Chicken Salad with Lime and Mint Refreshing Lime-Mint Chicken Salad with Crisp Veggies and Herbs Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely sliced 1/2 avocado, diced 1/4 cup fresh mint leaves, chopped 2 tablespoons fresh cilantro or parsley, chopped 1 tablespoon olive oil Juice of 2 limes 1 teaspoon honey Salt and black pepper, to taste Optional: Crushed peanuts or cashews for topping Directions: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to create the dressing. In a large mixing bowl, combine the cooked chicken, cucumber, tomatoes, red onion, avocado, mint, and cilantro. Pour the lime dressing over the salad and gently toss to coat all ingredients evenly. Chill for 10–15 minutes if desired, then top with crushed nuts just before serving for extra crunch. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2 servings #chickensalad #limeandmint #freshherbs #lowcarbrecipes #summermeals #easyhealthyrecipes #proteinpacked #refreshingflavors #glutenfreeeats #mealprepideas #quicklunchideas #avocadosalad #mintrecipes #cleaneating #lightdinners #brightflavors #healthyfats #chickenrecipes #crunchysalad #saladbowl Cool, crisp, and full of flavor This Chicken Salad with Lime and Mint is everything you need for a refreshing lunch!

Lilikoi and Passionfruit Salad Tropical Lilikoi & Passionfruit Salad with Fresh Greens, Avocado, and Citrus Dressing Ingredients: 4 cups mixed salad greens (arugula, baby spinach, romaine) 1 ripe avocado, sliced 1/2 cup sliced cucumber 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese (optional) 2 tablespoons toasted macadamia nuts or almonds 2 fresh passionfruits (lilikoi), pulp scooped out For the Lilikoi-Citrus Dressing: 2 tablespoons lilikoi (passionfruit) juice or pulp (strained if preferred) 2 tablespoons orange juice 1 tablespoon lime juice 2 tablespoons olive oil 1 teaspoon honey or agave syrup Salt and black pepper, to taste Directions: In a large salad bowl, combine salad greens, avocado slices, cucumber, cherry tomatoes, and red onion. In a small mixing bowl, whisk together lilikoi juice, orange juice, lime juice, olive oil, honey, salt, and pepper until smooth and well emulsified. Drizzle dressing over the salad just before serving. Top with crumbled feta (if using), fresh passionfruit pulp, and toasted macadamia nuts. Serve immediately and enjoy the refreshing tropical burst. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 210 kcal | Servings: 2 servings #lilikoi #passionfruit #tropicalsalad #fruitinsalad #hawaiianrecipes #lightandfresh #summersalad #healthyliving #saladlove #avocadosalad #citrusdressing #macadamianuts #vegetarianrecipe #glutenfreeeats #rainbowfoods #saladseason #vibrantflavors #quicklunch #nourishingmeals #superfoodsalad Tropical freshness in every bite! This Lilikoi and Passionfruit Salad is your perfect summer bowl of sunshine

Beef and Mango Salsa Grilled Beef with Fresh Mango Salsa and Lime Ingredients: 1 lb (450 g) flank steak or sirloin, trimmed 1 tablespoon olive oil Juice of 1 lime 1 garlic clove, minced 1 teaspoon chili powder Salt and black pepper, to taste For the Mango Salsa: 1 ripe mango, peeled and diced 1/4 red onion, finely chopped 1 small red chili or jalapeño, minced (optional) Juice of 1 lime 2 tablespoons chopped fresh cilantro Salt to taste Directions: In a small bowl, whisk olive oil, lime juice, garlic, chili powder, salt, and pepper. Rub mixture onto the steak and marinate for at least 20 minutes (or up to 2 hours in the fridge). Meanwhile, prepare the mango salsa by combining diced mango, red onion, chili, lime juice, cilantro, and salt. Toss gently and set aside. Heat a grill or skillet over medium-high heat. Cook steak for about 4–5 minutes per side, or until it reaches your desired doneness. Rest for 5 minutes, then slice against the grain. Serve beef slices topped with mango salsa. Garnish with extra cilantro and lime wedges, if desired. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes Kcal: 380 kcal | Servings: 4 servings #beefrecipes #mangosalsa #grilledbeef #summermeals #freshsalsas #steakideas #quickdinners #limeflavor #spicyandsweet #easybeefdish #tropicaldinner #meatloverrecipes #glutenfreeeats #proteinpacked #simplegrilling #fruitandsavory #cilantrolime #latinflavors #lowcarbmeals #salsatoppings Sweet meets savory with this juicy grilled beef and mango salsa combo – perfect for warm nights and quick dinners!

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!

Corn and Coconut Soup Sweet Corn and Coconut Milk Soup with Ginger and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 cups fresh or frozen corn kernels 1 (14 oz) can coconut milk 2 cups vegetable broth 1 tablespoon lime juice Salt and pepper to taste Fresh cilantro, chopped, for garnish Chili flakes or sliced red chili (optional for heat) Directions: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and ginger and cook for 1–2 minutes, until fragrant. Add corn, coconut milk, and vegetable broth. Stir to combine and bring to a gentle boil. Reduce heat and let the soup simmer for 10–12 minutes. Use an immersion blender to blend the soup partially, leaving some kernels whole for texture. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and chili flakes or sliced chili if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #veganrecipes #cornsoup #coconutmilk #plantbasedmeals #glutenfreeeats #dairyfreecooking #sweetcorn #vegancomfortfood #souplovers #coconutsoup #vegetariansoup #gingerflavor #limeinfused #easyvegandishes #simplelunch #lightdinners #nourishingmeals #tropicalflavors #homemadesoup #quickmeals This creamy Corn and Coconut Soup is like a warm tropical hug! With fresh ginger, lime, and sweet corn, it’s perfect for a cozy meal or light lunch.