Hello everyone welcome back to my blog! This time I have decided to do a post with 5 salads that are not the usual lettuce and tomato.

Salads with body, texture, healthy and very tasty!

You can use any of this salads as a side dish or as a main. Make 3 of them in the one go and have a fest!

I love having any of this salads in the fridge just ready to serve with any protein. So handy to have over the summer so you can just come in and serve not need to heat it up!

Let’s start with the first one;

1. Lentil Salad

This salad reminds me some type of Arabic dish my granny used to make. Is packed with protein and fibre

(Serves 4 as a side)

Ingredients

2 cans os green lentils or 1 cup of dry lentils

2 tomatoes

1 red pepper

1 red onion

1 courgette or cucumber so nice with both

70g feta cheese

Dressing:

3 tablespoons olive oil

Juice 1 lemon

1 crushed garlic

2 tablespoons white vinegar

Handful of parsley

Sea salt

Method:

If you are using cans, simple drain them and mix up with the rest of the ingredients!

If you are using dry lentils:

Place 1 cup of lentils on a saucepan. Add 500ml water. Bring them to the boil. Bring heat to the lowest setting and cook until water evaporates

Mix with the rest of the ingredients and enjoy!

2. Potato Salad

Ingredients:

5 potatoes

3 boiled eggs

1 green pepper

2 sticks of celery

1 red onion

Handful of kale or spinach

Dressing:

3 tablespoons of mayonnaise

2 tablespoons of sour cream or fraise cream

1/2 teaspoon mustard

Dash of Worcestershire sauce (optional)

Method:

1. Peel and chop potatoes

2. Boil them for 10 minutes or until soft

3. Drain and place in a bowl. Wait until they cools down

4. Mix with the chopped boiled eggs, veggies and dressing

3. Pesto Couscous

This salad is very tasty! I also used frozen broccoli rice from Green Isle. But you can use a head of chopped broccoli

Ingredients:

1 cup of raw couscous

2 handful of kale or spinach

1 pack of frozen broccoli rice or a head of broccoli finely chopped

2 handful of toasted almonds

1 jar of pesto

Method:

1. Place couscous on a bowl and cover with 500ml of boiling water or stock. Cover with a plate and wait until all the water evaporates.

2. Follow instructions on broccoli rice or chop the head of broccoli

3. Mix with the rest of the ingredients

4. Red cabbage healthy Colslaw

I love this salad anytime of the year! Specially at Christmas with the leftover turkey!

Ingredients:

1/2 red cabbage

2 large carrots

2 grated apples

1 small red onion

Handful of parsley

1/4 cup apple cider vinegar

Juice of a lemon

1/4 cup extra virgen olive oil

Method:

Using a food processor shred everything together and mix up with all the ingredients.

It couldn’t be easier.

If you don’t have a food processor you could use a sharp knife and chop, chop, chop!

5. Beans & chickpea trio

This is one of my favourites. Litera throw in all the protein and grains and what you have is a delicious Mexican style salad

This salad I usually have it as a main with some tostadas or crispy wraps. So if you want to make it as a side half the ingredients

Ingredients:

1 can of pinto beans

1 can of chickpeas

1 can of sweet corn

1 cup of cooked rice

1 head of Lettuce

1 head of steamed broccoli

2 tomatoes

1 red onion

1 avocado

Dressing:

2 tablespoons of olive oil

Juice of a lemon

1 teaspoon of mustard

Mix it all together and dig in!