KAVALLA CORN SALAD

corn kernals canned
preserved artichokes cut into quarters
cherry tomatoes halved
baby spinach leaves
marinated feta cubed

Dressing:
1 cup fresh basil leaves
¼ cup olive oil
1 clove fresh garlic
2 tablespoons lemon juice

  • Blend dressing ingredients in blender to release aromatic basil oils.
  • Mix salad ingredients together and pour dressing over.

SATAY VEGETABLES

satay-vegetables

broccoli cut into florets
carrot thinly sliced
cauli cut into florets
capsicum thinly sliced
baby corn
celery thinly sliced
butter beans (optional)

Dressing:
2 tablespoons ginger
1 clove garlic
peanut butter 1 tablespoon
coconut milk 1 tin
olive oil/ tamari
curry powder 2-3 tablspoons
brown sugar ¼ cup

  • Prep veges blanching broccoli and cauliflower only.
  • Make dressing by heating ginger and garlic in small pan until aromatic then adding remaining ingredients.
  • Keep in a bottle and add just before serving.

PINEPPLE THAI SALAD

pineapple-thai-salad

pineapple peeled and cored
lenanese cucumbers
red onion thinly sliced
watercress
red chilli

Dressing:
fresh lime or lemon juice
soy sauce
sugar
chilli sauce
fresh mint

MUSHROOM AND BUTTER BEAN SALAD

20-30 mushrooms button or small
2 cloves garlic
small piece fresh ginger
1 tablespoon lemon pepper
2 tablespoon olive oil
2 red capsicum
1 bunch of english spinach or baby spinach
1 tin butter beans

Dressing:
¼ cup soy sauce
2 tablspoons red wine vinegar

  • Saute mushrooms in olive oil, pressed garlic,grated fresh ginger and lemon pepper.
  • Slice red capsicum into long strips and add to salad bowl with english spinach.
  • Drain butter beans and add to the salad bowl.
  • Add mushroom mix to the salad bowl and gently stir through
  • Mix dressing together and pour over salad

COLOURFUL BEAN SALAD

2 tins four bean mix
2 red capsicum sliced
2 yellow capsicum sliced
2 orange capsicum sliced
2 red onion thinly sliced
2 punnets cherry tomatoes cut in half
1 jar mainated artichole hearts cut into quarters
2 bags spinach leaves

Dressing:
¼ cup olive oil
2 cloves crushed garlic
2 tablespoon red vine vinegar
4 tablespoon good quality tomato chutney