In the words of Bart Simpson, “you don’t win friends with salad! You don’t win friends with salad! You don’t win friends with salad!”
Surely I’m not the only person who sings that song whenever anyone asks if I’d like salad?!
It’s not that I don’t like salad. It’s just that I don’t like boring salad. I mean a bag of iceberg lettuce, a week-old tomato and a bit of cucumber hardly captures the imagination.
There are some salads I love, and generally they’re the ones with plenty of flavour and a variety of textures. This roasted cauliflower and broad bean salad with pomegranate ticks both the flavour and texture boxes.
This recipe is courtesy of the Savage Salads cookbook, a real source of inspiration that proves salads aren’t just for summer. Davide and Kristina believe that ‘salads should taste amazing, look beautiful and leave you full’, a statement I heartily support.
I adapted their salad slightly as I didn’t have any bread in the house, so it’s perfect for anyone who follows a gluten-free diet.
Roasted cauliflower and broad bean salad recipe
- Tin of butter beans
- One cauliflower
- Olive oil
- Zest and juice of one lemon
- One pomegranate
- Fresh parsley (although dried parsley will do if you’re desperate)
- Salt and black pepper
- Cut the cauliflower into florets, drizzle with oil and roast for 30-40 minutes. Allow to cool.
- Empty your tin of beans into a saucepan and heat gently for five minutes, stirring frequently.
- Rinse beans under cold running water.
- Mix the cooled butter beans with the cooled cauliflower and pomegranate seeds.
- Dress with olive oil, grated lemon zest and lemon juice.
- Season with salt and pepper and then add the chopped parsley.
I’ve given it a lot of thought, and I think avocado might just be my favourite food in the entire world. Avocado slices on toast with chilli flakes. Homemade guacamole. Avocado spaghetti. And chicken avocado salad. Especially this shredded chicken version, which is the best chicken avocado salad recipe I’ve ever guessed my way into creating.
It’s not the prettiest looking chicken avocado salad in the world, but then anything that has shredded chicken in it rarely is. What I like best though about this chicken avocado salad recipe is that it is a substantial salad. A salad that is actually a meal, not just a few leaves on your plate. It’s filling, nutritious and really tasty too.
Crispy lettuce, shredded chicken and ripe avocados keeping each other company in the salad bowl. Mingling with lime juice and fresh coriander. And complimented perfectly by a non-alcoholic mojito (recipe coming soon…).
The best chicken avocado salad recipe
Ingredients (serves two):
- Leftover chicken or two chicken fillets
- Two ripe avocados
- Juice of half a lime
- One clove of garlic
- Olive oil
Peel the first avocado and place it in a blender with half the lime juice, a clove of garlic, chopped coriander, chopped mint and a glug of olive oil. Season with salt and pepper and blend until smooth. Set aside.
If you’re using leftover chicken shred it into small pieces with two folks. Alternatively poach your two uncooked chicken fillets by placing them in a pan of cold water (ensuring the water covers the chicken by an inch) and bringing to a boil. After boiling for 10 minutes simmer for another 20 minutes, or until the chicken is cooked through and not pink inside. Leave to cool for thirty minutes before shredding.
Put the shredded chicken in a bowl and mix with the avocado mixture until combined. Chop the lettuce, cucumber and second avocado and place in serving bowl. Top with the chicken mixture and serve.
Summer might be drawing to a close but for a delicious, light and easy to make salad, look no further than below.
Handful of fresh basil leaves
Cut the beef tomatoes into slices. Cut the mozzarella into slices. (See, I told you this was simple). Scatter fresh basil leaves over your beautiful arrangement…
Arrange on plate, leaving room for a small bowl. Place small bowl at the centre of the plate and fill with good quality olive oil. Or bad quality olive oil. As always, just use whatever you have in stock. Pour in a dash of balsamic vinegar (some people might say it is an awful culinary crime to ruin good olive oil with balsamic vinegar, but I like it).
Season mozzarella and tomato with black pepper. Serve. Eat. Done.