Personal favourite of mine in summer – simple, tasty, packed with nutrients. Micro greens or herbs are a sensational addition if you can find them at the markets. I’ve found them at organic vegetable stalls bundled in bags. Add a protein of your choice to keep you satisfied for longer – chickpeas, pine nuts, pistachio, pumpkin seeds, walnuts, fresh fish, poached chicken, boiled egg, sliced lamb…… Fantastic for lunch or dinner.
Sensationally zingy fresh salad that’ll get you looking fab for summer and beyond. Great to get the body into detox mode.
Sick of soggy salads and always pushed for time when prepping meals? Well here is a solution to both. Mason Jar Salads are easy, simple and delicious. You can prep up to 4 days ahead when you know the formula.
The how to:
- Find a wide mouthed glass jar with a lid. Easy to stack and pour.
- Prep a range of salad ingredients, protein of choice and dressing.
- Layer one, the liquid zone, 1-4 Tablespoon salad dressing.
- Layer two, hard non-absorbent vegetable zone, like baby tomatoes, carrot, green beans.
- Layer three, protein zone, chicken, quinoa, fish, chickpea, bean mix, ensure they are cool to avoid cooking other ingredients.
- Layer four, absorbent vegetable zone, mushroom, broccoli, beets, cucumber, sprouts, zucchini. Can also add seeds, nuts and cheese here.
- Layer five, leafy green zone, spinach, rocket, baby kale, spinach, mixed lettuce.
- Store in fridge.
- Pour into a bowl to serve or eat it from the jar.
I love to have a variety of ingredients to shake it up a little and create a few variations for the week. Here is just one of them. Have fun, get creative, make it your own.
Delicious salad packed with nutrients and loaded with the golden spice, turmeric, which reduces inflammation and aids detoxification. You can team it with grilled fish or chicken or a protein of your choice.
Refreshing, crunchy salad that’s great for liver function and digestion, with the classic tang of grapefruit. Keep it vegetarian or add your favourite protein – my fav is fish or seafood. Plus I often add torn radicchio (bitter purple lettuce) to rev up the tang. Ahhh….I can feel the start of spring in the air!