Prep Time: 45 minutes

Total Time: 45 minutes

Ingredients

Ginger Peanut Sauce

• 3/4 cup creamy peanut butter
• 1/3 cup tamari or soy sauce
• 1/4 cup rice vinegar
• 1/4 cup canned coconut milk
• 2-3 tablespoons Thai red curry paste
• 3 tablespoons lime juice
• 1 tablespoon fresh grated ginger

Mango Chili Sauce

• 1/3 cup honey
• 1/4 cup lime juice
• 1/4 cup chili sauce (sambal oelek)
• 2 tablespoons rice vinegar
• 1 small mango, diced
• 1/4 cup fresh Thai basil or cilantro, chopped

Summer Rolls

• 1 avocado, sliced
• 2-3 cups vegetables, lettuce leaves, shredded cabbage, carrots, and sliced bell peppers
• 1 big handful of both fresh cilantro and Thai basil
• 8-12 rice paper wrappers

Instructions

• To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk.
• To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt.
• Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl.
• Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out.
• Serve with both dipping sauces.

Total: 5 min

Prep: 5 min

Yield: 4 to 6 servings

Ingredients

• 1 mango, peeled and diced
• 1/2 cup peeled, diced cucumber
• 1 tablespoon finely chopped jalapeno
• 1/3 cup diced red onion
• 1 tablespoon lime juice
• 1/3 cup roughly chopped cilantro leaves
• Salt and pepper

Directions

• Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Total: 5 min

Prep: 5 min

Yield: 4 to 6 servings

Ingredients

• 1 mango, peeled and diced
• 1/2 cup peeled, diced cucumber
• 1 tablespoon finely chopped jalapeno
• 1/3 cup diced red onion
• 1 tablespoon lime juice
• 1/3 cup roughly chopped cilantro leaves
• Salt and pepper

Directions

• Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste.

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4

Ingredients:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons lemon juice
• 1 garlic clove , minced
• 1 teaspoon fine sea salt (I use Real Salt brand)
• 1/2 teaspoon black pepper
• 1/2 red onion , diced
• 1 red bell pepper , seeds removed & diced
• 1 large cucumber , diced (optional to remove seeds)
• 1 cup cherry tomatoes , sliced in half
• 1/4 cup fresh dill , minced
• 1/4 cup flat-leaf Italian parsley , minced
• 2 (15-ounce cans) chickpeas , rinsed and drained
• 3 ounces crumbled feta (optional; omit for vegan salad)

Directions:

• In a large bowl, combine the olive oil, lemon juice, garlic, salt, and pepper. Mix well.
• To the bowl of dressing, add in the diced onion, red bell pepper, cucumber, tomatoes, dill, parsley, and drained chickpeas. Toss well to coat everything in the dressing. Let the salad marinate for at least 15 minutes, so the flavors can meld.
• Add the crumbled feta to the salad and stir well, then adjust any seasoning to taste. You can add extra lemon juice for a sharper flavor, or extra fresh herbs, if desired. Serve right away at room temperature, or you can store in an airtight container in the fridge to chill until ready to serve.
• This salad will keep well in the fridge for up to 3 days. After that it gets a little soggy, so I don’t recommend making it too far in advance if you plan on serving it to guests. It will look the prettiest if you add the feta shortly before serving.

Source: Summer Dinner Recipes for When It’s Too Hot to Cook | The Everygirl