Posts tagged: salad recipes

Easy Greek Salad Recipe

This easy Greek salad recipe only takes about 10 minutes to prepare. This classic salad consists of chopped vegetables; cucumber, red onion, Kalamata olives, tomatoes, and bell pepper. Add some crumbled feta cheese to flavor. The salad is mixed with a tasteful dressing – a combination of olive oil, some herbs, and lemon juice. It is a perfect appetizer for your dinner.


• 1 large English cucumber (unpeeled and sliced)
• 1 large red onion (sliced thinly)
• 1/3 cup Kalamata olives (halved)
• 2 medium tomatoes (chopped into bite-sized wedges)
• 1 large green bell pepper (diced)
• 7 oz feta cheese (crumbled)


• 1/4 cup extra virgin olive oil
• zest of half a lemon
• 1 tbsp thyme leaves (chopped)
• 2 tbsp oregano leaves (crushed)
• 2 tbsp honey mustard
• 2 tbsp red wine vinegar
• juice of half a lemon
• salt to taste


Prepare a large mixing bowl.
Add all the chopped vegetables into the bowl.
Sprinkle crumbled feta cheese.
Set aside.

In a separate bowl, add 1/4 cup of extra virgin olive oil.
Add chopped thyme leaves, crushed oregano leaves, and zest of half a lemon.
Season with honey mustard, red wine vinegar, salt to taste, and lemon juice.
Mix well.

Pour the dressing into the bowl of vegetables.
Mix well.
Serve and enjoy!

Tips and ideas:

You can garnish with some chopped oregano and crumbled feta cheese.

Easy Greek Salad Recipe
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The Ultimate Recipe For Brain Health By Max Lugavere

Max Lugavere’s ultimate recipe for brain health is full of nutrients good for the brain. Wild salmon fillet, Brussels sprouts, and arugula salad is a perfect combination of a healthy meals which have been shown by scientific research to support brain health.


• 1 cup Brussels sprouts (halved)
• 2 tbsp + 1 tbsp extra-virgin olive oil
• salt to taste
• pepper to taste
• mustard seed powder to taste
• 6 oz wild salmon fillet (skin on)


• 1 tbsp extra-virgin olive oil
• 1 tbsp brown mustard
• 1/8 tsp salt
• 1/8 tsp pepper

Arugula Salad:

• 1-2 cups arugula
• fresh juice of 1/2 lemon
• 1 tbsp extra-virgin olive oil
• salt to taste


Preheat oven to 350 F.

Prepare a baking tray.
Add halved Brussels sprouts on the tray.
Drizzle extra-virgin olive oil over the Brussels sprouts.
Season with salt and pepper to taste.
Mix to coat the veggies well.
Place it inside the preheated oven.
Bake for 45-50 minutes.

Meanwhile, prepare the salmon marinade.
In a sauce bowl, add 1 tbsp of extra-virgin olive oil and 1 tbsp of brown mustard.
Season with 1/8 tsp salt and 1/8 tsp pepper.
Stir to combine.
Spread the marinade on the salmon fillet.
Let it marinate for 20 minutes.
After 20 minutes, set a non-stick skillet over medium-high heat.
Add 1 tbsp of extra-virgin olive oil and heat it.
Add the marinated salmon fillet in the skillet.
Fry for 3-4 minutes on each side.
Once done, remove the salmon fillet and transfer it to a serving plate.

Prepare another bowl.
Add 2 cups of arugula to the bowl.
Squeeze in fresh juice of 1/2 lemon.
Drizzle 1 tbsp of extra-virgin olive oil.
Season with salt to taste.
Mix well.
Put it alongside the salmon fillet.

Once Brussels sprouts are done, plate it together with the salmon and arugula.
Sprinkle some mustard seed powder over the Brussels sprouts.
Serve and enjoy!

The Ultimate Recipe For Brain Health by Max Lugavere
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Vegan “Tuna” Salad Using Chickpeas (Garbanzo Beans)

Vegan “tuna” salad is a classic, healthy appetizer idea that is very simple and easy to make. It will give you a healthy and tasty recipe while being vegan of course.


• 1 cup Chickpeas or Garbanzo beans
• 1 stalk celery
• 2 tbsp vegan mayonnaise
• Dulse flakes
• Pickles or relish to taste

• Fresh parsley
• Lemon juice
• Apple cider vinegar
• Onion
• Coconut Aminos or soy sauce
• Nutritional yeast
• Mustard


This recipe takes about 20 minutes. Serves 1.

Put all ingredients in a blender.
Blend well until it creates a flaked consistency similar to tuna.
Transfer and serve.

Tips and ideas:

You can serve it alone as a vegan “tuna” salad as a side dish to a main course.

You can serve it on a whole grain sandwich. Layer it up with some green leafy vegetables and tomatoes.

It can serve as a dip with tacos or crackers.

Vegan Tuna Salad Using Chickpeas (Garbanzo Beans)
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