Tomato and Watermelon Salad

Tomato and Watermelon Salad - Missalaneyus

This simple, 5-ingredient dish works best with peak season produce, so you should probably make it soon. Here, tomatoes and watermelon are plated together with a faint sprinkle of salt and pepper. Then, they’re topped with feta and a drizzle of arugula oil, which sounds fancy, but comes together in minutes.

Tomato and Watermelon Salad - Missalaneyus

Personally, I think this colorful salad would be perfect for a late summer dinner with your best girl friends. You could start with prosciutto and melon as an appetizer and then, for the main event, serve this salad with grilled chicken. I’d finish this light meal with chocolate bark and strawberries. Sounds perfect, right?

Or, you can always just eat this with your preschooler like I did and wait for them to declare they don’t want to eat the “green parts.” Either way, it’s still really good.

Continue reading


4 Ingredient Salad: Mango and Avocado

mango avocado salad

Quick and simple, this mango and avocado salad is greater than the sum of its parts. Honey is quickly whisked with fresh lime juice, salt and pepper to form a dressing. Then, sliced mango and avocado are added, and it’s all gently tossed together.

The fresh flavors and bright colors make it festive enough for a dinner with friends, but its simplicity means it will work for a busy weeknight too.

Mango and Avocado Salad
Serves 2 1/2

1 tsp. raw or regular honey
2 tbsp. freshly squeezed lime juice
1 avocado, sliced
1 mango, peeled and sliced
Salt and pepper to taste

In a medium bowl, add the honey. Whisk in 2 tbsp. lime juice until the honey has dissolved. Add a sprinkling of salt and pepper. Now, place the mangoes and avocados in the bowl. Toss gently. Taste and adjust seasoning. Eat right away.


Fast Food: Grilled Chicken Salad with Nectarines & Fresh Corn

nectarine-saladDoes anyone else feel like their hot dog/brownie/ice cream intake is off the charts lately? No, just me? Hmm. Well, if like our family, you’re in need of a recharge, I’d like to suggest a market fresh salad full of sweet nectarines, creamy fresh mozzarella and peppery arugula. salad-close-up

Salads are the original fast food, which means they should be on high rotation in any busy household. But, salads and toddlers rarely mix – not even at my house. In fact, as soon as Ellie could start eating solid foods, our consumption of greens took a sharp decline. So, when Keegan suggested we have one for dinner, I was immediately skeptical, and then, I had a major duh moment.

I thought, “Of course, we can do this. I’ll just feed her a deconstructed version of our meal. The same way I do for most sandwiches.” On her plate, she had bits of grilled chicken, chopped nectarines, some mozzarella and fresh corn kernels. It was a hit with all three of us.


This whole meal can be ready in around 30, is healthy and has a short ingredient list. I think we just found our new summer salad.

Continue reading


Explore: Spicy Cucumber Avocado Salad


When Deb of Smitten Kitchen raves about a recipe, I’m always in a rush to try it, because that lady knows her food. This one, “obsessively good avocado cucumber salad,” is really special and easy. Crisp cucumber and creamy avocado play perfectly with a spicy mayo dressing. Try it this weekend. You won’t be disappointed.

The weekends should be for exploring. Every Friday this month, I’m sharing something fun to try.


Explore: The Web


1. Cupcakes and Cashmere has been killing it with content lately. But, in particular, I loved her wardrobe staples post.

2. These flares on 9 to 5 Chic are so cool. They have me ready to add a pair to my closet.

3. This carrot cake smoothie from Gimme Some Oven looks on point.

4. We will not be decorating Easter eggs this year, but I have this fun technique from Freut Cake earmarked to try another time.

5. Rugs can really make a room, but are so expensive. This round-up has some stylish, affordable options.

6. Eggs, potatoes and bacon from Smitten Kitchen – I am in.

The weekends should be for exploring. Every Friday this month, I’m sharing something fun to check out.


Shrimp, Pineapple, Strawberry, Almond and Goat Cheese Salad

Last month, my in-laws came to visit. They wanted to see us. Oh, who am I kidding? They wanted to snuggle the baby. While they were here, they did a lot of that, but they also sent me to the mall with my mother-in-law (Hi Kim!). We stopped for a ladylike lunch at the Nordstrom Cafe and both tried the special. It was this really delicious shrimp, strawberry and pineapple salad. The flavors were fresh and fun. I loved it and couldn’t get the meal out of head. After a few tries, I landed on my own version of this summery salad. Continue reading


Spring Salmon Salad

Before I started this blog, I never really created my own dishes. I would make small modifications to existing recipes, and that was about it. But ever since I started writing here, I’ve slowly begun to develop my own recipes.*  With each dish I create, I get a little bit braver. 

A few weeks ago, I had a huge breakthrough. I ate something at a restaurant and was inspired to create my own take on it at home. It was huge, people.

The inspiration came from Trezo Vino, a Leawood, Kan. restaurant that recently had their menu updated by Bluestem’s Colby Garrelts. On the day I went, their flatbread special was topped with smoked salmon, capers, creme fraiche, arugula, cucumbers and red onions. The pairing of these flavors is classic, and I wondered how they would taste in a salad. The answer is lovely. The result is decadent, but light, and I think it would be perfect for dinner or brunch with your favorite ladies. Continue reading


Dressing Up

Salad dressings are shockingly simple to make, and the homemade version tastes so much better than the bottled variety. Follow this simple formula to make a variety of dressings: Dijon mustard, vinegar/acid and extra virgin olive oil. I like mine with a little bit of minced shallot, but it’s completely optional. Here’s how to make your own easy dressing. Continue reading