Cucumber Salad

Ingredients:

3 Kirby cucumbers
2 tablespoons sour cream or plain yogurt
salt, fresh ground pepper
1 tablespoon chopped fine fresh dill 

Instructions:

Peel the cucumbers, then cut into thin slices. Add salt and let sit for 10 minutes. After 10 minutes, drain well. Add chopped dill and pepper. Mix well. Taste, adjust seasoning. Then add sour cream or plain yogurt and combine together.

ENJOY!!!

 

Beet Salad

Ingredients:

1 large beetroot
2 teaspoons vinegar
3/4 tablespoon sugar
salt, fresh ground pepper

Instruction:

Wash and cook a beet root in a pot about 1 hour or more until soft. After that, place the beet into cold water, then peel and grate on the grater (a large mesh). Add sugar, vinegar and salt. Mix well. Taste, adjust seasoning. At the end, add fresh ground pepper. Mix again.

ENJOY!!!

Red Cabbage Salad

Healthy crunchy salad……….

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Ingredients:

1 lbs head red cabbage (5 cups shredded)
1 small green pepper (1/4 cup diced )
1 carrot
1/2 onion
1 sweet apple
1/2 lemon
4 tablespoons vinegar
salt, pepper
1 tablespoon sugar
2-3 tablespoons olive oil

Instructions:  

Boil 6 cups of water in a pot, add 4 tablespoons vinegar, when water is boiling turn off the heat and add cored and finely shredded red cabbage. Cover the pot and let sit for 5 minutes, no longer. Drain. Meanwhile, peel and grate a carrot and apple, dice onion and green pepper very thin. Toss together red cabbage, carrots, apple, onion, and green pepper. Add extra virgin olive oil, freshly squeezed lemon juice, sugar, salt and ground pepper. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.

ENJOY!!!

Quinoa and Rice mix Salad

Very quick and easy to make salad. Great for lunch at work.

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Ingredients:

3/4 cup of rice and quinoa mix (you can use only quinoa or rice if desired)
1 small avocado
15 cocktail tomatoes
2 tablespoons linseed
1 tablespoon fresh dill  +2 tablespoons to prepare rice & quinoa mix
1/2  lemon
2 tablespoons sliced almonds
2 tablespoons sunflower seeds raw
salt, pepper

Instructions:

To boiling water add 2 tablespoons fresh chopped fine dill (for a better taste), rice & quinoa mix and cook according with instructions on the bag. Dice avocado, cut tomatoes in a half, chop fine dill. In a small frying pan, roast almonds and sunflower seeds. In a bowl, combine the cold rice & quinoa mix with avocado, tomatoes, roasted almonds & sunflower seeds, linseed and dill. Add lemon juice, salt and pepper. Mix together.

ENJOY!

 

 

 

Smoked Salmon Salad

Very easy and quick salad to make. Great for lunch.

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Ingredients:

2 hard boiled eggs
1 avocado
2 cucumbers
2 tablespoons chopped fine dill
6 oz Nova salmon
1/2 lemon
pepper

Instructions:

Dice eggs, avocado, cucumber, and salmon. Add dill, juiced lemon and pepper. In a bowl, mix everything together. Serve on bread, crackers or endive.

ENJOY!

Smoked White Fish Avocado Salad

I like to add avocado to many salads and dishes. Today I would like to show you another quick salad recipe with smoked white fish, avocado and pickle. You don’t have to add any yogurt or mayonnaise just mashed avocado to hold the mixture together.

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Ingredients:

1 small avocado
2 dill pickles
12 oz (1 1/2 cup)  smoked white fish
salt, pepper

Instructions:

Dice avocado and pickles. Combine fish, pickles and a mashed avocado in a bowl. Add salt and pepper, add lemon juice if desire.  Mix everything together. Eat it with or without a bread.

Enjoy!

Tomato Salad in Yogurt

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Ingredients:

12 oz ripe cherry tomatoes
1/4 small red onion cut into thin slices 
3 – 4 tablespoons organic plain yogurt
fresh ground pepper, salt

Instructions:

Tomato cut in a half , if necessary into wedges; if you use bigger tomato, also dig out the green part. A red onion cut into thin slices. In a bowl, mix  tomato, onion, fresh ground pepper and salt. Let stand  for 5 minutes. Add yogurt and stir. Cover, refrigerate at least 10 minutes to blend flavors.

ENJOY!