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Burrata salad with pesto

Cooking time: 10 mins

Total time: 20 mins

Ingredients

  • 150 gr burrata
  • 100 gr arugula salad mix
  • 150 gr cherry tomatoes
  • 50 gr prosciutto
  • 40 gr green pesto
  • 1 tbsp olive oil
  • handful of pine nuts
  • 30 gr Parmesan cheese

Preparation method

  1. Cut the Parma ham and cherry tomatoes into small pieces on a slicing board. Then, in a small bowl, blend the pesto and olive oil to make the dressing.
  2. Divide the salad mixture over plates and beautify with the ham, cherry tomatoes, and parmesan cheese. Then cautiously reduce the burrata in half and vicinity it within the center of each plate.
  3. Finally, in short toast the pine nuts in a frying pan and divide this over the plates along with the pesto dressing. Enjoy your meal!

Greek salad with chicken and tzaziki

Cooking time: 70 mins

Total time: 70 mins

Ingredients

  • Salad
  • 300 gr chicken tenderloins
  • 1/2 red onion
  • 1 cucumber
  • 3 tomatoes
  • 12 olives
  • 60 gr feta
  • 100 gr tzatziki
  • Chicken marinade
  • 3 tbsp sour cream
  • 1 clove of garlic, crushed
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper

Preparation method

  1. In a huge bowl, combine the substances for the chicken marinade. Add the hen breast strips to the bowl and cover with hold film. Put the bowl in the refrigerator and permit the marinade to soak for a minimum of an hour.
  2. Heat a tablespoon of olive oil in a frying pan or grease a grill with a bit of oil. Place the strips with a spatula inside the frying pan or grill and bake them for about 6-eight minutes.
  3. Meanwhile, reduce the cucumber and tomato into cubes. Then take the red onion and cut it into cubes or earrings. Divide the vegetables among bowls and add the feta, olives, and tzatziki.
  4. Let the chicken strips calm down after baking and then upload them to the bowl. Garnish the salad with a bit of sparkling parsley if desired. Enjoy your meal!

Chicken jambalaya with cauliflower rice

Total time: 30 mins

Ingredients

  • 300 gr chicken fillet
  • 125 gr chorizo
  • 1 onion
  • 1 clove of garlic
  • 1/2 red bell pepper
  • 1 tbsp tomato paste
  • 2 large tomatoes
  • 1 tsp paprika powder
  • 1 tsp cajun seasoning
  • salt and pepper to taste
  • parsley to taste
  • 600 gr cauliflower rice

Preparation method

  1. Cut the onion into small pieces and weigh down the garlic. Then cut the bird breast and chorizo into small cubes and set them aside. Heat a tbsp olive oil in a large wok pan and fry the onion and garlic in it until the onion starts off evolved to discolor. Then add the chicken and herbs and fry the chicken till done.
  2. In the intervening time, cut the bell pepper and tomato into small cubes and add this to the chicken together with the chorizo. Fry this in short and then add a tablespoon of tomato puree to the pan. Fry the contents of the pan inside approx. Five mins even as stirring.
  3. Meanwhile, fry the cauliflower rice in every other pan. Add this to the pan with the hen and chorizo and fry it in short. Divide the bird jambalaya between 3 plates and season with salt, pepper, and sparkling parsley. Enjoy your meal!

Salad with turkey breast in a honey mustard dressing

turkey breast in a honey mustard dressing

Ingredients for 4 serving (s)

  • 1 head of lettuce
  • 1 bunch of radishes
  • medium-sized cocktail tomato (s)
  • stalks of chives
  • sprigs of parsley
  • 1 medium-sized paprika
  • 600 g turkey breast
  • 1 tbsp oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • tbsp olive oil
  • tbsp white wine vinegar
  • 4 teaspoons of honey
  • 2 tbsp water
  • 2 tsp mustard
  • 1 pinch of salt
  • 1 pinch of pepper

preparation

  1. Clean the lettuce, cut into small pieces, wash and spin dry. Clean, wash, dry and cut the peppers and radishes. Wash and dry the cocktail tomatoes and quarter or halve depending on the size. Chop the chives and parsley
  2. Heat oil in a pan. Wash the turkey breast fillets, pat dry, season with salt and pepper and fry on both sides. Take out of the pan and keep warm.
  3. For the honey-mustard dressing, put all the ingredients in the shaker and shake for at least 1 minute until everything is well mixed.
  4. Arrange the vegetables on plates, sprinkle the herbs on them and pour the dressing over them. Cut the turkey breast fillets into strips, place on the salad and serve immediately.
  5.  

Peppery Chicken Salad

Peppery Chicken Salad

Ingredients for 4 serving (s)

  • 0.5 stalk of celery
  • 0.5 medium spring onion (s)
  • sprigs of coriander
  • 700 g chicken breast
  • 1 cm ginger
  • 4 teaspoons of Szechuan pepper
  • 2 teaspoons of sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons of chilli oil
  • 2 tsp soy sauce
  • 1 tbsp sesame seeds

preparation

    1. First cut the spring onion and celery into fine strips. Roast the sesame seeds in the pan and set aside.
    2. Cut the meat into 5×2 cm wide strips. Peel the ginger and cut thinly. Put both together in a saucepan and cover with cold water. Bring to the boil and then simmer on a low flame for about 10 minutes. Meanwhile, prepare a cold-water bath with ice cubes, which also fits a sieve.
    3. Is the meat done? Strain through the sieve and then quench in the water bath. Take out, set aside.
    4. For the dressing, stir together sesame oil, chili oil, Szechuan pepper, sugar and 4 teaspoons of soy sauce. Pluck the chicken into bite-sized pieces and add to the sauce. Add celery and onion mix, sesame seeds and coriander leaves and fold in. Season with soy sauce or chilli oil as desired.

Salmon on lamb's lettuce with a nutty dressing

Ingredients for 6 serving (s)

  • 900 g salmon
  • 500 g lamb’s lettuce
  • ml rapeseed oil
  • 500 g tomato (s)
  • 4 medium orange (s)
  • 6 teaspoons of orange juice
  • 60 g hazelnuts
  • 30 ml sherry vinegar
  • ml Grand Manner
  • 30 ml of milk
  • 100 ml hazelnut oil
  • 1 pinch of salt
  • 1 pinch of pepper

preparation

  1. Fillet the orange: To get the fine orange flesh, first cut off the peel with a knife. This way you have removed the inner white skin – the pulp is exposed. Now fillet the orange over a bowl – use the juice that flows down for the sauce. Use a filleting knife to cut the orange flesh out of each individual segment. “Turn” the individual empty segments like book pages and fillet the entire orange. What remains is the orange framework; you squeeze the juice out of this.
  2. Before you start preparing the sauce, wash the lamb’s lettuce thoroughly, it is usually very sandy (change the water two to three times). Tip: Snap off the small roots of the tufted salad at the very end, otherwise you will have too many individual leaves).
  3. For the salad dressing, put orange juice in a bowl. Add salt, pepper, vinegar, Grand Marnier and cream, stir everything. Now slowly add the hazelnut oil and beat it with the whisk until you get a creamy emulsion. Finally, sprinkle in the chopped hazelnuts.
  4. Wash the salmon fillet under water and then divide it into 12 roughly equal pieces 5 millimeters thick. Heat the vegetable oil in a frying pan. Season the fillet pieces with salt and pepper and place them in the very hot fat. Fry the salmon briefly (1–2 minutes on each side) until it is lightly browned. Warning: do not leave the salmon in the pan for too long, otherwise the meat will fall apart. Put the pieces on a plate and brush them with orange juice and hazelnut oil.
  5. How to serve: Spread the lamb’s lettuce on the plates and pour some salad sauce over them. Now put two pieces of the still warm salmon fillet on the lamb’s lettuce, place the orange fillets between the salad, add a little more sauce and drape a few chopped nuts on the salmon. Nothing like on the table.

Rocket salad with strawberries and goat cheese

Ingredients for 2 serving (s)

  • 300 g strawberry (s)
  • 2 tbsp balsamic vinegar
  • 1 bunch of rockets
  • 100 g goat cheese
  • 1 pinch of salt
  • 1 pinch of pepper
  • tbsp olive oil
  • 5 handful of walnuts
  • 1 teaspoon sesame seeds

preparation

  1. Wash the strawberries, remove the stalk, cut into slices and place in a bowl.
  2. Add balsamic vinegar and some freshly ground black pepper, leave to stand for 5 minutes. Meanwhile, clean the rocket, pluck it into bite-sized pieces and add it along with the crumbled goat cheese. Season with salt and pepper, drizzle with olive oil and sprinkle with sesame seeds and walnuts.

Healthline keto salads