Creamy Garden Egg Salad

This egg salad is so creamy and full of fresh flavors from the garden like cilantro and cucumber. This simple meal is wholesome and delightful in the Summertime, it always takes me back to my childhood.

Yield: 4 servings


6 eggs

3 sprigs of cilantro or basil

2 celery stalks

1/4 cucumber

3 tbsp. mayonnaise

1 tsp. whole grain mustard or dijon

1 tsp. red wine vinegar

1 tsp. white wine vinegar

salt and pepper to taste


Have a medium bowl of ice water ready for the eggs to cool once they are cooked.

In a small pot add in the eggs and fill with cold water until it covers the eggs by 2 inches.

Heat up to boiling and time it for 10-12 minutes until the eggs are hard boiled.

Take off the heat and drain the water. Carefully scoop out the eggs and place into the ice water. Let cool completely in the fridge for at least 10-20 minutes.

Once the eggs are cold, peel them and rinse in cold water.

Wash all produce and have a medium bowl ready.

Chop the eggs, celery, cilantro or basil, and the cucumber very small and add into the bowl.

Add in the mayonnaise, mustard, white vinegar, red wine vinegar, and mix well. Add in salt and pepper to taste and enjoy. Keep refrigerated for up to 4 days.

Sauteed Shrimp with Garlic and Paprika on top of a Beautiful Garden Salad

Hello all. I’ve been having a lot of salads lately with the weather getting warmer, I’m less likely to cook a lot on my stove. I love how easy this meal is and the shrimp is so succulent and super delicious on a salad, wraps, or even tacos.

Vegan note: Instead of shrimp add beans or tofu

Yield: 2 servings


3 cups romaine lettuce

1/2 cup green cabage

2 carrots

4 sprigs of cilantro

2 celery stalks

1 yellow summer squash

4 button mushrooms

8 shrimp (thawed, peeled and deveined)

garlic powder


salt and pepper

1 tbsp. oil


Wash all produce. Chop the romaine and dice the mushrooms, celery, carrots, squash, and cabbage. Toss all in a big bowl and mix well.

Thaw the shrimp in the fridge overnight or run under cold water in a colander for 5 minutes. Peel and de-vein if needed.

In a small saute pan heat on medium heat. Add 1 tbsp. of oil. Add in the shrimp and spread them out evenly so the pan isn’t crowded. Shake out the spices on top of the shrimp generously and cook 1-2 minutes. When the shrimp starts to curl up and turn pink flip over. Add the spices on top and cook 1-2 minutes or until pink and they feel firm to the touch.

Portion out the mixed salad and top with shrimp. Use your favorite dressing and enjoy.

Mixed Berries with Honey and Cilantro

This quick and simple fruit salad is so amazing in the summertime. I love the sweetness of the fruit combined with a touch of honey and fresh herbs gives it an unexpected flavor that works so well with the fruit. And the touch of lemon brightens it all up so nicely. If you are not a fan of cilantro, fresh basil also works well in this recipe. You can also substitute the honey with agave or maple syrup to make it vegan.

Yield: 4 servings


2 cup fresh strawberries with tops removed

1 cup blueberries

1/2 lemon, zested and juiced

1 tbsp. honey, agave, or maple syrup

2-3 sprigs of cilantro or basil leaves


Wash all produce well. Cut off the tops of the strawberries and discard. Then slice the strawberries into quarters or bite size pieces. Take the cilantro or basil leaves and mince or cut finely.

In a medium size bowl combine the strawberries and blueberries. Add in the herbs and zest the lemon and juice. Add in the honey, agave, or maple syrup and toss gently.

Serve as is, over pancakes, with oatmeal, or with whipped cream and shortcakes and enjoy.

Savory and Sweet Mason Jar Salad

I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots


Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use olive oil, fresh lemon juice and a touch of salt and pepper.

mason jar salad

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Mixed Berry Salad with Spinach and Walnuts

This spinach salad is so light and the fresh berries make a great combination. Try it with my  sesame ginger dressing, recipe below.

Yield: 2 salads


3 cups fresh spinach leaves

1 cup mixed berries (blueberries, raspberries, and strawberries)

1/2 cup raw walnuts

1/2 cucumber

2 celery stalks

1 tbsp. sesame seeds

For the dressing:

2 tbsp. olive oil

1 tbsp. pickled ginger and brine

2 tbsp. sesame oil

pinch of salt and pepper


Wash and pat dry the spinach leaves well. Wash all the berries and pat dry. Trim the strawberries and discard the tops. Slice the strawberries in half or in quarters. Crush the walnuts into smaller pieces. Wash and slice the cucumber and celery.

For the dressing:

In a small bowl combine the olive oil, sesame oil, pickled ginger with the brine, and a little salt and pepper. Mix with a fork and add more oil/ brine to reach desired consistency.

In a large bowl toss the spinach, berries, cucumber, celery, and walnuts together. Drizzle the dressing over the salad as desired and gently toss. Sprinkle the sesame seeds on top and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Raw Cucumber and Tomato Salad

I love when tomatoes come in season, so sweet I can’t stop eating them! This refreshing salad is packed with flavor, simple ingredients, and minimal prep. Perfect for summer evenings to compliment any dish.

Note: This salad is a great basic recipe, it’s also amazing with the addition of fresh herbs like mint, basil, or dill.

tomato salad

Yield: 2 servings


1/2 cucumber

2 roma tomatoes, heirloom, any kind you like

1/4 red onion

1 celery stalks

olive oil

white vinegar

salt and pepper


Wash and pat dry all produce.

Dice the tomato, onion, and slice the celery into thin slices. Peel the cucumber and dice. In a medium bowl add in the tomato, onion, and celery. Drizzle 1-2 tbsp. of olive oil and vinegar. Season with a little salt and pepper, to taste and lightly toss.

You can serve right away or chill in the fridge for about an hour so the salad can marinate and deeper flavors will develop.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

tomato salad

tomato salad

Rainbow Carrot Salad with Apples, Raisins, and Cinnamon

This carrot slaw salad is wonderfully sweet with the cherries, apples, and a touch of cinnamon. I love to make this dish around the holidays. The textures play well with each other and the flavor combination is so delicious and fall inspired.

Note: To save time you can buy pre-grated carrots, though its more budget friendly if you peel and grate them yourself.

Yield: 8 servings


1 lb. rainbow carrots, peeled and grated

1 large red apple, cored and diced

4 mandarin oranges

1/2 cup golden raisins

1/4 cup walnuts

1/2-1 tsp. cinnamon


Wash all produce.

Remove the tops, peel, and grate the carrots. Core and dice the apple.  Zest the oranges first, then cut into small dice.

In a medium bowl combine the carrots, apples, walnuts, raisins, and cinnamon and serve.



Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!


Sweet Summer Spinach Salad

I love making simple salads. This lovely salad has crispy romaine lettuce, shredded red cabbage, fresh kiwi, and sweet cherries. Top with your favorite dressing!

summer salad with kiwi, red cabbage, and cherries

summer salad with kiwi, red cabbage, and cherries

Yield: 1 small salad


1 cup romaine lettuce

1/3 cup shredded red cabbage

1 kiwi

6 black cherries

1/2 tbsp. sesame seeds

1 tbsp. olive oil

1/2 lemon

1/2 roma tomato


Wash all produce, and pat dry. Chop the romaine lettuce, and cut the cabbage into very thin slices. Peel the kiwi and slice thin. Cut the tomato into thin slices. Cut the cherries in half around the pit, and remove the pit.

In a medium bowl toss the romaine and red cabbage together. On top add the tomato and kiwi slices. Drizzle the olive oil, squeeze the lemon over the salad, and top with sesame seeds. Mix and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!



Vegan Pasta Salad

I love making this in the Summertime. Its fresh full of healthy ingredients, and so easy it’s ready in just a few minutes! I love to take this to friend’s barbecues, and lunches at work. I also love to toss in a can of tuna with this salad for a simple and satisfying meal.

Vegan note: Use a dairy-free mayonnaise found in most supermarkets.


2 cups rotini pasta (add nutrients using whole wheat or a veggie pasta)

1/2 cup mayonnaise

3 radishes

1/2 cup green cabbage

1/2 cup green peas

For the Pesto:

4 ounces of fresh basil

1/2 cup walnuts

1 tbsp. flax-seed

1-1 1/2 cups olive oil

salt and pepper, to taste


*For the pesto:

In a blender/ food processor combine the basil, walnuts, flax-seed, and olive oil. Blend until well processed, and add more oil until desired consistency is reached.

*For the Salad:


Cook the pasta, during the last minute, add in the peas to cook . When pasta is al dente, take off heat and run under cold water to cool, then drain. Wash the produce and slice thin the radishes, and green cabbage.

In a medium bowl add the pasta, mayonnaise, and 2-3 tbsp. of pesto and mix well. Add in the radish, cabbage, and toss. Gently fold in the green peas, and season with salt and pepper and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!