10th Jul 2019 EAT IT

MCs Summer Salad Recipes

With summer well underway I wanted to share some of my favorite summer salad recipes with you. I often make them for lunch but they are a great side for BBQs and large dinner parties in the garden. These refreshing salads are all gluten free and packed with nutrients. I also tend to go with simple vegan dressings as they are lower in calories and generally better for you.

I would love to hear what you think and hear some of your go to summer salads?

Kale Caesar Salad

This salad is my ‘go-to’ for lunch on a hot day. It’s super easy to throw together and is filling and tasty. My kids are also big fans so there is no fuss!

You will need:

  1. Baby kale (option to add romaine if you like but I prefer just kale)
  2. Grilled chicken
  3. Pomegranates
  4. Avocado (optional)
  5. Radishes

Dressing ingredients

  1. Lemon
  2. Egg yolk
  3. Mustard
  4. Anchovy/ anchovy oil if you prefer a milder taste
  5. Olive oil
  6. Salt and Pepper
  7. Garlic

What to do:

  1. Rip up the kale (add the romaine or other leaves if you would like)
  2. Start cutting the avocado into either slices or cubes
  3. Thinly slice radishes
  4. While you are cutting the vegetables – put the chicken paillard to grill until cooked.
  5. While the chicken is cooking, mix the dressing together and taste as you go to get your desired flavor.
  6. Mix dressing and salad together, add the sliced chicken and sprinkle with pomegranates.

Tomato Salad

This one is very simple but a solid favorite. Quick to make, it’s fresh, simple and delicious.

You will need:

  1. Tomatoes
  2. Salami
  3. Lemon
  4. Olive oil
  5. Cracked pepper
  6. Maldon Salt

What to do:

  1. Thinly slice the tomatoes
  2. Slice the salami into chunks or slices as you prefer
  3. Cut lemon in half and squeeze half into a bowl with olive oil, then pour over the mix
  4. Add cracked pepper and Maldon salt as you like
  5. Gently grate lemon peel over the top to finish

Roasted vegetables and quinoa salad

This one is a bit heartier than the previous two and can be a main or side. It’s also a people pleaser as it’s tasty and healthy without being to ‘green’.

What you will need:

  1. Salad leaves of some kind – I normally use a romesco mix or spinach
  2. Courgette
  3. Peppers
  4. Cherry tomatoes
  5. Red onion
  6. Quinoa
  7. Garlic powder
  8. Chili flakes
  9. Olive oil
  10. Salt
  11. Pepper

What to do:

  1. Chop up the courgettes and cherry tomatoes into half moons
  2. Slice the peppers and onions to your desired size
  3. Add all cut vegetables to a baking tray and cook until edges are charred
  4. Once the vegetables are done take out and let rest.
  5. Put the required amount of quinoa into a pan with boiling water and simmer until cooked.
  6. Add your leaves of choice to a bowl and toss in the roasted vegetables
  7. Once the quinoa is cooked, add in both the garlic powder and the chili flakes and stir until.
  8. Add your quinoa mix to the salads and vegetables and mix thoroughly
  9. Add a drizzle of olive oil then serve.