Saving at home – Beetroot and avocado salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Looking for a salad that will amaze your guests? Then you’ll have to try this version with beetroot and avocado.

A recipe that, in addition to being good for the palate and a joy to look at, it’s also very healthy: beetroot is a anticancer food able to purify the body and remineralize it, while the avocado contributes to mantain our cardiovascular system in good health and to fight bad cholesterol.

So, what are you waiting for?

Let’s start:

BEETROOT AND AVOVCADO SALAD

Ingredients for 4 people: 2 avocados – 200 g red beet – 80 g salad – 2 tablespoons honey – 6 tablespoons extra virgin olive oil – 1 lemon juice – 5 tablespoons salted pistachios – some cherry or cherry tomatoes – salt and pepper

Preparation:

Start by preparing the sauce that you need for marinating: mix the honey with the oil and add the salt and black pepper (better if ground at the time).

If you use raw beet, I suggest you to add the juice of a lemon: the latter will help our body to absorb the iron contained in it. 

Then wash the red beets, peel and cut into thin slices and then immerse them in the sauce just prepared for marinating. If, instead, you have opted for pre-cooked, cut them into slices or cubes.

Clean the avocado, peel it and cut it in half. Make thin slices, of about 1 centimeter, to put in the bowl with the beet. 

Chop the pistachios with the mixer, if we really like them very fine, or chop them coarsely with a knife. 

Wash and dry the salad and tomatoes and add them to the bowl. Mix everything, complete with pistachios and serve.

Enjoy your meal!

original recipe:

Saving at home – Coleslaw

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we move to the United States and the countries of Northern Europe to prepare the coleslaw, a white cabbage salad very common in these countries.

It is usually served as a side dish to accompany fish dishes, but also sandwiches with hamburgers or hot dogs to accompany French fries.

The coleslaw may vary in the dressing used, sometimes made with yogurt or buttermilk in replacement or in addition to mayonnaise and the type of vegetables added.

Let’s start:

COLESLAW

Ingredients for 4 people: 1 White cabbage – 1 Carrot – 1 Onion Novella – 1 Apple – 400 gr Mayonnaise – 1 tablespoon Mustard – 1 tablespoon Apple vinegar – 4 teaspoons Sugar

Preparation:

Start by removing the outer leaves of the cabbage, then cut into thin slices (julienne). Put it in a bowl.

Peel the carrot and grate it in large holes by adding it directly into the bowl with the cabbage. Also cut the onion thinly and add it too in the bowl.

Peel the apple, remove the core and also cut this one julienne style (long, thin slices). Add it in the bowl and stir well.

For the dressing:
In a bowl mix the mayonnaise with the mustard, the vinegar and the sugar.

Season the salad cut in julienne style with this sauce and stir again.

You can serve the coleslaw immediately or keep it in the refrigerator by covering the bowl with plastic wrap.

Enjoy your meal!

original recipe:

Saving at home – Barley salad with provolone cheese and cherry tomatoes

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I know… I often propose salads, but the reason is that I like them so much and then they are healthy and quick to prepare!!!

The taste of barley, along with that of the cheese and the tomatoes, will ensure you a dish that everyone will like.

Let’s start:

BARLEY SALAD WITH PROVOLONE AND CHERRY TOMATOES

Ingredients for 4 people: 200 g Provolone cheese – 300 g pearl barley – 1 small onion – 150 g tomatoes – 3 sprigs of parsley – 2 sprigs of mint – extra virgin olive oil

Preparation:

Boil the barley in boiling salted water.

Apart slice the white part of the onion and cut the tomatoes into wedges.

Finely chop the parsley and mint and also cut the Provolone cheese into cubes.

Drain the barley, cool it under cold water and season with the cherry tomatoes, provolone, onion, 2-3 tablespoons of extra virgin olive oil and a pinch of pepper to taste.

Mix well and finish with the chopped herbs.

Stir once again and serve immediately.

Your barley salad with provolone cheese and cherry tomatoes is ready!

Enjoy your meal!

original recipe:

Saving at home – Carrot, provolone and almond salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

I don’t know about you, but I often buy carrots for a particular recipe and then they stay in the refrigerator until they get an uninviting color.

With this tasty and original recipe, carrots will no longer have time to age!!!

Let’s start:

CARROT, PROVOLONE AND ALMOND SALAD

Ingredients for 4 people: 8 large carrots – 150 g provolone cheese – 80 g almonds in flakes – 2 teaspoons cumin – 1/2 cup extra virgin olive oil – fresh parsley chopped up – salt

Preparation:

Wash and peel the carrots. Slice them in half a centimeter thick slices and put them to boil in a pot with lightly salted water.

Boil the carrots for about 10 minutes and, once softened, drain.

Let them cool and then serve in a salad bowl, adding oil, cumin and chopped parsley.

Add the diced provolone cheese, the almonds in flakes and season with salt.

Serve your carrot salad cold.

Enjoy your meal!

original recipe:

Saving at home – Cucumber and pear salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

The cucumber and pear salad is good and healthy. In 10 minutes, with minimum effort, you will bring on the table an appetizer, or a fresh second course for a light lunch!

The recipe includes the addition of feta, but if you want a vegan recipe, just omit it.

Let’s start:

CUCUMBER AND PEAR SALAD

Ingredients for 4 people: 3 small cucumbers – 2 pears – 200 g feta – 1 lemon – extra virgin olive oil – 1 tablespoon balsamic vinegar – fresh thyme – salt and pepper

Preparation:

Wash, dry and cut the cucumbers into thin slices, without peeling them. Blanch the slices in boiling salted water, drain and pass quickly under cold water. Let them dry on a kitchen towel or sheet of paper towel.

Wash and dry the pears and cut into thin slices; pour over the filtered lemon juice. Put the cucumber slices and the pear slices on the serving plate and mix.

Add the diced feta (optional), sprinkle with thyme leaves and season with a vinaigrette made of oil emulsified with balsamic vinegar, salt and pepper.

Enjoy your meal!

original recipe:

Saving at home – Fennel salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A recipe as delicate as it is simple to prepare, which is enriched with a tasty cheese such as Mozzarella, an ingredient that can give an extra touch to your dish.

If you want to make this dish even more delicious, just add some orange wedges.

Let’s start:

FENNEL SALAD

Ingredients for 4 people: 3 fennels – 1 Mozzarella – 2 cloves of garlic – 4 croutons of stale bread – 4 tablespoons of extra virgin olive oil – 1 tablespoon of vinegar – a few orange wedges – salt and pepper

Preparation:

First wash, clean and reduce the fennel to julienne, then take the Mozzarella and cut into cubes.

For the bread croutons: Take the croutons and rub them with the previously cleaned garlic cloves. Rub the wedges in the croutons until they are completely consumed.

At the end of the operation arrange the bread croutons on the bottom of a capable salad bowl.

At this point pour over it, little by little and slowly, extra virgin olive oil and vinegar. Once you’ve poured them both out, let them soak it up.

Then add the fennel cut julienne style. Finally season with salt and pepper.

Finish your salad with a sprinkle of cheese cubes and a few orange wedges.

Enjoy your meal!

original recipe:

Saving at home – Borlotti beans salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

A fresh and nutritious side dish, the Borlotti beans salad can also be eaten as a main dish.

Great for a quick lunch or for a pic-nic.

Let’s start:

BORLOTTI BEANS SALAD

Ingredients for 4 people: 500 g of borlotti beans – 6 tablespoons of extra virgin olive oil – 3 tablespoons olives – 3 anchovy fillets in oil – 1 tomato – 2 tablespoons of capers – 1 tablespoon of white vinegar – 1/2 Tropea onion – parsley – salt and pepper

Preparation:

If you use dried borlotti beans you have to soak them in water for one night and boil them, otherwise, if you use the beans in a jar, drain them well with a strainer, rinse them under fresh water and put them in a bowl.

Now prepare the dressing: mix the olives, anchovy fillets, capers, olive oil, vinegar, parsley, salt and pepper in the mixer. Work until you get a homogeneous sauce.

Add the sauce to the beans and stir well; then add the diced tomato and the tropea onion cut into thin rings.

Serve the Borlotti bean salad or keep it in the refrigerator for later consumption.

Enjoy your meal!

original recipe:

Saving at home – Potato and shrimp salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another summer recipe ready in no time! The only thing that will make you lose some time will be the cooking of the potatoes, but believe me, given the result… it is really worth it!

Let’s start:

POTATO AND SHRIMP SALAD

Ingredients for 4 people: 1 kg potatoes – 500 g shelled shrimp – 6 tablespoons mayonnaise – rocket (optional) – 1 clove of garlic – extra virgin olive oil – salt

Preparation:

Wash the potatoes, boil for about 30-35 minutes, drain, peel and cut into pieces.

Rinse off the shrimp.

Sauté the shrimps in a non-stick frying pan with garlic, oil and a little salt for a few minutes.

After letting the potatoes and prawns cool, put both in a bowl.

Add the mayonnaise and, if you like, rucola salad and stir gently adjusting salt.

The potato and shrimp salad is ready: leave it in the fridge for at least 30 minutes before serving.

Enjoy your meal!

original recipe:

Saving at home – Chicken salad with plums

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Looking for an alternative to the classic chicken salad? Then you have to try this version that includes the addition of plums.

If you want to make your salad richer, you can also add some chopped feta and raspberries.

Let’s start:

CHICKEN SALAD WITH PLUMS

Ingredients for 4 people: 100 g lettuce – 300 g chicken – 4 plum plums – extra virgin olive oil – salt and pepper

Preparation:

First, grill the chicken, then salt it and cut it into strips.

Wash the plums very well and cut into wedges, removing the core.

Create the salad by combining the lettuce to the plums and the chicken.

Your chicken salad with plums is ready: before serving, season with salt, pepper and oil to taste.

Enjoy your meal!

original recipe:

Saving at home – Salmon and asparagus salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The salmon and asparagus salad is an easy recipe for a healthy one-plate meal of fish and vegetables.

Suitable for a family lunch but also a light dinner with friends.

Let’s start:

SALMON AND ASPARAGUS SALAD

Ingredients for 4 people: 1 slice of 700 g of salmon – 1/2 glass of dry white wine (O ACETO DI MELE) – 1/2 glass of dry white wine – 150 g of valerian – 150 g of scarola – 8 radishes – 1 untreated lemon – a few drops of fresh chives – extra virgin olive oil – salt and pepper

Preparation:

start to prepare the salmon and asparagus salad by cleaning the fish. Remove the salmon from the central bone, the skin and any other bones.

Cut the pulp into cubes, collect it in a bowl, sprinkle with wine (or apple vinegar), and season with a pinch of salt and pepper. Cover and marinate for about an hour.

Prepare the asparagus: remove the woody part of the stem and divide them in half on the long side. Blanch them in salted water for six to seven minutes then drain with the perforated scoop and transfer them in a bowl with cold water to stop cooking. Drain and set aside.

Drain the pieces of salmon from the marinade and sauté for about a minute in a non-stick pan, brush with oil.

Wash the salads and dry them very well. Remove the outer and hardest leaves of escarole salad, which you will need for cooked preparations, and cut it into strips. Wash and dry the radishes perfectly and cut into thin slices. Then prepare the vinaigrette: emulsify the lemon juice with ten tablespoons of oil, salt and pepper, add the grated lemon peel and chopped chives.

Put on the serving plate the salads, turnips, asparagus and diced cooked salmon.

Season your asparagus and salmon salad with the sauce right before serving. 

Enjoy your meal!

original recipe: