Summer Caprese Salad

Summer is the best season for juicy and flavorful tomatoes. One of easiest yet delicious dishes using tomatoes is a simple caprese salad, perfect for a summer lunch or dinner!

Ingredients:
2 large tomatoes
Fresh mozzarella
Fresh basil leaves
Balsamic vinegar
Salt and pepper

Preparation:
Cut the tomatoes and mozzarella into 1/4 inch thick slices. Then on a plate layer in alternating fashion the mozzarella and tomato slices. Season with salt and pepper and drizzle lightly with balsamic vinegar. Then decorate the top with the fresh basil leaves and enjoy!

Tips: To make it more of a salad you can layer the mozzarella and tomatoes on a bed of fresh arugula or spinach. You can also drizzle olive oil over the salad or add olives for additional flavor.

Pineapple Shrimp Salad

This sweet and savory salad is easy to put together and delicious!


Ingredients:

1 baby pineapple
1 red chili pepper
1 garlic clove
4 tbsp. of olive oil
6 shrimps
1 tbsp. balsamic vinegar
1 tsp. Dijon mustard, coarse-grained
1 handful of lettuce, ready for use

Preparation:
Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and 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.

Leek Salad with Soybean Sprouts

This leek salad combines sweet and savory for a delicious light and refreshing salad.

Ingredients:

1 serving of soybean sprouts
1 serving of leeks
1 serving of fruit (mango or apple would work great!)
Curry powder
Balsamic vinegar
Salt and pepper

Preparation:
Cut your fruit of choice into pieces. Wash soybean sprouts and set a small portion aside. Wash the leeks, peel them and cut them into thin rings. Heat a pan with a little water and cook the soybean sprouts and leeks in it briefly. Season with curry powder, salt, pepper and vinegar. Allow to cool, add fruit and serve.

Carrot Ginger Salad

This carrot and ginger salad is perfect for anyone in Phase 3 of their plan! Give it a try and let us know what you think.

Ingredients:
1 serving of vegetables (carrots, spring onions)
Fresh ginger
1/4 tsp. coriander seed
1 Tbsp. lemon oil
Lime juice
Salt and pepper

Preparation:
Toast the coriander seeds in a dry pan, let them cool and then use a mortar and pestle to grind finely. Wash and clean the carrots and then grate finely. Wash the spring onions and then slice into thin rings. Peel the ginger and grate finely. Set aside a teaspoon of spring onion for the garnish. Put all the ingredients in a bowl and mix. Season to taste and garnish with the spring onions before serving. For extra flavor try experimenting with other spices and flavors such as chili. Enjoy with your protein of choice!

Mushroom Salad with Croutons

In keeping with this week’s salad theme we have another delicious recipe today. Give it a try and let us know what you think!

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
Apple cider vinegar
Garlic clove
Salt and pepper
Rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Thinly slice the mushrooms. Halve the papaya, remove the seeds with a spoon and cut into slightly larger cubes. Heat a pan and cook the mushrooms with the garlic and season with salt and pepper. Arrange mushrooms, lettuce and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut bread into cubes, season and roast in a pan until crispy. Add the croutons to the salad and enjoy!

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!