#tastyandrefreshing

This Classic Cobb Salad with Red Wine Lemon Vinaigrette is a tasty and refreshing salad with lots of different tastes and textures. You can eat it for lunch or dinner as a light and healthy option.

Ingredients: 2 cups mixed greens. 2 boiled eggs, chopped. 1/2 cup grilled chicken breast, diced. 1/4 cup crumbled blue cheese. 1/4 cup crispy bacon bits. 1/4 cup cherry tomatoes, halved. 1/4 cup avocado, diced. 1/4 cup red onion, thinly sliced. 1/4 cup cucumber, sliced. 1/4 cup red wine vinegar. 2 tablespoons lemon juice. 1/4 cup olive oil. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Put the mixed greens at the bottom of a large salad bowl. On top of the greens, arrange the grilled chicken, blue cheese, bacon bits, cherry tomatoes, avocado, red onion, and cucumber in rows. Whisk red wine vinegar, lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper together in a different bowl to make the vinaigrette dressing. Just before you serve the salad, drizzle it with the dressing. Mix the salad ingredients together gently, and then spread the dressing out so that everything is covered. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Thai shrimp salad is a tasty and refreshing dish that is full of protein and good fats. Fresh herbs and vegetables give it a lively crunch, and grilled shrimp gives it a smoky flavor. With a tangy garlic lime dressing on top, it's a great keto-friendly meal.

Ingredients: 1 lb shrimp, peeled and deveined. 1 tbsp olive oil. Salt and pepper to taste. 4 cups mixed greens. 1 red bell pepper, thinly sliced. 1/2 cucumber, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup peanuts, chopped. 1 avocado, sliced.

Instructions: Set a grill or grill pan over medium-high heat to get it hot. Put shrimp in a bowl and season them with salt, pepper, and olive oil. Grill shrimp for two to three minutes on each side, or until they are pink and fully cooked. Put mixed greens, red bell pepper, cucumber, cilantro, and mint leaves in a large bowl. Put grilled shrimp, peanuts, and avocado slices on top of the salad. Put garlic lime dressing on top see separate recipe below. Gently toss to mix, and serve right away.

Prep Time: 15 minutes

Cook Time: 6 minutes

The fresh salmon marinated in a zesty sauce, the creamy avocado slices, and the crunchy coleslaw in these salmon poke bowls make for a great mix of flavors. It's a tasty and refreshing meal that can be eaten for lunch or dinner.

Ingredients: 2 cups sushi rice. 1 pound fresh salmon, sushi grade, cubed. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 teaspoon sriracha sauce. 1 ripe avocado, sliced. 2 cups shredded cabbage. 1 carrot, grated. 1/4 cup mayonnaise. 1 tablespoon honey. 1 tablespoon lime juice. Salt and pepper to taste. Sesame seeds, for garnish. Green onions, chopped, for garnish.

Instructions: Cook sushi rice according to package instructions. In a bowl, mix soy sauce, sesame oil, rice vinegar, and sriracha. Add cubed salmon and marinate for 15-20 minutes. In another bowl, combine shredded cabbage and grated carrot. In a small bowl, mix mayonnaise, honey, and lime juice to make coleslaw dressing. Pour over cabbage mixture and toss to coat. Divide cooked sushi rice into bowls. Top with marinated salmon, sliced avocado, and coleslaw. Garnish with sesame seeds and chopped green onions. Season with salt and pepper to taste. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

With spiced chicken thighs adding a savory kick, this carrot and mung bean salad is a great mix of tastes and textures. The dressing, which has citrusy and spicy notes, brings the whole meal together and makes it tasty and refreshing.

Ingredients: 2 chicken thighs, boneless and skinless. 1 tsp paprika. 1/2 tsp cumin. 1/2 tsp coriander. Salt and pepper to taste. 2 tbsp olive oil. 1 cup mung bean sprouts. 2 cups shredded carrots. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup roasted peanuts, chopped. Juice of 1 lemon. 2 tbsp rice vinegar. 1 tbsp honey. 1 garlic clove, minced. 1/2 tsp red pepper flakes adjust to taste.

Instructions: Put paprika, cumin, coriander, salt, and pepper in a bowl and mix them together. Cover the chicken thighs with the spice mix. In a pan, heat the olive oil over medium-high heat. After you add the chicken thighs, cook for 5 to 7 minutes on each side, or until the chicken is done. Take them off the heat and let them cool down for a few minutes. Then cut them into pieces. Mung bean sprouts, shredded carrots, cilantro, mint leaves, and chopped peanuts should all be put in a large salad bowl. To make the dressing, put oil, honey, minced garlic, lemon juice, and red pepper flakes in a separate small bowl. Mix them together using a whisk. Add the dressing to the salad and mix it all together. Place some of the salad on each plate, and then add some sliced chicken thighs that have been spiced. Enjoy your Carrot and Mung Bean Salad With Spiced Chicken Thighs Krumpli right away!

Prep Time: 15 minutes

Cook Time: 15 minutes

This gluten-free spiralized apple kimchi salad with beef steak is a refreshing and flavorful dish that combines the crunch of apples with the bold flavors of kimchi and grilled steak. The gluten-free dressing adds a perfect balance of sweet, savory, and tangy notes to this delightful salad.

Ingredients: 1 pound beef steak e.g., sirloin or ribeye. 2 large apples, spiralized. 1 cup Napa cabbage kimchi, chopped. 1/4 cup gluten-free tamari sauce. 2 tablespoons sesame oil. 2 tablespoons rice vinegar. 1 tablespoon honey or maple syrup. 1 teaspoon fresh ginger, minced. 2 cloves garlic, minced. Salt and pepper, to taste. 2 tablespoons chopped fresh cilantro for garnish. 1 tablespoon toasted sesame seeds for garnish.

Instructions: Sesame oil, rice vinegar, honey or maple syrup, minced garlic, and gluten-free tamari sauce should all be mixed together in a bowl. To make the dressing, mix it well. On both sides, season the beef steak with salt and pepper. Get a grill or grill pan hot, but not too hot. For medium-rare, grill the steak for about 34 minutes on each side. You can change the cooking time to suit your tastes. After taking the steak off the grill, let it rest for a few minutes. Then, cut it against the grain into thin slices. Put the spiralized apples, chopped Napa cabbage kimchi, and sliced beef steak in a large bowl. Cover the salad with the dressing, then toss it all together until it's well sealed. Add chopped cilantro and toasted sesame seeds to the salad to finish it off. Enjoy the gluten-free spiralized apple kimchi salad right away with beef steak.

Prep Time: 20 minutes

Cook Time: 10 minutes

This Thai-inspired salad combines the flavors of lemongrass-marinated grilled chicken, creamy avocado, and a spicy peanut dressing for a refreshing and satisfying meal. It's the perfect balance of savory, sweet, and spicy.

Ingredients: 2 boneless, skinless chicken breasts. 2 lemongrass stalks, minced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons fish sauce. 2 tablespoons brown sugar. 1 avocado, sliced. 4 cups mixed greens e.g., lettuce, spinach, arugula. 1/4 cup chopped cilantro. 1/4 cup chopped mint leaves. 1/4 cup roasted peanuts, crushed. 2 tablespoons peanut butter. 1 tablespoon lime juice. 1 teaspoon sriracha sauce. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a bowl, combine minced lemongrass, minced garlic, soy sauce, fish sauce, and brown sugar to make the marinade. Pound the chicken breasts to an even thickness and add them to the marinade. Let them marinate for at least 30 minutes. Preheat your grill or grill pan to medium-high heat. Brush the chicken with vegetable oil and grill for about 6-8 minutes per side until cooked through. While the chicken is grilling, prepare the spicy peanut dressing by mixing peanut butter, lime juice, sriracha sauce, and a splash of water until you achieve a smooth consistency. Adjust the water to reach your desired thickness. Set aside. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into thin strips. In a large salad bowl, arrange the mixed greens, avocado slices, and sliced lemongrass chicken. Drizzle the spicy peanut dressing over the salad and garnish with chopped cilantro, mint leaves, and crushed roasted peanuts. Season with salt and pepper to taste. Toss the salad gently to combine all the flavors, and serve immediately. Enjoy your Thai Lemongrass Chicken and Avocado Salad with Spicy Peanut Dressing!

Prep Time: 30 minutes

Cook Time: 15 minutes

This Vietnamese Noodle Salad with Lemongrass Chicken is a refreshing and flavorful dish that combines tender grilled chicken with fresh vegetables and herbs. The lemongrass marinade adds a zesty kick to the chicken, while the vermicelli noodles provide a satisfying base. It's a perfect balance of textures and flavors, making it a delicious and healthy meal option.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons lemongrass, minced. 2 cloves garlic, minced. 2 tablespoons fish sauce. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 8 ounces rice vermicelli noodles. 4 cups mixed salad greens. 1 cucumber, thinly sliced. 1 carrot, julienned. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 1/4 cup unsalted peanuts, chopped. Lime wedges for garnish.

Instructions: For the marinade, put the minced garlic, fish sauce, soy sauce, and brown sugar in a bowl and mix them together. Lay out thin strips of chicken breast and put them in the lemongrass mixture. Let them sit for at least 30 minutes. Follow the directions on the package to cook the rice vermicelli noodles while the chicken is marinating. Remove the water and set it aside. Get a grill or grill pan hot, but not too hot. After marinating, grill the chicken strips for three to four minutes on each side, or until they are fully cooked and have a little char on them. Spread the cooked vermicelli noodles out on four plates or bowls before putting the salad together. Mix salad greens, cucumber slices, julienned carrots, mint leaves, and cilantro leaves should be put on top of the noodles. Put the lemongrass chicken that you grilled on top of the salad. Put chopped peanuts on top of the salad and top it off with lime wedges. Serve right away and enjoy!