Summer salads – I’ve got you covered!
As the weather heats up, my mind turns to quick, simple dishes and salads that I can knock up ahead of time, and that keep fresh in the fridge for a while and require almost zero effort!
Chopped salads are perfect for BBQs, picnics and pot-luck dinners – they’re easy to serve and always look incredible. All those different colours mingling together – you just know it’s going to taste fantastic!
The salad comes with a side of Peruvian-inspired sauce. Apparently, it’s literal translation is “Peruvian Restaurant Sauce” as it’s so popular, you’ll find it in nearly every restaurant!
I’ve given it a naturopathic twist, changing a few ingredients to up the nutrition and taste factor!
High in fibre, anti-oxidants and libido lovin’ nutrients, this salad is the perfect side dish to grilled fish, a spicy roast chicken and as a taco filling!
Salad Ingredients: (Serves 4 as a side dish)
1x Lebanese cucumber, seeded
Small handful of grape tomatoes
Bunch of coriander and chives
1x corn on the cob
1/4 red onion
2x spring onions
Salt and pepper to taste
Red wine vinegar
Extra virgin olive oil
1 & 1/2 cup of black beans, cooked
Remove the husk from the corn and blanch cob in boiling water for 30 seconds – drain and set aside.
Chop the cucumber, tomato, red onion and spring onion into rough cube shapes and place in a serving bowl.
Roughly chop your herbs and add to the serving bowl.
Pour your rinsed, cooked black beans in with the rest of the vegetables.
To prepare corn: Place blanched cobs over a flame to char the kernels slightly (I use my stove top burner, but you can use your BBQ or fire place but BE CAREFUL!).
Once the corn is blackened slightly, use your knife to slice the kernels off the cob and add the warm corn to the rest of the salad.
Season with salt and pepper. If serving right away, dress with olive oil and red wine vinegar (to taste).
If you’re serving it later: Place chopped salad in the fridge and dress upon serving.
Now for the incredible green sauce that packs a punch!
3x fresh jalapeno chillies
1x bunch coriander
2x spring onions, roughly chopped
1x juice of lime
1/2 cup greek yoghurt (or soy/coconut yoghurt if dairy free)
Salt and pepper to taste
3x tablespoons olive oil
2x garlic cloves, crushed and finely chopped
Add all ingredients to a small food processor, except for the olive oil, and blend until smooth. Slowly add the olive oil whilst blending to emulsify the ingredients and create a silky side sauce.
Tip: Remove the seeds and membrane from the jalapeno if you prefer a less spicy sauce.
Can be stored in the fridge for up to 3 days.
I served mine with a roast chicken, basted with paprika, cumin, red-wine vinegar and garlic. Such a yummy combo!!
Love this recipe?
Post & tag me in your creations on Instagram – I love seeing you all try new foods!
Big love, Alannah x