Phew, it has been warm, hasn’t it! It makes you feel as though you’re away somewhere exotic without all the fuss of going on holiday! I’m sure if you’re like me you don’t want any heavy meals in all this heat, just something light and tasty. It really is the ideal time for a delicious salad.
Hang on a minute, I’m not talking about a limp lettuce leaf, squashy tomato and watery cucumber – oh no, definitely not. It’s a wonderful time of year for a dazzling array of vegetables, so make the most of it. Add a large bowl of salad to have alongside your sandwich at lunchtime. Or prepare some crudités – carrot sticks, cherry tomatoes, celery sticks, baby sweetcorn, even asparagus tips – all fun to eat with your fingers and they also add a satisfying crunch to your lunch! They’re easy to pack up for a picnic too.
One of our mainstays during the summer is our Slimtone coleslaw. Mix any of the following with one tablespoon of low calorie salad dressing or extra light mayo – shredded white cabbage, onions, carrots, peppers, cauliflower, celery, cucumber, mushrooms, cress, red cabbage or beansprouts. A really tasty variation can be made by simply adding lemon juice, grated fennel and finely chopped parsley to the extra light mayo. Lots of our members really love this and it’s really versatile and can be a dressing for salad in a wrap or sandwich.
Here are a few more super summer salad ideas.
Roast Vegetable and Pasta Salad
Serves 1 – approx 300 cals
Mist a selection of vegetables with one cal cooking spray and pop into oven to roast. Button mushrooms, sliced red onions, peppers, butternut squash, sweet potato etc. are all ideal. Meanwhile cook 56g/2oz dried weight pasta and stir into the roasted vegetables. Dress with balsamic vinegar or low calorie vinaigrette/ French dressing and enjoy.
Hawaiian Rice Salad
Serves 1 – approx 300 cals
Cut the following into bite sized pieces – 56g/2oz pineapple, 50g/2oz lean ham and half a red pepper. Mix with 168g/6oz cooked rice or pasta and serve with lettuce, rocket, cucumber and tomato. This makes a great packed lunch.
Chicken and Apple Salad
Serves 2 approx – 300 cals per portion (including potatoes)
2 small cooked chicken breasts
2 Granny Smith apples, peeled
Juice of ½ a lemon
2 celery stalks, thinly sliced
3 tbsp Extra Light mayonnaise
pinch of sweet paprika
1 tbsp freshly chopped parsley
280g/10oz baby new potatoes
Salt and freshly ground black pepper
Core and cut the apples into cubes and squeeze over the lemon juice. Cube the chicken breast and add to the chopped apple. Season to taste and mix in the celery, paprika and parsley. Finally, add the mayonnaise and gently fold everything together, until all the ingredients are coated. Arrange a green salad on a serving plate and spoon over the salad. Serve with 140g/5oz baby new potatoes per portion.
And why not spark up your salad with this delicious recipe for Salad Mushrooms.
Mix 2 tablespoons of extra light mayo with ½ teaspoon mustard (or to taste). Prepare a portion of button mushrooms by popping in the microwave for around 2 minutes. Top with the mustard mayo and serve with your salad. Garlic or sweet chilli sauce can be substituted for the mustard if you prefer.
So say goodbye to those limp lettuce leaves and enjoy one of these fresh, summery salads.
P.S. Why not pamper yourself with an exclusive Slimtone visit to Champney’s Springs Spa in Leicester. Find out more here.
We have a few places available for 29-31 October 2021 and 12-14 November 2021, but it is first-come, first-served. If you are interested contact me NOW on 01656 870339 or email firstname.lastname@example.org