Contents
Summer salad with salmon and grapefruit
What you need:
- ½ piece of rye bread
- 100 g smoked salmon
- 1 stalk of celery
- 2 grapefruit wedges
- 50 g melon pulp
- a few red grapes
- 20 g spinach leaves
For the sauce:
- ½ tbsp. l. olive oil
- ½ tsp mustard
- ½ no. l. Teddy bear
- ½ tbsp. l. balsamic vinegar
- ¼ h. L. salt
What to do:
Mix all the ingredients for the sauce and beat with a mixer.
Chop the celery stalk, melon pulp, grapefruit randomly, but not finely. Cut the salmon into slices. Place the ingredients for the salad in layers in a container and pour over the sauce.
Dry the bread in a pan. It will be just right for a light salad.
Salad with chickpeas, pomegranate and avocado
What you need:
- 100 g chickpeas
- ½ tsp rapeseed oil (for frying)
- 25 g cabbage leaves
- 40 g cherry tomatoes
- ¼ pomegranate (seeds)
- ¼ red onion
For the filling:
- ½ small avocado
- 1 tbsp. l. dried basil
- ⅛ small red onion
- ½ tomato
- ¼ clove of garlic
- 1 pinch cayenne pepper
- 1 Art. l. lemon juice
- 1 pinch of sea salt
What to do:
Boil chickpeas and salt.
Punch through all the dressing ingredients with a blender.
Finely chop the onion and cabbage.
Pour the dressing into the bottom of the container, fold the rest of the ingredients in layers.
Tofu salad
What you need:
- 130 g tofu
- ½ eggs
- 20 g grated Parmesan cheese
- ¼ Art. l. mayonnaise
- ¼ Art. l. dijon mustard
- 1 tsp. salt
- ½ a clove of garlic
- ¼ h. L. paprika
Vegetable sticks
- 5 stalks of green asparagus
- ½ red pepper
- 2 carrots
- 1 red onion
For the filling:
- 100 g fat-free unsweetened yogurt
- 1 hours. L. lemon juice
- zest of ¼ lemon
- a handful of mint leaves
- 1 tsp mayonnaise
- ½ a clove of garlic
- ⅛ h. L. cayenne pepper
- salt and pepper to taste
What to do:
Cut the tofu into 10 cm long cubes.
Mix eggs, mustard, mayonnaise and spices in a bowl.
Grate Parmesan.
Heat oven to 200 degrees.
Dip the tofu in the egg mixture, then in the cheese and put on a baking sheet. We send the baking sheet with tofu to the oven for 15 minutes.
Mix all the ingredients for the dressing well.
Cut the carrots and red peppers into strips.
Pour the dressing into the bottom of the container, then put the tofu and vegetable straws along with the asparagus.
Finely chop the mint leaves and sprinkle on the salad.
Chicken salad with mango
What you need:
- 125 г chicken breast
- 100 g mango
- 1 pinch of red hot pepper
- ¼ red bell pepper
- a few leaves of corn salad
- 1 tbsp. l. white balsamic vinegar
- 1 tsp olive oil
For the filling:
- 1 Art. l. olive oil
- 25 g pistachios without salt
- handful of fresh coriander
- 5 g sesame
- ¼ h. L. caraway
- 1 pinch pepper
- 1 pinch of sea salt
What to do:
Cut the chicken breast into strips and fry in olive oil and chili.
Mix all ingredients for dressing in a blender and pour into a container.
Cut the mango and bell peppers into strips and place in a container with the rest of the ingredients.
Sprinkle the finished salad with balsamic vinegar.