Goat Cheese Salad

The Goat Cheese Salad can be a fresh appetizer or a light meal. With its bright colors it is a perfect dish for your Easter lunch table. Lamb’s lettuce is tender and sweet. Cherry tomatoes give freshness. Goat cheese and sun-dried tomatoes are tasty. Finally, the balsamic dressing perfectly matches the flavours.

Goat Cheese Salad

Ingredients for 6:

100 gr of lamb’s lettuce, washed

100 gr of mixed tender leaf salad, washed

20 cherry tomatoes, washed and halved

200 gr of sun-dried tomatoes in olive oil, drained

200 gr of fresh goat cheese, cut in slices of around 1,5  cm

Ingredients for the balsamic dressing:

8 tbsp of extra virgin olive oil

2 tbsp of balsamic vinegar

1 tbsp of honey, I used mint honey

a pinch of salt

a pinch of freshly ground black pepper

How to prepare:

First prepare the dressing. In a small bowl put all the ingredients for the dressing and whisk them with a fork until you have a homogeneous sauce. Taste and if necessary adjust salt and pepper.

Put the salads in a bowl and pour the balsamic dressing into it. Mix well. Then transfer the salad onto a large serving plate.

Now, nicely arrange the cherry tomatoes, the sun-dried tomatoes and the goat cheese on the top on the salad. Serve the Goat Cheese Salad with fresh bread or croutons.

Do not dress the salad earlier than 30 minutes before or it will become flabby and loose its volume.

Chicken, Avocado and Apple Salad

The chicken salad is a versatile dish. It can be an appetizer or a light meal, and it is perfect for a buffet lunch or a picnic.

Chicken, Avocado and Apple Salad

Ingredients for 2:

1 chicken breast (around 500 gr)

1 Golden apple

1 ripe avocado

1 carrot

2 celery sticks

1 white onion

100 gr of lamb’s lettuce

1/2 red onion

2 pita breads

a pinch of salt

a pinch of ground black pepper

Ingredients for the dressing:

3 tbsp of olive oil

2 tbsp of natural yogurt

2 tsp of lemon juice

a pinch of salt

a pinch of freshly ground black pepper

How to prepare:

In a small casserole put the celery sticks (washed and cut in big pieces), the carrot (peeled and cut in big pieces) and the white onion (peeled). Add 2 l of cold water, and put the casserole on the stove at high heat. When the water in boiling add the whole chicken breast, season with salt and pepper, and cook it for 30 mins at low heat covered with a lid.

Then remove the chicken breast from the water and with a knife make a cut in the middle of the meat and check if it is cooked. If in the middle it is still pink, cook it for 10 mins more.

When the chicken breast is ready take it from the casserole, dry it, and let it cool. Cut it into small cubes (2-3 cm) and set it aside.

Wash the lamb’s lettuce and put it in a large bowl. Peel and cut in small pieces the avocado and the apple. Peel the red onion and chop it into slices. Separate the slices into rings. Add the apple, the avocado, the chicken and the onion into the salad bowl.

In a small bowl whisk together the ingredients for the dressing.

Pour the dressing onto the chicken salad and serve with the warm pita bread. One more idea: serve the salad inside the pita bread.