All tagged salad

the perfect salad

During the warm spring and summer months we look at salads as a delicious way of packing in the vegetables. However there’s a real difference between a salad that consists of some iceberg lettuce and a piece of tomato and a Health Boost salad. We use salads as a way of packing in lots of nutrients and making them nutrition powerhouses.

buckwheat tabbouleh

I love the lebanese salad tabbouleh and it works brilliantly with buckwheat rather than bulgar wheat. Buckwheat is a gluten free grain despite the name so this salad is a fabulous gluten free alternative to tabbouleh. This might seem a lot of parsley - but tabbouleh is traditionally a parsley salad with a small amount of bulgar wheat. Parsley is packed with vitamin C and antioxidants and so very good for us.

Green buckwheat salad

I first started using buckwheat in a salad after trying the delicious pink tahini buckwheat salad from Ceri Jones of Natural Kitchen Adventures, which is featured in her app. This green buckwheat salad has been inspired by Cert’s pink salad! Buckwheat is a gluten free seed and is very useful in a gluten-free diet as it gives a grain-like texture. For the health benefits see tip below. Serve this salad as it is or you can add crumbled feta cheese if you want to increase the protein content.

beetroot and herb quinoa salad

I love a salad. In the spring and summer I make sure I have one at least one a day and in the winter I just warm up a few of the ingredients to make a warm salad. To stop myself getting bored I am always changing the ingredients. My salads are never boring with just lettuce and cucumber - I make sure I pack them with lots of delicious vegetables. They are always colourful and contain at least four different vegetables or herbs.

courgette & chickpea salad

In August we are always looking for ways to use up a glut of courgette from the veg patch! This salad recipe is perfect. It's a good mixture of carbohydrates, green vegetables and fat from the avocado and dressing. This stores well in the fridge (without the avocado and dressing) and so can be taken into work for a healthy packed lunch.

French Dijon dressing

A classic French vinaigrette was one of the first things my mother taught me to make. We always made a big batch to last the week, and it's a custom I still do to this day. This can be made in any quantity, just remember the 3 part olive oil and 1 part acidic rule. The acidic base can be vinegar or lemon juice or a combination of the two. When we were little I also used to add a touch of honey, but with a good quality olive oil I don't think this is necessary any more, but do add if you prefer.

a week of salads

We love salads at The Health Boost and nearly every day will have one for lunch and in the summer for supper too. However there's no limp lettuce and starving ourselves with our salads. The key to a good salad is to get the right balance of protein, healthy fats and some slow release healthy carbohydrates so that you aren't hungry again by 3pm. Every salad must contain a palm-sized amount of protein.

beetroot, lentil & feta salad

I eat a salad nearly every day for lunch and so am always trying to come up with different varieties. This one has been a favourite for a couple of weeks now. The lentils and feta provide a good source of protein and the feta and dressing some healthy fats - meaning that this salad keeps you full for the rest of the afternoon. It can be made in advance and taken into work as a packed lunch. This can be made with any type of lentil - but I particularly love the nutty flavour and firm texture of the dark speckled lentils.

pea shoot & cashew pesto

At the Health Boost we love a green pesto. Spring and summer provide us with amazing green herbs, leaves and shoots and the greatest opportunities to experiment with green pesto. A homemade pesto is a great base for a bright and zingy salad dressing if you add olive oil and the juice of a lemon. As a make ahead and refrigerate item, it will become your best friend for a last minute delicious meal. Spoon some on top of a salmon fillet or chicken thighs before sliding in the oven and serve with a side salad. 

festive salad

After all the excess of Christmas sometimes you just crave a salad. This salad would be perfect for a Boxing Day spread with some leftover meat. Or alternatively it's just as delicious for a lunch in the run up to Christmas or post-Christmas when the belt is beginning to squeeze a bit! I have included 2 dressings in this recipe. One is a more substantial tahini and turmeric dressing and the other is a citrus-flavoured vinaigrette. I will switch the dressings depending on the mood I'm in. This dish would be excellent for vegetarian, vegans or those looking at including less meat in their diets.

rainbow salad

Did you say green salad? Why stop at green? Although green is THE compulsory colour on our plates at all times, we love a rainbow. With mixed elements of raw and roasted vegetables, it will accompany your summer barbecues perfectly and provide a useful nutrient dense and balanced option for your vegetarian friends.

caulirice salad

This salad uses cauliflower rather than a grain or rice to create a substantial salad that can be eaten on its own or added to a buffet table of other salads. It's best not made the night before as cauliflower when cut and left produces a sulphur smell. If you do store in the fridge make sure it's got a lid on!