Don’t let your salads get left behind as the weather starts to cool this Autumn. You can still enjoy beautiful fresh, vibrant and zesty autumn salad over the next couple of months before we transition to soups!
The best thing about salads is they are so versatile, and they are by no means a side dish only.
This recipe is so quick and easy to make, and you can substitute for whichever kind of protein you prefer, or add in any extra veggies!
For the non-meat eaters, baked tempeh works beautifully in this dish!
It is a perfectly balanced, filling and delicious meal to make if you’re having guests over, going to a BBQ or just for yourself at home!
Simple Autumn Salad Recipe:
1 large cos or iceberg lettuce head
1 large zucchini
2 mango cheeks
1 punnet halved cherry tomatoes
Handful of roughly chopped almonds
1 broccolini bunch
2 organic chicken breasts
Salt & Pepper
Fresh coriander to garnish
Roughly tear up the lettuce into your serving dish, add the tomatoes, capsicum and avocado, and mango then use a vegetable peeler to make zucchini ribbons. Add into your dish then toss together.
For your chicken marinade, pre-heat your oven then simple coat in olive oil, sprinkle with ground turmeric, paprika, salt and pepper, massage into both sides and bake in the oven for approx. 25 minutes (or until cooked through)
While the chicken is baking, lightly steam your broccolini for approx. 5 minutes and roughly shop up the almonds and coriander
Slice cooked chicken into strips and add on top of tossed salad
Sprinkle almonds and coriander on top
Either serve the steamed broccolini on the side or include it into your salad
1/3 cup apple cider vinegar
1 tbsp olive oil
1 tbsp dijon mustard
juice of 1/2 lemon
1 tbsp tahini
1 tsp honey
salt & pepper
pinch of chilli flakes (optional)
-Mix ingredients into a bowl or a jar until well combined and serve!
For more Lunch and Dinner recipe ideas check out HERE!
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