Two Simple Summer Salads

Gluten-free | Sugar-free | Dairy-free | Fat-free | Vegan

The summer heat can seriously get me in the mood for something light and refreshing, especially when I've had a couple of days of overindulging. These salads take only moments to make and are the perfect accompaniment to barbecued fish, pork or lamb skewers, lightly steamed mussels or a tender roast chicken. 

Hints, Tips & Tricks

The first recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

RECIPE 1 

Zucchini and Basil Salad

Serves: 4

Ingredients

• 1 ½ tbsp cumin seeds
• 30 ml apple cider vinegar
• 2-3 tsp Pure as Inulin Powder
• Himalayan salt and freshly ground black pepper
• 400 g zucchini, peeled with a wide peeler into ribbons or sliced thinly on a mandolin
• A small handful of basil leaves, finely chopped
• 1 small handful of continental parsley leaves, finely chopped

Method

1. Heat a small frying pan on medium heat and dry fry the cumin seeds till they pop. Take them immediately from the heat and cool a little. 
2. Make the dressing by stirring together the apple cider vinegar and inulin powder and season with a pinch of salt. Taste for flavour, adding a little more inulin if you find the dressing is too tart. 
3. Add the zucchini ribbons to the salad bowl you intend to serve it in and toss through the cumin seeds and chopped herbs. Drizzle over the dressing, season with salt and pepper, and serve immediately. 

RECIPE 2

Tamari Cucumber Salad

Serve: 4

Ingredients

• 10 tbsp low sodium tamari
• 1 lime, juiced
• 1 large garlic clove, finely chopped
• 1 tbsp grated fresh ginger
• 1-2 pinches of chilli flake to taste (optional)
• 400 g small (Lebanese) cucumbers, diced
• Himalayan salt and freshly ground black pepper
• A small handful of fresh mint leaves, finely chopped

Method

1. Make the dressing by whisking together the tamari, lime juice, garlic, ginger and chilli if using. You can store this dressing in the fridge for up to 2 months. 
2. Add the cucumbers to a bowl you intend to serve the salad in and drizzle over some of the dressing. Season with salt and pepper, and finally, toss through the mint leaves before serving.