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.

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:

• 3 pounds potatoes
• 2 tbsp apple cider vinegar
• 6 large eggs
• 1 cup diced apple (peeled)
• 1/3 cup thinly sliced red onion
• 2 stalks celery, sliced
• 1 tbsp celery seeds
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 2 tbsp lemon juice
• 1/2 cup sour cream
• 2 tbsp dijon mustard
• 1/2 tsp salt, plus more to taste
• 1/2 tsp pepper, plus more to taste
• 1 cup sweet pickles, chopped with juice or sweet pickle relish
• 1/4 tsp paprika for garnish

Instructions:

1. Prepare Potatoes:
   1. Quarter the potatoes and place them in a large pot.
   2. Fill with water until potatoes are covered by about two inches.
   3. Add about two teaspoons of salt to the water.
   4. Bring to a boil over medium-high heat, then reduce to a simmer.
   5. Cook until fork-tender, about 10-15 minutes depending on the size of the potato.
2. Hard Boil Eggs:
   1. Place eggs in a medium pot and cover with water (about an inch above eggs).
   2. Add a teaspoon of salt and vinegar to the water.
   3. Bring to a boil, then turn off the burner and cover the pot.
   4. Leave for ten minutes, then drain and cool the eggs in cold water.
3. Prepare Ingredients:
   1. Drizzle apple cider vinegar over drained potatoes and toss.
   2. Set aside.
   3. Slice red onion thinly and chop into shorter pieces.
   4. Drizzle lemon juice over, toss, and set aside.
   5. Chop dill and chives, slice celery stalks, peel and chop the apple, peel and chop the hard-boiled eggs, and chop enough pickles to fill a measuring cup.
4. Make Dressing:
   1. In a medium bowl, mix mayonnaise, sour cream, dijon mustard, and celery seeds.
   2. Add chopped pickles and juice, mix well, and set aside.
5. Assemble Salad:
   1. Pour the dressing over the potatoes and toss.
   2. Add onion, apple, celery, dill, chives, and eggs, and gently mix.
   3. Sprinkle with paprika before serving.
   4. Serve & Enjoy!
   5. Enjoy your delicious Potato Salad!

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!

Ingredients:

• 1 lb. salad macaroni
• 4 hard-boiled eggs, chopped
• 1 small onion, finely diced
• 3 celery ribs, diced small
• 1 small sweet pepper, seeded and diced small (red or orange)
• 2 cups light mayonnaise (or Miracle Whip, See Notes)
• 1/2 cup sugar
• 1-2 Tbsp. yellow or Dijon mustard
• 2 Tbsp. dill pickle relish
• 1 Tbsp. white vinegar or apple cider vinegar
• 3/4 tsp. celery seed
• 1/4 tsp. salt
• Paprika (to garnish)

Directions:

1. Bring a large pot of water to a boil over medium heat.
2. Cook the macaroni according to directions.
3. When finished, drain well, rinse with cold water, and transfer to a large bowl.
4. While the pasta is cooking, combine the dressing ingredients and mix until well blended.
5. Set aside.
6. Once the pasta has cooled, add chopped hard-boiled eggs, diced onion, diced celery, and diced sweet pepper.
7. Add the dressing mixture to the bowl and stir until well combined.
8. Chill the salad for at least 2 hours before serving.
9. Garnish with paprika before serving

• 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.

Cooking Time: 10 minutes
Servings: 4

Ingredients:

• 8 ounces of pasta (penne, fusilli, or your favorite shape)
• 1 pint of cherry tomatoes, halved
• 8 ounces of fresh mozzarella cheese, diced
• 1/4 cup of fresh basil leaves, thinly sliced
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   1. Cook the pasta according to the package instructions until al dente.
   2. Drain and rinse under cold water to stop the cooking process.
   3. Allow it to cool completely.
2. Prepare the Salad:
   1. In a large bowl, combine the cooked pasta, halved cherry tomatoes, diced fresh mozzarella cheese, and thinly sliced basil leaves.
3. Make the Dressing:
   1. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar.
   2. Season with salt and pepper to taste.
4. Combine and Toss:
   1. Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
5. Adjust Seasoning:
   1. Taste and adjust the seasoning if necessary.
   2. You can add more salt, pepper, or a drizzle of balsamic vinegar according to your preference.
6. Chill:
   1. Once everything is well combined, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Final Touch:
   1. Before serving, give the salad a final toss and garnish with additional fresh basil leaves if desired.
8. Serve and Enjoy:
   1. Enjoy your delicious Caprese Pasta Salad as a light and refreshing meal or as a side dish alongside your favorite grilled meats or seafood.