For your vitamin needs….
Per person use:
½ avocado and/or 1 carrot
Batavia or other green leaf salad
Grate beetroot. Place on a handful of salad leaves. Cut a few avocado pieces on top. In a cup mix garlic, a bit of lemon juice, salt and sunflower oil. Pour over salad.
Serve with rolls.
Chop celery sticks and apples into small-ish pieces. For the sauce mix yoghurt, lemon, sugar and horseradish sauce to taste.
Sweet Celeriac, Beetroot or Carrot Salad
1 medium celeriac, beetroot or carrot
Grate celeriac and apples. Mix with a drop of cream and a bit of lemon juice. If not sweet enough, add sugar. If using carrots, leave away cream.
More Adventurous Carrot Salad
Juice of 1 lemon
3 sour apples (e.g. Granny Smith)
2 tbsp. Honey
Juice of 1 Orange
Half a cup of cream
A bit of crushed ginger or powdered ginger
50 g walnuts
Grate carrots and apples. Add lemon juice.
Blend honey with orange juice, ginger and slightly whipped cream. Pour over salad and leave in fridge for 15 mins. In the meantime chop walnuts and add to salad before serving.
1 medium-sized onion
a few tomatoes
Rose water etc.
Chop coriander and onion. Cut apple and tomatoes into small cubes. Mix and add oil, vinegar and salt. Add “other stuff”.
Chinese Cabbage Salad
1/2 Chinese cabbage
1 large red pepper
Optional: Cucumber or onions
Optional: Tarragon, oil
Cut the cabbage into small strips, dice the pepper and apple (and cucumber if using). Make a dressing from lemon, sugar (and oil if you want). Mix everything thoroughly. Tastes better if left to soak for an hour or longer.