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.
This is the second episode of our Summer Salads series. I hope you’re enjoying it. 🙂
On today’s video, we will show you how to make a colourful Greek Salad. I’m crazy about everything in this salad, the crunchy and refreshing cucumber, that very sweet tomato, the saltiness of that feta cheese, and dear lord, that olive oil coating everything. I simply love it!
Another good thing about this salad is the preparation. You just need to chop all ingredients and put them together. Simple as that. Shall we start it?
6 firm ripe tomatoes, coarsely chopped
3 lebanese cucumbers, coarsely chopped
1 red onion, sliced into rings
200 grams of black olives
220 grams of feta cheese, coarsely chopped
1 teaspoon of dried oregano
1/2 cup of (125ml) olive oil
Salt to taste
Add all ingredients in a bowl and mix them gently. Be careful with the feta cheese, as we don’t want it to lose its shape.
This is the first video of our Summer Salads series. So, keep an eye here to check them all!
To open the season, our favourite: Chicken Caesar salad, Aussie style! Yep, Aussies had the brilliant idea of adding hard boiled eggs and bacon to this salad. Yep, BACON my friend. That’s why I love this country. 🙂
Ah! This recipe serves two people, or you can save half to have the next day for lunch or dinner.
2 chicken breasts
4 strips of bacon
Salt and black pepper to taste
2 hard boiled eggs, halved
2 baby cos lettuces, coarsely torn (use any type of lettuce you like)
20 grams of shaved parmesan cheese
½ recipe of our homemade caesar salad dressing (recipe here)
Season it with salt and black pepper according to your taste. Then let it rest in the fridge for 1 hour before cooking.
Later, in a very hot fry-pan, cook the chicken breasts for about 3 minutes each side. Just enough to give them a beautiful golden brown colour. Take advantage of the heat and add the bacon as well.
Pop them into the oven and roast for 10 minutes. It will cook the chicken through and keep its moisture.
Let the chicken breasts rest a few minutes before slicing. About the bacon, let it cool down then cut in small pieces.
Place lettuce leaves, parmesan, and caesar salad dressing in a bowl.
Combine all ingredients. The idea here is to distribute the dressing evenly through the lettuce leaves.
Place the salad in a serving dish and add to the top slices of chicken breasts, plus both boiled eggs and garnish with bacon.
It’s done! This recipe serves two people, or you can save half to have the next day for lunch or dinner. 🙂