5 best salad recipes

What are the best salad recipes? Alica HEVEROVA has some tips for you!

Do you have goose bumbs when someone says salad? I’m sure you won’t have after reading this anymore. These amazing salad recipes are lifechangers, trust me.

Bean & goat’s cheese salad


  •  250 g beans
  •  150 ml white wine
  •  50 ml white wine vinegar
  •  2 onions
  •  virgin olive oil
  •  100 g sourdough bread
  •  1 handful of pea shoots
  •  a small bunch of fresh mint
  •  100 g goat's cheese
  •  1 lemon

INSTRUCTIONS: Put the beans in boiling salted water for approx. 2 minutes. Drain and refresh in cold water. Squeeze most of the beans out of their skins, leaving the smaller ones in their skins for texture. In a bowl, combine the wine and vinegar, add the beans and leave to marinate for 1 hour. Preheat the oven to 190ºC. Chop the onion into very small pieces and mix it with 4 tbs of oil. Tear the bread into chunks, scatter over a baking tray, and dribble with the onion oil. Bake for 10 minutes, until crunchy. Transfer the beans to a serving bowl. Top with a pea shoots, mint leaves, croutons and goats’s cheese. Finish with the lemon zest and juice.

Italian bean salad


  •  1 stick of celery
  •  ½ a carrot , (60g)
  •  120 g chicory
  •  10 g fresh basil
  •  400 g kidney beans
  •  1 ts chopped onion
  •  130 ml olive oil
  •  80 ml white wine vinegar
  •  75 g Parmesan

INSTRUCTIONS: Trim the celery, onion and carrot, then cut along with the chicory, into cubes. Chop the basil leaves. Drain and rinse the beans and place in a bowl with the chicory, celery, carrot, onion and basil. Stir in the olive oil and vinegar, then season and leave to rest. Preheat the oven to 200ºC. Pour the bean mixture with parmesan on baking tray and cook about 20 minutes.

Lentil salad


  •  200 g lentils
  •  1 leek
  •  200 g ripe cherry tomatoes
  •  1 bunch of fresh parsley
  •  1 bunch of fresh mint
  •  extra virgin olive oil
  •  1 lemon

INSTRUCTIONS: Rinse the lentils, then cook in plenty of salted water until tender. Drain and set aside to cool. Slice the spring onions, halve the tomatoes and chop the herbs. Mix it with the lentils and 4 tbs of oil. Add the lemon juice, season it with sea salt and black pepper, then serve.

5 minute Watermelon & feta salad


  • 700 g watermelon
  • 1 small red onion
  • 180 g feta cheese
  • 1 bunch of fresh mint
  •  extra virgin olive oil

INSTRUCTIONS: Scoop out and chop the watermelon into chunks. Slice the onion, crumble the feta and tear the mint into chunks. Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

Beetroot & halloumi salad with pomegranate seeds


  •  1 red onion
  •  2 tbsp apple cider vinegar
  •  arugula
  •  cooked beetroots
  •  drop rapeseed oil
  • 80g halloumi
  •  80g pomegranate seeds
  •  2 tbsp pumpkin seeds
  •  handful mint leaves

INSTRUCTIONS: Put the sliced onion in a bowl, add the vinegar and toss well. Pile the arugula onto plates and add sliced beetroot and orange. Rub a drop of oil around a pan and fry the halloumi in the pan for about 30 seconds each side until golden. Stir the pomegranate into the onions then top with the halloumi and scatter with the pumpkin seeds, mint and dill if you fancy.


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