Non-standard flavor combinations: salads. Book series «Gods of nutrition and cooking»

6. Serve the salad on a large plate.

Bon appetit!

2. SALAD «NUT DUO» WITH WALNUT AND FETA

Ingredients:

– Iceberg lettuce leaves

– 1 cucumber

– 1 red onion

– 50 g walnuts

– 90 g feta cubes

– 2 tbsp. l. olive oil

– 1 tbsp. l. honey

– 1 tsp. mustard

– salt and freshly ground black pepper to taste

Preparation:

1. Tear iceberg lettuce leaves into pieces and place on a large plate.

2. Add sliced cucumber and red onion.

3. Place the walnuts in a dry frying pan and fry over medium heat until golden brown.

4. Cut the feta into cubes and add to a plate.

5. Mix olive oil, honey and mustard in a bowl. Add salt and freshly ground black pepper to taste.

6. Pour the prepared sauce over the salad and mix thoroughly.

7. Sprinkle walnuts on top of the finished salad.

Bon appetit!

3. QUINOA AND TUNA SALAD

Ingredients:

– 1 cup quinoa

– 1 can (200 g) canned tuna

– 1 cucumber

– 1 red pepper

– 1 cherry sprig

– 20 g sesame seeds

– 2 tbsp. l. olive oil

– 1 tbsp. l. soy sauce

– 1 tbsp. l. honey

Preparation:

1. Rinse the quinoa in cold water and then boil in salted water over medium heat. Discard the liquid and leave to cool.

2. Mash the tuna with a fork.

3. In a large bowl, combine quinoa, tuna, diced cucumber and red pepper and halved cherry tomatoes.

4. Mix olive oil, soy sauce and honey in a bowl.

5. Fry sesame seeds in a dry frying pan until golden brown.

6. Pour the prepared sauce over the salad and mix thoroughly.

7. Sprinkle roasted sesame seeds on top of the finished salad. Ready!

Bon appetit!

4. SALAD WITH CHICKEN FILLET AND MANGO «EXOTIC»

Ingredients:

– 2 chicken fillets

– 1 large mango

– 1 large cucumber

– 1 red onion

– 2 tbsp. l. olive oil

– 2 tbsp. l. soy sauce