#refreshingeats

A refreshing and nutritious salad that combines the creaminess of avocados, the zesty flavor of citrus fruits, the crunch of oat croutons, and a creamy buttermilk drizzle. Perfect for a light and healthy meal!

Ingredients: 2 ripe avocados, sliced. 2 cups mixed greens e.g., spinach, arugula, and lettuce. 1 grapefruit, peeled and segmented. 1 orange, peeled and segmented. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup roasted almonds, chopped. 1/4 cup old-fashioned oats. 2 tablespoons olive oil. Salt and pepper to taste. For the Buttermilk Drizzle:. 1/4 cup buttermilk. 2 tablespoons Greek yogurt. 1 tablespoon fresh lemon juice. 1 teaspoon honey. 1/4 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put the oats in a small bowl and add salt and pepper. Toss them with 1 tablespoon of olive oil. Spread them out on a baking sheet. Bake for 10 minutes, stirring every now and then, until they turn golden brown. To make oat croutons, take them out and let them cool. In a different bowl, mix the buttermilk drizzle ingredients with a whisk until the mixture is smooth. Add more salt and pepper to taste. Put away. Slice the avocado, cut up the grapefruit and orange, add the cherry tomatoes, red onion slices, and roasted almonds to a large salad bowl. Pour the buttermilk dressing over the salad, and then gently toss it to cover everything. Just before you serve the salad, sprinkle the oat croutons on top of it. Have the Avocado Citrus Crunch Salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 10 minutes

On a hot day, this cold Vegan Thai Noodle Salad is the best thing to eat. It tastes great, is refreshing, and is simple to make.

Ingredients: 200g rice noodles. 1 red bell pepper, julienned. 1 carrot, julienned. 1/2 cucumber, julienned. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 2 tbsp sesame seeds. For the dressing: 1/4 cup soy sauce. 2 tbsp maple syrup. 2 tbsp rice vinegar. 2 tbsp lime juice. 1 tbsp sesame oil. 1 tsp grated ginger. 1 clove garlic, minced. 1/2 tsp red pepper flakes.

Instructions: Cook the rice noodles according to package instructions, then rinse under cold water and drain well. In a large bowl, combine the noodles, bell pepper, carrot, cucumber, cilantro, mint, peanuts, and sesame seeds. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, ginger, garlic, and red pepper flakes. Pour the dressing over the noodle mixture and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

A refreshing and nutritious wedge salad with a creamy Greek yogurt dressing, perfect for a light and satisfying meal.

Ingredients: 1 head of iceberg lettuce. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup crumbled blue cheese. 2 slices of cooked bacon, crumbled. 1/4 cup Greek yogurt. 1 tablespoon mayonnaise. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Cut the iceberg lettuce into wedges and arrange them on a serving platter. Sprinkle the halved cherry tomatoes, thinly sliced red onion, crumbled blue cheese, and crumbled bacon over the lettuce wedges. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, minced garlic, and lemon juice until well combined. Season with salt and pepper to taste. Drizzle the dressing over the salad. Serve immediately and enjoy your healthy wedge salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

On a hot day, this cold Vegan Thai Noodle Salad is the best thing to eat. It tastes great, is refreshing, and is simple to make.

Ingredients: 200g rice noodles. 1 red bell pepper, julienned. 1 carrot, julienned. 1/2 cucumber, julienned. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 2 tbsp sesame seeds. For the dressing: 1/4 cup soy sauce. 2 tbsp maple syrup. 2 tbsp rice vinegar. 2 tbsp lime juice. 1 tbsp sesame oil. 1 tsp grated ginger. 1 clove garlic, minced. 1/2 tsp red pepper flakes.

Instructions: Cook the rice noodles according to package instructions, then rinse under cold water and drain well. In a large bowl, combine the noodles, bell pepper, carrot, cucumber, cilantro, mint, peanuts, and sesame seeds. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, ginger, garlic, and red pepper flakes. Pour the dressing over the noodle mixture and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

A colorful and refreshing salad with the earthy tastes of wild rice, the sweet tastes of pomegranate, the sour tastes of orange, and the nutty tastes of toasted almonds. This gluten-free salad is dressed in a tangy orange sauce and tastes great for lunch or as a side dish for dinner.

Ingredients: 1 cup wild rice, cooked. 1 cup pomegranate arils. 1 orange, peeled and segmented. 1/4 cup sliced almonds, toasted. 2 green onions, thinly sliced. 1/4 cup fresh parsley, chopped. 3 tablespoons olive oil. 2 tablespoons orange juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine cooked wild rice, pomegranate arils, orange segments, sliced almonds, green onions, and chopped parsley. In a small bowl, whisk together olive oil, orange juice, honey, salt, and pepper to make the dressing. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately or chill in the refrigerator for about 30 minutes before serving to allow flavors to meld. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The bitter radicchio goes well with the sweet and sour flavors of pomelo, pomegranate, and honey in this Moroccan-style salad. This colorful and refreshing salad is great as a side dish or a light meal.

Ingredients: 1 radicchio, thinly sliced. 1 pomelo, segmented. 1/2 cup pomegranate seeds. 1/4 cup toasted almonds, chopped. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 2 tablespoons olive oil. 1 tablespoon honey. 1 tablespoon lemon juice. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced radicchio, pomelo segments, pomegranate seeds, chopped toasted almonds, mint leaves, and cilantro leaves. In a small bowl, whisk together the olive oil, honey, lemon juice, ground cumin, salt, and pepper. Drizzle the dressing over the salad ingredients in the large bowl. Toss everything together gently to coat the salad evenly with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

On a hot day, this cold Vegan Thai Noodle Salad is the best thing to eat. It tastes great, is refreshing, and is simple to make.

Ingredients: 200g rice noodles. 1 red bell pepper, julienned. 1 carrot, julienned. 1/2 cucumber, julienned. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup chopped roasted peanuts. 2 tbsp sesame seeds. For the dressing: 1/4 cup soy sauce. 2 tbsp maple syrup. 2 tbsp rice vinegar. 2 tbsp lime juice. 1 tbsp sesame oil. 1 tsp grated ginger. 1 clove garlic, minced. 1/2 tsp red pepper flakes.

Instructions: Cook the rice noodles according to package instructions, then rinse under cold water and drain well. In a large bowl, combine the noodles, bell pepper, carrot, cucumber, cilantro, mint, peanuts, and sesame seeds. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, ginger, garlic, and red pepper flakes. Pour the dressing over the noodle mixture and toss to combine. Chill the salad in the refrigerator for at least 30 minutes before serving.

Prep Time: 20 minutes

Cook Time: 10 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