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Siang exotic salad

Siang exotic salad

Place the chicken breast on the grill and cook on both sides for about 20 minutes. If it is not done, leave it for a while and then break it into strips. , margo, pineapple, peppers and tomatoes are cut into cubes.

The shrimp are pre-cooked but they are boiled very little, drained of water, greased with a little olive oil and added over the rest of the salad.

Susan will be fried in a pan WITHOUT oil, just a little browned.

The dressing room consists of:

1-2 teaspoons of soy sauce, olive oil, balsamic vinegar, and rice vinegar, add it to the salad and mix all the ingredients well.

After the sesame has browned, take it and add it to the salad, it is a fantastic combination of fresh, sweet, sour, bitter. At the end, sprinkle the sesame seeds. Good appetite

Wash the lettuce leaves well, let them drain a little, then cut them or break them into strips in a bowl. Put two eggs to boil, and in the meantime prepare the other ingredients. Chop the dill, cut the tomatoes, red and green onions and add them all to the bowl. After the eggs have boiled, clean them and cut them over the vegetables. In another container, prepare the dressing for lettuce. Add vinegar, oil, salt, pepper, squeeze half an orange and mix well, then sprinkle over the salad and mix again. Taste from time to time to see if anything needs to be added.

The dressing with exotic flavor adds a touch of refinement to the preparation and harmoniously completes the whole recipe. Enjoy with a lettuce salad to satisfy your hunger and to color your meals.

Surimi salad - a quick dish

The ingredients you need are the following:

- 120 gr of cheese dressing with blue mold

- 100 g of canned peas

- 500 gr of chopped lettuce

- a few sprigs of fresh parsley

The way to prepare this exotic salad is the following:

If the pieces of surimi are frozen, let them thaw, then cut them into cubes and put them in a bowl. Add the celery pieces, peas and lettuce over them, mix them well, and then add the cheese dressing with blue mold and fresh parsley. Homogenize the mix and season it with salt and pepper to taste. Leave the salad in the fridge for at least 20 minutes before serving.

Now that you know how easy it is to prepare this delicious surimi salad, discover here the recipe for a seafood village!

Put the carrot (which has previously been washed, peeled and cut into pieces) in a small saucepan.

After boiling, take it out on a plate, leave it to cool, cut it into cubes and leave it to stand.

We will do the same with the donut in vinegar, the pineapple (cut into suitable cubes).

In a deep bowl we will put the drained tuna (opened with a fork), carrot, pineapple, corn, endive washed and broken into suitable pieces and round olives.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

We will put the dressing, mixing lightly with a spatula until the composition is homogenous.

Avocado salad with chicken breast and feta cheese


- 150 g grilled chicken breast

Photo source:

How to prepare avocado salad with chicken breast and feta cheese:

Wash the avocado and peel it, then cut it into cubes. Wash the salad, break it into large pieces and place it in a bowl, where you add the avocado cubes, the pitted and sliced ​​green olives, the diced face cheese and the grilled and finely chopped chicken breast. Add salt, pepper, olive oil, a little dried basil and a few sprigs of green parsley, so that your avocado salad has an exotic and inviting aroma.

Exotic mango salad with avocado

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Hi! I live in the tropics! This is where I find myself when the mango starts to ripen, the avocado ends. They do not intertwine!

Hi Fabian, if you want to enjoy the recipe then you are happy, and if you feel that you do not want to combine them then do not do it. During this period I find organic Avocados and Mangoes from Spain or Peru. This recipe is created and posed in Costa Rica, where I found this combination used in recipes and suggested by a cook I met. I understand your confusion, but things change over time, and now most fruits are available even if not from the same territories.

a successful salad and perfect combination from all points of view, it turned out great and a combination of vivid and healthy colors, all you have to do is be tasted and enjoyed with pleasure with friends or family :)

It really is a salad that delights the eye and the soul!

A delicious salad :) very tasty and good looking. Thanks for the recipe. I studied your blog, and I researched all the recipes, I saved many of them, I will try them. I am happy to find so much information, it helps a lot. I live in a country (Martinique) where the notion of raw vegan does not exist :( because of this my only source of inspiration are you who write and share recipes and a lot of information. Thank you very much! ..and increase in everything.

Thank you Cerasela, we are glad that you liked our recipe. We are waiting for other opinions and other recipes :). The internet makes the location no longer matter :), I'm glad to find out about Romanians living in other countries :)

How to make a juice of tomatoes, pepper and avocado

  • A tomato
  • Half an avocado
  • Peppers half red peppers
  • Half a clove of garlic

Remove the skin from the tomatoes, avocado and garlic clove.

Wash the pepper and cut it into cubes.

Cut avocado, tomatoes and garlic.

I put everything in the blender glass and beat well.

Once beaten, take the juice in a glass and take it.

We must remember to make the juice when we go to get it to benefit from all its properties.

Besides being tasty and very healthy, exotic salad it's so easy to prepare! Here's what to do:

1. Peel the fruit and cut it into cubes.

2. Clean the pomegranate and separate the seeds.

3. Put all the fruit in a large bowl. In a separate bowl, mix the yogurt, grated lime peel, honey and lime juice. Mix to obtain a homogeneous dressing.

4. Add the dressing over the cut fruit and garnish with pomegranate seeds.

10 ways you can use pomegranate seeds

Take full advantage of the pomegranate season and include them as often as possible in your recipes. Pomegranates are low-calorie fruits, high in fiber, vitamins and antioxidants that prevent many diseases. Here are some interesting ideas to try.

1. Oatmeal with pomegranate and almond flakes

The recipe here

2. Along with a cheesecake

The recipe here

3. Crispy salad with arugula and pomegranate

The recipe here

4. Caramelized carrots in pomegranate sauce

The recipe here

5. Sandwich with peanut butter and pomegranate

The recipe here

6. Pears with goat cheese and pomegranate seeds

The recipe here

7. Kale salad with pomegranate and balsamic vinegar

The recipe here

8. Eggplant salad with pomegranate seeds

The recipe here

9. Salad with fennel, pomegranate and quinoa

The recipe here

10. Fish stuffed with pomegranate sauce

The recipe here.

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Exotic salad

Ingredient: 4 peeled and sliced ​​oranges a peeled and sliced ​​grapefruit 3 cups jicama beans, peeled and cut into pieces ¾ cup sliced ​​radishes 1 ½ teaspoon grated peel of a lime 3 teaspoons lime juice 3 teaspoons plain skim yogurt 2 teaspoons Hellmann's mayonnaise 1 ½ teaspoons honey ¼ teaspoon black pepper 4 cups lettuce leaves one cup pomegranate seeds 3 teaspoons peeled and fried pumpkin seeds 2 teaspoons chopped coriander leaves a pinch of salt

Method of preparation: put the oranges and the grapefruit in a large bowl, add the jicama beans and the radishes over them, mix and let them cool for 30 minutes. The yogurt is mixed with Hellmann's mayonnaise, lemon peel, honey, salt and pepper for dressing. Then place the spinach in a salad bowl, put the fruits taken out of the fridge on top, mix everything with the yogurt dressing, and at the end, sprinkle the pumpkin seeds, pomegranates and coriander on top.