Healthy Greek Salad

To make a healthy version of a classic greek salad recipe, first dice red onion, then slice and quarter cucumber and halve cherry tomatoes . Top wth crumbled feta cheese, then mix equal parts of fresh torn mint and flat leaf parsley, olive oil, lemon juice and balsamic vinegar and pour over the salad. Finally finish with a twist or two of freshly milled black pepper and sea salt.

To make a more filling version of this salad, try adding a couple of table spoons of puy lentils or butterbeans.

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Healthy Caesar Salad

A caesar salad is one of the most fattening salads you can eat but this is due to the deep fried croutons and going overboard on the cheese, so try making your own healthy caesar salad by making healthy croutons! Start by dry frying small cubes of wholemeal bread in a non-stick pan without any oil. Then, grab some romaine lettuce and cooked chicken or griddled asparagus. Then to make the healthy caesar dressing whisk together lemon, black pepper, olive oil and worcestershire sauce. To serve, finish with a few fresh shavings of parmesan cheese and your healthy croutons. Delicious!

Line Caught Salmon, Asparagus & Avocado Salad

Baked line caught salmon, griddled asparagus, creamy avocado and watercress salad with cucumber yoghurt relish, topped with a sprinkling of seeds.

5 mins prep :: 20 mins cook :: 25 mins total :: 2 servings @ 575 calories per serving :: 6 Weightwatchers points per serving :: one-off wonder

Ingredients:

  • 2 x 150g line caught salmon fillets
  • 1 avocado (sliced)
  • 1 bunch of asparagus
  • 2 handfuls of watercress (washed)
  • 200g fat free yoghurt
  • 1/8 cucumber (diced)
  • 1 tbsp flat leaf parsley (torn)
  • 2 tbsp balsamic vinegar
  • 1 tbsp sunflower seeds
  • 2 cloves of garlic (crushed)
  • 1 tbsp extra virgin olive oil
  • 25 ml white wine
  • Salt
  • Pepper

Directions:

  1. Heat the oven to 200c. Wrap the fish in their own foil parcels adding a splash of white wine and seasoning before sealing the parcels and baking in the oven for about 20 minutes or until the fish is opaque.
  2. Meanwhile, in a small bowl add the diced cucumber to the plain yogurt with 1 tbsp of torn flat leaf parsley and season, setting aside for serving.
  3. On a medium setting, heat the oil in a griddle pan (or frying pan), add the garlic and fry for a minute then add the asparagus with the balsamic vinegar, turning as they brown and cook for about 10 minutes.
  4. Share the sliced avocado and watercress between 2 plates, then when ready add the hot asparagus and salmon fillet, serving with a sprinkling of seeds, the cucumber relish and a splash more balsamic on the avocado.

Health Benefits:

The salmon and seeds are packed with omega 3 fatty acids – the good fats that break down the bad ones and the ones we all need to be eating more of. Together with the asparagus which is a great source of potassium and the watercress which is full of iron, this is an extremely delicious healthy recipe (and that’s without even mentioing the avocado)!