Servings: 2 2 eggs150 g fresh green beans2 tbsp olive oil1 – 2 finely chopped garlic cloves (optional)150 g baby gem lettuce or Romaine lettuce50 g cherry tomatoes1⁄2 red onion1 can tuna in olive oil50 g olivessalt and pepper Dressing: 1⁄2 tbsp Dijon mustard2 tbsp small capers15 g anchovies75 ml olive oil60 ml mayonnaise1 tbsp fresh parsley1⁄2 lemon, the juice1 minced garlic clove Mix all the ingredients for the dressing using a mixer or an immersion blender until fully combined and creamy. Set aside. Boil the eggs the way you like them, soft or hard boiled. Place them immediately in ice-cold water when they are done to make them easier to peel. Cut them into wedges. Wash and trim the green beans and parboil both for 5 minutes in lightly salted water. Rinse in cold water when done. Place a frying pan on medium high heat and fry the green beans in butter or olive oil. Add finely chopped garlic. Season with salt and pepper. Place lettuce on a serving plate or on individual plates. Add tomatoes, onion, drained tuna, eggs, beans, and olives. Serve with dressing on the side.

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 2 eggs75 g bacon325 g rotisserie chicken, cut into smaller pieces50 g blue cheese, crumbled1 avocado, sliced1 tomato, sliced150 g iceberg lettuce, chopped1 tbsp fresh chives, minced (optional)salt and black pepper Ranch Dressing: 3 tbsp mayonnaise1 tbsp ranch seasoning2 tbsp watersalt and black pepper Ranch Seasoning: Mix all the ingredients well and pour into a small jar with a tight-fitting lid: 2 tbsp dried tarragon or dried chives2 tbsp dried parsley2 tbsp dried dill1 tbsp garlic powder1 tbsp onion powder1 tsp sea salt½ tbsp black pepper Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Season with salt and pepper to taste, and set aside. Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Chop them roughly. Fry bacon in a hot, dry skillet until crispy. Distribute the chicken, bacon, vegetables, eggs and blue cheese on the lettuce. Season with salt and pepper, especially the eggs. Drizzle with dressing and top with finely chopped chives.