This mango and avocado salad is cold, bright, and exactly what I want next to anything grilled.

The sweetness of ripe mango, the creaminess of avocado, the bite of red onion, and that zesty lime vinaigrette make it feel simple but not like an afterthought.

Serve alongside grilled chicken, steak, fish, shrimp, or on its own when you want something light and fresh.

Mango & Avocado Salad with Zesty Lime Vinaigrette

Ingredients
2 ripe mangoes, peeled, pitted, and diced
2 ripe avocados, peeled, pitted, and diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
Juice of 2 limes
3 tablespoons extra-virgin olive oil
1 teaspoon honey
Salt and pepper, to taste

Method
In a large bowl, combine the mangoes, avocados, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper until well combined.

Drizzle the vinaigrette over the salad and gently toss until everything is coated, being careful not to break down the avocado too much.

Taste and adjust the seasoning as needed.

Let it sit in the refrigerator for at least 10 minutes before serving so the flavors can come together. ...

Ground turkey tacos do not have to taste like the less interesting choice.

These are layered with warm spices, mild green chilies, charred corn tortillas, avocado, green onion, cilantro, and a drizzle of green goddess dressing that makes the whole thing feel fresh, herby, and very much worth repeating.

They’re quick enough for a weeknight, but still feel like something you actually want to sit down to eat. Send this to the friend who thinks ground turkey can’t be tasty.

Ground Turkey Tacos with Green Goddess Dressing
Serves 4

Ingredients
1 lb ground turkey
8 organic corn tortillas
1 ripe avocado, sliced
2 green onions, chopped
1/4 white onion, finely diced
Fresh cilantro leaves, chopped
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Mild green chilies, diced
Salt and pepper, to taste
Olive oil, for cooking
Green goddess dressing
1 lime, cut into wedges, optional

Method
Slice the avocado, chop the green onions, white onion, and cilantro, then set aside.

Heat a tablespoon of olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spatula. Season with cumin, garlic powder, chili powder, salt, and pepper. Add the mild green chilies and cook until the turkey is browned and fully cooked, about 6 to 8 minutes.

Char the tortillas directly over a gas flame using tongs for about 15 to 20 seconds per side, or warm them in a dry skillet over medium heat for about 30 seconds per side.
Add the seasoned turkey to each tortilla, then top with avocado, green onion, white onion, cilantro, and green goddess dressing. Finish with a squeeze of lime, if using. ...

You asked for quick weeknight dinners, and this is exactly the kind I make at home.

Crispy chicken cutlets over a lemon-herb arugula salad with shaved parmesan and a little honey. It is sweet, savory, bright, and done in 25 minutes.

The honey is a small touch, but it changes everything. It softens the bite of the greens, catches on the crispy edges of the chicken, and makes the whole plate feel more considered than a weeknight dinner usually has time to be.

Crispy Chicken Cutlets with Lemon-Herb Arugula Salad

Serves 2–3

Ingredients
For the chicken:
2 boneless, skinless chicken breasts
1 large egg
1 tablespoon milk
3/4 cup Italian-style breadcrumbs
Sea salt and cracked black pepper
Olive oil or avocado oil, for pan-frying

For the salad:
4 cups baby arugula
1/4 cup shaved parmesan
1/4 small red onion, thinly sliced
2 tablespoons chopped fresh herbs
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 teaspoon raw honey
Sea salt and black pepper

Method
Slice each chicken breast horizontally to create 4 thin cutlets, then lightly pound them so they cook evenly. Season both sides with salt and pepper. Whisk the egg with the milk in one shallow bowl and place the breadcrumbs in another. Dip each cutlet into the egg mixture, then into the breadcrumbs, pressing firmly so the coating adheres. Let them rest for 5–10 minutes.
Heat a thin layer of oil in a skillet over medium heat. Cook the cutlets for 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
Toss the arugula with lemon juice, olive oil, herbs, salt, pepper, parmesan, and red onion. Add the honey and toss gently. Plate the crispy cutlets with the salad and finish with a little more honey over the chicken.

#weeknightdinner #weeknightmeals #chickencutlet ...