Soups, Salads and Starters

There are few things more refreshing on a hot summer day than a bowl of chilled cucumber soup. Creamy and filled with fresh herbs, it gets a flavor boost from tangy goat cheese. Best of all, there’s no cooking involved. Everything goes into the blender, then the soup goes into the refrigerator until thoroughly chilled.

Bring the flavors of Budapest to your table with this Chicken Goulash Soup. This Hungarian-inspired dish is hearty, comforting and perfect for meal prep. Serve with crème fraîche and hot paprika paste for the full Hungarian experience at any time of year.

Cool off with these elegant Gazpacho Shooters! Made with cherry tomatoes, cucumber, bell pepper, garlic, sherry vinegar and extra virgin olive oil, this silky Spanish-inspired cold soup is naturally low carb and perfect for summer entertaining. Serve in small cups as a refreshing appetizer while guests gather around the barbecue.

This creamy roasted cauliflower soup started as a soft food solution and quickly became a household favorite. A swirl of olive oil, a sprinkle of parsley and a touch of Aleppo pepper finish it with flair. It’s comforting, low carb, and easy to make ahead — perfect for chilly nights or anytime you're in need of gentle nourishment.

Never Again Soup is my low-carb love letter to leftovers, and a nod to my mom’s frugality. Built on a savory broth with carrots, onions, and celery, it welcomes whatever’s in the fridge: a lonely fennel bulb, limp greens, a scoop of roast pork. Nothing is wasted, yet every bowl tastes intentional. It’s never the same twice, but it’s always satisfying.

Need dinner fast with what’s on hand? This hearty Hamburger Soup is a low-carb take on a Depression-era classic. Ground beef, canned tomatoes, frozen peas and carrots, celery and onion simmer together in a rich broth that tastes like it took hours. It’s comforting, adaptable and ready in minutes.

Traditional tabbouleh includes a small amount of bulgur wheat, but I use hemp hearts instead. Their tender, slightly chewy texture is remarkably similar to fine bulgur and they masquerade beautifully in this application, absorbing the lemon and olive oil while the herbs remain the star of the dish.

This salad takes its inspiration from Nordic dishes shared at communal tables under the midnight sun. Smoked and pickled fish, eggs and crisp vegetables are gathered on a platter with fresh herbs, edible flowers and salmon roe. A creamy dill pickle dressing ties everything together with just enough tang.

This elegant zucchini carpaccio features thin slices of zucchini cured with salt, then dressed with walnut oil, lemon and black pepper. Finished with creamy Gorgonzola and toasted walnuts, it's a simple northern Italian-inspired appetizer that's naturally low carb and packed with flavor.

Missing potato salad on a low-carb diet? This kohlrabi salad delivers all the flavor and texture of a French-style potato salad with a fraction of the carbs. Kohlrabi batons tossed with mustardy vinaigrette and fresh chives, it's the perfect side dish for picnics, barbecues and summer suppers.

This Herbed Bean Salad is a fresh summer side dish packed with basil, mint, oregano, chives and fruity Calabrian chili paste. Tossed warm with vinaigrette, the beans absorb every bit of flavor for a bright, Mediterranean-inspired salad that's naturally low carb and perfect for picnics, barbecues and weeknight suppers.

This Little Gem Salad with Pistachio-Halloumi Crumble is crisp, bright and substantial enough to anchor a meal. Each lettuce leaf is topped with crunchy crumble made from grated halloumi, toasted cumin and chopped pistachios — a savory low carb alternative to breadcrumbs. Finished with fresh lemon juice and extra virgin olive oil, it’s perfect as a side for grilled chicken or fish, or elegant starter.

This broccoli salad starts with perfectly cooked broccoli tossed warm with vinaigrette, tapenade and capers. As a salad or a side dish, served cold or at room temperature, this recipe proves that broccoli benefits from proper cooking before it ever meets the dressing.

This broccoli salad begins with a brief one-minute blanch before it’s tossed with vinaigrette and roasted in a very hot oven. Charred, savory and aromatic, this is broccoli with structure and personality. Serve as an antipasto, a salad or a side with grilled or roasted meats.

What elevates the mixed greens in this salad are radishes shaved paper thin. They bring crunch, gentle heat, and a clean snap that keeps the salad lively. They are marinated in a lemon-cream dressing made with crème fraîche, lemon juice and chives, lightly sweet and just rich enough to coat the leaves.

This elegant arugula salad is proof that less is more. Inspired by a Roman trattoria, it features nothing but fresh arugula, your best extra virgin olive oil, and a sprinkle of flakey sea salt. The result? A peppery, silky, crunchy bite that’s surprisingly complex for something so simple. It's so good, it will make you sigh.

This strikingly savory salad was inspired by a dish I was served on my first trip to Rome in 1985 — and I’ve never forgotten it. Shaved fennel, jewel-toned slices of blood orange combined with red onion create a dish that’s as vibrant on the plate as it is on the palate.

A classic lemon-cream dressing made with crème fraîche, lemon juice, and chives. Lightly sweet and tangy, it’s perfect for simple green salads or raw vegetable slaws made with shaved cabbage, julienned kohlrabi, chopped cauliflower or other raw vegetables.

This anchovy-caper mayo is creamy, briny and loaded with umami. A quick, low-carb sauce that elevates vegetables, grilled meats and fish with one spoonful. Based on a recipe by chef, David Tanis, once you taste it, you will never want to be without it.

This elegant vinaigrette pairs homemade tarragon vinegar with fragrant herb-infused olive oil for a salad dressing that’s bursting with flavor. Just a touch of Dijon mustard brings it all together. Use it on greens or vegetables, or to marinate grilled meats. A year-round favorite!

This herb-forward Green Goddess Dressing ditches the spinach for a fresher, cleaner flavor. Parsley, tarragon, chives and watercress give it vivid color and punchy personality, while anchovy, garlic, lemon and mayo round it out. Sheep’s milk yogurt adds creamy depth with fewer carbs. Bright, bold and endlessly versatile.

This tomato and mayonnaise-based sauce is flavored with orange zest, horseradish and brandy which give it sweet-savory element. It's incredibly versatile and pairs beautifully with any chilled seafood. It can also be used in place of creamy French dressing or Thousand Island on seafood salads. It's elegant in a supporting role, without dominating the delicate flavors of the fish.

This recipe is very close to one published by David Lebovitz, who like many great American chefs I admire, did a long stint at Berkeley's Chez Panisse. What I love most about his recipe is the liberal use of fresh tarragon leaves – a full cup of them – and his courage to use extra virgin olive oil rather than a neutral-flavored vegetable oil. The dressing is subtle enough to play a supporting role in a salad and still manages to do it with freshness and a little tang.