This salad is so quick and easy to make. You can have it for breakfast, lunch, dinner or as a snack. It is tasty and super healthy. I cooked the quinoa but you can buy packs of already cooked quinoa making it even easier if you are pushed for time.
Makes a big bowl
1 cup of cooked black quinoa
1 cup of cooked white quinoa
150g of goats cheese cut into small pieces
125g of pomegranate seeds
2 handfuls of chopped coriander
3-4 cooked beetroots chopped ( I use the ones from Waitrose )
1 large avocado peeled, stone removed and cut in slices
Balsamic vinegar or apple cider vinegar (apple cider vinegar is healthier) or tamari and lemon dressing
Toss everything into a large salad bowl and mix together. Add the avocado last. Season with salt and pepper, add the dressing, serve and enjoy.
Recipe this week is this super easy to make salad that my sister and i made. It is quite hot here in Italy and we have been craving cold recipes. This salad is one of your favourites. Full of flavour and goodness. We love pears and feta. For the full recipe click on the link below:
This is a quick dish that is perfect served as a starter and great for the warm weather.
2 Scallops halved
A handful of pomegranate seeds
A handful of chopped blanched almonds
A handful of rucola
Salt and pepper to season
Season the scallops with the himalayan salt and pepper and place on a pan over medium heat with the olive oil. Cook on each side until golden brown. I cut my scallops in half so they have more flavour. At the end add the almonds and cook for 1 minute. Serve the sautéed scallops on a plate and place the rucola on top followed by the pomegranate seeds and the almonds. As a dressing I used olive oil and balsamic vinegar. You can use olive oil with lemon if you prefer.
This is another summer salad that is super quick to prepare. Simple yet so delicious!
A handful of watercress
A handful of rucola
1 smoked trout fillet
5 radishes finely sliced
5 Dill sprigs chopped
For the dressing
Olive oil and balsamic vinegar or apple cider vinegar
Place watercress, rucola, radishes and dill on a plate or bowl, add the flaked smoked trout fillet and serve with the dressing. Enjoy!
This is a very simple and easy recipe to make and perfect for summer time when you tend to eat more salads.
1/2 a cup of cooked quinoa
A handful of rocket salad
1 small avocado
2 tablespoons of pomegranate seeds
A handful of steamed baby asparagus
For the passion fruit dressing:
2 passion fruits
2 tablespoons of extra virgin olive oil
1 tablespoons of apple cider vinegar
Himalayan crystal salt and pepper
Place all the salad ingredients into a plate and set aside. Cut the passion fruit in half and scoop out the flesh and mix it together with the rest of the salad dressing ingredients. Serve and Enjoy. It is that easy!
I simply love quinoa. It is so versatile you can add it to salads, have it for breakfast in cereals, porridges and pancakes. Use it to make stuffings, burgers and so much more. I just love it! It is a great source of protein and perfect if you are vegan. I will often take a break from eating meat and eggs and this is perfect. This is a very simple salad that can be eaten on its own in the summer or as a side dish in the colder weather.
1/2 cup of quinoa
12 cherry tomatoes
1/2 a cucumber
1-2 spring onions
1 small avocado
1 tablespoon of pumpkin seeds
a handful of coriander
a handful of parsely
salt and pepper
Rinse the quinoa well and place in a pan with one cup of water or follow manufacturers instructions on the package. Add some salt and italian mixed herbs and bring to the boil, then cover and simmer for 10-12 minutes or till all the water has been absorbed and the quinoa is lovely and fluffy. Leave it on the side to cool. In the meantime chop all the other ingredients and place in a bowl. Once the quinoa has cooled transfer it into the bowl, add the dressing and enjoy!
This is another of my favourite salads as it is very filling and healthy. Avocado is rich in vitamin E which is great for the skin and asparagus are extremely alkaline.
A handful of lettuce
6-7 cherry tomatoes
1/4 red onion
A handful of steamed french beans
6 asparagus steamed and sliced diagonally
Half and avocado
Start by washing the ingredients thoroughly. I use bicarbonate of soda to was my vegetables. So important to get rid of all those harmful pesticides. Steam the french beans and asparagus and build the salad in layers, starting with the first ingredient on the list, finishing with the avocado on top. You can use Extra virgin olive oil with tamari or apple cider vinegar. Enjoy!