Six boring zero salads to enjoy

Whole Wheat Pasta Salad with Yogurt Mint Sauce

Whole wheat pasta salad with yogurt and mint sauce real food

– 80 grams of integral propellers

– 1 piece of gorgonzola

– 1 egg

– 1 can of natural tuna

– Smoked salmon

– 4 cooked prawns

– 1/2 tomato

– 3 pecan nuts

For the yogurt sauce:

– 1 Greek yogurt

– 1 tablespoon of EVOO

– 1 tablespoon of lemon

– 1 small garlic

– Salt

– Freshly ground black pepper

– A few mint leaves

Bake the whole wheat helices and let them cool. Boil the egg and let it cool. Once cold, peel it and cut it into pieces.

We cut the gorgonzola into pieces. Drain the can of tuna. Shell the prawns and cut them in half. Cut the smoked salmon into pieces. Cut the tomato into squares. We cut the pecans into four pieces.

We put the Greek yogurt in a bowl, we add the EVOO, the lemon, the crushed garlic (or very finely chopped), salt and pepper. We move everything well. Chop the mint leaves and set aside. On a plate we put the integral propellers and on top the other ingredients assembled to our taste, on the yogurt sauce and sprinkle with chopped mint.

seasonal salad

Seasonal salad.
Seasonal salad. – @greta.saldbar

This salad combines: spinach, brown and wild rice, grilled curry romanesco, red cabbage, Greta’s baked chicken, grilled sunflower seeds and tamarind vinaigrette.

Escarole and orange salad

Escarole and orange salad.
Escarole and orange salad. – @shootecook

– Escarole

– Orange or tangerine

– Lawyer

– Nut

– Parmesan cheese

For dressing:

– 3 tablespoons of EVOO

– 1 tablespoon of orange juice

– 1 teaspoon old fashioned mustard

– Salt and ground pepper to taste

Thoroughly wash and drain the endive leaves. Put them on a plate or salad bowl. Add the orange segments and the avocado cut into pieces.

On top put the walnuts and some parmesan shavings. To make the dressing, combine all the ingredients in a glass and add it to the salad when you’re ready to eat it.

Cesar salad

Cesar salad.
Cesar salad. – @beautifullydeliciousblog

Cup and a half of cooked chickpeas

– 1/2 teaspoon garlic powder

– 1/2 teaspoon of salt

– 1/2 teaspoon of paprika

– 1 tablespoon of extra virgin olive oil

For the vegan caesar sauce:

– 1/2 cup of raw cashews soaked 4 hours or 30 minutes in hot water

– 1 tablespoon of mustard

– 1/3 cup of water

– 2 tablespoons of extra virgin olive oil

– 1 teaspoon garlic powder

– 1/2 teaspoon of salt

For the vegan parmesan (for one boat):

– 1 cup raw cashews

– 1 teaspoon of salt

– 1 teaspoon garlic powder

– 4 tablespoons nutritional yeast or brewer’s yeast

Preheat the oven to 200C. We put in a tray for the oven: the chickpeas with oil and spices and stir well. Bake for 20 minutes, take them out, stir and bake again for 20 minutes.

For the sauce, we simply add all the ingredients to a blender and beat until you have a creamy, smooth sauce. To make vegan parmesan, combine all ingredients in a blender, food processor or hand blender and grind until the consistency of parmesan powder. We put the four handfuls of cut green leaves in a bowl, add the sauce and mix well.

– Serve with the sauce on two plates. Add the freshly baked chickpea croutons and sprinkle some vegan Parmesan on top. To enjoy!

burrata salad

Burrata salad.
Burrata salad. – @shootecook

– 150 grams of burrata

– 150 grams of artichokes

– 75 grams of roasted peppers

– A handful of canons

– 1 tablespoon of pesto (based on EVOO, fresh basil, pine nuts and parmesan)

Start by cutting the artichokes in half and the peppers in strips. We put a handful of lamb’s lettuce at the bottom of the plate. Then we place the artichokes and peppers.

Add the burrata. Season with a pinch of salt and add the homemade pesto.

Potato and sardine salad

Potato and sardine salad.
Potato and sardine salad. – @withingredientessecreto

– 2 medium potatoes

– 100 grams of cherry tomatoes

– Assorted lettuce leaves

– 1 can of sardines in olive oil

– 1/4 teaspoon of oregano

– Salt

– Black pepper

– Extra virgin olive oil

– 1/2 teaspoon old mustard

– 2 tablespoons apple or sherry vinegar

Wash the potatoes well and without drying them, cook them in the microwave for 8 minutes. Once this time has elapsed, leave another 3 or 4 minutes with the microwave closed. This way of preparing potatoes is very fast and in doing so we save energy and water.

Let the potatoes cool a bit and peel them. Cut into slices as thick as you like and place them on a plate or platter. Cut the tomatoes in half and fry for a few minutes in a pan with 2 tablespoons of oil and over high heat. Add salt and oregano and set aside.

РPlace the sardines on the saut̩ed potatoes and tomatoes, as well as the little sauce they generated. Put a touch of black pepper and if you want to add a touch of green, place a few leaves of mixed lettuce or arugula.

For the dressing, mix one tablespoon of vinegar, three tablespoons of virgin olive oil and half a teaspoon of mustard in a jar, and shake vigorously. (If you need more dressing, remember that the proportion is always three times more oil than vinegar). Dress up all the previous set and enjoy a delicious salad and something different.


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