Preparation:
Preheat oven to 200 degrees
Place salmon in a non stick pan
Drizzle with a tiny bit of olive oil
Season with salt, black pepper and lemon zest
Bake for 12-15 mn
Serve over a mixed green salad, avocados, and toasted sesame seeds or pine nuts.
Salad Dressing:
Mix together: 2 tsp olive oil, 1 tsp mustard, 1/2 tsp honey, black pepper, 1 TBS lemon juice
Refrigerate until serving
Ingredients: (for two people)
3 cups mixed lettuce
1/2 cup canned corn (washed and drained)
80 grams smoked turkey, cut into rolls
2 TBS olives
1 cup cherry tomato, halved
1 cup cucumbers, died
Preparation:
Combine all salad ingredients
dress with balsamic dressing
balsamic dressing
Combine together using a mixer:
4 TBS balsamic vinegar
3-4 TBS lemon juice
1 TBS dijon or normal mustard
1-2 minced garlic clove
salt and black pepper to taste
(OPTIONAL: dried mint or dried basil)
while mixing, add 1/4 cup olive oil gradually in a thin steady thread until mixture thickens .
Ingredients:
Diced olives or whole pitted olives
Cucumbers, diced
Onions, winged
Tomato, diced
Feta cheese, crumbled or left as a whole block (you can use the lebanese belghari cheese if feta cheese is not available, they taste very similar)
Dress with some olive oil, oregano and a squeeze of lemon juice
Ingredients:
2 cups baby mixed greens
100 grams goat cheese
3 small soft toasts
1 beet, boiled and cut into half discs
A few slices of orange
2 TBS sesame seeds to coat the cheese
Balsamic glaze:
In a pan, mix together 1 cup balsamic vinegar and 1/4 cup honey
Keep stirring on medium/high heat until the sauce boils
Reduce heat and simmer for around 10-12 mn until it reduces by 1/3
For the cheese:
coat cold goat cheese discs with sesame, place on top of a toast and brown the top in the oven
Ingredients:
Mixed baby greens (baby spinach, baby rocket and many other baby things that come packed together)
Cherry tomaro
Fresh mozzarella
Basil leaves
Dress with some olive oil, salt, black pepper and balsamic glaze
Balsamic glaze:
In a pan, mix together 1 cup balsamic vinegar and 1/4 cup honey
Keep stirring on medium/high heat until the sauce boils
Reduce heat and simmer for around 10-12 mn until it reduces by 1/3
Kale:
steam kale leaves for 40 seconds and leave aside to drain and cool
Chicken:
marinade chicken breasts in some olive oil, salt, black pepper and lemon zest. Grill until well cooked (10-15 mn for thin ones)
Quinoa:
place 2/3 cups quinoa in 1 1/3 cups boiling water, simmer until water is gone
Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens
Combine everything together, top some roasted cashews or almonds, add some cranberries and enjoy!
Ingredients:
Baby Spianch
Quinoa
Toasted pine nuts
Cherry tomato
Diced Avocado
Red onions
Black raisins
Grilled chicken
For the chicken:
Cook thin slices of chicken in a pan woth black pepper, salt and lemon zest
For the quinoa:
Boil 1 and 1/3 cups water
Add 2/3 cups quinoa
Simmer covered until water is absorbed
Let quinoa cool on a plate before using
Mix all salad ingredients together
Serve with sesame balsamic dressing
Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens
Ingredients:
1 cup cooked lentils
1/2 cup halved cherry tomato
1/2 cup diced cucumbers
1/4 cup finely chopped onions
A handful of chopped parsley
2 TBS crumbled feta cheese
1/4 cup pomegranate seeds
1/4 an avocado, diced
Combine everything in a bowl
Dress with 2 teaspoons olive oil, salt, some lemon juice and black pepper
Salad Ingredients: (for a big bowl)
150 grams egg noodles, boiled, drained, washed well and drained, mixed with 1 tsp sesami oil and 1 TBS dark soy sauce
1 big carrot, grated
3 cucumbers, grated
200 grams imitation crab, shredded
Dressing:
Combine together:
2 TBS mustard
4 TBS lemon juice
2 TBS orange juice
1 tsp orange zest
1/2 tsp lemon zest
black pepper
2 TBS olive oil
1/4 an avocado
1/2 tsp grated ginger
Preparation:
blend all the dressing ingredients together and refrigerate until serving
Mix salad ingredients with the dressing and combine well
Serve above lettuce leaves and garnish with toasted sesame (or cashews) and some thinly sliced beets!
Ingredients:
Baby red romaine lettuce
Baby green romaine lettuce
Baby spinach
Baby arugula
1/2 cup diced mango
1/2 cup diced canned pineapple
1/2 an avocado diced
(Make sure they are all diced the same size)
1/2 kilograms jumbo shrimp, pealed and deveined (u can leave the tails on, it gives a better look!)
Salt, black pepper, paprika, white pepper, lemon zest
2 tsp olive oil
For the shrimp:
Heat a pan, add olive oil, season with the spices and lemon zest
Cook for 3 mn on each side
Remove from pan and let cool a little before adding to salad
Dressing: (combine these together)
1/2 cup lemon juice
2 TBS olive oil
1 TBS coriander
Salt and black pepper to taste