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

Tropical Mango and Avocado Salad Refreshing Mango Avocado Salad with Citrus-Lime Dressing Ingredients: 2 ripe mangoes, peeled and diced 2 ripe avocados, diced 1/2 small red onion, thinly sliced 1 red bell pepper, diced 1/4 cup fresh cilantro, chopped Juice of 2 limes Zest of 1 lime 2 tablespoons extra virgin olive oil 1 teaspoon honey (optional) Salt and freshly ground black pepper, to taste 1 tablespoon toasted sesame seeds (optional garnish) Directions: In a large mixing bowl, combine diced mangoes, avocados, red onion, and bell pepper. In a small bowl, whisk together lime juice, lime zest, olive oil, honey (if using), salt, and pepper. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado. Sprinkle chopped cilantro and sesame seeds over the top. Serve immediately or chill for 15–20 minutes before serving for best flavor. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 230 kcal | Servings: 4 servings #healthysalad #mangosalad #avocadosalad #tropicalsides #veganfriendly #glutenfree #summersalad #freshingredients #plantbased #cleaneating #wholefoods #colorfulsalad #easyrecipes #limevinaigrette #fruitandveggies #saladlovers #quickmeals #dairyfree #rawfood #refreshingdish This Tropical Mango and Avocado Salad is summer in a bowl! So fresh, vibrant, and bursting with flavor. Perfect for BBQs or light lunches.

Grilled Chicken and Peach Salad Summer Grilled Chicken and Juicy Peach Salad with Honey Balsamic Glaze Ingredients: 2 boneless skinless chicken breasts 2 ripe peaches, halved and pitted 6 cups mixed greens (arugula, spinach, or spring mix) 1/4 red onion, thinly sliced 1/2 cup crumbled feta or goat cheese 1/4 cup chopped pecans or walnuts (optional) 2 tablespoons olive oil Salt and pepper to taste For the Honey Balsamic Dressing: 1/4 cup balsamic vinegar 2 tablespoons honey 1/3 cup extra virgin olive oil 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat grill to medium-high heat. Season chicken breasts with olive oil, salt, and pepper. Grill chicken for 5–6 minutes per side or until fully cooked. Let rest for 5 minutes, then slice. Brush peach halves with a little olive oil and grill cut side down for 2–3 minutes until charred and softened. Slice after cooling slightly. In a large bowl, combine mixed greens, red onion, grilled peach slices, and nuts if using. Whisk together all dressing ingredients in a small bowl until well combined. Add grilled chicken slices to the salad. Drizzle with honey balsamic dressing and toss gently. Top with crumbled feta or goat cheese and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 410 kcal | Servings: 2 servings #grilledchicken #peachsalad #summersalad #healthymeals #freshandgrilled #seasonalsalad #lightdinner #fruitandsavory #balsamicglaze #easyrecipes #lowcarbdinner #quickmeals #goatcheeselovers #farmtotable #flavorfulsalad #chickensaladrecipes #summerrecipes #grilledfruit #saladideas #sweetandsavory When grilled peaches meet juicy chicken and a honey balsamic glaze… you get this refreshing summer salad that tastes like sunshine in a bowl!

Middle Eastern Fattoush Salad Crisp Fattoush Salad with Sumac Dressing and Toasted Pita Chips Ingredients: 2 pita breads, cut into small triangles 2 tablespoons olive oil (for toasting pita) 1 large cucumber, diced 3 ripe tomatoes, chopped 1 small red onion, thinly sliced 1 bell pepper (red or green), diced 1/4 cup chopped radishes 3 cups romaine lettuce, chopped 1/4 cup fresh mint leaves, chopped 1/4 cup flat-leaf parsley, chopped For the dressing: 1/4 cup extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon red wine vinegar 1 teaspoon ground sumac 1 clove garlic, minced Salt and pepper to taste Directions: Preheat oven to 375°F (190°C). Toss pita triangles with olive oil and bake for 8–10 minutes, or until golden and crisp. Set aside to cool. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sumac, salt, and pepper. In a large salad bowl, combine the cucumber, tomatoes, onion, bell pepper, radishes, lettuce, mint, and parsley. Pour the dressing over the salad and toss well to coat. Add the toasted pita chips just before serving to maintain their crunch. Serve immediately and enjoy fresh. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 230 kcal per serving | Servings: 4 servings #fattoush #middleeasternsalad #summersalad #crispysalad #freshandlight #veggielovers #mintysalad #lebanesecuisine #healthyeats #authenticflavors #sumacdressing #easyappetizer #saladrecipes #pitaandveggies #colorfulsalad #parsleyperfection #lightandhealthy #glutenfreeoption #easymealideas #homemadesalad Bright, tangy, and crunchy — this Middle Eastern Fattoush Salad brings a burst of flavor to every bite! Perfect as a light lunch or a flavorful side dish.

Pineapple and Coconut Salad Tropical Pineapple Coconut Salad with Lime and Mint Ingredients: 2 cups fresh pineapple, diced 1/2 cup shredded coconut (toasted or unsweetened) 1/2 cup cucumber, diced 1/4 cup red onion, thinly sliced 1/4 cup fresh mint leaves, chopped Zest of 1 lime Juice of 1 lime 1 tablespoon honey or maple syrup Pinch of sea salt Optional: chili flakes or sliced red chili for heat Directions: In a large bowl, combine diced pineapple, cucumber, red onion, and mint. Add shredded coconut and lime zest. In a small bowl, whisk together lime juice, honey (or maple syrup), and a pinch of salt. Add chili flakes if using. Pour dressing over the salad and toss gently to combine. Let sit for 10–15 minutes to allow flavors to meld. Serve chilled or at room temperature as a refreshing side dish or light dessert. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 120 kcal | Servings: 4 servings #pineapplesalad #coconutsalad #tropicalsides #fruitbasedrecipes #easyhealthyrecipes #summersalads #mintylime #refreshingdishes #cleaneating #tropicalflavors #plantbasedsalad #glutenfreeeats #dairyfreedessert #noaddedsugar #picnicfoodideas #fruitlovers #caribbeancooking #exoticfruitrecipes #coconutlove #freshvibrantfood This Pineapple & Coconut Salad is sunshine in a bowl Bursting with juicy sweetness, crunchy coconut, and zesty lime—perfect for warm days!