3 Summer Salad recipes


Summer is the perfect time for a light and easy meal! But it is easy to get bored eating the same salads over and over again. Which is why we thought we would share our favourite 4 #teamprokos salads that you can try this week!



Summer Salad #1


Nicoise Salad


The Nicoise Salad originate in the French city of Nice. Traditionally it comprises of tomatoes, eggs, olives, anchovies and a dressing of olive oil. Over time this salad has transformed into a salad that offers even more protein and becomes a great mid-week meal that the whole family can enjoy!



Nicoise Salad with added cucumber, capsicum, and onion.


Ingredients:


  • 90g tuna in springwater or tuna steaks lightly cooked

  • 120g green beans

  • 100g baby chat potatoes

  • 30g cherry tomato

  • 50g lettuce cos

  • 1 large egg

  • 1 tsp extra virgin olive oil

  • 10g Balsamic vinegar

  • 1 tsp wholegrain mustard


Method:

  1. Boil, steam or microwave potatoes and beans. Cool slightly. Slice each baby potato in half. Soft-boil the egg, cool and peel.

  2. Prepare the dressing by whisking together the oil, vinegar and mustard.

  3. Slice tomatoes and tear lettuce leaves into smaller pieces in a medium bowl, mix together potatoes, beans, tomatoes and lettuce.

  4. Cut the egg in half and add on top.

  5. Dress with the dressing and serve.


Summer Salad #2


Citrus Salad


A citrus salad is great for school and work lunch boxes as well as a sweet treat for after dinner. This is one of my favourite salad bases because you add and modify this recipe easily to suit your own personal taste!



#teamprokos Citrus Salad with added Kale for green goodness!


Ingredients:


  • 2 oranges

  • 2 mandarins

  • 2 blood oranges

  • 1 lime

  • 1 pink grapefruit

  • Fresh herbs such as thyme or mint for garnish

  • 1 tablespoon Manuka honey

  • ½ teaspoon vanilla bean paste or extract

  • 30g (¼ cup) pistachio nuts, chopped


Method:

  1. Peel all the citrus fruit, ensuring the white pith is removed.

  2. Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful.

  3. Combine Manuka honey and vanilla then drizzle onto the citrus salad just before serving (add a hint of ginger to the honey before drizzling to give it a kick).

  4. Garnish with pistachio and garden herbs.


Summer Salad #3


Powerful Pulled Pork Salad


Pulled pork salad is one of our favourite family meals. We love this easy recipe because we generally use leftovers from a roast pork meal for the base of this meal. I have also modified the recipe so that I can use left over roast chicken and roast beef.


I also love it because I can cook 2 - 3 serves of this in one day and freeze the leftovers for use on another day.



Green leafy salad ready for pulled pork to be added


Ingredients:


  • 1 boneless pork loin roast (3 to 4 pounds)

  • 1-1/2 cups apple cider or juice

  • 1 can (4 ounces) chopped green chilies, drained

  • 3 garlic cloves, minced

  • 1-1/2 teaspoons salt

  • 1-1/2 teaspoons hot pepper sauce

  • 1 teaspoon chili powder

  • 1 teaspoon pepper

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried oregano

  • 12 cups torn mixed salad greens

  • 1 can (15 ounces) black beans, rinsed and drained

  • 2 medium tomatoes, chopped

  • 1 small red onion, chopped

  • 1 cup fresh or frozen corn

  • 1 cup crumbled cotija or shredded part-skim mozzarella cheese

  • Salad dressing of your choice


Method:


  1. Place pork in a large slow cooker.

  2. In a small bowl, mix cider, chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork.

  3. Cook, covered, on low 6-8 hours or until meat is tender.

  4. Remove roast from slow cooker; discard cooking juices.

  5. Shred pork with two forks.

  6. Arrange salad greens on a large serving platter.

  7. Top with pork, black beans, tomatoes, onion, corn and cheese.

  8. Serve with salad dressing.


Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally

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