SALADS
ASPARAGUS AND TOMATO SALAD
2 servings
1 bunch of asparagus
½ cup cherry tomatoes, quartered
¼ cup thinly sliced red onion
pinch of sea salt
vinegar or lemon juice.
ground pepper
Cook asparagus and let them cool. In a platter place the asparagus, put tomato and onion in center. Dress with salt, pepper and lemon.
CAULIFLOWER AND CUCUMBER SALAD
2 servings
1 cup cooked cauliflower
½ shredded carrot
¼ cup peeled sliced cucumber
1 tsp chives
½ tbsp mustard
pinch of sea salt
vinegar or lemon juice.
Let cool cauliflower.
In a serving bowl put the cauliflower, add carrot, chives and cucumber.
In a small bowl, combine the mustard, salt and lemon juice. Stir well and pour into salad.
CAULIFLOWER AND BABY SPINACH SALAD
2 servings
1 cup cooked cauliflower
1 cup chopped baby spinach
½ cup cherry tomatoes, halved
pinch of sea salt
vinegar or lemon juice.
Let cool cauliflower.
In a serving bowl put the cauliflower, add baby spinach, tomatoes, salt and vinegar. Stir and serve.
CAULIFLOWER AND LETTUCE SALAD
2 servings
1 cup cooked cauliflower
1 cup chopped lettuce
½ cup red bell pepper, julienne
pinch of sea salt
vinegar or lemon juice.
Let cool cauliflower.
In a serving bowl put the cauliflower, add lettuce, bell pepper, salt and vinegar. Stir and serve.
CAULIFLOWER AND CELERY SALAD
2 servings
1 cup cooked cauliflower
½ cup chopped celery
¼ cup thinly sliced red onion
¼ cup chopped red bell pepper
¼ tsp dill
½ tbsp mustard
pinch of sea salt
vinegar or lemon juice.
Let cool cauliflower. In a serving bowl put cauliflower, combine with celery, onion, bell pepper, and dill, stir well.
In a small bowl, combine the mustard, salt and lemon juice. Stir well and pour into salad.
CAULIFLOWER AND TOMATO SALAD
2 servings
1 cup cooked cauliflower
1 medium tomato, wedges
5 - 6 sliced pitted olives
1 teaspoon chopped fresh cilantro
pinch of sea salt
vinegar or lemon juice.
Let cool cauliflower.
In a serving bowl put the cauliflower, add tomato, olives and cilantro. Add salt, vinegar and stir.
BROCCOLI CHERRY TOMATO SALAD
2 servings
3 to 4 broccoli florets
½ cup halved cherry tomatoes
½ cup pitted black olives
1 tablespoon lemon
pinch of sea salt
Cook broccoli florets and let cool. In a serving bowl, combine florets, cherry tomatoes, olives, lemon juice and pinch of salt. Serve.
BROCCOLI MUSHROOM SALAD
2 servings
3 to 4 broccoli florets
1 sliced green onion
1 cup sliced mushrooms
1 tbsp lemon
1/4 tsp sea salt
Cook broccoli florets and let cool. In a serving bowl, combine green onion, mushrooms, florets, lemon juice and pinch of salt. Serve.
LENTIL AND CUCUMBER SALAD
2 servings
½ cup cooked lentils
¼ cup peeled chopped cucumber
½ cup chopped cabbage (or chopped baby spinach)
1 tbsp chopped chives
½ teaspoon dill
lemon or vinegar
pinch of sea salt
In a serving bowl place lentils, add cucumber, cabbage, chives and dill. Stir and season with lemon and a pinch of salt. Stir well and serve.
LENTIL AND CELERY SALAD
2 servings
½ cup cooked lentils
¼ cup chopped celery
1 tbsp shredded carrot
1 tbsp chopped cilantro
lemon or vinegar
pinch of sea salt
In a serving bowl place lentils, add celery, carrot and cilantro. Stir and season with lemon and a pinch of salt. Stir well and serve.
LENTIL AND LETTUCE SALAD
2 servings
½ cup cooked lentils
¼ cup finely sliced red onion
¼ cup chopped red bell pepper
½ cup chopped lettuce
lemon or vinegar
pinch of sea salt
In a serving bowl place lentils, add bell pepper, lettuce and onion. Stir and season with lemon and a pinch of salt. Stir well and serve.
SPINACH BEET SALAD
2 servings
2 cups baby spinach
1 cup sliced cooked beet
1 chopped green onion
1 tbsp sesame seeds
2 tbsp non fat plain greek yogurt unsweetened
little olive oil
lemon juice or vinegar
pinch of sea salt
ground pepper
In a serving bowl place the spinach, beet and chives, mix well, add the yogurt and dress with a pinch of salt, olive oil, lemon juice and pepper to taste. Sprinkle sesame seeds.
SPINACH TOMATO SALAD
2 servings
2 cups baby spinach
1 tomato in wedges
½ cup thinly sliced red onion
little olive oil
lemon juice or vinegar
pinch of sea salt
ground pepper
In a serving bowl place the spinach, tomato and onion, mix well and dress with a pinch of salt, olive oil, lemon juice and pepper to taste.
KALE AND CARROT SALAD
2 servings
6 kale leaves
½ grated carrot
½ cup thinly sliced red onion
1 tbsp chopped nuts
little olive oil
lemon juice or vinegar
pinch of sea salt
ground pepper
Wash kale leaves very well and tore with your hands, trim and discard tough stems. In a serving bowl place kale, add olive oil and massage with your hands for 1 or 2 minutes to soften.
Mix in the carrot and onion. Add lemon juice or vinegar, pinch of salt and pepper to taste. Stir well. Garnish with the nuts.
KALE CHERRY TOMATO SALAD
2 servings
6 kale leaves
8 cherry tomatoes, halved
1 avocado, diced
2 tablespoons sunflower or sesame seeds
little olive oil
lemon juice or vinegar to taste
pinch of sea salt
ground pepper
Wash kale leaves and tore them with your hands, trim and discard tough stems. In a serving bowl place the kale, add olive oil and massage with your hands for 1 or 2 minutes to soften.
Mix in the tomato and avocado. Add lemon juice or vinegar, pinch of salt and pepper to taste. Stir well. Sprinkle the seeds.
LETTUCE CARROT SALAD
2 servings
2 cups torn lettuce
½ cup carrot, julienne
½ cup chopped fresh basil
little olive oil
lemon juice or vinegar to taste
pinch of sea salt
pepper to taste
In a serving bowl place lettuce, carrot and basil, toss to mix and dress with a pinch of salt, olive oil, lemon juice or vinegar and pepper to taste.