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Black Quinoa and Strawberry Salad

Strawberries, blueberries, avocado and mint make a bright, sweet and juicy summer salad. This Black Quinoa and Strawberry Salad is healthy and vegetarian, makes for the perfect weekday lunch or dinner!

I am so excited to share this strawberry salad recipe with you today! From my last post if you remember a friend of mine had sent me amazingly delicious sweet berries. So I decided to incorporate them in my salad today. You too should order your next batch of berries from them and then you will understand why I have been raving about them! @uvberries

Why Strawberries?

Besides the fact that my friend sent me these delicious berries, Strawberries come with many benefits. Not only containing 110% of the daily value of vitamin c, one serving of strawberries can also provide fibre, potassium and chronic disease fighting antioxidants.

Salad Dressing

I have made a very simple dressing for this Black Quinoa and Strawberry Salad. I prefer my dressing slightly on the sweeter side so I have added extra honey, but you can adjust the taste accordingly. You can also add feta or goats cheese if you are a cheese person, it is completely optional.

It is a very filling and healthy salad. A perfect summer or spring time salad recipe that can be made ahead of time and is ready within minutes!

You can also try the Greek Watermelon and Cottage Cheese Salad or the Lemon Herb Grilled Chicken Salad if you are a salad person!

Black Quinoa and Strawberry Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Strawberries, blueberries, avocado and mint make a bright, sweet and juicy summer salad.

Ingredients

1 cup cooked quinoa
1 cup freshly cut strawberries
1/2 avocado finely sliced
1/2 cup blueberries
Dressing
juice of 1 lemon
2 tsp honey
salt to taste
2 tsp olive oil
pepper to taste
1 spoon finely chopped mint leaves

Directions

In a large bowl mix all the salad ingredients together and set aside.
In a separate bowl, whisk together all the ingredients for the dressing until mixed well.
Combine the dressing and the salad and serve chilled.

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Easy Chicken Caesar Salad

Easy Chicken Caesar Salad with a low fat and worry free dressing is a juicy and healthy salad. It is simple to toss and delicious to eat when topped with this creamy, low fat and homemade Caesar dressing.

I recommend, Caesar Salad is a must for everyone to have in their recipe files and this recipe will definitely not disappoint you. It is flavourful and satisfying! Makes for the perfect summer dinner or an evening snack.

Making this Caesar Salad is extremely easy. It is all about the topping and the creamy, delicious dressing, like it is in most salads. The original Caesar Salad Dressing contains eggs and anchovies, but I am not a fan of either. I prefer not to have these two ingredients in my salad bowl.

So, I have modified the salad dressing recipe, which is still creamy and delicious without eggs and anchovies.

What goes in a Caesar Salad?

There are many variations for this salad, but a classic Caesar Salad contains:

Croutons – I make the croutons at home
Caesar Salad Dressing – Low fat, creamy and homemade
Romaine Lettuce or Iceberg – To enjoy the crunch and juiciness
Parmesan Cheese – For garnishing

But, another common ingredient that you will find in many restaurants is chicken and egg. These two ingredients definitely add more protein to the salad and at the same time make it even more tempting. I always add chicken to my Caesar Salad but otherwise it’s optional if you would like to add it to your salad bowl.

How to make homemade croutons?

Homemade croutons are definitely the best! There are two ways of making them at home, in the air fryer or simply baking them in the oven.

How to make croutons in the air fryer: Remove the crust of the bread (optional) and cut the bread into small cubes. Drizzle with 1-2 tablespoon olive oil, sprinkle with salt and let them cook in the air fryer until golden and crispy. Shaking the tray once in between This will take about 7-10 minutes.
How to make croutons in the oven: Remove the crust of the bread (optional) and cut the bread into cubes. Drizzle the bread with 1-2 tablespoon olive oil, salt and bake until golden and crispy. This process shall take 7-10 minutes if it is a sandwich bread. Sourdough will slightly take longer, up to 15 minutes. Shake the tray once in between for the croutons to cook evenly.

Homemade Caesar Salad Dressing

Now you can say goodbye to bottled Caesar dressing because this homemade, creamy and delicious Caesar dressing is the only way forward!

The dressing is easy to throw together and requires ingredients that are easily available in anyone’s pantry. It is the perfect blend of so many robust flavours that blend in together perfectly. The best part about this salad dressing is that it is low fat and lesser in calories in comparison to all the other dressings out there in the market. But with this recipe, you will still have a rich and creamy dressing.

The ingredients needed are low fat mayonnaise, mustard, lemon juice, soy sauce, salt, pepper, olive oil, and finely diced garlic. Yes it is that simple!

I hope you enjoy this delicious and healthy bowl of Caesar Salad. If you have any suggestion please do leave them in the comments section below.

Also, if you are a salad person like me, try out the Asian Kale Salad and the Lemon Herb Grilled Chicken Salad. These two salad recipes are easy to toss and taste delicious at the same time!

Easy Chicken Caesar Salad

Recipe by Ishana PassiCourse: Non-Vegetarian, SaladsDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Easy Chicken Caesar Salad with a low fat and worry free dressing is a juicy and healthy salad. It is simple to toss and delicious to eat!

Ingredients

1 romaine lettuce
400 gms chicken breast
3-4 slices bread
1/2 cup cherry tomatoes
Dressing
2 tbsp lemon juice
2 tbsp olive oil
2 cloves minced garlic
1 spoon soy sauce
2 tbsp low fat mayonnaise
1 tsp mustard
salt and pepper to taste

Directions

Cut the lettuce into pieces, wash the leaves well and set aside to dry. Cut the cherry tomatoes into half and set aside.
Slice the chicken into small pieces and marinate it in thyme, pinch paprika, turmeric and salt, spoon olive oil. Heat a pan to medium heat, add the chicken and cook until golden brown and crispy. Remove from heat and set aside to cool.
Cut the bread into slices. Drizzle with olive oil, salt and let them cook in the air fryer for about 7-10 minutes until golden crispy.
In a bowl prepare the salad dressing by whisking together all the salad dressing ingredients. Whisk until well combined.
In a large bowl place the lettuce, cherry tomatoes, croutons and the sliced chicken and coat with the salad dressing. Mix well and serve.

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Mango Bell Pepper Summer Slaw

Mango Bell Pepper Summer Slaw is a cool and crisp side dish perfect to beat the summer heat! It is healthy, detoxing and low fat. You’ll find yourself eating it all by yourself, because it’s that good!

I have recently been focusing more on recipes using mangoes because it’s raining mangoes in my house! We have a mango tree in our backyard and every year it gives so many mangoes, that are sweet and juicy! So I am trying my best to make the most of them this mango season.

Tip – If you are in a situation like me and don’t know what to do with so many mangoes, I have a tip for you to make them last all season! Simply chop them, put them in ziplock pouches and freeze them for upto 6 months!

I simply love healthy clean tropical textures and flavours. This summer slaw is one of them which makes a perfect healthy side dish or salad, adding brightness and lightness to meals! It can also be made ahead, and kept for days! Simple to toss, clean and detoxifying, this healthy salad is one to add to your summer menus.

Simply look at these fresh ingredients!

How to make this Mango Bell Pepper Summer Slaw your own

There are a few ways you can adapt this easy summer salad and make it perfect for your taste buds. Here are some idea –

If you prefer your salads spicy, add in some diced jalapeños or bird eye chilli. If you like it really spicy, leave in the seeds of the pepper. But, if you like a little heat but not as much, then simply use the flesh of the peppers and leave the seeds out.
If you don’t have fresh lemon juice available, use apple cider vinegar or distilled vinegar. But I always prefer using freshly squeezed lemon juice as it adds more flavour to the salad. But the vinegar will give the slaw the acidity it needs.
If you are not a cilantro lover, no issues! You and I will get along very well! You can leave them out, it won’t make much of a difference. Add mint leaves instead.
If you want to get slightly more creative, add in some diced avocados, pineapples or chopped tomatoes. If you are using avocados I suggest you add it immediately prior to before serving the slaw to prevent any browning.

If you enjoy having summer salad, don’t forget to try the Watermelon and Cottage Cheese Salad, Lemon Herb Grilled Chicken Salad and the Green Mango Salad.

Mango Bell Pepper Summer Slaw

Recipe by Ishana PassiCourse: Salads, Side DishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

It is healthy, detoxing and low fat. You’ll find yourself eating it all by yourself, because it’s that good!

Ingredients

1 red bell pepper, peeled and thinly sliced
2 ripe mangoes, thinly sliced
1 large cucumber, thinly sliced
1 tbsp fresh cilantro, roughly chopped
1 tbsp fresh mint, roughly chopped
1/4 cup toasted peanuts, crushed
Salad Dressing
1/4 cup lime juice
2 tsp castor sugar
2 tsp fish sauce
1 spoon sesame oil
1 tsp red chilli flakes

Directions

In a small bowl mix all the ingredients together for the dressing and keep aside.
In a separate bowl, toss the remaining ingredients together except the peanuts.
Toss the salad and the dressing together and garnish with roasted peanuts.

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Green Pea Quinoa Salad with Basil Vinaigrette

Green-pea-quino-salad-with-basil-vinaigrette

Quinoa Salad with spring green peas, cottage cheese, walnuts and an easy basil vinaigrette is the perfect recipe for a healthy meal. It’s also a great healthy side dish for grilled chicken or fish or meat.

My dad loves having delicious and wholesome dishes like this Green Pea Quinoa with Basil Vinaigrette. I normally make it and store it for a few days in the fridge. Everyone likes to eat healthy and tasty food but doesn’t have time to prepare for it and cook it from scratch. Meal prepping and pre planning meals is a good way to eat homemade delicious healthy food. This healthy salad recipe is one of the recipes that you can make ahead and store for a few days in the fridge.

This salad is a regular side dish or a full meal itself in my house. It is healthy, delicious and wholesome! The basil vinaigrette makes this quinoa salad a refreshing summer salad. It can be eaten warm or cold, as you like it. It is a perfect healthy family meal to serve along with a piece of grilled meat.

The combination of green peas and cottage cheese is a match made in heaven! This combination is great for the grains in this salad. Being North Indian, my fridge is always stocked with cottage cheese. But if you want to be fancy, serve it with feta instead of cottage cheese.

What else can I add to my Green Pea Quinoa Salad with Basil Vinaigrette?

There are many variations to this salad. There are many ingredients that you can add according to the taste you prefer. Simply add your favourite vegetables or sliced grilled chicken. A few options are:

Drained and Rinsed Chickpeas
Sliced Grilled Chicken
Dried Cranberries/Apricots
Chopped Cauliflower
Chopped Broccoli

Basil Vinaigrette

My recipe for the Basil Vinaigrette is the easiest and tastiest salad dressing. It works great as a salad dressing but also as a sauce for chicken, fish or even pasta. It is amazing on just about everything!

During the summer when my dad is craving refreshing and wholesome salads, I’m always looking to try out new salad dressings. But this Basil Vinaigrette is my favourite.

It is easy, refreshing and requires minimum prep and ingredients.

Use a blender or a food processor and you’re good to go! Simply blend together, basil, coriander, vinegar, honey, onions, garlic, olive oil, salt and pepper and red pepper flakes. The end result is a bright green vinaigrette that is bursting with flavour.

Store it in a jar and keep it in your fridge for up to 5 days! I highly recommend you to have it with grilled chicken. Use my recipe for the grilled chicken marinade from the Lemon Herb Grilled Chicken Salad. It is life changing!

I can guarantee this healthy salad dressing recipe will be a staple in your house too!

Green Pea Quinoa Salad with Basil Vinaigrette

Recipe by Ishana PassiCourse: Salads, Side DishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Quinoa Salad with spring green peas, cottage cheese, walnuts and an easy basil vinaigrette is the perfect recipe for a healthy meal.

Ingredients

1 cup quinoa
4 cups water
pinch of salt
handful chopped walnuts
1 cup crumbled cottage cheese
1 cup frozen peas blanched
Basil Vinaigrette
1 cup basil leaves
1/2 onion finely chopped
2 cloves minced garlic
1/2 cup olive oil
1 tbsp chopped coriander
3 tbsp white vinegar
1 tbsp honey
1 tsp red pepper flakes
salt and pepper to taste

Directions

Combine the quinoa and water in a sauce pan. Season it with salt and let it cook on medium heat until the water is absorbed. Turn the heat off and cover the quinoa. Allow it to steam for 10 minutes until the quinoa grains are al dente.
While the quinoa is cooking, combine the ingredients for the basil vinaigrette in a blender. Blend until the dressing is smooth. Taste and adjust the salt and pepper. Add additional honey if you like the dressing sweet. 1 tbsp was enough for us.
In a large combine the quinoa, peas, cottage cheese and drizzle the dressing on top. Mix together well. Add the chopped walnuts and serve.
You can serve the salad warm or cold too.

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Thai Cucumber Salad

This Thai cucumber salad is sweet and tangy, one of my favourite healthy summer salads! The salad is sweet, spicy, crunchy and refreshing! Perfect for a hot summer day, always a hit at picnics and potlucks!

This Thai cucumber salad is a healthy side dish that is easier to make and bursting with fresh and tangy flavours.

Who doesn’t crave a refreshing summer salad in the months of May and June? Dad and I are always thinking of healthy and refreshing salads to make in this hot season. We thoroughly enjoy salads that are cool yet healthy and amazingly delicious on a hot summer evening. The Thai cucumber salad is perfect for an evening like this.

This Thai cucumber salad is made out of english cucumbers, but you can also use the regular cucumbers which are easily available anywhere. English cucumbers are long, slender, with tiny seeds and tender skin. I usually prefer the english cucumbers for the salad but feel free to use the regular ones.

This salad is a quick fix, every time you have guests coming over last minute or are craving something refreshing and tangy, this is the recipe your loved ones will truly binge eat!

It’s quick and simple, super simple to toss up, and can be prepared ahead of time if you desire.

This is a recipe that can be pulled out any minute you like and used for numerous occasions. But more than anything this cucumber salad recipe is amazingly delicious!

The dressing is sweet, salty, tangy and with a hint of chilli! The best part is the juice of the cucumbers seep into the dressing which truly enhances the flavour.

Thai dressing

The Thai dressing for the salad is truly simple to whisk. It includes the usual pantry staples which you will definitely have. Sugar, fish sauce, lemon juice, sesame oil, and apple cider vinegar or rice vinegar. You can also simply whisky together water, Thai sweet chilli sauce, sugar and apple cider vinegar.

You can eat this salad on its own or simply serve it as a side dish. This summer salad recipe is truly satisfying when eaten with a handful of roasted peanuts. If you want a full meal try pairing this cucumber salad recipe with my Lemon Herb Grilled Chicken Salad or as a side dish with grilled fish or chicken.

Thai cucumber salad variations

Feel like tweaking the recipe a bit?

Add Vegetables – Feel free to add finely shredded vegetables such as carrots, red cabbage or snow peas.
Creamy Texture – For a creamy texture add a few slices of avocado.
Thai Basil – Have some leftover Thai basil? Chop up a few leaves finely and add it to the cucumber salad. This would add some extra flavour to the salad.
Make it Hot – Want the salad hot and fiery? Finely chop some fresh red chillies and add it to the dressing.

I hope you enjoy this easy summer salad, please ask many questions that you have in the comments sections.

Thai Cucumber Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

The salad is sweet, spicy, crunchy and refreshing! Perfect for a hot summer day, always a hit at picnics and potlucks!

Ingredients

2 cucumbers, finely sliced
1 tbsp peanuts, crushed
1/2 onion, finely sliced
1 tsp chopped cilantro
Dressing
2 tsp honey
juice of 1 lemon
1 spoon apple cider vinegar/ white vinegar
1 spoon sesame oil
2 tsp fish sauce

Directions

Finely slice the cucumber using a vegetable peeler and drizzle the salt on top and mix well. Leave aside in the refrigerator for 10-15 minutes.
Make the dressing by whisking all the ingredients for the dressing together.
Drain the salt water from the cucumber completely. Toss the onions, and incorporate with the dressing.
Top with peanuts and cilantro and serve chilled.

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Green Mango Salad

This Green Mango Salad is a bowl full of flavours and textures! Warmth of the mango, kick of the chillies, sweetness of the tomatoes and the acidity of the lemon juice makes for the best summer salad recipe. Bursting with fresh flavours and bright colours!

Summer season is here and my backyard is overflowing with mangoes! Each year our Mango tree is overflowing with mangoes. And who doesn’t love mangoes? So I try using them in each and every way possible. One day I decided to use the raw mangoes and make something out of them other than Aam Panna. So after a few hits and trials, I have come up with the perfect summer salad recipe, Green Mango Salad.

During the summer season I see my dad craving light, refreshing and healthy meals. Green Mango Salad, is the summer salad recipe that satisfied all three at once. This Thai salad would make a great side dish for any Thai recipe or to serve along on the side with grilled meats.

Unripe mangoes work best for this salad because they aren’t that sweet and taste similar to the green mangoes. Green mangoes are typically used in Thailand for a Green Mango Salad. If unripe or green mangoes are not available, ripe yellow mangoes can be used. For this extra lemon juice should be added to cut out the acidity and balance the sweetness.

Green Mango Salad is an easy summer salad, which is not only healthy, also low in calories and fat. It can be eaten as a complete meal by adding cooked chicken, shrimp or deep fried tofu. Toss this refreshing summer salad and have your loved ones and culinary fans raving about it!

Green Mango Salad Ingredients

Ingredients-for-green-mango-salad-spoonful-stories

This Green Mango Salad Recipe takes 15 minutes and is made with less than 10 ingredients. Gather your ingredients and make something healthy and tasty. All that is required for this refreshing summer salad recipe is the everyday pantry staples and still delivers an authentic restaurant style flavour. Carrots, onions, cherry tomatoes, parsley, mint leaves, green chillies and crushed peanuts. Feel free to add deep fried tofu or cooked chicken and shrimps.

Thai Salad Dressing

The Green Mango Salad is sweet, spicy, sour and crunchy at the same time. The lemon juice, fish sauce and soya sauce balance the sweetness and give the salad a sour taste. While the sugar adds the sweetness and the chill flakes give it a spicy hint. Simply whisk all the ingredients for the dressing together and drizzle it over the salad.

To make the salad vegetarian avoid the fish sauce.

Palm sugar, honey or maple syrup can be used as a substitute for sugar. Feel free to jazz it up with some freshly grated ginger and garlic.

Dried shrimp can be added to the salad for extra saltiness. Make sure to chop the herbs very finely so they stick on each piece of mango.

Top it up with some fried shallots or crushed peanuts, just adds a nice crunch to The Green Mango Salad and makes it more delicious.

If preparing this recipe ahead of time, dress it just before serving.

Perfect way to indulge in the mango season! If you’re in for a salad treat, pair it with the Asian Kale Salad and some grilled meat for the perfect healthy dinner recipe.

If you tried this Green Mango Salad or any other recipe on the blog, please do leave a comment below and let me know how you liked it!

Green Mango Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This Green Mango Salad is a bowl full of flavours and textures! Bursting with fresh flavours and bright colours! It is sweet, spicy, sour and crunchy.

Ingredients

3 Unripe mangoes, peeled and finely sliced
1 Onion, finely sliced
1 Large carrot, finely sliced
1 tsp chopped parsley
1 tsp chopped mint leaves
1 tbsp crushed peanuts
1 green chilli chopped
6-8 Cherry tomatoes, halved
Salad Dressing
Juice of 1 large lemon
1tbsp Fish Sauce
2 tsp Castor sugar
1 spoon Light soya sauce
1 tsp Chilli flakes

Directions

Julienne mango using a knife or a vegetable peeler. Immediately soak in ice water, drain and pat dry before tossing.
Whisk together all the ingredients for the dressing and keep aside.
Mix together all the salad ingredients in a large bowl, except the peanuts.
Drizzle the dressing and mix well, Garnish with crushed peanuts and serve chilled.

Notes

Soak the mango in ice water for them to remain crisp.

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Asian Kale Salad

Can healthy vegetables taste good?

Kale Yeah!!

I always used to avoid eating kale due to its bitter taste and now it is one of the best kale salads I enjoy. The Asian kale salad was always a side dish for me, but eventually my dad and I found ourselves eating the whole bowl of kale salad for dinner.

Every time I toss up this salad when I have guests over, I’m left with several requests for the Asian kale salad recipe. This is the best kale salad you can think of. A simple healthy salad, full of bright and bold flavours, it’s crunchy, sweet, spicy, savoury, healthy and satisfying! It makes for the perfect lunchbox to carry along with you to work or for a picnic as it does not get soggy.

This is the easiest Asian kale salad you can toss up in less than 15 minutes! All you have to do is chop up the ingredients and toss it up with the asian dressing recipe. It’s easy to make and full of asian flavours. It only took me one bite to fall in love with it! This vibrant, simple healthy salad is great served as a main dish, side dish or even as a takeaway for a day out!

What does massage kale mean?

Raw kale is a tough, chewy and bitter leaf. It is not enjoyable to eat the leaf as it is. Massaging the kale assists with breaking down the extreme cell structure giving the kale a milder texture and a gentle flavour. The enhanced flavour is more appealing in salads and is also easier to digest.

When to massage kale?

The need to massage kale leaves only comes when you are using big chunky pieces of the leaves and have to serve them immediately. The dressing used for the salad can be used to massage the kale leaves.

If the leaves are being chopped into thin pieces or you are not serving your salad immediately then the citric acid in your dressing such as vinegar or lemon juice will break down the cell structure. The citric acid will break down the cell structure the same massaging the kale would.

How to massage kale?

Start by deboning the kale leaves. Get the stems out as they are fibrous and tough which are not required. Simply just rip them off by running your fingers on each side of the stem. Now, transfer the leaves in a large bowl with a pinch of salt, splash of vinegar and some lemon juice. Gently crunch the leaves between your palms and start to massage them gently. Keep rubbing them between your fingers until they start to wilt. Try tasting the leaves as that’s the best technique to tell if you have reached the point. The leaves should have a nice crunch to them and at the same time not be chewy.

The catch here is to not over massage the leaves. This would ruin the texture of the leaves, leaving them all mushy!

The Asian Kale Salad Dressing

The asian salad dressing is my all time favourite. It is easy to make and you can store it for weeks! You can use this salad dressing in leafy salads or noodle salads. Or you can simply use it as an asian marinade for your steamed vegetables or a stir fry. It literally takes 5 minutes to make this dressing full of asian flavours.

The salad dressing includes the usual pantry staples such as olive oil, honey, soya sauce, vinegar and mustard. Just simply whisk all the ingredients together and store it for up to 3 weeks! To finish, sprinkle a handful of roasted crushed peanuts! Hope you enjoy this simpler version of the Asian sesame dressing!

Asian Kale Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

This is the easiest Asian kale salad you can toss up in less than 15 minutes!

Ingredients- Dressing

2 tbsp olive oil
2-3 cloves garlic, finely chopped
1 tsp vinegar
1 tsp light soya sauce
2 tsp honey
1/2 tsp dijon mustard
1/2 tsp chilli flakes
Rock salt to taste
SALAD
3 cups kale, shredded
1 tsp olive oil
1 cup shredded purple cabbage
1 cup carrot, peeled and grated
1 large sliced red bell pepper
1 large sliced yellow bell pepper
1/4 cup onion sliced
2 tsp roasted peanuts

Directions

In a small pan over medium heat, add olive oil. After the oil is heated add the chopped garlic and sauté for a few minutes.
When the oil is fragrant, remove from heat and set aside to cool.
Once cooled, pour the garlic and olive oil mixture into a small bowl. Add the rest of the dressing ingredients. Whisk together till properly combined. Keep aside.
Prepare the chopped kale by placing it in a large bowl along with 1 tsp olive oil. Massage it gently until tender.
Add the rest of the salad ingredients in the bowl and mix together.
Drizzle over the Asian salad dressing, mix together until well combined.
Sprinkle a handful of roasted peanuts and serve.

Make sure to try the Green Pea and Peanut Quinoa!

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Greek Watermelon and Cottage Cheese Salad

How-to-make-greek-watermelon-cottage-cheese-feta-salad

It’s the Greek summer favourite!

I know the minute you read Watermelon and Cottage Cheese Salad, you thought to yourself what a strange combination. This combination is not only refreshing but delicious too! One spoonful of this refreshing summer salad will leave you convinced that the combination of watermelon and cottage cheese is truly divine!

This easy summer salad is a favourite at our dinner table. We normally eat it as an evening snack or light meal. The sweet and salty mix of cottage cheese and watermelon definitely keeps us cool and refreshed during the hot summer days!

It is the perfect summer salad recipe to toss up at the last minute if you have guests coming over or just want to cool yourself down after a tiring summer day! This vibrant bowl of watermelon is sure to add colour to any dinner table while you indulge in a feast with your loved ones.

Watermelon being the juicy summer fruit, icy cold cubes of it and crumbled salty cottage cheese salad is a Greek summer favourite. I have adapted this recipe from the classic Greek watermelon feta mix, making it easier to toss it up last minute by using cottage cheese instead of feta. The saltiness of the cottage cheese makes it the perfect substitute for feta. This variation includes thin slices of onion, a handful of seeds of your choice, a touch of freshly chopped vibrant mint leaves and a tangy lemon vinaigrette dressing. I have used pumpkin seeds, sunflower seeds and flax seeds to add a slight crunch.

All the ingredients required are the everyday pantry staples that we all have.

It’s important you choose ingredients wisely and pick a juicy, ripe watermelon and fresh cottage cheese for your salad. How to pick the perfect juicy, ripe watermelon?

The perfect watermelon for your salad

This is one of the tricky parts about choosing a watermelon as you don’t know what is inside. Most people check if the watermelon is ripe by tapping it. But another way to check is by lifting it.

Is the watermelon heavy according to its size? Compare it with the weight of another watermelon of the same size. The heavier the watermelon the ripest it is, which indicates that it is full of water. Also, take a close look at the colour of the watermelon. For the salad pick a dark and dull green watermelon instead of a light and shiny green one. This will make the perfect watermelon for your salad.

The salad provides a lot of hydration from the watermelon, essential fatty acids and a full profile of amino acids along with vitamin A, B, C and E from the sunflower, pumpkin and flax seeds.

Pair this refreshing salad with a chilled glass of wine and a chunk of bread. You can have it with any grilled meat such as chicken or fish, it’s a lovely light dinner. I recommend you to go out of your comfort zone and give this combination try. This is one of the best summer salads to indulge in on a hot day. I’m sure this watermelon and cottage cheese salad will become a favourite on your table. Just the way it did on ours!

Lets see how to prepare the Watermelon and Cottage Cheese Salad

Greek Watermelon and Cottage Cheese Salad

Recipe by Ishana PassiCourse: Salads, VegetarianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients SALAD

1 handful chopped fresh mint leaves
3 cups cubed, cold watermelon
1/3 cup crumbled cottage cheese
1 handful mixed seeds
DRESSING
1tbsp olive oil
juice of 1 lemon
Rock salt to taste
Pepper to taste
1 tsp honey

Directions

Whisk together all the ingredients for the dressing and refrigerate.
Add the chopped mint leaves, watermelon, onion, cottage cheese and the seeds to a large salad bowl.
Drizzle the dressing and toss it all together.
Serve chilled.

Also try the Lemon Herb Grilled Chicken Salad

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Lemon Herb Grilled Chicken Salad

Grilled-chicken-salad-recipe-summer-salad-recipe-easy-summer-dinner-recipe-for-familyhealthy-salad-dressing-vinaigrette-arugula-leaves-marinated-grilled-chicken-3

No more dull grilled chicken dinners!

During this summer season, there is something about the heat that has me wanting lighter foods like this Lemon Herb Grilled Chicken Salad. Grilled chicken salads make for a wholesome dinner to share with your loved ones. Summer salad recipes are not only simple to toss but also totally delicious and often a nutritional powerhouse, like this Lemon Herb Grilled Chicken Salad.

Nothing is more revitalising than a bowl of mixed greens, fresh summer produce and a healthy salad dressing.

During the summer season, my father and I mostly indulge in refreshing and light salads to beat the heat. These easy summer dinner recipes for family are delicious and healthy salads. They always work when we are back from our workout sessions or simply just enjoying the evening breeze. We like to use fresh vegetables and greens and create a vibrant bowl leaving us satisfied and full.

How-to-make-grilled-chicken-salad-recipe-spoonful-stories

This recipe provides lots of Vitamin A and folate from the arugula leaves, protein from the grilled chicken and lots of antioxidants from the cucumbers and tomatoes. The tangy honey-mustard vinaigrette is the perfect healthy salad dressing to balance the bitterness of the arugula leaves and the juiciness of the tomatoes. I assure you, put this refreshing summer salad in the centre of the table and it will be finished in no time. The tanginess of the dressing, bitterness of the leaves and the char of the grilled chicken is truly irresistible! If you have been trying to make your dinners healthier then this is the perfect salad to start with.

This is a fairly simple recipe that only requires one dressing which also acts as a marinade for the grilled chicken.

Arugula Leaves Preparation

You should always start by washing the arugula leaves under running water. This dusts off the dust and dirt and immediately resting them in an ice bath for a couple of minutes. The ice bath prevents the leaves from changing its colour and keeps them fresh.

Honey Mustard Vinaigrette

The honey-mustard vinaigrette requires olive oil, lemon juice, mustard, vinegar, honey, oregano, chilli flakes, chopped garlic and mint leaves. Whisk together all the ingredients and you have your salad dressing ready! Isn’t it super quick and easy?

Lemon Herb Grilled Chicken Marinade

Now coming to the marinated grilled chicken!

A tip, try to marinate and refrigerate the chicken for at least 2 hours. The key to marinating your grilled chicken longer is that the citric acid of the lemon juice will break down the fibres of the meat, tenderise it and at the same time enhance the flavour of the meat! Who doesn’t love a juicy grilled chicken breast?!

Keep the grilled chicken marinade refrigerated, unless you want some bacteria to accompany your grilled chicken!

How to make the Lemon Herb Grilled Chicken Salad

Lemon Herb Grilled Chicken Salad Recipe

Recipe by Ishana PassiCourse: Non-Vegetarian, SaladDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients Dressing/marinade

1 tbsp olive oil
2 tbsp vinegar or apple cider vinegar
1 tsp mustard
2 tbsp water
juice of 1 lemon
zest of 1 lemon
1 tsp freshly chopped coriander
2 tsp honey
Rock salt to taste
Pepper to taste
2 tsp finely chopped garlic
500 gm boneless, skinless chicken breast
SALAD
2 cups arugula leaves – washed and dried ( roughly chopped)
1 large cucumber diced
1 large tomato diced
1 onion finely sliced
Rock salt to taste

Directions

Whisk together all the ingredients for the dressing in a large bowl. Keep aside half and refrigerate for later to use as the dressing. Pour out the remaining in a shallow dish.
Marinade the chicken in the dish for at least 15 minutes (if time allows up to 2 hours in the refrigerator). While the chicken is being marinated, prepare all the salad ingredients and toss together in a large bowl.
Let the chicken rest for 3-5 mins, slice and mix with the salad. Drizzle the remaining untouched dressing over the salad and serve!
Add a handful of mixed seeds of your choice to add extra crunch!

Notes

Keep the marinated chicken refrigerated.

Hi! If you have any questions related to the recipe please leave a comment below. Don’t keep this recipe to yourself and spread the word! Make sure to try the Asian Kale Salad Recipe for some Asian flavours.