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Broccoli Salad

For the Salad

  • 1 bunch chopped organic broccoli
  • 1 red chopped organic onion
  • 1 cup organic sunflower seeds
  • 1 cup organic raisins dried
  • 1 piece of sliced organic chicken breast

For the Dressing

  • 1/2 cup of organic mayonnaise
  • 1/2 cup of nonfat organic yogurt
  • 1/2 cup of organic sugar (or another sweetener)
  • 2 tbsp organic vinegar
  • Organic salt


Mix salad ingredients in bowl and set aside. Blend dressing ingredients and drizzle on salad.

Salad with Cherries, Mango, Avocado, and Almonds

Servings: 8


  • 8 cups mixed organic salad greens, divided
  • 1 ripe organic mango, peeled and chopped
  • 1 small, ripe organic avocado, chopped
  • ½ cup pitted, sliced organic cherries
  • ¼ cup of sliced organic almonds
  • Organic raspberry vinaigrette bottled dressing


Place salad on eight serving plates.  Top with mango, avocado, sliced cherries and almonds.  Drizzle with raspberry vinaigrette.

Organic Mache with Pomegranate Vinaigrette

For the Salad

  • 1 (5 oz.) jar or package organic Mâche (Corn Lettuce)
  • 1/4 cup toasted organic pumpkin seeds
  • 5 organic figs, cut in quarters
  • 2 oz. (1/4 cup) organic capra goat cheese

For the Vinaigrette

  • 1 cup organic pomegranate juice
  • 1 tablespoon red organic onion, minced
  • 2 tablespoons white organic grape vinegar
  • 2 tablespoons fresh organic lemon juice
  • 1 tablespoon fresh organic thyme, chopped
  • 1 teaspoon organic sugar
  • 1/3 cup extra virgin organic olive oil
  • 2/3 cup organic walnut oil


Pour pomegranate juice in small pan and reduce to ¼ cup over medium high heat. Combine juice and remaining vinaigrette ingredients in small glass jar and shake until they are well-combined. Place 5 cuts of figs in a circle on four salad plates. Toss the greens in a large bowl with 2 ounces of the vinaigrette. Add chunks of the goat cheese on top of salad and garnish with pumpkin seeds.

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