• Zesty Spaghetti Salad

    Tangy Italian-Style Cold Spaghetti Salad with Veggies & Dressing

    Ingredients:

    12 oz spaghetti, cooked al dente and rinsed with cold water

    1 cup cherry tomatoes, halved

    1/2 cup black olives, sliced

    1/2 cup cucumber, diced

    1/2 cup red bell pepper, diced

    1/4 cup red onion, thinly sliced

    1/2 cup shredded mozzarella or crumbled feta

    1/2 cup zesty Italian dressing (store-bought or homemade)

    1 tablespoon fresh parsley, chopped

    1/2 teaspoon garlic powder

    Salt and pepper to taste

    Optional: grated Parmesan for topping

    Directions:

    In a large bowl, combine cooked and cooled spaghetti with cherry tomatoes, olives, cucumber, bell pepper, red onion, and cheese.

    Drizzle with Italian dressing and sprinkle in garlic powder, salt, and pepper. Toss everything until well coated.

    Add fresh parsley and adjust seasoning if needed.

    Cover and refrigerate for at least 1 hour before serving for best flavor.

    Toss again before serving and top with extra cheese or herbs if desired.

    Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
    Kcal: 320 kcal | Servings: 6 servings

    #spaghettisalad #coldpastasalad #zestysalad #italianpasta #summerrecipes #easymeals #veggieloaded #picnicperfect #potluckdish #freshflavors #tangydressing #mozzarellasalad #pastaandveggies #saladwithpasta #quickmeals #nobakeideas #easyentertaining #colorfulsalad #familyfavorite #chilledpasta

    Cold, tangy, and full of fresh crunch! This Zesty Spaghetti Salad is your new go-to for summer picnics & potlucks.
    Zesty Spaghetti Salad Tangy Italian-Style Cold Spaghetti Salad with Veggies & Dressing Ingredients: 12 oz spaghetti, cooked al dente and rinsed with cold water 1 cup cherry tomatoes, halved 1/2 cup black olives, sliced 1/2 cup cucumber, diced 1/2 cup red bell pepper, diced 1/4 cup red onion, thinly sliced 1/2 cup shredded mozzarella or crumbled feta 1/2 cup zesty Italian dressing (store-bought or homemade) 1 tablespoon fresh parsley, chopped 1/2 teaspoon garlic powder Salt and pepper to taste Optional: grated Parmesan for topping Directions: In a large bowl, combine cooked and cooled spaghetti with cherry tomatoes, olives, cucumber, bell pepper, red onion, and cheese. Drizzle with Italian dressing and sprinkle in garlic powder, salt, and pepper. Toss everything until well coated. Add fresh parsley and adjust seasoning if needed. Cover and refrigerate for at least 1 hour before serving for best flavor. Toss again before serving and top with extra cheese or herbs if desired. Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes Kcal: 320 kcal | Servings: 6 servings #spaghettisalad #coldpastasalad #zestysalad #italianpasta #summerrecipes #easymeals #veggieloaded #picnicperfect #potluckdish #freshflavors #tangydressing #mozzarellasalad #pastaandveggies #saladwithpasta #quickmeals #nobakeideas #easyentertaining #colorfulsalad #familyfavorite #chilledpasta Cold, tangy, and full of fresh crunch! This Zesty Spaghetti Salad is your new go-to for summer picnics & potlucks.
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  • Strawberry Peach Bliss Smoothie

    Creamy Strawberry Peach Sunrise

    Ingredients:

    1 cup fresh strawberries, hulled

    1 ripe peach, peeled and sliced

    1/2 frozen banana

    3/4 cup Greek yogurt (plain or vanilla)

    1/2 cup almond milk (or milk of choice)

    1 tablespoon honey or maple syrup (optional)

    1/2 teaspoon vanilla extract

    3–4 ice cubes

    Directions:

    Add all ingredients into a high-speed blender.

    Blend on high until smooth and creamy, about 30–60 seconds.

    Taste and adjust sweetness if needed by adding honey or maple syrup.

    Pour into a chilled glass and enjoy immediately.

    Optional: Garnish with a strawberry slice or a peach wedge.

    Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes

    Kcal: 210 kcal | Servings: 1 serving

    #smoothies #summerdrinks #strawberrysmoothie #peachsmoothie #healthydrinks #refreshingrecipes #easybreakfast #fruitlovers #veggiebased #cleaneating #quickrecipes #naturallysweet #cooldrinks #smoothierecipes #dairyfreeoption #kidfriendly #blenderrecipes #glutenfree #vegetarian #summerrecipes

    Rise and sip! This Strawberry Peach Bliss Smoothie is your new go-to for summer mornings. Creamy, fruity, and made with love
    Strawberry Peach Bliss Smoothie Creamy Strawberry Peach Sunrise Ingredients: 1 cup fresh strawberries, hulled 1 ripe peach, peeled and sliced 1/2 frozen banana 3/4 cup Greek yogurt (plain or vanilla) 1/2 cup almond milk (or milk of choice) 1 tablespoon honey or maple syrup (optional) 1/2 teaspoon vanilla extract 3–4 ice cubes Directions: Add all ingredients into a high-speed blender. Blend on high until smooth and creamy, about 30–60 seconds. Taste and adjust sweetness if needed by adding honey or maple syrup. Pour into a chilled glass and enjoy immediately. Optional: Garnish with a strawberry slice or a peach wedge. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 210 kcal | Servings: 1 serving #smoothies #summerdrinks #strawberrysmoothie #peachsmoothie #healthydrinks #refreshingrecipes #easybreakfast #fruitlovers #veggiebased #cleaneating #quickrecipes #naturallysweet #cooldrinks #smoothierecipes #dairyfreeoption #kidfriendly #blenderrecipes #glutenfree #vegetarian #summerrecipes Rise and sip! This Strawberry Peach Bliss Smoothie is your new go-to for summer mornings. Creamy, fruity, and made with love
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  • 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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  • Burrata and Tomato Salad

    Heirloom Tomato & Creamy Burrata Salad with Basil Oil

    Ingredients:

    2 large heirloom tomatoes, sliced

    1 cup cherry tomatoes, halved

    1 ball fresh burrata cheese (about 4 oz)

    2 tablespoons extra virgin olive oil

    1 tablespoon balsamic glaze or reduction

    Flaky sea salt to taste

    Freshly ground black pepper

    1/4 cup fresh basil leaves

    Optional: crusty bread or crostini for serving

    Directions:

    Arrange the sliced heirloom tomatoes and cherry tomatoes on a serving platter or shallow bowl.

    Tear the burrata gently and place it in the center of the tomatoes.

    Drizzle with olive oil and balsamic glaze.

    Sprinkle with flaky sea salt and black pepper.

    Garnish with fresh basil leaves. Serve immediately, ideally with toasted bread or crostini.

    Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes
    Kcal: 310 kcal | Servings: 2 servings

    #burrata #tomatosalad #heirloomtomatoes #summerrecipes #freshsalads #basilflavors #easyappetizer #mediterraneanflavors #burratalove #quickmeals #vegetarianrecipes #cheeselovers #seasonaleats #saladideas #wholesomefoods #lightmeals #beautifulfood #italianinspired #simpleandfresh #noheatmeals

    Creamy burrata meets juicy heirloom tomatoes in this light, elegant salad perfect for summer! Fresh, flavorful, and finished in 10 minutes!
    Burrata and Tomato Salad Heirloom Tomato & Creamy Burrata Salad with Basil Oil Ingredients: 2 large heirloom tomatoes, sliced 1 cup cherry tomatoes, halved 1 ball fresh burrata cheese (about 4 oz) 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze or reduction Flaky sea salt to taste Freshly ground black pepper 1/4 cup fresh basil leaves Optional: crusty bread or crostini for serving Directions: Arrange the sliced heirloom tomatoes and cherry tomatoes on a serving platter or shallow bowl. Tear the burrata gently and place it in the center of the tomatoes. Drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and black pepper. Garnish with fresh basil leaves. Serve immediately, ideally with toasted bread or crostini. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 310 kcal | Servings: 2 servings #burrata #tomatosalad #heirloomtomatoes #summerrecipes #freshsalads #basilflavors #easyappetizer #mediterraneanflavors #burratalove #quickmeals #vegetarianrecipes #cheeselovers #seasonaleats #saladideas #wholesomefoods #lightmeals #beautifulfood #italianinspired #simpleandfresh #noheatmeals Creamy burrata meets juicy heirloom tomatoes in this light, elegant salad perfect for summer! Fresh, flavorful, and finished in 10 minutes!
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  • 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!
    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!
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