Ramadan is coming up and everybody is looking for some food inspiration. During this month we often complain about our post iftar food babies due to the overload pizza’s, snacks, soup, and carbs we take in. To avoid the bloated feeling after iftar, we will be sharing 5 healthy and tasty salads to prepare!
1. Prawn Salad with Lime and Chilli Dressing
- 1 large carrot, coarsely grated
- Some lettuce
- 100 g snow peas, finely shredded
- 1 bunch fresh coriander, leaves picked
- 40 g roasted unsalted cashew nuts, roughly chopped
- 600 g cooked king prawns, peeled
- zest of ½ lime
- juice of 1 lime
- 2 tsp olive oil
- 1 tsp finely chopped fresh chilli
- 1 tsp caster sugar
- Salt and pepper
- To make the dressing, put the lime zest, juice, oil, chilli, caster sugar, salt and pepper in a small bowl. Whisk to combine.
- To make the salad, put lettuce, carrot, snow peas, coriander, cashews and prawns in a large bowl. Toss to combine.
- Put the dressing over your salad and serve immediately.
2. Caprese salad with avocado
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 2 thin-sliced chicken breasts
- Salt and black pepper
- 6 cups chopped romaine lettuce
- 6 ounces fresh mozzarella
- 1 cup cherry tomatoes, halved
- 1 avocado, halved and diced
- 1/4 cup basil leaves
- To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.
- Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine. Serve immediately.
3. Tomato pesto pasta salad