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Summer has well and truly arrived here in New Zealand, and you know what that means – it’s salad time!
When the mercury starts getting above 30, no one asks for a hot bowl of soup!
And forget about standing in the kitchen over a hot stove. A light, tasty salad is the way to go, perfect for a nice lunch in a shaded garden, or a light summer evening meal.
A good salad uses seasonal ingredients, fills a rumbling tummy, and makes the taste buds dance. Luckily we have three perfect examples right here…
Caesar Salad
Like all great discoveries, the Caesar Salad came about by accident. Italian/American Chef Caesar Cardini had a rush of customers during the Fourth of July festivities way back in 1924, and ran out of supplies in his kitchen. Making do with what he had the Chef threw some random ingredients together and thus the Caesar Salad was born!
Ingredients
- 1 bag Caesar Salad mix (or a cos lettuce washed)
- 3 soft boiled eggs
- 4 rashers streaky bacon
- 1/4 cup shaved Parmesan
- 2tbsp Olivado Extra Virgin Olive oil
- 5 anchovy fillets or sub for 1tsp Worchester sauce + 1tbsp capers
- 2 garlic cloves, peeled
- 120ml cream
- Juice of half a lemon
Method
Start by laying the bacon rashers on a lined tray and bake at 190 degrees Celsius until crispy.
Cut the cos lettuce into wedges, then lay onto a serving plate. Next, halve the boiled eggs and nestle amongst the lettuce.
Sprinkle over the crostini, followed by the bacon pieces.
To make the dressing, place the Olivado Extra Virgin Olive oil, anchovy/Worchester, garlic, cream and lemon juice in a blender and process until smooth and creamy but ensuring not to over-blend. Season to taste.
Dollop the dressing over the salad and serve immediately.
Blueberry and Smoked Chicken Super Salad
It may seem unusual to add blueberries to a chicken salad, but the result will blow your mind – and your taste buds! This recipe is quick and easy to put together as a quick lunch for the kids, but is also fancy enough to make for a serious dinner party.
Ingredients
- 1 bag Caesar Salad mix (we just used the lettuce)
- 50g snow peas
- 10-15 mint leaves, chopped
- 2 spring onions, chopped
- 150g feta, chopped
- 1 punnet of fresh blueberries
- 2 smoked chicken breasts, sliced
- 50g chopped roasted almonds
Dressing
- 2tsp Dijon mustard
- 45mls lime juice
- 45mls Olivado Organic EV Olive Oil
- Dash of salt and pepper
Method
This recipe couldn’t be easier. Simply toss all salad ingredients together in a large bowl, whisk the dressing ingredients together and drizzle over salad. Add more feta if desired – you’re done!
Vermicelli Coconut Chicken Salad
Vermicelli can be confusing. In this part of the world (and in this recipe) Vermicelli is a type of rice noodle, but in the west, Vermicelli is a type of Italian pasta. Just make sure you buy the right one!
The following salad is absolutely gorgeous, in no small part to the extra virgin coconut oil the chicken is cooked in. We’ve talked before about how good coconut oil is for you and the myriad of health benefits it offers, but the fact that it’s also delicious is a bonus!
Ingredients
- 400g free range chicken breast
- 2 tablespoons Extra Virgin Coconut Oil
- 2 carrots, grated
- 1/2 cucumber, deseeded and grated
- 4 spring onions, sliced
- Handful of fresh kale leaves, torn
- 5cm piece fresh ginger, peeled and finely grated
- 100g rice vermicelli
- 1 cup chopped coriander, mint, or a bit of Thai Basil
Dressing
- 2 small red chillies, de-seeded and sliced
- 1 clove garlic, crushed
- 1 tablespoon brown sugar or coconut sugar
- Juice of 2 limes
- 2 tablespoons rice wine vinegar
- 3 tablespoons fish sauce
- 2 tablespoons Olivado Peanut Oil
Method
Start by cutting the chicken into thin slices then halve into strips, then pan fry in the Olivado Extra Virgin Coconut Oil. Season if desired and set aside.
Place vermicelli in a bowl and cover with boiling water. Leave for 5 minutes or until soft, then drain and rinse with cold water. Drain well.
While the vermicelli is softening, make the dressing by whisking ingredients together in a bowl.
To assemble the salad, toss all ingredients together then add the cooked coconut chicken strips.
Pour dressing over salad and toss to coat. Serve with more coriander leaves, lime cheeks and enjoy!
Enjoy this summer with Olivado
There’s nothing like a Kiwi summer, and one of the things that make it so special is the food!
These three salads will be sure to satisfy the fussy eaters, but our range of oils can be used for just about any occasion.
If you’re firing up the barbie this summer, cooking for a special occasion, or simply feeding a hungry family, check out our Instagram, Facebook and Pinterest pages for ideas for recipes, special offers, and the latest news.
Take a look at our range of oils here, and if you have any questions about us or our products, please don’t hesitate to contact us.
Our friendly and helpful staff will be happy to answer any questions you may have.
