Spring Salads

Recently we had a small gathering at our home with snacks and a BBQ with salads to follow.

I wanted to make some nice fresh salads that were gluten & dairy free but still nutritious and tasty.

Somehow I missed taking pictures after I made them or when I went to put them out for everyone to enjoy…. But grabbed a quick pic the next day when I was eating leftovers. So the pics probably don’t do them justice but they were still delicious!

Potato Salad

• 2 kg bag of red potatoes, slice before boiling

• 1 tablespoon of Pink Himalayan salt

• ¼ cup of Olive oil

• 1/3 cup of flat leaf parsley

• ½ cup of sliced celery or 3 stalks, thinly sliced

• 2 tablespoons of fresh lemon juice

• Rind from one lemon

• 2 tablespoons of Dijon mustard

• 1 tablespoon of whole mustard seeds

• I tablespoon of garlic infused oil

• Pepper to taste

Bring potatoes to boil, reduce to simmer for 4-6 minutes (test with fork), put aside

Place everything else expect the celery into the blender/food processor until combined to a dressing.

Combine potato, celery and dressing in boil. Enjoy!

Pineapple Cucumber Salad

• 1 Large pineapple or 2 small ones, diced

• 1 continental cucumber, diced

• Juice of 2 limes

• Rind of limes

• 1/2 cup of coriander

• Option for salt/pepper

Dice pineapple and cucumber, prepare coriander as you like, I prefer larger pieces, add all together in bowl, done!

Quick bean salad

• 2 tins mixed beans

• 1 tin chickpeas

• Cherry tomatoes (either whole or cut in half)

• 1 continental cucumber, diced

• 1 tablespoon Olive oil

• 2 tablespoons lemon juice

• Olives (optional)

• Feta (optional)

Combine and enjoy! I’ve added Olives before and it’s delicious but not essential