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'TO GO' SALADS

'TO GO' SALADS

Today we bring you two great ideas for take-away salads, very complete and healthy. It is important to place the dressing first, at the bottom, as well as any wet ingredients so that the rest of the ingredients remain fresh until it is time to eat.

SERVES

1 person

PREPARATION TIME

5'

COOKING TIME

10'

ALLERGENS

INGREDIENTS

AVOCADO, EGG AND CHICKEN SALAD 

Extra virgin olive oil 

apple cider vinegar

salt

1 chopped avocado,

1 chopped boiled egg

roasted chicken strips


OLIVES AND DRIED TOMATOES PASTA SALAD

Extra virgin olive oil 

juice of ½ lemon

1 tablespoon yoghurt

1 tablespoon of mustard seeds

Salt 

Cooked pasta 

Pitted green olives

Dried tomatoes, previously hydrated 

DIRECTIONS

AVOCADO, EGG AND CHICKEN SALAD 

Add the oil, vinegar and salt. Then add the chopped avocado, the chopped boiled egg and the roast chicken strips. Close the glass jar and enjoy. 


OLIVES AND DRIED TOMATOES PASTA SALAD

Add the oil, lemon juice, yoghurt, mustard and salt. Mix in the cooked pasta, pitted olives and chopped tomatoes. Close the glass jar and enjoy.

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