As Passover comes closer and closer, you might be trying to use up some fridge and pantry items to make way for your new kosher for Passover groceries. Stir fries and salads are the perfect way to combine these foods for a quick, tasty meal. This would also make a delicious addition to your Shabbat lunch.

This salad is pretty flexible. I used lettuce, mango, avocado, radishes and grilled chicken but you can easily make substitutions. Got some croutons, chow mein noodles or flatbread crackers you want to use up? Toss them on top!

You can grill fresh chicken with a simple spice rub (salt, pepper, paprika, garlic), or you can use leftover chicken you have on hand. You could also use flaked tuna instead, cold cuts or a dryish meat.

You might already have salad dressing you would like to use up. Otherwise, I’m sharing three of my favorite dressings.

Yields: 8 servings

Salad Ingredients

  • 1 mango, peeled and cubed
  • 1 avocado, peeled and cubed
  • 1 small jicama, peeled and cubed (or: 4-5 radishes, sliced)
  • Grilled chicken, sliced
  • Lettuce—Romaine (2 heads) or iceberg (1 small-medium head)


  1. Toss salad ingredients together.
  2. Pour dressing of your choice over the salad immediately before serving.

NOTE: Some people like their salads more dressed, some prefer them lighter. Start by pouring on some of the dressing, taste it and see how much more you want to add.

Creamy Yellow Dressing

Thick and creamy with no mayonnaise!

Blend all ingredients in a high powered blender or food processor.

  • 1 small raw onion
  • ⅓ cup vinegar
  • ¼ cup sugar or honey
  • ¾ cup olive oil
  • 2 tbsp. mustard
  • ½ tsp. salt

Light & Easy Dressing

Simply whisk the ingredients together and pour over the salad.

  • 1/3 cup olive oil
  • ¼ fresh lemon juice
  • 3 cloves garlic, crushed
  • 1 tsp. kosher salt
  • 1 tsp. sugar

Peanut Sauce

Sweet and spicy with a little bit of tang.

  • 3 tbsp. peanut butter
  • 4 tbsp. vinegar
  • 1.5 tbsp. soy sauce
  • 1/4 tsp. garlic powder
  • 1/2 tsp. red pepper flakes
  • 2 tbsp. water
  • 5 tbsp. sugar (6 tbsp. if you're using natural, unsweetened peanut butter)

Peanut Sauce Directions

  1. Put the peanut butter in a small saucepan and turn the heat on very low. The peanut butter will start to soften. Stir it a little to make sure it doesn't stick to the bottom of the pot and burn.
  2. Slowly add in the vinegar, soy sauce and water, one tablespoon at a time. Mix in one direction. Add the garlic powder, red pepper flakes and sugar.
  3. Mix until all ingredients are thoroughly combined. Turn off the fire.
  4. Refrigerate until cooled. Pour over salad immediately before serving.

Stay tuned next week—I'll be sharing FOUR variations of charoset!

Planning your Passover menus? We've got loads of delicious kosher for Passover recipes for you.