As a meal or in between, when it gets warmer, we will eat differently. Nothing wrong with that, but that does not mean that we do have to get our daily vitamins. With some smaller snacks, it is also nice to have something to eat in between. Outside during lunch or with a glass of wine.
Green asparagus salad
Ingredients
- green asparagus
- chicken breast
- arugula lettuce
- 1 avocado
- olive oil
- chives
- fresh pepper and salt
Preparation
Prepare the required number of bowls and prepare the entire salad first. Cook the chicken in hot water and drain well when the fillet starts to fall apart. Just pat dry. Also cook the green asparagus, where you have to assume about 4 per person. When the asparagus is ready put in cold water to scare. Cut the avocado, 1/2 per person, into small pieces and mix with the chicken fillet and a little olive oil and salt and pepper to taste. Place this in the separate containers on a bed of arugula lettuce and place the asparagus on top. Slice some more chives over it and a little bit of olive oil over it.
Serve with whole grain baguette.
Sardine salad in paprika
Ingredients
- sardines (water-based canned)
- mixed salad
- capers
- green pepper (1 person)
- olive oil
- sunflower seeds
- fresh pepper and salt
Preparation
Have the hollowed out and cleaned green peppers ready for the number of people present. Now prepare the salad by placing the mixed salad (finely chopped) in a large bowl, add a tablespoon of capers and a handful of sunflower seeds. Then add the sardines (4 to 5 sardines per person) and salt and pepper to taste. Mix well with a dash of olive oil and then fill the peppers with the mixture. Serve with pieces of toast.
Baguette with raw ham and egg salad
Ingredients
- baguette (1/2 per person)
- raw ham (thinly sliced)
- egg
- sherry tomatoes
- yogurt dressing
- olive oil
- Red onion
- iceberg lettuce
- fresh pepper and salt
Preparation
Cut the baguettes crosswise and reserve half a baguette for everyone (cut in half later if necessary).
Boil some eggs hard (1 per person) and then make a paste of mashed eggs with some yoghurt dressing, a drizzle of olive oil, some chopped onion and some pepper and salt to taste. Spread some yogurt dressing on the baguette, top it with raw ham and top with some fresh iceberg lettuce. Top it off with the egg mixture and some halved tomatoes.