The days of staring into a bowl of sad looking, limp lettuce leaves are well and truly over, so say hello to Summer with four of my favourite salads!
One of the most overused retorts that I often hear when people find out that I'm trying some new vegetarian/vegan meal ideas is that boring old chestnut, "So you just eat a bowl of rabbit food/lettuce then?". *cue MAJOR eye roll*.
Thankfully, the growing popularity of snapping Instagram perfect meals has highlighted how beautiful and colourful something as simple as a salad can be, and that it absolutely doesn't have to include a single lettuce leaf (unless you want it to that is - there's nothing wrong with some crisp, fresh lettuce anyway!).
Bright & Sunny Thai Salad
This Bright & Sunny Thai Salad is bursting with flavour and combines juicy mango chunks with colourful ribbons of fresh veggies and crunchy toasted cashews. There's even a tasty dressing to finish it off beautifully.
Ingredients (serves 2):-
- 1 Courgette
- 2 Carrots (medium-sized)
- 1 small Mango (firm)
- 50g Cashews (chopped)
- 1/2 teaspoon of Coconut Oil
- Hemp Seeds
For the dressing:-
- 1/2 Garlic Clove (finely chopped)
- 1 Red Chilli (finely chopped, remove seeds if desired)
- Juice of 1 Lime (freshly squeezed)
- 1 tbsp of Extra Virgin Olive Oil
- 1 tsp Honey or Agave Nectar
Method:-
- Slice the Courgette and the Carrots into thin ribbons using a vegetable peeler. Chop up the Mango into smallish chunks and place everything into a large bowl.
- In a frying pan, heat up the Coconut Oil and add in the chopped Cashews, tossing until lightly toasted. Allow to cool slightly and add to the salad bowl.
- In a jam jar or a similar container with a lid, make the dressing by adding the Garlic, Chilli, Lime Juice, Olive Oil and Honey. Shake thoroughly to combine.
- Pour the dressing over the salad and gently toss to mix everything together. Sprinkle over some Hemp Seeds for an extra nutritional boost.
Deconstructed Ploughman's Salad
A classic Ploughman's can be a heavy meal with all that bread and cheese, so why not try a lightened up salad version for Summer? You still get all the flavours and textures, but it won't leave you feeling bloated afterwards. Win-win!
Ingredients (serves 2):-
- 100g mixed Salad Leaves
- 1 Celery stalk (chopped)
- 1 Apple (thinly sliced)
- 50g Cheddar Cheese or Dairy-Free Cheddar (thinly sliced)
- Handful of Walnuts
- 2-4 Oat Cakes (crumbled)
- Salt & Black Pepper
For the dressing:-
- 2 tbsp Cider Vinegar
- 1 tbsp Honey or Agave Nectar
- 2 tbsp Extra Virgin Olive Oil
Method:-
- In a large bowl, add the mixed Salad Leaves, chopped Celery, Walnuts, crumbled Oat Cakes and the sliced Apple and Cheese. Gently mix everything together.
- In a jam jar or a similar container with a lid, add all the dressing ingredients; Cider Vinegar, Honey and Olive Oil, shaking well to combine everything.
- Arrange the salad onto plates and pour over the dressing. Finish with a sprinkling of Salt & Pepper.
New Potato, Avocado & Lamb's Lettuce Salad
This potato salad makes for a filling lunch option, and by only using a dressing instead of coating the potatoes in a heavy mayo sauce, it's much lighter too, but still very satisfying.
Ingredients (serves 2):-
- Handful of New Potatoes
- 50g Lamb's Lettuce
- 1 Avocado
- Salt & Pepper
For the dressing:-
- 1 bulb of Garlic
- 2 tbsp of Extra Virgin Olive Oil
- 1 tsp Cider Vinegar
- 100g Crème Fraîche or Dairy-Free Alternative
- Juice of 1/2 Lemon
Method:-
- Preheat the oven to 200C. Slice off the top (pointy end) of the Garlic and place cut side down into a small ramekin. Roast for 20 minutes or until the cloves are soft to the touch. Set aside to cool down.
- Wash the New Potatoes and chop into bite-size chunks. Boil in a large saucepan for around 20 minutes, drain and allow to cool slightly.
- Chop the Avocado into small chunks and add to a salad bowl with the Lamb's Lettuce and New Potatoes.
- For the dressing, squeeze out the now soft Garlic cloves into a food processor and add the Olive Oil, Cider Vinegar, Crème Fraîche and Lemon juice. Whizz until smooth.
- Arrange the salad onto plates and spoon over the dressing. Season with a little Salt & Pepper.
Warm Indian-Style Asparagus & Courgetti Salad
If you're not a fan of cold salad, this warm Indian-Style Asparagus and Courgetti number might be more your thing and can be served as a side or bulked out with tofu/veggie protein for an evening meal.
Ingredients (serves 2-4):-
- 1 bundle of Asparagus Tips
- 1 Courgette
- 1 tsp Mustard Seeds
- 1/2 tsp Turmeric
- 1/2 tsp Cumin Seeds
- Pinch of Chili Powder
- Juice of 1 Lemon
- Handful of Pine Nuts
- Coconut Oil for Frying
Method:-
- In a frying pan over a medium heat, melt the Coconut Oil.
- Spiralize the Courgette (or if you don't have a spiralizer, just use a vegetable peeler to cut it into thin ribbons) and add to the frying pan with the Asparagus Tips.
- Add the Mustard Seeds, Turmeric, Cumin Seeds, Chili Powder and Pine Nuts, and lightly toss together for 3-4 minutes.
- Remove from the heat and arrange into bowls. Squeeze over a little Lemon Juice to serve.
[The salad recipes above have been adapted from recipes by Abel & Cole]
What are your favourite summer salads?