Not boring salads for every day. Book series «Gods of nutrition and cooking»

Editor Yana Kazantseva

Illustrator Dream by WOMBO

Cover designer Valentina Kochubei

© Yevgeniya Sikhimbayeva, 2024

© Dream by WOMBO, illustrations, 2024

© Valentina Kochubei, cover design, 2024

ISBN 978-5-0064-2930-7

Created with Ridero smart publishing system

Yevgeniya Sikhimbayeva: owner of the Translation Agency and the Helvetia Publishing House.

Lifetime diplomatic rank – attaché.

Three bachelor degrees with honors (laws, economy, diplomacy).

Graduate of the Diplomatic Academy of London, PhD Certificate of Laws at the University of London (UCL), etc.

Miss Internet Kazakhstan, 2000, etc.

Visited 38 countries.

Speaks Rus, Eng, Fr.

Writer. Poetess.

Hobbies: inventing unusual ideas that make the world an even more wonderful place to live in.

This book is your guide to the world of bright, tasty and unusual salads that will make your daily diet varied and interesting.

Recipes for every taste: from light and refreshing to hearty and nutritious.

Simple and affordable ingredients: no need to run around the shops looking for exotic products.

Creative ideas for submission: Make your salads a real work of art.

Interesting facts about salads:

Caesar salad was invented in 1924 in Mexico, not Italy. It was invented by Italian immigrant Caesar Cardini.

The most expensive salad in the world is the Royal Salad from The Ritz restaurant in London. It costs about $180 and includes truffles, shrimp, crab and caviar.

In this book you will find many recipes that are not only delicious, but also interesting.

Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.

Ingredients:

– 1 large grapefruit

– 2 ripe avocados

– 1 head of red onion

– 2 stalks of celery

– 2 tbsp. l. olive oil

– 1 half freshly squeezed lime juice

– 1 tbsp. l. honey

– salt and pepper to taste

– 1/2 tsp. red pepper

Preparation:

1. Cut the grapefruit and avocado into pieces, the onion and celery into small pieces.

2. Combine olive oil, fresh lime juice, honey, salt, pepper and cayenne in a bowl.

3. Add the chopped ingredients to the bowl and mix well.

4. Let the salad sit in the refrigerator for 10—15 minutes.

5. Serve and enjoy!

Bon appetit!

Ingredients:

– 1 cup couscous

– 200 g pitted prunes

– 1 cucumber

– 1 red onion

– 50 g feta cheese

– 50 g walnuts

– 2 tbsp. l. olive oil

– 2 tbsp. l. lemon juice

– 1 tsp. honey

– fresh mint for garnish

Preparation:

1. Prepare couscous according to package instructions. Usually, to prepare couscous, you need to pour boiling water over it in a 1:1 ratio and leave for 5—10 minutes until cooked.

2. Cut the prunes into pieces and add to the couscous.

3. Cut the cucumber and red onion into thin half rings. Add.

4. Cut the feta cheese into cubes and roughly chop the walnuts. Add to salad.

5. In a separate bowl, combine olive oil, lemon juice, honey, salt and pepper. Pour dressing over salad and toss to coat.

6. Garnish the salad with fresh mint and serve.

Bon appetit!

Ingredients:

– 200 g fresh cranberries

– 100 g walnuts

– 100 g fresh spinach

– 100 g feta cheese

– 2 tbsp. l. honey

– 2 tbsp. l. olive oil

– 1 tbsp. l. mustard

– juice of half a lemon

Preparation:

1. Rinse the cranberries in cold water and dry on a paper towel.

2. Caramelize the walnuts: heat a dry frying pan over medium heat, add the walnuts and stir constantly until golden brown.

3. Cut the feta cheese into cubes.

4. In a bowl, mix honey, olive oil, mustard and lemon juice. Stir.

5. In a large bowl, combine fresh spinach, cranberries, caramelized nuts and feta cheese cubes.

6. Pour the prepared dressing over the salad and mix gently so that all ingredients are evenly coated with the sauce.

Bon appetit!

Ingredients:

– 2 chicken breasts

– 2 oranges

– 1 large carrot

– 1 red pepper

– 1 tbsp. l. light soy sauce

– 1 tbsp. l. rice vinegar

– 1 tbsp. l. honey

– 1 tbsp. l. sesame oil

Preparation:

1. Cut chicken breasts into thin strips.

2. Peel the carrots and grate on a coarse grater.

3. Cut the red pepper into thin strips.

4. In a bowl, mix light soy sauce, rice vinegar, honey, sesame oil. Add orange juice.

5. Heat a frying pan with sesame oil and fry the chicken strips until golden brown.

6. In a large bowl, combine chicken, orange, carrots, red pepper and red onion.