Recipe – Summer Salads

Arugula and Spinach salad with Pistachios and Pomegranate

Ingredients:

  • Arugula
  • Baby spinach
  • Grated carrots
  • Blueberries
  • Pomegranate
  • Pistachios

Dressing:

  • Olive oil
  • Lemon juice
  • Salt and pepper

Directions:

Mix everything together for the salad, except the pistachios. Add the salad dressing and combine everything together. Add the nuts on top. Enjoy!

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Tuna Salad with Lettuce and Avocado

For this salad, you have the option to add the tuna or have it without it. The first picture shows it without tuna, and the rest is with tuna.

Ingredients:

  • Lettuce
  • Cherry tomatoes
  • Mango
  • Avocado
  • Tuna
  • Dried cranberries
  • Sesame seeds

Dressing:

  • Olive oil
  • Lemon juice
  • Salt and pepper
  • Poppy seed dressing

Directions:

  1. Mix together lettuce, cherry tomatoes, sliced mangoes as the base of the salad.
  2. Combine olive oil, lemon juice, salt and pepper. Mix in with the salad base.
  3. Add the tune on top and spread evenly.
  4. Add avocado, dried cranberries and sesame seeds.
  5. Put a little bit of the poppy seed salad dressing if you like!
  6. Enjoy!

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Salad with Tandoori Chicken Breast

I always use leftover chicken breast for salads and sandwiches. You can make the tandoori chicken breast from scratch as well.

Ingredients:

  • Lettuce
  • Cherry tomatoes
  • Cucumber
  • Blueberries
  • Tandoori chicken breast

Dressing:

  • Poppy seed dressing/caesar salad dressing

Directions:

  1. Marinate chicken breast with boxed tandoori spice, yogurt, ginger and garlic paste, paprika and salt. Cover and bake it for 30 minutes. (I’ll try to post a more detailed tandoori chicken recipe soon!).
  2. Mix together lettuce, cherry tomatoes, cucumber and blueberries.
  3. Add the salad dressing of your choice and mix lightly.
  4. Add the tandoori chicken breast on top et voila! Enjoy 🙂

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