Avocado Egg Salad

Ingredients:

• 2 ripe avocados, diced
• 4 hard-boiled eggs, chopped
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Chopped fresh chives for garnish

Culinary:

1. In a bowl, combine diced avocados, chopped eggs, mayonnaise, Dijon mustard, and lemon juice.
2. Mix until well combined and creamy.
3. Season with salt and pepper to taste.
4. Garnish with chopped fresh chives.
5. Serve on toast or as a salad.

Crispy Parmesan Baked Zucchini

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil spray

Culinary:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and pepper.
3. Dip each zucchini round into the mixture, coating both sides evenly.
4. Place the coated zucchini rounds on the prepared baking sheet.
5. Lightly spray the tops with olive oil spray.
6. Bake for 20-25 minutes or until the zucchini is golden and crispy.
7. Serve hot as a delicious appetizer or side dish.

Thai Peanut Noodle Salad

Ingredients:

• 8 oz rice noodles, cooked and cooled
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• Red pepper flakes (optional)

Culinary:

1. In a large bowl, combine cooked rice noodles, shredded carrots, sliced cucumber, chopped cilantro, chopped green onions, and chopped peanuts.
2. In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, grated ginger, minced garlic, and red pepper flakes (if using) until smooth.
3. Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with additional chopped peanuts and cilantro, if desired.
6. Serve cold as a refreshing and flavorful salad.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

Culinary:

1. Scoop out a little bit of avocado flesh from each half to create a larger cavity.
2. In a bowl, mix together cherry tomatoes, fresh mozzarella, chopped basil, balsamic glaze, salt, and pepper.
3. Stuff each avocado half with the tomato and mozzarella mixture.
4. Drizzle extra balsamic glaze on top for garnish.
5. Serve immediately as a delicious and healthy appetizer or light lunch.

Mediterranean Chickpea Salad

Ingredients:

• 2 cups cooked chickpeas (canned or homemade)
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine cooked chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
5. Enjoy as a refreshing and nutritious salad on its own or as a side dish.