Easy and healthy salads.

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All dishes are for four persons. Dressings are only suggestions, you may use what ever you prefer instead..

Ham salad with broccoli:

300 grams broccoli.
250 grams of cooked ham into cubes.
 chopped parsley
4 hard boiled eggs

3 tablespoons oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
Salt and pepper

Share broccoli into small florets and boil it in salted water for 2-3 minutes. Mix with diced ham and chopped parsley
Whisk the marinade together and mix into the salad
Share the eggs in half and put them in salad.

Cold potato salad.

1 kg small boiled potatoes (preferably unpeeled, as it is here, all the vitamins are.)
½ kg peas
1-2 aurker
1 bunch chives

5 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon sweet mustard
salt, pepper
1-2 finely chopped garlic cloves (optional)

Cut the potatoes into quarters and mix them with peas and sliced cucumbers
Whisk the dressing together, and mix in the potatoes with finely chopped chives.
Leaf lettuce into small pieces and place it in a bowl. Put the potato salad in.

Avocado Salad

2 avocados
1 sps lemon juice
3 tomatoes, sliced
1 bunching onion, sliced


 2 tablespoons oil oil
1 tablespoon freshly squeezed lemon juice
½ teaspoon sugar
1 minced garlic clove
salt, pepper

Split the avocados and remove stones. Take avocados out of their shell, and cut them into slices. Drip lemon juice over.
Mix the avocado slices with the remaining ingredients, and with the marinade.
Serve bread on the side. 

Green pasta salad.

300 grams cooked pasta.
1 small courgette
A little bit of spring onion
1-2 cloves garlic
fresh basil leaves


1 cup sour cream 18% fat
fresh basil leaves
2 cloves garlic
50 grams pine nuts
50 grams freshly grated cheese
salt and pepper

Grate Courgettes on the grater and cut the spring onions very finely. Mix it with crushed garlic and finely cut basil.
Dressing: Mix the finely chopped basil in sour cream with crushed garlic and finely chopped pine nuts and grated cheese. season with salt and pepper.

Mix the courgette mixture into the dressing and mix everything with the pasta.

Chicken salad with bacon.

1 whole roasted or boiled chicken
1 head of lettuce, shredded
approximately 200 grams peas
8-10 green olives, sliced
1 red pepper, shredded
4-8 slices fried bacon
1-2 servings of oil-vinegar marinade or a dressing of your choice.

Cut the chicken meat into slices from the breast bone, and shred the rest of the meat.
Distribute the shredded lettuce on a flat, or semi-deep dish. Put in the shredded chicken, peas and olives. Pour marinade over.
Place slices of chicken on the salad and add pepper strips and bacon around the meat.

Great as a lunch.

– CK

How to make, cook and serve pasta


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