I find salads super easy to put together and there is so many endless variations. I thought to give you some ideas to consider, like including fruit like oranges, or vegetables like broccoli (cooked by our fast cook method) or adding nuts, seeds, or sweetening up your dressing with honey or adding some dijon mustard.
You can go as simple or as complex as you like and that’s the beauty of a salad, one step further add your favorite protein and you’ve got a heavenly full meal ready to be devoured.
TEXTURE & TEMPERATURE
Whether cold, warm, thrown together or delicately assembled, salads are a great way to be creative with little or many ingredients. Get creative, add nuts for texture, cut your ingredients for a chunky size or use a shredding processor to create a fine salad.
Making small changes every other week. This helps keep your take on salads fresh and new. Take out anything you don’t like, add in more of what you do like, don’t limit yourself to just salad leaves, think outside the box with veges thrown in creating crunch and texture and more of your base.
Here’s some recipes to try next as your main meal, side dish or on a big platter as part of your buffet feast.
Haloumi & Asparagus salad
Perfect side served warm or cold. Top with your fav protein, prawns or chicken would be delicious with this
- Bunch of asparagus, trimmed
- 2 handfuls of rocket
- Handful of nuts like pistachio
- 1/4 avocado diced
- Optional – grilled haloumi
- 2 tbsp Olive oil
- 1 teaspoon Balsamic vinegar
- squeeze of honey (optional)
- salt/pepper to season
- Couple of sprigs Fresh thyme leaves
- Combine dressing in a large bowl, set aside
- Blanch the asparagus for 1 minute boiling water then drain and run cold water over them
- Toss in the bowl with the dressing, rocket, avocado, nuts and blanched asparagus and toss. Add in your optional cheese.
- Serve and eat!
Beets & Eats
You can find in the shops these days pre cooked beets to make putting this one together super easy. Otherwise you can simmer them for 20-30 mins until tender.
- 4 whole, cooked and diced beetroots
- Small bag of spinach leaves
- Handful of your favourite nuts like cashews
- Fresh mint leaves – about 5 ripped up or sliced
- 2 tbsp Olive oil
- squeeze of lemon juice
- salt/pepper for seasoning
- Optional: pomegranate seeds
- Mix all the ingredients in a bowl and serve
Inspired by my amazing friend Kristy from Virtual Elves
I love this salad as its a mix of all the wonderful flavours and colours, it’s almost like a fridge raid salad, include anything you find that’s left over, I’m addicted to this dressing too!
- salad leaves
- cucumber sliced
- avocado large dice
- nuts (lightly toasted)
- grilled haloumi
- red onion sliced
- pear sliced
- olive oil
- balsamic vinegar
- Mix dressing together in a bowl
- Mix salad ingredients in the same bowl, serve and enjoy!
Light Slaw Salad
Inspired by a Jamie Oliver recipe where he uses a tablespoon of yoghurt in the dressing and wow, heaven.
Grated or finely chopped the following
- Carrot 1-2
- White cabbage 1/2
- Red cabbage 1/2
- Red onion 1/2
- 2 tbsp olive oil
- 1 dollop of sour cream, yoghurt, buttermilk, cream
- Squeeze of lemon
- In a bowl mix the salad ingredients well first
- In another bowl combine the dressing and mixx well then mix into the salad
Chick pea & Cumin Salad
- 2 cans of chick peas drained (400g)
- diced tomato x 2
- diced cucumber x 1
- red onion diced x 1
- olive oil 1/2 cup
- 1 teaspoon ground cumin
- Combine the dressing in a bowl
- Combine all ingredients in that bowl
- Served perfectly with grilled white fish or chicken Enjoy!
Quinoa & Broccoli Salad
A super versatile canvas to include any and all of your favourite ingredients.
- 1-2 cups of cooked quinoa
- 1 head of broccoli, florets, blanched
- Diced cucumber
- Chopped handful mint
- Handful of your favourite nuts like pine nuts
- 2 tbsp Olive Oil
- lemon juice 1/2 lemon
- 1/2 a lemon, lemon zest
- In a bowl mix all the ingredients together, & serve.