Daily Menu, September 16: a delightful buffalo chicken salad, savory stingray, and indulgent avocado brownie

Wednesday 16 September 2026 15:00 - Vincent Sabourdy
Daily Menu, September 16: a delightful buffalo chicken salad, savory stingray, and indulgent avocado brownie
Welcome to our delightful daily menu for September 16th, where we bring together a trio of mouthwatering dishes that are sure to please your palate. Starting with a buffalo chicken salad drizzled with a creamy blue cheese dressing, this starter is perfect for sharing and bursting with flavor. Next, we dive into a unique main dish featuring stingray cooked with salted vegetables, offering a savory experience that’s both satisfying and memorable. Finally, we wrap up our meal with a dairy-free avocado and chocolate brownie, a dessert that combines indulgence with health-conscious ingredients. Each recipe is crafted to create a harmonious dining experience, making this menu ideal for any occasion, whether it's a casual dinner or a special gathering.

Buffalo chicken salad with blue cheese dressing

This buffalo chicken salad with blue cheese dressing is a perfect starter for any meal. The combination of tender chicken, crisp greens, and a rich dressing makes it a crowd-pleaser. The blue cheese adds a tangy flavor that pairs beautifully with the creamy dressing made from mayonnaise, buttermilk, and yogurt. Tossed with fresh ingredients, this salad is not only delicious but also visually appealing, making it a great choice for sharing at gatherings.
Buffalo chicken salad with blue cheese dressingRecipe Buffalo chicken salad with blue cheese dressing

These recipes make plenty so they are perfect for sharing! They are crisp and just melt in mouth.

Stingray with salted vegetables

For the main dish, we present stingray with salted vegetables, a unique and flavorful option that will impress your guests. The stingray is cooked to perfection and paired with salted vegetables, enhancing its natural flavors. Infused with ginger, garlic, and a hint of spice from red chili, this dish is both savory and satisfying. The sauce, made with oyster sauce and vinegar, ties everything together, creating a delightful balance of flavors that will leave you wanting more.
Stingray with salted vegetablesRecipe Stingray with salted vegetables

Use 3 tablespoons oil to fry shredded ginger, dish out set aside for garnish.

Avocado and chocolate brownie - dairy free

Indulge in our avocado and chocolate brownie, a dessert that proves you can enjoy sweet treats without dairy. This rich brownie is made with ripe avocados, giving it a moist texture and a boost of healthy fats. With the addition of cocoa powder and dark chocolate, it satisfies your chocolate cravings while being butter-free and lactose-free. Topped with a creamy avocado frosting, this brownie is a guilt-free indulgence that everyone will love.
Avocado and chocolate brownie - dairy freeRecipe Avocado and chocolate brownie - dairy free

Want to eliminate lactose from your diet? But, of course, you would still like to enjoy delicious desserts that melt in your mouth :-) The solution is this Avocado and Chocolate Brownie! The avocado will give us an extra indulgent texture, and it's...

Frequently asked questions

Can I make the buffalo chicken salad ahead of time?
Yes, you can prepare the salad ingredients in advance and combine them just before serving to keep everything fresh.

What can I substitute for stingray?
You can use other firm white fish like cod or halibut if stingray is unavailable.

How do I store the avocado brownies?
Store them in an airtight container in the refrigerator for up to a week.

Can I use frozen avocados for the brownie?
Yes, thawed frozen avocados work well in this recipe.

What is the best way to serve the salad?
Serve the salad chilled for the best flavor and texture.

Shopping list for today's menu

Buffalo chicken salad with blue cheese dressing
  • 2 tablespoons mayonnaise
  • 1/4 cup lowfat buttermilk
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon white vinegar
  • 1/2 teaspoon sugar
  • 1/3 cup crumbled blue cheese
  • Salt and freshly ground pepper
Stingray with salted vegetables
  • 500 g stingray fish
  • 1 pkt 350 g salted vegetable (sour pickled mustard)
  • 2 red chili
  • 2″ knob ginger
  • 1 garlic
  • 1 tablespoon preserved black bean (optional)
  • 150 ml stock/water
  • 1 teaspoon sugar
  • 1/2 teaspoon vetsin (msg)
  • 2 teaspoons light sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon vinegar
  • 1 teaspoon wine
Avocado and chocolate brownie - dairy free
  • 2 avocados (185 gr)
  • 200 gr chocolate bar
  • 100 gr sugar
  • 2 eggs
  • 1 tsp vanilla
  • 90 gr flour
  • 20 gr cocoa powder
  • 1/2 tsp baking powder
  • 1 pinch of salt
  • 60 gr coconut oil
  • 1 avocado
  • 3 tbsp cocoa powder
  • 3 tbsp agave syrup
Vincent SabourdyVincent Sabourdy
Co-founder and publishing director of Petitchef, I am above all passionate about cooking and the internet.

I make the best crêpes on the street.
I love accessible recipes, practical advice, and culinary news.

My goal: to offer the best possible culinary website to make cooking a pleasant and shared experience.

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