De-kitchen square

Name: De-kitchen square
Address: Abuja, 910010, NG
Telephone: +2348091554795
Price range: £

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De-kitchen square

The home of outdoor catering,training and home delivery. we also do online training on any menu

13/09/2025

Vegan Buddha Bowl
‎🥕🌈 Eating the rainbow never looked this good! Packed with veggies, flavor, and plant power. 💪
‎💚 Drop a “🥗” if you’d try this bowl today!
‎

12/09/2025

Mediterranean Plate
‎🌿 Fresh, light, and heart-healthy! Grilled salmon + quinoa salad + avocado = pure Mediterranean goodness. 🐟🥑
‎👉 Would you eat this for dinner tonight? Comment “YES” if you would!
‎

28/07/2025

Flaky Salmon with Fresh Chopped Veggie Salad

Ingredients

For the Salmon:
2 salmon fillets (6 oz / 170g each), skin on

1 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic, minced

Salt and black pepper to taste

Optional: pinch of paprika or chili flakes for heat

For the Fresh Chopped Veggie Salad:

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red bell pepper, diced

1/4 red onion, finely chopped

1/4 cup fresh parsley or cilantro, chopped

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

Salt and pepper to taste

Preparation Steps

Step 1: Prepare the Salmon
Preheat oven to 400°F (200°C) or heat a skillet on medium-high.

In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, salt, and pepper.

Pat salmon fillets dry with paper towels, then brush both sides with the mixture.

Cooking options:

Pan-sear: Heat a non-stick skillet, place salmon skin-side down, and cook for 4–5 minutes. Flip and cook another 3–4 minutes until flaky.

Bake: Place salmon on a parchment-lined tray and bake for 12–15 minutes until cooked through and flakes easily with a fork.

Step 2: Make the Veggie Salad
In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, and parsley.

Drizzle with olive oil and lemon juice, season with salt and pepper, and toss well.

Step 3: Assemble & Serve
Place a generous scoop of the chopped veggie salad on a plate.

Top with the flaky salmon fillet.

Garnish with an extra squeeze of lemon and a sprinkle of fresh herbs.

26/07/2025

SEAFOOD SALAD

Ingredients

1/2 lb (225g) cooked shrimp, peeled and deveined

1/2 lb (225g) cooked crab meat (or imitation crab)

1/4 lb (115g) cooked calamari rings (optional)

1/2 cup celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup cucumber, diced

2 tbsp fresh parsley, chopped

1 tbsp fresh dill (optional, for extra flavor)

1/4 cup mayonnaise (or Greek yogurt for a lighter version)

2 tbsp olive oil

1 tbsp lemon juice (freshly squeezed)

1 tsp Dijon mustard

Salt & black pepper to taste

Preparation Steps

Cook the Seafood (if not pre-cooked):

Bring a pot of salted water to a gentle boil.

Add shrimp and calamari; cook for 2-3 minutes or until opaque and firm.

Drain and let cool.

Prepare the Dressing:

In a bowl, whisk together mayonnaise, olive oil, lemon juice, and Dijon mustard until smooth.

Season with salt and black pepper to taste.

Combine Ingredients:

In a large mixing bowl, combine shrimp, crab meat, celery, red onion, cucumber, and fresh herbs.

Mix with Dressing:

Pour the dressing over the salad and gently toss until well coated.

Chill and Serve:

Refrigerate for 30 minutes before serving for the flavors to blend.

Garnish with extra parsley and a lemon wedge.

Address

Abuja
910010

Telephone

+2348091554795

Website

https://bit.ly/2zX5t6E

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