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Shrimp Pomelo Salad
Lunch American

Shrimp Pomelo Salad

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  2. 2 Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  3. 3 Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

By A Day In the Kitchen

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

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

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

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

Avocado Toast and Egg for One
Lunch American

Avocado Toast and Egg for One

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.
  2. 2 Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.
  3. 3 Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

By France Cevallos

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
Lunch American

Chicken Strawberry Spinach Salad with Ginger-Lime Dressing

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.
  2. 2 In a bowl, mix mayonnaise, lime juice, ginger and milk.
  3. 3 Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

By JPMJ

Grilled Avocado Tacos
Lunch American

Grilled Avocado Tacos

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat grill to medium-high heat.
  2. 2 Brush corn with olive oil and individually wrap with Reynolds Wrap® Aluminum Foil. Place on the grill, turning frequently for 20 minutes. Allow to cool slightly before handling.
  3. 3 Cut corn off the cob and combine with black beans, jalapeno, cilantro and the juice of 1 lime. Season to taste with salt and pepper and set aside.
  4. 4 Slice avocados in half and remove the seeds but do not remove the skin yet. Squeeze the juice of the remaining lime over the avocados and lightly brush them with olive oil.
  5. 5 Grill flesh side down for 2 to 3 minutes and then remove. Quarter each avocado half and then carefully peel off the skin.
  6. 6 Wrap tortillas in foil and place on the grill while the avocados are cooking.
  7. 7 Build tacos by placing avocado slices on tortillas and then top with the corn and salsa.
  8. 8 Serve with your favorite hot sauce and additional lime wedges.

By Reynolds KitchensR

Summery Bean Salad
Lunch American

Summery Bean Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, cilantro, lime zest, and lime juice together in a bowl; season with black pepper and salt.
  2. 2 Combine black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl; drizzle dressing over salad and toss to coat.

By Jacqueline

Shrimp and Pineapple Ceviche
Lunch American

Shrimp and Pineapple Ceviche

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Toss shrimp, bell pepper, pineapple, avocado, red onion, cilantro, lime juice, serrano, garlic, salt, and black pepper together in a glass or ceramic bowl until thoroughly combined. Cover the bowl with plastic wrap; refrigerate for 1 hour.

By KIERSA

Curried Butternut Squash Soup with Lime Cream
Lunch American

Curried Butternut Squash Soup with Lime Cream

5.0

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place butternut squash, cut-side up, on the prepared baking sheet. Coat the cut sides with olive oil; season with salt and pepper.
  3. 3 Bake in the preheated oven until butternut squash is tender when pierced with a fork, 45 minutes to 1 hour. Remove squash from oven and cool slightly, about 10 minutes.
  4. 4 Scoop flesh from roasted butternut squash and transfer to a saucepan; add broth, garlic powder, onion powder, curry powder, salt, and pepper. Bring squash mixture to a simmer until flavors blend, about 10 minutes.
  5. 5 Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
  6. 6 Whisk sour cream, lime juice, and lime zest together in a bowl until lime cream is evenly mixed. Serve soup in bowls; top with a dollop of lime cream.

By tapa

Quinoa Summer Salad
Lunch American

Quinoa Summer Salad

4.2

Prep
15 min
Cook
15 min
Total
270 min

Instructions

  1. 1 Bring water to a boil in a large saucepan. Add quinoa; reduce heat to low. Cover and simmer until water absorbs, about 15 minutes. Cool.
  2. 2 Combine onions, bell peppers, 1 teaspoon salt, and ¼ teaspoon black pepper in a bowl; stir in quinoa.
  3. 3 Whisk oil and lime juice together in a separate bowl; stir into quinoa mixture to coat. Stir in cilantro until well combined. Cover the bowl; refrigerate to let flavors blend, at least 4 hours.

By Laura Violet

Best-Ever Cucumber Dill Salad
Lunch American

Best-Ever Cucumber Dill Salad

4.6

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cucumber slices in a colander. Generously sprinkle salt over cucumber; let sit until water starts to bead on the slices, about 10 minutes. Drain water from cucumber slices.
  3. 3 Whisk sour cream, vinegar, yogurt, mayonnaise, lime juice, sugar, and dill together in a large bowl until dressing is smooth.
  4. 4 Mix cucumber, onion, and celery into dressing until evenly coated; season with salt and pepper.

By Margie

Jicama-Lime Salad
Lunch American

Jicama-Lime Salad

Prep
20 min
Cook
20 min
Total
85 min

Instructions

  1. 1 Bring water and quinoa to a boil in a saucepan. Stir 1/4 teaspoon salt into the water and return water to a rolling boil. Reduce heat to low, cover the saucepan, and cook until the moisture is absorbed completely, about 15 minutes. Remove pan from heat and let pan sit covered for 5 minutes more.
  2. 2 Spread quinoa in a thin later on a platter and refrigerate to cool completely, at least 15 minutes.
  3. 3 Mix jicama, coconut, pineapple, raisins, sweet onion, lime zest, lime juice, cilantro, and jalapeno pepper together in a large bowl; add cooled quinoa and toss. Season salad with salt and black pepper.
  4. 4 Cover bowl with plastic wrap and refrigerate until salad is completely chilled, about 30 minutes.

By Janet Abramic

Heirloom Carrot and Radish Salad
Lunch American

Heirloom Carrot and Radish Salad

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
  2. 2 Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
  3. 3 Pour dressing over vegetables and mix until everything is well coated.

By Aroma and Essence

Fruity Chicken Salad with Tarragon
Lunch American

Fruity Chicken Salad with Tarragon

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
  2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Best Buckwheat Salad
Lunch American

Best Buckwheat Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
  2. 2 Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

By souplover Sue

Cranberry and Cilantro Quinoa Salad
Lunch American

Cranberry and Cilantro Quinoa Salad

4.6

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Bring water to a boil, covered, in a saucepan over high heat; add quinoa. Reduce heat to low; simmer quinoa, covered, until water has been absorbed, 15 to 20 minutes. Transfer to a bowl; refrigerate until cold.
  2. 2 Stir in red onion, carrots, cranberries, red bell pepper, yellow bell pepper, cilantro, almonds, lime juice, and curry powder; season with salt and black pepper. Chill before serving.

By Alison

Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles
Lunch American

Great Grilled Smoky Vegetables with Avocado and Goat Cheese Crumbles

4.9

Prep
25 min
Cook
5 min
Total
60 min

Instructions

  1. 1 Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes.
  2. 2 Preheat grill for medium heat and lightly oil the grate.
  3. 3 Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade.
  4. 4 Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.

By Carol Klassen