Prosciutto + Melon Caprese

This salad is simple, fresh + absolutely delicious. The perfect summer side dish to almost any meal!


I don’t know about you, but sometimes simple food truly is the best, and this recipe is the perfect example of that. Ripe melon, salty prosciutto perfectly balanced with fresh basil and creamy bocconcini - such a perfect combination if I do say so myself!

Now, melon and prosciutto certainly isn’t a new combination. Often you see if as a beautiful elegant starter or one bite passed appetizer, so transforming this into a Caprese salad just made sense. Plus I have really been in love with fresh basil lately so any time that I can add it to a dish I make it happen.

If you don’t have a melon baller don’t let that stop you - you can either use a small cookie scoop or just be really simple cut it in cubes. Though I must say that for some reason melon in balls just tastes better - I can't explain it!

This served with a beautiful piece of grilled chicken or fish would be the perfect warm summer night meal - plus with the sweetness from the melon, you feel like your having dinner and dessert all in one!


prep time 20 minutes

total time 20 minutes

servings 4


1 ripe cantaloupe

5 slices of prosciutto

1 cup bocconcini

4 basil leaves

drizzle of olive oil

drizzle of balsamic



To prepare your salad slice your cantaloupe in half and remove the seeds. Using a melon baller scoop out your melon and place on your plate or serving tray then add on the bocconcini.

Slice each of your pieces of prosciutto in half then roll and place around your melon and bocconcini. Add on thinly sliced basil and drizzle with olive oil, balsamic and a light sprinkle of pepper.


Summer Salad with Cucumber, Radishes + Fresh Dill

This salad screams summer with crunchy radishes and fresh dill - it’s the perfect accompaniment to your next bbq.


Happy Monday!!! We are officially into our second week of July which is so hard to believe, I mean once July is here the rest of summer really flies by doesn’t it? This year we keep saying that we are going to really enjoy the nice weather and get outside more which also includes barbecuing as much as possible.

For me, one of the things that bring back the most summertime memories is fresh dill. Both my mom and my grandma use to grow it in their gardens and so even the smell reminds me of summer. We would have fresh dill on so many different things, and while this salad wasn’t something thing that graced out table it easily could have since we grew basically all of the ingredients.

The combination of fresh cucumbers and spicy radishes gives crunch and contrast to the tender spring mix and tart lemon - but really dill is the star of this show! I feel very strongly that fresh dill is a must in this recipe, though that being said I haven't actually tried it with dried dill. But like anything else when you can use fresh - do it.

So run and don’t walk to get some fresh dill - your summer dishes will never be the same!


prep time 15 minutes

assemble time 5 minutes

total time 20 minutes

servings 4


6 radishes

1 long English cucumber

1 bag mixed greens

2 tbsp fresh dill chopped

1 lemon

1 tsp dijon mustard

3 tbsp olive oil

salt + pepper


On a large serving platter lay out spring mix then top with thinly sliced cucumbers and radishes.

In a small bowl combine chopped dill, the juice of the lemon, dijon mustard and olive oil. Whisk together then season with salt + pepper. Drizzle dressing over the salad then serve immediately.


Crunchy Cucumber Salad with Spicy Katsu Chicken

This Crunchy Cucumber Salad is paired perfectly with Spicy Katsu Chicken - the perfect dinner combination!


Katsu Chicken - one of my favourites. Now if this is something new to you, you are not alone, though you have probably been eating it for years. It’s popular in Japan, Hawaii and California and is basically panko chicken.

Now while most recipes that you see are fairly basic, I think panko is always enhanced by some spice, so with the added red pepper flakes, garlic and pepper it’s a kicked up version of a traditional katsu chicken.

So my favourite place to order this dish is not a traditional Japanese or Hawaiian restaurant but rather Joeys! If your a west coast Canadian resident or visitor you will know exactly the restaurant I’m talking about. Joeys was one of the first places that offered lettuce wraps many many years ago before everyone jumped on that bandwagon, and they always have really great food. So when their Katsu Chicken Peanut Salad first hit the menu I knew I had to try it. Seriously one taste and I was in love. I order almost every time I go and dream about it when we're not in Canada. Now while this salad is not by any means a replica it gives me the same feelings with the crispy chicken, peanuts and crunchy salad on top.

So do yourself a favour and either make this for dinner tonight or run to Joeys and order theirs - either way your in for a treat!


prep time 30 minutes

cook time 10 hour

total time 40 minutes

servings 4


1/2 cucumber

1/4 - 1/2 jalapeno

3 cups shredded cabbage

2 cups shredded romaine lettuce

2 green onions

1/4 cup cilantro

3 tbsp black sesame seeds

1/2 cup peanuts

1 1/2 tbsp maple syrup

3 tbsp smooth peanut butter

1 1/2 tbsp soya sauce

1 1/2 tbsp vinegar

1 1/2 tbsp sesame oil

4 chicken breasts - pounded thin

1 cup panko

1/4 tsp red pepper flakes

1/2 tsp garlic salt

1/4 tsp black pepper

1 egg



In a large bowl combine chopped cucumbers, very thinly sliced jalapeño slices, shredded cabbage and romaine lettuce, sliced green onions, chopped cilantro, sesame seeds and peanuts.

In a small bowl mix together maple syrup, peanut butter, soya sauce, vinegar and sesame oil - whisk until smooth. Pour dressing over the salad and toss so it is evenly coated.

Over medium heat add oil to a cast iron or large frying pan and heat. On a plate mix together panko, red pepper flakes, garlic salt and pepper. On a second place whisk an egg. Take chicken that has been pounded so it is 1/4 -1/2 inch thick and dip in egg then panko. Carefully place in your hot pan and fry for 3-4 minutes or until chicken is golden and crispy. Flip then cook for another 3-4 minutes or until it reaches 165.

To serve place a piece of chicken on each plate then evenly divide salad to top each piece of chicken. Garnish with additional peanuts and sesame seeds.


Thai Ramen Noodle Salad


Thai Ramen Noodle Salad - need I say more??? This is a salad that we have been making or ordering in restaurants for years and years. and there are 2 big reasons why we continue to eat this delicious salad over and over - it’s healthy-ish, and it’s so delicious!

What I especially love about this salad is that it has both cabbage and romaine, it’s so flavourful with the cilantro, mint and chilli flakes, and it’s filling with the addition of ramen. Plus did you know you can get gluten-free, keto or brown rice ramen so you can eat this dish on almost any diet?

The addition of chicken to this dish would also be super yummy, and if you wanted to make it extra easy on yourself pick up a rotisserie chicken and dinner can be ready in less than 30 minutes.

Are you guys like me and want the option to have a delicious dinner on the table in less than 30? As much as I love to cook there are times when I just need something quick and easy and this is a perfect option for one of those nights!


prep time 20 minutes

cook time 5 minutes

total time 25 minutes

servings 4


2 cups shredded cabbage

2 cup chopped romaine

2 medium carrots shredded

2 green onions

1/2 cup fresh cilantro

1/4 cup fresh mint

2 tbsp sesame seeds

1/2 cup peanuts

2 pkgs ramen (seasoning discarded)

1/2 tsp chili flakes

1/4 tsp salt + pepper

1 tsp agave or honey

4 tsp soya sauce

3 tbsp white wine vinegar

2 tbsp sesame oil

3 cloves garlic finely chopped

1 tbsp minced ginger


Bring a medium sized pot of water to a boil then cook ramen according to the package - drain then set aside.

In a large bowl combine shredded cabbage, chopped romaine, shredded carrots, chopped green onions, finely chopped cilantro and mint, sesame seeds and peanuts. Toss together then add in the cooked ramen noodles.

In a small bowl mix together chill flakes, salt + pepper, agave, soya sauce, white wine vinegar, sesame oil, garlic and ginger.

Pour dressing over the salad and toss - garnish with additional sesame seeds and peanuts.


Watermelon Salad with Cilantro + Feta

Nothing says summer more than watermelon - so make up this fresh watermelon salad for your next BBQ!


Watermelon Watermelon……. It’s the perfect fresh summery treat that needs to be at every bbq. But I bet there are a few fun facts that you perhaps didn’t know about them.

  1. Watermelon is 92% water and some early explorers carried them rather than water to stay hydrated.

  2. Watermelon is classified as a fruit and a vegetable and is related to pumpkins and a cucumber.

  3. Traditional watermelon was sprinkled with salt because it brings out the sweetness and juiciness

  4. Japanese grow square watermelons because they don’t roll away and fit more easily in the refrigerator.

  5. The heaviest watermelon weighed in at a whopping 350.5 pounds.

  6. Every part of the watermelon is edible - even the rind.

  7. China is the worlds largest producer of watermelons.

  8. Watermelon is the state vegetable of Oklahoma.

So there you have it, when you whip up this salad you can also wow your friends and family with your watermelon knowledge! Plus since this salad has both a bit of salt and feta your watermelon will be extra sweet and juicy which is exactly how it should be enjoyed!


prep time 15 minutes

total time 15 minutes

servings 4


4 cups of watermelon

2 cups celery

1/2 cup red onion

2 tbsp cilantro

2 tbsp lime juice

1 tbsp olive oil

salt + pepper to taste

1/3 cup feta cheese


In a large bowl place watermelon that has been chopped into 1-inch pieces. To the watermelon add finely chopped celery, red onion, cilantro, lime juice, olive oil and salt + pepper and feta. Toss to combine then serve immediately or store in an airtight container in the refrigerator.