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Tuesday, 9 May 2017

2 Spring Salad Recipes...


I am really trying to be healthy this week and today I am sharing 2 Spring salad recipes with you.

How yummy and healthy! I need to make one of these recipes up for lunch!


Pea Salad with Pea Shoots & Baby Leaves:

Using: Steve’s Leaves Pea Shoots & Baby Leaves

Serves 2 in 30 minutes


What to put in:
  • 1 x 60g bag of Pea Shoots & Baby Leaves
  • 100g freshly shelled peas
  • 125g soft goat’s cheese
  • 2 raw beetroot
  • 1½ tbsp extra virgin olive oil
  • 1 tbsp chopped mint
  • Salt and pepper

What to do:

  1. Peel the beetroot, slice the batons and place in a roasting dish with ½ tbsp of olive oil and some seasoning.
  2. Roast in an oven at 220oC for 10 minutes until just cooked (you want a nice bite!)
  3. Add the chopped mint to the olive oil and give it a good stir.
  4. To serve, place the Pea Shoots & Baby Leaves and shelled peas on the plates.
  5. Add the roasted beetroot and crumble the goat’s cheese on top.

Kiln Roasted Salmon & Baby Watercress Salad:

Using: Steve’s Leaves Baby Watercress & Little Leaves

Serves 2 in 10 minutes

What to put in:

  • 1 bag Baby watercress & Little Leaves
  • 2 medium eggs
  • 1 tbsp extra virgin olive oil
  • 2 tsp creamed horseradish sauce (10g)
  • 1 lemon
  • 160g kiln roasted salmon, broken into large flakes
  • 50g Gruyere cheese, shaved with a vegetable peeler

What to do:
  1. Place the eggs in a small pan and cover with water. Bring to the boil and simmer for 4 minutes, run under cold water to cool then peel and quarter.
  2. Whisk together the oil, horseradish sauce and juice of half the lemon.
  3. Mix together the salad leaves, salmon and cheese then toss in the dressing.
  4. Serve topped with the eggs and the remaining half lemon cut into wedges.


Recipes and images courtesy of Steves Leaves.

Fancy trying one of these Spring salad recipes out?

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