A lovely light salad – good for lunch – served on a bed of arugula with a lemon dressing. If you want to cheat you can buy a pre-cooked chicken.
1 chicken breast – poached or equivalent amount of pre-cooked chicken
Arugula – enough to use as a bed to put the chicken
Juice of 1 lemon and 2 tbsp. olive oil – if poaching
1 avocado – diced
4 oz. blueberries
If poaching chicken, place chicken on a piece of aluminum foil and pour over juice of 1 lemon and the oil. Wrap chicken into a parcel and place in over at 350 degrees for 30 minutes or so until chicken is cooked through.
Line a serving dish with arugula.
Cut chicken breast into small pieces and arrange on bed of arugula.
Scatter avocado over chicken pieces, then sprinkle with blueberries.
Toss with lemon dressing or serve dressing on the side.
2 tsp. Dijon mustard
1 1/2 tbsp. freshly squeezed lemon juice
2 tbsp. olive oil
Whisk together the mustard and lemon juice until smooth then add the oil and continue whisking until amalgamated or shake mixture in a small screw top jar.
So simple and sophisticated. The addition of a couple of tablespoons of either of the liqueurs gives the fruit salad a delicious, richer flavor. I serve it in either a large glass bowl or individual glasses. Make the salad an hour or so ahead of serving and leave out of fridge so that the liqueur can permeate the fruit and stir it periodically. Creme de Cassis and Creme de Framboise are found fairly easily in a good drinks store and a little can be added to champagne. When I serve champagne like that I add either a blueberry or a raspberry to the glass for a nice effect.
6 oz strawberries – cut into quarters
6 oz raspberries
6 oz blueberries
2 tbsp. Crème de Cassis/Framboise
Combine all the fruits in a bowl.
Pour over the Crème de Cassis/Framboise, mix the fruits together and leave for an hour outside of the fridge before serving so that the liqueur permeates the fruit. Stir periodically.
Bought too many blueberries to nibble for breakfast and didn’t want them to go to waste. The only thing I could think of doing was to stew them but I wanted them to taste of something as blueberries can be quite bland and I didn’t want to add lots of sugar – I added a good teaspoon of honey and the juice of half an orange and the pulp too.
1 punnet of blueberries – about 8 oz
4 fl.oz boiling water
1 heaped tsp. honey
Juice of half an orange and its pulp
Place blueberries in a small pan and add the boiling water.
Bring to a boil, then reduce the heat to a simmer and keep simmering until liquid reduces quite a bit.
Add the honey, orange juice and pulp and simmer for a while longer.
Can be served warm or cold – as is or over other fruits as dessert or breakfast (over banana slices hmm…)
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.
When the heat is trying cool foods, raw foods are preferable and this is lovely and cooling on a toothpick – take a small piece of watermelon, a raspberry, half or quarter of a strawberry and a blueberry – put out on a plate.
Prosciutto and Blueberry Salad with Sprinkled Nuts (serves 4)
Based this on a great little salad I had in Covent Garden, London recently. I wandered into a small French restaurant and found that there was little to eat (for me) on the menu so I was on my way out when the waitress said they could accommodate my needs so I stayed (and they did a wonderful job and I was so grateful).
Take some lettuce/baby spinach/mixed leaves.
Tear up some prosciutto (or not if you want vegetarian/vegan)
Cut some baby tomatoes into quarters
A few sun-dried tomatoes cut into little pieces
Take a handful of blueberries
Crush some walnuts
Make a balsamic dressing – 1 tbsp. balsamic vinegar and 3 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper.
Place everything in a salad bowl and toss well with balsamic vinaigrette.
Strawberries, Blueberries and Mango with a Raspberry Coulis (serves 4)
There are fruit salads and fruit salads. The basic store bought, pre-cut fruit variety is great for convenience but a standard mixture of melon, pineapple, strawberries and maybe some blueberries, all very healthy but not exciting. The fruit salads I grew up with were actually all from tinned fruit, which back in the day was quite exotic! Then they progressed to freshly cut up apples, pears, grapes and orange segments (often tough). I love combining different fruits into a more interesting combination. I was in a restaurant once and ordered fruit salad as it came drizzled with raspberry and mango coulis. The salad itself was OK but it was transformed by having the fruit sauces on top of it. It is as easy as taking a packet of frozen raspberries, de-frosting them and pureeing them with a little agave syrup/nectar in the food processor. I push the raspberry puree through a sieve to get rid of the pips.
10 oz frozen raspberries – defrosted
1 teasp. agave syrup/nectar (add more if needed, depending on your sweet tooth)
16 oz ripe strawberries – cut into small pieces
6 oz blueberries
16 0z frozen mango – defrosted
Puree defrosted raspberries and agave syrup/nectar in food processor and push resulting puree through a sieve then place in a bowl.
Combine rest of ingredients in a serving dish.
Serve on plates with raspberry spooned on top.