Cucumber Watermelon Salad

Cool, refreshing, and bursting with summer flavor, this salad is always a favorite. You may even try and BBQ it! Delish!

Ingredients:

4 cups watermelon, cubed

1 English cucumber, sliced and quartered

¼ cup fresh mint leaves, chopped

2 tablespoons fresh lime juice

1 tablespoon extra-virgin olive oil

Pinch sea salt

¼ cup crumbled feta cheese (optional)

Instructions:

Combine the watermelon, cucumber, and mint in a large bowl.

Whisk together the lime juice, olive oil, and sea salt.

Pour over the salad and gently toss.

Top with feta.

Serve chilled.

Citrus Barbecue Shrimp Skewers

Juicy shrimp marinated in bright citrus and herbs, then grilled to smoky perfection.

Eat them right off the grill or add them onto a salad, Thai rice noodles, or wrap them! Options are endless.

Ingredients:

1½ pounds large shrimp, peeled and deveined

2 tablespoons olive oil

Juice of 1 orange

Juice of 1 lime

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon chopped fresh cilantro

Lime wedges for serving

Instructions:

In a large bowl, whisk together the olive oil, orange juice, lime juice, garlic, paprika, salt, pepper, and cilantro.

Add the shrimp and toss to coat. Marinate for 20 to 30 minutes.

Thread shrimp onto skewers.

Preheat the grill to medium-high heat and lightly oil the grates.

Grill shrimp for 2 to 3 minutes per side until pink and opaque.

Serve with fresh lime wedges.

Delicious cold the next day on a salad!

WBB Spring Roll Salad w/ Peanut Sauce

We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!

Ingredients:

1 package of thin / med rice, brown rice, or soba noodles

2 cups of carrots julienned ( I use my julienne peeler)

2 cups cucumber sliced

1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)

2 bell peppers ( red and yellow) sliced in thin strips

2 lg green onions( scallions) chopped

1/4 cup chopped cilantro

1/4 cup peanuts

1 teaspoon avocado oil

Peanut Sauce

1 small knob of grated fresh ginger ( optional)

2 cloves of grated, or pressed garlic

1/2 cup peanut butter

2 fresh limes juiced ( 4 tbsp)

3-4 tablespoons of low sodium soy sauce or tamari

1 teaspoon sriracha or cayenne pepper ( optional)

4 teaspoons of toasted sesame oil

5 teaspoons of honey or maple syrup

2 tablespoons of rice vinegar

Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!

Instructions:

Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp + of sesame ( or a neutral oil/ avocado oil and stir to prevent sticking) Set aside.

Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss gently with hands.

Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)

You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.

Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.

Enjoy!