Tag: salad recipes

Posted on in Blog, Recipes

Fresh Fig and Avocado Salad with a Manuka Honey Dressing

Even though the weather is getting cooler, there is always an appetite for a healthy colourful salad. Being it the main dish or a side salad, it can be enjoyed at anytime of the day!

Ingredients

  • a bunch of fresh mixed lettuce leaves, we used a mix of rocket and purple leaf lettuce
  • half an avocado, stoned and sliced
  • 1 fresh fig, peeled and quartered
  • 1 fresh buffalo mozzarella cheese, drained well and sliced
  • drizzle of manuka honey dressing (see below for recipe)
  • some pomegranate seeds

Equipment

  • Salad bowl
  • Small bowl for dressing
  • Colander
  • Spoon

Method

Simply set the base of the salad with your lettuce and spread the other ingredients all over, finishing with a drizzle of the manuka honey dressing and scattered pomegranate seeds. You can also add some sunflower seeds for more nutritional value.

Top Tip: The easiest way to clean a pomegranate is to half it and with the back of a spoon, tap its outer shell so seeds will fall easily.
Manuka Honey Dressing 
Mix all together the following ingredients:
  • 1 tablespoon balsamic vinegar
  • 3 teaspoons manuka honey
  • 3 tbsp olive oil
  • 1 1⁄2 tsp lemon juice
  • 1⁄4 tsp dried mustard
  • salt and pepper

 

Posted on in Blog, Recipes

Beans, Avocado and Tomato Salad

This recipe outlines a vibrant salad made with romaine, rucola, avocado, tomato, red onion, and beans, dressed with a zesty mixture of olive oil, chili oil, sugar, chili powder, garlic, and white wine vinegar. Fresh parsley adds flavor, making it a wholesome, easy-to-prepare dish.

Ingredients for Beans, avocado and Tomato Salad

  • Bunch of romaine lettuce
  • A mix of rucola and leaf lettuce
  • 1 ripe Avocado
  • Juice of half a lemon
  • 1 Tomato
  • 1 Red Onion
  • 1 tin of Cannellini beans (or any other beans you like)
  • A small bunch of fresh parsley
  • Olive oil

Ingredients for the dressing

  • Olive oil
  • Chilli oil
  • Pinch of sugar
  • Pinch chilli powder
  • 1 Garlic clove finely chopped
  • A dash if white wine vinegar

Equipment

  • Large mixing bowl
  • Plastic container
  • Small bowl
  • Whisker
  • Knife
  • Chopping board

Method

  1. Prepare a large mixing bowl. Wash and drain all of the lettuce thoroughly and place in bowl.
  2. Slice avocado into quarters and place in a separate container, add lemon juice so it retains its nice colour.
  3. Cut tomato into quarters, remove seeds and slice. Place in another container.
  4. Peel and slice the red onion, add it to the tomato container.
  5. Rinse beans and drain well. Chop parsley and add it to beans together with some olive oil. Give a  good mix.
  6. Prepare the dressing by combining all ingredients together and give a good stir. Leave on the side until you are ready to eat the salad.
  7. Start plating by making a bed of the mixed lettuce, topped up with the tomatoes and onions, avocados and beans. Garnish with parsley and pour dressing all over.
Posted on in Blog, Recipes

Egg and Fennel Salad

This post provides a detailed recipe for preparing an Egg and Fennel Salad. It includes a list of ingredients, recommended equipment, and step-by-step instructions. Key steps involve boiling eggs, soaking fennel in lemon water, preparing orange and cucumber, and combining all ingredients with chopped mint before serving the salad with egg quarters on top.

Ingredients for Egg and Fennel Salad

  • 2 medium Eggs
  • 1 fresh Fennel
  • 1 Lemon
  • 1 Orange
  • 1 Cucumber
  • Bunch of fresh Mint

Equipment

  • Small pot
  • Small bowl
  • Large mixing bowl
  • Grater
  • Small knife
  • Chopping board

Method

  1. Prepare a small pot with water and cover to bring to the boil. Add the eggs and leave to cook for around 10 minutes.
  2. Fill up a bowl with cold water, squeeze the lemon juice and put rest of lemon in water. This is for later on to immerse the fennel in so that it retains its nice white colour.
  3. Clean the fennel by trimming its extra long stalk and green bits to be left with just its bulb (watch video at 2:15 to see how) Slice the fennel as thinly as possible and put it in your prepared lemon bowl. Leave it there to soak for the time being.
  4. Grate the orange zest as finely as you can, slice the orange into segments and squeeze the juice out of whatever you’re left with (watch video from 5:40 to see how) Put both zest, orange segments and juice into a separate bowl.
  5. Cut the cucumber lengthwise and remove the seeds by scraping them with a teaspoon. Then slice the cucumber diagonally to give it a nice shape.
  6. The eggs should be ready by now; remove from heat and cool them under cold running water. Once cold, you can remove their shells. Cut into quarters and leave on the side until you can plate.
  7. Start chopping the mint roughly and add it to the bowl with oranges.
  8. Drain the fennel and add it to the bowl too. Combine all ingredients by hand thoroughly and plate. Place egg quarters on top of the salad.
Posted on in Recipes

Brazilian Fresh Salad

The recipe provides instructions for preparing a Brazilian Fresh Salad that serves four. Key ingredients include cucumber, spring onions, tomatoes, yellow pepper, celery, radishes, and lettuce, with a yogurt-based dressing. The process involves washing and chopping vegetables, making the dressing, and mixing everything just before serving to avoid sogginess.

Ingredients for Brazilian Fresh Salad- Serves 4

  • 75g Cucumber
  • 6 Spring Onions
  • 2 Tomatoes
  • 1 Yellow Pepper
  • 2 Celery Sticks
  • 4 Radishes
  • 75g Lettuce (we used Romaine)
  • 1 tbsp chopped fresh Mint

Dressing

  • 2 tbsp Lemon juice
  • 1 Garlic clove
  • 150ml natural Yogurt
  • 2 tbsp Olive oil
  • Salt & Pepper

Equipment

  • Large mixing bowl
  • Large plastic container
  • Colander
  • Large serving bowl

Method

  1. Start by roughly tearing the lettuce into chunky pieces with your hands. Watch video at 00:20 to see how. Place it in a large mixing bowl and fill with cold water to wash thoroughly. Leave it on the side for now.
  2. Peel the outer leaf of the spring onions, take the ends and heads off and slice them. Place them in a large plastic container on the side.
  3. Wash the tomatoes, remove its eye, quarter them, remove the seeds and slice. Watch the video at 4:08 to see an easy way how to remove the seedsv. Add to the spring onion container.
  4. Wash the peppers, slice a portion of each pepper and remove its fat and slice. Watch the video at 6:04 to see how to remove the fat. Add them to the plastic container.
  5. Half the celery cut them into strips and give them a wash. Add to container.
  6. Remove the end of the cucumber, half it, quarter it and cut into strips. Add to container.
  7. Wash thoroughly the radishes, chop off the end pits and quarter them. Add to container.
  8. Wash the mint and give it a quick rough chop. Leave on chopping board for now.
  9. You can drain the lettuce now and leave it in the colander so it can drain properly.
  10. In the meantime we can start preparing the dressing.

Dressing – Prepare a small bowl and add yogurt, olive oil, salt, pepper, lemon juice and garlic very finely chopped. Give it a whisk and dressing is done.

11. Put the drained lettuce into a large serving bowl and add some dressing. Give it a mix with your hands and plate. Add more dressing to it and the rest of the ingredients on top. Add more dressing and sprinkle the salad with chopped mint.

Tip: Do not dress the salad until just before serving, otherwise it will turn soggy.