A wise man once said you don’t win friends with salad, but here at Olivado we would like to disagree. Salads don’t have to be the boring bit you leave by the side of your plate, a real salad can be a wondrous delight; healthy, quick and delicious!
We’ve collected 3 of the best salads from our recipe book, each one very different, but incredible in their own right. Enjoy!
Salmon Sashimi Soy and Orange Salad
One for the sushi lovers, this gorgeous blend of salmon and orange makes the perfect light lunch for the coming summer.
- 2-3 oranges
- 2 limes
- 1 tablespoon soy sauce
- 3 tablespoons Olivado Extra Virgin Avocado oil
- 4 cups mesclun salad leaves
- 2 baby cucumbers, cut into rounds
- 300g fresh salmon fillet, bones and skin removed
- 1 teaspoon sesame seeds, toasted
Start by grating the zest of 1 orange and the lime into a large bowl. Squeeze 1 tablespoon of juice from the grated orange and 2 tablespoons of juice from the grated lime into the bowl (you may need a second lime to get the 2 tablespoons of juice). Whisk in the soy sauce and the Olivado Extra Virgin Avocado oil. Set the dressing aside. Use a sharp knife to slice the rind and pith from the remaining oranges. Working over a mixing bowl, cut the segments away from the membrane that holds the orange together. Place into a bowl. Add the mesclun and cucumbers to the orange segments.
Using a large sharp knife, cut the salmon into ½ cm thick slices. Add the salmon to the bowl. Drizzle with the dressing and toss gently to coat. Allow the flavours to blend for at least 2 minutes.
Divide the salad among 4 serving plates or one large platter. Sprinkle with the toasted sesame seeds and serve.
Thai Beef Salad
With a little bit of a kick, this Thai Beef Salad brings a hint of South East Asia into your kitchen. This salad is healthy and quick to make, but still quite filling, making it perfect for those in a rush.
- 500g Angus beef sirloin steak brushed with2 tbsp red curry paste
- 1 tbsp peanut oil
- 1 tsp black pepper
- 2 red chillies- finely diced
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 tbsp palm sugar- grated
- 1 tsp sesame oil
- 3 cups baby spinach
- 1 cup fresh coriander- roughly chopped
- 1 cup fresh mint- roughly chopped
- 100g snow peas – trimmed and sliced on angle
- ½ cucumber- sliced
- 2 shallots – sliced thinly
- 16 cherry tomatoes- sliced in half
- ¼ cup peanuts- toasted and coarsely chopped.
Trim any excess fat from the beef sirloin. Place the beef into a shallow dish and drizzle with the red curry paste. Sprinkle the black pepper over the steaks and rub into the meat. There should be an even covering of pepper on each side of the steak.
Heat a large non-stick pan on high until very hot. Gently lay the steaks in and do not move them. Reduce heat to medium high and cook for around 3 minutes on each side. This recipe is at its best when the meat is served medium rare but if you like your steaks medium do not turn until you see a little blood coming to the top of each steak. Turn and repeat the process. Then remove and rest for at least 8 minutes.
Place the chilli, lime juice, fish sauce, palm sugar and the sesame oil into a jar, tighten the lid and shake until well combined. Set aside.
In a large bowl gently combine the spinach, coriander (reserving some for garnish), mint, snow peas, cucumber, shallots and tomatoes.
Arrange salad ingredients into four bowls. Slice the steak into thin strips and evenly distribute on top of the salad. Using a teaspoon drizzle the dressing over the steak, then sprinkle over remaining coriander and peanuts.
Vermicelli Coconut Chicken Salad
Another great salad which is easy to knock up and is healthy to boot! The flavours coming out of this dish will blow your mind – a sweet mix of coconut, lime and peanut. A delicious meal that leaves a great taste in the mouth!
- 400g 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 and we could use a bit of Thai Basil as well
- 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
Cut chicken into thin slices then into strips.
Pan fry in the 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 and lime cheeks and enjoy!
More delicious recipes from Olivado
We hope you try these amazing salad recipes, each one a gastronomic delight in its own unique way!
Don’t forget to check out our recipes page, where you’ll find dozens of mouth-watering dishes suitable for every palate. From vegan dishes to tasty desserts, there are plenty of options to choose from, and all made with a little help from our delicious oils.
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