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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

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

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

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

Lemony Zucchini Salad
Lunch American

Lemony Zucchini Salad

4.3

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Place zucchini slices in a colander for 10 minutes, allowing juices to release; pat dry.
  2. 2 Combine zucchini, onion, and parsley together in a bowl.
  3. 3 Mix lemon zest, lemon juice, Dijon mustard, and sugar together in a separate bowl; season with salt and pepper. Slowly stream olive oil into lemon juice mixture while whisking constantly until dressing emulsifies. Pour dressing over zucchini mixture; toss to coat.

By Alison Sprinkman

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta
Lunch American

Couscous Salad with Kale, Tomatoes, Cranberries, and Feta

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Remove kale leaves from stems; finely chop leaves and massage with oil in a large bowl until dark green and fragrant, about 30 seconds. Add cherry tomatoes and sprinkle with kosher salt. Add feta cheese, cranberries, couscous, pumpkin seeds, and sunflower seeds.
  2. 2 Squeeze lemon juice over ingredients and toss until blended.

By sissyneck

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

Lunchbox Broccoli and Ham Salad
Lunch American

Lunchbox Broccoli and Ham Salad

Prep
10 min
Cook
1 min
Total
11 min

Instructions

  1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
  2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
  3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada

Sunflower Seed Pate in Collard Wrap
Lunch American

Sunflower Seed Pate in Collard Wrap

4.8

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
  2. 2 Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.

By Misty Shively-Young

Blueberry Skyr Muffins
Lunch American

Blueberry Skyr Muffins

4.6

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in blueberry skyr yogurt, lemon zest, and honey.
  3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl; gradually add to yogurt mixture. Mix until well combined. Fold in blueberries using a spatula.
  4. 4 Divide batter among the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

By LauraF

Avocado and Mango Salad
Lunch American

Avocado and Mango Salad

4.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
  2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
  3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Fabienne's Cucumber Salad
Lunch American

Fabienne's Cucumber Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place cucumbers in a colander; sprinkle with salt. Set aside until cucumbers release water, about 30 minutes.
  2. 2 Pat cucumbers dry to remove excess salt; transfer to a large bowl. Add onion, pistachios, lemon zest, lemon juice, garlic, black pepper, and cayenne pepper; stir in yogurt until evenly mixed.
  3. 3 Arrange lettuce leaves in a serving bowl; add cucumber salad to middle of the bowl. Surround cucumber salad with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

By Fabienne Riesen

Gourmet Chicken Salad II
Lunch American

Gourmet Chicken Salad II

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place chicken in a skillet, and sprinkle with lemon juice and 1/2 the rosemary. Pour broth into the skillet. Bring to a boil, reduce heat to low, and simmer 25 minutes, or until chicken juices run clear. Drain, cool, and dice chicken.
  2. 2 In a large bowl, toss chicken with lemon zest, remaining rosemary, walnuts, celery, blue cheese, mayonnaise, brown mustard, salt and pepper, and garlic powder. Chill in the refrigerator at least 1 hour before serving.

By BASKETBALLMAMA

Refreshing Sweet and Spicy Jicama Salad (Vegan)
Lunch American

Refreshing Sweet and Spicy Jicama Salad (Vegan)

4.3

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine jicama, orange chunks, bell pepper, cucumber, small sweet peppers, radishes, Thai chile peppers, cilantro, jalapeño pepper, lemon juice, and black pepper in a large bowl.
  2. 2 Cover bowl with plastic wrap; refrigerate until flavors blend, about 30 minutes.

By Lindsey Pfeiffer

Pea and Avocado Salad
Lunch American

Pea and Avocado Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Scoop out meat from each avocado half, and cube. Reserve the peels. Place cubes in a bowl. Sprinkle cubes and inside of peels with lemon juice.
  2. 2 In the bowl with avocado, gently mix the shrimp, peas, olives, onion, and celery. Season with garlic powder, onion powder, salt and pepper. Fold in enough mayonnaise to evenly moisten all ingredients. Spoon the mixture into the reserved peels, and serve within 1 hour.

By ELA33INE

California Italian Wedding Soup
Lunch American

California Italian Wedding Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Mix together beef, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4-inch meatballs.
  2. 2 Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest, and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

By Deena Patel

Spicy Peach Coleslaw
Lunch American

Spicy Peach Coleslaw

4.2

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
  2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
  3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Mushroom, Shrimp, and Winter Melon Soup
Lunch American

Mushroom, Shrimp, and Winter Melon Soup

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
  2. 2 Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
  3. 3 Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
  4. 4 Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger. Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
  5. 5 Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.

By nukuien