Ingredients
- Fresh vegetables like cucumbers, tomatoes, bell peppers, and zucchini
- Lean proteins such as chicken breasts, shrimp, and plant-based options
- Herbs like cilantro, basil, and parsley for a burst of freshness
- Light dressings based on olive oil, lemon, or vinegar
- Fruit elements, including berries, peaches, and melons for sweet accents
Instructions
- Prepare the ingredients by slicing cucumbers and avocado, chopping cilantro and red onion.
- Assemble the salad by combining vegetables and herbs in a bowl, then drizzling with lime juice and olive oil. Season with salt and pepper.
- Marinate the chicken by cutting into bite-sized pieces and mixing with olive oil, lemon juice, garlic, salt, and herbs.
- Thread chicken and vegetables onto skewers, then grill on medium-high heat for 10-12 minutes, turning occasionally, until cooked through.
- Cook pasta until al dente, then drain and cool.
- Sauté shrimp in olive oil with garlic and lemon until pink and cooked through.
- Combine cooked pasta, shrimp, cherry tomatoes, and herbs. Toss with olive oil and balsamic vinegar.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 2 days.
- Keep dressings separate until serving to maintain freshness.
- Prepare ingredients ahead of time for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling, No-Cook, Sautéing
- Cuisine: International
- Diet: Gluten-Free, Dairy-Free, Low-Carb, Low-Fat
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 85 mg