avocado, mango and pine nut salad
Ingredients:
1 large avocado1 large mango, Bag mixed baby salad leaves (e.g. spinach, rocket, water cress etc)Handful fresh coriander leaves (or other herb)1oz/50g pine nuts, raw12 raspberries2 cloves garlic, crushedJuice and rind of a lime2 tbsp olive oil
Directions: Arrange the salad leaves and fresh coriander on 2 plates. Peel and slice the avocado and mango and arrange in a spiral pattern over the leaves. In a blender or food processor, blend together the raspberries, garlic, lime juice and rind and olive oil. Pour the dressing over the salad and sprinkle the pine nuts on top. Serves 2 people.
beansprout, mangetout & waterchestnut salad
Ingredients:
4oz/100g beansprouts (preferably home made)5oz/120g mangetout12 waterchestnuts1g/small handful seaweed, such as Arame3 spring onions1 tsp sesame oil1 tbsp tamari1 tbsp sesame seeds2 cloves garlic, crushed
Directions: Soak the seaweed in water for 10 minutes. Put the beansprouts in a large bowl. Trim the mangetout, slice the waterchestnuts and add these to the bowl. Finely slice the spring onions. In a jug, mix together the sesame oil, tamari, sesame seeds, garlic. Add the spring onions to the dressing and pour over the other ingredients in the large bowl. Serve onto a plate. Drain the seaweed and arrange over the other ingredients. Serves 2 people.
green herby salad
Ingredients:
Small bag of baby spinach leaves1 oz/50g coriander leaves, finely chopped1 oz/50g parsley leaves, finely chopped1 avocado, peeled and chopped into small chunks3 sticks celery, chopped into small chunks2 spring onions, finely chopped1 tbsp olive oilJuice of a lime
Directions: Arrange the baby spinach leaves on plates. Mix all the remaining ingredients together in a large bowl. Pour over the spinach leaves. Garnish with a few springs of coriander. Serves 2 people.
rocket & pine nut salad
Ingredients:
4oz/100g rocket2oz/50g raw pinenuts1 tbsp olive oilJuice and rind of a lemon1 clove garlic, crushed
Directions: Arrange the rocket over the plates, sprinkle the pine nuts on top. Mix together the olive oil, juice and rind of the lemon and garlic and pour over. Serves 2 people.
tomato, avocado and celery salad
Ingredients:
5 tomatoes, chopped1 avocado, chopped3 sticks celery, chopped2 cloves garlic, crushedJuice and rind of a lemon2 tbsp olive oil
Directions: Combine all the ingredients in a bowl. Serves 2 people.
tomato and red onion salad
Ingredients:
5 baby plum tomatoes8 cherry tomatoes4 large tomatoes1/2 red onion1oz/50g fresh parsley (basil or coriander are suitable alternatives), finely chopped 3 cloves garlic, crushedJuice of a lemon3 tbsp olive oil
Directions: Chop tomatoes and onion and place in a large bowl. Add the parsley and garlic to the bowl with the other ingredients. In a jug mix together the lemon juice and olive oil. Add the dressing to the bowl, mix well and serve. Serves 2 people.
Ingredients:
1 large avocado1 large mango, Bag mixed baby salad leaves (e.g. spinach, rocket, water cress etc)Handful fresh coriander leaves (or other herb)1oz/50g pine nuts, raw12 raspberries2 cloves garlic, crushedJuice and rind of a lime2 tbsp olive oil
Directions: Arrange the salad leaves and fresh coriander on 2 plates. Peel and slice the avocado and mango and arrange in a spiral pattern over the leaves. In a blender or food processor, blend together the raspberries, garlic, lime juice and rind and olive oil. Pour the dressing over the salad and sprinkle the pine nuts on top. Serves 2 people.
beansprout, mangetout & waterchestnut salad
Ingredients:
4oz/100g beansprouts (preferably home made)5oz/120g mangetout12 waterchestnuts1g/small handful seaweed, such as Arame3 spring onions1 tsp sesame oil1 tbsp tamari1 tbsp sesame seeds2 cloves garlic, crushed
Directions: Soak the seaweed in water for 10 minutes. Put the beansprouts in a large bowl. Trim the mangetout, slice the waterchestnuts and add these to the bowl. Finely slice the spring onions. In a jug, mix together the sesame oil, tamari, sesame seeds, garlic. Add the spring onions to the dressing and pour over the other ingredients in the large bowl. Serve onto a plate. Drain the seaweed and arrange over the other ingredients. Serves 2 people.
green herby salad
Ingredients:
Small bag of baby spinach leaves1 oz/50g coriander leaves, finely chopped1 oz/50g parsley leaves, finely chopped1 avocado, peeled and chopped into small chunks3 sticks celery, chopped into small chunks2 spring onions, finely chopped1 tbsp olive oilJuice of a lime
Directions: Arrange the baby spinach leaves on plates. Mix all the remaining ingredients together in a large bowl. Pour over the spinach leaves. Garnish with a few springs of coriander. Serves 2 people.
rocket & pine nut salad
Ingredients:
4oz/100g rocket2oz/50g raw pinenuts1 tbsp olive oilJuice and rind of a lemon1 clove garlic, crushed
Directions: Arrange the rocket over the plates, sprinkle the pine nuts on top. Mix together the olive oil, juice and rind of the lemon and garlic and pour over. Serves 2 people.
tomato, avocado and celery salad
Ingredients:
5 tomatoes, chopped1 avocado, chopped3 sticks celery, chopped2 cloves garlic, crushedJuice and rind of a lemon2 tbsp olive oil
Directions: Combine all the ingredients in a bowl. Serves 2 people.
tomato and red onion salad
Ingredients:
5 baby plum tomatoes8 cherry tomatoes4 large tomatoes1/2 red onion1oz/50g fresh parsley (basil or coriander are suitable alternatives), finely chopped 3 cloves garlic, crushedJuice of a lemon3 tbsp olive oil
Directions: Chop tomatoes and onion and place in a large bowl. Add the parsley and garlic to the bowl with the other ingredients. In a jug mix together the lemon juice and olive oil. Add the dressing to the bowl, mix well and serve. Serves 2 people.
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