This time of year, I love returning to food that feels fresh, flavorful, and truly enjoyable. These three salads are simple to make, full of flavor, and perfect when you want food without a second thought.
They’re filling, easy to put together and packed with healthy ingredients, quality protein and delicious dressings. Let me know what you try first!
Enjoy,
Jess H
Smoked salmon cucumber salad
Bright, refreshing and ready in just 10 minutes!
Crunchy cucumbers, smoked salmon and nutritious herbs come together quickly in this colorful salad. Tossed in a creamy Greek yogurt ranch dressing, every bite is an explosion of freshness. Garnish with pine nuts, a little olive oil or sprinkle with capers for a delicious and easy dish.
Time to make: 10 minutes
Serves: 2
Ingredients:
Salad:
- 2–3 Lebanese cucumbers, thinly sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons chives, sliced
- 100–150g smoked salmon, coarsely chopped or cut into bite-size pieces
- Pinch of sea salt
- ¼ red onion, thinly sliced (optional)
Sauce:
- ½ cup Greek yogurt
- 1 tablespoon of olive oil
- 1 tablespoon of lemon juice
- 1 small clove of garlic, minced
- Salt and pepper, to taste
- 1 teaspoon Dijon mustard (optional)
Method:
First make the dressing. Whisk together the Greek yogurt, olive oil, lemon juice, garlic, Dijon mustard and salt. If you prefer a thinner consistency, add water or milk of your choice.
Next, assemble the salad. In a large bowl, combine the cucumbers, onion, herbs and smoked salmon. Toss gently with the dressing until everything is well coated.
Top with extra herbs, a crack of black pepper and a drizzle of olive oil. Optional: sprinkle with toasted pine nuts or capers for a salty, crunchy finish. Serve and enjoy.
Creamy Caesar Salad
Who can resist the combination of crunchy croutons, juicy lettuce and creamy dressing?
Caesar salad is easy to combine for classic flavors and nutrition. Roasted chickpeas provide a boost or protein, while crunchy sprouts and chives add micronutrients. Complete with your choice of protein source: poached chicken, tuna, crispy salmon, or my favorite: poached eggs.
Time to make: 30 minutes
Serves: 2–3
Ingredients:
Salad:
- 3 slices of sourdough bread, cut into small pieces
- 1 400 g (14.1 oz) tinned chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- 3 eggs
- 1 head romaine/cos lettuce, washed and coarsely chopped
- ½ cup chopped chives
Sauce:
- ⅓ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon of lemon juice
- 1 clove garlic, chopped
- 4 anchovies
- ½ cup Parmesan cheese
Method:
Preheat the oven to 400°F/200°C. Line a tray with baking paper.
Spread the chickpeas and pieces of sourdough in the pan. Add the extra virgin olive oil and sea salt. Use a spoon to mix the ingredients together, then spread evenly across the tray to make a layer (this ensures the bread and chickpeas toast evenly). Bake in the preheated oven for 15 minutes or until golden and crispy.
To cook your eggs, heat a small pot of water to boiling. Gently add the eggs and boil for 8 minutes. Then remove the eggs from the water and place them in an ice bath to cool. Peel, cut in half and set aside.
To make the creamy dressing, combine all the ingredients in a small blender or food processor. Mix until smooth and sprinkle with sea salt and black pepper.
To assemble your salad, place the torn lettuce in a large mixing bowl. Add the chives and pour over the dressing. Toss well to coat. Add the chickpeas and croutons and toss again. Divide the serving bowls and add the sliced egg on top. Grate a little extra parmesan, if you like.
Salad with corn, avocado & grilled chicken
Dinner in just 30 minutes? Yes, please!
This delicious salad is fuss-free and packed with the nutrients your body loves, like quality protein and healthy fats. This vibrant salad combines charred sweet corn, grilled chicken, and avocado for a hearty lunch or dinner. Herbs and Greek yogurt create a light, refreshing and smooth dressing. Swap the chicken for grilled halloumi if you’re looking for a vegetarian option.
Time to make: 30 minutes
Serves: 2–4
Ingredients:
- 2 ears (about 320 g) of sweet corn
- 4 spring onions
- 1 jalapeño
- 1 (200g) chicken breast, cut in half
- 3 tablespoons (45 ml) olive oil
- 100 g crumbled feta cheese
- ⅓ cup (80g) Greek yogurt
- 2 tablespoons (30 ml) lemon juice
- 1 clove garlic, chopped
- 2 tablespoons fresh chives, finely chopped
- ¼ cup chopped fresh parsley (about 10g)
- 1-2 tablespoons of water
- 1 head romaine/cos lettuce, chopped
- 1 avocado, sliced
- Salt and pepper, to taste
Method:
Heat a grill or grill pan over medium-high heat. Brush the corn, green onions and jalapeño with olive oil and season with salt and pepper.
Cook the green onions and jalapeño for 5-6 minutes, turning until lightly charred. Roast corn for 8-10 minutes, turning occasionally, until tender and browned in spots. Leave aside to cool.
Grill the chicken for 6-8 minutes on each side or until cooked through. Let rest for a while and then slice.
For the dressing, mix Greek yogurt, lemon juice, garlic, chives, parsley, and 1 tablespoon water. Chop the roasted jalapeño and mix it in. Add more water if needed to loosen. Season with salt and pepper to taste.
Stand the corn upright and cut off the kernels with a sharp knife.
To assemble, toss the lettuce with half the dressing. Top with grilled corn, green onions, sliced chicken and avocado. Grate the feta on top and pour over the rest of the dressing.
