Cucumber Dill Salad Creamy Cucumber Dill Salad with Greek Yogurt Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon lemon juice 1 tablespoon white vinegar 2 tablespoons fresh dill, chopped 1/4 teaspoon garlic powder Salt and black pepper, to taste Directions: Place sliced cucumbers and red onion in a large bowl. In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired. Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes Kcal: 95 kcal | Servings: 4 servings #lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.

Taro Root and Coconut Salad Creamy Taro Coconut Salad with Lime and Fresh Herbs Ingredients: 1 lb taro root, peeled and cubed 1/2 cup unsweetened coconut milk 1/4 cup shredded fresh coconut (or unsweetened dried coconut) 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro or mint 1 tablespoon olive oil Salt and black pepper, to taste Optional: chili flakes or chopped chili for heat Optional: toasted sesame seeds for garnish Directions: Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool. In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper. Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat. Adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with chili flakes and toasted sesame seeds if desired. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!

Indian Lentil and Rice Salad Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs Ingredients: 1/2 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 1 tablespoon olive oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper (optional) 1 small red onion, finely chopped 1 cucumber, diced 1 medium carrot, grated 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint leaves, chopped Juice of 1 lemon Salt and black pepper to taste Optional topping: toasted cashews or peanuts Directions: Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool. Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely. In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat. In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint. Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine. Chill for at least 30 minutes before serving. Top with toasted nuts if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!

Watermelon and Feta Salad Juicy Watermelon & Crumbled Feta Summer Salad Ingredients: 4 cups seedless watermelon, cubed 1 cup cucumber, thinly sliced 1/2 small red onion, thinly sliced 3/4 cup crumbled feta cheese 1/4 cup fresh mint leaves, torn 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze (optional) 1 tablespoon fresh lime juice Salt and black pepper, to taste Directions: In a large bowl, gently toss the cubed watermelon, cucumber slices, and red onion. Drizzle with olive oil and lime juice, then season lightly with salt and pepper. Add the crumbled feta and torn mint leaves. Gently toss once more to combine. Transfer to a serving dish and, if desired, drizzle with balsamic glaze for an extra layer of flavor. Serve immediately or chill for 15–20 minutes before serving. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 180 kcal | Servings: 4 #watermelonsalad #fetasalad #summerrecipes #refreshingsalads #mintysalad #fruitandsalad #easymeals #healthyfood #saladideas #watermelonfeta #quickrecipes #lightlunch #picnicfood #lowcaloriemeals #greeksaladstyle #hydratingfoods #glutenfree #vegetarianrecipe #brightflavors #sweetandsalty Nothing says summer like this Watermelon and Feta Salad! Fresh, light, and packed with sweet-salty magic.

Japanese Seaweed and Cucumber Salad Refreshing Japanese Seaweed and Cucumber Salad with Sesame Dressing Ingredients: 1 cup dried wakame seaweed 1 large cucumber, thinly sliced 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1 tablespoon toasted sesame seeds 1 green onion, thinly sliced Optional: pinch of red chili flakes Directions: Soak the dried wakame seaweed in cold water for 10 minutes until rehydrated. Drain well and squeeze out excess water. Thinly slice the cucumber and place in a bowl. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves. Combine the seaweed and cucumber in a mixing bowl. Pour the dressing over and toss gently to coat. Sprinkle with toasted sesame seeds, sliced green onion, and chili flakes if using. Chill the salad for 15-20 minutes before serving to allow flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 35 minutes (including chilling) Kcal: 90 kcal per serving | Servings: 4 servings #japanesesalad #seaweedsalad #wakamesalad #cucumbersalad #asiansalad #healthyeating #sesamedressing #lightmeals #lowcalorie #freshsalad #glutenfree #plantbased #easyrecipes #summerrecipes #refreshingsalad #quickmeals #cleaneating #veganrecipes #seaweedlove #japanesefood Enjoy a light and refreshing Japanese Seaweed and Cucumber Salad — crisp cucumbers paired with nutritious wakame seaweed and a zesty sesame dressing! Perfect for any meal!