CUCUMBER GREEK SALAD RECIPE

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!

This Cucumber Greek Salad makes a great side dish to serve at almost any meal, and especially at summer barbecues. When there’s lots of yummy desserts and other heavy dishes to chow down on, sometimes I like to prepare a healthier alternative.

It’s nice to have a fresh side to balance everything out, and this Cucumber Greek Salad definitely fits the bill!

This salad is so easy to throw together. The hardest part is chopping the veggies, and that really only takes about five minutes. Add in some spices, lemon juice, olive oil, and feta, and you are ready to go.

You can definitely make this in a quick pinch for any barbecue or get-together this summer, but if you let it marinate for a couple of hours, the flavors will develop even more.

Tips and suggest : 
I made ours with black olives because my hubby and son love them, but if it were just for me, I’d leave them out! I’m kinda anti-olives.

If you prefer a different kind of olive, you can definitely use those instead, too.

CUCUMBER GREEK SALAD RECIPE

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes any easy side dish for any meal!



Ingredients

• 2 cucumbers, peeled and chopped into 1/4 slices
• 4-6 Roma tomatoes, chopped
• 1/2 of a red onion, sliced
• 1/4 cup olive oil
• 1 1/2 Tablespoons lemon juice
• 2 teaspoons dried oregano
• 1/2 cup crumbled feta cheese
• Salt and Pepper, to taste
• Black olives, pitted and sliced (to taste)

Instructions

1. In a large bowl, combine cucumbers, tomatoes, and onions.
2. In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
3. Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Recipe Adapted : CUCUMBER GREEK SALAD @ belleofthekitchen

Avocado Shrimp Salsa Recipe.

This Avocado Shrimp Salsa Recipe is a cross between a pico de gallo, guacamole and shrimp ceviche. It’s our favorite salsa recipe of all time – such a treat!

Unless you have plenty of people to distribute this to, save yourself from the gluttony. Shrimp Avocado Salsa is perfect for cookouts, entertaining, and pot lucks. Think lots of mouths to feed, folks.

It is like a ceviche recipe because it has plump flavorful bites of shrimp, but different since the shrimp are pre-cooked. It has avocado with the perfect amount of creaminess, crunchy cucumber, tomatoes of course and fresh lime juice which pulls it all together.

Avocado Shrimp Salsa Recipe
This Avocado Shrimp Salsa is a party favorite! Loaded with shrimp, avocado and a surprising ingredient! Easy, excellent avocado shrimp salsa recipe. P.S. Don't forget tortilla chips and Tabasco sauce to serve.



Ingredients

• 1 lb raw shrimp peeled and deveined*
• 1/4 tsp Salt and black pepper, or to taste
• 1 Tbsp olive oil
• 3 medium limes, juiced
• 2 medium/large avocados
• 1/2 english cucumber
• 3 medium or 4 roma tomatoes
• 1 small onion finely diced
• 1/2 cup Cilantro (1/2 bunch) chopped

Instructions

1. Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.
2. Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.
3. Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.
4. Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.
5. Enjoy your shrimp salsa feast! If this becomes your new favorite, let me know! We are completely smitten with this shrimp salsa and have made it countless times.

Recipe Adapted : Avocado Shrimp Salsa Recipe. @ natashaskitchen

Tomato Quinoa Salad Recipe

It’s time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!

Let’s kick things off with this tomato quinoa salad! As written, it’s vegan, vegetarian, gluten-free, and has the most amazing garlic lime dressing to amp up the flavor!

For this healthy tomato-studded recipe you can use cherry, grape, plum, heirloom, or any type of tomatoes you have handy. Whether they come from your garden, Farmer’s Market, or grocery store matters not. Just grab some ripe tomatoes and meet me in the kitchen!

Tomato Quinoa Salad Recipe

It's time to add another tasty quinoa recipe to our meal prep game! This Tomato Quinoa Salad is fast, flavorful, and easily made in advance for speedy lunches and sides for work, school, or home!



Feel free to double this recipe if needed, it's so easy to do!
Ingredients

• 1/2 cup dry quinoa
• 3/4 cup water
• 2-3 cups chopped/sliced tomato (I used cherry tomatoes)
• 1 can chickpeas, drained and rinsed
• 1/4 cup chopped green onion
• 1/4 cup fresh lime juice, from 2 limes
• 2 TBSP avocado oil
• 1 clove garlic, smashed and minced
• 1 TBSP fresh parsley, chopped
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/8 tsp pepper
• additional fresh chopped parsley, to taste

Instructions

1. First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
2. While the quinoa cooks, chop, slice and prep the remaining ingredients.
3. To make the dressing, combine avocado oil (or healthy oil of your choosing) with fresh lime juice, minced garlic, parsley, cumin, salty and pepper. 
4. Once your quinoa is ready, fluff with a fork and allow to cool (I usually pop mine in the fridge or freezer for a few minutes to cool it) then combine with tomatoes, green onion, chickpeas, and any extra parsley you'd like! I usually add 2-3 TBSP of extra parsley - I love the flavor! Toss salad with half of the dressing and dive in! Drizzle extra dressing on the salad as desired and feel free to add any additional seasoning to taste.

Recipe Adapted : TOMATO QUINOA SALAD @ peasandcrayons