Chicken and Avocado Salad Grilled Chicken and Creamy Avocado Power Salad Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder Salt and pepper, to taste 1 large ripe avocado, diced 4 cups mixed greens (arugula, spinach, romaine) 1/2 cup cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/4 cup feta cheese or goat cheese (optional) 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil Fresh parsley or cilantro, for garnish Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and 2 tablespoons extra virgin olive oil to make the dressing. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cheese if using. Top with sliced grilled chicken, drizzle with dressing, and gently toss. Garnish with fresh herbs before serving. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 380 kcal | Servings: 2 servings #avocadosalad #chickensalad #grilledchicken #healthymeals #lowcarbrecipes #freshsalads #summerlunch #cleaneating #avocadochicken #lightdinner #mealprepideas #proteinpacked #greensalad #balsamicdressing #easyrecipes #ketoapproved #paleolunch #wholefoods #saladideas #glutenfree SOCIAL MEDIA POSTS Need a quick and satisfying lunch? This Chicken and Avocado Salad is full of flavor, protein, and color!

Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!

Looking for a fresh, crunchy salad that'll brighten up your meal? This Crispy Cabbage Salad with Asian Dressing is just what you need! Ingredients: - 2 cups shredded green cabbage - 1 cup shredded red cabbage - 1 bell pepper, thinly sliced (any color) - 1/2 cup shredded carrots (optional for extra crunch) - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 teaspoon grated ginger - 1 teaspoon honey or maple syrup - Sesame seeds for garnish Directions: 1. In a large bowl, toss together the shredded green cabbage, red cabbage, bell pepper, and shredded carrots. 2. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey or maple syrup to make a delicious dressing. 3. Drizzle the dressing over the salad mix and toss everything to combine well. 4. Let the salad sit for a few minutes—this helps the flavors really come together. 5. Just before serving, sprinkle sesame seeds on top for that perfect finishing touch! Nutritional Values (per serving): - Calories: 150 - Total Fat: 7g - Carbohydrates: 20g - Fiber: 4g - Protein: 3g Serving Size: About 2 cups Enjoy this refreshing salad that’s perfect as a side dish or a light meal! #CrispyCabbageSalad #HealthyEats #AsianFlavor #FreshSalad #FoodInspiration

Beef and Avocado Salad Fresh and Vibrant Beef and Avocado Salad with Zesty Lime Dressing Ingredients: 300g grilled beef sirloin, thinly sliced 2 ripe avocados, diced 4 cups mixed salad greens (arugula, spinach, romaine) 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup fresh cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 teaspoon honey 1 clove garlic, minced Salt and black pepper to taste Directions: In a small bowl, whisk together lime juice, olive oil, honey, minced garlic, salt, and pepper to make the dressing. Set aside. In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and cilantro. Add the grilled beef slices and diced avocado on top of the salad. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Serve immediately, garnished with extra cilantro if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: Approximately 380 kcal per serving | Servings: 2-3 servings #beefsalad #avocadosalad #healthyeating #glutenfree #lowcarb #cleaneating #proteinpacked #freshsalad #mealprep #easyrecipes #healthyrecipes #foodblogger #summerrecipes #dinnerideas #saladlover #wholefoods #paleorecipes #fitfood #quickmeals #nutritious Enjoy this fresh and vibrant Beef and Avocado Salad — loaded with protein and healthy fats, perfect for a light lunch or dinner!

Sesame Noodle Salad Asian-Inspired Sesame Noodle Salad with Crunchy Veggies and Toasted Seeds Ingredients: 8 oz spaghetti or thin rice noodles 1/4 cup soy sauce 2 tablespoons sesame oil 1 tablespoon rice vinegar 1 tablespoon honey or maple syrup 1 teaspoon grated fresh ginger 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) 2 cups shredded carrots 1 red bell pepper, thinly sliced 3 green onions, chopped 1/4 cup fresh cilantro, chopped 2 tablespoons toasted sesame seeds Optional: crushed peanuts or chopped cashews for garnish Directions: Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and red pepper flakes. In a large bowl, toss the cooled noodles with shredded carrots, bell pepper, green onions, and cilantro. Pour the dressing over the noodle mixture and toss well to combine. Sprinkle toasted sesame seeds and nuts (if using) on top before serving. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #sesamenoodlesalad #asianrecipes #noodlesalad #sesameoil #healthyrecipes #veggiesalad #easymeals #vegetarianrecipes #quicklunch #mealprep #freshsalad #asianflavors #noodlerecipes #lightmeals #healthylunch #homecooking #foodie #foodblogger #summerrecipes #crunchy Bright, crunchy, and packed with Asian flavors—this Sesame Noodle Salad is your perfect light lunch or side dish!