Tag Archives: summer salad

Raw Rainbow Ribbon Salad with a Maple, Thyme and Grapefruit Dressing

13 Aug

Bursting with colour and flavour, this is the ideal summer salad to impress your friends with! Fresh and tasty, this raw summer salad is also a cinch to make. Enjoy, Eoin!

You will need:
2 figs, cut into quarters
3-4 grape tomatoes cut (optional)
2 passion fruit
7g of Thyme leaves

For the dressing –
½ grapefruit, juiced
30mls maple syrup
30mls oil

For the veggies –
4-5 asparagus ribbons
1 carrot ribbon
1 courgette ribbon
1 Beetroot, thinly sliced

Using a veggie peeler or mandolin slicer, make your veggie ribbons as per the ingredients.

Leave aside and start on the dressing.

Using a whisk, mix the maple syrup and the grapefruit juice, slowly add the oil and one of the passion fruit seeds/flesh. Then add the thyme and salt to taste.

Mix all the veggie ribbons, minus the beetroot, with some of the dressing.

Place on a plate and then add the beetroot, figs and tomatoes around the plate. (see pic)

Add a little more dressing and add some of the passion fruit seeds on top for a garnish








Vegan warm summer potato salad with a lemon and roasted garlic dressing.

25 Jun

I just adore having a lush potato salad at a summer BBQ, but it can be hard to find one that is Vegan and egg free! Thankfully this is a delicious vegan version you can make and bring to your next BBQ and it’s one everyone will love.

You will need:
1 kg baby waxy potatoes
Sea salt
Black pepper

For the dressing
2 lemons, juiced, plus zest of 1
10g fresh chives, chopped
10g fresh mint, chopped
200mls soya yoghurt
1 bulb of garlic


Heat the oven to 170c.

Cut the bulb of garlic in half, brush with some olive oil, sprinkle on a pinch of salt and wrap in tinfoil. Bake in the oven for 20 minutes.

Cook the potatoes in boiling water until soft (15-20 minutes), then drain and allow them to cool slightly.

Next, start on the dressing. Add all ingredients into a blender, except the herbs, and blend until smooth.

Add half of the chopped herbs and set aside.

Arrange the potatoes on a dish or platter while they are still slightly warm. Layer them up with the rest of the herbs (see pic), until you’ve used them all up.

Then pour the dressing over the potatoes and add a few fresh chopped herbs and serve.

Enjoy, Eoin.


Vegan Broccoli Salad with Wholegrain Mustard, Golden Raisins & Cherry Tomatoes Topped With Toasted Flaked Almonds.

22 Jun

This scrumptious, fresh summer salad is a fantastic dish to bring to a BBQ. It’s a real crowd pleaser that goes down well every time.

You will need:
1 large head of broccoli, cut in to small pieces
1 red onion, finely sliced
½ red pepper, diced
80g golden raisins, chopped
10-15 cherry tomatoes

For the dressing –
100mls soya yoghurt
1 lemon, juiced
20mls golden syrup
2 tsp of wholegrain mustard
Salt/ pepper

For the topping –
70g flaked almonds, toasted

In a large bowl add the broccoli, peppers, onion and raisins.

Next, start on the dressing. Add all the dressing ingredients into a bowl and whisk together. Season with some salt and pepper.

Pour the dressing onto the broccoli mixture and stir until thoroughly mixed. Sprinkle on the cherry tomatoes, give it a final stir and top with the toasted flaked almonds.

It should keep for 2-3 days in the fridge.

Enjoy, Eoin.


Raw vegan spiral salad with pineapple and miso ginger dressing

23 Apr

My sister recently bought a nifty vegetable noodle maker, also known as a “spiralizer!” It’s an amazing tool to have in the kitchen… any excuse to eat more veggies!

Raw vegan spiral salad with pineapple and miso ginger dressing

You will need
For the salad
1-2 large courgettes
1 carrot
20 grapes
1-2 mandarins
3 stalks of kale
½ bag of baby salad leaves

For the dressing
100g pineapple
1 tsp miso paste
Juice of 1 lemon or lime
1 inch of fresh ginger root
A handful of fresh coriander
1 ripe banana

For the dressing place all the ingredients in a blender and whizz until smooth.
If you find it too thick, add some orange or grapefruit juice to loosen it up.
For the salad, peel the mandarins and break into segments, then halve the grapes.
Remove the middle stalk from the kale, then tear up your 3 stalks to around the size of baby spinach leaves.
Top and tail the courgette and whack it in the “spiralizer”, likewise with the carrot.
Keep any trimmings for soup or to be juiced later.
Place all of the vegetable noodles together with the other salad ingredients into a large bowl.

Serve cold and with a good glug of the dressing.

Top Tip
This salad is best consumed the same day, but it will keep for 24 hours once no dressing has been added.

Enjoy Eoin


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