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Kohlrabi and Apple Salad

Kohlrabi and Apple Salad

What about bringing the mild crispiness of kohlrabi and apple together? This way, an incredibly refreshing and tasty salad takes shape in only 5 minutes. Flavor it further with an acidic and hot dressing. This way, summer heat will be easier to cope with.

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Ingredients Needed for Kohlrabi and Apple Salad

1 tablespoon olive oil
1 tablespoon lemon juice
1 chili, finely chopped
1 teaspoon lime zest
salt
1 kohlrabi, julienned
1 red apple, julienned
lemon zest for garnishing

How to Make Kohlrabi and Apple Salad

  1. Add the olive oil, lemon juice, chili, lime zest, and a dash of salt to a small bowl. Mix until even. Set the dressing aside.
  2. Add the kohlrabi and apple to a bowl and mix them. Drizzle with dressing.
  3. Serve garnished with lemon zest.
Pork Ribs With Couscous Salad

Pork Ribs With Couscous Salad

How long has it been since you’ve tasted some finger-licking (literally) pork ribs? If you follow our lead, you’ll flavor yours with whiskey, soy sauce, and fajita seasoning. You’ll then fry them and bake them. And as these guys will cook in the oven you’ll put together a couscous and baby spinach salad.

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Ingredients Needed for Pork Ribs With Couscous Salad

10 pork ribs
50 millilitres of whisky
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
1 teaspoon mixed peppercorns
1 teaspoon fajita seasoning
1 tablespoon cilantro
1 ½ tablespoons of olive oil
1 teaspoon brown sugar
3 ounces of baby spinach
1 small red onion, chopped
2 ounces of walnuts, crumbled
2 radishes, finely sliced
1 cup couscous, boiled

How to Make Pork Ribs With Couscous Salad

  1. Put the ribs in a bowl. Add the whiskey, soy sauce, balsamic vinegar, mixed peppercorns, fajita, cilantro, and 1 tablespoon of olive oil. Mix to coat the ribs.
  2. Heat 1 tablespoon of vegetable oil in a heat-proof skillet over high heat and add the coated ribs. Fry for 5 minutes on all sides.
  3. Sprinkle them with brown sugar and bake them for 20 minutes at 400⁰F/195⁰C.
  4. Add the baby spinach, onion, walnuts, and radish to a bowl, drizzle with the remaining olive oil and mix until even.
  5. Add the boiled couscous and mix more. Serve the pork ribs over couscous salad.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

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Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Sushi Salad

Sushi Salad

Imagine your sushi rolls exploded in a creative and peaceful manner right in front of you. This is how they would probably look on your very plate. You will find all the sushi ingredients plus a few more in this healthy and easy salad.

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Ingredients Needed for Sushi Salad

3 ounces of sushi rice
1 teaspoon white wine vinegar
hot water
⅓ broccoli
6 kale leaves
1 avocado
2 tablespoons of lime juice
salt
pepper
1 tablespoon honey
1 teaspoon soy sauce
1 teaspoon ginger, shredded
1 teaspoon chili flakes
3 ounces of smoked salmon, thinly sliced

How to Make Sushi Salad

  1. Add the sushi rice to a pot over low heat and cover it with water. Add the vinegar, cover with the lid and boil for 10 minutes.
  2. Fill a bowl halfway with hot water and submerge the broccoli and kale leaves. Soak them for 20-25 minutes.
  3. Scoop out the avocado pulp and add it to a bowl, then mash it. Add 1 teaspoon of lime juice, season with salt and pepper and mix. Set aside.
  4. Add the honey, soy sauce, the remaining lime juice, ginger, and chili flakes to a small bowl. Mix until even.

Caramelized Fruit Salad With Vanilla Sauce

Now that it’s winter, finding fresh fruit is somewhat difficult. Then again, you can always buy frozen ones. What can you do with them? You can try this wonderful dessert. Rhubarb, mango, and cranberries, all caramelized with sugar, and with a thick vanilla sauce as a side. If you want, you can serve them in tall margarita glasses, just to impress your friends!

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Ingredients Needed for Caramelized Fruit Salad With Vanilla Sauce

For the sauce:

5 eggs
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon rum extract
1 cup heavy cream

For the salad:

⅔ cup sugar
3 ounces of rhubarb, frozen
3 ounces of mango, frozen
1 ounce cranberry, frozen
1 tablespoon butter
2 tablespoons of heavy cream
¼ lemon
0.5 ounce raisin

How to Make Caramelized Fruit Salad With Vanilla Sauce

  1. Add the eggs inside a mixing bowl along with the sugar. Mix them for 2-3 minutes until you get a smooth mixture. Add the vanilla and rum extract. Pour the heavy cream, and mix for an additional 2 minutes to incorporate it into the mixture.
  2. Separately, heat a skillet over medium heat. Melt the sugar. Add the frozen rhubarb, mango, and cook them for 2 minutes, until they start to soften. Add the frozen cranberries and stir.
  3. Add the butter over the fruit and stir. Pour the heavy cream and squeeze the juice from a quarter of a lemon. Add the raisins and cook for 1-2 more minutes.
  4. Serve the caramelized fruit salad with vanilla sauce on top.
Caprese Salad

Caprese Salad

The Caprese salad is a no-brainer and refreshing starter and you should give it a try. The secret to this salad is fresh mozzarella. Putting it together takes less than 10 minutes and the juicy tart tomatoes perfectly pair the fresh creamy cheese.

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Ingredients Needed for Caprese Salad

2 medium tomatoes
4 ounces of organic mozzarella
2 teaspoons of extra virgin olive oil
sea salt
fresh basil leaves
pepper

How to Make Caprese Salad

  1. Slice the tomatoes and the fresh mozzarella balls. Arrange them in a circular pattern on a plate or serving tray.
  2. Drizzle with olive oil, season with sea salt and pepper and garnish with basil leaves.
Taco Ground Beef with Avocado Salad

Taco Ground Beef With Avocado Salad

This flavor-packed dish has it all, Keto-style of course. It has vegetables, it has meat and it has even organic dairy. A creamy and beefy nutritious full meal, ready to enchant your palate and keep you healthy and fit.

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Ingredients Needed for Taco Ground Beef With Avocado Salad

1 large avocado, diced
1 small onion, minced
1 teaspoon garlic powder
sea salt
2 tablespoons of fresh cilantro, chopped
1 small tomato, diced
1 pound ground beef
½ cup water
1 tablespoon golden taco seasoning
1 cup organic sour cream
½ cup organic cheddar, grated
1 cup lettuce, chopped

How to Make Taco Ground Beef With Avocado Salad

  1. Add the diced avocado to a bowl and mash it using a fork.
  2. Add the onion, garlic powder, cilantro, and tomato, season with sea salt, then mix until even. Set aside.
  3. Heat a pan over high heat and add the ground beef. Break it into smaller chunks. Cook and occasionally stir until browned.
  4. Add the water and taco and stir them in. Lower the heat and simmer for 10 minutes.
  5. Serve the avocado salad over beef and top with organic sour cream and organic cheddar. Add some lettuce, too.
Lamb Shoulder with New Potato Salad

Lamb Shoulder With New Potato Salad

The lamb shoulder is tender enough to be baked at higher temperatures and get its juices sealed. Rubbing in salt also helps. Besides that, flavoring the lamb meat is always an excellent idea, so let’s add lemon zest to the rub and cherry tomatoes into the pan. But you’re not done until you serve this with new potato and baby spinach salad.

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Ingredients Needed for Lamb Shoulder With New Potato Salad

salt
14 ounces of new potatoes
10 ounces of lamb shoulder
1 teaspoon lemon zest
5 ounces of cherry tomatoes
1 teaspoon olive oil
pepper
1 cup baby spinach

How to Make Lamb Shoulder With New Potato Salad

  1. Fill a pot halfway with water, salt it and heat it. Add the new potatoes and boil for 15-20 minutes or until tender.
  2. Place the lamb shoulder on the work surface. Season with lemon zest and salt and rub in.
  3. Transfer to a baking pan, add the cherry tomatoes and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.
  4. Smash the cooked potatoes and add them to a roomy bowl with the baby spinach. Season with salt and mix until even.
Roasted Pork Tenderloin with Carrot and Zucchini Salad

Roasted Pork Tenderloin With Carrot and Zucchini Salad

Invite friends to partake in enjoying this sear and bake pork tenderloin. Pair the meat with a refreshing salad of carrot and zucchini flat noodles, enhanced with radish, green peas, and lemon juice.

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Ingredients Needed for Roasted Pork Tenderloin With Carrot and Zucchini Salad

1 pound pork tenderloin
3 teaspoons of olive oil
salt
1 tablespoon paprika
pepper
5 medium carrots
2 medium zucchini
5 radishes, sliced
1 cup green peas
1 tablespoon lemon juice

How to Make Roasted Pork Tenderloin With Carrot and Zucchini Salad

  1. Place the tenderloin on the work surface. Drizzle it with 2 teaspoons of olive oil and season with salt, paprika, and pepper on both sides. Rub in.
  2. Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and add the coated tenderloin. Sear it on all sides.
  3. Bake for 15 minutes at 400⁰F/200⁰C.
  4. Lengthwise cut the carrots into long thin slices using the peeler. Do the same with the zucchinis.
  5. Transfer them to a large bowl. Add the radishes, green peas, and lemon juice. Season with salt and pepper and mix until even.
Fusili Pasta Salad with Avocado Dressing

Fusili Pasta Salad With Avocado Dressing

Quickly put together a pasta salad, which is not just a simple salad, but a symphony of textures and flavors. And you only need 10 minutes to do it. It’s al dente fusilli seconded by mildly crispy bell peppers and mixed with juicy cherry tomatoes. Enrich it with sharp coconut milk and avocado dressing.

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Ingredients Needed for Fusili Pasta Salad With Avocado Dressing

1 teaspoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons of lemon juice
⅓ cup coconut milk
½ avocado
1 teaspoon mustard
salt
pepper
1 cup cooked fusilli
½ medium yellow bell pepper, cut into sticks
½ cup cooked baby carrots
1 small cucumber, diced
3 ounces of yellow cherry tomatoes, wedged
3 ounces of red cherry tomatoes, wedged
0.5 medium orange bell pepper, cut into sticks
1 small red onion, sliced

How to Make Fusili Pasta Salad With Avocado Dressing

  1. Add the vinegar, olive oil, lemon juice, coconut milk, avocado, and mustard to a blender.
  2. Season with salt and pepper, then blend until smooth. Set aside.
  3. Add the cooked fusilli, yellow and orange bell pepper sticks, baby carrots, cucumber, yellow and red cherry tomatoes, and red onion to a bowl.
  4. Add the avocado dressing and mix until even using two spatulas.
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