Colourful and Nutritious: Try These Must-Have Salad Recipes

Explore a delightful selection of fresh and flavorful salads that are perfect for any occasion! These recipes combine vibrant ingredients and nutritious elements to create satisfying meals. From the zesty Chicken Greek Salad bursting with veggies and a tangy vinaigrette to the wholesome Fresh & Fit Quinoa Energy Bowl filled with roasted sweet potatoes and quinoa, there’s something for everyone. Don’t miss the classic Caesar Salad, featuring crisp lettuce and creamy dressing, topped with crunchy garlic croutons. Each dish not only tantalizes the taste buds but also brings a colorful touch to your dining table, making healthy eating a pleasure!

Chicken Greek Salad by Salt Cafe

Ingredients:

• Lettuce
• Cherry tomatoes
• Bell peppers
• Chicken
• Shallots
• Cucumber
• Lemon
• Extra virgin olive oil
• Parsley
• Crushed pepper
• Salt
• Feta cheese
• Garlic
• Oregano

Method:

1. Dressing: Combine 1 part lemon juice and 3 parts extra virgin olive oil. Whisk until emulsified. Add a pinch of dried oregano, salt, crushed pepper, and minced garlic for flavor.
2. Chicken: Marinate chicken in olive oil, minced garlic, oregano, chopped parsley, fresh basil, salt, and crushed pepper for 30-60 minutes. Grill the chicken and let it cool.
3. Prepare Salad: Cut the chicken into desired pieces. Chop lettuce, cucumbers, cherry tomatoes, bell peppers, and shallots. Combine in a large bowl.
4. Toss Together: Adjust with dressing or salt to taste. Mix everything and top with feta cheese and parsley.

Fresh & Fit Quinoa Energy Bowl by The Big Tree Cafe

Ingredients:

• 2 sweet potatoes (350g each)
• Pinch of dried chili flakes, ground coriander, and cinnamon
• Olive oil (for roasting)
• 200g quinoa
• 320g broccoli
• 35g mixed nuts (walnuts, almonds, Brazil nuts)
• 1 pomegranate
• Extra virgin olive oil
• 2 limes
• Splash of balsamic vinegar
• 40g mixed sprouts
• 1 punnet of mixed cress
• 30g fresh coriander
• 1 fresh red chili
• 1 ripe avocado
• 20g feta cheese

Method:

1. Preheat Oven: Set to 200°C (400°F, Gas 6).
2. Prepare Sweet Potatoes: Chop into 2.5 cm chunks, toss with chili flakes, coriander, cinnamon, olive oil, salt, and pepper. Roast for 15-20 minutes until golden.
3. Cook Quinoa: Boil salted water and cook quinoa as per package instructions.
4. Steam Broccoli: Cut broccoli into small florets and steam over quinoa pan for 3 minutes until tender.
5. Cool Ingredients: Rinse quinoa under cold water and let cool with broccoli and sweet potatoes.
6. Toast Nuts: Toast mixed nuts in a pan for 2-3 minutes and lightly crush.
7. Make Dressing: Squeeze juice from half a pomegranate. Mix with olive oil, lime juice, and balsamic vinegar. Season to taste.
8. Combine Ingredients: Add quinoa, broccoli, sprouts, and cress to the dressing. Toss with coriander, sliced chili, and sweet potatoes.
9. Finish and Serve: Spread salad on a platter and top with avocado, pomegranate seeds, nuts, and cress.

Caesar Salad Recipe by Habbit

Ingredients:

• 1 large or 2 small heads of romaine lettuce
• Iceberg lettuce
• Cherry tomatoes
• Parmesan cheese (shredded or shaved)

Crunchy Garlic Croutons:

• Baguette
• 3 tbsp extra virgin olive oil
• Minced garlic
• 2 tbsp parmesan

Caesar Dressing:

• Mayonnaise
• Minced garlic
• Dijon mustard
• Worcestershire sauce
• Lemon juice
• Red wine vinegar
• ½ tsp salt
• ⅛ tsp black pepper (or to taste)

Method:

1. Prepare Croutons: Cut baguette in half lengthwise, slice into 1/4″ thick pieces. Toss with garlic-infused olive oil and 2 tbsp parmesan. Spread on a baking sheet and bake to desired crispiness.
2. Make Caesar Dressing: Whisk together mayonnaise, minced garlic, Dijon, Worcestershire, lemon juice, and red wine vinegar. Season with salt and pepper to taste.
3. Combine Salad: In a large mixing bowl, toss romaine, iceberg lettuce, cherry tomatoes, and croutons with Caesar dressing until well coated. Top with parmesan cheese before serving.