Chickpea Avocado Salad

Serving Size:
2
Time:
Difficulty:
Easy

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

  1. In a large bowl, combine chickpeas, diced avocado, cherry tomatoes, red onion, and cilantro.
  2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve chilled.

Lemon Garlic Shrimp Pasta

Serving Size:
2
Time:
Difficulty:
Easy

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

  1. Cook the pasta according to package instructions.
  2. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  4. Add shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
  5. Toss in the cooked pasta, lemon zest, and chopped parsley.
  6. Season with salt and pepper to taste.
  7. Optional: Sprinkle with grated Parmesan cheese before serving.

Watermelon Feta Salad

Serving Size:
2
Time:
Difficulty:
Easy

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

  1. In a large bowl, combine watermelon, cucumber, feta cheese, and fresh mint.
  2. Drizzle balsamic glaze over the salad and toss gently to combine.
  3. Season with a pinch of salt if desired.
  4. Refrigerate for at least 30 minutes before serving to enhance flavors.