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!

Ingredients

• 2 pounds boneless skinless chicken thighs, about 8 thighs
• ½ cup (121 g) lime juice, fresh or store-bought
• ¼ cup (85 g) honey
• 2 tablespoons chopped cilantro
• 2 tablespoons garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• 2 tablespoons vegetable oil

Instructions

1. To a large bowl, add chicken, lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne.
2. Mix well. Cover and refrigerate for 20 minutes, up to 4 hours.
3. When ready, preheat oven to 400°F*.
4. To a large oven-safe skillet over medium-high heat, add oil.
5. Once hot, add the chicken, reserving the excess marinade.
6. Cook for 2-3 minutes per side or until golden brown.
7. The chicken will not be fully cooked at this time.
8. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.
9. While the chicken is cooking, to a medium saucepan over medium heat, add the reserved marinade.
10. Bring to a boil.
11. Once boiling, reduce heat and simmer for 5-10 minutes, or until the marinade thickens and becomes sticky.
12. Brush the marinade over the cooked chicken.
13. Serve warm.

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes

Ingredients:

Lime Salmon:

• 4 (6 oz) skinless salmon fillets
• 3 Tbsp olive oil, plus more for grill
• 2 tsp lime zest
• 3 Tbsp fresh lime juice
• 3 cloves garlic, crushed
• Salt and freshly ground black pepper, to taste

Coconut Rice:

• 1 to 1/2 cups Zico Coconut Water
• 1 to 1/4 cups canned coconut milk
• 1 to 1/2 cups jasmine rice, rinsed well and drained well
• 1/2 tsp salt

Avocado-Mango Salsa:

• 1 large mango, peeled and diced
• 3/4 cup chopped red bell pepper (1/2 large)
• 1/4 cup chopped fresh cilantro
• 1/3 cup chopped red onion, rinsed under water and drained
• 1 large avocado, peeled and diced
• 1 Tbsp fresh lime juice
• 1 Tbsp olive oil
• 1 Tbsp Zico Coconut Water
• Salt and pepper, to taste

Directions:

1. For the salmon:
   1. In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, garlic, and season with salt and pepper to taste.
   2. Place salmon in baking dish, cover, and marinate in refrigerator 15 – 30 minutes, then flip salmon to opposite side and marinate 15 – 30 minutes longer.
   3. Preheat a grill over medium-high heat during last 10 minutes of marinating.
   4. Brush grill grates with oil.
   5. Grill salmon about 3 minutes per side or until just cooked through.
2. For the coconut rice:
   1. While salmon is marinating, prepare coconut rice.
   2. In a medium saucepan bring coconut water, coconut milk, rice, and salt to a full boil.
   3. Cover and simmer until liquid has been absorbed, about 20 minutes.
   4. Fluff with a fork, then let rest 5 minutes.
3. For the mango avocado salsa:
   1. While the salmon is grilling, prepare salsa.
   2. In a medium bowl, toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water.
   3. Season with salt and pepper to taste.
   4. Serve salmon warm with coconut rice topped with avocado mango salsa.

Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 650 kcal | Servings: 4

YIELDS : 4
PREP TIME : 0 HOURS 5 MINS
TOTAL TIME : 0 HOURS 30 MINS
INGREDIENTS
1 tbsp. butter
Juice of 2 limes, divided
1/2 tsp. kosher salt
1 c. basmati rice
2 c. water
1 tbsp. f reshly chopped cilantro
DIRECTIONS
In a large saucepan over low heat, melt butter. Add juice from one lime, salt and rice,
sti rring for one minute to coat. Add water and bring to a boil.
Once boiling, cover and reduce to a simmer, cooking over low heat until rice is tender, 22 to
25 minutes.
Fold in cilantro, garnish with more lime juice and serve.

INGREDIENTS
1 lb chicken thighs, deboned, skin-on
3 cloves garlic, minced
2 tablespoons honey
1.5 tablespoon soy sauce
2 tablespoons lime juice
3 dashes cayenne pepper
1 big pinch salt
chopped parsley
lime wedges

INSTRUCTIONS
Preheat the oven to 400F.
Barefoot Stiletto I Walk tall with your feet on the ground.
To debone the chicken thighs but keep the skin on, please refer to this video and post for the step-by-step.
The skin makes this recipe extremely delicious.
Rub the minced garlic on the chicken thighs with your hands.
Add honey, soy sauce, lime juice, cayenne pepper and salt to the chicken. (Double the marinade if you want it to be more “saucy”).
Stir to combine well.
Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil.
Cover the chicken with aluminum foil to prevent burning.
Bake the chicken for 20 minutes, or until cooked.
If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken.
Broil the chicken for 1 minute or until the chicken skin is charred.
Remove from heat, garnish with parsley.
Squeeze the lime wedges over the chicken before serving.
NOTES
If you use boneless and skinless thighs or chicken breasts, please take note that your chicken will look white as there is no skin and the broil function won’t char the meat and make it dark.