Бесплатный фрагмент - Festival: salads for every taste

AUTOBIOGRAPHY

Sikhimbayeva Yevgeniya: owner of the translation agency and the Helvetia Publishing House.

Lifetime diplomatic rank — attaché.

Three bachelor degrees with honors (laws, economy, diplomacy).

Graduate of the Diplomatic Academy of London, PhD Certificate of Laws of the University of London (UCL), etc.

Miss Internet Kazakhstan, 2000, etc.

Visited 38 countries.

Speaks Rus, Eng, Fr.

Writer. Poetess.

Hobbies: inventing unusual ideas that make the world an even more beautiful place to live in.

EAT VARIOUSLY!

Imagine: bright, juicy, incredibly tasty salads that surprise you with their variety and make you fall in love with them.

20 recipes that will turn your lunches and dinners into a holiday. From light and refreshing to hearty and savory, from classic to signature, everyone will find their perfect salad.

Variety of flavors: seafood, meat, poultry, vegetables, fruits, cheeses — everything to make every day a new culinary discovery!

Don’t miss the opportunity:

Treat yourself and your loved ones with exquisite and delicious dishes.

Become a real culinary guru and surprise everyone with your culinary talents.

«Festival: salads for every taste» is more than just a recipe book. This is an investment in your culinary talent and a guarantee of new taste discoveries.

Note: Illustrations may not be 100% identical to the recipe in the book. However, here you can always count on your personal imagination and taste.

1. «PRAWN PARADISE» SALAD

Ingredients:

— 500 g shrimp

— 1 large avocado

— 1 large mango

— 1 red onion

— 1 red pepper

— juice of 1 lime

— 2 tbsp. l. olive oil

— fresh cilantro for serving

Preparation:

1. Peel the shrimp, remove the heads and tails, then fry in a frying pan over medium heat until cooked through. Salt and pepper to taste.

2. Peel the avocado and mango and cut them into cubes.

3. Slice the red onion and red pepper into thin half rings.

4. In a large bowl, combine shrimp, avocado, mango, red onion and red pepper.

5. Add lime juice and olive oil, mix well.

6. Garnish with fresh cilantro and serve.

Bon appetit!

2. MINT BREEZE SALAD WITH ZUCCHER AND MINT

Ingredients:

— 2 medium zucchini

— 60 g walnuts