Pasta With Breadcrumbs (Easy Vegan Breadcrumbs Pasta)

A classic Italian vegan pasta salad dish using garlic and breadcrumbs! This easy no-sauce pasta recipe with breadcrumbs is very appetizing!

READ:Pasta With Breadcrumbs (Easy Vegan Breadcrumbs Pasta)

A hearty, comforting and fulfilling soup that you must try this winter season is the classic restaurant style chicken noodle soup which is a one pot wonder that will keep you full for the entire night!

Winter is just round the corner and so is the craving for that soulful bowl of warm soup that will perfectly fit the bill as a one pot meal!

So here I come with my homemade chicken noodle soup that not only looks gorgeous but can also give the restaurant version a run for its money in terms of its flavors and taste!

Try it once and you will know why I am saying what I am saying!

What is chicken noodle soup?

Asian chicken noodle soup is a widely popular soup and I am not surprised at all! If a single dish can work as an entree as well as main course, who wouldn’t love it?

I made this a week before Diwali when we were feeling a little under the weather; we loved it so much that we immediately decided to prepare it for our little blog and share it with ya’all!

The best thing about this soup recipe is that you won’t need a long list of ingredients; just the basic aromatics, chicken & noodles and you are ready to whip up the most comforting soup of the season!

The post Best Ever Chicken Noodle Soup for Winter | Restaurant Style Chicken Noodle Soup first appeared on Flavor Quotient.

Quick Peach Salsa Dip Recipe (Vegan & Gluten‑Free)

This vibrant Peach Salsa Dip recipe brings together juicy, sun-ripened peaches, crisp bell peppers, tangy tomatoes and fresh herbs-chopped and tossed until every bite sparkles. It's the ultimate vegan and gluten-free party-friendly appetizer: mildly sweet from the peaches, zingy from lemon or lime, with just enough jalapeño heat to lie under the radar. Serve it […]

READ:Quick Peach Salsa Dip Recipe (Vegan & Gluten‑Free)

The hearty soulful soup that will soothe your soul this winter while also serving you as a one pot meal is this restaurant style creamy corn and shrimp chowder!

Soup season has officially started and I can't keep calm! I mean, I love soup and that too those ones that double up as a one pot meal with all the goodness packed in a single bowl!

Today's recipe of creamy corn and shrimp chowder is exactly that dreamy soup recipe which will not only fill your tummy but also calm your soul on a chilly wintery night!

There is already a nip in the air in my city especially from evening onwards and I get drawn towards the hearty soups for my dinner during this winter-round-the-corner-but-not-there-yet season!

This shrimp chowder has been on my bucket list since ages and I finally served it on our dinner table last week after perfecting the recipe for you all and us too!

I'm sure you guys will love it as much as we did as soon as you give it a try; so what are you waiting for? Hurry up!

Let’s get cooking!

What is shrimp chowder?

If you are not familiar with chowder, let me then first decode it for ya!

Chowder is a soup primarily made of seafood with lots of veggies, potatoes being one of the key components. The soup broth of chowder is of creamy consistency thanks to milk and cream.

Even though the chowder broth is creamy, it is still quite light on your tummy and that’s a fantastic reason to include this insanely flavorful soup in your weekly meals this season!

The creamy corn and shrimp chowder is a one pot wonder which will serve you as a fancy and delicious dinner on the wintery nights!

This hearty soulful soup is full of incredible flavors, thanks to shrimps, rewarding you with a fancy meal right at the comfort of your home!

The post Best Ever Creamy Corn and Shrimp Chowder | Winter Special Prawn Chowder Recipe first appeared on Flavor Quotient.

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesn’t require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Vegetable salad made in the simplest way with fresh colorful vegetables and basic seasonings and herbs With plenty of fresh colorful vegetables, this is what makes the vegetable salad more healthier and nourishing.

All you need to do is just dice or chop the ingredients, season it and toss them together. Ready in minutes, this salad features nutritious ingredients and flavorful herbs which are sure to refresh you.

A vegetable salad can be made in many different ways – with raw, boiled, steamed or grilled vegetables. Whatever ways it is made, a vegetable salad is great for your body as it increases the intake of veggies in your diet

In the simplest form it is simply slice or chopped raw vegetables tossed with basic seasoning and herbs.

This is one salad which is made regularly at my home. I prefer this simple raw vegetable salad seasoned with just salt and pepper and herbs like chilli, lemon, coriander and mint. I am not very much fan of salad with dressings. I make them once in a while but this simple vegetable salad is my go to salad for everyday consumption.

This is a much healthier, delicious and at the same time super refreshing no-cook salad. This crisp, crunchy and fresh vegetable salad features the following ingredients.

INGREDIENTS TO MAKE SIMPLE VEGETABLE SALAD

Cucumber – Used the regular cucumber here. Recommend to use young and tender cucumbers to avoid matured seeds. You can use the English cucumber.

Carrot – The recipe uses orange carrot. You can use the red variety one, whichever is available to you.

Cabbage – Regular variety of cabbage is used. You can use red cabbage or napa cabbage or other variety cabbage whichever is available to you. Apart from cabbage you can also use iceberg lettuce, green lettuce, red lettuce, romaine lettuce, arugula etc

Onion – Used the regular onion. You can also use red onions and spring onions.

Tomato – Used regular tomato. You can use cherry tomatoes as well

Green Chilli

Ginger

Crushed Peppercorns

Salt

Lemon Juice

Coriander Leaves – Used coriander leaves. You can add in some mint leaves if available. 8 haven’t used as it was not available in my pantry.

HOW TO MAKE VEGETABLE SALAD

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy vegetable salad recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

VEGETABLE SALAD RECIPE VIDEO TUTORIAL

INSTRUCTIONS TO MAKE SIMPLE VEGETABLE SALAD

First wash all the vegetable and peel them.

Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.

Peel the ginger and chopped them. You can use a grater and grate it.

Crush the peppercorns in a mortar pestle.

Chopped the green chilli and coriander leaves.

In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you’re serving the salad later then add the salt and lemon juice when you’re about to serve)

Toss them together and serve. Enjoy!

NOTES AND TIPS:

* You can use vegetables of your choice.
* Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
* You can also add blanched broccoli.
* You can use salad dressing of your choice.
* Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
* You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

RECIPE CARD

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Vegetable Salad

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesnt require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Course Appetizer, Side Dish

Cuisine American

Keyword easy and simple vegetable salad, fresh veggies salad, healthy salad, no cook salad, salad, salad without dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akum Raj Jamir

Equipment

• chopping board
• Mixing bowl

Ingredients

• 1 Nedium Cucumber
• 1 Medium Carrot
• 1 Cup or small bowl Cabbage
• 1 Medium Onion
• 1 Medium Tomato
• 2 Large Green chilli
• ½ Inch Ginger
• ½ Teaspoon Peppercorn
• 1 Teaspoon Salt Or as per taste
• ½ Of large Lemon
• ¼ Cup Coriander leaves chopped

Instructions

• First wash all the vegetable and peel them.
• Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.
• Peel the ginger and chopped them. You can use a grater and grate it.
• Crush the peppercorns in a mortar pestle.
• Chopped the green chilli and coriander leaves.
• In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you're serving the salad later then add the salt and lemon juice when you're about to serve)
• Toss them together and serve. Enjoy!

Video

Notes

1. You can use vegetables of your choice.
2. Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
3. You can also add blanched broccoli.
4. You can use salad dressing of your choice.
5. Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
6. You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

SOME SALAD RECIPES

Indian Fruit Salad (Fruit Chaat)
Creamy Pasta Salad
Easy Grilled Chicken Salad
Dohkhlieh (Meghalayan Pork Salad)
Wai Wai Salad ( Noodle Salad)
Potato Yogurt Salad
Boiled Peanut Salad (Beach Style)
Yardlong Beans Salad
Watermelon Pineapple Salad
Black Rice Salad
Cottage Cheese Salad
Aloo Chaat ( Spiced Potato Salad)

Well, if you make this simple vegetable salad recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Vegan Dense Bean Salad (TikTok Viral Recipe Made Easy!)

This is my vegan spin on the viral Dense Bean Salad! Packed with plant-based protein, crunch, and fresh veggies, this colorful dish is just as delicious as the TikTok favorite-only healthier and completely dairy-free. Ready in just 30 minutes, this quick and easy Dense Bean Salad recipe makes the perfect summer bowl, healthy lunch, meal […]

READ:Vegan Dense Bean Salad (TikTok Viral Recipe Made Easy!)

This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)

I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.

This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.

It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.

There are three types of heat in this salad: 

1. green chilies
2. cayenne
3. red pepper flakes.

You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.

Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.

Why You’ll Love Mango Chickpea Salad

• easy, 1-bowl salad
• sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
• delicious cumin-lime dressing and red pepper spice oil bring out the flavors
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

The post Mango Chickpea Salad with cumin lime toasted pepper dressing appeared first on Vegan Richa.

Best Asian-Style Broccoli Salad Recipe (Easy, Healthy & Vegan). Whenever I need a quick lunch that ticks vegan, gluten-free, high protein and low-carb salad boxes without skimping on crunch or flavour this broccoli edamame salad is my 15-minute hero.

Think tender-crisp broccoli, plant-protein-packed edamame and peanuts, all slicked in a spicy-creamy peanut-butter dressing that clings to every floret. It travels like a dream, keeps for days, and earns rave reviews at barbecues and potlucks (even from the “broccoli skeptics” in my life!).

Here are my few reasons to love this keto broccoli salad recipe/ low-carb broccoli salad.

• Lightning fast: ready in 15 minutes, start to finish.
• Protein-rich: edamame + peanuts = 14 g protein per serving.
• Naturally vegan & dairy-free.
• Gluten-free option: swap soy for tamari.
• Low-carb / keto-friendly: only 6 g net carbs when made with tamari.
• Perfect make-ahead side stays crunchy up to four days.

Ingredients & Smart Swaps For This Broccoli Salad

• 1 medium head broccoli – lightly steamed 5 min (raw works too for extra crunch).
• 3–4 Tbsp shelled edamame – frozen is fine, thawed.
• 2 Tbsp peanut butter (creamy) – or almond/cashew butter.
• 1 Tbsp dark soy sauce – use tamari or coconut aminos for 100 % GF.
• ½ tsp gochujang powder – sub sriracha, chili flakes, or sambal.
• ½ tsp fresh ginger, finely chopped – ground ginger in a pinch.
• 2 Tbsp roasted peanuts – swap almonds, cashews, or sunflower seeds (nut-free).
• Hot water – to thin the dressing.
• Handful fresh coriander (cilantro), chopped.

Flavor tip: Dark soy gives gorgeous colour and umami depth; for a lighter look, but same savoury hit, mix ½ light soy + ½ dark soy.

Step-by-Step Instruction

1. Whip Up the Peanut-Butter Dressing

1. In a small bowl, whisk 2 Tbsp peanut butter, 1 Tbsp soy/tamari, ½ tsp gochujang, ½ tsp chopped ginger, and 2 Tbsp hot water until silky.
2. Adjust heat with extra gochujang; thin with more hot water, 1 tsp at a time, to a pourable consistency.

2. Steam & Chop Broccoli

1. Steam whole head 5 minutes (bright green, tender-crisp).
2. Rinse under cold water to stop cooking; pat dry.
3. Trim tough stem, then cut florets into bite-size pieces.

3. Toss & Serve

1. In a mixing bowl, combine broccoli florets, edamame, roasted peanuts, and fresh coriander.
2. Drizzle over all the peanut dressing.
3. Toss until every floret gleams. Taste; add salt, pepper, or a splash more soy if needed.
4. Serve immediately or chill 30 min for flavours to deepen.

Chef Secrets for Maximum Crunch & Colour

• Ice-bath shock: Dunk steamed broccoli in ice water for 60 seconds to lock in that vibrant green.
• Toast the peanuts: A quick 90-second skillet toast intensifies aroma.
• Meal-prep hack: Store salad + dressing separately up to 4 days; toss right before eating.
• Low-carb boost: Double the peanuts, skip edamame (drops net carbs to ~4 g).

Variations to Try

• Raw Vegan Broccoli Salad – skip steaming; add shredded carrot & purple cabbage.
• Broccoli-Cauliflower Remix – sub half the broccoli with raw cauliflower florets for extra crunch.
• Satay-Style – add 1 tsp lime juice + ½ tsp maple syrup to the dressing for sweet-tangy Thai vibes.
• High-Protein Power Bowl – serve over quinoa or cauliflower “rice” with baked tofu cubes.

FAQs

Nutrition Snapshot (per serving, 1/4 recipe)

Calories 175 • Protein 14 g • Net Carbs 6 g • Fat 11 g • Fiber 4 g
(Values are estimates calculated with tamari and edamame.)

Serving Suggestions

• Pack in mason jars for grab-and-go work lunches.
• Pair with grilled veggie kebabs at your next summer BBQ.
• Stuff into lettuce wraps, top with sesame seeds for a quick appetiser.

More Quick Salads You’ll Love

• Mexican Street Corn Salad – sweet, smoky, and creamy
• Broccoli and Beans Salad with Tahini
• Air Fryer Asian Roasted Broccoli
• Summer Salad Recipes Collection – twenty+ heat-wave winners
• Persian Beetroot Salad

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Brocolli Salad

Best Asian-Style Broccoli Salad Recipe (Easy, Healthy & Vegan).Whenever I need a quick lunch that ticks vegan, gluten-free, high protein and low-carb salad boxes without skimping on crunch or flavour this broccoli edamame salad is my 15-minute hero.

Course Appetizer, Salad

Cuisine Asian

Keyword broccoli, gluten free salad, vegan salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Ingredients

• 2 tbsp of peanut butter
• 1 tbsp of dark Soya sauce
• 1/2 tsp Gochujang powder
• 1/2 tsp ginger chopped
• 1 broccoli steamed medium
• 2 tbsp peanuts
• 3-4 tbsp edamame
• fresh corriander chopped

Instructions

PREPARE THE PEANUT BUTTER DRESSING

• Take 2 scoops of peanut butter in a bowl, then add dark soya sauce, some hot water, chopped ginger, Gochujang powder for slight heat and color
• Using a whisk, mix everything well to make a smooth paste. Add a little more hot water to make it into a pourable sauce.

Assembling salad

• Now, take a steamed broccoli and begin by chopping off the thick, fibrous stem at the base, then cut the head into bite-sized florets.
• Transfer these florets into a mixing bowl and add peanuts, freshly chopped coriander leaves.
• Drizzle the peanut butter dressing all over it and roll everything together, ensuring everything is well coated with the dressing. Enjoy!

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens. 

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

• incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
• easy to make in about 30 minutes
• packed with veggies and protein
• naturally gluten-free, soy-free, and nut-free

Continue reading: Summer Spinach Salad with Chickpea Olive Crumble

The post Summer Spinach Salad with Chickpea Olive Crumble appeared first on Vegan Richa.

Our hot tropical summer demands a cool & refreshing salad to start our every meal and this smashed cucumber salad is just the perfect one to fit in! Plus it gives us the much needed spicy kick that we Indians always crave for!

Since the time I have started my lifelong fitness journey, I don't remember a single meal that I have started without a large bowl of fresh salad! Whatever season it may be!

And now it has been a default part of our daily meals!

On regular days, we start our meals with a generous serving of freshly cut cucumber, tomatoes, carrots, beetroot and whatever other seasonal salad we can source.

Then on a fine day I stumbled upon this unique cucumber salad which the internet was going nuts over! Smashed cucumber salad!

A smashed salad? Really? Am I reading it right?

Well it turned out that I was reading it right and therefore was no way other than trying it myself and see why it is going so viral!

What is smashed cucumber salad?

I am sure you have seen multiple viral videos of smashed cucumber salad on various platforms, so I guess I do not need to explicitly describe what this salad actually means!

If you haven't seen it, you can check out my video of this viral salad here or below!

I don’t know how this trend started or who got the idea of smashing the cucumbers before tossing them in that incredible chilli oil dressing.

But whoever brought this into existence, we must thank them for their innovation!

The cracks created due to the smashing absorb the spicy salad dressing beautifully making the salad taste insanely addictive!

And that’s what has made this salad viral; I am completely ignoring the weird satisfaction we get from smashing the cucumbers!

You must try this at least once to get a taste of this smashed magic!

The post The Viral Smashed Cucumber Salad | Best Summer Salad to Beat the Heat! first appeared on Flavor Quotient.

Easy Vegan Cucumber Tomato and Feta Salad with Croutons

This Easy Vegan Cucumber Tomato and Feta Salad with Croutons is a fresh, flavorful, and crunchy tossed veggie salad that pairs well with just about any meal. Made with juicy cherry tomatoes, crunchy cucumbers, and creamy dairy-free feta, this 15-minute vegan Mediterranean-style salad recipe is perfect as a light lunch, side dish, or starter. The […]

READ:Easy Vegan Cucumber Tomato and Feta Salad with Croutons

Picture this: a bowl of creamy keto egg salad ready in just 5 minutes. Packed with 13 g protein, only 1.6 g net carbs, and perfect for busy low‑carb eaters or meal‑prep fans. Here’s my Keto Egg Salad recipe in quick & tasty way.

This is the best egg salad recipe if you are looking for a lite and easy egg salad.  Simple and easy egg recipe for dinner, lunch or breakfast. This Keto egg salad is perfect even if you are bothered with classic egg salad calories.

All you need is hard-boiled eggs, avocado, and mayonnaise, to make this keto egg salad that is low carb, creamy, and delicious.

Why You’ll Love This Keto Egg Salad 

Looking for a low‑carb lunch that actually fills you up? This creamy keto egg salad clocks in at just 1.6 g net carbs per ½ cup serving, delivers 13 g protein, and takes five minutes once your eggs are boiled. It’s gluten‑free, Whole30‑friendly, and the perfect make‑ahead meal for busy workdays. Pair it with lettuce cups, cucumber slices, or my Thai Cucumber Salad for crunch.

Quick nutrition note: keeping carbs this low helps some people stay in nutritional ketosis, but be sure the rest of your day’s meals supply plenty of potassium‑rich greens to avoid “keto flu.”

Low Carb Egg Salad Ingredients

You will need only six basic ingredients to make this low carb egg salad. Good quality eggs, avocado, mayonnaise, greek yogurt (hung), Dijon mustard, lettuce.

How To make egg salad

This egg salad recipe is one of the easiest one to make. The only tricky part is to perfectly boil and peel the eggs. I have shared 3 methods to Make perfect Hard Boiled Eggs. You can use any of these as per your convenience.

1. Instant Pot Boiled Eggs
2. Stove Top Boiled Eggs
3. Air Fryer Hard Boiled Eggs

Now only thing you have to take care is before peeling boiled eggs make sure that the eggs have cooled down before you chop it. Adding chopped eggs when they are still warm will make the salad mushy.

• Peel the boiled eggs and chop them into small pieces. Cut half an avocado into small pieces.
• In a bowl add in chopped eggs, avocados, mayonnaise, dijon mustard, salt to taste and mix it well.  
• Serve it as it is or over lettuce wraps to make Keto egg salad rolls. 
• Top with chopped parsley cilantro or chives. Sprinkle roasted chilli flakes.

How To Make Low Carb Egg Salad Keto Wraps

Egg salad with avocado is tasty, low carb and a perfect keto recipe, if you are LCFH beginner. There are 2 variations of the egg salad keto wraps that I make often.

In this recipe I have used iceberg lettuce to make these egg salad keto wraps because I also wanted this to make low calorie dinner. But if you are not following calorie restricted diet or adding a keto tortilla fits in your calorie budget you can use that.

Recipe Notes and Tried and Test Tips

• Adding a teaspoon of Dijon mustard to give egg salad a delicious tangy kick and  flavour.
• For the meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 
• If you are not eating wrapped in salad leaves this is an excellent egg salad for sandwich (but won’t be keto or low carb)

Meal‑Prep & Storage Tips

• Fridge: airtight container 3 days; keep lettuce or wraps separate until serving.
• Freezer: not recommended the mayo splits.
• Make‑ahead hack: stir salt in just before eating to keep the eggs from weeping.

Calories in Lite Egg Salad

Traditional egg salad packs 500 calories per serving. But, this lighter version of keto egg salad has 291 calories per serving and tastes pretty awesome.

To keep the net carb low I have not added any veggie even for crunch. If you are not really into counting carbs you can add chopped celery or red onion.

Storage & Meal‑Prep 

Store in an airtight jar for 3 days in the fridge. Not freezer‑friendly, mayo separates when thawed.

More Egg Recipes

• Egg and Cheese sandwich
• Avocado Toast
• Masala egg Sandwich

Low Carb Keto Egg Salad Recipe

Best Egg Bites Recipe

Shakshuka Recipe

Breakfast Egg Wrap Recipe – Low Carb, Keto

Watch Video

Expert Tips from Rekha (Nutritionist & Food Photographer)

I test every version twice, once for flavour, once for macro balance. For this update I swapped half the mayo for avocado oil mayo to cut added sugar to zero and shot in diffused daylight so the yolks stay sunshine‑yellow. 

First published May 2018, updated July 18 2025 for improved texture, photos and keto macros.

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Keto Egg Salad Wraps

Keto egg salad recipe for making low carb wraps with eggs. Lite egg salad made with boiled eggs, avocado, a high protein mayo substitute, makes this keto egg salad is creamy, delicious and healthy. Just perfect to fit in a low carb diet.

Course lunch

Cuisine continental

Keyword 20 Minutes, egg salad, eggs, keto, keto breakfast wrap, Low GI

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 3

Calories 291kcal

Ingredients

• 6 Eggs Boiled/chopped
• 1 Avacado cut
• 1 ½ tbsp mayonnaise
• 2 tbsp hung yogurt
• 1 tsp Dijon Mustard
• Salt
• 1 tsp red chilli flakes
• Iceberg lettuce to make wrap

Instructions

• To make Egg salad, firstly perfectly boil eggs.
• When the eggs are hard-boiled, peel the eggs and allow eggs to cool down for a minute or two.
• Gently chop the eggs and transfer them to a mixing bowl.
• Now, cut an avocado and cut it into small pieces.
• In the mixing bowl, add chopped avocado, and chopped boiled eggs.
• Then add 1 and a half tablespoon of mayonnaise and a teaspoon of dijon mustard.
• Add salt to taste and mix all the ingredients well.
• You can serve it over iceberg lettuce to make these delicious keto wraps.

Video

Notes

Rekha’s Tips  To Make It Perefctly

1. Adding a teaspoon of Dijon mustard to give your salad a delicious tangy kick and  flavour.
2. If you are not eating it in salad leaves this is an excellent egg salad for sandwich.
3. For meal prep. you can make this egg salad in advance and store it in fridge for 1-2 days. 

Nutrition

Calories: 291kcal | Carbohydrates: 7g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 332mg | Sodium: 209mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 2mg

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesn’t require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Vegetable salad made in the simplest way with fresh colorful vegetables and basic seasonings and herbs With plenty of fresh colorful vegetables, this is what makes the vegetable salad more healthier and nourishing.

All you need to do is just dice or chop the ingredients, season it and toss them together. Ready in minutes, this salad features nutritious ingredients and flavorful herbs which are sure to refresh you.

A vegetable salad can be made in many different ways – with raw, boiled, steamed or grilled vegetables. Whatever ways it is made, a vegetable salad is great for your body as it increases the intake of veggies in your diet

In the simplest form it is simply slice or chopped raw vegetables tossed with basic seasoning and herbs.

This is one salad which is made regularly at my home. I prefer this simple raw vegetable salad seasoned with just salt and pepper and herbs like chilli, lemon, coriander and mint. I am not very much fan of salad with dressings. I make them once in a while but this simple vegetable salad is my go to salad for everyday consumption.

This is a much healthier, delicious and at the same time super refreshing no-cook salad. This crisp, crunchy and fresh vegetable salad features the following ingredients.

INGREDIENTS TO MAKE SIMPLE VEGETABLE SALAD

Cucumber – Used the regular cucumber here. Recommend to use young and tender cucumbers to avoid matured seeds. You can use the English cucumber.

Carrot – The recipe uses orange carrot. You can use the red variety one, whichever is available to you.

Cabbage – Regular variety of cabbage is used. You can use red cabbage or napa cabbage or other variety cabbage whichever is available to you. Apart from cabbage you can also use iceberg lettuce, green lettuce, red lettuce, romaine lettuce, arugula etc

Onion – Used the regular onion. You can also use red onions and spring onions.

Tomato – Used regular tomato. You can use cherry tomatoes as well

Green Chilli

Ginger

Crushed Peppercorns

Salt

Lemon Juice

Coriander Leaves – Used coriander leaves. You can add in some mint leaves if available. 8 haven’t used as it was not available in my pantry.

HOW TO MAKE VEGETABLE SALAD

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy vegetable salad recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

VEGETABLE SALAD RECIPE VIDEO TUTORIAL

INSTRUCTIONS TO MAKE SIMPLE VEGETABLE SALAD

First wash all the vegetable and peel them.

Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.

Peel the ginger and chopped them. You can use a grater and grate it.

Crush the peppercorns in a mortar pestle.

Chopped the green chilli and coriander leaves.

In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you’re serving the salad later then add the salt and lemon juice when you’re about to serve)

Toss them together and serve. Enjoy!

NOTES AND TIPS:

* You can use vegetables of your choice.
* Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
* You can also add blanched broccoli.
* You can use salad dressing of your choice.
* Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
* You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

RECIPE CARD

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Vegetable Salad

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesnt require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Course Appetizer, Side Dish

Cuisine American

Keyword easy and simple vegetable salad, fresh veggies salad, healthy salad, no cook salad, salad, salad without dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akum Raj Jamir

Equipment

• chopping board
• Mixing bowl

Ingredients

• 1 Nedium Cucumber
• 1 Medium Carrot
• 1 Cup or small bowl Cabbage
• 1 Medium Onion
• 1 Medium Tomato
• 2 Large Green chilli
• ½ Inch Ginger
• ½ Teaspoon Peppercorn
• 1 Teaspoon Salt Or as per taste
• ½ Of large Lemon
• ¼ Cup Coriander leaves chopped

Instructions

• First wash all the vegetable and peel them.
• Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.
• Peel the ginger and chopped them. You can use a grater and grate it.
• Crush the peppercorns in a mortar pestle.
• Chopped the green chilli and coriander leaves.
• In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you're serving the salad later then add the salt and lemon juice when you're about to serve)
• Toss them together and serve. Enjoy!

Video

Notes

1. You can use vegetables of your choice.
2. Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
3. You can also add blanched broccoli.
4. You can use salad dressing of your choice.
5. Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
6. You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

SOME SALAD RECIPES

Indian Fruit Salad (Fruit Chaat)
Creamy Pasta Salad
Easy Grilled Chicken Salad
Dohkhlieh (Meghalayan Pork Salad)
Wai Wai Salad ( Noodle Salad)
Potato Yogurt Salad
Boiled Peanut Salad (Beach Style)
Yardlong Beans Salad
Watermelon Pineapple Salad
Black Rice Salad
Cottage Cheese Salad
Aloo Chaat ( Spiced Potato Salad)

Well, if you make this simple vegetable salad recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

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Potato Soup (Aloo Ki Kadhi)

Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.

Course Soup

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

• 1/2 potato boiled, peeled and mashed
• 1/2 cup yogurt
• 1 cup potatoes boiled peeled and cut into small pieces
• 2 Tbsp oil canola or vegetable oil
• 1 tsp cumin seeds jeera
• 1 Tbsp all-purpose flour maida or plain flour
• 1/4 tsp fenugreek seeds dana mathi
• 1/4 tsp black pepper kali mirch
• 1 bay leave tajpat
• 1 dry red chili broken into 2 pieces
• 2 tsp ginger paste
• 1 tsp salt
• 1/4 tsp garam masala
• 2 Tbsp finely chopped cilantro hara dhania

Instructions

• Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
• Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
• Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
• Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
• Adjust the thickness of the soup to your taste.
• Potato soup is ready. Enjoy!

Notes

This is best served with Puri (puffed fried bread).

Originally posted 2017-06-29 23:17:05.

The post Potato Soup (Aloo Ki Kadhi) appeared first on Manjula's Kitchen.

How to make Raw Papaya Salad

(This Thai Vegan Salad is also known as “ Som Tam”.)

Raw Papaya Salad is a delicious and refreshing salad. It has tart, cool, and slightly sweet flavors. Raw papaya salad is great as a side dish to accompany our other raw dishes or can be eaten alone. People who are looking for quick meals, especially on their weight loss journey can opt for this. The crunchy flavors of peanuts increase the taste as well as the nutritional benefits.

This Thai Vegan Salad is also known as “ Som Tam”.

Like ripe papaya, raw papaya is also loaded with many health benefits. Regular use of raw papaya in the form of salads or juices can help in digestion. People who are suffering from the problem of constipation must include its juice. Also, it helps in reducing acne and pigmentation.

Try some of our Salad Recipe:

Makhana Fasting Salad

American Corn Salad

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Raw Papaya Salad

Course dinner, Salad, weight-loss

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2

Ingredients

• 1/2 kg Raw Papaya
• 3 tbsp roasted and crushed peanuts
• 1 finely chopped green chilies
• Coriander leaves handful of finely chopped
• 1 tbsp Pomgranate Seed powder

For dressing

• lemon
• honey
• salt to taste

Instructions

• Peel the raw papaya and then grate it with the thick side of the grater.
• Add all the ingredients together.
• Also, mix all the dressing ingredients together in a bottle and drizzle over the salad.
• Raw papaya salad is ready to enjoy!!!

Notes

Pour the dressing when you are going to serve the salad.

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<p>The post How to make Raw Papaya Salad first appeared on Aroma of Kitchen.</p>

The India trip is exciting in many ways. Not only do I love being with my parents,  the travel but also the foods that I hardly get to see in my daily run in Sydney. However, it was getting to a point where the cooked foods were constant and I missed the simplicity of forking some salad for lunch. Invading into the kitchen garden, the bilimbi tree was almost as if it was waiting for me. This was the first time my daughter saw me climb a tree. She really did not believe I had the monkey in me. Anyway, now that’s proven!  we made a sour spicy salad to accompany the meals (just because amma won’t allow the bilimbi salad as a meal).

What is bilimbi?

A close relative of the carambola tree the bilimbi, Averrhoa bilimbi is a small tree that grows well in the tropics and a native of South East Asia.  Flowering as deep red inflorescence these turn into soft-skinned green fruit. This is bilimbi fruit that has a lot of culinary interest. The whole fruit is edible. The fruit grows in clusters from the stem. The fruit in local Indian names is irumban puli(malayalam) bimbuli (kannada), kamias(Tagalog). (Share with us more regional names if you have any for this fruit please).

What does bilimbi taste like?

The crunchy and firm fruit is actually extremely juicy to bite into. The fruit is highly sour and acidic with a slight metallic after-taste. Unlike carambola, the fruit does not turn sweet upon ripening. If eaten raw, best tasted with a pinch of salt mixed with cayenne. Choose the younger fruit if you like a bit lesser intensity for the sourness, especially for salads. For curries, the ripe fleshy ones are more suited.

Ingredients for the salad

Apart from young bilimbi, you will need other ingredients. A small red onion that is finely sliced and a green chilli to add spiciness. You can either pound the chilli with salt to mix it in the salad or chop it in.  I have added a handful of fresh moringa leaves as the mesclun. If you don’t have access to them, use arugula or spinach in their place. Use fine salt to the season only at the end as it draws out a lot of juice from the bilimbi making the salad soggy.

The recipe card below gives the proportion of the ingredients. From this recipe card, you can directly save onto your pin board if you need to find some of the fruit too.

Pairing the moringa bilimbi salad.

Since the salad is sour and spicy, it will be a fabulous side to protein-rich preparations. Ideally, it will taste awesome with sheek kebabs, rajma cutlets,cheela or cutlets. If you chop the bilimbi fruit smaller, you can mix it with a basic bhel mix to make a tasty snack. We did not wait for all that but had it just as such with a classic South Indian thali.

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We love to bring you new ideas and recipes as we explore them. Hopefully, we will have more tree sorrel recipes I hope you like them too, rate us and leave a comment on your experience of our website. Check out our YouTube, Instagram and Facebook pages too.

SALAD: A healthy food, for a wealthy mood!

Corn Salad ?is a perfect summer dish for picnics or BBQs. A simple, easy to make, deliciously irresistible salad. Its an amazing combination of corn, cucumber, apple, carrot, sprouted moong bean and a special dressing to make it refreshing and flavorful. This combination of fruits-veggies makes one healthy-nutritious side-dish and I bet one cannot resist after one bit. This definitely is a crowd-pleasing salad for parties or potlucks, that would disappear fast!

Corn Salad is packed full of nutritious ingredients. The main ingredient for this salad is SWEET CORN – a grain that is super rich in fiber, vitamins, minerals, and antioxidants. Corn is an excellent addition to a healthy diet.  

Should I use fresh or frozen corn for this salad?

Both work great! Use any as per availability for the season. 

If using fresh corn cob?, make sure to remove husks and silky threads. Boil in a large pot of water for about 10-12 mins. remove corn kernels from the cob using a knife or corn stripper. Fresh corn is ready to use for salad.

If using frozen corn, add the frozen corn to a microwave-safe bowl and add very little water and microwave for 1-2 mins. Increase the time based on the quantity of corn. Strain water and frozen corn is ready to use for salad.

Next addition is a fruit that keeps the doctor away. Yes, it is APPLE! ? Tastes delicious as a stand-alone snack or works great in salads, pies, smoothies, and salsas, too. Apples rarely disappoint. Finely chop and add to your salad(do not peel). Every part of the apple is edible and nutritious. Wash the apple thoroughly before using, to remove the wax coating. I usually keep the skin on for apple because peeling can remove most of the fruit’s fiber, vitamin C and iron so try to consume this juicy delight with the skin on. 

Another addition is CUCUMBERS ?that are low in calories but high in many important vitamins and minerals. The crunchy cucumber is the best summer coolers in this salad, keeps you hydrated and makes the salad so refreshingly good. 

You all are aware of how good a CARROT ?is for eye health. It not only adds a distinct taste and bright color to salad and also gives a sweet mild flavor to the salad. Grate and add carrot as needed for your salad.

Not to forget MUNG BEANS in this salad, that are a high source of nutrients, full of protein to help you keep fuller for longer. They have crisp flavor when sprouted and also sprouted grains are claimed to be higher in nutrients and more easily digestible than unsprouted varieties. I always make sprouted grains every week and store in the refrigerator, to use in curries and salads.

If you would like to know how to sprout grains check out HOW TO SPROUT GRAINS. The same procedure works pretty well for mung beans too. Adding sprouted grain to this salad makes it more nutritious and healthy salad.

Dress your salad with good taste! 

The key ingredient is the simple, flavorful dressing with olive oil, lime juice salt, and pepper. This salad is a pack of flavors (salt, sour, sweet, hot) to soothe your taste buds.

Make this tasty and healthy corn salad today. Eat Better! Feel Better!!

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Thank you and Happy Cooking!

The post Corn Salad appeared first on KaviRuchi.

“Sundal” a south indian delicacy is a delicious salad which is mostly enjoyed as a snack especially at the beach.
Strolling along the shore at the Marina Beach (Chennai, India) on a hot summer evening, all you would crave for is this “sundal”. It is a tongue tingling melange of boiled dried yellow peas tossed with chopped pink onions, grated fresh coconut, green chillies, green mango, ginger, cilantro, salt and drizzled with freshly squeezed lemon juice, then infused with flavour by tempering with mustard seeds, dried red chillies, curry leaves and asafoetida. Such a popular street snack to enjoy at the beach and so yummy!

This ‘sundal’ is usually made with dried whole yellow peas called ‘battani’ in tamil. If you don’t find it in the stores the best alternative is chickpeas. I prefer using the dried chickpeas to the canned ones even though it is more time saving and convenient. Canned food has always been my last priority for most of the food items as you know it not only contains preservatives but most of its nutrients are lost during the canning process, therefore are not as flavourful and tasty as well. It probably takes the same time to dump the dried chickpeas into the instant pot, add water and close the lid as it takes to open a can of chickpeas and rinse before using them. Why not make good choices and reap the health benefits by incorporating wholesome foods in our diet and avoiding canned foods?

It is best to hydrate the chickpeas prior to cooking. If they are soaked all the way through, then they not only swell up and soften evenly but also in less amount of time. It is much easier cooking them in the Instant Pot as it not only saves time but is so convenient. You could also pressure cook them in the Instant pot without soaking them but it would take longer – between 45 minutes to an hour, while pre soaked chickpeas are al dente tender in 35 minutes. Slow cooking them in the Instant Pot retains all their water soluble nutrients such as vitamins, minerals and antioxidants. Pre soaking them and draining away the water does break down the complex sugars that produce gas but very slightly (upto 25%). I prefer not to drain out the soaking water to prevent the loss of the valuable nutrients.

With this ‘sundal’ are tagged so many memories too. Here is one …..
I remember, I still remember
the taste, the flavour
the whiff of the aroma
that hit our olfactory nerves
as we sat watching the waves
dancing in glee
bouncing on the shore
as if they were enjoying
our company!
Yes, I still remember
those little vendors
scooping out the ‘sundal’
with their little hands
while we sat waiting,
drooling with impatience
over this sensational concoction,
this melange of flavours
that stimulates your brain
and leaves you craving for it
over and over again!
But in all this ecstatic endeavour
little did we realize how hard
those little hands worked
to combat their dire needs
to help, support and provide
for their poverty stricken families.
They were little kids indeed
but burdened down
by so many responsibilities!!

Here’s the recipe:

Ingredients:
1 cup chickpeas
1/2 a medium onion
1-2 green chillies
1/4 cup cilantro chopped
1/4 cup coconut grated
1/3 cup green mango chopped or grated
1 inch piece of ginger julienned and chopped.
Juice of half a lemon
a pinch of asafoetida
a few curry leaves
1/4 tsp mustard seeds
1 tsp ghee(clarified butter)
1 – 2 dried red chilies

Instructions:
1. Soak the chickpeas overnight or at least for 8+ hours to hydrate them to the core.
2. Place the soaked chickpeas in the Instant Pot and Pressure cook on manual for 30 – 35 minutes till they are soft but al dente.  It is up to you to use the same water to cook or discard it. I prefer not to lose the valuable nutrients in the water so I use the same. Sauté till the chickpeas absorb all the water left in the Instant pot. If you forgot to soak them, just cover them up with boiling water and simmer on the stove till they are soft and tender. Or slow cook in the Instant pot.
3. Add to the boiled chickpeas, chopped onions, green chilli, ginger, cilantro, grated coconut, squeeze in the lemon juice and toss them we till they get mixed well.
4. Heat the ghee in a tadka (tempering) pan. When hot, crackle the mustard seeds, then add dried red chillies followed by curry leaves and asafoetida. Immediately pour the tempering over the chickpeas. Toss once more to mix well. Enjoy!

You may also like:

Spicy Carrot & Green Apple Salad

Egg Salad

Pineapple Kachumbar

Chickpea Sundal Salad

The post Chickpea ‘Sundal’ Salad appeared first on Mama's Secret Recipes.