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Waldorf Salad
Servings – 2
INGREDIENTS
Walnuts – 100 grams
Mayonnaise – 130 grams
Greek yogurt – 80 grams
Lemon juice – 20 milliliters
Black pepper – 1/2 teaspoon
Kosher salt – 1/2 teaspoon
Red grapes – 450 grams
Apple – 530 grams
Chopped celery – 100 grams
PREPARATION
1. Take a pan, add 100 grams walnuts and dry roast for 3 – 5 minutes on medium heat.
2. In a mixing bowl, add 130 grams mayonnaise, 80 grams greek yogurt, 20 milliliters lemon juice, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt and mix it well.
3. Take 450 grams red grapes and cut it into half. Remove the seeds from it.
4. Take a bowl, add the prepared mixture, 530 grams apples, grapes, 100 grams chopped celery, roasted walnuts and mix all the ingredients well.
5. Serve.
Olivier Salad
Servings – 2
INGREDIENTS
Water – 500 milliliters
Green peas – 120 grams
Carrots – 130 grams
Mayonnaise – 150 grams
Fresh cream – 50 grams
Vinegar – 15 milliliters
Olive oil – 30 milliliters
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Cucumber pickle – 35 grams
Boiled potatoes – 200 grams
Boiled eggs – 5
Coriander – 2 tablespoons
PREPARATION
1. Take a pan, add 500 milliliters water, 120 grams green peas, 130 grams carrots and bring it to a boil.
2. Boil for 7 – 8 minutes on medium heat.
3. Remove it form heat and drain the veggies.
4. In a mixing bowl, add 150 grams mayonnaise, 50 grams fresh cream, 15 milliliters vinegar, 30 milliliters olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
5. Then, add 35 grams cucumber pickle, 200 grams boiled potatoes, boiled veggies, 5 boiled eggs, 2 tablespoons coriander and mix all the ingredients well.
6. Garnish with coriander.
7. Serve.
Watermelon Corn Salad
Servings – 2 – 3
INGREDIENTS
Water – 300 milliliters
Sweet corns – 300 grams
Watermelon – 700 grams
Mint – 5 grams
Coriander – 5 grams
Pickled jalapeno – 2 tablespoons
Honey – 1 tablespoon
Lemon juice – 15 milliliters
Olive oil – 15 milliliters
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Coriander – for garnihsing
PREPARATION
1. Take a pan, add 300 milliliters water, 300 grams sweet corns and stir well.
2. Bring it to a boil.
3. Boil for 5 – 7 minutes on medium heat.
4. Remove it form heat and drain the sweet corns.
5. Keep aside.
6. Take a watermelon and cut it into half.
7. Take out a scoop from it and transfer this into into a bowl.
8. Repeat this process.
9. Refrigerate for 20 – 25 minutes.
10. In a blender, add 5 grams mint, 5 grams coriander, 2 tablespoons pickled jalapeños, 1 tablespoon honey, 15 milliliters lemon juice, 15 milliliters olive oil and blend it into a smooth paste.
11. In a mixing bowl, add boiled sweet corns, 700 grams watermelon, 1 teaspoon salt, 1/2 teaspoon black pepper, blended paste and mix all the ingredients well.
12. Garnish with coriander.
13. Serve.
Apple Banana & Date Salad
Servings – 2 – 3
INGREDIENTS
Pineapple juice – 80 milliliters
Lemon juice – 15 milliliters
Salt – 1/2 teaspoon
Sugar – 1/2 teaspoon
Black pepper – 1/2 teaspoon
Lemon zest – 1/4 teaspoon
Red apples – 370 grams
Green apples – 370 grams
Dates – 330 grams
Bananas – 370 grams
PREPARATION
1. In a bowl, add 80 milliliters pineapple juice, 15 milliliters lemon juice, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 1/4 teaspoon lemon zest and mix it well.
2. In a mixing bowl, add 370 grams red apples, 370 grams green apples, 330 grams dates, 370 grams bananas, prepared dressing and mix all the ingredients well.
3. Serve.
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