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Jalapeno Ranch Salad Dressing
Lunch American

Jalapeno Ranch Salad Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place tomatillos, cilantro, and jalapenos in a food processor or blender. Blend until smooth and set aside.
  2. 2 Combine the sour cream and ranch dressing mix in a medium bowl. Whisk in about 3/4 of the green sauce; taste and adjust the heat level by adding more green sauce.

By bbqgirl

Meyer Lemon Avocado Toast
Lunch American

Meyer Lemon Avocado Toast

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
  2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Fish Taco Cabbage Wraps
Lunch American

Fish Taco Cabbage Wraps

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Pat fish dry with paper towels.
  2. 2 Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
  3. 3 Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

By Rachel Born

Spicy Mango Salad
Lunch American

Spicy Mango Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

By MIREILLE67

Purple Fiddle Hummus
Lunch American

Purple Fiddle Hummus

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

By Jessica

Cilantro Lime Dressing
Lunch American

Cilantro Lime Dressing

4.7

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source; preheat the broiler.
  2. 2 Coat poblano peppers with vegetable oil; place on a baking sheet.
  3. 3 Cook peppers under the broiler until blistered and scorched, about 10 minutes.
  4. 4 Transfer peppers to a bowl and cover with plastic wrap until peppers are cool enough to handle. Remove skin from peppers.
  5. 5 Blend peppers, mayonnaise, lime juice, and garlic in a blender until dressing is smooth. Add cilantro, salt, and pepper to dressing and process until cilantro is incorporated but not smooth.

By Isabel

Pico De Gallo Grilled Cheese Sandwich
Lunch American

Pico De Gallo Grilled Cheese Sandwich

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
  2. 2 Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
  3. 3 Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

By AmandaD

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

Carrot Citrus Salad
Lunch American

Carrot Citrus Salad

3.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
  2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
  3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Cilantro, Avocado, Tomato, and Feta Salad
Lunch American

Cilantro, Avocado, Tomato, and Feta Salad

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine tomatoes, jalapeño peppers, green onion, and feta cheese in a large bowl; toss together. Add diced avocado; drizzle lemon juice over avocado to keep it from turning brown. Stir in cilantro. Season with salt and pepper. Mix well and serve.

By Celeste

Avocado, Mango, and Scallop Salad
Lunch American

Avocado, Mango, and Scallop Salad

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Fill a skillet with water to about 1/2-inch depth and bring to a boil; cook scallops until tender and cooked through, 5 to 10 minutes. Drain water and allow scallops to cool to room temperature. Place scallops in a bowl and coat with olive oil and season with salt.
  2. 2 Break leaves off cilantro and chop the stalks into about 1-inch pieces. Mix leaves and stalks together in a bowl. Sprinkle 1/2 of the cilantro mixture onto a serving plate.
  3. 3 Combine mangos, red bell pepper, and olives in a bowl; spread over the cilantro on the serving platter.
  4. 4 Mix remaining cilantro with scallops and arrange on top of the mango mixture. Fan the avocado slices around the outside of the serving plate. Spoon lemon juice over avocado slices.

By maplewood

Bacon Avocado Salad
Lunch American

Bacon Avocado Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels.
  2. 2 Combine cucumber, tomatoes, vinegar, salt, and black pepper in a large bowl; fold in bacon, avocado, green onions, and cilantro.

By kristen

Cilantro-Lime Coleslaw
Lunch American

Cilantro-Lime Coleslaw

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

By Mom

Spicy Chipotle Sweet Potato Soup
Lunch American

Spicy Chipotle Sweet Potato Soup

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
  2. 2 Stir chipotle peppers into the sweet potato mixture.
  3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
  4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Chicken and Egg Salad
Lunch American

Chicken and Egg Salad

4.5

Prep
25 min
Cook
Total
205 min

Instructions

  1. 1 Combine cooked chicken, eggs, onion, celery, mayonnaise, cilantro, and parsley in a large bowl. Season with salt and cracked black pepper. Stir until well combined. Add more mayonnaise, salt, and cracked black pepper to your liking. Place in the refrigerator to chill, about 3 hours.

By Holly Jones

Kate's Grilled Corn Salad
Lunch American

Kate's Grilled Corn Salad

4.1

Prep
30 min
Cook
16 min
Total
51 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Bring a large pot of water to a boil. Add corn; cook until tender, about 6 minutes. Drain.
  3. 3 Cook corn on the preheated grill until lightly golden, about 5 minutes. Cool until easily handled, 5 to 10 minutes.
  4. 4 Cut corn kernels off the cob with a sharp knife. Transfer to a large bowl; add tomato, Monterey Jack cheese, orange bell pepper, cucumber, and cilantro. Stir in balsamic vinegar, sea salt, pepper, and garlic powder; mix to combine.

By k8norris

Mediterranean Chickpea Salad I
Lunch American

Mediterranean Chickpea Salad I

4.5

Prep
15 min
Cook
Total
195 min

Instructions

  1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H