The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Then there’s the Sherry Vinaigrette. Just the right balance of vinegar to honey to aromatic shallot and garlic.

I recently had the opportunity to prepare a Tailgate Luncheon for a very special Birthday Party!

When I sat down with my neighbor to plan the menu we got stuck on what type of salad to include.

Should we do a pasta salad like Italian Tortellini – decided on Three Cheese Mac ‘n’ Cheese instead.

Perhaps a great big Greek Salad with grilled chicken – we’ve already agreed on Mardi Gras Chicken Wings.

We went through this exercise for a few minutes before I posed this question….. What is your favorite salad? With a smile on her face she said there’s a salad at From The Earth that I love.

Bingo! We shall recreate that salad. Because with all that fun (and indulgent) Game Day food, it’s nice to have a great big salad!

I made multiple FTE visits, each time ordering THE salad. I quickly became a fan too!

I’m just now noticing I should have halved my cherry tomatoes ;-)

This salad makes a wonderful lunch or light meal. AND you can easily make a big batch to serve at your next family gathering or potluck!

What’s your favorite salad? The one that puts a smile on your face. I’d love for you to share in the comments below :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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From The Earth Salad with Sherry Vinaigrette

The ingredients in this salad are simple and colorful and fresh. Tangy feta, with blistered tomatoes and crisp corn pair perfectly with creamy avocado and fresh cucumber and greens.

Course Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author From The Earth Brewery

Ingredients

Sherry Vinaigrette

• 2 garlic cloves
• 1 shallot
• 1/4 cup sherry vinegar or substitute white balsamic
• 2 Tablespoons honey or more to taste
• 1 teaspoon dijon mustard
• 1/2 cup olive oil
• salt & pepper to taste

From The Earth Salad

• 1 pint Cherry Tomatoes blistered
• 1 Tablespoon olive oil
• 10 ounces Mixed Greens
• 2 Fresh Corn on Cob blanched for 2 minutes, kernels removed from cobs
• 1 English Cucumbers sliced
• 1 Avocado sliced
• 1/4 cup Red Onion thinly sliced
• 4 ounces Crumbled Feta Cheese

Instructions

Sherry Vinaigrette

• In the bowl of a food processor, add garlic, shallot, vinegar, honey, and dijon. Puree mixture. With processor running drizzle in olive oil. Season with salt and pepper to taste. Store in a jar with tight fitting lid for up to one week in refrigerator.

From The Earth Salad

• Preheat oven to 400° F. Toss cherry tomatoes with 1 Tablespoon olive oil, spread in single layer on rimmed baking sheet. Bake for 10 minutes or just until starting to soften and blister.
• Meanwhile, place salad greens in a large bowl or platter. Sprinkle with corn kernels, sliced red onion, cucumber, avocado and crumbled feta cheese. Add blistered tomatoes. Drizzle with Sherry Vinaigrette and enjoy!

The post From The Earth Salad with Sherry Vinaigrette appeared first on Lemony Thyme.

The ingredients are simple yet the sour cream & fresh dill dressing brings a lovely full flavor to this chilled salad. This salad, also known as Gurkensalat is fresh and light and makes a perfect side dish.

The Sour Cream & Fresh Dill Dressing

For the creamy dressing start with a base of sour cream. Add vinegar, sugar, salt, pepper & lots of fresh dill.

We use white distilled vinegar but have seen variations of this recipe using cider vinegar. I’m certain that would give a refreshingly different taste.

For the German Cucumber Salad

I like to use English cucumbers because the seeds are very small and have less moisture. There’s no need to peel them either which makes this salad that much easier. We used a mandolin to thinly slice them and added a little white and red onion.

Once the dressing is added I like to chill the salad for a couple hours before serving. The cucumbers really take on the nice tart dill flavor.

Creamy German Cucumber-Dill Salad is best enjoyed within a few hours of dressing, but will keep in the refrigerator a couple days if needed.

Check out a few of our other Oktoberfest inspired recipes.

• Wienerschnitzel
• Sweet & Sour Red Cabbage
• Warm German Potato Salad
• Sauerkraut
• Simple Sage Brown Butter Spaetzle

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Creamy German Cucumber-Dill Salad (Gurkensalat)

This simple Creamy German Cucumber-Dill salad, also known as Gurkensalat, is fresh and light and makes a perfect side dish.

Course Salad, Side Dish

Cuisine German/Austrian

Prep Time 15 minutes minutes

Resting Time 2 hours hours

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Cucumber Salad

• 2 English cucumbers sliced very thin
• 1/4 cup or more to taste red or white onion sliced very thin

For the Dill Dressing

• 1/2 cup sour cream or Greek yogurt
• 2 Tablespoons, plus more for garnish fresh dill chopped
• 2 Tablespoon white distilled vinegar
• 1 teaspoon sugar
• salt & pepper to taste

Instructions

For Cucumber Salad

• Thinly slice cucumbers and onion using a mandolin or very sharp knife.

For the Dill Dressing

• Combine all dressing ingredients in a medium bowl. Add the sliced cucumbers and onions 2 hours before serving. Adjust salt & pepper to taste. Garnish with fresh dill to serve.

The post Creamy German Cucumber-Dill Salad (Gurkensalat) appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

This chopped salad is packed with simple, healthy ingredients that are readily available year-round.

I don’t think I’ve told you yet, but after March Meatball Madness I’ve silently, out of sheer desperation, declared April as salad month (not to outdo National Grilled Cheese Month).

Local Ingredients

I’ve come to learn a bit about locally sourced regional ingredients and how they influence dishes.

Nothing earth shattering, just a simple appreciation of the commonalities.

I’ve made six seven middle eastern dishes this week and have gone through 9 lemons, 2 heads of garlic, 3 bunches of fresh parsley, 2 bunches of fresh cilantro, and I’ve harvested almost all of my mammoth mint plant….oh and a gallon of olive oil.

Ok maybe not a gallon but enough to bathe a small child in.

Each dish I’ve prepared had it’s own flavor profile, yet the one element that was the same throughout was fresh herbs.

You know how I feel about fresh herbs and how they can elevate a dish.

For most of my life I underestimated fresh parsley. It just couldn’t keep up with it’s sexy cousins sage, rosemary and thyme. I viewed parsley as an obligatory garnish not worthy of consuming.

Boy was I wrong.

It actually adds flavor, is packed with nutrients and vitamins, is rich in antioxidants, and is a natural breath freshener.

Oh and it’s not a bad garnish either with it’s bright emerald coloring. Here’s an article you might enjoy that I wrote about Fresh Herbs and how to incorporate them into your cooking.

Back to Jerusalem Salad, also know as Israeli Salad, there’s a reason it’s the most well-known Eastern Mediterranean dish.

It’s wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel. I’m hungry just thinking about it.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jerusalem Salad

This chopped salad is packed with simple, healthy ingredients that are readily available year-round. It's wonderful served as a side dish, but you can load it into pita bread and top it with fresh made falafel.

Course Salad

Prep Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 persian cucumbers fine diced
• 2 roma tomato fine diced
• 1/2 cup fresh parsley chopped
• 1/3 cup red onion fine diced
• 3 Tablespoons extra virgin olive oil
• 1 lemon juiced about 3 tablespoons
• salt & pepper to taste

Instructions

• Fine dice cucumbers, tomatoes, red onion, and parsley. Toss with olive oil and lemon juice. Season with salt and pepper.

The post Jerusalem Salad appeared first on Lemony Thyme.

I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!

There’s something about Spring that makes me crave bright green flavors!

Which generally means I’m incorporating as many fresh herbs as possible.

Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion.

As with many classic dishes the variations are many.

My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.

The Ingredients

This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.

Making it Gluten Free

Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.

For best results when cooking quinoa you should always rinse with water until the water runs clear.

I then lightly toast the rinsed quinoa in a dry skillet before boiling.

The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.

Why You’ll Love It

This Quinoa Tabbouleh is everything I hoped it would be.

It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze.

I can hardly wait to graze my way through these incredible middle eastern flavors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quinoa Tabbouleh

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. This gluten free version replaces bulgar with quinoa.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups fresh parsley stems discarded
• 1 cup fresh mint stems discarded
• 1 cup fresh cilantro (or parsley) stems discarded
• 2 cloves garlic chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 2 green onion thinly sliced
• 1 plum tomato fine diced
• 1 persian cucumber fine diced
• salt & pepper to taste

Instructions

• Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
• In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.

The post Quinoa Tabbouleh Gluten Free appeared first on Lemony Thyme.

Truth.

I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same.

Let’s start with this bowl of veggie love.

I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.

I blanched the corn on the cob, asparagus and green beans for just a minute or two.

Everything else is raw.

As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable.

Remember, we’re talking new mom :)

So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad.

Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved.

Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer.

Beautiful, vibrant and healthy is the goal.

Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Spring Chopped Salad

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.

Course Salad

Prep Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
• 1/2 pound orzo pasta prepared according to package instructions
• 4 cups baby arugula
• 1 cup Fresh Herb Vinaigrette Recipe link in post
• salt & pepper to taste

Instructions

• Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

The post Spring Chopped Salad Delivers Comfort appeared first on Lemony Thyme.

Do you grow your own herbs? Cooking is such a joy when you can walk to your back patio or apartment balcony or front porch or massive envy-of-the-neighborhood raised bed garden and pluck fresh tender herb leaves and stems from plants that you’ve nurtured yourself. Fresh herbs will change your cooking life! I promise!!

Basil is a relatively easy plant to grow. It needs two three things to thrive. Dirt, water, and sun. If you can give it a bed of good dirt, promise to water it pretty much daily and put it in a sunny spot – you’re almost guaranteed to have a happy basil plant. One that will continue to produce all summer long if you harvest regularly. Here’s a handy reference guide I wrote in an article about Growing, Harvesting, Using, Storing, Freezing and Drying Fresh Herbs.

This Basil & Herb Vinaigrette is everything! Truly the epitome of fresh, bright, flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Italian Tossed Green Salad {with Basil & Herb Vinaigrette}

There's something so delicious about a fresh crisp Italian Tossed Green Salad. A few simple ingredients tossed with a nice herby vinaigrette is the perfect start to an Italian themed dinner.

Course Salad

Prep Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 3 hearts of romaine chopped into bite-sized pieces
• 1 cucumber sliced or diced
• 1 pint cherry tomatoes
• 1 can ripe black olives
• 1/2 cup ricotta salata cheese (or feta) crumbled
• 1 bag favorite croutons

For the Vinaigrette

• 2 cups fresh basil leaves only
• 1/3 cup fresh oregano and/or parsley and/or cilantro leaves only
• 1/2 cup extra virgin olive oil
• 1 shallot rough chopped
• 2 garlic cloves
• 2 Tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Instructions

For the Salad

• Combine ingredients in a large salad bowl. Serve with Basil & Herb Vinaigrette.

For the Vinaigrette

• Combine ingredients in a food processor and blend until smooth. Store in an air tight container in refrigerator for up to a week.

The post Italian Tossed Green Salad {with Basil & Herb Vinaigrette} appeared first on Lemony Thyme.

I adore the creamy texture of butter beans and how nicely they pair with fresh bright flavors.

It’s the perfect side dish or healthy vegetarian meal.

Fresh herbs are a wonderful way to elevate a recipe. For this Butter Bean Salad I chose lemony thyme, dill, and parsley.

We have been on a vinaigrette kick.

They are SO easy to make and taste far better than any store bought variety.

This Lemony Thyme Vinaigrette is of course loaded with fresh herbs, fresh squeezed lemon juice, some lovely aromatics and good quality EVOO.

While we’re enjoying this salad smack in the middle of winter, it’s bright flavors remind me of summer.

I can see Butter Bean Salad becoming our go-to side dish for summer BBQ’s and picnics since it’s delicious served chilled or room temperature.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Butter Bean Salad {with Lemony Thyme Vinaigrette}

This Butter Bean Salad is loaded with veggies then dressed in Lemony Thyme Vinaigrette. It's the perfect side dish or healthy vegetarian meal.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 1 15 ounce can Butter Beans rinsed and drained well
• 1 avocado diced
• 1 cup cherry tomatoes halved
• 1 cup English cucumber sliced
• 1/4 cup red onion thinly sliced
• 2-3 Tablespoons fresh herbs (lemony thyme, parsley, dill) chopped

For the Vinaigrette

• 1/2 cup fresh herbs (lemony thyme and parsley)
• 1 small shallot rough chopped
• 2 small cloves garlic peeled
• 2 Tablespoons champagne vinegar
• 2 Tablespoons fresh squeezed lemon juice
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1 pinch red pepper flakes

Instructions

For the Salad

• In a medium bowl, combine all ingredients. Then toss with Vinaigrette.

For the Vinaigrette

• Combine all ingredients in the bowl of a small food processor or blender and puree.

The post Butter Bean Salad {with Lemony Thyme Vinaigrette} appeared first on Lemony Thyme.

We recently had the opportunity to spend the weekend in Chattanooga, TN.

What a fantastic town!

Straddling the Tennessee River with sweeping views, Chattanooga has the right mix of adventure, culture, good eats (and drinks), nightlife, history, and natural beauty (aka sunrises that are worth getting up for).

Did I mention that Chattanooga has one of the world’s longest pedestrian bridges, placed precisely between the early-morning sunrises and end-of-day sunsets.

You all know I’m a sucker for fresh herbs. So when fresh basil is muddled with cucumber…my hand is raised high.

This cocktail has the right combination of fresh bright flavors.

When it comes to describing these two liquors, who better than the brands themselves.

“Meet the delightfully peculiar Hendrick’s Gin – a most unusual premium gin distilled in Scotland with curious, yet marvellous, infusions of cucumber & rose.”

Paired with “St-Germain, the new elderflower liqueur created in the artisanal French manner from freshly-picked hand-picked elderflower blossoms.”

Now add freshly muddled cucumber and basil leaves, a touch of simple syrup, a squeeze of fresh lemon & lime juice – shaken with ice and strained into a chilled martini glass.

This Cucumber Basil Martini is Summer Thyme Sipping perfection!

Cheers to the weekend!

And to a time when we can all move freely about the country!!

Until then, I’ve shared a couple extra pics from Chattanooga below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cucumber Basil Martini

You all know I'm a sucker for fresh herbs, so when fresh basil is muddled with cucumber my hand is raised high.

Course Drinks

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 3-4 slices cucumber skin on is fine
• 3-4 fresh basil leaves
• 1/2 ounce simple syrup
• 1 ounce St-Germain Liqueur
• 2 ounces Hendrick's Gin
• 1 squeeze fresh lemon juice about 1/2 ounce
• 1 squeeze fresh lime juice about 1/2 ounce
• ice to shake
• fresh basil and cucumber to garnish

Instructions

• Chill cocktail/martini glass. Muddle the cucumber and fresh basil in a cocktail shaker. Add remaining ingredients and ice. Shake until well chilled. Pour through a fine strainer into cocktail glass. Garnish with a thin slice of cucumber and piece of fresh basil. Enjoy!

The post Cucumber Basil Martini appeared first on Lemony Thyme.

I hope you’ve been enjoying my mini-series on Lunch Bowls.  I’m a bit obsessed with portion controlled meals.  Mostly though, I’m quite fond of a theme.

It helps my brain get organized.

We recently celebrated National Crabmeat Day.  When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.

Lunch Bowls are a fantastic way to incorporate leftovers into a meal.  Cooked chicken has found a new sexy purpose.  Who among us??

Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient.  Not so good leftover.  We are fortunate to have competing grocery stores all about town.  One snow-crab cluster will set you back about $4.00 and 2 WW Pts+.  That’s winning.  Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.

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California Roll Lunch Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For each California Roll Lunch Bowl…

• 1 snow crab cluster
• 2 cups fresh spinach
• 2 radish sliced
• 1 baby cucumber thinly sliced
• 1/2 cup cooked rice
• 1 tsp. sesame seeds
• 1/2 avocado sliced

For sesame soy sriracha dressing…

• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 tsp. sriracha sauce

Instructions

• Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
• Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
• Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.

The post California Roll Lunch Bowl appeared first on Lemony Thyme.