#LightAndFilling

[irinadon]

Packed with protein, good fats, and bright flavors, this Paleo Cobb Salad with Basil Vinaigrette is a light and filling meal. It's ideal for a casual dinner or lunch.

Ingredients: 3 cups mixed salad greens. 2 hard-boiled eggs, sliced. 1/2 cup cooked chicken breast, diced. 1/2 avocado, diced. 1/4 cup cherry tomatoes, halved. 2 slices cooked bacon, crumbled. 1/4 cup diced cucumber. 1/4 cup diced red onion. 1/4 cup chopped fresh basil. 2 tablespoons extra virgin olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Arrange the mixed greens as the bottom layer in a large salad bowl. Over the greens, arrange the diced red onion, diced cucumber, diced bacon, halved cherry tomatoes, diced avocado, diced chicken breast, diced avocado, and sliced hard-boiled eggs. Add the fresh basil that has been chopped, extra virgin olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to a small jar. Shake well after closing the jar to emulsify the dressing. Over the salad, drizzle the basil vinaigrette. Gently toss to mix in all the ingredients. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

Riverside Library

[ernestocastro]

This Asian-style quinoa salad has edamame, vegetables, and a tasty sesame dressing. It's great for a light and filling summer meal.

Ingredients: 1 cup quinoa, cooked. 1 cup edamame, shelled. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 1/4 cup green onions, sliced. 2 tablespoons sesame oil. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon honey. 1 teaspoon sesame seeds.

Instructions: Boil the quinoa and put it in a bowl. Add the edamame and shell it. Then, slice the red bell pepper, carrot, and green onions. Put soy sauce, honey, sesame seeds, rice vinegar, and sesame oil in a small bowl. Mix them together with a whisk. Pour the dressing over the quinoa and mix it all together. Put it in the fridge before serving to make the flavors stronger.

Prep Time: 20 minutes

Cook Time: 15 minutes

cinnasauria

[meanwhileinthe60s]

A refreshing and nutritious quinoa salad featuring black beans, cherry tomatoes, and a creamy avocado dressing. Packed with protein and flavor, this salad is perfect for a light and satisfying meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup cilantro, chopped. 1 avocado, diced. 1/4 cup olive oil. 2 tablespoons lime juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. In a large bowl, combine cooked quinoa, black beans, cherry tomatoes, red onion, cilantro, and diced avocado. In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper to make the avocado dressing. Pour the avocado dressing over the quinoa mixture and toss gently to combine. Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Therapie Alternative

[wordlols]

This Summer Orzo and Roasted Vegetable Salad with Lemon Vinaigrette is a tasty and cool dish that's great for when it's warm outside. When you mix orzo pasta with roasted summer vegetables, fresh basil, and a tangy lemon vinaigrette, you get a great mix of textures and tastes. This salad is great for a picnic, a BBQ, or just the fact that you want something light and filling to eat.

Ingredients: 1 cup orzo pasta. 2 cups mixed summer vegetables e.g., cherry tomatoes, zucchini, bell peppers. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh basil leaves, chopped. 1/4 cup crumbled feta cheese. 1/4 cup pine nuts, toasted. For Lemon Vinaigrette:. 1/4 cup fresh lemon juice. 1/4 cup extra-virgin olive oil. 1 clove garlic, minced. 1 teaspoon Dijon mustard. 1 teaspoon honey. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the summer vegetables on a baking sheet and season them with salt and pepper. Add 2 tablespoons of olive oil and toss them around. Put them in an oven that has already been heated for 20 to 25 minutes, or until they are soft and slightly caramelized. For now, cook the orzo pasta according to the directions on the box until it is al dente. Remove the water and set it aside. Put lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl. Mix them together with a whisk. The cooked orzo pasta, roasted summer vegetables, chopped fresh basil, crumbled feta cheese, and toasted pine nuts should all be put in a large salad bowl. Put the Lemon Vinaigrette on top of the salad and gently toss everything together. As soon as possible, serve as a tasty summer salad. Have fun!

Michael Meza

[dominicclarke]

A delicious and colorful Summer Cobb Salad packed with fresh ingredients and flavors. Perfect for a light and satisfying meal on a warm summer day.

Ingredients: 2 cups mixed greens. 2 hard-boiled eggs, sliced. 1 cup cherry tomatoes, halved. 1 cup grilled chicken breast, diced. 1/2 cup crumbled blue cheese. 1/4 cup red onion, thinly sliced. 1/4 cup bacon bits. 1/4 cup avocado, diced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Start by arranging the mixed greens as the base in a large salad bowl. Arrange the sliced hard-boiled eggs, cherry tomatoes, grilled chicken, blue cheese, red onion, and bacon bits on top of the mixed greens, creating rows or sections for each ingredient. Garnish the salad with diced avocado. Drizzle the balsamic vinaigrette dressing over the salad. Toss the salad gently just before serving to evenly distribute the ingredients and dressing. Serve immediately and enjoy your refreshing Summer Cobb Salad!

Max

[imflain]

Enjoy the tropical flavors of lilikoi in this delicious tart. The sweet and sour lilikoi filling goes well with the buttery graham cracker crust, making a dessert that is both light and filling.

Ingredients: 1 1/2 cups graham cracker crumbs. 6 tablespoons unsalted butter, melted. 3 large egg yolks. 1 14-ounce can sweetened condensed milk. 1/2 cup fresh lilikoi passion fruit juice. Whipped cream, for serving optional. Fresh lilikoi seeds, for garnish optional.

Instructions: Preheat oven to 350F 175C. In a bowl, mix graham cracker crumbs and melted butter until well combined. Press mixture into the bottom and up the sides of a 9-inch tart pan. Bake crust for 10 minutes, then remove from oven and let cool slightly. In another bowl, whisk together egg yolks, sweetened condensed milk, and lilikoi juice until smooth. Pour filling into the cooled crust. Return tart to the oven and bake for another 15 minutes, or until filling is set. Let tart cool completely, then refrigerate for at least 1 hour before serving. Serve slices of tart with whipped cream and garnish with fresh lilikoi seeds, if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

#GrahamCrackerCrust, #LightandFilling, #LilikoiLove, #TropicalDessert

Maresa Ronja

[leilapiazza]

This is a healthy and yummy lunch - peas, sweet potato with salt and pepper, and quinoa with mixed veggies. Weirdly, both light and filling at the same time. Completely delicious. #sweetpotatoes #peas #quinoa #lightandhealthy #lightandfilling #yummylunch #delicious #ayurveda #sattvicfood #sattvic (at In My Kitchen)

[orsolettina-blog]

Nettle Gnocchi With Wild Garlic and Curly Kale Pesto... 😋 yummy 😋 #freshlymade #handmade #creativecooking #pestovariations #healthyeating #healthylife #traditionalitalian #goodsfromthegarden #Vegan #dairyfree #delicious #lightandfilling #goodchoices (at Llanmill)