<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
6 ISSUES FOR £6 Subscribe to Lancashire Life today click here

3 vegetarian salads you should try this summer

PUBLISHED: 00:00 22 July 2016

Avocado and lime salad; Roasted tenderstem broccoli, grilled halloumi and cherry tomato salad; Warm avocado salad with roasted red pepper dressing

Avocado and lime salad; Roasted tenderstem broccoli, grilled halloumi and cherry tomato salad; Warm avocado salad with roasted red pepper dressing


Whatever the weather, enjoy a taste of summer with these delicious salads

Avocado and lime salad Avocado and lime salad

Avocado and lime salad (Serves 6)


50g watercress, washed and roughly chopped, 3 limes, juice only, 3 tbsp olive oil, 2 avocado pears, peeled, stoned and diced, 2 rings of pineapple (canned), cut into chunks, 1 crisp lettuce, finely shredded, 1 red pepper, diced, 1 bunch spring onions, sliced on the slant, 1 clove garlic, crushed, ½ cucumber, diced, Salt and freshly ground black pepper, to taste, Handful fresh coriander, roughly chopped


Mix the shredded lettuce and watercress together and scatter over a serving platter.

In a bowl, mix the cucumber, pepper, spring onions, avocados and pineapple together and reserve.

Whisk the lime juice, garlic, olive oil, salt and pepper together to make a dressing. Add to the chopped vegetable mixture and mix well. Spoon over the lettuce and watercress and scatter the coriander over the top. Chill the salad for about 30 minutes before serving.

Roasted tenderstem broccoli, grilled halloumi and cherry tomato salad (Serves 4)

Roasted tenderstam broccoli, grilled halloumi and cherry tomato salad Roasted tenderstam broccoli, grilled halloumi and cherry tomato salad


300g tenderstem broccoli, 200g halloumi cut into 4 slices, 150g cherry tomatoes, 50g walnut halves, roughly chopped, 2 large cloves garlic, thinly sliced, 2 tbsp olive oil, 2 tbsp white balsamic vinegar/condiment (or white wine or cider vinegar), 2 tsp small capers, 1 ripe avocado, peeled and cubed, Black pepper


Heat oven to Gas 6/200C/400F. Place the Tenderstem, garlic and oil in a large roasting pan. Cover with foil and roast for 15 minutes. Add the tomatoes and walnuts and roast for a further 5 minutes. The broccoli should be tender by now and the tomatoes just beginning to split.

Take out of the oven and mix in the vinegar with the baking juices in the pan ensuring all the vegetables are coated and season with black pepper.

Heat a non stick pan and griddle the halloumi on both sides until golden.

Plate individually, placing the halloumi on the bottom, piling the salad with all its juices on top with the avocado and capers.

Warm avocado salad with roasted red pepper dressing (Serves 4)

Warm avocado with dressing Warm avocado with dressing


150ml dry white wine, 50g ground almonds, 5 tbsp extra virgin olive oil, 2 cloves garlic, left whole with skins intact. 2 large ripe avocados, peeled and stoned, 1 packet mixed salad leaves, 1 tbsp Dijon mustard, 1 tbsp Balsamic vinegar, 1 tbsp fresh coriander, 1 red pepper, Olive oil, to drizzle, Salt and freshly ground black pepper, Fresh coriander, to garnish.


Place the red pepper and whole cloves of garlic on a baking sheet and drizzle with olive oil. Roast until the pepper skin is starting to blacken and char and the garlic is soft when pierced with a knife. Remove the skin and seeds from the pepper, retaining the juices and squeeze the garlic out of the skins.

Blend the red pepper flesh, reserved juice, garlic, ground almonds, 3 tablespoons of olive oil, mustard, balsamic vinegar and fresh coriander together until smooth. 3 Add the wine and blend until the desired consistency is reached. Season to taste, pour into a saucepan and set aside.

Cut the avocados in half and then into slices. Heat the remaining olive oil in a non stick frying pan and when hot quickly toss the avocados in the oil until heated through but not soft.

Heat the sauce gently over a low heat. Meanwhile, arrange the mixed salad leaves on four serving plates with the avocado slices on top. Drizzle the warm sauce over them and serve garnished with fresh coriander leaves.

4 healthy juice recipes you should try


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Lancashire Life visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Lancashire Life staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Lancashire Life account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Ad Feature: La Locanda

Friday, February 16, 2018

When you visit La Locanda, a true taste of Italy is guaranteed, thanks to the owners, Maurizio and Cinzia Bocchi, a husband and wife team who hail from Lake Maggiore, in northern Italy...

Read more
Friday, February 9, 2018

The Boho Baker makes a traditional Lancashire cake that could be a great alternative to pancakes.

Read more
Thursday, February 8, 2018

Treat Mum to a deliciously authentic Italian meal to remember this Mother’s Day (Sunday, March 11th).

Read more
Thursday, February 1, 2018

A crafty collaboration has brought the worlds of beer and art together in Salford, as Rebekka O’Grady discovers

Read more
Wednesday, January 31, 2018

Valentine’s at The Top Lock - 14th-17th of February

Read more
Wednesday, January 31, 2018

Mother’s Day at The Lock - Sunday 11th of March.

Read more
Wednesday, January 31, 2018

It’s Pizza o’Clock at The Top Lock - Monday to Thursday from 4 ’til 9pm.

Read more
Tuesday, January 30, 2018

Valentine’s at The Butlers Arms - 14th-17th of February.

Read more
Tuesday, January 30, 2018

Treat your mum to an extra special afternoon tea at The Butlers Arms this Mothers Day.

Read more
Tuesday, January 30, 2018

Start the weekend The Butlers Arms way, with 2 for 1 from our Friday Seafood Menu, Fish & Chips and on Prosecco.

Read more
Tuesday, January 30, 2018

You’re a vegetarian, they love a steak. Perhaps it’s the other way round. Maybe you’ll both have the steak or you’ll both try vegan.

Read more
Tuesday, January 30, 2018

The contemporary vibe of this new Ribble Valley restaurant will have surprised customers who recall the old hotel dining room. Roger Borrell reports.

Read more
Lancashire Restaurants Whalley
Thursday, January 25, 2018

Contemporary Chinese restaurant Tattu is calling time on those January blues with a host of special events lined up for February from Valentine’s Day through to a week-long celebration for Chinese New Year.

Read more
Monday, January 22, 2018

Join Arlene Phillips and Strictly Come Dancing favourites Aljaz and Janette on this exclusive 8-day river cruise along the Danube

Read more
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

Local Business Directory

Lancashire's trusted business finder

Job search in your local area

Property Search