Ingredients:

• 2 ripe mangoes, peeled, pitted, and diced
• 2 ripe avocados, peeled, pitted, and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and finely chopped
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mangoes, diced avocados, chopped red onion, chopped cilantro, and chopped jalapeño pepper.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season the salad with salt and pepper, to taste, and toss again until evenly distributed.
4. Cover the bowl and refrigerate the avocado mango salad for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

Ingredients:

• 12 oz (340g) rotini or penne pasta
• 3 cups corn kernels (fresh, frozen, or canned)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• ¼ cup fresh cilantro, chopped
• ½ cup cotija cheese (or feta), crumbled
• 2 green onions, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Lime wedges, for garnish

Instructions:

1. Cook the pasta:
   In a large pot of salted boiling water, cook the pasta according to package instructions.
   Drain, rinse under cold water, and set aside.
2. Prepare the corn:
   If using fresh corn, grill or sauté the kernels until lightly charred.
   If using frozen or canned, drain any excess liquid and sauté the corn for 5 minutes in a hot skillet for extra flavor.
3. Make the dressing:
   In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper.
4. Combine the salad:
   Add the cooked pasta, charred corn, cilantro, green onions, jalapeño (if using), and crumbled cotija cheese to the bowl.
   Toss everything together until well-coated with the creamy dressing.
5. Chill and serve:
   Refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
   Serve chilled with lime wedges on the side for a tangy finish.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 6-8 servings

Ingredients:

• 1 package (16 ounces) elbow macaroni
• 4 medium carrots, shredded
• 1 large green pepper, chopped
• 1 medium red onion, chopped
• 2 cups mayonnaise
• 1 can (14 ounces) sweetened condensed milk
• 1 cup cider vinegar
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

Instructions:

1. Cook the macaroni:
   Boil the elbow macaroni according to the package directions until al dente.
   Drain and rinse with cold water to cool it down.
   Ensure the pasta is well-drained.
2. Prepare the vegetables:
   In a large mixing bowl, combine the cooked macaroni, shredded carrots, chopped green pepper, and chopped red onion.
3. Make the dressing:
   In another bowl, whisk together the mayonnaise, sweetened condensed milk, cider vinegar, sugar, salt, and pepper until the sugar is fully dissolved and the dressing is smooth.
4. Combine and chill:
   Pour the dressing over the macaroni and vegetables.
   Stir well to ensure everything is evenly coated.
   Cover the bowl and refrigerate for at least 2 hours, but overnight is best to let the flavors meld.
5. Serving Suggestion:
   This sweet macaroni salad is perfect for barbecues, potlucks, and family gatherings.
   It pairs well with grilled meats and other picnic sides.

Prep Time: 20 minutes | Chill Time: 2 hours | Total Time: 2 hours 20 minutes
Servings: 16

• Boiled normal rice (not basmati rice)
• Onion
• Green pepper
• Mayonnaise
• Mrs Balls Chutney
• Tin of Sliced Peaches, chopped
• Raja Curry Powder

1. Mix together mayonnaise and Mrs Balls chutney, tin of sliced peaches, Raja curry powder.
2. Add all rice, onion, green pepper to Mayo-Chutney mixture.
3. Mix all ingredients together.

Creating a delicious and refreshing watermelon fruit salad with lime mint dressing requires fresh, high-quality ingredients.

Here’s what you’ll need:

• Watermelon: 4 cups, cubed
• Strawberries: 1 cup, hulled and halved
• Raspberries: 1 cup
• Cherries: 1 cup, pitted and halved
• Fresh mint leaves: Chopped, for garnish

For the Lime Mint Dressing:

• Fresh lime juice: 2 tablespoons
• Honey: 1 tablespoon
• Lime zest: 1 teaspoon
  Fresh mint leaves: 2 tablespoons, finely chopped

Prepare the Dressing:

1. In a small bowl, whisk together the lime juice, honey, and lime zest until well combined.
2. Stir in the finely chopped mint leaves.

Assemble the Salad:

1. In a large serving bowl, combine the watermelon cubes, strawberries, raspberries, and cherries

Drizzle the Dressing:

1. Drizzle the lime mint dressing over the fruit.

Toss and Garnish:

1. Gently toss the fruit to coat it evenly with the dressing.
2. Garnish with additional fresh mint leaves.

Serve:

1. Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld.

By following these instructions, you’ll create a refreshing and flavorful fruit salad that is perfect for any summer occasion. Enjoy the combination of sweet watermelon and tangy lime mint dressing for a delightful treat!

This Creamy Cucumber Shrimp Salad is a refreshing and light dish, perfect for a healthy lunch or as a side during dinner. The combination of crisp cucumber, tender shrimp, and creamy dressing with a hint of dill makes this salad a delightful treat. Here’s how you can put it together:

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, thinly sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/2 cup Greek yogurt
• Juice of 1 lemon
• Salt and pepper, to taste
• 1 clove garlic, minced
• Optional: 1 tablespoon Dijon mustard for extra tang

Instructions:

Prepare the Ingredients:

1. Ensure your shrimp are fully cooked, peeled, and deveined.
2. If they’re large, you might consider cutting them into smaller pieces for easier eating.
3. Thinly slice the cucumbers and red onion.
4. You can use a mandoline slicer for consistent and thin slices, which helps in absorbing the dressing better.

Mix the Dressing:

1. In a bowl, combine the Greek yogurt, lemon juice, minced garlic, and chopped dill.
2. If you’re using the optional Dijon mustard, add it now.
3. Whisk together until smooth.
4. Season with salt and pepper according to your taste.

Combine Salad Ingredients:

1. In a larger mixing bowl, add the sliced cucumbers, red onions, and cooked shrimp.
2. Pour the dressing over the top and gently toss to combine, ensuring all ingredients are evenly coated with the dressing.

Chill and Serve:

1. For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving.
2. This chilling time allows the flavors to meld together beautifully.
3. Before serving, give the salad a gentle stir to redistribute the dressing and check if additional seasoning is needed.

Tips:

Serving Suggestions: This salad can be served on its own as a light meal or alongside grilled meats or crusty bread for a more filling meal.
Variations: Add avocado for creaminess or capers for a briny depth. For a crunch, sprinkle some toasted slivered almonds or sunflower seeds on top before serving.
Storage: Keep the salad refrigerated and consume within 1-2 days. The cucumbers will release water over time, so it’s best enjoyed fresh.

Conclusion:

Creamy Cucumber Shrimp Salad is a versatile and delicious dish that combines healthy ingredients with a rich, flavorful dressing. It’s perfect for summer picnics, potlucks, or a refreshing meal any time of the year. Enjoy this easy-to-make salad that’s sure to impress both in taste and presentation!

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled and diced
• 1 ripe avocado, diced
• 2 tablespoons chopped red onion (optional)
• 2 tablespoons chopped fresh cilantro or parsley
• Juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, avocado, red onion (if using), and chopped cilantro or parsley.
2. Drizzle the lime juice and olive oil over the salad ingredients.
3. Season with salt and pepper to taste.
4. Gently toss everything together until well combined and evenly coated with the dressing.
5. Serve the tomato, cucumber, and avocado salad immediately as a refreshing side dish or light lunch.
6. Enjoy your fresh and flavorful salad!

• 2 cans pineapple chunks, drained
• 2 cans mandarin oranges, drained
• 2 jars maraschino cherries, drained
• 1 can coconut flakes
• 1/2 bag mini marshmallows

1. 4 oz. sour cream
2. 16 oz. Cool Whip
3. Combine sour cream and Cool Whip.
4. Fold in all other ingredients.
5. Chill covered for at least 2 hours.

Ingredients

• 8 ounces elbow macaroni, cooked and drained
• 6 eggs, boiled and yolks removed and separated
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp white pepper
• 2 celery stalks sliced thin
• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tbsp mustard
• 1 small red onion chopped
• 1 tbsp white vinegar
• 1 tbsp granulated sugar
• Green onions for garnishing
• Optional: other ingredients Dijon mustard and horseradish about a tablespoon of each!!!

Instructions

1. Cook macaroni according to package directions, rinse, cool and set aside
2. Cut hard boiled eggs in half and put yolk into a separate bowl
3. Chop the egg whites and add to the macaroni bowl
4. Add in the chopped onion and sliced celery
5. Mash the egg yolks with a fork and add to salad
6. Mix together
7. Serve