Sparkling Summer Salads

By Editor1SYS | May 10, 2011 2 Comments

Sparkling summer salads.

 

With summer well on it’s way and the prospect of putting on a bikini or swimsuit looming in the not so distant future I thought it might be nice to do a few salad recipes that are exciting, enticing and don’t just include the usual, run of the mill, boring ingredients.

I have chosen 3 salad recipes from around the world, one is particularly unusual but works well and tastes great. So enjoy, totally guilt free and let us know the verdict. 

    

Cucumber salad – from Hong Kong. 

1 cucumber

2 tsp salt 

Dressing

2 tbls caster sugar

3 tbls white wine vinegar

1 tbls oil of choice (olive, vegetable)

3 tbls sesame oil 

 

Method.

Shred or thinly slice the cucumber, a veg peeler is great for this as you get long, thin ribbons.

Put the cucumber into a sieve placed over a bowl and sprinkle with the salt to remove excess moisture.

Leave for 30 minutes then discard excess liquid.

Mix dressing ingredients.

Place the cucumber in a bowl and pour the dressing over the top. 

Delicious served with prawns or steamed fish. 

Tip – Add finely sliced chillie and ginger to the dressing for an even more oriental flavour.  

 

Banana salad – from Canada. 

Small lettuce (iceberg or cos are perfect but chinese leaves or chicory would work just as well)

2-3 bananas

2tbls roughly chopped hazelnuts 

 

Dressing.

1 tbls maple syrup

2 tbls olive oil 

 

Method

Slice the bananas diagonally and arrange them on the leaves of lettuce.

Sprinkle over the roughly chopped hazelnuts.

Mix the dressing and pour over. 

Serve with cold meats such as ham, smoked pork and chicken. 

Tip.Substitute the hazelnuts for chopped walnuts for a more savoury crunch.  

 

 

Pear and spinach salad – from New Zealand.

A handful of washed, baby spinach

2 ripe pears, cored and thinly sliced

3 tbls pine nuts

4 oz feta cheese,cubed

1 red onion thinly sliced

1/2 lemon juice to prevent pear from browning and zest for dressing 

 

Dressing

2 tbls balsamic vinegar

1 tbls olive oil

2 tsp caster sugar

zest from 1/2 lemon 

 

Method

Brush or sprinkle the pear segments with the lemon juice to prevent browning.

Put the baby spinach on a large, decorative plate or platter, carefully place the sliced pears over the top.

Arrange the onion rings on top.

Sprinkle over the feta and pine nuts.

Mix the dressing ingredients thoroughly and pour over the salad. 

Serve with cold meats, a juicy steak or a salmon fillet. 

 

Tip – Reduce the amount of pine nuts and add a variety of mixed seeds such as sunflower,pumpkin and linseed. Enjoy!