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SALADS
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Celery and broccoli salad with apple vinaigrette1 head broccoli, cut into florets
2 courgettes, trimmed and cut into fine julienne (matchstick) strips
2 celery stalks, trimmed and cut on the diagonal
1 small bunch radishes, trimmed and quartered 1 tbsp Dijon mustard
2 tbsp white miso paste or 1 tbsp wheat-free tamari
1 tsp toasted sesame oil
3 tbsp freshly pressed apple juice
Avocado saladmix salad leaves
cucumber, chopped
radish
avocado
cider vinegar
olive oil
fresh herbs
Avocado and barley salad2 ripe avocados
150g cooked pot barley
100g mangetout or sugar snap peas, trimmed
2 spring onions, trimmed and finely chopped
1 small bunch radishes, trimmed and sliced
1 tbsp chopped fresh parsley
1 tbsp pumpkin seeds
150g mixed salad leaves 2 tsp pumpkin oil
1 tsp freshly squeezed lemon juice
Warm vegetable quinoa salad1 red pepper, deseeded and halved
1 yellow pepper, deseeded and halved
1 courgette, trimmed and finely sliced
1 small red onion, peeled and finely sliced
60g quinoa grains
2 tbsp pine nuts
4 sprigs fresh thyme
2 sprigs fresh rosemary
100g fresh rocket
3 tbsp chopped fresh basil
4 lemon wedges
Bean salad1 tin of mixed beans, drained and rinsed
grated vegetables (eg carrot, swede, celeriac, beetroot)
fresh chopped herbs
dressing of olive oil and lemon with a dash of tamari
Mung bean sprout saladhalf a cucumber, peeled and cut into julienne (matchstick) strips
1 punnet cherry tomatoes, halved
1 baby gem lettuce, leaves separated
100g canned sweetcorn, drained and rinsed
250g mung bean sprouts 1 tsp tamari sauce
1 tbsp olive oil
1 tbsp orange rind
1 tsp grated fresh ginger root
2 tbsp freshly pressed apple juice
Carrot and pumpkin seed salad2-3 carrots, grated
pumpkin seeds, soaked
freshly chopped coriander
olive oil and lemon juice for dressing
Pasta salad150g whole wheat pasta
1 courgette, trimmed and cut into julienne (matchstick) strips
1 red pepper, deseeded and finely sliced
1 yellow pepper, deseeded and finely sliced
40g tinned sweetcorn, drained and rinsed
2 spring onions, trimmed and finely chopped
2 tbsp chopped fresh dill
2 tbsp capers (optional)
Broccoli salad with walnuts and apple vinaigrette1 head of broccoli, cut into florets
2 courgettes, trimmed and cut into fine julienne (matchstick) strips
2 celery stalks, trimmed and cut on the diagonal
1 small bunch radishes, trimmed and quartered
3 tbsp of chopped walnuts 1 tbsp Dijon mustard
2 tbsp white miso paste or 1 tbsp wheat-free tamari
1 tsp toasted sesame oil
3 tbsp freshly pressed apple juice
Grated carrot and swede saladcarrots, grated
swede, grated
toasted seeds of your choice
freshly chopped herbs of your choice
olive oil, cider vinegar and tamari for a dressing
Grated carrot, courgette and pumpkin seed coleslaw3 carrots, trimmed, peeled and grated
2 courgettes, trimmed and cut into fine julienne (matchstick) strips or grated
2 spring onions, trimmed and finely diced
1 tbsp cider vinegar
1 tbsp egg-free mayonnaise
2 tbsp pumpkin seeds
Grated carrot, fennel and courgette coleslaw2 carrots, trimmed, peeled and grated
1 courgette, trimmed and cut into fine julienne (matchstick) strips or grated
1 fennel bulb, finely sliced
2 spring onions, trimmed and finely diced
1 tbsp cider vinegar
1 tbsp egg-free mayonnaise
2 tbsp pumpkin seeds
Red cabbage and celery saladquarter of a red cabbage, finely shredded
3 stalks of celery, finely sliced
freshly chopped parsley
2 tbsp of egg free mayonnaise
Grated vegetable saladbeetroots, grated
carrots, grated
celeriac, grated
any other grated veg you fancy
pumpkin seeds
chopped herbs
herby salad dressing
Grated carrot salad2-3 carrots
1 handful of sunflower seeds
1 bunch freshly chopped parsley
Dressing of olive oil, lemon juice and tamari
Cucumber, dulse and avocado salad 30g dulse seaweed vegetable
2 avocados
1 cucumber, peeled and finely sliced
1 carrot, trimmed, peeled and grated
125g natural sauerkraut
1 handful chopped fresh chives
1 small bunch watercress, trimmed and cut into bite-sized pieces
2 tbsp freshly pressed apple juice
zest of 1 lemon
juice of ½ a lemon
Borlotti bean salad 1 tin of borlotti beans
a few handfuls of baby spinach leaves
1 handful of pumpkin seeds
2 carrots, grated
a dressing of olive oil, tamari and lemon juice
Carrot slaw¼ of a white cabbage, finely shredded
2-3 carrots, grated
sunflower seeds
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp tamari
1 handful of freshly chopped parsley
Warm red lentil salad100g red lentils
2 shallots, peeled and chopped
1 garlic clove, peeled and crushed
1 tsp chopped fresh root ginger
2 tsp wheat-free vegetable bouillon powder
100g fresh mixed salad leaves, including rocket and/or baby spinach leaves
2 tbsp chopped fresh coriander or mint
4 lime wedges
Grated beetroot and sesame saladbeetroot, grated
sesame seeds
fresh parsley, chopped
cider vinegar
olive oil
Watercress salad1 large bunch of watercress
6 small radishes, finely sliced
3 sticks of celery, finely sliced
chopped walnuts
olive oil
lemon juice
tamari
Sprout saladmung beans
alfalfa
puy lentils
dressing
Celeriac and carrot saladhalf a celeriac
2 carrots
2 tbsp sesame seeds
2 tbsp parsley, chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp tamari
© Gillian McKeith 2005
Ingredients
Serves 4
Apple vinaigrette
Method
Bring a medium-sized saucepan of water to the boil. Add the broccoli and blanch for 2-3 minutes. Strain and run under the cold water tap until completely cold.
Place the broccoli in a salad bowl with the courgettes, celery and radishes. Place the vinaigrette ingredients in a screw-top jar and shake well to blend. Pour the vinaigrette over the salad and serve.
Avocado salad
Ingredients
Serves 2
Method
Mix all the ingredients and sprinkle with cider vinegar and olive oil dressing and fresh herbs.
Avocado and barley salad
Ingredients
Serves 4
Dressing
Method
Peel, stone and slice the avocados and mix with the pot barley, mangetout or sugar snap peas, spring onions, radishes, parsley and pumpkin seeds.
Divide the salad leaves between salad plates and pile the avocado mixture on top.
Add 1 tablespoon of water to the salad dressing ingredients, mix together well and spoon a little dressing over each salad. Serve immediately.
Warm vegetable quinoa salad
Ingredients
Serves 4
Method
Preheat oven to 200°C/Gas 6.
Place the peppers cut side up on an ovenproof baking dish and scatter the courgette and red onion over the top. Place in the oven and roast for 15 minutes.
Meanwhile, rinse and drain the quinoa and add to a medium-sized pan of boiling water, along with the thyme and rosemary. Cook for 8-10 minutes. Drain and put aside.
Scatter 1 tablespoon of the pine nuts over the peppers and cook for a further 5-10 minutes.
Remove the baking dish from the oven and spoon the quinoa into the pepper halves.
Scatter with rocket, fresh basil and the remaining pine nuts and arrange the lemon wedges (for squeezing) on the top. Serve immediately.
Bean salad
Ingredients
Method
Combine the beans and vegetables with the herbs and pour on the dressing.
Mung bean sprout salad
Ingredients
Serves 4
dressing
Method
Place the dressing ingredients in a small jug and whisk well to combine. Arrange the remaining ingredients in a large salad bowl, add the dressing, toss the salad and serve immediately.
Carrot and pumpkin seed salad
Ingredients
Serves 2
Method
Combine the carrots, seeds and coriander. Sprinkle over the dressing.
Pasta salad
Ingredients
Serves 2
Method
Bring a medium-sized pan of water to the boil, add the pasta and cook according to the instructions on the packet or until al dente (just cooked). Drain and refresh in cold water. Drain well and place in a salad bowl.
Place a little water in a medium-sized pan and cook the courgette for 2-3 minutes. Add the peppers, mix well and remove from the heat. Toss the courgette and peppers into the cooked pasta along with the other ingredients.
Just before serving toss through some salad dressing made from olive oil and lemon juice.
Broccoli salad with walnuts and apple vinaigrette
Ingredients
Serves 4
apple vinaigrette
Method
Bring a medium-sized saucepan of water to the boil. Add the broccoli and blanch for 2-3 minutes. Strain and run under the cold water tap until completely cold.
Place the broccoli in a salad bowl with the courgettes, celery, walnuts and radishes.
Place the vinaigrette ingredients in a screw-top jar and shake well to blend.
Pour the vinaigrette over the salad and serve.
Grated carrot and swede salad
Ingredients
Serves 4
Method
Combine the ingredients in a bowl and add the dressing.
Grated carrot, courgette and pumpkin seed coleslaw
Ingredients
Serves 4
Method
Mix the carrots, courgettes and spring onions in a medium-sized mixing bowl. Mix the cider vinegar with the mayonnaise and then mix in with the coleslaw ingredients. Cover and chill until required. Serve garnished with the pumpkin seeds.
Grated carrot, fennel and courgette coleslaw
Ingredients
Serves 4
Method
Mix the carrots, courgettes, fennel and spring onions in a medium-sized mixing bowl. Mix the cider vinegar with the mayonnaise and then mix in with the coleslaw ingredients. Cover and chill until required. Serve garnished with the pumpkin seeds.
Red cabbage and celery salad
Ingredients
Serves ?
Method
Combine all the ingredients and serve.
Grated vegetable salad
Ingredients
Method
Mix the grated vegetables together and stir in the pumpkin seeds, chopped herbs. Add your salad dressing and serve.
Grated carrot salad
Ingredients
Serves 2
Method
Grate the carrots and add in the sunflower seeds, freshly chopped parsley and a dressing of olive oil, lemon juice and tamari.
Cucumber, dulse and avocado salad
Dulse is a seaweed vegetable that has a nutty flavour. It's a great addition to salads.
Ingredients
Serves 2
Method
Rince the dulse in cold water and soak for 2-3 minutes. Drain and squeeze out the excess water. Chop into bite-sized pieces.
Peel and stone the avocado, and cut into small pieces.
Mix the dulse and avocado with all the other ingredients in a large salad bowl and serve.
Borlotti bean salad
Ingredients
Serves 1
Method
Combine the ingredients in a bowl and add the dressing.
Carrot slaw
Ingredients
Method
Combine the cabbage, carrots, parsley and sunflower seeds in a bowl.
Mix up the dressing ingredients in a jar and shake well.
Pour on the dressing and mix well.
Warm red lentil salad
Ingredients
Serves 4
Method
Rinse and drain the lentils and place in a medium-sized saucepan. Add the shallots, garlic, root ginger and bouillon powder and cover in cold water. Bring to the boil, then lower the heat and simmer for 10-15 minutes, or until tender. Stir occasionally. Remove from the heat and drain away the excess water.
Divide the salad leaves between serving plates and pile the red lentils on top. Garnish with the coriander or mint and lime wedges (for squeezing) and serve.
Grated beetroot and sesame salad
Ingredients
Method
Gently toast the sesame seeds. Mix the beetroot and sesame seeds together with the parsley. Stir in a cider vinegar and oil dressing.
Watercress salad
Ingredients
Serves 2
Method
Combine the watercress, radishes, celery and walnuts. Pour on a dressing of olive oil, lemon juice and tamari.
Sprout salad
Ingredients
Method
Combine sprouts of the mung beans, alfalfa and puy lentils. Drizzle on a dressing.
Celeriac and carrot salad
Ingredients
Serves 2
Method
Grate the carrots and celeriac and combine with the sesame seeds and parsley in a bowl.
Mix the olive oil, vinegar and tamari together in a jar and shake or stir. Pour onto the salad and mix.
© Gillian McKeith 2005
For more recipes go to www.drgillianclub.com
