This refreshing Arugula Orange Salad with Lemon Ginger Dressing is a delightful combination of peppery arugula, sweet and tangy orange segments, and a zesty lemon ginger dressing. It's a perfect side dish or a light and healthy meal on its own.

Ingredients: 4 cups arugula. 2 large oranges, peeled and segmented. 1/4 cup sliced red onion. 1/4 cup chopped fresh cilantro. 1/4 cup chopped almonds. 1/4 cup crumbled feta cheese. For the dressing:. 2 tablespoons fresh lemon juice. 1 tablespoon fresh ginger, minced. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: In a large salad bowl, combine arugula, orange segments, red onion, cilantro, almonds, and feta cheese. In a separate bowl, whisk together lemon juice, minced ginger, and olive oil to make the dressing. Drizzle the dressing over the salad and toss to combine. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This refreshing and light dish combines the tanginess of cranberries with the savory goodness of tuna, all served on crisp and sweet apple slices. It's perfect for a quick snack or as an elegant appetizer for any occasion.

Ingredients: 2 cans tuna, drained. 1/4 cup dried cranberries. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Salt and pepper to taste. 2 green apples, sliced into rounds.

Instructions: In a bowl, mix together tuna, dried cranberries, mayonnaise, Dijon mustard, salt, and pepper until well combined. Place apple slices on a serving platter. Top each apple slice with a spoonful of the tuna salad mixture. Garnish with additional cranberries if desired. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the flavors of the Middle East with this refreshing and nutritious Balela Bean Salad. Packed with protein and fresh herbs, it's a perfect side dish or light meal.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/3 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, black beans, cherry tomatoes, red onion, parsley, and mint. In a small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, coriander, salt, and pepper. Pour the dressing over the bean mixture and toss until well combined. Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, adjust salt and pepper to taste, and garnish with additional fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Vietnamese summer rolls are fresh and tasty, and they can be eaten as an appetizer or as a light meal. They come with a tasty hoisin peanut dipping sauce that adds a burst of savory and nutty flavor. They are full of colorful vegetables and herbs.

Ingredients: 8 rice paper wrappers. 1 cup cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup thinly sliced cucumber. 1 cup julienned carrots. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/2 cup chopped peanuts. For the dipping sauce: 1/4 cup hoisin sauce, 2 tablespoons peanut butter, 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sriracha optional.

Instructions: Prepare all the ingredients and set aside. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds until it becomes soft and pliable. Lay the softened rice paper wrapper flat on a clean surface. Arrange a small amount of vermicelli noodles, lettuce, cucumber, carrots, mint, cilantro, and chopped peanuts in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling ingredients. For the dipping sauce, whisk together hoisin sauce, peanut butter, water, soy sauce, lime juice, and sriracha in a small bowl until smooth. Serve the summer rolls with the hoisin peanut dipping sauce on the side. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

These Greek Chicken and Cucumber Noodle Bowls are a light and refreshing meal packed with Mediterranean flavors. The juicy chicken pairs perfectly with the crisp cucumber noodles, tangy cherry tomatoes, briny Kalamata olives, and creamy feta cheese. It's a quick and easy dish that's perfect for a healthy weeknight dinner.

Ingredients: 4 boneless, skinless chicken breasts. 2 cucumbers, spiralized into noodles. 1 cup cherry tomatoes, halved. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Juice of 1 lemon.

Instructions: Season the chicken breasts with salt, pepper, and dried oregano. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-8 minutes per side. Remove the chicken from the skillet and let it rest for a few minutes before slicing. In a large bowl, combine cucumber noodles, cherry tomatoes, red onion, Kalamata olives, feta cheese, and parsley. In a small bowl, whisk together minced garlic, lemon juice, and olive oil to make the dressing. Pour the dressing over the cucumber noodle mixture and toss to coat evenly. Divide the cucumber noodle mixture into bowls and top with sliced chicken breasts. Garnish with additional parsley and crumbled feta cheese if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

These grilled lemon garlic shrimp skewers taste great and are great for a summer cookout without a lot of carbs. The marinade gives the shrimp a zesty lemon and garlic flavor, making a dish that is light and refreshing and sure to impress.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 cloves garlic, minced. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 1 teaspoon paprika. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a bowl, combine minced garlic, olive oil, lemon juice, lemon zest, paprika, salt, and pepper. Add shrimp to the marinade and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes. Preheat grill to medium-high heat. Thread shrimp onto skewers, leaving space between each shrimp. Grill shrimp skewers for 2-3 minutes on each side or until shrimp are pink and opaque. Remove from grill and garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 6 minutes

This refreshing shaved asparagus salad is bursting with flavors and textures. The crisp asparagus ribbons combined with tangy dressing and crunchy almonds create a delightful dish that's perfect for any occasion.

Ingredients: 1 bunch asparagus, trimmed. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste. 2 cups mixed salad greens. 1/4 cup sliced almonds, toasted. 1/4 cup vegan parmesan cheese, grated optional.

Instructions: Shred the asparagus into thin ribbons with a vegetable peeler and put them in a large bowl. Salt and pepper should be mixed with olive oil, lemon juice, Dijon mustard, minced garlic, and whisked together in a small bowl. Add the dressing to the shaved asparagus and toss to coat everything. Put mixed salad greens in the bowl and mix them together gently. If you want to, you can top the salad with toasted almonds and vegan parmesan cheese. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes