Grilled Lemon Herb Chicken Salad

1. Preheat your grill to medium-high heat.
2. In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
3. Marinate the chicken in this mixture for at least 15 minutes.
4. Grill the chicken for 6-7 minutes per side or until cooked through.
5. Let the chicken rest for 5 minutes before slicing.
6. Meanwhile, in a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
7. Top the salad with sliced chicken and sprinkle with feta cheese if desired.
8. Drizzle with additional olive oil and lemon juice before serving.

Zucchini Noodles with Pesto

1. Heat a skillet over medium heat and drizzle with olive oil.
2. Add spiralized zucchini noodles and sauté for 2-3 minutes until slightly softened.
3. Stir in the cherry tomatoes and cook for 1-2 minutes until they soften.
4. Remove the skillet from heat and mix in the basil pesto until well coated.
5. Season with salt, pepper, and top with Parmesan cheese before serving.

Quinoa and Black Bean Salad

1. In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil.
2. Reduce heat, cover, and let it simmer for 15 minutes until liquid is absorbed.
3. Fluff quinoa with a fork and allow to cool.
4. In a large bowl, combine cooled quinoa, black beans, bell pepper, corn, jalapeño, lime juice, cilantro, salt, and pepper.
5. Stir until evenly mixed and serve chilled or at room temperature.

Cool Avocado and Cucumber Soup

1. In a blender, combine avocados, chopped cucumber, vegetable stock, lime juice, and garlic.
2. Blend until smooth. If too thick, add more vegetable stock to reach desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for 30 minutes for a refreshing touch.
5. Serve garnished with fresh cilantro.