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Salads

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For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

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Asian food is really my weakness. So you can imagine the thrill of uncovering Bok Choy at a local supermarket. Bok Choy is a Chinese cabbage and it is full of vitamins. So we finally found it and decided to get inventive. It’s now one of the most frequent accompaniments to our everyday dishes. You can use Bok Choy as a substitute to all of your salads and cooked vegetables and cook it in different ways every time.

Tonight, for dinner, here’s how you can make use of Bok Choy to go alongside, say, a nice omelette or grilled protein.

All you need (for 2 persons) is:

– Bok Choy (as much as you’d like of course)

– 2 Small Shallots (sliced)

– Oyster sauce (1 to 2 tablespoon)

– Salt and Pepper

– Olive or vegetable oil for greasing the wok or pan

DSC_0004DSC_0010How to make it:

1) In a lightly greased wok (or pan), cook the shallots

2) Add the oyster sauce and the Bok Choy

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3) Serve when the Bok Choy has a darker color and is no longer crunchy looking

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It’s simple, delicious and full of goodness!