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I eat salad almost every day, and because of it I like to experiment and play with flavours. It is very easy to get stuck in a rut and find eating salad a bit boring (lettuce, tomato, onion… You know what I mean), that’s why it is important to stay creative and make it fun! Try different leaves, fruits, seeds, cheeses, and dressings. Today I have gathered my three favourite salads for spring. If you are keen on eating healthier but can’t be bothered with salad, please try these, I’m sure you will love them and find joy in eating it again.

COLOURFUL CHERRY TOMATO AND BASIL SALAD

 

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This is a very simple salad. Experiment with different varieties of cherry tomatoes, they are so sweet and crunchy! My favourite at the moment are the yellow ones, so sweet I could eat them on their own.

Cut the tomatoes lengthways and put them in a salad bowl with the basil leaves and the dressing. Mix and serve!

Ingredients:

100-150gr different varieties of cherry tomatoes

Handful of basil leaves

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Dressing:

3 parts olive oil

1 part fresh lime juice

1/2 teaspoon honey

Salt

Pepper

A good tip is to leave the tomatoes you are going to use out of the fridge for a couple of hours. If you use them straight out of the fridge they will be very cold and the taste will not shine through as much.

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BROAD BEAN, PICKLED CUCUMBER, FETA CHEESE, BLACK OLIVES SALAD

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Ah… this Greek style salad is so delicious and fresh, my new favourite. The first thing you need to do is peel the cucumber and cut it in thin slices. Put it in a bowl with the pinch of salt, sugar and white vinegar. Leave to soak.

Ingredients:

100gr fresh broad beans

1/2 cucumber

A pinch of salt

1/2 teaspoon white sugar

1 +1/2 teaspoon white vinegar

40-50 gr crumbled feta cheese

A handful of non-pitted black olives

 

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Dressing:

3 parts olive oil

1 part fresh lemon juice or balsamic vinegar

A pinch of salt

A pinch of pepper

1/2 teaspoon honey

Meanwhile put the broad beans (non-peeled) in boiling water for 6 to 8 minutes. Then drain them, peel them and leave them in cold water. Go back to the cucumber slices, drain them and squeeze them with your hands to get rid of any remaining liquid.

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In a salad bowl throw in the broad beans, pickled cucumber slices, crumbled feta cheese and black olives. Finally add the dressing, mix and serve. You’ll love me after you’ve tried this one, I just know it.

GRAPEFRUIT SALAD WITH APPLE, WATERCRESS AND BLUE CHEESE

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I love how colourful and pretty this salad looks. And the combination of the sour grapefruit, the sweet apple and the saltiness of the blue cheese is just stunning.

Ingredients:

1 or 2 grapefruits

1/2 apple

30-40gr Blue cheese

A handful or two of watercress

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Dressing:

2 parts grapefruit juice

1 part olive oil

A pinch of salt

1/2 teaspoon honey

A pinch of pepper

 

Peel the grapefruit and then each segment. Now cut the apple in thin slices.

In a salad bowl or a plate combine the peeled grapefruit segments together with the apple slices, blue cheese and watercress. Finally add the dressing, mix and serve.

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I really hope you liked this compilation of spring salads that are not only very delicious, but also easy and quick to make. Let me know if you try them out at home and I hope you have a great start to your week tomorrow!


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