This fresh salad is rich in protein, made with seasonal, local Swiss ingredients — including tender baby spinach leaves — and perfect for your lunchbox or a sunny terrace break. It’s also completely cheese-free, ideal if you prefer a dairy-free option.

Ingredients

100 g Swiss baby spinach leaves
1 Swiss free-range chicken breast (or marinated tofu for a veggie option)
1 organic hard-boiled egg
1/2 ripe avocado
1 small cucumber
A few sliced radishes
1 tbsp sunflower or pumpkin seeds
Fresh herbs: parsley, chives or basil

For the dressing:
Swiss rapeseed oil
Mild mustard
Lemon juice
Salt & pepper‍

Preparations

Step 1

Cook the chicken or tofu and slice it.

Step 2

Slice the egg, avocado, cucumber and radishes.

Step 3

Clean the baby spinach leaves and arrange them in a bowl and top with the other ingredients.

Step 4

Mix the dressing: 2 tbsp rapeseed oil, 1 tsp mustard, lemon juice, salt and pepper.

Step 5

Pour over just before serving. Garnish with seeds and fresh herbs.

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💡 TAKINOA Tip: Add a handful of Swiss quinoa or lentils to boost the fiber and plant protein content!

Notes

Original Language: English