Scrumptious Spring Salads

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Eating healthy these days can be such a challenge, especially with time being a precious commodity! These easy-to-make salads are an excellent option for lunch or dinner any time of the week.

MEDITERRANEAN SALAD
This refreshingly light, and nutritious tuna salad is the perfect addition to your dinner and takes only 15 minutes to make.

Ingredients (4 servings)
2 cans light tuna in water, drained
1 can borlotti/pinto beans, drained
1 head of lettuce
1 cup red cabbage
1 cup cherry tomatoes
3 tbsps olive oil
2 tbsps freshly squeezed lemon juice
½ tsp lemon zest
¼ tsp salt
¼ tsp ground black pepper

Preparation
Thoroughly wash your lettuce and cabbage before spinning dry in a salad dryer and coarsely chopping them before placing them in a large salad bowl.
Top it off with halved cherry tomatoes and the pinto beans.
In a separate bowl combine the olive oil, lemon juice, lemon zest, salt and pepper to make a light and refreshing salad dressing.
Drizzle half the mixture over the drained tuna chunks so it may absorb the dressing, reserving the rest to be drizzled over the salad as per taste.
Top the salad with the tuna and toss before serving.

BABY SPINACH AND PEAR SALAD
Salty, sweet and tangy – this salad has all the flavours to make it a favourite for the whole family and possibly when entertaining friends too.

Ingredients (4 servings)
1 packet baby spinach
2 ripe pears
1 cup pecans
1/2 cup feta cheese
2 tbsps dried cranberries
2 tbsps olive oil
2 tbsps freshly squeezed lemon juice
¼ tsp salt
1/2 tsp ground black pepper

Preparation
Wash and dry the baby spinach in a salad dryer.
Wash, core and slice the pears before placing it in a large salad bowl with the baby spinach.
Lightly toast the pecans in a hot pan and allow them to cool.
Add the cranberries, crumbled feta and cooled pecans to the salad.
Combine the olive oil, lemon juice, salt and pepper in a small bowl and drizzle over the salad. Toss the salad well and enjoy!

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