Two For Tuesday ... salad recipe suggestions

It's Tuesday already and today I share two salad recipe suggestions you may like to try. Remember recipes can always be tweaked a little to suit your tastes and dietary requirements. I wish you Bon Appetit ...  

Chickpea Salad

With feta, spinach and roasted peppers, it's got flavour 😋

Ingredients
Serves Four
400g/14oz tin chickpeas, drained and rinsed
4 ripe tomatoes, chopped
2 large roasted red peppers, chopped
2 large handfuls spinach (about 100g/3½oz)
160g/5¾oz feta cheese
handful fresh basil
For the dressing
2 tbsp olive oil
1 tbsp cider vinegar
½ lime, juice only

Method

1. Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves.
2. For the dressing, whisk the olive oil, cider vinegar and lime juice together in a small bowl.
3. Pour the dressing over the salad and gently toss the salad.

Each serving provides, per portion 

12g protein, 19g carbohydrate, 17g fat, 5.3g fibre, 1g salt 

From an idea seen here

Greek Island Salad

This colourful salad is simply delicious 😊

Ingredients

Serves Six
1.8kg roasted chicken, at room temperature
2 hearts romaine lettuces
4 tomatoes
3 spring onions (scallions)
2 ripe avocados
3 tbsp lemon juice, plus extra for squeezing
200g feta cheese
½ tsp dried oregano
½ tsp dried mint
half a bunch of flatleaf parsley
5 tbsp extra-virgin olive oil
2 tbsp black Kalamata olives

Method
1. Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions/scallions (using both white and green parts). 

2. Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
3. Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion/scallions, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don’t break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top.

Each serving provides, per portion

31g protein 5g carbohydrate 42g fat 3g fibre 2.05g salt

From an idea seen here

This blog offers a wide variety of recipes/food ideas, and not all may be suitable for you. If you have any food likes / dislikes, allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan