Margo Recipes

A vibrant, crunchy salad bursting with shredded cabbage, kale, shrimp, avocado, cilantro, and chili-flavored peanuts. Topped with a creamy, sweet miso dressing, this salad is perfect for warm days and springtime cravings.

Margo’s Notes:
Cabbage, kale, shrimp, cilantro, peanuts, and a creamy sweet miso dressing… I could eat this every day and be happy. (In fact, I currently am!) We were planning to publish this later in the SOS Series, but I couldn’t wait to share it because I’m completely obsessed with it. This salad is ideal for the early days of spring and summer, when the weather’s warming up and your body is craving something fresh and light.

So many of these ingredients can be found pre-made, especially at places like Trader Joe’s, making it an easy go-to for busy days:

• Pre-shredded cabbage
• Pre-chopped kale
• Cooked shrimp
• Chili onion peanuts

The miso dressing is super simple to whip up in just a couple of minutes. It’s creamy, sweet, light, and incredibly refreshing, with just the right amount of garlic and a zesty lime kick that makes the salad feel vibrant and energizing.

Ingredients

Miso Dressing:

• 1/3 cup avocado oil
• 1/3 cup lime juice (about 4-6 limes)
• 1/4 cup white miso
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1/2 teaspoon salt

Miso Crunch Salad:

• 1 lb. cooked shrimp, cut into bite-sized pieces
• 5 cups shredded Tuscan kale
• 5 cups shredded green cabbage
• 1 cup chili-flavored peanuts (or similar)
• 2 avocados, sliced
• 1/2 cup sliced green onions
• 1/2 cup chopped cilantro

Instructions

1. Make the Miso Dressing:
   Combine all dressing ingredients in a jar or blend together in a small food processor until smooth. If the dressing is too thick, add a little water to achieve a pourable consistency.
2. Prepare the Salad:
   Toss the shrimp, kale, cabbage, peanuts, avocado, green onions, and cilantro in a large bowl. Add the dressing and toss everything together until evenly coated.
3. Serve:
   Enjoy the salad immediately as a crunchy, refreshing meal or prep the ingredients separately for individual servings throughout the week.

Notes:

• You can make this salad ahead of time by storing the salad ingredients and dressing separately, then assembling just before serving.
• This salad serves 4-6 people, but feel free to scale down for individual portions.

Prep Time: 10 minutes
Category: Salad
Method: Toss
Cuisine: Asian-Inspired

This vibrant, show-stopping salad is everything you need: fresh, flavorful, and visually stunning. The 7 layers include cooked beets, supremed oranges, crunchy pistachios, creamy truffle ricotta, and a burst of fresh mint—it’s a fresh take on the classic 7-layer salad but with beets taking center stage.

A nod to the nostalgic creamy layered salads of the past, this version brings modern flair with ingredients that are both refreshing and satisfying. It’s the perfect balance of freshness for January—ideal for revitalizing your taste buds without compromising on flavor and substance. Whether you’re making it for lunch, dinner, or even a midnight snack, this salad always works!

Ingredients for the Salad:

• 2–3 cups chopped kale
• 1/4 cup balsamic dressing, green salad dressing, or olive oil and lemon
• 2–3 oranges, cut into rounds
• 8 small cooked beets (about 2 packages if using Love Beets)
• 1 minced shallot
• 1/2 cup truffle ricotta (or regular ricotta cheese)
• 1/2 cup pistachios, chopped
• 2 tablespoons fresh mint (or herbs like basil, chives, or thyme)

Instructions:

1. Massage the Kale:
   Gently massage the chopped kale with a bit of your chosen dressing (balsamic, olive oil and lemon, or simple green salad dressing) to soften the leaves and enhance flavor. It makes all the difference!
2. Prepare the Veggies:
   Slice the cooked beets, supremed oranges, and minced shallots.
3. Layer the Salad:
   Start by spreading a small amount of truffle ricotta on the bottom of your serving platter. For a single serving, about 3 tablespoons works, and for 4-6 servings, you’ll need about 1/2 cup.
4. Build the Layers:
   Layer the kale, followed by the beets, oranges, shallots, pistachios, and fresh mint or your herb of choice. For extra flavor, drizzle with a little olive oil and season with salt and pepper.
5. Serve and Enjoy:
   Serve immediately with a side of soft focaccia bread for a complete, satisfying meal.

What Makes This Salad Special: This 7-Layer Beet Salad is perfect for a range of occasions, from a casual lunch to a dinner party side dish. Its versatility allows it to shine whether plated individually or served family-style. The fresh citrus, creamy truffle ricotta, and crunchy pistachios bring a delightful contrast to the earthy sweetness of the beets, while the mint adds a refreshing touch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Chop
Cuisine: American

This salad is a flavor explosion! It combines crunchy kale and cabbage with fresh herbs, vibrant fresno peppers, and chopped peanuts, all dressed in a silky roasted peanut vinaigrette that seeps into every nook and cranny. It’s a crunchy, flavorful bowl of goodness!

How to Make This Roasted Peanut Kale Crunch Salad (Step-by-Step)

Step 1: Make the Roasted Peanut Vinaigrette
Whisk together or blend a simple roasted peanut vinaigrette. The secret ingredient here is roasted peanut oil—it gives the dressing a rich, nutty flavor while keeping it light and silky. You might need to make a special trip to find it, but trust me, once you do, you’ll want to keep a few bottles on hand. If you can’t find it or don’t want to go searching, no worries! You can swap it with peanut dressing or avocado oil for a similar texture but different flavor.

Step 2: Chop Your Veggies
Finely chop the cilantro, green onions, fresno peppers, and peanuts by hand. The fresh ingredients will add a delightful crunch and burst of flavor.

Step 3: Finely Chop Your Greens
For the kale and cabbage, a food processor is your best friend. Chop the vegetables into chunks before processing them, and do it in batches to ensure everything is finely chopped without turning mushy. If they release too much water, gently pat or squeeze with a paper towel.

Step 4: Combine and Toss
Toss all the ingredients together with your homemade vinaigrette. Massage the kale for a minute to make it tender, then add the peanuts, peppers, and remaining dressing. Mix well and enjoy the crunch!

Ingredients

For the Kale Crunch Salad:

• 4 large stalks kale, stems removed
• 1/2 head green cabbage
• 2 small fresno peppers, sliced
• 1 cup chopped peanuts
• 1/2 cup chopped cilantro
• 1/2 cup chopped green onions

For the Roasted Peanut Vinaigrette:

• 1/2 cup roasted peanut oil
• 2 tablespoons rice vinegar
• 1 clove garlic
• 2 1/2 tablespoons sugar
• 1 teaspoon coarse kosher salt (more to taste)
• Freshly ground black pepper

Instructions

1. Make the Roasted Peanut Vinaigrette:
   Blend all ingredients in a small blender or food processor until smooth. You can also grate the garlic directly into a jar with the other ingredients and shake it up if you prefer.
2. Prep the Salad Ingredients:
   Chop the cilantro, green onions, fresno peppers, and peanuts.
3. Chop the Kale and Cabbage:
   Use the food processor to pulse the kale and cabbage in batches until they are finely chopped. Be careful not to over-process to avoid mushiness. If too much water is released, gently squeeze with a paper towel. Transfer to a large bowl.
4. Mix and Serve:
   Toss the chopped kale and cabbage with some of the vinaigrette, massaging it with your hands to tenderize the kale. Add the peanuts, peppers, and the rest of the dressing. Mix everything together and serve immediately!

Prep Time: 15 minutes
Category: Salad
Method: Chop
Cuisine: American

Get ready for a summery, flavorful dinner that’s as vibrant as it is delicious! This spice-rubbed salmon, paired with a fresh tomato salad and a tangy basil sauce, will have you and your guests reaching for seconds. It’s a crowd-pleaser with bold flavors and a creamy sauce you’ll want to drizzle over everything.

How to Make This Salmon with Basil Sauce (Step-by-Step)

Step 1: Make the Basil Sauce
Blend your ingredients together in a mini chopper or food processor. It’s quick and easy, and the result is a creamy, flavorful sauce that will elevate every bite.

Step 2: Spice Up the Salmon
Mix up a quick spice rub and massage it into your salmon fillets. It’s oddly satisfying, and you’ll love the punch it adds to the fish.

Step 3: Bake the Salmon
Pop the salmon into the oven just 10 minutes before you’re ready to eat. For perfect salmon, bake it until the thickest part reaches 135°F to 140°F (medium-well). You can also check by gently pulling apart a small section to ensure it’s cooked through.

Step 4: Assemble and Serve
Everyone gets to build their own plate! Start with a base of rice, add a scoop of the fresh tomato salad, and top it all off with a generous spoonful of that glorious basil sauce.

Ingredients

Spice-Rubbed Salmon:

• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 tablespoon olive oil
• 1 lb salmon fillet, cut into 2-3 pieces

Basil Sauce:

• 1/2 cup packed fresh basil
• 1 small bunch fresh chives
• 1 teaspoon dried oregano (optional)
• 1 clove garlic
• 1/2 cup mayo (more as needed for creaminess)
• 1/4 cup grated Parmesan cheese
• 1-2 tablespoons lemon juice
• Small pinch of salt, to taste

Tomato Salad:

• 1 1/2 cups halved cherry tomatoes
• 2 ears sweet corn, kernels cut off the cob
• 1-2 cups fresh spinach or spring greens
• 1 tablespoon olive oil
• 2 tablespoons minced chives or parsley
• Salt, pepper, and garlic powder, to taste
• 2 cups cooked rice or grains (precooked for convenience)

Instructions

1. Prep the Tomato Salad:
   Combine the halved cherry tomatoes, corn kernels, greens, olive oil, and minced herbs. Season with salt, pepper, and a sprinkle of garlic powder. Set aside.
2. Make the Basil Sauce:
   Blend the basil, chives, garlic, mayo, Parmesan, lemon juice, and salt until nearly smooth, leaving a few flecks for texture. Adjust mayo for desired creaminess.
3. Prep the Salmon:
   Preheat the oven to 425°F. Mix together the paprika, garlic powder, onion powder, salt, sugar, and olive oil in a small bowl. Rub the spice paste generously over the salmon fillets.
4. Bake the Salmon:
   Line a baking sheet with parchment paper and bake the salmon for 9-12 minutes, or until the internal temperature reaches 135°F to 140°F. (Adjust cooking time based on your preferred level of doneness.)
5. Assemble the Meal:
   Plate the salmon over a bed of cooked rice, serve with the tomato salad, and spoon plenty of basil sauce over the top. Enjoy!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Bake
Cuisine: American

A dangerously good, super easy pasta salad loaded with pasta, juicy tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple homemade Italian dressing. Perfect for summer gatherings or weeknight dinners!

Pasta Salad Ingredients

Got two seconds? Here’s what you need:

• Your favorite pasta shape (rotini, fusilli, penne, or farfalle work well)
• Cherry tomatoes (or any veggie you like)
• Fresh mozzarella balls
• Spicy salami (choose a good one!)
• Black or Kalamata olives
• Pepperoncini (optional, but highly recommended)
• Red onion and parsley

For the pasta, opt for a sturdy shape like rotini to hold up well with the dressing.

About the Pasta Salad Dressing
This dressing is key! We’re going tangy and light with no mayo involved. You’ll need:

• Olive oil
• White vinegar
• Salt & pepper
• Dried oregano and basil
• A little sugar
• Fresh herbs (parsley, basil, or chives)

Blend or process it in a blender or food processor for a quick and easy dressing!

How to Make Pasta Salad (4 Simple Steps)

It’s summer, so let’s keep it easy and fast:

1. Cook the Pasta: Follow the package directions. Drain, rinse, and toss with a little olive oil to prevent sticking.
2. Prep the Veggies & Other Ingredients: Chop up your tomatoes, cheese, salami, olives, onion, and herbs.
3. Make the Dressing: Blend or shake the dressing ingredients together until smooth.
4. Toss & Serve: Combine everything in a large bowl, adding the dressing bit by bit. Taste, adjust, and try not to eat it all before your guests arrive.

Storing & Making Ahead

Pasta salad gets even better as it sits, absorbing all the delicious flavors!

• Storing: After making, store the salad in the fridge for 2-3 days.
• Make-Ahead Tip: Make the salad 12-24 hours in advance for the best flavor!

Quick Tip:
You don’t need a special occasion to enjoy this pasta salad. It’s a dream for a weeknight dinner. Just grab some good salami, cheese, olives, and fresh herbs from the store, cook some pasta, and toss it all together for a simple yet delicious meal.

Ingredients

Pasta Salad Essentials:

• 1 lb. uncooked pasta
• 3 cups cherry tomatoes, halved
• 8 oz. fresh mozzarella balls, halved
• 1 lb. spicy salami or summer sausage, cut into cubes
• 3/4 cup Kalamata olives, sliced
• 3/4 cup pepperoncini (optional, but don’t skip it!)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, chopped

Italian Pasta Salad Dressing:

• 1/2 cup olive oil
• 1/4 cup white vinegar (or red wine vinegar)
• 1/4 cup water
• 1–2 tbsp coarse sea salt (yes, tablespoons!)
• 2 cloves garlic (or 1 tsp garlic powder)
• 1 tbsp sugar
• 2 tsp dried oregano
• 2 tsp dried basil
• Black pepper to taste
• Fresh herbs (optional: parsley, basil, or chives)

Instructions

1. Cook the Pasta: In salted water, cook pasta according to package directions. Drain, rinse, and toss with a bit of olive oil to prevent sticking.
2. Make the Dressing: Blend or shake all dressing ingredients until smooth. Adjust for taste.
3. Combine Salad Ingredients: Toss the pasta with the chopped veggies, salami, olives, and cheese. Add about three-quarters of the dressing and save the rest for leftovers.
4. Refrigerate: Store in the fridge for 2-3 days. The salad tastes even better the next day!

Notes:
The dressing can be made ahead and stored in the fridge. I suggest doubling the dressing if you plan to store it for later.

Prep Time: 15 minutes
Category: Salad
Method: Toss
Cuisine: American (Italian-inspired)

This Napa Chicken Salad is all about that crunch factor! With fresh napa cabbage, juicy rotisserie chicken, a homemade sesame dressing, and your choice of crunchy toppings like cashews, fried wonton strips, sesame sticks, or crispy fried onions, it’s a flavor-packed meal you’ll love.

Let’s Get Crunchy!

Once you’ve cleaned and prepped your ingredients, it’s time to get your texture game on! Yes, there’s a small step for frying up those homemade wonton strips, but trust me—it’s totally worth it. Plus, thanks to the rotisserie chicken and minimal chopping, this salad comes together in no time!

1. Chop:
   Shred your napa cabbage and chop the green onions. Keep this cabbage mixture in an airtight container for up to a few days—perfect for meal prep! Shred your rotisserie chicken next.
2. Shake:
   Toss all the dressing ingredients into a jar, close it tight, and shake away! Dance to your favorite tune while you do it—it’s the most fun way to get that dressing mixed.
3. Serve:
   Toss your cabbage mixture with the chicken, cashews, wonton strips (or whichever crunchy topper you choose), and a generous splash of dressing. Sprinkle extra green onions and sesame seeds on top for a final touch!

How to Make Fried Wonton Strips:

Making your own wonton strips is incredibly simple! Just slice wonton wrappers into strips and fry them in a bit of oil over low heat. Once crispy, drain them on paper towels and sprinkle with a pinch of salt. So quick, so delicious, and so worth it!

Warning: You might end up snacking on the wonton strips before the salad is even ready—so make sure to make a little extra!

Crunchy Add-Ins & Fun Toppings:

Feel free to mix it up with other fun additions! Try crumbled-up dry ramen noodles (yes, from the packet!), sesame sticks, crispy chow mein noodles, or those irresistible crispy fried onions. Want to add more veggies? Edamame or avocado would fit perfectly. Or change things up with shrimp for a different protein!

How to Store:
This salad is great for meal prep! You can store the cabbage, chicken, and toppings in separate containers, and they’ll last for several days in the fridge. Toss it together whenever you’re ready to eat for a super satisfying meal

Ingredients

Napa Chicken Salad:

• 1 head napa cabbage, cleaned, trimmed, and shredded (about 10 cups)
• 1 bunch green onions, finely chopped
• 4 cups shredded rotisserie chicken
• 1 cup cashews
• 1 cup of something crunchy—fried wonton strips, crispy fried onions, or crushed-up dry ramen noodles
• 1 tablespoon sesame seeds (optional)

Sesame Dressing:

• 1/2 cup + 2 tablespoons vegetable or avocado oil (your choice)
• 1/2 cup maple syrup or granulated sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil (to taste)
• Salt, to taste

Instructions

1. Prepare the Salad Base:
   Toss the shredded cabbage and chopped green onions together. Store this in the fridge in an airtight container if you want to prep ahead.
2. Make the Dressing:
   Add all dressing ingredients to a jar, seal it, and shake it up until well combined.
3. Assemble the Salad:
   When you’re ready to serve, toss the cabbage mixture with shredded chicken, cashews, wonton strips (or your chosen crunch), and enough dressing to coat generously. Top with extra green onions and sesame seeds.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: Chop & Shake
Cuisine: Asian-Inspired

Get ready for a flavor-packed journey with these juicy, savory sheet pan meatballs! They’re rich with zest and perfectly complemented by a vibrant green sauce. Served with cool tzatziki, a fresh tomato salad, and a warm hunk of rustic bread, this meal is sure to impress anyone at the table.

How to Make These Flavorful Sheet Pan Meatballs (It’s So Easy!)

Grab your sheet pans and food processor—it’s time to cook up something incredible!

1. Prepare the Green Sauce:
   In a food processor, pulse garlic, parsley, cilantro, capers (or olives), and walnuts until finely chopped (but not pureed). This mix is your flavor base! Set aside half for the meatballs and the rest to make your green sauce.
2. Make the Meatballs:
   In a large bowl, combine the egg, paprika, salt, panko breadcrumbs, ground beef, and half of your green sauce base. Mix well, then roll into meatballs and arrange them on a sheet pan. Brush with olive oil and bake them to perfection.

Once your meatballs are done, serve them on a bed of creamy tzatziki, drizzle with the green sauce, and pair with a fresh tomato salad and a crusty baguette. The result is a meal brimming with fresh, bold flavors!

Will these sheet pan meatballs win your heart? Absolutely. Does green sauce make everything taste better? Definitely. Let’s dive in!

Ingredients

Green Sauce:

• 2 garlic cloves
• 1 cup parsley
• 1 cup cilantro
• 1/4 cup capers or pitted Castelvetrano olives
• 1/2 cup walnuts
• Juice and zest of 1 lemon
• 1/2 cup olive oil
• Salt to taste

Sheet Pan Meatballs:

• 1 egg
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 cup panko breadcrumbs
• 1 lb. ground beef (ButcherBox grass-fed beef is a great choice)

Extras:

• 1 small baguette for serving
• 1 cup tzatziki (store-bought works well)

Marinated Tomato Salad:

• 1 pound cherry or grape tomatoes, halved or quartered
• 1 clove garlic, finely grated
• 2 tablespoons olive oil
• 1 tablespoon vinegar or lemon juice
• 1 tablespoon freshly minced herbs (like parsley)
• Salt to taste (about 1/2 – 3/4 teaspoon kosher salt)
• 1 cucumber, sliced

Instructions

1. Preheat and Prep:
   Preheat your oven to 425°F. Prepare your tomato salad by adding sliced cucumbers for extra crunch and flavor.
2. Make the Green Sauce:
   Pulse garlic, parsley, cilantro, capers, and walnuts in a food processor until finely chopped. This is your flavor foundation! Reserve half for the meatballs and transfer the remaining half to a small bowl. Add lemon zest, lemon juice, olive oil, salt, and pepper to taste. If you like heat, sprinkle in some red pepper flakes for a kick. The consistency should be like a loose pesto or chimichurri.
3. Prepare the Meatballs:
   In a large bowl, mix the reserved green sauce base with egg, paprika, salt, panko, and ground beef. Form into meatballs and place them on a sheet pan. Brush with olive oil and bake for 10-12 minutes, or until golden and cooked through.
4. Serve:
   Serve the meatballs over a bed of tzatziki with a generous drizzle of green sauce on top. Pair with a scoop of fresh tomato salad and a hunk of rustic bread to complete the meal. Get ready for a burst of Mediterranean-inspired flavors in every bite!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Bake
Cuisine: Mediterranean-Inspired

Inspired by the beloved Oliver’s restaurant in Minnesota, this salad brings together the perfect balance of flavors and textures. Think tender salmon, savory peppers and garlic confit, creamy avocado, fire-roasted corn, crispy bacon, and rivers of smoky homemade ranch dressing. Are you ready for this?

This salad is an easy way to bring restaurant-quality flavors into your own kitchen. Whether you’re craving a protein-packed meal or just want a hearty salad, this one’s a winner!

Ingredients for the Salad:

For the Smoked Ranch:

• 1/2 cup mayo
• 1/2 cup full-fat Greek yogurt or sour cream
• 1/2 cup milk or buttermilk
• 1 teaspoon white vinegar or lemon juice (adjust to taste)
• 2 teaspoons freeze-dried dill
• 2 teaspoons freeze-dried chives (or 2 tablespoons fresh chives)
• 1–2 teaspoons smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• Freshly ground black pepper to taste

For the Pepper Confit:

• 3 tablespoons olive oil
• 1 pound mini sweet peppers, sliced into rings
• 3 cloves garlic, thinly sliced
• 1 tablespoon red wine vinegar
• Salt to taste

For the Salad:

• 5 ounces spring mix (about 1-2 cups per serving)
• 24 ounces salmon or chicken (about 3-4 ounces per serving)
• 3 avocados (about half an avocado per serving)
• 1 lb. bacon, cooked and crumbled
• 2 cups fire-roasted corn
• 1/4 cup sunflower seeds

Instructions:

1. Smoked Ranch:
   Shake all ingredients in a jar until smooth. Taste and adjust the seasoning to suit your preferences. Make it your own!
2. Pepper Confit:
   Heat the olive oil in a skillet over medium heat. Add the sliced mini peppers and sauté until soft and caramelized, about 20-30 minutes. Stir occasionally to get some browning on the peppers. In the last 10-15 minutes, add the garlic and cook until golden. For the final 5 minutes, add the vinegar to balance the flavors and deglaze the pan, pulling up any tasty browned bits.
3. Bacon:
   Place the bacon on a baking sheet and bake at 400°F for 20 minutes, or until crispy. Drain on a paper towel-lined plate and crumble for the salad.
4. Salmon:
   Pat the salmon dry and season with salt and pepper. Bake at 400°F for 8-10 minutes, depending on the thickness of your salmon and desired doneness.
5. Salad Assembly:
   Layer the spring mix as the base and top with the salmon (or chicken), pepper confit, sliced avocado, crumbled bacon, fire-roasted corn, and sunflower seeds. Drizzle generously with the smoky ranch dressing and enjoy!

What Makes This Salad So Irresistible: This salad is the epitome of deliciousness, with its combination of textures—crunchy bacon, creamy avocado, flaky salmon, and sweet caramelized peppers. The smoky ranch dressing ties it all together for the perfect bite every time. Plus, it’s super customizable. Feel free to swap out the protein, double up on the avocado, or even skip the protein altogether for a vegetarian version!

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Salad
Method: Toss
Cuisine: American

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