It goes without saying that not only do these salads taste great but all contain fat fighting ingredients that are packed will keep you full for hours and provide you with healthy fats to help you wage the war against blubber this Summer.
All serves are for one and can be made in 10 minutes or less!
Mustard Chicken Salad
150g Chicken breast (cut into chunks)
1 tbsp Dijon mustard
generous sprinkle of dried thyme
2 handfuls salad greens
1/2 Carrot (shredded into strips)
1/4 Avocado (sliced)
Dressing:
Olive oil, lemon, salt & pepper
Combine first 3 ingredients into a bowl and sit to marinate while you prep the salad and make dressing.
Grill the chicken on a griddle pan and make sure it’s nice and hot. This should take 7-10 mins.
Next step, place chicken onto top of salad leaves and dress.
Chilli Tuna Chopped Salad
Ingredients:
1/2 Tomato
1/2 cup cabbage
2 handful salad greens (rocket and baby spinach work well)
1/4 capsicum
1/2 spring onion
1 can 95g Sirena tuna in oil
Method:
Chop all veg into chunks and toss together. Make the dressing by combining:
1 tsp dried chilli flakes, 2 tsp olive oil, squeeze of lemon, salt & pepper. Drain oil from tuna and flake over salad. Top salad and tuna with dressing
From The Depths Of Beyond Salad
I found these ingredients lurking around the back of the fridge. Mmmm! Trust me, it’s delicious.
Ingredients:
20g Shaved Parmesan
Cos lettuce (1/2 small)
6-8 Tomatoes (baby work well)
Spring onions (just a few cut into the salad for a garnish)
4 small Gherkins (the Polish kind, not the ones swimming in sugar…ewwww!)
Method:
Combine and cut all ingredients into chunks and dress with some avocado oil and salt & pepper. I love to pour a little of the gherkin juice over the top too or a tiny
splash of red wine vinegar. Serve with a hunk of protein!
Roasted Vegetable Nutty Salad with Ajvar Cream
This requires some left over roasted veg or you will have to roast off some pumpkin, sweet potato, beetroot and zucchini to use in the salad for 45 mins on 200 degrees Celsius
Ingredients:
1 -2 cups Assorted roasted veg (beets, pumpkin, sweet potato and zucchini work well)
Handful of roasted almond flakes (just whack under griller till brown, make sure you keep your eyes peeled as nuts burn quickly)
Few handfuls of Baby spinach
Dressing:
2 tbsp sour cream or yoghurt (personally I LOVE sour cream and think it works best here)
1 big tbsp of Ajvar (buy in Coles or a speciality grocer. It’s a capsicum and eggplant sauce/accompaniment that has a sweet, smoky thing going on). Combine all ingredients…done!
Method:
Lay roasted veg on a bed of baby spinach and top with dressing and adorn with nuts.
This is by far my greatest salad creation yet! Love, love, love it! A must try and great to serve for a BBQ or party.
Have you got a favourite Summer salad? Go ahead, share it with us.
