Chickpea Avocado Salad
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Directions
- In a large bowl, combine chickpeas, diced avocado, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled.
Lemon Garlic Shrimp Pasta
Ingredients
- 8 oz linguine or your favorite pasta
- 1 lb medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese (optional)
Directions
- Cook the pasta according to package instructions.
- Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Toss in the cooked pasta, lemon zest, and chopped parsley.
- Season with salt and pepper to taste.
- Optional: Sprinkle with grated Parmesan cheese before serving.
Watermelon Feta Salad
Ingredients
- 4 cups watermelon, cubed
- 1 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
- 2 tablespoons balsamic glaze
- Salt to taste
Directions
- In a large bowl, combine watermelon, cucumber, feta cheese, and fresh mint.
- Drizzle balsamic glaze over the salad and toss gently to combine.
- Season with a pinch of salt if desired.
- Refrigerate for at least 30 minutes before serving to enhance flavors.