Pasta and Peas Green Salad

Pasta and Peas Green Salad



10 sprigs mint

5 heads arugula

300 g penne

150 g frozen peas

0.5 lemon

20 pitted olives

olive oil




Boil the pasta with two sprigs of mint in salted water, according to the package directions. Three minutes before the pasta is ready, add green peas. When pasta is done boiling, drain the liquid and rinse the pasta and peas under cold running water. Discard the mint. Cool the pasta with peas on a large plate. Mince the remaining sprigs of mint and leaves of arugula. Add them to the pasta. Season the dish with lemon zest, juice, and olive oil. Add salt and pepper to taste.


Finally, add olives. Slice olives before adding, if desired.

Spinach and Cashew Sauce Green Salad


1 bunch spinach

2 tbsp. cashew

0.5 clove garlic

lemon juice

soy sauce



Rinse and boil the spinach. Then, rinse the greens with cold water and gently transfer to bowl. Pour dressing over the greens.


Mix lemon juice and soy sauce. Grind nuts in a blender. Mince half a clove of garlic. Add the nuts and garlic to the mixture of lemon juice and soy sauce.

Pumpkin Seeds Green Salad


a mixture of lettuce leaves

50 g dried pumpkin seeds

100 g ceps

pumpkin oil

olive oil



Peel the pumpkin seeds and fry them in preheated olive oil until they crackle.

Transfer them to a deep plate. Wash, clean and cut the mushrooms into slices.

Fry for 3-5 minutes in olive oil. Combine mushrooms with the seeds. Wash, dry and shred lettuce leaves. Add leaves to seeds and mushrooms. Mix well and season with salt and pumpkin oil.