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
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!
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
Boil, steam or microwave potatoes and beans. Cool slightly. Slice each baby potato in half. Soft-boil the egg, cool and peel.
Prepare the dressing by whisking together the oil, vinegar and mustard.
Slice tomatoes and tear lettuce leaves into smaller pieces in a medium bowl, mix together potatoes, beans, tomatoes and lettuce.
Cut the egg in half and add on top.
Dress with the dressing and serve.
Summer Salad #2
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!
2 blood oranges
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
Peel all the citrus fruit, ensuring the white pith is removed.
Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful.
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).
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.
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
Place pork in a large slow cooker.
In a small bowl, mix cider, chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork.
Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast from slow cooker; discard cooking juices.
Shred pork with two forks.
Arrange salad greens on a large serving platter.
Top with pork, black beans, tomatoes, onion, corn and cheese.
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