1. GREEN SALAD WITH BABY MOZZARELLA AND PESTO

Necessary products for one serving:

1/4 bunch lettuce
25 g baby mozzarella

For the sauce:
1/2 tbsp. olive oil
1/2 tbsp. lemon juice
1/8 bunch basil
1/4 bunch parsley
salt
1/2 clove garlic

RECIPE:
From olive oil (1/2 tbsp), lemon juice (1/2 tbsp), salt, basil (1/8 bunch), parsley (1/4 bunch) and garlic (1/2 clove) makes pesto by blending in a food processor. Roll the mozzarella balls in the sauce and let them stand for 10-15 minutes. The salad (1/4 bunch) is cut into large pieces. Iceberg, arugula or baby spinach can also be added depending on your preferences. Season with a little olive oil, lemon juice and salt, and serve with pesto balls of mozzarella. Halved cherry tomatoes can also be added.

PREPARATION TIME:
25 minutes

2. SALAD WITH PASTA, CHERRY TOMATOES AND GREEN OLIVES

Necessary products for one serving:

50 g of pasta
50 g cherry tomatoes
25 g of green olives
1 tbsp. olive oil
salt
1/4 lemon

RECIPE:
The paste is boiled in boiling salted water according to the instructions on the package. Then rinse and drain. Once cooled, add the olive oil, chopped cherry tomatoes and chopped olives. The salad is mixed and seasoned with lemon juice and salt. If desired, fresh basil is added.

PREPARATION TIME:
30 minutes

3. FRENCH RURAL SALAD WITH RUCULA, JAMON HAM AND BLUE CHEESE

Necessary products for one serving:

1/4 head lettuce
1/4 head of radicchio
25 g arugula
1/2 bunch spinach
1/2 slice of bread
25 g of blue cheese
25 g ham Jamon
3/4 tbsp. olive oil
1/8 lemon
1/4 tbsp. mustard
1/4 tbsp. salt

RECIPE:
Lettuce (1/4 head), radicchio (1/4 head), arugula (25 g) and spinach (1/2 bunch) are washed and cut into large pieces in a salad bowl. Squeeze the lemon (1/8 tbsp) and mix its juice together with olive oil (3/4 tbsp), mustard (1/4 tbsp) and salt (1/4 tbsp). until a homogeneous salad dressing is obtained. Season the salad with the sauce and mix well. Cut the ham (25 g) and the blue cheese (25 g) into large pieces and sprinkle on top. The bread (1/2 slice) is cut into cubes and fried in olive oil until golden croutons are obtained, with which the salad is sprinkled before serving. If desired, sprinkle the croutons with paprika, oregano and salt.

PREPARATION TIME:
25 minutes

4. GREEN SALAD WITH AVOCADO, BACON AND SUNFLOWER SEEDS

Necessary products for one serving:

1/4 bunch lettuce
1/4 avocado
16 3/4 g bacon
1/2 tbsp. sunflower seeds
3/4 tbsp. olive oil
1/2 tbsp. lemon juice
salt

RECIPE:
Lettuce (1/4 bunch) is washed thoroughly and cut into large pieces or shredded for ease. Place in a deep bowl. Peel an avocado, grate it and cut it into strips. Add to the lettuce and season both products with salt, lemon juice (1/2 tbsp) and olive oil (3/4 tbsp). The bacon (16 3/4 g) is also cut into strips and sprinkled on the salad together with the peeled sunflower seeds (1/2 tbsp).

PREPARATION TIME:
10 minutes

5. GREEN SALAD WITH TUNA, TOMATOES, CUCUMBERS, CROUTONS AND AVOCADOS WITH HONEY, MUSTARD AND OLIVE OIL DRESSING

Necessary products for one serving:

1/4 bunch lettuce
1/2 tomato
1/4 cucumber
1/4 avocado
1 radish
16 3/4 g tuna
8 1/2 g croutons

For the dressing:
1/4 tbsp. honey
1/4 tbsp. mustard
3/4 tbsp. olive oil
salt

RECIPE:
Lettuce (1/4 bunch) is washed and cut into medium-sized strips. Tomatoes (1/2 ), Cucumber (1/4 ) And radishes (1 ) Are washed and cut into crescents. Peel an avocado (1/4 piece), remove the stone and cut the inside into cubes. All vegetables are placed in a deep bowl and canned tuna (16 3/4 g) and croutons (8 1/2 g) are added to them. The salad is drizzled with a dressing prepared from whipped honey (1/4 tbsp), mustard (1/4 tbsp), olive oil (3/4 tbsp) and salt. Serve immediately.

PREPARATION TIME:
10 minutes