#lightsnack

Enjoy a tasty and healthy fruit salad with a tangy maple lemon dressing. This salad is full of different tastes and textures, which makes it a great choice for a dessert or light snack.

Ingredients: 2 cups mixed fresh fruits e.g., strawberries, blueberries, kiwi, grapes, oranges. 1 tablespoon fresh lemon juice. 2 tablespoons maple syrup. 1 tablespoon fresh mint leaves chopped. 1/4 cup chopped nuts e.g., almonds, walnuts. 1/4 cup shredded coconut.

Instructions: Clean and cut up the mixed fresh fruits. Cut bigger fruits, like strawberries or kiwis, into pieces that are easy to eat. Take a small bowl and mix the fresh lemon juice and maple syrup with a whisk. This will make the dressing. Put the different kinds of fresh fruits in a large bowl and drizzle the lemon maple dressing over them slowly. Gentle toss the fruits to make sure they are all covered in the dressing. Place the chopped mint leaves, nuts, and coconut shreds on top of the fruit salad. Serve right away as a healthy and refreshing fruit salad.

Prep Time: 15 minutes

Cook Time: 0 minutes

This avocado pineapple salsa is gluten-free and a healthy snack or side dish. Avocados that are creamy, pineapple that is sweet, and a hint of heat from the jalapeo make for a great mix of flavors. You can make it quickly and it's great for parties or as a light snack that won't make you feel bad.

Ingredients: 2 ripe avocados, diced. 1 cup fresh pineapple, diced. 1/2 red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 jalapeo pepper, seeded and minced. Juice of 2 limes. Salt and pepper to taste.

Instructions: In a large bowl, combine the diced avocados, fresh pineapple, finely chopped red onion, minced jalapeo pepper, and chopped cilantro. Squeeze the juice of 2 limes over the mixture and gently toss to combine. Season with salt and pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy your gluten-free avocado pineapple salsa!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Chilled Watermelon Feta Salad is a refreshing and delightful summer dish. The sweet and juicy watermelon pairs perfectly with the salty feta cheese and the freshness of mint leaves. It's a simple yet elegant salad that's perfect for picnics, barbecues, or as a light appetizer.

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

Instructions: Put the cubed watermelon and crumbled feta cheese in a large bowl. Cut up the mint leaves and cut the red onion into very thin slices. Add the extra-virgin olive oil and balsamic vinegar to a different small bowl and mix them together and whisk. Pour the dressing over the salad and toss it gently to mix. Add salt and pepper to the salad as needed. Put it in the fridge for at least 30 minutes before you serve it. Enjoy the chilled watermelon feta salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

A zesty and cool Cilantro-Lime Cucumber Salad that is great as a side dish or a healthy, light snack. It tastes great when you eat it with fresh cilantro, crisp cucumbers, and a tangy lime dressing.

Ingredients: 2 cucumbers, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons red onion, finely chopped. 1 lime, zest and juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large bowl, combine sliced cucumbers, chopped cilantro, and finely chopped red onion. In a small bowl, whisk together lime zest, lime juice, and olive oil. Pour the lime dressing over the cucumber mixture and toss to coat. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This Fresh Cucumber Salsa Dip is a colorful and light snack or party appetizer that goes well with anything. It will be a hit at any party because it has crunchy cucumbers, tangy tomatoes, and zesty lime juice.

Ingredients: 2 cucumbers, finely diced. 1 small red onion, finely chopped. 1 bell pepper, finely diced. 2 tomatoes, seeded and chopped. 1 jalapeno pepper, minced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper to taste.

Instructions: Put the diced bell pepper, diced red onion, diced tomatoes, minced jalapeno pepper, and chopped cilantro in a medium-sized bowl. Add the lime juice and toss the ingredients together gently. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Cool it down and serve it with fresh vegetables or tortilla chips.

Prep Time: 15 minutes

Cook Time: 0 minutes

These Easy Baked Vegetable Spring Rolls are a healthier alternative to traditional fried spring rolls. They are filled with a delicious mix of vegetables and served with a flavorful Ginger Soy Dipping Sauce. Perfect for a light and crispy appetizer or snack!

Ingredients: 1 package of spring roll wrappers. 2 cups of mixed vegetables carrots, bell peppers, cabbage, mushrooms, etc., finely chopped. 1 tablespoon of vegetable oil. 1 teaspoon of sesame oil. 1 tablespoon of soy sauce. 1 teaspoon of minced garlic. 1 teaspoon of minced ginger. Salt and pepper to taste. Cooking spray for baking.

Instructions: Preheat your oven to 375F 190C. In a large skillet, heat vegetable oil over medium-high heat. Add minced garlic and ginger, and saut for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 3-4 minutes until they are slightly tender but still crisp. Season with soy sauce, sesame oil, salt, and pepper. Stir well and remove from heat. Place a spring roll wrapper on a clean, flat surface with one corner pointing towards you diamond shape. Spoon a portion of the vegetable filling onto the bottom corner of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly into a cylinder. Seal the edge with a little water to make it stick together. Repeat this process with the remaining wrappers and filling. Place the spring rolls on a baking sheet lined with parchment paper or aluminum foil, seam side down. Lightly spray the spring rolls with cooking spray to help them crisp up in the oven. Bake for 20-25 minutes or until the spring rolls are golden brown and crispy, turning them halfway through for even cooking. While the spring rolls are baking, prepare the Ginger Soy Dipping Sauce. Serve the baked vegetable spring rolls hot with the dipping sauce and enjoy!