I love it when the heat strikes hard and my appetite scuttles away. That is until a strong cool breeze hits a couple of months later and I’m back to thinking of steaks and gravy. I always feel healthier, if you will, in the summer. I make better eating choices and am more active with a mind focused on nothing apart from making memories with my family, being outside, among the waves and living life.
On that note, how about two super tasty and easy salad recipes to keep in mind for those hot summer nights? Tested and tried, they’re loaded with protein which will make you feel fuller, longer and they also contain ingredients that are really really good for you, so give them a go. I should probably tell you that I don’t follow a specific recipe when making salads. I find that you can very rarely go wrong so just relax and enjoy.
Chicken Salad: I’ve learnt that always having a couple of chicken fillets in the freezer/fridge can be a lifesaver! Even when I’m not sure what I’ll be making, plonking them in the oven with some olive oil, salt and pepper is easy and offers a multitude of choices. In our house, we like to tear up the fillets, add mayonnaise and make sandwiches with those amazing bread rolls (called Triares here in Cyprus). And of course we love a good old chicken salad. Here’s what I use:
-roasted chicken
-goat’s cheese, crumbled
-croutons, whole wheat is better or even homemade
-tomatoes, cherry
-various greens, spinach, rocket and lollo rosso
-red and green bell peppers
-olive oil
-balsamic vinegar
-salt and pepper, to taste
Quinoa and Salmon Salad: If you have yet to introduce quinoa to your diet, you need to. Immediately. There are so many ways you can use it and just as many if not more health reasons WHY you should be using it. You can read up on the health benefits here. Salmon is another source of protein that I always keep in the freezer and use often. We prefer it baked and, on occasion with some brown sugar sprinkled on the top. For this recipe, all you need to do is place the salmon in a oven dish and bake for 10 to 15 minutes. Now on to the rest:
-For the quinoa: The ratio is one cup quinoa to two cups of water. Boil in a saucepan then reduce heat and allow to simmer for 15 to 20 minutes. Also remember to rinse the quinoa first. It makes a huge difference to the taste.
-avocado, sliced
-tomatoes, cherry
-scallions
-limes, to taste
-salt and pepper, to taste
The image of the quinoa and salmon salad was taken from The dish@Plated, from which this recipe is also adapted.
