Skip to content

Type what you have

Cook with

lime juice ×
Cucumber Soup with Tomatoes
Lunch

Cucumber Soup with Tomatoes

3.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
  2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

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

Cabbage and Jicama Slaw
Lunch

Cabbage and Jicama Slaw

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Spinach and Strawberry Daiquiri Salad
Lunch

Spinach and Strawberry Daiquiri Salad

4.6

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine the lime juice, honey, poppy seeds, and mustard in a small bowl; slowly whisk in the oil.
  2. 2 Combine the almonds, salt, and sugar in a large skillet. Stir constantly over medium-low heat until almonds are light golden brown, about 5 minutes. Remove nuts from the skillet to cool.
  3. 3 Toss the spinach, strawberries, coconut, onions, and cooled almonds in a large bowl. Top with prepared dressing, and toss to coat.

By HEIDIFIL

Grilled Chicken Citrus Salad
Lunch

Grilled Chicken Citrus Salad

4.1

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Curried Broccoli Cranberry Salad
Lunch

Curried Broccoli Cranberry Salad

4.2

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
  2. 2 Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

By MHarryman

Spicy Fruit Salad
Lunch Mexican

Spicy Fruit Salad

5.0

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine pineapple, watermelon, mango, and green apple in a large bowl.
  2. 2 Combine lime juice, honey, and jalapeño in a blender; blend until smooth.
  3. 3 Pour jalapeño dressing over fruit; mix thoroughly. Sprinkle chili-lime seasoning on top. Refrigerate to chill before serving, 1 to 2 hours.

By puerca83

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

Yucatan Potato Salad
Lunch

Yucatan Potato Salad

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain.
  2. 2 Place the peppers into the oven so that they sit directly on the rack. Roast, turning every 10 minutes or so, until evenly charred. Place in a paper bag to sweat, then remove the peel when they are cool enough to handle. Remove the stem and seeds, and chop.
  3. 3 In a large bowl, combine the still warm potatoes, peppers, eggs, celery, onion, sweet pickles and olives. In a smaller bowl, whisk together the lime juice, vegetable oil, salt, pepper and mustard powder. I like to use a high speed mixing wand to help it emulsify. Pour over the potato salad, and stir to coat. Adjust seasoning to taste and serve.

By Lars

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

Red, White and Black Bean Salad
Lunch

Red, White and Black Bean Salad

4.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
  2. 2 Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
  3. 3 Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

By gtsdls1

Cucumber Tomato Salad with Sweet Lime Vinaigrette
Lunch Asian

Cucumber Tomato Salad with Sweet Lime Vinaigrette

4.2

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
  2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
  3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
  4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

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

Quick Jicama Slaw
Lunch

Quick Jicama Slaw

4.9

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
  2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

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