• Mexican Street Corn and Avocado Salad

    Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija

    Ingredients:

    4 ears of corn, husked (or 3 cups corn kernels)

    1 tablespoon olive oil

    2 ripe avocados, diced

    1/2 cup crumbled cotija cheese (or feta)

    1/4 cup red onion, finely diced

    1/4 cup chopped fresh cilantro

    Juice of 2 limes

    1/4 cup mayonnaise

    1 teaspoon chili powder

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    Optional: jalapeño, seeded and finely diced, for heat

    Directions:

    Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.

    In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.

    Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.

    Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired

    Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
    Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
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  • Chicken, Cucumber, Tomato & Avocado Salad

    Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado

    Ingredients:

    2 cooked chicken breasts, shredded or cubed

    1 large cucumber, diced

    1 cup cherry tomatoes, halved

    1 ripe avocado, diced

    2 tablespoons red onion, finely chopped

    2 tablespoons fresh parsley or cilantro, chopped

    Juice of 1 lemon

    1 tablespoon olive oil

    Salt and freshly ground black pepper, to taste

    Optional: crumbled feta, mixed greens, or arugula

    Directions:

    In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs.

    Drizzle with olive oil and lemon juice.

    Season with salt and pepper to taste.

    Toss gently to combine, being careful not to mash the avocado.

    Serve chilled or at room temperature, over a bed of greens if desired.

    Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
    Kcal: 320 kcal | Servings: 2–3 servings

    #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood

    Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
    Chicken, Cucumber, Tomato & Avocado Salad Refreshing Chicken Salad with Cucumber, Tomato & Creamy Avocado Ingredients: 2 cooked chicken breasts, shredded or cubed 1 large cucumber, diced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 2 tablespoons red onion, finely chopped 2 tablespoons fresh parsley or cilantro, chopped Juice of 1 lemon 1 tablespoon olive oil Salt and freshly ground black pepper, to taste Optional: crumbled feta, mixed greens, or arugula Directions: In a large bowl, combine the chicken, cucumber, tomatoes, avocado, red onion, and herbs. Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Toss gently to combine, being careful not to mash the avocado. Serve chilled or at room temperature, over a bed of greens if desired. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2–3 servings #chickensalad #avocadosalad #lowcarbsalad #summermeals #healthymeals #quickandfresh #cucumbertomatosalad #highproteinlunch #chilledchickensalad #saladideas #easymealprep #glutenfreeeats #paleolunch #wholesomebowls #cleaneatingrecipes #dairyfreeoption #lunchbowlinspo #simplefreshsalad #mealprepideas #realfood Fresh, vibrant, and protein-packed — this Chicken, Cucumber, Tomato & Avocado Salad is perfect for lunch or light dinner!
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  • Beef and Avocado Salad

    Zesty Grilled Beef and Creamy Avocado Salad Bowl

    Ingredients:

    1 lb (450g) sirloin steak or flank steak

    1 tablespoon olive oil

    1 teaspoon cumin

    1/2 teaspoon smoked paprika

    Salt and black pepper, to taste

    4 cups mixed salad greens

    1 large avocado, sliced

    1/2 red onion, thinly sliced

    1 cup cherry tomatoes, halved

    1/2 cucumber, sliced

    1/4 cup fresh cilantro or parsley, chopped

    Juice of 1 lime

    Dressing:

    2 tablespoons olive oil

    1 tablespoon lime juice

    1 teaspoon Dijon mustard

    1 teaspoon honey (optional)

    Salt and pepper to taste

    Directions:

    In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Rub over the steak and let it marinate for 10–15 minutes.

    Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.

    In a large salad bowl, combine salad greens, avocado, red onion, cherry tomatoes, cucumber, and herbs.

    In a small jar or bowl, whisk together all dressing ingredients until emulsified.

    Add sliced steak to the salad and drizzle with dressing. Toss gently and serve immediately.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
    Kcal: 390 kcal | Servings: 4 servings

    #beefsalad #avocadosalad #grilledsteak #healthymeals #lowcarbrecipes #proteinrich #ketoapproved #whole30meals #freshsalads #easyweeknightmeals #dairyfreeoptions #paleofriendly #nutrientdense #summerlunch #steaksalad #cleaneating #quickandhealthy #lunchinspo #avocadolovers #saladbowl

    This Beef and Avocado Salad is your new weeknight favorite! With zesty lime, grilled steak, and creamy avocado, it’s a power bowl of flavor and freshness.
    Beef and Avocado Salad Zesty Grilled Beef and Creamy Avocado Salad Bowl Ingredients: 1 lb (450g) sirloin steak or flank steak 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper, to taste 4 cups mixed salad greens 1 large avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 cup fresh cilantro or parsley, chopped Juice of 1 lime Dressing: 2 tablespoons olive oil 1 tablespoon lime juice 1 teaspoon Dijon mustard 1 teaspoon honey (optional) Salt and pepper to taste Directions: In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Rub over the steak and let it marinate for 10–15 minutes. Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain. In a large salad bowl, combine salad greens, avocado, red onion, cherry tomatoes, cucumber, and herbs. In a small jar or bowl, whisk together all dressing ingredients until emulsified. Add sliced steak to the salad and drizzle with dressing. Toss gently and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #beefsalad #avocadosalad #grilledsteak #healthymeals #lowcarbrecipes #proteinrich #ketoapproved #whole30meals #freshsalads #easyweeknightmeals #dairyfreeoptions #paleofriendly #nutrientdense #summerlunch #steaksalad #cleaneating #quickandhealthy #lunchinspo #avocadolovers #saladbowl This Beef and Avocado Salad is your new weeknight favorite! With zesty lime, grilled steak, and creamy avocado, it’s a power bowl of flavor and freshness.
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  • 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!
    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!
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  • Beef and Guacamole Salad

    Grilled Beef Salad with Creamy Guacamole and Fresh Vegetables

    Ingredients:

    1 lb (450g) flank steak or sirloin

    1 tablespoon olive oil

    1 teaspoon cumin

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    4 cups mixed salad greens

    1 cup cherry tomatoes, halved

    1/2 red onion, thinly sliced

    1/2 cucumber, sliced

    1/4 cup fresh cilantro, chopped

    1 lime, cut into wedges

    For the guacamole:

    2 ripe avocados

    1 small tomato, diced

    1 tablespoon red onion, finely chopped

    1 tablespoon lime juice

    1 tablespoon cilantro, chopped

    Salt to taste

    Directions:

    Rub steak with olive oil, cumin, smoked paprika, salt, and pepper.

    Preheat a grill or skillet over medium-high heat and cook steak 4–5 minutes per side (for medium-rare) or until desired doneness.

    Let rest 5 minutes before slicing thinly across the grain.

    While steak rests, make the guacamole: mash avocados in a bowl, then mix in tomato, red onion, lime juice, cilantro, and salt. Set aside.

    Assemble salad by layering greens, tomatoes, cucumber, red onion, and cilantro in a large serving bowl.

    Top with sliced beef and generous dollops of guacamole.

    Serve with lime wedges on the side.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
    Kcal: 370 kcal | Servings: 4 servings

    #beefsalad #guacamolerecipes #steakandgreens #avocadosalad #highproteinmeal #glutenfreedinner #healthyeating #grilledbeef #freshguacamole #saladbowl #ketooptions #whole30recipes #lowcarbdinner #simplemeals #beefandveggies #mexicanflavors #flavorfulsalad #lightandfilling #paleorecipes #cleaningredients

    Fresh, filling, and absolutely packed with flavor! This Beef and Guacamole Salad is the perfect protein-packed meal for summer days.
    Beef and Guacamole Salad Grilled Beef Salad with Creamy Guacamole and Fresh Vegetables Ingredients: 1 lb (450g) flank steak or sirloin 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper to taste 4 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cucumber, sliced 1/4 cup fresh cilantro, chopped 1 lime, cut into wedges For the guacamole: 2 ripe avocados 1 small tomato, diced 1 tablespoon red onion, finely chopped 1 tablespoon lime juice 1 tablespoon cilantro, chopped Salt to taste Directions: Rub steak with olive oil, cumin, smoked paprika, salt, and pepper. Preheat a grill or skillet over medium-high heat and cook steak 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest 5 minutes before slicing thinly across the grain. While steak rests, make the guacamole: mash avocados in a bowl, then mix in tomato, red onion, lime juice, cilantro, and salt. Set aside. Assemble salad by layering greens, tomatoes, cucumber, red onion, and cilantro in a large serving bowl. Top with sliced beef and generous dollops of guacamole. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 370 kcal | Servings: 4 servings #beefsalad #guacamolerecipes #steakandgreens #avocadosalad #highproteinmeal #glutenfreedinner #healthyeating #grilledbeef #freshguacamole #saladbowl #ketooptions #whole30recipes #lowcarbdinner #simplemeals #beefandveggies #mexicanflavors #flavorfulsalad #lightandfilling #paleorecipes #cleaningredients Fresh, filling, and absolutely packed with flavor! This Beef and Guacamole Salad is the perfect protein-packed meal for summer days.
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