| Quinoa Salad |
|
Quinoa
Mango
Grapefruit
Celery
Green Radish
Parsley
Dill
Olive oil
Sea Salt
Black Pepper
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1/2 a glass of Quinoa grains stand over night in a warm water, rinse it, drain.
Slice Mango into 1’’ pieces. Peel Grapefruit and clean it it from the middle
skins; break into smaller pieces. Dice Celery. Dice very thinly Green Radish.
Cut Parsley and Dill. Mix everything together; add sea salt and black pepper;
sprinkle with olive oil.
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| Zucchini and Avocado Salad |
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Corn
Snow Peas
Tomatoes
Avocado
Zucchini
Onion
Parsley
Lemon juice
Olive oil
Sea Salt
Black Pepper
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Cut, slice and dice everything. Then mix it up, sprinkle with salt, pepper,
lemon juice and olive oil
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| Watercress Salad |
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Watercress
Avocado
Onion
Pumpkin seeds
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That is the easiest salad to make! Wash the leaves, put them into a bowl. Dice
onions. Cut avocado in half, scoop it with the spoon into the bowl. Sprinkle
avocado with sea salt and black pepper and a few drops of lemon juice and olive
oil. Mix up everything with your hands, separate into serving plates and top
each serving up with pumpkin seeds
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| Beet and Zucchini |
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Young Zucchini
Carrots
Onions
Parsley
Beets
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Shred carrot, beets and zucchini. Cut onions in half and dice it. Mix all of
the ingredients in the bowl and add chopped parsley. Whisk in lemon juice, add
a table spoon of olive oil. Variations: you can also add snow peas if they are
available. Top up the dish with sesame seeds.
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| Red Quinoa Salad |
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½ glass Quinoa
Snow Peas
Yellow, Red
or Orange Pepper
Zucchini
Corn
Onions
Parsley (chopped)
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Let ¼ glass of Quinoa grains stand over night in a warm water, rinse it, drain.
Bit up all ingredients of the vinaigrette in a smaller bowl and put it in the
fridge while you are making the salad.
Vinaigrette
----
½ tea spoon of Dijon mustard
2 garlic cloves
Sea Salt and Black Pepper
One ring of Lemon
Table spoon of either Olive or Avocado oil
---
Cut kernels off the cob with a sharp knife. Dice zucchini and pepper. Cut snow
peas and shred onion. Rinse quinoa thoroughly and drain well, add it to all
other ingredients. Mix everything together and toss salad with the vinaigrette.
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| Lentils with Kale |
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Kale
Sprouted Lentils
Green onions
Parsley
Dill
Sea salt
Black pepper
Olive oil
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Cut lentils into thin peices, chop onions, parsley and dill. Add sprouted
lentils (I decided to use orange ones to make slad more colorful). Add sea salt
and pepper if you desire. Sprinkle with olive oil
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| Salad with Spinach and Tofu |
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Spinach
Parsley
Green onions
Tofu
Cherry Tomatoes
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Before you start making this salad, please, make the Vinaigrette first in order
to let it stand for 5-7 minutes.
Vinaigrette
---
1 clove of garlic
1 tea spoon mustard
Juice of squeezed lemon ring
Olive oil
Bit up all ingredients together, let it stand while you are preparing salad.
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| Salad with Spinach and sprouted Mung
beans |
|
Spinach
Alfalfa
Sprouted green beans
Olive or grapeseed oil
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Shred spinach; mix it with alfalfa and green beans. Sprinkle with oil
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| Salad with Chickpeas |
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Radishes
Pickle
Alfalfa sprouts
Dill
Parsley
Kale
Soaked Chickpeas
Olive or Grapeseed oil
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Soak Chickpeas for a day or two, constantly changing and swirling water. Drain
just before you are ready to make the salad. Cut radishes in half, and then
slice them. Cut pickle in half lengthwise and then slice it too. Chop dill and
parsley, add shredded kale. Mix up everything, sprinkle with olive oil and top
up the dish with alfalfa sprouts
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