Category: salad

Chicken Citrus Salad Recipe

Ingredients (4 servings):

  •  juice from one orange
  •  juice from half of a lemon
  •  juice from one lime
  •  a large onion, minced
  • 2 cloves garlic, minced
  • chilli sauce /chilli powder ( to your taste)
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • optional – 1 teaspoon white sugar
  • 500 g boneless chicken breast, skinless
  • Romaine lettuce
  • 2 oranges – peeled, diced
  • 1/4 celery root, sliced julienne
  • 2 green onions, minced

Instructions:

1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce /chilli powder, cumin, salt and sugar.
2. Pour half of this mixture into a large plastic resealable bag /box.
3. Cut chicken into slices of 1-centimetre thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
6. Remove the chicken and cut into thin strips.
7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
8. Mix the salad with the remaining sauce, and add the chicken slices on top.

Lebanese Recipe: Fattoush

  

Ingredients (4 servings):

    • lettuce leaves, chopped
    • cabbage leaves, chopped
    • 2 radishes, minced
    • 1 medium cucumber, diced
    • 1 red bell pepper, minced
    • 1 carrot, chopped
    • 1 cup sweet corn kernels
    • 1 large tomato, finely diced
    • 1 small onion, sliced thin
    • 2 large cloves garlic, crushed
    • fresh parsley, minced
    • fresh mint leaves, minced (optional)
    • 1/4 cup olive oil
    • 1 pomegranate / pomegranate syrup
    • pita / croutons (optional)
    • vegetable oil for frying (optional)

   Instructions:

 

  1. Mix together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil.
  2. Put in a blender the seeds from 1/2 pomegranate and make a dressing if you don’t have pomegranate syrup.
  3. Put the dressing/ syrup and the remaining pomegranate seeds (optional) over the vegetable mix.
  4. Heat oil in a pan and fry pita /croutons for a few minutes. Remove to cool on paper towels.
  5. Serve with grilled meat or just eat it like this.

Spinach Salad with Oranges Recipe

Ingredients (4 persons) :

 

Dressing

  • 1/2 teaspoon salt
  • 2 tablespoons parsley  freshly minced
  • 1/3 cup apple vinegar
  • 1 teaspoon sugar
  • 1/4 cup vegetable oil
  • 1/4 cup water

 

Salad

  • 2 oranges
  • 2 green onions
  • 1/4 root celery
  • around 200 grams spinach
  • 1/2 lettuce
  • 1 cup walnuts

 

Instructions:

  1. Mix the dressing ingredients: oil, sugar, vinegar, parsley and salt. Shake and mix well (you can use a shaker).
  2. Cut the walnuts finely. (Optional: leave the nuts in water at least 1 hour before cutting to reduce digestion time.)
  3. Cut the oranges in small pieces.
  4. In a large bowl mix the onion, celery, spinach and lettuce. Add nuts and oranges.
  5. Add the dressing over the salad.