Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

von | März 27, 2025 | 30 TO 60 MINUTES, BEEF, CORN, CRUNCHY, DINNER, EASY, EVERYDAY, INTERNATIONAL, OMNIVORE, PASSIONFRUIT, SALADS, SPRING, SUMMER, WEEKNIGHT

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE
JUMP TO VIDEO

March 27, 2025 by Kimberly

Crispy, juicy, buttery goodness. A fresh, herby salad meets perfectly seared steak and sweet, caramelized corn, all tied together with a tangy-spicy dressing that low-key makes you feel like a genius for making it.

40 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRUNCHY

WEEKNIGHT

DINNER

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those meals that feel fancy but require zero effort? This is one of them. A buttery, perfectly seared steak, a fresh, vibrant salad, and some oven-roasted corn that’s so sweet and caramelized it might make you question why you don’t eat it every day. And the dressing? Oh, just a bright, tangy, slightly spicy little number that takes everything up a notch.

How to serve
Best enjoyed immediately, preferably with a glass of something cold and a playlist that makes you feel effortlessly cool. Plate up the salad, top with juicy steak slices, and drizzle that fire dressing over everything. The roasted corn? Either cut it into smaller chunks for easy eating or go all in and enjoy it straight off the cob. Maybe add some extra fresh herbs if you’re feeling fancy, but honestly, this dish is already stealing the show.

How to store
If you somehow have leftovers (unlikely, but okay), store the salad and dressing separately in airtight containers. Steak keeps well in the fridge for up to 2 days. The corn? Wrap it up and reheat in the oven or slice it off the cob for quick salads or tacos.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

Steak Salad with Passionfruit Jalapeno Dressing & Oven-Roasted Corn on the Cob

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • large pan
  • sharp knife
  • cutting board
  • salad bowl
  • small bowl
  • kitchen brush
  • immersion blender

Ingredients

Units Scale

SALAD

  • 2 romaine lettuce
  • 250 grams tomatoes
  • 2 corns on the cob
  • 1 avocado
  • 1 red onion

DRESSING

  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 5 grams fresh basil
  • 2 garlic cloves
  • 2 tbsp passionfruit purée
  • 1 jalapeno
  • salt & pepper to taste

STEAK

  • 2 beef filet steaks
  • 2 tbsp avocado oil
  • salt

CAFE DE PARIS BUTTER

  • 150 grams butter, soft
  • 1 tbsp dried parsley
  • 1/2 tsp curry powder
  • 1/2 tsp dried garlic powder
  • 1/4 tsp salt
  • 1/4 tsp dried majoram
  • 1/4 tsp paprika powder
  • 1/4 tsp dried dill
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosemary
  • 1/8 tsp white pepper

Instructions

  1. Preheat the oven to 200°C / 400°F.
  2. Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
  3. Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
  4. Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
  5. In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
  6. Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
  7. Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
  8. Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
  • Cook Time: 40 min

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

von | Feb. 7, 2025 | ALL YEAR, CRUNCHY, EASY, EVERYDAY, FISH, SPICE BLEND, TOPPINGS, UP TO 30 MINUTES, US AMERICAN, VEGAN

Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

JUMP TO RECIPE
JUMP TO VIDEO

February 10, 2025 by Kimberly

This crunchy, garlicky, toasty magic takes anything from basic to brilliant. Sprinkle it on eggs, avo toast, or even buttered bread, and suddenly, breakfast feels like a weekend brunch moment.

5 MINUTES

EASY

VEGAN

US AMERICAN

11 TBSP (110g)

 

CRUNCHY

EVERYDAY

TOPPING

 

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’ve ever wished your food had that little extra something, this crunchy, garlicky, nutty magic – this is the answer. Inspired by the iconic everything bagel topping, this homemade blend is an absolute game-changer. Sprinkle it on avo toast, eggs, cottage cheese, or even a basic buttered bread slice – it instantly upgrades anything. And the best part? You can whip it up in minutes with pantry staples.

How to serve
This seasoning is the ultimate finishing touch for pretty much everything. Stir it into cream cheese for an instant dip, sprinkle it over popcorn for a salty-savory snack, or coat roasted veggies in olive oil and this mix before baking for an unreal crunch. It’s also a next-level game-changer for grilled cheese, scrambled eggs, and even fried rice.

How to store
Keep your seasoning blend fresh by storing it in an airtight jar in a cool, dry spot. It stays crunchy and flavorful for up to six months (if you don’t use it all before then). A quick shake before each use keeps the flavors evenly distributed.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
Everything But The Bagel Seasoning
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Everything But The Bagel Seasoning

Everything But The Bagel Seasoning

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 110g / 11 tbsp 1x
Print Recipe

Description

Recommended Equipment

  • small bowl
  • airtight container

Ingredients

Scale
  • 6 tsp white sesame seeds
  • 5 tsp dried minced onion
  • 4 tsp black sesame seeds
  • 4 tsp dried minced garlic
  • 4 tsp sea salt
  • 3 tsp poppy seeds

Instructions

Add all spices to a bowl, mix well, and transfer to an airtight container.

  • Prep Time: 5 min

Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

von | Dez. 20, 2024 | ALL YEAR, CHRISTMAS, CLASSICS, CREAMY, CRUNCHY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, FRENCH, ICE CREAM, INTERMEDIATE, JAPANESE, OVER 120 MINUTES, VEGETARIAN

Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

JUMP TO RECIPE
JUMP TO VIDEO

December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

4 HOURS
40 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

245 PER PORTION

CREAMY
CRUNCHY

CHRISTMAS

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

How to serve
Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

How to store
Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Parfait with Chocolate Soil
Vanilla Parfait with Chocolate Soil
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

5 from 1 review

  • Author: Kimberly
  • Total Time: 4 hrs + 40 min
  • Yield: 10-12 1x
Print Recipe

Description

Recommended Equipment

  • two glass or metal mixing bowls
  • two small bowls
  • baking tray
  • small pot
  • whisk
  • silicone spatula
  • fine mesh strainer
  • molds for the parfait

Ingredients

Units Scale

PARFAIT

  • 4 egg yolks
  • 100 grams powdered sugar
  • 400 grams heavy cream
  • 1 vanilla pod

CHOCOLATE SOIL

  • 60 grams powdered sugar
  • 100 grams all-purpose flour
  • 15 grams unsweetened cocoa powder
  • 1/4 tsp salt
  • 50 grams butter
  • 1 tsp ground coffee

Instructions

  1. Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
  2. Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
  3. Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
  4. Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
  5. Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
  6. Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
  7. Pour the parfait mixture into molds and freeze for about 4 hours.
  8. For the chocolate soil, preheat the oven to 160 °C (320 °F).
  9. Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
  10. Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
  11. Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
  12. Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
  13. To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
  14. Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.
  • Passive Time: 4 hours
  • Cook Time: 40 min

Tropical Granola – Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

von | Sep. 8, 2024 | 30 TO 60 MINUTES, ALL YEAR, BANANA, BREAKFAST, COCONUT, CRUNCHY, EASY, EVERYDAY, INTERNATIONAL, MANGO, OATS, PINEAPPLE, VEGAN

Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

JUMP TO RECIPE
JUMP TO VIDEO

September 8, 2024 by Kimberly

Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.

40 MINUTES

EASY

VEGAN

INT.

342 PER PORTION

CRUNCHY

EVERYDAY

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!

How to serve
There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.

How to store
Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Tropical Granola - Coconut Mango Pineapple & Banana
Tropical Granola - Coconut Mango Pineapple & Banana
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tropical Granola - Coconut Mango Pineapple & Banana

Tropical Granola – Coconut Mango Pineapple & Banana

5 from 1 review

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 300 g / 4 cups 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • parchment paper
  • medium-sized bowl
  • small saucepan
  • sharp knife
  • cutting board
  • airtight container

Ingredients

Units Scale
  • 100 grams rolled oats
  • 15 grams almonds
  • 30 grams dried mango
  • 30 grams freeze-dried banana
  • 30 grams dried pineapple
  • 20 grams coconut chips
  • 15 grams puffed quinoa
  • 30 grams cold-pressed coconut oil
  • 10 grams brown sugar
  • 25 grams agave syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions

PREPARATIONS

  • Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

  1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
  3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
  4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
  5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
  6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
  7. Once it’s completely cooled, crumble the granola and store it in an airtight container.
  • Passive Time: 20 min
  • Cook Time: 20 min

Coconut Lime Popcorn

Coconut Lime Popcorn

von | Aug. 23, 2024 | CRUNCHY, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, POPCORN, SPRING, SUMMER, UP TO 30 MINUTES, VEGAN, ZESTY

Coconut Lime Popcorn

Coconut Lime Popcorn

JUMP TO RECIPE
JUMP TO VIDEO

August 28, 2024 by Kimberly

Indulge in this tropical popcorn treat! The refreshing burst of lime and the rich coconut flavor make every bite a mini vacation. Perfect for cozy movie nights or fun gatherings.

20 MINUTES

EASY

VEGAN

INT.

387 PER PORTION

CRUNCHY
ZESTY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to take your snack game to the next level? This coconut and lime flavored popcorn is a game-changer. Imagine the zingy taste of lime combined with the rich, creamy flavor of coconut. It’s a tropical twist on your favorite snack that’s perfect for movie nights, parties, or just because. Quick to make and absolutely delicious, this popcorn will become your go-to treat for every occasion!

How to serve
It’s perfect for a cozy movie night at home, adding a tropical vibe to your entertainment. For a party, place it in colorful bowls for a festive touch. You can also pack it into little snack bags for a sweet and tangy treat on the go. This popcorn pairs wonderfully with a cold drink, making it an ideal companion for both casual and special moments.

How to store
Simply let it cool completely before placing it in an airtight container. It stays fresh and crunchy for up to three days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Coconut Lime Popcorn
Coconut Lime Popcorn
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Coconut Lime Popcorn

Coconut Lime Popcorn

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium pot with lid
  • grater
  • food processor
  • large bowl

Ingredients

Units Scale
  • 60 grams popcorn kernels
  • 30 grams lime coconut oil
  • 60 grams white sugar

TOPPING

  • zest from one lime
  • 1 tbsp shredded coconut
  • 1 tbsp white sugar

Instructions

PREPARATIONS

  • Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.
  1. In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
  2. Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
  3. While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
  4. As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
  5. Carefully open the lid and pour the popcorn into a large bowl.
  6. Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!
  • Passive Time: 10 min
  • Cook Time: 10 min

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

von | Aug. 20, 2024 | ALL YEAR, CREAMY, CRUNCHY, CUCUMBER, DILL, DIPS & SPREADS, EASY, EVERYDAY, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

JUMP TO RECIPE
JUMP TO VIDEO

August 20, 2024 by Kimberly

Refresh your taste buds with this creamy & crunchy yogurt cucumber salad. The blend of mint and dill brings a burst of summer flavors that’s perfect for any occasion. Light, tangy, and irresistible!

15 MINUTES

EASY

VEGETARIAN

TURKISH

153 PER PORTION

CREAMY
CRUNCHY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving something light, refreshing, and bursting with flavor, you’re going to adore this Cacik-inspired dip-salad situation. It’s a delightful mix of creamy yogurt, fresh cucumbers, and aromatic herbs like mint and dill. Perfect for hot summer days or when you need a quick, healthy snack, this dip-salad is a breeze to whip up and incredibly satisfying. Trust me, once you try it, you’ll be hooked on its cool and tangy goodness!

How to serve
Enjoy it as a refreshing side dish with your grilled meats or fish, or as a cool appetizer to start your meal. It’s also perfect as a dip with some warm pita bread or crispy veggies. For a more substantial meal, pair it with a quinoa or grain bowl. This salad’s creamy, tangy flavor profile complements a wide range of dishes, making it a fantastic addition to any menu. I like to serve it with this Turkish Flatbread (Bazlama) and Spicy Turkish Vegetable Spread (Ezme) as a Meze variation.

How to store
Transfer it to an airtight container and keep it in the fridge. It stays fresh for up to three days, but it’s best enjoyed within the first day or two to maintain its crisp texture. Keep it chilled, and you’ll have a delicious, refreshing dip-salad ready whenever you need it.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
Mint Yogurt & Cucumber Dill Salad (Cacik inspired)
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

Mint Yogurt & Cucumber Dill Salad (Cacik inspired)

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 4-6 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small bowl
  • medium bowl

Ingredients

Units Scale

SALAD

  • 1 cucumber
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp dill
  • salt & pepper to taste

YOGURT

  • 300 grams 10% fat yogurt
  • 2 garlic cloves
  • 1 tbsp fresh mint, chopped
  • pinch of salt

TOPPING

  • pistachios
  • dill
  • mint

Instructions

  1. Peel the garlic and grate it into a small bowl. Wash and dry the mint thoroughly. Pluck the leaves from the stems, finely chop them, and add them to the garlic. Then add the yogurt and salt. Mix everything well.
  2. Next, wash and dry the cucumber. Halve it lengthwise, then halve each piece again lengthwise and remove the seeds. Quarter the cucumber again lengthwise and cut into large chunks. Place the cucumber pieces in a medium bowl and season with salt, olive oil, lemon juice, and pepper. Wash, dry, and roughly chop the dill, then add it to the cucumbers. Mix everything well.
  3. Shell and finely chop the pistachios. Set aside.
  4. Spread the yogurt on a deep plate and top with the cucumber salad. Sprinkle with pistachios. Optionally, garnish with a few mint leaves and dill, and drizzle with a bit of olive oil.
  • Cook Time: 15 min