Salad

Arugula and mushroom salad

Button mushrooms pan-fried in butter are tossed with arugula (rocket) and nuts, dressed with honey balsamic vinaigrette, and garnished with shaved cheese in this any weather salad.

Cook time: 5

Servings: 1 person

Lychee and mango salad

When raw greens are combined with fruits and nuts, a salad becomes edible. Lovable even. Yep, just like this lychee and mango salad with honey-mustard dressing.

Cook time: 2

Servings: 2 people

Potato and tomato salad with goat cheese

Inspired by Caprese salad, herbed goat cheese, tomato slices and sliced boiled potatoes are laid out alternatingly on the plate, drizzled with olive oil and garnished with fresh basil.

Cook time: 20

Servings: 2 people

Kani salad

Make kani salad with kanikama (imitation crab meat), cucumber, carrot, fresh ripe mangoes, lettuce, Japanese mayonnaise and a little sesame seed oil. It’s outstanding!

Cook time: 0

Servings: 4 people

Sweet-tangy mango and vegetable salad

A light and refreshing summery mix of fresh mangoes, tomatoes, red onion, cucumber and cilantro, this salad is a fast and easy side dish to go with grilled or fried meat, chicken or seafood.

Cook time: 0

Servings: 4 people

Chicken, baby potatoes and fresh mushroom salad

Baby potatoes are boiled in salted water, combined with blanched button mushrooms and boiled chicken meat and tossed with a simple vinaigrette of olive oil, lemon juice, grated garlic, salt and pepper.

Cook time: 10

Servings: 2 people