Sunshine salads

With the sunny weather we experienced last weekend (shock, horror!) I thought it was about time I shared with you some of my favourite salads, and write up some recipes so you can make them yourself.

Anyone who knows me well though, will know that it doesn’t take sunshine for me to eat a salad for lunch. Hot or cold weather, come rain or shine (or even snow!) I’m munching away on a colourful salad bowl for lunch. But no, NOT because I’m trying to lose weight, neither am I “trying to be good”- I just really love a tasty salad! And if you don’t too… maybe you just haven’t found the right recipe yet. So here are some of mine… in case you want to change that.


P a p r i k a   C h i c k e n   &   A v o c a d oimg_2281
Ingredients:
1 x chicken breast
1 tbsp paprika
1 tsp garlic salt
½ a medium avocado
8 x baby plum tomatoes (or cherry toms)
7cm chunk of cucumber
A large handful of spinach
3 fingers of red pepper
(not too sure how to measure pepper, but three fingers seems about right!)
5 x cashews (to sprinkle on at the end)


Method: 
(For the chicken)
Place the chicken on a baking tray and season with paprika and garlic salt.
Cook for 20 minutes on 180°c fan oven / 200°c regular oven, until juices run clear.

(For the salad)
Chop it all up and throw it in a bowl!
Crumble up the cashews and sprinkle over salad, and dress with salad dressing of your choice. I’d go for a balsamic vinaigrette or light french dressing for a healthier option, or a caesar or ranch dressing, if you’re looking for something a little more creamy.


R a i n b o w   T u n a   C r u n c h img_2305
Ingredients:
Tin of tuna in spring water (or fresh tuna, cooked)
8 x baby plum tomatoes (or cherry toms)
7cm chunk of cucumber
9 x black olives
2 x radishes – thinly sliced (for the crunch)
1 tbsp sweetcorn
5 x cashews (to sprinkle on at the end)


Method:
Chop it all up and throw it in a bowl!
Crumble up the cashews and sprinkle over salad, and dress with a light drizzle of balsamic vinaigrette to finish.


K i n g   P r a w n   &   A v o c a d oimg_2307
Ingredients:
10 x king prawns
8 x baby plum tomatoes (or cherry toms)
7cm chunk of cucumber
A large handful of spinach, rocket and watercress
½ a medium avocado


Method:
Chop it all up and throw it in a bowl!
Dress with a light drizzle of balsamic vinaigrette or a creamy french dressing to finish.


G r e e k – i s h   S a l a dimg_2290
Well being half Greek Cypriot, it wouldn’t be quite right if I didn’t include a traditional Greek salad (or a Greek-ish salad anyway!)…

Ingredients:
50g feta cheese
8 x baby plum tomatoes (or cherry toms)
7cm chunk of cucumber
12 x black olives
2 x medium steamed beetroots
½ tbsp red wine vinegar
1 tbsp extra virgin olive oil
A squeeze of lemon
A pinch of oregano


Method:
Chop it all up and throw it in a bowl!
Mix the extra virgin olive oil, red wine vinegar and squeeze of lemon in a cup and drizzle on top to finish. Sprinkle a pinch of oregano over your salad (fresh if possible, if not dried still does the trick!)

D r e s s i n g   y o u r   s a l a d . . . img_2320

Many salad dressings are full of all sorts of added extras to thicken the texture and to stop the oils from separating. Really, it isn’t hard to make your own balsamic vinaigrette dressing, and if I’m at home I always do, but when I’m on the move or taking food to work, I have to admit my go-to dressing is always the Pizza Express Balsamic Vinaigrette.

You just need to remember give it a big shake before use, as the vinegar and oil separates (which to me, actually says that the ingredients list is so much cleaner than those that don’t!)


S i m p l e   b a l s a m i c   v i n a i g r e t t e
Here’s my VERY simple recipe to make your own balsamic vinaigrette dressing. And when I say simple, I mean simple! – It will literally take 2 ingredients and 30 seconds of your life.

Ingredients:
¼ cup balsamic vinegar
¾ cup extra virgin olive oil
1 pinch of salt
1 pinch of pepper

Method:
Mix together the balsamic vinegar and extra virgin olive oil, add in a pinch of salt and a shake of pepper and whisk together very quickly.

This recipe will make approx 1 cup of salad dressing, which is great to store in your fridge and use bit by bit. Just remember, the oil and vinegar will separate in fresher dressings, so just give it a little shake/stir before dressing your salad.

Anyway, I hope you like my recipes! And just remember, salad doesn’t have to be boring…
Enjoy x

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