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Salads

A delicious summer salad

Vietnamese Platter LS

Our Vietnamese Chicken Salad is a hit when we serve it in noodle boxes at cocktail parties. I love the combination of salty, sweet & sour with a hit of chilli. We add lots of fresh herbs that give it a flavour burst. Coriander & mint are a beautiful combo but it’s the Thai basil that really adds a unique flavour.

Vietnamese Noodle Box large

It’s a complete meal in itself, wonderful on these hot summer nights. Absolutely delicious with prawns too.

Vietnamese Platter LS

Love you to give it a go & feel free to comment below. If you’re looking for other salad ideas just click here .

Wendy

Vietnamese Chicken Salad

A delicious summer salad.

Ingredients

Dressing:
 1 chilli, chopped (remove seeds if you'd prefer less heat)
 1 garlic clove, roughly chopped
 1 tbsp palm or brown sugar
 2 tbsp fish sauce
 2 tbsp lime juice
 2 tbsp rice wine vinegar
 3 tbsp macadamia oil

Salad:
2 chicken breasts, poached & shredded
1/2 Chinese cabbage, sliced thinly
2 Lebanese cucumbers, julienned or sliced thinly
2 carrots, julienned or grated
Large handful mint & coriander leaves
Small handful Thai basil
Optional: Garnish with fried shallots

Directions

Dressing: Pound chilli & garlic in a mortar & pestle (or chop finely). Stir sugar & lime juice until sugar dissolved. Then add garlic, chilli & remaining ingredients.

Salad: Shake dressing & pour over chicken. Add all salad ingredients & combine.   Garnish with extra herbs. Enjoy.

Serves 6

 

My favourite salad at the moment….

Mexican Salad

I love the way a salad becomes a favourite & gets served over & over before being laid to rest when another comes along. This Mexican Salad with Black Beans, Avocado & Jalapeños is my favourite this holiday season. Why??? For a starter it looks good! We eat with our eyes first. Who doesn’t love hearing the oohs & ahhs as a dish is brought to the table.  Secondly it’s so tasty. The black beans, corn, capsicum, red onion & avocado go so well together whilst the  jalapeño gives this salad a hit of heat. I love to serve it with plain corn chips on the side to use as dippers or to crunch over the salad. A dressing of sour cream & jalapeños drizzled over the top makes this salad a winner for all the family.

MexicanSalad

Thirdly, it’s loaded with nutritients with a balance of protein, quality carbohydrate & healthy fats. By making sure you include this trio in all meals you’ll feel fuller for longer & less likely to snack between meals. I’m so passionate about this combination of delicious AND nutritious. For the last 3 years I’ve been studying & am now a qualified nutritionist. Woohoo! I can’t wait to implement so many of the things I’ve learnt into our catering.

Did you know black beans are an excellent source of protein, fibre, iron & magnesium?  In times of stress magnesium levels become quickly depleted. It’s very important to keep our intake of magnesium containing foods high as it is needed for over 300 functions in the body. Black beans are also a wonderful source of iron. Iron carries oxygen throughout the body & is so important for optimal mental & physical performance.

When buying black beans in tins try to buy organic & BPA free. Many conventional cans are lined with BPA & you don’t want this hormone disruptor leaching into your food.

We’re all hearing nowadays about the importance of including healthy fats in our diet. Avocado is a wonderful source. It’s full of monounsaturated oleic acid, the same fatty acid found in olive oil making it fantastic for heart health. Eating a healthy fat with foods containing fat soluble vitamins A, D, E & K ensures maximum absorption too.

I’d love you to try this recipe.  Did I mention it’s quick & easy too 🙂

I’d also love to hear what your favourite salad is.

Happy holidays.

Wendy

Mexican Salad with Black Beans, Corn & Jalapeños

A family favourite.

 

 

Ingredients

3 corn cobs

1 red capsicum, diced

400g can black beans, rinsed & drained

1 avocado, diced

1/4 red onion, diced

1 tbsp jalapeños, diced finely

1 baby cos lettuce, shredded

1/2 cup sour cream

Tortilla chips (I like Mission brand)

Lemon or lime wedges & coriander leaves to garnish

Directions

Bring water to the boil in a saucepan & add corn. Cook for 5 minutes. Remove from saucepan & allow to cool. Remove kernels from the cob.

Add all ingredients to a salad bowl, except sour cream & tortilla chips.

To make dressing add 1-2 tbsp of brine from the jar of jalapeños to sour cream. Mix & then drizzle over salad.

Garnish with tortilla chips, lemon or lime wedges & coriander leaves. Serve extra dressing alongside.