Salad Recipes

Preparation [25 minutes]

Cook the penne pasta according to the directions on the package. Drain and rinse under cold running water.

Cut the avocados in half, carefully remove the seed with a sharp knife and spoon the flesh out of the skin. Cut 1 avocado into slices and the other into cubes.

Puree the avocado cubes with curry powder, honey, Greek yogurt and lime juice into a fresh dressing. Season with salt and pepper.

Drizzle the chicken with olive oil and season with salt and pepper.

Heat a grill pan without oil or butter and grill the chicken for 15 minutes until done. Turn halfway through the baking time.

Meanwhile, peel the mango, cut the pulp from the seed and then slice it.

Spoon the avocado dressing, mango, baby spinach, blueberries, raspberries and pecans into the chicken pasta salad.

Cut the chicken fillet into diagonal slices and divide over the pasta salad together with the slices of avocado.

Ingredients [4 people]

• 250 g penne pasta

• 2 avocados

• 1 tsp curry powder

• 1 tsp honey

• 5 tbsp greek yoghurt

• 1 lime (squeezed)

• Salt

• pepper

• 4 chicken breast

• olive oil

• 1 mango

• 100 g baby spinach

• 125 g blueberries

• 125 g raspberries

• 100 g pecans

Preparation [25 minutes]

Cut the fennel and cucumber into wafer-thin slices and the chicory into strips lengthwise. Core the apple and cut into strips of the same size. Cut the rind from one orange so that you can carefully cut out the segments with the knife (without skin).

Bring a pan of water to the boil and cook the eggs for 8 minutes. Scare, peel and cut into wedges.

Coarsely chop the pecans and roast in a dry frying pan for a few minutes until golden brown.

4Squeeze the juice of the remaining orange and mix with 3 tablespoons of extra virgin olive oil and the mustard to form a smooth dressing.

Mix the fennel, cucumber, chicory, apple, lamb’s lettuce, blackberries, orange segments and half of the pecans together. Serve with the egg wedges and the dressing and garnish with the remaining pecans.

Ingredients [4 people]

• 500 grams of chicory

• 4 pieces of eggs

• 300 grams of blackberries

• 2 pieces of fennel

• 1 piece of cucumber

• 1 piece of apple

• 75 grams of lamb’s lettuce

• 1 handful of pecans

• 2 pieces of oranges

• 1 tablespoon of coarse mustard

Preparation [20 minutes]

Bring a pan of water with salt to the boil.

Wash the potatoes and cut them into equal pieces. Boil them for about 15 minutes.

Drain the potatoes and let them evaporate on a plate lined with kitchen paper.

Boil the eggs for 8 minutes. Drain and rinse with cold water. Peel and roughly chop the eggs.

Bring another pan with water and a little salt to the boil. Cut the cauliflower into florets and cook for about 4 minutes.

Cook the peas in a pan with water and salt.

Finely chop the chives.

In a large bowl, combine the buttermilk, semi-vinegar, mustard, honey and chives.

Remove the leaves from the radishes and cut into quarters.

Cut the cheese into small cubes.

Mix the potatoes, eggs, cauliflower, chives, radishes, cheese and peas with the dressing and season with salt and freshly ground pepper.

Ingredients [4 people]

• 800 g waxy potatoes

• 2 eggs

• 1 cauliflower

• 200 g frozen green peas

• ½ bunch of chives

• 40 ml buttermilk

• 4 tbsp halvanaise

• 1 tbsp French mustard

• 1 tbsp honey

• 1 bunch of radishes

• 100 g mature cheese (piece)

Extra: kitchen paper

Preparation [30 minutes]

Light the BBQ.

Peel the pineapple, cut into slices and remove the hard inside.

Cut the avocados in half and carefully remove the pit with a sharp knife. Scoop out the flesh from the skin and cut into 1 cm strips. Drizzle the pineapple and avocado with olive oil.

Slice the grill bread and divide the grill cheese and red onions on top.

Stir the coriander into the Greek yogurt. Grate the zest of the limes, juice 1 fruit and cut the other lime into wedges. Then mix the lime zest and juice, together with the sambal, into the yogurt.

Roughly chop the pistachios.

Grill the avocado, pineapple and grill bread on the BBQ until nice grill marks are visible. This is about 2 minutes per side.

Arrange the lamb’s lettuce and snack cucumber on a plate and divide the grilled pineapple and avocado on top. Drizzle with the spicy yogurt dressing and garnish with the pistachios.

Ingredients [1 person]

• 1 pineapple

• 2 avocados

• olive oil

• 280 g grill bread

• 120 g   grill cheese

• 1 Red onion (in rings)

• 10 g coriander (finely chopped)

• 100 g Greek yoghurt  

• 2 limes

• 1 tbsp  sambal

• 100 g   pistachios (capped)

• 75 g lamb’s lettuce

• 100 g   snack cucumber (sliced)

Preparation [10 minutes]

Mix the young leaf lettuce with arugula with the raspberry and red fruit mix in a large bowl. Halve the grapes and add. 

Halve the avocado, remove the pit. Cut the flesh in the skin crosswise. 

Scoop out the flesh with a spoon and add the avocado cubes to the salad. 

Peel the kiwis and cut into equal pieces. Add to the salad. 

Beat the oil with the crema di balsamic vinegar and mustard. Season with salt and freshly ground pepper. 

Pour the dressing over the salad just before serving. Sprinkle with the salad seed mix.

Ingredients [4 people]

• 80 grams of young leaf lettuce with arugula

• 125 grams of raspberries

• 130 grams of red fruit mix

• 150 grams of grapes

• 1 avocado

• 2 kiwis

• 4 tablespoons olive oil

• 2 tbsp balsamic cream

• 1 teaspoon fine mustard

• 50 grams of raw organic salad mix