#coolandzesty

[mrjoeldelrey]

Fruit salad with lemonade is a cool and zesty summer treat. It's a great treat for hot days because it has fresh fruits and a sour lemonade dressing. The fact that it's easy to make and full of flavor makes it a great addition to your summer menu.

Ingredients: 4 cups mixed fresh fruits e.g., strawberries, blueberries, watermelon, pineapple. 1/4 cup fresh lemon juice. 2 tablespoons honey. 1 tablespoon fresh mint leaves, chopped. 1/2 teaspoon lemon zest. 1/4 teaspoon salt.

Instructions: Clean the fresh fruits and cut them up into small pieces. Take a small bowl and mix the honey, chopped mint leaves, lemon zest, and salt together with a whisk. This will make a dressing. Place the chopped fruits in a large bowl and pour the lemonade dressing over them. To make sure the fruits are covered evenly in the dressing, gently toss them. The lemonade fruit salad should be put in the fridge for at least 30 minutes so that the flavors can mix. Give the salad one last stir before serving, and for a fresh touch, add a few mint leaves on top. Enjoy this summer fruit salad while it's still cold!

Prep Time: 15 minutes

Cook Time: 0 minutes

grimes teacher librarian

[winter-s-story]

With black beans, corn, pasta shells, and a tangy lime dressing, this Mexican-style pasta salad is cool and zesty. You can take this salad on picnics, to potlucks, or as a side dish with your favorite Mexican food.

Ingredients: 1 cup pasta shells. 1 cup black beans, cooked. 1 cup corn kernels, cooked. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1/4 cup jalapeo peppers, minced. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin powder. Salt and pepper to taste. 1/2 cup shredded cheddar cheese optional. Tortilla chips for garnish optional.

Instructions: Cook pasta shells according to package instructions. Drain and rinse with cold water, then set aside to cool. In a large bowl, combine cooked pasta shells, black beans, corn, cherry tomatoes, red onion, cilantro, and jalapeo peppers. In a separate small bowl, whisk together lime juice, olive oil, cumin powder, salt, and pepper. Pour the dressing over the salad and toss to coat all the ingredients evenly. If desired, sprinkle shredded cheddar cheese over the salad. Serve the Mexican Pasta Shells Salad garnished with tortilla chips and additional cilantro, if preferred. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

karoo food festival

[dearty-beloved]

A refreshing and zesty salad featuring crisp cucumbers tossed with fresh cilantro and a tangy lime dressing.

Ingredients: 2 cucumbers, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 tablespoon olive oil. 1 teaspoon agave syrup. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced cucumbers and chopped cilantro. In a small bowl, whisk together lime juice, olive oil, agave syrup, salt, and pepper. Pour the dressing over the cucumber and cilantro mixture. Toss until well combined. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Sean Fulop