A travel and lifestyle blog

Friday, 26 May 2017

Health kick: the spring salad edition

The other week I heard that you can't out train a bad diet. This really hit home for me so I've been making more of an effort with eating healthy because I'm trying to lose a little bit of weight at the moment (my BMI is higher than it usually is so I want to get it back in check).

This past week it's been really warm weather which has been amazing, because a) yay sun! and b) when it's warm I eat healthier food. I find that when it's hot I want juices, smoothies, sorbets and salads rather than roast dinners and stews. This is great because I'm trying to shed my winter chub ready for summer (winter weight purely gained for heat purposes, not because of hob nobs).

I thought I'd share some of the salads I've been making.

First up: Chargrilled chicken with curried spices, chorizo and a zingy hummus-lemon dressing.

So easy. Make up a spice mix (1tsp cumin, 1/2 tsp of garam masala, 1/2 tsp of cayenne and 1/2 tsp of paprika) and coat your chicken with it. Then add to a hot pan until the chicken is cooked through. Slice your chorizo and add to the pan until it's crisped on both sides. While the chicken and chorizo cook, thinly slice carrots and arrange your salad leaves on a plate. Then combine 1 tsp of olive oil, 1/2 tbsp of hummus and the juice of half a lemon to make the dressing. Stack your chicken and chorizo on top of the salad leaves and drizzle on the dressing. Perfection.

Next up: Chicken with parma ham, crumbly cheese, orange slices and a citrus vinaigrette

Fry the chicken in a hot pan until browned. Then slice your orange and arrange on a plate with salad leaves, 2 slices of parma ham torn into strips and the chicken. Crumble over about a matchbox sized chunk of lancashire cheese/feta/crumbly cheese of choice. Combine 1tbsp of orange juice, 1 tbsp of balsamic vinegar, 1tsp of olive oil and salt and pepper to make the vinaigrette and pour on top.

Next: Chicken, crispy parma ham, parmesan shavings and grapefruit with a spicy vinaigrette

Start by frying the chicken until browned. Put the chicken to the side and then fry two slices of torn parma ham until they become crisp. Slice as much grapefruit as you like and divide into segments. Stack your salad leaves, grapefruit, chicken and parma ham on a plate. Then slice one spring onion and scatter on the top. Grate parmesan into longish strips and artfully lay on top. Then combine 1tsp of olive oil, 1 tsp of balsamic vinegar, 1/4tsp of cayenne pepper, 1/4 tsp of hot paprika, salt and pepper and then drizzle it over the salad.

Next up; chicken, avocado and goats cheese with a balsamic vinaigrette.

Fry the chicken until cooked whilst you lay out salad leaves, a diced avocado and 3 slices of goats cheese (broken up). Mix 1 tbsp of olive oil and balsamic vinegar with salt and pepper and drizzle on the top of your salad leaves. Lay the chicken on top and enjoy.


4 beautiful spring salads that are filling and nutritious.

Until next time,


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