Reportedly, the devil is in the detail, and I think this is true. Sometimes a simple dish with ordinary ingredients is completely different when you serve it in an amazing dish or with surprising extras.

Today I managed to perform this trick on my salad. Because this is the asparagus spear season (long may it last), I prepared a salad with asparagus spears. I combined them with cherry tomatoes, mozzarella cheese and eggs. Only the sauce was amazing: lemon-pistachio sauce. It was the first salad I ever served with this sauce, and I'm sure that it won't be the last.

Ingredients (for 3 people)
a bunch of asparagus spears
200g of cherry tomatoes
200g of mozzarella cheese
3 eggs
fresh basil
sauce:
peel and juice of half a lemon
100g of salty pistachios
1-2 tablespoons of maple syrup
1 tablespoon of olive oil

The Long May weekend is the beginning of the holiday season for me. We dream about trips, picnics and beautiful free weekends. The dreams are excellent but sometimes the realisation of the ideas is difficult. However, we try to arrange at least a few trips in the summer. For the trip I always prepare some provisions. Much like Yogi Bear, I like a well-stocked picnic basket. I prepare tortillas, sandwiches, muffins, roast meat, a little fruit and some vegetables, and then I can't wait for lunch during the trip.

Today I would like to share with you the recipe for salad from a jar, which is excellent for a picnic. You can also make it for lunch at work.

Ingredients:
100g of fresh spinach
100g of quinoa
half a fresh pineapple
avocado
200g of tuna in oil
half a pomegranate
a couple of blueberries
1 teaspoon of chopped chili pepper
a couple of chopped almonds
3 tablespoons of lemon juice
3 tablespoons of olive oil
1 tablespoon of chopped parsley
2 tablespoons of maple syrup
salt and pepper

Quinoa is slightly sweet and nutty, so you may use it to prepare main courses and desserts. You may replace rice, groats, potatoes or pasta with it. It can be an excellent healthy ingredient of soups, stews or salads.

The spring is a great reason to change your eating habits, so I would like to share with you the recipe for a salad which you can have for lunch or a light dinner. If you serve it in bowls with avocado, it will look interesting. If you put it in a jar, you have lunch for work or a snack for a trip. I recommend it.

Ingredients:
100g of quinoa
2 avocados
red pepper
cucumber
a handful of chives
half a chili pepper
2 tablespoons of olive oil
1 tablespoon of lemon juice
salt and pepper
almonds
2 eggs
parsley

After so many grey, winter days we can at last think about the spring. And although it is beautiful because it is sunny and warmer and the days are longer, many of us feel concern. We should put on lighter clothes; the summer and holidays are approaching, and it is difficult to hide unwanted kilograms. Well it is time to get cracking! As well as having an active lifestyle, it is worth taking a good look at our diet. The spring raises our spirits so we try to cook lighter and more colourful dishes.

Today I would like to share with you the recipe for the first spring salad: bright green broccoli and asparagus spears with juicy tomatoes, salmon, eggs and cress, i.e. a dinner fit for a king. I recommend it!

Ingredients (for 4 people)
16 green asparagus spears
1 broccoli
4 eggs
300g of smoked salmon
half a chili pepper
4 small raspberry tomatoes
a fistful of cress
salt and pepper
dip:
1 tablespoon of honey
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 tablespoon of water

Today I would like to share with you the recipe for a salad which will be excellent for Christmas Eve dinner and for an elegant New Year's Eve party. This two-piece salad will be a decoration for every festival table. The part with salmon, apple, dill pickle and chili pepper is crunchy and fresh and slightly sour, and the second part with beetroot and avocado is nicely creamy and sweet. Both parts complement one another and make a yummy whole.

Ingredients
part with salmon
200g of smoked salmon
half an apple
2 pickled dills
half a chili pepper
3 tablespoons of chives
juice and the peel from half a lemon
1 tablespoon of olive oil
salt and pepper
part with beetroot
2 baked beetroots
1 clove of garlic
juice from half a lemon
1 tablespoon of honey
half an avocado
salt and pepper