Sweet and creamy with a gentle tang, buttermilk ice cream tastes like a more sophisticated, indulgent version of frozen yogurt. It may sound odd, but boy is it a delight!

Buttermilk Ice Cream

If you’re ever stuck for what to do with the rest of the buttermilk you used to make Buttermilk Syrup or Buttermilk Pancakes or even The Best Homemade Ranch Salad Dressing, look no further. This ice cream is going to be a revelation.

Scoop this into a bowl and serve alone or top with Berry Sauce for a warm weather treat that simply cannot be beat. It is a perfect base for any number of other toppings, too, like Salted Caramel Sauce.

Unique Ice Cream Flavors

Buttermilk ice cream may be more of a unique ice cream flavor concept than you’d usually make, but it is well worth the diversion from the standards. The same little tanginess and thick, silky texture that makes buttermilk work so well in baked goods gives vanilla ice cream a boost in the texture and flavor department.

And for a few more unique ice creams to try, check out Mac and Cheese Ice Cream, Pickle Ice Cream, and Popcorn Ice Cream.

To make this not-average at all sweet and tangy ice cream, you’ll need the following ingredients:

• heavy cream

With flavorful salmon nestled on a bed of baby greens, fresh herbs, glass noodles, avocado, crunchy cabbage and carrots, pickled broccoli and a to-die-for chili lime dressing, this Asian Salmon Salad is a showstopper.

This is a salad to get very excited for – just ask my friends and family. I’ve been shouting about it for months, and I’m thrilled to be sharing it with you at last.

Asian Salmon Salad

Yes, I did just call this salad exciting and I truly mean it. I challenge you not to fall head-over-heels for this colorful salad with a riot of textures and flavors.

The dish starts with a bed of baby arugula and spring mix. It is then topped with toothsome noodles, shredded carrot, thinly sliced red cabbage, pickled broccoli stems, fistfuls of torn fresh basil, cilantro, and mint, and toasted sesame seeds and tossed with the most insanely vibrant Thai chili lime dressing and crowned with roasted marinated salmon.

This salad is no side dish. It is an unapologetically main-dish salad worthy of the distinction. I’m not going to lie; it takes a couple of steps and some advanced planning to make this salad because of various components that need to rest overnight, but it is so worth it.

My friend and I tackled making this incredible-looking salad during a girls’ weekend after falling in love with the idea of it while looking through my copy of Mandy’s Gourmet Salads. You do need to start this at least one day before you plan to eat it because of the marinating and cooling time for the pickles and salmon, but I promise you won’t regret it!

This citrusy, savory, and fabulously gingery, garlicky Marinated Asian Salmon recipe makes the most flavorful salmon you’ll ever have. While you do have to plan a few hours ahead, it’s easy to make and well worth the small amount of prep you need to do in advance.

Marinated Asian Salmon

You can serve this salmon hot immediately after cooking, but it really shines when you cool it down and serve it flaked over greens for the ultimate salad. The longer marinating process gives the fish time to absorb the perfectly balanced marinade all the way through.

Because of how deeply the marinade penetrates the fish, it is still mega-flavorful even when cold! No boring fish here.

Asian Salmon Marinade

To make this Asian salmon, you’ll need the following ingredients:

• salmon fillets
• avocado oil
• white miso paste
• tamari
• rice wine vinegar
• limes
• lemons
• garlic
• ginger
• Sriracha
• Sambal Oelek or other chili garlic paste

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Full of toasted sesame flavor, tangy, and crisp-tender, sweet and savory pickled broccoli is unexpectedly wonderful. Much like bread and butter pickles in taste, these brined, thinly sliced broccoli stems are great on salads, sandwiches, and cheese boards.

Pickled Broccoli

Can you pickle broccoli? Oh, absolutely!

I know a lot of folks don’t know what to do with broccoli stems and they often get tossed into the garbage or compost, but I’m here to tell you that you need to pickle them! They bring so much oomph and pizzazz to your food day.

And they’re budget friendly, too. You can have your Oven Roasted Broccoli one night for dinner and pickle up the stems for later use in salads or snacking. Future you will be grateful – I can guarantee it!

Pickled Broccoli Stems

These quick pickled stems only require the following ingredients:

• broccoli stems
• sugar
• rice wine vinegar
• lime juice
• sesame oil
• garlic

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This Thai-flavors inspired Asian salad dressing uses lime, chili paste, toasted sesame, and other easy umami-packed ingredients to deliver big flavor! It’s so good, you’ll be looking for reasons to make more salad just to enjoy this vibrant dressing.

Asian Salad Dressing

It’s no secret that I’m crazy for salads. From Sweet Kale Vegetable Salad to Southwestern Steak Salad I’m all over them.

But today’s dressing is so very good, it’s almost drink-with-a-straw worthy. It’s got just a hint of heat to it, courtesy of the chili paste and -mercy- it is bursting with irresistible flavor.

If you’re anything like me, once you taste this, you’ll be hooked. I found myself dipping carrot and celery sticks in it just so I could keep tasting it. It’s also excellent drizzled on grilled or broiled fish.

Asian Salad Dressing Recipe

To make today’s Thai chili lime dressing, you’ll need the following ingredients:

• limes
• chili paste
• fish sauce*
• agave syrup
• garlic
• light soy sauce
• sunflower oil
• Sweet Sesame Dressing

Please note that the recipe calls for light soy sauce, not regular soy sauce. Light soy sauce is lower in sodium, but not in flavor. If you need to substitute regular soy sauce, just use the same amount specified and be aware it will be ever so slightly saltier.

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