Cauliflower Salad Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing Ingredients: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup toasted almonds, sliced 1/4 cup dried cranberries For the dressing: 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or maple syrup 1 clove garlic, minced Salt and pepper, to taste Water, to thin as needed Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool. In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approx. 180 kcal per serving | Servings: 4 servings #cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish

Healthy Chicken Salad Fresh and Nutritious Grilled Chicken Salad with Mixed Greens and Avocado Ingredients: 2 boneless, skinless chicken breasts 6 cups mixed greens (spinach, arugula, romaine) 1 ripe avocado, diced 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 red onion, thinly sliced 1/4 cup toasted almonds, sliced 2 tablespoons olive oil, divided 1 tablespoon lemon juice 1 teaspoon Dijon mustard Salt and pepper, to taste Directions: Preheat grill or grill pan to medium-high heat. Brush chicken breasts with 1 tablespoon olive oil, season with salt and pepper. Grill chicken for 5-6 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes, then slice thinly. In a small bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Toss gently with dressing. Top salad with sliced grilled chicken and toasted almonds. Serve immediately. Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes Kcal: Approx. 320 kcal per serving | Servings: 4 servings #healthysalad #chickensalad #grilledchicken #freshgreens #avocadosalad #lightmeals #healthyrecipes #lowcalorie #cleaneating #glutenfree #highprotein #saladrecipes #mealprepideas #fitnessfood #nutrition #easyrecipes #healthylunch #wholefoods #healthychoices #summermeals Fresh, light, and packed with protein—this Healthy Chicken Salad is perfect for a nutritious lunch or dinner!