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Salads

Avocado, Mango and Pine Nut Salad

Ingredients:

1 large avocado
1 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, raw
12 raspberries
2 cloves garlic, crushed
Juice and rind of a lime
2 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 mangetout
12 waterchestnuts
1g/small handful seaweed, such as Arame
3 spring onions
1 tsp sesame oil
1 tbsp tamari
1 tbsp sesame seeds
2 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 leaves
1 oz/50g coriander leaves, finely chopped
1 oz/50g parsley leaves, finely chopped
1 avocado, peeled and chopped into small chunks
3 sticks celery, chopped into small chunks
2 spring onions, finely chopped
1 tbsp olive oil
Juice 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 rocket
2oz/50g raw pinenuts
1 tbsp olive oil
Juice and rind of a lemon
1 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, chopped
1 avocado, chopped
3 sticks celery, chopped
2 cloves garlic, crushed
Juice and rind of a lemon
2 tbsp olive oil

Directions: Combine all the ingredients in a bowl. Serves 2 people.

Tomato and Red Onion Salad

Ingredients:

5 baby plum tomatoes
8 cherry tomatoes
4 large tomatoes
1/2 red onion
1oz/50g fresh parsley (basil or coriander are suitable alternatives), finely chopped
3 cloves garlic, crushed
Juice of a lemon
3 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.