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Posted by on 4 May 2016 | 0 comments

Thrive & shine salads

Salads CG


Crayfish Super Salad
A tender transitional spring salad, combining sweet butternut squash with creamy avocado and plump crayfish, tossed among delicate salad leaves with a full flavoured French dressing. Light yet filling, this salad makes a delicious, nourishing lunch or simple dinner.

Crayfish Super Salad CG




Serves 2

Salad Ingredients
140g cooked and peeled Crayfish
½ a small butternut squash, peeled and cubed
2-3 organic, free range eggs. Hard boiled, peeled and halved.
2-4 small cooked beetroots, sliced
1 small red onion, finely sliced
¼ small red cabbage, finely sliced or grated
6 vine ripe cherry tomatoes or sun dried tomatoes, halved
1-2 small avocados, peeled, pitted and sliced
2 small handfuls watercress
2 handfuls fresh baby leafy salad
2-3 red cos lettuce leaves, chopped or torn

Healthy French Dressing
1 jar with a lid (for shaking to combine ingredients.)
1 garlic clove, crushed or minced
½ tbs. white wine vinegar
3-4 tbs. extra virgin olive oil
1 tsp. Dijon mustard
Juice of ½ a fresh lemon
Pinch of pink Himalayan salt
Cracked black pepper

Method for Salad
1. Peel, cube and boil the butternut squash until tender. Drain and set aside.
2. Hard boil the eggs and set aside.
3. Meanwhile prepare and chop the onion, lettuce, beetroot, red cabbage, avocado and tomatoes.
4. Arrange the leafy greens, cos lettuce, red cabbage, avocado and tomatoes on two plates (or bowls.)
5. Rinse the crayfish and scatter over each salad, along with the butternut squash cubes and eggs.
6. Drizzle over French dressing to taste.

Method for French Dressing
1. Add the white wine vinegar, extra virgin olive oil, lemon juice and Dijon mustard to the jar and shake.
2. Add the salt, pepper and garlic, and shake until the dressing thickens. Add more mustard, garlic and seasoning to taste, if desired.
Smoked Salmon Super Salad
With melt in the mouth smoked salmon on a fresh, peppery salad with sweet and salty flavours, mingled with a zingy lemon dressing. This salad is skin loving, nourishing and full of surprising flavours to tease your taste buds!
Salmon Super Salad CG
Serves 2

Salad Ingredients
100 -150g smoked salmon
mixed salad leaves (pea shoots, dark leafy greens or baby leaf salad)
1.5 tbs. capers
¼ small red cabbage, finely sliced or grated
a few sun dried or slow roasted tomatoes
a few jarred artichokes (in olive oil)
1 small red onion or spring onions, sliced
a few purple or green pitted olives
a few radishes, sliced
4 inch chunk cucumber, sliced into rounds
2 small sticks celery, sliced
generous squeeze of fresh lemon
drizzle of extra virgin olive oil
cracked black pepper

1. On two plates or a bowl arrange a mixture of the above ingredients to build the salad.
2. Dress the salad with a squeeze of lemon, olive oil and pepper.

Katie Hedges

Katie Hedges

Katie is a passionate foodie, aspiring recipe developer and healthy eating expert. Known as The Real Food coach and founder of Thrive & Shine, your way to wellness – health coaching. She created The Real Food Revolution to help men and women escape the diet-trap and experience food freedom to live a vibrant life of wellness! When she’s not holding bespoke coaching sessions, she can be found getting creative in the kitchen, nibbling raw chocolate, taking energetic dance-breaks or walking her little dog Tillybean along the beach on the sunny south coast.
Katie Hedges

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