Simple spring salads

Mon, 16th Mar 2015

Helen James

Often the simplest things are the most delicious. Here are three very simple salads, each one a stand-alone meal but equally good as an accompaniment to your favourite dish. There’s a humble yet tasty tomato and basil salad, a vitamin packed beet and radish salad and super greens with a sweet honey vinaigrette.

Helen James


TOMATO & BASIL

The tomato is the star of the show here so mix different kinds together to give this salad varying texture and colour. Go for yellow, orange and even purple varieties to really keep it interesting!


Ingredients

  • 1 lb assorted tomatoes
  • Handful fresh basil leaves (torn)
  • 1 clove of garlic (finely sliced)
  • 1 tsp sugar
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • Salt and pepper to taste

Method

  1. 1. In a cup add the sugar to the vinegar and stir until dissolved.
  2. 2. Throw all the ingredients into a bowl, drizzle over the dressing and olive oil and toss.
  3. 3. Leave to marinate at room temperature for 2-3 hours.
  4. 4. Serve up on a plate and add salt and pepper to taste.

Helen James


BEET & RADISH WITH CITRUS VINAIGRETTE


Beets are full of vitamins and minerals that support the body’s detoxification process. Here I’m teaming them with radishes that I’ve dressed in a fresh citrus vinaigrette. Colourful and lively, this salad is perfect for spring. If you find that beets are too earthy of a flavour, try the yellow or golden varieties as they are milder than the red. Team with fish or warm goats cheese to make this into a main meal.


Ingredients

  • 1 small bunch radishes (washed and trimmed)
  • 4 fresh beetroots (washed, peeled and trimmed)
  • Fresh watercress or sprouts (optional)


Citrus Vinaigrette


Ingredients

  • 2 tbsp fresh squeezed orange juice
  • 1 tsp Considered Wholegrain Mustard with Horseradish
  • 2 tbsp cider vinegar
  • 2 tbsp honey
  • 2 tbsp olive oil

Method

  1. 1. Thinly slice the beets and radishes on a mandolin or in a food processor with the slicing disc and add to a bowl.
  2. 2. In a separate bowl add all the vinaigrette ingredients and whisk together until combined.
  3. 3. Pour the dressing over the beets and radishes and toss until coated.
  4. 4. Serve up on a plate and add amaranth sprouts to decorate.

Helen James


SUPER GREENS SALAD WITH HONEY VINAIGRETTE


My super greens salad is a great pick me up packed with vitamins A, C, K, folic acid, calcium, iron and antioxidants. Healthy and delicious, this salad is made even better with a coating of sweet honey dressing. Team with avocado or oily fish to make it a complete meal.


Ingredients

  • Handful rocket
  • Handful baby spinach
  • 1 bunch asparagus (ends trimmed and blanched)
  • ¼ cucumber (sliced)
  • Handful sugar snap peas or mangetout
  • Fresh watercress or sprouts (optional)

Honey Vinaigrette


Ingredients

  • ¼ cup olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp honey

Method

  1. 1. Chop the blanched asparagus and add to a bowl with the rocket, spinach, cucumber and peas.
  2. 2. In a separate small bowl add all the vinaigrette ingredients and whisk together until combined.
  3. 3. Pour the dressing over the greens and toss until coated.
  4. 4. Serve up on a plate and add watercress or sprouts to decorate.

Helen James

Let me know if you make this and how you get on #consideredbyhj


Considered by Helen James is available at selected stores


Products used: Sanford Dinner Plate3540126 Sanford Side Plate3540128 Cutlery Set3541109 Sanford Cereal Bowl3540127 Considered Wholegrain Mustard3520107