Looking for a fresh and tasty salad idea? Crispy Halloumi Salad with Honey Vinaigrette Ingredients: - 250g halloumi cheese, sliced - 4 cups mixed salad greens - 1 cup cherry tomatoes, halved - ½ cucumber, sliced - 1 avocado, diced - ¼ red onion, thinly sliced - 3 tablespoons olive oil - 1 tablespoon honey - 1 tablespoon apple cider vinegar - Salt and pepper to taste Preparation Steps: 1. Heat a non-stick skillet over medium heat. 2. Add the sliced halloumi to the skillet and fry for about 2-3 minutes on each side until golden and crispy. 3. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper to create the vinaigrette. 4. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, avocado, and red onion. 5. Drizzle the honey vinaigrette over the salad and toss gently to combine. 6. Top the salad with the crispy halloumi slices before serving. Prep Time: 10 mins | Cooking Time: 6 mins | Total Time: 16 mins Calories: 350 kcal per serving | Servings: 2 servings Suggested Pairings: Serve with crusty bread or a side of grilled vegetables for a complete meal. #saladrecipe #halloumi #foodie

Avocado Ice Cream Creamy Avocado Ice Cream with a Hint of Lime Ingredients: 2 ripe avocados, peeled and pitted 1 cup sweetened condensed milk 1 cup heavy cream 1/2 cup whole milk 2 tablespoons fresh lime juice 1 teaspoon vanilla extract Pinch of salt Directions: In a blender or food processor, combine avocado flesh, sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt. Blend until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the avocado mixture into the whipped cream until fully combined. Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 4–6 hours or overnight until firm. Let sit at room temperature for 5 minutes before scooping. Serve and enjoy! Prep Time: 15 minutes | Freezing Time: 4–6 hours | Total Time: 6 hours Kcal: 265 kcal per serving | Servings: 6 servings #avocadoicecream #creamyavocado #homemadeicecream #tropicaldesserts #avocadodessert #healthydessertideas #frozentreats #icecreamrecipe #avocadolove #limeicecream #summerdesserts #dessertideas #easyicecream #nochurnicecream #greenicecream #avocadorecipe #wholesomedessert #chilleddelights #avocadosweets #refreshingdessert Meet your new favorite frozen treat — Avocado Ice Cream! Creamy, dreamy, and just the right touch of citrusy lime. Perfect for sunny days!

Chilled Avocado Soup with Yogurt Creamy Chilled Avocado Yogurt Soup with Lime and Herbs Ingredients: 2 ripe avocados, peeled and pitted 1 ½ cups plain Greek yogurt 1 cup cold vegetable broth 2 tablespoons fresh lime juice 1 small garlic clove, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ teaspoon ground cumin Salt and black pepper to taste Chopped cucumber, radish, and extra herbs for garnish Olive oil for drizzling (optional) Directions: In a blender or food processor, combine avocados, Greek yogurt, vegetable broth, lime juice, garlic, cilantro, mint, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If soup is too thick, add a bit more cold broth or water to reach desired consistency. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with chopped cucumber, sliced radish, fresh herbs, and a light drizzle of olive oil if desired. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 10 minutes (including chilling) Kcal: 210 kcal | Servings: 4 servings #glutenfree #vegetarian #avocadosoup #coldsoups #greekyogurtrecipes #summermeals #healthylunch #quickrecipes #mintandcilantro #easyappetizers #lightdinners #avocadolovers #refreshingrecipes #chilledsoup #noheatcooking #meatlessmeals #lowcarbrecipes #souprecipeideas #nutritiousmeals #coolcuisine Beat the summer heat with this creamy, cooling Chilled Avocado Soup! Made with yogurt, lime, and herbs — it’s refreshing, light, and perfect for warm days!

Looking for a fresh and flavorful meal idea? Shrimp Burrito Bowl with Avocado Lime Sauce Ingredients: - 1 lb shrimp, peeled and deveined - 1 cup white rice - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 bell pepper, diced - 1 small red onion, diced - 2 cloves garlic, minced - 1 tsp cumin - 1 tsp chili powder - Salt and pepper to taste - 2 tbsp olive oil - Juice of 1 lime - 1 avocado - 1/4 cup fresh cilantro, chopped - Lime wedges for serving Preparation Steps: 1. Cook the rice according to the package instructions. 2. In a large skillet, heat olive oil over medium heat. 3. Add the onion and bell pepper; sauté until softened, about 5 minutes. 4. Stir in the garlic, cumin, chili powder, salt, and pepper; cook for an additional 2 minutes. 5. Add shrimp to the skillet and cook until they turn pink, about 3-4 minutes. 6. Stir in black beans and corn, and heat through. 7. In a small bowl, mash the avocado and mix with lime juice and chopped cilantro until smooth. 8. To assemble, layer rice, shrimp mixture, and drizzle with avocado lime sauce. 9. Serve with lime wedges on the side. Prep Time: 15 mins | Cooking Time: 15 mins | Total Time: 30 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Enjoy with tortilla chips or a fresh garden salad. #shrimp #burritobowl #avocado

Three-Bean and Quinoa Salad Zesty Three-Bean and Herbed Quinoa Power Salad Ingredients: 1 cup cooked quinoa 1/2 cup canned black beans, rinsed and drained 1/2 cup canned chickpeas, rinsed and drained 1/2 cup canned kidney beans, rinsed and drained 1 cup cherry tomatoes, halved 1/2 cup red bell pepper, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 garlic clove, minced Salt and pepper to taste Optional: crumbled feta or avocado slices for topping Directions: In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated. Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor. Top with crumbled feta or sliced avocado just before serving if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!