r/salad

Made this last month in the middle of a heatwave and it was nice and refreshing so thought I’d share what I did. A lot of things can be prepped ahead for this. It would also be delicious with some fried tofu in place of the shrimp and vegan fish sauce to make it vegetarian. Also included a pic of how it was photographed - outside on a bench in natural light.

Ingredients:

Pickled Carrots and Radishes:

1 cup rice vinegar

1/3 cup sweetener (I use allulose for lower carb)

1/2 teaspoon salt

1 carrot, sliced thin

6 small radishes, sliced thin

Shrimp:

1 pound shrimp pre-cooked

2 tablespoons fish sauce

1 tablespoon sweetener

1 clove garlic minced

Peanut Dressing:

1/2 cup crunchy natural peanut butter (or smooth if you prefer a smooth dressing), or almond butter

2 garlic cloves, minced

2 tablespoons gluten free soy sauce, or 4 tablespoons coconut aminos

2 tablespoons fresh lime juice, one lime

2 tablespoons rice vinegar

1 tablespoon sweetener

1 tablespoon fish sauce

1 teaspoon toasted sesame oil

1 teaspoon sriracha, omit for nightshade-free

water, as needed

Salad:

1 cup red cabbage, thinly sliced

1 cup radish sprouts

6 ounces bean threads

5 ounces snap peas, sliced thin

1 cup cilantro leaves

1 cup basil leaves

1 cup mint leaves

1 Fresno chile, sliced thin

3 green onions, sliced thin

roasted salted peanuts, chopped

8 ounces shirataki noodles (or rice noodles cooked according to package directions - I used shirataki to keep it lower carb)

Instructions:

For the Picked Carrots and Radishes:

Combine vinegar, salt, and sweetener. Add the sliced vegetables, ensure they are submerged, and refrigerate for at least one hour and up to one week.

For the Shrimp:

Combine shrimp with fish sauce, sweetener, garlic, and pepper. Allow to marinate in the refrigerator while the vegetables are pickling.

For the Peanut Dressing:

While vegetables and shrimp marinate, make the peanut sauce. Combine all dressing ingredients and whisk until smooth. Adjust consistency as desired with water and adjust seasoning to taste. Set aside (can be made up to 1 week ahead, refrigerated).

For the Salad:

Combine all salad ingredients except the noodles in a large bowl. Add the noodles to the marinating shrimp and toss to coat. Top the salad with the noodles and shrimp. Drizzle with the peanut dressing and serve immediately.

I love cilantro. I blitzed a whole bunch with some spring onions and walnuts with EVOO and lemon juice. For protein the salad has borlotti beans, with avocado, cucumber and red onions dressed with salt and pepper and a generous amount of lemon juice.

[supprimé]

A fridge clean out salad!

TJ's 10 minute farro

Arugula the lizards are boycotting atm

leftover beets

Goat cheese

Sad tangerine from the back yard

TJ's Italian dressing

Rose balsamic vinegar

One spoonful of a very neglected avocado

S+P

I had a peppered pecorino I wish I had used instead of the goat cheese. it was a very mild and creamy goat cheese and overall the salad wasnt as bold as I would have liked.

overall just posting hoping it inspires you to make use of the produce you have

Load up on this bowl of favorite food. Enjoy it slow and knock down at least 4 bowls. It’s the best with the pepperoncini peppers. made with: iceberg/romaine lettuce, tomatoes, black olives, red onion, croutons, and Parmesan cheese. The salad dressing is a creamy, tangy, and zesty Italian-style dressing that features mayonnaise, white vinegar, garlic, and grated parmesan cheese. Ask for extra

Not felt great today so added to my iron and vitamin levels with salad for lunch.

It’s steak with goats cheese, avocado, slow roasted tomatoes, rocket and orange pepper. Dressing is olive oil, balsamic vinegar, Dijon and wholegrain mustard.

The dressing is yoghurt and mustard with a bit of olive oil. The salad has kale, celery, red onions and spring onions - all ingredients I love! And a red chilli. Usually I use green chilli which is spicier but I didn’t have any at home today. Usually I use mayo but I have a big tub of greek yoghurt in the fridge so I used that instead. Squeeze of lime before serving and sprinkle walnuts.

Goes great along potato dishes! Made out of just:

• Cucumber

• Bell pepper

• Salad

• Onion

Just an early morning salad with cucumbers today. The mango vinaigrette was the main reason for this breakfast. Dressing so good I woke up tasting and wanting it so bad. Who’s else is up for an early morning salad on this launch day of April 1, 2026

This morning, I chose another salad, fresh and cold out of the refrigerator. This one was full of cherry tomatoes, cucumbers, and red roasted peppers. I topped this one with the house dressing as my choice: it has a mango taste, and tanginess of vinaigrette.