Romaine Lettuce Chicken Salad with Pepper Rose Peach Vinaigrette

A wonderful mixture of Romaine lettuce, cherry radishes complimented by the addition of honeydew melon, blueberries, and leftover teriyaki chicken and enhanced lively with a bright, tangy peach vinaigrette.

Pepper Rosé Peach Vinaigrette	Salad
1 Ripe peach, peeled and pitted 2 Peach halves from can 3 tbsp White balsamic vinegar 3 tbsp Extra virgin olive oil 1/2 tsp Salt 1/3 tsp Pepper rose, crushed	1 head Romaine lettuce 2-3 Cherry radish, diced Onion rings Shredded carrots 1 handful Blueberry Honeydew melon balls or cubes Left over teriyaki chicken

1. To make the dressing, place all of the dressing ingredients in a blender and process until smooth.
   
2. Rinse, drain and tear Romaine lettuce into bite-size pieces. Cut each cherry radish into 6 pieces. Arrange them in a serving bowl together with onion rings, shredded carrots, blueberries and honeydew melon balls. Finally top the salad with leftover teriyaki chicken.
   
3. Pour dressing over salad just before serving, and toss to coat.

Cocktail Tomato Cups with Pesto Bocconcini

A deliciously simple, colourful salad with bite-size balls of fresh mozzarella, homemade ramsons pesto and rocket leaves that can be made in a jiffy. They are ideal as a great finger food or a side salad for barbecue meat.

• 15 Cocktail tomatoes


• 15 Bocconcini Mozzarella balls


• 3 tbsp Ramsons pesto


• 1 tsp Lemon peel, grated


• Salt and freshly mulled black pepper


• Rocket leaves to serve

1. Cut a thin slice off the top of each cocktail tomato. Scoop out and discard pulp. Sprinkle the cups with a bit of salt and drain.



2. Drain the bocconcini and place them in a bowl. Add in ramsons pesto, lemon peel and freshly mulled black pepper to taste. Mix well.


3. Arrange the rocket leaves on a serving plate. Fill the tomato cups with prepared bocconcini and place them on the serving plate.

Egg Salad with Wholewheat Croutons and Salsa Verde

This spring salad is really a WINNER. So simple and quick to prepare with easy to obtain ingredients and so delicious. I use salsa verde for the salad as I have some ready in the fridge, but a herb vinaigrette, or honey and mustard dressing would be great as well.

Salsa Verde	Salad
3 tbsp Olive oil 2 tbsp Parsley , roughly chopped 2 tbsp Basil, roughly chopped 1 tbsp Capers, drained and rinsed 1 clove Garlic, minced 1 tsp Dijon mustard 2 Anchovies 1 Lemon, zested and juiced Salt and black pepper to taste	2 Eggs, hard-boiled 1 handful Baby greens 6 Cherry radishes, each cut into 6 wedges 1 tbsp Finely chopped parsley 1-2 tbsp Olive oil Some wholewheat bread, cut into inch dices

1. Put olive oil, the herbs, capers, garlic, mustard, anchovies, lemon zest, and the lemon juice in a food processor. Blend until well mixed. Season with salt and pepper. Chill until ready for use.


2. Place the eggs in a small pan, cover with cold water and bring to the boil. Simmer uncovered for 5-8 minutes, depending on the desired doneness. Drain, rinse in cold water until cold enough to handle.


3. Heat the olive oil in a skillet. Add in diced bread and toast until they are lightly browned and crunchy.


4. Divide the baby greens and cherry radish wedges into two serving plates. Peel eggs. Coat each with chopped parsley and slice into half. Arrange them on the serving plates. Spoon some prepared salsa verde over and scatter the croutons over. Drizzle with a bit of balsamic cream if desired.

Looking for more healthy salad recipes, check out Best Health today.

Spice Crusted Cod Fillets with Zucchini Salad

Mild flavoured and low fat filleted cod fish nicely crusted with a blend of ground coriander, cumin and garlic salt, and then seared to medium (or to your desire), served with yoghurt dressing and lemon wedges on a bed of zucchini salad.

	Zucchini Salad
1 tsp Ground coriander 1 tsp Ground cumin 1/2 tsp Sweet paprika 1/2 tsp Garlic salt 3-4 (about 150 g each) Cod fillets(or any white fish) 1 tbsp Corn oil Lemon wedges, to serve Some yoghurt dressing, to serve	180 g Green zucchini, trimmed and cut into 1cm pieces 1 tbsp Red onion, finely chopped 1 Tomato, halved, deseeded, cut into 1cm pieces 1 tbsp Finely chopped fresh mint 1 tbsp finely chopped fresh parsley 1 tbsp Olive oil 1 tbsp Fresh lemon juice Salt & freshly ground black pepper

1. Combine ground coriander, cumin, paprika and garlic salt in a small bowl. Rub over fish fillets. Set aside for 15 minutes to allow the flavours to develop.
   
2. To make the zucchini salad, combine zucchini, onion, tomato, mint, parsley, olive oil and lemon juice in a salad bowl. Taste and season with salt and pepper.
   
3. Heat the corn oil in a skillet over medium-high heat. Add in fish fillets and cook for 2-3 minutes each side until nicely golden brown.
   
4. Spoon zucchini salad among 2-3 serving plates. Top with cod fish and drizzle with dressing. Serve with lemon wedges.

Avocado and Gorgonzola Salad with Parmesan Vinaigrette

Creamy avocado, pungent blue cheese, sweet onions, and juicy tomatoes. This is one of my favorite salads to throw together. Dried fruits, like cherry or cranberry, and toasted nuts could also be added to create a wonderful salad with variety of textures and flavours.

Parmesan Vinaigrette	Salad
100 ml Extra Virgin Olive Oil 45 g Fresh Parmesan cheese, grated 1 tbsp White wine vinegar 2 tbsp Plain yogurt 1 tsp Dried thyme 1 tsp Dijon mustard Salt and black pepper, to taste	50 g Field salad leaves 1 Avocado, peeled and diced 80 g Gorgonzola cheese, diced 1 Carrot, peeled and thinly shredded 1/2 Red onion, sliced 1 Tomato, cut into wedges Some dried cherries

1. Whisk all ingredients until creamy and smooth. Store in the fridge until ready to use.
   
2. In a large bowl, place field salad leaves, diced avocado, Gorgonzola, shredded carrot, red onion and tomato wedges. Drizzle with Parmesan vinaigrette and toss gently. Divide the salad in two serving plates, then sprinkle the dried cherries over.

Last, but not the least, I want to thank two lovely ladies, Eva at DAILY DOSES OF SUGAR, and Parsley Sage from The Deep Dish for passing two wonderful blog awards to me. Thank you!

Chickpea Salad with Cumin

In this wonderful healthy salad, chickpeas are first cooked in salt cumin water, that makes them more digestible as well as adding a nutty and peppery flavours to the chickpeas. The chickpeas are then dressed in a spicy vinaigrette.

• 250 g Dried chickpeas
  
• 1/3 tsp Cumin seeds
  
• 1/2 tsp Salt
  
• 1-2 tsp Ground cumin
  
• 1 clove Garlic, minced
  
• 1/3 tsp Chilli powder
  
• 1-2 tbsp Fresh lime juice
  
• 2 tbsp Parsley, finely chopped
  
• 2-3 tbsp Walnut oil

1. Place the chickpeas in a bowl and add enough water to cover by 1 inch. Soak the chickpeas for 4 hours or overnight. Drain the chickpeas and discard the soaking water.
   
2. Add the chickpeas, salt, cumin seeds and water to the pressure cooker so that the cooker is no more than one-third full. Lock the lid onto the pressure cooker and activate the desired program setting. Allow pressure to be fully released before removing the lid.
   
3. Drain the chickpeas and place in a large bowl. Add the ground cumin , minced garlic, chilli powder, lime juice, chopped parsley, walnut oil, and salt to taste. Toss well. Cover and set aside for 30 minutes at room temperature. Check the seasoning and add more salt or lime juice if needed. You can serve the chickpeas mounded on some lettuce leaves if desired.

Tomato, Olive and Gorgonzola Salad

Fresh, delicious and so easy to make, that you can enjoy a light but satisfying lunch in 5 minutes. If Gorgonzola is way too strong for you, milder Scandinavian blues would be perfect for crumbling over the salad too.

• 3 Large tomatoes, sliced
  
• 1 tbsp Balsamic cream
  
• 2 tbsp Extra virgin olive oil
  
• Salt and freshly ground black pepper
  
• 12 Pitted black olives, cut into wedges
  
• 50 g Gorgonzola, crumbled
  
• 1 tbsp Pistachios, chopped (optional)
  
• Fresh basil leaves (or corn salad leaves)
  

1. Arrange sliced tomatoes on a plate. Drizzle with balsamic cream and then olive oil.
   
2. Sprinkle lightly with salt and fresh ground black pepper. Sprinkle with olives, crumbled Gorgonzola and if using, chopped pistachios. Garnish with basil or corn salad leaves.

Smoked Salmon Salad with Potatoes and Crispy Capers

Warm potatoes and smoked salmon are wonderfully harmonious with a creamy, guilt free tzatziki dressing and crispy capers. This simple recipe makes a delicious and luxurious brunch dish served with a glass of unoaked Chardonnay.

• 350 g Potatoes
  
• 1 tbsp Olive oil
  
• 1 tbsp Capers, drained
  
• 30g Arugula
  
• 100g Smoked salmon
  
• 2-3 tbsp Tzatziki
  

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
   
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
   
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

Curry Rice Salad with Fish and Papaya

Rice salads are easy, delectable and infinitely versatile. This curry rice salad is prepared mainly with Basmati rice, peas, pan-seared walleye fillet tossed with curry powder and olive oil, and finished off with papaya. It's perfect for a lunchbox, a picnic, and even great as a side to a summer BBQ party.

• 125 g Basmati rice
  
• 75 g Frozen peas
  
• 2 tsp Curry powder
  
• 1 tbsp Extra virgin olive oil
  
• 2 tsp Lime juice
  
• Salt and freshly ground black pepper
  
• 180 g Walleye fillet, pan-seared
  
• 1 tsp Butter
  
• 50 g Carrot, diced
  
• 1/3 Red onion, chopped
  
• 1 Papaya
  

1. Cook rice following packet directions. Add the peas 2 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder, olive oil, lime juice, salt and freshly ground black pepper. Gently stir to combine.
   
2. Season the fish with salt and pepper. Melt the butter in a non-stick pan over medium heat. Cook the walleye fillet until golden brown. Remove fish and cut into half-inch pieces. Dice the carrot and red onion.
   
3. Add the fish, carrot, and red onion to the rice. Halve the papaya lengthwise and remove the seeds. Scoop out some flesh and add into the rice salad. Fill the papaya shells with rice salad or just serve them in a bowl.

Roasted Chicken Salad with Pear and Walnuts

A really easy salad recipe with leftover roasted chicken, pears, toasted walnut halves and rocket leaves gently tossed with a simple white balsamic vinaigrette. Serve it with bread or roasted potatoes.

• 200 g Leftover roasted chicken thighs
  
• 40 g Rocket leaves
  
• 1 Pear, washed, cored, cut into thin wedges
  
• 1 handful Walnut halves, toasted
  
• 30 ml Walnut oil
  
• 15 ml Balsamic bianco
  
• 1 tsp Wholegrain mustard

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
   
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.