Eat This Salad All Weekend

We’re evolving to give you all more of what you want and less of what you don’t, so this week’s newsletter looks a little different! I’m sharing new buys I’m loving, links to recipes I’ve shared on social this week, and a recipe you won’t want to stop eating—especially as those sugar snap peas start piling higher at the market. Love you, bye! I have a bike to go ride.

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• You’ve been blowing up my DMs asking about my cutting board. The big one I have is from Boos (it’s custom and wasn’t as expensive as I thought it’d be). I use this one over the board for meat/beets/anything else that will make a mess.

• I love my Hokas (I’m a Bondi girl) but just switched to Asics. I think Hokas are cuter; Asics feel better!

• After I got hit by the e-bike I replaced my sunglasses. Same style as always, I love them so much.

Based on feedback I’ve gotten in the reader survey, I’m going to start linking to specific recipes shared during the week on Instagram and TikTok. As always, if you’re looking for something else, drop it in the chat!

• My Kitchen Recommendations: My whole list can be found here! Knife recommendations are one of my most-asked-for categories. (Great housewarming inspo for soon-to-be grads.)

• Making Yogurt Taste Good: Ok this is a no-recipe recipe. This vanilla is really what makes it delicious.

• Quick & Easy One-Pot Chicken: Follow this recipe, without the mushrooms and with carrots. Add a teaspoon of sweet paprika for color.

• Tuna Taco Melt: The perfect snack. Make it gluten-free by skipping the tortilla and letting the cheese get crispy on one side. YUM. (See also: Vodka Salad. The Strawberry Basil flavor is incredible.)

• Tzatziki with Crispy Shallots: This one’s from Eden’s new cookbook, Tahini Baby!

• Iceberg Snack: Use the dressing I’m sharing below over chopped iceberg, throw in a warm tortilla, and add a scoop of cottage cheese.

• Mother’s Day Cupcakes: These are my favorite flavors of all time. Only the best for mom!

What to Make This Weekend

I shared this recipe a few weeks ago with paid subscribers as part of a perfect, no-fuss weeknight meal. I would eat this salad straight from the mixing bowl, no questions asked. Make it this weekend—it’s light, refreshing, and pairs well with your favorite proteins. Chop, eat, repeat.

Sugar Snap Pea Salad

Ingredients

• 1 cup green beans, trimmed

• 5 mini cucumbers

• 1 cup sugar snap peas, trimmed

For the dressing

• 3 tablespoons fresh dill, chopped

• 3 tablespoons olive oil

• 1 teaspoon salt

• ¼ teaspoon black pepper

• Juice of 1 lemon

• 1 garlic clove, grated

• 3 tablespoons nutritional yeast

• Splash of white vinegar

Directions

1. Bring a large pot of water to a boil and set up an ice bath.

2. Trim and roughly chop the green beans, then add to the pot. Boil for 1 minute, then use a slotted spoon or fine mesh strainer to transfer them to the ice bath to stop the cooking.

3. While the beans cool, roughly chop the cucumbers and peas and add them to a large bowl.

4. In a small bowl, whisk together the dressing ingredients.

5. Add the cooled green beans to the salad bowl and pour in the dressing. Mix to get the veggies evenly coated.

6. Serve immediately. It’s ok to eat it all at once.