Salads - Refreshing and nutritious

Drain edamame. Mix 10 g edamame into a puree with 1 tablespoon oil and lemon juice, season with salt and pepper.

Wash spinach and lettuce leaves. Wash and grate the carrot. Peel and core the apple and cut into pieces.

Arrange the lettuce leaves, spinach, grated carrots and apple pieces in a bowl. Add edamame.

Mix everything together with the edamame puree and serve. Optionally, crush the pine nuts and sprinkle over the salad.

Briefly boil the bulgur in water with 1 teaspoon of vegetable stock. Then let it soak for 20 minutes.

Wash lettuce and spinach and pat dry. Peel the carrot and the apple and grate them into thin strips.

For the dressing: Whisk together the oil and vinegar with salt and pepper. Optionally add honey.

Arrange lettuce leaves and spinach in a bowl, place cooled bulgur on top, spread grated ingredients on top, drizzle with dressing and serve.

Wash and dry the lettuce and spinach. Wash and grate the carrot.  Wash the lime well and grate off some of the zest. Squeeze lime.

Optionally, peel and stone the avocado and cut into cubes or strips.

For the dressing: mix mustard, honey, lemon juice and oil with salt and pepper.

Arrange the lettuce, spinach, grated carrots in a bowl, then pour the dressing over it.

Briefly boil the bulgur in water with 1 teaspoon of vegetable stock. Then let it soak for 20 minutes.

Wash and pat dry the lettuce and spinach. Wash and grate the carrot and celery. Halve tomatoes.

Mix the lettuce and grated vegetable pieces into the bulgur. Mix the vinegar and oil, season with salt and pepper, mix with the salad and serve.

Optionally sprinkle with grated cheese.
Pour into a bowl and serve.

Drain kidney beans and corn. Set aside some of the bean water. Wash lamb's lettuce, wash and dice tomatoes. Chop the parsley finely. Squeeze lime.

Mix together the salad ingredients and place in a bowl.

For the dressing: mix the lime juice and oil with salt and pepper and some finely chopped parsley.

Optionally peel, stone and dice the avocado and add.
Mix the dressing with the salad ingredients and serve.

Drain edamame. Mix 1 tbsp oil and soy sauce, season with salt and pepper. Peel and core the apple and cut into small pieces. Mix the apple and edamame with the dressing.

Wash and pat dry the lettuce and spinach. Cut lettuce into strips. Clean carrot and cut into small pieces. Wash cabbage and cut into thin strips. Heat 1 tbsp oil in a pan, fry cabbage strips and carrot pieces in it.

Put the salad in a bowl, spread the fried vegetables and the edamame-mango mixture over it.

Season with salt and pepper and serve.

Drain corn. Wash, deseed and cut the bell pepper into pieces. Peel and dice the onion.
Fry all ingredients in oil in a pan.

Peel cucumber and beetroot. Cut the cucumber into pieces, grate the beetroot. Place salad and fish ingredients in a bowl.

Then add the fried vegetables. Season with salt and pepper.

Optionally cut the sun-dried tomatoes into pieces, crumble the feta cheese, pour over the salad and serve.

Cut the chicken breast fillet into thin strips and fry in a pan with 1 tablespoon of oil until golden brown. Tear the wrap (toast) into small pieces and fry in the chicken frying pan with the 2 remaining tablespoons of oil until golden brown.

Wash lettuce and cut into pieces. Mix the oil and the juice of half a lemon, season with salt and pepper. Marinate salad with dressing.

Put everything together in a bowl. Add chicken and add fried wrap (toast) croutons.

Optionally sprinkle with grated parmesan.

Boil the noodles and rinse with cold water. Lightly toast the pine nuts in a pan over low heat.

Wash rocket or alternatively lettuce well, spin dry and cut into smaller pieces.

Place everything in a bowl or REBOWL, season with salt and pepper.

Oil, vinegar, optional: finely chopped garlic clove, onion, mustard, honey, mix together and pour over the salad just before eating. Mix everything well and serve.

Wash the potatoes, cut in half and cook in a saucepan with salted water for about 10 minutes.

While cooking, wash and finely chop the chili. Peel the garlic and onions, halve and cut into half rings. Place the white wine vinegar, honey and some oil in a small bowl and season the dressing with salt and pepper.

Heat oil in a frying pan or in a grill pan. Drain the potatoes, place the cut side in the grill pan and fry until golden brown.

While cooking, wash and thinly slice the cucumber. Mix the potatoes, cucumber slices and the dressing and set aside for about 5 minutes, then serve.