Not only apples are rejuvenating - scientists have established that there are quite a few products that can rejuvenate and heal our body. These include: celery, lettuce, Chinese cabbage, pumpkin, tomatoes, eggplant, garlic, bell peppers, seaweed, grapefruit, lemons, pineapples, strawberries, black currants, dried fruits, pine nuts, sea buckthorn and flaxseed oil, honey and many others. … And with the right combination of these products in salads, the effect of nutrients can be enhanced many times over! So, let's make salads.
Instructions
Step 1
Finely chop a small red onion, pour over the juice of half a lemon and let it marinate; peel half of the grapefruit from the films, cut across the slices into 4 parts; cut the bell pepper into cubes; grate carrots; mix all the ingredients, adding honey to taste.
Step 2
Prepare seaweed: soak dried seaweed overnight in water at the rate of 8 parts of water to 1 part of cabbage; then drain the water, rinse the cabbage thoroughly and boil for 20 minutes. Wash the beets, boil until tender, peel and cut into strips. Mix the seaweed and beetroot, season to taste with lemon juice, sea salt and olive oil.
Step 3
On a coarse grater, grate the apple, carrot and a slice of pumpkin, finely chop the dill and parsley. Mix everything, season the salad with pomegranate juice, honey, olive oil, you can add a pinch of ground cinnamon.
Step 4
Chop green salad or Chinese cabbage; cut the radish into thin slices, grate the celery; chop dill and parsley. Mix everything, season with low-fat yogurt sauce and a small amount of grated horseradish.
Step 5
Finely chop fresh champignons and boil for 20 minutes, drain in a colander. Cut a small red onion into half rings. Open a can of green peas and drain off the liquid. Mix champignons, onions and peas. Thoroughly grind olive oil, lemon juice and a little table sweet mustard, season the salad with the resulting sauce.
Step 6
Boil shrimp and peel (or defrost frozen peeled). Cut the red pepper into strips; prepare arugula or watercress. Mix everything, season with olive oil and soy sauce, sprinkle with pine nuts on top.
