fbpx

Top Salad Recipes of the Past Week

As the weekend approaches and I pack my bags for a week away in the Italian Alps, I bid you farewell with  3 top salad recipes that were quite popular on Nutrition A-Z’s Facebook page! Be sure to check us out and LIKE in order to be inundated with recipes, news and all the nutrition intel! 

chickenChicken, avocado and mango salad with sweet chilli dressing. You can never go wrong with this mix of flavours! Also, this is a great way to use left-over chicken! 

Ingredients (Serves 4):

  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons vegetable oil
  • 2 teaspoons fish sauce
  • 1/2 large barbecue chicken, skin and bones removed, meat shredded
  • 1 medium avocado, sliced
  • 1 mango, peeled, sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh coriander leaves
  • 100g mixed Asian salad leaves
  1. Combine sweet chilli sauce, oil and fish sauce in a small bowl.
  2. Combine chicken, avocado, mango, mint, coriander and salad leaves in a large bowl. Drizzle over sweet chilli mixture. Toss lightly to combine. Serve.

Kale, quinoa and roasted beet salad with marinated feta. This salad combines 3 top superfoods in one dish! 33906_l

Ingredients (Serves 4):

  • 16 (about 350g) dutch carrots, trimmed, peeled, halved lengthwise if large
  • 12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large)
  • 2 red onion, peeled, cut into thin wedges
  • 190g (1 cup) quinoa, rinsed, drained
  • 150g kale, trimmed, leaves shredded
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 1/2 tablespoons orange juice
  • 1 teaspoon honey
  • 60g marinated feta in oil, drained, crumbled
  1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and on prepared tray, spray with olive oil. Roast for 35-40 minutes or until vegetables are golden and tender.
  2. Meanwhile, place quinoa and 500ml (2 cups) water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted.
  3. Transfer quinoa to a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar, orange juice and honey together in a small bowl. Add to quinoa and stir until well combined. Season to taste with sea salt and freshly ground black pepper. Serve topped with the crumbled marinated feta.

lambMediterranean Salad. Crisp salad served with lamb marinated in balsamic vinegar..What’s not to love!?

Ingredients (Serves 4)

  • 6 slices soy-linseed bread, cut into 3cm cubes
  • 80g pkt baby rocket leaves
  • 180g container cherry bocconcini, drained, halved
  • 125g chargrilled red capsicum, patted dry with paper towel, cut into thin strips
  • 1/3 cup (65g) Kalamata olives
  • 2 tbs balsamic vinegar
  • 2 tsp olive oil
  • Salt & freshly ground pepper

Balsamic lamb

  • 400g lamb fillets
  • 1/4 cup (60ml) balsamic vinegar
  • 2 tsp extra virgin olive oil
  • 2 garlic cloves, crushed
  1. To marinate the lamb, place the lamb fillets, vinegar, oil and garlic in a bowl. Toss to coat. Cover and set aside for 30-60 minutes.
  2. Preheat oven to 200°C. Spread the bread cubes out over a large baking tray. Bake, turning once, for 8-10 minutes, until golden brown. Set aside.
  3. Heat a large non-stick frying pan over a medium-high heat. Drain the lamb fillets. Add to the pan and cook for 2-3 minutes each side. Transfer to a plate and set aside to rest for 5 minutes. Diagonally slice the lamb. 
  4. Place the rocket leaves, bocconcini, capsicum, olives and bread cubes in a serving bowl. Toss well to combine. Whisk the vinegar and oil together. Season well with salt and pepper. Add the lamb and dressing to the salad. Toss well to combine. Serve immediately.

All recipes can be found at www.taste.com.au. My trusted recipe database that serves up an endless array of delicious, healthy and nourishing dishes.

1 Comment
  1. Yum! Thanks for the share! 🙂

Leave a Reply