SALADS

1 serving

1 cup mix green leaves
½ diced avocado
¼ cup goat cheese in cube or crumbled
¼ cup sliced mushrooms
1 tbsp sesame or sunflower seeds
1 tsp olive oil
pinch of salt
lemon or Vinegar Juice

In a bowl put the green leaves, then add avocado, mushrooms and goat cheese. Dress with olive oil, salt and lemon. Garnish with sesame seeds on top and serve.

2 servings

2 cups celery, half moon thin slices
1 diced avocado
¼ cup finely chopped fresh cilantro (optional)
1 tablespoon chopped walnuts
little olive oil
lemon juice
pinch of salt
pepper to taste

In a serving bowl place the celery, avocado, cilantro and walnuts, mix well, and dress with a pinch of salt, olive oil, lemon juice and pepper to taste. Let stand a few minutes to soften the celery.

2 servings

1 avocado
1 tomato
¼ cup thinly sliced red onion
little olive oil
pinch of salt
ground pepper

Cut the avocado and tomato in cubes, place them in a serving bowl and add onion, mix and season with a pinch of salt, olive oil and ground pepper.

2 servings

1 ripe avocado peeled, halved and pitted
2 tbsp chopped tomato, and bit more for garnish
2 tbsp canned tuna
1 tbsp plain greek yogurt non-fat unsweetened
ground pepper

Place avocado halves on a plate and set aside. Wash tuna in a colander with plenty of water to remove excess salt and preservatives. Drain well. In a mixing bowl place the tuna, add tomato and yogurt. Stir well and fill the avocado halves. Garnish with tomato and ground pepper to taste.

2 servings

100 gr sliced mushrooms
juice of 1 lemon
1 tbsp chopped parsley
1/4 tsp sea salt
pepper to taste
1 serving of chopped lettuce (or cabbage or baby spinach)

Place lemon juice in a small bowl, add parsley, salt and pepper. Stir until well combined. Set aside.
Place mushroom slices on a plate. Drizzle with lemon mixture and serve with chopped lettuce as a side.

2 servings

½ head cauliflower
1 tbsp finely chopped onion
½ tbsp finely chopped red bell pepper
½ tbsp finely chopped green bell pepper
½ minced garlic clove (optional)
little olive oil
1/4 tsp sea salt

Cut the cauliflower into florets and remove the stem. Place in a food processor and process the cauliflower in 1-second pulses until completely broken down into rice-sized granules. Some florets or large pieces might remain intact. Pull these out and set them aside. Transfer the cauliflower rice to another container and re-process any large pieces.
If you do not have a processor, you can grate the cauliflower with a box grater to make the rice.
Heat spray olive oil in a pan, add onion, bell peppers and garlic. Sauté about 2 to 3 minutes, add the cauliflower, mix well and let cook covered for 6 to 8 minutes over low heat , it is not necessary to add water. Season with a pinch of salt and serve.
You can also use a carrot and celery stir-fry instead of bell peppers. And you can make it cold as a salad with the vegetables you want.

2 servings

½ cup cooked lentils
1 chopped chive
¼ cup chopped tomato
¼ cup chopped zucchini
1 tbsp chopped cilantro
lemon or vinegar
pinch of sea salt

In a serving bowl place lentils, add chive, tomato, zucchini and cilantro. Stir and season with lemon and a pinch of salt. Stir well and serve.

2 servings

2 cups sliced angel hair thin green or red cabbage
½ carrot, julienne or coarse grated
¼ cup finely chopped fresh cilantro
little olive oil
lemon juice or vinegar
pinch of sea salt
ground pepper

In a serving bowl place the cole, carrot and cilantro, mix well, and dress with a pinch of salt, olive oil, lemon juice and pepper to taste. Let stand a few minutes to soften the coleslaw

2 servings

2 servings

2 servings

½ cucumber, peeled and finely sliced
1/3 cup chopped cilantro
¼ cup thinly sliced red onion
little olive oil
lemon juice or vinegar to taste
pinch of salt
ground pepper

In a mixing bowl place the cucumber, onion and cilantro, mix well and season with a pinch of salt, oil, lemon juice or vinegar and ground pepper to taste.

2 servings

1 bunch of asparagus
¼ cup chopped red bell pepper
1 cup torn lettuce
pinch of sea salt
vinegar or lemon juice.
pepper to taste

Cook asparagus and let them cool. Cut the asparagus in 3 or 4 pieces.
In a platter place the lettuce, arrange asparagus over lettuce, sprinkle bell pepper. Dress with salt, ground pepper and lemon juice.