Simple Salad (4)

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Do you ever just fancy a steak and salad – simple, quick and easy – maybe with some new potatoes? All done in about 10 minutes. This salad combines crisp romaine lettuce, avocado and finely chopped red onion tossed with a vinaigrette dressing.

1 -2 heads romaine lettuce – sliced

1 avocado – diced

2 tbsp. finely diced red onion

Vinaigrette

1 tsp. Dijon mustard

1 tbsp. red wine vinegar

3 tbsp. olive oil

Salt and freshly ground black pepper

Whisk all ingredients together or give jam jar a good shake, pour a couple of tbsp. over salad and toss, adding more vinaigrette if necessary.

 

Eldred’s Chicken Salad (4)

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My dear friend created this salad for me avoiding the foods I can’t eat. I really appreciated her effort and this salad is a real winner. My ‘dressing’ is actually the juices the chicken is cooked in, which makes for a tasty dish.

2 poached chicken breasts – place breasts on aluminum foil and sprinkle over 2 tbsp. olive oil and juice of 1/2 a lemon.

Handful or two of baby arugula

3 oz. blueberries

1 large avocado (the large kind from S. Africa) or 2 smaller avocados – diced

Poach the chicken, sprinkled with the olive oil and lemon juice and wrapped in aluminum foil for 40 minutes in oven heated to 350 degrees. Leave to cool, then slice.

Place arugula, blueberries, avocado and cool sliced chicken in a salad bowl.

Pour over the lemon oil cooking liquid and toss well.

Citrus Sprouts Slaw (4)

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Wonderfully healthy and crunchy salad with an orange mustard dressing.

8 oz. Brussels sprouts – thinly sliced

2 carrots – grated

4 oz. celery root –  peeled, sliced and cut into small pieces

2 tbsp. red onion – finely chopped

Handful of raisins

Combine the above ingredients in a salad bowl and toss well with the dressing

Orange Mustard Dressing

Juice and pulp of 1 orange

1 1/2 tsp whole grain mustard

1 tbsp olive oil

Salt and freshly ground black pepper

Combine all ingredients and mix well before pouring over salad.

 

Spiced Walnuts

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I like nuts sprinkled on salads – peanuts, walnuts, pistachios, almonds. I also like nuts to nibble on whilst having a glass of wine. Spiced nuts take the experience to a whole other level. The interesting ingredient here is an egg white to bind the spices to the walnuts. Spiced walnuts will keep for a while in a plastic bag/container/screw top jar.

A little olive oil

1 egg white

1 tsp. cayenne pepper

1 tsp. smoked picante paprika

Pinch of salt

3.9 oz. walnuts

Drizzle a little olive oil in a roasting tin and brush with a silicone brush/paper towel so that surface is evenly oiled.

Place egg white, spices and salt in a bowl and mix together well.

Add nuts and stir so that they are all coated with spice mixture.

Place in oven at 350 degrees for 20 minutes – after 10 minutes turn them with a spatula.

 

 

Avocado and Egg Salad (4)

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A different take on egg salad and it is rich and moreish. Best eaten straight away. Can serve it on a bed of crunchy lettuce.

2 tbsp. mayonnaise

1 tsp. Dijon mustard

1 tsp. freshly squeezed lemon juice

Freshly ground black pepper

2 hardboiled eggs – chopped

1 avocado – chopped

1 tbsp. red onion – finely chopped

Stir first four ingredients until blended

Toss eggs, avocado and red onion in mayo. mixture

 

Jo’s Tuna Salad (serves 4)

Jo’s Tuna Salad (serves 4)

photo - tunaThis is not your average tuna salad. The tuna is fresh and grilled quickly on each side with a rare center and combined with avocado, artichoke hearts, tomatoes and hearts of palm – all tossed in lemon juice and olive oil. I can barely wait until lunch time!

1 x 6 oz. piece of tuna – grilled and cut into bite-size pieces

1 avocado – diced

2 medium size tomatoes – cut into small pieces

6 oz. artichoke hearts – cut into small pieces

6 oz. hearts of palm – cut into small pieces

Juice of 1/2 a lemon

2 tbsp. extra virgin olive oil

Combine all ingredients in a serving dish and toss in lemon juice and olive oil.

Mediterranean New Potatoes (serves 4)

Mediterranean New Potatoes (serves 4)

This dish can be eaten hot or cold and can be a nice side dish for any meat or fish or else can be a stand alone potato salad.

Just boil 3/4 pound potatoes until cooked.

Place 1/2 cup passata/tomato puree 1/4 cup veg broth/stock, 1 tbsp. chopped sundried tomatoes and 8 black olives – pitted and finely chopped in a saucepan. Bring passata mixture to boil then simmer for 5 minutes. Pour over potatoes.