Tag Archives: summer salad

Beetroot, Orange & Goat’s Cheese Salad

This simple, light and delicious – an ideal special lunch for these hot summer days!

Ingredients:

1 cup of mixed salad leaves

4 medium sized beetroot

Celtic sea salt

Ground black pepper

4 oranges peeled and cut into 8 wedges

125 g of goat’s cheese

1 pomegranate deseeded

Dressing:

125 ml extra virgin olive oil

2 tablespoons red wine vinegar

Method:

Preheat the oven to 200C or 400F gas. Scrub the beetroot thoroughly and pat dry. Place the beetroot on a foil covered tray and sprinkle with salt and pepper. Then cover the beetroot securely in the foil and bake for 1 3/4 hours or until the beetroot is tender when pierced with a fork. Allow it to cool then cut it into 8 wedges.

Mix the olive oil and vinegar well in a small bowl.

Divide the orange and beetroot wedges and salad leaves among four plates and then crumble and spread the goat’s cheese evenly. Drop some of the pomegranate seeds on to each of the plates as above.

Drizzle each with dressing and serve.

Serves 4        Preparation time 20 minutes extra for cooking.

Watermelon and Grapefruit Summer Salad

This simple little summer salad is quick and easy to prepare and so very good for you. It is light and easy on your digestion – ideal for including in your healthy eating program.  It truly is one of our favourites.

Ingredients”

2 cups of seedless watermelon cut into cubes

2 cups of ruby red grapefruit peeled, skinned and cut into cubes

1 ripe but still firm avocado

½ cup of bamboo shoots

½ cup mung beans

¼ cup mint leaves

Method:

Place watermelon cubes, grapefruit cubes, bamboo shoots, mung beans and ¾ of the mint leaves into a salad bowl. Peel and slice avocado into slices and then size them to match the watermelon and grapefruit. Gently toss and mix together.

You will find it will make its own dressing – the juice of the watermelon and grapefruit combine, so it is not necessary to add extra unless you have a favourite you would like to use.

Garnish the top of the salad with the balance of the mint leaves.

Serves 4           Preparation time 10 minutes.

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