Not So Simple Salads

Not So Simple Salads is a culinary lifestyle brand that treats salad-making as high-fashion horticulture. It provides a diverse collection of curated recipes categorized into 'Meal' and 'Lighter' salads, focusing on complex textures and luxury ingredients for individuals who demand more from their vegetables. Redefining the agricultural narrative through the lens of luxury, texture, and high-fashion horticulture.

All Recipes

  • Cauli-fornia Dreamin'

    This was the salad that started it all — the one I fell for at Google and immediately needed to reverse-engineer. All the textures, that citrus dressing, but the crispy capers are what put it completely over the top.

    Manifesto: Texture is the difference between a meal and a chore.

    Salad Ingredients:

    • Roasted cauliflower (~ generous amount)
    • Castelvetrano olives (~ 1/4 cup)
    • Parmesan cheese (shaved)
    • Fennel (shaved)
    • Arugula (~ 2 big handfuls)
    • Quinoa (~ 1 cup cooked)
    • Crispy capers (~ 1/4 cup)
    • Grilled chicken (~ 1 serving)

    Dressing: Citrus Vinaigrette

    • ¾ cup orange juice
    • 3 Tbsp olive oil
    • 3 Tbsp lemon juice (1 lemon)
    • 1½ Tbsp lime juice (1 lime)
    • 1 tsp honey
    • 1 tsp red wine vinegar
    • ½ tsp kosher salt
    • ½ tsp chili pepper flakes
    • Pinch ground white pepper
    • 1 clove garlic, grated

  • Noodle Me This

    I love Korean food, and a salad with kimchi in it was just such a fun punch-up for a hearty lunch. The kimchi brings heat, funk, and acidity all at once. Cold noodles, bold dressing, zero apologies.

    Manifesto: Eat vegetables like you're plotting revenge.

    Salad Ingredients:

    • Soba noodles (~ 1 cup cooked)
    • Cabbage (~ 2 big handfuls)
    • Spinach (~ 2 big handfuls)
    • Cucumber (~ 1 cup)
    • Carrots (~ 1 cup)
    • Kimchi (~ generous amount)

    Dressing: Ginger Soy Miso

    • 1½ Tbsp miso paste
    • 2 Tbsp rice vinegar
    • 1¼ Tbsp honey
    • 1 Tbsp fresh ginger, grated
    • 1 Tbsp sesame oil
    • 1½ tsp lime juice
    • 1 tsp roasted sesame seeds
    • 1 tsp black sesame seeds
    • 1 tsp Korean chili flakes

  • Banh Mi Over

    Everything I love about a banh mi, deconstructed into a bowl. The pickled vegetables are essential — surprisingly easy to make at home. The marinade does the heavy lifting on the chicken.

    Manifesto: We don't do limp lettuce here. We do high-fashion horticulture.

    Salad Ingredients:

    • Radish (~ 1 cup)
    • Pickled carrot (julienned)
    • Pickled cucumber (~ 1 cup)
    • Cilantro (~ 1 handful)
    • Chicken (marinated)
    • Green onion (~ 1/4 cup)
    • Romaine lettuce (~ 2 big handfuls)

    Dressing: Soy Miso

    • 2 tsp coconut sugar
    • 1 tsp white miso
    • ½ lime, juiced
    • 1 Tbsp rice wine vinegar
    • 3 Tbsp grapeseed oil
    • 1 tsp sesame oil

  • Keep Cobb and Carry On

    The Cobb is my OG hearty salad. This version pairs it with a vinaigrette instead of the usual ranch or blue cheese dressing — that's non-negotiable for me. The sautéed onions? From a tiny restaurant at the gateway to Yosemite.

    Manifesto: If a salad doesn't crunch, it's just a sad smoothie.

    Salad Ingredients:

    • Mixed greens (~ 2 big handfuls)
    • Tomatoes (diced)
    • Cucumber (~ 1 cup)
    • Hard boiled egg (sliced)
    • Thick-cut bacon (chopped)
    • Grilled chicken (~ 1 serving)
    • Avocado (~ 1 whole)
    • Blue cheese (~ 1/2 cup)
    • Sautéed white onion (~ 1/4 cup)

    Dressing: Greek Balsamic

    • 3 Tbsp balsamic vinegar
    • ½ cup grapeseed oil
    • ½ tsp onion powder
    • ½ tsp garlic powder
    • 1 tsp dried oregano
    • ½ tsp dried mustard
    • Maple syrup 1 tsp

  • Thai'd and True

    This one has a very special place in my heart. The cilantro stems in the dressing carry an absurd amount of punch. Don't throw them away. Slice flank steak against the grain.

    Manifesto: Croutons are pedestrian. Frizzled shallots are non-negotiable.

    Salad Ingredients:

    • Red pepper (~ 1 cup)
    • Spinach (~ 2 big handfuls)
    • Red onion (~ 1/4 cup)
    • Cherry tomatoes (~ 1 cup)
    • Fresh cilantro (~ 1 handful)
    • Fresh mint (~ 1 handful)
    • Flank steak (thin slice)

    Dressing: Nam Jim

    • 2 Tbsp fish sauce
    • 1½ limes, juiced
    • 1 Tbsp grapeseed oil
    • 2½ tsp white sugar
    • 1 thai chili
    • Half bunch Cilantro stems
    • 1 clove garlic

  • Niçoise To Meet You, Where You Bean?

    This salad feels like summer lunches in Silicon Valley — elevated yet approachable. The caper berries are the real note here. The sesame-chili crust on the tuna is my addition to the classic.

    Manifesto: Dress your greens better than you dress yourself.

    Salad Ingredients:

    • Caper berries (~ generous amount)
    • Cherry tomatoes (~ 1 cup)
    • Boiled potatoes (~ generous amount)
    • Blanched green beans (~ generous amount)
    • Cucumber (~ 1 cup)
    • Red onion (~ 1/4 cup)
    • Hard boiled egg (~ 2 eggs)
    • Mixed greens (~ 2 big handfuls)
    • Seared ahi tuna (~ 1 serving)

    Dressing: Lemon Dijon

    • 1 lemon, juiced
    • 4 Tbsp extra virgin olive oil
    • 1 clove garlic, grated
    • 1 tsp Dijon mustard
    • ¼ tsp honey

  • Greek Expectations

    I literally got myself through most of university with this salad. It's my version of comfort food at this point. Grill the shrimp — don't skip that step. The dressing is sharp and oregano-forward.

    Manifesto: A naked leaf is an unfulfilled promise.

    Salad Ingredients:

    • Romaine lettuce (~ 2 big handfuls)
    • Red pepper (~ 1 cup)
    • Cucumber (~ 1 cup)
    • Red onion (~ 1/4 cup)
    • Kalamata olives (~ 1/4 cup)
    • Feta cheese (~ 1/2 cup)
    • Tomatoes (~ 1 cup)
    • Grilled shrimp (~ generous amount)

    Dressing: Greek Vinaigrette

    • ¼ cup extra-virgin olive oil
    • 3 Tbsp red wine vinegar
    • 1 clove garlic, grated
    • 1 Tbsp dried oregano
    • ½ tsp Dijon mustard

  • Romaine Calm: Caesar's Got a Flame

    I've never loved Caesar salad. Crazy. And yet — when you grill romaine, something genuinely magical happens. It transforms. If you thought a caterpillar turning into a butterfly was something, try this.

    Manifesto: Your fork is a weapon. Choose your ingredients wisely.

    Salad Ingredients:

    • Grilled romaine hearts (~ generous amount)
    • Bacon (~ 1 serving)
    • Homemade croutons (~ generous amount)
    • Parmesan cheese (~ 1/2 cup)

    Dressing: Caesar

    • 2 egg yolks
    • 4 anchovy fillets, minced
    • 1 clove garlic, grated
    • 2 Tbsp fresh lemon juice
    • 1 tsp Dijon mustard
    • 1 tsp Worcestershire sauce
    • ½ cup olive oil
    • ¼ cup grapeseed oil
    • ¼ cup finely grated Parmesan

  • Winner, Winner, Wonton Dinner

    I've always felt like this salad was almost too simple, too green — and then I make it and walk away feeling happy and refreshed every single time. The dressing is the real hero here.

    Manifesto: Boring salads are a moral failing.

    Salad Ingredients:

    • Romaine lettuce (~ 2 big handfuls)
    • Slivered almonds (~ 1/4 cup)
    • Edamame (~ generous amount)
    • Wonton crisps (~ generous amount)
    • Sesame seeds (~ 1/4 cup)
    • Shredded chicken (~ 1 serving)
    • Cucumber (~ 1 cup)

    Dressing: Sesame Soy

    • 2 Tbsp toasted sesame oil
    • 2 Tbsp olive oil
    • 2 Tbsp soy sauce
    • 3 Tbsp rice vinegar
    • 1½ Tbsp pure maple syrup
    • 2 cloves garlic, minced
    • 1 Tbsp freshly minced ginger

  • Thai Me a River (of Peanut Sauce)

    This is my love language in salad form. A chopped salad with that sauce and those ingredients is just so delicious — it hits every note. I firmly believe peanut sauce makes everything better.

    Manifesto: This isn't diet food. This is an editorial spread.

    Salad Ingredients:

    • Edamame (~ generous amount)
    • Shaved carrots (~ 1 cup)
    • Cilantro (~ 1 handful)
    • Red pepper (~ 1 cup)
    • Peanuts (~ 1/4 cup)
    • Green onions (~ 1/4 cup)
    • Mango (~ 1 cup)
    • Shredded chicken (~ 1 serving)
    • Green cabbage (~ 2 big handfuls)

    Dressing: Peanut

    • ¼ cup creamy peanut butter
    • 3 Tbsp rice vinegar
    • 2 Tbsp soy sauce
    • 2 Tbsp honey
    • 1 lime, juiced
    • 1 Tbsp fresh ginger, grated
    • 1 tsp sesame oil
    • 2 cloves garlic, grated

  • The Salmon Situation

    This came together because I had a fridge full of randomly abandoned breakfast-adjacent ingredients and needed to do something about it. The result was this. Lock it in.

    Manifesto: More acid. More salt. More everything.

    Salad Ingredients:

    • Smoked salmon (~ 1 serving)
    • Baked salmon (~ 1 serving)
    • Cherry tomatoes (~ 1 cup)
    • Red onion (~ 1/4 cup)
    • Cucumber (~ 1 cup)
    • Avocado (~ 1 whole)
    • Capers (~ 1/4 cup)
    • Arugula (~ 2 big handfuls)
    • Green leaf lettuce (~ 2 big handfuls)

    Dressing: French Vinaigrette

    • 1 shallot, chopped
    • ¼ cup champagne vinegar
    • 4 tsp Dijon mustard
    • ½ cup extra virgin olive oil

  • Pack'n Pasta

    I literally hike through the Yosemite backcountry with this in my backpack. A legit crowd-pleaser every time, on or off the trail. The preserved lemon dressing makes people look mildly shocked.

    Manifesto: Leave the sad desk salads in the 2010s.

    Salad Ingredients:

    • Grilled artichokes (~ generous amount)
    • Kalamata olives (~ 1/4 cup)
    • Mini mozzarella balls (~ generous amount)
    • Red pepper (~ 1 cup)
    • Cucumber (~ 1 cup)
    • Cherry tomatoes (halved)
    • Red onion (~ 1/4 cup)
    • Arugula (sparse)
    • Cooked pasta (~ 1 cup cooked)

    Dressing: Preserved Lemon

    • 1 preserved lemon rind
    • 2 tsp dried oregano
    • 2 Tbsp fresh lemon juice
    • 5 Tbsp olive oil
    • ½ tsp black pepper
    • ½ tsp salt

  • Bacon Me Crazy

    Love me that runny fried egg. The whole premise here is that the yolk breaks and becomes part of the dressing — it's the reason the dressing itself is so minimal. The egg is not optional.

    Manifesto: Lettuce is merely a vehicle for aggressive flavor.

    Salad Ingredients:

    • Spinach (~ 2 big handfuls)
    • Iceberg lettuce (~ 2 big handfuls)
    • Red onion (~ 1/4 cup)
    • Cucumber (~ 1 cup)
    • Avocado (~ 1 whole)
    • Cherry tomatoes (~ 1 cup)
    • Millionaire's bacon (~ 1 serving)

    Dressing: Simple (Yolk)

    • 2 Tbsp rice vinegar
    • 4 Tbsp EVO oil
    • ½ tsp Maldon salt flakes
    • Top with Runny fried egg

  • Salad Days and Sunny Ways

    Blanched asparagus doesn't get enough love and I'm here to change that. Pair it with prosciutto and a runny egg and you have a perfect plate.

    Manifesto: A good salad should make you sweat a little.

    Salad Ingredients:

    • Prosciutto (~ generous amount)
    • Frisee lettuce (~ 2 big handfuls)
    • Cucumber (~ 1 cup)
    • Red onion (~ 1/4 cup)
    • Radish (~ 1 cup)
    • Tomatoes (~ 1 cup)
    • Blanched asparagus (~ generous amount)

    Dressing: Simple (Yolk)

    • 2 Tbsp champagne vinegar
    • 4 Tbsp grapeseed oil
    • ½ tsp Momofuku Tingly Salt
    • 1 tsp maple syrup
    • Top with Runny fried egg

  • The Caprese Edit

    Three ingredients. No hiding. Wait for peak tomato season — a magnificent heirloom in August will make this one of the best things you eat all summer.

    Manifesto: Respect the crunch. Worship the acid.

    Salad Ingredients:

    • Heirloom tomatoes (sliced)
    • Fresh mozzarella (~ generous amount)
    • Fresh basil (~ 1 handful)

    Dressing: No Measure

    • Generous best olive oil you own
    • Drizzle balsamic reduction
    • To taste Flaked sea salt

  • For the Love of Couscous

    I used to forget that couscous could anchor a salad. This salad is a tribute to a dinner party. The watermelon radish is here for flavor and also because it's beautiful.

    Manifesto: If it doesn't stain your shirt, it's not dressed enough.

    Salad Ingredients:

    • Tricolor couscous (~ 1 cup cooked)
    • Watermelon radish (sliced)
    • Cherry tomatoes (quartered)
    • Cucumber (~ 1 cup)
    • Fresh dill and mint (~ 1 handful)
    • Feta (~ 1/2 cup)
    • Kalamata olives (~ 1/4 cup)
    • Fennel (~ generous amount)
    • Arugula (~ 2 big handfuls)

    Dressing: Shallot Fennel

    • 4 Tbsp olive oil
    • 2 Tbsp fresh lemon juice
    • 1 tsp maple syrup
    • 1 tsp Dijon mustard
    • 1 clove garlic, grated
    • 1 shallot, chopped
    • 2 Tbsp fennel fronds, chopped

  • Water, Fire...and Feta!

    Summer. California. Flavors that contrast in the best way possible. The Korean chili flakes turn this from a sweet fruit salad into something with actual heat.

    Manifesto: Vegetables with an attitude problem.

    Salad Ingredients:

    • Watermelon (~ 1 cup)
    • Mint (~ 1 handful)
    • Feta (~ 1/2 cup)
    • Red onion (~ 1/4 cup)
    • Cucumber (peeled)

    Dressing: Lime & Chili

    • ¼ cup extra-virgin olive oil
    • 2 limes, juiced
    • Pinch kosher salt
    • To taste Korean chili flakes

  • Zest Coast Salad

    This is the newest one I'm playing with. The days are warm and I need more salads that scream 'fun light party in my mouth.' Tajín on fruit is one of those things that once you start, you cannot stop.

    Manifesto: Salad is a canvas; you are the tortured artist.

    Salad Ingredients:

    • Watermelon (~ 1 cup)
    • Cucumber (~ 1 cup)
    • Pineapple (~ 1 cup)
    • Mango (~ 1 cup)
    • Chopped cilantro (~ 1 handful)
    • Cotija cheese (~ 1/2 cup)

    Dressing: Citrus Tajín

    • 1 lemon, juiced
    • 1 lime, juiced
    • 1 lime, zest of
    • 2 Tbsp honey
    • 1 tsp Tajín