3 pimped-up salads that you can have as a main

By October 21, 2019Recipes

Most of us think of salads as side dishes, but with a few extra ingredients you could turn a salad into a hearty, delicious supper Download the apartment floor plan.

Try these three nutritious salads for supper this week.

Tex-mex chicken salad


  • 2 ½ cups of shredded rotisserie chicken
  • 1 tin pinto beans, rinsed
  • 1 head of lettuce, cut into bite-sized pieces
  • 1 cup fresh corn kernels from 1 ear
  • 1 cup fresh parsley
  • 1 avocado, diced
  • ½ red onion, thinly sliced
  • ¼ cup fresh lime juice
  • 2 tbsp low-fat sour cream
  • 1 tbsp olive oil
  • 1 tsp honey
  • Salt and pepper to taste
  • Tortilla chips for serving


  • Gently toss together the chicken, beans, lettuce, corn, parsley, avocado and onion in a large bowl.
  • In another bowl, whisk the lime juice, sour cream, oil, honey and ½ teaspoon of salt and pepper.
  • Drizzle the dressing over the salad and toss to combine. Enjoy with or without tortilla chips.

Grilled watermelon and steak salad


  • ½ kg baby potatoes
  • Kosher salt and pepper
  • 1 cup fresh corn kernels from 1 large ear
  • 6 slices bacon
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 6 cups baby spinach
  • 2 spring onions, sliced


  • Place potatoes in a medium pot, cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes.
  • Add corn to simmering water and cook for 1 minute. Drain and run under cold water to cool. Quarter the potatoes.
  • Fry bacon in a large pan over medium heat until crisp, about 6 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.
  • In a large bowl, whisk together olive oil, vinegar, mustard, and ½ teaspoon each salt and pepper. Toss potatoes and corn in dressing, then fold in spinach, spring onions, and bacon.
Read  Red kidney bean and corn salad

Warm salmon and fennel salad


  • ½ fennel head (sliced, including stalk and fonds)
  • Olive oil
  • Juice of half a lemon
  • Salt and pepper
  • 400g salmon fillet with the skin off, cut into thick slices
  • 60ml sweet Indonesian soy sauce
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 60g baby butter lettuce, rocket, mint and coriander
  • 40g sprouts
  • 5 spring onions, sliced


  • Put a frying pan on medium-high heat, pour in a good glug of olive oil and tip in the fennel.
  • Season with salt and pepper and fry until slightly caramelised and just softened (about 5 min), then pour over the lemon juice and remove from the heat.
  • Heat a large non-stick pan on med-high, pour in a little olive oil and add the garlic, ginger and soy sauce.
  • Add the salmon and cook to your liking for medium, approximately 3 minutes, turning the pieces once.
  • Remove from the heat and set aside.
  • To plate: layer the lettuce and leaves on a large platter and top with sprouts and fennel. Then scatter with salmon pieces and spring onions.
  • Spoon over the sauce from the pan and drizzle with olive oil.