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Roasted Chicken and Couscous Veggie Salad

Roasted Chicken and Couscous Veggie Salad

Chicken and salad? They go very well together on the same plate. Just about everybody knows it. Just marinate the chicken breast in a spicy and hot mixture before roasting it. For the salad, pair couscous with healthy tomatoes, parsley, and spring onion.

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Ingredients Needed for Roasted Chicken and Couscous Veggie Salad


For the marinade:

½ cup water
2 tablespoons of vegetable oil
1 tablespoon soy sauce
1 teaspoon paprika powder
1 tablespoon white wine vinegar
pepper
salt
1 red chili, sliced
1 teaspoon lime juice
10 ounces of chicken breast

For the couscous:

⅔ cup couscous
1 cup hot water

For the couscous veggie salad:

½ cup fresh parsley
4 spring onions, chopped
2 tomatoes, diced
1 tablespoon vegetable oil
1 teaspoon lime juice
salt
pepper

How to Make Roasted Chicken and Couscous Veggie Salad

For the marinade:
  1. Add the chicken breast halves to the bowl and marinate for two hours.
  2. Place the marinated chicken breast on a baking tray, pour some marinade over it and roast for 25 minutes at 360⁰F/180⁰C.
Soaking the couscous:
    For the couscous veggie salad:
    1. Serve the roasted chicken breast sliced over a bed of salad.
quinoa and avocado salad with shrimp

Quinoa and Avocado Salad With Shrimp

The raw freshness of a salad has warm weather and summer written all over it. You can make it richer by adding quinoa and shrimp. Take the time to fry the shrimp on both sides for a crunchier texture and cook the quinoa separately for 20 minutes for a fluffier one.

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Ingredients Needed for Quinoa and Avocado Salad With Shrimp

½ cup quinoa
1 tablespoon butter
2 garlic cloves, crushed
4 ounces of shrimp
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
4 ounces of cherry tomato quartered and halved
1 avocado, sliced
1 ounce black olive, pitted
1 spring onion, sliced
1 teaspoon olive oil
1 tablespoon lemon juice

How to Make Quinoa and Avocado Salad With Shrimp

  1. Fill a cooking pot halfway with water and place it over medium heat. Add the quinoa, stir and cook for 20 minutes. Set aside.
  2. Melt the butter in a skillet over medium heat, add the garlic and shrimp, and cook the shrimp on both sides until golden brown.
  3. Transfer to a bowl, add the dill, parsley, cherry tomatoes, avocado, black olives, spring onion, the cooked quinoa, olive oil, and lemon juice. Toss all using two spatulas.
hot and spicy chicken breast with cabbage salad

Hot and Spicy Chicken Breast With Cabbage Salad

Chicken and salad go together like horse and carriage. So, first toss cabbage, parsley, and carrots together with mixed seeds and mayo to make a refreshing salad. Next, cook the meat with cumin, five-spice, and red chili. When mixing it all together add more freshness with some spring onion.

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Ingredients Needed for Hot and Spicy Chicken Breast With Cabbage Salad


For the salad:

½ cabbage, shredded
2 carrots, shredded
1 tablespoon fresh parsley, chopped
2 tablespoons of mixed seeds (store-bought)
1 tablespoon mayonnaise
salt
pepper

For the meat:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
7 ounces of chicken breast
1 teaspoon five-spice powder
salt
pepper
1 teaspoon mustard
1 red chili, sliced
1 spring onion, chopped

How to Make Hot and Spicy Chicken Breast With Cabbage Salad

For the salad:
  1. Add the cabbage, carrots, fresh parsley, mixed seeds, and mayonnaise, to a bowl; season with salt and pepper, and mix.
For the meat:
  1. Heat the vegetable oil in a skillet over medium heat, add the cumin seeds, chicken meat, five-spice powder, season with salt and pepper, and stir-fry for 10 minutes. Add the mustard and red chili and cook and stir for 1-2 minutes. Transfer to the salad bowl and also add the spring onion.
roast lamb shoulder with salad and potatoes

Roasted Lamb Shoulder With Potatoes and Salad

If you’re searching for a nutritious meat, lamb is your answer, being loaded with protein, vitamins, and minerals. To make a feast from your lamb meat, marinate it with a flavorful mixture made from rosemary, oregano, cinnamon, garlic and a lot of lemon juice. Roast the lamb in parchment paper to keep all the juices in. Serve it with the classic salad and potatoes.

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Ingredients Needed for Roasted Lamb Shoulder With Potatoes and Salad

3 garlic cloves
1 teaspoon lime zest
1 teaspoon fresh oregano leaves, chopped
1 teaspoon cinnamon
salt
pepper
2 rosemary sprigs, chopped
2 teaspoons of vegetable oil
1 pound lamb shoulder
½ cup lime juice
4 medium-sized potatoes, quartered

For the salad:

2 ounces of baby spinach
2 ounces of cherry tomato
1 red onion, sliced
½ cucumber, sliced
3 ounces of black olive, halved
1 tablespoon fresh parsley, chopped
salt
pepper
1 teaspoon red wine vinegar
2 teaspoons of vegetable oil

How to Make Roasted Lamb Shoulder With Potatoes and Salad

  1. Add the garlic, lemon zest, fresh oregano, cinnamon, some salt and pepper, rosemary, and vegetable oil to a grinding mortar. Crush them.
  2. Add the lamb meat into a bowl, cover it with the spicy mixture and pour over it the lime juice. Set aside.
  3. Line a baking tray with parchment paper, spread vegetable oil on it using a kitchen brush, and place the spiced lamb meat in there. Wrap it in the parchment paper and roast for 50 minutes at 400⁰F/200⁰C.
  4. Remove it from oven, unwrap it, add the potatoes around it and the remaining spicy mixture. Roast for 25 minutes at 360⁰F/180⁰C.
For the salad:
  1. Serve the lamb garnished with potatoes and salad.
Spinach and Grape Salad

Spinach and Grape Salad

What’s the new culinary trend regarding salads? Adding fruit to the mix. That brings freshness to the salad and a new and interesting flavor. Here we’ve mixed two types of fruit (pear and grapes) with spinach, carrot, and top everything up with toasted almond flakes and a touch of gorgonzola. You can make it at home in about 10 minutes, so don’t feel lazy today and start cooking!

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Ingredients Needed for Spinach and Grape Salad

2 tablespoons of almond flakes
1 tablespoon honey
2 tablespoons of lemon juice
2 tablespoons of vegetable oil
3.5 ounces of spinach
1 carrot
1 ounce white grapes
1 pear, thinly sliced
1 ounce red grapes
0.5 ounce gorgonzola, diced

How to Make Spinach and Grape Salad

  1. Heat a skillet over medium heat, add the almond flakes and toast them for 1 minute.
  2. Thinly slice the carrot with the vegetable peeler.
  3. Prepare the salad dressing. Mix the honey, lemon juice, and oil into a small bowl.
  4. Start assembling the salad. Add the spinach in a large salad bowl.
  5. Add the carrot, grapes, pear, and toasted almond flakes.
  6. Add the gorgonzola and the dressing.
  7. Toss the salad and serve.
Warm Chicken and Veggie Salad

Warm Chicken and Veggie Salad

What is our favorite salad? It’s the salad that doesn’t feel like you’re on a perpetual diet. And we have a savory one right here. Instead of using chicken breast, we’ve used some savory chicken thighs, flavored with garlic and paprika. We’ve mixed them with lettuce, bell pepper, some sauteed veggies, and finished everything off with some shredded parmesan.

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Ingredients Needed for Warm Chicken and Veggie Salad

1 teaspoon garlic powder
salt
pepper
1 teaspoon sweet paprika
1 tablespoon vegetable oil
4 boneless chicken thighs
7 ounces of frozen mixed vegetables
0.5 green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
0.5 orange bell pepper, thinly sliced
3 ounces of lettuce, chopped
1 tablespoon olive oil
1 tablespoon lemon juice
parmesan (optional)

How to Make Warm Chicken and Veggie Salad

  1. Add the spices into a small bowl and mix them with the vegetable oil.
  2. Add the thighs in a large bowl and pour the spice mix over them.
  3. Cover the chicken with foil and refrigerate for the next 60 minutes.
  4. Place them over the hot grill and cook them for 7 minutes per side, or 15 minutes total time.
  5. Next, fill a saucepan halfway with water and place it over medium heat.
  6. Bring it to a boil and start cooking the frozen veggies.
  7. Cook the veggies according to the instructions on the package.
  8. Take out the chicken and thinly slice it.
  9. Add the chicken in a large bowl along with the veggies, bell peppers, and lettuce salad.
  10. Pour the olive oil and lemon juice and toss the salad.
  11. You can serve the salad with some thinly sliced parmesan on top!
Veggie and Tuna Salad

Veggie and Tuna Salad

A classic tuna salad usually has lettuce and sweet corn as mains. But we made this one differently, by adding green beans, bell pepper, and cherry tomatoes, to make it more satisfying. Still, we have one more secret ingredient! The dressing, which is cooked a little bit on the stove before getting it into the salad.

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Ingredients Needed for Veggie and Tuna Salad

½ teaspoon coriander seeds
½ teaspoon cumin seeds
2 chilis, sliced
1-2 teaspoons olive oil
2 garlic cloves, chopped
¼ cup red wine vinegar
3.5 ounces of canned green beans
1 red bell pepper, diced
1 red onion, diced
5 fresh basil leaves, chopped
5 mint leaves, chopped
7 ounces of canned tuna
7 cherry tomatoes, halved

How to Make Veggie and Tuna Salad

  1. Heat a skillet on the stove and add the coriander, cumin, and one of the chili peppers. Stir and cook 1-2 minutes, to release the flavors. Transfer the seeds and chili to a mortar and grind them using the pestle.
  2. Heat 1 teaspoon of olive oil in a skillet and add the garlic. Cook 30 seconds, then add the ground mixture and the red wine vinegar. Cook until the vinegar reduces by half.
  3. Add the canned green beans, red bell pepper, red onion, chili, basil, mint, tuna, and cherry tomatoes to a bowl. Drizzle with the remaining olive oil and season with salt and pepper.
  4. Add the vinegar and seed mixture. Stir to combine all the ingredients.
Chickpea and Carrot Salad

Chickpea and Carrot Salad

This chickpea and carrot salad is fresh and nourishing at the same time. The spicy dressing goes extremely good with the sweetness of the carrot. You can shred or slice the carrot with a knife, but we recommend you use the vegetable peeler to get really thin slices.

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Ingredients Needed for Chickpea and Carrot Salad

¼ cup pumpkin seeds, shelled
2 tablespoons of sherry vinegar
1 tablespoon extra virgin olive oil
2 garlic cloves, crushed
salt
pepper
½ cup canned chickpeas
1 carrot, thin slices
1 celery stick, sliced
2 spring onions, chopped into pieces
1 tablespoon dill

How to Make Chickpea and Carrot Salad

  1. Heat a skillet on the stove and roast the pumpkin seeds for 1-2 minutes.
  2. Add the sherry vinegar, olive oil, garlic, salt, and pepper to a bowl. Stir to combine them all.
  3. Add the chickpeas, carrot slices, celery, spring onion, dill, and roasted pumpkin seeds to a bowl. Add the dressing and mix.
Asian Shrimp and Black Rice Salad

Asian Shrimp and Black Rice Salad

This Asian shrimp and black rice salad is hearty and nourishing, so you can serve it as a main dish for dinner. Black rice is a good source of iron, vitamin E, and antioxidants, so you should include it more often in your diet.

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Ingredients Needed for Asian Shrimp and Black Rice Salad

5 ounces of black rice
salt
2 tablespoons of soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
½ teaspoon fresh ginger, grated
½ teaspoon garlic powder
4 ounces shrimp
1 spring onion, sliced
½ cup canned pineapple, cubes
10 fresh mint leaves

How to Make Asian Shrimp and Black Rice Salad

  1. Add the black rice in a cooking pot. Pour 1 1/2 cup of water over it. Add salt and bring the water to a boil. Cover with a lid and boil the rice for 25 minutes. When ready, give it a good stir and set aside.
  2. Add soy sauce, sesame oil, vinegar, ginger, garlic powder, and a pinch of salt to a small bowl. Mix the Asian vinaigrette.
  3. Add half of the Asian vinaigrette to a skillet on medium-high heat. Add the shrimp and cook it for 2-3 minutes, flipping to cook on both sides until pink. Coat with the vinaigrette.
  4. Add the spring onion and stir for 1 more minute.
  5. Add the cooked rice, cooked shrimp, fresh mint, the remaining Asian vinaigrette, and pineapple cubes to a bowl. Mix them all. You’ll make 2 servings.
Greek Salad Skewers

Greek Salad Skewers

Instead of mixing all the ingredients in a bowl, how about making these Greek salad skewers? They’re easy and fit nicely in a party buffet! Or you can try them anytime you want to eat in front of your TV without making a mess.

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Ingredients Needed for Greek Salad Skewers

3 ounces of feta cheese, cubes
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
salt
pepper
5 cherry tomatoes, halved
1 English cucumber, sliced
½ cup pitted Kalamata olive

How to Make Greek Salad Skewers

  1. Add the feta cheese cubes, olive oil, lemon juice, garlic, fresh dill, parsley, salt, and pepper to a bowl. Use a spoon to stir gently and combine the flavors.
  2. Make the Greek skewers by alternating cherry tomatoes, cucumber slices, kalamata olives, and herbed feta cubes on the same skewer.
Broccoli and Pomegranate Salad

Broccoli and Pomegranate Salad

Raw broccoli is crispy, crunchy and fresh, which is exactly what makes this salad so tasty. We’ve also added pomegranate seeds and roasted almond flakes, so you can enjoy it more, and include it more often into your diet because it’s really healthy!

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Ingredients Needed for Broccoli and Pomegranate Salad

3 tablespoons of almond flakes
1-2 teaspoons Dijon mustard
1-2 garlic cloves, crushed
1 tablespoon of apple cider vinegar
1-2 tablespoons of olive oil
sea salt
5 ounces of fresh broccoli, small florets
1 red onion, chopped
2 tablespoons of pomegranate seed
1 ounce Cheddar, grated

How to Make Broccoli and Pomegranate Salad

  1. Place a skillet on the stove and roast the almond flakes stirring until they turn golden. Set them aside.
  2. Add the Dijon mustard, garlic, apple cider vinegar, olive oil, and a pinch of sea salt in a small bowl. Stir to combine the flavors.
  3. Add the broccoli, red onion, pomegranate seeds, Cheddar cheese, and the roasted almonds to a salad bowl.
  4. Add the mustard dressing and stir. Season the salad with salt and pepper by taste.
Marinated Pork Chops with Chickpea Salad

Marinated Pork Chops With Chickpea Salad

Our marinated pork chops served with chickpea salad is a satisfying dish for your lunch. You won’t need to eat anything else until dinner. It’s also very tasty, because of the lemony marinade we’ve used not only for marinating the meat, but also for cooking the chickpeas and red onion.

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Ingredients Needed for Marinated Pork Chops With Chickpea Salad

½ teaspoon lemon zest
1 teaspoon fresh rosemary leaves, chopped
2 garlic cloves, crushed
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 pound pork chops, 4 boneless chops
1 red onion, diced
2 tablespoons of sherry vinegar
1 cup canned chickpeas
3.5 ounces of arugula

How to Make Marinated Pork Chops With Chickpea Salad

  1. Add the lemon zest, chopped rosemary, garlic, lemon juice, and olive oil to a medium bowl. Stir to make the marinade.
  2. Coat the pork chops with the marinade. Cover the bowl with a plastic wrap and let the meat marinate for 30 minutes.
  3. Place a skillet on the stove without adding any fat in it. Lay the marinated pork chops in it and fry them for 3-4 minutes on each side. If necessary, flip them over once in a while. When ready, set them aside.
  4. Take another skillet and place it on the heat. Add the remaining marinade and the red onion. Cook the red onion until it softens.
  5. Add the sherry vinegar and 1-2 tablespoons of water. Simmer for 1 minute, until the sauce thickens slightly. Add the canned chickpeas, season with some salt and pepper, stir and cook for 2-3 more minutes.
  6. Combine the arugula leaves with cooked chickpeas and serve the salad with pork chops.
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