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Freshberry - Salads. 31 Healthy Recipes: This book is about salads because… Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.

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Salads. 31 Healthy Recipes: This book is about salads because… Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.: summary, description and annotation

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To cook delicious and healthy is very simple. Food should give energy! Its only in this case we can be sure that we are eating healthy.This book is about salads because Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.In this book I have collected 31 recipes of my favorite healthy salads.Why 31? Because theres one for every day of the month.How do my salad recipes differ from others? First of all, I try to use raw vegetables, as they preserve all necessary nutrients. Second, I dont add mayonnaise, vinegar or ketchup. To prepare salad dressings, I use vegetable oils, lemon or lime juices, spices, natural seasonings, herbs, nuts and vegetables.My recipes are very easy to prepare and dont require special skills in cooking. For those who count calories, nutritional facts of every dish are presented as well.Most importantly: the main ingredients of all my recipes are love and care of your health!

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SALADS.
31 Healthy Recipes
This book is about salads because Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.
by JULIA FRESHBERRY
Photography by Julia Freshberry
Please visit my Facebook and Instagram pages and subscribe:
https://www.facebook.com/HealthyKitchenArea
https://instagram.com/healthy_kitchen_area
Copyright 2020 Julia Freshberry - All rights reserved.
Legal Notice:
This book is copyright protected. It is only for personal use. You cant amend, distribute, sell, use, quote, or paraphrase any part, or the content within this book, without the consent of the author.
Disclaimer Notice:
Please note the information contained within this book is for educational and entertainment purposes only. All effort has been executed to present accurate, up to date, reliable, complete information. No warranties of any kind are declared or implied. Please consult a licensed professional before attempting any techniques outlined in this book.
By reading this book, the reader agrees that the under no circumstances is the author responsible for any losses, direct or indirect, that are incurred as a result of the use of the information contained within this book, including, but not limited to, errors, omissions, or inaccuracies.
Author : Julia Freshberry
Photo by : Julia Freshberry
Design : Julia Freshberry
Facebook : https://www.facebook.com/HealthyKitchenArea
Instagram: https://instagram.com/healthy_kitchen_area
CONTENTS
INTRODUCTION
To cook delicious and healthy is very simple. Food should give energy! Its only in this case we can be sure that we are eating healthy.
This book is about salads because Salad is the best addition to meat, fish, porridge, potatoes and also makes an ideal snack.
In this book I have collected 31 recipes of my favorite healthy salads.
Why 31? Because theres one for every day of the month :)
How do my salad recipes differ from others? First of all, I try to use raw vegetables, as they preserve all necessary nutrients. Second, I dont add mayonnaise, vinegar or ketchup. To prepare salad dressings, I use vegetable oils, lemon or lime juices, spices, natural seasonings, herbs, nuts and vegetables.
My recipes are very easy to prepare and dont require special skills in cooking.
For those who count calories, nutritional facts of every dish are presented as well.
Most importantly: the main ingredients of all my recipes are love and care of your health!
Bon appetit!
Avocado celery salad with ginger yogurt dressing
Prep time 15 minutes Servings 2 Ingredients 1 celery stalk 2 eggs - photo 1
Prep time : 15 minutes Servings : 2
Ingredients:
  • 1 celery stalk
  • 2 eggs, hard cooked
  • 1 cucumber
  • 1 ripe avocado
  • 3-4 sprigs fresh dill, finely chopped
Dressing:
  • 3 tbsp unsweetened Greek yogurt
  • 1 tbsp extra-virgin olive oil
  • tsp ginger powder
  • 1 clove garlic, pressed
  • 1 tsp fresh lemon juice
  • sea salt and freshly ground black pepper to taste
Instructions:
  • Cube avocado, eggs and cucumber. Cut celery into thin slices.
  • To prepare dressing, combine all ingredients except dill in blender bowl and blend until smooth. Add dill and stir with a spoon.
  • Mix salad ingredients with dressing and stir well.
Nutrition Facts per serving:
Calories 333.9/Fats 28.1g/Protein 12.1g/Carbohydrates 11.8g
Beet Salad with beans, pomegranate and mustard dressing
Prep time 15 minutes Servings 2-3 Ingredients 1 boiled beet about 9 oz - photo 2
Prep time : 15 minutes Servings : 2-3
Ingredients:
  • 1 boiled beet (about 9 oz)
  • bell pepper
  • 3.5 oz sauerkraut
  • 3.5 oz cooked beans (or canned beans)
  • 4 tbsp pomegranate seeds
  • 1 small red onion, finely chopped
Dressing:
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 3 sprigs fresh dill, finely chopped
  • 3 sprigs fresh parsley, finely chopped
  • sea salt and freshly ground black pepper to taste
Instructions:
  • Cube bell pepper and beet.
  • To prepare dressing, combine in a small bowl olive oil, Dijon mustard, fresh lemon juice, chopped parsley and dill, salt, black pepper and whisk with a wire whisk.
  • Mix salad ingredients together, dress and stir.
Nutrition Facts per serving:
Calories 192.3/Fats 7.9g/Protein 5.7g/Carbohydrates 23.8g
Olivier salad with avocado and cashew dressing
Prep time 20 minutes Servings 3-4 Ingredients 1 ripe avocado 2 - photo 3
Prep time : 20 minutes Servings : 3-4
Ingredients:
  • 1 ripe avocado
  • 2 cucumbers (about 5 oz)
  • 3 eggs, hard cooked
  • 7 oz green peas (fresh or frozen)
  • 3 green onions, finely chopped
  • 6-7 sprigs fresh dill, finely chopped
Dressing:
  • 3.5 oz raw unsalted cashews
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, halved
  • 1 tsp ginger powder
  • tsp peppercorn mix
  • 3.5 fl oz warm water
  • sea salt to taste
Instructions:
  • Soak cashews in warm water for about 2 hours, then drain and rinse. Place all dressing ingredients in a food processor or blender bowl, add soaked cashews, warm water and blend until completely smooth.
  • Cube avocado, eggs and cucumber. Thaw frozen peas in advance.
  • Mix all salad ingredients, dress and stir.
Nutrition Facts per serving:
Calories 335.6/Fats 24g/Protein 13.9g/Carbohydrates 18.8g
Vegetable salad with raw pumpkin, sunflower seeds
and garlic-onion dressing
Prep time 10 minutes Servings 2-3 Ingredients 5 oz raw pumpkin 2 large - photo 4
Prep time : 10 minutes Servings : 2-3
Ingredients:
  • 5 oz raw pumpkin
  • 2 large tomatoes (about 10 oz)
  • 2 cucumbers
  • 3 tbsp sunflower seeds
Dressing:
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 small red onion (about 2 oz)
  • 3 tbsp extra-virgin olive oil
  • sea salt to taste
Instructions:
  • Grate pumpkin on a coarse grater, cut tomatoes into wedges, cut cucumbers into slices.
  • Toast sunflower seeds in a frying pan, without oil.
  • To prepare dressing, chop red onion finely and combine with garlic. Add olive oil, lemon juice, salt and stir with a folk.
  • Mix vegetables together, dress and toss. Sprinkle salad with sunflower seeds before serving.
Nutrition Facts per serving:
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