Green Salads
I think it is extremely important to include green salads with meals (as many as possible). By green salads I mean lettuce with loads of different ingredients such as olives, feta cheese, peppers, peas sweetcorn, avocado, tomatoes, cucumbers, carrots and more. The more regularly we serve green salads, the more our children will come to think of them as something that is supposed to be included with every meal, not something only to eat when you are "supposed to eat your greens". Green salads with lots of different ingredients are like vitamin pills but far tastier. Green salads are also like a touch of art with all those wonderful colours and textures. I don't recommend framing them though!
Avocado and Cantaloupe Salad with Lemon Grass Dressing
I love this salad, especially in the summertime. Cantaloupes are packed with Beta Carotene (which are converted into vitamin A in our bodies) and vitamin C and are very good for our eyes.
Beet Salad with Parmesan and Rocket Leaves
This is the perfect late summer salad. It has vibrant colours and a slightly sweet taste with a peppery kick. I adore beets (beetroots), especially baked as it brings out their subtle sweetness.
Lunchbox Salad
I often make a large salad as a side dish to a dinner and pack the rest for my lunch the next day.
Summer Salad with Oranges and Watermelons
If there was a competition for healthy salads, this one would clearly be a winner.
