Servings: 1 • 30 g leafy greens• 1⁄2 scallion, sliced• 1 carrot• 1 avocado• 30g red bell peppers• 30 g cherry tomatoes• 110 g smoked salmon or roast chicken• 60ml mayonnaise or olive oil with a squeeze of lemon juice• Salt to taste Shred or chop the vegetables. First, put the dark leafy greens at the bottom of the jar. Add scallion, carrot, avocado, bell peppers and tomato in layers. Top with smoked salmon or grilled chicken. Add mayo or olive oil right before serving. Tip: This salad is topped with smoked salmon and grilled chicken, but you can of course use your own favourite protein, boiled eggs, mackerel or canned tuna fish or any kind of cold cuts you want. Olives, nuts, seeds and cheese cubes are great flavourful additions. Leafy greens such as spinach or rocket are great for this recipe. Round lettuce or romaine works too. Green and red cabbage gives a fresh crunch. Chopped broccoli or cauliflower also works great.

Servings: 2 225 g bacon30 g butter450 g boneless chicken thighssalt and pepper275g Romaine lettuce110g cherry tomatoes Garlic mayonnaise: 175 ml mayonnaise½ tbsp garlic powder Mix mayonnaise and garlic powder in a small bowl and set aside. Fry the bacon slices in butter until crispy. Remove and keep warm. Save the grease in the pan. Season the chicken with salt and pepper and then cut each thigh into thirds. Fry in the same skillet as the bacon until golden brown and thoroughly cooked. Rinse and chop the lettuce; be sure to use a clean cutting board and knife (different from the one used when handling the raw chicken). Place the lettuce on a plate and top with chicken, bacon, tomatoes, and garlic mayo.

Servings: 2 2 avocados½ lime, juice150g cucumber50g baby spinach3 tbsp olive oil, for frying1 garlic clove, pressed2 tsp chili powder or sambal oelek275 g shrimp, peeledfresh cilantro, for serving2 tbsp hazelnuts Ginger dressing: 60 ml light olive oil or avocado oil1 tbsp fresh ginger, minced½ lime, juice½ tbsp tamari soy sauce½ garlic clove, pressedsalt and pepper, to taste Split avocado in half and remove pit. Scoop out avocado pieces with a spoon and cut in slices. Squeeze some lime juice over avocado. Peel and slice cucumber. Combine spinach, avocado and cucumber on a plate. Season with sea salt. Fry garlic and chilli in oil. Add shrimp and fry on each side for a few minutes if raw. Pre-cooked shrimp should only be heated up quickly. Salt and pepper to taste. Add shrimp on top of vegetables and sprinkle with nuts and cilantro. Mix ingredients for dressing with an immersion blender and drizzle over salad.

Servings: 2 325 g boneless chicken thighs60 ml Greek yogurt or sour cream1 tbsp curry powder or paprika powder½ tbsp light olive oil½ tsp salt¼ tsp ground black pepper Beet carpaccio: 2 beets, red and/or yellow40 g sugar snap peas¼ red onion, chopped Cilantro vinaigrette: 60 ml light olive oil60 ml fresh cilantro, chopped½ tbsp lemon juice½ garlic clovesalt and ground black pepper Cut chicken into smaller pieces. Preheat grill or oven — with the grill function on — to 450°F (225°C). Mix yogurt, curry, olive oil, pepper and salt in a bowl. Cover chicken with marinade and let sit for at least 10 minutes. Place in refrigerator overnight if you want to prepare the day before. Thread chicken pieces onto skewers just before you start grilling. Scrub and rinse beets properly. Peel and cut into paper-thin slices, preferably with a mandolin. Remove strings from sugar snaps. Place vegetables and finely chopped onion on a plate. Mix ingredients for vinaigrette with a hand blender. Drizzle over beet salad. Grill chicken kebabs for 3-4 minutes on each side or until fully cooked and inner temperature is 160°F (72°C). Serve with beet carpaccio.