Three of the Best Summer Salads

 

family outdoor eating

 

If you are looking for healthy and tasty ways to feed your family this summer, then this week’s blog is for you. We’ve gathered three of the best summer salad recipes to help inspire your menus and bring fresh flavours to the table.

 

chopping board

 

Leafy Chickpea Medley

This delicious vegetarian salad is full of essential nutrients and has a lovely citrus dressing that makes it very refreshing as a light lunch or supper. Start by gathering your ingredients – a good mixture of salad leaves is the basis for this recipe, along with juicy cherry tomatoes and cooked, tinned chickpeas. Choose a couple of different types of lettuce (we like a mixture of red-leaf and romaine) as well as rocket, baby spinach, dandelion greens and lamb’s lettuce, as available. Tear larger leaves into bite-sized pieces but keep smaller ones whole. Prepare the cherry tomatoes by slicing in half and rinse/drain the chickpeas. To make the dressing, combine lemon juice and extra virgin olive oil with a crushed clove of garlic, a pinch of salt and black pepper, plus finely chopped parsley, and mix thoroughly. Place all the ingredients in a large bowl and toss well.

 

seafood salad

 

Thai Seafood Salad

This exotic salad is a delicious combination of seafood and Thai flavours that is perfect for lunch with friends or family. The easiest way to make this salad is to start with a pack of (pre-cooked and frozen seafood (look for one that includes shrimp, mussels, squid and scallops) as this cuts back preparation time considerably. While the seafood defrosts, shred up a generous quantity of iceberg lettuce leaves, cut a cucumber into cubes and finely slice some spring onions. For the dressing, blend lime juice and fish sauce with sugar, chopped green chillies and crushed garlic. Serve on individual dishes for each guest, decorating with a wedge of lemon or lime.

 

tuna pasta salad

 

Mediterranean Pasta Salad

With a Mediterranean theme, this filling salad is best made in advance and packs up perfectly for picnics and al-fresco dining. Begin by cooking your preferred pasta – shells, twists and tubes all work well. The other ingredients for this recipe are red and yellow peppers, cherry tomatoes, black olives and red onions, as well as canned tuna chunks and feta cheese.  When the pasta is cooked and cool, simply combine all of the ingredients in a large bowl and mix well. This salad can be dressed with olive oil and a splash of lemon juice, or you could opt for a vinaigrette made from balsamic vinegar, wholegrain mustard, salt and olive oil. To garnish, sprinkle with crushed fresh basil leaves.

 

Do any of these tickle your taste buds? Will you be making any today? Let us know if you have any better recipes.

 

 

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