#refreshingmeal

The fresh vegetables, kelp noodles, and pork in this Thai Pork Salad with Kelp Noodles make for a tasty and refreshing meal. The spicy dressing gives it a burst of Thai flavors, which makes it a great choice for a light meal.

Ingredients: 250g pork loin, thinly sliced. 200g kelp noodles, soaked in warm water. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/2 red bell pepper, thinly sliced. 1/2 cup fresh cilantro leaves. 1/4 cup fresh mint leaves. 2 cloves garlic, minced. 1 red chili, thinly sliced adjust to taste. 2 tablespoons fish sauce. 2 tablespoons lime juice. 2 tablespoons sugar. 1 tablespoon vegetable oil.

Instructions: Cut up the garlic and put it in a bowl with the fish sauce, lime juice, sugar, and salt. You can change the taste to your liking by adding more chili, lime juice, or sugar. In a pan, heat the vegetable oil over medium-high heat. The pork loin should be added and cooked until it is browned and fully cooked, which should take about 4 to 5 minutes. Take it off the heat and set it aside. Put the soaked kelp noodles, cucumber slices, carrots cut into thin strips, red bell pepper slices that are very thin, fresh cilantro, and mint leaves in a large bowl. Mix the cooked pork slices into the salad. Add the ready-made dressing to the salad and mix everything together until it's well mixed. Serve the Thai Pork Salad with Kelp Noodles right away. If you want, you can add more fresh herbs and chili slices on top.

Prep Time: 20 minutes

Cook Time: 10 minutes

This zucchini noodle salad with spicy almond dressing is a tasty and refreshing meal that you can eat for lunch or dinner. The zucchini noodles are a healthy alternative to regular pasta, and the spicy almond dressing makes the dish taste great and make you want more.

Ingredients: 2 medium zucchinis, spiralized. 1/4 cup sliced almonds. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup shredded carrots. 1/4 cup thinly sliced red bell pepper. 1 tablespoon sesame seeds. For the dressing: 1/4 cup almond butter. 2 tablespoons soy sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. 1 tablespoon sriracha sauce. 1 clove garlic, minced. 1 teaspoon grated ginger. 2 tablespoons water.

Instructions: Put almond butter, soy sauce, maple syrup, rice vinegar, sriracha sauce, garlic, ginger, and water in a small bowl. Use a whisk to mix the ingredients until the dressing is smooth. Spiralize the zucchini and add it to a large bowl along with sliced almonds, cilantro, green onions, shredded carrots, and red bell pepper. Add the spicy almond dressing to the salad and gently toss it around until it's well covered. Before serving, sprinkle sesame seeds on top.

Prep Time: 15 minutes

Cook Time: 0 minutes

This Blueberry Feta Salad with Basil Lemon Dressing is a delightful combination of sweet and savory flavors. Fresh blueberries add a burst of sweetness, while crumbled feta cheese and a zesty basil lemon dressing provide a perfect balance. It's a perfect summer salad that's quick and easy to prepare.

Ingredients: 2 cups fresh blueberries. 1/2 cup crumbled feta cheese. 4 cups mixed greens spinach, arugula, and romaine. 1/4 cup chopped fresh basil leaves. 1/4 cup chopped red onion. 1/4 cup chopped walnuts. 1/4 cup extra virgin olive oil. 2 tablespoons fresh lemon juice. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large salad bowl, combine the mixed greens, fresh blueberries, crumbled feta cheese, chopped basil, chopped red onion, and chopped walnuts. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Serve immediately as a refreshing side dish or a light meal. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and flavorful chicken salad with a zesty herb and garlic dressing, perfect for a light and satisfying meal.

Ingredients: 2 cups cooked chicken, shredded. 4 cups mixed greens. 1/4 cup chopped fresh herbs such as parsley, basil, and cilantro. 2 cloves garlic, minced. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste. Optional: sliced cherry tomatoes, sliced cucumbers, crumbled feta cheese.

Instructions: In a small bowl, whisk together minced garlic, olive oil, lemon juice, salt, and pepper to make the dressing. In a large mixing bowl, combine shredded chicken, mixed greens, and chopped fresh herbs. Drizzle the dressing over the salad and toss until everything is evenly coated. Divide the salad among serving plates. If desired, garnish with sliced cherry tomatoes, sliced cucumbers, and crumbled feta cheese. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A refreshing and crunchy salad with a delightful combination of cabbage, ripe mangoes, and a zesty lime dressing. Perfect for a light and healthy meal.

Ingredients: 1/2 head of cabbage, thinly sliced. 2 ripe mangoes, julienned. 1 red bell pepper, thinly sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup roasted peanuts, chopped. Dressing: 1/4 cup lime juice, 2 tablespoons honey, 2 tablespoons olive oil, salt and pepper to taste.

Instructions: Put the mango slices, red bell pepper, red onion, cilantro, and sliced cabbage in a large bowl. To make the dressing, mix the honey, olive oil, salt, and pepper in a separate small bowl with a whisk. Mix the cabbage and mango together, then add the dressing and toss everything together well. Just before you serve the slaw, sprinkle the chopped roasted peanuts on top of it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

This recipe for Cold Peanut Zucchini Noodles is a tasty and refreshing keto-friendly dish that is great for hot summer days. When you mix creamy peanut sauce with crunchy zucchini noodles, you get a satisfying meal that is also good for you.

Ingredients: 2 medium zucchinis, spiralized. 1/4 cup peanut butter. 2 tablespoons soy sauce or tamari. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 tablespoon lime juice. 1 teaspoon Sriracha sauce optional. 2 tablespoons chopped peanuts. 2 green onions, thinly sliced. Salt and pepper to taste.

Instructions: If you want to use Sriracha sauce, mix peanut butter, soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, lime juice, and it in a small bowl with a whisk. Put spiralized zucchini, chopped peanuts, and thinly sliced green onions in a large bowl. The peanut sauce should be poured over the zucchini noodles and mixed well. Add pepper and salt to taste. Put it in the fridge for about 30 minutes before you serve it. If you want, you can add more chopped peanuts and sliced green onions as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes