Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Recipe
• Fruit Salad Dressing Recipe Ingredients
• How to Make It
• Tip for Success
• Ideas for Serving This Dressing for Fruit Salad
  • Summer Fruit Salad
  • Autumn Fruit Salad
  • Winter Fruit Salad
  • Berry Fruit Salad
  • Holiday Fruit Salad

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first created this fruit salad dressing recipe when I needed to dress my Summer Fruit Salad. I wanted luscious and creamy but also something that really elevated the fruit.

I’ve noticed that a lot of people aren’t necessarily on the hunt for fruit salad, but they do sometimes want to find a fruit salad dressing! And considering this creamy dressing isn’t just great on summer fruits but it’s excellent on strawberries, blueberries, apples, and more, I thought I’d create a post just for this fruit salad dressing so that it can really shine on its own.

Be free little dressing recipe!

Why You’ll Love This Recipe

• It’s super simple and easy. Just 3 ingredients and 5 minutes to make!
• So tasty – something about the creamy yogurt + brightness of the lemon + kiss of vanilla + the tiny crunch of poppyseeds is irresistible!
• Make-ahead – Super easy to whip up and then keep in the fridge until it’s time for brunch or the like.

Fruit Salad Dressing Recipe Ingredients

• Yogurt – I like to grab a tub of vanilla yogurt for this fruit salad dressing. If you don’t have vanilla yogurt on hand, you can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.
• Lemon – You’ll need the zest and the juice. When I’m using citrus zest, I like to buy organic fruit.
• Poppyseeds – Just a teaspoon! You’ll find poppyseeds in the spices and baking aisle of most grocery stores.

How to Make It

Just mix the ingredients together in a small bowl and pour it over some fresh fruit! Easy peasy.

Tip for Success

• You can make this fruit salad dressing up to 3 days ahead of time. Just mix together, place in an airtight container, and plop it in the fridge until you’re ready to mix it up with some fruit.

Ideas for Serving This Dressing for Fruit Salad

Summer Fruit Salad

• Toss with pineapple, melon, grapes, nectarines, plums, and blueberries.

Autumn Fruit Salad

• Mix with apples, pears, and grapes. Top with chopped pecans. Yummy with a pinch of cinnamon and nutmeg mixed in too.

Winter Fruit Salad

• Place segmented oranges, kiwis, and pomegranate arils in a large bowl and top with dressing. Mix.

Berry Fruit Salad

• Mix with strawberries, raspberries, blueberries, and blackberries. Great with some chopped fresh mint too.

Holiday Fruit Salad

• Toss together red and green fruits like strawberries (if you can find them in the winter), raspberries, red apples, pomegranate arils + kiwi fruit and green grapes. Mix with fruit salad dressing.

I hope you love this fruit salad dressing as much as we do! It’s creamy and easy and especially good on strawberries and summer fruits.

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Lemon Poppyseed Fruit Salad Dressing

A super easy, lemony fruit salad dressing recipe that elevates any fruit salad! With a lemon juice, poppyseeds, lemon zest, and a kiss of vanilla. So delicious!

Course Salad

Keyword creamy fruit salad dressing, fruit salad dressing, lemon dressing, lemon poppyseed fruit salad dressing, poppyseed dressing

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 tablespoons

Calories 20kcal

Author Kare

Ingredients

• 2/3 cup vanilla yogurt* about 5 ounces
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons fresh lemon juice from one medium lemon
• 1 teaspoon poppyseeds

Instructions

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Pour over cut fruit and toss gently to coat each piece.

Notes

Vegan option:

Substitute a dairy-free/vegan vanilla yogurt. 

*Substitution info:

You can swap in 2/3 cup Greek yogurt or plain yogurt, but you’ll probably want to add a teaspoon or two of sweetener like honey, granulated sugar (stir until dissolved), or pure maple syrup and a touch of pure vanilla extract.

Nutrition

Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.1mg

The post Lemon Poppyseed Fruit Salad Dressing appeared first on Kitchen Treaty.

Plus, basil seeds are SO good for you! They are considered prebiotics, full of fiber and so many other nutrients.

Also known as a sabja seeds, sweet basil seeds are common in India and some places in Asia, but they’re becoming more well known in the US because of their powerhouse health benefits.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Basil Seed Drink
• Ingredients
• How to Make This Lemon Basil Seed Drink
• Tips for Success
• More Basil Seed & Chia Seed Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve recently discovered basil seeds as an alternative to chia seeds, and now enjoy both regularly. I recently shared a basil seed pudding recipe that I’m obsessed with, but today I thought I’d share this basil seed drink.

I’m sure you’ve heard of drinking hydrated chia seeds with lemon water first thing in the morning. This lemon Basil Seed Drink is similar; except it’s got a bit of sweetener and is actually a version of a drink very popular in India and some parts of Asia.

Why You’ll Love This Basil Seed Drink

• It tastes great: This sweet, lemony drink is like a light lemonade with chewy little boba-like bits.
• Filling: Due to the chewy hydrated basil seeds, this drink actually feels kind of like a light snack!
• Nutritious: Basil seeds have fiber, protein, Omega 3s and more. This Basil See Drink is a great way to sneak some nutrition into your day! (source)
• Excellent for warm days: Basil seeds are widely considered a natural body coolant, as described in this recipe for Gond Katira with rose syrup, pistachios, and milk (which I am super intrigued by!)

Ingredients

• Basil seeds – The seeds of the sweet basil plant, also known as sabja seeds or tukmaria seeds. An American brand, ZenBasil, has brought USDA certified basil seeds to North America. I buy them off of Amazon (affiliate link).
• Water
• Lemon juice – You’ll need about 2 tablespoons, which one lemon should easily provide.
• Sugar – Traditional basil seed drinks do tend to have sugar, which helps make it more palatable and lemonade-like. If you prefer another sweetener such as honey or agave, feel free! It’s easy to swap. Sugar substitutes work well too, or if you simply want a sub for your lemon chia seed water, you can skip the sugar altogether.
• Ice
• Mint leaves – Totally optional but they look pretty and add to the refreshing vibes.

How to Make This Lemon Basil Seed Drink

1. First, you’ll need to hydrate the basil seeds. Mix the basil seeds and some of the water together in a small bowl and let them sit for a few minutes until they’ve developed a gelatinous outer layer.
2. Add the lemon juice, sugar, and remaining water to a tall glass.
3. Stir for a minute or so, until the sugar has dissolved.
4. Add the hydrated basil seeds.
5. Add the ice, stir, and serve.

Tips for Success

• Hydrate your basil seeds in room-temp water. They’ll plump up faster.
• The basil seeds will sink to the bottom as your basil seed drink sits. Just give it a quick stir before you drink.

I hope you love this lemon basil seed drink as much as we’ve been enjoying it! It’s hydrating, refreshing, delicious, and full of nutrients.

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Chai Latte Basil Seed Pudding
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

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Lemon Basil Seed Drink

This hydrating, fiber-rich drink is super refreshing! With super-powered basil seeds, it's a great way to kickstart your day or power you through a groggy afternoon.

Keyword basil seed drink, basil seeds drink, sabja seeds drink

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 55kcal

Author Kare

Ingredients

• 1 teaspoon basil seeds
• 1/3 + 2/3 cup water divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon granulated sugar
• 3-4 mint leaves optional
• 1 cup ice

Instructions

Hydrate (or "Bloom") the Basil Seeds

• In a small bowl, mix together the basil seeds and 1/3 cup water. Let sit for 5-10 minutes until the basil seeds have absorbed some of the water, developing a transparent, gelatinous outer layer.

Mix Together the Lemon, Sugar, Mint (if using) and Remaining Water

• In a large glass, mix together the remaining 2/3 cup water, lemon juice, sugar, and mint leaves (if using). Stir for a minute or two until the sugar has dissolved.

Add Hydrated Basil Seeds and Ice

• Stir in the hydrated basil seeds and fill the cup the rest of the way with ice. Give it a stir and serve.

Nutrition

Serving: 1g | Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Sodium: 25mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 0.2mg

The post Lemon Basil Seed Drink appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Blueberry Sauce
• What to Serve with Blueberry Sauce
• Tips for Success
• More Blueberry Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

June 3, 2010 – We’re getting married on a blueberry farm. This weekend. This WEEKEND! Gosh, this thing came fast. Seems like Christmas Eve was just yesterday… the day my guy got down on one knee and popped the question. I didn’t say yes, though. I said “of course!”

Gotta say, I’m psyched the day is here. Yes, yes, I am definitely just ready to get it done with and get on with our lives. But I’m also just dang excited for all the festivities (and the honeymoon!) Plus, I get to marry the most wonderful guy. Bring it on.

So I thought it was appropriate this week to share this recipe for Blueberry Sauce. Not only because there are blueberries involved, but also because we’re going to be serving this sauce over cheesecake for dessert at our reception. (Post-wedding update: It was a huge hit!)

Ingredients

• Blueberries – I’ve only made this blueberry sauce recipe with fresh blueberries, but I’d imagine frozen blueberries will work, too.
• Sugar – I’ve found 2/3 cup sugar to be the sweet spot but like all berries, blueberries can vary in sweetness, so you may want to add more sugar at the end of the recipe once you taste your cooked blueberry sauce.
• Lemon juice & zest – Both zest and juice add a tart, acidic note that really highlights the flavor of the blueberries.
• Water – To help the blueberries cook down.
• Vanilla extract – I like to add a touch of pure vanilla extract to round out the flavors of the blueberry sauce. I think it really adds something special, but if you’re not sure, feel free to leave it out.

How to Make Blueberry Sauce

1. First you’ll want to rinse your blueberries, making sure they’re nice and clean. Pick through them, getting rid of any shriveled or bad berries and any remaining stems.
2. Next, you’ll add the blueberries to a medium saucepan. Add the sugar, lemon juice and zest, and water.
3. Turn the heat to medium-high. Stir occasionally until the ingredients come to a boil.
4. Reduce the heat and simmer until the sauce thickens, roughly for about 15 – 20 minutes.
5. Remove the blueberry sauce from the heat, then stir in the vanilla. Taste your homemade blueberry sauce and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may more sugar to balance it out). 
6. Serve warm or cold.

What to Serve with Blueberry Sauce

• Spoon it over cheesecake
• Serve it with buttery classic French toast
• Pour it over fluffy banana pancakes (or really any pancakes!)
• This blueberry sauce recipe is SO good over vanilla ice cream.

Tips for Success

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

I hope this blueberry sauce recipe is as much of a fave summer recipe for you as it is for us! We make this one yearly with blueberries we’ve picked from our local blueberry farm. Nothing better in the summer!

More Blueberry Recipes

Got blueberries?! Try one of these fresh blueberry recipes.

• Blueberry Lemonade
• Blueberry Milkshake
• Blueberry Lemon Cheesecake Bars
• Blueberry Muffins
• Blueberry French Toast Bake

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Blueberry Sauce Recipe

Blueberries, lemon juice, and lemon zest simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.

Keyword blueberry sauce, blueberry sauce recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 cups

Calories 394kcal

Author Kare

Ingredients

• 2 cups blueberries 1 pint or about 3/4 pound
• 2/3 cup sugar
• Zest and juice from one medium lemon about 1 tablespoon of zest and 2 tablespoons of lemon juice
• 1/3 cup water
• 1/2 teaspoon vanilla

Instructions

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 – 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla. Taste and add more sugar if desired (depending on the blueberries and the amount of lemon juice, you may need a touch more sugar to balance it out).
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

Notes

Storage:

• Blueberry sauce will last in the fridge for around a week. Just keep it in an airtight container.
• To freeze it, cool to room temp then place in a freezer safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge.

Nutrition

Calories: 394kcal | Carbohydrates: 101g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 185mg | Fiber: 6g | Sugar: 90g | Vitamin A: 128IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg

Originally posted June 3, 2010. Updates made July 3, 2025.

The post Blueberry Sauce Recipe appeared first on Kitchen Treaty.

This tartar sauce recipe needs only 5 ingredients and only about 3 minutes to make. You’ll love how fast and easy it is to whip up homemade tartar sauce!

Whether you have a sudden need for tartar sauce and are wondering if you have the ingredients to make it at home, or if you just want to make your own condiments, I’m here to tell you that making your own tartar sauce is almost shockingly easy!

Mix together just a few ingredients and you’re on your way to the perfect sauce for fries, fish, and more.

Why You’ll Love Homemade Tartar Sauce

There’s just something so satisfying about being able to make your own condiments! Tartar Sauce in particular is super simple to make. Once you know the base recipe, you can customize your homemade tartar sauce however you like. Love it lemony? Double up on it! Dill fan? Add more more more! My guy loves to shake a bit of green Tabasco into his tartar sauce, and he’s right – it’s spicy and delicious.

You NEED a signature tartar sauce in your life. It’s true.

Ingredients

• Mayonnaise – Use your favorite brand, or if you’re eating vegan, opt for a vegan mayo.
• Dill pickles – You can start with whole pickles or spears. I like to dice them pretty finely.
• Lemon juice – You don’t need a lot of fresh lemon juice, so one lemon should be plenty.
• Sugar – I really wanted to love my homemade tartar sauce recipe without sugar, but the truth is, I think it’s a must-have ingredient! You don’t need a lot, but it adds that signature kiss of sweetness that makes tartar sauce so delicious.
• Onion powder – Onion powder is such a secret weapon ingredient. It adds the most wonderful depth of flavor, and you don’t even have to do any chopping! Win win.
• Dill – You’ll want just a touch of fresh minced dill (or you can use dried dill if fresh isn’t available; it’s also delicious!)

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

I hope this homemade tartar sauce fulfills all of your tartar sauce dreams! It’s just so easy to make at home, and you can customize it however you like it.

More Delicious Homemade Sauce Recipes

• Homemade Thousand Island Dressing
• Homemade BBQ Sauce
• Homemade Pizza Sauce
• Fresh Tomato Pizza Sauce
• Peanut Sauce

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Homemade Tartar Sauce Recipe

Just 5 ingredients and 3 minutes for the most delicious homemade tartar sauce! With dill pickle, lemon, and a touch of sugar for sweetness.

Keyword homemade tartar sauce, tartar sauce, tartar sauce recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 8

Calories 261kcal

Author Kare

Ingredients

• 1 cup mayonnaise
• 1/3 cup finely diced dill pickles about 3 dill pickle spears or one large dill pickle
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons granulated sugar
• 1/2 teaspoon onion powder
• 1 teaspoon minced fresh dill or 1/2 teaspoon dried dill

Instructions

• Add all ingredients to a small bowl. Mix until well-combined. Serve.
• Store in an airtight container in the fridge for up to 3 days.

Notes

Adaptations/Variations

• Add a touch of Dijon mustard. Many homemade tartar sauce recipes call for Dijon. I tried it with the mustard, but I felt like the overall flavor wasn’t as good – like it muddled the other flavors a bit to much and no longer tasted like pure tartar sauce. But if you’re a Dijon mustard lover, I encourage you to try it – maybe it will be perfect for you!
• Spicy Tartar Sauce: Add a few dashes of green Tabasco sauce, to taste. My guy swears by this!
• Vegan Tartar Sauce: Use a vegan mayo like Vegenaise.

Nutrition

Serving: 2tablespoons | Calories: 261kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 301mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

The post Homemade Tartar Sauce Recipe appeared first on Kitchen Treaty.

It’s awesome to have in the fridge for cooling down lazy summer afternoons, or make up a double batch for your next summer BBQ. Either way, Watermelon Lemonade is sure to be your IT drink of summer!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love It!
• Ingredients
• Adaptations/Variations
• How to Make Watermelon Lemonade
• Tips for Success
• Make-Ahead Tips
• More Lemonade Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Watermelon Lemonade was our drink of summer, and before I leave it behind for pumpkin iced coffee and pumpkin everything else, I thought I’d better share the recipe!

Here in the Pacific Northwest, there is definitely a chill in the air, but we’ve got a few warm days left, and I’m determined to squeeze a few more Watermelon-Lemonade-sipping-on-the-patio days out of it!

Why You’ll Love It!

I’m not sure there’s a more appropriate hot-weather drink than watermelon lemonade! Watermelon screams summer. Lemonade screams summer. They’re both cool, refreshing, and delicious. They belong together!

One thing I really love about watermelon lemonade is that you don’t need as much sweetener as with traditional lemonade, because the watermelon adds some natural sweetness. Perfect!

Ingredients

• Watermelon – Grab a fresh, ripe watermelon. I always knock on them, like my Mom used to. If it sounds hollow/echoey, it’s probably a good one! Other watermelon wisdom suggests looking for a large brown patch on one side, indicating that it ripened on the vine, or smelling the rind end of the watermelon – if it smells melon-y, you’re golden! But even with all of those tips, you might end up with a fuzzy watermelon. Don’t you hate that? I hope you will think of this recipe for Watermelon Lemonade the next time that happens, though, because we blend then drain and all that’s left is the watermelon juice.
• Lemon juice – You’ll need 3/4 cups lemon juice, which takes 5 or 6 large lemons.
• Sugar – I like to use straight-up granulated sugar. You can also use honey, if you like.
• Water
• Ice
• Garnishes – Lemon slices, fresh mint, and/or watermelon slices if you really want to get fancy. All optional but all fun!

Adaptations/Variations

• Watermelon Mint Lemonade: Add a large handful of mint to your pitcher and sprinkle some of the sugar over the top. Muddle it until crushed and some of the oils have been released. Add the Watermelon Lemonade and stir.
• Honey Watermelon Lemonade: Use honey instead of sugar.
• Watermelon Limeade: Use lime juice instead of lemon juice.

How to Make Watermelon Lemonade

Add the water, lemon juice, and sugar to a sturdy pitcher and stir it together until the sugar has dissolved. To make this process faster, you can warm 1/2 cup of the water, then stir the sugar into that until dissolved, let it cool, and proceed. Either way, you want your sugar to be completely dissolved because gritty lemonade = no thank you!

Next, add the watermelon to a blender and puree it completely.

If you like a completely smooth lemonade without any pulp or an errant little seed, go ahead and strain it through a fine-mesh sieve into your pitcher. If you’re okay with it as-is, go ahead and just pour it straight in.

Then, just pour it in individual glasses of water, over ice, and garnish with mint, lemon slices, and watermelon wedges, if you like.

Yum!

Tips for Success

• Choose a seedless watermelon to avoid having to pick out any seeds.
• Use a high-speed blender for completely pureed watermelon. If you have another type of blender, be sure to blend for an extra minute or two.
• Go forth and multiply! This recipe is great for a party! If you are wanting to make a larger amount of this recipe, simply double or triple the ingredients (note that you may need to puree your watermelon in batches).

Make-Ahead Tips

Can this be made in advance? Yes! I advise using a container that can be closed, such as a large jar, or a closed pitcher. Pour your prepared ingredients into the container, close and place in the refrigerator. When ready to enjoy, prepare your glasses, fill with ice, give the jar a good shake and pour!

Note: If you didn’t strain your watermelon, as this lemonade sits, the pulp from the watermelon will settle. Be sure to give it a good mix or shake prior to serving for best results. 

More Lemonade Recipes

• Blueberry Lemonade
• Vanilla Lemonade
• Lemonade by the Glass
• Strawberry Lemonade by the Glass
• Raspberry Lemonade Smoothie
• Boozy Strawberry Lemonade Slushies

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Watermelon Lemonade Recipe

This homemade lemonade is so fruity and refreshing! With just 3 ingredients, it's super simple to make, too.

Keyword watermelon lemonade

Prep Time 10 minutes minutes

Total Time 9 minutes minutes

Servings 6

Calories 116kcal

Author Kare

Equipment

• 1 High-speed blender
• 1 Pitcher

Ingredients

• 3/4 cup lemon juice from 5-6 lemons
• 1/2 cup granulated sugar
• 1 cup water
• 6 cups watermelon cubed

Garnish suggestions

• Lemon slices
• Fresh mint
• Watermelon wedges

Instructions

• Add the lemon juice, sugar, and water to a 32-ounce or larger pitcher. Stir for about a minute until the sugar is completely dissolved.
• To the pitcher of a high-speed blender, add the cubed watermelon and blend on high until completely pureed, 30 seconds to a minute.
• Add the watermelon juice, to the lemonade and stir until fully combined. If desired, pour the juice through a fine-mesh strainer to remove any residual pulp.
• Pour lemonade into ice-filled glasses and garnish with fresh mint, watermelon and/or lemon slices.

Notes

Storage: 

Keep in an airtight or covered pitcher in the fridge for up to 3 days. Stir the lemonade to re-combine (the watermelon may settle) before serving. 

Nutrition

Serving: 1g | Calories: 116kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 202mg | Fiber: 1g | Sugar: 27g | Vitamin A: 867IU | Vitamin C: 24mg | Calcium: 14mg | Iron: 0.4mg

The post Watermelon Lemonade Recipe appeared first on Kitchen Treaty.

This is a guacamole recipe without cilantro, tomato, or jalapeño. It’s just creamy avocados, fresh garlic, bright lemon, and salt. And that’s all it needs! (Okay, so I did garnish with a few cilantro leaves for decoration, but if you’re a cilantro hater, just ignore that! It’s not in the recipe).

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This 4-Ingredient Guacamole Recipe
• Ingredients
• Adaptations/Variations
• How to Make Guacamole
• What to Serve with 4-Ingredient Guacamole
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I first created and shared this recipe all the way back in 2009, on my first blog, but sadly, this one got lost in the shuffle when moved everything over to Kitchen Treaty in 2012. I can’t believe I never republished this guacamole recipe!

It’s such a simple recipe that I had it memorized, so I never needed to reference it here … and I’m embarrassed to say I didn’t even notice until recently that I didn’t have it published anymore. Cringe-face emoji!

So today, I’m here to correct this serious blunder.

Here’s what I said about this simple guacamole back then, and I haven’t changed! I still believe this.

“When it comes to guacamole, I believe simpler is better. I believe in letting big creamy beautiful avocados shine all on their own. Well, with a little enhancement, especially in the form of garlic, I admit.
  
One of the things I love about this recipe is usually it even brings guac haters on board. And the coolest thing about that is all you needed to do is scale it back to its simplest form, and suddenly most everyone loves it.

No tomatoes, no cumin, no jalapenos, no crazy other stuff. I mean, hello, we’re starting with an avocado here, one of nature’s perfect (and perfectly tasty) foods.”

Why You’ll Love This 4-Ingredient Guacamole Recipe

• First and foremost, I think you’ll love this 4-ingredient guacamole because it’s simple, easy, and absolutely delicious!
• It also lasts quite awhile in the fridge with very little browning, thanks to the acidic lemon juice that helps lower the pH of avocados. But do note that while avocado browning might be unattractive, it’s still perfectly fine to eat (source).
• This guac recipe is versatile and good with so many things. Tacos, salads, burritos, tostadas, nachos … or just dip in some tortilla chips or veggies!

Ingredients

• Avocados – I call for four medium avocados in this simple guacamole recipe. You can tell avocados are ripe by pressing on the outside. If it yields slightly, feeling similar to the flesh on your palm right beneath your thumb, your avocado is most likely to be perfectly ripe. Once you get your avocados home, if you’re not going to use them right away, refrigerate them until you’re ready to make your guacamole. That will help stop the ripening process until you’re ready to use them.
• Garlic – I like to use two fresh cloves, grated finely on a microplane zester. That way, you won’t get any chunks of garlic like you might if you mince it (though mincing is fine if you prefer or don’t have a zester!)
• Lemon juice – One or two fresh lemons, halved and juiced, should be plenty for 1/4 cup of juice.
• Kosher salt – I like the taste and texture of kosher salt, but you can use any salt you like, just start with maybe half the quantity called for if you are using table salt or a finer grain.

Adaptations/Variations

• I know I’ve touted the simplicity of this 4-ingredient guacamole, but if you really want to add more ingredients to this base recipe, go for it! Diced tomatoes, cilantro, pickled or fresh jalapeños, a shake of tabasco for some heat. Make it yours!
• Swap the lemon for lime juice. Many prefer lime juice in their guac, and some also argue that lime juice is more authentic. If you prefer it, go for it! It’s still delicious, I just prefer lemon, personally.

How to Make Guacamole

It’s super easy to make guacamole! Just half and pit your avocados and scoop out the flesh with a spoon, dropping it into a medium bowl. Grate in your garlic, pour in your lemon juice, add the salt, and mash with a fork or potato masher until the guacamole is the texture you like. Then scoop it into a serving bowl and enjoy!

Some people really like chunky guac with lots of bits of avocado. Others prefer a smoother guacamole. For these photos, mine is more on the smooth side. I really don’t have a preference, though – both are great!

What to Serve with 4-Ingredient Guacamole

• Plop guacamole on chili – it’s the best topper!
• Stuff it inside tacos – breakfast tacos, tofu tacos, beans & greens tacos … any kind of tacos!
• Top taco salad with it (or any salad!)
• Serve it with refried bean burritos or grilled black bean burritos
• Add it alongside quesadillas for the best dipping ever
• Dip veggies like sliced cucumbers, carrot sticks, or celery in it for a healthy snack
• Use it in 7-Layer Dip!

More Dip Recipes

• Creamy Spinach Dip
• 3-Ingredient Caramel Apple Dip
• Simple & Easy Classic Hummus
• Cheesy Cauliflower Dip

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4-Ingredient Guacamole Recipe

This might just be your new go-to guac! This easy, simple, unfussy guacamole is SO full of flavor with just 4 ingredients. It doesn't need any more than that!

Course Appetizer, dip

Keyword 4 ingredient guacamole recipe, 4 ingredient guacamole recipes, guacamole recipe without cilantro, guacamole recipe without tomatoes, simple guacamole recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 164kcal

Author Kare

Equipment

• Microplane zester for garlic; optional
• Citrus juicer for lemon; optional
• Knife
• Medium bowl
• Masher or fork

Ingredients

• 4 medium ripe avocados*
• 2 medium garlic cloves grated or finely minced
• 1/4 cup fresh lemon juice from 1-2 lemons
• 1/2 teaspoon kosher salt plus more to taste

Instructions

• Slice the avocados in half lengthwise then press up under the side with the pit to pop the pit up. Discard the pit.
• Using a spoon, scoop the avocado from its shell into a medium bowl. Grate the garlic directly over the avocado or finely mince it on a cutting board and transfer it to the bowl with the avocados. Add the lemon juice and salt.
• Mash it with a fork or a potato masher until it's the consistency you like – chunky or smooth, your preference!
• Taste and add more garlic, lemon, or salt if you like.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

* If you have large or small avocados, 3 large avocados should work, or 5-6 small.

Nutrition

Calories: 164kcal | Carbohydrates: 9g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 498mg | Fiber: 7g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post 4-Ingredient Guacamole Recipe appeared first on Kitchen Treaty.

You’re going to love how this gremolata garnish adds so much life to so many dishes!

Table of Contents

• What is Gremolata?
• The Story Behind the Recipe
• Ingredients for Mint Gremolata
• Gremolata Variations
• How to Make Gremolata
• Tips for Success
• What to Serve with Mint Gremolata
• More Parsley & Other Fresh Herb Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is Gremolata?

Gremolata is an Italian condiment that adds so much bright and zesty flavor to so many dishes! It’s sort of a cross between a simple chopped herb garnish and, I guess, pesto. It’s garnish, but elevated.

It’s traditionally made with parsley, though for this mint gremolata recipe, I’ve added mint, too.

The result is a vibrant, fresh, robust flavor bomb that is amazing over meats (or veggie alternatives of course), soups, pizza, and roasted vegetables (like these roasted rainbow carrots!)

If you’ve ever made chimichurri, gremolata is very similar. Except chimichurri has olive oil, and is more like a condiment. Chimichurri is more of an amped up garnish that doesn’t contain any oil.

The Story Behind the Recipe

I was first inspired to create gremolata when I was roasting up some rainbow carrots and I wanted an extra fancy garnish to top them with. I thought the addition of mint would be a springy and refreshing touch. And it was amazing!

I soon realized how versatile gremolata is, and mint gremolata became my favorite fresh garnish for all kinds of goodies! And while originally, I included this recipe in my roasted carrots recipe, I realized that this gremolata recipe deserved a post of its very own.

Ingredients for Mint Gremolata

• Parsley: Key for gremolata. Flat-leaf parsley is best because of its more intense, bright parsley flavor (it’s also what tends to be used in traditional gremolata recipes).
• Mint: Just a few fresh mint leaves. A little goes a long way but adds so much fresh, zesty flavor!
• Lemon zest: From one fresh lemon. Use a Microplane zester to make zest quickly and easily.
• Garlic: Use one medium-sized clove of fresh garlic.

Gremolata Variations

• Traditional gremolata: Leave out the mint for a traditional gremolate that’s made with parsley only.
• Spice it up: Incorporate a pinch or two of crushed red pepper flakes after chopping.
• Swap the herbs: Though classic gremolata uses parsley, you can swap in or add fresh basil, a little thyme, oregano, even cilantro! Make it your own!
• Add salt: Some gremolata recipes call for salt. Coarse sea salt like Maldon is nice in gremolata.

How to Make Gremolata

Basically, you chop up your fresh herbs, incorporating grated fresh garlic and some lemon zest while you chop. It’s that simple!

Tips for Success

• Start with dry herbs. Wash and dry them very well, then chop. If your herbs are wet, it’s hard to get an even, consistent dice without them sticking to your hands, your knife, and everywhere.
• When zesting your lemon, avoid the pith. Zest only the very top layer of the lemon peel. If you get bits of the pith, your gremolata can taste bitter.
• If your garlic has a sprout, remove it! The garlic is still okay to use, but the sprouts will taste bitter. Just cut your clove in half, lift out the sprout, and discard it, then proceed with the recipe.
• Grate the garlic, too. Use the microplane to finely grate your garlic into your gremolata. This is much easier than having to dice it small!
• Chop by hand. Your blender or food processor is a bit too powerful for gremolata, blending the herbs to smithereens without a uniform dice. For this mint gremolata, you’re really better off chopping by hand.

What to Serve with Mint Gremolata

• Pep up veggies: With flavors of garlic and lemon, gremolata is especially good on cooked vegetables like roasted carrots or green beans.
• Top soups & chowders: Try gremolata on so many soups. It’s especially wonderful on winter root veggie soup, butternut squash soup, potato soup, or minestrone.
• Top pasta with gremolata: Try it on pasta or gnocchi that’s been tossed with alfredo sauce, for instance. It adds so much flavor!
• Top chicken or other meats (or meat substitutes like this Chickpea Wellington) with gremolata for a fancy, flavorful touch.

More Parsley & Other Fresh Herb Recipes

• Favorite Vegan Basil Pesto
• How to Freeze Parsley
• Quinoa Tabbouleh
• Vegetarian Summer Rolls with Avocado & Fresh Herbs

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Mint Gremolata

Level up your garnish with mint gremolata! Just 4 ingredients – parsley, mint, lemon, and garlic – create a bright and lively topper for roasted veggies, soups, and so many other sides and entrees.

Course garnish

Keyword gremolata, gremolata recipe, lemon gremolata, mint gremolata, parsley gremolata

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 4kcal

Author Kare

Equipment

• Microplane zester
• Chef's knife
• Cutting board

Ingredients

• 1/4 cup fresh parsley leaves lightly packed
• 1 tablespoon fresh mint leaves
• 1 tablespoon lemon zest freshly grated
• 1 medium clove garlic grated

Instructions

• Place the parsley and mint on a cutting board and begin to mince.
• About halfway through mincing, add the lemon zest and grated garlic. A Microplane zester makes quick work of the grated garlic and lemon zest.
• Continue mincing until the herb are finely chopped.

Notes

Transfer gremolata to an airtight container and refrigerate for up to 1 day to store. 

Nutrition

Serving: 2tablespoons | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 370IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.3mg

The post Mint Gremolata appeared first on Kitchen Treaty.

Asparagus is the queen of spring veggies! And for good reason – it’s absolutely delicious. I’ve showed you three different ways to cook asparagus, here, but today, I’m taking one of those methods and making it extra delicious!

We’re oven-roasting asparagus, then topping it with Parmesan, lemon juice, crushed red pepper flakes (if you’re into the heat), and parsley. And it is SO good!

Table of Contents

• Why You’ll Love Roasted Asparagus with Parmesan
• Ingredients
• Adaptations/Variations
• How to Make Parmesan Roasted Asparagus
• Tips for Success
• How to Store Parmesan Roasted Asparagus
• Can I Freeze Roasted Asparagus?
• More Asparagus Recipes

Why You’ll Love Roasted Asparagus with Parmesan

Those tender stalks lend themselves so well to so many cooking methods, but oven-roasting is a fave. It’s easy and you can control how much you want to cook your asparagus: Roast just until tender, or leave it in there for awhile longer for more golden-brown-caramelized crispy bits. It’s honestly incredible either way.

The Parmesan adds a savory, salty element that pairs SO well with asparagus. I also love to add lemon juice for a hit of brightness, and crushed red pepper flakes for a touch of heat. The combo is *chefskiss* good!

If you’re avoiding dairy, there are some vegan Parmesan cheese substitutes out there that are really good on this Parmesan Roasted Asparagus, too.

Ingredients

• Asparagus – Choose thick or thin asparagus; your preference. Make sure your bunch doesn’t have any shriveled stalks and isn’t too brown on the cut bottom.
• Olive oil – For tossing the asparagus before cooking.
• Garlic powder & dried thyme – Both seasonings add a nice welcome savory note. You can leave off the thyme if you like; it will still taste delicious.
• Crushed red pepper flakes – I like to add a pinch before roasting, and top with another little pinch after. If you like a lot of heat, go for it! But if you’re not into the heat or you’re feeding kids who don’t go for spiciness, you can leave them off.
• Salt & pepper – Adjust to your tastes.
• Parmesan cheese – Freshly shredded, it gets melty and perfect on roasted asparagus. Feel free to sub in a vegan Parm, or you can even leave it off and top with flakes of finishing salt instead if you like.
• Lemon – A squeeze of lemon right before serving adds vibrant, bright flavor.

Adaptations/Variations

• Make it vegan: Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.
• Use feta instead of Parm: Feta crumbles are delicious on asparagus! Just swap in a few crumbles for a twist.

How to Make Parmesan Roasted Asparagus

First, prep your asparagus by washing it, drying it, and snapping off the woody ends. I go into more detail about how to prepare your asparagus in my asparagus guide.

Then, place the asparagus on a parchment-lined baking sheet and toss with the olive oil and seasonings.

Bake it until the asparagus is tender and has some golden crispy bits (longer is better for more crispiness).

Pull it out of the oven and sprinkle on the Parmesan, parsley, and more crushed red pepper flakes if you like, then squeeze half a lemon over the top.

Roasted Asparagus with Parmesan couldn’t be any easier, basically!

Tips for Success

• Dry your asparagus before roasting it by dabbing it with a paper towel. Any excess water will cause a steaming effect instead of a roasting effect.
• Line baking sheets with parchment for easy clean-up.
• Thin asparagus takes a shorter amount of time to cook; thick takes longer. To test for doneness, poke the thick end of a stalk with a fork and if it slides through with just a small amount of resistance, then your asparagus is tender.

How to Store Parmesan Roasted Asparagus

Store leftovers in an airtight container in the refrigerator for up to 3 days. It will wilt some in the fridge, so keep that in mind. I like to cut up leftover roasted asparagus and toss it into scrambled eggs or salads.

Can I Freeze Roasted Asparagus?

No, I don’t recommend freezing asparagus because the process of freezing and thawing will affect the texture.

More Asparagus Recipes

• Balsamic Marinated Asparagus
• Lemony Marinated Asparagus
• Asparagus Puff Pastry Tart
• Cream of Asparagus Soup

I hope you love this easy roasted asparagus with Parmesan as much as we do! Roasted asparagus is pretty much a staple side veggie around here all spring long. It’s one of my favorite parts of spring, if I’m being honest!

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Roasted Asparagus with Parmesan

Asparagus stalks, roasted until tender and succulent, then topped with salty Parmesan cheese, crushed red pepper flakes, and a squeeze of lemon to brighten the whole affair. One of the BEST ways to enjoy asparagus!

Keyword baked asparagus with parmesan, oven roasted aspragus with parmesan, parmesan roasted asparagus, roasted asparagus with parmesan

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Calories 112kcal

Author Kare

Ingredients

• 1 bunch asparagus ends trimmed; around 1 pound
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• Pinch crushed red pepper flakes
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons parsley minced; optional
• 1 tablespoon lemon juice from half a fresh lemon

Instructions

• Preheat oven to 425°F.
• Trim and wash the asparagus and pat dry with a paper towel. Add the asparagus in a single layer to two 9×13 baking sheets.
• Drizzle with olive oil and sprinkle on the garlic powder, thyme, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss with your hands to distribute the oil and seasonings.
• Place in the oven and bake for 8-14 minutes, until tender and the tips begin to brown. The baking time will be shorter for thinner stalks and longer for thicker stalks.
• Remove from the oven and sprinkle with Parmesan and parsley. Squeeze the lemon juice over the top. Add more salt and pepper if desired, and serve.

Notes

Vegan option:

Swap in a vegan Parmesan cheese substitute, or omit the Parm altogether and finish with sea salt flakes. Maybe zest your lemon and sprinkle that over the top after roasting, too, for a colorful touch with a hit of flavor.

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 395mg | Potassium: 255mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg

The post Parmesan Roasted Asparagus appeared first on Kitchen Treaty.

Quick, put down the green food coloring! With all the amazing naturally green foodstuffs out there, there’s no need for that stuff, nuh uh. If you’re looking for pasta in green sauce, this Creamy Avocado Pesto Pasta is about as green as green can get.

About This Green Pasta Recipe

Have you heard of avocado pasta? Basically, you puree avocado with a few other tasty morsels and bam! The most luxuriously creamy pasta sauce. It’s brilliant and I wish I’d been the first to think of it, but I wasn’t … it’s been around for awhile.

This creamy avocado pesto pasta includes lots of kale and some pine nuts for a nutrient-dense, pesto-like situation.

The result is an utterly emerald pasta dish that I definitely do not reserve just for St. Patrick’s Day. It’s an all-the-time thing around here.

(Oh, and bonus: This recipe is totally a sneaky way to usher kale into kale-haters’ diets without them even knowing. If, you know, you are into that sort of thing!)

Avocado Pesto Pasta Ingredients

I love that all you need is a super simple list of ingredients to make this swoon-worthy pasta.

• Pasta – I love whole wheat pasta with this one, but use whichever you’d like (brown rice pasta is great, too, if you’re eating gluten-free)
• Pine nuts – I like to give these a quick toast in a skillet for more flavor.
• Avocado – you’ll know it’s ripe if, when you lightly press it, it feels like the skin on your palm just below your thumb. This is a tip I picked up from What’s Gaby Cooking somewhere along the way, and it’s my fave way to check them!
• Kale – I love to use kale in my pesto; it’s a great way to sneak in those dark leafy greens. Feel free to sub in fresh basil for a more traditional twist. Spinach is great for a milder option, and parsley is fab because it’s parsley and parsley is always fab!
• Garlic – two fresh cloves.
• Lemon juice – helps brighten and balance the flavors of the creamy pesto.
• Crushed red pepper flakes – I love a touch of heat in this green pasta.
• Salt – To taste.

How to Adapt This Green Pasta Recipe to Make it Your Own

Dietary Adaptations

Creamy Avocado Pesto Pasta is vegetarian, dairy-free, and vegan as-is.

• To make it gluten-free, just swap in GF pasta.
• For the carnivores, you can add meat – such as grilled chicken – to the carnivores’ portions really easily.
• For a lower glycemic load, everyone’s different, but I’ve found using whole wheat pasta helps keep my blood sugar more balanced as compared to white pasta, due to the higher protein and fiber content in whole wheat pasta. More information here

Ingredient Adaptations

• Use your favorite pasta shape. Tubes and pastas with nooks and crannies are great for grabbing all the sauce, but I’m a huge fan of spaghetti for this one.
• Brown rice pasta, whole wheat pasta, pasta pasta – all great. Use whichever kind you like.
• For the pine nuts, feel free to swap in another seed or nut. Cashews, pecans, walnuts, and pepitas are all wonderful. Pepitas even have the added bonus of being green if you’re going full-on emerald with your green pasta!
• For the green pasta sauce, I recommend keeping the avocado no matter what because it’s key to the creamy sauce. But feel free to swap in different greens and/or herbs. Basil, parsley, arugula, spinach … all delicious.

Scaling this Recipe

• This pasta in green sauce recipe is easily doubled or halved; just double or half the ingredients. Use a large pot to cook the pasta if you’re doubling it; you’ll want lots of room!

How to Make It

This avocado pesto pasta recipe is SO VERY easy to make.

1. First, you cook your pasta, and reserve a cup of the pasta water. This is very important, because it is a key component of your green pasta sauce.
2. Then, give the pine nuts a quick toast in a skillet and set them aside.
3. Next, add some of the pine nuts and the remaining ingredients to the blender and puree until smooth, adding pasta water until it’s the perfect creamy consistency.
4. Finally, place the cooked pasta in a serving bowl, toss until coated with the luxurious green sauce, and top with the remaining pine nuts. Feel free to add a green garnish, too – I just kept it super simple for the photos.

How to Store

This recipe does NOT keep well, due to the avocado, so I recommend you eat it as soon as you make it. There is not enough lemon juice to keep the green pasta sauce from turning brown after awhile in the fridge.

Make-Ahead Notes

For the most part, you’ll want to make this pasta in green sauce right before you’re going to eat it. One step that you can do in advance to cut down on prep time is to toast the pine nuts. Allow them to cool then place in an airtight storage container and keep at room temperature until you’re ready to make your avocado pesto pasta.

If you try and love this recipe for green pasta, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

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Creamy Avocado Pesto Pasta

A fast and easy pasta dish with penne pasta (or another fave pasta shape) in a ridiculously creamy and flavorful avocado pesto sauce. Only 20 minutes to make and a super short list of ingredients!

Course entree

Keyword avocado pesto pasta, green pasta, pasta in green sauce

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 355kcal

Author Kare

Equipment

• High-speed blender such as Vitamix, for making the sauce
• Large pot for cooking the pasta
• Skillet for toasting the pine nuts

Ingredients

• 8 ounces penne pasta or another favorite pasta; we also like this with spaghetti
• 1/4 cup pine nuts divided
• 1 ripe avocado pitted and peeled
• 2 cups kale leaves ribs removed and torn into medium pieces
• 2 medium cloves garlic
• 2 tablespoons freshly squeezed lemon juice
• 1/8 teaspoon crushed red pepper flakes more or less to taste
• 1/2 teaspoon kosher salt + more to taste

Instructions

• Cook pasta according to package instructions. RESERVE 1 CUP OF THE WATER YOU COOKED THE PASTA IN.
• While the pasta cooks, toast the pine nuts. Place in a skillet over medium heat and cook, stirring frequently, until just beginning to brown, about 3 minutes.
• Add 2 tablespoons of the toasted pine nuts to a pitcher of a high-powered blender along with the avocado, kale, garlic, lemon juice, crushed red pepper flakes, and 1/2 teaspoon salt. Add 1/2 cup of the pasta water. Puree until completely smooth, adding more water, about 1 tablespoon at a time, if needed to keep it moving.
• Add cooked and drained pasta to your serving bowl. Pour the avocado-kale sauce over the top. Toss to combine. Top with remaining pine nuts. Serve immediately.

Notes

We have found that this recipe does NOT keep well – so be sure to eat it all when you make it! I know – tough job, but somebody has to do it.

Meat option:

Top carnivores’ portions with a few slices of grilled chicken breast.

Gluten-free option:

Swap in your favorite gluten-free pasta. I love brown rice pasta.

More adaptations/substitutions:

Pasta: Use your favorite pasta shape. Keep it to 8 ounces of whichever pasta you use. Brown rice pasta, whole wheat pasta, white pasta are all great, just use whichever you like.

Pine nuts: Feel free to swap in another seed or nut. Cashews, pecans, walnuts, and pepitas are all wonderful. Pepitas even have the added bonus of being green, too!

Sauce: I recommend keeping the avocado no matter what because it’s key to the creamy sauce. But feel free to swap in different greens and/or herbs. Basil, parsley, arugula, spinach … all delicious.

Dietary Adaptations

This green pasta is vegetarian, dairy-free, and vegan as-is.

To make it gluten-free, just swap in GF pasta.

For the carnivores, you can add meat – such as grilled chicken – to the carnivores’ portions really easily.

For a lower glycemic load, everyone’s different, but I’ve found using whole wheat pasta helps keep my blood sugar more balanced as compared to white pasta, due to the higher protein and fiber content in whole wheat pasta. More information here

Scaling this Recipe

This pasta in green sauce recipe is easily doubled or halved; just double or half the ingredients. Use a large pot to cook the pasta if you’re doubling it; you’ll want lots of room!

Adapted from Oh She Glows

Update notes:

This recipe was first posted on Kitchen Treaty on 3/6/2017 and was updated on 2/29/2024 with nutrition info and more adaptation/substitution information.

Nutrition

Serving: 1cup | Calories: 355kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 305mg | Potassium: 472mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 18mg | Calcium: 50mg | Iron: 2mg

The post Creamy Avocado Pesto Pasta (with Kale & Pine Nuts) appeared first on Kitchen Treaty.

You’ll love creamy lemon vinaigrette with all the veggies. And you’ll love making it, too! No blender or special equipment needed – just grab a mason jar or a small bowl and a whisk and your dressing’s made.

Table of Contents

• What is Creamy Vinaigrette?
• Why You’ll Love this Creamy Lemon Vinaigrette
• Ingredient Info
• How to Make Creamy Vinaigrette
• Ideas for Serving Creamy Vinaigrette Dressing
• More Salad Dressing Recipes

What is Creamy Vinaigrette?

Just like it sounds, creamy vinaigrette is simply a vinaigrette dressing with a creamy ingredient added and mixed in until it emulsifies, creating a lusciously creamy dressing.

I like sour cream for its thick and rich creaminess and a little big of tangy flavor, but you can also use a small amount of mayo, unsweetened Greek yogurt, or even a drizzle of heavy cream.

Why You’ll Love this Creamy Lemon Vinaigrette

• Whips up in 5 minutes or less
• Tastes so much better than store-bought
• Versatile dressing that can dress up everything from green salads to pasta salads to crudite platters and so much more.

Ingredient Info

• Olive oil: Most all of my salad dressings use extra virgin olive oil. The higher quality the better, but honestly budget-friendly olive oil is delicious too.
• Lemon juice: For bright flavor that contrasts so well with the creamy component of this vinaigrette.
• White wine vinegar: Zingy acidic flavor for the win! White balsamic is great, too. 
• Sour cream: I add quite a bit of sour cream to this creamy salad dressing recipe because if I’m going for a creamy vinaigrette, I want it to be creamy!  
• Honey: Adds sweetness that helps balance the acids, plus honey helps creamy vinaigrette emulsify.
• Salt & pepper: Fine grain sea salt and freshly ground black pepper are a must!

How to Make Creamy Vinaigrette

It’s so easy to make this creamy salad dressing. My favorite method for making vinaigrettes is the mason jar method. Just add all of the ingredients in the mason jar, screw on the lid, and shake. Plus, you now have a container to store any leftovers in. Score!

You can also use a small bowl and a whisk to mix the ingredients. Or, if you’re planning to dress an entire salad with your creamy lemon vinaigrette, you can actually mix it together right in your large salad bowl, then add your salad ingredients and toss. So easy!

To make sure it’s perfect, dip a lettuce leaf into the vinaigrette to taste test it. Then, you can add more salt and pepper and adjust any ingredients if you prefer.

Ideas for Serving Creamy Vinaigrette Dressing

• Dress a green salad with it
• Toss with pasta and veggies for a simple pasta salad
• Drizzle over asparagus
• Enjoy as a dip for artichokes
• Add a bit to sandwiches or wraps – it’s the perfect condiment!

More Salad Dressing Recipes

• How to Make a Basic Vinaigrette: Learn the exact ratio for perfect vinaigrette every time plus a ton of variations. 
• Honey Mustard: Love that sweet and savory thing going on!
• Lemon Thyme Vinaigrette: This vinaigrette is so bright and zingy!
• Thousand Island Dressing: Make your own Thousand Island at home and you might never go back to store-bought again!

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Creamy Vinaigrette Recipe

This versatile vinaigrette is rich, creamy, and bright with lemony flavor. I love it on simple green salads and served up with veggie platters!

Course Salad

Keyword salad, salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 141kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• 1/3 cup sour cream
• 2 teaspoons honey
• 1/2 teaspoon fine-grain sea salt
• freshly ground black pepper to taste

Instructions

• Place ingredients into a small bowl or a mason jar. If you're using a bowl, whisk together vigorously until combined. If you're using a mason jar, twist the lid on the jar and shake well until emulsified.  
• Taste and add more salt and pepper if desired.

Notes

Storage:

Keep in an airtight container in the refrigerator for up to a week. The ingredients may separate in the fridge, so give it a good shake to mix it all back up. 

Vegan Option:

Use vegan sour cream and substitute agave syrup or pure maple syrup for the honey. 

Nutrition

Calories: 141kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 199mg | Potassium: 24mg | Fiber: 0.02g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.1mg

The post Creamy Vinaigrette Recipe appeared first on Kitchen Treaty.