Dairy-Free

August 27, 2020 Beverage

Cold Brew Green Tea

This super easy method for making cold brew with green tea is absolutely delicious! Just a few simple ingredients make the smoothest, most refreshing tea you’ve ever had.

What You’ll Need To Make This Recipe

Green tea bags
Cold water
Lemon slices
Fresh basil
Liquid sweetener

How To Make Cold Brew Green Tea

Fill a large mason jar with cold water.

Either cut open the tea bags and pour the leaves into the water or place the bags directly in it.

Add the seasonings, if you desire, and then stir everything together.

Place the lid on the jar and let it sit overnight or for a full day.

After the tea has steeped, use a cheesecloth to filter out the tea leaves and other seasonings.

Serve over ice and garnish with basil or lemon.

Top Tips For Making

Don’t use hot water to steep your tea! This method with cold water removes tannins, which makes your tea bitter.
If you don’t have a mason jar, you can use a pitcher and cover it with plastic wrap while it is seeping.
Your cold brew green tea will keep in the fridge up to 4 days.
Try different flavors for your tea! You could use orange slices, berries, peaches, or any fruit with herbs like mint, rosemary, or even lemongrass. Add a little minced ginger to your tea for an extra kick!
We used liquid stevia for this recipe, which we only needed 1/4 teaspoon for the whole batch. You can use simple syrup or another liquid sweetener.
If you only have loose tea leaves, use about 1 tablespoon for every ounce of water.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Overhead of glass of cold brew green tea with ice and a lemon slice

More Delicious Drinks

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Cold Brew Green Tea

This light and refreshing green tea is made like your favorite coffee cold brew, but is healthy!

Prep Time5 mins

Seeping Time12 hrs

Total Time12 hrs 5 mins

Course: Drinks

Cuisine: American

Keyword: basil, easy drink, iced tea

Servings: servings

Calories: 1kcal

Author: Jenny Hurley

Cost: $2

Equipment

Large mason jar

Ingredients

3 bags green tea
20 ounces filtered water cold
lemon slices optional
basil fresh leaves, hand ripped
liquid sweetener optional

Instructions

Fill mason jar with water. Either place tea bags directly in water or cut open and pour tea leaves in water.
Add basil, liquid sweetener, and lemon if desired.
Stir to combine. Place lid on jar and let sit overnight or up to 24 hours.
After seeping up to 24 hours, use cheesecloth to filter out leaves and seasonings. Serve over ice and garnish as desired.

Notes

Water temperature: Use cold water to avoid tannins being released, which make the tea bitter.
No mason jar: Can also use large pitcher. Cover with plastic wrap during seeping.
Storage: Keep covered in fridge up to 4 days.
Flavor options: Orange slices, berries, peaches, or any fruit with herbs like mint, rosemary, or even lemongrass. Can also add minced garlic to tea.
Liquid sweetener: We used 1/4 teaspoon liquid stevia for this recipe, but you can use simple syrup or any liquid sweetener.
Loose tea leaves: Use about 1 tablespoon for every 8 ounces water.

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Sodium: 7mg | Calcium: 4mg | Net Carbs: 1g

August 25, 2020 Appetizer

Keto Egg Drop Soup

This warm, light keto egg drop soup is the perfect Asian-inspired comfort food! With flavorful broth, green onions, and eggs, it’s the perfect side for all your favorite Chinese dishes.

What You’ll Need to Make This Recipe

Chicken broth
Eggs
Soy sauce or liquid aminos
Green onions
Ground ginger
Salt
Pepper

How To Make Keto Egg Drop Soup

Add the broth, green onion roots, and seasonings to a bot and bring to a boil. Reduce the heat to let the soup simmer.

Whisk together the eggs and egg yolk in a bowl.

Use a wooden spoon to stir the chicken broth in one direction in a circle. Slowly pour the eggs into the soup while you’re still stirring.

Pour the soup into 2 bowls and serve with green onions on top.

Top Tips For Making

If you’d like thicker soup, add xanthan gum! Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
For vegetarian soup, use vegetable broth instead of chicken.

What Do We Mean By “Healthy?”

More Asian-Inspired Recipes

Print Recipe

5 from 2 votes

Keto Egg Drop Soup

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Soup

Cuisine: Asian

Keyword: appetizer, chinese food, under 30 minutes

Servings: servings

Calories: 124kcal

Author: Jenny Hurley

Cost: $3

Ingredients

4 cups low-sodium chicken broth
1 egg yolk beaten
2 eggs
1 tablespoon soy sauce or liquid aminos
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground pepper
1/2 cup green onions root of onions, sliced
1/4 cup green onions top of onions, sliced, for garnish

Instructions

Add chicken broth, green onion roots, soy sauce, salt, pepper, and ginger to a pot and bring to a boil, then reduce to simmer.
Whisk together the eggs and egg yolk in a bowl.
Use a wooden spoon to stir the soup in one direction in a circle. Slowly pour egg mixture into soup. Divide between 2 bowl and garnish with green onion tops.

Notes

Thicker soup: Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
Notes on green onions: The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
Vegetarian: Use vegetable broth instead of chicken.

Nutrition

August 20, 2020 Dairy-Free

Vegan Apple Crisp

This easy vegan apple crisp is warm, sweet, and absolutely delicious! With crispy, gluten free crust and a perfectly seasoned apple filling, it’s a delicious and quick treat any time of the year.

What You’ll Need To Make This Recipe

Red apples
Maple syrup
Cashew butter
Rolled oats
Vanilla extract
Cinnamon
Sea salt

How To Make Vegan Apple Crisp

Mix together some maple syrup, cashew butter, and sea salt in a large bowl until smooth and well combined.

Add the apples to the cashew butter mixture and stir until they’re coated. Pour the apple mixture into a baking dish.

Stir together all the topping ingredients in a large bowl.

Spread the the topping over the apples. (We prefer to use our hands, but you can also use a large spoon or spatula.)

Bake the crisp until it’s beginning to brown on top.

Serve plain or with a dollop of vegan ice cream or whipped cream.

Top Tips For Making

We used honeycrisp apples in our recipe, but you can use whatever your favorite red apple is! You can use green apples if you like, but the crisp may be a bit more tart, depending on which apples you use.
Cashew butter is a little expensive, but we highly recommend it for this recipe. It makes the apple crisp buttery, nutty, and absolutely decadent. If you prefer not to use it, you can swap it for vegan butter or regular butter.
You can also pulse your topping ingredients a few times in the food processor until fully blended.
We love this recipe with our keto whipped cream, but if you are vegan, try it with a plant-based whipped cream or ice cream.

What Do We Mean By “Healthy?”

More Delicious Desserts

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Vegan Apple Crisp

This warm, sweet apple crisp is absolutely delicious with an apple filling and gluten free topping.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert, gluten-free, rolled oats

Servings: servings

Calories: 564kcal

Author: Jenny Hurley

Cost: $4

Ingredients

Filling

3/4 cup maple syrup
1/2 cup cashew butter
1/4 teaspoon sea salt
2 1/2 cups red apples peeled and chopped
1 teaspoon vanilla extract
1 1/2 teaspoons cinnamon

Topping

2 cups gluten free rolled oats
1/2 cup cashew butter
1/2 cup maple syrup
1/2 teaspoon sea salt or regular salt

Instructions

Preheat oven to 350º F. Mix 3/4 cup maple syrup, 1/2 cup cashew butter, and 1/4 teaspoon sea salt in large bowl well combined. Add apples and stir to coat well.
Pour apple mixture into medium sized baking dish.
Stir together all topping ingredients in a large bowl.
Spread topping over apple mixture, covering evenly. Using hands is recommended. Bake for 35 minutes, or until top is beginning to brown.

Notes

Apples: We used honeycrisp, but any red apple will work. You can use a green apple, but your crisp may be a bit tart, depending on the type of apple.
Butter: Highly recommend cashew butter, but you can sub with regular or vegan butter.
Mixing option: Can also pulse topping ingredients in a food processor until combined instead of hand-mixing.
Serving suggestions: Keto whipped cream (not vegan), plant-based whipped cream, or plant-based ice cream.

Nutrition

August 18, 2020 Dairy-Free

Roasted Cauliflower Steaks

These roasted cauliflower steaks are simply seasoned but absolutely delicious. Tender and packed full of flavor, they are the perfect vegan main course or an easy side dish.

What You’ll Need To Make This Recipe

Head of cauliflower
Olive oil
Sea salt
Garlic powder
Onion powder
Smoked paprika
Chili powder
Fresh parsley

How To Make Roasted Cauliflower Steaks

Remove the leaves from the cauliflower, then slice the cauliflower in half. Slice 2 steaks from cauliflower halves, about an inch thick from each half.

Mix together the olive oil and seasonings.

Arrange the cauliflower steaks on a baking or cooking sheet. Brush both sides of each steak with the olive oil. (Use a lot of it!)

Bake the steaks, then flip over. Serve with fresh parsley.

Top Tips For Making

Don’t be shy about getting your cauliflower really coated in olive oil! The oil makes it super tender and the seasonings make the cauliflower extra delicious.
We really love the smoky, spicy flavor of smoked paprika, but you can use regular paprika if you’d like.
You can either save your extra pieces of cauliflower for a later recipe, make additional steaks if they are big enough, or roast them with your steaks and save them for a snack.
We love these steaks with a side of ranch or even chimichurri.

What Do We Mean By “Healthy?”

Two roasted cauliflower steaks on a plate

More Easy Veggie Recipes

Print Recipe

5 from 3 votes

Roasted Cauliflower Steaks

These super flavorful steaks are the perfect veggie main course or side dish

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Main Course

Cuisine: American

Keyword: easy side, vegan, vegetables

Servings: servings

Calories: 301kcal

Author: Jenny Hurley

Cost: $3

Ingredients

1 head cauliflower
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
fresh parsley for garnish, optional

Instructions

Preheat oven to 450º F. Remove the leaves from base using a sharp knife. Slice cauliflower in half, then slice 2 steaks about 1” thick from each half. Mix the olive oil, sea salt, garlic powder, onion powder, smoked paprika, and chili powder in a small bowl.
Place cauliflower steaks on baking or cookie sheet and brush liberally with olive oil. Cook 15 minutes, then flip over. Cook additional 15 minutes. Sprinkle with parsley and serve.

Notes

Olive oil: Be sure to use plenty when brushing your steaks to make them tender.
Ingredient variations: Can use regular paprika instead of smoked.
Extra cauliflower: Save in airtight container or bag, make additional steaks if large enough, or roast with steaks and save for a snack.
Sauce options: Delicious plain, but try steaks with a side of ranch or even chimichurri.

Nutrition

August 13, 2020 Dairy-Free

Homemade Pita Chips

These spiced, crunchy homemade pita chips are out of this world tasty! Perfect on their own or with dips like hummus, baba ganoush, salsa, or tzatziki, these easy chips are a snacker’s delight.

What You’ll Need To Make This Recipe

Whole wheat pitas
Olive oil
Paprika
Sea salt
Cumin

How To Make Homemade Pita Chips

Preheat the oven to 400º F. Line a baking or cookie sheet with parchment paper.

In a small bowl, whisk together all the seasonings and the oil.

Cut each pita into 8 triangles.

Brush each triangle with the oil on both sides and then arrange them on the baking sheet.

Bake until brown and crispy. Let them cool and serve!

Top Tips For Making

Make this recipe gluten free by making or using gluten free pitas, flat bread, or naan. Make sure it’s plain if you plan on using any additional spices!
If you’re vegan, make sure your pita bread does not contain animal byproducts. Some pitas contain eggs!
We used our favorite spices when making our chips, but there are a ton of different ways to flavor them! Try these with garlic powder, Italian seasoning, sumac, or even cinnamon and sugar.

What Do We Mean By “Healthy?”

Overhead of a bowl of hummus surrounded by homemade pita chips

More Healthy Snacks

Print Recipe

Homemade Pita Chips

These crispy crunchy pita chips are absolutely delicious on their own or with dip!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Snack

Cuisine: Mediterranean, middle eastern

Keyword: healthy snack, less than 20 minutes, party food

Servings: servings

Calories: 155kcal

Author: Jenny Hurley

Cost: $2

Ingredients

4 whole wheat pitas
1/3 cup olive oil
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon cumin

Instructions

Preheat the oven to 400º F. Line a large baking or cookie sheet with parchment paper. Whisk the oil, paprika, sea salt, and cumin together in a small bowl.
Cut each pita into 8 triangles and brush with oil mixture on both sides. Arrange on baking sheet. Bake pita triangles for 10 minutes, until brown and crispy. Let cool prior to serving.

Notes

Gluten free: Make or use gluten free pitas, flat bread, or naan.
Vegan: Make sure pitas do not contain animal byproducts.
Flavor variations: Omit spices and sub with garlic powder, Italian seasoning, sumac, or cinnamon and sugar.

Nutrition

July 21, 2020 Appetizer

Cucumber Chips

These cucumber chips will totally curb your chip cravings, but without all the carbs! Salt and vinegar flavored, but easy to customize, they are perfectly crunchy, salty, and taste like junk food with no junk!

What You’ll Need To Make This Recipe

Cucumbers
Avocado oil
Salt
Vinegar

How To Make Cucumber Chips

Preheat the oven to 175º F.

Line a baking or cookie sheet with some parchment paper or a silicone baking sheet.

Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.

Mix together the oil, vinegar, and salt in a large bowl.

Gently dip the cucumber slices into the avocado oil mixture.

Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Top Tips For Making

Use a sharp knife or a mandolin to cut your cucumber into slices, but, obviously, be really careful! You want the slices to be thin enough to get crispy, but not so thin that they stick to the cookie sheet.
If you’re not a fan of salt and vinegar, omit the vinegar. You can also add things like cayenne pepper if you want a kick, garlic salt, or smoked paprika. The cucumbers are basically a blank canvas!
We used medium-sized cucumbers for our chips, but smaller ones have smaller seeds. It’s just whatever your personal preference is!
If you have a dehydrator, you can cook these chips at 125-135º F for 10-12 hours.

What Do We Mean By “Healthy?”

More Easy Recipes

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Cucumber Chips

These salty, crispy, crunchy chips have all the flavor of potato chips, but without the carbs.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Snack

Cuisine: American

Keyword: fewer than 5 ingredients, low carb, vegan

Servings: servings

Calories: 50kcal

Author: Jenny Hurley

Cost: $1

Ingredients

2 cucumbers
1 tablespoon avocado oil
1 tablespoon vinegar
1/4 teaspoon salt

Instructions

Preheat the oven to 175º F. Line a baking or cookie sheet with some parchment paper or a silicone baking sheet. Wash the cucumbers and slice them into thin rounds. They should be thin, but not so much that you can see through them.
Mix together the oil, vinegar, and salt in a large bowl. Gently dip the cucumber slices into the avocado oil mixture.
Place the slices on the cookie sheet and bake for 3-4 hours until crispy.

Notes

Flavor variations: Omit vinegar and add cayenne pepper, garlic powder, or smoked paprika.
Cutting notes: Use a sharp knife or mandolin carefully to cut into slices that are not see-through, but are quite thin.
Cucumbers: Use small cucumbers if you prefer small seeds.
Dehydrator: Cook chips 125-135º F for 10-12 hours.

Nutrition

July 16, 2020 Appetizer

Guacamole Salad

This fresh, chunky guacamole salad is incredibly delicious. Chunky avocados, fresh tomatoes, and amazing seasoning make for a crazy good salad that’s perfect on its own, with chips, or on pretty much anything! This salad is also vegan and great for keto.

What You’ll Need To Make This Recipe

Avocados
Cherry tomatoes
Red onion
Lime juice
Fresh cilantro
Olive oil
Cayenne pepper
Salt
Cumin
Garlic clove

How To Make Guacamole Salad

Whisk together the garlic, cumin, lime juice, and olive oil in a small bowl to make the dressing.

In a medium sized bowl, mix the rest of the ingredients.

Drizzle the dressing over the salad, and gently mix together.

Top Tips For Making

I like to use my hands to mix the salad together so that I don’t crush the avocados.
The lime juice will help the avocados from browning immediately, but this salad should still be served shortly after making.

What Do We Mean By “Healthy?”

More Veggie Recipes

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Guacamole Salad

This easy and quick salad is perfect as dip, topping, or on its own

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: Mexican

Keyword: avocado, cherry tomatoes, vegan

Servings: servings

Calories: 207kcal

Author: Cheryl Malik

Cost: $4

Ingredients

2 large avocados diced
1 cup cherry tomatoes sliced in half
1/2 red onion diced
1/4 cup cilantro fresh
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice preferably fresh
1 close garlic minced
1/2 teaspoon cumin

Instructions

Make the dressing: Whisk together the olive oil, lime juice, garlic, and cumin in a small bowl.
Make the salad: Mix together the rest of the ingredients in a medium sized bowl.
Pour dressing over the salad and mix gently to combine.

Nutrition

July 14, 2020 Condiment

Coconut Bacon

These bacon bits have all the smoky, crispy goodness of real bacon, but are 100% vegan! Perfect for salads, on vegan cheese fries, or wherever you’re craving a salty crunch, this coconut bacon is out of this world delicious.

What You’ll Need To Make Coconut Bacon

Coconut flakes
Tamari
Liquid smoke
Maple Syrup
Smoked Paprika

How To Make Coconut Bacon

Preheat the oven to 350º F.

Line a cookie or baking sheet with some parchment paper.

Mix together everything but the coconut flakes in a small bowl.

In a medium sized bowl, add the coconut flakes.

Pour the sauce over the coconut and gently stir or toss until they are completely coated.

Spread the coconut evenly on the cookie sheet.

Bake for 12 minutes. Stir the coconut flakes about halfway through the cook time.

Remove and let cool before enjoying!

Top Tips For Making

Check your coconut bacon about once a minute after stirring halfway through the cook time. They make take a little less than 12 minutes, so be sure to pull them out when they look browned and crispy.
You can store these in the freezer if you’d like to keep extra. Just let them thaw at room temperature, and they will be just as crispy as when you first made them!

What Do We Mean By “Healthy?”

More Vegan Recipes

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Coconut Bacon

These crispy, salty, smoky bacon bits are absolutely delicious and totally vegan

Prep Time3 mins

Cook Time12 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: bacon bits, vegan, vegetarian

Servings: servings

Calories: 126kcal

Author: Cheryl Malik

Cost: $1

Ingredients

2 cups unsweetened coconut flakes
2 tablespoons tamari
1 tablespoon liquid smoke
1 tablespoon maple syrup
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 350º F. Line cookie or baking sheet with some parchment paper. Mix together tamari, liquid smoke, maple syrup, and paprika in a small bowl.
Place coconut flakes in medium sized bowl
Pour the sauce over the coconut and gently stir or toss until they are completely coated.
Spread the coconut evenly on the cookie sheet. Bake for 12 minutes. Stir the coconut flakes after baking 6 minutes. When coconut bacon is done, let cool before serving.

Notes

Cooking tips: Check coconut bacon every minute after stirring midway through cook time to ensure they do not burn.
Storage: Keep in freezer 6-8 months. Let thaw before serving.

Nutrition

July 9, 2020 Beverage

Frozen Lemonade

This frozen lemonade is the ultimate summer treat, but with a special ingredient instead of sugar! Sweet, slushy, and oh-so-refreshing, you can feel good about filling your glass with this delicious drink.

What You’ll Need To Make This Recipe

Lemon juice
Honey
Water
Ice

How To Make Frozen Lemonade

Add all the ingredients except the ice to the blender and blend until fully combined.

Add the ice to the blender and blend until a smooth, slushy consistency.

Top Tips For Making

When blending, it’s important to blend the ingredients without the ice first so the honey will combine with the lemon juice and water. If you add the ice before mixing the rest of the ingredients, the honey will harden and won’t mix well.
If you’re vegan, you can substitute the honey with simple syrup or liquid stevia. Add a little during the first step, taste, and repeat until you get it your desired sweetness.
For boozy frozen lemonade, add a half a shot to a full shot of tequila or vodka to the first step.

What Do We Mean By “Healthy?”

Close-up of glass of frozen lemonade with a lemon wedge

More Delicious Drink Recipes

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Frozen Lemonade

This easy and refreshing frozen lemonade is the perfect summer treat!

Prep Time4 mins

Total Time4 mins

Course: Drinks

Cuisine: American

Keyword: easy drink, fewer than 5 ingredients, no added sugar

Servings: servings

Calories: 142kcal

Author: Cheryl Malik

Cost: $1

Equipment

Blender

Ingredients

1/2 cup lemon juice freshly squeezed
1/4 cup honey
1/4 cup water
2 cups ice

Instructions

Blend honey, water, and lemon juice in blender until well combined.
Add ice to blender and blend until smooth.

Notes

Vegan: Use liquid stevia or simple syrup to taste instead of honey.
Blending notes: Blend all ingredients prior to adding ice to ensure they fully combine.
Cocktail: Add 1/2-1 shot of tequila or vodka to first step.

Nutrition

July 2, 2020 Dairy-Free

Cherry Tomato Salad

This bright and flavorful marinated salad is absolutely perfect for summer! Sweet, juicy cherry tomatoes flavored by olive oil, basil, and Italian seasoning makes the perfect easy, delicious summer salad and side dish.

What You’ll Need To Make This Salad

Cherry tomatoes
Garlic clove
Olive oil
Apple cider vinegar
Italian seasoning
Honey
Salt
Fresh basil

How To Make Cherry Tomato Salad

Combine all the ingredients for the dressing.

Pour the dressing over the tomatoes in a dish or bowl.

Stir everything gently to coat tomatoes thoroughly.

Chill in the fridge for at least 2 hours prior to serving.

Serve with a sprinkling of basil on top.

Top Tips For Making

If you don’t have cherry tomatoes, any small ones will work. You can also use a combination of grape tomatoes, cherry tomatoes, and the multi-colored ones if you have them!
You can eat this as a side dish by itself, or you can mix it with pasta salad, or put it on top of a regular salad. You can also use this as a bruschetta recipe, putting it on top of a baguette.
For vegan, use maple syrup instead of honey.

What Do We Mean By “Healthy?”

More Easy, Healthy Recipes

Print Recipe

5 from 3 votes

Cherry Tomato Salad

This light, refreshing salad is so easy and full of summer flavors.

Prep Time5 mins

Total Time5 mins

Course: Side Dish

Cuisine: American

Keyword: easy salad, no cooking, under 30 minutes

Servings: servings

Calories: 107kcal

Cost: $2

Ingredients

4 cups cherry tomatoes quartered
1 clove garlic minced
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 teaspoons Italian seasoning
1 1/2 teaspoon honey
1/2 teaspoon salt
basil fresh, chopped

Instructions

Combine oil, apple cider vinegar, italian seasoning, honey, garlic, and salt in small bowl.
Pour the dressing over cherry tomatoes in dish or bowl. Stir to combine. Chill for 2 hours at minimum prior to serving. Garnish with fresh basil.

Notes

Tomatoes: If you don’t have cherry tomatoes, any small ones will work.
Serving options: Serve as side dish, in pasta salad, on salad, or on top of baguette as bruschetta.
Vegan: Sub maple syrup for honey.

Nutrition