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Tag: Salads

Roasted pumkin salad

~ 4 Servings ~ Time 1 h 15  ~ Preheat oven 200C ~ 1 week in the fridge ~

Ingredients

  • 300 g pumpkin

  • 1 cup (150 g)crumbled feta or goat’s cheese

  • 50 g rocket

  • 4 tbsp extra virgin olive oil (60 ml)

  • 5 tbsp (40 g) Pumpkin seed

  • 1 tbsp Soy sauce (15 ml)

  • salt and pepper, to taste

Steps

  1. Preheat the oven to 200°C

  2. Peel and cut the pumpkin into bite sized cubes

  3. Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the coconut aminos. Season with salt and pepper and bake for 30-40 minutes. Remove from oven and let cool.

  4. To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.

  5. Sprinkle with the Pumpkin seed (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top.

  6. Store in a container in the refrigerator for up to one week.

Nutritional data

Shrimps cobb salad jars

~ 2 Servings ~ Time 30 min ~ 2 days in the fridge ~

Ingredients

  • 8-10 large Prawns (170gr)
  • 4 hard-boiled eggs, quartered
  • 4 slices cooked bacon chopped
  • 1/2 cup 75g cherry tomatoes halved
  • 1/2 small red onion sliced (30 g)
  • 1/2 cup (65 g) diced cucumber
  • 1 head Romaine lettuce (200 g)
  • 1 large avocado diced (200 g)
  • 3 tbsp Cilantro dressing.

Steps

  1. Chop the vegetables.
  2. Cook the eggs and crisp up the bacon.

  3. Assemble the jars in this order from bottom to top: dressing, avocado, lettuce, cucumber, red onion, tomato, shrimp, bacon and egg.

  4. Season with salt and pepper on top.

  5. Store in the refrigerator until ready to eat, no longer than for up to 2 days.

  6. Before eating simply give the jar a shake to distribute the dressing. If you prefer to, empty the salad on a plate — as you flip it, the dressing will spread evenly.

Nutritional data

Ranch chicken salad

~ 1 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

  • 65 gr chicken cooked

  • 1 avocado

  • 1 celery stick

  • 30 gr cherry tomatoes

  • 2 tbsp mayonaise

  • 1 tbsp sriracha sauce

  • 1 tbsp lemon juice

  • 70 gr Green Peashoot & Baby Chard salad

  • avocado oil

  • Option : 1 hard boiled egg to mix with the chicken

Steps

  1. cook the chicken in pan with avocado oil. let cool down.

  2. clean the salad and tomatoes if needed, cut the celery in small dices.

  3. Peel and cut the avocado sprinkle with lemon juice.

  4. Mix the mayonaise with the sriracha sauce add the chicken and mix well.

  5. In the jar (or lunch box) place in order : chicken with sauce, avocado, celery, tomatoes and the salads. close the lid.

  6. Keep in the fridge for up to 4 days.

 

Nutritionnal data

Cobb salad in a jar

~ 4 Servings ~ Time 30 min  ~ Preheat oven 180C ~ 5 days in the fridge ~

Ingredients

  • 500 g chicken breasts, skinless and boneless 
  • 8 slices bacon  
  • 1 cup (150 g) cherry tomatoes, halved  
  • 2 cups 70gr shredded lettuce  
  • 4 eggs, boiled and sliced  
  • 1/2 (30 g) small red onion, sliced thinly  
  • 160 gr of cubed cheddar  
  • 2 sliced avocado  
  • 3 tbsp cobb dressing

Steps

  1. Preheat the oven to 180°C, Season chicken and sear on both sides in an oven proof skillet, Bake for 15-20 minutes Set aside to cool.  
  2. Chop the bacon roughly and fry on a skillet until crisp.   Slice the chicken breasts into bite-sized pieces.  
  3. Place ingredients into a jar in the following order : dressing and chicken pieces, cheese and avocado. 
  4. Add shredded lettuce, sliced tomatoes and bacon pieces.
  5. Top with quartered boiled eggs and red onion slices.   Store in a lidded container in the refrigerator for up to 5 days.

Nutritional data

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