Quick & easy Summer salads

Summer is salad time and what nicer way to break the middle of your day than to make a quick and delicious (not to mention healthy) salad. Here are some of our favourites.


Egg & nut salad


Serves: 1-2 depending on appetite! Preparation time: 10 minutes




For the dressing:


50g natural organic yogurt or soya yogurt

4g (1 teaspoon) fresh dill – finely chopped

10g (1 teaspoon) horseradish

2 tablespoons fresh lemon juice


For the salad:


2 eggs hard boiled or poached

80g cooked beetroot – chopped

60g yellow pepper – chopped

40g (2 tablespoons) sprouted beans and lentils (supermarket mix)

2 handsful (40g) of mixed leaves – washed and drained

6 walnut halves

Rock salt to taste


Serve with:


1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini




Step 1: Mix the dressing ingredients together.


Step 2: Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).


Step 3: Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately.


Step 4: Toast the rye bread and add the topping of your choice


Radish & Pea salad


Serves: 2-3. Preparation time 10 minutes




1 teacup of fresh peas

10 radishes, thinly sliced

1 spring onion, thinly sliced

3 tbsp crème fraiche


A punnet of cress

Black pepper




Step 1: Lightly cook the peas in boiling water, then drain and cool under the tap.


Step 2: Scatter them over a plate with the thinly sliced radishes and spring onion.


Step 3: Thin the crème fraiche to single cream consistency with a little milk and trickle it over the salad.


Step 4: Snip over the cress and season with freshly ground black pepper and serve.


Beetroot & Trout salad


Serves: 4. Preparation time 10 minutes




For the horseradish cream dressing:


3 tbsp creme fraiche

3 tbsp Greek yogurt

1-2 tbsp horseradish sauce, to taste

1 tbsp white wine vinegar

Small bunch chives, snipped

Salt & freshly ground black pepper


For the salad:


3 generous handfuls of mixed salad leaves

2 tbsp extra virgin olive oil

2 packs traditional cooked beetroot, sliced

A bunch of radishes, sliced finely

½ head of celery, sliced finely

A small bunch spring onions, finely chopped

4 smoked trout fillets




Step 1: Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.


Step 2: Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.




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