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Head to the Greek Islands With Lyndi’s Loaded Greek Salad This Summer!

Head to the Greek Islands With Lyndi’s Loaded Greek Salad This Summer!

Lyndi Cohen | February 24, 2019

 

This loaded Greek salad is one of my favourite recipes to whip up because it’s just so simple.

I often have all of these ingredients in the fridge, so it’s easy to make and it’s so beautiful that it’s great for entertaining.

I’ve used parsley but feel free add any fresh herbs that tickle your fancy. Basil, oregano, dill and mint would be wonderful too.

Chickpeas are one of my favourite ingredients. If you’re looking after your heart health, need more fibre or have diabetes, then this is a really great salad because the chickpeas provide a wonderful source of slow-burning energy. It’s also naturally gluten-free if that’s what you’re looking for.

I think it looks really beautiful when you keep the ingredients separate if you’re entertaining. Just before serving, you can break up the feta and toss with balsamic vinegar and extra virgin olive oil.

My loaded Greek salad is a great salad for meal prep as it will last in the fridge for several days. If you drain the tomatoes (just put them in a colander for a few minutes), it’ll last even longer.

If I’m making it in Autumn I also add pomegranate seeds. Alternatively, you can add kalamata olives. Both combinations are so wonderfully yum. I also think adding some toasted seeds like pepitas or sunflower seeds would be a great addition to boost the nutrition of this dish.

Have fun with this recipe and make it your own this summer.

 

Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins

This recipe serves 8 people as a side.

 

Ingredients

1 continental cucumber, chopped
2 punnets cherry tomatoes, quartered
200g Greek feta
½ cup parsley, chopped
½ red onion, thinly sliced
1 cup of cooked chickpeas, drained well
1 tbsp balsamic vinegar or balsamic glaze
1 tbsp olive oil
1 pinch salt
1 pinch black pepper

 

Method

1. Add all ingredients in a large serving bowl. Keep feta in a wedge.

2. To serve season with salt & pepper, break up the feta and toss ingredients with balsamic vinegar (and/or balsamic glaze) and extra virgin olive oil.

 

Find more fabulous recipes, health advice and more on Lyndi’s website.

 

Share your favourite salad creations with us on Instagram with #myTWC.

 

Head to the Greek Islands With Lyndi’s Loaded Greek Salad This Summer!

Lyndi’s Loaded Greek Salad

Lyndi Cohen | February 24, 2019

 

Prep time: 10 mins
Cook time: 0 mins
Total time: 10 mins

This recipe serves 8 people as a side.

 

Ingredients

1 continental cucumber, chopped
2 punnets cherry tomatoes, quartered
200g Greek feta
½ cup parsley, chopped
½ red onion, thinly sliced
1 cup of cooked chickpeas, drained well
1 tbsp balsamic vinegar or balsamic glaze
1 tbsp olive oil
1 pinch salt
1 pinch black pepper

 

Method

1. Add all ingredients in a large serving bowl. Keep feta in a wedge.

2. To serve season with salt & pepper, break up the feta and toss ingredients with balsamic vinegar (and/or balsamic glaze) and extra virgin olive oil.

 

Find more fabulous recipes, health advice and more on Lyndi’s website.

 

Share your favourite salad creations with us on Instagram with #myTWC.

 

 

Toasted Almond Mango Salad with Sweet Chilli Dressing

Toasted Almond Mango Salad with Sweet Chilli Dressing

Lyndi Cohen | January 24, 2019

Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

 

Ingredients

⅓ cup flaked almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli 
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
½ red onion, sliced
½ cup extra virgin olive oil
¼ cup sweet chilli sauce
¼ cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt

 

Method

1. Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.

2. Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.

3. In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.

4. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).

5. Add the almonds and dress the salad just before serving for the best result.

 

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 10-12 as a side

 

Share your summer salad creation with us on Instagram with #myTWC

Find more fabulous recipes, health advice and more on Lyndi’s website.

Toasted Almond Mango Salad with Sweet Chilli Dressing

Step into Summer Flavour with this Toasted Almond Mango Salad + Sweet Chilli Dressing

Lyndi Cohen | January 24, 2019

Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

 

Ingredients

cup flaked almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli 
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
½ red onion, sliced
½ cup extra virgin olive oil
¼ cup sweet chilli sauce
¼ cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt

 

Method

1. Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.

2. Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.

3. In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.

4. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).

5. Add the almonds and dress the salad just before serving for the best result.

 

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 10-12 as a side

 

Find more fabulous recipes, health advice and more on Lyndi’s website.

Share your summer salad creation with us on Instagram with #myTWC

 

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