Archive for category: vegetarian recipes

easter salad with radicchio egg cashews and avocado 2

Easter salad with radicchio, pear, cashews and avocado

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23 March 2018

This elegant salad with lovely bittersweet notes…

Sweet potato and courgette spaghetti salad with a Thai touch

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30 July 2017

This salad is inspired by the Thai cuisine, maybe my favourite…

Summer pasta with cauliflower-almond pesto

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27 July 2017

This Summer pasta is delicious, light…

Easy salad with edible flowers and spicy yoghurt dressing

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18 June 2017

The time of sad, unappetizing lunch sandwiches in plastic…

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Apr 19

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🌱 Wild garlic and almond pesto (see previous reel) is delicious when eaten “as is”, and also when combined with other yummy stuff like in this potato and egg salad.
Got left-over boiled potatoes? Make this. It’s both filling and satisfying.

🌱 To make the dressing I’ve used mayonnaise mixed with the pesto, but you can of course use yoghurt for a lighter version. The potatoes have been cooked whole and with the skin to keep them firmer.

𝔼𝕘𝕘 𝕒𝕟𝕕 𝕡𝕠𝕥𝕒𝕥𝕠 𝕤𝕒𝕝𝕒𝕕 𝕨𝕚𝕥𝕙 𝕨𝕚𝕝𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕖𝕤𝕥𝕠 𝕕𝕣𝕖𝕤𝕤𝕚𝕟𝕘

6 boiled eggs
400 gr. boiled potatoes, peeled
3 heaped spoons of mayonnaise or yoghurt
3 heaped spoons of garlic pesto (see previous reel)
e.v. olive oil
salt and pepper
some parsley leaves

Cut potatoes and eggs in chunks.

Mix the mayonnaise (or yoghurt) with the pesto, some olive oil, salt and pepper.

Chop the parsley leaves.

Add dressing and parsley to the eggs and potatoes and mix well, adding more oil if necessary.

Great with good bread.

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Easter salad with radicchio, pear, cashews and avocado

Sweet potato and courgette spaghetti salad with a Thai touch

Summer pasta with cauliflower-almond pesto

Easy salad with edible flowers and spicy yoghurt dressing

La Cucina del Sole

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