All tagged balanced salad
A perfect warm salad for when it gets colder and you need some warmth. The addition of pomegranate seeds also makes it more wintery in my eyes. Squash contains beta-carotenes which our body converts to vitamin A to help support our immune system.
Buckwheat is a gluten free seed and is very useful in a gluten-free diet as it gives a grain-like texture. It’s slightly nutty in taste and cooks in les time than quinoa or rice. For the health benefits see tip below. This salad is also a good way to top up your calcium levels. You’ll find calcium in the buckwheat, tahini, sunflower seeds and feta cheese.
A beautiful and vibrant red salad that’s like a slaw in texture - but packs a little more nutrition. With the quinoa, edamame beans and avocado there’s plenty of protein to keep you full until the next meal. However if you are active or having a higher protein need you might want to add some halloumi or feta as well. The ginger and tahini dressing provides a delicious taste as well as providing some calcium from the tahini.
For me, a slaw, is right up there as a great salad. A red cabbage slaw with its vibrant colour is just the best. I often feature red cabbage in a salad - it provides a great crunch and helps to fill you up with the fibre - without adding many calories. This salad can be served on its own or alongside a BBQ or just some grilled chicken or salmon.
We love black rice. It is higher in fibre than the other rices. It also contains some protein and so this salad will fill you up and keep you satisfied all day long. This is perfect on its own for lunch or you could serve in the evening alongside some grilled salmon, chicken or a BBQ.
This was inspired by a jar of Brindisa Monjardin organic lentils. The lentils looked so pretty that I wanted them to be the star of the salad. Do use whatever lentils are your favourite - although if you do find the Brindisa brand then I urge you to give them a go. This salad takes minutes to make and can be enjoyed on its own or alongside some grilled salmon or chicken.
North African classic flavours and spices have always been some of my favourites as I grew up with them. Harissa, cumin, sumac mixed with the sweet and sour of lemon and honey easily elevate a very simple, fresh and quick to rustle up salad that brings summer to your table. Give it a try. Also works really well if you add some grated beetroot.
After my recent trip to California, where I had lots of salads, I was inspired to make my own Californian salad. I have used ingredients that were used in many of the salads I tried - kale, quinoa, feta, avocado and almonds. It seemed typical of many of the salads to contain fruit. I am not a fan of fruit in my salad so instead chose to add lemon to a dressing and include some fruit that way!
I love the lebanese salad tabbouleh and it works brilliantly with buckwheat rather than bulgar wheat. Buckwheat is a gluten free grain despite the name so this salad is a fabulous gluten free alternative to tabbouleh. This might seem a lot of parsley - but tabbouleh is traditionally a parsley salad with a small amount of bulgar wheat. Parsley is packed with vitamin C and antioxidants and so very good for us.
I love a salad. In the spring and summer I make sure I have one at least one a day and in the winter I just warm up a few of the ingredients to make a warm salad. To stop myself getting bored I am always changing the ingredients. My salads are never boring with just lettuce and cucumber - I make sure I pack them with lots of delicious vegetables. They are always colourful and contain at least four different vegetables or herbs.
