KALE AVOCADO YUMMY SALAD

 

Kale Avocado Yummy Salad

Serving x 4:

  • 250 gr of Kale
  • 2 cups of sliced tomatoes
  • 1 cup of arugula
  • 2-3 medium carrots
  • 1/2 of leek
  • 2 avocado
  • 1 juice of lemon
  • Pinch of sea salt
  • Cayenne pepper to taste

Take the Kale stems, one by one, and strip the leaves off the thick spine stem by hand. once you have gotten the leaves off, add a pinch of sea salt to them and shred with your hands to break up the Kale, tearing it into little pieces for easy digestion. Add all ingredients and mix well. I like to massage the avocado in, when i am including it, so it makes whole salad creamy.

Feel free to add raw veggies that you love 😉

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Simple Avocado & Tomato & Arugula Salad

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Hey there smartie, this can be the perfect combination for a pre-made lunch or a main meal when you want to remain light 😉.

Serving x 4:

  • 2 avocado
  • 250 gr cherry tomatoes
  • 1/2 lemon juice
  • 1 small head of garlic
  • salt and parsley  to taste
  • 250 gr arugula

All you have to do is to cut avocado and cherry tomatoes into small cubes and season with lemon juice, salt, parsley and garlic. You can mix all together with arugula salad or you can lay down avocado and cherry tomatoes in the center of it.

Enjoy this delicious salad 😀

 

Colorful Bean Salad

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Are you ready for lunch? Personally I am obsessed with beans. I actually prepare beans as more often as I can. Beans are good for anyone switching to a vegetarian diet. They have favorable qualities, such as a high protein content and an abundance of minerals, vitamins and phytonutrients.

Today I have prepared the borlotti beans (you can use any type of beans) with stir-fried vegetables and arugula.

Servings x 4:

  • 250 gr Borlotti beans
  • White onion
  • 3-4 Carrots
  • Red pepper
  • Parsley to taste
  • Himalayan salt to taste
  • 250 gr Arugula
  • Extra virgin olive oil
  • Apple cider vinegar ( for arugula salad dressing)

Preparation:

Soak the beans overnight, rinse and cook.  Fry the onion add the carrots and red pepper. When the vegetables are ready add parsley and previously cooked beans. Serve with arugula salad on top.

You can replace red pepper with zucchini, mushrooms or corn. Use what you have and be creative.