Category: salad dressing

Wild Herbs with Goat Cheese and Pomegranate

This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.

Preparation time 16 minutes

Ingredients:
4 – 5 Tbsp. of goat’s cream cheese
1 small bunch of chives
1 shallot
1 Tbsp. of hazelnuts
2 Tbsp. of pomegranate seeds
3 Tbsp. of olive oil
1 Tbsp. of white wine vinegar
1 tsp Dijon mustard, coarse-grained
Cress according to taste
2 handfuls of wild herbs

Preparation:
In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!

Kohlrabi Fennel Salad

This delicious salad is perfect paired with a protein for a great lunch!

Ingredients:
1 serving of feta
1 serving of vegetables (kohlrabi, fennel)
1 Tbsp. of flaxseed oil
1 Tbsp. of apple cider vinegar
1 serving of strawberries
Salt and pepper

Preparation:
Cut all the ingredients into small pieces. Mix the apple cider vinegar and flaxseed oil to make the dressing and then pour over all of the ingredients. Serve with your protein of choice and enjoy!

Asparagus-Mango Salad with Wild Garlic

Is it possible to eat wild garlic raw? Of course! Try this delicious salad recipe and let us know what you think!

Ingredients:
1 serving of green asparagus
Wild garlic
1 serving of goat cheese
1 serving of mango
1 Tbsp. of walnut oil
1 Tbsp. of balsamic vinegar
Vegetable stock
Fresh herbs (such as chives)
Salt and pepper

Preparation:
Wash and clean the asparagus and cut into bite-sized pieces. Steam asparagus briefly in vegetable stock. Peel the mango and cut into cubes. Dice the goat’s cheese as well. Wash wild garlic and pat dry. Wash herbs, shake dry and chop coarsely. Mix all salad ingredients gently. Mix a dressing with walnut oil, balsamic vinegar, salt, freshly ground pepper and chopped herbs. Combine the dressing with the salad and enjoy!

Strawberry Arugula Salad with Monkfish

This tasty combination of arugula and strawberries is perfect for the beginning of summer!

Ingredients:
1 serving of monkfish (or a protein according to your plan)
1 serving of arugula
1 Tbsp. of chopped onion
1 serving of strawberries
1 Tbsp. of balsamic vinegar
Oil
Salt and pepper

Preparation:
Wash the arugula and pat dry. Wash the strawberries and cut them into slices. Peel the onion and then cut into fine strips. Mix the balsamic vinegar with salt and pepper and a little oil. Season the fish with salt and pepper and then cook in a pan with a little oil in a pan for about 2 minutes per side. Spread the arugula on a plate, add the strawberry slices and onion and sprinkle with the vinegar dressing. Place the fish next to it or on it and enjoy!

Arugula Salad with Mango Dressing

This delicious salad is a perfect side dish and packed full of bold flavors!

Ingredients:
1 serving of vegetables (olives and arugula)
1 Tbsp. of chopped shallots
1 serving of mango
Balsamic vinegar
Salt and pepper

Preparation:
Pureé the olives with balsamic vinegar, salt and pepper. Peel the mango, remove the flesh from the core and cut into small cubes. Purée some of the cubes with the dressing, set aside the rest. Add the shallots to the dressing. Wash, clean and dry arugula. Mix with the mango cubes and the dressing. Pair the salad with any protein according to your plan – a fish fillet or tofu are two delicious options.

Chickpea and Mint Salad

This light salad is packed full of flavor and absolutely delicious. Give it a try and let us know what you think!

Ingredients:
1 serving of chickpeas
1 serving of vegetables
Apple cider vinegar
1 tablespoon of oil
Fresh parsley
Fresh mint
Salt and pepper

Preparation:
Wash the chickpeas, soak overnight and then cook them (if you are pressed for time canned chickpeas work as well). Prepare a salad from the vegetables of your choice and a dressing from the remaining ingredients. Drain the chickpeas, cook over medium heat until crispy, season and add over the salad. Enjoy! 

Tip: The mint taste becomes more intense if you prepare the dressing a few hours before eating and let the flavors develop.

Field Salad with Walnuts

Even though it’s cold outside, we don’t always have to have a warm meal – today we have a recipe for a delicious winter salad.

Ingredients:
1 1/2 cups (35 g) lamb’s lettuce (can substitute other leafy vegetables)
25 g chopped walnuts
1 shallot
2 tsp. apple cider vinegar
1 Tbsp. oil
1 serving of protein (whatever is on your plan)
Salt and pepper

Preparation:
Wash and then pat dry the lamb’s lettuce. Whisk the vinegar, oil, shallots, salt and pepper together for the dressing. Add the walnuts to the lamb’s lettuce, add the dressing and serve with your protein of choice!

Beet-orange salad with Walnuts

Our beet themed week continues with another delicious and refreshing recipe!

Ingredients:
1 serving of walnuts
1 orange
1 serving of beets
Walnut oil
Grated horseradish
Salt and pepper

Preparation:
Grate the beets and juice an orange. Chop the walnuts roughly and roast them in a dry pan. Keep 1 1/2 tablespoon of nuts for the garnish. Make a dressing with orange juice, oil, horseradish, salt and pepper. Then add the toasted walnuts and beets together and mix the dressing. Sprinkle with leftover nuts and enjoy!

Light Spring Salad

This salad is fresh and delicious, perfect for phase 2. You can easily adjust this recipe to make it oil free by removing the avocado and making a dressing without it. This way you can enjoy the salad even in the first 14 days!

Ingredients:
1 serving of baby spinach
1 serving of chickpeas (if using dried make sure to soak overnight)
1 serving of bell pepper
25 g avocado
Apple cider vinegar
Fresh herbs (Basil, rosemary, chives all work great here)
Salt and pepper


Preparation:
Core the bell pepper and then cut into small, bite-sized pieces. Remove the pit of the avocado and then add it to a blender along with apple cider vinegar, water, and your herbs of choice. Blend until smooth and add water if the mixture is too thick. Then season with salt and pepper and set aside. In a bowl, add the baby spinach, chickpeas, and bell pepper. Pour the dressing over top and enjoy!

Avocado Salad Dressing

This salad dressing without oil is ideal for phase 2 and when you have avocado on your plan.

Ingredients:
20 g avocado
Apple cider vinegar
Salt
Freshly ground black pepper
Herbs (e. g. garlic, parsley, chives, dill …) 

Preparation: 
Puree the avocado with a little water, season with vinegar, salt and pepper, add some chopped parsley or other herbs. Add to your favorite salad and enjoy!

Notes:
If you have tomato or cucumber on your plan, you can add this to the dressing.
If you do not have vinegar on your plan, you might want to add fruit for some added flavor.