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Perfect Apple Chips
Lunch American

Perfect Apple Chips

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat oven to 170 degrees F (77 degrees C). Line two baking sheets with parchment paper and lightly oil the paper.
  2. 2 Stir lime juice, water, and sugar in a bowl until sugar is dissolved. Soak apple slices in lime juice mixture to combine flavors, 2 to 5 minutes. Drain and discard liquid.
  3. 3 Arrange apple slices in a single layer about 1/8-inch apart on prepared baking sheets. Sprinkle with Fleur de Sel.
  4. 4 Bake apples in the preheated oven until dried and crisp, about 4 hours. Cool completely before carefully peeling from the parchment.

By Ying

Chicken, Avocado and Mango Salad
Lunch American

Chicken, Avocado and Mango Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
  3. 3 In a large bowl, toss together the chicken, mangos and avocados.
  4. 4 Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.

By GreenLime

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

Watermelon Cucumber Salad with Sushi Vinegar and Lime
Lunch American

Watermelon Cucumber Salad with Sushi Vinegar and Lime

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Peel cucumbers lengthwise in a striped pattern using a vegetable peeler; halve lengthwise and cut into ¼-inch slices creating half-moon shapes. Transfer cucumbers to a large bowl; add watermelon and red onion.
  2. 2 Whisk seasoned rice wine vinegar, white wine vinegar, and lime juice together in a small bowl until well combined; add mint. Muddle mint by vigorously stirring and pressing leaves with a spoon until bruised but not falling apart. Discard mint leaves.
  3. 3 Drizzle vinaigrette over salad; gently toss. Sprinkle with feta cheese; toss again.

By Lisa Stewart

Spring Veggie Bagel Sandwich
Lunch American

Spring Veggie Bagel Sandwich

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.

By Jenn G

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

Mojito Fruit Salad
Lunch American

Mojito Fruit Salad

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, grapes, cantaloupe, strawberries, and kiwi in a large bowl with a tight-fitting lid; top with blueberries.
  2. 2 Combine lime juice, sugar, and mint in a small bowl, crushing mint with the back of a spoon to extract flavors; pour over fruit mixture. Seal the bowl with the lid. Refrigerate for at least 1 hour.
  3. 3 Gently flip sealed bowl several times to coat fruit with lime juice mixture just before serving.

By Harht4God

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

Thai Carrot Salad
Lunch American

Thai Carrot Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Place grated carrots in a large bowl.
  2. 2 Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove from heat and cool dressing completely, about 30 minutes.
  3. 3 Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

By kheldar33

Asparagus, Snow Pea, and Radish Salad
Lunch American

Asparagus, Snow Pea, and Radish Salad

4.0

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
  2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
  3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Vegan Black Bean and Sweet Potato Salad
Lunch American

Vegan Black Bean and Sweet Potato Salad

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
  3. 3 Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
  4. 4 Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

By chefcs

Easy Cherry Tomato Corn Salad
Lunch American

Easy Cherry Tomato Corn Salad

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place basil, olive oil, lime juice, sugar, salt, and black pepper in a jar; screw on the lid and shake until vinaigrette is completely blended.
  2. 2 Combine corn, tomatoes, cucumber, shallots, and jalapeño in a large bowl; drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

By cookbookangie

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

Curried Chicken Tea Sandwiches
Lunch American

Curried Chicken Tea Sandwiches

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.
  2. 2 Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
  3. 3 Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

By pattycakes

Grilled Corn Salad with Peppers
Lunch American

Grilled Corn Salad with Peppers

5.0

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
  3. 3 While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
  4. 4 Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
  5. 5 Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
  6. 6 Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
  7. 7 Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

By ROOTIETOOT

Summer Watermelon Gazpacho
Lunch American

Summer Watermelon Gazpacho

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
  2. 2 Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

By France Cevallos

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

Stacy's Crunchy Tuna Salad
Lunch American

Stacy's Crunchy Tuna Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Avocado-Lime Ranch Dressing
Lunch American

Avocado-Lime Ranch Dressing

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine avocado and garlic in a blender or large food processor and process until well pureed.
  2. 2 Stir mayonnaise, sour cream, and lime juice together in a bowl until well blended. Pour over avocado mixture in the blender. Add dill, parsley, chives, salt, onion powder, and pepper. Puree until liquefied. Serve immediately, or store in the refrigerator until ready to use.

By fabeveryday

Avocado Chicken Salad
Lunch American

Avocado Chicken Salad

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix chicken, mayonnaise, Greek yogurt, avocado, celery, lime juice, green onions, garlic powder, cilantro, salt, and pepper together in a large bowl until well combined. Cover and refrigerate for at least 30 minutes to let the flavors blend together.

By mylinda