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3 filling salads to include on your holiday table

By: Natasha Archary

 

With the 2nd wave of COVID-19 infections hitting us, healthy is what we should be striving for. Salads usually get a bad rap for being soggy, bland and unsatisfying as a meal. But that’s about to change with these healthy yet filling salads that need a spot on your holiday table.

 

Changing the salad game

Try these balanced salads for an alternative to your lunch or dinner options:

 

Green Goddess pasta salad

Revamp your favourite pasta with this burst of Spring time flavour. For those watching their carb intake, breathe easy, you can substitute the starchy pasta with zucchini or butternut noodles.

Green Goddess Salad

Ingredients

Cooked pasta of your choice (gluten or keto friendly options per your preference)

Basil pesto (pre-bought because life is short)

A bunch of baby spinach

Cup of steamed asparagus or peas

¼ green pepper

Sunflower seeds

Grilled chicken breast sliced

 

Layer the pasta, chicken and veggies, season and top with sunflower seeds. Devour at room temperature. A light squeeze of lemon juice is all the dressing you need.

 

Salmon and couscous salad

This is a substantial meal, full of crisp goodness and strong flavours.

Salmon couscous salad

Ingredients

Salmon fillet, pan seared and lightly seasoned with black pepper and Himalayan salt

3 or 4 raddishes

Cooked couscous (submerge in hot water for a few minutes and run a fork through it)

Olives

Cherry tomatoes

Avocado

Rocket

Cucumber

Feta

 

The chopped veggies go into a big bowl with the cooked couscous. Season as you prefer, top with the salmon fillet and enjoy with a glass of your preferred wine.

 

Rib-eye steak and roasted red pepper salad

Succulent rib-eye steaks pack so much meaty flavour and you don’t want to over-power the beef so a balanced yet light salad is the aim.

Steak and pepper salad

Ingredients

Seared rib-eye seasoned with fresh black pepper and salt

Roast 2 red peppers in the oven, with olive oil and some salt

Steamed greenbeans

Butter lettuce

Avocado

Balsamic vinegar

Arugula or rocket

Parmesan shavings

 

Arrange the arugula on a plate as prettily as you can manage. The sliced medium rib-eye placed on top . Allow the roasted peppers to cool slightly before dotting all over the plate, followed by the baby lettuce, avocado and parmesan shavings. Drizzle liberally with balsamic vinegar.

 

Play around with your favourite ingredients and see what works for you. Salads are no longer just side dish, make a salad your main squeeze and #ReclaimSummer.

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