Yahoo Lifestyle 5 Super Salad Ideas
i>A great way to boost your daily vegetable serves and grab some feel-full-for-longer protein, salad can be a taste sensation. Here are 5 fast ideas.
I plate up some papaya
I love trying new salad combinations, such as roast chicken and red papaya. Shred the flesh of a roast chicken into a large bowl. Add slivers of peeled, seeded red papaya; half a head of iceberg lettuce (chopped); 1 sliced avocado; a handful of coriander leaves; half a bunch of chopped mint leaves; and 1 large deseeded red chilli, finely sliced. Gently mix and pile onto a serving platter. Dress with a blend of lime juice, minced garlic, sugar, chilli and olive oil.
Jared Ingersoll, owner and chef, Danks Street Depot
I toss a Thai beef salad
Arrange lots of baby spinach leaves, snow peas and halved cherry tomatoes in a large bowl. Add chopped shallots, a bunch of coriander (chopped) and a handful of chopped mint leaves. Cook a piece of round steak until medium-rare, thinly slice and add to salad. Combine 1/3 cup lime juice, 2 tsp fish sauce, 1 tsp soy sauce, 1 garlic clove (minced), 1 chopped red chilli and a pinch of brown sugar; drizzle this dressing over salad and enjoy!
Donna Kilby, Online Editor, Prevention
I mix calamari and rocket
My absolute favourite salad recipe is from Jane Kennedy: Fabulous Food Minus the Boombah ($39.95; Hardie Grant). It's so easy to throw together, and it's delicious! Cut calamari tubes into rectangular pieces, score, season with salt and pepper, and stir-fry with finely diced red chillies in a combination of olive and sesame oils. Serve on a bed of rocket with a squeeze of lemon and a sprinkling of lightly toasted sesame seeds—yum!
Donna Aston, health and fitness expert
I whip up a beetroot show stopper
Bring a large pot of water to the boil, add 2 tbs balsamic vinegar, and simmer 4 trimmed medium-sized beetroots until just cooked. Drain, cool and rub off skins before slicing beetroot into wedges. Scrub 2 medium-sized kumera and cut into 2 cm cubes. Place on a baking tray; rub all over with olive oil, salt and pepper; and bake at 180°C until edges are crisp. Dry-roast a handful of macadamias in a frypan and chop. Place 4 cups of washed rocket leaves in a salad bowl, and pile on the cooked vegies. Dress with a mixture of 2 tbs balsamic vinegar, 2 tbs extra-virgin olive oil, salt and pepper. Toss with macadamias, and serve.
Jennifer Pinkerton, Features Editor, Prevention
I dish up a lentil salad
Soak 85 g of frozen broad beans in boiling water for 5 minutes; drain. Drain and rinse 400 g of canned lentils and place in a serving bowl with some salt and black pepper. Add a bunch of chopped spring onions, 1 fresh green chilli (deseeded and finely chopped) and broad beans. To dress: combine salt, pepper, 1 tbs white-wine vinegar, 3 tbs olive oil and a 2.5 cm piece of fresh ginger (peeled and grated), and drizzle over salad. Toss and let stand for 10 minutes. Before serving, mix in 175 g of cubed fetta and chopped flat-leaf parsley.
Extract from Express Cook, edited by Guy Mirabella ($60; DK)
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