salad bowl

Apr 272016
 

Salad Bowl: Quinoa & Prawn Salad

 

When I want to put together a well-balanced salad fast, I make myself a quick salad bowl using a mix of pre-cooked leftovers and raw ingredients which I usually have washed and ready to cut. Instead of following a recipe, I simply follow my instinct.

 

Organising the salad ingredients into segments in the bowl which I plan to eat from helps me to create a well-balanced salad and ensures that the portion size is correct so that there is no waste.

 

This is a salad bowl I made recently using leftover grilled prawns and quinoa plus freshly cut lettuce, avocado and tomatoes. I like placing a dollop of yogurt or some kind of dip in the center and scatter a few chopped nuts or seeds on top. Leftovers are often well-seasoned, so I don’t always add a dressing. If I do, it is usually a drizzle of extra virgin olive oil, balsamic vinegar and sea salt.

 

To learn more, have a look at my Tutorial: How to Use Leftovers to Make a Quick and Delicious Salad Bowl.

 

QUINOA AND PRAWN ‘SALAD BOWL’

 

All ingredients should be cut into bite-size pieces.

Quantities depend on what you have in the house.

Make ingredient substitutions as you see fit.

 

Ingredients:

2-3 cooked jumbo prawns per person

Cooked quinoa

Lettuce

Tomatoes

Avocado

Greek yogurt (or any other dip)

Chopped pistachio nuts (or any other nuts or seeds)

 

Directions:

  1. Cut your jumbo prawns into 3-4 pieces and place and place in 1/5 of your salad bowl.
  2. Fill the remaining 4/5 of your salad bowl with equal amounts of shredded lettuce, chopped tomatoes, cooked quinoa and diced avocado (see image above).
  3. Place a good dollop of yogurt or other dip in the center.
  4. Scatter some nuts or seeds on top of the yogurt.
  5. If desired, drizzle some extra virgin olive oil, balsamic vinegar and sea salt on top of your salad.
  6. Serve.
  7. To eat, mix all the ingredients together and start chomping!

 

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Feb 112016
 

Tuna and Avocado Salad Bowl

 

My ‘Salad Bowl’ series is a way for me to show you how I make quick and versatile salads for myself using a mixture of leftover ingredients and fresh ingredients.

 

My Salad Bowl recipes are meant more as an inspiration for you to explore in your own fridge and pantry rather than a strict recipe to follow. They are utterly satisfying, delicious and super easy to make. And once you get the hang of how to proportion your salads, making a hearty delicious and well-balanced salad will become second nature.

 

As a tip, I find that it helps to keep a week’s worth of fresh raw vegetables washed (but not cut) and ready to use in the refrigerator.

 

I usually present the Salad Bowl with all the ingredients clearly visible (see the images above) and then toss it just prior to eating.

 

To learn more, have a look at my Tutorial: How to Use Leftovers to Make a Quick and Delicious Salad Bowl.

 

 

TUNA and AVOCADO ‘SALAD BOWL’

 

All ingredients should be cut into bite-size pieces.

Quantities depend on what you have in the house.

Make ingredient substitutions as you see fit.

Ingredients:

Tinned or jarred tuna, drained

Avocado, ripe

Carrots

Lettuce

Tomatoes

Mature cheddar cheese, diced or crumbled

Greek yogurt (or any other dip)

 

Dressing Ingredients:

Extra virgin olive oil

Balsamic vinegar

Sea salt

 

Directions:

  1. Drain your tuna and use a fork to break it up into a bowl. Add a little olive oil and sea salt to season, and mix well.
  2. Chop the carrots, lettuce, tomatoes and avocado into bite-size pieces.
  3. Chop or dice the cheese.
  4. In a bowl, put an equal amount of tuna, chopped vegetables and cheese, keeping the ingredients separate (see image above).
  5. Put a dollop of Greek yogurt (or any other dip) in the centre. Nuts or seeds can be scattered on top of the yogurt, if desired.
  6. Drizzle some extra virgin olive oil, balsamic vinegar and sea salt over the salad and serve.
  7. To eat, mix all the ingredients together and start chomping!

 

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