Every good dish has a love story to tell, and every dish, made with love, has the potential to spark a new romance. Even high-end cooking can be kept simple, with the right combination of ingredients and flavors. All you need is a pinch of audacity, and your creative journey through the kitchen can begin. Needless to say, abstaining from food for fear of putting on weight is not necessary, if we know how to combine different food groups.

The golden rule dictates not to combine meat and meaty products with carbohydrates, potatoes and grain legumes (peas and beans). Such combinations can only slow down our metabolism. Meat lovers may have already discovered that they feel much lighter when meat is paired with a side of salad, lettuce or some other vegetable, as opposed to potatoes. The best meat is fresh, eco and as low in additives as possible, bought at local farms. The same applies to vegetables, which you should always buy at the peak of their seasonality. Simply tailor your menu to the produce of each season, and allow yourself to keep your vitamin intake at its optimum. Keep your meals moderate in size.

Shrimp, Orange and Pomegranate Salad

Appetizer for Two:

  • 2 palms of green lettuce (young lettuce if possible or baby spinach...)
  • 150g of shelled shrimp
  • 5 – 7 cherry tomatoes
  • ½ of ripe avocado
  • 1 tbsp of pomegranate seeds
  • Pulp of a small organic orange
  • Olive oil
  • Lemon juice
  • Salt and freshly ground pepper (preferably mixed)
  • ½ tsp of honey
  • 1 tsp of fresh coriander (optional)

Wash and dry the lettuce (I use a salad spinner, which should be available at any kitchen supply store. I dry the lettuce, in order to be able to store it in the refrigerator and facilitate its further use). Peel the shrimp. Slice the tomatoes thin. Halve the avocado, remove the pit, then peel off the skin and dice it. Squirt lemon juice on it, to preserve its vibrant color.

Peel the orange, divide it into segments, remove the skin and cut them in half. Slice open the pomegranate and scoop out the seeds. Pour what's left of your lemon juice over the salad. Make the dressing: pour 2 spoons of olive oil, one lemon's worth of juice, a pinch of salt and half a spoon of honey into a small glass and stir. Put other ingredients into a big salad bowl, and pour on the dressing. Finally, sprinkle fresh coriander on top and add pepper (optional).

Stir well and serve fresh, with a glass of dry white wine.

You'll find more recepies in our new Plugin magazine issue...coming soon!

Aug. 22, 2015 Living photo: Matevž Kostanjšek

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