Enjoy Our Delicious Salad Recipes.😋

 Chicken Mango Avocado Salad

Servings - 2 - 3

INGREDIENTS
Chicken breast - 400 grams
Garlic - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 2 tablespoons, divided
Olive oil - 60 milliliters
Apple cider vinegar - 30 milliliters
Mustard sauce - 1 tablespoon
Honey - 2 teaspoons
Garlic - 1 teaspoon
Sea salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Lettuce - 200 grams
Tomato - 120 grams
Cucumber - 120 grams
Onions - 80 grams
Avocado - 110 grams
Mango - 300 grams
Toasted almonds - 60 grams

PREPARATION
1. In a mixing bowl, add 400 grams chicken breast, 1 teaspoon garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon olive oil and mix it well.
2. Marinate for 1 hour.
3. Heat 1 tablespoon olive oil in a grill pan, add the marinated chicken breast and cook until it turns golden brown in color from all sides.
4. Remove it from heat and cut it into pieces.
5. In a mixing bowl, add 60 milliliters olive oil, 30 milliliters apple cider vinegar, 1 tablespoon mustard sauce, 2 teaspoons honey, 1 teaspoon garlic, 1 teaspoon sea salt, 1/2 teaspoon black pepper and mix it well.
6. In a another mixing bowl, add 200 grams lettuce, 120 grams tomato, 120 grams cucumber, 80 grams onions, 110 grams avocado, cooked chicken, 300 grams mango, 60 grams toasted almonds, prepared dressing and mix all the ingredients well.
7. Serve.

Thai Mango Salad With Peanut Dressing

Servings - 2 - 3

INGREDIENTS
Peanut butter - 80 grams
Lemon juice - 25 milliliters
Soy sauce - 1 teaspoon
Apple cider vinegar - 1 tablespoon
Maple syrup - 1 tablespoon
Sesame oil - 1 tablespoon
Garlic - 1 teaspoon
Chilli flakes - 1 teaspoon
Lettuce - 200 grams
Bell pepper - 300 grams
Mango - 300 grams
Peanuts - 80 grams
Jalapeños - 30 grams
Green onions - 10 grams

PREPARATION
1. In a mixing bowl, add 80 grams peanut butter, 25 milliliters lemon juice, 1 teaspoon soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil, 1 teaspoon garlic, 1 teaspoon chilli flakes and mix it well. Keep aside.
2. In a another mixing bowl, add 200 grams lettuce, 300 grams bell pepper, 300 grams mango, 80 grams peanuts, 30 grams jalapeños, 10 grams green onions and mix it well.
3. Top with prepared sauce.
4. Serve.

Watermelon Corn Salad

Servings - 2 - 3

INGREDIENTS
Water - 300 milliliters
Sweet corns - 300 grams
Watermelon - 700 grams
Mint - 5 grams
Coriander - 5 grams
Pickled jalapeno - 2 tablespoons
Honey - 1 tablespoon
Lemon juice - 15 milliliters
Olive oil - 15 milliliters
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Coriander - for garnihsing

PREPARATION
1. Take a pan, add 300 milliliters water, 300 grams sweet corns and stir well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it form heat and drain the sweet corns.
5. Keep aside.
6. Take a watermelon and cut it into half.
7. Take out a scoop from it and transfer this into into a bowl.
8. Repeat this process.
9. Refrigerate for 20 - 25 minutes.
10. In a blender, add 5 grams mint, 5 grams coriander, 2 tablespoons pickled jalapeños, 1 tablespoon honey, 15 milliliters lemon juice, 15 milliliters olive oil and blend it into a smooth paste.
11. In a mixing bowl, add boiled sweet corns, 700 grams watermelon, 1 teaspoon salt, 1/2 teaspoon black pepper, blended paste and mix all the ingredients well.
12. Garnish with coriander.
13. Serve.

Apple Banana & Date Salad

Servings - 2 - 3

INGREDIENTS
Pineapple juice - 80 milliliters
Lemon juice - 15 milliliters
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Lemon zest - 1/4 teaspoon
Red apples - 370 grams
Green apples - 370 grams
Dates - 330 grams
Bananas - 370 grams

PREPARATION
1. In a bowl, add 80 milliliters pineapple juice, 15 milliliters lemon juice, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/2 teaspoon black pepper, 1/4 teaspoon lemon zest and mix it well.
2. In a mixing bowl, add 370 grams red apples, 370 grams green apples, 330 grams dates, 370 grams bananas, prepared dressing and mix all the ingredients well.
3. Serve.