Temperatures outside are definitely starting to rise and while there are some obvious things that you can do to cool down, my particular preference is to use FOOD!! No surprises there!!
Let me share with you one of my favourite, GO-TO salads for this season. I love the favour combination, and the ingredient mix that is nourishing for your body and really gives you that desired internal cooling effect. It is a balanced meal, the ingredients are really simple and easy to get a hold of, and no real skills of any kind are required! So, it is for every type of chef!
What makes this combination of ingredients so good and healthy for you? Let’s take a look at a few of the stars of this dish.
Cucumbers are full of vitamins, in particular B Vitamins, they are also high in the two most basic elements needed for healthy human digestion: water and fiber.
Celery is an excellent source of antioxidants for the body and carries many vitamins and minerals for health including vitamin K, vitamin C, vitamin B6, potassium and folate. Celery may not a favourite to many because it is tasteless, but I personally love the crunch aspect it gives.
Both our friends cucumber and celery also hold high water content, this makes them the perfect summer snack, juice, or in this case as salad ingredients, as they really help keep you hydrated.
Avocados contain many beneficial minerals for our bodies like iron, copper and folate, in addition to being a good source of potassium. Delicious Avocados also provide us with good essential fats for body function. This special fruit serves us in both health and beauty benefits!
Chickpeas are packed full of iron, phosphate, calcium, magnesium, manganese, zinc and Vitamin K. They help to reduce blood sugar and are an excellent source of plant based protein!
Enough chit-chat, grab a bowl, mix it up and share it with your friends toady!
What’s in it:
- 2 Cans of Chickpeas (salt free and BPA free Cans)
- 3-4 English Cucumbers
- 1 Bunch of Celery
- 3 Stripes of Spring Onion
- 1-2 Ripe Avocado(s)
- 2 Lemons
- 1/2 bunch of Mint
- 1/2 bunch of Parsley
- 1/2 bunch of Coriander
- Pink Himalayan sea salt and Black pepper
How to make it:
Drain and rinse the canned Chickpeas thoroughly
Start to roughly cut up the Cucumbers, Celery, Spring Onions and Avocados into bite size chunks
Roughly chop up all the Herbs, including some of the stalks for extra bonus flavour.
Place all the Vegetables and Herbs mixture together in a bowl, and add lemon, salt and pepper.
Serve and enjoy! (Personally i prefer It is best left to stand for 30 minutes then)
This would serve approximately 2-3 SALAD LOVERS sized portions or 4-6 Smaller size portions. It works as a stand alone salad, but is equally good topped on a bed of crunchy baby spinach or smooshed into a fresh piece of bread!
It also serves well kept as left overs for the following days lunch.
Have fun and let us know how you get on!