Read the latest monthly newsletter... CLICK HERE

easy peasy summer salad recipes

its bbq weather.. 

in need of some summer salad recipes ?

Hi lovelies, as the gorgeous hot weather is heading our way this weekend I thought I would share with you all two of my favourite go to speedy dishes. These summer salad recipes will be perfect to make ahead of time and best of all, as they don’t need any cooking at all, throwing them together in minutes with no hot stove needed, will save you from melting away in a hot kitchen too.

I love to make lots of veggie side dishes with our family meals but sometimes it can be more work preparing loads of veggies than slamming a chicken on the bbq can’t it.  I use these recipes alot and as they have been on repeat for several weekends already this summer I thought I should share with you gals so let me know what you think.

On another note, keeping ourselves hydrated in the hot weather is also very important as we all know (and that doesnt mean upping the vino ladies !!) I am talking water, water and more water but I find the taste of water can become pretty boring after a while can’t it, so here’s an idea for you… making different types of chilled herbal teas can be a great alternative, you can play around with the flavours and as they aren’t laced with sugar like a cordial, fresh juice or squash are, they are pretty healthy for all the family, the milky chai is very popular with my crowd. If you fancy giving them a try then check out my post on herbal coolers for some inspiraiton.

Have a gorgeous weekend lovelies and as ever do leave a comment on how you got on trying my receipes xo💕

🥕And if you feel in need of some more ideas to go with your bbq this weekend then head over to my recipe section here.

seriously easy summer salad recipes

Before you scroll past this recipe here me out !! This may seem like a bonkers idea but if you have never tried Cerviche I really recommend you give it a go. I was so surprised the other weekend when I made it for myself as an alternative to the bbq meat the family were eating and instead I found that they all ate mine and not the meat, go figure ?? Anyway I thought well, if it gets past three fussy teenagers its definitely a winner to sharing with you all. As the lime juice gently marinates and cooks the fish you are left with a fresh, meaty textured dish which is not nearly as fishy as you might think and is so light and fresh and goes with just about any salad. It is also great left over the next day too.

Cerviche

Yields4 Servings

Ingredients
 500 g firm white fish (I like haddock, cod and pollack) skinned and diced
 6 - 8 limes, juiced (it really is worth using fresh)
 1 red onion, sliced into strips
 2 -3 red chillies, finely diced (go easy if you don't want it to taste too spicy 🌶)
 2 - 3 tomatoes, chopped into 2cm pieces
 generous bunch of coriander, chopped
 2 tbsp extra virgin olive oil
Optional
 grated zest of lime to serve

1

Pop the diced fish, lime juice and sliced red onion into a generous flat based glass or ceramic bowl (it is not good to marinade this in a metal dish due to the reaction with the lime juice), toss everything together so all the fish is totally coated in lime and preferable submerged under the lime juice if possible. Cover and pop it in the fridge for 1-2 hrs. The lime juice will slightly cook the fish, it is so clever !!

2

While you are waiting for the fish to work its magic prepare the other ingredients. After 1-2 hrs check on the fish and if it has turned white and firmed up then it is ready to use. If it is still raw in parts give it another toss in the lime, cover and pop back in the fridge for a bit longer.

3

Once the fish has completely marinaded and turned opaque drain it from the lime juice (you can remove the onions at this point too if you prefer but I like to leave them in the final salad). Add the chopped chillies, tomatoes and coriander and gently stir everything together with the extra virgin olive oil.

4

Season with some salt and the lime zest and then your Cerviche is ready to serve. It will happily store in the fridge for several hours or more.

5

This serves about four people but would feed more if eaten along with a selection of other salads which is how I usually eat it.

You could also serve it with crunchy bread for a light lunch with a fresh green salad to go with it.

Ingredients

Ingredients
 500 g firm white fish (I like haddock, cod and pollack) skinned and diced
 6 - 8 limes, juiced (it really is worth using fresh)
 1 red onion, sliced into strips
 2 -3 red chillies, finely diced (go easy if you don't want it to taste too spicy 🌶)
 2 - 3 tomatoes, chopped into 2cm pieces
 generous bunch of coriander, chopped
 2 tbsp extra virgin olive oil
Optional
 grated zest of lime to serve

Directions

1

Pop the diced fish, lime juice and sliced red onion into a generous flat based glass or ceramic bowl (it is not good to marinade this in a metal dish due to the reaction with the lime juice), toss everything together so all the fish is totally coated in lime and preferable submerged under the lime juice if possible. Cover and pop it in the fridge for 1-2 hrs. The lime juice will slightly cook the fish, it is so clever !!

2

While you are waiting for the fish to work its magic prepare the other ingredients. After 1-2 hrs check on the fish and if it has turned white and firmed up then it is ready to use. If it is still raw in parts give it another toss in the lime, cover and pop back in the fridge for a bit longer.

3

Once the fish has completely marinaded and turned opaque drain it from the lime juice (you can remove the onions at this point too if you prefer but I like to leave them in the final salad). Add the chopped chillies, tomatoes and coriander and gently stir everything together with the extra virgin olive oil.

4

Season with some salt and the lime zest and then your Cerviche is ready to serve. It will happily store in the fridge for several hours or more.

5

This serves about four people but would feed more if eaten along with a selection of other salads which is how I usually eat it.

You could also serve it with crunchy bread for a light lunch with a fresh green salad to go with it.

Cerviche

This salad is so easy and takes minutes to throw together. For anyone who has never tried raw beetroot, I hope you may be surprised to find how sweet and tasty it is, particularly at this time of the year when they are small and packed with flavour and loaded with antioxidants – beetroots really are a natural superfood and you will feel they are doing you good as soon as you taste them (but in a good way 😉). You could add in loads of other ingredients to this recipe for example, slivers of carrots and courgette, fennel, peppers, steamed asparagus… just go for it !

Beetroot and Spinach Salad

Yields5 Servings

Ingredients for the salad
 2 medium sized organic beetroot (raw)
 80 g fresh young spinach leaves
 8 fat radishes
 2 x 150g packs of shelled edamame beans (you could use shelled broad beans lightly steamed)
 bunch of winter savoury (which has a lovely peppery taste) but if you don't grow it watercress will be great here too
 you could also add slivers of fresh fennel, steamed asparagus or snap peas
Ingredients for the dressing
 3 - 4 tbsps quality olive oil
 1 tbsp apple cider vinegar
 1 tbsp balsamic vinegar
 1 tbsp honey
 generous pinch of quality salt (pink himalayan or malden salt would be good)

1

Peel the beetroots with a carrot peeler to remove the outer layer. Then peel the whole beetroot into slivers (its a bit messy so if you don't want pink fingers later then wearing gloves would be a good idea !).

2

Slice the radishes and rinse the fresh edamame beans and pat them dry.

3

Pop your vinegrette ingredients into a jam jar and give everything a good shake. Adjust the taste if you feel it needs a bit more of one thing or another.

4

Then just mix everything together in a bowl making sure the whole salad is coated well with dressing.

5

Note:- My Red Vinegrette (found in my Tasty Tips Section) is also yummy on this salad too if you are after something a bit more spicy.

Ingredients

Ingredients for the salad
 2 medium sized organic beetroot (raw)
 80 g fresh young spinach leaves
 8 fat radishes
 2 x 150g packs of shelled edamame beans (you could use shelled broad beans lightly steamed)
 bunch of winter savoury (which has a lovely peppery taste) but if you don't grow it watercress will be great here too
 you could also add slivers of fresh fennel, steamed asparagus or snap peas
Ingredients for the dressing
 3 - 4 tbsps quality olive oil
 1 tbsp apple cider vinegar
 1 tbsp balsamic vinegar
 1 tbsp honey
 generous pinch of quality salt (pink himalayan or malden salt would be good)

Directions

1

Peel the beetroots with a carrot peeler to remove the outer layer. Then peel the whole beetroot into slivers (its a bit messy so if you don't want pink fingers later then wearing gloves would be a good idea !).

2

Slice the radishes and rinse the fresh edamame beans and pat them dry.

3

Pop your vinegrette ingredients into a jam jar and give everything a good shake. Adjust the taste if you feel it needs a bit more of one thing or another.

4

Then just mix everything together in a bowl making sure the whole salad is coated well with dressing.

5

Note:- My Red Vinegrette (found in my Tasty Tips Section) is also yummy on this salad too if you are after something a bit more spicy.

Beetroot and Spinach Salad

your life is an autobiography

write with abundance & don’t be afraid to edit often !

#webofgoodness

SIGN UP TO MY NEWSLETTER

we respect your privacy
follow me @webofgoodness

2 Comments

  1. G St L Helena

    These salads sound lovely and definitely inspiring. I’m going to give them a go. Thank you for the inspiration.

    Reply
    • Webofgoodness

      thanks so much Helena, they are super quick and easy to put together so let me know how you get on ! 💕 xo

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *