Category Archives: Super Salads

Boiled Egg & Sweet Potato Salad

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A simple salad made up of the freshest ingredients, quick to make and really tasty!

You can’t get fresher than this! Look at all the beautiful colours 🙂 If you are what you eat, I want to be a rainbow 🙂

Packed full of nutrition, you’ve got complex carbs (transporting energy to muscles), protein (building strong and lean muscles), a whole variety of vitamins and minerals (to support your body’s needs), healthy fats (helping you to absorb the vits and mins) and of course, fibre (for your digestive health)!

Ingredients (for 1 person)

  • Boiled eggs – 2
  • Sweet potato (chopped into cubes) – 1/2  cup
  • Butternut squash (chopped into cubes) – 1/2 cup
  • Garden peas – 1/2 cup
  • Cherry tomatoes (all different colours if you can) – 1/2 cup
  • Salt & pepper to taste
  • Extra virgin olive oil to drizzle *yum*

Directions

  1. Pop the sweet potato and butternut squash in a microwaveable dish and pop in microwave for 2-3 mins and then take out and pop in a frying pan with a little olive oil on a low heat
  2. Add the garden peas to the pan and warm through
  3. Chop the boiled eggs
  4. Place the peas, sweet potato and butternut squash on a plate
  5. Wash and add some cherry tomatoes (chop if you prefer) to the plate
  6. Add the boiled eggs
  7. Season with salt and pepper
  8. Drizzle the olive oil

Eat and enjoy! 🙂

With love, Tash x

Gammon & Poached Egg Salad

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Gammon is such a tasty addition to any salad, especially if it’s smoked *licks lips*! 😀 Pop it on some seasonal asparagus and you’ve got yourself a really yummy summer salad 🙂 Now all we need is some sunshine in the UK… we seem to be living under a blanket of cloud! 😦

Ingredients

  • Smoked gammon joint
  • Asparagus
  • Egg
  • Salad; spinach, rocket, etc.
  • Cherry tomatoes
  • Butternut squash
  • Sweet potato
  • Cucumber
  • Salt & Pepper

Make it

  1. Oven roast the gammon joint by following the instructions on the packet
  2. Cut sweet potato and butternut squash into cubes and pop in microwaveable dish for 3-7 minutes depending on how much you are cooking – you want it to be soft
  3. Pop the salad in a bowl / plate
  4. Chop and add the gammon, cherry tomatoes and cucumber
  5. Add the butternut squash and sweet potato
  6. Grill the asparagus for 2-3 minutes turning over occasionally
  7. Poach the egg whilst the asparagus is being grilled – 3-6 mins until it is cooked through and the egg white is no longer runny
  8. Pop the asparagus on top of the salad and the egg on top
  9. Sprinkle salt & pepper to taste
  10. Use a salad dressing of your choice

Enjoy 🙂

With love, Tash 🙂

 

Basil Pesto Chicken Crunch Salad

imageSuch an easy fuss free way of cooking a healthy meal…coat some chicken breasts with basil pesto and olive oil to keep them moist, bake in the oven and then pop them on top of a fresh and crunchy salad 🙂 Scrumptious! 😀 Now all we need is the sun to stay out 😉

Green pesto makes this chicken look kinda mouldy 😀 BUT let’s ignore that and just believe me when I say it tastes good! 😉

Ingredients – pp

  • Chicken breast – 1 pp
  • Basil pesto – I used pre-made 🙂 – 1 tbsp
  • Superfood salad; spinach, rocket, beetroot, etc. – 1-2 cup
  • Red and yellow peppers – 1/2 of each
  • Cherry tomatoes – 1/2 cup
  • Olives – green and black pitted – 1/4 cup
  • Avocado – 1/2
  • Salad dressing of your choice – I used green pesto salad dressing to match the flavour in the chicken – 1-2 tbsp.
  • Extra Virgin olive oil – 1-2 tbsp.

Make it

  1. Coat the chicken breasts in extra virgin olive oil and the green pesto and pop in an oven proof dish, cover in foil and pop in the oven on gas mark 5 / 190 degrees for 30 minutes.
  2. Take off the foil and pop the chicken back in the oven for 15-20 minutes
  3. Pop the salad in a bowl / on a plate
  4. Chop the peppers, cherry tomatoes and olives and sprinkle them in the salad
  5. Pop the chicken breast on top
  6. Drizzle the salad dressing
  7. Enjoy

Simple, fresh and delicious 🙂

With love, Tash x

 

 

Chicken & Chorizo Salad

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This is a great simple roasted chicken breast and chorizo salad 🙂 Simple but delicious!

Ingredients

  • Chicken breast – 1 pp
  • Chorizo sausage – 1/2 cup pp
  • Mixed salad
  • Avocado – 1/2 pp
  • Mixed peppers – 1 pp
  • Edamame beans – 1/2 cup pp
  • Extra virgin olive oil – 1 tbsp.
  • Honey & mustard salad dressing – 1 tbsp. pp- can be substituted for your fave dressing or left plain
  • Salt & pepper

Make it

  1. Oven roast the chicken breast in a dish with olive oil for 35-45 minutes on gas mark 5/6 or 190/200 degrees (cover with tin foil for first 25 minutes and pour the juices over the chicken and then pop back in without the foil) – check that it’s cooked through and no longer pink before serving 😉
  2. Saute the chorizo in a pan with a dash of olive oil for 2 minutes
  3. Pop the salad leaves on a plate
  4. Chop and add the avocado and mixed peppers
  5. Pop the edamame beans on the salad with the chorizo
  6. Slice the roasted chicken breast and place on top
  7. Drizzle the salad dressing over the top and sprinkle with salt and pepper to taste

Enjoy 🙂

With love, Tash x

Goats Cheese, Beetroot & Walnut Salad

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This is probably one of the dishes I order the most whenever I go out and it’s on the menu 🙂 I love goats cheese. I could eat goats cheese all day long and on a bed of avocado, beetroot and walnuts it is just delicious 🙂 Actually, I just love cheese full stop 😉

It’s so easy to make, I thought why not have it in the comfort of my own home! Yum!

Ingredients

  • Superfood salad leaf mix – 1 cup pp
  • Avocado – 1/2 pp
  • Beetroot – 1-2 pp depending on size
  • Goats cheese – 1/2 cup pp
  • Walnuts – small handful of chopped or halved pp
  • Pine nuts – 6-10 pp
  • Extra virgin olive oil
  • Balsamic glaze / vinegar

Make it

  1. Chop and pop all the salad bits in a bowl
  2. Toast the pine nuts and walnuts slightly – 1 min should do it
  3. Warm the goats cheese in some olive oil in a pan for 30 seconds on each side
  4. Pop the goats cheese on top of the salad
  5. Sprinkle the nuts on top
  6. Drizzle the olive oil and balsamic glaze / vinegar over the top

Enjoy! 🙂

With love, Tash x

 

 

 

Sesame Bacon, Egg & Avocado Superfood Salad

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An easy to make, fresh and delicious superfood salad!

Ingredients – pp

  • Superfood salad mix – handful
  • Boiled egg – 1
  • Bacon – 2 rashers
  • Avocado – 1/2
  • Beetroot – 1-2
  • Sesame seeds – 1 tbsp
  • Sugar snap peas – 1/2 cup
  • Extra virgin olive oil – 1 tbsp
  • Balsamic glaze – 1 tbsp
  • Coconut oil – 1 tbsp

Make it

  1. Boil the egg for 3-7 mins depending on the consistency you prefer
  2. Chop and fry the bacon in the coconut oil
  3. Saute the sugar snap peas in coconut oil
  4. Wash and pop the superfood salad mix on a plate
  5. Chop and add the beetroot and avocado to the salad
  6. Pop the bacon and sugar snap peas on the salad
  7. Chop and add the boiled egg
  8. Sprinkle the sesame seeds
  9. Drizzle the olive oil and balsamic glaze

Enjoy 🙂

With love, Tash x

Pesto Parmesan Chicken & Roasted Vegetable Salad

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An Italian take on a summer salad 🙂 This is a really yummy and healthy salad full of nutrients and is super quick to make!

The Mediterranean flavours work really well as a salad and make a perfect light evening meal option.

Ingredients

  • Chicken breast – 1 pp
  • Courgette
  • Red onion
  • Mushrooms
  • Red and yellow peppers
  • Cherry tomatoes
  • Sundried tomato pesto
  • Parmesan
  • Salad
  • Olive oil
  • Balsamic glaze or vinegar

Make it

  1. Chop the courgette, red onion, mushrooms, red and yellow peppers and pop into an oven proof dish adding some of the cherry tomatoes
  2. Drizzle with olive oil and pop in the oven for 20-30 mins
  3. Dice and fry the chicken in the red pesto
  4. Pop the salad leaves on a plate adding the remainder of the cherry tomatoes and drizzle the olive oil and balsamic glaze / vinegar over the top
  5. Add the roasted veggies and chicken to the salad once they are cooked
  6. Sprinkle the parmesan on the top

Enjoy 🙂

With love, Tash 🙂

Bacon and Poached Egg Salad

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Light and refreshing yet incredibly tasty, this is a gorgeous salad you can have at any time of the day!

Ingredients

  • Eggs
  • Bacon (I use smoked and cut the rind (fat) off)
  • Salad; spinach, rocket, baby leaf mix
  • Cucumber
  • Carrot
  • Cherry tomatoes
  • Sweetcorn
  • Walnuts
  • Dressing – I used a pizza express pesto dressing
  • Black pepper

Make it

  1. Griddle the bacon
  2. Poach the eggs
  3. Pop the salad leaves on a plate
  4. Grate carrot and chop cucumber and add to salad
  5. Sprinkle some sweetcorn onto the salad along with the cherry tomatoes and walnuts
  6. Drizzle the dressing over it
  7. Pop the bacon onto the salad and the poached eggs on top
  8. Grind some black pepper over the top to taste (I forgot to do this before I took the pic 😦 )

Enjoy!

With love,
Tash 💖

Cajun Butterly Chicken & Pesto Courgetti Salad

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Summer is only around the corner so it’s usually out with the warm hearty casseroles and in with the clean, light and simple salads for us in my house 🙂

There is nothing easier then butterflying some chicken breasts, marinating them in some lovely flavours for a couple of hours and then popping them on the griddle pan / BBQ to cook through whilst pulling together a yummy salad.  Add some pesto courgetti to this dish and you have got yourself a scrumptious healthy meal 🙂

Ingredients

  • Chicken breasts
  • Cajun seasoning
  • Olive oil
  • Courgettes – 1 pp
  • Green pesto
  • Chicken seasoning
  • Mixed salad leaves
  • Sweetcorn
  • Carrot
  • Olives
  • Coconut oil

Make it

  1. Butterfly the chicken by cutting it in half along the side of the breast
  2. Mix the olive oil and Cajun seasoning with the chicken and leave in the fridge for a couple of hours (you can cook in straight away if you don’t have time to leave it – it just lets the flavours infuse more if you can)
  3. When you are ready to cook the chicken, heat a griddle pan with the coconut oil and add the chicken breasts (medium heat) – turning every couple of minutes
  4. Using a spiralizer, make some courgetti
  5. Heat a pan with the green pesto and add in the courgetti – stirring through until all or the majority of the water has disappeared
  6. Make the side salad by popping the leaves on a plate, grate some carrot and add the sweetcorn
  7. When the chicken is cooked through (cut it to check that it’s no longer pink) – pop the courgetti on the plate and the chicken on top

Enjoy! 🙂

With love,
Tash 💖

Speedy Veggie Lunch

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A yummy veggie lunch packed full of nutrients that will nourish your body and provide all the energy you need straight through until dinner time! Yummers!

Ingredients

  • Sweet potato
  • Broccoli
  • Sugar snap peas
  • Mushrooms
  • Courgette
  • Pomegranate Seeds
  • Feta
  • Egg
  • Coconut oil
  • Pine nuts
  • Red pesto

Make it

  1. Peel and chop the sweet potato into bite size chunks and pop in the microwave for 4-8 mins (depending on how many people you are feeding and how much potato – I used a small potato just for me and it took 4 mins)
  2. Chop and fry the mushrooms, broccoli, sugar snap peas, courgette and pine nuts in the coconut oil
  3. Add a teaspoon (pp) of the red pesto and stir through
  4. Fry the egg in another pan with some coconut oil
  5. Add the sweet potato to the veggies
  6. Add some feta to the pan with the veggies and stir through until it’s melted into creamy yumminess 😉
  7. Spoon the veggies onto a plate
  8. Sprinkle the pomegranate seeds
  9. Pop the egg on top

Enjoy!

With love,
Tash 💖