You might think ‘Salad Recipes‘ are just boring veggies…..well, think again!
This wee collection from my favourites are anything but. A healthier lifestyle means turning those ‘dull’ foods into delicious meals that you’ll crave all summer long.
Did I say SUMMER! Yes it is coming back to us, so get ready & nourish yourself.
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I was looking for something refreshing to go with my Salmon for dinner and looking around my kitchen, the little avocado sitting in my fruit bowl was just screaming out to me….eat me!….eat me! & there you have it, Avocado Salsa!
An 80g portion of avocado counts towards your 5 a day and contains vitamins, minerals and fiber. Fiber is good for your heart & gut health. These little fruits are a nutrient powerhouse, they contain nearly 20 different vitamins, minerals, and nutrients. The type of fat in an avocado is mainly unsaturated (specifically, monounsaturated), which, when eaten in place of high-saturated-fat foods, can help maintain healthy cholesterol levels. Olive and rapeseed oil are other well-known sources of monounsaturated fats.
The creamy taste and texture that avocados have means they can feel indulgent to eat, and they are good substitutes for high-saturated-fat options that you might add to a salad or a sandwich, like cheese or butter. When you see or hear avocado being used it’s usually on a piece of toast for breakfast, or in a guacamole for a side dish, but the combination of avocado & cucumber is a sure fire winner in my books and served alongside a piece of fresh Salmon, well, what’s not to like!
Serves 4
1 Large Avocado, skin & stone removed then diced
1/2 Cucumber, diced
Juice of 1 lime
1 Tbsp Mayonnaise (Light, to keep it healthier)
Pinch of Salt
Cracked Rainbow Pepper to taste.
Handful of fresh coriander, chopped finely.
(Optional, sprinkle of dried chilli flakes)
Tip!
Healthier Eating is always at the fore front of my mind and especially this time of year, your body needs those extra nutrients & vitamins to function well and fight of those colds & flu’s. I know a salad doesn’t sound ideal when it’s minus degrees outside but trust me your body will thank you for it. I normally have a warm bowl of porridge in the morning, not only does that heat you up it also keeps you full for longer.
Choosing foods for your lunch or dinner that are rich in vitamin C, such foods like sweet potatoes, tomatoes, red peppers and citrus fruits, try adding these to your meals as vitamin C plays an important role in the immune system and energy levels, especially important if you regularly exercise.
During the winter months, we can come into contact with viruses that can cause colds or flu. So, it’s important that our immune system functions normally and zinc contributes to this. Foods such as shellfish, spinach and lentils are good sources of zinc.
Fish such as salmon, tuna & cod as well as milk, eggs and cheese, are a great source of vitamin B12. Vitamin B12 contributes to the normal functioning of the immune system and also contributes to a reduction in tiredness and fatigue.
Spices like chilli’s are a good source of antioxidants and rich in vitamin A, as well as minerals such as iron and potassium.
This Superfood Salad bowl I have for my lunch, which gives me a good boost for afternoon working. It is rich in nutrients, flavour and vitamins so a good all rounder for the whole family. Serve with some wholewheat crackers for a more filling dish or serve as a side with some fish for dinner.
Serves 4 portions
1 x 400g Tin Mixed Beans
200g Baby Spinach – chopped
2 x Tins of Tuna (or fresh if you can)
100g Cherry Tomatoes, sliced into quarters
1 x Cucumber sliced into quarters
Handful of chopped mix nuts & seeds
3 Tbsps of Sweet Chilli Sauce (more if you want it sweeter)
2 Chillies, Chopped finely (optional)
Chopped fresh Parsley (Optional)
A lovely refreshing side salad. Perfect with fish.
Courgette – Spiralized or julienne style its up to you.
1 orange Carrot – as above
1 purple Carrot – as above
6 spring onions – sliced diagonally
small piece of ginger grated
Juice of 1 lime
2 tbsp olive oil
small bunch fresh coriander – finely chopped
Seasoning
Oh yummy! Nice little healthy quick mid week meal.
I do love a good gadgets, and I used my Kitchen Aid Mixer with Grater attachment and also my Steam Pot for steam cooking in my microwave combi oven.
Serves 2
250g SeaBass
1 Carrot
1 Courgette
6 Spring onions, sliced diagonally
small piece of ginger, grated
Small bunch or fresh coriander, chopped
1 juice of Lime
3 tbsp olive oil
Salt & pepper to taste
Why not? 6 Layer fillings? Hungry?
This is full of flavour and very filling, great for a dinner or lunch. With the weather being rather warm of late I was looking for alternatives for a refreshing cool dinner and this certainly filled my expectations. Fresh, light, cooling, filling and flavoursome.
Makes 6 wraps.
6 Wholemeal Wraps (shop bought)
1 large avocado
1 can refried beans
Handful of lettuce leaves – your choice as anything goes. (I used peppery leaves)
Chorizo – chopped into small chunks
1 tbsp olive oil
Handful fresh parsley – chopped
1 tbsp lime juice
2 Handfuls of cheddar cheese – grated
1 small cup of sour cream
1/2 cucumber – chopped finely
1 yellow pepper – chopped finely
3 spring onions – chopped finely
pinch of Salt
1 chilli or jalapeno – finely chopped
1. Spread 1 tbsp of sour cream onto wrap
2. Then spread 2 tbsp of refried beans
3. Spread 1 tbsp of the avocado mix
4. Sprinkle some Chorizo over top
5. Lay the salad toppings – lettuce, cucumber, pepper and spring onions
6. Finally the cheese and sprinkle of chopped spice (chilli or jalapenos)
7. Roll up into a manageable wrap. Yummy!
This recipe was inspired by fellow blogger Fae’s Twist & Tango, I have changed it slightly to suit what I had in my cupboard’s but all the same it was absolutely delicious, you can see the original recipe here from http://fae-magazine.com/2016/06/16/lentil-salad/.
50g Yellow Split peas
50g Green Lentils
2 tbsp Olive Oil (a good one)
1 lemon – juice off
1 tsp ginger
1 tsp honey
1/2 tsp salt
1/2 tsp ground rainbow peppercorns
1 medium apple, diced with skin – I used Golden Delicious
Handful of chopped Lovage (this is an erect, herbaceous, perennial plant growing to 1.8–2.5 m, the stems and leaves are shiny green to yellow-green and smell somewhat similar to celery when crushed.)
15g Almonds – chopped
Oh WOW! that is all I can say about this delightful wee salad, especially the smoked fish! I purchased the smoked fish again at my local Food Assembly this week https://thefoodassembly.com/en/assemblies/7907 in Glasgow from a new Company called The Campsie Glen Smokehouse http://www.campsieglen.co.uk/ , The Seafood Charcutier!
They are a small family run business producing artisanal seafood products. Based in Kirkintilloch, Scotland. Charcuterie is defined as the art of curing, drying and smoking.
They have begun their range with 3 cures. After they rest the salmon, trout, and halibut in their Island, Highland, and Lowland Cures for 7 days, they dry out up to 25% of their moisture whilst smoking with their unique blend of selected kiln dried wood chips. The whole process is completed by hand carving the products into the packs you see below.
I made a small salad again with using fresh produce from Rhone Cottage http://www.rhonecottage.co.uk/ , here is my list.
Fresh Salad leaves – I used rocket
2 radishes – sliced
1/4 Avocado – sliced
Grated Carrot
4 small cherry tomatoes – halved
1 tbsp olive oil – for dressing
1 tbsp balsamic vinegar – for dressing
Few slices of Smoked Salmon and Smoked Halibut
Oh so Yummy! I have already ordered more!
Smoked Halibut Salad 
Smoked Salmon Salad
I came across this recipe from fellow blogger http://thehomemakerslife.com/ , I loved the sound of it and simply had to try, and I’m glad I did, lively dressing for any salad, very tasty.
Makes enough for about 4 servings
Just come back from my local Food Assembly and I picked up some lovely greens along with some colourful edible flowers, (thank you to Rhone Cottage http://www.rhonecottage.co.uk/ ) so eager to try them I quickly put together some leftovers from my fridge and created this lovely little summer salad. The weather was glorious outside and warm so no better time than to have a lovely refreshing salad.
Handful of mixed salad leaves, I had rocket, baby leaf, kalette leaf, pea shots and Red Chard
Handful baby tomatoes – cut in half
Handful of Cucumber – cut into chunks
5 slices of smoked streaky bacon
1 tbsp bruschetta sauce mix
Spring Salad Flowers
1 tbsp Olive oil
1 tbsp balsamic vinegar
This Monday I went to my local Food Assembly to pick up all of my lovely fresh meat, vegetables and eggs, I decided to try some of the Lemon Balm from Rhone Cottage, https://www.facebook.com/Rhone-Cottage-1532484203665299/ . Looking at what I could use it with I decided a lovely healthy tuna bean salad and the lemon balm leaves just added that lovely flavour of lemon, it was very fragrant and gave that extra zing.
Serves 2 Approx 350 calories per serving.
1 tin tuna
1 tin of black eyed beans
1/2 red onion – chopped finely
3 spring onions – chopped
1 yellow pepper – sliced and diced
Handful of fresh sweetcorn
Handful of fresh garden peas
1 tbsp red chilli pepper flakes (optional)
1 tbsp Olive oil
1 tbsp balsamic vinegar
1 tbsp mayonnaise
small handful of lemon balm – chopped finely
Inspired by the Kalette leaves flavour, I decided to use them in my bean salad today for lunch, and yep you guessed it my lunch tasted delicious and very healthy too!
Serves 2
75g Red Kidney Beans
75g Borlotti Beans
75g Cannellini Beans ( you can of course use any beans you like, even chickpeas)
2 tbsp sweetcorn
1/2 chopped red onion finely
Handful chopped parsley
Handful chopped Mint
40g Sliced Black Olives
1 tbsp Olive oil
1 tbsp white wine vinegar
1 tsp balsamic vinegar
Salt and Black pepper to taste
4/5 Kalette Leaves Chopped
Approx 120 Kcal, 1g fat, 11g carbs, 4g fibre, 3.5g protein per serving.
I picked up some amazing Kalettes from my local Food assembly in Glasgow this week, they were kindly supplied by Donald from Rhone Cottage, (http://www.rhonecottage.co.uk/) they grow their own seasonal produce using only sustainable practises and no artificial fertilisers are used.
I decided to try and stir fry them with some seafood, and the flavour was amazing. Kalettes are a bit like a brussel sprout and Kale in one, also classed as a superfood. Below are the Kalettes.
He also kindly gave me the Kalette Top to try and the leaves are very nice, flavoursome and hold their texture. Here is the Kalette Top.
150g – 200g each Portion of Prawns, Mussels and squid
Slice of smoked Salmon – chopped
60g Red rice – cooked as per packet
Chilli – chopped finely
Parsley – finely chopped
Soy sauce
Handful of Kalettes
6 Kalette Leaves – cut in half
Serve. Yummy!
For the love of Red! Love it when random ingredients put together turns out delicious!
40g Camargue Red Rice
1 Beetroot – grated
1/4 Avocado – chopped
1/2 tin of Chick Peas
1 tomato – chopped/sliced
Small chunk of Feta Cheese
4 Walnuts – chopped finely
1 tbsp good Olive oil
1 tsp balsamic vinegar
This is a great lunch, very healthy, full of protein and super tasty.
Using my Rainbow Carrots and lovely Beetroots from my local Farmers I wanted a lovely salad for lunch today as the sun was shining, I had recently bought some Smoked Duck Breast from my local farm store which was already cooked, so combining everything I had the most amazing Saturday lunch Salad.
1 Cooked Duck Breast (from Fencebay) – sliced
1 Carrot – sliced longways into thin strips
1 Beetroot – sliced thinly
Fresh Salad leaves (of your choice)
Small handful of Feta Cheese
Small handful of Walnuts
1 tbsp Balsamic Vinegar
1 tbsp Good Olive oil
1 tbsp Hoisin Sauce
This is do tasty and quick, very healthy and amazing flavour sensation in your mouth. All in 5 minutes. Yummy!
I love this Combination of Greens, it’s great on it’s own or serve with some lovely fish or even chicken as a nice and healthy dinner.
Serves 1
4 pieces of asparagus
80g soya beans
2 rashers bacon (smoked)
2 Spring onions
1/2 avocado
olive oil 3 tbsp
1 tbsp balsamic vinegar
Zest of 1 lemon
I have to admit this is still my favourite Salad, flavours are just so tasty and go with anything. So quick to put together too!
1 x Red Mini Cos Spanish Lettuce – sliced longways the halved (this is so crunchy and refreshing)……best lettuce in my books. 
1 x carrot – sliced longways
1/2 cucumber – sliced longways
1/2 courgette – sliced longways
2 tbsp black olives sliced
4 small cherry or piccolo tomatoes – sliced halveways
2 tbsp lemon juice
big drizzle of Olive oil – good quality
2 tbsp balsamic vinegar
2 tbsp sesame seeds to top
I got back late from work tonight and was looking for something quick and healthy, I still had some of my avocado salsa left from Monday night (see spicy salmon recipe), so I decided to mix it with a tin of fresh tuna, quickly griddled my leftover Aubergines and voila, a lovely tasty healthy dinner. It was yummy.
Salsa recipe:-
1/2 avocado – cut into slices/chunks
lime juice from 1 lime
1/2 red onion finely chopped
1 tsp olive oil
1 tbsp coriander
Slice Aubergine about 1cm thick, rub with oil and griddle for approx 2-3 mins each side.
Enjoy!
Serves 1
1/2 Aubergine – Cubed
1/2 Red onion – diced
1 Tomato – cubed
1 tbsp lemon juice
1/2 garlic clove
1/4 tbsp Walnut oil
Salt & Pepper
1/4 cup of crumbled goats cheese
1/4 cup (30g) toasted walnuts – chopped
2 tbsp chopped parsley
1/2 tbsp sesame seeds
World Whisky Day – 16th May 2015! What will your dram or delight be?
I visited the Brodie Countryfare this week and picked up this wee beauty, made in Dundee by the Whisky Sauce Company www.whiskysauce.co.uk it has loads of flavours and certainly packs a punch in your mouth. I couldn’t decided what to have with it, so really went for a mix up and it was absolutely delicious.
2 Handfuls of Spinach or alternative salad leaf
8-10 Green pitted olives
2 roasted red peppers – sliced
Handful of king prawns
Handful of Cooked Mussels
1 tsp red chillies
1 tbsp light mayo
1-2 tbsp of Scotch Whisky Dressing
1. Wash and place spinach in a bowl, add in sliced roasted red peppers and olives.
2. Meanwhile mix the prawns with the chillies and mayo then add to the bowl along with the mussels
3. Sprinkle in Scotch whisky dressing, mix well together and serve with a lovely chilled glass of Chardonnay.
I love pistachio’s and always looking for new ways to incorporate into my dining. This was delicious.
Serves 4
Salad:-
Mixed leaves of choice, Grated Beetroot, Grated Carrot, Cherry tomatoes (halved), cucumber sliced, Feta cheese, Olives (your choice), 1 pomegranate, Olive oil and Balsamic Vinegar for dressing.
Spiced Aubergines:-
3/4 Aubergines (Halved)
1 garlic clove
Olive oil (2 tbsp)
1 tbsp cumin
1 tsp paprika
1 tsp cinnamon
1 tsp chilli powder
1 tsp garlic
Salt and pepper to taste
Pistachio Yoghurt:-
6 tbsps Pistachio’s
Handful of fresh mint
250g natural yoghurt
1 tbsp olive oil
Method:-
1. Preheat oven to 220 deg.
2. Halved Aubergines longways, and make 1cm deep cuts diagonally about 2-3cm apart. Rub the garlic over the top of each one and season with salt and pepper. Drizzle with olive oil and bake in oven for approx 30-40 mins.
3. Mix up aubergines spices and dust over then cook for a further 5 mins.
4. For the yoghurt, mix pistachios, yoghurt, mint and olive oil in a blender until smooth. Set aside until ready.
5. Mix all salad ingredients in a bowl with dressing, serve onto a plate and sprinkle feta cheese over.
6. Cut pomegranate in half and carefully remove seeds, discarding any white pith, sprinkle seeds over salad.
7. Place baked Aubergines on top of salad and serve with the yoghurt dressing.
Yummy!
Easy Sunday Salad – makes 2 servings
2 x Handfuls of favourite leaves, I used mixed baby leaf and rocket
200g or 2 handfuls of plum or cherry tomatoes
1/2 Chopped cucumber
1 x Chopped red pepper (cooked or uncooked your choice)
1 or 2 x Sliced cooked beetroot
1 x avocado
2-4 slices Halloumi
balsamic vinegar, olive oil, lemon and lime juice for dressing
1. Mix all salad foods together in a large bowl and pour in dressing
2. Heat a tablespoon of oil on a griddle and fry halloumi cheese for approx 2-3 mins on each side
3. Serve salad mix on a plate, lay cooked beetroot and avocado on top of leaves and then lay halloumi
4. Serve and enjoy.
One of my favourite Salads.
Serves 2
150g Salad leaves of your choice – I had spinach, flat leaf parsley, red chard mix
2 x Fresh Cooked beetroot, sliced into strips about 5mm wide (you can use tinned beetroot also)
50g goats cheese
50-75g walnuts – toasted lightly in pan
50ml balsamic vinegar
1 tbsp lemon juice
1. Mix balsamic vinegar, lemon juice season with salt and pepper in a bowl. ( leave out a small drop)
2. Throw leaves into the bowl and mix together
3. Serve onto plate, throw on beetroot, walnuts and crumble cheese over
4. pour remaining dressing over……..and serve with a lovely glass of chardonnay. (or white wine of your choice) (or glass of chilled water)
Serves 4
500g beetroot cut into chunks (fresh)
1/2 butternut squash peeled and cut into chunks
2 tsp dried italian herbs
3 tbsp olive oil (extra virgin or hazelnut for extra taste)
200g bread torn into chunks
2 garlic cloves, chopped finely
1 red chilli, chopped finely
3 tbsp red wine vinegar
1 red onion thickly sliced
handful of chopped fresh basil
50g -100g baby leaf salad (peppery for more flavour)
1. line a baking tray with foil. In a large bowl toss the beetroot, butternut, red onion, dried herbs and olive oil. Spread the mixture onto the baking tray and roast at 200 deg Fan for 25 mins.
2. Meanwhile toss the bread chunks, garlic, chilli and olive oil together in a bowl. After 25 mins remove the vegetables from the oven and scatter the bread mixture on top evenly, put back into oven a cook for a further 5 mins.
3. Meanwhile to make the dressing whisk together olive oil, red wine vinegar and seasoning. Transfer the vegetable and bread mixture to a large bowl and pour over dressing. leave for 5 mins to cool. Once cooled then add in the salad leaves and basil and toss again, then serve.
THE WEE CALEDONIAN COOK 
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