Try These Healthy Summer Salads!

Watermelon, Prawn & Avo Salad

Prep time: 15 minutes Servings: 4 Ingredients 1 small red onion, finely chopped 1 garlic clove, crushed 1 small red chilli, finely chopped Juice of 1 lime 1 tbsp rice or white wine vinegar 1 tsp caster sugar Watermelon wedge, deseeded and diced 1 avocado, diced Small bunch of coriander leaves, chopped 200g cooked tiger prawns, defrosted if frozen Method Put the onion in a medium bowl with the garlic, chilli, lime juice, vinegar, sugar and some seasoning. Leave to marinate for 10 minutes. Add the watermelon, avocado, coriander and prawns, then toss gently to serve. Source: BBC Good Food

Asian Prawn & Pineapple Salad

Prep time: 20 minutes Servings: 4 Ingredients For the salad 1 small pineapple or 350g pineapple chunks 140g beansprouts 250g cooked king prawns ½ cucumber, peeled, deseeded and sliced at an angle 200g cherry tomatoes, halved A handful of mint leaves, roughly chopped 50g unsalted cashews, toasted if you like For the dressing ½ red chilli, deseeded and sliced 1 garlic clove 1 tsp golden caster sugar Juice of 2 limes 1½ tsp fish sauce Method Mash the chilli, garlic and sugar to a paste using a pestle and mortar or small processor. Stir in the lime juice and fish sauce, then set aside. Peel, quarter, core and slice the pineapple at an angle. Toss with bean sprouts, prawns, cucumber and tomato and some of the dressing. Pile into bowls and scatter with mint and cashews. Drizzle with the rest of the dressing and serve. Source: BBC Good Food

Summer Rice Salad

Prep time: 20 minutes Servings: 4 Ingredients 250g rice 250g asparagus 1 red pepper, seeded and chopped 3 tbsp olive oil Zest and juice of 1 lemon 250g mozzarella, cubed 1 large bunch mint, finely chopped Method Put the rice in boiling salted water and cook until it is slightly tender, not fully cooked. Add asparagus and cook for a further 3-4 minutes until rice is fully cooked and asparagus is still slightly crunchy. Drain, and run under cold water. Stir in the rest of the ingredients. Season with salt and pepper. Enjoy. Source: BBC Good Food

Summer Salad with Anchovy Dressing

Prep time: 10 minutes Servings: 4 Ingredients 140g green beans 300g new potatoes, sliced 4 eggs handful pitted olives 225g cherry tomatoes, halved 2 baby gem lettuces, leaves separated 2 anchovies 1 tbsp red wine vinegar 3 tbsp olive oil Method Cook the beans in salted, boiling water for 4 minutes, keeping them crunchy. Simmer the potatoes and eggs together for 8 minutes. Remove the eggs, allow the potatoes to cook for a further 2 minutes. To make the dressing, mash the anchovies with the flat part of a knife and mix with the vinegar and oil. Mix the beans, potatoes, olives, tomatoes and dressing. Peel and halve the eggs. Arrange the lettuce on a serving platter, top with the salad and arrange the eggs on top. Source: BBC Good Food