Delicious salads for HLS. Book series «Gods of nutrition and cooking»

Ingredients:

– 2 chicken breasts

– 1 large mango

– 2 medium avocados

– 1 red onion

– 1 cucumber

– 1 chili pepper

– 1 lime

– 2 tbsp. l. olive oil

Preparation:

1. Cut the chicken breasts into pieces and fry over medium heat until golden brown.

2. Chop the mango, avocado, red onion and cucumber into pieces and place in a large bowl.

3. Grind the chili pepper and add to the bowl.

4. In a separate bowl, whisk together lime juice, olive oil, salt and pepper.

5. Add the fried chicken to the bowl with the remaining ingredients and stir to combine.

6. Pour the sauce over the salad.

7. Serve on a large plate and enjoy the taste of this chic salad.

Bon appetit!

3. POMEGRANATE WORLD SALAD WITH ROST BEEF AND POMEGRANATE

Ingredients:

– 500 g roast beef

– 1 bunch of arugula

– 1 pomegranate

– 50 g walnuts

– 100 g chopped parmesan

– 2 tbsp. l. olive oil

– 2 tbsp. l. balsamic vinegar

– 1 tbsp. l. honey

– salt and pepper to taste

Preparation:

1. Cut the roast beef into thin slices.

2. Divide the arugula and place on a plate around the roast.

3. Prepare the pomegranate: remove the seeds and place them on top of the arugula.

4. Fry the walnuts in a dry frying pan until golden brown.

5. Sprinkle nuts over salad.

6. Cut the Parmesan into thin slices and place on a plate around the arugula.

7. For the dressing, combine olive oil, balsamic vinegar, honey, salt and pepper in a bowl.

8. Drizzle dressing over salad and roast beef.

Bon appetit!

4. COUSCUS SALAD WITH VEGETABLES AND FETA

Ingredients:

– 1 cup couscous

– 1 large cucumber

– 2 medium tomatoes

– 1 red onion

– 1 bunch of fresh herbs (dill, parsley, mint)

– 2 tbsp. l. olive oil

– 2 tbsp. l. fresh lemon juice

– 1 tsp. honey

– 1 tsp. ground coriander