I’ll publish the recipes for these three salads without any amount of ingredients. Make as much as you feel is needed, just remember that if you are using a seed mix the seeds have to be roasted first. Heat up the pan and roast the seeds in butter, but do not burn seeds or butter then mix them with the salad.
(in the photo above)
- Grated carrots
- Cherry tomatoes
- Piel de Sapo or Cantaloupe melon
- Seed mix (sunflower, pumpkin, soybean)
- Sugar, salt, lemon pepper
- Parmesan chips
- Lemon balsamic dressing
- Lemon juice
Grate the carrots and season them with lemon and sugar.
Cut all the other ingredients and arrange them as you like or just mix them all.
Add some oil (I prefer to use vegetable oil, because olive oil always tastes bitter in salads). Sprinkle some sugar, salt and lemon pepper. Finally pour in some lemon balsamic dressing and decorate with Parmesan chips.
- Orange paprika
- Black olives
- Seed mix (roasted, see the first salad)
- Mint leaves
Slightly salted, sugared and oiled, proper salad dressing is added to the plate.
The seed mix has been roasted just like with the previous salad. You can make a salad dressing to your taste – I have just used some lemon balsamic dressing.
- Kiwi fruit
- Orange paprika
- Iceberg salad
- Mozzarella or Feta
The cauliflower has been pre-cooked in slightly salted water, when it is evenly cooked rolled in melted butter and then left to cool down.
The avocado has been cut in small cubes and then marinated with lemon and salt for about ½ an hour.
Cut all the ingredients and set them on a plate. Season with sugar, salt and oil. Decorate with Mozzarella or Feta cheese.