Mariam Ait Hmeid
Image via MVSLIM
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
1. To make the dressing, put the lime zest, juice, oil, chilli, caster sugar, salt and pepper in a small bowl. Whisk to combine.
2. To make the salad, put lettuce, carrot, snow peas, coriander, cashews and prawns in a large bowl. Toss to combine.
3. 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
1. 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.
2. 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.
3. 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
- 8 ounces of farfalle
- 2 cups fresh basil leaves
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- 2 tablespoons of honey
- Salt and pepper
- 1 garlic clove, peeled
- 1 cup grape tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 3 ounces fresh mozzarella cheese, cut into cubes
- 1 ounce Romano cheese, grated
1. Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a large bowl and let it cool down.
2. Combine basil and next 5 ingredients (through garlic) in the bowl of a food processor; process until smooth. Add basil mixture, tomatoes, and 5 ounces mozzarella to pasta; toss to combine. Top with remaining 5 ounces mozzarella and Romano cheese. Serve immediately.
4. Potato salad
- 4-5 potatoes
- 2 tablespoons of Mayonaise
- 2 tablespoons of mustard
- 1 tablespoon of olive oil
- 1 small oignon (finely chopped)
- salt and pepper
- 1 pot of sweet pickles
- 2 hard boiled eggs
1. Start the potatoes in cold water and bring them to a boil. Salt the boiling water so the salty flavor gets deep down in the potatoes. Once the potatoes are soft, drain off the water and peel off the skins. Chop the potatoes when they are soft; this saves time on the peeling and chopping.
2. Next, mix all the dressing ingredients together. Use your favorite mayonnaise as the base. Finely dice firm refrigerated sweet pickles and add to dressing.
3. Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, and sweet onions. Refrigerate and serve afterwards.
5. Broccoli Salad
- 2 cups of broccoli
- 2 carrots
- Salt and pepper
- Red pepper flakes
- 1 tablespoon of honey
- 1 cup of yoghurt
- Onion flakes
- 1 cup of cashew nuts
1. Chop broccoli and carrots and toast cashew nuts in a pan.
2. In a large mixing bowl, add the carrots, broccoli, pepper and salt, honey, toasted nuts, yoghurt, onion flakes, and red pepper flakes. Stir gently and serve immediately.