Try These Healthy Summer Salads!


Summer means many of us want to start eating healthier to shed a few kilos, without cooking for hours over a hot stove. With all of this in mind, be sure to check out these two delicious and super easy salad recipes that will satisfy your seafood craving, have you eating healthily and keep you cool!

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

salad

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Food & Drink: