Oh salads, I eat them very often. The gluten intolerance thing has scuppered my usual easy lunch in the form of a sandwich and I’m OK with that as I get to eat more interesting foods. Here are three that I like to rotate on a regular basis.
The Simple Salad
Prawns are most definitely what I eat most often. Easy to prep, good for you and low in fat. I do like fresh prawns swimming in butter and garlic but when I want a quick salad this is how I make it. Lambs lettuce is a new fave, beats boring old iceberg anytime.
Pre cooked prawns
Corn on the cob
Marinate the prawns in some olive oil, lemon juice, a crushed clove of garlic and some dried parsley.
Get the corn on to boil and leave for 8ish minutes. When that is done heat up a grilled pan and char the corn.
Meanwhile slice some radishes and chuck them on a plate with the lambs lettuce. Cut off the corn and place that on too with the prawns using any extra marinade as the dressing.
The Breakfast Salad
I very rarely eat bread these days. Shop bought gluten free bread does not make the best sandwiches so when I want a juicy bacon and egg sarnie I make this instead. The bread makes good croutons though so that’s something I guess!
Streaky bacon – 2 per person
An egg per person
Bread frozen – half a slice per person
Dried oregano and basil
Avocado – sliced
Cherry tomatoes – halved
Red onion – sliced
Red cos lettuce
Put the egg(s) on to boil for about 7/8 minutes depending on how runny you’d like it. When done plunge in cold water to stop it cooking even more.
Crisp up the bacon. A tip I figured out by accident the other week on how to make the bacon extra crispy like the American’s do so well (without burning it as I usually do) is to grill until just done then turn off the gas, close the door with the bacon still inside and leave until done.
To make the croutons cube the frozen bread, cover in oil – I use a spray so I don’t go over board. Sprinkle on some dried oregano and basil then chuck in crushed garlic clove. Mix and bake in the oven on gas mark 6/200 degrees for about 8 minutes.
The dressing is made up of approx 2 parts pesto (recipe here), 1 part mayo and 1/2 part cider vinegar. Keep adding the vinegar until you get the correct flavour. If it’s too thick you can always add a bit more oil.
Chop the egg and bacon and chuck on a plate with the rest of the ingredients and drizzle the dressing over.
The Fruity Salad
I received a ginger and toasted sesame dressing from Naturally Righteous in a box food a while ago. Once I tasted it it took me back to a salad a restaurant I worked in served. I did try and recreate the dressing for you but failed! If you can’t get a hold of the dressing then this recipe looks pretty spot on. The original salad was served with chicken but I opt for turkey as I can buy thin slices which cooks quicker – no bashing the chicken flat!
Turkey breast slices
Mixed lettuce – I use spinach and lambs lettuce
Toasted flaked almonds
Ginger & Toasted Sesame Dressing
Mix some parsley into the breadcrumbs. Coat the turkey slices in flour, then the whisked egg and finally the breadcrumbs. Heat up some oil in a pan and cook for a few minutes each side depending on the thickness of the turkey. Meanwhile toast up some flaked almonds in a dry pan.
Mix up the lettuce, pepper, carrot and some mandarins in a bowl and coat with some dressing. Once the turkey is cooked, slice and top the salad with the almonds. Enjoy!