Don’t get into a lunch rut. Try out our quick and easy no-cook salad recipes to prepare on week nights for your colourful lunch the following day.
Watermelon and Feta Bean Salad
- Feta cheese, crumbled
- Red onion, chopped finely
- Chunks of watermelon
- Butter lettuce, shredded
- Cucumber, diced
- Sweetcorn
- A handful of basil leaves
- Vine ripened tomatoes, sliced
- A tin of mixed beans
- Balsamic vinegar to taste
Mix the lettuce, cucumber, sweetcorn, basil, tomatoes and beans in a bowl. Add the watermelon and sweetcorn, and crumble the feta cheese on top. Add balsamic vinegar to taste.
Celery and Tuna Crunch Salad
- A small tin of tuna
- 3 tablespoons of mayonnaise
- 1 teaspoon of wholegrain mustard
- A good grind of black pepper
- Juice of 1/2 a lemon
- Iceberg lettuce, shredded
- Celery, diced
- A handful of parsley
- Red onion, sliced thinly
Create a bed of lettuce, celery and red onion. Mix together the tuna, mayonnaise, mustard, black pepper and lemon and add to the dish. Sprinkle with parsley.
Fruity Prawn Salad
- Peeled, cooked prawns
- Juice of half a lime
- Juice of half a lemon
- 4 tablespoons extra virgin olive oil
- Half a teaspoon of paprika
- A good grind of pepper
- 2 tablespoon of caster sugar
- 2 mangoes, diced
- 1 avocado, sliced
- 3 spring onions, finely sliced
- A handful of grapes, sliced in half
- A handful of spinach
Mix together the prawns, lemon, lime, oil, sugar, paprika and pepper. Place on a bed of spinach and avocado. Add the mangoes, grapes and spring onions.
Bacon and Blue Cheese Creamy Salad
- A packed of crispy, cooked bacon, crumbled
- 1/2 cup greek yogurt
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 clove garlic finely chopped
- 1/2 teaspoon salt
- 1/2 iceberg lettuce, cut into strips
- 6 radishes, thinly sliced
- 1 avocado
- 2 ounces blue cheese
- 5 vine ripened cherry tomatoes
Mix together the yoghurt, lime juice, oil, garlic, blue cheese and salt. Drizzle over a bed of lettuce and avocado. Add the radishes, tomatoes and bacon.
