Seasonal summer salad

"Enjoy seasonal vegetables in this salad with three different toppings that will make it into a complete meal."
Prep time:
25 min
2 people


55g (2oz) mixed baby salad leaves (including watercress or rocket)
55g (2oz) each radishes and cucumber sliced
55g (2oz) sugar snap peas chopped
8 cherry tomatoes halved
2 spring onions chopped
1 cooked beetroot (not in vinegar) about 115g (4oz) cut into bite-sized pieces
3 tbsp low-fat natural yoghurt
1 tbsp reduced-calorie mayonnaise
2 tsp each finely chopped fresh parsley and snipped fresh chives
Freshly ground black pepper to taste
A few sunflower or pumpkin seeds (optional)
115–150g (4–51/2oz) leftover cooked cold skinless boneless chicken or turkey or cooked cold lean pork cut into strips or pieces
115–150g (4–51/2oz) of tinned tuna in spring water (drained) or cooked cold (skinless) fresh fish fillets such as salmon or mackerel (flaked)
85g (3oz) cooked broad beans (cook for a few minutes until tender then plunge into cold water to keep the colour drain again) or your favourite canned beans drained
2 large hard-boiled eggs cooled shelled and each cut into quarters


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