomatoes. It often includes cucumbers sometimes basil and is dressed with olive oil/vinegar.

INGREDIENT OPTIONS:

Feel free to omit the corn and blue cheese for a more traditional salad.

Blue cheese can be swapped with parmesan, mozzarella or any other cheese you prefer.

MORE FRESH COLORFUL SALADS:

SHRIMP AVOCADO SALAD – SHRIMP TABOULI SALAD – BLUE CHEESE WEDGE SALAD

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PANZANELLA SALAD

Make this Panzanella Salad Recipe when you are in the mood for something fresh, flavorful and filling. Crusty bread, tomatoes, corn, cucumber, onion, basil and cheese in an oil/vinegar dressing.

Course Side Dishes

Cuisine American

Keyword panzanella salad

Prep Time 30 minutes minutes

Servings 6

Calories 399kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives
• Sheet Pan

Ingredients

• 6 cups cubed bread
• 2 tablespoons olive oil
• 1 teaspoon whole-grain Dijon mustard
• ¼ teaspoon sea salt
• 2 lbs heirloom tomatoes chopped (if using cherry tomatoes, halved)
• 2 ears lightly roasted or grilled corn kernels removed
• 1 English cucumber cut into half-moons
• 1 medium red onion thinly sliced
• 1 cup packed fresh basil chopped
• 1 cup blue cheese crumbles or preferred cheese
• DRESSING:
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon lemon zest
• ¼ teaspoon sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

• Preheat the oven to 375° F.
• In a small jar or bowl, whisk together the dressing ingredients, set aside.
• Place the cubed bread on a baking sheet and drizzle with the 2 tablespoons of olive oil, mustard, and sea salt. Toss to coat.
• Transfer to oven and bake for 25-30 minutes or until the bread is crispy on the outside and golden.
• Next, either toss the bread with the remaining salad ingredients in a large bowl or mix directly on the sheet pan.
• Drizzle with dressing over the salad and toss again. Transfer to a serving platter and serve immediately.

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 33g | Protein: 11g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 20mg | Sodium: 676mg | Fiber: 4g | Sugar: 8g

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viral tiktok salad

This is a version of Jennifer Aniston’s favorite grain salad. I believe her original version was made with bulgur instead of quinoa and had a simple lemon vinaigrette. Feel free to customize this recipe to fit your preferences.

Basically Jennifer Anistons Salad is filled with healthy nutritious ingredients. Not surprising considering Jennifer Aniston is known for her healthy lifestyle.

MORE NUTRITOUS SALAD RECIPES:

CHICK-FIL-A COBB SALAD – STRAWBERRY AVOCADO SALAD – SHRIMP  AVOCADO SALAD

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JENNIFER ANISTONS SALAD RECIPE

JENNIFER ANISTONS SALAD RECIPE - A simple blend of quinoa, chickpeas, cucumber, feta, onion, pistachios, tomatoes, avocados and peppers tossed in a vinaigrette.

Course Lunch

Cuisine American

Keyword Jennifer Anniston's salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

• SALAD:
• 1/2 cup quinoa cooked
• 15 ounces can chickpeas drained and rinsed
• 1 large cucumber diced (1 1/4 cup)
• 1/4 cup parsley chopped
• 10-15 mint leaves minced
• 1/2 cup feta crumbled
• 1/4 cup pickled red onion diced (optional)
• 1/2 cup pistachio crushed
• 10 small tomatoes diced
• 1/2 red onion diced
• 1 avocado diced
• 1 red bell pepper diced (1 1/2 cup)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• VINAIGRETTE:
• 1/4 cup olive oil
• 1/4 cup rose balsamic vinegar or white balsamic
• 2 cloves of garlic grated
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• 1. Rinse the quinoa before cooking. Cook quinoa according to package instructions. Transfer quinoa to a large salad bowl, let cool.
  2. Add in the remaining salad ingredients. Toss and set aside.
  3. In a small bowl, add the vinaigrette dressing ingredients and whisk until incorporated. Pour over salad, gently toss, and serve.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge.

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ZUCCHINI TOMATO SALAD

This summertime raw zucchini salad is a great way to use up an abundance of fresh zucchini and tomatoes. A combination of fresh veggies tossed in a simple vinaigrette dressing pairs well with any meal. Prep this salad 2 hours before your meal, as the veggies marinate in the vinaigrette they will soften slightly.

Add quinoa, pasta, rice, bulgar or couscous to make this salad a meal.

INGREDIENT OPTIONS:

• Add any extra fresh garden vegetables you have on hand.
• Any type of tomato will work in place of the mini heirloom tomatoes.
• Use your favorite dressing.

MORE FRESH SALAD RECIPES:

BURRATA GRILLED PEACH SALAD – MELON SALAD – STRAWBERRY AVOCADO SALAD

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RAW ZUCCHINI SALAD

This Raw Zucchini Salad is a fresh Summer Salad full of veggies. Zucchini, tomatoes, carrots, bell pepper, parsley and onion tossed with a fresh thyme vinaigrette.

Course Side Dishes

Cuisine American

Keyword raw zucchini salad

Prep Time 15 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 158kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

• SALAD:
• 2 zucchini cut in half lengthwise, sliced into ½ inch pieces
• 1 pint miniature heirloom tomatoes halved
• 1 ½ cup shredded carrots
• 1 yellow bell pepper seeded and diced
• ½ cup diced red onion
• 2 tablespoons chopped fresh parsley
• DRESSING:
• ½ cup olive oil
• 2 tablespoon white wine vinegar
• 1 tablespoon minced shallot
• 1 teaspoon dijon mustard
• ½ teaspoon minced garlic
• ½ teaspoon chopped fresh thyme
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

• In large bowl, toss the salad ingredients together until equally distributed.
• In a jar, shake together the ingredients for the dressing.
• Pour the dressing over the salad. Toss to coat.
• Cover the salad and refrigerate for 2 hours prior to serving.

Notes

Allowing the salad to chill for 2 hours in the dressing helps to soften the veggies slightly. If adding pasta or grains, do so just before serving.

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Sodium: 103mg | Fiber: 2g | Sugar: 4g

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STRAWBERRY GARDEN SALAD

This is summertime in salad form. Fresh strawberries and creamy avocado are the stars of this nutritious side dish. The lemon poppyseed dressing brings it all together.

Enjoy this salad as a light lunch, dinner or as a side dish.

INGREDIENT OPTIONS:

Strawberries – Other fruit/berries can be added in addition or instead of the strawberries. Blackberries, blueberries, mango, oranges or blueberries would all taste great in this salad.

Almonds – Other nuts or seeds can be used instead.

Cheese – Feta, blue cheese or gorgonzola are alternatives to the goat cheese. Use your preferred cheese.

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STRAWBERRY AVOCADO SALAD

This AVOCADO STRAWBERRY SALAD is a simple, fresh and flavorful side salad that pairs well with most proteins. Fresh strawberries, avocado, greens, sliced almonds and cheese tossed in lemon poppyseed dressing.

Course Side Dishes

Cuisine American

Keyword strawberry avocado salad

Prep Time 10 minutes minutes

Servings 4 servings

Calories 705kcal

Author Nicole Harris

Equipment

• Knives
• OXO Large Salad Spinner

Ingredients

• DRESSING:
• 3/4 Cup Olive Oil
• 1/4 Cup Lemon Juice 1-2 lemons
• 1 Tablespoon Mayonnaise
• 2 teaspoons Brown Mustard
• 1-2 Tablespoons Honey
• 1-2 Tablespoons Poppy Seeds
• Salt/Pepper
• SALAD:
• 6 ounces Leafy Greens
• 8 ounces Strawberries - halved or sliced
• 2 Avocados - chopped or sliced
• 1/4 Cup Crumbled Goat Cheese
• 1/4 Cup Sliced Almonds

Instructions

• Combine dressing ingredients in glass jar with lid. Secure lid tightly then shake until ingredients are fully incorporated.
• Combine salad ingredients. Toss with desired amount of dressing then serve.

Notes

This dressing recipe makes enough for the salad and some leftover.

The salad recipe makes enough for 4 small side salads. Double salad recipe if preparing as a stand alone meal.

Nutrition

Serving: 1g | Calories: 705kcal | Carbohydrates: 27g | Protein: 8g | Fat: 66g | Saturated Fat: 11g | Polyunsaturated Fat: 53g | Cholesterol: 8mg | Sodium: 278mg | Fiber: 11g | Sugar: 13g

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