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Tip: The Micro‑C recom­men­ded by Antho­ny Wil­liam is curr­ent­ly on offer: 

Tip: The Micro‑C recom­men­ded by Antho­ny Wil­liam is curr­ent­ly on offer: 

Salads

Bowl of green salad with French dressing
Green salad with French dressing 

The sophisti­ca­ted and deli­cious dres­sing turns this other­wi­se simp­le salad into a com­ple­te­ly new and salt-free tas­te expe­ri­ence. The dres­sing also goes well with stea­m­ed potatoes. 

Cur­ry pota­to salad 

The ease of pre­pa­ra­ti­on is what makes this salad, based on a reci­pe by Antho­ny Wil­liam, so popu­lar. Pota­toes are an excel­lent source of glu­co­se and res­to­re gly­co­gen stores in the brain, as well as sta­bi­li­ze the adre­nal glands.

Fal­a­fel salad with mint tahi­ni sauce 

Chick­pea fal­a­fel with a deli­cious­ly refres­hing mint tahi­ni sau­ce make this mixed salad some­thing very spe­cial. A plea­su­re, espe­ci­al­ly in warm wea­ther, that is refres­hing and fil­ling at the same time. 

vegan egg-free mayonnaise in glass bowl
Muneeza’s egg-free mayonnaise 

This quick-to-prepa­re, egg-free mayon­nai­se is very fla­vorful and a gre­at alter­na­ti­ve for pre­pa­ring Antho­ny Wil­liam-com­pli­ant pota­to salads. It also tas­tes very tasty as a dip, for exam­p­le. B. with raw vege­ta­bles or baked potatoes. 

Tzat­zi­ki & Dips accor­ding to Antho­ny William 

With the­se three dif­fe­rent dips the­re should be some­thing for ever­yo­ne. Vegan tzat­zi­ki made from cau­li­flower, cre­a­my cas­hew sau­ce and aro­ma­tic tahi­ni dip go per­fect­ly with pota­toes with vege­ta­bles, in pota­to wraps or a con­for­mal pota­to kebab.

Tab­bou­leh by Antho­ny William 

We know tab­bou­leh with bul­gur from Ara­bic cui­sine. This com­pli­ant ver­si­on con­ta­ins chop­ped almonds ins­tead. If you would like to incor­po­ra­te more pars­ley into your diet, you should try this deli­cious dish. 

Chick­pea “Tuna” Salad 

This salad is a healt­hy alter­na­ti­ve to the clas­sic tuna salad. It is quick to prepa­re and very fil­ling and also goes well as a fil­ling for let­tuce lea­ves or rol­led in nori leaves. 

Raw sweet pota­to salad 

Sweet pota­toes with a dif­fe­rence! This raw sweet pota­to salad is refres­hing, crun­chy and very fil­ling. Per­fect for hot sum­mer days! 

Warm roas­ted vege­ta­ble salad 

The com­bi­na­ti­on of fresh spin­ach and aru­gu­la with the warm, roas­ted vege­ta­bles makes this salad so appe­al­ing. It com­bi­nes the bene­fits of fresh leafy greens and the plea­sant satie­ty of warm and spi­ced vegetables.

Two dif­fe­rent dres­sings for salad 

The­se two fat-free salad dres­sings pam­per the pala­te and are very easy to prepa­re. They go per­fect­ly with almost all salads and are also very tasty for children. 

Refres­hing salad with man­go and tomato 

This frui­ty salad with toma­toes and man­go is a refres­hing deli­ca­cy to take with you. The dres­sing is a sophisti­ca­ted sau­ce made from cas­hews and Bra­zil nuts. Ide­al as a sou­ve­nir to fri­ends’ parties.

Ita­li­an pota­to salad 

This refres­hing pota­to salad with a hint of lemon does not con­tain any fat, vin­egar or other no-foods such as eggs. It’s cheap and easy to prepa­re, fil­ling and also goes down well at parties.

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