Zucchini Noodle Salad with Spicy Peanut Sauce

This Zucchini Noodle Salad with Spicy Peanut Sauce is a delicious and healthy way to enjoy the flavors of Thai cuisine. The zucchini noodles provide a light and refreshing base, while the spicy peanut sauce adds a kick of flavor that will satisfy your taste buds. Topped with crunchy peanuts and sesame seeds, this salad is a perfect balance of textures and tastes.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped roasted peanuts
• 1/4 cup sesame seeds
• For the Spicy Peanut Sauce:
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha sauce
• 1 clove garlic, minced
• 1/4 cup water, to thin the sauce

Instructions:

In a large bowl, combine the zucchini noodles, shredded carrots, cilantro, and green onions

In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sriracha sauce, and minced garlic to make the Spicy Peanut Sauce

If the sauce is too thick, add water to thin it to your desired consistency

Pour the Spicy Peanut Sauce over the zucchini noodle mixture and toss until well coated

Sprinkle the chopped peanuts and sesame seeds on top of the salad for added crunch and flavor

Serve the Zucchini Noodle Salad with Spicy Peanut Sauce immediately, or refrigerate for a refreshing chilled salad option

Enjoy!

Friendship and French Lentil Salad

This Friendship and French Lentil Salad is a colorful and flavorful dish that's perfect for sharing with friends. It features French green lentils, crisp vegetables, and a zesty dressing, making it a healthy and satisfying option for any occasion.

Ingredients:

• 1 cup French green lentils
• 3 cups water
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup black olives, pitted and sliced
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

Cold water should be used to rinse the French green lentils

Put the rinsed lentils and 3 cups of water in a medium saucepan

Bring to a boil, then lower the heat so it doesn't boil over

After 20 to 25 minutes, the lentils should be soft but still firm

The lentils should be drained and left to cool all the way down

Put the cooked lentils, chopped red onion, diced red and yellow bell peppers, diced cucumber, cherry tomatoes, chopped parsley, chopped cilantro, crumbled feta cheese, and sliced black olives in a large bowl

Salt and pepper should be mixed with the extra-virgin olive oil, red wine vinegar, minced garlic, and whisked together in a small bowl

Add the salad ingredients to a large mixing bowl

Then, pour the dressing over them

Mix the salad ingredients together gently, and then spread the dressing out so that everything is covered

Put the Friendship and French Lentil Salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

If you want, you can add more fresh herbs to the salad before serving it chilled

Have fun eating your tasty and healthy Friendship and French Lentil Salad!

Cilantro Lime Chicken Salad + Mango Avocado Salsa

It's bright and tasty, and perfect for summer: Cilantro Lime Chicken Salad with Mango Avocado Salsa. A zesty cilantro lime marinade is used to coat the tender grilled chicken. It is then served on a bed of mixed greens with a cool mango avocado salsa. You can add feta cheese and sliced almonds on top if you want to add more texture and flavor. This salad is great for a keto-friendly meal because it is light, refreshing, and full of healthy foods.

Ingredients:

• For the Cilantro Lime Chicken:
• 4 boneless, skinless chicken breasts
• 2 limes, juiced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• For the Mango Avocado Salsa:
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeo, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste
• For the Salad:
• 6 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese optional
• 1/4 cup sliced almonds optional

Instructions:

For the Cilantro Lime Chicken: In a bowl, combine the lime juice, olive oil, minced garlic, chopped cilantro, salt, and pepper

Place the chicken breasts in a resealable plastic bag and pour the marinade over them

Seal the bag and massage the marinade into the chicken

Marinate in the refrigerator for at least 30 minutes, or up to 4 hours

Heat a grill or grill pan over medium-high heat

Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center

Remove from heat and let rest for 5 minutes before slicing

For the Mango Avocado Salsa: In a medium bowl, combine the diced mango, diced avocado, chopped red onion, minced jalapeo, chopped cilantro, lime juice, salt, and pepper

Stir gently to combine

For the Salad: In a large bowl, toss together the mixed greens, cherry tomatoes, and sliced red onion

Divide the salad mixture among serving plates

Top each salad with sliced grilled chicken breast

Spoon the mango avocado salsa over the chicken

If desired, sprinkle with crumbled feta cheese and sliced almonds

Serve immediately and enjoy this delicious and refreshing salad!