Four quick and easy salad recipes to keep your holiday health

Reflections Ambassador Bec Taylor from The Food Design Studio has again come through with the delicious goods to keep your holidays healthy - but that doesn't mean boring!

Mediterranean pearl cous cous salad

Ingredients:

• 1-2 cups pearl cous cous, cooked as per packet instructions
• 1 can chickpeas, drained and rinsed
• 250g cherry tomatoes, halved
• 1 large zucchini, sliced into thin discs & lightly pan fried in olive oil until charred (or BBQ'd)
• 1 cup pitted kalamata olives, or olives of your choice, drained
• Handful of fresh mint leaves
• Handful fresh parsley, roughly chopped
• Dressing: Olive oil and cracked black pepper

Method

Grab a medium-sized bowl and combine with ingredients and dressing. This salad is a great way to savour fresh herbs.

Potato Salad

Serves: 4 people

Ingredients

• 6 large potatoes of your choice, cubed and boiled until just soft
• 2 spring onions, finely sliced
• 4 large pickles or gherkins, roughly sliced (we love the sweet & sour variety)
• 3/4 - 1 cup mayonnaise of your choice
• Freshly cracked black pepper

Method

Once your potatoes have boiled, combine all ingredients in a large salad bowl or mixing bowl gently folding through to mix well.

Transfer the bowl to the fridge if you prefer a cooled potato salad.

Classic Cos lettuce salad recipe

Ingredients:

• 2 heads of cos lettuce, washed well, and leaves removed from the stems
• 1 large cucumber, peeled using a vegetable peeler
• 250g cherry tomatoes, halved
• 1-2 large avocados, stone & skin removed, sliced into chunks
• 3 slices of sourdough or leftover crusty bread, broken into 2-inch sized chunks and lightly pan-fried in olive oil to form crunchy croutons
• Dressing: Fresh lemon wedges, drizzle of olive oil & cracked black pepper

Method:

Grab your most festive bowl and combine with ingredients and dressing.

Green salad recipe

Serves: 4 people

Ingredients

Salad

• 2 cups mesclun salad or leaves of your choice
• 1/2 large red onion, peeled and sliced thinly into rings
• 1 large avocado, stone removed and sliced into cubes
• 200g cherry tomatoes
• 50g parmesan cheese, grated into thin shards
• Freshly cracked black pepper

Dressing

• Fresh lemon to serve
• A drizzle of good quality olive oil

Method

Arrange the salad leaves on a medium sized platter, plate or shallow bowl, top with the remaining ingredients, layering as you go.

Finish the salad off with a squeeze of lemon, freshly cracked black pepper and a good drizzle of olive oil.

Best eaten immediately.

Looking for more camp recipes?

We have a range of recipes, just perfect for making on your camping holiday. Check out our camp recipe guide here