In this e-book I selected varied salads that can be side dishes or even a complete meal. I used leaves of different species, but you can substitute according to your preference by creating variations of the same recipe, remembering that functional gastronomy values organic ingredients so that we are free of pesticides, especially when we think of leaves and ingredients with bark. I always recommend excellent cleaning and I soak it in water with vinegar. After draining, dry the leaves well to store in the refrigerator what you will not consume. I usually put the salads in a bowl to season them very evenly, wrapping the ingredients gently only when assembling the dish and serving so that the leaves do not wilt. The freshness of the vegetables, a good seasoning and the whimsy in the assembly are the biggest secrets for a successful salad. I hope you enjoy and enjoy the whole family with these fresh, nutritious and tasty delights.
 Content:
 Sealed tuna with leaves and avocado
 Avocado with shrimp and tomato salsa
 Beetroot with orange and salted granola
 Buddha Bowl
 Buffalo burrata with pesto and strawberries
 Raw spinach with dates and pomegranate
 Kale and berries with mango sauce
 Watercress salad with mango and papaya salsa
 Caesar salad with coconut bacon
 Mediterranean salad with salmon carpaccio
 Protein salad with shitake bacon