In case your are looking for a Coleslaw recipe perfect for BBQs, burgers and hotdogs, this is THE one. It is super creamy and crunchy, exactly how a perfect Coleslaw should be. Plus, I’m totally in love with this sour cream base dressing. You can’t believe how delicious it is!
So how about giving it a try next weekend? I promise you, your BBQ parties will not be the same once you introduce this yummy recipe to everyone.
Our Summer Salad series is about to finish! There is only one episode left. 🙁
But that’s no reason for disappointment, let’s talk about today’s video! This Mediterranean salad is one of my favourites. I simply love the combination of flavours and the olive oil. YUM! Everything is much better with olive oil, don’t you think?
Plus this recipe is super easy and in just a few minutes you end up with a super tasty meal! This one serves 4 people and it’s perfect with chicken or lamb.
125 grams of cherry tomatoes, halved
1 Lebanese cucumbers, diced
1/2 small red onion, very thinly sliced
1/2 large yellow capsicum, diced
10 pitted kalamata olives, halved
1 tablespoon of chopped fresh mint
1 tablespoon of chopped fresh parsley
1 tablespoon of olive oil
1 tablespoon of lemon juice
30 grams of feta cheese, crumbled
In a large bowl add all ingredients (except the feta cheese) and mix well.
Transfer everything to a serving dish and crumble the feta cheese over it.
For more salad recipes check our Summer Salads series page! It’s full of delicious recipes to enjoy this summer.
Today, I brought you another very easy salad option: Guacamole. Ok, I’m not sure if we can say guacamole is a type of salad, but it is fresh and has veggies, so it’s something there in the middle for me. 😛
This is extremely simple to make. Just a matter of chopping all ingredients and mixing everything up. It also works great in salads or as a side for any spicy dish, like a beef chilli or spicy chicken with a dollop of sour cream. YUM!
½ small red onion, chopped
1 fresh red chilli, sliced
3 ripe avocados, diced
1 bunch of fresh coriander, finely chopped
1 ripe tomato, diced
Juice of 1 lime
2 tablespoons of olive oil
A pinch of salt
In a bowl add all ingredients and mix well. Make sure to leave some avocado pieces, as we don’t want them totally mashed.
Our Summer Salads series is going very well! Here we are with the fifth episode and I really hope this series is giving you guys many ideas on how to add more fresh food to your daily meals. 🙂
On today’s video, you’ll learn another incredible combination: pear, rocket and walnuts. Plus, a delicious salad dressing that you can easily add to any other salad you make. Great, isn’t it? Two recipes in the same video!
This recipe serves two people, and in case you want a low carb version, just replace the pears with fresh strawberries. They work amazingly with this dressing. You can also use apples or figs, not as low carb as the strawberries, though.
1/4 cup (60ml) of olive oil
Juice of ½ lemon
1 tablespoon of balsamic vinegar
60 grams of walnuts, halved
1 just-ripe pear, sliced
30 grams of parmesan, shaved
60 grams of rocket leaves, washed
In a small bowl add: olive oil, lemon juice and balsamic vinegar.
Stir everything until well combined and reserve.
Heat a non-stick frypan over medium heat, add walnuts and cook for a few minutes until they start to turn golden brown. Transfer to a plate and give it some time until it cools down.
In a large bowl, add the pears slices, parmesan cheese, rocket leaves, and the cooled walnuts.
Pour in the dressing and toss everything enough to coat.
For the fourth episode, I brought you one of our favourite salads here at home: Spinach, pumpkin and feta cheese salad. These 3 ingredients match together in an incredible way. Every bite tastes like perfection!
This recipe serves four people very well. I like to make it every now and then and store in the fridge for the next day. It’s always very handy to have some salad ready in the fridge, isn’t it?
300 grams of butternut pumpkin, deseeded, cut into 2cm-thick pieces
120 grams of baby spinach
50 grams of feta cheese
3 tablespoons of olive oil
Salt and black pepper to taste
On a tray (already covered with parchment paper) place all the pieces of pumpkin.
Coat them with olive oil and season generously with salt and black pepper.
In a pre-heated oven to 200C, roast the pumpkin for 30 minutes or until they are tender and got a clearly golden colour.
Place the baby spinach on a plate, add roasted pumpkin pieces, then crumble the feta cheese over them.