3 quick and easy summer salads

Posted on December 19th, 2019

These yummy salads are perfect for light weekend meals.

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.

ALSO SEE: Herbed lamb ribs and potato pizza

Garden potato salad

Ingredients

  • 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

Method

  1. Boil potatoes in their skins, until soft when pierced with a knife; refresh in cold water.
  2. Blanch green veggies by popping them into boiling water for 2 minutes; drain and refresh with ice – cold water; drain again and pat dry.
  3. Whizz the oil, herbs and lemon juice and rind together in a food processor.
  4. Toss the potatoes, veggies and herb dressing together, and serve.

Variations

  • 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

Ingredients

  • 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

Method

  1. Arrange the first 4 ingredients on a plate or platter.
  2. Garnish with a few mint leaves, and scoop out the pulp of the granadilla.
  3. Combine the ingredients for the dressing and drizzle over the salad.

Variations

  • 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

Ingredients

  • 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)

Method

  1. Cook pasta in boiling water until ready.
  2. Drain in colander and set aside.
  3. Add sliced olives and halved tomatoes in a salad bowl and add the cooked noodles.
  4. Chop the celery and add to the rest of the ingredients and stir in the tuna.
  5. Add the mayonnaise (you can use more or less if desired), and stir until well combined.
  6. Chill the salad in the fridge.

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