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Spruce up your summer salads

November 16, 2018, Author: Danita Pilley

Who says salads need to be all about boring leafy greens? While there definitely is a place in our heart for a huge, fresh bowl of arugula dressed in olive oil, balsamic vinegar, salt, pepper and a delicious sprinkle of cheese, we think it’s time to get a little bit more adventurous this summer. It’s all about refreshing colourful, rainbow bowls this season so why not try out our favourite unique salad recipes.

Watermelon “Poke” Bowl 

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Ingredients:

1/4 cup soy sauce
1/2 cup watermelon juice
1 tsp fresh chili flakes
1 tsp sesame oil
2 green onions an 1/3 white onion
1/2 tbs chopped ginger root
500 grams ahi tuna cut into bite sized cubes
1 small avocado, diced
2/3 cup diced watermelon
Baby spinach
1/4 tsp sesame seeds
Pickled ginger for serving

Method

In a medium bowl, mix soy sauce, watermelon juice, chili flakes, oil, green onions, ginger root and onion. Add tuna, toss and refrigerate for 30 minutes.

10 minutes before serving, add avocado and return to refrigerator.

Plate as desired on top of the baby spinach leaves add the watermelon and green onions, then sprinkle with sesame seeds. Serve with pickled ginger.

Zesty Citrus and Avocado Salad 

READ MORE ON LIFESTYLE HERE

Ingredients

2 to 3 pieces of citrus (like grapefruit or oranges)
1 tbs minced white onion
½ tsp Dijon mustard
2 tbs red wine vinegar
3 to 4 tbs olive oil
1 to 2 avocados, sliced
Salad greens
Sliced almonds for serving

Method

Whisk together onion, mustard, red wine vinegar, and olive oil. Season to taste with salt and pepper.

Slice avocado. Toss vinaigrette with greens, citrus, and avocado. Top with almonds.

Grilled Asparagus, Spinach and Bacon Salad

READ MORE ON OUR TOP 5 HERE

Ingredients

2 x 350g bundles of asparagus, woody ends removed
A squeeze of lemon juice
30g pecorino cheese
A good splash of olive oil
250g baby spinach
4 rashers of  streaky bacon

Method

Put a large griddle pan over high heat. When it’s hot, turn the heat down a little and grill the asparagus for 10–12 minutes, turning often, till it’s nicely marked on all sides and cooked al dente. Finely slice the stalks and put them on a platter with the tips.

Fry the rashers of bacon in a frying pan for 5–6 minutes until crisp on both sides. Add the baby spinach to the platter, dress with the oil and lemon juice and season with salt and pepper. Toss it all together, crumble over the bacon and peel shavings of cheese over the salad. Serve immediately.

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