Sunday, 20 June 2010

Two tasty salads for lunch

It's the (proper) start of summer and I feel more inclined to take something healthy with me to work. These two salads are delicious and are robust enough to fill me up for the day and survive my rather lengthy commute to work. Give them a try and feel virtuous for the week!

Cannellini bean and tuna salad

1 can cannellini beans
1 sweet yellow pepper, chopped
1 can tuna, drained
A bunch of chives, chopped
1 lemon
1 tbsp olive oil
2 tsp cider vinegar

Mix the beans, yellow pepper, tuna and chives together in a bowl, and finely grate over the lemon zest. Drizzle over the lemon juice, olive oil and vinegar, and season to taste.

A vibrant, colourful coleslaw

2 carrots, and an equal amount of red cabbage and celeriac
1 small red onion
2 tbsp mayonnaise
2 tbsp yoghurt
Juice of 1/2 a lemon
Parsley, finely chopped

1) Finely slice the onion and mix in 1/2 tsp of salt and 1 tsp sugar. Leave for 10 minutes then squeeze out the juices. This will take away the harsh edge and mellow the onion

2) Slice the red cabbage, carrots and celeriac into regular sized batons, and add the parsley. This mixture will keep for a few days in the fridge without going soggy

3) In a separate bowl, mix the mayonnaise, yoghurt and the lemon juice in a bowl, and season to taste.

When you want to eat the coleslaw, mix the dressing with the vegetables. If you do this too far in advance the veg will lose it's crunch so I'm taking the dressing to work in a separate container! Fussy, moi?

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