1 – Greek Salad
Eat this colorful salad with tomatoes, Feta cheese and black olives and feel the spirit of the sunny Greece. Feta cheese will add some more calories to the salad.
Prep Time: 15 min.│Servings: 4
Ingredients:4 big tomatoes
4 fresh cucumbers, peeled
2 big onions
4 bell peppers, red or yellow
20-25 canned black olives, pitted
7 oz Feta cheese
5 tbsp. Olive oil
1 tsp. dried Oregano
2 tbsp. soy sauce
3 tbsp. squeezed lime juice
salt and pepper
4 fresh cucumbers, peeled
2 big onions
4 bell peppers, red or yellow
20-25 canned black olives, pitted
7 oz Feta cheese
5 tbsp. Olive oil
1 tsp. dried Oregano
2 tbsp. soy sauce
3 tbsp. squeezed lime juice
salt and pepper
How to Prepare: 1 – Cut the tomatoes, cucumbers, onions and bell peppers into slices.
2 – Place all the vegetables in a bowl and pour the Olive oil, soy sauce and lemon juice, and then sprinkle with the dried Oregano.
3 – Cut the Feta cheese into cubes and combine with the vegetables.
4 – Add the pitted black olives, salt and pepper and serve.
Tip: You can place this salad in the fridge for 1-2 hours before serving.
2 – Place all the vegetables in a bowl and pour the Olive oil, soy sauce and lemon juice, and then sprinkle with the dried Oregano.
3 – Cut the Feta cheese into cubes and combine with the vegetables.
4 – Add the pitted black olives, salt and pepper and serve.
Tip: You can place this salad in the fridge for 1-2 hours before serving.
Nutritional Information: Calories: 403
Total fat: 8 oz
Total carbohydrates: 12 oz
Protein: 6 oz
Total fat: 8 oz
Total carbohydrates: 12 oz
Protein: 6 oz
2 – Green Walnuts Salad
Healthy green and light salad for those who like roasted walnuts and cucumber freshness!
Prep Time: 25 min.│Servings: 4
Prep Time: 25 min.│Servings: 4
Ingredients:
4 oz walnut halves
1 avocado
1 cucumber
4 oz spinach
1 broccoli
4 tbsp. canned peas
4 tbsp. lemon juice
2 oz Parmesan cheese, grated
salt and pepper
4 oz walnut halves
1 avocado
1 cucumber
4 oz spinach
1 broccoli
4 tbsp. canned peas
4 tbsp. lemon juice
2 oz Parmesan cheese, grated
salt and pepper
How to Prepare:
1 – Roast the walnut halves in the oven for 10 minutes until lightly browned and crispy.
2 – Now grind the walnut halves using a blender or a food processor.
3 – Peel the avocado and cucumber and then slice them.
4 – Boil the broccoli for 10 minutes and cool it.
5 – Wash the spinach and combine it with the avocado, broccoli, canned peas and cucumber.
6 – Add the salt, pepper and grated Parmesan cheese on top.
7 – Squeeze the lemon juice and pour over the salad and serve.
1 – Roast the walnut halves in the oven for 10 minutes until lightly browned and crispy.
2 – Now grind the walnut halves using a blender or a food processor.
3 – Peel the avocado and cucumber and then slice them.
4 – Boil the broccoli for 10 minutes and cool it.
5 – Wash the spinach and combine it with the avocado, broccoli, canned peas and cucumber.
6 – Add the salt, pepper and grated Parmesan cheese on top.
7 – Squeeze the lemon juice and pour over the salad and serve.
Nutritional Information:
Calories: 155
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 2 oz
Calories: 155
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 2 oz
3 – Colorful Summer Mix Salad
Summer is the colorful time when everything comes to life. Colorful Summer Mix Salad is simple to make and packed with vitamins.
Prep Time: 15 min.│Servings: 5
Prep Time: 15 min.│Servings: 5
Ingredients: 2 carrots
8 cherry tomatoes
1 red onion
1 seedless and fresh cucumber
5 fresh radishes
1 pomegranate seeds
handful of toasted peanuts
2 oz Tatsoi plant
2 oz Mizuna mustard greens
8 cherry tomatoes
1 red onion
1 seedless and fresh cucumber
5 fresh radishes
1 pomegranate seeds
handful of toasted peanuts
2 oz Tatsoi plant
2 oz Mizuna mustard greens
Dressing: 4 tbsp. Olive oil
2 tbsp. white wine vinegar
2 tbsp. liquid honey
salt and pepper
2 tbsp. white wine vinegar
2 tbsp. liquid honey
salt and pepper
How to Prepare: 1 – Peel the carrots, onion and cucumber.
2 – Then grate all the vegetables and halve the cherry tomatoes.
3 – Combine all the vegetables with the pomegranate seeds, Tatsoi plant and Mizuna mustard greens and mix in a big bowl.
4 -Now let’s start the dressing by combining the Olive oil and white wine vinegar and whisking well.
5 – Then add the liquid honey, salt and pepper and mix well.
6 – Pour the dressing over the salad, mix well, cover the bowl and then place the salad in the fridge for few hours.
7 – Add the toasted peanuts and you are free to serve!
2 – Then grate all the vegetables and halve the cherry tomatoes.
3 – Combine all the vegetables with the pomegranate seeds, Tatsoi plant and Mizuna mustard greens and mix in a big bowl.
4 -Now let’s start the dressing by combining the Olive oil and white wine vinegar and whisking well.
5 – Then add the liquid honey, salt and pepper and mix well.
6 – Pour the dressing over the salad, mix well, cover the bowl and then place the salad in the fridge for few hours.
7 – Add the toasted peanuts and you are free to serve!
Nutritional Information: Calories: 160
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 3 oz
Total fat: 5 oz
Total carbohydrates: 7 oz
Protein: 3 oz