Pinneaple salad with strawberries

Another sweet salad.  This time with strawberries and adding the saltie touch with iberian ham.  I hope you like this one.  

INGREDIENTS (for two people):
- Lettuce or a salads bag.
- 3-4 slices of iberian ham.
- 1-2 slices of fresh pineapple.
- 10 strawberries.
- Pistachios.

For the dressing:
- A natural or greek yogurt.
- 3-4 honey teaspoonful.
- A little white pepper.

PREPARATION:
- Put the lettuce or the salad prepare as the base into the salad bowl.
- Pick up the ham slices and spread it over the salad bowl.
- Pick up the pinneaple slices and spread it over the salad bowl.
- Pick up the strawberries and spread it over the salad bowl.
- Now, mix in another reccipient the yogurt and the honey, adding the white pepper.
- Dress the salad with the previous mix.

- Spread up the pistachios over the salad bowl.
- Serve it!

Tuna Salad

An idea from my friend Ewelina.  She is master of the salads.  

INGREDIENTS (for two people):
- Lettuce or a salads bag.
- A tuna tin.
- Olives.
- A half an onion.
- 100 grs. of pickled cucumbers.

- 100 grs. of sweet corn.

- A tomatoe.
- Pistachio.

For the dressing:
- A natural or greek yogurt.
- A little basil.

PREPARATION:
- Put the lettuce or the salad prepare as the base into the salad bowl.
- Pick up the tomatoe in pieces and spread it over the salad bowl.
- Pick up the cucumbers and spread it over the salad bowl.
- Pick up the onion and spread it over the salad bowl.
- Spread the corn over the salad bowl.
- Spread the tin of tuna over the salad bowl.
- Spread the olives over the salad bowl.
- Now, mix in another reccipient the yogurt and the basil.
- Dress the salad with the previous mix.

- Spread up the pistachios over the salad bowl.
- Serve it!

Salad with boiled egg and asparagus

An idea that raised from the need to take advantadge of the ingredients I had in my fridge.  So, i prepared this simple salad with a good result.

INGREDIENTS (for two persons):
- Lettuce or a salads bag.
- A piece of leek.
- 1 tomatoe.
- 100 grs. of asparagus.
- Pistachio.

For the dressing:
- Mayonnaise.
- A little white pepper.

PREPARATION:
- Put the lettuce or the salad prepare as the base into the salad bowl.
- Boil the egg.
- Pick up the leek in pieces and spread it over the salad bowl.
- Pick up the boiled egg and spread it over the salad bowl.
- Pick up the tomatoe into pieces and spread it over the salad bowl.
- Pick up the asparagus into pieces and spread it over the salad bowl.
- Spread up the pistachios over the salad bowl.
- Now, mix in another reccipient the mayonnaise and the white pepper. 
- Dress the salad with the mix between mayonnaise and pepper.
- Serve it!

 

Chicken marinade into raspberries vinegar with a guacamole dressing

INGREDIENTS (2 persons):
- 3-4 chicken steaks (depending on the weight).
- 2 tomatoes.
- A little handful of pistachios.
- A little handful of little pieces of toasted bread.
- Lettuce or a salads bag.

For the chicken and tomatoes marinade:
- Raspberries balsamic vinegar.

For the guacamole:
- 1 avocado.
- Lime juice (it could use also lemon juice).
- 1 tomatoe.
- A olive oil spoonful.
- A garlic.
- 1 jalapeño chile or 1 chilli pepper (optional).
- 1/2 cumin little spoonful.
- 1 or 2 sticks or fresh cilantro.
- Pepper and salt.

PREPARATION:
- Clean up the chicken steaks and cut them into little pieces, Limpiar y trocear los filetes de pollo en pequeñas porciones, putting them into a bowl.  Cover it with raspberries baslamic vinegar and let it during almost two hours before the preparation.
- Clean up the tomatoes and cut them into little squares, putting them into a bowl with the pistachios.  Cover it with raspberries baslamic vinegar and let it during almost two hours before the preparation.
- Into a bowl, clean and serve the salads bag (or the lettuce) as a base.
- Dry the tomatoes squares separate them from the pistachios, and share them out over the salad bowl.
- Dry the chicken pieces as dry as we can, and put them into a frying pan with a little olive oil.  Keep into the frying pan until they were toasted and the liquid were evaporated.  Share them out over the salad bowl.
- Share the pistachios out over the salad bowl.
- Share the marinade resting vinegar out over the salad bowl.
- Share the toasted bread pieces out over the salad bowl.
- Prepare the guacamole(1) and share it over the salad bowl.
- Serve it.

Preparing the guacamole(1):
- Break the avocado into half, take the seed out and, with a spoon, extract the avocado meet, putting them into a bowl.
- Mix into the recipient the lime (or limon) juice.
- Put the little olive oil spoonful.
- Put the tomatoe cutted into little pieces.
- Put the garlic cutted into little pieces, the jalapeño (or the chilli pepper) well cutted, the comino, the cilantro cutted, the pepper and the salt.
- With a fork, smash the avocado meet and make a paste with the mix.
- Probe it and adapt it to our tastes.

Pasta and salmon salad with pistachios

INGREDIENTS (2 people):
- 200 grs. of coloured pasta (typical for salads).
- 150 grs. of pink salmon.
- 100 grs of prawns.
- Two tomatoes.
- A handful of peeled pistachios.

For the dressing:
- Oil.
- Modena vinegar.
- Vinegar (to marinade the salmon).

PREPARATION:
- Pick up the salmon into little pieces and put them into a bowl.  Cover the salmon with vinegar and let it during the night before.
- Boil the pasta to be firm.
- Once the pasta is boiled, drain it and put it into the salad bowl.
- Pick up the tomatoes and add it over the pasta.
- Drain the marinaded salmon pieces and add into the bowl.
- Put into a frying pan with a little oil the prawns and then, put them into the bowl.
- Add the pistachios.
- For the dressing, a little oil and a little modena vinegar and stir.
- Serve it.