Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

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Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

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Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

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Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

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Origin Apple Spinach Salad

This kind of salad is a popular choice in American kitchens, especially during the fall when apples are at their best. It’s all about balancing sweet, tart, and nutty flavors for a healthy, satisfying bite.

Why You’ll Love This Recipe

It’s quick to make, full of fresh ingredients, and offers a lovely mix of textures and flavors — crisp apples, soft spinach, crunchy nuts, and a zesty dressing that ties it all together.

Also Read : Churrasco Chicken

Apple Spinach Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 5 cups fresh baby spinach leaves

• 2 medium apples, thinly sliced (use your favorite variety)

• ½ cup toasted walnuts or pecans

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup dried cranberries or raisins (optional)

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions

• In a large bowl, combine the spinach, apple slices, nuts, cheese, and dried cranberries if using.
• In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to coat everything evenly.
• Serve immediately for the freshest taste.

Notes

• Swap nuts for seeds like pumpkin or sunflower seeds if preferred.
• Add grilled chicken or tofu for a more filling meal.
• For a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise

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Origin Overnight Baked Oatmeal

Overnight oatmeal is a popular breakfast choice, often made for its convenience. The baked version adds a cozy, hearty texture, and it can be customized with different fruits, nuts, and sweeteners. It’s a great way to enjoy a nutritious, filling breakfast without the rush of morning prep.

What I Love About This Recipe

This recipe is a breakfast game-changer, offering the perfect combination of oats, sweet fruit, and a touch of spice. It’s super easy to make the night before, and it smells amazing when baking in the morning. Plus, you can add your favorite toppings for variety!

Also Read : Sloppy Joe Garlic Bread

Overnight Baked Oatmeal

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 cups rolled oats

• 1 ½ cups milk (any kind)

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• 1 tablespoon honey or maple syrup (optional for sweetness)

• 1 large egg

• ½ teaspoon baking powder

• ½ cup fruit (such as berries, bananas, or apples)

• ¼ cup chopped nuts (such as walnuts, almonds, or pecans)

• 1 tablespoon chia seeds or flaxseeds (optional for extra nutrition)

• Pinch of salt

Directions

• Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
• In a large bowl, combine the oats, milk, vanilla extract, cinnamon, nutmeg, honey or maple syrup (if using), egg, baking powder, salt, and chia seeds or flaxseeds (if using). Stir until fully combined.
• Fold in the fruit and chopped nuts, and pour the mixture into the prepared baking dish. Spread it evenly.
• Cover the baking dish with plastic wrap or foil and place it in the refrigerator overnight.
• In the morning, remove the casserole from the fridge and let it sit at room temperature for 10 minutes while the oven preheats.
• Bake for 35-40 minutes, or until the top is golden brown and the oatmeal is set. The center should be firm but soft.
• Let the baked oatmeal cool slightly before serving. You can add a drizzle of honey, a dollop of yogurt, or extra fresh fruit on top for added flavor.

Notes

• You can mix up the flavor by adding different fruits, such as chopped apples with cinnamon, or using frozen berries for a more tart option.
• To make it dairy-free, use almond milk or coconut milk.
• For an extra indulgent touch, top with a sprinkle of brown sugar or a spoonful of peanut butter.
• This recipe can be stored in the fridge for 3-4 days and reheated for a quick breakfast.

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Origin of Avocado Butter Recipe
The origin of avocado butter traces back to Latin America, where avocados have been used in various dishes for centuries due to their creamy texture and health benefits. This modern twist on butter combines the goodness of avocados with traditional butter for a nutritious and versatile spread.

What I Love:
I love avocado butter for its luxurious creaminess and rich, buttery flavor. It’s packed with healthy fats, making it a satisfying and nourishing alternative to regular butter. The best part is that it’s incredibly versatile—great on toast, in sandwiches, or as a topping for baked goods or vegetables.

Avocado Butter Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

1

hour 

Cooking time

3

hours 

Calories

300

kcal

Ingredients

• 1 ripe avocado

• 1/4 cup softened butter (or plant-based butter for a dairy-free version)

• Salt to taste

• Optional: A squeeze of lemon or lime for extra freshness

Directions

• Mash the ripe avocado in a bowl until smooth.
• Add the softened butter to the mashed avocado and mix thoroughly until combined.
• Season with salt to taste. Optionally, add a squeeze of lemon or lime juice to brighten the flavor.
• Store in an airtight container in the fridge for up to a few days.

Notes

• You can adjust the ratio of avocado to butter to get the desired texture.

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