All posts in Salad

Red Quinoa Tabouleh Salad

This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.

Red Quinoa Tabouleh Salad

(4 Servings)


  • 90 g (1/2 cup) red quinoa
  • 1 small yellow bell pepper
  • 1 small red onion
  • 6 big green Greek olives, e.g. Consevolia
  • 1 Hass avocado
  • 1-2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 pinch brown sugar
  • Black pepper
  • Sea salt
  • 1/2 red chili, finely, chopped
  • 1,5 tablespoon coriander, chopped
  • 1,5 tablespoon parsley, chopped
  • 1/2 tablespoon mint leafs, chopped

How to

Cook red quinoa according the cooking instruction.

Drain when the quinoa is done.

Preheat oven to 230°C (about 446°F).

Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.

Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.

Dice the olive and the avocado.

Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.

Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.

Combine everything and season the tabouleh salad.

Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.

You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.

Enjoy the Summer!

Black Lentil Tomato Salad

I love this food combination black lentil tomato salad in a avocado bowl with grilled asparagus. This recipe is rich on protein and low on fat and sugar. Enjoy this light and healthy dish!

Black Lentil Tomato Salad with Grilled Asparagus

(4 Servings)

Black Lentil Tomato Salad

  • 1/2 cup black lentils (beluga lentils)
  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1/2 cup plum tomatoes, diced
  • ½ teaspoon maple syrup
  • Black pepper
  • Fleur de sel
  • 1 tablespoon parsley, finely sliced
  • 1 ½ tablespoon lemon juice
  • ½ tsp lemon zests

Avocado Bowls

  • 2 ripe avocados (Hass)
  • 1-2 tablespoons lemon juice
  • black pepper
  • Fleur de sel

Grilled Asparagus

  • 500g green asparagus
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • ½ tsp lemon zests
  • black pepper
  • sea salt

How to

Black Lentil Tomato Salad

Cook the black lentils with water for about 20 minutes (see cooking instruction) on medium heat.
When the black lentils are well done, drain them.

Heat olive oil in a saucepan and add the lentils and tomatoes. Season it with maple syrup, pepper, salt, parsley, lemon juice and zests. Simmer for about 5 minutes.

Serve the lukewarm lentils in an avocado half.

Garnish with lemon zests and finely sliced parsley.

Avocado Bowls

Halve and peel the avocados. Spread lemon juice over the avocado halfs, so that they stay green.
Season it with salt and pepper.

The avocado halfs are the bowl for the lentil salad.

Grilled Asparagus

Heat up oil in a grill pan, add green asparagus and roast them all around for 5 minutes.

Add maple syrup and caramelize all around for 2 to 3 minutes, till they are lightly rosted.

Deglaze with lemon juice. Season it with lemon peel, pepper and salt. Cook for 2 to 3 minutes.

Garnish the asparagus with lemon zests.


Beetroot Apple Mille-Feuille

This beetroot apple mille-feuille is inspired by a recipe from a new German vegetarian cooking magazine, and my Layered Beetroot Avocado Salad.

Beetroot Apple Mille-Feuille

(4 Servings) 

Cashew Horseradish Cream

  • ¼ cup cashews nuts
  • 1 tablespoon water
  • 1 tablespoon rice or soy cream
  • 2 tablespoons fresh horseradish, finely grinded
  • about ¼ teaspoon lemon juice
  • Salt
  • Black pepper


  • 2 tablespoons olive oil
  • 1 tablespoon agave syrup
  • Fleur de sel
  • Black pepper
  • ½ teaspoon coriander seeds, grinded
  • 1 tablespoon white balsamic vinegar
  • 2 small beetroots
  • 1 medium green apple (Granny Smith e.g.)
  • 1,5 cups cress or purslane salad, washed
  • 2 ripe hass avocado
  • 6 – 8 kumquats, sliced
  • 1,5 tablespoons pine nuts

How to

Cashew Horseradish Cream

Put the cashews for 2 hours in water. Drain the cashew nuts.

Blend cashews, water, rice cream, horseradish, lemon juice, salt and pepper till its creamy.

Set aside in the fridge.


Mix olive oil, vinegar, grinded coriander seeds, agave syrup and salt for the beetroot marinade.

Peel beetroot, cut in 2 mm slices and marinade for 1 hour. Drain the beetroot slices before arranging.

Cut the apple in 2 mm slices and cut in halves.

Peel and slice the avocados and season with black pepper and fleur de sel.

Put a beetroot slice on a plate. Put a teaspoon of cashew cream. The next layer is cress, with pine nuts and kumquats slices. Next is avocado slice. Finely topped with a apple slice. Repeat this ones more.

After the second apple layer make the last layers with cashew cream and top finely  with a smaller beetroot layer.

Garnish with 2-3 kumquats slices and cress.

Tempeh Asparagus Salad

I recommend you my tempeh asparagus salad with sweet potato buckwheat noodles and a Asian cucumer salad for a healthy und glutenfree dish.

Tempeh Asparagus Salad

(4 servings)

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

  • 80 g sweet potato buckwheat noodles
  • 1 tablespoon olive oil
  • 300 g tempeh
  • 1 lemon grass
  • 1 ginger
  • 2 tablespoons soy sauce
  • 1 red chili pepper
  • 500g asparagus
  • 1 small red bell pepper, sliced
  • 1 small yellow bell pepper, sliced
  • Pinch brown sugar
  • 1 tablespoon lime juice
  • 75g cashew nuts
  • 2 tablespoons coriander leafs
  • 3 kumquats. sliced
  • Fleur de sel
  • Black pepper

Asian Cucumber Salad

  • 1 cucumber, sliced
  • 1-2 tbsp rice vinegar
  • 2 tbsp olive oil
  • 1 pinch brown sugar, black pepper, sea salt
  • 1 tbsp sesame

How to

Tempeh Asparagus Salad with Sweet Potato Buckwheat Noodles

Cook the noodles according the packing instructions.

Marinade tempeh with soy sauce, chili pepper, ginger and lemon grass for 30 minutes.

Heat oil and roast the tempeh form all sides. Put the tempeh aside on a plate.

Than roast the asparagus for 3 to 5 minutes and season with lime juice, sugar, salt and pepper. Add the cashew nuts and the roasted tempeh.

Combine warm noodles, tempeh, asparagus, cashew nuts, kumquats, 1 tablespoon coriander, yellow and red pepper slices.

Season with salt, pepper, lime juice and olive oil.

Fill the warm salad in bowls and garnish with fresh chopped coriander leafs.

We also had an Asian cucumber salad as a side dish.

Asian Cucumber Salad

Mix rice vinegar, olive oil, sugar, pepper and sea salt.

Combine with the cucumber slices and marinade for 5-10 minutes.

Put cucumber salad in small bowls or glasses and garnish with sesame seeds.


I also recommend you some of my other tempeh dishes salad summer rolls or my Thai tempeh patties.

Beetroot Avocado Layered-Salad

The beetroot avocado layered-salad is a colorful raw winter salad. With layers of beetroot and avocado cream. Good for a sidedish or starter.

Beetroot Avocado Layered-Salad

(4 servings)

  • 1 small beetroot
  • 1 tablespoon olive oil
  • ½ tablespoon limejuice
  • 1 teaspoon maple syrup
  • Black pepper
  • Sea salt / fleur de sel
  • 1 ripe avocado
  • 1 teaspoon limejuice
  • Black pepper
  • Sea salt / fleur de sel
  • ¼ teaspoon red chili, diced
  • 1 tablespoon yellow bell pepper, diced
  • Cress

Mix olive oil, limejuice, maple syrup and salt to a marinade.

Peel beetroot, cut in 2 mm slices and marinade for 2 hours. Drain the rootbeet slices before arranging.

Mash avocado with limejuice, pepper and salt. Mix with chili and bell pepper.

Put a beetroot slice on a plate and put a teaspoon of avocado mash on top. Add another beetroot slice and top with avocado mash. Repeat till you have five beetroot layers and top with avocado mash.

Garnish with a small cress bunch.

Sprinkle some black pepper and fleur de sel over the salad.

We had this salad with sesame coated marinated tempeh and sautéed maple syrup glazed carrots.

Millet Green Asparagus Tabouleh


Millet Green Asparagus Tabouleh

(4 serving)

Ingredients Millet Green Asparagus Tabouleh:

  • 1 Cup millet
  • 1 1/2 Cups water, salted
  • 1/3 Cup sundried tomatoes, sliced
  • 1 Bunch green asparagus (500g)
  • 1 Cup preboiled chickpeas
  • 1/2 Bunch cilantro
  • 1/4 Bunch mint, choped
  • 1 teaspoon choped red chili pepper, without kernels
  • 1 1/2 Organic lemon, juice
  • 1 Teaspoon lemon peel
  • 1 Teaspoon maple sirup
  • Olive oil
  • Sea salt
  • Black pepper
  • 1 Teaspoon grainier mustard
  • 2 Tabelspoons pine nutes, roasted

How to

Put the millet in boiling salt water. Cover the pot and simmer the millet for 10 to 15 minutes.

Water the sundried tomatoes in hot water for 5 minutes.

Wash, peel and cut the bottom of the asparagus. Chunk the asparagus in half finger long pieces.

Heat a pan with 1 tablespoon olive oil. Roast the asparagus for 5-7 minutes with maple sirup, 1 tablespoon lemon juice and season it with salt and pepper.

Add 1 tablespoon olive oil to the millet and stir. Cover the pot again for 5 minutes.

Drain the sundried tomatoes and chop them into small slices. Also chop the cilantro, mint and chili pepper.

Mix the millet, chickpeas and asparagus with the tomatoes and chili peppers. Mix 3-4 tablespoons olive oil, 2 tablespoons lemon juice, lemon peel, salt, pepper and mustard. Add it to the millet and mix it.

Let it rest for 10 minutes.

Add half of the cilantro, mint and pine nuts to the salad and mix it well.

Fill the tabouleh in a bowl and garnish it with the rest of the cilatro, mint and pine nuts.

This is an delicious salad for a barbeque with marinated tempeh (soy sauce, ginger, chili pepper, garlic and cilantro).

The avocado mango salad from my LaminEATs cookbook is a perfect addition for a barbeque as well. Enjoy!