#cooleats

This refreshing summer salad is the perfect choice for a light and delicious meal on a hot day. It's packed with fresh greens, juicy cherry tomatoes, and crisp cucumber, all brought together with the tangy goodness of balsamic vinaigrette and the creaminess of feta cheese. The addition of fresh basil adds a burst of flavor that screams summer!

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing. 1/4 cup fresh basil leaves, torn. Salt and pepper to taste.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Pour the balsamic vinaigrette dressing over the salad and toss it around to cover everything. Break up some feta cheese and tear up some basil leaves to put on top of the salad. Add pepper and salt to taste. Take a bite right away and enjoy the cool summer flavors!

Prep Time: 15 minutes

Cook Time: 0 minutes

This rice noodle salad is light and cool, perfect for hot summer days. The crisp vegetables, fragrant herbs, and tangy dressing in this salad give it a lot of different tastes and textures. During the hot summer months, this tasty mix will keep you cool and satisfied.

Ingredients: 6 oz rice noodles. 1 cup cucumber, julienned. 1 cup carrots, julienned. 1/2 cup red bell pepper, thinly sliced. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 2 tbsp sesame seeds. 1/4 cup lime juice. 2 tbsp fish sauce. 2 tbsp honey. 1 clove garlic, minced. 1/2 tsp red pepper flakes adjust to taste.

Instructions: Follow the directions on the package to cook the rice noodles. Run cold water over the drain and rinse. Put away. Cut up the red bell pepper, mint leaves, cilantro leaves, peanuts, and sesame seeds and put them in a large bowl. Mix lime juice, fish sauce, honey, garlic powder, and red pepper flakes together in a small bowl using a whisk. The dressing should be poured over the vegetables, and they should be mixed well. When you add the cooked rice noodles to the salad, gently toss everything together. Put the salad in the fridge for about 30 minutes before you serve it so that the flavors can mix. If you want, you can serve the summer rice noodle salad cold and top it with extra fresh herbs and peanuts.

Prep Time: 15 minutes

Cook Time: 10 minutes

This Lemon Basil Salmon recipe brings out the flavors of summer with its zesty lemon and fragrant basil. It's light, refreshing, and incredibly delicious, perfect for a sunny day!

Ingredients: 4 salmon fillets. 2 lemons 1 sliced, 1 juiced. 1/4 cup fresh basil leaves, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. Put the chopped basil, minced garlic, and olive oil in a small bowl. Put the salmon fillets on a baking sheet that has parchment paper on it. Add salt and pepper to taste to the salmon. Put the lemon juice on top of the salmon fillets. Put a few slices of lemon on top of each salmon fillet. Cover the salmon fillets with the basil mixture. The salmon should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork. If you want, you can serve it hot with extra fresh basil leaves and lemon slices on top.

Prep Time: 10 minutes

Cook Time: 15 minutes

This Summer Wild Rice Salad is a light and refreshing dish perfect for warm weather. It combines the earthy flavors of wild rice with the freshness of cherry tomatoes, cucumber, and basil. The balsamic dressing adds a tangy kick, while the feta cheese and toasted pine nuts provide a delightful crunch and creaminess. It's an ideal side dish for picnics, barbecues, or any summer gathering.

Ingredients: 1 cup wild rice, cooked and cooled. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup red onion, finely chopped. 1/2 cup fresh basil leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup toasted pine nuts. 1/4 cup extra-virgin olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Cook the wild rice and let it cool down. Then, put the cherry tomatoes, cucumber, red onion, and basil leaves in a large bowl. Take a different small bowl and mix the olive oil and balsamic vinegar with a whisk to make the dressing. Add pepper and salt to taste. Add the dressing to the rice and vegetable mix and mix it around until everything is well covered. Put the crumbled feta cheese and toasted pine nuts on top of the salad. You can serve it right away or put it in the fridge for a few hours to let the flavors mix. Enjoy your cool Summer Wild Rice Salad!

Prep Time: 15 minutes

Cook Time: 30 minutes

On hot summer days, you can enjoy a Summer House Salad that is light and cool. Along with fresh ingredients, this salad is dressed in a sour balsamic vinaigrette.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup roasted sunflower seeds. 1/4 cup balsamic vinaigrette dressing.

Instructions: Wash and dry the mixed greens. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle the crumbled feta cheese and roasted sunflower seeds over the salad. Drizzle the balsamic vinaigrette dressing over the salad. Toss everything gently to combine and coat the salad evenly with the dressing. Serve immediately as a refreshing summer salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

Hai Readers, As the scorching ☀️ sun takes its reign over the Indian subcontinent, finding refuge from the relentless heat becomes a top priority for everyone. From bustling cities to serene villages, the summer heat in India can be unforgiving. However, fear not! With a few simple tricks and mindful habits, you can stay cool and comfortable even in the peak of summer. Stay Hydrated: The golden…