Salads – oh how I love them! I fancy myself as being a bit of a queen when it comes to making yummy salads in Summer, so will have to remember to start taking some pics! Salads are generally easy to make once you’ve done all the prepping, are healthy (so long as you stay clear of ‘potato’ salads!), nutritious and taste good!
Here are a few to try this summer….
1. GRILLED PEACHES AND HALOUMI SALAD
Grilled Peaches and Haloumi Salad (Serves 2)
2 peaches, cut in half and stones removed
1 tbsp olive oil
200g organic haloumi cheese, cut into slices
handful of rocket
few sprigs of lemon thyme
2 tbsp pomegranate balsamic
3 tbsp pine nuts, toasted
1. Heat a grill pan on high. Brush the peaches with a little olive oil and place cut side down on the grill. Leave on the grill for a few minutes, but be careful not to burn them!
2. Grill the haloumi slices on both sides until just soft.
3. Arrange the rocket on a platter, scatter with slices of the grilled peaches and haloumi.
4. Sprinkle with lemon thyme and toasted pine nuts and finish off by a generous drizzle of pomegranate balsamic.
This would be great as a light meal or appetizer at a dinner party…it sure will impress!
2. TUNA QUINOA SALAD
Tuna Quinoa Salad (serves 2)
This delicious, healthy recipe can be found in my meal plans along with other nutritious recipes to get you a lean bod for summer! This pic was taken prior to mixing the dressing through (and I clearly need a bit of help in the photography department!).
1/2 cup quinoa soaked over night, rinsed
spinach leaves or rocket
1 large tin of tuna in olive oil, brine or springwater (fish 4 ever is a great, sustainable brand)
1 lebanese cucumber diced
1 avocado cut into small cubes
3/4 cup cooked sweet potato cut into small cubes (optional)
olive oil and balsamic dressing
1. In a small saucepan, add quinoa with just enough water to cover it and bring to boil. Reduce to simmer for 15mins or until there is no liquid left in the pan. Fluff quinoa with a fork.
2. In a large salad bowl combine all ingredients
3. Mix through dressing, sea salt and black pepper
3. LEMON KALE SALAD AND SEARED SALMON
Lemon Kale Salad + Seared Salmon (Serves 2)
4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
1/3 Cup Fresh, Whole Grain Breadcrumbs (LWER – this is optional)
1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste
2 Pieces Wild/Sustainably Raised Salmon Filets
1 Tbsp. Dried Basil
1 tsp. Garlic Salt
1/2 Cup White Wine
// Dressing //
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Cloves Garlic
Pinch of Salt/Ground Pepper
1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4” ribbons. Put them all in a bowl
2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.
4. Add the breadcrumbs (optional), grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale and a piece of slamon
4. WARM CHICKEN SALAD WITH AVOCADO
Warm Chicken Salad with Avocado (serves 2)
This simple yet tasty chicken salad is from Eat Drink Paleo, and as Irena Macri says, is a bit of a superhero. Rich in nutrients such as Vitamin C, E, K, niacin and B6, folate, loads of lean protein, healthy fats and fibre, it’s my go to fuss free recipe for a quick lunch or dinner. I have at least 1-2 chicken salads in a week during summer – you just can’t go wrong with them!
Half free range chicken breast, sliced
1 tbsp mixed Moroccan spices (cumin, paprika, turmeric, cayenne pepper, garlic powder, oregano)
1/2 tsp sea salt
1 tbsp Coconut oil
10 cherry tomatoes
1/2 red capsicum (bell pepper)
1/4 Spanish onion
2 tbsp olive oil
1/2 tsp Dijon mustard
2 tbsp lemon juice
1/2 tsp sea salt
- Heat a frying pan with coconut oil. Add slices of chicken breast when sizzling hot and bring the heat to medium/high.
- Sprinkle with half of spices and a little salt, fry for 2-3 minutes until golden brown crust forms. Turn over, sprinkle with the remaining spice mix and cook for a further 2-3 minutes. Remove and rest for a few minutes before adding to the salad.
- Cut tomatoes in halves, slice red capsicum and onion into strips. Wash and tear a few parsley leaves into the salad mix.
- Whisk olive oil, lemon juice, mustard, salt and pepper with a fork to make a dressing.
- To assemble the salad, divide the mix into two bowls, place a few slices of chicken on top and slice half of avocado for each portion. Drizzle with the salad dressing and some cracked pepper.