Salads are perfect for those nights when you’re not really hungry. Have them on their own or serve as a side dish with your next braai.
Garden potato salad
- 350g baby new potatoes
- 500g assorted green veggies, sugar snap peas, mange tout, asparagus spears, petit pois
For the dressing
- 100ml virgin olive oil
- 30g assorted herbs, flat – leaf parsley, chives, chervil, dill and basil
- Zest and juice of ½ a lemon
- Boil potatoes in their skins, until soft when pierced with a knife; refresh in cold water.
- Blanch green veggies by popping them into boiling water for 2 minutes; drain and refresh with ice – cold water; drain again and pat dry.
- Whizz the oil, herbs and lemon juice and rind together in a food processor.
- Toss the potatoes, veggies and herb dressing together, and serve.
- Grown ups – add 1 bunch of finely sliced spring onions to your salad.
- A clove of garlic and 1 tablespoon of wholegrain mustard can also be added to the dressing.
- For a creamy dressing, a couple of tablespoons of low – fat mayonnaise can be added.
Tropical chicken salad with yogurt dressing
- 1 small papaya, peeled, and sliced
- 1 small mango, peeled and sliced
- 4 cooked chicken breasts, skin removed
- 1 cucumber, chopped
- A few fresh mint leaves (optional)
- 1 granadilla (optional)
For the dressing
- 100ml low fat plain joghurt
- 30ml runny honey
- 10ml wholegrain mustard
- Arrange the first 4 ingredients on a plate or platter.
- Garnish with a few mint leaves, and scoop out the pulp of the granadilla.
- Combine the ingredients for the dressing and drizzle over the salad.
- Spring onion or sliced red onion can be added. Garnish with chopped coriander leaves.
- Add ½ tsp grated fresh ginger to the dressing for an extra zing.
Tuna pasta salad
- 500g pasta noodles (in shape of your choice)
- 1 can black olives, sliced
- ¾ cup cherry tomatoes, halved
- ¼ cup mayonnaise
- 1 can drained tuna
- ¼ cup chopped celery
- 1 tbsp pickle relish or pickles, chooped
- Watercress for garnishing (optional)
- Cook pasta in boiling water until ready.
- Drain in colander and set aside.
- Add sliced olives and halved tomatoes in a salad bowl and add the cooked noodles.
- Chop the celery and add to the rest of the ingredients and stir in the tuna.
- Add the mayonnaise (you can use more or less if desired), and stir until well combined.
- Chill the salad in the fridge.
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