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Israeli Couscous Salad
Lunch Other

Israeli Couscous Salad

5.0

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Summer Cucumber Jicama Salad
Lunch American

Summer Cucumber Jicama Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumber lengthwise in alternating strips so thin green strips of peel remain. Cut cucumber into thin slices.
  2. 2 Stir cucumber, jicama, lemon zest, and 1 tablespoon lemon juice together in a bowl until combined. Gently fold in tomatoes.

By jerecar

Easy Lemony-Dilly Cucumber Salad
Lunch American

Easy Lemony-Dilly Cucumber Salad

4.2

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon zest, lemon juice, dill, and sugar together in a bowl until sugar dissolved; stir in mayonnaise until smooth. Stir in cucumber. Let stand before serving, 10 minutes.

By MyFoodWontKillYouReally

Waldorf Salad 65
Lunch

Waldorf Salad 65

5.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

By Sue Sparrow

Preety's Chickpea Salad
Lunch

Preety's Chickpea Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Warm Shrimp Salad
Lunch

Warm Shrimp Salad

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  2. 2 In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

By Liz Evans

Tangy Mediterranean Tuna Salad
Lunch French

Tangy Mediterranean Tuna Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine the olives, garlic and capers in an electric food processor, and process to form a paste. With the motor still running, slowly add the olive oil through the feed tube and blend thoroughly. Then add the tuna and lemon juice, and continue processing until smooth.

By Jerry

Lemon-Basil Quinoa Salad
Lunch American

Lemon-Basil Quinoa Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
  2. 2 Combine quinoa, lemon zest, and lemon juice in a bowl. Stir in red peppers, cranberries, onion, and basil until combined.

By manella

Grammy's Calamari Salad
Lunch American

Grammy's Calamari Salad

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix together lemon juice, garlic, and parsley in a medium bowl. Season with salt and pepper; set aside.
  2. 2 Bring a medium pot of water to a boil. Stir in squid and cook until tender, about 3 minutes. Drain.
  3. 3 Add boiled squid, celery, and olives to lemon juice mixture; stir to evenly combine. Cover and chill in the refrigerator until serving.

By Claire

Quinoa, Couscous, and Farro Salad with Summer Vegetables
Lunch

Quinoa, Couscous, and Farro Salad with Summer Vegetables

4.6

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2 Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes.
  3. 3 Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes.
  4. 4 Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl.
  5. 5 Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

By Chrissy Gaynor

Pan-Grilled Tilapia with Lemon and Red Onion
Lunch American

Pan-Grilled Tilapia with Lemon and Red Onion

4.3

Prep
10 min
Cook
15 min
Total
27 min

Instructions

  1. 1 Squeeze lemon juice over tilapia; season lightly with salt and black pepper.
  2. 2 Heat olive oil in a nonstick skillet over medium heat. Melt 1/2 teaspoon butter in hot oil. Add chopped onion and minced garlic; cook and stir until onion begins to look translucent, about 5 minutes.
  3. 3 Reduce heat to medium-low. Push onion mixture to sides of the skillet. Melt remaining 1/2 teaspoon of butter in the skillet. Place tilapia in the center of the skillet and cover with onion mixture. Cover skillet and cook tilapia until it starts to turn golden, about 5 minutes. Push onion mixture to the sides again and flip tilapia. Cover and cook until second side is golden and flakes easily with a fork, about 5 minutes more.
  4. 4 Remove skillet from heat. Top tilapia with grated Parmesan cheese, cover, and let stand until cheese is melted, 2 to 3 minutes.

By Terri-Lynn Howell-Schlaiss

Gluten-Free Lemon-Poppy Seed Muffins
Lunch

Gluten-Free Lemon-Poppy Seed Muffins

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
  3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Jen's Heavenly Egg Salad
Lunch American

Jen's Heavenly Egg Salad

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Combine mayonnaise, green onions, lemon juice, Dijon mustard, and yellow mustard in a large bowl until well combined.
  3. 3 Chop eggs into big chunks; add to the bowl with dressing. Gently stir until evenly combined; season with salt and black pepper.

By luckyjen7

Lemony Israeli Couscous with Asparagus
Lunch American

Lemony Israeli Couscous with Asparagus

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
  2. 2 Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
  3. 3 Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

By Diana Moutsopoulos

Easy White Albacore Ceviche
Lunch American

Easy White Albacore Ceviche

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place tuna in a mixing bowl. Add the lemon juice, salt and pepper. Let sit for 10 minutes to blend flavors. Add chopped tomatoes, cilantro, and purple onion to the bowl. Combine well; season to taste with additional salt.
  2. 2 Serve white albacore ceviche over the tostadas and garnish with jalapeno strips.

By Bumble Bee

Baked Fish Sandwiches
Lunch American

Baked Fish Sandwiches

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place fish fillets in a shallow baking dish. Sprinkle with garlic, then squeeze lemon juice over the top. Dot with butter.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
  4. 4 Spread steak sauce on the cut-side of the bottoms of buns. Top each with fish, then drizzle with ranch dressing. Cover with top buns to serve.

By bearcowski