The Summer weather in the UK seems to be holding out. So, I thought it would be great to share 3 wonderful salad recipes with you. They’re delicious and healthy but also quick so that means more time outdoors in the sun topping up the tan and soaking up the vitamin D.
SAUERKRAUT SALAD
Sauerkraut means “sour cabbage” in German, and is one of the oldest foods around.
It’s made from fermented green or red cabbage and is high in fibre, vitamin A, vitamin C, vitamin K, and B vitamins. It’s also a great source of iron, copper, calcium, sodium, manganese, and magnesium as well as being rich in probiotics. Probiotics help improve your digestive health because they feed the good bacteria in the human gut.
Traditionally made fermented sauerkraut needs to be refrigerated, and will clearly state on the label that it’s been fermented. Try to avoid the brands that pasteurise their Sauerkraut.
INGREDIENTS
- 1 jar of sauerkraut drained
- 3 large coarsely grated carrots
- 2 granny smith apples cored and diced
- ½ medium diced red onion
- ¼ medium green cabbage shredded (optional)
- Cracked black pepper to taste
- 1 tablespoon apple cider vinegar
- 4 tablespoon olive oil
- 1 tsp coconut sugar (optional)
INSTRUCTIONS
- In a bowl combine the drained sauerkraut, carrot, apple, and onion
- If using cabbage mix this in too
- Add the olive oil, apple cider vinegar, sugar, and pepper to taste
- Mix all together
Tip: the drained liquid from the sauerkraut is potent with live cultures. You can use it in vinaigrettes, drink straight or add to your favourite smoothies.
WILD SALMON SALAD
INGREDIENTS
- 600-700g wild salmon
- 2 bay leaves
- 6 peppercorns
- 1 sprig dill
- 1 red pepper deseeded and chopped
- 1 green chilli deseeded and sliced
- 3 inches cucumber chopped
- 1 garlic clove chopped
- 125ml plain unsweetened yogurt
- 1 head radicchio or any lettuce will do
INSTRUCTIONS
- Put the salmon into a saucepan of cold filtered water
- Add bay leaves, peppercorns, and dill
- Bring to boil, turn off the heat, cool
- Remove salmon, take off the skin, flake the flesh
- Combine red pepper, chilli, garlic, cucumber, and yogurt in a bowl
- Mix in salmon gently
- Serve salmon mix on top of the salad and enjoy
TANGY TIGER PRAWNS
INGREDIENTS
- ½ cucumber peeled and chopped
- 4 large tomatoes chopped
- 2 tbsp groundnut oil
- 3 teasp sesame oil
- 1 green pepper cored, deseeded, and chopped
- 1 fresh red chili, deseeded and chopped
- 6 thin slices of fresh ginger peeled
- 2 garlic cloves finely chopped
- 12 large tiger prawns in shells (cooked or uncooked)
- 1 teasp non-MSG soy sauce
- 6 spring onions thinly sliced
INSTRUCTIONS
- Mix cucumber and tomatoes
- Add to a serving bowl
- Heat oils in a frying pan over high heat
- Add green peppers, chilli, ginger, garlic, and stir
- Add prawns, if cooked they’ll take 2-3mins, if uncooked they’ll take 4-5mins
- Stir vigorously to ensure all coated in oil/spices
- Arrange prawns on top of the salad
- Garnish with spring onions
These are just some of the healthy delicious recipes from my signature B-FIT 21 DAY WEIGHT LOSS PLAN which guarantees you’ll lose 8-14 lbs or a dress size in 21 days !!!
