Salad with pesto, avocado and gula

Summer is comming and salads are a good option for a nice meal.
Today I am going to explain how to prepare an easy and very tasty salad!

Difficulty: Very easy
Preparation time: 10 minutes

Ingredients:

1 bag mix Lettuce
1 packet Gula (It is a kind of surimi made from pieces of fish, shaped and textured to resemble a cheaper version of the very expensive baby eels)
1 Avocado
Kikos
Pesto

Preparation:

1. Put the gula in a hot pan with some pesto and stir it for 3-5 minutes.
2. Cut the avocado in small squares
3. Mix in a salad bowl: lettuce, avocado, gula and some kikos

And... that's all my friends! easy and really nice recipe. Enjoy it! :-)

Country Salad - Ensalada campera ( typical Spanish salad )

A great recipe for the summer

Difficulty: Easy
Preparation time: 30 min

Ingredients:

- Eggs (1 per person)
- Tomato (1 or 1/2 per person depending on the size)
- Green Pepper (Half per person)
- Red Pepper (half per person)
- Tuna
- Potatos (1 per person)
- Olive oil
- Salt
- Olives (optional)
- Vinegar (optional)
- Onion (optional)

Preparation:

1. Boil the egg/eggs and the potatoes

2. Peel the potatoes

3. Cut everything into pieces

4. Add salt, olive oil and vinegar if you want.

5. Serve it cold (you can keep it in the refrigerator 15 minutes if you want to eat it colder)

 Enjoy it!

Dutch rice salad

 ....i think your supposed to eat this in the summer, so something to look forward to...

For 4 persons

Rise (300g)
Sundried tomatoes in oil (8)
Green beans (300g)
Broccoli (250g)
Young cheese (200g, one big block)
Corn salad (75g)
Caesar salad dressing
(croutons)
(pine nuts)
(raw ham)

First cook the rice then drain the water and let the rice cool down.
Dry the oil from the sundried tomtatoes a little by putting them between some paper towels.
Cut the ends from the green beans and break them in half. Cut the broccoli into small florets and cook the broccoli and the green beans "al dente" for about 7 minutes in boiling water and then immediately rinse them off with cold water so they don't continue cooking and stay crisp. Then drain the water.
Cut the sundried tomatoes into thin slices and the cheese into small blocks.

Now you bascially take all the ingredients (the corn salad, the rice, the broccoli, the beans, the sundried tomatoes),
put them in a big bowl, poor some caesar dressing over it, and mix it all up. Add pepper according to your taste.

Optionally you can top it off with some croutons, pinenuts and/or raw ham for the none-veggies ;)

That's it! One tip; make a lot, eat half of it, and save the other halve in the fridge. The next day it tastes even better!