Whenever we have salad for dinner – or as a side- I try not to make the same old tomato, lettuce and cucumber mix. I want to make something different, fresh and a bit creative. And this salad is a new favorite to my salad repertoire. I found the recipe here the other week when I was surfing other blogs and it looked so delicious that I made it that  evening as a side to chicken. I love that is has a lot of crunch, freshness and still a bit of creaminess from the avocado.  Ingredients

This past Friday we had friends over for dinner. We kept it kind of light and made salmon with two salads; Sillas’ favorite quinoa salad and a new salad from a new cookbook I bought recently. It’s a Danish book called ‘amazing salads – all year round’ and it really is amazing. Full of great salad and side dish recipes. I especially love that there are recipes for fall and winter, because I usually can’t figure out what to put in a salad. The salad I chose for our dinner is a February salad called Gils Salad. Its inspired by a salad the author tried at a Israeli restaurant in Tel-Aviv. Its quite simple, but very fresh and tasty. And...

Here’s a really simple, crunchy and healthy winter salad. I had this salad for lunch, so the recipe is for one person. Ingredients; 2 medium sized beets Half an avocado Seeds from half a pomegranate

This salad is very very simple, easy and full of good veggies. The pesto works really well with the chicken and adding warm chicken to a salad with mozzarella is just so tasty. I can eat this salad any time of the year, but I think that it woks really well here in January after having eaten all of the rich and, well, fatty food over the holidays. Its very fresh, crunchy and fulfilling. I brought a portion with me for lunch at the office today, and the salad is just as good served cold the next day.

I made these salmon wraps a while back, but have forgotten to put them up here on Ambrosia. I found the recipe in the cookbook ‘Lækkermad’ (that’s Danish for delicious  food) It’s a tasty and healthy dish full of good vitamins and minerals. I might swap the tortilla for Vietnamese rice paper, next time I make this dish. I think it will work better. But that’s not to say that this way wasn’t good though, each to their own. Ingredients;

  I have really started to enjoy beetroot salad – never thought that I would say that. It is super easy to make, very healthy and with relatively few ingredients:

  I am really happy with my ‘Lækkermad 80/20’ cookbook. There are so many good salads and delicious marinades and dressings. For lunch today I decided to make Beetroot-cabbage-salad with a lovley lemon / olive oil dressing. A good and fresh salad.