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Spicy Baked Potatoes with Tuna Salad

Spicy Baked Potatoes With Tuna Salad

Today’s main course brings generously spiced baked potatoes and lemony tuna mixed with sweet corn, cherry tomatoes, and spring onion. We’ve spiced them potatoes with tarragon, curry, and garlic, but this shouldn’t stop you from adding other spices. And please, use just olive oil, this time.

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Ingredients Needed for Spicy Baked Potatoes With Tuna Salad

3-4 potatoes, cubed
1 tablespoon olive oil
1-2 teaspoons garlic powder
1-2 teaspoons tarragon
1 teaspoon curry
7-8 ounces canned tuna
2-3 teaspoons lemon juice
1 spring onion, chopped
1/2 cup sweet corn
4-5 cherry tomatoes, quartered
salt
pepper

How to Make Spicy Baked Potatoes With Tuna Salad

  1. Add the potatoes to a bowl, drizzle them with olive oil and spice them with garlic powder, tarragon, and curry. Mix.
  2. Transfer the spiced potatoes to a parchment paper-lined baking dish or baking tray.
  3. Bake for 25 minutes at 380ºF/190ºC.
  4. Add the tuna to another bowl and drizzle with lemon juice. Keep adding the spring onion, sweet corn, and cherry tomatoes, season with salt and pepper then mix everything.
  5. Serve the salad and the spiced potatoes together.
Apple and Potato Chicken Salad

Apple and Potato Chicken Salad

Salad equals easy, right? This may be right, however, it’ll take you some 35 to 50 minutes for this one, depending on how you organize yourself. You’ll have to boil the chicken breast and the potatoes first, then it’s all about simply mixing all the ingredients together. Nothing new, right?

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Ingredients Needed for Apple and Potato Chicken Salad

water
salt
5 ounces chicken breast
2 potatoes, peeled
1 apple, cubed
1 teaspoon olive oil

How to Make Apple and Potato Chicken Salad

  1. Fill a pot halfway with water, salt it, and bring it to a boil.
  2. Add the chicken breast, cover with the lid, and boil for 20 minutes.
  3. Place the boiled chicken breast on the work surface and cube it.
  4. Fill a pot halfway with water, bring it to a boil and add the potatoes. Boil them for 20-25 minutes or until fork-tender.
  5. Cube the boiled potatoes and add them to a bowl together with the meat, apple, and olive oil.
  6. Mix until even and serve.
Oat-Crusted Chicken Breast with Tomato and Cucumber Salad

Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

Crunchy, crunchier, crunchiest. Next time when you are up for some crunchy chicken breast, coat it with oatmeal and Cajun and oregano-flavored flour (and, of course, with egg wash, duh). And while the meat is frying, quickly prepare a juicy salad to serve the chicken over.

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Ingredients Needed for Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

flour (for coating)
Cajun seasoning (for coating)
dried oregano (for coating)
15 ounces chicken breast
egg wash (for coating)
oatmeal (for coating)
vegetable oil
3 tomatoes, cubed
1 large cucumber, finely sliced
1 tablespoon olive oil
sesame seeds (for seasoning)
salt
pepper

How to Make Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

  1. Add the flour, Cajun seasoning, and oregano to a bowl and mix them.
  2. Coat the chicken breast halves with flour, egg wash, and oatmeal. In the meantime, fill a pan with vegetable oil (1/2 cup, or so) and heat it.
  3. Fry the coated meat for 8 minutes on both sides over medium-high heat.
  4. Transfer the fried chicken breast on paper towels.
  5. Add the tomatoes and cucumber to a bowl. Season with sesame seeds, salt, and pepper and mix.
  6. Serve the crunchy chicken breast over salad.
Grilled Trout with Cherry Tomato Salad

Grilled Trout With Cherry Tomato Salad

Is trout the ‘chicken of the fish’? Whether or not you agree with this, one thing is certain. If you prepare it well. it’s damn tasty. This is why we suggest you this grilled trout with a tangy and refreshing umami salad.

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Ingredients Needed for Grilled Trout With Cherry Tomato Salad

7 ounces of trout, cleaned
salt
1½ tablespoons of olive oil
1 tablespoon lime juice
1 teaspoon soy sauce
2 teaspoons of orange juice
6 ounces of cherry tomatoes, halved
2 celery sticks, chopped
1 carrot, chopped

How to Make Grilled Trout With Cherry Tomato Salad

  1. Heat 2 teaspoons of vegetable oil in a grill pan over medium-high heat and add the trout.
  2. Salt it, drizzle with 1/2 tablespoon of olive oil and fry it for 4 minutes on each side, or until golden brown grill marks appear.
  3. Add the remaining tablespoon of olive oil, the lemon juice, soy sauce, and orange juice to a small bowl. Mix shortly.
  4. Add the cherry tomatoes, celery, and carrot to a bowl. Drizzle with the lemony dressing, season with salt and mix until even.
Warm Pearl Barley and Chicken Breast Salad

Warm Pearl Barley and Chicken Breast Salad

This warm salad has pretty much everything in it: meat and cereals, greenies and legumes. Therefore, you should try and use one of the largest bowls in your kitchen. These quantities are for 3 servings. Eat responsibly.

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Ingredients Needed for Warm Pearl Barley and Chicken Breast Salad

1 cup pearl barley
1 tablespoon olive oil
2 bay leaves
3 garlic cloves, chopped
½ onion, sliced
1 chili, sliced
4 kale leaves, cut and chopped
½ medium cucumber, cubed
5 ounces of chicken breast, cooked and pulled
3 cherry tomatoes, chopped
1 tablespoon fresh parsley, chopped
4 mint leaves, chopped
4 fresh basil leaves
1 tablespoon pine nut, fried
1 tablespoon lemon juice
salt
pepper

How to Make Warm Pearl Barley and Chicken Breast Salad

  1. Heat approximately 3 cups of water in a pot over medium heat, salt it and add the pearl barley. Cook and stir for 25 minutes.
  2. Heat the olive oil in a skillet over low heat. Add the bay leaves, garlic, and onion. Cook and stir until tender, or for 5-6 minutes.
  3. Add the chili and the boiled pearl barley. Cook and stir for 1 minute.
  4. Add the kale leaves and stir them in. Cook for 1 minute more and remove from heat.
  5. Transfer the barley mixture to a bowl. Add the cucumber, chicken breast, cherry tomatoes, parsley, mint and basil leaves, the pine nuts, and lemon juice. Season with salt and pepper and mix until even.
Chicken and Couscous Salad

Chicken and Couscous Salad

You only need 10 minutes to assemble a couscous salad that is both meaty and fruity. Give couscous 7 minutes to soak, then mix it with the pulled chicken. This time we’ll go all the way on the citrus path and toss one wedged juicy orange, then drizzle everything with a lemony orange dressing.

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Ingredients Needed for Chicken and Couscous Salad

1 cup couscous
boiled water
1 tablespoon lemon juice
2 tablespoons of orange juice
2 tablespoons of olive oil
salt
pepper
1 orange, peeled and wedged
5 ounces of chicken breast, cooked and pulled
fresh basil leaves
chives, chopped

How to Make Chicken and Couscous Salad

  1. Add the couscous to a bowl, cover it with boiled water and soak it for 7 minutes.
  2. Add the lemon juice, orange juice, and olive oil to a small bowl. Season with salt and pepper and mix until even.
  3. Add the soaked couscous, orange wedges, and the pulled chicken breast to a medium-sized bowl. Season with basil leaves and chives, pour the dressing over, then mix until even.
Snap Pea and Three Bean Salad

Snap Pea and Three Bean Salad

We’ve made this warm salad with beans in mind. Well, red beans, green beans, yellow beans, and snap peas, to be more precise. Whether you’ll serve it as a vegan salad or as a side dish, that’s entirely your choice.

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Ingredients Needed for Snap Pea and Three Bean Salad

3 ounces of frozen green peas (snap peas)
3 ounces of frozen yellow beans
1 tablespoon olive oil
1 tablespoon vinegar
1 teaspoon sugar
pepper
salt
3 ounces canned green beans
1 onion, chopped
3 ounces canned red beans

How to Make Snap Pea and Three Bean Salad

  1. Fill a pot halfway with water and heat it.
  2. Add the snap peas and yellow beans and boil them for 5 minutes.
  3. Add the olive oil, vinegar, and sugar to a small bowl. Season with salt and pepper and mix.
  4. Add the boiled beans and peas to a larger bowl. Keep adding the canned green beans, onion, and the red beans.
  5. Drizzle with the vinaigrette and mix everything.
Green Bean and Cherry Tomato Salad

Green Bean and Cherry Tomato Salad

This vegetarian rich salad can also be consumed as a main course, too. It’s a low-fat low-cal mildly sweet and sour mixture of boiled green beans, vinegar-soaked red onion, cherry tomatoes, and panko. We made it even more interesting by flavoring it with soy sauce and serving it drizzled with lime juice.

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Ingredients Needed for Green Bean and Cherry Tomato Salad

salt
10 ounces frozen green beans
1 red onion, thinly sliced
½ cup vinegar
8 cherry tomatoes, halved
1 teaspoon balsamic vinegar
1 teaspoon soy sauce
1 teaspoon honey
pepper
2 ounces panko
½ tablespoon parsley, chopped
lime juice (for serving)

How to Make Green Bean and Cherry Tomato Salad

  1. Fill a medium pot with water and salt it.
  2. Add the green beans and boil them for 12-14 minutes. Set aside.
  3. Add the sliced onion to a smaller bowl and cover with vinegar.
  4. Let it soak for 10 minutes.
  5. Transfer the soaked onion to a bowl. Add the tomatoes, balsamic vinegar, soy sauce, boiled green beans, and honey.
  6. Season with salt and pepper, add the panko and parsley. Mix everything.
  7. Serve drizzled with lime juice.
T-Bone Steak with Polenta and Sweet Corn Salad

T-Bone Steak With Polenta and Sweet Corn Salad

This may look like restaurant-stuff but know that if you can spare 30 minutes and you have all the ingredients ready at your side, you can easily do it, too. It’s all about putting together a polenta and a salad and grilling or frying a beautiful T-Bone steak.

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Ingredients Needed for T-Bone Steak With Polenta and Sweet Corn Salad

water
salt
â…” cup cornflour
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried coriander
1 pound t-bone steak
1½ tablespoons of olive oil
7 ounces of sweet corn
1 red onion, minced
2 teaspoons of mixed chili, sliced
1 teaspoon fresh coriander, chopped
1 tablespoon balsamic vinegar
1 tablespoon lemon juice

How to Make T-Bone Steak With Polenta and Sweet Corn Salad

  1. Heat some 2 cups of water in a pot over low heat. Salt it.
  2. Gradually add the cornflour while constantly whisking. Cook and whisk for 10 minutes. Set aside.
  3. Add the pepper, garlic powder, salt to taste, the paprika, and coriander to a small bowl. Mix until even.
  4. Place the steak on the work surface. Drizzle both sides with 1 tablespoon of olive oil and sprinkle with the paprika mixture. Coat and rub.
  5. Heat 1 – 2 teaspoons of vegetable oil in a grill pan over medium-high heat and add the coated steak. Fry for 10 minutes on both sides.
  6. Add the sweet corn, red onion, mixed chili, fresh coriander, balsamic vinegar, and lemon juice to a medium-sized bowl. Drizzle with the remaining olive oil and mix until even.
  7. Serve the steak portioned with sweet corn salad and polenta.
Salmon, Broccoli, and Pea Salad

Salmon, Broccoli, and Pea Salad

Let’s bring together the salmon and the green goodies. Salmon gets fried in a pan, broccoli and peas get boiled for just a few minutes and then they all get tossed together in a bowl. Oh, and serve this one warm! (duh)

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Ingredients Needed for Salmon, Broccoli, and Pea Salad

2 teaspoons olive oil
7 ounces salmon fillet
salt
pepper
4 ounces of frozen peas
3 ounces broccoli

How to Make Salmon, Broccoli, and Pea Salad

  1. Heat the olive oil in a pan over medium heat, add the salmon and season it with salt and pepper.
  2. Cook for 6-8 minutes on all/both sides.
  3. Fill a medium pot with water and bring to a boil.
  4. Add the peas and broccoli and cook for 5 minutes.
  5. Transfer the cooked veggies to a bowl.
  6. Pull apart the salmon meat ad add it to the bowl. Season with salt and pepper, mix and serve.
Pear and Lamb's Lettuce Salad with Brie and Citrus Vinaigrette

Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

Incredibly long name for a salad? Well, it’s an incredibly scrumptious salad! It’s not only about the successful blend of lamb’s lettuce (also known as ‘corn salad’), pear, red currants, and protein-rich Brie. It’s also about the vinaigrette based on orange and lemon juice.

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Ingredients Needed for Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

2 tablespoons orange juice
1 teaspoon balsamic vinegar
1 teaspoon lemon juice
2 teaspoons balsamic reduction sauce
1 pear, cored and sliced
6 ounces of lamb’s lettuce
2 tablespoons red currants
4 ounces Brie, cubed

How to Make Pear and Lamb’s Lettuce Salad With Brie and Citrus Vinaigrette

  1. Add the orange juice, balsamic vinegar, lemon juice, and balsamic reduction sauce to a small bowl. Mix them and set aside.
  2. Add the lamb’s lettuce, pear, currants, and Brie to a bowl. Drizzle with the citrus dressing and mix everything.
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