My three favourite salads….with no boring lettuce leaves in sight!

I love making big batches of these three salads…Then the leftovers go in tupperware and keep in the fridge for up to a week – possibly longer  – but I have always eaten them before!

Eating these salads together is a wonderfully balanced meal with a great healthy mix of protein, carbs and  of course lots and lots of vegetables.

Great as snacks, light lunches or quick and easy dinners.

  1. Sweet potato and pecans salad:

Boil potatoes for 5 mins. Make sauce – maple syrup TBS, Olive oil TBS, lemon juice ½ lemon. Place boiled sweet potato in to sauce, mix, then take out potato’s (using a fork) and place onto a tray and roast them on high for 15mins (or when browned slightly). Roast pecans for 5 mins. Cut up spring onions. Take potatoes out of the oven and pour over the remaining sauce and sprinkle with spring onions and pecans. Serve immediately or refrigerate for up to a week.

  1. Scrumptious Kale salad:

Put Kale into a bowl. Add 1 TBS of Tahini sauce, tamari sauce and lemon juice. Scrunch the kale into the sauce until kale softens slightly. Add cut up beetroot and pine nuts. Serve immediately or refrigerate for up to a week.

  1. Roasted veg Quinoa salad:

Roast the vegetables (red onion, peppers, carrots, artichokes, courgettes, beetroot, mushrooms etc) in hot oven for 20 mins or until slightly browned. Mix together sprinkle with salt and oil of choice I use MCT oil. Serve immediately or refrigerate for up to a week.

 

Make at the weekend – enjoy all week!

 

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