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Grilled sea bream with spinach and avocado salad

Grilled sea bream with spinach and avocado salad

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-I greased the fish with butter, salted it and sprinkled it with lemon juice, then put it on the grill

-SALADET: spinach, avocado, red onion, salt, olive oil, a delicious salad


- a quarter cup of olive oil
- balsamic vinegar dressing
- a bowl of fresh spinach leaves
- 2 boiled eggs
- 1 cup with raw almond kernels
- a fistful of bacon
- strips of parmesan
- salt pepper

Method of preparation:

Wash the spinach leaves well and place them in a bowl. Cut sliced ​​eggs, sprinkle with almonds, add slices of parmesan and bacon. Pamper everything with olive oil and balsamic vinegar dressing. Sprinkle with salt and pepper to taste. Spinach salad is ready! How do you like this proposal of spinach salad?


  • 150 g pasta (preferably spaghetti, but you can use another type of pasta)
  • 2 tablespoons butter
  • 1 clove of garlic, cleaned and chopped
  • salt to taste
  • 3 generous hands of spinach
  • 70 g Greek yogurt
  • 1 avocado, cleaned and cut into large pieces
  • 100 g of parmesan.

Smoothie with spinach and cocoa

For people who grimace when they hear about spinach and whose eyes glow when they see sweets, this smoothie is an ideal compromise solution. They are also perfect for convincing the little ones to eat spinach, because it is known that they usually have a craving for this plant.


- spinach (as much as you want)
- cow's milk, almond or soy milk, depending on preferences
- strawberries, grapes or blueberries (or a little of all)
- A fresh banana
- a tablespoon of cocoa powder
- ice (optional)
- chia seeds (optional).

The preparation of the smoothie with spinach and cocoa is very simple: put the ingredients in a blender and mix until you get the desired consistency.

Only one mention must be made here: chia seeds must be added last, otherwise they will remain at the bottom of the smoothie.

The advantage of consuming a spinach smoothie is that all nutrients are absorbed more easily in the body than if you eat it as a salad or food, especially because, through cooking, this ingredient loses some of its properties.

Chicken and avocado salad

It's like autumn doesn't want to leave anymore. I had some warm autumn days to say that spring was coming, not that autumn is coming to an end.
The whole city is covered with a carpet of yellow-brown leaves and it is as if the trees are getting sadder that the leaves have fallen, they have remained bare and ugly. Yes, autumn is coming to an end and he wanted to give us some warm and sunny days to remember them in winter, when everything will be white!
At this beautiful time I said to try such a spring salad, with lettuce and green onions. And to make it even more consistent, I added avocado and grilled chicken breast, along with a delicious sour cream sauce, mmm & # 8230 a treat. Definitely enjoyed on the balcony, among the flowers, where it is so warm and good. It's as if I don't want these days to pass, I like winter, when it snows beautifully and quietly, but autumn seems to be more and more beautiful.
So take advantage of these late autumn days, walk in the park, in the woods, we will miss them in winter :).
The idea for the salad came to me at the moment, I had a very ripe avocado, I had a salad and green onions, so I planted a very good salad.

Preparation: season the chicken breast and grill. While the chest is browning, break the salad into small pieces. Cut the onion rings as well. Place them on a large plate. After the chicken breast is done, cut it into cubes and throw it over the salad. Cut the avocado in half, remove the seeds and sprinkle it with lime and lime so that it does not oxidize. Peel a squash, grate it and slice it. Sprinkle it again with a little lime juice. Add it to the salad. Add some sunflower seeds and dressing.
Enjoy it with great appetite!

3 recipes for tasty and filling salads

If you have problems with digestion or want to lose weight, it is advisable to eat lighter dishes, but the big disadvantage of these dishes is that they are not full at all. So, we have prepared for you some extremely tasty salad recipes, easy to digest and diet friendly, but also very filling.

Grilled chicken salad, peach and feta cheese

Time: 20 minutes

Ingredients for 4 servings: 5 tablespoons olive oil, 2 tablespoons vinegar, & frac12 teaspoon ground black pepper, & frac12 teaspoon sea salt, 1 & frac12 cup of fresh, halved peaches, 350 g of broccoli, 3 pieces of sliced ​​chicken breast, 1 tablespoon fresh chives, 30 g of feta cheese, 2 slices of fried bacon.

Mix the 4 tablespoons of oil with the vinegar, pepper and a pinch of salt and then add the peaches and broccoli cut into strips in this mixture.

Massage the chicken breast with pepper and salt, then heat 1 tablespoon of olive oil in a pan and cook the chicken there for 6-7 minutes. After removing the chicken from the pan, place it over the previously prepared mixture. Cover, before serving, with feta cheese, finely chopped chives and fried and chopped bacon and serve immediately.

Chicken salad, Vietnamese inspired

Time: 20 minutes

Ingredients for 2 servings: 2 pieces of chicken breast, a handful of halved cherry tomatoes, 12 green bean pods, 1 sliced ​​red bell pepper, 1 medium cucumber, sliced, 1 small carrot, sliced, a handful of spinach, 3 tbsp of tamari soy sauce, juice from 2 limes, 2 tablespoons of sesame oil, & frac12 chopped hot pepper, & frac12 cup of water, 1 teaspoon of sugar, a pinch of salt.

Put the chicken breast in a bowl, along with 2 tablespoons of tamarind soy sauce, juice from a lime, 1 tablespoon of sesame oil, & frac12 chopped hot pepper, & frac12 cup of water, 1 tablespoon sugar and a pinch of salt. Mix well and put the bowl in the fridge, where you will leave it for at least 4 hours.

Then put the chicken, with the marinade and still a cup of water, in a tray and cook in the preheated oven at 180 degrees Celsius for 20 minutes. Remove the chicken from the oven and let it cool for about 5 minutes, then cut it into strips.

Meanwhile, chop all the remaining ingredients and place them in a large bowl with the spices, oil and lemon juice. Then add the chicken strips and serve the salad immediately.

Rice salad with ripe vegetables and halloumi

Time: 30 minutes

Ingredients for 2 servings: 1 cup rice, 3 zucchini, 1 red bell pepper, 1 yellow bell pepper, 10 unpeeled mushrooms, 2 tablespoons pumpkin seeds, 1 handful of finely chopped basil, 2 tablespoons olive oil, 100 g halloumi, 1 teaspoon pomegranate juice, 4 tablespoons avocado oil, lime juice, 2 tablespoons balsamic vinegar and 2 tablespoons soy sauce.

Preheat the oven to 180 degrees Celsius. Wash the vegetables. Peel a squash, grate it and slice the zucchini. Put the vegetables in a tray covered with baking paper and cover with a tablespoon of olive oil. Put the tray in the oven and let it cook for 15 minutes. After 15 minutes, remove the bell peppers and zucchini and add the mushrooms covered with the other tablespoon of olive oil. After 10 minutes, remove the mushrooms.

Meanwhile, boil the rice and mix it with the pumpkin seeds and chopped basil. Then prepare the dressing in a bowl, mixing 1 teaspoon of pomegranate juice, 4 tablespoons of avocado oil, lime juice, 2 tablespoons of balsamic vinegar and 2 teaspoons of soy sauce. Put the dressing over the rice, then top with the cooked vegetables.

Heat a non-stick pan, chop the halloumi cheese cubes and fry them on all sides. Put the halloumi cheese in the salad and serve.

Salad with goldfish, capers and cherry tomatoes

Half a teaspoon of salt

Cream - 2 tablespoons and a half

Black pepper - 1 teaspoon tip

The fish is cut into small pieces. Cherry splits in two. Dill cut into small pieces, leaving a few twigs to serve.

Cut cucumbers into long slices, whose width does not exceed 0.5 cm, then put them in a strainer, sprinkling salt, then let it sit for a quarter of an hour. Rinse with running water and dry the cucumber slices with paper towels.

Finely chopped dill and cream are mixed to obtain the dressing. Then mix the dressing with the cucumbers and place on the bottom of the pot. Arrange the fish, cherry tomatoes and capers on top. Sprinkle with pepper and decorate with dill.

Shrimp and avocado salad & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of shrimp salad and avocado is wonderful during the summer. It's so hot outside that we really don't want to eat anything heavy and especially something hot. We eat very light things in summer, especially salads, eggs and fish. I eat meat sometimes in the evening or have a barbecue outside. a mixed grill made of charcoal is wonderful even in summer. Served with salads and cold sauces is welcome after a hot day. In addition, we try to drink as much water, natural juices and lemonade. I'm very lucky like me, and my husband loves salads and fresh vegetables in general.

This time I opted for a salad with shrimp and avocado, healthy and full without being heavy. I used avocado, a very healthy and tasty ingredient that I really like. I always have avocados in the house and my little girl, Sarah, likes them very much. I don't think I need to tell you more about shrimp. I really like them, I cook them very often and I add them in all kinds of dishes. This time I used fresh shrimp, but I always have shrimp in the freezer. If necessary, I just put them in cold water and in 30 minutes they are ready to be used. They are timed anytime!

What I like about this salad with shrimp and avocado is the dressing. I opted for a dressing made with pepper, mustard seeds and marjoram, all from the new range of spices Delicate 100% natural. They have the country of origin written on the package, so we know exactly what part of the world they come from. Grape mustard is excellent in dressing. It has a slightly spicy aroma that goes perfectly with shrimp and avocado. Marjoram also goes very well with shrimp and vegetables in general. It gives a special flavor to the dish and can also be used in sauces, fish dishes, cabbage.

I cooked the shrimp with just a little oil and salt. I didn't want to put other spices because I wanted to feel their taste, the vegetables and the dressing. Of course you can put any spices you want over the shrimp. You can also replace them with chicken or turkey, for example. For a more beautiful look, I put a bed of salad in the bowl and placed the rest of the ingredients nicely on top. When serving, all you have to do is mix it and the salad with shrimp and avocado can be enjoyed. You can keep it in the fridge and if necessary just serve it. Try my recipe for fish meatballs, still delicious and healthy.

Dressing duck salad with avocado

For the dressing: mix all the ingredients in a blender. In 2 minutes of mixing, a creamy and tasty mayonnaise results, which vaguely reminds me of avocado. From now on I will use this option, including stuffed eggs, beef salads or vegetables with mayonnaise! Avocado is a food of choice in the fight against cholesterol, being rich in omega 3 and antioxidants.


Foodblogger at Savori Urbane. #savoriurbane

Grilled vegetable salad II

Two pumpkins, three tomatoes, two matching eggplants, a lettuce, eight white cabbage leaves, four red cabbage leaves, salt oil, pepper, lemon juice, two bunches of green onions, a little fresh dill.

Method of preparation:

- 1. Grill all the vegetables. Eggplants and zucchini cut into long, thin slices, whole tomatoes, whole cabbage leaves, after greasing them with a little oil.
- 2. Wash and break into a large salad bowl, add sliced ​​onion.
- 3. Cut the eggplant and pumpkin slices in two or three (sit on the grill for a few minutes). Roll the cabbage strings in a roll and cut them as finely as you like (the cabbage is grilled on the grill for ten minutes, until it is well cooked on both sides). Add them over the salad.
- 4. Grate the ripe tomatoes. Add salt, pepper, lemon juice and a little oil. Add the dressing over the salad and finely chopped dill. Stir gently and serve.

Video: Grilled Seabass. Fish Recipe


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