#Summersalad

[miraya-project]

🥭 Avocado-Mango Salad with Grilled Shrimp 🦐 Juicy mango, creamy avocado, and grilled shrimp on a fresh bed of greens — a perfect summer combo that’s light, vibrant, and full of flavor 🌿☀️

👉 Full recipe: https://miraya-recipes.blogspot.com

[diabetesinsider]

Do the math...

What are you looking to do? Up your protein intake? Lower your calories? Just do better for yourself? That's what I'm looking for on all those fronts.

Choosing yogurt over sour cream will achieve all those goals. The same quantity (2/3 c.) of yogurt vs. sour cream gives the following benefit - yogurt 17 gr protein vs. sour cream with 10 gr, yogurt 100 calories vs. sour cream 600 calories. My numbers came from off the containers. It works to exchange yogurt for sour cream in your recipes. Check out the recipe below...see what you think...

1 envelope Uncle Dan's Ranch Dressing

1/2 pt. yogurt

1 1/2 c. buttermilk

1 T. chives, use kitchen scissors to speed the process

1 t. lemon juice

1 t. white vinegar

2 c. seashell macaroni, whole wheat or garbanzo bean, cooked, rinsed in cold water to cool down

2 c. cherry tomatoes

1 c. cucumbers, peeled, rough cubed

1 c. celery, sliced thin

1 c. carrots, sliced thin

1 c. almonds, sliced

In a small mixing bowl add Uncle Dan's, yogurt, buttermilk, chives, lemon juice, and vinegar using a hand whisk to mix well. In a large mixing bowl add macaroni, tomatoes, cucumbers, celery, carrots, and almonds. Pour dressing overall, tossing well to coat. This is great served on a bed of chopped greens as the main dish or as a side dish with roast chicken and corn on the cob.

When I'm not throwing together a nutritious pasta salad, I'm sewing cotton pocket aprons for my online shops - www.etsy.com/shop/topdrawerthreads and www.michaels.com/makerplace/storefront/topdrawerthreads .

Or I'm putting the finishing touches on hand crocheted cotton throw rugs worked by me from upcycled recycled thrifted repurposed sheets for my other shop - www.etsy.com/shop/topdraweryarns .

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled thrifted repurposed yarns into thick, fluffy afghans which are just the thing to lay out on the grass for a summer afternoon nap in the shade.

My daughter's have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket bloomers for fun and frolicsome times.

[jenniferkatie20]

Carrot Salad

[aveidamaria]

This Pesto Farro Salad with Roasted Summer Vegetables is a delightful blend of hearty farro, vibrant roasted vegetables, and flavorful vegan pesto. Tossed together with fresh basil, toasted pine nuts, and a hint of lemon juice, this salad is bursting with summery goodness and nutritious ingredients.

Ingredients: 1 cup farro, cooked according to package instructions. 2 cups mixed summer vegetables zucchini, bell peppers, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup vegan pesto sauce. 1/4 cup chopped fresh basil leaves. 1/4 cup toasted pine nuts. 1 tablespoon lemon juice.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, toss the summer vegetables with olive oil, salt, and pepper. Roast the vegetables in an oven that has been heated up for 20 to 25 minutes, or until they are soft and slightly caramelized. Put the roasted vegetables, vegan pesto sauce, chopped basil leaves, toasted pine nuts, and lemon juice in a large bowl. Well mix to make sure all the ingredients are spread out. Check the seasoning and make changes if needed. It can be served warm or at room temperature with pesto. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Danny Winters

[phani-333]

😋 Tasty Summer Salad !

To Check Recipe " Click Here "

[recipesfm]

Creamy Broccoli Salad Recipe

[yummyeats-blog]

Mediterranean Freshness: Light & Flavorful Niçoise Salad Recipe 🥗🐟

Craving something healthy and satisfying? Try this Niçoise Salad – a summer classic packed with protein, crunch, and bold Mediterranean flavors!

Ingredients:

Fresh arugula

Canned tuna

Green beans

Ripe tomatoes

Hard-boiled eggs

Red onion

Black olives

Balsamic vinegar

Olive oil

Salt & pepper

Instructions:

Boil the eggs for 10 minutes, cool, peel, and set aside.

Blanch the green beans in boiling water for 5 minutes, then rinse under cold water.

Slice tomatoes and onion.

In a large bowl, mix arugula, tomatoes, green beans, tuna, and olives.

Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing and pour it over the salad.

Top with quartered eggs for a perfect finish.

Nutrition Info: Approx. 280 calories per serving | 22g protein | 13g healthy fats

⏱️ Total Time: 10 min prep | 15 min cook

👉 Got your own twist on this French classic? Share it with us in the comments and tag a friend you’d enjoy this with! 💬👫

[giuliomacaione]

This Orzo Salad with Asparagus, Tomato, and Feta is light and tasty, and it would be great as a side dish or for lunch. It's impossible to say no to a salad with lemon-Dijon dressing, tender asparagus, juicy cherry tomatoes, and creamy feta cheese.

Ingredients: 8 oz orzo pasta. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 cup cherry tomatoes, halved. 4 oz feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon Dijon mustard. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook the orzo pasta according to package instructions. Drain and set aside to cool. In a large pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until they are crisp-tender. Drain and transfer to an ice water bath to stop the cooking process. Drain again and set aside. In a large mixing bowl, combine the cooked and cooled orzo, blanched asparagus, cherry tomatoes, and crumbled feta cheese. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and gently toss to coat everything evenly. Garnish the salad with fresh basil leaves. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

willow

[frogseye]

A tasty take on the classic Caesar salad with crispy shrimp covered in coconut, giving this beloved dish a tropical feel. Perfect for a meal that is light and cool.

Ingredients: 1 pound large shrimp, peeled and deveined. 1 cup shredded coconut. 1 cup panko breadcrumbs. 2 eggs, beaten. 1/2 cup all-purpose flour. Salt and pepper to taste. 2 tablespoons vegetable oil. 8 cups Romaine lettuce, chopped. 1/2 cup Caesar dressing. 1/4 cup grated Parmesan cheese. 1/4 cup croutons. Lemon wedges for garnish.

Instructions: Shred the coconut and mix it with the panko breadcrumbs in a shallow bowl. First, coat each shrimp in flour. Then, dip it in beaten eggs. Finally, cover it with the coconut and breadcrumb mixture. Make sure they have a good coat on. Put the vegetable oil in a big skillet and heat it over medium-high heat. It should take about two to three minutes on each side to fry the coconut shrimp until they are golden brown and crispy. Take it off the heat and set it aside. Chop up some Romaine lettuce and put it in a large salad bowl. Add the Caesar dressing and grated Parmesan cheese. Toss the lettuce around a lot to cover it all. Place some Caesar salad on each plate, and then add some crispy coconut shrimp on top of each one. Add croutons to the salad and top it off with lemon wedges. Serve your Coconut Shrimp Caesar Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Lara Smith

[radicalreboot]

A refreshing and flavorful rice salad that's perfect for potlucks, barbecues, or any gathering. Packed with colorful vegetables, feta cheese, and a tangy balsamic dressing, it's a crowd-pleaser.

Ingredients: 2 cups cooked rice. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red bell pepper, chopped. 1/4 cup red onion, finely diced. 1/4 cup fresh parsley, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine the cooked rice, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, feta cheese, and Kalamata olives. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing. Pour the dressing over the rice mixture and toss until everything is well coated. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give the salad a gentle toss and adjust the seasoning if needed. Serve chilled and enjoy the potluck-worthy rice salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

savage area women of today

[portlandpoetry]

The crisp jicama and sweet tropical fruits in this colorful and tasty salad are mixed together in a creamy curry dressing.

Ingredients: 1 jicama, julienned. 1 cup diced pineapple. 1 cup diced mango. 1 red bell pepper, thinly sliced. 1/4 cup chopped cilantro. 1/4 cup sliced almonds. 8 oz pasta of choice, cooked and cooled.

Instructions: Put jicama, pineapple, mango, red bell pepper, cilantro, and almonds in a large bowl. Put the cooked pasta in the bowl after it has cooled down. Put the ingredients for the curry dressing in a separate small bowl and mix them together. Add the curry dressing to the salad and mix it all together until it's well covered. Put it in the fridge for at least 30 minutes before you serve it.

Prep Time: 20 minutes

Cook Time: 10 minutes

gushi

[diabetesinsider]

Cool Cucumber Salad

It's the meeting of buttermilk and dill that build the flavors in this cool summer salad. The red onion combined with subtle cucumber slices in the buttermilk dressing, colorful bell pepper bits add a pop of color. This a favorite served as a side dish on it's own or over a bed of cold, crisp greens.

1 cucumber, peeled, sliced

1/4 red onion, sliced paper thin into crescents

1/2+ t. salt

1 c. buttermilk

1 T. dill weed, dried

1/2 c. each green and orange bell pepper, seeded, diced

Toss all ingredients together, coating well. Serve on it's own or over a bed of cold, crisp greens.

Once I've got the main dish in the oven, I pop downstairs to my sewing studio to stitch pocketed, fully lined chef aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I'm putting the finishing touches on upcycled recycled thrifted crocheted throw rugs worked by me for my online shop - www.etsy.com/shop/topdraweryarns .

My daughter's have an online shop - www.etsy.com/shop.yesdesigns - where they design and sew cotton pocket knickers with a handy front hip pocket.

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits upcycled recycled thrifted yarns into bright, eye catching striped throws and afghans well suited to cozy up in on a cool evening.

[thatcoylookback]

This Watermelon Cucumber Salad is both sweet and savory at the same time, which makes it a healthy and refreshing choice. Fresh watermelon and cucumber are great for you, and this simple but tasty salad is a great way to enjoy them.

Ingredients: 2 cups diced watermelon. 1 cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons extra-virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Dice the watermelon, slice the cucumber, and thinly slice the red onion. Put them all in a large salad bowl. To make the dressing, mix the extra-virgin olive oil and balsamic vinegar in a small bowl with a whisk. Pour the dressing over the salad ingredients and mix them together gently. Cut up some fresh mint leaves and crumble some feta cheese on top of the salad. Add pepper and salt to taste. Serve your cool Watermelon Cucumber Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Remy Dehame

[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

[mysissycaptions]

This Chopped Salad in a Cup is a delightful and convenient way to enjoy a fresh and colorful salad at your outdoor summer party. The individual servings make it easy for guests to grab and enjoy while mingling.

Ingredients: 2 cups romaine lettuce, chopped. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup bell peppers, diced assorted colors. 1/2 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup fresh basil leaves, torn. 1/4 cup Italian dressing. Salt and pepper to taste.

Instructions: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, bell peppers, feta cheese, Kalamata olives, and torn basil leaves. Drizzle the Italian dressing over the salad and toss to coat all the ingredients evenly. Season with salt and pepper to taste, adjusting the seasoning as needed. Divide the chopped salad into individual cups or glasses for serving. Make sure to layer the ingredients attractively. Serve immediately and enjoy your refreshing Chopped Salad in a Cup at your outdoor summer party!

Prep Time: 15 minutes

Cook Time: 0 minutes

paula usuga