Browsing Tag:

summer food

Dinner Recipes/ Healthy Recipes

Grilled Lime Salmon with Avocado Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. This is a restaurant-quality meal that you can make and enjoy in the comfort of your own home. It’s packed with fresh, irresistible flavors that will leave you craving more! The BEST weeknight dinner.

Grilled Lime Salmon with Avocado-Mango Salsa

If you’re looking for an easy healthy recipe to whip up for the family in minutes then this Chili Lime Grilled Salmon is it, and they are going to love the Mango Avocado Salsa on top! This recipe is gluten free, paleo, high protein with 30 grams per serving and low calorie. You will the love the combination of the slightly charred lime salmon with the sweet, fruity mango avocado salsa and the rich and creamy coconut rice. It is all a match made in Heaven.

The salmon is perfectly seasoned and cooked, and has those nice grill marks giving it a tempting lightly charred flavor. And this colorful salsa has the best blend of flavors and textures! It complements the salmon so incredibly well.

Then the bed of coconut rice is the perfect base for the salmon and salsa. If you haven’t had coconut rice yet, you need to make it today! It is one of my favorite rice dishes that I make all the time and it’s so easy to prepare.

Grilled Lime Salmon with Avocado-Mango Salsa

Grilled Salmon Ingredients

Salmon fillets – the main ingredient. Rich in protein and nutrients!
Olive oil – keeps the exterior for drying and sticking.
Lime – adds so much bright flavor.
Garlic – adds another layer of flavor.

Mango Avocado Salsa Ingredients

Mango – adds fresh natural sweetness.
Red bell pepper – adds more texture and color.
Red onion – a little goes a long way here. Rinse it so it’s not so harsh first.
Avocado – adds a delicious creaminess.
Cilantro and lime – adds classic Mexican flavors to the salsa
Olive oil and coconut water – this isn’t a must here but I like that bit of richness and moisture it adds.

Coconut Rice Ingredients

Coconut Water – it adds flavor to the rice.
Canned coconut milk – don’t confuse this with coconut milk beverage. The canned stuff is much creamier and richer.
Jasmine rice – stick with jasmine, it has more flavor than plain long grain white rice.

How to Grill Salmon

  • Whisk together lime juice and zest, garlic, olive oil, salt and pepper in large baking dish.
  • Place salmon in baking dish and let marinate 30 – 60 minutes.
  • Grill salmon until heated through.
  • While the salmon grills, make the coconut rice (you make it like you do regular rice, just with coconut milk) and mango avocado salsa.
  • This recipe calls for 6 oz salmon fillets. At that weight, you’ll need to grill the salmon for 3 minutes on each side over medium-high heat.

Grilled Lime Salmon with Avocado-Mango Salsa

This incredibly delicious Grilled Lime Salmon with Mango Salsa and Coconut Rice is an easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4

Ingredients
  

Lime Salmon

  • 4 6 oz skinless salmon fillets
  • 3 Tbsp olive oil plus more for grill
  • 2 tsp lime zest
  • 3 Tbsp fresh lime juice
  • 3 cloves garlic crushed
  • Salt and freshly ground black pepper to taste

Coconut Rice

  • 1 ½ cups Zico Coconut Water
  • cups canned coconut milk
  • cups jasmine rice rinsed well and drained well
  • ½ tsp salt

Avocado-Mango Salsa

  • ¾ cup chopped red bell pepper 1/2 large
  • ¼ cup chopped fresh cilantro
  • cup chopped red onion rinsed under water and drained
  • 1 large avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp Zico Coconut Water
  • Salt and pepper to taste

Instructions
 

For the salmon:

  • In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).
  • Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  • Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).

For the coconut rice:

  • While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil.
  • Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.

For the mango avocado salsa:

  • While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  • Serve salmon warm with coconut rice top with avocado mango salsa.
Healthy Recipes/ Salad Recipes

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!

Watermelon Strawberry Cucumber Salad

This watermelon strawberry cucumber salad comes together in 5 minutes and just 5 ingredients. Airy, light, and refreshing, it’s the perfect BBQ side dish. The ever so slight tang from the feta cheese compliments the cucumber and offsets the sweetness fruit. The mint is just a summer must!

Watermelon Strawberry Cucumber Salad

The salad is pretty to serve, look at those vibrant colors, and goes great with any meal. I guarantee it will be a summer staple!

Ingredients

You only need a few ingredients to make this salad. For best results, make sure you use the best watermelon, strawberries, and cucumber you can find!

  • Watermelon
  • Strawberries
  • Cucumber (I like to use an English cucumber)
  • Mint leaves (basil would also be good)
  • Olive oil
  • Lime juice
  • Honey
  • Feta cheese
  • Sea salt

Watermelon Strawberry Cucumber Salad

How to Make Watermelon Strawberry Cucumber Salad

This salad is beyond easy to make, which is SO nice. It is easy to whip up so you can spend more time outside, enjoying the summer sun!

First, cut your watermelon into bite-size cubes, slice the strawberries, and chop the cucumber.
In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
In a small bowl or jar, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
Top with crumbled feta cheese and additional mint leaves, if desired.

This salad is best the day it is made, but will be fine for several hours. I personally like to serve it chilled, but it’s good at room temperature too.

If you want to make the salad in advance, you can cut up the watermelon, strawberries, and cucumber, but keep them in separate containers in the fridge so they don’t get mushy. You can also whisk together the dressing in advance. When ready to enjoy, combine everything in your large bowl and enjoy!

Watermelon Strawberry Cucumber Salad

Watermelon Strawberry Cucumber Salad- This refreshing salad is summer in a bowl! It is So easy to make and the perfect side dish for summer BBQ’s, picnics, and pool parties!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 3 cups sliced strawberries
  • 4 cups cubed watermelon
  • ¼ cup roughly chopped mint leaves
  • 1 English seedless cucumber chopped
  • 1 to 2 teaspoons honey
  • 1 tablespoon olive oil
  • ½ cup crumbled feta cheese
  • Juice of 1 lime
  • Sea salt to taste
  • Mint leaves for garnish optional

Instructions
 

  • In a large bowl, combine the watermelon, strawberries, cucumber, and mint leaves.
  • In a small bowl, whisk together the olive oil, lime juice, and honey. Drizzle over the salad and gently stir until salad is coated. Season with sea salt, to taste.
  • Top with crumbled feta cheese and additional mint leaves, if desired. Serve.
Healthy Recipes/ Salad Recipes

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!

Homemade Summer Macaroni Salad

This macaroni salad recipe is perfect for summer cookouts and picnics, and it’s such a tasty side to pair with grilled or slow cooked meat any day of the year. Nothing super fancy here, just that delicious comfort food we crave! Everything here combined together just creates a harmonious blend of satisfying flavor. It has a delicious blend of fresh, colorful ingredients, a tempting light crunch and such a refreshing taste!

To make the macaroni salad dressing, you’ll need Mayonnaise (use good quality mayo for best flavor); Plain Greek yogurt; White wine vinegar (red wine vinegar or apple cider vinegar will work great here too); Dijon mustard; Honey; and Salt and freshly ground black pepper.

Homemade Summer Macaroni Salad

And for the rest of this simple macaroni salad, you’ll need:

Dry elbow macaroni
Hard boiled eggs
Red bell pepper
Matchstick carrots
Celery
Red onion
Fresh parsley

What to serve with this salad?

Southern Fried Chicken
Southern Fried Chicken recipe starts with a hot sauce, buttermilk brine, and a well seasoned, flour and cornstarch crust for maximum crunch! This is a true family favorite and delivers on crunch, flavor and juicy chicken on the inside.
Kansas City Style Ribs
These are typically characterized by the thick, sticky sauce brushed on in the last 30 minutes of cooking. The dry rub and sauce are on the sweet side using a brown sugar base, but are balanced with chili powder and pepper, producing some truly finger licking good ribs.
BBQ Smoked Meatloaf
Smokey sweet, tender and with little effort on your part, you can deliver this BBQ Smoked Meatloaf made right on your grill and not heat up the kitchen!
Old Fashioned Cherry Crisp
Bing cherries covered in a simple flour, sugar, oat and egg crumble that gets melted butter poured on top and baked to a golden brown.
Gramma’s Easy Berry Cobbler
A tasty, buttery batter that gets poured over fresh seasonal berries of choice is baked to a golden brown and is ready for a scoop of ice cream or whipped cream.

Homemade Summer Macaroni Salad

How to Make Macaroni Salad

Cook the pasta: Cook macaroni in salted water, to al dente according to directions on package.
Drain and rinse: Drain and rinse with cold water until completely cool, drain very well (or toss drained macaroni with a little olive oil and refrigerate until cool).
Make the macaroni salad dressing: In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste.
Add salad ingredients to mixing bowl: Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion.
Toss with dressing: Pour dressing over top, add in parsley and toss mixture to evenly coat. Serve or store in refrigerator.

Making the salad ahead of time actually gives the macaroni some time to soak up all that flavor and makes for a cold pasta salad. You can store this homemade macaroni salad in the fridge for up to 2 days.

Homemade Summer Macaroni Salad

This incredible Homemade Macaroni Salad is a classic pasta salad recipe that so easy to prepare using tender macaroni tossed with fresh and colorful veggies and eggs, covered in a rich and creamy tangy dressing. The best salad dish for your perfect summer!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

Dressing:

  • ½ cup plain Greek yogurt
  • ½ cup Hellmann's or Best Foods Mayonnaise
  • 2 tsp dijon mustard ** then more to taste (I like about 4 tsp)
  • 1 ½ Tbsp white wine vinegar
  • 2 tsp honey
  • Salt and freshly ground black pepper

Macaroni Salad:

  • 2 steamed or hard boiled eggs peeled and chopped
  • 8 oz dry elbow macaroni
  • 1 cup matchstick carrots roughly chopped
  • 1 cup diced red bell pepper
  • ¼ cup diced red onion
  • ¾ cup diced celery
  • 1 - 2 Tbsp minced fresh parsley

Instructions
 

  • Cook macaroni in salted water according to directions on package (I added about 1/2 tbsp salt to the water).
  • Drain and rinse with cold water until completely cool. Let drain very well.
  • In a medium mixing bowl stir together mayonnaise, Greek yogurt, vinegar, mustard, honey, and season with salt and pepper to taste (start with about 1/2 tsp salt and 1/4 tsp pepper then add more salt after you've added the dressing to the pasta).
  • Add well drained macaroni to a large mixing bowl along with eggs, bell pepper, carrots, celery and onion (if you like to have some color over you salad I like set aside some of the veggies to sprinkle over the top).
  • Pour dressing over top, add in parsley and toss mixture to evenly coat.
Healthy Recipes/ Salad Recipes/ Vegan Recipes

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Orzo Arugula Salad with Lemon Basil Vinaigrette
This salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. The original, authentic recipe includes pine nuts, not almonds. Pine nuts can be pretty expensive. It also called for a scoop of ricotta which is probably a lot easier to find in most grocery stores, however, if you can find burrata I highly recommend grabbing some!

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2

Ingredients
  

For the orzo:

  • 2 tsp. olive oil
  • 1 c. uncooked orzo

For the salad:

  • 3 tbsp. chopped sun-dried red bell peppers in oil chopped
  • 2 balls burrata or 1/3 c. ricotta cheese
  • 5 oz. baby arugula or baby arugula blend washed and dried
  • 1/4 c. sliced almonds or pine nuts toasted
  • 1/4 c. dried cranberries
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. coarse kosher sea salt

For the dressing:

  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice + 1 tsp. lemon zest
  • 1 clove garlic
  • 1/2 tsp. dijon mustard
  • half a small shallot
  • 8 basil leaves
  • 1 tsp. sugar
  • 1/4 tsp. coarse kosher sea salt
  • pinch ground black pepper

Instructions
 

  • Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
  • In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
  • In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
  • Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Dinner Recipes/ Healthy Recipes

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are totally healthy, vegan, budget friendly, yet incredibly delicious. Only takes 40 minutes to make, easy vegetarian tacos with 3 layers of major flavor.

How to Make Roasted Cauliflower Sweet Potato Tacos

So first, the veggies. These tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. The prep simply involves chopping up the cauliflower and sweet potato into bite-sized pieces. If you want to make this step even easier – get the pre-chopped veggies. To make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread them on a pan & let them roast. Just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

The sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, just piling them on top of a thick layer of smashed avocado (avocado mashed with lemon juice & salt), it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

Next is the easy vegan chipotle lime cashew crema. This crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! It’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips.

Once that step is done, you simply put the baking sheets in the oven for the veggies to roast for 40-45 minutes.

Easy Roasted Veggie Tacos

And that’s it! Once the veggies are roasted, you just assemble! We stuffed ours into warm flour tortillas. These Roasted Cauliflower Sweet Potato Tacos are so tasty and will definitely be our go-to vegetarian Taco Tuesday from now on!

Easy Roasted Veggie Tacos

This Roasted Cauliflower and Sweet Potato Tacos are a fun vegetarian dinner that is sure to please everyone. An simpe vegetarian tacos flavor-filled with easy roasted cauliflower, roasted sweet potatoes, topped with vegan chipotle lime cashew crema. This tacos are totally easy, healthy, weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 large sweet potato diced into ½-inch cubes
  • 1 small head cauliflower cut into bite-sized florets
  • 1 14- ounce can black beans drained & rinsed
  • 1 teaspoons chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • 1 lime juiced
  • ½ teaspoon Kosher salt

Chipotle Lime Cashew Crema:

  • 1 chipotle pepper from a can, in adobo sauce OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • ¼ cup roasted unsalted cashews
  • ½ teaspoon chili powder
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon Kosher salt
  • 1 lime juiced
  • ½ cup water

Mashed Avocado:

  • 1 lime juiced
  • 1 medium avocado
  • ½ teaspoon Kosher salt

For Taco Assembly:

  • chopped cilantro
  • charred corn tortillas
  • lime wedges

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  • Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  • Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
  • Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro.
Healthy Recipes/ Salad Recipes

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!

Spaghetti Salad

This cold spaghetti salad is definitely favorite recipe to bring to gatherings. There’s something satisfying about being able to twirl spaghetti noodles around your fork. It just beats spearing rotini or bowtie pasta, doesn’t it? It’s a familiar favorite that’s always the first dish to disappear. This spaghetti salad is a hit at all of our gatherings – it’s fresh, colorful and feeds a crowd!

How To Make Spaghetti Salad

There are just so many different ways you could make this classic potluck recipe. You can really get creative with the fresh veggies you choose, To make spaghetti salad you’ll need cooked spaghetti, cherry tomatoes, cucumbers, olives, bell peppers and red onions. The veggies are all chopped coarsely and tossed with the pasta in Italian dressing.

Next, you’ll just want to follow these easy instructions :
First, cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
After that, add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated. Let it chill for 1 hour before serving.

Spaghetti Salad

Honestly, like a lot of great pasta salads, it probably tastes even better on day two. Letting the pasta salad rest in the refrigerator allows the Italian salad dressing to soak into the spaghetti noodles.

In other words, a little time in the refrigerator can mean a whole lot of flavor in this spaghetti pasta salad! Keep in the refrigerator for a few days as a side dish for weeknight summer grilling.

Grilling is so great for busy weeknights when you don’t really feel like cooking. Just throw some burgers, chicken or steak on the grill and then pull out my large bowl of spaghetti pasta salad. It’s the perfect summer dinner combination.

Spaghetti Salad

This spaghetti salad recipe is full of delicious flavor! Amazing pasta salad full of crunchy vegetables and parmesan cheese. The perfect dish to feed a crowd when you’re entertaining. This is a must-have recipe for summer potlucks!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 8

Ingredients
  

  • 1 pounds Thin spaghetti broken into thirds
  • 2 tablespoons McCormick’s Salad Supreme Seasoning
  • 1 16-ounce bottle Italian salad dressing
  • 1 10 oz. package cherry tomatoes, sliced in half
  • ½ cup grated parmesan cheese
  • ½ red onion diced
  • 1 red bell pepper diced
  • 2 2.5-ounce cans sliced black olives
  • 1 English cucumber sliced and quartered
  • 1 cup mini pepperoni

Instructions
 

  • Cook spaghetti according to directions on the box to al dente. Drain, rinse in cool water.
  • When completely cooled transfer the spaghetti to a large bowl. Add the Italian dressing, Salad Supreme, and the parmesan cheese, stir until evenly distributed.
  • Add the tomatoes, red bell pepper, onion, cucumber, black olives and the pepperoni. Toss until all ingredients are coated.
  • Chill for 1 hour before serving.
Healthy Recipes/ Salad Recipes

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!

Tomato Cucumber Salad

Fresh garden tomatoes and cucumbers are complete heaven. Serve cucumber tomato onion salad next to grilled or roasted meats or fish, such as marinated beef or chicken kabobs, grilled salmon, or pork tenderloin. You can try combination of fresh or dried oregano and basil in this salad to bring out its Mediterranean essence. Chopped fresh dill and-or parsley deliver equally excellent herbal notes.

How to Make Tomato Cucumber Salad

Making this recipes is very, very easy. Pretty much just combine all vegetables and toss with the dressing.

Slice vegetables. Cut your cherry tomatoes in half (or large tomatoes into chunks) and cut your cucumbers into 1/4” coins and add them to a bowl. Any type of cucumber will work for this salad, but I think English cucumber is ideal for this recipe. The peels are tender enough that there’s no need to remove them, and the seeds are virtually nonexistent. If you only have regular salad cukes on hand, those are perfectly suitable as well. Just peel them, and, if the seeds seem tough, scoop them out and then slice.

Toss with dressing. Honestly, this salad really doesn’t need much, a simple dressing allows the flavor of the veggies to shine and keeps the salad light and fresh. Drizzle olive oil and vinegar on top, toss the salad, and season it will red onion and basil. It’s that easy!

Tomato Cucumber Salad

This salad is easy and freshest when made right before serving, but you can prep it ahead of time if necessary. This salad tastes great served cold and can be made ahead. Of course it’s best made the day you’re serving it but you can keep it for a couple of days and drain any juices. Whenever I’m planning this dish and need to get a jump on dinner, I partially prep the tomato-cucumber salad. Cut vegetables and store them separately in the refrigerator. Toss with oil and vinegar when ready to serve.

Tomato Cucumber Salad

Tomato Cucumber Salad is a classic salad, light, cooling, and refreshing. This easy salad is made with sliced cucumbers & juicy tomatoes and enhanced with slivers of red onion and fresh basil. One of the most favorite fresh and healthy side dishes!
Prep Time 10 mins
Total Time 10 mins
Servings 6
Calories 65 kcal

Ingredients
  

  • 5 mini cucumbers sliced into 1/4'' coins, or 1 1/2 English cucumbers
  • 2 cups cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 2 Tablespoons fresh basil leaves chopped
  • 3 teaspoons olive oil
  • 2 Tablespoons red onions diced
  • salt and freshly ground black pepper to taste

Instructions
 

  • Add cherry tomatoes and cucumbers to a bowl.
  • Drizzle olive oil and vinegar on top. Season with salt and pepper.
  • Toss everything to coat. Garnish with diced red onion and fresh basil.
Healthy Recipes/ Salad Recipes

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!

Cucumber Greek Salad

This Cucumber Greek Salad makes an amazing side dish to serve at almost any meal, especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes you just need to a fresh and healthier alternative, and this Cucumber Greek Salad definitely fits the bill!

In the United States many recipes and restaurant Greek salads include lettuce. But traditional Greek salads do not have lettuce in them. Instead they allow the cucumbers and tomatoes stand in for the bulk of the salad. The ingredients are chopped and tossed together.

This salad is so easy to throw together. The “hardest” part is chopping the veggies, and that really only takes about five minutes. No boiling of pasta here, and the dressing comes together in about a minute. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

Cucumber Greek Salad

Juicy tomatoes and sweet red onions are always perfect together. Then that salty, tangy, goodness of kalamata olives and feta cheese! It is light and refreshing with all those in season veggies, but it still keeps me full!

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Cucumber Greek Salad

This Cucumber Greek Salad is fresh, light and healthy. With just easy and quick preparation, it makes perfect side dish for any summer meal!
Prep Time 10 mins
Total Time 14 mins
Servings 8

Ingredients
  

  • 2 cucumbers , peeled and chopped into 1/4 slices
  • ½ of a red onion , sliced
  • 4-6 Roma tomatoes , chopped
  • 1 ½ Tablespoons lemon juice
  • ¼ cup olive oil
  • ½ cup crumbled feta cheese
  • 2 teaspoons dried oregano
  • Black olives , pitted and sliced (to taste)
  • Salt and Pepper , to taste

Instructions
 

  • In a large bowl, combine cucumbers, tomatoes, and onions.
  • In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
  • Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!
Healthy Recipes/ Salad Recipes

Summer Vegetable Pasta Salad

This easy and delicious summer vegetable pasta salad is full of flavor, packed with incredible vibrant veggies with the right amount of crunch. This colorful pasta salad makes use of all those gorgeous summer vegetables.

Summer Vegetable Pasta Salad

The next time you’re asked to bring a dish to a party, bring this Summer Vegetable Pasta Salad. It’s a pasta salad full of plenty of vegetables, cheese and tossed with a good vinaigrette. I’ve been eating it about twice a day!

Summer Vegetable Pasta Salad

I know you’ll see the long list of ingredient, but don’t get intimidated by it. You can make this recipe really, really fast. Use whatever vegetables you can get your hands on but I find that it helps to try to hit most of the colors of the rainbow (the prettier the salad, the more appetizing). I also had about 2/3 of a jar of roasted red peppers in my fridge left over from my hummus pizza, so I sliced ’em up and threw them in there as well, but that is entirely optional.

Summer Vegetable Pasta Salad

This easy and delicious summer vegetable pasta salad is full of flavor, packed with incredible vibrant veggies with the right amount of crunch. This colorful pasta salad makes use of all those gorgeous summer vegetables.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8

Ingredients
  

Salad

  • 12 oz bow tie pasta
  • 1 medium summer squash
  • 2 medium roma tomatoes
  • 1 medium broccoli crown
  • ½ bunch parsley
  • 1 medium zucchini
  • 15 oz jar roasted red peppers 2/3 jar
  • ½ medium red onion

Dressing

  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 1 Tbsp dijon mustard
  • cup red wine vinegar
  • 1 tsp garlic minced
  • 1 tsp dried oregano
  • ¾ tsp salt
  • fresh cracked black pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.
  • While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).
  • While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.
  • Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette.
  • Serve immediately or refrigerate until ready to eat.