I love this egg salad with olives, beetroot, tomato and cucumber because it makes a change to not have a leafy salad. Feta cheese also goes well.
I love baked avocado, especially with eggs and salad! You can cut a slice from the under side of the avocado to keep it level, really useful if doing eggs, but I used some foil to keep them level.
The salmon is dressed with herbs, especially parsley, and lemon, the salad includes spinach and tomatoes and the samphire adds a seaside vitamin boost to the dish!
Tomato salad with lunch today but extra special as I grew the tomatoes! We have had a rather gloomy and wet summer so I have been waiting what feels like an age for the tomatoes to ripen, but at last, in September, they are ready! I have big plans for chutney next!
This salad has all the odds and ends that needed eating up; avocado, pastrami, beetroot, sprouted beans, tomatoes, spinach, lettuce, pea shoots, mayonnaise, pepper and paprika.
Lunch today was a simple chicken and spinach salad, quick, easy, full of flavour and very filling. I cooked the chicken in foil in the oven with some ground black pepper and a few dried mixed herbs, it stayed moist and didn’t leave any washing up. I sliced it and put it on top of the spinach with some cucumber. I used 80g of spinach and cucumber and 245g of skinless chicken breast.