Tamarind, tomato and cucumber salad is a wonderful side to roasted or grilled dishes. This crunchy salad has a bit if spice plus a hint of sweet and sour taste from the tamarind.

Serves 6

Ingredients:

2 teaspoons tamarind puree

1 tablespoon brown sugar

1 tablespoon hot water

250g cherry tomatoes, quartered

1 cucumber, finely chopped

1 red onion, finely chopped

1/4 cup fresh coriander leaves, coarsely chopped

Salt and ground white pepper to taste

Place the tamarind puree, sugar and water in a small bowl. Mix well. Season it with salt and pepper.

Next, combine the tomatoes, cucumbers and onions in a medium sized bowl. Add the tamarind mixture and toss until the vegetables are coated.  Refrigerate for at least thirty minutes.

Add the coriander before serving. Serve chilled.

Photo Courtesy Of: wEnDaLicious

Pork and strawberry salad is a delightful dish with a mix of fruity, salty and sour tastes that you will enjoy. Each bite gives off a burst of flavors. Pair it with sparkling wine for a simple and yet classy meal.

Serves 4

Ingredients:

400g pork fillets

2 tablespoons olive oil

2 teaspoons cracked black pepper

1/3 cup balsamic vinegar

250g strawberries, hulled and halved

2 teaspoons lemon juice

80g salad leaves

50g goat’s cheese, crumbled

1 tablespoon sunflower seeds

Place the pork in a shallow dish. Drizzle it with half of the oil. Sprinkle it with pepper. Rub the cracked pepper on the pork fillets and let it stand for at least fifteen minutes.

Heat the remaining oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until cooked. Transfer it to a plate and cover it. Let it stand for 5 minutes and then slice it into thin strips.

In the same pan, pour in the balsamic vinegar. Let it simmer for five minutes or until it is reduced in half.

Combine the strawberries, balsamic vinegar and lemon juice in a bowl. Toss until the strawberries are coated.

Place the salad leaves on a platter or large salad bowl. Add the pork and the strawberry mixture. Gently toss. Top it with the crumbled goat’s cheese and sunflower seeds. Serve immediately.

Photo Courtesy Of: theogeo

Couscous salad is a delicious dish which goes well with meat. If you do not have dried apricots, you may use raisins or dried cranberries instead.

Serves 8

Ingredients:

2 cups chicken stock

2 cups couscous

1 tablespoon olive oil

75g chopped dried apricots

2 cups baby spinach leaves

75g blanched, lightly roasted almonds or pistachios

75g feta cheese

75g roasted red capsicum, cut into small strips

Place the apricots and chicken stock in a medium sized saucepan over high heat. Bring it to a boil. After, remove from heat and add the couscous and the olive oil. Cover the pan for five minutes. Allow the couscous to absorb the oil.

Meanwhile, roughly chop the baby spinach leaves, almonds and feta cheese. Once the couscous has rested, transfer it to a salad bowl. Add the baby spinach leaves. Let it stand for 10-15 minutes. After, stir in the almonds, feta cheese and capsicums. Gently toss until combined. Serve immediately.

Photo Courtesy Of:  jules:stonesoup

Serves: 6

Ingredients:

For the Salad:

3 cups cabbage shredded or coarsely chopped

3 eggs, hard-boiled and sliced

3 cups bean sprouts (preferably fresh)

2 1/2 cups green beans, cut and blanched (or use the canned variety)

2 medium potatoes, boiled and cut

1 cucumber, sliced

For the Peanut Sauce Dressing:

1 cup peanut butter (preferably creamy)

1 tbsp brown sugar

1 tsp hot sauce (Sriracha or any Asian hot sauce)

1 tsp rice wine vinegar

1 tsp lime juice

1 tsp soy sauce

3 tbsp water

Once you have prepared all the vegetable ingredients, arrange them on a platter. Start with the cabbage as a bed for all the other vegetables and pile them up on the plate with the sliced potatoes and eggs on top.

In a small bowl, mix all the ingredients for the sauce and stir until everything is well incorporated. Taste and adjust according to your preference. Pour the peanut sauce dressing over the entire salad (it should cover all of the vegetables).

Photo Courtesy of: Banana Leaf Philippines

Roast beef salad is a healthy dish that uses snow peas and sprouts which aren’t common ingredients for salads. They add more nutrition and bite to this yummy dish. You may put some lemon zest and lemon juice to make it more aromatic.

Serves 1

Ingredients:

2-3 slices lean roast beef, cut into strips

1/4 cup snow pea sprouts

6 snow peas

4 asparagus stalks

1slice of wholegrain bread

Iceberg lettuce leaves

For the dressing:

1 teaspoon oil

1 teaspoon unflavored yogurt

3 teaspoons white wine vinegar

1/4 teaspoon mustard

1 teaspoon chopped chives

Salt and pepper to taste

Wash the lettuce and sprouts. Dry them using paper towels. Set aside. Next, trim the snow peas and cut the asparagus into bite-sized pieces.

Blanche the snow peas and asparagus in boiling water for 2-3 minutes. Drain and then submerge them in ice cold water to keep them crisp.

Meanwhile, prepare the dressing by combining the oil, white wine vinegar, yogurt, mustard and chopped chives in a small bowl. Mix well. Season it with salt and pepper.

Combine the washed greens, roast beef, snow peas and asparagus in a bowl.

After, toast the bread or 2-3 minutes. Cut it into cubes and then place it in the bowl with the vegetables and roast beef. Pour in the prepared dressing and gently toss until well combined. Serve chilled or at room temperature.

Photo Courtesy Of: Ron Dollete