Mother’s day is this Sunday. Are you planning anything special? A mother’s day brunch? Or perhaps a mother’s day tea? In either case, a salad with crispy butter lettuce and this bright, lemony mint vinaigrette ^[1].

Making the Lemon Mint Vinaigrette:

You can make the dressing up to a week ahead. I like to use mason jars for everything – and it’s the perfect vessel for a homemade salad dressing.

It’s pretty easy. Make sure the garlic and mint are minced as small as possible.

Put all the ingredients in a half-pint jar and shake – shake – shake. This is not a thick dressing. The consistency is more like a simple oil and vinegar.

Put the lid on tight and store in the refrigerator.

NOTE: My niece tried this and said my recipe was good, but it needed something sweet. She add a bit of balsamic vinegar and she was right!! SO much better!!

Assembling the salad:

Lay a couple whole leaves on the edge of the salad bowl. Slice the onions and cucumbers thin –

On top, place more lettuce that has been torn into bite size pieces. Be gentle when you tear – butter lettuce bruises easily.

Place some cherry tomatoes, cucumbers and sweet onion on the salad. A little fresh mint adds some zip too!

Add some dressing and toss. Goes great with tea sandwiches for the party!

© Copyright 2023 The Lazy Gastronome

5 from 4 votes

Print ^[2]

Lemon Mint Vinaigrette

Mother's day is this Sunday. Are you planning anything special? A mother's day brunch? Or perhaps a mother's day tea? In either case, a salad with crispy butter lettuce and this bright, lemony mint vinaigrette.

Course: Salad, Side Dish

Cuisine: American, summer

Keyword: dressing, garlic, lemon, mint, salad

Servings: 1 cup dressing

Author: HelenFern

Ingredients

Vinaigrette

• 1/4 cup fresh squeezed lemon juice
• 2/3 cup high quality olive oil
• 1/4 teaspoon lemon zest
• 1-1/2 teaspoon minced fresh mint
• 1/8 teaspoon minced fresh garlic
• 3/4 teaspoon lemon pepper
• 1/2 teaspoon sea salt (or less if you prefer)
• 1-2 Tablespoons balsamic vinegar (optional - see note below)

Build the salad

• 2 heads butter lettuce
• 1/2 to 1 cup grape or cherry tomatoes
• 1/4 cup thinly sliced onions
• 1/2 cup thinly sliced cucumbers

Instructions

The Vinaigrette

1. You can make the dressing up to a week ahead. I like to use mason jars for everything - and it's the perfect vessel for a homemade salad dressing.

2. It's pretty easy. Make sure the garlic and mint are minced as small as possible.

3. Put all the ingredients in a half-pint jar and shake - shake - shake. This is not a thick dressing. The consistency is more like a simple oil and vinegar.

4. Put the lid on tight and store in the refrigerator. 

Build the Salad

1. Lay a couple whole leaves on the edge of the salad bowl.

2. On top, place more lettuce that has been torn into bite size pieces. Be gentle when you tear - butter lettuce bruises easily.

3. Place some cherry tomatoes, thin sliced cucumbers and sweet onion on the salad.

4. Add some dressing and toss. Goes great with tea sandwiches for the party!

Recipe Notes

© Copyright 2023 The Lazy Gastronome

                                                                                                                                           NOTE: My niece tried this and said my recipe was good, but it needed something sweet. She add a bit of balsamic vinegar and she was right!! SO much better!!

Coleslaw is a perfect dish to take with on a picnic, or serve at a barbecue. It’s a great tailgate side and goes with just about any barbecued meat. And who doesn’t like coleslaw?

A bowl of coleslaw can be refreshing and delicious, but sometimes it gets kind of boring. I decided to add a little spunk to this one. I added some arugula and green onions, along with some different seasonings in the dressing. Arugula has a slightly nutty taste and the texture is different than cabbage, adding a little variety to this dish.

Here’s how you make the coleslaw:

Start by mixing up the dressing. Put all the ingredients in a small bowl and, using a wire whisk, mix until it’s fully blended.

Set aside.

Next put the coleslaw mix, the onions, and the chopped arugula into a large bowl.

Mix in the salad dressing and stir to completely cover all the pieces of cabbage and arugula ^[6]. It’s the dressing that makes the slaw.

Add fresh cracked pepper and sea salt to taste.

Cover and put it in the refrigerator. Refrigerate four hours or overnight.

Serve cold and garnish with some cherry tomato ^[7] halves.

© Copyright 2022 The Lazy Gastronome

5 from 5 votes

Print ^[8]

Cabbage and Arugula Coleslaw

a delicious coleslaw with the nutty taste of arugula.

Course: Salad, Side Dish

Cuisine: American, fresh

Keyword: arugula, cabbage, coleslaw, green onion, salad

Servings: 6 servings

Author: HelenFern

Ingredients

Dressing

• 3/4 cup real mayonnaise
• 1 Tablespoon white sugar
• 2 Tablespoons fresh lemon juice
• 2 Tablespoon apple cider vinegar
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic granules

Coleslaw

• 10 oz bag Angel hair shredded cabbage
• 1 cup chopped arugula
• 4 green onions, sliced
• sea salt and fresh cracked pepper to taste
• cherry tomatoes cut in half for garnish

Instructions

1. Start by mixing up the dressing. Put all the ingredients in a small bowl and, using a wire whisk, mix until it’s fully blended.

2. Set aside.

3. Next put the coleslaw mix, the onions, and the chopped arugula into a large bowl.

4. Mix in salad dressing, then stir to completely cover all the pieces of cabbage and arugula.

5. Add fresh cracked pepper and sea salt to taste.

6. Cover and put it in the refrigerator. Refrigerate four hours or overnight.

7. Serve cold and garnish with some cherry tomato halves.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronom

I found this absolutely beautiful Arava melon. This green fleshed melon is dense and sweet like a cantaloupe and juice like a honeydew. Since there are only two of us, I needed to figure out something to do with half of it. As I thought about it, it occurred to me – the texture and flavor of the melon would go really well with avocado. Yes!! Avocado and melon salad!!

Here’s how you do it:

Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet.

Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle.

Do not over bake.

Oops – left it in a little too long!

Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes.

Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat.

Just before serving, toss the melons with the yogurt mix, coating each piece evenly.

Serve garnished with cheese crisps on the top.

© Copyright 2022 The Lazy Gastronome

Goes great with the Grilled Lamb Burgers ^[12]!

Print ^[13]

Avocado and Melon Salad

A delicious summer salad - with a creamy feta dressing and cheese crisps

Course: Appetizer, Salad

Cuisine: American, summer

Keyword: avocado, cheese crisps, cilantro, feta, watermelon, yogurt

Servings: 4 Servings

Author: HelenFern

Ingredients

• 1/3 cup olive oil
• 1 teaspoon jalapeño, minced
• 1/2 lime, juiced
• 1 Tablespoon apple cider vinegar
• 3/4 teaspoon fine sea salt
• 1 cup pepper jack cheese, grated
• 1-1/2 cup cubed melon
• 1 large avocado
• 1 Tablespoon cilantro, minced
• 3 Tablespoons crumbled feta
• 1/3 cup plain Greek yogurt - NOT non-fat

Instructions

1. Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

2. Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet. Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle. Do not over bake.

3. Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

4. Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes. 

5. Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat. 

6. Just before serving, toss the melons with the yogurt mix, coating each piece evenly. Serve garnished with cheese crisps on the top.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

 

Here are some things that are perfect to use for this recipe!

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I love a blood orange ^[1]. They taste like an orange, but with a hint of raspberry. They work beautifully in a salad, not to mention as a snack.

A blood orange is a citrus that contains anthocyanin, the same compound that gives blueberries and tomatoes their color. Heat causes a chemical reaction the changes the colors. That’s why blueberries turn almost purple when they are cooked.

So now that you know what a blood orange is, are you ready for a great salad? Oh, and by the way, they are in season right now!

Here’s How to Make a Blood Orange Salad:

Tear the lettuce into bite sized pieces. Cut the blood orange segments in half. Add the red pepper, edamame, and parmesan. Toss to mix it evenly.

Now, make the dressing.

Add all the dressing ingredients except the oil into a blender. Blend on low.

Slowly add the oil and process until it starts to thicken.

Put some vinaigrette on the lettuce (the amount you like), top with a little more parmesan and serve! Easy and delicious.

© Copyright 2022 The Lazy Gastronome

Print ^[17]

Blood Orange Salad with Blood Orange Vinaigrette

Super easy, colorful and delicious.

Course: Appetizer, Salad

Cuisine: American

Keyword: bell pepper, blood orange, edamame, lettuce, parmesan, thyme

Servings: 4 servings

Author: HelenFern

Ingredients

• 6 cups green leaf lettuce
• 20 blood oranges, peeled and segments separated
• 1/2 cup chopped red bell pepper
• 1/2 cup edamame
• 4 Tablespoons, plus some for garnish parmesan cheese (not the canned)

Dressing

• 1/3 cup extra virgin olive oil
• 1/4 teaspoon minced fresh thyme
• pinch sea salt
• 1 blood orange, juiced
• 1/2 teaspoon honey

Instructions

1. Tear the lettuce into bite sized pieces. Cut the orange segments in half. Add the red pepper, edamame, and parmesan. Toss to mix it evenly.

2. Now, make the dressing.

3. Add all the dressing ingredients except the oil into a blender. Blend on low.

4. Slowly add the oil and process until it starts to thicken.

5. Put some dressing on the lettuce (the amount you like), top with a little more parmesan and serve! Easy and delicious. 

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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#lazygastronome
#bloodorange

Looking for a quick and delicious lunch? Fill an avocado with tuna salad! Add some crisp lettuce and a few little tomatoes – Voila!

Here’s How to Do it:

Start with the right avocado ^[21]. I was told you need to have it really soft to be sure it’s ripe – but that’s not right!! To find a perfect avocado, look for the darker skinned fruit. But colors vary to don’t rely on that. Give it a firm but gentle push with your thumb. Does it feel slightly soft but a little firm or does it feel mushy and soft? Go for the slightly soft.

In a large bowl, mix the tuna ingredients.

Whisk the oil, vinegar, salt, & pepper until it emulsifies. Set it aside.

Cut the avocado in half. Remove the seed and scoop the meat out of the skin. Use a large spoon and move it between the two.

Carefully cut a very thin slice off the bottom. This will keep it from rolling over.

Gently toss the lettuce in the oil & vinegar, then place it evenly on each of the plates.

Put the avocado right in the middle,

then top each with 1/2 of the tuna mixture. Add a few tomatoes and serve!

© Copyright 2021 The Lazy Gastronome

Print ^[22]

Avocado Tuna Boats

A super easy and really delicious salad

Course: Appetizer, dinner, lunch, summer

Cuisine: American

Keyword: avocado, cold, salad, tuna

Servings: 2 servings

Author: HelenFern

Ingredients

• 1 large avocado (be sure it's not over ripe)

Tuna salad

• 2 3-oz cans solid white albacore tuna
• 1/4 cup mayonnaise
• 2 tablespoons dill pickle relish
• 2 tablespoons green onions, sliced
• salt and pepper to taste

Oil & Vinegar

• 2 tablespoons olive oil, (use a good quality oil)
• 2 teaspoons champagne vinegar
• 1 pinch salt
• 1 pinch lemon pepper

Salad

• 2 cups iceburg lettuce, torn
• 6-8 cherry tomatoes

Instructions

1. In a large bowl, mix the tuna ingredients.

2. Whisk the oil, vinegar, salt, & pepper until it emulsifies. Set aside.

3. Cut the avocado in half. Remove the seed and scoop the meat out of the skin. Use a large spoon and move it between the two.

4. Carefully cut a very thin slice off the bottom. This will keep it from rolling over.

5. Gently toss the lettuce in the oil & vinegar, then place it evenly on the plates.

6. Put the avocado right in the middle, then top each with 1/2 of the tuna mixture. Add a few tomatoes and serve!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!